Oven Baked Supreme Chicken Recipes

CRISPY BAKED CHICKEN SUPREME

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
• Place the chicken breasts into the prepared pan.
• Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
• Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
• Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
• Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
• Distribute the butter slices over the top of the crumbs.
• Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

OVEN-BAKED CHICKEN

Steps:

• Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

BAKED CHICKEN BREASTS SUPREME

Steps:

• Heat oven to 350 degrees.
• In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
• Place chicken in baking dish, turning to coat with butter.
• Arrange chicken skin side up; bake uncovered 1 hour.
• Heat soup, cream and Sherry, stirring occasionally.
• Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
• Remove chicken from oven; drain fat from dish.
• Pour soup mixture over chicken.
• Cover tightly; cook 15 to 20 minutes longer or until fork tender.

OVEN-BAKED SUPREME CHICKEN

Steps:

• Preheat ovent to 350 degrees.
• In four different small mixing bowls, place flour and seasoned salt, beaten egg and water and bread crumbs and cheese.
• Beginning with the butter, dip the chicken breast into each of the 4 bowls, ending with the crumb and cheese mixture.
• On a rack placed in a shallow baking dish, arrange breasts close together.
• Bake 45 minutes or until chicken is tender.
• Remove from oven, turn heat to"broil" and slip chicken under broiler for a few minutes to lightly brown crust.

SUPREME CHICKEN

Steps:

• Heat oven to 350.
• Layer dried beef slices over the bottom of a 9x9 baking pan.
• Lay chicken breasts over the beef slices.
• Arrange the strips of bacon over the chicken, making sure to cover the chicken completely.
• Bake for 30 minutes.
• Meanwhile, mix the cream of mushroom soup and the sour cream together.
• Blend well.
• Pour the soup mixture over the top of the bacon, and spread to cover entirely.
• (There will be significant juices and fat in the pan- do not drain- the soup will combine with the juices to make the sauce).
• Return the pan to the oven and continue baking for another 30 minutes, or until the chicken is very tender and the sauce is browned on top.
• Cut into serving portions.

OVEN-BAKED CHICKEN

Steps:

• Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
• Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

BAKED CHICKEN BREAST SUPREME

Steps:

• In a very large bowl, combine the first 8 ingredients; mix well.
• Wash and pat the chicken breasts dry with a paper towel.
• Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).
• Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).
• Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).
• Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).
• Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!
• Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!