If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.
ready in about 45 minutes;
serves 6
You might need to buy:
- low-fat buttermilk
- egg white
- boneless skinless chicken breasts
- all-purpose flour
- salt
- garlic powder
- dried oregano leaves
- chili powder
- baking powder
- -2 tablespoon olive oil
I think it has another name, but Melanie’s kids gave it this one.
You might need to buy:
- chicken breasts
- italian seasoning
- cream cheese
- cream of chicken soup
- cream of mushroom soup
Copycat recipe
serves 4
You might need to buy:
- sliced onions
- sliced mushrooms
- hickory smoke flavor
- butter or margarine
- provolone cheese
- cooked bacon
- basil leaves
- garlic powder
- hickory smoke flavoring
- white cooking wine
- vegetable oil
- salt
- black pepper
- vinegar
Must Try very easy
ready in about 40 minutes;
serves 4
You might need to buy:
- Kosher salt and freshly ground black pepper
- vegetable or canola oil
- dry white wine
- heavy cream
serves 6
You might need to buy:
- swiss or montery jack cheese
- creme of chicken soup
- white wine
- melted butter
- Pepperidge Farm herb flavored stuffing mixed with additional 1/2 stick melted butter.
serves 8
You might need to buy:
- shredded Cheddar cheese
- chopped green chiles
- grated onion
- salt
- black pepper
- chili powder
- ground cumin
- ground red pepper
- garlic powder