Chicken Enchiladas I

"This is a quick and easy recipe. Good for quick suppers."

Ingredients

Original recipe makes 8 servings

Makes servings Adjust Recipe (Help)

• 4 skinless, boneless chicken breast halves

• 1 onion, chopped

• 1/2 pint sour cream

• 1 cup shredded Cheddar cheese

• 1 tablespoon dried parsley

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon salt (optional)

• 1 (15 ounce) can tomato sauce

• 1/2 cup water

• 1 tablespoon chili powder

• 1/3 cup chopped green bell pepper

• 1 clove garlic, minced

• 8 (10 inch) flour tortillas

• 1 (12 ounce) jar taco sauce

• 3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

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Chicken Parmigiana

"This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens."

Ingredients

Original recipe makes 2 servings

Makes servings Adjust Recipe (Help)

• 1 egg, beaten

• 2 ounces dry bread crumbs

• 2 skinless, boneless chicken breast halves

• 3/4 (16 ounce) jar spaghetti sauce

• 2 ounces shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

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Swiss Chicken Casserole II

"A delicious combination of chicken with Swiss cheese, seasoning and creamy goodness in one easy baked dish! Who could ask for more?!"

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 6 skinless, boneless chicken breasts

• 6 slices Swiss cheese

• 1 (10.75 ounce) can condensed cream of chicken soup

• 1/4 cup milk

• 2 cups herb-seasoned stuffing mix

• 1/4 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

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Caramelized Baked Chicken

"Roast chicken pieces with sticky, sweet and tangy coating."

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 3 pounds chicken wings

• 2 tablespoons olive oil

• 1/2 cup soy sauce

• 2 tablespoons ketchup

• 1 cup honey

• 1 clove garlic, minced

• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

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Honey Baked Chicken II

"Baked chicken with a sweet and spicy glaze."

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 1 (3 pound) whole chicken, cut into pieces

• 1/2 cup butter, melted

• 1/2 cup honey

• 1/4 cup prepared mustard

• 1 teaspoon salt

• 1 teaspoon curry powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

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Spinach Stuffed Chicken Breasts

"Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!"

Ingredients

Original recipe makes 4 servings

Makes servings Adjust Recipe (Help)

• 1/2 cup mayonnaise

• 1 (10 ounce) package frozen chopped spinach, thawed and drained

• 1/2 cup crumbled feta cheese

• 2 cloves garlic, chopped

• 4 skinless, boneless chicken breasts

• 4 slices bacon

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Baked Chicken Nuggets

"A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired."

Ingredients

Original recipe makes 30 nuggets

Makes servings Adjust Recipe (Help)

• 3 skinless, boneless chicken breasts

• 1 cup Italian seasoned bread crumbs

• 1/2 cup grated Parmesan cheese

• 1 teaspoon salt

• 1 teaspoon dried thyme

• 1 tablespoon dried basil

• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

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Chicken Florentine Casserole

"Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella."

Ingredients

Original recipe makes 4 servings

Makes servings Adjust Recipe (Help)

• 4 skinless, boneless chicken breast halves

• 1/4 cup butter

• 3 teaspoons minced garlic

• 1 tablespoon lemon juice

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 tablespoon Italian seasoning

• 1/2 cup half-and-half

• 1/2 cup grated Parmesan cheese

• 2 (13.5 ounce) cans spinach, drained

• 4 ounces fresh mushrooms, sliced

• 2/3 cup bacon bits

• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

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Chicken Cordon Bleu I

"This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier."

Ingredients

Original recipe makes 4 servings

Makes servings Adjust Recipe (Help)

• 4 skinless, boneless chicken breast halves

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• 6 slices Swiss cheese

• 4 slices cooked ham

• 1/2 cup seasoned bread crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

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Famous Butter Chicken

"Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers."

Ingredients

Original recipe makes 4 servings

Makes servings Adjust Recipe (Help)

• 2 eggs, beaten

• 1 cup crushed buttery round cracker crumbs

• 1/2 teaspoon garlic salt

• ground black pepper to taste

• 4 skinless, boneless chicken breast halves

• 1/2 cup butter, cut into pieces

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

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Asian Glazed Chicken Thighs

"Slightly spicy, but the sweetness tames the heat. Serve with rice."

Ingredients

Original recipe makes 4 servings

Makes servings Adjust Recipe (Help)

• 1/2 cup rice vinegar

• 5 tablespoons honey

• 1/3 cup soy sauce (such as Silver Swan®)

• 1/4 cup Asian (toasted) sesame oil

• 3 tablespoons Asian chili garlic sauce

• 3 tablespoons minced garlic

• salt to taste

• 8 skinless, boneless chicken thighs

• 1 tablespoon chopped green onion (optional)

Directions

1. Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
4. Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

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Baked Chicken with Peaches

"Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches."

Ingredients

Original recipe makes 8 servings

Makes servings Adjust Recipe (Help)

• 8 skinless, boneless chicken breast halves

• 1 cup brown sugar

• 4 fresh peaches - peeled, pitted and sliced

• 1/8 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
3. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

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Anniversary Chicken I

"I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!"

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 2 tablespoons vegetable oil

• 6 skinless, boneless chicken breast halves

• 1/2 cup teriyaki basting sauce

• 1/2 cup Ranch-style salad dressing

• 1 cup shredded Cheddar cheese

• 3 green onions, chopped

• 1/2 (3 ounce) can bacon bits

• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

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Baked Chicken

"Boneless, skinless chicken breasts coated in crushed cornflakes and baked."

Ingredients

Original recipe makes 4 chicken breast halves

Makes servings Adjust Recipe (Help)

• 1 cup sour cream

• 2 tablespoons Dijon mustard

• 2 cloves garlic, minced

• 1/2 teaspoon black pepper

• 4 skinless, boneless chicken breast halves

• 1 cup crushed cornflakes cereal

• 1 (1 ounce) package dry onion soup mix

• 3 tablespoons butter, melted

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish.
2. Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.
3. Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
4. Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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