chicken deliciousness and pumpkin cake, too!

I came across this chicken recipe a while back and tried it, much to the delight of the whole family. I am going to make it again tonight, along with baked potatoes and a salad. Will has been asking for this pumpkin cake for a few weeks now so tonight is the night,since, of course, it is the first day of fall! Clay has had crazy busy work hours since we came home from vacation so this will be a good greeting when he comes in the door.

Vidalia Onion Chicken

Thaw, rinse, and pat dry desired number of chicken breasts. Place in oiled or greased baking dish and top each one with ¼ cup Creamy Vidalia Onion salad dressing from a bottle. Sprinkle well with unseasoned bread crumbs and fresh ground black pepper. Bake until tender at 350 degrees, about 45 minutes to an hour. (Can use more dressing to coat whole breast, if you prefer, which is what I did.) This is great with any kind of potato and would be delicious served over a bed of rice, too.

Pumpkin Cake

2 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
½ tsp. cloves
1 cup oil
one 16 ounce can (2 cups) pumpkin
4 eggs
½ cup chopped nuts

Heat oven to 350 degrees. Grease a jelly roll pan or a cookie sheet that has a rim around it. Combine all ingredients except nuts until moist. Beat for 2 minutes. Add nuts. Pour into pan and bake for 25 to 30 minutes. Cool on rack. I have had this recipe with a cream cheese frosting but I prefer icing it with a thin butter cream glaze.

Glaze

Soften ¼ cup butter in microwave and add to it several cups of powdered sugar, a tsp. of vanilla, and milk or half and half to get a thin consistency for drizzling on top of cake.

 photo Blog__Sidebar_Hello_zps79b9481b.png

Comments

  1. says

    Yummo!!!

    I can’t wait to make that chicken recipe. 🙂 And I just bought ingredients to try out some new recipes for pumpkin cake. I will add your recipe to the bunch!

  2. says

    Corrie, your family will love this and you will love how quick ad simple it is. I try to always keep a bag of chicken breasts in the freezer because they are so versatile and there are dozens of recipes you can whip up with them when in a hurry.

    I went to lunch with a friend last week and we had an oriental chicken salad that was to die for. I wish I had the recipe for the dressing that was on it. It was a soy sauce combination of some sort. Any ideas?

Leave a Reply

Your email address will not be published. Required fields are marked *