Lovers Chicken Recipes

Steps:

• Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.

Steps:

• Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
• Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
• Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
• Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
• Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
• Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
• Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Switch oven to broil. Sprinkle cheese over the chicken breasts.
• Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Steps:

• In a small bowl, combine salad dressing and 1/2 cup mayonnaise. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade. , Top each piece of chicken with a slice of ham and cheese. Grill, covered, 1-2 minutes longer or until cheese is melted., In a small bowl, combine the mustard, honey and remaining mayonnaise. Serve with chicken.

Steps:

• Take your chicken, you may wish to buy split or you will have to split them yourself and clean very well, I cut any fat off and remove all skin, this is optional to you but I find it does make a difference.
• After cleaning your breast set them aside in the refrigerator and turn oven to preheat at 350°F
• While the oven is preheating you will need to get out your block of cheddar cheese and start cutting it into strips, keep them the length of the block but make them thin enough to pack into the split breast as you will place a few in each one.
• After doing this you need to take your block of cheddar, you may use sharp, and cut it into small blocks so you may melt on the stove top or microwave if you wish (I use the stove as you must constantly stir).
• After done please take your breast out and open them up as wide as you can then place two or three pieces of the chipped beef in each one with the beef open up.
• Once done please take your slices of cheese and place inside along in a row until you find it looks cheesy enough for you or until closes comfortably. I have tied this before so you may wish to as well.
• Take a casserole dish and put your olive oil in the bottom and let it lightly coat, as it would prevent sticking from cheese but puts a hint of taste as well.
• Put your chicken in casserole dish and Place in the oven. Now get ready to prepare your sauce :-) Take a 4 quart pot and place your cream cheese in, over medium heat stir constantly.
• When it is melting good start adding your pre-cut blocks of sharp cheddar.
• As it starts to get a medium orange look at the time on your chicken and at this point your sauce will be done once all is melted.
• Please note that once you start your sauce it will be finishing about the same time as your chicken and may be turned down if needed be but caution quick burning on it.