Moms Texas Chicken Recipes

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HERB CRUSTED CHICKEN RECIPE



Herb Crusted Chicken Recipe image

Herb crusted chicken is coated with a lemony mustard mixture and then pressed with a Parmesan breading with fresh basil, parsley and thyme. Make ahead and freeze it for an easy and elegant dinner.

Provided by Marjory Pilley

Categories     Main Course

Time 45m

Number Of Ingredients 10

1/4 cup lemon juice
1/4 cup Dijon mustard
1/2 teaspoon pepper
1/2 cup Panko breadcrumbs (preferably whole wheat)
1/2 cup Parmesan cheese (grated)
2 Tablespoons olive oil
1 Tablespoon parsley (chopped)
1/4 cup basil leaves (cut in thin strips)
1 teaspoon fresh thyme
24 ounces chicken breasts (boneless, skinless)

Steps:

  • Preheat oven to 350 degrees F.
  • Combine lemon juice, Dijon mustard and pepper in a small bowl and set aside.
  • Combine breadcrumbs, Parmesan cheese, olive oil, parsley, basil, thyme and 2 Tablespoons of the mustard mixture in a separate bowl. Using a fork, combine the ingredients to form a crumbly mixture.
  • Place chicken in baking dish and brush remaining mustard mixture over the chicken.
  • Using fingertips, press the breading over each chicken breast until completely covered. The bottom is not breaded.
  • Bake uncovered for about 30 minutes or until chicken reaches a temperature of about 165 degrees F.

Nutrition Facts : ServingSize 1 g, Calories 233 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 420 mg

TEXAN RANCH CHICKEN CASSEROLE



Texan Ranch Chicken Casserole image

Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! -Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 719mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

MOM'S TEXAS CHICKEN



Mom's Texas Chicken image

This also makes its own gravy. Brings back fond memories of Sunday dinner with the family. Serve with mashed potatoes and tossed salad.

Provided by Candy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 1h

Yield 4

Number Of Ingredients 7

2 skinless, boneless chicken breast halves
¼ cup all-purpose flour
2 eggs, beaten
½ cup cornflakes cereal
2 cubes chicken bouillon
2 cups hot water
3 tablespoons vegetable oil

Steps:

  • Cut breasts into 6 pieces each. Dip into flour, then into beaten eggs, and finally into cornflake crumbs.
  • In a large skillet, heat oil over medium heat. Place chicken pieces in skillet. Fry until light brown. Leave chicken in pan; dissolve bouillon in hot water, then add to pan. Cover the pan, and simmer for 30 to 45 minutes.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 9.8 g, Cholesterol 127.5 mg, Fat 13.7 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 2.4 g, Sodium 674.8 mg, Sugar 0.6 g

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