Type what you have

Ingredients

• ✓ chicken breast
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce chicken breasts with a fork.
3. 3 Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9x13-inch baking dish; discard remaining marinade.
5. 5 Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By MARIONROWE

Ingredients

• ✓ chicken breast
• salad dressing
• beer

Instructions

1. 1 Place chicken in a nonporous glass dish or bowl. Pour dressing over chicken and turn to coat. Cover dish and refrigerate to marinate for 3 hours.
2. 2 Preheat oven to Grill/Broil. Remove chicken from marinade and grill for about 4 minutes each side to brown.
3. 3 Place chicken in a deep dish and pour beer over the top. Cover and refrigerate overnight (8 hours).
4. 4 Use preferred method to cook chicken on low heat.

By Mkjosup8

Ingredients

• ✓ chicken breast
• basil pesto
• prosciutto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
2. 2 Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
3. 3 Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

By Pjaros

Ingredients

• ✓ chicken breast
• salad dressing
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
3. 3 Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

By Robin

Ingredients

• ✓ chicken breast
• farfalle pasta
• salad dressing
• tomato

Instructions

1. 1 Add 2/3 cup salad dressing to cubed chicken and stir together.
2. 2 Cook pasta per package directions. Drain and rinse. Add pasta to the chicken and dressing and toss. Pour enough dressing on to coat everything and add chopped tomato. Toss to coat. Ready to serve!

By Gail

Ingredients

• ✓ chicken breast
• black olive
• cannellini bean
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
3. 3 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

By rstinkham

Ingredients

• ✓ chicken breast
• basil pesto
• mozzarella cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
3. 3 Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

By CHOMPY

Ingredients

• ✓ chicken breast
• water
• salad dressing mix
• cream of mushroom soup
• cream cheese
• mushroom

Instructions

1. 1 Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
2. 2 With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

By LaurQuist

Ingredients

• ✓ chicken breast
• cooking spray
• mozzarella cheese
• tomato sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking pan with cooking spray. Place chicken on the prepared pan.
2. 2 Bake in the preheated oven for 20 minutes, flipping chicken after 12 minutes. Remove from the oven, add desired amount of sauce, and top each breast with mozzarella cheese.
3. 3 Bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Paul

Ingredients

• ✓ chicken breast
• salt
• pepper
• salad dressing
• vegetable oil

Instructions

1. 1 Place chicken breasts in a nonporous glass dish or bowl. Poke several holes in chicken with a fork; season with salt and pepper. Pour salad dressing over chicken; toss to coat. Cover the dish and marinate in the refrigerator for about 2 hours.
2. 2 Heat oil in a medium skillet over medium heat.
3. 3 Remove chicken from marinade, discard excess marinade, and sauté chicken in hot oil until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JWilliams

Ingredients

• ✓ chicken breast
• prosciutto
• butter
• white wine
• provolone cheese

Instructions

1. 1 Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
2. 2 Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

By chiara

Ingredients

• ✓ chicken breast
• egg
• bread crumb
• butter
• pasta sauce
• mozzarella cheese
• parmesan cheese
• parsley

Instructions

1. 1 Press chicken breasts with the palm of your hand to flatten to an even thickness.
2. 2 Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
3. 3 Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
4. 4 Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

By Aleksa

Ingredients

• ✓ chicken breast
• salad dressing
• garlic powder
• salt

Instructions

1. 1 Whisk salad dressing, garlic powder, and salt together in a shallow baking dish; add chicken breasts and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 7 to 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Steve Harrity

Ingredients

• ✓ chicken breast
• butter
• cream cheese
• cream of chicken soup
• salad dressing mix
• sherry

Instructions

1. 1 Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker.
2. 2 Place cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, constantly stirring until cream cheese has melted and sauce is well combined. Pour sauce over chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

By CHEFCATHY

Ingredients

• ✓ chicken breast
• salad dressing
• artichoke heart
• olive
• caper
• feta cheese

Instructions

1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Ingredients

• ✓ chicken breast
• pesto basil sauce
• pizza crust
• artichoke heart
• fontina cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

By Lisa

Ingredients

• ✓ chicken breast
• cream cheese
• water
• pesto
• tomato
• five cheese blend

Instructions

1. 1 Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.
2. 2 Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
3. 3 Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

By Philadelphia

Ingredients

• ✓ chicken breast
• spaghetti sauce
• green bell pepper
• mushroom
• onion
• garlic

Instructions

1. 1 Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
2. 2 Cover, and cook on Low for 7 to 9 hours.

By Rosie

Ingredients

• ✓ chicken breast
• mayonnaise
• parmesan cheese
• garlic powder
• bread crumb

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Mix mayonnaise, Parmesan cheese, and garlic powder together in a bowl.
4. 4 Place bread crumbs in a separate bowl. Dip each chicken breast into the mayonnaise mixture, then into the bread crumbs to coat
5. 5 Arrange breaded chicken on a baking sheet.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the coating is golden brown, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Serve hot and enjoy!

By Barb Eisel

Ingredients

• ✓ chicken breast
• angel hair pasta
• olive oil
• garlic and herb seasoning blend
• black olive
• mushroom
• tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with seasoned salt; add to skillet and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from the pan; reduce heat to low and stir in tomatoes. Cover and simmer for 15 minutes.
3. 3 Toss pasta and chicken mixture together; sprinkle with Parmesan cheese and serve.

By Tiffany 9921

Ingredients

• ✓ chicken breast
• egg
• bread crumb
• parmesan cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place beaten egg in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and Italian seasoning in a second shallow bowl.
3. 3 Dip chicken breasts in egg, then press in bread crumb mixture to coat. Place coated chicken in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 25 minutes. Flip chicken over and continue baking until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Jenny

Ingredients

• ✓ chicken breast
• olive oil
• bread
• pesto
• mozzarella cheese

Instructions

1. 1 Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
2. 2 Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
3. 3 Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

By Michelle

Ingredients

• ✓ chicken breast
• butter
• leek
• garlic
• gouda cheese
• prosciutto

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
3. 3 Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

By PUFF3978

Ingredients

• ✓ chicken breast
• penne pasta
• herb saute starter
• onion
• tomato
• parmesan cheese

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
3. 3 Add chicken.
4. 4 Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
5. 5 Melt remaining 1 Saute Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
6. 6 Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.

By Land O'Lakes

Ingredients

• ✓ chicken breast
• chicken broth
• cheese tortellini
• cream of chicken soup
• half-and-half
• spinach
• thyme
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Ingredients

• ✓ chicken breast
• prosciutto
• sage
• butter
• white wine
• salt
• black pepper

Instructions

1. 1 Place chicken breasts onto a sheet of parchment paper. Place a prosciutto slice and a sage leaf onto each breast. Roll chicken from the short end over prosciutto and secure with wooden skewers.
2. 2 Melt butter in a skillet over medium-high heat. Add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

By Aldo

Ingredients

• ✓ chicken breast
• sun-dried tomato dressing
• sun-dried tomato
• water
• feta cheese
• spinach
• whole wheat tortilla
• sun-dried tomato dressing

Instructions

1. 1 In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. 2 Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
3. 3 Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
4. 4 Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

By SMPETER

Ingredients

• ✓ chicken breast
• orecchiette pasta
• tomato pasta sauce
• broccolini
• stewed tomato
• portobello mushroom
• garlic
• red pepper flakes

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
3. 3 Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
4. 4 Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

By Raelee's recipes

Ingredients

• ✓ chicken breast
• butter
• garlic
• bread crumb
• parmesan cheese
• cheddar cheese
• parsley
• oregano
• black pepper
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. 3 In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. 4 Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. 5 Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By BAYLOR66

Ingredients

• ✓ chicken breast
• egg
• bread crumb
• spaghetti sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. 2 Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into bread crumbs. Place coated chicken on the prepared baking sheet.
3. 3 Bake in the preheated oven until no longer pink and juices run clear, about 40 minutes. Remove from the oven.
4. 4 Pour 1/2 of the spaghetti sauce into a 7x11-inch baking dish. Place chicken breasts over the sauce, then cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top.
5. 5 Continue baking until heated through and cheeses have melted, about 20 more minutes.

By Candy