HOW TO MAKE BAKED CHICKEN

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Simple Baked Chicken Breasts


Simple Baked Chicken Breasts

Ingredients

  • 4 skinless, boneless chicken breast halves 
  • 2 tablespoons olive oil 
  • 1 tablespoon coarse sea salt 
  • 1 pinch Creole seasoning, or to taste 
  • 1 tablespoon water, or as needed
Directions

Preheat convection oven to 400 degrees F (200 degrees C).
Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken. Enjoy it !


Baked Chicken Breasts with Herb Basting Sauce


Baked Chicken Breasts with Herb Basting Sauce

Ingredients

  • 3 tablespoons olive oil 
  • 1 tablespoon minced onion 
  • 1 clove crushed garlic 
  • 1 teaspoon dried thyme 
  • 1/2 teaspoon dried rosemary, crushed 
  • 1/4 teaspoon ground sage 
  • 1/4 teaspoon dried marjoram 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground black pepper 
  • 1/8 teaspoon hot pepper sauce 
  • 4 bone-in chicken breast halves, with skin 
  • 1 1/2 tablespoons chopped fresh parsley
Directions

Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley. Enjoy !



FAVORITE OVEN-BAKED CHICKEN PARMESAN


FAVORITE OVEN-BAKED CHICKEN PARMESAN

INGREDIENTS
  • 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
INSTRUCTIONS

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.
slow-baked-chicken-wings.


BAKED CHICKEN CHIMICHANGAS


BAKED CHICKEN CHIMICHANGAS 

INGREDIENTS
  • 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

INSTRUCTIONS
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. The baked chicken recipe is ready to serve...enjoy the chicken..nice !
favorite-oven-baked-chicken-parmesan.


SLOW BAKED CHICKEN WINGS

SLOW BAKED CHICKEN WINGS

INGREDIENTS
  • 5 lb frozen chicken wings
  • 10 oz. soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons molasses or honey
  • 1/8 teaspoon (or to taste) cayenne pepper (optional)
  • 5 cloves garlic, peeled
  • fresh ginger, 1 inch piece, peeled

INSTRUCTIONS
In a blender, combine soy sauce, sugar, molasses or honey, cayenne pepper, garlic and ginger.
In a disposable aluminum 10x12 inch pan (or a regular pan lined with foil), pour blended mixture over the still-frozen chicken wings.
Place on center oven rack and bake at 250°F for 2 - 2 1/2 hours, turning and basting every 30-40 minutes. When wings are done they will be tender. Remove from sauce and serve immediately or keep warm in a Crock-Pot. The baked chicken recipe is ready to serve...nice one !
baked-chicken-chimichangas

LEMON GINGER BAKED CHICKEN

LEMON GINGER BAKED CHICKEN RECIPE ..
a great baked chicken recipe for 24 chicken quarters. Great for a crowd of hungry friends...

INGREDIENTS
Marinade:
  • 1 1/4 cups lemon juice (may use reconstituted but fresh is better)
  • 1/3 cup fresh ginger, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup peanut or olive oil
  • 1 1/2 teaspoons granulated garlic (or one whole head fresh)
  • 1 teaspoon Bell's Seasoning or rubbed sage
  • 1/3 teaspoon red pepper flakes
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon paprika
INSTRUCTIONS
To prepare marinade, combine all ingredients in a blender except chicken quarters.
Remove all excess skin and fat from chicken. Pour marinade over each of the chicken quarters to evenly coat until no marinade remains.
Place in a large sized (2 1/2 gallon Hefty Zipper) plastic bag and marinate three to five hours under refrigeration.
When ready to prepare, pre-oven to 375°F (350° convection). Remove chicken from marinade and discard any remaining marinade. Bake chicken for 30 to 40 minutes or until chicken is browned well.
(Internal temperature should read 165°F. When using an instant read thermometer be sure not to touch bone when taking temperature.)
Place one serving (one chicken quarter) on individual serving dishes and sprinkle center of chicken with a small amount of paprika.

Garnish with slices of lemon and a sprig of curly parsley.
Recipe may be halved (12 servings) or quartered (6 servings).
An easily prepared, flavorful and economical recipe for your next party, club, or church gathering. The baked chicken recipe is ready to serve 24 great persons.....nice ! Enjoy it !
baked-chicken-chimichangas.

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