Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Easy Chicken
Famous Authors (View All Authors)
Poultry - Easy  Chicken Post by :jamn1.1 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :672

Click below to download : Poultry - Easy Chicken (Format : PDF)

Poultry - Easy Chicken

2 split, boneless, skinless chicken breasts (4 halves)
1/4 cup butter or margarine
1/4 cup lime juice
1 pkg. Italian salad dressing mix

Preheat oven to 350 degrees.

Melt butter and mix together with lime juice and salad dressing mix.

Place chicken in one layer in a baking dish.

Pour sauce over chicken, making sure all surfaces are coated.

Cover with foil.

Bake for 1 hour, remove foil and bake for another 15 minutes.

Makes 4 servings.
If you like this book please share to your friends :

Poultry - Chicken -  Easy Chicken Dish Poultry - Chicken - Easy Chicken Dish

Poultry - Chicken -  Easy Chicken Dish
2 Chicken Breasts (or more) 1/4 c flour 1/4 tsp salt pepper (to taste) 1 TBSP olive oil 1/2 green pepper, chopped and seeded 1 container of mushrooms, sliced 1 onion, chopped 1 clove of garlic, minced 1 c tomato sauce pasta Cut chicken breasts into bite sized pieces and place in plastic bag with flour, salt and pepper. Shake to coat. Cook chicken over medium high heat in oil until brown. Remove chicken and add vegetables and cook until the mushrooms and onion are soft. Add tomato sauce ( i just used spaghetti sauce) and add chicken back to the

Poultry - Chicken -  Easy Bake Chicken Poultry - Chicken - Easy Bake Chicken

Poultry - Chicken -  Easy Bake Chicken
1 broiler/fryer (3 1/2 lb. - 4 lbs.) cut up and skinned. 1 c. Italian salad dressing 11/4 c. crushed cornflakes Place chicken in a large resealable plastic bag or shallow glass container. Add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hr. or overnight. Drain and discard marinade. Season chicken to desired taste Coat chicken with cornflakes; place in a greased 13" x 9" x 2" baking dish. Bake uncovered at 350º for 1 hr. or until juices run clear