Chicken Recipes 24x7

'Bacon Chicken Breasts

2012-01-10T15:11:00.000-08:00

Bacon Chicken Breasts
1 box stuffing
mix
About 4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese

Spray crock pot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix . Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours.
Place cheese slices on top to melt 15 minutes before serving.

Enjoy more chicken crock pot recipes!

Recipe for Amaretto Chicken

2011-12-30T13:55:00.000-08:00

Apricot Dijon Chicken

4 skinless chicken breast halves
1/4 cup apricot jam
2 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper, or to taste

Preheat oven to 350 degrees F.
Place chicken in a shallow baking pan.
In a separate bowl, combine apricot jam, mustard, and cayenne. Pour apricot mixture over chicken. Cover pan with foil.

Bake for 30-45 minutes, until chicken is done.

Enjoy this tasty chicken recipe!

Italian Baked Chicken Recipe

2011-02-02T02:51:00.000-08:00

1 bottle Italian dressing
Boneless, skinless chicken breasts
Parmesan cheese
Garlic powder

Season Italian dressing with garlic powder. (use enough dressing to thoroughly coat chicken). Marinate chicken breasts in seasoned Italian dressing several hours or overnight. Drain chicken in a strainer to remove extra dressing. Place chicken breasts in a baking dish or pan. Sprinkle chicken with parsley flakes.

Bake, uncovered, at 350 degrees F for 20 minutes. Cover chicken, reduce temperature to 325 degrees F and continue to bake for 30 minutes. Sprinkle with Parmesan cheese before serving.

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Hillbilly Fried Chicken Recipe

2011-01-26T02:48:00.000-08:00

1 cup all-purpose flour
1 chicken, cut up
1 teaspoon salt
1/2 cup all-purpose flour
1 cup buttermilk
1 broiler-fryer chicken cut into pieces
Vegetable oil for frying
1/4 teaspoon paprika
1/2 teaspoon pepper
1 can beer
1 cup cornmeal

Cut up chicken and dip in beer.

Put flour and cornmeal into a brown paper bag, adding seasonings to taste.Put chicken pieces in bag one at a time and shake. Fry in lard in a hot cast iron skillet.

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Chicken Enchilada Casserole

2011-01-19T02:45:00.000-08:00

8 corn tortillas
2 cups shredded cooked chicken
1 cup grated Monterey jack cheese
2 tablespoons chopped green chiles
1 bunch scallions, chopped
1 (20 ounce) can mild enchilada sauce
1 (8 ounce) container nonfat plain yogurt

Preheat oven to 350 degrees F.

Spray an 8-inch or 9-inch square casserole dish with nonstick spray. Cover the bottom of the dish with 4 corn tortillas, overlapping them if necessary. Sprinkle half the chicken, half the cheese, half the green chiles and half the scallions on the tortillas.

In a medium-size bowl or large measuring cup, stir together the enchilada sauce and yogurt until smooth. Pour half of this mixture over the layers in the casserole dish. Then layer on the remaining 4 tortillas, the chicken and the chiles. Sprinkle with half the remaining cheese. Pour the remaining sauce over the dish. Sprinkle with the remaining cheese and scallions. Bake, uncovered, for 30 minutes.

Makes 6 servings.

Enjoy this Chicken Enchilada Recipe from ChickenRecipes247.com

Baked Apricot Chicken Recipe

2011-01-12T02:41:00.000-08:00

1/4 cup butter or margarine, melted
1 cup dry bread crumbs
2 teaspoons soy sauce
1/4 cup lemon juice
1 (12 ounce) jar apricot preserves (1 cup) or peach preserves, as desired
3 pounds chicken pieces

Preheat oven to 350 degrees F.

In a shallow dish, combine preserves, lemon juice and soy sauce; mix well. Coat chicken with preserves mixture, roll in bread crumbs. Reserve remaining preserves mixture.

In a greased 13 x 9-inch baking dish, arrange chicken; drizzle with margarine or butter. Bake for 1 hour or until tender, In a small saucepan, combine remaining preserves mixture; heat thoroughly. Serve with chicken.

Source: ReaLemon Recipe Collection Cookbook

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Cheesecake Factory Santa Fe Chicken Salad

2011-01-05T02:39:00.000-08:00

6 chicken breasts halves
3 cups diced seeded tomatoes
1/2 cup teriyaki marinade
16 cups romaine and leaf lettuce
1 cup cilantro
2 (15 ounce) cans black beans, rinsed
2 cans whole kernel corn, drained
3 cups grated jack cheese
3 cups toasted corn tortilla strips

Marinate chicken 1 hour in teriyaki marinade. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing (see below).

Fill 12 plates with greens, top each with chicken, 1/4 cup cheese, tomatoes, 1/2 cup Bean Relish (see below) and 2 tablespoons corn. Drizzle with Peanut Dressing (see below).

Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil

Process until thick.

Black Bean Relish
Beans
1/2 cup each chopped red pepper, green pepper and red onion
3 tablespoons white wine vinegar
1 1/4 teaspoons oil
1/4 teaspoon salt

Peanut Butter Dressing
2 cloves garlic, crushed
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons hot chili oil
1 1/2 tablespoons red wine vinegar
3 tablespoons chunky peanut butter
3 tablespoons sesame oil

Process until well blended.

At the Cheesecake Factory they also put some guacamole on the salad and some salsa. This recipe is for 12, so you will have to re-figure for the amount of servings you need.

Serves 12.

bethyb1951 at Genie Southern Cooking

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Orange Glazed Chicken With Biscuits

2010-12-28T18:42:00.000-08:00

2 cups prepared biscuit mix
2/3 cup orange marmalade
1/2 cup shortening
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) fryer, cut into serving pieces
2 teaspoons grated orange rind
2/3 cup orange juice
1/2 cup sifted flour

Combine flour, salt and pepper; coat chicken with flour mixture. Brown in hot shortening in heavy skillet. Cover; cook over low heat for 30 minutes or until tender. Place chicken in greased 11 3/4 x 7 1/2-inch baking dish; spread orange marmalade over chicken, reserving 2 tablespoons for biscuits.

Combine biscuit mix, orange rind and orange juice. Roll out; cut into 1 1/2-inch rounds. Place around edge of baking dish. Make a depression in top of each biscuit; fill with 1/2 teaspoon marmalade. Bake at 425 degrees F for 15 minutes or until biscuits are browned.

Yield: 6 servings

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