Best 10 Chicken Maria Recipes

CHICKEN MARIA

Steps:

• Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat.
• Preheat oven to 350°F.
• In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.

CHICKEN ALA MARIA

Steps:

• i usually cut chicken into thinner pieces first, they cook faster.
• cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use).
• sautee chicken.
• i use butter, and oil together, just enought oil to barley cover the bottom of pan.
• during sauteing, i add some wine, for flavor set cooked chicken aside.
• cook spinach, drain, set aside.
• put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy.
• arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at.
• spoon some thickend broth on top of layered linguini, spinach and chicken.

MARIA'S CHICKEN TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a large bowl. Add diced tomatoes with green chile peppers, garlic salt, onion powder, chili powder, salt, and pepper and mix well. Spread rice mixture into the bottom of the prepared baking dish.
• Layer chicken tamales on top of rice mixture. Mix sour cream and salsa verde together in a bowl; pour over tamales. Sprinkle Cheddar cheese and Monterey Jack cheese over tamales. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and bake until cheese is browned, about 10 minutes more. Let sit for 10 to 15 minutes before serving.

CHICKEN-A-LA MARIA RECIPE - (5/5)

Steps:

• COMBINE BREAD CRUMBS AND CHEESE, COAT CHICKEN LIGHTLY. ARRANGE IN A 13x9" BAKING DISH. SET REMAINING CRUMB MIXTURE ASIDE. IN A SAUCEPAN COOK ONION IN BUTTER TILL TENDER, BLEND IN FLOUR,STIR IN MILK ALL AT ONCE. COOK AND STIR UNTIL THICKENED AND BUBBLE. COOK AND STIR 1 MINUTE MORE. STIR IN SPINACH AND HAM. SPOON MIXTURE OVER CHICKEN, SPRINKLE WITH REMAINING CRUMB MIXTURE/ BAKE UNCOVERED 350* FOR 45-50 MINUTES UNTIL DONE

MARIA'S CHICKEN CANAPES

Steps:

• Preheat oven to Broil.
• Combine all ingredients and place on the Party Rye bread.
• Broil until brown and bubbly.

CHICKEN ALA MARIA

Steps:

• The day before cut chicken into bite size pieces.Beat together eggs and milk and soak chicken overnight in refridgerator.
• Roll each chicken piece in italian flavored bread crumbs and fry slowly in oil until cooked through. Drain on paper towels.
• Place a layer of chicken in a 9 x 13 casserole dish. sprinkle with a layer of cheddar and mozzarella cheese.
• Repeat. End with cheese on top.
• Just before baking add 1 cup chicken broth over chicken.
• Bake in a 350* oven for 40-45 minutes, covered, until cheese melts and broth bubbles.
• Serve with rice, tossed salad and garlic bread.
• Can be frozen. Serves 6.

MARIA'S GREEN CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a single layer in a 9x13 inch baking dish. Sprinkle the chopped onion and green pepper over the breasts. Place small pieces of butter around on the vegetables. Sprinkle turmeric powder evenly over the entire dish, and season with salt and pepper to taste. Cover the dish with a lid or aluminum foil.
• Bake for 45 to 60 minutes in the preheated oven, or until the chicken is no longer pink, and the juices run clear.

MARIA'S CHICKEN AND DUMPLINGS

Steps:

• Boil chicken in a large pot until completely cooked through and no longer pink inside, about 15 to 25 minutes.
• While chicken is cooking, wash and peel carrots and potatoes and cut into bite size pieces. When chicken is cooked, remove from water and place carrots and potatoes in water to boil. Stir in cream of chicken soup and cream of mushroom soup and simmer all together.
• Let chicken cool, then cut into cubes. When potatoes become soft/tender, add pasta and cubed chicken to pot. When pasta is tender (after 8 to 10 minutes), add biscuits/dumplings by pulling dough into chunks and dropping into the pot (Note: Each biscuit should equal 3 dumplings). Simmer all together for 10 to 15 minutes, or until biscuits are cooked and fluffy inside.

MARIA'S STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
• In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

MARIA'S CHICKEN WITH MUSHROOMS IN GARLIC WNE SAUCE

Steps:

• 1. Season the chicken well with salt,& pepper. Cut the chicken into bite-size pieces.
• 2. Heat 2 Tbsp olive oi lin a large skillet on medium-high heat. Add the diced onion and saute for about 3 minutes and then add the chicken pieces and cook for about 10 minutes, turning frequently to lightly brown on all sides. Remove chicken from skillet onto a plate, and cover to keep warm.
• 3. In the same skillet add 2 more Tbsp olive oil. Add the sliced mushrooms and minced garlic and saUte for about 3-5 minutes. Careful the pan doesn't dry up. If needed add i1.2 cup water.
• 4. In a bowl add 1/2 cup white wine (the same you would drink) & 3 Tbsp dijon mustard. Mix & add this mixture to the skillet with the mushrooms. Add the chicken pieces back into the skillet and cook until the chicken is heated through, about 5 minutes.
• 5. Mix 1 Tbsp corn starch with some cooled sauce from the skillet (this will thicken the sauce and give it a creamy color) add to the skillet with the chicken & mushrooms.
• 6. Just before serving sprinkle with fresh chopped parsley. Serve over noodles, rice, or mashed potatoes like I did. ENJOY!!