Weekend Chicken Surprise Recipes

CHICKEN THIGHS SURPRISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Add the squash, eggplant, mushrooms, onion and garlic. Cook and stir for about 5 minutes, until lightly browned. Transfer to a 9x13 inch baking dish.
• In a medium bowl, stir together the condensed soup, chicken broth, garlic salt and pepper. Pour half of this mixture over the vegetables. Place chicken thighs over the top of the vegetables, and sprinkle with Swiss cheese. Pour the rest of the soup over all.
• Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.

CHICKEN SURPRISE

Steps:

• Place chicken in bottom of shallow oven pan.
• Combine cream of chicken soup, milk and half and half.
• Spread soup mixture over top of chicken breasts evenly.
• Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
• Place Swiss cheese slices over soup.
• In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
• Spoon stuffing mixture over cheese slices evenly.
• Cover pan with foil.
• Bake at 450 degrees for 45 minutes or until chicken is done.

CHICKEN SURPRISE

Steps:

• Boil chicken breast until tender.
• Remove meat from bone.
• Spray 9 by 13 pan with low fat spray.
• Cut at least 9 tortillas into strips.
• Line the bottom of the pan until covered.
• In a small skillet, melt cream cheese and the jar of cheese with chilies.
• Add milk to a sauce consistency.
• Sprinkle red pepper.
• Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled.
• Pour cheese mixture over the top.
• Sprinkle cheddar cheese on top.
• Bake at 350 for approximately 30 minutes.

WEEKEND CHICKEN SURPRISE

Steps:

• Preheat oven to 350°.Place one chicken breast half at a time, shiny-side down, between two pieces of waxed paper. With a wooden mallet or a rolling pin, flatten to 1/4 -inch thickness. Peel off waxed paper. Sprinkle chicken with salt.In a small bowl, mix cream cheese, parsley, onion and lemon juice until blended. Spread about 2 tablespoons of the mixture on each breast. Fold in sides roll up starting with narrowest end. Fasten with wooden picks. Coat rolls with flour, then dip in egg and roll in corn flakes.Into a 10-inch skillet, pour oil to a depth of 1/4 inch place over medium heat. When hot, brown chicken rolls, a few at a time. Place seam-side down in a single layer in a 2-quart baking dish or pie plate.Bake for 20 minutes or until chicken is fork-tender and juices run clear. Remove wooden picks.

CHICKEN SURPRISE

Steps:

• Remove the skin and fat from the chicken thighs. Place them in a saucepan, cover with 6 cups of water and season with salt and pepper. Simmer for 45 minutes. Remove and let cool; reserve the broth.
• Remove the meat from the bones and set aside. In a frying pan, heat the oil over medium heat. Add the onion and mushrooms and saute for 5 minutes or until the mushrooms are cooked and the onion wilted. Set aside.
• In a saucepan, melt the butter over medium-high heat. Add the flour and stir well. Slowly whisk in 2 to 3 cups of the reserved broth to make a thin roux. Season with the thyme, lime juice, salt and pepper.
• Add the chicken, onion and mushrooms to the sauce and reheat slowly. Adjust the seasonings and serve.

SUNDAY SURPRISE

Steps:

• In a deep frying pan over high heat, saute butter, tofu, onion and Chinese five- spice seasoning until onions begin to appear translucent.
• Stir mushrooms into the frying pan, and reduce heat to medium-high. Let cook for 15 minutes; you will notice the mushrooms releasing their juices. Stir constantly, so that nothing gets burned onto the bottom of the pan.
• Place torn bread in the bottom of each serving dish. Sprinkle shredded cheese over top of the bread. With a ladle, scoop out mushroom-mixture (including the mushroom broth) and ladle it over the bread and cheese. Serve immediately.