Alices Sour Cream Chicken Breasts Food

ALICE'S BAKED CHICKEN BREAST

Steps:

• Grease a 9" X 13" baking pan.
• Lay chicken breast in the pan, combine cheese and soup mixture and spread over the top of the chicken.
• Sprinkle the Pepperidge Farm Herb Stuffing on top and then pour the melted butter or margarine over the top.
• Cover tightly with foil and bake in a 350 degree oven for 45 minutes to 1 hour.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.

ALICE'S SOUR CREAM CHICKEN BREASTS

Steps:

• Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.
• In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.
• Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!

ALICE'S SOUR CREAM CHICKEN BREASTS

Steps:

• Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.
• In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.
• Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!

EASY ALICE SPRINGS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a baking dish. Season with salt and pepper.
• Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
• Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
• Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.

ALICE CHICKEN

Steps:

• Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
• Preheat oven to Broil.
• Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.

SOUR CREAM CHICKEN BREASTS

Steps:

• Melt the butter and add the chopped onion and frizzle for a few minutes on low; do not brown onion.
• Add the stuffing mix to the butter mixture.
• In a 9x13 greased casserole, place the chicken breasts.
• Spread the sour cream over the chicken breasts.
• Put the stuffing mix on top of this.
• Cover with foil and bake in a 325 degree oven for 60-70 minutes, depending on your oven.
• NOTE: If your stuffing seems too dry, add a tad of water.

ALICE'S SOUR CREAM CHICKEN BREASTS

Steps:

• Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.
• In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.
• Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!