Italian Baked Chicken Recipe

1 bottle Italian dressing
Boneless, skinless chicken breasts
Parmesan cheese
Garlic powder

Season Italian dressing with garlic powder. (use enough dressing to thoroughly coat chicken). Marinate chicken breasts in seasoned Italian dressing several hours or overnight. Drain chicken in a strainer to remove extra dressing. Place chicken breasts in a baking dish or pan. Sprinkle chicken with parsley flakes.

Bake, uncovered, at 350 degrees F for 20 minutes. Cover chicken, reduce temperature to 325 degrees F and continue to bake for 30 minutes. Sprinkle with Parmesan cheese before serving.

Pumpkin Cheesecake Tarts

Yield: 12 servings
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
8 ounces cream cheese, softened
1 cup LIBBYS 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, (optional)

Heat oven to 325 degrees F. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

Enjoy this Pumpkin Cheesecake Recipe from Best-Cheesecake-Recipes.com

Cheesecake Factory Santa Fe Chicken Salad

6 chicken breasts halves
3 cups diced seeded tomatoes
1/2 cup teriyaki marinade
16 cups romaine and leaf lettuce
1 cup cilantro
2 (15 ounce) cans black beans, rinsed
2 cans whole kernel corn, drained
3 cups grated jack cheese
3 cups toasted corn tortilla strips


Marinate chicken 1 hour in teriyaki marinade. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing (see below).

Fill 12 plates with greens, top each with chicken, 1/4 cup cheese, tomatoes, 1/2 cup Bean Relish (see below) and 2 tablespoons corn. Drizzle with Peanut Dressing (see below).

Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil

Process until thick.

Black Bean Relish
Beans
1/2 cup each chopped red pepper, green pepper and red onion
3 tablespoons white wine vinegar
1 1/4 teaspoons oil
1/4 teaspoon salt

Peanut Butter Dressing
2 cloves garlic, crushed
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons hot chili oil
1 1/2 tablespoons red wine vinegar
3 tablespoons chunky peanut butter
3 tablespoons sesame oil

Process until well blended.

At the Cheesecake Factory they also put some guacamole on the salad and some salsa. This recipe is for 12, so you will have to re-figure for the amount of servings you need.

Serves 12.

bethyb1951 at Genie Southern Cooking

Orange Glazed Chicken With Biscuits

• 2 cups prepared biscuit mix
• 2/3 cup orange marmalade
• 1/2 cup shortening
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (3 to 3 1/2 pound) fryer, cut into serving pieces
• 2 teaspoons grated orange rind
• 2/3 cup orange juice
• 1/2 cup sifted flour

Combine flour, salt and pepper; coat chicken with flour mixture. Brown in hot shortening in heavy skillet. Cover; cook over low heat for 30 minutes or until tender. Place chicken in greased 11 3/4 x 7 1/2-inch baking dish; spread orange marmalade over chicken, reserving 2 tablespoons for biscuits.

Combine biscuit mix, orange rind and orange juice. Roll out; cut into 1 1/2-inch rounds. Place around edge of baking dish. Make a depression in top of each biscuit; fill with 1/2 teaspoon marmalade. Bake at 425 degrees F for 15 minutes or until biscuits are browned.

Yield: 6 servings


Enjoy great chicken recipes at BestRecipesDb.com