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Moms View Message Board: General Discussion Archive: Archive March 2005: Good baked chicken recipe anyone???
I have four thawed out chicken breasts (with bone) in my refrigerator and was wondering if anyone has a really good, not too complicated, baked chicken breast recipe? With or without skin.
Swiss cheese, breadcrumbs, cream of mushroom soup, butter, white wine.
That sounds sooo good Heather ,I will have to try it !
Insert goat's cheese and fresh basil under the skin and cook on a baking sheet for about an hour at 350. Olive oil, salt and pepper on the skin.
Ooh, Holly's recipe is so good! I haven't made that in a while and the last time it came out so nicely!
Baked Chicken with Orange Juice (From Joy of Cooking)
I always just use shake and bake.
no kidding.. I may have to start dinner NOW! Sometimes when I make baked chicken I just throw things together and it always turns out so yummy and juicy. I put some Italian dressing all over my chicken breasts (or thighs) and a little a water salt and pepper, and it is so good and full of flavor. (It doesn't smell all that wonderful while cooking, but i sure tastes delicious)
I just had chicken for lunch! (leftover boneless skinless breasts) I cut it up, warmed it, cooked some broccoli, mixed it together and added some alfredo sauce and shredded parmesan, romano and asiago cheese (from Kraft in a canister like grate parmesan), then heated the whole thing (micro for about a minute). Yummy!!! Of course, the daycare kids thought it was gross! lol
I never really measure ...but about 1/4 cup wine- to whole can of soup. You want it to thin out but still be somewhat thick- (think coating the back of a spoon.) I use swiss slices and just cover- Breadcrumbs..just cover whole dish. Butter about 2 Tablespoons.
So....what did you decide?
I just bread them with bread crumbs and egg. Fry in olive oil. Can make chiken strips this way by cutting chicken breast into strips.
2 ½ - 3 Lbs. broiler/fryer cut up ¼ c. butter or margarine melted ½ c. Parmesan Cheese (2 oz.) 1 tsp. milk ¼ c. flour 1 egg slightly beaten 1 T. Paprika dash pepper ½ tsp. salt Combine cheese, flour and seasonings. Dip chicken in combination of egg and milk and coat with above mixture. Place in baking dish, pour butter or margarine over chicken. Bake at 350 ° for 1 hour or until tender.
2 pkg. frozen broccoli 1 tsp. curry powder 2 c. boiled boned chicken ½ c. grated parmesan 2 can cream of chicken soup 1 T. melted butter or margarine 1 c. mayonnaise ½ c. bread crumbs 1 tsp. lemon juice Cook the broccoli to package directions. Cover bottom of casserole with cooked drained broccoli. Cover broccoli with shredded chicken meat. Mix soup, mayonnaise, lemon juice and curry powder. Pour over Chicken. Sprinkle with a layer of grated cheese. Mix bread crumbs with butter. Cover casserole with crumb mixture. Cook at 400° about ½ hour or until bubbly. Serve with baked potato and salad.
1 c. dried bread crumbs 2 lg. Cloves garlic peeled and minced 1 tbs. Minced, fresh flat leaf parsley 1 tbs. Minced fresh tarragon or 1 tsp. Dried crumbled Salt and freshly ground pepper to taste 1 lg. egg 3 tbs. Dijon-style mustard ¾ c. all purpose flour 4 chicken breast halves boned, skinned, trimmed and patted dry ¼ c. olive oil Mix bread crumbs, garlic, parsley, tarragon, and pepper. Beat egg with mustard and salt. Pound chicken with meat mallet lightly to even thickness. Pour bread crumb mixture onto lipped plate. Pour flour onto lipped plate. Pour egg mixture into soup bowl. Dredge each chicken breast in flour. Dip each into egg mixture and then in herbed bread crumbs. Preheat oven to 350 °. Heat oil in a heavy oven proof skillet, over medium high heat. Brown chicken on both sides. Transfer to oven and bake until chicken is just cooked through, about 6-7 minutes, turning about halfway through. Garnish with fresh tarragon. Serves 4.
Mmmmmm... lots of yummy recipes! Now if I can only get out today(snow!) I can get necessary ingredients!!!
Rayannne LOL I cook almost always from scratch and have tons of recipes I use all the time but you know what I STILL USE SHAKE N BAKE! LOL I k now its crazy cheap and boxed but I love the stuff!
just a cheap white chardonnay would be fine or even a pinot grigio - I always use what I have nothing seems to ever turn out bad!
Wine does add flavor to the recipe, but you can definitely leave it out if you are not sure-just substitute with an equal amount of chicken stock-or even water. I cook with wine all the time, but I don't like to drink it-go figure.
If you are cooking with wine be sure it's one you like the taste of cause cooking wine intensifies the flavor.
If you are a non wine drinker I would suggest a Pinot Grigio or a Sauvignon Blanc- both a little lighter. In terms of the flavor of the dish- I think you would still enjoy it! It does not have a "winey" taste. You could substitute broth but try it I think you will like it! If you don't want to drink whats left in a regular size bottle. Buy one of the mini ones or even a bottle of white cooking wine- usually on the vinegar aisle.
Thanks so much for all the info. Actually, this has got another topic in my head about wine. I'll post it seperately...
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Hope you find a good recipe, and...