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Written By: kittencal on September 17, 2011 No Comment

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Taken from my “Favorites” folder!

This is all mixed in one bowl well except the cracker topping, and also works well using cooked turkey

Servings 4


2-1/2 cups cubed cooked chicken

2 cups cooked rice (white or brown)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/2-1 teaspoon garlic powder

1 1/2 tablespoons fresh lemon juice

1 can (8 ounces) sliced water chestnuts, drained

1 celery rib, finely diced

1/2 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

20 saltine crackers, crushed 

2 tablespoon butter, melted


Preheat oven to 350 degrees F.

Grease a 2 1/2-quart baking dish.

In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.

Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.

 Transfer to baking dish.

Combine the cracker crumbs and butter; sprinkle over the top.

Bake, uncovered for 30-35 minutes or until bubbly.

You will also find this recipe and many more of my favorites on Recipezazz.com

Written By: kittencal on July 23, 2011 No Comment

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You will also find this recipe on Recipezazz.com

This is for serious garlic lovers and the chicken bakes out so moist and tender!

Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is only optional, double all ingredients for more than four breasts and adjust the amount of garlic to suit taste, for the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly

Servings 4

1/3 cup butter, melted

2 tablespoons minced garlic ( can use more or less)

2 teaspoons garlic powder, divided (garlic lovers can use more)

1/2 teaspoon seasoning salt

3/4 cup dry bread crumbs

1/2 cup finely grated cheddar cheese

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon ground black pepper (or to taste)

1/4 teaspoon cayenne (or to taste)

4 boneless skinless chicken breasts

shredded cheddar cheese ( optional and use any amount desired, or can use shredded mozzarella cheese)


Preheat oven to 350 degrees F (oven rack to lowest position).

Place a rack into a baking dish.

In a bowl combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and seasoned salt.

In another bowl combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder, coarse ground black pepper and cayenne

Dip chicken in butter mixture; then in crumb mixture pressing down with fingers to adhere the coating to the chicken.

Place coated chicken on the rack.

Bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time.

Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).

Written By: kittencal on July 20, 2011 One Comment

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Make this as spicy as you like by adjusting the hot sauce and/or the cayenne, if using bone in skin on chicken breasts then first cooking will need to be increased

Serve with cooked rice or mashed potatoes

Servings 4


1/4 cup butter, cut into pieces

4 skinless boneless chicken breasts

1/2 cup all-purpose flour

1 teaspoon cumin

1/2 teaspoon cayenne pepper, or adjust to heat level

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1-1/4 cups buttermilk, divided

2 teaspoons Louisianna hot sauce (can use more)

1 (10 3/4 ounce.) can condensed cream of mushroom soup

1 (4.5-oz.) can chopped green chiles

1-1/2 cups shredded Monterey Jack cheese (or can use cheddar cheese)


Preheat oven to 425 degrees F.

Set oven rack to lowest position.

Melt butter in a lightly greased 11- x 7-inch baking dish in the oven for about 3 minutes.

In a shallow bowl combine the flour with next 5 spices.

In another shallow bowl combine 1/2 cup of buttermilk with hot sauce.

Dip chicken first buttermilk allowing excess to drip off, then coat in the flour mixture.

Arrange chicken in baking dish.

Bake at 425 degrees F for 15 minutes.

Meanwhile stir together cream of mushroom soup, chiles, and remaining 3/4 cup buttermilk; Pour over chicken, return to oven and bake 10 to 15 minutes or until chicken is done.

Sprinkle with cheese, and bake 5 minutes or until cheese is melted.

Serve chicken and sauce over hot cooked rice.

You will also find this recipe HERE

Written By: kittencal on June 25, 2011 One Comment

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If you do not want to pound the breads thin, brown the breaded breasts on both sides in oil, transfer to a baking sheet then bake 350 degrees F for 35-40 minutes depending on how large the chicken breast is

Yield 6 cutlets


1/2 teaspoon cayenne pepper (or to taste)

1 tablespoon garlic powder, or to taste

1-1/2 teaspoons onion powder

1 teaspoon ground black pepper

1-1/2 teaspoons seasoned salt

1 teaspoon paprika

1/2 cup dry bread crumbs

1 cup all-purpose flour

1/2 cup milk (or can use buttermilk)

1 tablespoon Frank’s Red Hot sauce (can use more)

2 eggs, lightly beaten

6 skinless, boneless chicken breasts, pounded to about half the size

oil for frying, as needed


  1. In a shallow dish, mix together the cayenne, garlic powder,onion powder, black pepper, seasoned salt, paprika, bread crumbs and flour.
  2. In a separate dish, whisk together the milk with hot sauce and egg.
  3. Dip the chicken into the egg mixture, then dredge in the dry ingredients until evenly coated (pressing firmly with fingers to adhere the coating to the chicken, if you want to coat the chicken a second time then save the flour mixture).
  4. Allow the breaded chicken to sit for 15-20 minutes (if you like you can coat the chicken one more time in the flour mixture before frying).
  5. Heat oil in a skillet on medium-high heat.
  6. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through.
Written By: kittencal on June 16, 2011 2 Comments

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Servings 3-4


1/2 cup milk

1 large egg, lightly beaten

1 cup bread dry bread crumbs (mixed with 1 teaspoon seasoned salt and black pepper, 2 teaspoons garlic powder and 1/2 teaspoon cayenne)

1 pound boneless skinless chicken breasts (pounded to about half the size)

4 tablespoons butter

1 tablespoon oil

1/2 cup chicken broth

1-1/2 cups heavy (33-35%) whipping cream

2 teaspoons all-purpose flour

1/2 to 3/4 cup freshly grated Parmesan cheese

1/3 cup packed chopped fresh basil (can use more)

salt and fresh ground black pepper, to taste


  1. Place milk in a shallow bowl add in the lightly beaten egg, then whisk until combined.
  2. In another shallow bowl combine bread crumbs with seasoned salt, fresh ground black pepper,  garlic powder and cayenne
  3. Dip chicken first in the milk, then coat with breadcrumb mixture, pressing down with fingers to adhere the crumbs to the chicken.
  4. In a skillet over medium heat, fry chicken in butter on both sides until the juices run clear; remove to a large shallow bowl or plate and keep warm
  5. Add the broth to the skillet; bring to a boil over medium heat stirring to loosen browned bits from pan.
  6. In a small cup or bowl whisk the cream with flour until smooth.
  7. Stir in the cream; bring to a light boil stir for one minute.
  8. Reduce heat, then stir the Parmesan cheese, basil and black pepper; simmer and stir until heated through, then season with salt to taste.
  9. Pour the sauce over the chicken.
  10. Serve with cooked pasta.
Written By: kittencal on June 12, 2011 No Comment

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A huge plus about this recipe is that you can coat the breasts, brown them in oil and then refrigerate before continuing with the remainder of the recipe which makes this a great recipe to serve to dinner guests, 30 minutes before serving just drizzle with the marinara sauce and bake!

I use my marinara sauce (posted here on the site)  or use your own favorite marinara or pasta sauce,  it’s best to use fresh not frozen thawed breasts for this, with previous experience cooking frozen thawed breasts sometimes tend to create a soggy crust, if you are using frozen thawed make certain that your chicken breasts are completely thawed with no extra moisture left in them

Servings 4-6


6 boneless skinless chicken breasts

2 large eggs, slightly beaten

1-1/2 cups dry breadcrumbs ( use dry breadcrumbs only!)

1/4 cup freshly grated Parmesan cheese

1-1/2 teaspoons garlic powder

1 teaspoon dried Italian seasoning

1 teaspoon seasoning salt

1/2 teaspoon black pepper (can use more)

1/4 to 1/2 teaspoon cayenne pepper, or to taste

2 to 3 cups marinara sauce ( use about 1/3 cup sauce for each breast)

6 slices mozzarella cheese (can use more)

Preheat oven to 350 degrees F.
Set oven rack to lowest position.
Grease a 13 x 9-inch baking pan.
In a shallow dish mix together the breadcrumbs with the next 5 ingredients.
In another shallow bowl whisk the eggs.
Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet).
Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned).
Place the browned breasts single layer in the greased casserole dish.
At this point you may cool and refrigerate the chicken until ready to bake.
Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
Bake for about 45 minutes or until the chicken is done (if you are baking the chicken from refrigerated then cooking time might take a little longer also cooking time will vary depending on the size of the chicken breasts).
Remove the chicken and place 1 or 2 slices of mozzarella cheese on top of each cooked breast then return to oven for amount 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
You will also find this recipe on Recipezazz.com
Written By: kittencal on June 12, 2011 No Comment

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Plan ahead the rolled breasts need to be refrigerated for a minimum of 3 hours or up to 24 hours before breading, this will allow for easier handling while breading and firm up the cream cheese mixture

Yield 8 chicken breast


8 large boneless skinless chicken breasts

1/2 cup melted butter, slightly cooled ( might need more)

1-1/2 cups dry breadcrumbs

1/4 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon seasoning salt (optional)

1/2 cup finely grated mozzarella cheese (or can use 1/2 cup cheddar cheese)


1 (8 ounce) cream cheese, softened

1 cup finely shredded mozzarella cheese  another 1/4 cup won’t hurt)

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/2-3/4 teaspoon garlic powder

1/2 teaspoon seasoning salt ( or to taste)

1/2 teaspoon fresh ground black pepper


Pound the chicken flat between two pieces of waxed paper or plastic wrap.

In a bowl combine all filling ingredients until very well combined.

Spread the filling mixture onto each of the chicken breasts; starting at the short end roll up each breast, don’t worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).

Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).

Place the melted butter in bowl.

In a shallow bowl combine the breadcrumbs with Parmesan cheese, garlic powder and seasoned salt (if using).

Gently coat each rolled breast firstly into melted butter then coat in the breadcrumb mixture.

Place the coated breasts seam-side down into a 13 x 9-inch baking dish spacing slightly apart.

Preheat oven to 375 degrees F (set oven rack to bottom position).

Bake for about 30 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).

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