CHEDDAR BAKED CHICKEN
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
Provided by Judy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
- In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
- Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 19.9 g, Cholesterol 119.5 mg, Fat 22.1 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 13 g, Sodium 866 mg, Sugar 1.4 g
CHICKEN AND CHEDDAR SLIDERS
Steps:
- Preheat oven to 350 degrees.
- Slice the rolls in half with a serated knife. You don't have to pull the rolls apart, just leave them as two big sheets.
- Place the bottom of the rolls in a greased baking dish.
- Top them with 6 slices of the cheddar.
- Top the cheese layer with the full 1 lb of chicken.
- Top the chicken with the tomato slices.
- Put the bacon on top of the tomato slices.
- Now add the remaining six slices of cheese.
- Put the tops of the rolls back on.
- Mix the Italian seasoning with the salt and melted butter. Then brush the tops of the rolls with the mixture.
- Bake for 20-25 minutes, until the cheese is melted and the tops are golden brown.
- **To make in advance: Assemble fully and then place in the fridge. Bake before you are ready for guests to arrive. Can be assembled one day in advance.
BAKED CHICKEN AND CHEDDAR SLIDERS
Experiment with new flavor combinations when you give these Baked Chicken and Cheddar Sliders a go! Mustard, cheddar, spinach and more get piled on Hawaiian honey wheat rolls for these Baked Chicken and Cheddar Sliders that are delicious any time of day.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h5m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cut block of rolls horizontally in half. (Do not separate rolls.)
- Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
- Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
- Mix remaining dressing with remaining ingredients until blended; brush over sliders.
- Refrigerate 20 min.
- Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
MARGIE ELKIN'S BAKED CHICKEN AND CHEDDAR SLIDERS
Margie gave me this Recipe courtesy of https://www.myfoodandfamily.com/recipe/221416/baked-chicken-and-cheddar-sliders.. Experiment with new flavor combinations when you give these Baked Chicken and Cheddar Sliders a go! Mustard, cheddar, spinach and more get piled on Hawaiian honey wheat rolls for these Baked Chicken and Cheddar Sliders that are delicious any time of day.
Provided by Tanya Arnold
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Cut block of rolls horizontally in half. (Do not separate rolls.)
- 2 Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
- 3 Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
- 4 Mix remaining dressing with remaining ingredients until blended; brush over sliders.
- 5 Refrigerate 20 min.
- 6 Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.
HAM, APPLE AND CHEDDAR SLIDERS
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 12 sliders
Number Of Ingredients 10
Steps:
- Stir the relish, mustard, chives and honey together in a small bowl.
- Cut the apple off its core and thinly slice into half-moons. Toss the apples with the lemon juice to keep them from browning.
- Spread the rolls on both sides with the relish mixture. Build sandwiches with the Cheddar, apples, ham and arugula.
LADD'S CHICKEN BACON SLIDERS
Ladd loved Ree's sliders so much that she decided to name the recipe after him.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sliders
Number Of Ingredients 18
Steps:
- For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
- Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
- For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
- Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
- For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
- Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.
CHICKEN AND CHEESE SLIDERS
Provided by Jennifer Iserloh
Categories Sandwich Cheese Chicken Fourth of July Kid-Friendly Low Cal Back to School Backyard BBQ Dinner Lunch Cheddar Summer Poker/Game Night Healthy Self Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.
CHICKEN AND SLIDERS
This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!
Provided by Sharon Howard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
- When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
- To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
- Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g
CHICKEN PARMESAN SLIDER BAKE
Sliders are the perfect finger food for any get-together, and this flavorful chicken Parmesan version won't disappoint. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes., Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls. , For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.
Nutrition Facts : Calories 402 calories, Fat 23g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 780mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
CHEDDAR BAKED CHICKEN RECIPE
Tender, juicy chicken with a crispy cheddar coating.
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt 1/4 cup butter and pour melted butter in an even layer in a 9 x 13 inch baking pan.
- In a small mixing bowl, combine flour, salt, pepper, and garlic powder; set aside.
- In another bowl, whisk together eggs and milk; set aside.
- In a third bowl, combine cheddar cheese, bread crumbs and crushed Corn Flakes; set aside.
- Dip each chicken breast in the flour mixture, then the egg mixture and finish by coating it in the Corn Flake mixture.
- Place coated chicken breasts in prepared pan and use the remaining butter to put a pat of butter on top of each piece of chicken.
- Bake for 35 minutes, or until chicken is cooked through.
Nutrition Facts : Servingsize 1 serving, Calories 1100 kcal, Fat 20 g, SaturatedFat 4 g, Cholesterol 517 mg, Sodium 799 mg, Carbohydrate 56 g, Sugar 4 g, Protein 166 mg
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