Answers to Everyday Questions : Anyone know any tasty and juicy baked chicken recipes?

Anyone know any tasty and juicy baked chicken recipes?

4 Responses to “Anyone know any tasty and juicy baked chicken recipes?”

1. midnitesun said :
   October 29th, 2010 at 8:41 am

   ok heres a few

   FAVORITE OVEN-BAKED CHICKEN PARMESAN

   4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
   1 egg, slightly beaten
   3/4 cup Italian seasoned dry bread crumbs
   1 jar (26 ounces) marinara sauce
   1 cup shredded mozzarella cheese

   Preheat oven to 400°F.
   Dip chicken in egg, then bread crumbs, coating well.

   In a 13X9-inch glass baking dish, arrange chicken.

   Bake uncovered 20 minutes. (See NOTE)

   Pour the marinara sauce over chicken, then top with cheese.

   Bake an additional 10 minutes or until chicken is no longer pink.

   Serve if desired, with hot cooked pasta.

   Makes 4 servings

   NOTE: If using a metal pan, increase the oven temperature by 25 degrees.

   BAKED CHICKEN CHIMICHANGAS

   3 frozen boneless skinless chicken breasts
   1 onion, chopped
   1 green pepper, chopped
   1 sm can green chilis, chopped
   pkg of flour tortillas (8-10″)
   2 cups pkg sharp cheddar, shredded
   1-2 cups mild salsa
   spices and condiments, to taste
   vegetable oil spray

   Preheat oven to 425º.
   Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.

   Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 – 2 inch strips.

   Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.

   Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.

   Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)

   Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.

   Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.

   Bake for 8 minutes. Flip and bake 5 minutes more.

   Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.

   Serve accompanied by one of the following:

   Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
   Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.

   ITALIAN HONEY MUSTARD BAKED CHICKEN

   4 boneless skinless chicken breasts
   1/3 c. Italian dressing (T. Marzetti’s is recommended)
   1 bulb garlic (or less/more to your taste)
   3/4 tbsp mustard powder
   3/4 tbsp honey
   2 tsp salt

   Preheat oven to 400F.
   1. Place Chicken in a glass casserole dish that has a cover.

   2. Sprinkle salt over chicken.

   2. Pour italian dressing over chicken.

   3. Peel cloves from Garlic Bulb and scatter them over the chicken.

   4. Sprinkle mustard powder over chicken.

   5. Drizzle Honey over chicken.

   6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.

   Serves 4.

   good luck!
2. Lauren N said :
   October 29th, 2010 at 9:40 am

   Season a whole chicken with Tony’s seasoning. Preheat oven to 350 with rack on the bottom. Pour out 1/3 of a can of beer and add whatever seasonings you like to the can. Set can in a baking dish and then place chicken on top of the can, cavity side down,using its legs to make a sort of tripod. Bake for 2 hours.
3. joanne b said :
   October 29th, 2010 at 10:11 am

   I love chicken and cook it at least 2-3 times aweek.

   I went to the taste of home web site and typed in baked chicken and got alot of idea’s …I am adding a few below. The first is not from their site is is a recipe fom my mom !

   http://www.tasteofhome.com

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   This is my mom’s recipe and I have used canned peaches or apricots in place of pineapple and it has tasted very good! This is a favorite at our house and fairly easy to make !

   Sweet-and-Sour Baked Chicken

   Ingredients:
   1 cup soy sauce
   2 cup water
   3/4 cup sugar
   1 can crushed (chunky works also) pineapple
   2 carrots chopped or sliced (optional)
   1 small onion chopped
   peppers ( green, red or yellow are optional )
   corn starch to thicken (I use 2 table spoons)
   3/4 to 1 teaspoon garlic salt, celery salt & onion salt
   1 broiler/fryer chicken cut up pieces (3-1/2 to 4 pounds)
   (have substituted chicken breasts)

   Directions:
   Add all ingredient (except chicken) to a large pan and bring to a boil on stove top ….put chicken in 13-in. x 9-in. baking dish, pour hot sauce over chicken & bake uncovered, at 350° for 1-1/4 hours or until juices run clear. Yield: 6-8 servings.

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   Honey Baked Chicken

   AFTER our children left home, I had to learn to cook all over again, I began to economize on food purchases by buying some meats in quantity and freezing extras for future menus. My husband especially loves this chicken recipe, which I pared down to fit our life-style today. —Helen Whelan Jarrettsville, Maryland

   Ingredients:
   2 bone-in chicken breast halves (8 ounces each)
   2 tablespoons butter
   1/2 cup honey
   1/2 teaspoon salt
   1 tablespoon prepared mustard
   Directions:
   Place the chicken in a greased or foil-lined 9-in. square baking pan. Bake, uncovered, at 325° for 30 minutes.
   Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir over low heat until well blended and heated through. Pour over chicken.
   Bake, uncovered, 30-35 minutes longer or until a meat thermometer reaches 17-°. Baste before serving. Yield: 2 servings.

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   Baked Chicken

   A tangy form-scratch sauce makes this tender chicken extra flavorful. My mom is an excellent cook who has fixed delicious dishes like this one for years. If you’re in a hurry, just prepare it ahead and pop it in the oven when you get home.

   Ingredients:
   1 broiler/fryer chicken (3 pounds), cut up
   1 tablespoon all-purpose flour
   1/4 cup water
   1/4 cup packed brown sugar
   1/4 cup ketchup
   2 tablespoons white vinegar
   2 tablespoons lemon juice
   2 tablespoons Worcestershire sauce
   1 small onion, chopped
   1 teaspoon ground mustard
   1 teaspoon paprika
   1 teaspoon chili powder
   1/2 teaspoon salt
   1/8 teaspoon pepper
   Directions:
   Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
   Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours.
   Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
4. Trish said :
   October 29th, 2010 at 11:07 am

   It’s so easy for baked chicken to dry out (especially if you use boneless skinless breasts), but I find that if I coat it in seasoned mayo, it stays nice and moist. Also, you can vary the seasonings to make completely different flavors that go with different side dishes.

   For example, add grated Parmesan cheese, salt, pepper, garlic powder, and oregano to the mayo for Italian chicken, which can be served with pasta.

   For a “country” flavor, use garlic powder, onion powder, salt, pepper, sage, and celery seed. Goes great with mashed potatoes and gravy.

   For hot and spicy chicken, use garlic, onion, and cayenne. A baked potato is fine with that.

   How about ginger and cinnamon with white or brown rice?

   You get the idea! Use about a tablespoon of mayonnaise for each piece of chicken. For every 4 pieces, use about 1 teaspoon of milder seasonings (like salt and pepper), 1/2 teaspoon for strong seasonings (like garlic and onion), and 1/4 teaspoon for very strong seasonings (like ginger and cayenne).

   You can even coat frozen chicken pieces with the mayo mixture and bake at 300 degrees for one hour, turning halfway through baking period.

   If you’re looking for an easy way to vary your baked chicken, it’s hard to beat the “mayo trick”!