Chicken Breast Montreal By Freda Recipes

GRILLED MONTREAL CHICKEN

Steps:

• Mix Seasoning, oil, vinegar and water in small bowl. Reserve 2 tablespoons of the marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium-high heat 4 to 5 minutes per side or until chicken is cooked through, basting with reserved marinade during the last few minutes of cooking.

FREDA'S CHICKEN RECIPE

Steps:

• place chicken in greased 13x9 pan .Spread cream of chicken soup over chicken When put cheese on corner to edge. sprinkle with stuffing mix. drizzle with butter. cover bake 300 for 1 hour. uncover bake i more hour.

MONTREAL RUBBED CHICKEN

Steps:

• Preheat oven to 400°F.
• Line a sheet pan with foil and spray lightly with nonstick cooking spray.
• Coat chicken breasts with olive oil.
• In a bowl mix remaining ingredients.
• Rub evenly over top and bottom of chicken breasts, and place on sheet pan.
• Bake for 25-30 minutes or until chicken is lightly browned and done.
• (Note: You can prepare these the same way and grill/broil for 8-10 min on each side).

BAKED CHICKEN N SALSA BY FREDA

Steps:

• Prheat Oven @ 400. Cut Foil big enough to close around your Chicken breast.
• Place Cken Breast onto the foil. Pour Salsa over the breast. Place Peppers(optionl) and Olives on top.
• Wrap the Foil around the Cken Breast, Fold the ends together tight. Place in an oven dish.
• BAKE 60 minutes. ENJOY, Serve with Baked tater, Spanish Rice, Rice a Roni, Salad, or Mexi Corn

MONTREAL-GRILLED CHICKEN SALAD

Steps:

• For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano.
• Cover and shake well; let stand 1 hour.
• Meanwhile, sprinkle chicken breast halves to taste with steak seasoning.
• Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.), turning once.
• Cool slightly.
• Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts.
• Slice each chicken breast and arrange one sliced breast on each salad.
• Shake dressing and drizzle over salads.

FREDA GARRETT'S CHICKEN PIES

Steps:

• For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
• Add onions and cook until golden, about 20 minutes.
• Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
• Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
• Remove chicken from pot and set aside to cool.
• Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
• Simmer uncovered, for 30 minutes.
• Meanwhile, pick meat from the chicken, shred, and return to pot.
• When vegetables are cooked, remove pot from heat and set aside to cool.
• For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
• Mix in 3 cups water, 1/2 cup at a time, until dough forms.
• Roll out dough on a floured surface into a large rectangle.
• Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
• Fold dough onto itself in 3 layers, like a letter.
• Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
• Wrap in plastic wrap and chill overnight.
• Preheat oven to 375*F.
• Roll out dough on a floured surface and cut into ten 7 inch circles.
• Fill circles with chicken mixture.
• Brush edges with egg wash, then fold over to form plump turnovers.
• Use a fork to seal edges.
• Place on baking sheet and brush with egg wash.
• Bake until golden, about 30 minutes.