|
|
 |
|
Back to recipes
|
INGREDIENTS: (servings) Sumitted
by Amanda Fry
- Bonless Chicken Breast
- Bottle of Italian Dressing
- Butter
- Your favorite seasonings ( I prefer Mrs. Dash table blend, Season Salt & Garlic Powder.
Directions:
Marinate: (over night)
Wash your hands, and get out a large Non-stick pan (if not non-stick use more butter or
Pam baking spray.) Take a stick of butter and rub a nice thin coat in the bottom and sides of the pan. Now squirt a small
amount of italian dressing on the bottom and spread it around. Set the pan to the side. Now season your chicken breasts on
both sides and place them in the pan. Squirt some more italian on top and season more if needed. Cover and place in the fridge
over night.
Cooking:
Oven- pre-heat to 425 degrees. uncover the breasts and place in the oven. cook 25
minutes then flip the breasts (do until cooked through).
Grill- take the breasts to the preheated grill (best with
a charcoal grill). Cook till center is done. Aprox. 45-55 minutes.
Pan fry- Have a large skillet buttered and heated.
place the breasts on the hot skillet and cook till center is done. Aprox. 35-45 minutes.
Enjoy!
|
|
|
#3
|
INGREDIENTS: (6 servings)
Sumitted by Dawn Edberg
- 6 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 egg, beaten
- 1/4 cup all-purpose flour
- 2 cups Italian-style seasoned bread crumbs
- 4 tablespoons olive oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/3 cup white wine
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place
the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
- Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side,
or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
- Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk
and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil,
and bake for another 30 minutes.
Rate this recipe
|
|
#2
|
Ingredients: (6 servings)
Submitted by: Danielle Stafford
- 1 pound thick cut bacon
- 1 onion, chopped
- 1 tbls. olive oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup stir-fry sauce
- 1 cup Ranch-style salad dressing
- 1 cup grated Parmesan cheese
Directions:
- Preheat oven to 350' F. (175 degrees C).
- Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the
same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
- In a separate large skillet, heat oil over medium high heat and brown chicken breast. Place browned chicken in a lightly
greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with
cheese, and top with the bacon mixture.
- Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.
Rate this recipe
|
|
#1
|
Ingredients:
(6 servings)
Submitted by: Rebecca
- 6 skinless, boneless chicken breast halves-pounded to 1/2-inch thickness
- 1 tbls. seasoning salt
- 9 slices bacon, cut in half
- 3/4 cup prepared mustard
- 3/4 cup honey
- 1/4 cup and 2 tbls. light corn syrup
- 1/4 cup and 2 tbls. mayonnaise
- 1 tbls. and 1 1/2 tsp. vegetable oil
- 1 1/2 cups sliced fresh mushrooms
- 3 cups shredded Colby-Monterey Jack cheese
- 3 tbls. chopped fresh parsley
Directions:
- Rub the chicken breast with the seasoning salt, cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until
crisp. Set aside.
- In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover
and refrigerate to serve later.
- Heat oil in a large skillet over medium heat. Place the breast in the skillet and saute for 3 to 5 minutes per side, or
until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each
breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
- Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and
serve with the reserved honey mustard sauce.
Rate this recipe
|
|
|
|
|
|
|
|
|