ipper bag then add the chicken breasts to the marinade. Seal the
Lay out the chicken breasts in a 6x9 baking pan and pour the broth over the chicken.
Crush the crackers into crumbs and sprinkle over the chicken making sure to cover the entire dish.
Next spread the diced onion over the chicken and slice the butter into about 8 small slabs and lay 2 slabs per piece of chicken (more can be used if desired).
Add salt and pepper then bake at 350F for about 1 hour or until chicken is brown on top.
Serve with mashed potatoes using the cracker/broth mixture as a gravy!
Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.
Whisk together vinegar and egg whites in smaller bowl.
Dip chicken in vinegar mixture then dry mixture.
Place on sprayed cookie sheet.
Spray the top of the chicken breasts with cooking spray (I used butter flavored)
Sprinkle with a little salt and pepper.
Bake 400 for 30-40 minutes, till fork tender and juices run clear.
x13 baking pan.
Pat chicken dry and place in the
Soak chicken breasts in salt water overnight.
Pour off water.
Cover chicken with salad dressing for a couple of hours. Place chicken breasts in pan and pour dressing over and place in oven.
Bake at 350\u00b0, turning several times.
Bake for 1 hour or until done.
Wash chicken breasts and pat dry with paper towels.
Place chicken breasts in pan or dish that is about 2-inches deep.
Either melt margarine and brush on chicken breasts or drizzle squeeze margarine over them.
Sprinkle with minced onion (to taste) and parsley flakes.
For 8 boneless chicken breasts, pour one can beef broth and one can water over chicken.
Bake for 1 to 1 1/4 hours at 375\u00b0.
(For 12 to 16 chcken breasts, use 2 cans beef broth and 2 cans water).
Cut chicken breasts in half and wipe well
he time.
Put the chicken in a glass baking dish
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.
Place chicken in a 2\" deep pyrex baking dish leaving space between the breasts.
Mix the rest of the ingredients and pour over the chicken breasts.
Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes).
Place chicken on plates with gravy poured over it.
in hot oil.
Place chicken breasts in 9 x 9 inch
Dredge chicken breasts in a mixture of the first 4 ingredients. Melt 1 stick margarine in a baking pan and place chicken breasts therein.
Bake at 400\u00b0 for 30 minutes.
Remove from oven and cover with the soup, wine and mushrooms with liquid.
Bake at 400\u00b0 until bubbling, then turn oven to 300\u00b0.
Cover with aluminum foil and cook for 1 hour.
Crush bread cubes before removing from package.
Pour into large mixing bowl.
Add seasoning packet and mix together.
Dump chicken soup onto dinner plate.
Coat each split breast well on both sides with soup.
Roll in dressing crumbs.
Roll up chicken breast and place in buttered casserole pan.
Repeat with all chicken breasts.
Pour melted margarine over top, coating each piece.
Bake at 350\u00b0 for 1 hour.
loosen the skin on each chicken breast. Thinly slice compound butter
Dip the chicken pieces in melted butter or brush with butter and season with salt and pepper.
Mix rice with soups and spread in a shallow, buttered casserole.
Top with chicken breasts and bake at 300\u00b0 for 2 hours.
Put a tablespoon of ham in each chicken breast and roll up. Place in baking dish. Mix together sour cream and mushroom soup. Put a dollop of that mixture on top of each chicken breast. Bake in 350 degree oven for one hour, covered for 45 minutes and uncovered for 15 minutes. If the chicken breasts are large, longer baking time may be necessary.
Put chicken breasts in shallow baking dish (do not overlap). Sprinkle mushrooms over chicken breasts.
Combine soup and sour cream.
Pour evenly over chicken breasts.
Sprinkle paprika over top.
Bake at 350\u00b0 for approximately 1 1/2 hours.
Preheat oven to 400\u00b0F.
Add all ingredients (not the chicken) to a large ziplock bag.
Shake to combine.
Individually, place chicken in bag and shake until completely coated.
Arrange chicken in a greased 13x9x2-inch baking pan.
Drizzle or brush melted butter over each piece of chicken.
Bake in oven for about 50 minutes, or until lightly browned.
(Baking time may vary depending on the size of chicken breasts).
When fully cooked, halve chicken breasts (optional) and serve.
Place chicken breasts in one layer in an oblong 3-quart baking dish.
In medium bowl, whisk together the undiluted soup and dry onion soup.
Gradually add sour cream.
Spread over chicken. Sprinkle with paprika.
Bake in preheated 350\u00b0 oven for about 40 minutes, or until topping is lightly browned.
Coat chicken breasts in Frying Magic.
In large skillet, heat oil and cook chicken about 7 minutes on each side or until browned. Remove from skillet and onto plate.
Steam broccoli spears and when done, add broccoli and garlic to same skillet.
Saute for 5 minutes.
In a 9 x 13-inch baking dish, lay out broccoli spears. Place chicken breasts on top of spears and cheese slices on chicken.
Cover and bake 45 minutes at 350\u00b0.
Delicious.
Serves 6 to 8.