|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 10 of 12 for chicken rockefeller
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Coat inside of ... the parsley. Sprinkle chicken with salt and ... mixture over all, then drizzle soft butter over the top. Bake at 350 degrees for 30 minutes.
Sprinkle seasoned salt and paprika on chicken. In bowl ... every 5 minutes, about 20 minutes or until fork tender. Let stand, covered, 5 minutes. Serves 5.
Press crumbs into chicken on both sides; ... chicken in casserole. Spoon spinach mixture on each breast. Top with cheese. Bake 20 minutes in 425 degree oven.
Cook spinach according ... set aside. Sprinkle chicken breasts with salt ... drizzle with butter. Bake for 40 minutes at 350 degrees. Yield: 6 servings.
Press bread crumbs into chicken on both sides; ... mixture on each breast. Top with cheese and sprinkle with parsley. Bake 20 minutes in 425 degree oven.
Combine first 6 ... aside. Place each chicken breast between 2 ... remaining breadcrumb mixture and drizzle with butter. Bake at 350°F for 35 to 40 minutes
Saute onion and ... 1 tablespoon of rockefeller onto a raw ... is cooked. FOR CHICKEN: Use thighs ... Parmesan. Bake at 350 degrees for 1 hour (on rack).
Mix oil and ... 10 minutes. Add chicken stock and simmer ... thoroughly and add to mixture. Simmer for 30 minutes. Add Tabasco, Pernod, salt and pepper to taste.
In large saucepan, ... liquid and remaining chicken broth to mixture ... oysters and Pernod and heat thoroughly - DO NOT BOIL. (Abut 8 appetizer servings.)
Cook onion, celery ... a cup of chicken stock. Add pureed ... anise. When soup is right consistency, remove from heat and add oysters. Adjust seasonings.
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