3 lbs boneless chicken breast, trimmed
1 1/2 cups rice (I used Uncle Ben’s)
1 can Cream of Celery soup
1 can Cream of Mushroom soup
2 1/4 – 2/1/2 cups water
1 pkg. Lipton’s Onion Soup Mix
1 tsp. desired seasonings (I use a spicy basil/garlic mix from a place in New York)
Preheat oven to 350 degrees.
Mix soups, rice, water and seasonings together.
Pour into a large buttered glass casserole dish or pan.
Lay chicken pieces on top of the rice and sprinkle with Lipton’s Onion Soup.
Cover with aluminum foil and seal.
Bake 2 hours and do not peek.
This dish never fails.
I made this the other night on a whim and it was very tasty.
And easy!
You will need:
2-3 lbs boneless chicken breast
1 pkg Good Seasons Basil Vinaigrette (prepared)
1 bag Stacy’s Pita Chips (put in a processor and finely crumbled)
Marinate the chix for as long as possible in the Good Seasons dressing.
Dredge in the crushed Pita chips.
Place in a glass baking dish (sprayed with PAM)
and bake at 375 for 45 minutes.
Remove and toss 1/2 cup of the cheese of your choice on top and
broil until browned.
Serve to smiling, hungry guests.
(serves 6)
This recipe was from an email to my daughter, Sarah, from my wife, Pamn
The dish came out great and the email is priceless. (spacing courtesy of me)
The recipe is awesome and the video has some nasty cuss words.
Sorry.
YouTube can be fickle and leave you no options.
1/2 cup grated sharp cheddar cheese (not 13 like originally posted!)
1/4 tsp salt
pepper
In a skillet melt butter and add garlic
Cook 2-3 minutes (Don’t burn the butter-Low heat)
Discard garlic
Combine bread crumbs, cheese, salt and pepper mixture in a bowl
Dip chicken pieces in mixture
Place in shallow baking pan
Pour butter over chicken pieces
Bake @ 350 for about 40 minutes or until fork tender
Sweet baked potatoes are best when they are cooked @ 400 for 1 hour or so
You could put those in 1st @ 400 for about 45 min.
Then lower the oven temperature to 350 and put in the chicken for about 40 minutes
Check a piece of chicken (cut it) to make sure it’s done (White-no pink)
Feel the potatoes -they should feel kind of soft. (Don’t burn yourself)
I usually make more chicken than this-all the measurements are approximate
If you like more cheese then put more.
I usually don’t throw away the garlic because I like it.
If you are throwing it out , leave it in larger pieces-
if you want to use it ,
then chop it really small.(Watch your fingers)
Good luck! Love, Pamd Panm Pamnd Mom
(Sorry, Pamd, the other video didn’t allow embedding.)
This is a very simple recipe.
So simple, in fact, it was given the above name.
You will need:
*Boneless Chicken Breast
*Ken’s Italian Salad Dressing
*Trader Joe’s Corn Flakes (they work the best)
*Spices (oregano, basil, red pepper flake . . . )
*Salt & fresh ground pepper
Marinate chicken for at least 4 hours in the fridge.
Crush Corn Flakes and add spices.
Roll chicken in flakes and place in a non-stick baking pan.
Bake at 375 for 45-60 minutes.
Goes great with mashed sweet potatoes & fresh steamed green beans.
This is a dish that has gone through a few transitions over the years.
I now call this recipe my own and it is a year-round favorite.
I omit mushrooms because my daughters hate them.
Talk about true love, huh?
This recipe is based off of a ‘diet’ recipe but doesn’t taste anything remotely associated to a diet.
Most of my ingredients are added using my eye as a gauge.
My recipes are meant to be transformed into something you and your family truly love.
Want more oregano?
Go for it.
(serves 6)
2lbs. boneless breast of chicken
1- container of mushrooms, sliced (if you like them as much as I do)
2 cloves of garlic, minced
1/2 to 3/4 cup of grated Parmesan or Romano cheese
1/8 to 1/2 tsp. crushed oregano
3/4 tsp. paprika (all paprika is not created equal. And DO NOT USE Smoked Paprika on this recipe!)
1/4 to 1/2 tsp of crushed red pepper flakes
salt & fresh ground pepper, to taste
Virgin olive oil
A decent Marsala wine (I use Pastene and have had good luck with it)
Instructions:
Trim any fat off the chicken breasts and cut into thinner slices as they cook faster.
Dredge pieces in the grated Parmesan and set aside.
Heat a large, non-stick frying pan on medium high for 1 -2 minutes and add one tbls. of olive oil.
When you can smell the olive oil, add chicken pieces and fry until a nice golden brown on each side.
When chicken is browned, add minced garlic and mix being careful not to burn the garlic.
Add salt, pepper, paprika, oregano and crushed red pepper.
(if using mushrooms, add fresh sliced ‘shrooms now)
Grab that bottle of Marsala and douse the chicken liberally
(and enjoy the aromatic cloud now forming in your kitchen)
I tend to use approximately 1/2 a cup of Marsala, sometimes more all depending on how happy I want my chicken to be.
Turn the heat down to low, cover and simmer for @20 minutes or until the Marsala has reduced to a consistency that you like.
I like mine to be fairly rich and thick.
Serve immediately.
This dish is exceptional when served with a basic creamy risotto, Parmesan toast and a fresh spinach salad.
Enjoy!
