Baked chicken recipe.............?!
please!.
anything w!.o cheese!
im allergic!Www@FoodAQ@Com
anything w!.o cheese!
im allergic!Www@FoodAQ@Com
Answers:
You need: Olive oil, garlic clove, seasonings/salt, glass pan and four chicken breasts!.
Put salt and seasonings and salt all over the breasts and under the skin then grease a glass pan with olive oil leaving a liberal amount on the bottom!. peal a bunch of garlic up to a whole clove (is that what it's called) and put the garlic pieces scattered around in the pan!. Cover with aluminum foil and cook at 375 degrees for a half hour then take the foil off and cook for another half hour!.
This is the best chicken recipe I know of and it's so simple!. The garlics that come out afterwards are amazingly good and chewy!. Www@FoodAQ@Com
Put salt and seasonings and salt all over the breasts and under the skin then grease a glass pan with olive oil leaving a liberal amount on the bottom!. peal a bunch of garlic up to a whole clove (is that what it's called) and put the garlic pieces scattered around in the pan!. Cover with aluminum foil and cook at 375 degrees for a half hour then take the foil off and cook for another half hour!.
This is the best chicken recipe I know of and it's so simple!. The garlics that come out afterwards are amazingly good and chewy!. Www@FoodAQ@Com
This easy recipe for Herb Roasted Chicken Breast is moist and tender!. The butter, oregano and garlic seasonings are perfect for this mouthwatering dish!.
2 - 16 to 24 oz bone-in chicken breast
2 tablespoons butter, room temperature
1 teaspoon oregano
1 teaspoon Mrs!. Dash garlic & Herb Seasoning
1/2 teaspoon pepper
1/2 teaspoon kosher salt
Olive Oil
Preheat oven 425 degrees!. Remove any excess fat from chicken, set aside!.
Mix butter with oregano, Mrs!. Dash, Pepper & Salt!. Gently lift skin and add 1/4 butter mixture, spread evenly under skin, use another 1/3 of the mixture to coat underside and tender side of chicken breast!. Repeat with second breast!.
Place chicken in glass baking dish, lightly coat with olive oil!. Place in oven cook uncovered 20 minutes!.
Lower oven temperature to 350 degrees, cook 15 minutes!. Remove from oven, tent with foil, rest 10 minutes!.Www@FoodAQ@Com
2 - 16 to 24 oz bone-in chicken breast
2 tablespoons butter, room temperature
1 teaspoon oregano
1 teaspoon Mrs!. Dash garlic & Herb Seasoning
1/2 teaspoon pepper
1/2 teaspoon kosher salt
Olive Oil
Preheat oven 425 degrees!. Remove any excess fat from chicken, set aside!.
Mix butter with oregano, Mrs!. Dash, Pepper & Salt!. Gently lift skin and add 1/4 butter mixture, spread evenly under skin, use another 1/3 of the mixture to coat underside and tender side of chicken breast!. Repeat with second breast!.
Place chicken in glass baking dish, lightly coat with olive oil!. Place in oven cook uncovered 20 minutes!.
Lower oven temperature to 350 degrees, cook 15 minutes!. Remove from oven, tent with foil, rest 10 minutes!.Www@FoodAQ@Com
Sweet and Sour Chicken
2/3 cup uncooked long-grain white rice
1 1/3 cups water
6 tablespoons olive oil
6 tablespoons soy sauce
6 tablespoons honey
3 tablespoons distilled white vinegar
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground allspice
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Mix rice and water in a medium saucepan, and bring to a boil!. Cover, reduce heat, and simmer 20 minutes, until rice is tender!.
In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar!. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper!.
Place chicken breasts in a medium baking dish, and coat with the olive oil mixture!.
Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear!. Serve over the rice with remaining olive oil mixture!.
Lemon Chicken
1 pinch salt
1/2 cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges
DIRECTIONS
Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess!. Heat olive oil in a skillet over medium-high heat!. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side!.
Remove the chicken, and set aside in a warm place!. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan!. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half!.
Sprinkle the cubed butter into the boiling sauce!. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce!. The butter must never come to rest, or the sauce will separate and become oily!. Once the butter has completely incorporated, remove from heat and stir in capers!.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon!.
Chicken with Lime Butter
4 tablespoons vegetable oil
6 boneless, skinless chicken breasts
salt and pepper to taste
1 lime, juiced
1/2 cup butter
1/2 teaspoon dried dill weed
DIRECTIONS
Heat oil in a large heavy skillet over medium high heat!. Season chicken breasts with salt and pepper!. Cook until lightly browned, about 3 minutes on each side!. Cover, and reduce heat to low!. Cook until no longer pink, and juices run clear, about 10 minutes!. Remove chicken from pan, and keep warm!.
Drain excess oil from pan!. Stir in lime juice, and cook over low heat until it begins to bubble!. Stir in butter, 1 tablespoon at a time!. Continue stirring until butter becomes opaque, and sauce thickens!. Remove from heat, and stir in dill weed!. Spoon sauce over chicken, and serve!.
Oven Baked Herb Chicken
6 skinless, boneless chicken breasts
1 (1 ounce) package cheese and garlic dry salad dressing mix
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup butter
1 tablespoon lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken in a lightly greased 9x13 inch baking dish!. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice!. Mix together, then brush mixture evenly over the top of the chicken breasts!. Bake in the preheated oven for 60 minutes or until tender!.
Herb Butter Chicken
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1/2 cup butter, softened
3 cloves garlic, minced
1 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
DIRECTIONS
Preheat oven to Broil/Grill and line broiler pan with aluminum foil!.
Place chicken on pan!. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast!.
Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear!.
Garlic Broiled Chicken
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler!. Lightly grease a baking pan!.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley!. Cook 2 minutes on High in the microwave, or until butter is melted!.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting!.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turnWww@FoodAQ@Com
2/3 cup uncooked long-grain white rice
1 1/3 cups water
6 tablespoons olive oil
6 tablespoons soy sauce
6 tablespoons honey
3 tablespoons distilled white vinegar
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground allspice
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Mix rice and water in a medium saucepan, and bring to a boil!. Cover, reduce heat, and simmer 20 minutes, until rice is tender!.
In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar!. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper!.
Place chicken breasts in a medium baking dish, and coat with the olive oil mixture!.
Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear!. Serve over the rice with remaining olive oil mixture!.
Lemon Chicken
1 pinch salt
1/2 cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges
DIRECTIONS
Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess!. Heat olive oil in a skillet over medium-high heat!. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side!.
Remove the chicken, and set aside in a warm place!. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan!. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half!.
Sprinkle the cubed butter into the boiling sauce!. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce!. The butter must never come to rest, or the sauce will separate and become oily!. Once the butter has completely incorporated, remove from heat and stir in capers!.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon!.
Chicken with Lime Butter
4 tablespoons vegetable oil
6 boneless, skinless chicken breasts
salt and pepper to taste
1 lime, juiced
1/2 cup butter
1/2 teaspoon dried dill weed
DIRECTIONS
Heat oil in a large heavy skillet over medium high heat!. Season chicken breasts with salt and pepper!. Cook until lightly browned, about 3 minutes on each side!. Cover, and reduce heat to low!. Cook until no longer pink, and juices run clear, about 10 minutes!. Remove chicken from pan, and keep warm!.
Drain excess oil from pan!. Stir in lime juice, and cook over low heat until it begins to bubble!. Stir in butter, 1 tablespoon at a time!. Continue stirring until butter becomes opaque, and sauce thickens!. Remove from heat, and stir in dill weed!. Spoon sauce over chicken, and serve!.
Oven Baked Herb Chicken
6 skinless, boneless chicken breasts
1 (1 ounce) package cheese and garlic dry salad dressing mix
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup butter
1 tablespoon lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken in a lightly greased 9x13 inch baking dish!. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice!. Mix together, then brush mixture evenly over the top of the chicken breasts!. Bake in the preheated oven for 60 minutes or until tender!.
Herb Butter Chicken
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1/2 cup butter, softened
3 cloves garlic, minced
1 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
DIRECTIONS
Preheat oven to Broil/Grill and line broiler pan with aluminum foil!.
Place chicken on pan!. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast!.
Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear!.
Garlic Broiled Chicken
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler!. Lightly grease a baking pan!.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley!. Cook 2 minutes on High in the microwave, or until butter is melted!.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting!.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turnWww@FoodAQ@Com
CREAMY BAKED CHICKEN BREASTS
Split 4 whole breasts, about 4 pounds!. Skin and bone if desired!. Grease a 2 to 3 quart casserole and arrange chicken in it!. Place a slice of Cheddar or Swiss cheese (about 1 ounce on each) on each piece!. Stir together 1 can of condensed Cream of Chicken soup, undiluted, and 1/4 cup dry white wine or water!. Spoon evenly over chicken!. Coarsely crush 2 cups seasoned Pepperidge stuffing mix and crumble evenly over the top!. Drizzle with 1/4 cup melted butter!. Bake uncovered at 350 degrees for 50 to 55 minutes or until the thickest part of the breast is tender when pierced!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BAKED CHICKEN BREAST AND WINE
Cook 1 package instant long grain wild rice using direction on package!. Skin and debone 6 chicken breast, rub with salt and black pepper, brown in skillet using butter!. Pour rice in baking dish, top with chicken!.
In sauce pan bring 1 can chicken/mushroom soup, 1 cup white wine, 1/2 cup chopped celery, 1/4 cup chopped onions, 1 small can mushrooms and 1 small jar pimentos to boil!. Then pour all over chicken!. Bake at 350 degrees for 35 minutes, covered, then bake about 15 minutes uncovered!.
~~~~~~~~~~~~~~~~~~~~~~~~~~
BAKED CHICKEN BREASTS WITH MUSHROOMS
AND SOUR CREAM
6 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 c!. sour cream
1/4 c!. sherry
1/2 lb!. sauteed mushrooms
Place chicken breasts in oven proof baking dish, do not overlap!. Combine soup, sour cream, mushrooms and sherry!. Spoon over chicken and sprinkle lightly with paprika!. Bake at 375 for 1 hour or until dish begins to brown!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CAJUN STYLE BAKED CHICKEN BREAST
1 can Del Monte Cajun Style Stewed Tomatoes
Seasoned salt
1 med!. onion, sliced
1/2 lb!. fresh mushrooms, sliced
butter or corn oil
4 chicken breasts
In a saucepan saute the onions in a small amount of butter!. Add mushrooms and tomatoes; set aside!.
Lightly brown chicken in a small amount of butter or oil and seasoned salt!. Place chicken in a baking dish; pour tomato mixture over chicken!. Bake uncovered in a 350 degree oven for 20 minutes!.
~~~~~~~~~~~~~~~~~~~
BAKED CHICKEN BREASTS WITH ALMOND
SAUCE
4 whole chicken breasts
1/4 c!. melted butter
1 tbsp!. lemon juice
Garlic salt
1 tbsp!. paprika
Split chicken breasts in half!. Salt both sides with garlic salt!. Dip in melted butter to which lemon juice and paprika are added!. Place in shallow dish and bake 30 minutes at 350 degrees!. Then add sauce and bake for 30 minutes more!.
ALMOND SAUCE:
1 can mushroom soup
Garlic salt to taste
1/2 tsp!. Worcestershire sauce
1/2 c!. slivered almonds
1 (3 oz!.) can mushrooms or fresh
1/4 c!. sour cream
1/4 c!. cherry wine
If sauce is too thin, thicken with 2 tablespoon flour!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Www@FoodAQ@Com
Split 4 whole breasts, about 4 pounds!. Skin and bone if desired!. Grease a 2 to 3 quart casserole and arrange chicken in it!. Place a slice of Cheddar or Swiss cheese (about 1 ounce on each) on each piece!. Stir together 1 can of condensed Cream of Chicken soup, undiluted, and 1/4 cup dry white wine or water!. Spoon evenly over chicken!. Coarsely crush 2 cups seasoned Pepperidge stuffing mix and crumble evenly over the top!. Drizzle with 1/4 cup melted butter!. Bake uncovered at 350 degrees for 50 to 55 minutes or until the thickest part of the breast is tender when pierced!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BAKED CHICKEN BREAST AND WINE
Cook 1 package instant long grain wild rice using direction on package!. Skin and debone 6 chicken breast, rub with salt and black pepper, brown in skillet using butter!. Pour rice in baking dish, top with chicken!.
In sauce pan bring 1 can chicken/mushroom soup, 1 cup white wine, 1/2 cup chopped celery, 1/4 cup chopped onions, 1 small can mushrooms and 1 small jar pimentos to boil!. Then pour all over chicken!. Bake at 350 degrees for 35 minutes, covered, then bake about 15 minutes uncovered!.
~~~~~~~~~~~~~~~~~~~~~~~~~~
BAKED CHICKEN BREASTS WITH MUSHROOMS
AND SOUR CREAM
6 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 c!. sour cream
1/4 c!. sherry
1/2 lb!. sauteed mushrooms
Place chicken breasts in oven proof baking dish, do not overlap!. Combine soup, sour cream, mushrooms and sherry!. Spoon over chicken and sprinkle lightly with paprika!. Bake at 375 for 1 hour or until dish begins to brown!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CAJUN STYLE BAKED CHICKEN BREAST
1 can Del Monte Cajun Style Stewed Tomatoes
Seasoned salt
1 med!. onion, sliced
1/2 lb!. fresh mushrooms, sliced
butter or corn oil
4 chicken breasts
In a saucepan saute the onions in a small amount of butter!. Add mushrooms and tomatoes; set aside!.
Lightly brown chicken in a small amount of butter or oil and seasoned salt!. Place chicken in a baking dish; pour tomato mixture over chicken!. Bake uncovered in a 350 degree oven for 20 minutes!.
~~~~~~~~~~~~~~~~~~~
BAKED CHICKEN BREASTS WITH ALMOND
SAUCE
4 whole chicken breasts
1/4 c!. melted butter
1 tbsp!. lemon juice
Garlic salt
1 tbsp!. paprika
Split chicken breasts in half!. Salt both sides with garlic salt!. Dip in melted butter to which lemon juice and paprika are added!. Place in shallow dish and bake 30 minutes at 350 degrees!. Then add sauce and bake for 30 minutes more!.
ALMOND SAUCE:
1 can mushroom soup
Garlic salt to taste
1/2 tsp!. Worcestershire sauce
1/2 c!. slivered almonds
1 (3 oz!.) can mushrooms or fresh
1/4 c!. sour cream
1/4 c!. cherry wine
If sauce is too thin, thicken with 2 tablespoon flour!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Www@FoodAQ@Com
Balsamic Chicken Breasts
2 sweet potatoes, peeled and cut into 2-inch pieces
1 tablespoon olive oil
salt and pepper to taste
2 skinless, boneless chicken breast halves
1/2 cup balsamic vinegar
salt and ground black pepper to taste
1/2 cup balsamic vinegar
Preheat oven to 400 degrees F (200 degrees C)!.
Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper!.
Place the chicken breasts in a baking dish!. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper!. Cover with aluminum foil!.
Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C)!. Bake another 20 minutes!.
Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat!. Cook until reduced to about 1/4 cup!. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve!.
-------------------
Honey Baked Chicken
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken pieces in a shallow baking pan, skin side up!. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken!. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear!.
----------------------
Baked Chicken on Rice
4 skinless, boneless chicken breast halves
2 (10!.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4!.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C)!. Cut each chicken breast in half to make a total of 8 pieces; set aside!.
Mix cream of mushroom soup with milk!. Reserve 1 cup of mixture!. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix!.
Spoon rice mixture into a 9x13 inch baking dish!. Arrange chicken pieces on top!. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix!. Cover tightly with aluminum foil and bake in preheated oven for 1 hour!. Remove cover and bake for an additional 15 minutes!. Let cool 10 minutes and serve!.
------------------------
Www@FoodAQ@Com
2 sweet potatoes, peeled and cut into 2-inch pieces
1 tablespoon olive oil
salt and pepper to taste
2 skinless, boneless chicken breast halves
1/2 cup balsamic vinegar
salt and ground black pepper to taste
1/2 cup balsamic vinegar
Preheat oven to 400 degrees F (200 degrees C)!.
Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper!.
Place the chicken breasts in a baking dish!. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper!. Cover with aluminum foil!.
Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C)!. Bake another 20 minutes!.
Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat!. Cook until reduced to about 1/4 cup!. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve!.
-------------------
Honey Baked Chicken
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken pieces in a shallow baking pan, skin side up!. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken!. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear!.
----------------------
Baked Chicken on Rice
4 skinless, boneless chicken breast halves
2 (10!.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4!.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C)!. Cut each chicken breast in half to make a total of 8 pieces; set aside!.
Mix cream of mushroom soup with milk!. Reserve 1 cup of mixture!. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix!.
Spoon rice mixture into a 9x13 inch baking dish!. Arrange chicken pieces on top!. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix!. Cover tightly with aluminum foil and bake in preheated oven for 1 hour!. Remove cover and bake for an additional 15 minutes!. Let cool 10 minutes and serve!.
------------------------
Www@FoodAQ@Com
preheat your oven to 350 degrees, take a 9 x11 baking dish spray it with cooking spray and set to the side!. wash and pat dry your chicken!. take some butter and smear it all over the chicken!. put it into a 9 x 11 baking dish, sprinkle the chicken with garlic powder, salt, pepper, and lemon pepper seasoning!. put into oven and cook for about an hour!. it should be golden brown and ready to eat!. serve with yellow rice, green beans ,and bread sticks!.Www@FoodAQ@Com
Chicken Poupon
4 T Grey Poupon or other deli style brown mustard
2 T water or vegetable oil
1 t garlic powder
? t dried Italian seasoning
4 boneless skinless chicken breast halves (about 1 pound)
In large bowl or plastic bag, add all ingredients except chicken and mix well!.
Add chicken and mix to coat!.
Bake in shallow baking dish at 400 degrees for 20-25 minutes!.
Www@FoodAQ@Com
4 T Grey Poupon or other deli style brown mustard
2 T water or vegetable oil
1 t garlic powder
? t dried Italian seasoning
4 boneless skinless chicken breast halves (about 1 pound)
In large bowl or plastic bag, add all ingredients except chicken and mix well!.
Add chicken and mix to coat!.
Bake in shallow baking dish at 400 degrees for 20-25 minutes!.
Www@FoodAQ@Com
split the breasts to make pockets, fill with chopped sun-dried tomatoes and fresh basil!.!.!. Wrap bacon around closed stuffed chicken and bake for 45 min or less depending on your oven!.Www@FoodAQ@Com
i dont want to copy and paste but i found some recipes for chicken baked at http://www!.recipesdb!.net Www@FoodAQ@Com