Anniversary Chicken Recipe 435

ANNIVERSARY CHICKEN II

Anniversary Chicken II image

Chicken breasts browned and baked with soy, Parmesan cheese and a bacon/onion mixture. Simply delicious!

Provided by dms036

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound thick cut bacon
1 onion, chopped
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
½ cup stir-fry sauce
1 cup Ranch-style salad dressing
1 cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 794.9 calories, Carbohydrate 8.9 g, Cholesterol 142.5 mg, Fat 64.4 g, Fiber 0.4 g, Protein 41.9 g, SaturatedFat 17.5 g, Sodium 1477.8 mg, Sugar 5.4 g

ANNIVERSARY CHICKEN I

Anniversary Chicken I image

I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!

Provided by VICKI117

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
½ cup teriyaki basting sauce
½ cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
½ (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 6.7 g, Cholesterol 167.1 mg, Fat 26.4 g, Fiber 0.3 g, Protein 62.8 g, SaturatedFat 7.6 g, Sodium 894 mg, Sugar 4.7 g

ANNIVERSARY CHICKEN

Anniversary Chicken image

Found this recipe on allrecipies.com (courtesy of Vicki Frew). I cooked mine for 15 minutes before I added cheese, green onions and bacon bits. I was afraid the cheese would be cooked to much if it was on the whole time. Miss Annie is right--after the 1st time I made it I started skipping the browning too and just put raw skinless, boneless chicken breasts in pan and poured the other ingredients over top. Cooks up just fine either way.

Provided by SharleneW

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
6 boneless skinless chicken breast halves
1/2 cup teriyaki sauce (I recommend low-sodium, it seems to be too salty with regular teriyaki)
1/2 cup ranch salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped
1 1/2 ounces bacon bits
1 tablespoon chopped fresh parsley (for garnish)

Steps:

Preheat oven to 350°F.
In a large skillet, heat oil over medium-high heat.
Add chicken breasts and sauté 4 to 5 minutes each side until lightly browned.
Place browned chicken breasts in a 9 x 13-inch baking dish.
Brush with teriyaki sauce, then spoon on salad dressing.
Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
Garnish with chopped parsley and serve.

MIDDLE EASTERN CHICKEN BURGERS

Middle Eastern Chicken Burgers image

These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/4 cup chopped flat-leaf parsley
1 pound ground lean chicken
1/4 cup plain yogurt
3 tablespoons pomegranate molasses, for brushing (see Cook's Note)
4 whole wheat buns, toasted
1 tomato, thinly sliced
1 English cucumber, thinly sliced
1 small red onion, sliced
Lettuce

Steps:

Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

Nutrition Facts : Calories 435 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 59 grams, Fiber 6 grams, Protein 32 grams

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