Ingredients

• 1/2 cups all purpose flour
• 1/3 cup plus 1 tbl butter or margarine, melted, divided
• 1 tsp celery salt
• 1 tsp paprika
• 1/2 tsp talt
• 1/2 tsp curry powder
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• 6 boneless, skinless chicken breast halves
• 1 1/2 cups whipping cream
• 1/3 cup dry bread crumbs
• 3/4 cup sliced almonds, toasted
• Hot cooked pasta

Directions

Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3 qt baking dish. Pour cream around chicken. Bake uncovered, at 350 f for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered for 5-8 minutes or until golden brown.
Server over pasta.
6 servings.

Ingredients

• 6 Chicken Breasts
• oil
• Cream of Chicken soup
• 1 egg
• Can of cheese soup
• salt and pepper
• corn meal
• 1 can water
• 1 can milk
• Shredded cheese

Directions

Season 6 chicken breasts or pork chops to taste. Mix 1 egg with 2tbls water and dip meat into egg mix. Then roll meat into the corn meal and fry both sides for 3-4 minutes until lightly golden brown. Drain and place into glass baking dish. Mix the cream soup and cheese adding the cups of water and milk slowly to have nice creamy texture. Pour over chiken and cover. Bake at 375 for 45-60 minutes. Remove and sprinkle with cheese. Serve with stuffing or chicken flavored rice. (Pork chops work great too!)

Ingredients

• 1/2 cup flour
• 2 teaspoons paprika
• 1 teaspoon pepper
• 1/4 teaspoon dry mustard
• 3 teaspoons salt
• 3 pounds cut-up broiler or young chicken
• 1/4 pound butter

Directions

* Heat oven to 350 degrees.

* Mix dry ingredients well in a plastic bag, then shake cut-up chicken parts in mixture.

* Melt butter in a 13-inch by 9-inch baking pan. Place chicken parts in pan, but do not crowd them. Bake chicken for 1-1/2 to 2 hours or until done. Turn chicken once or twice during baking.

Makes 4 to 6 servings.

Source: The Amish Cook

Ingredients

• 8 boneless chicken breast halves
• 8 slices Swiss cheese
• 1 can Cream of chicken soup
• 1/2 cup Milk
• 1/4 cup Sour cream
• 1 1/2 cups herb stuffing crumbs
• 1/4 cup Melted butter
• Few mushrooms
• Green pepper
• Parsley

Directions

Place chicken breasts in buttered 9×13 inch baking dish. Top each with a slice of cheese. Mix together the soup, milk, and sour cream. Pour over chicken and cheese. Top with herb stuffing. Drizzle melted butter over. Cover with foil and bake at 350 for 30 minutes, then remove foil and bake another 30 to 40 minutes.
Serves 6 to 8.

Ingredients

• 1/2 cup of flour
• 1/2 cup of cracker crumbs
• 1/2 tablespoon dry parsley
• 1/2 teaspoon tarragon
• 1/2 teaspoon chives
• 1/8 teaspoon garlic
• 2 tablespoons grated parmesan cheese
• salt and pepper to taste
• boneless skinless chicken breasts

Directions

Beat one egg, add small amount of milk in a small bowl. Between two pieces of wax paper, pound chicken until it is 1/4 inch thick. You can make the chicken pieces either dinner size or finger size. Dip chicken pieces into egg mixture, then flour mixture, repeat the egg and flour dip.

Brown in small amount of oil, and place in a flat Pyrex dish 9×12 inches. Bake 15 to 30 minutes or until chicken is done, in a 375° oven.
or
Place breaded chicken on a cookie sheet sprayed with Pam (or equivalent non-stick spay), bake 20-35 minutes or until done.