Cheese Cache Chicken Recipes

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Steps:

• Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Steps:

• Cut a pocket in each chicken breast by holding a knife parallel to breast and making about a 2 inch deep slit in side. Do not cut through.
• Place a strip of cheese and 1/8 teaspoon sage in each pocket; chill.
• In large bowl beat together eggs,parmesan,salt,pepper,and parsley.
• Roll each breast in flour; dip in egg mixture.
• Heat butter or oil in skillet.
• Sauté breasts until crisp and golden,turning with a spatula, not tongs.
• *You may refrigerate breasts at this point, finishing them just before serving.
• Transfer chicken to baking dish and bake in a preheated 375° oven 8 to 10 minutes, or until coating begins to brown.
• Garnish with parsley sprigs, lemon slices and serve.

Steps:

• Dredge chicken breasts in salt and flour.
• Brown chicken in mixture of oil and butter. Remove to a casserole.
• Saute onion, garlic, green pepper and mushrooms.
• Stir in tomatoes, buillon cubes, parsley, seasonins, white wine and 1/2 cup reserved juice.
• Cook a few minutes to blend. Add to chicken in casserole.
• Cook and bake at 350 degrees for 45 minutes or until chicken is almost tender.
• Uncover, add olives and bake 15 to 20 minutes longer.
• Remove chicken and vegetables to a warm platter.
• Rapidly boil liquid until slightly reduced and thickenn. Pour over chicken.
• Sprinkle with Parmesan cheese and serve with noodles.

Steps:

• Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
• Cut bell pepper and onions crosswise in half; cut each half into fourths.
• Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
• Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.