Chickendeluxe Recipes

Steps:

• Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
• In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
• Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Place them in a lightly greased 9x13 inch baking dish. In a bowl, mix together sour cream, Worcestershire sauce, paprika, garlic powder, and white pepper. Spread mixture over chicken, then sprinkle all with cracker crumbs.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Heat oven to 300 degrees.
• Pound out chicken breast to a 1/4 inch thick.
• Place 2 slices dried beef on chicken and roll up.
• Wrap 1 slice of bacon around chicken and put into a large casserole dish.
• Melt together the cream cheese and soup.
• Pour all over chicken.
• Cook uncovered at 300 degrees for 3 hours. (Don't cheat on the time; it really does change the taste).
• Serve with rice or mashed potatoes.

Steps:

• 1. Remove skin and excess fat from chicken. Rinse chicken and pat dry. Pierce chicken with a fork. Sprinkle with salt and pepper.2. In a 12 x 8 x 2-inch microwavable dish, arrange chicken with thickest portion toward outer edge. Cover with plastic wrap, turning one corner back. Microwave at 100% power (700 watts) for 8 to 9 minutes or until no longer pink in thickest portion, rotating dish one-fourth turn after 4 minutes. Cover with foil and let stand for 5 minutes. Drain off juices.3. Meanwhile, in a 4-cup microwavable measuring cup or bowl, stir soup, sour cream, onion and parsley until blended. Microwave, uncovered, at 100% power for 3 to 4 minutes or until beginning to boil, stirring after 2 minutes.4. Arrange ham and mushrooms over chicken. Cover with hot sauce. Sprinkle top with pork rinds. Cover with waxed paper. Microwave at 100% power for 5 to 6 minutes or until center begins to bubble, rotating dish one-half turn after 3 minutes.

Steps:

• Directions:
• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk togethers dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
• Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Brush toasted buns with butter. Divide pickle slices, lettuce, tomatoes, and chicken and cheese, on each bun. Top with remaining bun halves.

Steps:

• Wash chicken and dry pieces with paper towel.
• Mix all other ingredients and pour over chicken. Place in covered container and marinate in refrigerator overnight.
• Deep fry.

Steps:

• Preheat oven to 350F.
• On a sheet of waxed paper, combine the flour and bread crumbs.
• In a shallow bowl, whisk together egg whites and water.
• Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.
• In large skillet, heat oil over medium-high heat.
• Add chicken; cook, turning once, until browned, about 10 minutes.
• Place chicken in a shallow baking dish.
• Bake until cooked through, about 15 minutes.
• To prepare sauce, in a small saucepan over medium heat, melt margarine (or butter).
• Stir in flour until well combined.
• Slowly add milk stirring constantly.
• Cook, stirring, until thickened (about 8 to 10 minutes).
• Remove from heat; stir in 1/4 cup of cheddar.
• Place chicken breasts on serving plates.
• Drizzle with sauce and sprinkle with the remaining cheddar.
• Garnish with paprika and serve immediately.

Steps:

• Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
• In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
• Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
• To serve top with sour cream,guacamole and shredded lettuce and onion.