Breaded  Ranch  Chicken

 

 

 

 

INGREDIENTS:

3/4 cup crushed cornflakes

  3/4 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (4 ounces each)

1/2 cup butter, melted

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix.

Dip chicken in butter, then roll in cornflake mixture to coat.

 

Place in a greased 13 inch x 9 inch baking dish.

 

Bake, uncovered, for 45 minutes or until chicken juices run clear.


 

Serves 8

 

 

 

 

 

Chicken  Potpie

 

 

 

 

INGREDIENTS:

1 package (16 ounces) frozen mixed vegetables, thawed

2 1/4 cups cubed cooked chicken

1 cup frozen pearl onions, thawed

1 jar (4 1/2 ounces) sliced mushrooms, drained

1/4 cup butter

1/4 cup all-purpose flour

3/4 teaspoon dried thyme

1 can (14 1/2 ounces) chicken broth

2 teaspoons chicken bouillon granules

Pastry for single-crust pie (9 inches)

 

 

 

DIRECTIONS:

 

Preheat oven to 450 degrees.

 

In a greased deep 2 1/2 quart baking dish, combine the vegetables, chicken, onions

and mushrooms; set aside.

 

In a small saucepan, melt butter.

Stir in flour and thyme until smooth.

Gradually add broth and bouillon.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour over vegetable mixture.

 

Roll out pastry to fit top of dish.

Place over filling; trim and flute edges.

Cut slits in top.

 

Bake for 18 to 20 minutes or until golden brown.

 

Let stand for 5 minutes before cutting.

 

 

Serves 6 - 8

 

 

 

 

 

Lemon  Chicken  with  Gravy

 

 

 

 

INGREDIENTS:
 

1 pound chicken tenderloins

1/4 cup chicken broth

3 tablespoons lemon juice

3 tablespoons butter, cubed

1 tablespoon grated lemon peel

2 large garlic cloves, peeled and sliced

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

2 teaspoons cornstarch

2 teaspoons cold water

hot cooked rice (optional)

 

 

 

DIRECTIONS:

 

 

IN A SLOW COOKER

 

In a 1 1/2 quart slow cooker, combine the first eight ingredients.

Cover and cook on low for 2 1/2 hours.

 

Add parsley and thyme; cover and cook 30 minutes longer or until chicken juices run clear.

 

Remove chicken to a plate and keep warm.

 

Transfer juices to a small saucepan.

 

Combine cornstarch and water until smooth; add to juices.

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Serve with chicken and rice if desired.

 

 

Serves 4

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond