Susan’s Italian Chicken, Rice Pilaf and Green Bean Almondine are our favorite caterer/frieder’s go-to recipes when serving up dinner for a crowd. Sometimes when it’s too hot to grill, a few make ahead favorites can help you dish-up these crowd pleasers without dealing with actual dishes, and as extra bonus you get a little down time with guests.
8 whole chicken breasts, boneless and skinless
1 cup Italian bread crumbs
1 tablespoon garlic powder
1 teaspoon fresh ground pepper
1 tablespoon Italian seasoning
Olive oil for frying
1 cup teriyaki sauce
4 small cans cream of mushroom soup
1 bottle of Bernstein’s cheesy Italian dressing
1 or two cups fresh crimini mushrooms, sauteed lightly in butter (+ fresh parsley to top off the dish)
1. Mix dressing and soup together in a large bowl, spread a layer in the bottom of a large baking dish.
2. Mix breadcrumbs with garlic, pepper and italian seasoning, dredge chicken breasts in mixture.
3. Heat olive oil in a skillet, brown chicken on both sides….adding teriyaki sauce as you cook. Add chicken breasts to baking dish, and cover with remaining soup mixture + mushrooms and parsley on top.
4. Wrap with saran AND foil…(that’s the secret) and bake for one hour at 350.
Serve with Near East rice pilaf, prepared as directed but sub water with chicken broth for a little extra OOMPH. Add your favorite green bean dish and you’re in business to feed a BIG crowd, with BIG flavor!
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