Other recipes in this category
  • Mozzarella Chicken
    1 lb. boneless chicken breast cutlets
    1 egg beaten
    Flavored bread crumbs
    1 tbsp. olive oil
    1 tbsp. margarine
    3/4 c. chicken broth
    1/4 c. water
    3 tbsp. lemon juice
    4.8 oz. mozzarella cheese shredded
    Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet brown chicken. Place chicken in 9 x 13 inch dish. Combine chicken broth water and lemon juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts. Serves 4.
  • Chicken Marsala Ala Dan Garris
    8 chicken breast halves or thighs
    1/2 c. seasoned bread crumbs
    1/4 c. Parmesan cheese
    1/2 tsp. garlic powder
    1 tbsp. oil
    1/2 c. water
    1/4 c. melted margarine or butter
    1/3 c. Marsala wine or sherry
    Place bread crumbs cheese and garlic powder in a plastic bag add chicken pieces one at a time and shake to coat chicken. Place in shallow baking dish with oil and water. Shake remainder of bread crumb mixture over chicken. Drizzle the melted butter or margarine over the top of the chicken. Bake uncovered for 45 minutes at 350 degrees. Then add Marsala or sherry cover with foil and continue to bake at 325 degrees for an additional 15 minutes.
  • Pecan Chicken With Dijon Mustard
    Chicken cutlets
    Dijon mustard
    Pecans crushed
    Bread crumbs
    Butter
    Light cream
    2 chicken bouillon cubes
    Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish. --CREAM SAUCE--
    1/8 c. flour
    2 tbsp. butter
    1 c. light cream
    2 bouillon cubes
    1 tsp. Dijon mustard
    Melt butter. Add flour then cream. Stir constantly over medium heat until sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If sauce should get too thick add more cream and Dijon to taste.)
  • Italian Chicken Cutlets
    2 whole chicken breasts skinned
    boned halved
    1/4 c. flour
    3/4 c. dry bread crumbs
    1 tsp. dried oregano leaves
    1/4 tsp. salt
    1 egg beaten
    1 tbsp. water
    1 (8 oz.) can tomato sauce
    1/4 tsp. dried basil leaves
    1/8 tsp. garlic powder
    1/4 c. oil
    4 slices (4 oz.) Mozzarella cheese
    1/4 c. grated Parmesan cheese
    Place 1 chicken breast half boned side up between 2 pieces of plastic wrap or waxed paper. Working from center gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces making 4 cutlets. Coat chicken cutlets with flour. In shallow dish combine bread crumbs oregano and salt. In another shallow dish combine egg and water. Dip each cutlet in egg mixture coat with crumb mixture. In small saucepan combine tomato sauce basil and garlic powder. Cook over low heat until thoroughly heated stirring occasionally. Meanwhile heat oil in large skillet over medium high heat until it ripples. Add cutlets cook until crisp and golden brown on one side 6 to 8 minutes. Turn cook other side about 2 minutes or until chicken is no longer pink. Top each cutlet with cheese slice. Cover skillet to melt cheese about 1 minute. Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings.
  • Russian Chicken
    1 pkg. dry onion soup
    8 oz. bottle red Russian dressing
    8 oz. jar apricot preserves
    Cut up chicken
    Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.