TASTY CHICKEN RECIPE - Rajmohan P R (read people like a book .TXT) 📗

each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil. the center should read at least 165 degrees F (74 degrees C).

 

 

 

Savory Roll Ups

Savory Roll Ups

 

4 skinless, boneless chicken breasts 4 thick slices Jarlsberg cheese 1 egg, beaten 1 cup dried bread crumbs 3 tablespoons chopped fresh parsley 1 clove garlic, chopped 2 tablespoons olive oil 1 (14.5 ounce) can chicken broth Add all ingredients to list

Directions

Preheat oven to 375 degrees F (190 degrees C). Pound the chicken breasts to about 1/8 inch thickness. In a shallow plate or bowl, mix together the bread crumbs and parsley. Place a slice of cheese on each breast, roll up tightly, then dip into the egg and then the bread crumb mixture. (Note: Hold roll closed; after dipping, you will see that it begins to stay together). In a large skillet, saute garlic in olive oil. Add roll ups and brown quickly, just enough for the chicken to have a crisp outer coating. Remove roll ups from skillet and drain on paper towels. Pour 1/2 of the chicken broth into a 9x13 inch baking dish. Add all four roll ups. Bake uncovered in the preheated oven for 45 minutes, basting once with the remaining broth.

 

Cheddar Baked Chicken

Cheddar Baked Chicken

 

1/4 cup butter, melted 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 egg 1 tablespoon milk 1 cup shredded Cheddar cheese 1/2 cup Italian seasoned bread crumbs 1 cup crispy rice cereal 3 skinless, boneless chicken breast halves - cut in half 2 tablespoons butter, melted Add all ingredients to list

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

 

Chicken Parmigiana

 

Chicken Parmigiana

 

1 egg, beaten 2 ounces dry bread crumbs 2 skinless, boneless chicken breast halves 3/4 (16 ounce) jar spaghetti sauce 2 ounces shredded mozzarella cheese 1/4 cup grated Parmesan cheese Add all ingredients to list

 

Directions

 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

 

 

Chicken Enchiladas-2

Chicken Enchiladas-2

 

1 tablespoon butter 1/2 cup chopped green onions 1/2 teaspoon garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup sour cream 1 1/2 cups cubed cooked chicken breast meat 1 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas 1/4 cup milk

Add all ingredients to list

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over

medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

 

 

 

Chicken Enchiladas

 

1 tablespoon butter 1/2 cup chopped green onions 1/2 teaspoon garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup sour cream 1 1/2 cups cubed cooked chicken breast meat 1 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas 1/4 cup milk Add all ingredients to list

 

Directions

 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

 

 

 

 

 

 

 

 

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Aksharam Magazine-Malayalam Magazine-May-2017 Edition.