|
Try marinating them with Kikkoman Teriyaki Marinade & Sauce & then grilling. Serve with Uncle Ben's Long Grain & Wild Rice (the fast cook recipe-cooks in 5 minutes) & a tossed salad. Very easy |
Quote:
|
Ok, here you go, this is easy!!!! In large Pyrex: Layer bottom with frozen hashbrowns place chicken breasts on top Pour large can of mushroom soup over breasts Pour about 1 and 1/2 cups of Marsala wine over that Layer top with hashbrowns Cook on 350 for about an hour uncovered...... Enjoy!!!!! |
Here's a recipe I just made today: mix minced garlic, minced onion, 1 tsp oregano, 1 tsp lemon pepper seasoning, 1 tbsp dijon mustard, juice of one lemon, 1 tbsp olive oil, and salt and pepper to taste. marinate the chicken breasts for about an hour. Bake at 375 for 15 minutes, flip, and bake for another 15 minutes. (this is for 2 chicken breasts, if you are making more then you'll have to cook for longer). Good luck! |
Easy one: Cut up chicken breasts into bite size pieces, put in square or oblong baking dish, add bite size pieces of onion, cover with French Dressing (the good stuff, the cheap separates) and bake. You can boil the chicken first to shorten the cooking time and maybe throw some breadcrumbs on top. Another: Coat breasts in Ranch, lay in baking dish, bake. can also put bread crumbs on top or all over pieces of chicken. One more: Boil chicken (whole boneless breasts or cut up - bite size is best). Heat can of Creme of Mushroom or Chicken soup using 1/2 can milk and wine to taste. Sause should be thick and cremy. Add Chicken to sauce, heat thoroughly ( I put in crockpot on low for awhile) and serve over rice. Good luck! |
I got one for you...this is one of my favorite things to make (my own invention). It's also good with bone-in chicken. I just peel the skin off. But it works just as well with boneless breasts. Chicken with vegetable and herb ragout 4-6 chicken breasts 1/2 c flour dash salt, pepper, paprika 2tb oil 2 carrots, peeled and diced 1 celery rib, diced 1/2 green bell pepper, diced 1 med. onion, chopped 1 clove garlic, minced 1/3 c sherry 1 cup canned chicken broth (save the rest from the can for the rice) 1/2 tsp each: thyme, tarragon, majoram (or oregano), paprika dash black pepper In a large ziploc, combine flour, salt, pepper, and paprika. Shake chicken pieces to coat and brown for two minutes on each side in a large nonstick pan with oil (such as a lidded chicken fryer). Remove to a plate. Saute vegetables. Add sherry, broth, and spices. Bring to a boil. Place chicken pieces back in the pan, so that they are covered in the simmering mixture. Cover, reduce heat to medium low, and simmer for 45 minutes, adding water if necessary. You want it to have a fairly thick sauce at the end. Salt to taste. Serve with rice. |
| All times are GMT -8. The time now is 04:44 AM. |
Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2025, vBulletin Solutions, Inc.
Copyright ©2003 - 2018 YorkieTalk.com
Privacy Policy - Terms of Use