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
Preheat oven to 350 degrees.
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
Cover and bake at 350 degrees for 50 minutes. Enjoy!
1/4 cup olive oil
2 cloves garlic, crushed
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
Directions
Preheat oven to 425 degrees.
Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Directions
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
2 teaspoons vegetable oil
6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)
1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
3 cups shredded Mexican cheese blend
2 (10 ounce) cans Old El Paso® red enchilada sauce
12 Old El Paso® flour tortillas for burritos, 8 inch
Directions
Heat oven to 350 degrees. Spray 13×9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13×9-inch baking dish and 4 seam-side down in 8-inch baking dish.
Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.
Chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix
Directions
Preheat oven to 350 degrees.
In a medium bowl combine the jam, dressing and soup mix. Mix together.
Place chicken pieces in a 9×13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
1 cup mayonnaise
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper to taste
1 whole chicken, cut into 6 pieces
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9×13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees, about 1 hour and 10 minutes.
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Directions:
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour. Enjoy!
3/4 cup dark brown sugar
1/3 cup cold water
1/3 cup fish sauce
1/3 cup rice vinegar
1 tablespoon soy sauce
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
1 teaspoon vegetable oil
8 boneless, skinless chicken thighs, quartered
1/2 cup roasted peanuts
2 fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
Fresh cilantro sprigs, for garnish
Directions:
Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
Heat oil over high heat in a skillet. Stir in chicken.
Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
Garnish with cilantro and serve.