Gail’s Baked Chicken Breasts


I simply love chicken in any form, there is so much you can do with it. Supper tonight was yummy baked chicken breast, savoury rice and veggies 💛💜Enjoy!

4 x Chicken breasts washed and dried.
Tenderise lightly with a meat mallet between 2 pieces of wax paper to even out.
Mix together 3 tbsp cream of mushroom soup powder with a little water to make a paste. Must not be too runny. Stir until smooth.

Add the following to the paste:
1 tbsp melted butter,
1 tbsp chopped parsley,
1 tsp minced garlic,
black pepper,
2 sprigs of thyme leaves chopped.
Coat chicken in paste.

Place in a baking dish lightly sprinkle with breadcrumbs
Preheat oven to 180 C and bake for 35 to 40 mins.
Remove from oven sprinkle lightly with low fat white cheddar cheese and bake further until cheese is melted, 5 to 8 minutes.
Remove from oven and brush chicken with chilli paste and spritz of lemon juice.

I filled with left over creamed spinach and topped with white cheddar cheese.
Bake at 180 C for 30 minutes or until squash is tender.

Recipe adapted with my own spin from Internet
Prepared, tried and tested by: Gail Haselsteiner

This entry was posted in Poultry, Vegetables and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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