Belva St Marinated Chicken Recipes

Steps:

• Place frozen chicken tenderloins in a large crockpot.
• Mix salad dressing and soy sauce together.
• Pour mixture over chicken.
• Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).

Steps:

• Place frozen chicken tenderloins in a large crockpot.
• Mix cream cheese, soup, and sour cream together.
• Pour mixture over chicken.
• Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).

Steps:

• Preheat oven to 450 degrees. In an ovenproof skillet, rub chicken with oil and season with salt and pepper. Surround with garlic. Tie legs with twine.
• Roast, basting after 30 minutes, until a thermometer inserted into the thigh reaches 165 degrees, about 1 hour.
• Let chicken stand on a cutting board 15 minutes; reserve garlic and pan juices (skim fat).
• Cook beans in boiling salted water until bright green, 2 minutes. Plunge into an ice bath; peel skins.
• Warm wine in skillet, scraping up brown bits. Add beans, thyme, and garlic; heat through. Stir in pan juices.

Steps:

• In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

Steps:

• Place frozen chicken tenderloins in pan; add water to cover.
• Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
• Cover, reduce heat, and simmer 1 hour or until chicken is tender.
• Remove chicken from broth, reserving broth.
• Let chicken cool to touch. Shred chicken.
• Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
• Cook spaghetti in broth according to package directions and drain.
• Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
• Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
• Add 3/4 cup Cheddar cheese, stirring until cheese melts.
• Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
• Combine chicken mixture and spaghetti, tossing until combined.
• Spread mixture in a greased 13x9 inch baking dish.
• Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
• Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
• Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
• Repeat with parmesan-paprika mix.
• Bake 5 more minutes or until cheddar cheese melts.