Best Chicken Breasts With Cheese Sauce Recipes

CHICKEN WITH CHEESE SAUCE

Steps:

• Flatten chicken to 1/8-in. thickness. Place in a resealable plastic bag; add 1/4 cup salad dressing. Seal bag and turn to coat; refrigerate for 2 hours., In a large skillet, saute onion in remaining salad dressing. Add 1/2 cup cracker crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat., Drain and discard marinade from chicken. Spoon about 1/2 cup spinach mixture on each chicken breast; roll up and overlap ends. Secure with a toothpick. Roll in remaining crumbs. , Place in a greased 9-in. square baking dish. Bake, uncovered, at 375° for 35 minutes or until chicken juices run clear., Meanwhile, melt butter in a saucepan. Stir in the white sauce mix until smooth; gradually stir in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Serve with chicken. Sprinkle with nutmeg if desired.

EASY BAKED CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Preheat oven to 450.
• Salt and pepper chicken to taste.
• Cover with foil.
• Bake for about 30-45 minutes, depending on size of chicken breasts.
• Prepare cheese sauce mix per directions on package.
• Add chopped chives and bacon bits.
• Remove foil from chicken.
• Pour sauce mix over chicken.
• Bake about 10 minutes more.
• Variation:.
• Use fresh, sliced mushrooms, black olives, etc.
• Can be baked, covered in microwave for about 15 minutes.

CHICKEN BREASTS WITH CHEESE SAUCE

Steps:

• Combine the breadcrumbs and flour.
• Lightly beat the egg whites with 8 teasp water.
• Dip chicken in the egg white mix and then coat with the breadcrumb mix.
• Heat a little oil in frying pan and brown chicken for about 5mins each side.
• Place chicken in an oven proof dish and place in oven at 180'C or 350'F.
• Bake for approx 15mins or until cooked through.
• While chicken is in oven make sauce.
• In a small saucepan melt butter and add flour.
• Cook 1min.
• over med heat.
• Add milk and stir constantly until boiling.
• Turn to low heat and simmer for 2mins still stirring.
• Remove from heat and stir in 1/4cup cheese.
• Place a chicken breast on each of 4 plates and pour over sauce.
• Sprinkle with remaining cheese.
• Garnish with parsley or paprika.

CHICKEN BREASTS WITH CREAM CHEESE SAUCE

Steps:

• 1. Mix salt and pepper to taste with flour. Cut chicken breasts into serving size pieces; dip in beaten egg, then coat well with flour mixture.
• 2. Brown chicken breasts in oil til golden and cooked through. It will just take a few minutes; don't overcook or it will become dry. Remove from pan.
• 3. Pour chicken broth into pan; stir, scraping up chicken drippings. Meanwhile, heat cream cheese in microwave until very soft, 15 - 20 seconds. Add to chicken broth. Stir over medium heat until cream cheese dissolves into broth - don't worry if it does not become perfectly smooth, it will still taste good!
• 4. Add chicken back to pan, turning over to coat all sides with sauce. Heat for a few additional minutes, until all is heated through.
• 5. Remove chicken to serving platter or individual plates, top with sauce and sprinkle with chopped green onions (or parsley). Serve with pasta or rice to soak up the tasty sauce!

CHICKEN BREASTS WITH BLUE CHEESE SAUCE

Steps:

• Sprinkle the breast halves with salt and pepper.
• Heat 2 tablespoons butter in a heavy skillet large enough to hold the chicken in one layer over medium-high heat. Add the chicken and brown lightly on one side. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile. Heat the remaining 1 tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, and continue stirring rapidly. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked and saute briefly on both sides just enough to heat through. Transfer the slices to a heated serving dish and cover each slice with a piece of chicken breast.
• Add the onion to the skillet and cook, stiffing until wilted. Add the wine and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 1 1/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

CHICKEN BREASTS WITH BLUE-CHEESE SAUCE

Steps:

• Sprinkle the breast halves on both sides with salt and pepper.
• Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook until lightly browned on one side and partly cooked. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile, heat the remaining tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, stirring rapidly with the whisk. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked, and cook briefly on both sides just to heat through. Transfer the slices to a heated serving dish, and cover each slice with a piece of chicken breast.
• Add the onion to the skillet, and cook, stirring, until wilted. Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan, and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 11/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

CHICKEN WITH CREAM CHEESE SAUCE

Steps:

• Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside., In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.