Cheesy Chicken Oven Fries Food

CHEESY CHICKEN OVEN FRIES

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. Bake cottage fries as directed on bag.
• Meanwhile, in small bowl, mix chicken, mayonnaise, garlic powder and chili powder.
• Sprinkle 1 cup of the cheese evenly over hot cottage fries. Spoon chicken mixture evenly over cheese. Sprinkle with remaining cheese and the bacon.
• Bake 3 to 5 minutes longer or until cheese is melted. Serve with sour cream and ketchup.

HERB AND CHEESE OVEN FRIES

Steps:

• Preheat oven to 500 degrees F.
• Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian dried seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes, serve.

OVEN FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a baking sheet in the hot oven for at least 5 minutes.
• While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

CHEESY OVEN FRIES

Steps:

• Wash potatoes and cut into wedges or slices.
• Combine cheese, salt, garlic, paprika and stir well.
• Arrange potatoes in lightly greased 15x10x1 pan.
• Brush margarine on potatoes and sprinkle cheese mixture on top.
• Bake 375F, uncovered for 40 minutes till tender.

EASY CHEESY CHICKEN II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

CHEESY OVEN ROASTED FINGERLING FRIES

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, toss together the halved potatoes, olive oil, butter, garlic salt and freshly cracked black pepper.
• Tear 4 large sheets of Reynolds Wrap® Aluminum Foil, each about 16 inches long. Divide the potato mixture evenly between the sheets of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place the packets on a baking sheet and transfer to the oven. Cook for 25 minutes.
• Remove one packet from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Check to see if the potatoes are fully cooked and fork tender; if not, return to the oven for 5 more minutes.
• Once cooked, open up the packets and top each portion of potatoes with cheese and herbs. Let the cheese melt before serving. Season with salt and pepper to taste.

CHEESY OVEN-FRIED CHICKEN

Steps:

• Place crackers in a plastic bag (leave bag open so air can escape). Use a rolling pin to crush the crackers. Add basil and pepper to bag. Set aside.
• Rinse chicken;pat dry with paper towels. Brush chicken with milk. Add chicken one piece at a time to bag with cracker mixture. Seal bag and shake until chicken is coated.
• Place coated chicken, skin side up, in an ungreased baking pan.
• Bake in a 375 degree oven for 55 to 65 minutes or until no pink remainns and chicken can be easily pierced with a fork.

FABULOUS OVEN FRIED CHEESY STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
• Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!