Tuesday, February 13, 2007
Succulent Parmesan Chicken
| Succulent Parmesan Chicken 1 lb boneless, skinless chicken breasts -----------------1 cup mayo 1/2 cup shredded Parmesan Dash of Oregano Preheat oven to 375. Place 1 lb boneless chicken breasts in baking a dish.. Mix mayo and Parmesan together in a separate bowl. Spoon over chicken, add a dash of oregano and bake approx 30-40 minutes. (Check for doneness) Orange Honey Chicken 1-1/2 cups vegetable juice 2 tbs lemon juice 4 tsp honey 1/2 tsp grated orange peel 1/4 tsp garlic powder 1/8 tsp black pepper 2-1/2 to 3-lb broiler-fryer, cut-up In 12×8 inch baking dish, stir together vegetable juice, lemon juice, honey, peel, garlic powder and pepper. Place chicken in marinade, turning to coat. Cover; refrigerate at least 2 hours, turning pieces occasionally. Remove chicken from marinade, reserving marinade. Place chicken on grill; grill 6 inches from heat 35 minutes or until fork-tender, basting chicken with marinade and tuning occasionally with tongs. Makes 6 servings. Hawaiian Grilled Chicken 1/3 c. white wine vinegar 2 small red bell peppers, halved and 2 small onions, halved 2 small zucchinis, halved lengthwise 2 small Yellow squash, halved lengthwise 1/2 med. size ripe pineapple ** 2 Broiler-fryers, split (2 to 2 1/2 Lb each) 3 T. Dried rosemary 1/4 c. coarse grain mustard seed ** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on. In a small bowl, combine vinegar, mustard, and rosemary. Brush chicken on both sides with 2 tablespoons of the marinade. Let stand 30 minutes or refrigerate at least 1 hour or overnight. If refrigerated overnight, remove 30 minutes before grilling. Place chicken on grill about 6 inches from low-glowing coals. Grill, turning and basting with reserved marinade, 30 to 50 minutes, or until juices run clear when pierced with a knife. About 10 minutes before chicken is done, place pineapple and vegetables on grill; brush with marinade. Cook 3 to 4 minutes; turn. Brush with marinade; heat 5 minutes longer or until hot. Dilled Sour Cream Chicken 8 to 10 skinless chicken pieces (I used boneless chicken breasts) Pepper to taste 1 (10 3/4 ounce) can cream of mushroom soup 1 envelope dry onion soup mix 8 ounces sour cream 1 tablespoon lemon juice 1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed 1 (4 ounce) can sliced mushrooms, drained Paprika Wide egg noodles, cooked Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms. Pour over chicken. Sprinkle with paprika. Bake uncovered at 350 degrees F for 1 hour or until chicken is tender. Serve over egg noodles if desired. Makes 4 to 6 servings. |
