Combine all ingredients listed after chicken.
Pour over chicken, laid out in a baking dish.
Bake, uncovered, at 325\u00b0 for 1 1/4 hours.
Serve over rice.
Serves 6.
Combine first 8 ingredients in a plastic bag. Coat chicken with butter-flavored cooking spray and place in bag, shaking to coat.
Place chicken on a baking sheet coated with cooking spray and lightly coat chicken with cooking spray.
Bake at 400\u00b0 for 30 minutes.
Preheat oven to 325\u00b0.
Remove skin and excess fat; arrange in 9 x 13-inch baking pan the chicken.
Combine and pour over can of mushroom soup and rest of ingredients.
Bake uncovered 1 1/4 hours. Serve with hot cooked rice or bake at 250\u00b0 for 2 1/2 to 3 hours. Makes a good Sunday chicken dinner.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.
Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
Stir Basil Mayo ingredients in small bowl until blended.
Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.
up dressing mixture.
Place chicken on greased rack of broiler
a bowl. Many Vietnamese Chicken recipes usually require a short time
ut of foil and place chicken breasts inside.
Coarsely chop
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
pepper to taste.
Dip chicken strips in egg.
Dredge
Arrange chicken in baking dish.
Top with Swiss cheese. Combine soup and wine.
Pour over chicken.
Sprinkle with stuffing crumbs mixed with butter.
Bake at 350\u00b0 for 1 1/4 hours.
o 400\u00b0F. Place the chicken in a roasting pan. Season
Preheat oven to 375 degrees F (190 degrees C).
In a shallow bowl, mix the peanuts, garlic powder, onion powder, and salt-free herb seasoning blend.
Dip the chicken thighs in the melted butter, then press into the peanuts to coat. Arrange on a baking sheet.
Bake 45 minutes in the preheated oven, or until chicken juices run clear.
Arrange chicken in a shallow baking dish. Sprinkle lightly with salt (not very much) and pepper.
Mix celery soup (undiluted) and pimentos.
Pour over chicken. Sprinkle herb salt on top. Bake 1 hour at 350\u00b0 (moderate oven).
In a large skillet heat oil over medium heat.
Add chicken and cook until browned on both sides about 20 minutes.
Remove chicken and keep warm.
Add vegetables to skillet.
Stirring constantly, cook 5 minutes or until crisp tender.
Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat.
Boil 1 minute.
Spoon over chicken.
Arrange chicken in a 13 x 9-inch dish.
Top each chicken breast with cheese slice.
Combine soup and wine, mixing well. Spoon sauce over chicken.
Sprinkle with stuffing, Drizzle butter over stuffing.
Bake at 350\u00b0 for 45 to 55 minutes.
Chicken can be prepared ahead, then baked just before serving.
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.
Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
Mix together the first 8 ingredients in a bowl and set aside.
Pat dry the chicken breast with paper towel and season to your preference with salt.
Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
Allow chicken to rest for 5 minutes before serving.
Soak chicken gravy in stuffing until moist and soft, about 1/2 hour.
In 9-inch greased pie plate, spoon stuffing all around. Arrange chicken over stuffing; press lightly.
Combine sugar, margarine and mustard; spread evenly over chicken.
Bake at 400\u00b0 for 30 minutes until chicken is no longer pink.
Arrange chicken in greased casserole dish. Top each chicken breast with cheese slice.
Combine soup with wine, mixing well. Spoon sauce over chicken; sprinkle with stuffing. Drizzle melted butter over stuffing.
Bake at 350 degrees for 45 to 55 minutes.