Chicken Nuggets Parmigiana

1 (26 to 28 ounce) jar RAG? Old World Style? Pasta Sauce
1 (12 ounce) package refrigerated or frozen fully-cooked chicken
    nuggets (about 18 nuggets)
2 cups (8 ounces) shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Preheat oven to 375 degrees F.

Evenly spread 1 1/2 cups pasta sauce in the bottom of a 13 x 9-inch baking dish. Arrange chicken nuggets in dish, top with remaining sauce and sprinkle with cheeses. Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.

4 to 6 servings

Chicken in the Grass

4 chicken breast halves
1 package frozen chopped spinach or broccoli, thawed
1 can cream of chicken soup
1/2 cup mayonnaise
Bread crumbs
Grated Parmesan cheese

Preheat oven to 400 degrees F.

Place thawed spinach or broccoli in well-greased shallow baking dish. Top with chicken.

Heat undiluted soup. Add mayonnaise and stir well. Pour over chicken. Top with crumbs and cheese. Bake for 30 to 45 minutes.

4 servings

Bacon-Wrapped Chicken with Sour Cream Sauce

4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream

In a bowl, mix cream of chicken soup and sour cream. Set aside.

Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.

Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.

Crunchy Sour Cream and Onion Chicken

Posted by Trinityjae at recipegoldmine.com 7:54:25pm 9/25/03

Here is another one you HAVE to try!! Enjoy!

4 large boneless, skinless chicken breasts
2 large eggs
1/4 cup milk
2 cups sour cream and onion potato chips, crushed
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons butter or margarine, melted
Nonstick cooking spray

Preheat oven to 425 degrees F.

Crush potato chips either by hand with a rolling pin or in a blender/food processor.

In a small bowl, place the milk and egg and beat lightly.

On a piece of wax paper, place potato chip crumbs, thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray.

Dip each chicken breast into egg-milk mixture; then roll in seasoned crumbs and arrange in a single layer on foil-lined baking pan. Repeat until all chicken is arranged in the pan. Let sit 15 minutes.

Drizzle melted butter or margarine over the chicken and bake for 30 minutes, or until the coating is crunchy and the chicken is cooked through.

Serves 4.

Chicken Kiev

4 large whole chicken breasts,
    split, skinned, de-boned
1/2 cup butter, softened
1 clove garlic, crushed
2 tablespoons chopped parsley
1 teaspoon thyme or marjoram
Flour
2 eggs, beaten
1 cup fine bread crumbs
Salt

Pound breasts thin between plastic bags, keeping the smooth side of breast down. Mix next 4 ingredients. Shape into 8 elongated oval pieces and freeze.

Wrap chicken completely around butter and dip each chicken piece into flour. Next dip into eggs and finally coat with bread crumbs. Fry in hot oil (375 degrees F) for 10 to 12 minutes or bake at 350 degrees F for 45 minutes. Drain on paper towels. Salt after cooking. Chicken will keep in a 200 degree F oven if placed, uncovered, on a metal tray.

Serves 8.

Baked Italian Chicken

4 chicken breasts
1/2 cup (1 stick) margarine
1 envelope mild Italian dressing mix
2 cups seasoned Italian bread crumbs

Cut breasts in half and remove skin. Melt margarine in saucepan; add dressing mix and stir. Dip chicken in melted butter, then roll in bread crumbs. Bake at 375 degrees F for 45 to 60 minutes.

Chicken Kiev

8 chicken breast halves
1 tablespoon chopped scallion
1 tablespoon chopped fresh parsley
1/2 cup (1 stick) butter (no substitute)
2 beaten eggs
1 cup fine bread crumbs
Vegetable oil
Lemon wedges
Fresh parsley
Salt and pepper

Remove skin from breasts and cut chicken away from bone. Be careful not to tear the meat. Each half should be in 1 piece. Place a long strip of plastic wrap on a flat surface. Lay the chicken breasts on this with the side you cut from the bone down. Leave 3 to 4 inches between each breast. Place another strip of plastic wrap over them. Pat down to seal. With the flat side of wooden mallet, pound the cutlets until not quite 1/4 inch thick. Peel off the top piece of plastic wrap and throw away. Turn chicken over and sprinkle with salt, pepper, onion and parsley.

Cut the stick of butter into 8 sticks. Place a stick of butter at the end of a cutlet and roll like a jellyroll, tucking in the sides. Press the ends to seal well. Dust with flour, roll in beaten egg, then roll in bread crumbs. Chill for 3 to 4 hours.

Fry chicken rolls in deep hot fat until brown, 3 to 5 minutes. Put into a flat casserole. Twenty minutes before serving, place in a medium hot oven (about 325 degrees F). Decorate with lemon wedges and fresh parsley.

Serve with Mushroom Sauce.

Mushroom Sauce
3 tablespoons butter
1 tablespoon flour
1 teaspoon soy sauce
1 tablespoon dry white wine
1/2 pound fresh or canned
    mushrooms, drained
3/4 cup cream
Salt and pepper, to taste

Melt butter in 2-quart saucepan. Add mushrooms, sprinkle with flour, then toss. Cook over medium heat, stirring occasionally, for 10 minutes.

Add soy sauce and wine. Slowly add cream, stirring constantly. Turn off heat.

Twenty minutes before serving, turn heat to low and stir until sauce bubbles and thickens. Salt and pepper to taste and serve in separate bowl.