Pioneer Chicken Recipes

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
• Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
• Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
• Serve immediately with a side salad or over pasta, with marinara spooned over the top.

PIONEER FRIED CHICKEN

Steps:

• Mix all the dry ingredients except for the reserved 1/4 cup cornstarch.
• Add the water and whisk.
• Put 1/4 cup of cornstarch in shallow pan and coat chicken with it.
• Dip the chicken that has been coated in cornstarch into the wet batter until completely coated.
• Let drip for a couple of seconds and gently lower into pot of oil.
• Fry in 350 degree peanut or canola oil. for 8-10 minutes until cooked through in small batches.
• Drain on metal rack, not paper towels, that would make it soggy.

MELT IN YOUR MOUTH (MIYM) CHICKEN BREASTS RECIPE

Steps:

• Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside.
• In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
• Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.
• Bake for 25-30 minutes, or until the chicken is cooked through.
• Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
• Serve immediately.

PIONEER CHICKEN

Steps:

• Preheat oven to 325*.
• Wash and dry chicken pieces.
• Slice each potato into 4 long slices.
• Saute the garlic in olive oil. Remove garlic and discard.
• Brown chicken pieces well in olive oil but don't cook through. Remove to a dish and season with salt and pepper.
• In a baking dish, alternate a piece of chicken, a slice of sweet potato, a slice of white potato and a few rings of onion. I usually stand them on edge so they are not flat in the pan.
• Decorate the top of the chicken with the lemon slices and rosemary.
• Cover with foil, tightly. Place baking pan on a sheet pan (it may boil over - I sometimes use a turkey baster to draw off the juices - save them and boil them down to make a nice sauce for the top) and bake for two hours or until the chicken is cooked through. Uncover and bake until it browns a little, 20 minutes or so. Save a wing for me!