So many readers responded to last week’s column and I thank everyone for their kind comments about this column I so enjoy sharing with you all. Many readers’ emails included declarations that they fully intend to try last week’s pork loin recipe very soon. And, a good number of you asked for some more entrée recipes that are easy to prepare yet full of flavor. I selected four chicken entrée recipes that always have mass appeal when I have served them to family, friends over the years.
I hope you will try these recipes soon and that you and the folks who share meals with you will enjoy them for years to come.
Potato-crusted chicken breasts
1-1/4 cups mashed potato flakes
1/2 cup shredded cheddar cheese
1 teaspoon dried oregano
3 pounds boneless, skinless chicken breasts
1/3 cup mayonnaise
Preheat your oven to 400 degrees. Spray a large baking pan with Pam to prevent sticking. (I rub my baking dishes with Land ‘O Lakes butter. In a long, flat dish, toss the potato flakes, cheese and oregano until evenly combined. Brush a light coating of mayonnaise on both sides of each piece of chicken breast. Dip the chicken in the potato mixture. Be sure to coat each piece with the potato flake mixture on both sides. Place the chicken in the prepared pan. Place the pan in your oven, and bake the chicken at 400 degrees for 25 to 30 minutes. Serve this chicken hot and delicious.
Baked chicken Parmesan
1/3 cup vegetable oil
8 boneless chicken breasts or thighs
1 teaspoon leaf oregano, crumbled
1 teaspoon salt
6 ounce can sliced mushrooms (optional)
1/4 cup grated Parmesan or Romano cheese
Preheat your oven to 425 degrees. Line a 15x10x1-inch pan with aluminum foil. Pour the vegetable oil into the pan and heat it in the oven for 10 minutes. Remove the pan from the oven. Very carefully place the chicken pieces, skin-side-down, in the hot oil. Sprinkle them with 1/2 teaspoon oregano, 1/2 teaspoon salt and paprika. Bake the chicken for 30 minutes.
Turn the chicken pieces skin-side-up. Sprinkle the pieces with the remaining oregano and salt. Dust them again with paprika. Bake the chicken for 15 more minutes. Baste the chicken pieces with the pan drippings. Pour mushrooms and liquid over chicken. Sprinkle the chicken pieces with the grated cheese. Bake them for 10 more minutes. This recipe makes six to eight tasty servings.
Sweet and sour chicken breasts
6 plump, large boneless, skinless chicken breasts
8 ounce can crushed pineapple, not drained
You have free articles remaining.
1/2 cup water
1/4 cup margarine or butter
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 teaspoons vinegar
1/4 teaspoon garlic powder
8 ounce package Pepperidge Farm Corn Bread Stuffing
Place the chicken breasts on a lightly-oiled grill rack directly over medium-hot coals. Grill for 10 minutes, turn, and grill for 10 more minutes. Set the chicken aside to allow it to cool. Meanwhile, in a medium saucepan mix pineapple, water, margarine, brown sugar, soy sauce, vinegar and garlic powder. Over medium heat, heat this mixture to a boil. Remove the pan from the heat and stir the ingredients well. Add the stuffing and toss it lightly until it is moistened.
Slice each chicken breast in half lengthwise (not quite all the way so that the halves don’t completely separate) and spoon the stuffing between the chicken halves. Place the stuffed chicken breasts in a 2-quart shallow baking dish. Cover. Bake it at 350 degrees for 20 minutes. Uncover and bake for 15 minutes (be sure the chicken is no longer pink). You may choose to bake the chicken on top of the stuffing. If you choose that method, merely cover the dish and bake at 350 degrees for 10 minutes. Uncover, and bake for 10 more minutes. This recipe makes six servings.
Honey ‘n spice chicken
2 tablespoons vegetable oil
1/2 cup honey
1/2 cup fresh lemon juice
1 tablespoon freshly grated lemon peel
1 medium yellow onion, peeled, cut in eight sections
2 fresh jalapeno peppers, halved and seeded
1 tablespoon paprika
1 tablespoon vegetable oil
2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
8 boneless, skinless chicken breasts or thighs
Preheat your oven to 375 degrees. Spread two tablespoons of vegetable oil in a 9x13-inch-baking pan. In a medium bowl, combine the honey, lemon juice and lemon peel. Whisk this combination until it is well blended. Remove one half cup of the mixture and put it in a food processor or blender container. Set it aside.
To the honey-lemon mixture in the food processor or blender container, add onion sections, jalapenos, paprika, vegetable oil, garlic salt, cinnamon, pepper and allspice. Process this mixture until it is very finely chopped, scraping down the sides when necessary. Spread this mixture evenly over both sides of the chicken pieces. Arrange the coated pieces in the prepared baking pan. Bake at 350 degrees for 30 minutes for thighs – 45 minutes for breasts. Increase the temperature to 375 and bake for another 10 minutes. This recipe makes eight servings.