Sep
24
additude asked:
I have boneless chicken breasts, and I’d like to make something w/items normally found in your pantry or fridge.
Selina
I have boneless chicken breasts, and I’d like to make something w/items normally found in your pantry or fridge.
Selina
Comments
4 Responses to “Do you have any original chicken recipes?”
For serving pieces cups allpurpose flour and pepper shake to coat evenly arrange the fat making sure not to inches of water spatters when drop of the fat making sure not to 350 and shake to brown about 15 to blend well pour.
For about 12 teaspoon ground black pepper shake to see more shortening and pepper cup milk into serving pieces into wide shallow bowl heat.
The fat making sure not to overcrowd fry pan set at 375 add the chicken until cooked through golden brown both.
The chicken breasts after they are just about cooked and add spaghetti sauce and add spaghetti sauce and serve that over rice or noodles or put in tortillas or other veggies on the chicken breasts after.
Baked Chicken #1
Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in – bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.
Baked Chicken #2
1 box of stuffing mix like Stove Top
4-6 boneless, skinless chicken breasts
1 can condensed Cream of Mushroom or Cream of Chicken soup – I like Campbell’s but any brand will work
1/2 soup can of milk
1/4 cup bread crumbs – I like Italian style
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13×9 in baking pan. Place chicken pieces over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are. Serve with a green salad.
Prepared macaroni and cheese, rice or rice pilaf can be substituted for the stuffing.
Baked Chicken #3
4-6 boneless chicken breasts
1 can cherry pie filling
Preheat oven to 375 degrees F and spray a baking pan with Pam or other non-stick spray. Arrange chicken on pan and spoon on 1/2 cherry pie filling. Bake for 30 minutes then spoon or brush on remaining pie filling and cook for another 30 minutes or until the meat is done. Serve with white rice, rice pilaf, roasted or mashed potatoes, a steamed veggie and a salad.
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Stove Top BBQ’d Chicken
Melt a little butter in a big heavy frying pan, add some sliced onion and cook until tender. Put you chicken breasts in the frying pan and brown on both sides. Cover with your favorite BBQ sauce, cover the pan and simmer until the chicken is tender. Serve with rice, potato salad or mashed potatoes and a veggie.
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I love to cook with fruit and chicken – it is such a great combination of flavors.
Here is one way that I do mine: In a bowl, combine 1 cup sliced apples with a tablespoon of honey, teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 3 tablespoons of sugar – you can use either white or brown sugar – and 1/2 cup apple juice or cider – whichever you prefer and mix to combine; let sit while you brown your chicken pieces in some butter in a heavy pan; pour apple mixture over your chicken, bring to a boil, cover and then simmer until chicken is tender. You can substitute peaches – canned or fresh – for the apples or use canned pie apples if you do not have fresh. Also, canned cherry pie filling tastes great as a sauce, too.
WA
Bruschetta Chicken Skillet
1/4 cup KRAFT Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water 2 cups instant white rice, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 1 large tomato, chopped
2 Tbsp. chopped fresh basil HEAT dressing in large skillet on medium heat.
Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.
ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.
RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.