Best Chicken Dishes

Rinse chicken and pat dry. Place one piece at a time, skinned side down, between two sheets of pastic wrap and pound with a flat surface mallet until each breast is about 1/8 inch thick.

In a shallow bowl, combine bread crumbs, parmesan cheese, garlic salt and pepper and 1 tsp of the oregano and set aside. In a small bowl, stir together the 1/4 cup butter, remaining oregano and parsley.

Arrange the pounded chicken breasts skinned side down. Spread about 1/2 tablespoon of the butter mixture across each piece about an inch from one of the long sides and place a strip of the Jack cheese over the butter.

Fold the short ends over the filling and then fold in the long sides and roll to enclose the filling.

Dip each bundle into the 6 tbsp of melted butter, drain and roll in the bread crumb mixture until coated evenly and well.

Place bundles, seam side down and slightly separated into a 10x15 inch rimmed baking pan. Drizzle with the remaining butter. Cover and refrigerate for at least 4 hours over overnight.

Bake uncovered in a 425 F oven until chicken is no longer pink when slightly slashed, about 20 minutes.

Ingredients:
4 Chicken breasts - 1 lb each (skin-bone and split)
1/2 c Fine dry bread crumbs
1/2 c Grated parmesan cheese
1 1/2 ts Oregano
1/2 ts Garlic salt
1/4 ts Pepper
1/4 c Unsalted butter (softened)
1 tb Chopped parsely
4 oz Monterey jack cheese (8 str.)
6 tb Melted unsalted butter

Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless.

Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper.

Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable.

Ingredients:
4 ea Boneless chicken breasts
1 ea Stick of butter
1/3 c Lemon juice
1/2 c Flour
1/2 c Minced onion
1 ea Clove minced garlic
1 t Salt and pepper

In large skillet melt margarine over medium heat. Add celery and onion

Cook about 4 minutes or until tender. Remove from heat. Stir next 5 ingredients until well blended.

Add chicken, almonds and mushrooms; toss to coat well. Spoon 1 1/2 quart casserole.

Sprinkle with potato chips. Bake in 325 degree oven for 25-30 minutes or until hot.

Ingredients:
2 Tablespoons corn oil margarine
1 Cup thinly sliced celery
1/2 Cup chopped onion
1/2 Cup real mayonnaise
1/2 Cup dairy sour cream
1 Tablespoon lemon juice
1/2 Teaspoon salt
1/8 Teaspoon pepper
2 Cups cubed cooked chicken
1/2 Cup slivered almonds (toasted)
1 Can (6 oz.) sliced mushrooms drained
1/4 Cup crushed potato chips

Rinse chicken breasts, pat dry and place in Crock-Pot. In a saucepan you combine the remaining ingredients and heat until smooth and hot.

Pour over chicken breasts, cover and cook on low setting for 8 to 10 hours.

Add boiled potatoes and some paprika towards the end (if you like). Used frozen boneless skinless bags of chicken.

Ingredients:
5 chicken breast halves (boned and skinned)
2 tablespoons butter or margarine
10 3/4 ounces cream of chicken soup (condensed)
1/2 cup dry sherry
1 teaspoon tarragon or rosemary leaves
1 teaspoon worcestershire sauce
1/4 teaspoon garlic powder (or garlic salt)
8 ounces canned mushrooms (drained)