Preheat oven to 400 degrees F (200
Place flour in bag big enough to hold chicken.
Add ground thyme, pepper and garlic powder.
Shake to blend flour and spices. Put chicken in bag and shake until coated.
Heat oil in pan and saute chicken breast 10 minutes per side.
Remove from pan and saute onion and green pepper for 5 minutes.
Add tomato and its juice.
Cook 5 minutes.
Return chicken to pan.
Cover and let simmer 5 minutes.
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.
sealable plastic bag. Add the chicken breast strips, coat with the
Preheat oven to 400 degrees F (205
Preheat an oven to 375 degrees F (190
Preheat ovent to 350 degrees.
In four different small mixing bowls, place flour and seasoned salt, beaten egg and water and bread crumbs and cheese.
Beginning with the butter, dip the chicken breast into each of the 4 bowls, ending with the crumb and cheese mixture.
On a rack placed in a shallow baking dish, arrange breasts close together.
Bake 45 minutes or until chicken is tender.
Remove from oven, turn heat to\"broil\" and slip chicken under broiler for a few minutes to lightly brown crust.
our cream and cream of chicken soup.
Spread very thin
Coat a large baking sheet with cooking spray.
In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
Brush each chicken breast with Dijon mustard.
Add chicken to oat mixture with tongs and turn to coat both sides.
Transfer chicken to prepared baking sheet and spray with cooking spray.
Bake 30 minutes, At 400 degrees, until golden brown and cooked through.
Cut the skinless, boneless chicken breast halves into 1 inch cubes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.
Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.
Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.
Preheat oven to broil.
Remove excess fat from boneless chicken breast.
Cube chicken breast and season.
Spray kabob stick with vegetable spray.
Starting and ending with the cherry tomatoes, you can thread the vegetables on the kabob stick however you prefer. Place in broiler and cook for 10 minutes; turn and cook for an additional 10 minutes.
When golden brown, they are ready to serve. Can be served over rice or pasta.
Preheat the oven to 375 degrees F (190
Preheat an oven to 350 degrees F (175
Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with cooking spray.
Spread chicken pieces, broccoli, and potatoes into the prepared baking dish, respectively. Drizzle melted butter over ingredients in the dish and season with the Italian dressing mix.
Bake in preheated oven until the chicken is cooked through and potatoes are tender, 45 to 60 minutes.
Preheat oven to 350 degrees F (175
Melt butter in
baking pan at 250\u00b0.
Mix other ingredients. Remove melted butter from oven and coat chicken first in the butter, then
the crumb mixture.
Lay chicken in remaining butter in pan,
top with any remaining crumb mixture, sprinkle with paprika if
desired
and
bake,
uncovered, at 350\u00b0 until tender, about 1
hour.
Baste
chicken
a
time
or two during baking. Cover with
foil
if coating starts to brown too much before chicken is tender.
slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook
Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
Mix together the first 8 ingredients in a bowl and set aside.
Pat dry the chicken breast with paper towel and season to your preference with salt.
Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
Allow chicken to rest for 5 minutes before serving.
Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
Preheat the oven to 375 degrees F (190 degrees C).
Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.
et aside.
Preheat the oven to 350 degrees F (175