Last Night's Chicken

Ingridients

1 (3 pound) whole chicken

3 dashes garlic powder

2 pinches salt

1 pinch ground black pepper

1 onion, thinly sliced

1/4 cup butter

1 cup orange-flavored carbonated beverage

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper and garnish with onion slices. Place 1/8 cup of butter or margarine on top of the chicken and bake in the preheated oven for 45 minutes.

Raise oven temperature to 375 degrees F (190 degrees C); Place remaining 1/8 cup butter or margarine on top of the chicken and bake for 30 minutes.

Pour orange-flavored beverage all over chicken, bake for 5 more minutes, and serve.

Becki's Oven Barbecue Chicken

Ingridients

10 chicken wings

3 tablespoons butter

1 tablespoon onion powder

5 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 cup ketchup

1/2 cup water

2 tablespoons prepared mustard

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.

Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Lime Chicken Picante

Ingridients

1/2 cup chunky salsa

1/4 cup Dijon-style prepared mustard

2 tablespoons fresh lime juice

6 skinless, boneless chicken breasts

2 tablespoons butter

6 tablespoons plain yogurt

1 lime, sliced into segments

Directions

Prep 10 m

Cook 15 m

Ready In 55 m

In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes.

Melt butter in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes.

Add boiled marinade to chicken, and saute another 3 to 5 minutes or until chicken juices run clear and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve.

Chicken Bog

Ingridients

6 cups water

1 tablespoon salt

1 onion, chopped

1 (3 pound) whole chicken

3 1/2 cups chicken broth

1 cup long-grain white rice

1/2 pound smoked sausage of your choice, sliced

2 tablespoons Italian-style seasoning

2 cubes chicken bouillon

Directions

Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.

Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.

Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

White Wine Almond Chicken

Ingridients

3/4 cup white wine

1 cup chicken broth

1 cup heavy cream

3 tablespoons all-purpose flour

1 pound fresh mushrooms, sliced

1 white onion, finely chopped

1 cup sliced almonds

salt and pepper to taste

6 skinless, boneless chicken breast halves

Directions

Prep 20 m

Cook 1 h 30 m

Ready In 1 h 50 m

Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.

Preheat oven to 325 degrees F(165 degrees C).

Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.

Uncle Josh's Famous Chicken and Rice

Ingridients

2 cups instant rice

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups water

lemon pepper to taste

lemon and herb seasoning to taste

ground cumin to taste

dried thyme to taste

6 skinless, boneless chicken breast halves

Directions

Prep 15 m

Cook 1 h 5 m

Ready In 1 h 20 m

Preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package directions. (Note: 2 cups of uncooked rice will yield about 4 cups of cooked rice.)

In a 9x13 inch baking dish, thoroughly mix the cooked rice, soup, water, lemon pepper, lemon and herb seasoning, cumin and thyme. Press chicken breasts into mixture until only the tops show.

Cover and cook 30 minutes in the preheated oven. Pierce chicken breasts with a fork. Continue cooking 30 minutes. Enjoy!

Super Fast and Easy Chicken a la King

Ingridients

3 (10.75 ounce) cans condensed cream of chicken soup

3 (10.75 ounce) cans condensed cream of mushroom soup

2 cups water

1 (15 ounce) can peas

1 pound boneless chicken breast halves, cooked and diced

Directions

Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

Leftover Chicken a la King

Ingridients

1 cup diced, cooked chicken meat

1 (10 ounce) package frozen mixed vegetables, thawed

1 1/2 cups chicken broth

2 teaspoons cornstarch

1 (5 ounce) can evaporated milk

salt and pepper to taste

Directions

Combine chicken, vegetables and broth or wine in a medium saucepan over medium low heat. Stir all together and let simmer until heated through.

In a small bowl beat cornstarch into evaporated milk and add to chicken mixture. Reduce heat to low and cook, stirring constantly, until thickened. Season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. Serve hot.

Spicy Tomato Chicken

Ingridients

6 skinless, boneless chicken breast halves

7 ounces vermicelli pasta

1 onion, chopped

1 green bell pepper, chopped

1 (10 ounce) can diced tomatoes with green chile peppers

1 (15 ounce) can baby peas, drained

1 (8 ounce) package processed cheese, shredded

Directions

Bring a large pot of salted water to a boil. Add chicken breasts and boil until cooked through and juices run clear. Remove chicken from pot, chop into bite size pieces and set aside.

Strain remaining cooking broth, return to pot and bring to a boil. Break pasta in half (will make it easier to mix) and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return pasta to pot.

Meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. Add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. Top with cheese and mix together well.

Preheat oven to 350 degrees F (175 degrees C).

Pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.

Spicy Tomato Chicken Casserole

Ingridients

1 (10 ounce) can diced tomatoes with green chile peppers

1 (10.75 ounce) can condensed cream of celery soup

1 (10 ounce) package nacho-flavor tortilla chips

4 skinless, boneless, chicken breast halves, cooked

1 pound processed cheese food (eg. Velveeta), sliced

Directions

In a medium bowl combine the tomatoes and soup and mix together. Set aside.

In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.

Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.

Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

Jenny's Lime Glazed Chicken

Ingridients

6 skinless, boneless chicken breast halves

2 tablespoons vegetable oil

2 limes

2 cups mayonnaise

12 tablespoons grated Parmesan cheese

Directions

Preheat oven to 400 degrees F (200 degrees C).

Spread oil over the bottom and sides of a 9x13 inch baking dish. Add chicken and turn to coat. Squeeze limes over chicken. In a small bowl combine the mayonnaise and cheese; mix together and spread mixture over chicken. Bake in the preheated oven for about 20 minutes or until juices run clear.

Brie Cranberry and Chicken Pizza

Ingridients

2 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1 (12 inch) prepared pizza crust

1 1/2 cups cranberry sauce

6 ounces Brie cheese, chopped

8 ounces shredded mozzarella cheese

Directions

Prep 20 m

Cook 20 m

Ready In 40 m

Preheat oven to 350 degrees F (175 degrees C).

Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.

Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.

Bake at 350 degrees F (175 degrees C) for 20 minutes.

Tomato Chicken Parmesan

Ingridients

2 eggs, beaten

1 cup grated Parmesan cheese

7 ounces seasoned bread crumbs

6 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

12 ounces pasta sauce

6 slices Monterey Jack cheese

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

Preheat oven to 375 degrees F (190 degrees C).

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Squash Stuffed Chicken Breasts

Ingridients

1 tablespoon butter

1/2 cup finely diced acorn squash

1 green bell pepper, diced

1 small onion, finely diced

1 stalk celery, chopped

salt and pepper to taste

4 skinless, boneless chicken breasts

2 ounces shredded Cheddar cheese

2 cups all-purpose flour for coating

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.

Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.

Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.

Anniversary Chicken I

Ingridients

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

Prep 30 m

Cook 35 m

Ready In 1 h 5 m

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

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.

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Smoky Mountain Chicken

Ingridients

4 skinless, boneless chicken breasts

ground black pepper to taste

1 teaspoon garlic powder

1 teaspoon Italian-style seasoning

1 (18 ounce) bottle barbecue sauce

4 slices ham

4 slices Monterey Jack cheese

1/8 cup chopped green onion for topping

1/4 cup chopped tomatoes, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a lightly greased 9x13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.

When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with slice of ham, then slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.

Rosemary Chicken

Ingridients

4 skinless, boneless chicken breast halves

2 tablespoons olive oil

1 teaspoon seasoning salt

1 1/2 teaspoons salt free Cajun seasoning

1 teaspoon fresh rosemary

1 onion, finely diced

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Easy Skillet Chicken a la King

Ingridients

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces

1 tablespoon olive oil

1 cup milk

1 (10.75 ounce) can condensed cream of chicken soup

1 cup fresh sliced mushrooms

2 tablespoons chopped pimento peppers

1 teaspoon onion powder

1/2 teaspoon ground black pepper

Directions

In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

Tangy Cereal-Coated Chicken

Ingridients

1/2 cup orange juice

1 teaspoon ground ginger

2 tablespoons honey

1 teaspoon Dijon-style prepared mustard

salt and pepper to taste

4 skinless, boneless chicken breasts

2 cups crushed buttery round crackers

1/4 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)

1 tablespoon all-purpose flour

4 tablespoons orange marmalade, warmed

Directions

Prep 25 m

Cook 45 m

Ready In 3 h 10 m

To Make Marinade: Combine the orange juice, ginger, honey, mustard, salt and pepper to taste in a glass or stainless steel mixing bowl. Mix the marinade until well combined; add chicken pieces and turn to coat. Cover dish and refrigerate for at least 2 hours to marinate.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

In a resealable plastic bag, mix together the crushed crackers, Grape-Nuts®, and flour. Rinse chicken and pat semi-dry. Dredge in cracker mixture to coat and place in baking dish. Bake in the preheated oven for 40 to 45 minutes.

Remove the chicken from the oven and preheat the oven's broiler.

Brush each chicken piece with a light coating of marmalade. Return the baking dish to the oven and place it under the broiler for 3 minutes.

Chicken Breasts Stuffed with Crabmeat

Ingridients

3 ounces cream cheese, softened

2 tablespoons minced onion

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh dill

1 teaspoon minced garlic

1/8 teaspoon lemon pepper

4 ounces fresh Dungeness crabmeat

4 skinless, boneless chicken breasts

1 cup all-purpose flour

2 eggs, beaten

3 cups fresh bread crumbs

2 tablespoons butter

2 tablespoons vegetable oil

Directions

In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).

Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.

In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.