Baked Chicken



·      1 cup italian bread crumbs

·      2 tablespoons butter or margarine, melted

·      1 lb boneless, skinless chicken breasts thin slices

·      salt




·      Preheat oven to 375 degrees F. 

·      Sprinkle salt on the chicken

·      In a shallow dish, mix bread crumbs and butter.  Roll chicken in crumb mixture.

·      Place on ungreased cookie sheet.

·      Bake 10 to 15 minutes or until chicken is no longer pink in center and coating is crips.

Chicken Pot Pie

webchickenpie1.jpg  webchickenpie.jpg



·      1 pound skinless, boneless chicken breast – cubed

·      2 cups frozen green peas and carrots

·      1/2 cup sliced celery

·      2 tablespoon butter

·      1/3 cup chopped onion

·      1/3 cup all-purpose flour

·      1/4 teaspoon celery salt or seed

·      1 3/4 water

·      1 chicken bouillon cube

·      2/3 cup milk

·      salt and pepper

·      2 (9 inch) pie crusts




·      Preheat oven to 425 degrees F.

·      In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

·      In the saucepan over medium heat, add butter and onions and cook until soft and translucent.  Stir in flour, celery seed, bouillon cube, salt and pepper.  Slowly stir in water and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.

·      Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust, seal edges and cut away excess dough.  Make small slits in the top to allow steam to escape.

                  Bake in the oven for 30to 35 minutes or until pastry is golden brown.  Cool for 10 minutes before serving.

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