Melt In Your Mouth Simmered Chicken Food

MELT IN YOUR MOUTH CHICKEN

Steps:

• Preheat oven to 375°F.
• Mix mayonnaise, parmesan cheese, garlic powder, seasoning salt, and pepper in a small bowl.
• Place chicken in a baking dish and cover with the parmesan mixture.
• Bake for 40-45 minutes or until chicken reaches 165°F internally.

MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
• Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
• Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
• Prepare rice according to package directions. Keep warm.
• Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
• Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.

SIMMERED CHINESE CHICKEN

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.

MELT IN YOUR MOUTH CHICKEN PAN PIE

Steps:

• Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
• For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.

MELT-IN-YOUR-MOUTH BARBECUED CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
• Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
• Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
• Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
• Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.

OPEN FACED CHICKEN PARM MELT

Steps:

• Preheat oven to 350°F.
• Put sliced chicken and tomato sauce in samll sauce pan, simmer on low until heated through.
• Spoon chicken and some sauce on to each slice of bread. Top with mozzarella and parmesan cheese.
• Bake for 5 minutes or until cheese is melted.