Thoroughly wash and dry chicken pieces.
Dip each piece in egg, then roll in bread crumbs.
Melt butter or margarine in skillet and brown chicken on both sides.
Transfer chicken to baking dish.
Add chicken stock and bay leaf.
Cover and bake for 50 minutes at 350\u00b0.
Remove from oven.
Place a piece of cheese on each piece of chicken.
Cover and return to oven for 7 to 8 minutes.
Serve with boiled potatoes, rice or pasta alfredo.
Place half of the mushrooms in a 13x9 baking pan.
Dip chicken in beaten eggs and roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken for 2-3 minutes on each side.
Place chicken on top of mushrooms.
Arrange remaining mushrooms on chicken.
Top with cheese.
Add chicken broth to pan.
Bake at 350 deg. F. for 30-35 minutes.
Serve over hot cooked noodles or rice. Top with fresh parsley.
Place half of the mushrooms in a 13x9x2\" baking dish. Dip chicken in egg substitute; roll in bread crumbs. In a skillet, melt the margarine over medium heat. Brown chicken on both sides; place on top of mushrooms. Arrange remaining mushrooms over the chicken; top with cheese slices. Add broth to pan. Bake at 350\u00b0 for 30-35 minutes. While chicken is cooking, boil noodles according to package directions, omitting oil and salt. Drain. Serve chicken over hot noodles.
Place half the mushrooms in a 13 x 9 inch baking pan.
Dip chicken into beaten eggs and roll in bread crumbs.
In skillet, melt butter over medium heat.
Brown both sides of chicken in skillet.
Place chicken on top of mushrooms.
Arrange remaining mushrooms on chicken and top with cheese.
Add chicken broth to pan.
Bake at 350\u00b0 for 30-35 minutes.
Serve chicken over hot cooked rice or noodles with chopped fresh parsley.
Preheat oven to 350 degrees F (175 degrees C).
Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.
Dip chicken in eggs, coat with bread crumbs.
Saute until brown.
Transfer to 9 x 13-inch baking dish.
Arrange half the mushrooms over it.
Cover with sliced cheese and top with remaining mushrooms.
Pour chicken broth over the mixture.
Bake at 350\u00b0 for 30 to 35 minutes.
Preheat oven to 350\u00b0.
Dip chicken in eggs; coat with bread crumbs.
Saute chicken in olive oil until brown.
Transfer to a 13 x 9-inch baking dish.
Sprinkle with half of the mushrooms; cover with cheese.
Sprinkle with remaining mushrooms and pour chicken broth over all.
Bake for 30 to 35 minutes.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
owl, and blend well. Add chicken breasts, and let marinate for
few Tablespoons of the chicken stock. Stir until thickened, set
Pound chicken breasts flat and place in