Russian Chicken Breasts Recipes

FOUR-INGREDIENT BAKED RUSSIAN CHICKEN

Steps:

• Preheat oven to 350 degrees F. Trim chicken of any fat. Rinse and pat dry and place in a 9x13 pan.
• Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for 45 minutes to 1 hour. Serve over rice. Enjoy!!
• NOTE:There's no wrong or right to the amount of jam and Russian dressing. The last time I made it, I used the entire bottle of dressing but used about 3/4 of the bottle of jam. Do whatever you think tastes good. Either way, you will have plenty of sauce left over to drizzle over rice!

RUSSIAN CHICKEN

Steps:

• Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
• Stir until well combined in separate bowl.
• Place chicken in glass baking pan.
• Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
• Served best over Jasmine rice.
• Enjoy!

CHICKEN KIEV ( AUTHENTIC RUSSIAN RECIPE)

Steps:

• HOW TO MAKE GARLIC BUTTER FOR CHICKEN KIEV
• In a bowl of your food processor with chopper attachment combine butter, garlic cloves, fresh herbs & pepper. Process until it reaches the paste consistency.
• Form a log 4 cm/1.5 inches thick, cover with plastic wrap and put it in the freezer for at least 15-20 minutes.
• First, remove fat & tenderloins from chicken fillet and pat dry.
• Place chicken on the cutting board, cover with plastic or wax paper. Carefully pound the chicken breast with a meat mallet. You must get 0.5 cm / 0.2 "thick chicken breasts. Try not to tear chicken. Otherwise, later, sealed butter will ooze when you will fry Chicken Kiev. Peel off wax paper.
• Coat the pound chicken breasts in chicken spice mix and let them marinate for 10-15 minutes.
• Take the prepared garlic-herbs butter and cut into 4 equal pieces.
• Place 1 piece of garlic-herbs butter in the centre of each chicken breast.
• Roll into a log, seal from the edges & cover with plastic (make sure that chicken is tightly wrapped with plastic). Put Chicken Kiev in the freezer for 1 hour.
• In a saucepan heat 2 cups vegetable oil.
• Prepare 3 bowls: Corn Flour bowl, bread crumbs bowl & Egg bowl.
• Remove chicken Kiev from the freezer, unwrap. Coat first in flour (it will absorb extra liquid) then dip each peace in slightly beaten eggs, and coat with bread crumbs.
• Fry the Kievs for 3-4 minutes per side until golden & cooked.
• You may have to do it in batches.
• Transfer to a baking tray and bake 20 minutes more.
• Serve with Mashed Potatoes or salad.

CATALINA CHICKEN BREASTS

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Transfer chicken to 3-qt. casserole.
• Mix dressing, jam and soup mix; pour over chicken.
• Bake 35 to 40 min. or until chicken is done (165ºF).

DUMP-AND-BAKE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
• Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
• Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

RUSSIAN CHICKEN

Steps:

• Preheat oven to 350°F (175°C).
• Mix Russian dressing and peach jam together. Add water until well blended.
• Place the chicken thighs in a dutch oven or a roaster pan.
• Pour the mixture over the thighs.
• Cover and cook chicken for 40 minutes. Remove cover and continue to cook for another 35-50 minutes or until internal temperature reaches 165°F (74°C).

EASY RUSSIAN CHICKEN

Steps:

• 1. Preheat your oven to 400 degrees.
• 2. Spray a 9x13 pan with cooking spray. Cut 4 chicken breasts in half and place them in the pan. They will cook a lot faster for you, if you cut them.
• 3. Slice 1/4 to 1/2 of a sweet white onion. Cut the strips nice and thin, won't you? It will help them cook faster.
• 4. Arrange the onion slices on top of the chicken.
• 5. Mix 1 (8 ounce) container of Russian dressing with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir it well to combine and then pour it over the top of the chicken and onions.
• 6. Sprinkle the dressing with 1/4 cup brown sugar.
• 7. Cover the pan tightly with aluminum foil and pop it into the oven.
• 8. Bake for 30 minutes. Then carefully remove the foil and spoon some of the beautiful orange sauce onto each chicken breast.
• 9. Allow the chicken to bake, uncovered for 20 more minutes, or until the chicken is no longer pink on the inside and the onions are nice and tender.
• 10. Remove the pan from the oven, carefully cover it with the foil and let it sit for about 5 minutes. This will help it stay super moist and wonderful.
• Serve over rice. Enjoy!

SIMPLE RUSSIAN SOUP

Steps:

• Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep covered and refrigerated until ready to use.
• In a large pot, bring water to a soft boil. Add the seasoned chicken and cook over medium/high heat for about 10 minutes, removing any impurities that rise to the top.
• Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and oil until onions are tender.
• Shred the carrot and add to the onions, saute until carrots are tender, stirring frequently so the carrots don't burn. Once sauteed, at to the soup.
• Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.
• Slice red pepper into thin strands. Break the pasta into small pieces. Add the pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.
• Remove the soup from heat and add desired chopped herbs.
• Enjoy.

PRESSURE COOKER RUSSIAN CHICKEN

Steps:

• Mix together Russian/Catalina Dressing, Apricot Preserves, and Lipton Onion Soup Mix.
• Add water to your Pressure Cooker cooking pot.
• Place chicken in Pressure Cooker cooking pot. Pour Sauce over the chicken.
• If making this a One Pot Meal, add the Prepared PIP Rice now.
• Lock on Lid and Close Pressure Valve. Cook at High Pressure for 6 minutes.
• When Beep sounds, allow a 12-minute Natural Pressure Release.
• Remove rice and trivet. Remove chicken to a plate.
• Select Sauté or Browning and simmer until the sauce has thickened. Plate chicken and pour sauce on top.

RUSSIAN CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Heat oil in large skillet over a medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken and place in a 3-L baking dish.
• Miz dressing, jam and soup mix in a small bowl. Pour over chicken.
• Bake 45 minutes or until chicken is cooked through.