Wine Baked Chicken Breasts Recipes

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Steps:

• Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. I use a seasoned cast iron skillet, the size that will just hold 4 breasts. I like the way it browns. (You can also use a casserole dish.) Grease the skillet. Place breasts in skillet. .
• 3. Add the cheese slices to cover all of the chicken breasts.
• 4. Mix one can of cream of mushroom soup with wine and sour cream, stir, then pour soup mixture over the cheese.
• 5. I take a rolling pin and run it over the seasoned stuffing in the bag before I open it. I make it just a little less coarse than it is. (Don't roll it into fine crumbs.) Mix the 3 cups of stuffing with the melted butter and spoon on top of the chicken. Spread it out to make a crust.
• 6. Bake in 350 degree oven for 45 minutes COVERED with foil, uncover and bake 15 minutes or until brown and chicken is done. Let stand 5 minutes before serving. Enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
• Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
• Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
• Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

Steps:

• Place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce.
• Combine all the sauce ingredients and mix well.
• Pour mixture over the chicken and cover the dish.
• Bake 1 1/2 hours at 375 degrees F.
• Uncover the dish for the last 15 minutes.

Steps:

• Place chicken in a 2" deep pyrex baking dish leaving space between the breasts.
• Mix the rest of the ingredients and pour over the chicken breasts.
• Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes).
• Place chicken on plates with gravy poured over it.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Preheat the oven to 350°F.
• Melt the butter.
• Mix bread crumbs with grated cheese.
• Dip the chicken in the melted butter then in the bread crumb mixture.
• Place chicken in oven covered, for approximately 20-25 minutes (This depends on the thickness of your chicken breasts).
• Mix the remaining butter with the wine, oregano, and chopped onions.
• When the chicken has about five minutes left until it is done, pour the butter/wine mixture over the chicken.
• The chicken should not be covered for the last 5 minutes.