baked chicken breast recipes

- 1/2 cup Grated fontina cheese
- 1 6-ounce jar marinated artichoke hearts, drained and chopped
- 1 2.82-ounce jar pesto
- 1 12-inch, thin, pre-baked pizza crust
- 1 10-ounce package Italian flavored, fully cooked, carved chicken breast or other cooked chicken breast

- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breast halves
- 2 cloves garlic
- 1 1/2 teaspoons grated fresh ginger

- 1/4 cup dry white wine
- 1/4 cup slice almonds
- 1 tablespoon unsalted butter
- 1 garlic clove, minced and mashed to a paste with a pinch of salt
- 1 tablespoon vegetable oil
- fresh lemon juice to taste
- 1 large whole boneless chicken breast with the skin (about 1 pound), halved
- 1/4 cup water
- 2 tablespoons minced fresh parsley leaves

- 1 pint sour cream
- 4 tablespoons butter
- salt and pepper
- 8 boneless skinless chicken breast halves
- 1/2 lb Roquefort cheese or blue cheese
- 1-3 teaspoon minced garlic (I love garlic and use a lot)

- 2 tablespoons chopped parsley
- 2 tablespoons chopped onions
- 10 ounces canned tomatoes
- 4 boneless skinless chicken breast halves
- 1/4 cup bourbon
- 1/4 teaspoon dried chervil
- 2 tablespoons oil
- 1/4 teaspoon sugar
- salt and pepper
- 1/2 teaspoon paprika
- 1/4 cup flour
- 4 ounces canned mushrooms
- 2 tablespoons butter

- 4 boneless skinless chicken breast halves
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons grated fresh ginger
- 1/2 teaspoon reshly ground black pepper
- 2 cloves garlic

- 1 (10 1/2 ounce) can beef consomme
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 cup light sour cream
- 4 tablespoons butter
- 6 boneless skinless chicken breast halves

- 1 cup teriyaki sauce
- 2 tablespoons butter
- 1/2 cup orange marmalade
- 1/2 cup water
- 1/2 teaspoon minced garlic (can go up to 1 teaspoon)
- 4 skinless boneless chicken breast halves