Three or four boneless skinless chicken breasts
One can Campbell’s Cream of Chicken soup
¼ cup Italian Bread Crumbs
2-3 teaspoons curry powder
8 ounces shredded medium or sharp cheddar
1 teaspoon fresh lemon juice
1 box (10 oz) frz broccoli cuts
2/3 cup mayonnaise
salt & ground black pepper to taste
Trim chicken breast, removing fat and silver skins. Cut or pound breasts so that they are the same thickness so that they bake uniformly.
Place the frozen broccoli cuts in a 8×8 square glass baking dish, evenly spread them out
Next place the chicken breast on the broccoli.
Mix the can of cream of chicken soup (do not add milk nor water), mayonnaise, curry powder and lemon juice, salt & pepper. Spread over the chicken breast.
Evenly sprinkle the cheese over the creamed mixture.
Sprinkle the bread crumbs over the cheese. Lightly shake the baking pan so that the bread crumbs filter down into the cheese.
Bake covered at 400 degrees until the chicken is tender. Usually 40 to 60 minutes. To test chicken doneness, a paring knife should easily cut through one of the fillets to the bottom of the baking dish.
Remove the aluminum foil and allow the chicken surprise to rest for about 5 minutes.
Cut into the desired serving sizes and serve immediately.
This chicken dish is excellent served with your favorite rice side dish.
Serves 4 easily
From prep to table 80-90 minutes
2 large chicken breasts filleted into four total pieces
2 eggs beaten
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 to 1 ½ teaspoon crushed red pepper flakes
To taste Ground black pepper
Terrapin Ridge Farms Lemon Garlic Aioli
St Pierre Brioche Hamburger Buns
Preheat oven to 350 degrees F. Or preheat Air Fryer to 350 degrees F.
Place beaten eggs in a shallow bowl. In another shallow bowl, mix cheese, Italian seasoning, pepper flakes and black pepper. Mix well.
Dip fillets in eggs, then cheese/spice mixture.
Place in a glass baking pan coated with cooking spray. Bake 20 – 25 minutes or until internal temperature is 165 degrees F. If cooking in an Air Fryer, cook 6 minutes on one side – turn over and cook an addition 6 to 8 minutes until internal temperature is 165 degrees F.
Toast brioche buns.
Spread Lemon Garlic Aioli on buns.
Place cooked fillet on bun and serve.
Great items to complement the meal are Cole Slaw, and Kettle Potato Chips
6 boneless skinless chicken breast halves
¼ cup milk
6 slices Swiss cheese
1 (8 oz) package dry bread stuffing mix OR seasoned bread crumbs
½ cup melted butter
1 (10.75 oz) can condensed cream of chicken soup
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish. Remove any excess fat and the silver skin and tendons from the chicken breast. Allow to come to room temperature.
Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine soup and milk in a medium bowl and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top and cover with foil.
Bake 50 minutes or until a knife pokes easily into the chicken and the juices run clear.
One Whole Chicken
Salt and Pepper to taste
BBQ Sauce (optional)
Heat grill to medium.
Remove and discard the liver, gizzard, neck, etc from the inside cavity of the chicken. Rinse inside and outside of chicken with cold water.
If you did not have your butcher butterfly the whole chicken, following is how you do it yourself – very easy.
Place chicken on a cutting board, breast side down. Using kitchen shears, cut along each side of the backbone of the chicken. Discard backbone. Open and press chicken flat. If necessary, cut with a sharp knife a bit at the very top of the middle of the breastbone to help the chicken lay more flat.
Rinse chicken again. Rub inside with some olive oil, and season with salt and pepper. Turn the chicken over, and also rub the top of the skin with some olive oil, and season with salt and pepper.
Place chicken, skin side down, on the grill. Grill until the skin has grill marks, is a golden brown and nicely charred. When it’s reached this, turn the chicken over carefully (I use a large BBQ spatula with the help of BBQ tongs). Continue to cook until internal temperature is 155 degrees F.
Brush with barbecue sauce. If you wish, you can also flip the chicken again and apply the barbecue sauce to the underside, and flip back again. Remove from grill to a plate. Allow to rest for 10 minutes and then cut into serving pieces.
3 pounds bone-in chicken thighs
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Italian seasoning
1 teaspoon black pepper
1 teaspoon Paprika
Preheat oven to 400 degrees F. Cover baking sheet with foil for easy cleanup.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl, mix together the remaining ingredients and sprinkle over the chicken evenly. Bake chicken for 35-45 minutes – chicken should reach an internal temp of 165 degrees before consuming.
From Prep to Table 40 minutes