Roasted Chicken With Melted Cheese And Gravy Recipes

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CHEDDAR BAKED CHICKEN



Cheddar Baked Chicken image

This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?

Provided by Judy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 12

¼ cup butter, melted
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
½ cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
  • In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
  • Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 19.9 g, Cholesterol 119.5 mg, Fat 22.1 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 13 g, Sodium 866 mg, Sugar 1.4 g

ROAST CHICKEN BREASTS WITH HERBED CHEESE



Roast Chicken Breasts With Herbed Cheese image

As the chicken cooks, the cream cheese just under the skin melts - making the skin beautifully browned and crisp - and forms a sauce over the vegetables. A great dish for dinner parties including, of course, intimate dinners for two. Adapted from a recipe in English chef Lulu Grimes' 'Food, Cook Eat: buy it fresh, cook it simply, eat it now'.

Provided by bluemoon downunder

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10

4 tablespoons herbed cream cheese
1 teaspoon lemon zest
2 chicken breasts, skin on
1 leek, carefully washed and cut into chunks
1 parsnip, cut into chunks
3 garlic cloves, finely chopped
salt & freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon olive oil

Steps:

  • Preheat the oven to 200ºC (400ºF).
  • Mix the cream cheese with the garlic and the lemon zest.
  • Loosen the skin on the chicken breasts and spread 2 tablespoons of the cream cheese between the skin and the flesh on each. Press the skin back in place and season it with salt and freshly ground black pepper, oregano and thyme, or herbs of your choice.
  • Bring a saucepan of water to the boil and cook the leek and parsnip for 4 minutes.
  • Drain them well, pat dry them with paper kitchen towelling, and place them in a lightly oiled baking dish. Drizzle with oil and season to taste with salt and freshly ground black pepper, oregano and thyme.
  • Place the chicken on top of the vegetables and put the baking dish in the oven.
  • Roast for 40 minutes, by which time the skin should be browned and the cream cheese should have melted so that it forms a sauce over the vegetables.
  • Check that the vegetables are fully cooked and tender by piercing thenm with a skewer. If they need a little longer, cover the dish with aluminium foil and cook for a further 5 minutes. If the chicken is fully cooked, remove it from the baking dish before returning the vegetables to the oven and put it on a serving plate covered with aluminium foil.
  • Serve with your favourite potato side dish or a simple mash potato dish, and with green vegetables.

Nutrition Facts : Calories 406.1, Fat 25.8, SaturatedFat 9.8, Cholesterol 124.7, Sodium 194.7, Carbohydrate 9.9, Fiber 1.5, Sugar 2.8, Protein 33

ROASTED CHICKEN WITH CHEESY, CREAMY SAUCE.



Roasted Chicken With Cheesy, Creamy Sauce. image

You could hear the lunch bell ring from all the way over at the barn. Dong! Dong! Dong! "It's time for lunch!" Jerry shouted. He jumped down off the tractor and headed for the old pickup truck. "Whata we having?" yelled Bubba. Dennis smiled, "We having that lip smacking good chicken with that sauce!" Everyone piled into the back of the truck and made their way to the table, it was piled high with tasty chicken, sauce in a gravy ladle and some nice red tomatoes. Hurry up and pass that down here...Granddad boldly nodded. Feel free to add the sauce to potatoes or vegetables as suggested by Jen T who must be a genius! Thanks, Jen! But most of all *enjoy* and gather around the table and rest a spell.

Provided by Andi Longmeadow Farm

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1/4 cup mayonnaise (can use light or fat free)
1 cup corn flake crumbs (judge the size of your chicken, more may be needed)
1 teaspoon salt (optional-seasoning salt)
1 teaspoon garlic powder (optional)
1/8 teaspoon paprika
1 dash ground red pepper (optional spicy)
1/8 teaspoon ground pepper
1/2 cup milk (can use skim)
1/4 cup mayonnaise (can use light or fat free)
1/4 cup cheddar cheese, grated
1/4 teaspoon ground thyme
1/8 teaspoon pepper
1 dash Tabasco sauce (optional)

Steps:

  • Preheat oven to 350 degrees or 176 Celsius.
  • Using a bowl, roll chicken breasts thinly with mayonnaise.
  • Put corn flake crumbs in a zip-loc bag. with salt, pepper, garlic powder, paprika, and red pepper (if using).
  • Throw chicken (covered with mayo) in corn flake mixture.
  • Spray a baking pan with cooking spray, and place chicken in sprayed pan.
  • Bake for 25 to 35 minutes (if larger chicken breast adjust for longer cooking time). Internal temp of chicken must be 180 degrees or 83 Celsius.
  • Easy Sauce: In medium sauce pan whisk milk into mayonnaise, and warm over medium heat, stirring occasionally.
  • Add cheese, thyme, pepper, and optional Tabasco sauce. Adjust seasoning to taste, stirring until cheese is melted.
  • Heat until thickened slightly, (about 3 minutes).
  • Serve chicken on platter with sauce in gravy boat.

Nutrition Facts : Calories 208.9, Fat 6.6, SaturatedFat 2.9, Cholesterol 87.2, Sodium 827.8, Carbohydrate 7.8, Fiber 0.3, Sugar 0.8, Protein 28.3

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