PARTY CHICKEN
"After trying this at a church dinner, I knew it would be well liked by family and friends," pens Eva Snyder Widmyer from Lahmansville, West Virginia. The dish features tender chicken and dried beef in a creamy sauce.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a greased 13-in. x 9-in. baking dish, arrange beef slices to evenly cover bottom of dish. Top with chicken breasts. Combine the soup and sour cream; pour over chicken. , Bake, uncovered, at 350° for 35 minutes or until the chicken juices run clear. Serve over rice if desired.
Nutrition Facts : Calories 244 calories, Fat 10g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
PARTY CHICKEN
"It's a party in your mouth!" That's how anyone I know who has ever tried party chicken has described it. It's a party of lemon and garlic chicken in your mouth! Every bite is loaded with flavor. This is one of my favorite family recipes that I decided I couldn't keep to myself.
Provided by theshorterstory
Categories Chicken
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sour cream, lemon juice, salt and pepper, paprika, and garlic in a bowl. Mix.
- Slice chicken breasts in half long ways to make 4 breasts into 8 servings and make it easy to roll later.
- Marinate the chicken in the sour cream mixture all day or overnight for best results.
- Roll in bread crumbs and drizzle with margarine. You can drizzle a little lemon juice on at this point if you'd like the lemon to really stand out.
- Bake at 350 for 1 to 1 1/2 hours.
MOM'S PARTY CHICKEN
This is an easy, yet simply elegant recipe that is one of my mother's specialties ! The extra sauce is great served over rice or noodles.
Provided by Melissa Stewart
Categories Chicken
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wrap each breast in 1/2 piece of bacon Line bottom of casserole dish with chipped beef.
- Mix together sour cream and soup.
- Place chicken in dish.
- Add sauce over top.
- Bake at 375 degrees for 3 hours.
- *Tip*:mouth-watering tender if prepared night before--bake next day.
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- The French Classic: Julia Child’s Coq au Vin. Read my full review of Julia’s Coq au Vin. First up, Julia Child – the great, classic, coq au vin: chicken in red wine with teeny tiny perfect browned mushrooms.
- The ’80s Star: Silver Palate Chicken Marbella. Read my full review of Chicken Marbella. Another very easy choice for our chicken champion bracket — Sheila Lukins’ Silver Palate Chicken Marbella, the darling of the ’80s and beyond.
- The Internet Sensation: Jamie Oliver’s Chicken in Milk. Read my original review of Jamie Oliver’s chicken in milk. This one was also an easy pick, since I myself, back in 2013, with the grand confidence and hyperbole of youth, proclaimed Jamie Oliver’s chicken in milk THE BEST CHICKEN EVER, probably (no one remembers caveats on the internet).
- The Insider Tip: Yotam Ottolenghi’s Roasted Chicken with Clementines & Arak. Read my full review of Ottolenghi’s recipe here. Which brings me to the final pick on this list, our dark horse, an Ottolenghi recipe from Jerusalem: chicken with fennel and clementines.
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