Cheese Chicken Breast - Recipes - Page 11

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Results 101 - 110 of about 900 for cheese chicken breast

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101. BACON WRAPPED CHICKEN BREASTS

Pound chicken until 1/4 inch thick. Sprinkle ... ham and 1 cheese. Fold the chicken over ... degrees for 40-45 minutes or until bacon is brown.

102. CHICKEN BREAST WITH RED PEPPER SAUCE

Pound chicken between two sheets of wax ... Mix in both cheeses and cucumber. Put 1/3 cup stuffing over each breast. Roll up to enclose ... for a non-diet recipe.

103. BAKED CHICKEN BREASTS IN WINE

Season chicken with salt and pepper. Mix ... marinade. Sprinkle with cheese and paprika. Bake uncovered in ... or until tender. Serve with rice.

104. BAKED CHICKEN BREASTS

Lay breasts in dish. Top with cheese slices. Mix soup and wine, pour over chicken and cheese. Sprinkle stuffing on ... degrees 45 to 55 minutes.

105. CHICKEN BREASTS WITH CRAB SAUCE

Boil chicken breasts. Place in oven-proof dish. ... sauce and add cheeses until melted. Add parsley, dry ... chicken breasts. Bake 15-20 minutes.

106. CHICKEN BREASTS IN PHYLLO

Combine first 5 ingredients to make a sauce. Lightly sprinkle chicken pieces with salt and pepper. ... of a chicken breast. Place breast on one ... sprinkle of Parmesan cheese. This dish can be ... 12 (can halve recipe).

107. CREAMY CHICKEN BREAST CASSEROLE

Place first layer chicken in 9 x 13 inch ... layer of sliced cheese on each breast. Third layer: mix soup ... 350 degrees for 1 hour 15 minutes.

108. CHICKEN BREAST CASSEROLE

Skin chicken breasts. Lay in open casserole. ... slice of Swiss cheese completely. Spoon 1 can of ... minutes. Uncover and bake additional 40 minutes.

109. BONELESS CHICKEN BREASTS

Mix cheese, parsley, and garlic salt. Dip chicken in melted butter. Cover completely ... crumbs. Roll chicken breasts and place in casserole. Bake ... minutes. This freezes well.

110. CRAB STUFFED CHICKEN BREASTS

Preheat oven to 400 degrees. Pound the chicken breasts between 2 sheets of waxed ... sprinkle with the cheese. Cover and bake for ... Serve hot. Serves 4.

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