Boneless,
skinless chicken breasts baked in tomatillo salsa verde sauce, topped with melted jack cheese.
Not exact matches
I brushed a couple boneless,
skinless chicken breasts with olive oil, salt and peppered them and
baked them at 350 for about 20 - 25 minutes.
I made mine with gluten free bread crumbs, and
baked them, but feel free to use what you like, have on hand, or have the time and energy for — frozen
chicken fingers (yup, the is what mom usually did), homemade fried or
baked breaded
chicken tenderloins, really even boneless,
skinless breasts can be used if you want to keep it lighter, but it doesn't absorb the flavor and help to thicken the sauce quite as well.
You could absolutely
bake your own
skinless chicken breasts and thighs, but using a good quality store - bought rotisserie
chicken is a great time saver.
To cook: Preheat your oven to 350 &
bake for about 35 - 40 minutes (boneless,
skinless chicken breasts — longer for hindquarters).
I made these this week with a few changes; I used 2
baked boneless,
skinless chicken breasts, frozen corn, about 1/4 cup yogurt, 1 tablespoon mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning in place of the Mrs. Dash / salt / pepper.
Ingredients: 2 (10.75 ounce) cans condensed cream of
chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4
skinless, boneless
chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups
baking mix 1 1/3 cups milk Method: In large, heavy pot, combine soup, water,
chicken, celery, onion, salt, poultry seasoning, and pepper.
for the
chicken: 3 boneless,
skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon
baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
If you don't have cooked
chicken on hand, you can place 2 boneless,
skinless chicken breasts on a foil lined
baking sheet.
Cheesy
Chicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakin
Chicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakin
Breasts Recipe type: Main Dish Serves: 4 4 boneless,
skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakin
chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a bakin
breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a
baking dish.
4 dried red chile peppers (whole) 2 Oranges 1/4 cup light molasses 1 tablespoon soy sauce 2 teaspoons cornstarch 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon
baking powder 3/4 cup water 1 pound boneless,
skinless chicken breasts (1 - inch cubes) 1 teaspoon chile oil 2 garlic cloves (minced) 1 1/2 teaspoons chopped ginger 2 cups white rice (cooked) 3 cups vegetable oil
By making your own with boneless
skinless chicken breasts, and
baking instead of frying them, you end up with something a lot better for your kids.
I purchase boneless,
skinless breasts and either boil and shred them for salads, chop them into tenders for healthy
chicken Alfredo,
bake them or throw them in the crockpot.
To cook: Preheat your oven to 350 &
bake for about 35 - 40 minutes (boneless,
skinless chicken breasts — longer for hindquarters).
I EAT BROWN RICE, SWEET POTATOES, BONELESS
SKINLESS CHICKEN BREAST, GROUND TURKEY,
BAKED OR GRILLED FISH.
Rub this seasoning over boneless,
skinless chicken breast, lean turkey or lean beef and
bake.
It's not a bad idea to cook up a batch of boneless,
skinless chicken breasts (using your favorite cooking method — grilling, poaching,
baking, sautéing, pan-frying, steaming, etc.) and then freeze them to have on hand for recipes calling for cooked
chicken, such as this one.