Country Chicken and #MOORE for National Chicken Month
On those busy school nights after baseball practice or ballet class, it’s easy to throw chicken breasts in the oven or on the grill for a quick and easy dinner. But eventually, that easy go-to dinner is going to get old.
That’s why National Chicken Month is the perfect time to get some new recipes to add #mooreflavor to those boring chicken breasts.
Spice up boring chicken with simple weeknight recipes!
6 oz. Moore's Original Marinade
4 Chicken Breasts, boneless
8 oz. sour cream
1 10-¾ oz. can Cream of Mushroom soup
1 lb. bacon
1 pinch pepper
1. Marinate chicken in Moore’s Original Marinade for 30 minutes.
2. Preheat oven to 350 degrees.
3. Roll the chicken breasts and place 1 or 2 strips of bacon over each one. Place the breasts in a casserole dish.
4. In a separate bowl, mix together sour cream and Cream of Mushroom soup.
5. Pepper the chicken breasts and pour the sour cream and soup mixture over them.
6. Bake uncovered for 45 minutes.
2-lbs chicken breasts (or a whole chicken)
16 oz. Moore's Original Marinade (1 container)
1 cup orange juice
1 tablespoon crushed garlic
1 teaspoon Herbs de Provence, or 1 sprig of rosemary
1. Place chicken in a shallow pan
2. Mix remaining ingredients in a separate bowl and pour over chicken
3. Cover and marinate for about 30 minutes (may refrigerate and marinate longer or overnight)
4. Remove chicken from marinade, and cook as desired
4 large chicken breasts
¼ cup butter
¼ cup cooking sherry
¼ cup Moore's Original Marinade
¼ cup olive oil
¼ cup lemon juice
1. Combine all ingredients- except chicken- in pot on low heat until butter is melted.
2. Using ½ of this marinade mixture, marinate chicken breasts for 30 minutes.
3. Place chicken on heated grill and cook, basting with unused marinade with each turn.
4. Grill 20 minutes or until chicken is thoroughly cooked.