CHICKEN RECIPES FOR EASTER DINNER RECIPES

Steps:

• Preheat oven to 350 F / 175 C. Spray baking dish with olive oil.
• Peel carrots, cut lengthwise, then in half. Arrange carrots in your baking dish.
• Seasoned chicken breasts with thyme, salt and pepper, brush with sour cream - from both sides. Put chicken breasts on the carrots.
• Spoon pineapple juice on top of the carrots and chicken.
• Roast chicken with carrots for 28 minutes or until poultry is no longer pink.
• Spoon juices from time to time during the cooking, from the bottom of the pan - on the chicken. If there are no juices, add a little bit extra on top of the chicken and carrots.
• Sprinkle cheese on top of the chicken and bake 2 minutes until it melts.
• Let the chicken rest for about 10 minutes before slicing. Serve with sprinkled spinach or parsley on top.

Steps:

• Remove skin from chicken; rub with salt and pepper.
• Place chicken in large skillet with melted butter.
• Brown on all sides.
• Pour broth over browned chicken.
• Add sherry.
• Cover, reduce heat to low.
• Simmer 35 to 45 minutes or until chicken is tender.
• Use slotted spoon to place cooked chicken on a platter, keep warm.
• Add ¼ cup chopped parsley and cream to drippings in pan.
• Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
• Stir in cheese only until melted.
• Pour sauce over chicken.
• Garnish.