Mix bread crumbs and cheese well. Dry chicken; dip in butter, then roll in cheese and bread crumbs. Cook at 350\u00b0 until chicken is done, 35 to 45 minutes.
Put the cream cheese, sour cream, canned chicken, and garlic powder into a food processor and process until smooth.
Coat a ceramic or glass baking dish with cooking spray and pour mixture into the baking dish.
Top with parmeasan cheese.
Bake for 30 minutes at 350 degrees.
Serve hot with Ritz crackers.
Preheat oven @ 350 degrees.
Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9\"x13\" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.
b>chicken into pieces so it's easy to shred later.
Cook chicken
aste.
Set aside.
Dip chicken into beaten egg, then in
Mix Velveeta, hot pepper sauce and chicken in large microwaveable bowl.
Microwave on high 5 minutes, or until Velveeta is melted, stirring after 3 minutes. (Microwaves vary, so check frequently).
Stir in remaining ingredients.
Serve with celery sticks, tortilla chips, or crackers.
Note: This can also be made in the crock pot. Also, you can eliminate the 'strings' on celery sticks by lightly peeling the celery with a vegetable peeler.
Heat oven to 375 degrees.
Season chicken to your taste.
In a small bowl, mix well the sour cream and Dijon mustard- set aside.
Dip each seasoned breast in sour cream/ mustard mixture, coating well.
Dredge each coated breast in seasoned bread crumbs.
Arrange pieces in a a 13 x 9 baking pan.
Bake for 50 minutes or until thickest part is no longer pink.
Chicken Marsala.
Heat oil in
Place chicken, onions, carrots, celery, salt and
Prepare chicken breasts by trimming any extra
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
o 400\u00b0F.
Combine chicken, green onions, cream cheese, mozzarella
Skin, rinse and pat dry the chicken breasts.
Dip in egg and milk which have been mixed.
Mix flour and spices in Ziploc or paper bag.
Shake chicken in this to coat.
Dip chicken back in liquid, then in the crushed cereal and cheese mixture.
(More than 1 cup of cereal may be needed for a good coating.)
Bake, uncovered, for 1 hour in a 350\u00b0 oven.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl.
Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout.
Serve alongside your favorite tortilla chips.
50\u00b0.
Place each chicken breast half between 2 sheets
he egg and milk.
Dip the chicken breasts in flour.
Cut chicken up into 1/2\" cubes.<
Dip chicken into egg.
Coat with bread crumbs.
In a skillet over medium heat, heat oil.
Cook chicken 10 minutes or until done.
Set chicken aside.
In the same pan, heat spaghetti sauce to a boil.
Return chicken to skillet.
Cover and cook over low heat 5 minutes or until chicken is done.
Top chicken with cheese and heat until cheese is melted.
Serve with spaghetti and additional sauce, if necessary.
ater to a boil; add chicken breasts to water and cook