Alices Baked Chicken Breast Recipe Genius Kitchen

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a baking dish. Season with salt and pepper.
• Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
• Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
• Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.

Steps:

• Grease a 9" X 13" baking pan.
• Lay chicken breast in the pan, combine cheese and soup mixture and spread over the top of the chicken.
• Sprinkle the Pepperidge Farm Herb Stuffing on top and then pour the melted butter or margarine over the top.
• Cover tightly with foil and bake in a 350 degree oven for 45 minutes to 1 hour.

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

Steps:

• Butter a 13x9-inch baking dish and arrange breasts in dish.
• Top with cheese slices.
• Mix soup and apple juice together till well combined.
• Spoon evenly over chicken breasts.
• Sprinkle stuffing mix over soup.
• Drizzle butter over crumbs.
• Bake at 350° for 50 minutes to an hour, or till chicken is tender.

Steps:

• Lightly spray 9 X 13 baking dish.
• Arrange chicken breasts in baking dish.
• Combine soup and water.
• Pour over chicken.
• Sprinkle cheese on top of soup mixture.
• Sprinkle stuffing mix on top of cheese.
• Drizzle melted butter on top.
• Bake at 350 degrees for approximately 1 hour.
• (When using chicken tenders the cooking time decreases.).

Steps:

• Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
• Preheat oven to Broil.
• Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
• Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
• Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).