What are some quick n easy recipes for chicken breast(baked) for two and a 13month old?

theres 2 of us and my 13month old daughter who dont eat that much, and with her around me in the kitchen i dont have time to make a big meal. I'm looking for quick and easy chicken breast meals that even she will eat.. Thanks :)What are some quick n easy recipes for chicken breast(baked) for two and a 13month old?
You might want to go easy on the spice for the baby.





Garlicky Chicken Breasts





1 envelope Good Seasons Italian Salad Dressing


陆 cup grated Parmesan Cheese


Mix these together





Moisten 6 skinless boneless chicken breasts with water, dip into mixture, place in shallow baking dish. Bake 400 degrees for 20 - 25 minutes or until cooked through.What are some quick n easy recipes for chicken breast(baked) for two and a 13month old?
This one-dish wonder features moist, tender chicken breasts covered with melted cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!














Cheesy Chicken %26amp; Rice Casserole


From: Campbell's Kitchen


Prep: 15 minutes


Bake: 50 minutes


Stand: 10 minutes





Serves: 4











Ingredients:








1 can (10 3/4 ounces) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)


1 1/3 cups water


3/4 cup uncooked regular long-grain white rice


1/2 teaspoon onion powder


1/4 teaspoon ground black pepper


2 cup frozen mixed vegetables


4 skinless, boneless chicken breast halves


1/2 cup shredded Cheddar cheese











Directions:











Heat the oven to 375掳F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.





Top with the chicken. Season the chicken as desired. Cover the baking dish.





Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.





Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.





Cost per recipe: $9.09





Cost per recipe serving: $2.27





Total cost of meal (including serving suggestion): $14.62











Tip: To try it Alfredo, substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.





Trim It Down: Use Campbell's庐 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.





Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.





Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.








Check out campbells website, it has tons of simple good recipes!
Savory Chicken Breasts





4 skinless, boneless chicken breast halves


ground black pepper to taste


4 slices Swiss cheese


1 (10.75 ounce) can condensed cream of chicken soup


1/4 cup milk


1 cup dry bread crumbs


3 tablespoons butter, melted





Preheat oven to 350 degrees F (175 degrees C).


Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.


Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.


Serve over cooked noodles.





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Apple Stuffed Chicken Breast





2 skinless, boneless chicken breasts


1/2 cup chopped apple


2 tablespoons shredded Cheddar cheese


1 tablespoon Italian-style dried bread crumbs


1 tablespoon butter


1/4 cup dry white wine


1/4 cup water


1 tablespoon water


1 1/2 teaspoons cornstarch


1 tablespoon chopped fresh parsley, for garnish





Combine apple, cheese, and bread crumbs. Set aside.


Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.


Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.


Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.





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Baked Chicken Breasts Supreme





1 1/2 cups Plain yogurt or sour cream


1/4 cup lemon juice


1/2 teaspoon Worcestershire sauce


1/2 teaspoon celery seed


1/2 teaspoon Hungarian sweet paprika


1 garlic clove, minced


1/2 teaspoon salt


1/4 teaspoon pepper


8 skinless, boneless chicken breast halves


2 cups fine dry bread crumbs





In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350掳 for 45 minutes or until juices run clear.





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you can try the good old 2 cans cream of mushroom 2 cups half and half, 1 cup white wine, and rosemary, garlic, parsley or basil over 2 chicken breast in a casserole dish with corn flakes on top, and rice?Rice cooked seperately ofcourse.





Or


lemon chicken.


Bake the chicken and make the lemon sauce over the stovetop.





half stick butter, 1 to 2 cups lemon and some chicken bullion with basil and garlic.
put a little salt and pepper to taste onto the chicken breasts, skin on or any other spice you like (thyme, rosemary, sage are good). Bake in your oven for 30 minutes at 400 degrees. Make sure you preheat the over to 400 before putting the chicken in. Cube up some veggies like eggplant, red peppers, parsley root, potatoes, and bake next to the meat.





The meat will be juicy and tender, and the veggies will be cooked nicely. You can puree the veggies for your daughter.
Pasta with chicken


1 pkg. of fresh linguine noodles


1lb. chicken


Sun-dried tomatoes- chopped


Capers (drained)


Fresh Basil/or dried


Mushrooms-chopped


Fresh Parmesan cheese


Balsamic Vinegar


Garlic %26amp; Herb seasonings


Butter


Extra Virgin Olive Oil


Sea salt %26amp; black pepper to taste


1. Pre-heat oven to 350.


2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.


3. Add balsamic vinegar, and place in oven for about 20-30 minutes.


4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.


5. Saut茅 mushrooms in butter and salt and pepper.


6. Set aside.


7. When chicken is done, cut into pieces and boil noodles.


8. Drain water when the noodles are done. ( Leave the noodles in the pot)


9. Add olive oil, salt and pepper. Mix well.


10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.


11. Combine well.


12. Serve warm with dipping spices and French bread.
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