Gers Favourite Chicken Bake Food

GER'S FAVORITE CHICKEN BAKE

Steps:

• 1. Preheat oven to 350 degrees, wash and dry chicken breasts.
• 2. Combine flour, oregano, garlic, paprika, salt and pepper together and dust the chicken with the flour mixture.
• 3. Dust the chicken with the flour mixture.
• 4. In large pan, heat oil and brown the chicken.
• 5. In a 9 x 13" pan arrange browned chicken breasts and sprinkle with onions, mushrooms, olives and lemon juice.
• 6. In small bowl stir together wine, sour cream, tomato paste, salt and pepper.
• 7. Pour wine mixture over chicken.
• 8. Bake in 350 degree oven for 35 minutes.
• 9. Add 1/2 cup grated Gruyere cheese and bake 10 minutes longer, uncovered.
• 10. Lovely served with mashed potatoes, steamed asparagus and fresh baked dinner rolls.

GER'S FAVOURITE CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees, wash and dry chicken breasts.
• Combine flour, oregano, garlic, paprika, salt and pepper together.
• Dust the chicken with the flour mixture.
• In large pan, heat oil and brown chicken.
• In 9 x 13" pan arrange browned chicken breasts and sprinkle with onions, mushrooms, olives and lemon juice.
• In small bowl stir together wine, sour cream, tomatoe paste, salt and pepper.
• Pour wine mixture over chicken.
• Bake in 350 degree oven for 35 minutes.
• Add 1/2 cup grated gruyere cheese and bake 10 minutes longer, uncovered.
• Lovely served with mashed potatoes, steamed asparagus and fresh baked dinner rolls.

GERMAN GEBACKENES HUHN CASSEROLE

Steps:

• 1. In a large saucepan over medium low heat, melt the butter. Whisk in the flour and stir for 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings.
• 2. In a large bowl, combine the cooked noodles and half the sauce, tossing gently to blend.
• 3. Place in the bottom of a buttered 2-quart casserole dish. Top with chicken and remaining sauce.
• 4. Combine the Parmesan cheese and paprika. Sprinkle over casserole.
• 5. Bake in a preheated 350-degree oven until bubbling and golden brown, about 30 minutes. Serve piping hot.

RESTAURANT-STYLE FRIED CHICKEN FINGERS (OVEN-BAKED OPTION)

Steps:

• Slice the chicken breasts into about 3/4-inch strips (or as desired).
• In a large bowl combine the buttermilk with egg and 1 teaspoon garlic powder.
• Place the chicken strips into the buttermilk mixture; using cleans hands toss to coat in the milk mixture.
• Cover and refrigerate for about 3 hours (tossing the chicken strips a few times during chilling time).
• Prepare a baking sheet or a couple of large plates to place the coated chicken fingers on.
• For the breading in a large resealable heavy plastic bag (or a shallow bowl) combine the flour with all the remaining ingredients.
• Remove the chicken strips and discard the buttermilk allowing any excess to drip off.
• Place the strips into the flour mixture mixture and toss to coat completely.
• Place the coated strips onto the baking sheet or plate (have all the strips coated before you begin frying, for extra crispness you may double dip in the coating before frying if desired).
• Heat oil in a large heavy skillet to 375 degrees F.
• Place the chicken fingers in hot oil a few at a time and fry until golden brown and the juices run clear.
• Place on a rack or a heavy brown paper bag to drain then lightly sprinkle with more seasoning salt if desired (do not use a paper towel or the coating will become soggy).
• TO OVEN-BAKE; place the coated chicken fingers on a greased baking sheet, bake in a preheated 350 degree F oven for 25-30 minutes.