Black Forest Chicken Skillet Recipes

Steps:

• Preheat oven to 180 degree C (350 degree F).
• Season chicken breasts on both sides with pepper.
• Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve.
• Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
• Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste.
• In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
• Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
• Serve chicken breasts on onions with the Black Forest sauce.

Steps:

• Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
• Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
• Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170° F).
• Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
• Tip: Boneless, Skinless Chicken Thigh Cutlets may be substituted fro the boneless, skinless breasts.

Steps:

• Preheat the oven to 350 degrees F. Line a Large cookie sheet with aluminun foil and spray with non-stick cooking spray.
• Slice the chicken breast lengthwise down the side to butterfly the chicken breast. Open the chicken breast and inside place 2 slices of ham and 1 slice of Swiss cheese. Fold over and place chicken aside, repeat with other chicken breast.
• In a medium bowl, beat eggs. In two separate plates pour flour in one plate and bread crumbs in another. Dip the stuffed chicken breast in flour and lighly coat. Next, dip chicken in egg mixture, then in bread crumbs until completely coated.
• Place on prepared cookie sheet. Repeat with the other stuffed chicken breast. Bake in oven for 25 to 30 minutes or until fully cooked.
• In a small sauce pan heat the gravy. Once chicken is done, place the chicken on a plate and pour gravy over the top.

Steps:

• COOK: CLEAN: Wash hands. Sprinkle chicken with seasoned salt. CLEAN: Wash hands. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet. Add onion, potatoes, coleslaw mix and caraway seed to skillet; mix well, then top with chicken. Cover. Cook 10 to 15 minutes or until vegetables are tender and internal juices of chicken run clear, stirring occasionally. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F for breasts, 180 degrees F for thighs.)
• SERVE: Serve with hot rye rolls, if desired.
• CHILL: Refrigerate leftovers immediately.

Steps:

• Lay 4 of the breast halves in a glass baking dish.
• add a layer of white swiss cheese.
• cover with slices of ham.
• top with remaining 4 breast halves (to make a sandwich).
• stir up a can of chicken soup, and pour over breasts.
• Cover with foil, bake at 300 for 2 hours.
• remove foil, cover with grated white cheddar return to oven, uncovered until cheese is melted.
• to serve- cut breasts into 1 1/2" thick slices and lay sideways on platter.