Chicken Angela Angelo Recipes

Steps:

• Preheat oven to 350.
• Place half of the mushrooms in a 13X9 in baking pan. Dip chicken into eggs and roll in bread crumbs.
• In a skillet, melt butter over med. heat. Brown chicken on both sides. Place on top of mushrooms. Arrange remaining mushrooms over the chicken; top with cheese. Add broth to pan.
• Bake at 350 for 30-35 min. Serve over noodles if desired, sprinkle with parsley. Garnish each plate or platter with tomato slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

Steps:

• Place half of the mushrooms in a 13x9 baking pan.
• Dip chicken in beaten eggs and roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken for 2-3 minutes on each side.
• Place chicken on top of mushrooms.
• Arrange remaining mushrooms on chicken.
• Top with cheese.
• Add chicken broth to pan.
• Bake at 350 deg. F. for 30-35 minutes.
• Serve over hot cooked noodles or rice. Top with fresh parsley.

Steps:

• 1. Bone chicken breasts and cut into quarters; dredge in flour and shake off excess.
• 2. Heat 1/4 cup butter in large skillet over medium heat.
• 3. When hot add chicken pieces and brown on all sides; add oregano, broth, mushrooms, artichoke hearts and parsley.
• 4. Saute over high heat until sauce thickens, stirring constantly.
• 5. Serve at once.

Steps:

• In medium bowl combine egg, Romano cheese, salt and pepper, and coat chicken pieces evenly with the mixture. In a separate bowl filled with the bread crumbs, bread each piece and place them all on a platter. Heat olive oil in a 12-inch skillet over medium heat, or an electric skillet at 300 degrees. Saute the chicken pieces until golden brown and crisp on outside, about 2-3 minutes, turning with tongs once or twice. Remove with tongs to platter and set aside. Reduce heat in skillet slightly (about 250 if electric) and sauté onion, shallots, mushrooms, and red pepper for 10 minutes, stirring occasionally. Then, add the Tuscan peppers in this way: hold each one over the skillet, slice into it with a small sharp knife, and drop it into the pan. Continue to sauté the vegetables another five minutes. Add the white wine, stir briefly, and then add the chicken pieces, turning to coat with the vegetables and sauce until heated through. Can be served immediately, or held and reheated very nicely. Serve with noodles tossed in olive oil and parsley, or rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat.
• Lay chicken in a 9x13 inch baking dish. Layer cheese on top of chicken. Spread soup on top of cheese.
• Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

Steps:

• Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
• Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

Steps:

• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Steps:

• Heat the oil until hot in a large skillet set over medium-high heat and saute the chicken until golden. Transfer to a plate and set aside.
• Add the stock, honey, and soy sauce to the skillet.
• Whisk in the peanut butter, cornstarch, and ginger.
• Add the scallions, garlic and bell pepper.
• Return the chicken to the skilet, and cook until the mixture bubbles and is thickened.
• Spoon the chicken over the pasta and serve garnished with parsley.

Steps:

• Prepare all ingredients for curry paste.
• Heat fry pan and add all ingredients and heat for 4-5 minutes.
• scrape ingredients into blender and blend until a smooth paste.
• Scrape out of blender and put into a small (preferably glass) bowl (glass to prevent staining!).
• Clean out your blender.
• Curry powder will stain.
• Assemble your blender again, as you will be using it again in a few minutes!
• Clean chicken and cut into small pieces, approximately 1 inch pieces.
• In your blender add garlic, ginger, tomato and yogurt and blend until all is nice and smooth.
• Keep lid on blender and set aside for later.
• Measure oil into a nice sized pan (one which has a lid) and heat on medium heat.
• Add onion and fry for 2-3 minutes (will begin to turn clear).
• Add the yogurt-tomato mixture from your blender and stir constantly for one minute.
• Add the curry paste and stir constantly for another minute or so.
• Then add cubed chicken to the pan and completely mix.
• Add heavy cream at this time and stir constantly until mixture starts to bubble.
• Add salt and pepper (more or less; whatever you desire), and cover.
• reduce heat to low-med heat and simmer for 20 minutes.
• It would be a good idea to start cooking your rice (according to package directions, so it is done at the same time as your chicken tikka!) After 20 mins, check to see if chicken is completely cooked!
• Serve over rice!
• Be sure to use the gravy as well!
• (warning. if you use too much gravy, you can really kill the flavor of this dish. use just enough to coat the rice).
• ENJOY!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
• Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.