|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
Tip: Try chicken cordon bleu for more results.
Results 1 - 10 of 21 for fried chicken cordon bleu
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Preheat oven to 450 degrees. Pound chicken thin. Put a ... spray. Place on the middle rack of the oven and bake for 20 minutes or until golden and tender.
Split chicken fillets in half; ... Arrange, seam side down, in a shallow pan. Bake in a 450 degree oven for 20 to 30 minutes or until golden and tender.
Step 1: Open up chicken breasts, skin side ... Cook 1 hour 15 minutes at 325 degrees. NOTE: People who can't eat deep-fried chicken can eat this version.
Cut 3/4 way ... ham wrap into chicken pocket. Chill for ... bake 10 minutes at 325 degrees. Melt butter and add lemon juice. Spoon over breasts when done.
Flatten chicken fillet with mallet ... oil, turning over several times until done (about 5 to 7 minutes). Keep in hot oven (350 degrees) until serving time.
Pound each chicken breast as thin ... bread crumbs. Fry only until light brown, 1-3 minutes. Transfer to baking dish and bake at 350 degrees for 25 minutes.
Skinned, wings removed. ... Refrigerate. 3. Cook chicken in single layer ... breasts to serving platter and spoon butter mixture over them. Makes 6 servings.
Flatten chicken breasts, between waxed ... 375 degrees (hot but not smoking) for about 4 minutes on each side or until well browned. Drain on paper towels.
Pound chicken until thin. Place ... sauce. Add lemon juice. Pour sauce over chicken and serve immediately. Good with wild rice, salad and crusty French bread.
Rinse chicken and pat dry. ... crumbs. Place breasts in a prepared baking dish with a cooking spray. Bake at 350 degrees for 35 to 40 minutes. Serves 6.
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