Best Kellys Russian Chicken Recipes
RUSSIAN CHICKEN
This is fabulously easy and delicious!! My step-mother gave me the recipe from Maryland. The recipe calls for Creamy Russian dressing, well in MN we seem to only have plain Russian dressing. So I add 1/4-1/2 cup of light Mayo to the dressing mix to make it creamy. I have made it without the mayo and it definitely needs it if you cant find the creamy Russian dressing! Served best over Jasmine Rice!
Provided by helthyeeter
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
- Stir until well combined in separate bowl.
- Place chicken in glass baking pan.
- Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
- Served best over Jasmine rice.
- Enjoy!
EASY RUSSIAN CHICKEN
This chicken can be put together and in the oven in five minutes. Kids really like it. I use the Russian dressing recipe on my page
Provided by GingerlyJ
Categories Chicken Breast
Time 2h5m
Yield 6 breasts, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix dressing, preserves and onion soup mix.
- Sprinkle salt and pepper over chicken.
- spread sauce evenly over chicken.
- bake at 300 degrees for two hours.
Nutrition Facts : Calories 526.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1017.3, Carbohydrate 49.5, Fiber 0.8, Sugar 30.1, Protein 31.2
FOUR-INGREDIENT BAKED RUSSIAN CHICKEN
Easy chicken dinner with only 4 ingredients!
Provided by Jenn
Categories Main
Time 1h10m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Trim chicken of any fat. Rinse and pat dry and place in a 9x13 pan.
- Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for 45 minutes to 1 hour. Serve over rice. Enjoy!!
- NOTE:There's no wrong or right to the amount of jam and Russian dressing. The last time I made it, I used the entire bottle of dressing but used about 3/4 of the bottle of jam. Do whatever you think tastes good. Either way, you will have plenty of sauce left over to drizzle over rice!
KELLY'S RUSSIAN CHICKEN
Oven-fried chicken breasts made delicious and moist by covering the breasts in Russian dressing prior to rolling in bread crumbs.
Provided by Kellcade
Categories High Protein
Time 55m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the Russian dressing in a bowl. Mix garlic in with the dressing. Place the chicken in the mixture and cover chicken liberally. Use a fork to poke holes in the chicken to allow the mixture to seep into the chicken.
- Put in the refrigerator for 20 minutes to "meld" :).
- Mix bread crumbs and cheese in a small bowl. After the 20 minutes are up in the refrigerator, take the chicken out of the Russian dressing mixture, coat the chicken with the bread crumb mixture and place on a baking sheet (slathered with olive oil) or Silpat.
- Bake at 425 F for 30-35 minutes. Enjoy!
Nutrition Facts : Calories 441.7, Fat 23.9, SaturatedFat 5.8, Cholesterol 98.3, Sodium 633.1, Carbohydrate 20.5, Fiber 0.9, Sugar 6.3, Protein 34.8
KELLY'S ASIAN CHICKEN
From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
Provided by Dr. Jenny
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
- Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
- If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
- Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
- Serve with Chinese noodles, pasta, or rice.
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