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|Baked Chicken Sandwich||
|Baked Parmesan Chicken|
|Basil Baked Chicken|
|Batter Dipped Chicken|
|Boneless Chicken Breasts a la Blue Fox|
|Chicken Breast Parmesan|
|Chicken Breasts with Artichoke Hearts|
|Chicken Rosé L'Estragon (Drunk Chicken)|
|Melba Toast Chicken|
|Mexican Chicken Casserole|
|Oven Barbecued Chicken|
|Special Feta Chicken|
|Stuffed Chicken Breasts|
|Swiss Chicken Cutlet|
|White Chicken Chili|
|White Chicken Enchiladas|
Mix all above, except bread. Spread mixture on 10 slices of bread. Put top on each. Cut off crusts.
Wrap each sandwich in foil and freeze twelve hours. Do not defrost.
Beat 4 eggs with 2 tablespoons milk. Dip frozen sandwich in egg mixture and roll in crushed potato chips. (Put on heavy.)
Place on well buttered cookie sheet. Bake 1 hour at 300°. Don't overcook.
Serve hot. Serves 10.
Combine mayonnaise, cheese and garlic powder. Spread chicken with mayonnaise mixture, then coat with crumbs.
Arrange chicken on baking sheet. Bake at 425° 15 to 20 minutes or until
lightly brown and tender. Serves four.
Beat one egg, add small amount of milk in a small bowl. Between two pieces of wax paper, pound chicken until it is 1/4 inch thick. You can make the chicken pieces either dinner size or finger size. Dip chicken pieces into egg mixture, then flour mixture, repeat the egg and flour dip.
Brown in small amount of oil, and place in a flat Pyrex dish 9x12 inches. Bake 15 to 30 minutes or until chicken is done, in a 375° oven.
|Nana's Tip: Place breaded chicken on a cookie sheet sprayed with Pam (or equivalent nonstick cooking spay), bake 20-35 minutes or until done.|
Place chicken breasts in a greased baking dish. Add salt and pepper, to taste, if desired.
Cover each breast with about 1 tablespoon of basil pesto. Place sliced tomatoes on top of each piece. Sprinkle shredded mozzarella over all.
Bake at 400 degrees for 40 minutes.
|Nana's Tip: Try serving over pasta, as shown.|
Nana's Note: Check out a variation of this recipe that is described and pictured in the Spring 2019 "What's Cooking" update. In the variation, we cut the tomatoes into small pieces.
Roll chicken breasts in Bisquick. Brown in cooking oil until golden. Place in a casserole dish. Sprinkle with seasoned salt lemon pepper and onion. Spread soup on top.
Add mushrooms, then artichoke hearts (drained). Pour wine over. Sprinkle with paprika. Bake covered at 350° for 45 minutes uncover and bake 15 minutes longer. OPTIONAL: Add to mixture the frying drippings of chicken.
Serve over rice or noodles.
|Nana's Tip: Try mixing two different types of soup for an even bigger explosion of flavor.|
Mix tomato sauce, Italian seasoning and garlic salt in 2 cup measuring cup. Cover with waxed paper. Microwave at High for two minutes. Stir reduce power to Medium. Microwave five minutes; stirring once. Set aside.
Mix corn flake crumbs, 1/4 cup Parmesan cheese and parsley flakes. Dip chicken breasts in beaten egg, then in crumb mixture. Place chicken in 8x12 inch baking dish or 10 inch square casserole. Cover with waxed paper. Microwave at Medium until chicken is tender, 9 to 14 minutes, rearranging after half the cooking time (do not turn over).
Pour sauce over chicken. Sprinkle shredded Mozzarella cheese over chicken
breasts. Sprinkle with Parmesan cheese. Microwave at medium (uncovered) until
Mozzarella melts and sauce is hot, 2 to 5 1/2 minutes.
Heat oil in a large non-stick skillet over medium heat. Add onion and garlic and sauté for 5 minutes until translucent.
Meanwhile, place chicken breast halves between two sheets waxed paper, and with a meat mallet, flatten each piece until it's about 1/4 -inch thick. Dredge chicken in flour, shake off excess and sauté chicken about eight minutes on each side until lightly browned. Remove chicken from pan and set aside.
While chicken is cooking, place frozen artichokes hearts in a colander and run cold water over them until they separate. After removing chicken from skillet, add artichoke hearts and mushrooms, increase heat and sauté for one minute. Stir in stock, vinegar and tarragon, and boil mixture for five minutes. Stir in salt and pepper, return chicken to skillet, reduce heat and simmer for five more minutes until sauce is syrupy.
Accompany this dish with egg noodles tossed with chopped parsley. Makes four
Adapted from a recipe appearing in "PG&E Spotlight"
In a plastic bag, shake chicken thoroughly in seasoned flour mixture. In a frying pan on medium high, add oil then add chicken; brown on both sides. Sauté optional mushrooms in the same frying pan (may need to add oil). Place chicken in a casserole dish and set aside.
In a sauce pan, combine wine, chicken broth and optional sautéed mushrooms; bring to a boil on the stove. Mix corn starch with a small amount of water. Add the corn starch mixture slowly until the sauce reaches the desired consistency. It won't take much cornstarch, so just add a small amount at a time.
Pour wine sauce over the chicken. Crumble the tarragon and sprinkle over the top of the chicken. Cover dish and cook until chicken is tender and done, about 45 minutes in oven at 375°. Be sure to cover the chicken when baking, or the meat will become dry. Serve over rice or noodles.
Nana's Note: For the best flavor, Nana recommends using Vin Rosé — a wine type that has become hard to find. Here are four large wineries that produce inexpensive Vin Rosé (sometimes called Rosé or blush): Lancer's, Carlo Rossi, Inglenook and Almaden.
If a thicker sauce is desired, add more corn starch mixture about 10 minutes before the chicken is fully baked. A substitute for corn starch is "Wondra" sauce and gravy flour made by Gold Medal.
|Recipe History: This recipe, commonly called "Drunk Chicken" by the Welton Family, is a longtime favorite of Norma's son David.|
Pour spaghetti sauce into a 4 to 6 cup microwave-safe casserole dish. In a plastic bag, place several tablespoons of flour. Place chicken strips in bag and shake until chicken is well covered with flour. Shake off any excess flour from chicken.
Heat a frying pan at medium. Place a small amount of oil in the pan. Lightly brown chicken on both sides. While chicken is browning, add chili and wine to sauce. Microwave on high for 6 or 7 minutes (microwave oven cooking times vary).
Remove chicken from frying pan, add to warm sauce. Return to microwave and cook on high about 17 minutes. Remove dish from microwave, add corn and olives.
Return to oven for 4 to 5 minutes or until warm enough to serve. Add cumin just before serving.
|Nana's Tip: This dish can be served over hot rice or noodles.|
|Nana's Note: If you're looking for a quick meal this is the recipe for you. In just over 30 minutes this dish can be cooked and served|
Reduce broth with wine in saucepan by 1/2 while preparing rest of ingredients, about 1/2 hour on simmer. Sauté shallots, bell peppers, celery, onion until nearly softened; add garlic and soften all. Set aside. Sauté mushrooms, on high heat, same pan, until first liquid appears. Set aside.
Slice chicken breasts into 1/2 x 2 inch pieces. Clean up muscles, fat, etc. Wash, pat dry, season with salt and pepper. Sauté chicken in same pan, until almost thoroughly cooked (when you see clear juices running). In large stove-top casserole, put chicken and reduced broth, bring to boil, reduce heat to simmer. Add sour cream, cream cheese and herbs. Blend together. Do not boil.
Set simmer for 15 to 20 minutes or until liquid thickens. If necessary, thicken
using buttermilk and flour or arrowroot and buttermilk. Add veggies & mushrooms,
keep on simmer for another 15-20 minutes. Add reserved parsley. Adjust flavor.
Serve over cooked wide noodles. Serving size is 6.
Rub chicken with butter; place in slow cooker (Crock-Pot). Combine seasoning and herbs and sprinkle evenly over chicken. Add vinegar or white wine.
Cover and cook on low about 8 hours. Do not remove lid during this time. Remove chicken, place on a large platter.
Combine 2 tablespoons corn starch in two tablespoons cold water, stir until smooth. In a saucepan, combine the corn starch mixture with one cup of accumulated liquid. Heat and stir until mixture boils and becomes thickened. Serve over hot chicken. Yields 4 servings.
|Nana's Tip: Remove skin and bone from chicken before serving.|
Adjust oven rack to upper-middle position and pre-heat oven to 400 degrees. Line sheet pan with foil and set large flat wire rack over sheet pan.
Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate. Toss well to coat.
With a fork, mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder and optional cayenne in a second shallow dish or pie plate.
Working one piece of chicken at a time, coat both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken, press to coat. Turn chicken over and repeat on other side. Gently shake off excess and place on rack.
Bake until chicken is a deep nutty brown and juices run clear, about 40 minutes. Serves four.
|Nana's Tip: For those who like breast meat,
use a whole chicken instead of drumsticks and thighs.
Be careful not to over-crush the Melba toast; crumbs that are too fine will reduce the crunchiness of the chicken.
If you have a spray bottle for oil, skip the step of tossing the Melba toast crumbs in oil. Instead, once the chicken is coated with crumbs, spray the pieces evenly with oil.
Arrange chicken breasts in a baking pan. Place cheese slices over chicken. Mix the soup and wine together and pour over the chicken. Sprinkle the top generously with stuffing mix. Dot with butter.
Bake at 350°, uncovered, for 55 to 60 minutes.
Shred cooked chicken in the bottom of a 9x13 Pyrex pan to make first layer. Top with torn tortilla for second layer. Mix all remaining ingredients together except the cheeses.
Pour the mixture over the two above mentioned layers. Top with cheeses. Allow mixture to seep down into chicken and tortillas.
Baked covered for about 45 minutes at 350°. Let stand for 10 minutes before serving.
|Nana's Tip: This recipe freezes well for later serving.|
Combine above ingredients. Simmer 10 minutes. In a 9x13 inch Pyrex dish, arrange chicken skin side up. Pour sauce over chicken. Bake at 350° for 60 minutes. Baste midway.
|Nana's Tip: Skinless, boneless chicken breasts
will work for this recipe. If you use skinless chicken, add 1 tablespoon
of cooking oil. Use less vinegar to suit your tastes.
As an alternative, substitute 1/4 cup of white wine for the 1/4 cup of vinegar.
Preheat oven to 350°. Drizzle enough olive oil in the bottom of a casserole dish to lightly coat the bottom. Sprinkle in chopped fresh garlic. Pound chicken breasts between sheets of waxed paper until very thin. (It's OK if chicken breaks apart while pounding.)
Into each chicken breast add a handful of Feta cheese, some toasted pine nuts, sliced sun dried tomatoes and some basil or cilantro (I prefer cilantro). Roll chicken up and place seam side down into the prepared dish.
After pan is full, lightly pepper the tops. Drizzle on a bit of the oil from the sun-dried tomato jar. Sprinkle more chopped garlic, fresh Parmesan cheese and pine nuts. Bake until finished, about 45 minutes.
|Nana's Tip: Serve with Jasmine rice, a nice
green vegetable like asparagus, and a small tossed salad. To be more formal
with the presentation, cut chicken after cooked into small round pieces
on the diagonal. Put on the bed of rice and drizzle some of the juice. Enjoy!
Sauté onions, mushrooms in butter or oil; do not drain. Add enough bread stuffing to onion/mushroom mixture to fill the four chicken breasts. Use your favorite stuffing recipe or use a boxed stuffing like Stove Top (follow directions on box).
Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks.
Place in baking dish add Cream of Chicken Soup. Sprinkle with paprika and parsley. Bake at 350° for one hour.
|Nana's Tip: Use a rolling pin to flatten the chicken breasts. Try diluting the Cream of Chicken soup with 1/2 of a soup can of white wine -- this will produce more sauce and also tenderize the chicken.|
Place chicken between 2 pieces of waxed paper. Pound out to 1/4-inch thickness. Dip into beaten egg, then bread crumbs.
In skillet, heat two tablespoons of oil. Brown chicken two minutes on a side, adding remaining oil as needed.
Mix corn starch with small amount of milk until smooth, add to remaining milk. In a sauce pan, heat corn starch and milk mixture until bubbly and thickened. Remove from heat, stir in wine and cheese. Pour 1/2 of the sauce in the bottom of a 13x9 inch dish. Add chicken before topping with remaining sauce.
Cover and chill several hours or overnight. Bake covered in 350° oven
until heated thoroughly, about 50 minutes. Serves 6.
Place chicken in a slow cooker (Crock-Pot). Top with beans and corn. Mix remainder of ingredients and pour over top. Cook on low for 8 - 10 hours.
Before serving, break up chicken into bite-sized pieces, stir in sour cream. Optional, top with shredded Monterey Jack cheese and chopped green onions (as pictured).
Coat a 9x13 pan with non-stick cooking spray. Chop about 2/3 of the olives (hold the remaining to be halved). Mix chicken, chopped olives and 1 cup cheese (remaining cheese will be used on top). Roll tortillas with mixture inside and place in greased pan.
In a sauce pan, melt butter, add broth then stir in flour. Cook 1 minute, whisk until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not allow the mixture to boil.
Pour mixture over enchiladas and top with remaining cheese. Garnish with remaining olive halves.
Bake for 22 min at 350°. Finally, broil a few minutes until the cheese topping browns; avoid overcooking by carefully monitoring the broiling.