Baked Chicken Breasts Supreme Recipes

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BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

Perfect for a busy day, this saucy main dish can be prepared a day ahead and baked before serving. My brothers don't want me to make anything else when they come to dinner! Leftovers are great for sandwiches or sliced with potato salad. -Marjorie Scott, Sardis, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
8 boneless skinless chicken breast halves (4 ounces each)
2 cups fine dry bread crumbs

Steps:

  • In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight., Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs. , Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

Nutrition Facts :

CRISPY BAKED CHICKEN SUPREME



Crispy Baked Chicken Supreme image

A layer of stuffing mix and Parmesan provides a crispy topping for this baked casserole-while the chicken below cooks in a creamy sauce.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

6 boneless skinless chicken breasts
1 can (10.5 oz.) condensed cream of chicken soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup KRAFT Shredded Parmesan Cheese
1/2 cup (1 stick) butter

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 baking dish.
  • If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
  • Place the chicken breasts into the prepared pan.
  • Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
  • Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
  • Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
  • Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
  • Distribute the butter slices over the top of the crumbs.
  • Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BAKED CHICKEN BREASTS SUPREME



Baked Chicken Breasts Supreme image

This chicken is very good. The sauce is a sherry wine sauce. This is from a 1973 Betty Crocker cookbook.

Provided by keen5

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons salad oil
6 large chicken breast halves (2 1/2 to 3 lbs.)
1 (10 1/2 ounce) can cream of chicken soup
1/2 cup light cream (20%)
1/2 cup dry sherry
1 teaspoon tarragon leaf
1 teaspoon Worcestershire sauce
1/4 teaspoon chervil, leaves
1/4 teaspoon garlic powder
1 (6 ounce) can sliced mushrooms, drained

Steps:

  • Heat oven to 350 degrees.
  • In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
  • Place chicken in baking dish, turning to coat with butter.
  • Arrange chicken skin side up; bake uncovered 1 hour.
  • Heat soup, cream and Sherry, stirring occasionally.
  • Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
  • Remove chicken from oven; drain fat from dish.
  • Pour soup mixture over chicken.
  • Cover tightly; cook 15 to 20 minutes longer or until fork tender.

Nutrition Facts : Calories 306.1, Fat 21.9, SaturatedFat 8.2, Cholesterol 73.8, Sodium 447.7, Carbohydrate 6.1, Fiber 0.3, Sugar 1.1, Protein 17.8

CHICKEN BREASTS SUPREME



Chicken Breasts Supreme image

This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.

Provided by angelfadedblue

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
salt and pepper to taste
1 pinch paprika, or to taste
3 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup milk
2 tablespoons minced onion
½ cup processed cheese (such as Velveeta®), diced
2 tablespoons Worcestershire sauce
1 (4.5 ounce) can sliced mushrooms, drained and chopped
⅔ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
  • In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
  • Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.9 g, Cholesterol 100.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 768.6 mg, Sugar 3.7 g

CHICKEN SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

Steps:

  • Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
  • Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
  • Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
  • Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

BAKED CHICKEN BREAST SUPREME



BAKED CHICKEN BREAST SUPREME image

Categories     Chicken

Yield 6

Number Of Ingredients 18

6 chicken breast halves
Marinade:
1 1/2 tbsp lemon juice
1 tsp celery salt
1/4 tsp salt
1/4 tsp pepper
2 minced garlic cloves
1 cup sour cream
1 1/2 tsp Worcestershire sauce
1 tsp paprika
Coating:
1/3 cup Pepperidge Farm Stuffing Mix
1/3 cup panko bread crumbs
1/3 cup homemade bread crumbs
3 tablespoons italian seasoning
2 tablespoons basil puree (store bought)
1 tablespoon butter
1/4 cup butter

Steps:

  • Rinse chicken breasts in cold water; pat dry. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken to sour cream marinade, covering each piece well. Cover, refrigerate overnight. In a food processor mix herb stuffing mix, Italian herbs, panko, homemade bread crumbs (or toasted bread), basil, 1 tablespoon butter, and chop. Lightly grease a 9x13 pan. Remove chicken from sour cream marinade; roll chicken in stuffing breadcrumb mixture. Arrange in single layer in pan. Pour melted butter over chicken. Bake uncovered in a preheated 350 degree oven for 60-70 minutes.

BAKED CHICKEN SUPREME



Baked Chicken Supreme image

Strips of Monterey Jack cheese tucked inside chicken make this entree extra special. Crushed Caesar croutons are a unique addition to the coating. -Marlene Nutter, Thedford, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

4 ounces Monterey Jack cheese
1/2 cup butter, softened
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 to 1 teaspoon dried marjoram
8 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon seasoned salt
1/2 cup all-purpose flour
2 large eggs, beaten
1-3/4 cups crushed Caesar salad croutons
1/2 cup white wine or chicken broth

Steps:

  • Cut Monterey Jack cheese into eight 2-1/2x1x3/8-in. strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 teaspoons over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours., Flatten chicken to 1/8-in. thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat with croutons., Place seam side down in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20-25 minutes longer or until chicken juices run clear. Discard toothpick before serving.

Nutrition Facts : Calories 436 calories, Fat 23g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 498mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.

BAKED CHICKEN BREAST SUPREME



Baked Chicken Breast Supreme image

Marinating the chicken in the sour cream or yogurt, and lemon makes this chicken very tender, and very delicious, this is an outstanding chicken recipe. It is important that only dry breadcrumbs be used for this recipe, otherwise the coating will become soggy. (tip: remove your breadcrumbs a day ahead, and spread them on a cookie sheet overnight to dry). Note: plan ahead, the chicken needs to marinate in the fridge overnight.

Provided by Kittencalrecipezazz

Categories     Poultry

Time P1DT40m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup sour cream or 1/2 cup plain yogurt
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon paprika
2 -3 cloves fresh minced garlic (or more if desired)
1/2 teaspoon salt (optional)
black pepper
8 boneless skinless chicken breast halves
2 cups fine dry breadcrumbs (make sure to only use DRY breadcrumbs)
1 teaspoon seasoning salt (optional)

Steps:

  • In a very large bowl, combine the first 8 ingredients; mix well.
  • Wash and pat the chicken breasts dry with a paper towel.
  • Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).
  • Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).
  • Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).
  • Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).
  • Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!
  • Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!

Nutrition Facts : Calories 294.1, Fat 7.5, SaturatedFat 2.7, Cholesterol 83, Sodium 352.4, Carbohydrate 25.5, Fiber 1.6, Sugar 2.6, Protein 30

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