Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
nto both sides of chicken breasts. Arrange coated chicken breasts in the
Roll and wrap each chicken breast in one piece of bacon.
Place chip beef in bottom of a baking dish and lay chicken breast on top. Mix soup and sour cream together; pour over chicken breasts.
Bake for 3 hours at 300\u00b0.
For the chicken.
Pound chicken breasts with meat mallet to
Split chicken breast halves in half horizontally to
Bone and skin chicken breast.
Split and pound thin.
Dredge chicken breast in flour.
Brown chicken in oil and butter.
Add apple cider, wine, parsley and marjoram.
Cover and simmer over medium heat for 10 to 12 minutes or until chicken is tender. Remove chicken and keep warm.
Increase heat and boil sauce for 3 minutes or until slightly thickened.
Serve sauce over the chicken.
Serves 2.
Roll chicken breast in Italian dressing.
Season both sides of chicken with Tony Chachere's, garlic salt & lemon pepper. Stuff chicken breast with cream cheese, chopped onion, and chopped peppers.
Fold chicken breast over.
Wrap chicken with bacon strips, leaving split on top.
Put 4 toothpicks through bacon & chicken to hold together.
Smoke on grill at about 250 degrees for 2 to 3 hours.
Thirty minutes before removing from grill, rub honey over each piece of chicken.
Do not turn over.
nife and working with 1 chicken breast at a time, cut a
small pocket into each chicken breast with a sharp knife. Layer
b>chicken breast with a pairing knife, being careful not to completely split the breast
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Drain pineapple.
Skin the split chicken breasts.
Pour pineapple juice
Preheat oven to 350\u00b0.
Wash and pat dry chicken.
Rub each breast with butter.
In a Ziploc bag, combine cornflakes and basil.
Coat each chicken breast in cornflake mixture and place in casserole dish.
Dot each chicken breast with a pat of butter. Bake at 350\u00b0 for 1 hour.
Cook vegetables in microwave (no water) for 4 to 5 minutes. Brown chicken breast in a very small amount of oil.
Chicken should be lightly battered in flour with salt and pepper. Dissolve 1 chicken bouillon cube in 1/4 cup water.
Pour over vegetables after cooking in microwave.
Top vegetables with browned breast.
Cook covered at 350 degrees for 45 to 60 minutes.
Make a seasoning mixture of the sour cream and spices.
Dredge the chicken breasts in sour cream mixture, then roll in bread crumbs.
Place bacon strip on each chicken breast; roll up and skewer with a toothpick.
Bake uncovered for one hour and 15 minutes.
lass baking dish. Place the chicken breasts in the dish, coating
uring this time, IF the chicken breast is frozen, it can thawed
In a bowl beat eggs.
Place the bread crumbs in a flat dish. Dip split chicken breasts in eggs and place in bread crumbs on both sides.
You can remove the chicken skins if desired before dipping into eggs.
In frying long pan, put vegetable oil and place chickens in pan.
Preheat oven to 350\u00b0 and bake for 1 hour.
Serves 4.
Pound each chicken breast.
Layer each breast with the following: thin slice of ham, chopped fresh tomato, flavored bread crumbs and Mozzarella cheese.
Roll each and fasten with toothpicks.
Place in Pam sprayed baking dish.
Sprinkle with bread crumbs, Mozzarella cheese and Mrs. Dash or pepper.
Bake at 350\u00b0 for 45 minutes.