230 degrees C).
Place chicken breasts between 2 sheets of
Mix all together and marinate chicken overnight. Roll marinated chicken in Pepperidge Farm herb crumb. Place in baking dish. Pour 1/4 cup of butter over chicken. Cover and bake 45 minutes. Pour another 1/4 cup butter over chicken. Uncover and bake another 15 minutes.
In a large bowl, combine the first 8 ingredients.
Place chicken in mixture and turn to coat.
Cover and marinate overnight in the refrigerator.
Remove chicken from the marinade and coat each piece with crumbs.
Arrange on a shallow baking dish.
Bake, uncovered, at 350\u00b0 for 45 minutes or until juices run clear and chicken is tender.
Combine flour, salt and paprika; coat chicken well.
Melt butter; brown chicken on both sides.
Remove from pan; place into casserole dish.
Add potatoes and carrots.
Combine chicken soup with 1 can water; pour over chicken and vegetables.
Bake for 1 1/2 hours at 375\u00b0.
*Works best if chicken has been skinned before using.
egrees C).
Pound the chicken breasts to an even thickness
Cut chicken into nice sized chunks and
Wash chicken thoroughly.
Sprinkle with garlic
Combine flour, salt, pepper and paprika.
Dip the chicken breasts in mixture.
Melt butter on baking dish large enough to hold the chicken.
Place chicken in butter with meaty side down. Bake, uncovered, for 40 minutes at 375\u00b0.
In saucepan, mix soup and mushrooms and heat.
Remove from heat.
Add wine.
Flip the chicken breasts over.
Pour on the sauce.
Bake 20 minutes longer, uncovered.
Serve chicken with sauce.
In a large bowl, combine first seven ingredients.
Place chicken in mixture and turn to coat.
Cover and marinate overnight in refrigerator.
Coat each piece with crumbs.
Arrange on shallow baking pan.
Bake, uncovered, at 350\u00b0 for 45 minutes or until juices run clear.
Makes 8 servings.
Combine lemon juice, celery salt, garlic, sour cream, Worcestershire, salt, paprika and pepper.
Marinate chicken in mixture overnight in refrigerator, making sure to coat each piece well.
Preheat oven at 350\u00b0.
Remove chicken from sour cream mixture and roll in bread crumbs.
Arrange chicken in a single layer, in a shallow pan.
Spoon butter over chicken and bake 45 minutes.
Baste again with melted butter, and return chicken to oven for an additional 10 to 15 minutes.
Preheat oven to 350\u00b0.
In a large baking pan arrange the chicken pieces.
Season chicken and turn each piece.
Arrange the vegetables over the chicken and season both at the same time. Cover the baking pan tightly with aluminum foil and place in the oven.
Let the chicken cook 30 to 40 minutes then turn each piece. Cook another 30 to 40 minutes on other side.
Remove chicken from oven and pour the juice into a pot.
While preparing the gravy remove foil from the baking pan and brown chicken on both sides.
Preheat oven to 350\u00b0.
Coat chicken breasts with flour seasoned with salt and pepper.
Brown in 5 tablespoons of butter and remove.
Arrange breasts close together in shallow pan.
Add onions to pan drippings; cook until tender.
Stir in chicken broth and wine; bring to boil and pour over chicken.
Cover and bake for 1 hour or more, until chicken is tender.
Cook mushrooms in remaining 3 tablespoons of butter.
Add to chicken, along with grapes.
Cover and continue to bake for 10 minutes.
br>Set aside.
Place chicken and remaining margarine in a
Wash chicken and wipe dry; set aside.
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
Add chicken to mixture; coat well.
Refrigerate overnight.
Lightly toss the first three ingredients together.
Puree a sauce of the last four ingredients in a blender; toss the chicken mixture with the sauce.
Pour into a casserole dish.
Top with 2 cups crushed potato chips and 1/2 cup chopped pecans.
Bake at 450\u00b0 for 10 to 15 minutes.
Serve hot.
Roll each chicken breast half and wrap with bacon slice. Fasten with toothpick.
Spread chipped beef on bottom of 9-inch square baking dish.
Place chicken breasts on top of the beef. Mix soup and sour cream together and pour over chicken.
Cover tightly with foil.
Bake in a 275\u00b0 oven for 3 hours.
Remove foil and bake 1 more hour.
Place chicken in shallow pan. Brush with butter. Sprinkle with salt and pepper. Bake at 400 degrees for 45 minutes.
While chicken is baking, drain mushrooms; measure liquid, adding water to make 1 cup.
In mixing bowl, combine creamer, flour, mushroom liquid, paprika, and Worcestershire sauce. Stir with a wire whip until blended. Add mushrooms.
Spoon sauce over baked chicken and continue baking 10-15 minutes longer.
Combine sour cream and seasonings.
Coat chicken breasts with it.
Refrigerate overnight.
Roll chicken in cup of crumbs.
Combine rice, celery, onion, carrot, parsley, butter and seasonings.
Mix lightly.
Spoon mixture into greased 3-quart shallow baking dish.
Top with chicken pieces.
Combine soup, salad dressing and milk until well blended.
Pour over chicken. Bake at 350\u00b0 for 45 minutes to 1 hour.