I remember a similar dish to this when I was in a dinner group and I remember I liked it then to.
3/4 C Soy sauce, 1/4 C Vegetable oil, 3 T brown sugar, 2 T sherry, optional (I didn't use this), 1/2 t ground ginger, 1/2 t garlic powder, 12 drumsticks or any kind of chicken will work.
Combine soy sauce, oil, brown sugar, ginger and garlic. It says to put it in a plastic bag to coat and marinade chicken. Then refigerate for 1 hr. Then place on a foil-lined pan and Bake 350for 35-40 min. I of coarrse like simple leave it and go meals so I just put the chicken in a crock pot and poored the sauce on top. I let it cook all day and my house smelled so good! SOme of it did burn a little, so maybe just put in the crock pot for 4 hours on high. There was plenty of sauce, so we had rice and put the sauce over it.
CHEESY BACON CHICKEN
What You Need: Cooked chopped bacon, 4-6 sm boneless skinless chicken breast,
1/4-1/2 lb Velveeta cheese, cut into 1/2in squares, 3T chicken broth
Cook bacon in a Lg nonstick skillet on med heat until crisp. Remove bacon from skillet, drain on paper towl, discard all but 1 T drippings. ADD chicken to skillet; cook for 5-7 min on each side or until done.(I cook until brown and crispy)For healthier cooking: cook bacon in oven (see helpful tips section) then cook chicken in 2 T EVOO.
WHile chicken is cooking, combine Velveeta and chicken broth in a Sm saucepan; cook on medium-low heat 2-3 min. Or until velveeta is melted and sauce is well blended. stir constantly so it doesn't burn. Spoon over chicken; sprinkle with bacon
FOIL-PACK CHICKEN FAJITAS
My pic isn't very good, but this was actually pretty tasty!
What you need: 1 1/2 C. instant white rice, uncooked, 1 1/2 c hot water, 1 T taco seasoning mix, 4 sm bonless, skinless chicken breasts halves, 1 green & red bell epper, cut into strips, 1/2 c. thick and chunky salsa, 1/2 c. shredded mexican style chees.
Heat oven 400. Fold up sides of 2 lg tin foil sheets in a baking pan. You are supposed to do 4 seperate foils, but I just put it in a baking dish and cooked all together. Spray w/ cooking spray. combine rice, water and taco seasoning; spoon into foil. Top with chicken (I cut into strips for faster cooking and easier to eat in the fajita), red and green peppers, chunky salsa and cheese. Bring up foil sides. Double fold top and ends to seal, leave room for heat to circulate. Bake for 30-35 min if doing seperate foils. If all together bake like 45min -1hr. You can eat out of the foil or serve it on warm tortillas with extra cheese, sour cream and other things you like with your fajitas.
I can't tell what dish this is, but when I find out I will post the recipe.
CREAMY CHICKEN SPAGHETTI
WHAT YOU NEED: spahgetti noodles, 1/4 C zesty italian salad dressing, 1 lb chicken breasts, cut into chunks, 2 C spaghetti sauce, (Not sure if it's cups or cans, so start with cups and then add more if needed) 4 oz cream cheese, cubed, 2 T Parmesan cheese (Grated)
Cook noodles as directed on package. Meanwhile heat salad dressing in skillet on med-high heat. Add chicken, cook and stir 2-3 min. Stir in spaghetti sauce. Bring to a boil, stirring occasionally. Reduce heat (med-low)and simmer 5 min or until chicken is cooked through. Add cream cheese. cook 1 min or until cheese is melted. Drain spaghetti. Top with chicken mixture and sprinkle with parmesan.
CREAMY BLACK BEAN SALSA CHICKEN
This makes a yummy taco or a dip for chips. My husband just scoops it in a bowl and eats it like soup with crushed up tortilla chips in it. WHAT YOU NEED: 2-4 chicken breasts or 6-8 tenderloins, 1 C chicken broth, 1 C salsa, 1 Can corn, drained, 1 Can black beans, washed & drained, 1 pkg taco seasoning. 1/2-1 C sour cream, 1 C grated cheddar cheese, warm tortillas, taco toppings.
place chicken in a greased slow cooker, pour broth, salsa, corn, black beans, & taco seasoning over it. Cover and cook on low 6-8 hrs or high for 3-4 hrs. Remove chicken, cool and shred. While chicken cools, Add sour cream and cheese to sauce. Stir and add chicken. Spoon over tortillas.
This is also pretty good without any toppings, but you eat it how you like it.
POPPY SEED CHICKEN
WHAT YOU NEED: 6 Boneless/skinless Chicken breasts, 2 Can cream of Mushroom, 2 C sour cream, 2T poppy seeds, 1 Pkg ritz crackers (crushed), 1/4c butter, melted,
Pre-heat oven 350. Place chicken in a 13x9 cake pan. Mix sour cream and soup. Pour over chicken. Crush ritz crackers and add poppy seeds and butter. Sprinkle on top. Cook for 30 min. Serve with rice or noodles.
CHICKEN CORDON BLEU
WHAT YOU NEED: 6 Chicken breasts (pounded 1/4" thick), 6 slices of deli ham, 6 slices of swiss cheese, 1 egg (beaten), bread crumbs, grated parmesan cheese, 2 cans cream of chicken, 16 oz sour cream, 1 T parsley, 1/4 t paprika
Place of ham, swiss cheese on each chicken piece and roll up, secure w/ toothpick. Mix breadcrumbs, parmesan, parsley, paprika in a shallow bowl. dip chicke in egg and then bread crumb mixture. Bake 350 for 1/2 hour. mix soup and sour cream . Add to chicken and top with more bread crumb mixture. Bake for 45-60 min longer.
Mindi's version: I didn't pound the chicken. I put the swiss cheese on top and then wrapped a big slice of Bar S Deli Ham over it and then stuck the toothpick in. I then beat the egg and poured it over the chicken. Then I sprinkled Italian bread crumbs on top. (instead of using the parsley & paprika)Then I poured the soup mix on top and sprinkled parmesan cheese and a few more bread crumbs. Then I just baked for 1 hr or until chicken was no longer pink. I love chicken cordon Bleu, but I didn't want it to be more fattening with it breaded. So That's why I just sprinkled the bread crumbs on top. The egg baked with it and ended up tasting good with it.
PARMESAN CRUSTED STUFFED CHICKEN
Okay, My pic is not as pretty as the one in the magazine, but it still tasted good.
WHAT YOU NEED: 6 small boneless/skinless chicken breats, asparagus spears (trimmed), 1/2 C shredded italian five cheese blend, 1/4 C grated parmesan,
Heat oven 400. Cut long ways in each chicken (don't cut all the way through). Fill pockets with asparagus and shredded cheese (I always add more cheese). Place chicken on a greased baking sheet. Top with parmesan. Bake 20-30 min or until chicken is done. You can omit asparagus if it is not a favorite in your house, I think it would be good either way. You can also serve with chicken stove top stuffing.
I don't have Pics with the next few recipes, but trust me, they are Delicious.
RUSSIAN CHICKEN
What You Need: Chicken breasts, 1 jar apricot preserves, 1 16oz jar russian dressing, 1 envelope of lipton onion soup mix.
Mix preserve, dressing and soup mix together. Pour over chicken. Cover and bake 350 for 45 Min. serve over cooked rice.
ALPINE CHICKEN
WHAT YOU NEED: 6-8 chicken breasts, 6-8 slices swiss cheese, 1 can mushroom soup,
1/2 c apple juice, 1 Cube butter, 1/2 C chopped celery, 1/2 C Chopped onion, chicken stove top,
Heat oven 350
Place chicken in pan and cover with swiss cheese. Mix soup and apple juice, then pour over chicken. Melt butter and add celery and onion. Stir in Stove Top (mix well). Spread on chicken cover and Bake 1 hr and uncover last 10-15 min
EASY CHICKEN ALFREDO
WHAT YOU NEED: 3 chicken breasts, 1 cube butter, pkg good seasonings italian dressing, 1 can cream of chicken, 1 cup sour cream or 8oz cream cheese, 1/2 -1 c water.
Place chicken, butter and 1/2 pkg of italian seasoning in crock pot. cook on high for 3 hours. Remove chicken from crock pot (shred). put soup and sour cream/cream cheese in crock pot with melted butter. If it is still to thick, then add water to thin the sauce. Put chicken back in and stir. Can Add more Italian seasoning for more flavor. Serve over Noodles and with Magelby Bread sticks (recipe in sides). We like egg noodles, because they are easier for the kids to eat. This is easily doubled for serving a lot of people.
JAY'S FAVORITE CHICKEN
WHAT YOU NEED: chicken tenders (2-4 per person), 1-2 eggs (beaten) Crushed corn flakes (I use blender), Dry ranch dressing, grated parmesan cheese, Ranch dressing for dipping
Heat Oven 350. I do not have exact measurments, because I am a total guesser when I bake. I just put in whatever looks good. SO, Mix corn flakes, ranch dressing and parmesan together. Dip chicken in egg and then corn flake mixture. (I do extra so I have enough to cover each chicken tender.) put on a tin-foil covered cookie sheet (saves clean up time) Bake for 30-35 min. We like to dip it in Ranch dressing.
SWISS CHICKEN BAKE
WHAT YOU NEED: 6 boneless/skinless chicken breasts, 6 slices swiss cheese, 1 c cream of chicken, 1/4 C water, 1/3 C Butter, ! C soft bread crumbs
Heat Oven 350
Place chicken breasts in a greased 11x7 baking dish. Put a slice of swiss on each piece of chicken. Combine soup and water and pour over chicken. sprinkle on bread crumbs and drizzle melted butter over the top of crumbs. Bake for 45 Min. Can serve with Rice.
KELLY'S CHICKEN AND SPARE-RIBS
This recipe is from a friend and I want to thank her for sharing it with my sister! It is what I use when I'm in the mood for Boneless Spare-ribs. The chicken is pretty good to, but I usally just do the ribs.
In a casserole dish or 2 cake pans, place 4-6 chicken breasts and 1 pkg Lean boneless country style ribs. I usally split 1/2 and 1/2 in 2 cake pans. (don't double stack)
Heat Oven 350
Sauce: 1/2 Cube butter, 2 (8oz) tomato sauce, 1/2 t dried parsley, 1/8 worcestershire sauce, 1 t molasses, 1/2 t soy sauce. salt, pepper, and garlic salt to taste. Melt sauce in a sauce pan and then pour over meat. Cover w/ foil bake 2-3 hours.. This is crucial, the longer it bakes the more tender and yummy it is. So I suggest making it in enough time to cook the 3 hours. Double the sauce if doing chicken & ribs.
CHEESY CROCK POT CHICKEN
Place in a crock pot-- 4-6 Chicken breasts, 1 C cream of chicken, 1 C cream of mushroom, 1 C sour cream, 1 C shredded cheddar. Slat & pepper to taste.
Cook for 4-6 hours on low. Serve with rice or noodles.
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