Best Surprise Chicken
3 to 4 chicken breasts
pepper jack cheese
jalapenos in a jar
McCormick Grill Mates - Zesty Herb
Place the chicken breast in between 2 pieces of wax paper. Pound out to make flat. Follow directions on McCormick seasoning and marinate for a few hours. Lay chicken out on a flat surface. Place one teaspoon of chopped jalapenos and a chunk of pepper cheese on top of each chicken breast. Fold over and roll up the chicken. Wrap the uncooked bacon around the chicken breast and secure with a toothpick. Repeat with the other chicken breasts. Grill for 30 minutes and baste with Teriyaki sauce.
Oriental Marinated Chicken with Dipping Sauce
4 skinless, boneless chicken breasts
1 c. pineapple juice
1 c. soy sauce
1 c. brown sugar
1 T. chopped garlic
Mix the juice, soy sauce, brown sugar and garlic together. Reserve half of the sauce in a Zip-loc bag along with the chicken breasts. Put in the refrigerator and marinate for one hour. 15 minutes before putting the chicken on the grill, place the other half of the mixture in a small saucepan. Bring to a boil and reduce heat to simmering. Simmer for 20 minutes or until the mixture starts to thicken; do not overcook as it may burn. Preheat the grill. Grill the chicken on medium heat for 4 minutes on each side (less for thinner chicken). Serve with dipping sauce on the side or drizzle over the top of the chicken breasts. Works great with chicken thighs and pork chops as well.
Black Bean and Cilantro Chicken Wraps
3 c. chopped, cooked chicken
1/4 c. chopped green onions
1 - 15 oz. can black beans, drained and rinsed
3 T. chopped cilantro
1 c. chunky tomato salsa
6 medium flour tortillas
Combine the first 5 ingredients and mix well. Let rest 15 minutes. Spoon the filling into the warm tortillas. Top with any-thing you'd like
Herbed Chicken with Goat Cheese
4 to 6 boneless chicken breasts, skin on
fresh basil leaves
8 to 10 oz. garlic and herb goat cheese
Kosher salt and freshly ground pepper
Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Rub each piece with olive oil. Cut the goat cheese into 1/2 inch thick slices and place 1 to 2 slices and a large basil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. Season generously with salt and pepper. Bake at 375 degrees for 35 to 40 minutes or until the skin is nicely browned and the chicken is just cooked through.
Clare Morgan Heupel
1 - 3 lb. bag of boneless chicken
1 lb. thin sliced bacon
salt and pepper to taste
barbecue sauce, optional
Unthaw chicken, cut into half or thirds if large. Wrap a piece of bacon around and criss-cross. Salt and pepper them and place on a jelly roll pan. Bake at 350 degrees for 30 minutes, turn and bake for an additional 30 minutes. Add the barbecue sauce for the last 10 minutes.
3 to 4 chicken breasts, thawed and trimmed of fat
1 c. bread or cracker crumbs, finely chopped
1/4 c. Parmesan cheese
1 stick of butter or margarine, melted
1 tsp. salt
a dash of pepper
Mix the crumbs, Parmesan, salt and pepper in a flat dish. Melt the margarine in the microwave. Dip each chicken breast in margarine, then coat in breading mixture and place in a greased 9 x 13 inch baking dish. Pour excess margarine over the top of the breasts and pour additional crumbs around the breasts in a pan. Bake at 325 degrees for 30 minutes or until the chicken is done in the center. Note: For shorter cooking time, cut the breasts in half before breading. For lower-fat, dip the chicken in water instead of margarine but don't pour excess water over chicken.
Easy Skillet Chicken Parmesan
4 to 6 skinless, boneless chicken breast halves
1 T. oil
1 jar Prego traditional or organic tomato and basil pasta sauce
1/2 c. grated Parmesan cheese
1 1/2 c. shredded Mozzarella cheese
Heat the oil in a large skillet over medium-high heat. Add chicken breasts. Cook for 10 minutes on each side or until fully cooked. Pour the sauce over the chicken. Cover and bring to a simmer. Top with Mozzarella and Parmesan cheese. Cover and cook on low for 5 minutes or until the cheese melts. Serves 4 to 6.
Brenda Van Dell
Bob's Arkansas Chicken
6-8 thawed and washed chicken breasts (3 lbs.)
2 - small bottles of Wishbone Russian dressing
1 pkg. dry onion soup mix
1 small jar orange marmalade
Mix the dressing, onion soup mix and marmalade in a bowl. In a 9 x 13 inch pan, spread a thin layer of mixture to just cover the bottom of the pan. Place the chicken breasts in the pan. Pour the remaining sauce over all. Marinate for 4 to 5 hours or overnight in the refrigerator. Bake at 325 degrees for 1 hour and 15 minutes. The sauce is great served over mashed potatoes.
1 cut-up chicken fryer
1 bottle Catalina dressing
1 can cranberry sauce with whole cranberries
1 small can evaporated milk
1 envelope of Lipton savory herb and garlic dry mix
Mix all the ingredients together except the chicken. Using tongs, dip the chicken pieces into the sauce and place in a baking dish. Pour the remaining sauce over all. Bake at 325 degrees for 2 hours. Uncover and continue baking, occasionally bast-ing with cranberry sauce. Let caramelize and serve.
Easy Feta Chicken Bake
6 boneless, skinless chicken breast halves, about 2 pounds
2 T. lemon juice, divided
1/4 tsp. salt
1/4 tsp. pepper
1 - 4 oz. pkg. Athenos crumbled Feta cheese with basil and tomato
1/4 c. finely chopped red pepper
1/4 c. finely chopped fresh parsley
Preheat the oven to 350 degrees. Arrange the chicken in a 13 x 9 inch baking dish. Drizzle with 1 tablespoon of lemon juice. Season with salt and pepper. Top with Feta cheese and drizzle with remaining lemon juice. Bake for 35 to 40 minutes or until the chicken is cooked through. Sprinkle with red pepper and parsley.
My Own Greek Stuffed Chicken
4 boneless chicken breasts
1 c. frozen spinach, drained
3 T. Feta cheese
1 T. cottage cheese
2 T. butter
Combine the spinach, Feta cheese, cottage cheese and egg. Mix well. Make a small slice in the side of the chicken breast and stuff with spinach mixture. Sauté the chicken breasts in butter until lightly browned on each side. Bake in the oven at 350 degrees for 25 minutes.
Erica Lynn Hom
Mom's Chicken Breasts 'n Wild Rice
3 to 4 c. cooked wild rice
1 can cream of mushroom soup
1 - 8 oz. carton dairy sour cream
1/4 c. dry sherry
6 whole boneless, skinless chicken breasts
3/4 c. freshly grated Parmesan cheese
Spread rice in buttered 9 x 13 inch glass baking dish. Whisk together soup, sour cream and sherry. Spread about 1/2 of the soup mixture over the rice and place the chicken on top. Spoon the rest of the soup mixture over the chicken breasts. Sprinkle chicken with cheese. Bake, covered, at 375 degrees for 30 minutes. Uncover and bake for 30 additional minutes. Makes 6 servings.
Glorified Chicken Breasts
6 to 8 chicken breasts
salt and pepper to taste
1 - 8 oz. bottle Wish-Bone Russian dressing
1 pkg. dry onion soup mix
1 - 10 oz. jar of apricot, peach or orange marmalade
Season chicken with salt and pepper. Combine the remaining ingredients and mix well. Pour half of sauce in bottom of baking dish and add the chicken. Top with remaining sauce. Marinate overnight or for at least 4 to 5 hours. Bake, uncovered, at 325 degrees for 1 hour or until tender.
Chicken & Black Beans over Rice
4 to 5 chicken breasts
salt and pepper to taste
1 red and/or yellow pepper
1 onion, chopped
1/2 tsp. cumin or to taste
1/2 tsp. chili powder or to taste
1 to 2 cans black beans, undrained
Cut up chicken; brown, season with salt and pepper and set aside. Sauté the onion and pepper until fairly soft but still a little crunchy. Toss chicken back in, add the beans and season all with cumin and chili powder. Serve over rice.
1 tsp. salt
1/2 tsp. fresh pepper
4 cloves garlic
1 c. brown instant rice
1 medium onion
2 chicken breasts
1 can spinach
2 c. water
1/2 pkg. cream cheese, softened
Sauté the garlic and onion until tender. Remove from pan. Cut the chicken into cubes and cook in a pan. Add the onions, garlic, spinach, salt, pepper, rice and water. Simmer for 15 minutes. Add softened cream cheese.
4 chicken breasts
4 to 6 slices of Swiss cheese
1 can cream of chicken soup
1 to 2 c. Pepperidge stuffing
1/2 c. melted butter
Place the chicken in a glass baking dish. Cover the chicken with Swiss cheese, soup and stuffing; in that order. Drizzle with melted butter. Bake at 325 degrees, covered, for 45 minutes and then uncovered for an additional 45 minutes.