My friend shared this recipe with me, and I was so reluctant because I don't even like Doritos, but she insisted I try it, and my whole family LOVED it. It is moist and has such a great flavor and even smells yummy cooking! Now I make it often. I pound the breast to flatten them and make them cook faster.
Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!
Super easy and very tasty! Use salsa of whatever heat level appeals to you. Prep time includes time necessary to cook rice and chicken - if you already have them on hand fully cooked, prep time is about 5 minutes.
Use you own favorite meatless marinara sauce for this, I use my recipe#136292 --- if you are serving the chicken with pasta you may want to keep some extra sauce warm on top of the stove --- to save some time the chicken may be made up to step#9 cooled and refrigerated until ready to continue with the recipe which makes this the perfect dish to serve at a dinner party :)
This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken!
Visit my food blog, www.kittencalskitchen.com, for more of my recipes.
A true Southern delicacy from the landmark Savannah restaurant, "The Lady and Sons". To really be authentic, drizzle warm honey over the chicken. From "The Lady & Sons Savannah Country Cookbook" by Paula H. Deen.
I made this for our dinner tonight. I'm sure I've seen similar recipes on here, but couldn't find one exactly the same. I had a cup of buttermilk, and a half envelope of ranch dressing mix, and as I hate waste, I went from there to create this. Prep time doesn't include marinating the chicken.