How to Make Easy Meals

Posts Tagged ‘chicken’

Ingredients:

½ envelope Italian salad dressing mix
2 Tbsp. melted butter
4 chicken breasts
1 (10 oz.) can cream of chicken soup.
1 pkg. (4 oz.) cream cheese softened
½ C. white wine
1 C. uncooked, minute rice
Parsley

Directions:

Reserve ½ of the Italian dressing mix and set aside. Combine the reserving half of the mix and butter in a large skillet. Rinse the chicken and pat dry. Fry the chicken in the hot butter mix until golden brown. Preheat the oven to 350 degrees F. Place chicken in a baking dish. Combine the soup, wine and cream cheese. Mix well and pour over chicken. Bake uncovered for 1 hour. Cook the rice. Serve the chicken over the rice. Garnish with parsley.

Ingredients:

Nonstick vegetable oil spray for the pan
4 (6 oz.) boneless and skinless chicken breasts, trimmed and lightly pounded to uniform thickness
Salt and pepper
2 Tbsp. Dijon mustard, preferably whole grain
2 Tbsp. honey
2 ½ C. fresh breadcrumbs
4 Tbsp. olive oil, divided

Directions:

Preheat oven to 400 degrees F. Coat a baking sheet with vegetable oil spray. Season chicken with salt and pepper. Combine the mustard and honey in a shallow dish. Spread the breadcrumbs in another dish. Dip each breast in the mustard to coat on both sides. Dip both sides of each breast in the crumbs, patting them to make them adhere. Set aside on a plate. In a large skillet, heat 2 Tbsp. oil over medium heat, until the oil is very hot but not smoking. Add 2 chicken breasts and cook until the undersides are golden brown, about 2 minutes. Turn and brown the others sides, about 2 minutes more. Transfer to the baking sheet. Repeat with the remaining 2 Tbsp. oil and breasts. Bake the breasts on the baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot with your favorite side dishes.

Ingredients:

2 large eggs
2 cups breadcrumbs
1/2 cup sun dried tomatoes in oil
whole garlic cloves
1-1/2 tablespoons extra virgin olive oil
4chicken breasts, boneless, skinless
1 jar Marinara Sauce any brand
2 cups mozzarella or Italian Cheese Blend, shredded cheese

Instructions:

Preheat oven to 400 F.  Combine tomatoes, breadcrumbs, and garlic in a food processor. Chop tomatoes coarsely, then salt and pepper to taste.  Beat the eggs in a large mixing bowl.  Take your chicken and season with salt and pepper.  Dip chicken into the egg mixture and then the breadcrumb mixture.Using an oven ready skillet, heat olive oil to medium heat. Place chicken in the skillet and cook 10 minutes and turn over half way through cooking. Place skillet in the oven and cook for 10 minutes.  Add sauce to chicken and bake for an additional 10 minutes or until chicken is cooked thoroughly. Add cheese on top and cook for 5 more minutes or until melted.

Ingredients:

2 tablespoon unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pound boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 envelops onion soup mix
1 tablespoon cornstarch

Instructions:

Over medium heat melt butter in the sunflower oil.  Place the beef and onion wedges in the hot oil.  Brown the beef but only brown each side.  Meat will cook through in crock pot. Once meat is browned place meat and onions in the crock pot.  Add carrots, potatoes and bay leaves.  Add salt.  Mix onion soup mix in 3 cups of boiling water until completely dissolved.  Pour over top of the meat and vegetables.  Cook on high about 3 ½ hours or until meat is fork tender.  To make the gravy place cornstarch and 1 teaspoon of water in a medium saucepan.  Stir until mixture becomes a paste.  Add 2 cups of liquid from meat.  Boil until liquid thickens into desired consistency.

*Cooking chicken and bananas together may sound a little strange to you… but kids really love this delicious and easy chicken recipe.

Ingredients:

4 halved skinless chicken breasts
1 can corn kernels (drained)
2 bananas (peeled)
2 tablespoons butter
8 bacon strips
1 1/2 cups cream
Salt and pepper to taste

Directions:

Preheat oven to 350F. Lightly butter a baking tray and spread corn evenly covering bottom of tray. Take the chicken breasts and carefully cut a small pocket in each chicken breast (slice into the side as if you were dividing into two thin pieces). Press half a banana into each pocket (you can mash bananas to make this easier). Close chicken breasts over and sprinkle with salt and pepper if using. Place chicken breasts carefully on top of corn. Drizzle with cream. Cut the butter into small knobs and place evenly through tray. Top each chicken breast with bacon slices. Bake in preheated oven approximately 30 to 40 minutes or until bacon is crisp and chicken is cooked through.