Time 45m Yield 16 servings. Number Of Ingredients 5 Steps:
Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.
Time 1h15m Yield 6 servings Number Of Ingredients 13 Steps:
Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste. Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight. Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.
Time 50m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Saute green onions and mushrooms in a little olive oil until tender. Brush both sides of chicken in mustard and then dredge in Flour/pepper/salt mixture. Lay each piece of chicken in a 12x12 square of tin foil. Spoon onions/mushroom mixture on top of chicken breast, evening out among the four pieces. Place a pat of butter and 1 T. soy sauce on top of mushroom mixture. Wrap up foil leaving a little tent in the packet, but seal completely. Bake at 350 degrees for 20-30 minutes, or until cooked through.
Number Of Ingredients 5 Steps:
In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 11-in. x 7-in. x 2-in. baking pans top with dressing mixture. Cover and bake at 350° for 20 minutes baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.© Copyright Reiman Publications, 1993-1997
Time 45m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a large skillet, brown the ground chicken with a bit of oil and season with salt and pepper, approx 10 minutes. Stir in spaghetti sauce, diced tomatoes and red pepper; set aside (chicken sauce). In a medium bowl, combine Ricotta cheese, Parmesan cheese and egg. Spread 2 cups of chicken sauce over bottom of greased baking dish; arrange a layer of noodles over sauce and press into sauce; spread entire cheese mixture over noodles; sprinkle with 1 cup of Mozzarella cheese; add another layer of chicken sauce and noodles (press noodles lightly into sauce) top with remaining chicken sauce. Bake for 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top and return to oven until cheese melts. Let stand for 15 minutes before serving.
Time 50m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Rinse chicken and pat dry. In a small bowl mix together the mayonnaise, mustard and cheese. Brush mixture onto chicken pieces to coat; refrigerate any leftover mixture for dipping. Place cereal crumbs in a shallow dish or bowl; roll chicken in crumbs to coat and place coated chicken in a lightly greased 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until chicken is cooked through and juices run clear.
More about “no fuss chicken recipes”
Time 30m Yield Makes 6 servings. Number Of Ingredients 7 Steps:
Mix crumbs, cheese and basil on plate. Dip chicken in crumb mixture, turning over to evenly coat both sides of each piece; set aside. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until golden brown on both sides and cooked through (165°F). Meanwhile, prepare stuffing as directed on package. Serve with the chicken and vegetables.
