Townhouse Chicken Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cut fat off chicken and cut in half (width).
• Crush crackers into tiny pieces and them mix with cheese and parsley.
• Dredge chickens in egg, then in the cracker mix.
• Lightly fry (in about 1 tbls. of oil) in skillet (until lighlty browned).
• And then bake for 25 minutes.

Steps:

• Place chicken in resealable plastic bag. Pour italian dressing over chicken. Seal bag and marinate in refrigerator for 4-24hrs. Turning the bag occasionally.
• When ready to cook, drain and discard marinade. Place chicken on broiler pan. Broil for about 13 minutes or until chicken is no longer pink in the center.
• In medium saucepan cook mushrooms and garlic in margarine over medium high heat until mushrooms are tender. Stir in flour and pepper. Stir in milk all at once. Cook mushroom mixture until thick & bubbly. Add cheese and stir until melted.
• When ready to serve spoon hot cooked rice onto serving plates. Arrange chicken breast on top of rice. Laddle mushroom sauce over it all.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

Steps:

• Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a greased 13x9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. , Bake, uncovered, until bubbly, 30-35 minutes. If desired, garnish with parsley and red pepper.