Wash chicken thoroughly; place in shallow baking pan. Sprinkle with garlic salt, then grated cheese, with paprika on top.
Bake, uncovered, in a 325\u00b0 oven for 45 minutes to an hour, depending on how fast your oven heats.
Not only is this easy, but it tastes good!
When family members visit, they always request my \"special\" chicken.
The pan drippings make a great gravy!
(This is the first time I've ever shared the recipe.)
edium high heat.
Season chicken breast with paprika, lemon pepper
Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Spray 9 x 13-inch baking dish with nonstick spray.
Place boneless chicken in baking dish.
Spread cream of chicken soup over chicken.
Spread prepared Stove Top stuffing over soup. Bake for 35 to 45 minutes at 375\u00b0.
Bake chicken at 350\u00b0 until done.
Mix cream of chicken, mushroom, celery and onion soups together.
When chicken is ready, pour mixture over chicken, mixing some with chicken juices.
Put back in oven to bake for 1/2 hour.
Serve.
Marinate chicken in Italian dressing 30 minutes.
Melt margarine with Pepperidge dressing mix.
Place cheese over marinated chicken.
Top with dressing mixture, cover and bake at 350\u00b0 for 1 hour.
75 degrees.
Place thawed chicken in greased 9\" x 13
Preheat oven at 350\u00b0.
Sprinkle chicken with garlic powder and chicken seasoning.
Wrap bacon around chicken breast.
Be sure to overlap bacon strips.
A toothpick may be used to secure bacon strips.
Bake for 40 to 50 minutes.
To brown bacon both sides, turn chicken breast.
After chicken is done, place cheese of your choice on top to melt.
Bake chicken in a covered pan.
vernight.
Bake, uncovered, in a 425F oven until chicken is no
Place the chicken in baking dish.
Over this, sprinkle salt, pepper and thyme.
Spread the chicken soup over chicken adding 1/2 can of water.
Cover and bake in preheated oven at 350\u00b0 for 30 minutes.
Turn chicken over; cook about 30 minutes longer.
Remove chicken from dish and spoon the soup over cooked rice.
Mix bouillon, soups, cornstarch and water together.
Lay chicken out in pan.
Spread onion on top.
Garlic salt and pepper chicken.
Pour mixture over chicken.
Sprinkle with cheese if desired.
Bake, uncovered, at 325\u00b0 for 1 hour or until done.
In glass dish or pan, place 4 to 6 pieces boneless chicken. Mix together mushroom soup and wine.
Pour over chicken.
Place 4 to 6 pieces of Swiss cheese over top of chicken.
Top with croutons.
Pour butter over croutons.
Bake at 350\u00b0 for 45 minutes, covered; 15 additional minutes uncovered.
Arrange chicken breast in a lightly greased 13 x 9 x 2-inch baking dish.
Set aside.
Combine jelly and remaining ingredients; spoon over chicken.
Turn chicken to coat all sides.
Cover and bake at 350\u00b0 for 25 minutes.
Remove cover; baste with sauce. Bake, uncovered, an additional 25 minutes.
Place chicken in a baking dish; mix soup and wine together. Pour over chicken.
Sprinkle stuffing on top of soup.
Drizzle melted butter over stuffing.
Bake at 350\u00b0 for 45 to 50 minutes, uncovered.
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.
Lightly grease pan and place chicken.
Cover with slices of Swiss cheese.
Mix soup and wine; spoon over chicken and cheese. Sprinkle 1 cup stuffing on top and drizzle melted butter.
Bake 45 to 55 minutes.
Preheat oven to 400\u00b0.
Place chicken in an 11 x 9-inch baking dish. Add sauce, stirring to coat chicken. Cover tightly and bake 35 to 40 minutes. Remove chicken from oven. Add rice to casserole. Let stand 5 minutes or until rice is tender.
Mix salad dressing, lemon juice, instant bouillon and pepper. Place them in a small bowl and stir gently to mix.
Arrange the chicken parts in a single layer in a large baking pan.
Spoon the mixture over each piece of chicken.
Bake at 350\u00b0 for 1 hour. Yields 4 servings.