Untried but looks good:
Bacon Wrapped Chicken
8 boneless chicken breast halves
8 slices bacon
1 can Campbell's(r) Cream of Mushroom Soup
1 cup sour cream
PREHEAT oven to 275∞F. Wrap 1 slice bacon around each chicken breast.
Place in 11"x7" baking dish. Mix together soup and sour cream. Pour
over chicken. Bake 2 to 2 1/2 hr. or until done.
From: Karen D/Campbells Soup
Baked Lemon Chicken
1 lb. skinless boneless chicken breast halves (4
1 egg white
1 teaspoon water
¼ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon ground red pepper (cayenne), if desired (1/4 to 1
Chinese Lemon Sauce, (recipe follows)
Chopped green onions and lemon slices
CHINESE LEMON SAUCE
⅓ cup fat-free reduced-sodium chicken broth
¼ cup sugar
1 ½ teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic, finely chopped
½ teaspoon garlic powder
¼ teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add
chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450∫.
Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken
from egg white mixture; discard mixture. Mix flour, baking soda and red
pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake
to coat chicken. Place chicken on cookie sheet; spray with cooking spray
about 5 seconds or until surface of chicken appears moist.
Bake uncovered 20 to 25 minutes or until juice of chicken is no longer
pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese
Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into
about 5 slices. Pour sauce over chicken. Garnish with green onion and
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic
and salt to boiling in 1-quart saucepan, stirring occasionally. Mix
cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds
or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
Please note, if you should change this recipe it will no longer be an
approved Betty CrockerÆ Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty CrockerÆ
cookbooks. Because MasterCook and Betty CrockerÆ use different nutritional
analysis programs and different nutrient databases, variations in results
"For more great ideas visit my Web site at: www.bettycrocker.com"
"© General Mills, Inc. 1998."
DUMP CITRUS GINGER CHICKEN^
¼ cup Orange Marmalade
1 Tablespoon Honey-Mustard
¾ Teaspoon Ground Ginger
⅛ Teaspoon Red Pepper (Optional)
We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer
baggie with the chicken and freeze it. Then when you want to eat it, you
thaw overnight in the fridge
and DUMP it into a pan and cook it!
All the recipes can be made with 4-8 pieces of chicken (any pieces will
do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless,
maybe even whole chicken), we use 5 boneless/skinless chicken breasts to
keep it healthier. To cook the chicken, thaw completely in the fridge,
dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about
25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You
can also use your crock pot for this too!
Creative Budget #553
Formatted and Posted by Goldi
· 1 decade ago