Glorious Chicken Recipes

Steps:

• Roll chicken breasts first in the margarine, then in the crumb mixture.
• Place in a 9x13 pan sprayed with non-stick cooking spray.
• Mix soup, mushrooms (if desired), water, and sour cream. Pour this mixture over the chicken.
• Sprinkle with remaining crumbs and drizzle on any leftover margarine.
• Bake at 350 for one hour or until done.

Steps:

• Heat oven to 350°F.
• Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
• In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
• Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
• Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
• Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
• Top with parsley.

Steps:

• Preheat oven to 425 degrees F.
• Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
• Saute the chicken breast until browned.
• Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
• Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
• Transfer the chicken breasts to a pan and hold.
• Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
• Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
• Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
• Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
• Garnish with parsley and serve.