This recipe makes enough to coat 6 chicken breasts. You can easily double it. Making your own shake n bake at home allows you to control the salt content.
In a large Ziploc bag mix together
2 cups dried bread crumbs
1/2 tbsp paprika
1/2 tbsp celery salt
1/2 tsp pepper
1/4 tsp garlic salt
1/2 tsp dried minced onion
1/2 tsp dried minced garlic
1/4 tsp dried basil
1/4 tsp dried parsley flakes
1/4 tsp dried oregano
2 1/2 tbsp oil
Close the bag to mix the ingredients well.
Rinse chicken pieces in water, and one at a time, place in the ziploc bag, close the opening and shake to coat.
Place chicken pieces on prepared cookie sheet.
Bake at 375F for 30-40 minutes (depending on size of chicken pieces)
1 lb ground beef, turkey or chicken
1 cup celery, diced
½ cup onion, diced…
1 cup oatmeal or crumbled saltine cracker
2 cups pepper jack cheese shredded
¼ cup ketchup
1/8 tsp chili powder
Salt and pepper
Preheat oven to 400 degrees F. Grease a loaf pan.
Mix meat, celery, onion, oatmeal or crackers, eggs together well. Press half of the meat mixture into prepared loaf pan. Place cheese over meat mixture. Top with remaining meat mixture and press down to seal. Spread ketchup over top of meat loaf….sprinkle with chili powder, salt and pepper.
Bake, covered lightly with foil, for 30 minutes.
Increase oven temperature to 425 degrees F, remove cover and continue to bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean.
Marinate chicken parts overnight in Italian dressing, Pour off before baking, Heat oven 350 Salt and pepper chicken. Place in baking dish. Cover with orange marmalade. bake for 45 minutes. Serve with rice mixed with saffron and mushrooms
12 Chicken pieces
1 (1 1/8 oz.) envelope onion soup mix
1 (10.75oz can condensed cream mushroom soup
1/2 cup chicken broth or dry sherry
1 cup drained canned tomatoes
3 cups cooked rice
Directions 6 servings
Heat oven 375, place chicken in greased baking dish, sprinkle with soup mix, Blend soup and broth pour over chicken, add tomatoes, cover and bake 1 hour serve over rice.
4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice 1/4 cup flour
1 teaspoon garlic salt
1/2 teaspoon dry basil
1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs
Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper, basil and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.
6 boneless/skinless chicken breasts
6 slices Swiss cheese (if you aren’t a Swiss fan, put your fav cheese on there)
1 can cream of mushroom soup (or cream of chicken if you hate mushrooms like me!)
1/4 cup milk
2 cups stuffing mix (flavored stuffing makes it awesome)
1/2 cup butter or margarine, melted
1. Lightly grease crockpot (I use spray)
2. Place chicken breasts in crockpot. Top with a cheese slice.
3. Combine soup and milk, stirring well. Spoon over cheese.
4. Sprinkle with stuffing mix.
5. Drizzle melted butter over stuffing mix.
6. Cook on low 8 to 10 hours or high 4 to 6 hours.