I love chicken and I love cheese. Would you share a recipe with me that have both together baked?!
Answers: Thank You!
Crunchy Chicken-Cheese Bake
Instructions:
Yield: 8 servings
8 Skinless, boneless chicken
4 Slices swiss cheese, cut
1 can Cream of chicken soup
8 Thin tomato slices
2 tablespoon Butter, melted
? cups Herb seasoned stuffing
Hot cooked rice
1. Crush the herb seasoned stuffing.
2. In a 3 qt baking dish, place the chicken. Top with cheese.
3. Stir soup and spread over cheese; top with tomato. Combine butter and stuffing. Sprinkle over tomato.
4. Bake at 400F 25 minutes or until chicken is no longer pink. Serve over hot rice. Garnish with fresh oregano if desired.
nfd?
Cheesy Chicken Strips
Ingredients
aluminum foil (optional)
cooking spray
1 1/2 cups fish-shaped cheese crackers
large zip-top bag
1/4 cup shredded Cheddar cheese
1 egg
1 1/2 pounds chicken tenderloins
Steps
1. Preheat oven to 400°F. Line baking sheet with foil (for ease of cleanup) and coat with cooking spray. Place crackers in zip-top bag and crush; add cheese and shake to mix.
2. Whisk egg, in large bowl, until blended; add chicken, using tongs, and toss to coat. Transfer chicken from egg mixture to zip-top bag; use tongs and allow excess egg to drip off. Seal bag tightly and shake (or use fingertips) to evenly coat chicken.
3. Use tongs to arrange chicken in single layer on baking sheet. Bake 12–15 minutes or until internal temperature reaches 170°F.
Or
Chicken Saltimbocca
Ingredients
1/4 cup flour
1 lb boneless chicken cutlets
1 tablespoon canola oil
4 slices prosciutto (about 2 1/2 oz)
1/8 teaspoon pepper
4 small fresh sage leaves (rinsed)
4 thin slices Swiss cheese
1 cup specialty tomato basil pasta sauce
Steps
1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shaking off any excess (wash hands).
2. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 3–4 minutes on one side.
3. Turn chicken; reduce heat to medium. Place one slice of the prosciutto on each cutlet and sprinkle with pepper; add one sage leaf and top with one slice of the cheese. Cover and cook 3–4 more minutes or until internal temperature reaches 165°F.
4. Meanwhile, place pasta sauce in microwave-safe bowl. Cover and microwave on HIGH 3–4 minutes or until hot. Spoon sauce onto serving plates, place chicken on sauce, and serve.
Parm-A-Chicken
8 boneless chicken fillets
1 cup of Shredded Parmesan Cheese (Shredded works best)
1/2 cup flour
1 tsp paprika
1/2 tsp salt
dash of pepper
2 eggs
2 Tbsp milk
1/4 cup melted margarine
Combine cheese, flour and seasoning.
Dip chicken in combined egg and milk mixture.
Coat with cheese mixture.
Place in baking dish.
Pour melted margarine over chicken.
Bake for 1 hour at 350.
This is a recipe from my sister. She said it is her daughters favorite dish. Here is a few hints she gave me......
Hints: Since I have made this alot I have learned to increased the temperature and it cooks quicker.
As far as the flour and cheese mixture, I just put what looks like enough flour on a dish and then I just add cheese
so there is at least twice as much parmesan cheese as flour. It tastes best if there is more cheese then flour.
Cook until it is a nice golden brown .
The more brown it is, the crispier it will be.
It's a nice change from just flour.