Submitted by Happy Scrappy nastypup
Serves 2
| 4 chicken breasts or 4 chicken thighs |
|
turkey seasoning |
| 1 pkg. Stove Top stuffing |
|
|
1. Preheat oven to 350°F.
2. Season the chicken as you would a holiday turkey. Place them on a cookie sheet covered with heavy duty aluminum foil (makes clean up easier). Get some prepared stuffing (Stove Top or any leftover stuffing will do fine) & place a large scoop under each piece of chicken.
3. Bake for 45 minutes. Serve with green bean casserole or any other traditional holiday side dishes.
Submitted by Pixy
Serves 2
| 2 small chicken breasts, trimmed of fat |
|
3-4 semi dried tomatoes |
| small bunch of basil |
|
small bunch of oregano |
1. Place semi dried tomatoes, basil, & oregano in blender (or mortar& pestle if you don’t have a blender) & blend/crush until a smooth paste. If too thick add a small amount of water, or white wine, to thin.
2. Place chicken breasts in a non metal bowl, or plate & cover with tomato/basil mix. Allow to marinate for at least 4 hours. Overnight is better.
3. Heat grill, or BBQ, & grill breasts over medium heat until cooked.
4. Cooking can be done in a frying pan, but the marinade tends to burn. Can also be done in the oven on a baking dish with a rack. If done in the oven cook for approximately 35-40 minutes at 350°F.
Submitted by Maya/Malibu Hardy
Serves 8
| 4 whole chicken breasts, split (about 3 lbs) |
|
¼ c. butter or margarine |
| 2 c. sliced mushrooms |
|
2 cans Cream of Chicken soup |
| 1 large garlic clove, minced |
|
1/8 tsp crushed tarragon (rosemary works too) |
| ½ c. white wine |
|
generous dash crushed oregano |
1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
2. Brown chicken in butter; remove. Brown mushrooms.
3. Stir in soup, garlic, & seasonings; add chicken.
4. Cover & cook over low heat for 45 minutes, stirring occasionally.
5. Add white wine & heat slowly. Serve with wild rice mix.
