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| 9/23/2012 9:38:35 AM |
New reciept for chicken? |
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lognut
Chicago, IL
52, joined Apr. 2010
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I am looking to make new reciept for chicken.I have done bbq,creamed,baked,fried.Want new reciept for chicken.Please help.
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| 10/13/2012 8:28:22 AM |
New reciept for chicken? |
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reenie4
Milwaukee, WI
60, joined Dec. 2007
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Parmesan Crusted Chicken Breast
1/2 cup Hellmann's Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs
Preheat oven to 425°.
Combine Hellmann's mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
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| 10/13/2012 11:30:36 AM |
New reciept for chicken? |
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cupocheer
Assumption, IL
68, joined May. 2010
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| 10/26/2012 3:33:32 PM |
New reciept for chicken? |
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hellifino51
Mansfield, AR
66, joined Dec. 2011
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Chicken Enchiladas
Original recipe makes 6 servings
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
[Edited 10/26/2012 3:34:20 PM ]
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| 10/26/2012 3:48:35 PM |
New reciept for chicken? |
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cupocheer
Assumption, IL
68, joined May. 2010
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OP ~~ Did you lose your old receipt?
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| 11/13/2012 2:26:15 AM |
New reciept for chicken? |
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nina200586
Oxford, GA
31, joined Feb. 2010
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  Help
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| 11/14/2012 3:51:33 PM |
New reciept for chicken? |
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cupocheer
Assumption, IL
68, joined May. 2010
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| 11/26/2012 11:56:27 PM |
New reciept for chicken? |
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t3re
Abilene, TX
23, joined Oct. 2012
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Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
Serve with orzo or rice to soak up the shallot-thyme sauce. I usually sever it with steamed rice less complecated.
:4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Ingredients: 1 cup boiling water 1/3 cup sun-dried tomatoes, packed without oil 2 teaspoons olive oil, divided 1/2 cup chopped shallots, divided 1 1/2 teaspoons sugar 3 garlic cloves, minced 2 1/2 tablespoons balsamic vinegar, divided 1/2 cup (2 ounces) crumbled goat cheese 2 tablespoons chopped fresh basil 3/4 teaspoon salt, divided 4 (6-ounce) skinless, boneless chicken breast halves 1/8 teaspoon freshly ground black pepper 3/4 cup fat-free, less-sodium chicken broth 1/4 teaspoon dried thyme 2 teaspoons cornstarch 2 teaspoons water
Preparation:
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
Nutrition Information: CALORIES: 296 (23 % from fat) FAT: 7.6 g (sat: 3 g, mono: 2.9 g, poly: 0.8 g) CARBOHYDRATE: 11.3 g FIBER: 0.9 g CALCIUM: 62 mg CHOLESTEROL: 105 mg IRON: 2.4 mg PROTEIN: 43.8 g SODIUM: 787 mg
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| 11/29/2012 5:23:16 AM |
New reciept for chicken? |
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mandyjrb
Fulton, MO
27, joined Jul. 2012
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chicken bacon ranch pasta saled
4 chicken breast cooked and cubed
1 lb shell pasta
1 cup shreaded carrots
small bag frozen peas
1 bag of real bacon bits
2 pakets of dry ranch
2 cups mayo
milk to thin
cook pasta with peas and carrots cool complitly in large bowl mix chicken bacon and ranch and milk in to once pasta is cooked and cooled and to bowl mix and enjoy.
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