230 degrees C).
Place chicken breasts between 2 sheets of
Layer chicken in bottom of baking pan.
Bake for 30 minutes in 350\u00b0 oven.
Take out of oven.
Pour sweet and sour sauce over baked chicken.
Cut bell peppers in strips and put on top of baked chicken.
Put back in oven for 30 more minutes.
Cut chicken up into equal pieces and place in casserole dish. Combine soups with water and pour over chicken.
Cover with foil and bake in preheated 350\u00b0 oven for 1 1/2 hours.
Remove cover and allow chicken to brown.
Baked chicken, vegetable salad and rice make an easy meal.
Set oven to 350 degrees.
Grease a 13x9 baking pan.
Place chicken in greased baking dish.
In a bowl, combine the soups, sour cream, milk, chives, salt and pepper; spoon over chicken.
Sprinkle with paprika.
Bake, uncovered for 50 mins-1 hour, or until chicken is done.
Preheat oven to 350 degrees.
Rinse meat under water.
Lightly pat dry with paper towel.
Put seasonings in plastic bag.
Toss chicken pieces (a few at a time) until well covered.
Place on lightly greased pan.
Bake 45 min-1 hr in oven, depending on size of chicken.
Preheat oven to 350 degrees.
Rinse, and pat chicken breasts dry. Spray small, shallow baking dish with cooking spray. Sprinkle chicken with onion powder, garlic salt, and pepper. Place in baking dish. Add chicken broth to dish.
Bake 20 minutes or until no longer pink.
Rinse chicken.
Place on baking dish.
Sprinkle oregano, garlic, salt and pepper to taste.
Coat chicken with olive oil. Bake in 350\u00b0 oven for 1 1/2 hours.
Turn chicken occasionally while cooking (3 or 4 times).
In hot oil in skillet,\tcook
chicken
ten
minutes
or until browned on both sides.
Spoon off fat.
Combine soup and milk. Stir in lemon juice and
pepper.
Pour over chicken and top each piece of chicken with slice
of lemon.
Reheat on low (covered) 5 minutes or until
chicken is fork-tender, stirring occasionally. Serves 4.
Ready in fifteen minutes.
Clean chicken.
Preheat oven to 400\u00b0.
Put chicken in Dutch oven.
Place potatoes and the soup mixed with water and milk in pan. Season with salt and pepper.
Cover and bake for 1 hour at 400\u00b0.
Set oven rack to lowest-bottom position.
Preheat oven to 425 degrees F.
Place foil on a cookie sheet.
Spray with non-stick cooking spray.
Combine all the ingredients except the chicken in a large zip lock baggy.
Shake the baggy with the ingredients to mix thoroughly.
Wet chicken breast one at a time and place in zip lock baggy.
Shake until chicken is completely covered.
Place chicken on a cookie sheet.
Bake for 18-20 minutes.
1. Clean and pat dry the chicke.
2.mix everything together in a large coffee cup and let sit for 45 minute.
3.Stuff 1/2 orange inside Chicken.
4. Put chicken in a Iron skillet and pour everything that is in the cup all over Chicken.
5. Bake chicken at 375 degrees until done.
6. After letting the bird sit for 15 minute carve and put on plates.
7.spoon some of the juices over chicken and enjoy.
Season chicken breasts with salt and pepper
bowl; pour over the chicken.
Combine bread crumbs with
n a shallow bowl. Dip chicken breasts into sour cream mixture
ven to 350.
cut chicken into small pieces.
add
Preheat oven to 375\u00b0.
Prepare Rice-A-Roni according to package.
Pound chicken breast halves into 1/4-inch thickness.
Put equal amounts of Rice-A-Roni on each breast half.
Roll chicken up to enclose filling.
Secure with a wooden pick.
Dip chicken into milk; roll in bread crumbs.
Put in a 13 x 9-inch baking dish.
In greased pan, place chicken pieces and sprinkle with salt, pepper and red pepper.
Place sauerkraut over chicken.
Top with Swiss cheese.
Pour dressing evenly over cheese.
Cover tightly with foil and bake at 325\u00b0 for 1 1/2 hours.
Don't peek!
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts.
Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Marinate chicken in dressing overnight in covered casserole.
Bake until done, 30-45 minutes.