Cheddar-Garlic Oven Fried Chicken

Food.com

 

 

This is one recipe for the garlic lover, which I happen to be! I did use chicken tenders instead of the chicken breast. It was easier and cooked a little quicker. Over all its a good dinner, I will lessen the amount of garlic and add more cheese to the mixture next time I make them again.

 

 

1/3 cup butter, melted

2 tablespoons minced garlic (can use more or less)

2 teaspoons garlic powder, divided (garlic lovers can use more)

1/2 teaspoon seasoning salt (or can use white salt)

3/4 cup seasoned dry bread crumb (seasoned or plain)

1/2 cup finely grated cheddar cheese

1/4 cup freshly grated parmesan cheese

1/2 teaspoon ground black pepper (or to taste)

4 boneless skinless chicken breasts

shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)

Preheat oven to 350°F.

1. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan)
2. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.4
3. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper
4. Dip chicken in butter mixture; then in crumb mixture.
5. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
6. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.



Slow-cooked Southwest Chicken

Slow-cooked Southwest Chicken

Slow Cooker Meals by Taste of Home pg41

I came across this recipe in a magazine I found at the check out stand at the store. I didn't do anything different this time but will probably try to find a cilantro lime rice to put with it next time.

I doubled the recipe and put one meal in the freezer. I love knowing I have a quick dinner option in the freezer!!

2 15oz cans black beans, rinsed and drained
1 14 ½ oz reduced-sodium chicken broth
1 14 ½ oz can diced tomatoes with mild green chilies, undrained
½ pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
¼ teaspoon pepper
3 cups hot cooked rice



1. In a 2 or 3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until thermometer reads 170.

2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice.

Buttermilk Chicken

 

Here is the the original post.



This is yet another Pinterest find. I tried this one because my sister tired it and loved it. Sadly....I did not like it at all.


3 pounds chicken thighs or drumsticks
3 cups buttermilk
1 tablespoon paprika, plus more for sprinkling over the chicken
1 tablespoon sugar
1 tablespoon sea salt
Very generous amount of freshly ground black pepper
3 tablespoons olive oil
2 sprigs rosemary

In a large bowl, stir together the buttermilk, paprika, sugar, salt, and black pepper. The buttermilk will turn a nice light shade of pink.

Place the chicken in a gallon-size freezer bag and pour the buttermilk brine over it. Seal the bag and shake so that all the chicken pieces are well-coated. Allow the chicken to marinate 2 hours at the bare minimum, or ideally 7+ hours, or 1 to 2 days for the best flavor.

Preheat the oven to 350 degrees F. Line a roasting pan or sheet tray with foil or parchment. Remove the chicken pieces from the marinade and arrange them in the pan. Brush the tops with the olive oil, then sprinkle a bit of salt and enough paprika to add a nice red hue to the top. Roast for 30 to 35 minutes. In the last 10 to 15 minutes of roasting, carefully slide the pan out half-way, sprinkle a bit of rosemary over the chicken, then return the pan to roasting. The chicken is done when the top has a deep golden-reddish hue and juicy-looking all over. Transfer the chicken and rosemary to plates and serve with roasted potatoes or a side salad.

Deep Dish Chicken Pot Pie

I found this on the Kraft website. Click here to see it.

Deep Dish Chicken Pot Pie

Ingredient

1 lb Boneless skinless chicken breast, cut into 1-inch pieces

1/4 Cup Light Zesty Italian Dressing

4 Ounce Philadelphia Neufchatel Cheese, cubed (cream cheese)

2 Tbsp. Flour

1/2 Cup fat-free reduced-sodium chicken broth

1 Package 10 oz. frozen mixed vegetables, thawed

1 refrigerated pie crust

Instructions:

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

Serves: 6

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Calories: 330

Cholesterol: 55 mg

Fat: 18 g

Saturated Fat: 6 g

Protein: 22 g

Carbohydrates: 21 g

Sodium: 500 mg

Fiber: 1 g

Sugars: 2 g

Here is what I did different:

I used 1/3 reduced fat cream cheese to help cut calories.

I used fresh carrots, 1 can corn, and 1 can green beans in place of the frozen veggies. I added the carrots when the chicken was almost done cooking and let them cook on the stove a little longer.

This is a great recipe for a cold night or when you are sick. Very easy to make and clean up was easy as well.