Stephenson's Baked Chicken & Butter Cream
- 1/2 cup Flour
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Paprika
- 1/4 teaspoon Pepper
- 1/2 cup Dry Milk Powder
- 1lb. Chicken Breast Tenders
- 1/4 cup Butter (do not substitute margarine)
- 1 1/2 cups hot Water
Dip Chicken Breasts into water. Coat with mixture of flour & seasonings. Lightly grease a 13x9x2 Baking Dish. Place Chicken Breasts into the pan. Dot with butter. Bake at 425 degrees for 30 minutes or until golden brown. Remove from oven. Combine dry milk powder & hot water in a bowl. Pour milk around chicken. Cover with aluminum foil and return to the oven. Bake at 350 degrees for 45 minutes.
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