Great chicken recipe

[mswerb]

Off of the can of French's Onion Toppers this makes an awesome twist to breaded chicken. Just dip boneless, skinless chicken (size of your choice) into beaten egg and top with crushed up Onion Toppers. Bake until fully cooked (approx 15 min.)

This is great, I made it last week and plan on having it again.

[Mcreek]

Thank You for that recipe. My niece made that for me the other day. I eat chicken breast about 6 days a week and am always pulling recipes out of fitness magazines looking for something new.

[mswerb]

Also works well with Potato chips instead of Onion Toppers

[Mcreek]

I will try that next time. I have One for you from my nieces specialty called white chili wich is ideal for tailgaiting or other gatherings.

combine the following in a crock pot

2-3 chicken breasts chopped into bitesize bits
2 cans of chicken broth
1 can of black beans
1 can of great northern beans
1 can of navy beans
1 can white corn
1 can very small diced chiles

add these spices to taste ( broth should be a dark tan -not brown- color after adding spices)
>garlic
>cummin
>pickapeppa sauce( it hink you find it at walmart in the mexican food aisle)

let cook on high for about 3 hours or until chicken is fully cooked

add a bit of flour or cornstarch to thicken about a half hour before serving

serve with cornbread and sour cream for best results!!!

This stuff is awesome!

[swerb]

That sounds awesome. Im gonna have to make that.

[General]

I get the assorted pack

Salt and Pepper both sides.
Liberal Paprika application to both sides.

Get your grill as hot as it can get (have a spray bottle handy for flair ups)
Sear (burn?) pieces on both sides, turn heat down finish for about 37-42 minutes turn frequently...

comes out nice and juicy, no visit from Sal M.

My friends call it General chicken...

[brucestratus]

Chicken Mozzarella-:

Ingredients:

* 1/2 cup milk
* 1 cup Italian-style fine bread crumbs
* 2 pounds boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
* 1 (8 ounces) can tomato sauce, divided use
* 2 Tablespoons olive oil, divided use
* 1 Tablespoon minced fresh parsley
* 1 teaspoon dried whole basil, crushed
* 1 teaspoon dried whole oregano, crushed
* 1/2 teaspoon garlic powder
* Freshly ground black pepper
* 1 cup shredded mozzarella cheese

Preparation:

Dip chicken breasts in milk, shaking off excess. Dredge in bread crumbs. Place in a single layer on a large platter (or 2) and refrigerate for 30 minutes.

Preheat oven to 375 F. Spray a 9 x 13-inch glass baking dish with vegetable oil. Spread 1/3 of the tomato sauce over the bottom of the dish and set the rest aside for later use.

Heat a large, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan. Quickly brown each of the chicken breasts, turning only once. Use the second tablespoon of olive oil for the second batch. Arrange browned chicken in the bottom of the casserole dish, overlapping as little as possible.

Spoon remaining tomato sauce evenly over chicken, then sprinkle with parsley, basil, oregano, garlic powder, and pepper. Finish with the mozzarella cheese. Bake uncovered for 15 to 20 minutes, or until chicken is heated through and cheese is bubbly and slightly golden. Let chicken mozzarella rest 5 minutes before serving.