CHICKEN SURPRISE
Make and share this Chicken Surprise recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
ROBIN'S POTATO CHIP CHICKEN AND GARLIC MASHED POTATOES
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.
- In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.
- Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.
- Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
- For the potatoes: Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.
- In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted.
- Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture.
- Add the 1/2 cup of reserved broth if desired and season with salt and pepper.
- Serve the mashed potatoes with the chicken.
CHICKEN SURPRISE
This recipe comes from a community cookbook from Lanark, County that my friend Sandra gave me....This dish was submitted by Mrs. Chris Drew...and boy is it good...Hope you enjoy it as much as we did.
Provided by Baby Kato
Categories Chicken
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Marinate chicken overnight in salad dressing. (do not discard dressing).
- 2. Preheat oven to 350 degrees.
- 3. Lay marinated chicken in baking dish and pour dressing over top.
- 4. Smear chicken with jam and sprinkle the mushrooms and onion soup mix over the chicken.
- 5. Season with pepper and drizzle sherry over top of everything.
- 6. Cook in a 350 degree oven covered for 55 minutes, then remove cover and cook for 20 minutes longer.
ROBIN HOOD CHICKEN
From Cuisine Magazine, I forgot which issue but I memorized this recipe. I always make enough marinade for two, and then throw an extra one on the grill or in the oven if more people show up.
Provided by JubalHarshaw
Categories Whole Chicken
Time 1h25m
Yield 2 chickens, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 425 degrees.
- wash and pat dry chickens
- run your hands under the skin to separate from the meat
- Mix together the rest of the ingredients in a large bowl.
- Rub the marinade underneath the skin of the chicken taking care not to tear the skin.
- use most of the marinade like this, and then rub the remainder on the outside.
- cut a slit on either side of the vent and cross the chicken legs into the slits.
- put the chicken in the oven feet first.
- cook for 60 minutes.
- take chicken out o the oven and let rest for 10 minutes.
Nutrition Facts : Calories 349.7, Fat 27.6, SaturatedFat 6.4, Cholesterol 86.2, Sodium 2699.3, Carbohydrate 3.1, Fiber 0.7, Sugar 0.2, Protein 21.9
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