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Page history last edited by dawntush 8 years, 6 months ago

Oven Fried Chicken 


1 cup low-fat buttermilk

1 teaspoon black pepper

1/2 teaspoon salt

4 (7 oz) chicken (I use boneless fillets)

1 cup Panko (Japanese bread crumbs - whole wheat preferably)

2 tablespoons grated parmesan cheese

1 tablespoon smoky paprika

2 teaspoons dried sage

1 teaspoon dried rosemary


Combine all seasonings and bread crumbs

Preheat oven to 350

Rinse raw chicken with water. Roll in buttermilk, then roll that into the bread crumb mixture.

Place chicken onto baking pan, that has been sprayed with a nonstick spray.

Bake for 30 minutes. Remove from oven, and spray the chicken with the nonstick spray. 

Return to oven and bake for another 15 minutes


Serves 4 with 7 points plus for WW - This recipe was adapted for a WW cookbook with substitutions.


Easy Chicken Pot PIe - Food Network - this is very delicious and very easy to make (all in one pan)

33 min
Yield:6 to 8 servings

1 1/2 pounds chicken tenders (about 10 tenders)
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten
Special equipment: 10-inch cast-iron pan

Preheat the oven to 400 degrees F.

Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.

To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.

Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

Grandma's Easy Chicken Casserole


3 cups cooked chicken, chopped
2 cans (10.75 oz each) cream of chicken soup
2 cups shredded Cheddar cheese
3 cups Progresso™ panko crispy bread crumbs or any dry stuffing mix
6 tablespoons butter or margarine, melted
Heat oven to 350
put chicken in bottom of ungreased dish
top with soup
top with cheese
top with panko crimbs and top that with butter
bake for 35-40 minutes



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