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Baked chicken
put mustard powder, salt, pepper, paprika and flour in a bag - shake up chicken pieces in the bag to coat
bake at 350 for about an hour (until the juices run clear)
tastes like fried chicken but easier to make and healthier too

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Here are a few alternatives:

EASY BAKED CHICKEN AND POTATOES

Put any number and type of chicken pieces in a 9×13 pan. Do not brown. Lightly salt and pepper. Peel and quarter 3 medium-large potatoes; fit in around and over chicken. Pour Italian dressing over all.

Cover and bake at 300 degrees for 3 hours. Take off foil for last 15 minutes. (Option: May add chunks of cut-up carrots with the potatoes.)

CHICKEN POTATO BAKE

Cover the bottom of a flat casserole dish with 2 layers of thinly sliced potatoes. Next put a layer of frozen LaLoma Meatless Fried Chicken diced. Continue layering chicken and potatoes until casserole is almost full.

Mix 1 package of Lipton Onion Soup Mix with 2 table-spoons of flour and sprinkle over the top. Mix 1 cup of water and 1 cup of milk and pour over layered casserole. Cover with foil or whatever and bake covered 20 minutes in 400 degree oven. Remove cover and bake until potatoes are tender. You may want to put 2 teaspoons of butter over the top for baking (optional).

BAKED CHICKEN WITH POTATOES LYONNAISE

1 (3 lb.) chicken, cut up
6 tbsp. butter, melted
2 garlic cloves, crushed through a press
3/4 tsp. dried thyme
2 tbsp. minced fresh parsley
4 med. baking potatoes, peeled and thinly sliced
2 med. onions, thinly sliced

Preheat oven to 350 degrees. Gently pull chicken skin away from flesh without removing; leave skin attached in several places. Combine melted butter, garlic, thyme and parsley in a small bowl. Using a pastry brush, paint the butter mixture over chicken and under skin. Arrange potato slices, overlapping slightly, in a greased 13 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Arrange onion slices on top. Put chicken, skin side up on top. Brush with butter again. Bake for 1 hour, basting every 20 minutes with remaining butter.

BAKED CHICKEN WITH POTATO BUDS

8-10 boneless skinless chicken breasts
1 pt. sour cream
1 envelope chicken gravy
1 tsp. paprika
4 to 5 c. potato buds
1 c. Parmesan cheese
Salt and pepper to taste

Preheat oven to 350 degrees. In a bowl, mix the sour cream, chicken gravy, and paprika. In another bowl, mix the potato buds, Parmesan cheese, and salt and pepper. Roll chicken in the sour cream mix and then batter in the potato buds. Place the chicken in a greased pan and bake for 35 minutes at 350 degrees or until golden brown.

Note: If you don’t like sour cream, you can roll the chicken in egg and milk.

CHEESY POTATO CHICKEN BAKE

Mashed potatoes (enough for 8 servings) - Potato Buds
1 c. shredded Cheddar cheese
4 c. cut up cooked chicken or turkey
1 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
1 (10 1/2 oz.) can chicken or turkey gravy
1/4 tsp. pepper
1 c. dry Potato Buds
1/2 c. sour cream
1 egg

Heat oven to 350 degrees. Prepare mashed potatoes as directed on package for 8 servings. Stir in 1/2 cup cheese. Spread in ungreased rectangular pan. Mix chicken, broccoli, gravy and pepper. Spread over potato mixture.

Mix remaining ingredients and drop by spoonfuls onto chicken mixture. Bake uncovered 30-35 minutes. Let stand 10 minutes and serve.

OVEN BAKED CHICKEN AND POTATOES

6-8 pieces chicken
4 med. potatoes
1 can cream soup (celery or chicken)
9 x 13 inch casserole dish

Arrange chicken pieces in casserole dish. Add potatoes, thick sliced, putting on between or under chicken pieces. Heat soup with small amount of water and pour over chicken and potatoes. Cover with aluminum foil and bake at 350 degrees for 45 minutes or until chicken and potatoes are done. Remove aluminum foil the last 10 minutes of cooking time.

BAKED CHICKEN WITH POTATO CHIPS

Chicken, mixed pieces or breasts
Butter
Potato chips
Poultry seasoning
Salt and pepper

Select chicken according to number of people you are cooking for. Season and let set overnight. Melt butter in small container. Crush potato chips. Dip chicken in butter then roll in potato chips until well coated. Place in pan that will hold the chicken and cover pan completely with aluminum foil. Bake at 300 degrees approximately 2 hours. This can be prepared and frozen for later use.

BON APPETIT!!!!

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baked, marinated, fryed, barbque

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Chicken Nachos

“This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling — it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!”

Original recipe yield:
6 servings

PREP TIME 30 Min
COOK TIME 10 Min
READY IN 40 Min

INGREDIENTS
2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

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Baked Chicken with Vegetables and Mushrooms

Ethnicity:
Spanish, Mexican, Lebanese, Italian, French

Type of Meal :
Party, Lunch, Festive, Dinner

Type of Dish :
Side Dishes, Baked

Ingredients:
1/2 kg ofBoneless Chicken
150 gms of Safal Peas
100gms of Chopped Mushrooms
50gms of Chopped or small pieces of beans
50gms of grated Carrot.
100 gms of Maida( Flour), to be boiled in milk to make white sauce (Ready Made white sauce can be also used.)
1 cup of Tomato Puree.
200 gms of Mozzarella cheese to be grated.

Finely Chop:
7-8 Cloves of Garlic
6-8 Green chillies
1/2 bunch of Corriander leaves
1/2 bunch of Parsley leaves

Method:
1.Wash all the vegetables mentioned above thoroughly

2.Pat it dry and chop it or grate it (except peas)

3.Mix it with boneless chicken with 1 tsp of salt for 5 minutes

4.Now add tomato puree, corriander leaves, parsley leaves, along with it and put he white sauce in it.

5.Add tomato puree in it.

6.Take out a baking base grease it with 1tbsp of butter

7.Spread the mixed ingredients in it and cover it up completely with the grated cheese.

8.Keep it for baking at 120 centigrade for 20 minutes

9.Simmer it for sometimes and it will be ready to eat.

10.This is very simple recipe and can be had as meal also.

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Picnic Drumsticks

INGREDIENTS:
•1/3 cup butter, melted
•1 cup crushed saltine crackers
•2 Tbsp. dry onion soup mix
•8 chicken drumsticks
PREPARATION:
Preheat oven to 350 degrees. Stir together crackers and onion soup mix. Dip chicken legs into melted butter then coat with cracker mixture. Place remaining butter in 13×9″ baking pan, then top with coated chicken legs.
Sprinkle with any remaining crumb mixture.
Bake for 45-55 minutes or until chicken is tender and thoroughly cooked
—————

Honey Cornbread Chicken Drumsticks

This delicious and simple recipe for chicken drumsticks coated in honey butter, then cornbread stuffing mix, will be a real hit with kids.
INGREDIENTS:
3 lbs. chicken drumsticks
3 Tbsp. honey
2 Tbsp. butter, melted
1-1/2 cups dried cornbread stuffing crumbs
1 tsp. seasoned salt
PREPARATION:
Preheat oven to 350 degrees. Spray 13×9″ glass baking dish with nonstick cooking spray. Place chicken in dish.
In small bowl combine honey and butter. Spoon 3 Tbsp. of this mixture over the chicken.

Sprinkle cornbread stuffing and seasoned salt over chicken and press lightly. Drizzle drumsticks with remaining butter and honey mixture. Bake at 350 degrees for 50-60 minutes until juices run clear and chicken is thoroughly cooked. 6 servings

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dip it into ths sauce before baking, everyone will thank you for the taste…

4 full glasses of yoghurt,tomato sauce, garlic ( 8 full spoons),a ltl thyme, two spoons of flour, a cup of olive oil , sault n spices as u will..
it wont come out saucy

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Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco:

Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It’s a wonderful topping for the tangy sauce.

Salsa:
2 quarts water
1/2 pound tomatillos (about 10 small), husks and stems removed
1 garlic clove
1/2 to 1 serrano chile
1/2 cup chopped fresh cilantro
1/4 cup coarsely chopped onion
1 teaspoon fresh lime juice
1/4 teaspoon salt

Chicken:
3 (1-ounce) slices white bread
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon olive oil
1/2 cup (2 ounces) crumbled queso fresco cheese
Cilantro sprigs (optional)
Lime wedges (optional)

Preheat oven to 350°.

To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 teaspoon salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside.

To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

Yield: 4 servings (serving size: 1 chicken breast half, 1/4 cup salsa, and 2 tablespoons cheese)

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Go to foodnetwork.com Look for Chicken Marsala.