What is your favorite baked chicken recipe?

Buttermilk Pecan Chicken





2 broiler-fryer chickens, cut in serving pieces


1/2 cup margarine or butter


1 cup buttermilk


1 large egg, slightly beaten


1 cup all-purpose flour


1 cup ground pecans


1 tablespoon paprika


1 tablespoon salt


1/8 tablespoon pepper


1/4 cup sesame seeds


1/4 cup pecan halves


Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up. Place pecan halves on each piece of chicken and bake in 350*F oven 1 1/4 hours, until tender and golden brown. Garnish with parsley and cherry tomatoes.


nfd♥What is your favorite baked chicken recipe?
I like to take boneless, skinless chicken breast %26amp; place in center of a good size piece of foil. Add chopped carrots, onions, and mushrooms then top with a tablespoon or so of cream of mushroom or cream of chicken soup %26amp; a pat of butter. Add garlic salt %26amp; fresh ground pepper, then seal pouches. Bake in the oven at 325 for about 30 - 40 minutes. These go great on the grill or even at a campfire as well!!What is your favorite baked chicken recipe?
wash and dry bird....put a whole onion in the butt and oil down dried bird and sprinkle with lawerys seasoning salt and blk pepper....put on a roaster pan(the kind with a little metal rack to slightly elevate the bird or you can make your own by using a row of raw carrots to sit the bird on) place in preheated oven at 400 degrees uncovered and roast 1 hr.....remove from oven and cover lightly with a foil tent and allow to rest 15 minutes.....always remember to wash hands and area thoroughly after handling raw chicken or any raw meat...enjoy :)
Ingredients


1 Chicken


1(10ounce)can condensed cream of celery soup


3/4 cup sour cream


3/4 cup cheddar cheese, shredded


Directions


1Preheat oven to 375F and lightly grease a 2 quart baking dish.


2Arrange thawed and drained fillets in a single layer in baking dish.


3Combine sauce ingredients and heat until cheese melts.


4Spread over fillets and bake 25 minutes.
none,bcoz i'm vege.
*Baked Chicken With Herbs





INGREDIENTS:


6 chicken breast halves


salt and pepper


1/4 cup butter


6 to 8 ounces sliced mushrooms


1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of chicken soup


3/4 cup dry white wine


1 can (5 ounces) water chestnuts, drained, sliced


2 tablespoons chopped green bell pepper


1/4 teaspoon leaf thyme, crushed


1/4 teaspoon leaf basil





PREPARATION:





Wash chicken and pat dry; sprinkle with salt and pepper. Heat butter in a large skillet over medium-low heat; cook chicken slowly until browned, turning to brown both sides. Remove chicken pieces to an 11x7 or 13x9-inch baking dish


Add mushrooms to the skillet and sauté until tender. Add soup to skillet then slowly stir in wine. Add remaining ingredients and bring to a boil. Pour sauce over chicken. Cover baking dish with foil and bake at 350° for 25 to 30 minutes. Uncover and bake 20 to 25 minutes longer, until chicken is tender and juices run clear. Serve with hot cooked rice or noodles.








*Beer Batter Chicken Strips





INGREDIENTS:


1 large egg


3/4 cup beer


1 cup all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


ground black pepper


3 chicken breast halves; skinless, boneless


1 1/4 cups vegetable oil





PREPARATION:





Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off


Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.








*Boursin Stuffed Baked Chicken





INGREDIENTS:


4 boneless chicken breast halves


5 ounces Boursin cheese with garlic and herbs


1 tablespoons flour


1/4 cup shredded carrot


1/4 cup chopped walnuts


1/4 cup chopped parsley, divided


1/2 cup fine dry bread crumbs


2 tablespoons Parmesan cheese


2 tablespoons butter, melted


PREPARATION:


Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth.


STir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.








*Four Cheese Chicken Bake





INGREDIENTS:


8 ounces lasagna noodles of wide noodles


3 tablespoons butter


1/2 cup chopped onion


1/2 cup chopped green bell pepper


6 to 8 ounces fresh sliced mushrooms


1 can cream of chicken soup


1/3 cup milk


1/2 teaspoon dried leaf basil


2 tablespoons chopped pimiento


1 1/2 cups ricotta cheese or cream-style cottage cheese


3 cups diced cooked chicken


1 cup shredded process American cheese or mild Cheddar


1 cup shredded Mozzarella cheese


1/4 cup grated Parmesan cheese





PREPARATION:





Cook noodles until tender. Drain and rinse with cold water. In a skillet over medium heat, melt butter. Sauté onion, bell pepper, and mushrooms until tender. Stir in cream of chicken soup, the milk, basil, and pimiento.


Place half of the noodles in a 13x9-inch baking dish. Top noodles with half of the sauce and half of the ricotta, then layer with half of chicken and half of the Cheddar, Mozzarella, and Parmesan cheeses. Repeat layers, ending with remaining cheeses.


Bake in preheated 350° oven for 45 minutes





OR





U can try this Video Link also:-





http://www.videojug.com/tag/chicken-reci…








ENJOY :-)
Mushroom Chicken





4 boneless or bone-in chicken breasts


1 can cream of mushroom soup


1-8 oz container of sour cream (regular or light)


2/3 cup sherry


1 cup sliced mushrooms


1 tsp garlic salt


pepper to taste





Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken breasts and top with remaining sauce. Bake at 350F for 1 hour.








Serving suggestions: Mashed potatoes with sauce as gravy or red potatoes, vegetable, and Hawaiian rolls.
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