Chickenelegante Recipes

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika.
• Bake in preheated oven for 2 hours.

Steps:

• -Preheat oven to 375.
• -Mix the Sour Cream with the 2 cans of Cream of mushroom Soup. (add garlic salt and pepper to taste if you like more flavor (I highly recommend it).
• -Line a 13 x 9 glass baking dish with the dried beef. (edges slightly overlapping so that the whole bottom is covered).
• -Place FROZEN chicken on top of the dried beef in baking dish (chicken should not be sitting on top of eachother, just one layer).
• -Pour Sour Cream and Cream of Mushroom mixture over FROZEN chicken so that it covers.
• -Place Four (4) strips of bacon over the top width wise.
• -Put baking dish in 325 degree oven for 2 hours.
• -After cooked place on a bed of cooked Egg Noodles and enjoy.

Steps:

• Preheat oven to 350.
• Boil chicken 20-40 minutes until almost fully cooked. Pull apart into bite size pieces.
• Mix chicken with sour cream and cream of mushroom soup.
• Spread mixture into a buttered pan.
• Melt butter.
• Pour stuffing mix into a mixing bowl, stir in butter and chicken broth. Spread over chicken mixture.
• Bake 30 minutes or until bubbly.
• If desired serve with cranberry sauce on the side.

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Steps:

• 1. Place chicken in single layer in shallow dish. In small mixing bowl, stir together water, oil, whiskey, parsley, ginger and lemon juice. Pour over chicken. Cover and chill at least 2 hours, turning pieces several times. Drain chicken, reserving marinade.2. Measure KELLOGG'S Corn Flake Crumbs into shallow dish or pan. Stir in salt and garlic salt. Set aside.3. In small mixing bowl, beat egg slightly. Stir in reserved marinade. Add flour, mixing until smooth. Dip chicken in batter and coat with Crumbs mixture. Place in single layer, skin side up, shallow baking pan coated with cooking spray. Drizzle with margarine.4. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

Steps:

• Cook pasta according to package directions; drain.
• Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add chicken.
• Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
• Melt remaining 1 Saute Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
• Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.

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:

• In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
• Repeat process, being sure to cover the chicken entirely.
• In a 10 inch nonstick skillet, combine the margarine and oil.
• Heat over a medium heat until the margarine is bubbly and hot.
• Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
• Transfer to a plate and keep warm.
• To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
• Add broth and wine.
• Cook, stirring constantly, until mixture thickens, about 1 minute.
• Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.

Steps:

• Preparation Time: 20 minutesSlow Cooker Cooking Time: 3 to 4 hours on high or 6 to 8 hours on lowLast-Minute Cooking Time: 15 minutes on high plus about 5 minutes on stovetop1. Remove skin, if desired, and excess fat from chicken pieces rinse and pat dry. In a large skillet over medium-low heat, brown chicken in butter. Do not crowd pieces.2. Meanwhile, in a small bowl, stir orange juice concentrate, bouillon granules, celery salt, 1/2 teaspoon of the lemon-pepper seasoning, allspice and cinnamon until blended.3. Place several pieces of chicken in a slow cooker. Spoon some of the orange mixture over chicken to coat. Repeat with remaining chicken and orange mixture.4. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until chicken is tender, but not falling off bone. Baste while cooking if desired, replacing lid quickly.5. Gently stir in peaches and grapes. Cover and heat for 15 minutes.6. With a slotted spoon, remove chicken and fruit to a warm serving platter. Cover tightly with foil and keep warm.7. In a small saucepan, stir water and cornstarch until smooth. Gradually stir in 2 cups cooking liquid and remaining 1/4 teaspoon lemon-pepper seasoning. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened.8. Spoon some of the sauce over the chicken and garnish with almonds if desired. Pass sauce separately.Serve with wild rice and steamed broccoli spears.