Fancy Pants Chicken Recipes

FANCY PANTS CHICKEN RECIPE - (3.9/5)

Steps:

• Preheat oven to 375 spray a 13/9" pan with pam put 2 layers of chicken in pan, cover with proscuitto, top with spinach, sprinkle with a little kosher salt and coarse black pepper top with mushrooms whisk together olive oil, wine and savory herb envelope pour over everything. Lay a piece of foil over (not tight) bake for 30 minutes top with cheese and bake for 5 minutes more.

FANCY PANTS EASY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• spray a 13/9" pan with Pam.
• put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper.
• top with mushrooms.
• whisk together olive oil, wine and savory herb envelope then pour over everything.
• Lay a piece of foil over (not tight).
• bake for 30 minutes.
• top with cheese and bake for 5 minutes more.

CHERYL'S FANCY PANTS CHICKEN

Steps:

• Preheat oven to 375 spray a 13/9" pan with Pam put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper top with mushrooms whisk together olive oil, wine and savory herb envelope then pour over everything. Lay a piece of foil over (not tight) bake for 30 minutes top with cheese and bake for 5 minutes more.

FANCY FAST CHICKEN

Steps:

• Preheat oven to 350.
• Place the chicken in a 9x13 pan sprayed with"Pam".
• Top each piece of chicken with a slice of cheese.
• Arrange the sliced mushrooms over the cheese.
• Mix the soup and the wine together, and pour over the top.
• Sprinkle the stuffing over the top.
• Melt the margarine and drizzle over the top.
• Bake for approx 40 minutes or until chickenis baked through.

PROSCIUTTO-STUFFED CHICKEN WITH MUSHROOM SAUCE

Steps:

• Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4" thick. Season on all sides with salt and pepper.
• Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2" border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2" border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
• Preheat oven to 450°F. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°F, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
• Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.
• Cut off and discard twine. Cut chicken into 1/2" slices. Drizzle mushroom sauce over.