Chicken To Die For Recipes

A MARINADE TO DIE FOR

Steps:

• In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.

CHICKEN TO DIE FOR

Steps:

• Pound chicken flat to about 1/4 inch thick.
• Place chicken in melted butter to coat competely.
• Then put coated chicken into ritz's to coat evenly.
• Put in 13 x 9 pan then place cheese slice on one end of chicken then fold over.
• Sprinkle with dried onion and garlic powder to your desire.
• Bake at 350* for 30 minutes.

GARLIC CHICKEN TO DIE FOR

Steps:

• Combine egg yolks, chopped garlic, and chicken breast portions or pork chops into zipper style plastic bag. Press out as much air as possible and seal. Massage the bag to make sure the chicken pieces are all well coated with egg and the garlic is well distributed. Refrigerate at least four hours, up to overnight.
• After mixture has marinated for at least 4 hours: Preheat the oven to 400°F Place melted butter in a sprayed 9x13 glass baking dish, tipping dish until bottom of pan is coated with butter. In a small mixing bowl, combine breadcrumbs, cheese, parsley, salt and pepper. Dredge meat in this mixture so they are coated well on all sides. Lay pieces in the baking dish in a single layer. Pour any remaining egg mixture over the top.
• Bake for 30-40 minutes or until no pink remains in the chicken and the juices run clear.

TO-DIE-FOR CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
• Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
• Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
• Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
• Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
• Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.