Posted by Grandma Jeanne on February 27, 2009
10 chicken breast halves
Salt and pepper
1 (5-1/2 ounces) package slivered almonds
1 (10-1/2 ounces) can cream of mushroom soup
1 (10-1/2 ounces) can cream of chicken soup
1/4 to 1/2 cup dry white wine, water, chicken broth, or other liquid
Parmesan cheese
Spread chicken in very lightly greased baking dish.
Cover with 2/3 of the almonds.
Mix soups with wine.
Pour over chicken and almonds.
Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over.
Bake at 350 degrees for 2 hours uncovered.
Serves 8 to 10.
Posted by Grandma Jeanne on February 24, 2009
6 chicken breast halves, boned and skinned
3 tablespoons all-purpose flour
Non-stick cooking spray
1/4 cup butter
1/3 cup teriyaki sauce
3 tablespoons lemon juice
1 teaspoon fresh garlic, minced
1/2 teaspoon sugar
Rice, cooked
Roll chicken in flour to coat.
Spray 10″ skillet with non-stick spray.
Add butter and melt.
Add chicken breasts.
Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and set aside.
Stir in teriyaki sauce, lemon juice, garlic, and sugar.
Return chicken to pan and simmer 3 minutes.
Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes.
Serve over rice.
Serves 4 to 6.
Posted by Grandma Jeanne on January 19, 2009
3 pounds chicken parts, skinned
6 tablespoons flour
1 teaspoon salt
1-1/2 ounce breadcrumbs
1 ounce Parmesan cheese
1 egg, beaten
2 tablespoons water
In a bowl, mix flour and salt.
In another bowl, mix egg and water.
In yet another bowl, mix crumbs and cheese.
Dip chicken in first bowl, then second bowl, then third bowl.
Put chicken in 9″ x 13″ pan sprayed with Pam.
Bake 1 hour at 375 degrees.
Posted by Grandma Jeanne on January 15, 2009
2-1/2 to 3 pounds meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons dried basil, crushed
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese
Rinse chicken; set aside.
In a 3-1/2 – 4-or 5-quart crockpot
place mushrooms, onion, and garlic.
Place chicken pieces on top of the vegetables.
In a bowl, combine broth, tomato paste, wine or chicken broth, tapioca, dried basil, sugar, salt, and pepper.
Pour over all.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles
Sprinkle with Parmesan cheese.
Makes 4 to 6 servings.
Prep time: 25 min.
Posted by Grandma Jeanne on January 9, 2009
3 or 4 pounds chicken, cut up
1/2 cup butter, melted
1/2 cup honey
1 teaspoon salt
1/4 cup prepared mustard
Pour over chicken.
Bake at 350 degrees for 1-1/4 hours. Basting every 15 minutes.
