Anniversary Chicken Recipe 435

Steps:

• Preheat oven to 350°F.
• In a large skillet, heat oil over medium-high heat.
• Add chicken breasts and sauté 4 to 5 minutes each side until lightly browned.
• Place browned chicken breasts in a 9 x 13-inch baking dish.
• Brush with teriyaki sauce, then spoon on salad dressing.
• Sprinkle with cheese, green onions and bacon bits.
• Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
• Garnish with chopped parsley and serve.

Steps:

• Cook Bacon till well done, remove from skillet and drain; Crumble and set aside for later. In a large skillet, heat oil (or use bacon drippings) over a medium-high heat. Dredge the chicken in flour and add to the hot oil. Sauté 4-5 minutes each side till lightly browned. Place Browned Chicken Breasts in 9x13 inch baking dishes. Baste with marinade. Sprinkle with Cheese, Green Onions, and Bacon Bits. Bake in Preheated 350° Oven for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
• In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
• Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.

Steps:

• 1. Preheat oven to 350° F(175°C)
• 2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned.
• 3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
• 4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Preheat the oven to 425 degrees F.
• Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
• Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
• Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.