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.
illet with lid.
Add chicken breasts. Return broth to a
CHICKEN RECIPE: In a large bowl, combine
n 1 side of each half chicken breast and open butterfly-style
Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.
Broil until browned.
Stir sauce; pour over chicken. Bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple slices around chicken.
Spoon sauce from baking pan over all; continue baking for 5 minutes.
Garnish with fresh rosemary or parsley. Makes 6 servings.
Preparation:
10 minutes.
Baking:
40 minutes.
Drain pineapple reserving juice.
Mix juice with cornstarch, sauce and mustard.
Arrange chicken in shallow baking dish, skin side up.
Broil until brown.
Stir sauce and pour over chicken. Bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple slices around chicken.
Spoon sauce from baking pan over all.
Continue baking 5 minutes.
Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking dish on broiler-proof dish, skin side up.
Broil until browned.
Stir sauce; pour over chicken.
Bake at 400\u00b0 for 30 minutes.
Drain pineapple, reserve juice.
Combine juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
Arrange chicken in shallow broiler-proof dish, skin side up or skinless. Broil until browned.
Stir sauce; pour over chicken.
Bake at 400\u00b0 for 30 minutes.
Arrange lemon slices and pineapple around chicken.
Spoon sauce from baking pan over all; continue baking 5 minutes.
Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary; arrange chicken in shallow baking dish, skin side up.
Broil until brown; stir sauce and pour over browned chicken.
Bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple around chicken.
Spoon sauce from baking pan over all; continue baking 5 minutes.
Makes 6 servings.
Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broilerproof dish, skin side up.
Broil until browned.
Stir sauce; pour over chicken.
Preheat oven to 200 deg. Place chicken in a shallow ovenproof dish. Scatter with olives.
Cut the lemon in half, squeeze over the juive of half a lemon/ Slice the remaining lemon and place on top of the chicken. Drizle with wine and oil. Seaeson with salt and pepper.
Cover dish tightly with foil. Bake for 15 mins. Remove foil and bake another 10 mins until the chicken is golden and cooked through.
Serve with white rice
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
ll marinade ingredients together, except chicken, to a food processor and
Chicken:.
Pound each breast half to 1/4\" tickness. Put
Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano,
n a large bowl. Skewer chicken lengthwise onto bamboo skewers then
Skin the chicken thighs.
Spray baking dish with pam (9 x 12).
Put chicken thighs in pan.
Mix together cranberry sauce, onion soup mix, and french dressing. (It will be kind of thick).
Cover chicken thighs with cranberry mixture.
Bake in 350 degree oven for one to one and one half hours.
Serve over mashed potatoes, or rice.
ice. Place chicken breasts, skin side down, and spread half of rice
minutes.
While the chicken is browning, whisk coconut milk
Preheat oven to 350\u00b0F. Line a baking pan with baking paper.
In a large bowl, toss chicken, sweet corn, kidney beans and half the salsa together. Divide among tortillas and roll to enclose filling.
Arrange in dish and spoon remaining salsa over. Sprinkle with cheese and drizzle with sweet chili sauce.
Bake for 10-15 mins, until cheese has melted and filling is hot. Garnish with cilantro leaves and serve with lime wedges.