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Put the crushed stuffing and flour on 2 separate plates. Stir the soup and water in a shallow dish. Lightly coat the chicken with the flour. Dip the chicken into the soup mixture, then coat with ...
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until ...
Preheat the oven to 400°F. In a small bowl, combine the mustard, olive oil, garlic, dried thyme, dried rosemary, salt, and pepper. ... Bake the chicken for about 20 minutes. An instant-read ...
1. Heat the oven to 400°F. Place the chicken into a roasting pan. 2. Bake for 30 minutes. Pour the enchilada sauce over the chicken. 3. Bake for 30 minutes or until the chicken is cooked through, occasionally basting the chicken with the sauce. 4. Stir the sauce in the pan and serve over the chicken. Ingredient Note: If desired, you can remove ...
For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
1. Place the chicken into a 3-quart shallow baking dish. 2. Bake at 375°F. for 30 minutes. Pour off any fat. 3. Arrange the ham around the chicken in the baking dish.
1. Place the chicken into a 3-quart shallow baking dish. Pour the picante sauce over the chicken. 2. Bake at 350°F. for 25 minutes or until the chicken is cooked through.
Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450°. Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt ...
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