Best Robins Chicken Surprise Recipes

Chicken Surprise image

Provided by CookingONTheSide

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breast halves, thin (slice down if thick, I use boneless and skinless)
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup half-and-half
1/4 cup milk
8 slices baby swiss cheese (can use more if you like lots of cheese)
6 ounces chicken flavor stuffing mix
1/2 cup unsalted butter, melted
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon italian seasoning

Steps:

Place chicken in bottom of shallow oven pan.
Combine cream of chicken soup, milk and half and half.
Spread soup mixture over top of chicken breasts evenly.
Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
Place Swiss cheese slices over soup.
In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
Spoon stuffing mixture over cheese slices evenly.
Cover pan with foil.
Bake at 450 degrees for 45 minutes or until chicken is done.

Chicken Surprise image

Provided by srpitman

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
8 ounces low-fat cream cheese
1 jar cheese with green chili peppers
1/2 cup low-fat cheddar cheese
1 package corn tortilla
1/2-3/4 cup milk
red pepper

Steps:

Boil chicken breast until tender.
Remove meat from bone.
Spray 9 by 13 pan with low fat spray.
Cut at least 9 tortillas into strips.
Line the bottom of the pan until covered.
In a small skillet, melt cream cheese and the jar of cheese with chilies.
Add milk to a sauce consistency.
Sprinkle red pepper.
Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled.
Pour cheese mixture over the top.
Sprinkle cheddar cheese on top.
Bake at 350 for approximately 30 minutes.

Robin Hood Chicken image

Provided by JubalHarshaw

Time 1h25m

Yield 2 chickens, 8-10 serving(s)

Number Of Ingredients 10

2 frying chickens
6 tablespoons olive oil
3 tablespoons kosher salt
3 tablespoons fresh garlic, minced
3 tablespoons fresh parsley, minced
2 tablespoons fresh rosemary, minced
2 tablespoons black pepper, ground
1 lemon, juice and zest of
1 tablespoon fresh ginger, grated
1 teaspoon cayenne pepper

Steps:

preheat oven to 425 degrees.
wash and pat dry chickens
run your hands under the skin to separate from the meat
Mix together the rest of the ingredients in a large bowl.
Rub the marinade underneath the skin of the chicken taking care not to tear the skin.
use most of the marinade like this, and then rub the remainder on the outside.
cut a slit on either side of the vent and cross the chicken legs into the slits.
put the chicken in the oven feet first.
cook for 60 minutes.
take chicken out o the oven and let rest for 10 minutes.