CHEESE LOVER'S CHICKEN
This is not a low-fat recipe! But great if you love cheese! A lot like chicken Parmesan.
Provided by RENEEBAUMBARGER
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 1h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish.
- In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic.
- Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce.
- Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove pan from oven and let sit five minutes before serving.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 15.8 g, Cholesterol 129.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 47.6 g, SaturatedFat 12.3 g, Sodium 1284.1 mg, Sugar 6.7 g
MAYONNAISE LOVER'S CHICKEN
Jennifer Rytting of West Jordan, Utah recalls: "My father-in-law was looking for a good chicken marinade when a friend suggested mayonnaise with Italian dressing. He added the ham and cheese on his own, and we can't get enough of it! You'd never guess this BBQ is so easy and so fast!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 542 calories, Fat 43g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 675mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.
GARLIC LOVER'S CHICKEN
The garlic and lemon are great together on this breaded chicken. I've served this several times for special-occasion dinners. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
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°.
Nutrition Facts : Calories 251 calories, Fat 12g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)
Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!
Provided by Danielle Sepsy
Categories main-dish
Time 1h50m
Yield 4 servings (or 2 with leftovers)
Number Of Ingredients 13
Steps:
- Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
- If necessary, trim the chicken breasts and butterfly them if they are very thick.
- Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
- When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
- Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
- Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
- Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
- Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.
LOVER'S CHICKEN
This is a wonderful dish if you love cheese along with chicken. I cooked this for my wife when dating and now on romantic evenings as I find it seems a perfect "lovers dinner" to me. So it is a cheesy chicken that is very tender and is also accompanied with a slight beef flavor, just enough to touch your palate, I love it and hope you do, it is fairly quick and fairly simple but makes anyone enjoying it think it took the day to fix! :-)
Provided by J. Bradshaw Sr.
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2101.4, Fat 157.2, SaturatedFat 83.4, Cholesterol 638.1, Sodium 5091.1, Carbohydrate 9.1, Sugar 4.2, Protein 160.8
GARLIC LOVER'S CHICKEN
Make and share this Garlic Lover's Chicken recipe from Food.com.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first 5 ingredients.
- Place milk in a shallow bowl.
- Dip chicken in milk, then shake in the crumb mixture.
- Place in a greased 13x9x2 inch baking dish.
- Combine the butter, garlic and lemon juice; drizzle over the chicken.
- Sprinkle with the paprika.
- Bake, uncovered, at 350 degrees for 25 to 30 minutes or until the juices run clear.
Nutrition Facts : Calories 270.8, Fat 13.2, SaturatedFat 6.8, Cholesterol 102.2, Sodium 361, Carbohydrate 7.8, Fiber 0.5, Sugar 0.8, Protein 28.9
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