Time 1h40m Yield 4 servings Number Of Ingredients 10 Steps:
In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight. Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F. Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
Time 3h20m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Wrap each breast in 1/2 piece of bacon Line bottom of casserole dish with chipped beef. Mix together sour cream and soup. Place chicken in dish. Add sauce over top. Bake at 375 degrees for 3 hours. Tip:mouth-watering tender if prepared night before–bake next day.
Time 2h Yield 12 serving(s) Number Of Ingredients 7 Steps:
Brown chicken in margarine in large frying pan, a few pieces at a time. Line a large baking dish big enough to hold chicken with aluminum foil, shiney side up. Place browned chicken in pan. Cover each chicken piece generously with margarine (I use about a 1/2 to 1 tablespoon per each piece). Mix the 2 tins of cream of mushroom soup and the tin of milk together and wisk until smooth. Pour over chicken and bake, uncovered, at 350 for 1 hour. Meanwhile, cube the 4 slices of bread and toast in margarine in frying pan with almonds until bread and almonds are nicely browned. Remove chicken from oven. Sprinkle sherry over chicken;sprinkle almonds and toasted bread cubes evenly over all. Return to oven, and cook for another 30- 45 minutes longer or until done (If you find the chicken getting a little dry add more sherry and milk).
Time 1h Yield 4 Number Of Ingredients 5 Steps:
Shred beef, and spread into the bottom of a greased 8 inch square baking dish. Wrap each chicken breast with 1 strip of bacon, and lay on top of beef. Mix together undiluted soup and sour cream. Pour over chicken. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Time 1h Yield 6 servings. Number Of Ingredients 5 Steps:
Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 275 degrees F (135 degrees C). Tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. Remove the skin from the raw chicken pieces. Wrap 1 piece of bacon around each piece. Place the chicken pieces in the baking dish on top of the beef. Mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. Pour the mixture over the chicken. Bake in the preheated oven until the top is bubbly, about 2 hours. Cool 10 minutes and serve.
More about “moms party chicken recipes”
Time 45m Yield 8 servings. Number Of Ingredients 5 Steps:
In a greased 13-in. x 9-in. baking dish, arrange beef slices to evenly cover bottom of dish. Top with chicken breasts. Combine the soup and sour cream; pour over chicken. , Bake, uncovered, at 350° for 35 minutes or until the chicken juices run clear. Serve over rice if desired.
