What is your favorite baked chicken recipe?
By Bethany. Filed in Cooking & Recipes |
pyjamarama
I have a giant bag of chicken breasts from Sam’s Club that I need to use. I am looking for a recipe that is quick, requires few ingredients, and is baked in the oven. What is your favorite chicken recipe?
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I have a giant bag of chicken breasts from Sam’s Club that I need to use. I am looking for a recipe that is quick, requires few ingredients, and is baked in the oven. What is your favorite chicken recipe?
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Tags: Baked Chicken Recipe, Sam S Club
Thursday, May 21st 2009 at 11:05 pm
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baked chicken seasoned with salt, fresh cracked pepper, rosemary and a drizzle of olive oil. YUM!
Saturday, May 23rd 2009 at 11:50 pm
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$10, 000 CHICKEN CUTLETS w/ LIME
6 chicken cutlets
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. oil
Juice of 1 lime
8 tbsp. butter
1/2 tsp. dill weed
1/2 tsp. minced chive
Sprinkle chicken with salt and pepper. Heat oil in skillet and saute chicken until lightly browned, 4 minutes. Turn chicken and cook on low heat until done, about 10 minutes. Remove chicken and drain fat and discard. Cook lime over low heat until it bubbles and butter and stir until it forms a thickened sauce. Stir in dill and chive. Spoon over chicken.
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Black & Blue Chicken
4 boneless skinless chicken breasts
4 ounces blue cheese
1/4 cup sliced black olives
1/4 cup chopped fresh basil
2–3 tablespoons olive oil
salt and pepper
Cut slit in the thickest part of the chicken breast.
Season the chicken with salt and pepper.
Mix together blue cheese, olives, and basil.
Stuff the mixture into the chicken breast (use a toothpick to hold chicken together)
Fry on each side in olive oil until chicken is no longer pink. About 20 minutes.
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Chicken with Basil Cream Sauce
1/4 cup milk
1/4 cup dry bread crumbs (I used about 3/4 cup fresh bread crumbs)
4 boneless, skinless chicken breasts
Salt and pepper
3 tbls. butter
1 tbl. olive oil
Sauce:
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4-oz.) jar diced pimentos, drained
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, minced
1/8 tsp. black pepper
1 tsp. cornstarch
2 tbls. chicken broth or water
1. Put milk and bread crumbs in separate bowls. Lightly season chicken with salt and pepper. Dip chicken in milk, then bread crumbs.
2. In skillet, over medium heat, brown chicken on both sides in butter and oil. Set aside, keep warm.
3. Add broth to the same skillet. Bring to a boil over medium heat and scrape bottom to loosen crumbs. Add cream and pimentos, and bring to a boil, stirring constantly for 1 minute. Reduce heat. Stir in cheese, basil and pepper; cook until heated.
4. Mix cornstarch with broth into a paste. Stir into cream mixture and cook until slightly thickened. Spoon sauce over chicken. For an appetizer, cut chicken into bite-size pieces and serve sauce as a dipping sauce.
Wednesday, May 27th 2009 at 5:18 am
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Cracked Peppercorn Chicken!
Just put the thawed breasts in a shallow baking dish, and sprinkle (generously) with cracked peppercorns and a little salt. Bake at 400* until done!
**If I have it, I sometimes squeeze a little lemon over them too!
Thursday, May 28th 2009 at 10:12 am
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First mix bread crumbs, italian seasoning, salt & pepper and a little bit of garlic powder.
Next get a couple of eggs and beat them and put them in a bowl.
Get some flour and also put it in a bowl.
Take you chicken, dip it in the flour, then the beated eggs, and then lastly the bread crumb mix. Cover breasts completely.
And then bake in the oven until finished.
Thursday, May 28th 2009 at 4:57 pm
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Baked on top of rice and water and add a can of cream of mushroom soup or whatever you prefer to the rice when it’s done.
I have also rubbed mine with olive oil, seasoned with garlic and pepper, wrapped a piece of bacon around and baked that way. You could also add a slice of your favorite cheese right before it’s done.
Sunday, May 31st 2009 at 8:37 pm
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here you go, few ingredients, baked and oh so good!
Bacon-Wrapped Chicken with Sour Cream Sauce recipe
4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream
In a bowl, mix cream of chicken soup and sour cream. Set aside.
Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.
Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.
Monday, June 1st 2009 at 11:09 am
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Aren’t those bags great???? Here are some of my favorites:
Chicken breasts, sprinkled with seasoning salt and pepper
1 can cream of mushroom soup
1/4 cup white wine
1/2 cup sour cream
1 cup shredded Italian blend cheese
Brown the breasts in olive oil and place in baking dish. Mix soup, wine, sour cream and pour over the top. Cover with cheese and bake at 350 degrees for 45 minutes.
Chicken breasts seasoned with salt and pepper
1 can artichoke hearts, drained and liquid saved
1 can diced green chilis
1/2 cup sour cream
1 tsp mustard
2 cups jack cheese
Brown breasts and place in baking dish. Chop artichoke hearts. Mix together next three ingrediants with remaining artichoke brine and pour over chicken and artichokes. Top with cheese and bake for 45 minutes at 350 degrees.
Monday, June 1st 2009 at 7:11 pm
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My favorite recipe for baked chicken is Paula Deen’s Chicken Sticks. You can use the chicken breasts that you have. I usually use the boneless kind, just cut them into strips. Here’s the recipe:
Boneless, Skinless Chicken Breast; cut into strips
1 stick butter, melted
1 C. seasoned bread crumbs
1/2 C. grated parmesean cheese
1 and 1/2 t. tyme
1 and 1/2 t. dried basil
1/2 t. salt
pinch red pepper
1/2 t. garlic powder
1 t. dried oregano
Dipping Sauce:
Marinara (or spaghetti sauce of your choice)
Cut chicken into strips and place in bowl. Cover with melted butter. Make sure butter gets all over each chicken strip. Let set. Meanwhile, mix all dry ingredients together in a bowl. Dredge (roll) strips in the dry mixture until will coated. Place on a baking sheet and bake on about 350 degrees until done. Serve with dipping sauce.
This is such an easy recipe and so good. My husband loves these and just gobbles them up. They are also great to take to parties. Hope this helps! Try this one!
Wednesday, June 3rd 2009 at 6:40 pm
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MAKE A PACKET OUT OF ALUMINUM FOIL AND ADD I BONELESS SKINLESS CHICKEN BREAST. COVER WITH HALF A JAR OF SALSA (I USE GENERIC SAMS CHOICE BRAND MEDIUM). SEAL THE PACKET UP TIGHT.BAKE AT 350 DEGREES UNTIL DONE( I USUALLY MAKE TWO PACKETS AND IT TAKES ABOUT AN HOUR).SERVE OVER YOUR FAVORITE COUSCOUS OR RICE. I ALSO, MAKE A BAG OF FROZEN VEGGIES TO SERVE WITH IT.IF I AM IN A HURRY I WILL CUT UP MY CHICKEN IN BITE SIZE PIECES AND PUT MY CHICKEN AND SALSA IN A SAUCE PAN & COOK ON MEDIUM HEAT FOR 10-15 MINUTES OR UNTIL YOUR CHICKEN IS DONE.EITHER WAY IS DELICOUS!
Friday, June 5th 2009 at 12:13 am
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I like to bread my chicken in Instant potatoe flakes seasoned with your favorite seasonings and bake in the oven until Golden brown. After applying coating I use Pam spray to help the browning process.
Sunday, June 7th 2009 at 4:24 am
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Baked Chicken:
55 min 10 min prep
8 servings
1/2 cup butter or margarine
3/4 cup flour
1 1/2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
2 (3 lb) fryer chicken, cut into 8 pieces each
1. In a large roasting pan (or two 9×13 pans), in a 425° oven, melt the butter or margarine.
2. Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.
3. In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.
4. Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.
5. I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.
Monday, June 8th 2009 at 5:06 pm
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It’s very simple, Shake and Bake, you can cook it, freeze it, and reheat for salads or sandwichs later on.
Wednesday, June 10th 2009 at 3:30 am
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I love to bake my chicken in a bag! You can get an oven safe bag at any grocery store. They usually come with some spices. It is very simple. Put the chicken in the bag, add seasoning and some chopped up potatoes & carrots. You’re done! I like chicken in a bag because it makes the chicken super moiste!
Friday, June 12th 2009 at 5:48 am
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You didn’t say what quantity is in the bag.
If you need to use the whole bag at once, I would suggest something basic, lightly seasoned and oiled.
Anything left over could then be curried, put into pies, sandwiches, or spiced up in any way you fancy.
This way will mean you do not have a whole pile of chicken that all tastes the same for days
Sunday, June 14th 2009 at 6:24 am
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This is one of my favorites, found at Allrecipes.com. I make it several times a month, sometimes changing the ingredients slightly to get a different flavor. My family, including my two young kids, loves it. If you want something quick and easy, you’ll appreciate that this only has 5 ingredients.
Garlic Chicken
2 teaspoons crushed or minced garlic, or 1/2 teaspoon garlic powder
1/4 cup olive oil
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
4 skinless, boneless chicken breasts
Preheat oven to 425 degrees. Warm garlic and olive oil in a shallow dish in the microwave to blend flavors. In a separate shallow dish, combine bread crumbs and Parmesan. Dip the chicken breasts in oil mixture, then in crumb and Parmesan mixture. Place in a shallow, lightly greased baking pan.
Bake in the oven for 30-40 minutes, until chicken is no longer pink and juices run clear, and coating is golden brown.
Notes: If your chicken breasts are very thick, I suggest you pound them with a meat mallet to flatten them, or cut them into strips to promote quicker cooking.
I have used Italian seasoned bread crumbs instead of plain ones, or crushed cracker crumbs instead.
You’ll find my recipe is slightly different from the one at Allrecipes-I doubled the amount of bread crumbs and Parmesan in the original recipe, because I found that I sometimes ran out or got a sparse coating on the last piece(s) or chicken. I also slightly increased baking time based on how long I usually end up baking it.
Happy Cooking!
Maria