Chickenthatmeltsinyourmouth Recipes

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.

MELT IN YOUR MOUTH CHICKEN

Steps:

• Saute chicken in oil 6 min, turning once.
• Stir together 2 Tbs OJ and cornstarch until smooth; set aside.
• Stir together remaining ingredients and rest of OJ; pour over chicken in pan.
• Bring to boil, reduce heat and cover; simmer 35 min, turning chicken after 20 minute
• Stir in cornstarch mixture and cook, stirring constantly, 5 minutes or until sauce thickens.
• Serve with hot cooked rice or pasta.

CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH

Steps:

• Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
• Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
• Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.

MELT IN YOUR MOUTH BAKED CHICKEN

Steps:

• Pre-heat oven 325.
• For the most flavor, leave skin on until the end.
• Place Chicken with bone down, in baking dish.
• Shake bottle dressing, until mixed well.
• Pour the entire bottle over the chicken.
• Cover with Foil.
• It should cover most of the chicken.
• Bake for about 1 1/2.
• Turn Chicken every 1/2 hour.
• Remove the foil the last 15 mins, for browning.
• Different ovens vary. Chicken is done when it is very tender and falling off the bone. Do not add water to the recipe. At the end of cooking, I always remove the skin, this chicken will melt in your mouth,.

MELT IN YOUR MOUTH LEMON CHICKEN

Steps:

• Dry chicken and pound out with a mallet until evenly flat. Coat with flour.
• Melt butter and olive oil in a large skillet over meduim high heat.
• Cook chicken breast for approximately 3 minutes on each side or until browned and cooked through.
• Remove chicken from skillet and season with salt and pepper. Keep warm in oven while you prepare sauce.
• Add remaining butter to skillet to melt while scrapping up brown bits from the bottom.
• Remove from heat and add parsley and juice from 1/2 a lemon. Cut other 1/2 of the lemon into thin slices to use as a garnish.
• Pour hot sauce over chicken and serve.

MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN

Steps:

• Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
• Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
• Cook on Low for 6 hours.
• Shred chicken in the slow cooker using 2 forks.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Serve chicken over angel hair pasta.

CHICKEN THAT MELTS IN YOUR MOUTH

Steps:

• Place chicken in 13x9 inch pan and sprinkle with pepper paprika and onion salt.
• Mix together soup, sour cream, mayonnaise, onions and cheese and pour over chicken.
• Bake uncovered 2-2 1/2 hours at 275.
• Serve with or over rice.

GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Melt the butter with the chopped garlic in a bowl.
• Add the parmesan cheese to the crushed saltine crackers (A food processor works perfectly).
• Drench the chicken breasts in the butter- garlic mixture, then dredge it with the cracker-parmesan mixture.
• Place chicken into a baking dish.
• Pour remaining butter garlic over chicken and sprinkle with left over cracker-cheese mixture. Sprinkle with parsley.
• Cover with foil and cook for 30 minutes, then uncover and cook for 45 minutes.