It depends on the size of the chicken you're using - but the bag has suggested times on it - i usually go by that.

spread your chicken pieces with mayo.  Sprinkle shredded  (not grated) Parmesan cheese on the pieces.   I use LOTS.  Place in baking dish and bake until chicken is done and cheese is browned.
Sooooooo simple.

Brown chicken pieces, set aside.   Cook lots of onions and mushrooms in same skillet until onions are translucent.  Replace chicken in skillet, add about a cup of wine ( I prefer white but have used red with success).  Cook on low temp until chicken is done.  You can add more wine if you need.
     I make this with  mashed taters and fresh asparagus for an elegant meal for company.

    Both are super simple and super good.

Have fun

Bette M

Here are 2 recipes for chicken that are very easy to do and taste really good.  Get a crockpot well worth the investment you don't have to get a real fancy one they all work good.


Parmegiana Chicken Packets

(pictured above) 4          sheets  non stick foil -- (12x18-inches each) 16        ounces  chicken breasts, no skin, no bone, R-T-C 1          cup  spaghetti sauce 2          medium  zucchini -- sliced 2          cloves garlic, minced 1          cup  mozzarella cheese, part skim milk -- shredded 1/4       cup  grated Parmesan cheese

 

Preheat oven to 450°F.  Center one chicken breast half on the non-stick (dull) side of each sheet of foil.   Spoon spaghetti sauce over chicken. Top with zucchini and scatter garlic equally between packets. Sprinkle with cheeses. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.  Bake 20 to 24 minutes on a cookie sheet in oven.

Makes 4 servings, each serving provides:  317 Calories; 12g Fat (35.3% calories from fat); 37g Protein; 14g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 614mg Sodium.

Slow-Cooker Salsa Chicken

 

Ingredients

 

4 boneless, skinless chicken breasts 1 cup salsa 1 package reduced sodium taco seasoning 1 can reduced fat cream of mushroom soup (condensed) 1/2 cup reduced fat sour cream

 

Directions

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. Serve with rice. NOTES: You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself) Some slow cookers cook faster than others. Mine is a true slow cooker (have had it over 10 years.) The newer ones cook a bit faster and you may have to adjust your cooking time based on that! Number of Servings: 6 Recipe submitted by SparkPeople user CHELLESHOCKED. Number of Servings: 6

 

*** Some people use cream of chicken soup instead of mushroom soup

***Can add black beans and corn

***Legs or thighs would be less dry

***Good served over rice

 

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.2

• Total Fat: 3.3 g
• Cholesterol: 63.4 mg
• Sodium: 654.2 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.9 g
• Protein: 24.3 g

 

My family loves this chicken. This is very easy to make. I got this recipe from a health expo. This was served over spaghetti squash. Matter fact this is what we are having for dinner tonight. Hope it helps christine (internetnut)

Mama's Italian Chicken

• 4 frozen chicken breast halves
• 1 cup mirepoix (diced celery, carrot, onion ( equal parts)
• 1 cup chopped fennel
• 1 (1 7/8 ounce) envelope dried Italian salad dressing mix
• 14 ounces chicken broth

Directions

1. 1

   Pour miremoix and chopped fennel into the bottom of a greased 3 1/2 to 4 1/2 quart slow cooker.

2. 2

   Place the chicken on top of the vegetables.

3. 3

   Sprinkle with the salad dressing mix.

4. 4

   Pour chicken broth over the top.

5. 5

   Cover and cook on high heat 4-5 hours or low heat 8-10 hours.

6. 6

   Serve on a nest of buttered noodles, orzo, or creamy risotto.

7. 7

   Sauce Option: Remove the chicken from the chicken stock and vegetables.

8. 8

   Pour the mixture into a medium sauce pan and reduce by 2/3.

9. 9

   Take the remaining mixture and pour it into the food processor and process until smooth and creamy.

10. 10

    Drizzle over the chicken and noodles.

11. 11

    Garnish with grated asiago cheese and chopped scallions.                                                                                                                                                                                                                  

Place chicken in the bottom of a casserole dish...Cut and slice some potatoes up and lay on top of chicken...Add some diced onions...Take a couple cans of cream of chicken soup, and add a can of milk, some shredded cheese of your choice...mix and pour over potatoes...Cover with foil and bake for about 45 minutes to an hour...400 degrees...

I like to mix some brown sugar, ketchup, mustard, pepper, dash of salt, couple shakes of liquid smoke together...Pour over the chicken and bake/ or broil...Can marinate over night and grill the chicken the next day...

Baked Chicken
Wrap skinless chicken thighs with a slice of bacon each.
Season with black pepper
Bake on 400 for 45 minutes, turning once.


Carribean Chicken
In a crock pot: 1 can diced tomatoes, 1 can Carribean Beans, chicken thighs.
Let simmer 6-8 hours.


Chicken and black-eyed peas
In a pot, place 2 C water, chicken thighs, 1/4 tsp black pepper, peas and hot sauce to taste
Boil down until peas are thick and creamy.

Try this:

Chicken Breast, thin cut, boneless, skinless
taco seasoning mix
salsa
cheese


in a baking pan, spray pam, then put chicken breast covered in taco mix, pour salsa on it, and bake for 25mins,  the last 6 mins...put on the cheese and melt.
You can eat it just like that, or put it in a corn tortilla shell....etc.  
My husband loves this, we have it almost every other day....hehehehe 


if you buy the thick chicken just cook it longer.

Enjoy
xoxo
Kris