Wednesday, May 12, 2010

Ultimate Recipe Swap: Stephenson's Baked Chicken & Butter Cream

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.

For more recipes using butter & oils, visit Ultimate Recipe Swap at Life as Mom.

1 comment:

  1. I remember this chicken, and it is yummy. Thank you for the post. Now if I had access to the great apple cider they had at the entrance of the place, I would be in heaven for sure!! Great memories. Do you remember the green rice??? My mouth is watering!


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