SAUCY GARLIC CHICKEN
Roasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. -Joanna Johnson, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.
Nutrition Facts : Calories 601 calories, Fat 32g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1066mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 55g protein.
DARK SAUCY CHICKEN
For people who like chicken and are looking for something a little different, this recipe is for you. Brown sugar, soy sauce, and cocoa provide the base for this rather colorful dish. Goes well on a bed of fried rice. Refried beans make a good side dish. Substitute your favorite vegetables for tomatoes and Cheddar cheese for the Swiss (or Gouda if you can afford it).
Provided by KEOKELIGHTSBANE13
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the brown sugar and soy sauce. Stir in the cocoa, cilantro, sage, and almonds. Set aside.
- In a separate bowl, toss together the green bell pepper, red bell pepper, tomatoes, and Swiss cheese.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and cook 15 minutes, until juices run clear. Reduce heat to low, and stir in the brown sugar and soy sauce mixture until heated through. Top with the peppers, tomatoes, and cheese to serve.
Nutrition Facts : Calories 500.4 calories, Carbohydrate 37.6 g, Cholesterol 109.4 mg, Fat 20.4 g, Fiber 4.1 g, Protein 44.7 g, SaturatedFat 9.1 g, Sodium 3757.8 mg, Sugar 26.5 g
SAUCY SWISS CHICKEN
I made this up one night when we were having chicken sandwiches for dinner. I really did not feel like a sandwich and remembered I had some spaghetti sauce in the fridge to use up. This was the result.
Provided by looneytunesfan
Categories Chicken Breast
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400*.
- Place frozen chicken patties on a baking sheet. Heat 15-20 minutes, turning patties over halfway through heating time.
- Meanwhile, warm up jar of spaghetti sauce.
- When patties are done, spoon a little bit of sauce onto plate and place chicken pattie on sauce. Top with a slice of swiss cheese.
- Microwave on high for 30 seconds to melt cheese.
Nutrition Facts : Calories 690.6, Fat 42.8, SaturatedFat 14.7, Cholesterol 121.9, Sodium 1421.7, Carbohydrate 37.9, Fiber 0.6, Sugar 13.1, Protein 38.4
HAM 'N' SWISS CHICKEN
This saucy casserole allows you to enjoy all the rich, traditional flavor of Cordon Bleu with less effort. It's a snap to layer the ingredients and let them cook all afternoon. Just toss a salad to make this meal complete. -Dorothy Witmer Ephrata, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk eggs and 1-1/2 cups milk. Add butter, celery and onion; stir in bread cubes., Place half of the mixture in a greased 3-qt. slow cooker; top with half of the ham, cheese and chicken. Combine soup and remaining milk; pour half over chicken. Repeat layers., Cook, covered, on low 4-5 hours or until a thermometer inserted into bread mixture reads 160°.
Nutrition Facts : Calories 659 calories, Fat 41g fat (21g saturated fat), Cholesterol 219mg cholesterol, Sodium 1258mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 43g protein.
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
SAUCY CHICKEN ITALIANO
How'd we get the saucy and the Italiano in this easy chicken dish? KRAFT Classic Caesar Dressing and a cup of blended Italian cheeses.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. on each side or until evenly browned on both sides.
- Add vegetables, broth and dressing; cover. Cook on medium heat 8 to 10 min. or until vegetables are crisp-tender and chicken is done (165°F).
- Spoon vegetables onto platter; top with chicken, sauce and cheese.
Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 790 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 4 g, Protein 33 g
SLOW-COOKER SAUCY SWISS STEAK RECIPE
Enjoy rich, juicy flavor with this Slow-Cooker Saucy Swiss Steak Recipe. This Slow-Cooker Saucy Swiss Steak Recipe is fun, simple and tasty.
Provided by My Food and Family
Categories Home
Time 8h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large nonstick skillet on medium-high heat. Meanwhile, coat meat with flour; gently shake off excess flour. Add meat to skillet; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove from heat.
- Combine tomato paste, tomatoes and broth in Slow Cooker. Add meat and peppers; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 3 to 4 hours).
- Serve meat mixture over potatoes; top with cheese.
Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
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HOW TO MAKE THE BEST BAKED SWISS CHICKEN – ERICA'S RECIPES
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5/5 (5)Total Time 55 minsCategory Main CourseCalories 795 per serving
- In a medium, nonstick skillet, add the cream and 1 tablespoon of butter. Simmer over medium-low to low heat until volume is reduced by half (~10 minutes; see Tips above).
- Add the wine and Dijon. Whisk until smooth. Bring back to a simmer until thickened once more (~5 minutes). Season with salt and pepper to taste.
- Put breasts in a baking dish. Season with salt and pepper. Lay a slice of cheese on each. Pour the cream sauce over the chicken.
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- For the sauce, in a large pot, heat olive oil over medium heat and add the garlic. Sauté garlic for 1 to 2 minutes, until fragrant, and then add the tomato passata, salt, balsamic vinegar and basil leaves. Stir to combine, bring to a boil and then reduce the heat and simmer, covered, for 10 minutes. *As per the headnote, if making the full quantity, set aside half of this batch of sauce at this point before proceeding.
- For the chicken, if the chicken breasts are very large, halve them lengthwise. On a sturdy surface such as a wooden cutting board, pound the chicken breasts until they are ½-inch thick. Prepare your chicken breading station by adding the flour, dried basil, dried oregano, salt and pepper to a large shallow dish and mix well; add the beaten eggs to a shallow pie plate; and finally, add the breadcrumbs and Parmesan to another large shallow dish and mix well. Have a large rimmed baking sheet nearby to place the breaded chicken on before pan-frying.
- To bread the chicken, in this order, coat 1 chicken breast in the flour mixture and shake off the excess, then coat it in the beaten egg, and finally coat it in the breadcrumb and Parmesan mixture. Place the breaded chicken on your baking sheet and repeat with remaining chicken.
- Preheat oven to 350F degrees. To a new, clean, large, rimmed baking sheet or 2 (9x13-inch) casserole dishes, spread half of the sauce evenly on the bottom; reserve the other half for topping the chicken after pan-frying.
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