Crunchy Sour Cream and Onion Chicken

Crunchy Sour Cream and Onion Chicken

Posted by Trinityjae at recipegoldmine.com 7:54:25pm 9/25/03

Here is another one you HAVE to try!! Enjoy!

4 large boneless, skinless chicken breasts
2 large eggs
1/4 cup milk
2 cups sour cream and onion potato chips, crushed
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons butter or margarine, melted
Nonstick cooking spray

Preheat oven to 425 degrees F.

Crush potato chips either by hand with a rolling pin or in a blender/food processor.

In a small bowl, place the milk and egg and beat lightly.

On a piece of wax paper, place potato chip crumbs, thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray.

Dip each chicken breast into egg-milk mixture; then roll in seasoned crumbs and arrange in a single layer on foil-lined baking pan. Repeat until all chicken is arranged in the pan. Let sit 15 minutes.

Drizzle melted butter or margarine over the chicken and bake for 30 minutes, or until the coating is crunchy and the chicken is cooked through.

Serves 4.

There is a woman at the begining of all great things. — Alphonse Marie Louis de Lamartine

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sweet and sour chicken

Sweet and Sour Chicken

2 pounds boneless chicken breasts,
    cut into 1/2-inch cubes
3 tablespoons sherry
4 teaspoons soy sauce, divided
1/2 teaspoon ground ginger
1 medium green bell pepper
1 medium red bell pepper
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in heavy syrup
1 tablespoon slivered fresh ginger

In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.

Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.

Serves 6.

The question grows more troubling with each passing year how much of what yesterdays science fiction regarded as unspeakably dreadful has become todays award-winning research — Theodore Roszak

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Picnic Chicken

Picnic Chicken

1/3 cup butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 pieces chicken

Preheat oven to 350 degrees F.

In a 13 x 9-inch baking pan, melt butter in oven, about 5 to 7 minutes. Stir together crushed crackers and onion soup mix. Dip chicken into melted butter, then coat with crumb mixture. In the same pan, place chicken pieces; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until fork tender.

Dip
1 medium cucumber, peeled and chopped
1 cup sour cream
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dillweed

Stir together all ingredients. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

Makes 4 servings.

The nature of men and women - their essential nature - is so vile and despicable that if you were to portray a person as he really is, no one would believe you. — W. Somerset Maugham

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Chicken Parmesan

Chicken Parmesan

3 whole chicken breasts, split and de-boned
2 eggs, beaten
1/2 cup bread crumbs
3/4 cup vegetable oil
1 (15 ounce) can tomato sauce
1 (3 ounce) can mushrooms, drained
1/2 teaspoon garlic salt
1/4 teaspoon oregano
1/4 teaspoon basil
3 slices mozzarella cheese
1/2 cup Parmesan cheese, grated

Flatten chicken breasts to 1/2-inch thick. Dip in eggs. Roll in bread crumbs. Brown in oil. Drain. Arrange breasts in 12 x 9-inch baking dish. In medium saucepan, heat next 5 ingredients. Simmer for 15 minutes. Pour sauce over chicken. Cut mozzarella slices into 6 triangles and place on chicken. Top with Parmesan cheese. Bake at 350 degrees F for 30 minutes.

Some weasel took the cork out of my lunch. — W. C. Fields

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king ranch chicken

King Ranch Chicken

1/2 to 2/3 pound Cheddar cheese, grated
1 1/2 teaspoons chili powder
Garlic salt, to taste
Salt, to taste
Pepper, to taste
1 can cream of mushroom soup
1 can cream of chicken soup
2 dozen corn tortillas
2 frying chickens, boiled, then cut into
    bite-size pieces (save stock)
1 large onion, chopped
1 large bell pepper, chopped
1 can tomatoes

Put Cheddar cheese in a bowl and sprinkle with chili powder and seasonings. Then spread soups over cheese. Quickly dip tortillas in boiling chicken stock to wilt. Layer a 13 x 9-inch baking dish with tortillas and add ingredients in the order listed above. Bake 30 minutes at 325 degrees F.

Feeds a crowd!

This administration is totally colorblind. — Ronald Reagan

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Quick Chick

Quick Chick

4 chicken breasts, cut in half
1/2 pound butter, melted
Corn flake crumbs (packaged)
Freshly-grated Parmesan cheese
Parsley sprigs (for garnish)

Skin and de-bone breasts, if necessary. Dip into melted butter. Coat with mixture of 1/2 crumbs and 1/2 cheese. Brush pieces of aluminum foil big enough to cover the chicken with melted butter. Press the ends together. Place packages of chicken on baking sheet and bake at 450 degrees F for 20 to 25 minutes.

To serve, remove carefully from foil wrappers and garnish with fresh parsley.

The quiet and solitary man apprehends the inscrutable. He seeks nothing, holds to the mean, and remains free from entanglements. — I Ching

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civil war chicken

Civil War Chicken

Due to the shortage of salt during the war, Southerners were compelled to use salted meat for their food.

1 whole fryer or favorite chicken pieces
Pepper, to taste
6 slices salt meat
3 tablespoons flour

Split chicken down the back and place in iron skillet with 1 inch water. Pepper to taste. Place thinly sliced salt meat evenly onto chicken pieces. Cover tightly and bake 3 hours at 250 degrees F. Thicken gravy with flour paste. Good with rice.

Yields 4 servings.

She runs the gamut of emotions from A to B. — Dorothy Parker

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Pineapple-Stuffed Chicken Breasts

Pineapple-Stuffed Chicken Breasts

8 whole small chicken breasts, boned
1 1/4 teaspoons salt, divided
1 (8 ounce) can crushed pineapple
6 tablespoons butter or margarine, divided
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1/2 teaspoon dried tarragon
1/2 cup fine dry bread crumbs
1 tablespoon pimiento, chopped
Sweet-Sour Pineapple Sauce

Place boned chicken breasts skin side down on board. Sprinkle with 3/4 teaspoon salt. Drain pineapple and reserve the syrup for the Sweet-Sour Pineapple Sauce. Heat 4 tablespoons butter in skillet; add green bell pepper, celery, onion and the remaining 1/2 teaspoon salt. Cook until the vegetables are tender. Remove from heat; add the tarragon, bread crumbs, pimiento and the drained pineapple; mix well.

Place about 1/4 cup stuffing mixture in center of each chicken breast; fold the sides over and fasten with skewer or string. Heat the remaining 2 tablespoons butter in large skillet. Add chicken breasts, four at a time and brown lightly on all sides. Remove and place in a shallow baking pan. Bake at 350 degrees F for 40 to 45 minutes until tender. Serves 8.

Serve with Sweet-Sour Pineapple Sauce.

Sweet-Sour Pineapple Sauce
1 tablespoon vegetable oil
2 cups green bell pepper, chopped
2 tablespoons onion, chopped
1 (8 1/4 ounce) can pineapple slices in syrup
Syrup reserved from crushed pineapple
4 tablespoons cornstarch
3/4 cup water
1 chicken bouillon cube
1 tablespoon brown sugar
1/4 teaspoon dried tarragon
2 tablespoons vinegar
1 tablespoon soy sauce
2 tablespoons pimento, diced

Heat oil in saucepan. Add green bell pepper and onion; cook for 2 minutes. Drain syrup from pineapple slices and add to saucepan with the syrup reserved from the crushed pineapple in stuffing. Blend cornstarch with water; add to saucepan. Add bouillon cube, brown sugar, tarragon, vinegar and soy sauce. Cook, stirring constantly until mixture begins to thicken and comes to a boil.

Cut pineapple slices in half; add to the sauce with the pimiento. Heat and serve over the chicken breasts.

That is happiness to be dissolved into something complete and great. — Willa Sibert Cather

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Russian Chicken Bake

Russian Chicken Bake

2 large skinless chicken breasts, cut in half
Salt and pepper to taste
4 tablespoons butter
1 lemon, cut in half
1 cup Russian dressing

Salt and pepper chicken. Arrange in rectangular baking dish. Place 1 tablespoon butter on each chicken piece; squeeze lemon juice over chicken. Pour Russian dressing over top; cover with aluminum foil. Bake at 350 degrees F for 1 hour and 50 minutes. Remove foil. Bake 10 minutes longer.

Yields 4 servings.

This was love at first sight, love everlasting a feeling unknown, unhoped for, unexpected–in so far as it could be a matter of conscious awareness it took entire possession of him, and he understood, with joyous amazement, that this was for life. — Charles Augustus Lindbergh, Jr.

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baked in milk chicken

Baked in Milk Chicken

1 cup all-purpose flour
1 1/2 tablespoons salt
1 1/2 tablespoons paprika
1/4 teaspoon pepper
2 to 3 pounds chicken parts
Shortening or vegetable oil
4 tablespoons melted butter or margarine
4 tablespoons milk

Combine first 4 ingredients. Work into chicken pieces. Allow to dry for a few minutes. Save unused flour mixture for gravy, if desired.

Brown chicken in about 1/2 inch of oil. Place browned chicken in shallow baking pan. Do not stack or crowd. Use 2 pans if necessary. Mix melted butter and milk, and drizzle over chicken. Bake uncovered at 350 degrees F for about 30 to 40 minutes, or until tender. If pieces look dry during baking, pour milk on them.

History, although sometimes made up of the few acts of the great, is more often shaped by the many acts of the small. — Mark Yost

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