Search results
Results from the WOW.Com Content Network
Get the recipe: Ina Garten's Perfect Roast Chicken. ... a halved lemon, a whole head of halved garlic, a Spanish onion, 1 cup of chicken stock, 2 tablespoons of flour and 2 tablespoons of melted ...
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 ...
2. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour.
In the United States, the chicken sandwich usually consists of a chicken filet or patty, toppings and bread. The chicken meat can be deep fried, grilled, roasted or boiled, served hot or cold, and white or dark meat chicken can be used. Shredded chicken in one form or another, such as chicken salad, can also be used in chicken sandwiches ...
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 the chicken is hot and the cheeses are melted. Heat the remaining sauce in a 2-quart saucepan over medium heat until hot and bubbling, stirring ...
Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan or provolone. [1] Ham or bacon is sometimes added. [2] [3] The dish originated in the Italian diaspora in the United States during the early 20th century.
Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Remove chicken from pan and place in a 9x13 inch baking dish. Divide pasta sauce and coat each chicken breast.
Chicken Kiev, also known as chicken Kyiv [1] [2] [3] and chicken à la Kyiv, [a] is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. [5] [6] Since fillets are often referred to as suprêmes in professional cookery, [7] the dish is also called "suprême de ...