Salt and pepper chicken.
Mix soup of choice with milk in a separate bowl.
Dip chicken in soup mixture and roll in stuffing. Bake in single layer at 350\u00b0 until chicken is done, when juice runs clear when pierced.
Serves 4.
Just double recipe for a large family.
230 degrees C).
Place chicken breasts between 2 sheets of
13 baking pan.
Pat chicken dry and place in
In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper. Stir. Refrigerate for one hour or the day before for easy preparation for busy parents!
Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray or cover with foil.
Rinse chicken, pat dry and place in prepared pan.
Pour marinade over chicken.
Bake, uncovered, at 375 degrees for 1 hour until slightly browned.
Pour extra liquids from pan in gravy bowl to serve along side.
Arrange chicken in baking dish, depending upon how much you wish to bake.
Salt and pepper.
Place sliced cheese on each piece of chicken.
Stir soup and add a very small amount of water.
Spoon evenly over chicken.
Sprinkle with crumbs and drizzle with melted oleo.
Bake, uncovered, for 1 hour at 350\u00b0.
Another quick, easy recipe for working gals!
o combine all ingredients. Add chicken breasts to bag, close and
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Preheat oven to 450.
Salt and pepper chicken to taste.
Cover with foil.
Bake for about 30-45 minutes, depending on size of chicken breasts.
Prepare cheese sauce mix per directions on package.
Add chopped chives and bacon bits.
Remove foil from chicken.
Pour sauce mix over chicken.
Bake about 10 minutes more.
Variation:
Use fresh, sliced mushrooms, black olives, etc.
Can be baked, covered in microwave for about 15 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.
Remove all skin from the chicken; rinse and dry the pieces thoroughly.
Dip in milk, mix cornflake crumbs with rosemary and pepper and roll in the seasoned crumbs.
Let stand briefly so coating will adhere.
Place chicken in an oiled baking pan (line pan with foil for easy clean up).
Do not crowd; pieces should not touch.
Bake at 400\u00b0 for 45 minutes.
Crumbs will form a crisp skin.
Makes 4 servings.
Place chicken breasts in the bottom of a large baking dish which has a cover.
Add margarine and lemon pepper.
Bake, covered, for 30 minutes, at 350\u00b0.
Add California mix or mixed vegetables, onion, salt and pepper.
Return to oven for 30 minutes more.
Serve with fruit salad and French bread.
So easy, so good.
Preheat oven to 400\u00b0.
Remove all skin from the chicken.
Rinse and dry the pieces thoroughly.
Season coat each piece with oil or dip in milk.
Shake to remove excess and roll in the corn flake crumbs.
Let stand briefly so coating will hold.
Place chicken in an oiled pan or line with foil for easy cleaning.
Do not crowd pieces.
Bake for 45 minutes or more.
Crumbs will form a crisp skin.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Place the dressing in a shallow dish or bowl for dipping. Do the same with the cornflakes crumbs or breadcrumbs (see Cook's Note). Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat.
Place chicken breasts in prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until an instant-read thermometer reads 165 degrees F (74 degrees C).
Prepare chicken for cooking.
Cut into pieces.
Remove skin if you desire.
Pat dry.
Season lightly with salt and pepper.
Dip into buttermilk.
On wax paper, crush enough stuffing mix to thoroughly coat chicken pieces.
Place in baking dish or pan. Cover.
Bake in 350\u00b0 oven for approximately 45 minutes.
Uncover and bake 15 minutes longer or until lightly browned.
(I frequently set oven timer and place this in oven shortly before leaving for church.)
Arrange chicken in a lightly greased 9 x 13 baking dish. Top with cheese slices. Combine soup and wine. Stir well. Spoon sauce over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350\u00b0 for 45 minutes.
Clean and wash chicken. Pat dry with paper towels.
Spray entire chicken with Pam cooking spray. Sprinkle on generous amount of Lawry's seasoning to entire chicken.
Place a baking rack in a shallow pan and put chicken on, breast side down. Bake at 400\u00b0 for 1
1/2 hours.
Let stand 5 to 10 minutes before slicing.
Remove skin from breasts.
Dip into buttermilk.
Roll in Bisquick.
Line baking dish with aluminum foil. Place chicken on foil and cover with more foil.
Bake at 325\u00b0 for 30 minutes. Remove top foil.
Bake for 15 to 30 more minutes.
tuffing into underside of each chicken breasts and place into pan
ziplock bag. Add the chicken wings. Massage a few times
Grease an 8 x 8-inch baking dish.
Pour in dry rice.
Lay raw chicken on top of rice.
Mix together mushroom soup, soup can of water and onion soup mix.
Pour this over rice and chicken. Cover with foil.
Bake at 350\u00b0 for 2 hours.
Yield:
4 to 5 servings.