Put City Chicken on sticks.
Whisk 2 eggs.
Roll City Chicken in eggs then in bread crumbs.
Season with garlic powder.
Bread city chicken and deep fry in oil.
Place the chicken in a casserole pan.
Pour 1 can cream of mushroom soup diluted with a little bit of water over top of the chicken; bake for 1 hour or until tender at 350\u00b0.
Spray bottom of 8-inch square pan with cooking spray.
Skewer city chicken on sticks and place in pan.
Add rest of ingredients. Bake, uncovered, in 325\u00b0 oven until done (45 to 50 minutes). Serves 4.
ther.
Cover them with chicken broth, add the garlic, turn
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
Mix parsley into eggs.
Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
Brown on all sides in hot oil.
Place in large baking pan and add chicken broth.
Cover and bake at 325\u00b0F for 2 hours, basting occasionally.
You will need aluminum foil.
b>chicken breasts in a baking dish.
Sprinkle with spice mixture, recipe
Combine first 5 ingredients.
Dip chicken pieces in milk.
Then roll in cornmeal mixture.
Place in a well greased 13x9 pan.
Drizzle the butter over chicken.
Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
I use seasoned salt- about 3 Tbls.
in a bowl of water big enough to hold chicken.
Be sure to dry the chicken before using.
sta to serve with chicken.
Preheat a
Put meat on sticks.
Sprinkle with garlic salt and let stand overnight in refrigerator.
Dip in evaporated milk and cracker crumbs.
Brown in frypan.
Put in baking pan.
Add salt and pepper.
Add enough water to cover bottom of pan.
Cover with foil.
Bake at 375\u00b0 for 1 1/2 to 2 hours.
Cold leftovers are very good.
Put the pork and veal on sticks alternately until 3/4 filled. Take the eggs and beat well in shallow bowl. Dip each stick, then roll in bread crumbs.
Fry in oil until browned.
Put in roasting pan.
Pour a mixture of the soup, milk and mushrooms, mixed well, over the City Chicken in the roaster. Bake in a 350\u00b0 oven for 30 to 40 minutes.
You will also need 12 to 15 city chicken wooden skewers/sticks (ask the butcher at your local supermarket for these).
Beat eggs and milk together. Place fine crumbs in shallow container. Roll skewered meat in flour seasoned with the salt, pepper and seasoning salt. Dip in egg wash. Coat with crumbs. Single layer sticks on 26 x 18 x 1-inch trays. Spray tops of sticks with Pam spray. Brown in convection oven at 400\u00b0 for approximately 30 minutes with blower high. Place browned meat in three 12 x 20 x 6-inch pans (2 layers). Add hot gravy to each pan, enough to cover sticks completely. Cover pan with foil and bake in convection oven at 275\u00b0 with blower ...
Preheat oven to 425\u00b0.
In large plastic bag or bowl, combine Knorr(R) French Onion recipe mix and bread crumbs; set aside.
Brush chicken on all sides with mayonnaise.
Add chicken, one piece at a time, to plastic bag/bowl.
Close bag and shake, or toss in bowl, until chicken is evenly coated.
On baking sheet, arrange chicken and bake uncovered 20 minutes or until chicken is thoroughly cooked.
Place half the broccoli in a greased baking dish and season with salt, pepper and garlic powder to taste.
Preheat skillet on medium heat; add butter and onions.
Saute until onions are translucent.
Add onions to sour cream and place 1/2 of the mixture on prepared broccoli.
Then top with half the chicken and half the cheese.
Repeat for second layer, ending with cheese. Bake at 350\u00b0 for 35 minutes until hot and bubbly.
Serves 3 to 4.
Preheat oven to 425 degrees F.
Combine golden onion recipe soup mix with flour; set aside.
Beat eggs with buttermilk.
Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.
NOTE:
This is a great recipe for picnics or just eating on the patio.
Cook chicken (save broth) and rice.
Soak bread in broth.
Add chicken, rice, celery, salt, pimento and soup.
Mix well.
Stir in eggs.
Place in greased 9 x 13-inch pan.
Bake at 325\u00b0 for 1 hour or until firm.
Cut in squares and serve with chicken or mushroom soup on top.
(The mixture will seem runny but it firms up when baked.)
Easy recipe and delicious!