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Oven Baked Chicken Strips Recipe Ingredients 2 Chicken Breasts 1 cup flour 1 tsp salt 1 tsp pepper 2 eggs 1 cup Italian style panko bread crumbs (whole wheat, or plain panko will work too) Instructions Pre-heat oven to 350 degrees Cut chicken breasts into equal sized strips. Take 3 bowls and in 1 bowl

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Pesto Chicken Breakfast Casserole Ingredients ¾ pound boneless, skinless chicken breasts 1.5 cups prepared basil pesto (We like DeLallo) 8 eggs salt and pepper to taste 1 can (8 oz) refrigerated crescent rolls 1 cup shredded mozzarella cheese  Instructions Preheat oven to 350 degrees F. Generously coat a 9×13-inch baking dish with nonstick cooking spray.

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Creamy Chicken-Broccoli Skillet Ingredients 1 tablespoon canola oil 1 cup diced onions 2 cloves garlic, minced 4 medium boneless skinless chicken breasts 1 tablespoon dried oregano leaves 1/2 cup whipping cream 2 cups Green Giant™ fresh broccoli and cauliflower florets 1 can (12 oz) Pillsbury™ Grands!™ Jr. Golden Homestyle refrigerated buttermilk biscuits Instructions Heat oven to 375°F. In 10- or 12-inch ovenproof

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Cajun Oven-Fried Chicken Ingredients 2 1/2 lb boneless skinless chicken breasts, thighs or combination 1 cup buttermilk 3 egg whites, slightly beaten 1 3/4 cups Progresso™ plain panko crispy bread crumbs 1 1/2 teaspoons Cajun seasoning Instructions In large bowl, place chicken and buttermilk; toss to coat. Refrigerate at least 30 minutes, but no longer than 8 hours. Heat oven

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Slow-Cooker Garlic Chicken Ingredients 1 large onion, halved, cut into thin slices 1 tablespoon chopped garlic 1 1/2 teaspoons dried thyme leaves 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 1 teaspoon salt 1/2 teaspoon pepper 1 cut-up whole chicken (3 1/2 to 4 lb) Instructions Spray 5- to 6-quart slow cooker with cooking spray. Place onion and garlic in slow

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