Wallys Chicken Breast At Its Best Recipes

AMY'S AMAZING BAKED CHICKEN BREASTS

Amy's Amazing Baked Chicken Breasts image

Skin-on chicken breasts are stuffed with seasoned compound butter right under the skin for the juiciest, most flavorful chicken ever!

Provided by Amy Campbell

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 2

Number Of Ingredients 5

Ingredients

2 skin-on, boneless chicken breasts
4 ounces horseradish-chive compound butter
1 yellow onion, cut into 5 whole slices
2 cups chicken stock
salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 570.4 calories, Carbohydrate 6.3 g, Cholesterol 151.6 mg, Fat 47.9 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 21 g, Sodium 1744.9 mg, Sugar 3.5 g

FAVORITE CHICKEN BREASTS

Favorite Chicken Breasts image

With its rich, creamy sauce, this easy baked chicken is a favorite. -Traci Claycomb, Vero Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

2 bacon strips
2 boneless skinless chicken breast halves (5 ounces each)
2/3 cup condensed cream of mushroom soup, undiluted
1/4 cup sour cream
2 medium fresh mushrooms, sliced

Steps:

On a microwave-safe plate, microwave bacon until cooked but not crisp. Drain on paper towel. Wrap a strip of bacon around each piece of chicken. Place in a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the soup, sour cream and mushrooms; pour over chicken. Cover and bake at 350° for 25-30 minutes or a thermometer reads 170°.

Nutrition Facts : Calories 369 calories, Fat 21g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 575mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 34g protein.

CHEDDAR CHEESE BACON WRAPPED CHICKEN BREAST AT ITS BEST

Cheddar Cheese Bacon Wrapped Chicken Breast at Its Best image

Always tender and juicy with loads of flavor that everyone will love, and did I mention super easy to make!

Provided by rochellmees

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 boneless chicken breasts (thawed)
6 slices bacon
salt
pepper
garlic powder
onion powder
paprika
1 cup water
1 medium onion, chopped to rings
cheddar cheese, sliced

Steps:

Preheat oven to 350.
Add water to a baking dish (I just use a cookie sheet).
Place onions in water.
Wrap each chicken breast with a slice of bacon. Make sure ends of bacon are faced downwards when placed on cookie sheet.
Once all chicken breasts are wrapped with bacon and placed on cookie sheet on top of onion slices, sprinkle the top of chicken with an even amount of each dry ingredient. Starting with salt, pepper, garlic powder, onion powder then paprika. Bake for 20 minutes.
By this time, if the water is evaporated add a little more. Flip over and sprinke the tops of chicken breasts with all dry ingredients again. Cook for an additional 20 minutes. By this time, again, water should be gone. Add cheese to the top of each piece of chicken and bake for an additional 5 minutes or until cheese has melted. Enjoy!

Nutrition Facts : Calories 293.4, Fat 17, SaturatedFat 5.1, Cholesterol 98.2, Sodium 159.9, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 31.4

WALLY'S RIB RUB

Wally's Rib Rub image

I have been making this for a number of years, and everyone who has tried my ribs, chops and chicken says it has the best they ever had. Maybe they were just sucking up for a free meal, but I think it's good!

Provided by buckeyewalt

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 22

Number Of Ingredients 8

Ingredients

1 ¾ cups white sugar
3 tablespoons brown sugar
¼ cup Hungarian sweet paprika
1 tablespoon ground black pepper
1 ½ teaspoons garlic powder
½ cup salt
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper

Steps:

Stir together white sugar, brown sugar, paprika, black pepper, garlic powder, salt, chili powder, and cayenne pepper until blended. Store in an airtight container until ready to use.
To use the rub, remove the membrane on the back of the ribs, and rub both sides of the ribs with the mixture. Don't skimp on the rub! Wrap the ribs with plastic, and refrigerate overnight. Cook the ribs slowly over indirect heat for 2 hours, basting with your favorite barbeque sauce during the last 20 minutes.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 19 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.3 g, Sodium 4.2 mg, Sugar 17.9 g

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