Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin - and it will be on your table in about an hour. This method will also work with a larger chicken, but cooking
Chicken Avacado - now on my favorite recipe list! I did it a little differently. Dipped in flour, egg/milk mixture than ITALIAN bread crumbs. Lined baking sheet with tin foil and baked at 350 for about 10 min on each side. After chicken was cooked through, I added sauce, avocado and mozzarella/parmesan blend. Baked 5 more min. until melted. So good!!
Chicken Breasts Pierre 11/5/13 Grade: A Review:This had so many 5 star reviews on Allrecipes I had to try, even though the ingredients hardly seemed inspired. We all loved it, it was easy and I had the ingredients on hand. We ate it all so I can't judge leftovers!
NEW VIDEO RECIPE: Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
Spanish Chicken & Rice Bake from 1c cream of chicken soup 1c salsa 1/2 c water 1c whole kernel corn 3/4c uncooked long-grain white rice 4 boneless chicken breast 1/2 t chili powder 1/2c shredded cheddar cheese 1c black bean Directions:Mix soup, salsa, water, corn, and beans and rice in 2-quart shallow baking dish.Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.Cover tightly with casserole lid or foil. Bake at 375°F for 45 minutes or so.Sprinkle with cheese.
Chicken with Tomatoes and Mushrooms: In this easy version of chicken cacciatore, chicken breasts are simmered in a rich tomato, garlic, and mushroom sauce. Serve over rice, noodles, or with Italian bread to mop up the sauce.