RAW CHICKEN BREASTS RECIPES

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BONELESS CHICKEN BREASTS WITH STUFFING MIX RECIPE - FOOD.COM



Boneless Chicken Breasts With Stuffing Mix Recipe - Food.com image

This dish is quick, can be made the night before, and comes out great every time. The stuffing gives it a nice crunchy taste.

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless chicken breasts
2 (10 1/4 ounce) cans cream of chicken soup
10 ounces water
4 slices swiss cheese
1 (6 ounce) box seasoned stuffing mix (I use StoveTop)

Steps:

  • Mix cream of chicken soup with water.
  • Pour into 13x9x2 baking dish.
  • Lay chicken breasts on top.
  • Add a slice of Swiss cheese on each chicken breast.
  • Pour the dry stuffing mix over the top, covering it completely.
  • Bake covered at 350F for 1-1/2 hours.

Nutrition Facts : Calories 651, FatContent 31, SaturatedFatContent 11.7, CholesterolContent 130.6, SodiumContent 1765.7, CarbohydrateContent 44.4, FiberContent 1.4, SugarContent 4.7, ProteinContent 45.9

HOW TO COOK CHICKEN BREASTS IN THE OVEN - BEST RECIPE FOR ...



How to Cook Chicken Breasts in the Oven - Best Recipe for ... image

Wondering how to cook chicken breasts with no mess and no fuss? This sheet-pan recipe is the answer.

Provided by Ariana Phillips Tessier

Categories     easy chicken    weeknight meals    dinner    poultry

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 3

1 tbsp.

olive oil, plus more for the pan

4

skinless, boneless chicken breasts (about 8 ounces each)

Kosher salt and black pepper, to taste

Steps:

  • 1. Preheat the oven to 425°. Brush a rimmed baking sheet with olive oil.  2. Toss the chicken in a large bowl with 2 tablespoons olive oil. Arrange the chicken breasts on the prepared baking sheet. Season with salt and pepper. Bake, rotating the pan halfway through, until the chicken is just cooked through, about 25 minutes. Transfer the chicken to a platter and let rest 5 minutes before slicing.

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