Melt In Your Mouth Chicken Recipes
CROCK POT MELT-IN-YOUR-MOUTH CHICKEN
This super easy Crock Pot Melt-In-Your-Mouth Chicken recipe is sure to be a crowd pleaser that will be asked for over and over again!
Provided by Aunt Lou
Categories Main
Time 3h5m
Number Of Ingredients 5
Steps:
- Place your chicken in the bottom of your 4-quart crock pot.
- Mix together the rest of your ingredients, except for your rice, and pour over your chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve over rice.
Nutrition Facts : Calories 181 kcal, Carbohydrate 4 g, Protein 23 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 112 mg, Sodium 460 mg, Sugar 1 g, ServingSize 1 serving
MELT-IN-YOUR-MOUTH CHICKEN BREASTS
Make and share this Melt-In-Your-Mouth Chicken Breasts recipe from Food.com.
Provided by Denise in NH
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayonnaise or yogurt, cheese and seasonings.
- Spread mixture over chicken breast and place in baking dish.
- Bake at 375°F for 45 minutes.
Nutrition Facts : Calories 250.2, Fat 11.2, SaturatedFat 4.3, Cholesterol 93.3, Sodium 261.2, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 34.2
MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN
This recipe using only three chicken breasts is very economical and super delicious! My kids love it and they are extremely picky. The chicken just melts in your mouth and is so flavorful! Garlic bread and salad goes well with this meal. I always taste before serving so I will know what, if anything more, I need to add such as Parmesan, Italian dressing, or milk if it's too thick, etc.
Provided by Catherine Brown Strachan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 6h10m
Yield 5
Number Of Ingredients 14
Steps:
- Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
- Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
- Cook on Low for 6 hours.
- Shred chicken in the slow cooker using 2 forks.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Serve chicken over angel hair pasta.
Nutrition Facts : Calories 480.4 calories, Carbohydrate 40.5 g, Cholesterol 55.6 mg, Fat 25 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 8.2 g, Sodium 1582.4 mg, Sugar 5 g
MELT IN YOUR MOUTH CHICKEN
Mayo and parmesan chicken is absolutely tender and delish! It truly is an entree that melts in your mouth!
Provided by Holly
Categories dinner Main Course
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Mix mayonnaise, parmesan cheese, garlic powder, seasoning salt, and pepper in a small bowl.
- Place chicken in a baking dish and cover with the parmesan mixture.
- Bake for 40-45 minutes or until chicken reaches 165°F internally.
Nutrition Facts : ServingSize 1 g, Calories 435 kcal, Carbohydrate 1 g, Protein 29 g, Fat 34 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 97 mg, Sodium 1151 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 25 g
MELT IN YOUR MOUTH CHICKEN PIE
Sooooo easy and sooooo good!
Provided by C. Moore
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs.
- Bring soup and broth to a boil and pour over the chicken and eggs.
- In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.
Nutrition Facts : Calories 723 calories, Carbohydrate 25.5 g, Cholesterol 275.3 mg, Fat 45.6 g, Fiber 0.7 g, Protein 50.1 g, SaturatedFat 19.4 g, Sodium 1049.7 mg, Sugar 3 g
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- 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.
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- Spread the mayo/yogurt mixture evenly over the chicken. Bake for 45 minutes, or until the topping has browned and a meat thermometer reads 165 degrees Fahrenheit.
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- Wash and dry the chicken breasts. Move the chicken breasts to a cutting board. Place your non-dominant hand flat on one of the chicken breasts, and use the other hand and a sharp knife to slice through the thick side of the chicken. I normally end up with two large pieces and one small piece per chicken breast. Repeat with the remaining chicken. Place the chicken in a bowl and cover the chicken with buttermilk (for me this takes about 1 cup of buttermilk). Toss the chicken to make sure the pieces at the bottom are coated in buttermilk as well. Marinate for 20 - 25 minutes in the refrigerator.
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- Once the chicken has finished marinating, remove the bowl from the refrigerator. Discard the remaining marinade and dry each piece of chicken before placing it on a baking dish. The dish doesn’t need to be too large, but the pieces should be able to lay next to each other rather than on top of each other. I used a 9" x 11" size casserole dish.
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- Cut chicken breast in half. Flatten each piece with a meat pounder or rolling pin to ensure even cooking. Arrange your chicken pieces in one layer on your baking dish. (If the time permits, add ¾ cup of buttermilk to the chicken and marinate 30 mins to overnight).
- In a small bowl, mix the mayonnaise, ½ cup of Parmesan cheese, salt, pepper, and garlic powder. Top each piece of chicken with the mixture and spread evenly.
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From laurafuentes.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 578 per serving
- Place chicken breasts on the baking dish. Distribute the mixture over the chicken, making sure to coat all the tops.
- Place carrots and Brussels sprouts on a baking tray, drizzle olive oil, and season with salt. Bake in the preheated oven for 30 minutes.
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- In a small bowl, stir together the mayonnaise, half of the parmesan, the garlic powder, onion powder, paprika, salt, and pepper.
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Servings 4Total Time 50 minsEstimated Reading Time 7 minsCalories 445 per serving
- Preheat the oven to 375*F. Have ready a shallow casserole dish large enough to hold the chicken in one layer.
- Dip the chicken breasts into the beaten egg and then roll them in the cracker crumbs to thoroughly coat them. Place into the casserole dish.
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