Baked Chicken

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List of Recipes

1. Baked Chicken and Potatoes

tag: baked chicken

Yield: 4 Servings

Ingredients

Directions

Wash chicken and wipe dry with paper toweling. Put enough oil in a large roasting pan to cover bottom of the pan. Place chicken in p;an and place potatoes between the chicken pieces.

Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken and potatoes. Lastly, sprinkle with the grated cheese and the oil.

Bake in 375øF oven for 1 1/4 hours, or until chicken is done. Yield: 4 servings. Typed in MMFormat by cjhartlin[at]msn.com Source: The Jr. League of Orange County, New York (The Eastern Jr. League Cookbook) Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin[at]email.msn.com> on Apr 10, 1998

2. Baked Chicken with Yogurt Crust and Peaches

tag: baked chicken

Yield: 4 Servings

Ingredients

Directions

Preheat oven to 375 degrees. In a food processor or blender, reduce the stuffing mix to coarse crumbs. Pour them onto a sheet of wax paper. Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step), then dip it into the crumbs to coat. Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer. Repeat with the remaining chicken. Surround the chicken with the peach halves, cut side down. Sprinkle the peaches (not the chicken) with cinnamon sugar. Bake for 20 minutes, or until the breasts are just cooked through but not dry. Posted to EAT-L Digest 14 October 96

Date: Tue, 15 Oct 1996 06:10:59 -0300

From: Betsy Burtis <ebburtis[at]IX.NETCOM.COM>

3. Baked Chicken Coating

tag: baked chicken

Yield: 8 Servings

Ingredients

Directions

Mix all dry ingredients and put in bag. Coat pieces of chicken in this mixture. Place on greased shallow baking pan and bake in 350 oven 45-60 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

4. Baked Garlic-Thyme Chicken

tag: baked chicken

Yield: 1 Servings

Ingredients

Directions

Prep: 10 min, Cook: 1:00.

Preheat oven to 350øF. Combine all ingredients, except chicken, in a bowl. Season with salt and pepper to taste. Spread seasoned butter over outside of chicken. Place chicken, breast side down, in a baking dish. Bake 35 minutes. Turn chicken breast side up and bake another 25-35 minutes or until tender, basting occasionally with pan juices. Posted to recipelu-digest by molony <molony[at]scsn.net> on Mar 02, 1998

5. Baked Chicken Reuben

tag: baked chicken

Yield: 6 -8

Ingredients

Directions

Preheat oven to 325 degrees. Place chicken in single layer in greased baking pan. Sprinkle with salt and pepper. Spoon sauerkraut over chicken. Arrange cheese slices over sauerkraut. Pour dressing evenly over top. Cover pan with aluminum foil. Bake about 1 1/2 hours or until fork can be inserted into chicken with ease. Posted to recipelu-digest by Kevin Tester <tester[at]shentel.net> on Feb 02, 1998

6. Baked Cajun Chicken

tag: baked chicken

Yield: 4 Servings

Ingredients

Directions

1. Remove skin from chicken. Rinse chicken, pat dry.

2. Spray a 13 by 9 by 2 inch baking dish with nonstick coating.

3. Arrange the chicken, meaty sides up, in dish. Brush with milk.

4. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.

5. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.

Recipe by: Better Homes and Garden Diabetic Cookbook

Posted to recipelu-digest by RecipeLu <recipelu[at]geocities.com> on Feb 05, 1998

7. Chicken Baked with Sherry-Peach Sauce

tag: baked chicken

Yield: 8 Servings

Ingredients

Directions

The chicken in this recipe is baked on the bone in a sweet and savory sauce, then finished off with sherry and peaches. Try using any other fruits--either fresh or frozen that sound tasty.

Cut any excess fat from the chicken. Place the chicken, bone side down, in a single layer in a large baking dish. Season with the garlic powder, salt and pepper. Broil for several minutes, until the chicken is slightly browned. Set aside.

Coat a medium saucepan with nonstick spray. Cook the onions over medium heat for 5 minutes. Add the broth, brown sugar, arrowroot and chili sauce. Raise the heat to high and bring the sauce to a boil, stirring constantly. Remove the pan from the heat and pour the sauce over the chicken. Cover the chicken with a piece of foil. Refrigerate until ready to bake or continue with the next step.

Preheat the oven to 350°. Bake the chicken for 30 minutes. Remove the foil and pour the sherry and peaches over the chicken. Bake uncovered, basting occasionally, for 30 minutes more, or until the chicken is cooked through and the sauce is bubbling.

Preparation and cooking time: 20 minutes Baking time: 1 hour Posted to bbq-digest V5 #470 by "david klose" <bbqpits[at]msn.com> on Aug 17, 97

8. Baked Chicken

tag: baked chicken

Yield: 6 Servings

Ingredients

Directions

Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 425 F about 25 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

9. Chicken Baked with Orange-Spiced Harissa Sauce

tag: baked chicken

Yield: 4 Servings

Ingredients

Directions

Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refigerator. Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon. Heat Index = 4

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

10. Baked Chicken Rosemary

tag: baked chicken

Yield: 4 Servings

Ingredients

Directions

Preheat oven to 350 F.

Place the chicken, skinned side up, in a baking dish. Brush oil over the chicken. In a small dish, mix together the rosemary, paprika, salt and pepper. Sprinkle this mixture over the chicken. Pour the wine around the chicken in the baking dish.

Bake, uncovered, basting frequently with pan juices, for 50 minutes or until the chicken is brown and fork tender.

Per serving: : 232.0 calories : 35.0 g protein : 6.1 g total fat : 1.3 g saturated fat : 1.2 g carbohydrate : 115.0 mg cholesterol : 262.0 mg sodium

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip

11. Baked Chicken Marsala

tag: baked chicken

Yield: 4 Servings

Ingredients

Directions

Mix flour with salt and pepper. Coat chicken. Mix milk with egg. Dip chicken in milk then roll in bread crumbs. Place chicken in oiled pan skin side up. Dot with butter. Bake at 350 for 45 minutes. Drain fat. Pour wine over chicken. Cover and bake five to ten minutes more.

NOTES : This comes out almost as crispy as fried chicken. The splash of Marsala wine is a nice touch. Posted to TNT Recipes Digest by "Barbara Zack" <bzack[at]leading.net> on May 8, 1998

12. Baked Chicken or Fish

tag: baked chicken

Yield: 1 Servings

Ingredients

Directions

FOR BAKED CHICKEN Place 1/4 c. Baking Mix per cut up chicken in brown paper bag. Skin chicken pieces and wash in cold water; blot dry with paper towels. Moisten chicken with tomato juice or skim milk--we're talking damp, not wet. Put all chicken pieces in bag at once; close bag, trapping air inside, and shake until all pieces are coated. Add more mix, if necessary. Arrange chicken on a cooling rack to dry 15 minutes while oven preheats to 450 degrees. Spray a shallow roasting pan liberally with cooking spray or grease with mixture of lecithin and oil. Arrange chicken pieces skin-side down and bake on lower rack of oven 15 minutes. Turn chicken and continue baking 20 minutes until tender, golden brown, and no longer pink inside.

FOR BAKED FISH Rinse fish fillets and blot dry. Cut into small portions or sticks. Combine 1 egg white and 2 T. skim milk; pour baking mix into shallow dish or plate. Dip fish pieces in milk mixture, then press into baking mix to coat. Arrange on lightly greased baking sheet and let dry 10 minutes while oven is preheating to 425 degrees. Bake about 15 minutes.

Posted to Digest eat-lf.v096.n207

Date: Sat, 2 Nov 1996 08:10:19 -0800

From: Gretchen Gregory <livrite[at]aa.net>

13. French Onion Baked Chicken

tag: baked chicken

Yield: 6 Servings

Ingredients

Directions

Heat oven to 350. In small bowl stir together onion dip and milk.

Place chicken in 13x9 inch baking dish. Spoon dip mixture over chicken pieces. Sprinkle crushed crackers over chicken; drizzle with butter.

Bake for 50-60 minutes or until chicken is fork tender.

Variation: Add 1 teaspoon dried parsley flakes to crumb mixture.

Recipe by: New Chicken Posted to MC-Recipe Digest V1 #658 by L979[at]aol.com on Jul 6, 1997

14. Baked Lemon Chicken with Peppers

tag: Baked Chicken

Yield: 4 Servings

Ingredients

Directions

Combine all ingredients except chicken and vegetables. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake chicken at 400 degrees for 35 minutes. Cut peppers into 1/2-inch thick rings. Saute 8 minutes. Spoon peppers around chicken. Makes 4 to 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

15. Crock Pot Whole Baked Chicken

tag: Baked Chicken

Yield: 1 Servings

Ingredients

Directions

Wash chicken and remove giblets from inside. Dry chicken and rub with margarine on all sides. Sprinkle with salt and pepper. Be sure to get some salt and pepper on inside. Put in crock pot in early morning (about 8:00 a. m. ). Turn crock pot to low - let cook all day. When returning home from work about 4:00 or 5:00 you will have a delicious baked chicken. Remove from crock pot with spatula to keep from falling apart. You will have about 2 cups of chicken broth in pot. Use for gravy over rice or mix with Stove Top stuffing instead of water. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland[at]gj.net> on Dec 05, 1997

16. Cumin Baked Chicken

tag: baked chicken

Yield: 4 Servings

Ingredients

Directions

Contributed to the echo by: BOYD NARON CUMIN BAKED CHICKEN Combine first 5 ingredients and set aside. Place chicken snugly in shallow baking dish. Rub 3/4 of spices under skin, and rub remainder over top. (Can refrigerate at this point for up to 24 hours.) Squeeze lemon juice over chicken, scatter olives over, and drizzle with oil. Bake uncovered at 400 degrees for 50 to 60 minutes. Baste with pan juices occasionally. Serve with sliced lemons.

Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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