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Cooking from Scratch - Recipes with Chicken

Any recipes using chicken.

by on Dec. 8, 2008 at 12:27 PM
Replies (31-33):
by Group Owner on May. 13, 2012 at 4:41 PM

Baked Buffalo Chicken Breasts

  • 4 (4 oz.) chicken breast halves
  • 1/4 c. hot sauce (I used Frank's mixed with Louisiana hot sauce)
  • 1 Tbsp. vinegar
  • 1 Tbsp. butter, melted
  • 1 tsp. celery seed

Preheat oven to 400┬░.  Cook chicken in greased skillet for 4 minutes on each side until browned.  Place chicken in a greased baking dish.  Combine rest of ingredients and pour over chicken.  Bake uncovered for 25 minutes.  Serve with bleu cheese salad dressing if desired.

by Group Owner on Sep. 1, 2012 at 6:34 PM

We've had this a couple of times and we all like it!  It's another versatile meal that can be served atop salad greens or served with fresh Italian bread.

Greek-style Chicken

Serves 4

  • 4 boneless, skinless chicken breasts
  • extra virgin olive oil
  • 1/4 c. lemon juice
  • 1/4 to 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 6 cloves garlic, minced (1 Tbsp. minced)
  • 1 large onion, chopped
  • 28 oz. can diced tomatoes
  • 18 large black olives, drained, pitted, and chopped (we used a whole can because we love olives)
  • 2 Tbs. parsley
  • 1 tsp. thyme
  • feta cheese

Mix 2 Tbsp. olive oil, lemon juice, salt and pepper.  Marinate chicken in this mixture for 30 to 60 minutes.  In large skillet sautee garlic and onions in 1 Tbsp. olive oil.  Add tomatoes and olives and simmer uncovered for 15 minutes, stirring often.  Add 1 Tbsp. parsley and thyme.  Stir to combine.  Remove chicken from marinade and place in a baking dish.  Cover with vegetable mixture and sprinkle with remaining parsley.  Cover dish with foil and bake at 375┬░ for 40 minutes.  Top with feta before serving.

by New Member on Nov. 19, 2013 at 10:48 PM

I used real cheese instead of velveeta. Also, if you're not a huge fan of worcestershire, I'd say only use a tablespoon. Last time I made this it seemed overpowering. But this was excellent.

Also, cooking time can be reduced. Definitely.

Chicken Breasts Supreme


  • 6 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 1 pinch paprika, or to taste
  • 3 tablespoons butter
  • 1 (10.75 ounce) can condensed cream
  • of mushroom soup
  • 1/3 cup milk
  • 2 tablespoons minced onion
  • 1/2 cup processed cheese (such as
  • Velveeta┬«), diced
  • 2 tablespoons Worcestershire sauce
  • 1 (4.5 ounce) can sliced mushrooms,
  • drained and chopped
  • 2/3 cup sour cream


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
  3. In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
  4. Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.
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