Baked Chicken

Title: Baked Chicken
Categories: Chicken, Low-cal, Garlic, Baked
Yield: 4 servings

2 Chicken Breasts, Halved
1/4 ts Cayenne Pepper
1 c Fresh Bread Crumbs
1/8 ts Ground Ginger
1/2 ts Onion Powder
1/3 c Plain Low-Fat Yogurt
1/2 ts Garlic Powder

Preheat oven to 400 øF. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g.

Baked Chicken Breasts with Rice and Vegetable Stuffing

Title: Baked Chicken Breasts with Rice and Vegetable Stuffing
Categories: Chicken
Yield: 8 servings

1 Envelope vegetable recipe -soup mix
1/2 c Shredded mozzarella -cheese,about 1 1/2 oz.
1 1/2 c Water
1/4 c Grated Parmesan cheese
1/2 c Uncooked regular rice
1 sm Clove garlic,finely chopped
1 10 oz pkg. frozen chopped spinach,cooked and squeezed
4 Whole boneless chicken breasts,about 2 lbs.,skinned and halved
1/2 md Tomato,coarsely chopped

In medium saucepan, blend vegetable recipe soup mix with water bring to boil. Stir in uncooked rice and simmer covered 20 minutes or until tender. Stir in spinach, tomato, cheese and garlic set aside. Preheat oven to 350 degrees. With knife parallel to cutting board, make deep 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with rice mixture. In lightly greased baking dish,arrange chicken and bake uncovered basting occasionally, 40 minutes or until done. Sprinkle with paprika.

Serves about 8.

Baked Chicken in Honey Sauce

Title: Baked Chicken in Honey Sauce
Categories: Chicken
Yield: 6 servings

1 To 4 lb. frying chicken, cut -up
1 tb Prepared mustard 
1 ts Salt
1/4 c Margarine
1 ts Curry powder
1/4 c Honey
1 ts Cornstarch
1/4 c Orange juice
1 tb Cold water
2 tb Fresh lemon juice

Heat oven to 375 F. Melt margarine in a 9x13" baking dish. Add honey, orange and lemon juice, mustard, salt, and curry. Mix well. Coat both sides of chicken pieces with honey mixture and place skin down in the pan. Bake 30 minutes, basting occasionally remove from oven, turn chicken over, and bake another 30 minutes or until chicken tests done.

Remove to serving dish and keep hot. Heat honey sauce in saucepan. Combine cornstarch and water add to sauce and bring to boil. Cook, stirring, until thick and clear. Drizzle over chicken and serve over fluffy rice.

Makes 6 servings.

Baked Chicken Kiev

Title: Baked Chicken Kiev
Categories: Chicken
Yield: 6 servings

4 Boneless chicken breast -halves
1/2 c All purpose flour
2 Beaten eggs
1/4 c Room temperature butter
1 c Dry breadcrumbs
1/2 ts Crumbled dried tarragon
melted butter

Preheat oven to 425 degrees F. Lightly butter 8-inch square baking dish. Pound chicken to 1/4-inch thickness. Combine 1/4 cup butter and tarragon in small bowl and blend well. Place equal portions of butter mixture in center of chicken breasts. Fold ends over and tuck in sides, securing with toothpicks if necessary. Roll chicken in flour. Dip in eggs, then coat with breadcrumbs, covering completely. Arrange in prepared baking dish. Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired. Serve immediately.

Baked Chicken Salad

Title: Baked Chicken Salad
Categories: Cheese, Eggs, Baked, Chicken
Yield: 4 servings

2 c Chicken, Cooked, Diced
1/2 c Almonds, Blanched
1/2 c Mayonnaise
1/2 sm Onion
1 1/2 c Celery, Diced
4 c Potato Chips, Whole
1 Lemon, Sliced Peeled
1 c Cheddar Cheese Cubes

Heat oven to 375øF. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nut s and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

Baked Chicken with Cider and Apples

Title: Baked Chicken with Cider and Apples
Categories: Chicken
Yield: 6 servings

2 Chickens(2 1/2 to 3 pounds each),quartered
Salt and fresh ground pepper,to taste
2 c Apple cider
3 tb Brown sugar
1 c Unbleached all-purpose flour
1/3 c Applejack
1 tb Ground ginger
2 Apples,cored and cut into -thin wedges
2 ts Ground cinnamon

One day before serving,place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally. Preheat oven to 350 degrees. Remove the chicken from cider but reserve the cider. Mix the flour, ginger, cinnamon and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan. Bake the chicken for 40 minutes. Meanwhile, combine the reserved cider, brown sugar, applejack and apple slices. Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with pan juices. Serve immediately.

Makes 6 portions.

Baked Chicken with Sherry Mushroom Sauce

Title: Baked Chicken with Sherry Mushroom Sauce
Categories: Chicken, Sauces, Microwave
Yield: 6 servings

1 lb Chicken breasts, skinned
1/4 c Sherry
10 oz Cream of chicken soup
1/2 ts Tarragon leaves
4 oz Sliced mushrooms (save  -liquid)
1/8 ts Garlic powder
1/2 ts Worcestershire sauce

Mix everything together except for chicken. Put chicken in baking dish. Pour mixture over chicken.

Microwave:

Microwave, covered, at 7 minutes/lb on 100% (high). Oven: Bake in 400 degree oven for about 1 hour.

Baked Chicken with Tomato Sauce

Title: Baked Chicken with Tomato Sauce
Categories: Chicken
Yield: 4 servings

4 Chicken breasts halves
1 ts Basil
4 c Chopped tomatoes
1 ts Thyme
1 Small onion chopped
1/2 ts Oregano
2 tb Tomato paste
2 Garlic cloves, minced
1/2 Sweet red pepper, chopped
1/4 ts Crushed red pepper (opt)

Arrange the chicken in bottom of a oven-proof casserole that has been coated with no-stick spray.

Place tomatoes, onions, red peppers, tomato paste, basil, thyme, oregano, garlic and red pepper in a blender. Process on medium speed until smooth.

Pour the sauce over the chicken. Cover and bake at 350 F for 30 minutes. Remove cover and continue baking for 10 minutes more.

Baked Horseradish Chicken

Title: Baked Horseradish Chicken
Categories: Chicken
Yield: 4 servings

1/2 c White wine
1 1/4 ts Mustard seed
4 Chicken breasts,skin -removed,about 6 oz. each
1/2 ts Onion powder
1/2 ts Garlic powder
1 tb Vegetable oil
1/4 ts Dried thyme
2 tb Plain horseradish
2 tb Fresh parsley,chopped fine

Preparation Time: 7 minutes Cooking Time: 50 to 60 minutes

Pour wine into cassero le dish add chicken breasts. Using pastry brush,baste each piece of chicken with the oil. Spread 1/2 Tbs horseradish on each breast. Bake, covered, at 350 degrees, about 30 minutes.

While chicken is baking, grind mustard seed and combine it with remaining ingredients. After 30 minutes, baste chicken with the wine sauce in the pan. Then, pour mustard seed mixture over chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.

Makes 4 servings.

Baked Lemon Chicken with Peppers

Title: Baked Lemon Chicken with Peppers
Categories: Chicken
Yield: 4 servings

1/2 c Olive oil
3/4 ts Salt
2 lg Red peppers
1 tb Dried oregano
1/3 c Lemon juice
1/8 ts Pepper
2 lg Green peppers
3 1/2 lb Broiler/fryer chicken
2 tb Chopped Italian parsley

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.

Baked Peanut Butter Chicken

Title: Baked Peanut Butter Chicken
Categories: Chicken
Yield: 4 servings

1 Chicken,broiler-fryer*
1/8 ts Pepper
1/4 c Flour
1/3 c Milk
1 Egg
1/2 c Bread crumbs,dry
1/3 c Peanut butter
1/4 c Peanut oil
1 ts Salt

* - 2-3 l b, cut into pieces.

Wash and dry chicken pieces dip in flour. Blend egg with peanut butter, salt, and pepper. Gradually add milk, beaten with fork to blend. Dip floured chicken in peanut butter mixture and then in crumbs. Place on oiled baking pan. Drizzle remaining oil over chicken pieces and bake in a moderate oven (375'F.) 45 minutes, or until tender.

Bake and Baste Chicken

Title: Bake and Baste Chicken
Categories: Chicken, Pitzer
Yield: 4 servings

1/4 c Canola oil
1/4 ts Paprika
1 tb Honey
4 Chicken breast halves. -washed and patted dry
1 tb Lime juice

In a small bowl, combine oil, honey, lime juice and paprika. Place chicken, skin side up, in a single layer in 7-i nch by 11 inch baking dish. Spread with some of oil mixture.

Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10 minutes with remaining oil mixture, or until well browned and juices run clear when thickest part of chicken is cut. Remove from oven. Cover with foil and let stand 15 minutes. This softens chicken and keeps it hot until served. Makes 4 servings.

Balsamic Roast Chicken

Title: Balsamic Roast Chicken
Categories: Chicken
Yield: 4 servings

4 1/2 lb Roasting chicken
Freshly ground black pepper
1 tb Fresh rosemary or 1 TSP.  -dried
8 Sprigs fresh rosemary
3 tb To 4 tb balsamic vinigar blended with 1/2 tsp. brown sugar
1 lg Clove of garlic
1/4 ts Salt
2 tb Extra virgin olive oil

Mince rosemary with garlic and salt. Rub olive oil over chicken, then rub in herb mixture. Sprinkle with pepp er. Put 2 rosemary sprigs in cavity then cover with plastic wrap. Refridgerate up to 24 hours. Preheat oven tp 250F. USe a small heavy roasting pan and place chicken in breast- side down. Poast 20 to 25 minutes per pound. Baste every 15 minutes with pan juices. During last 30 minutes of roasting turn chicken over to brown breast. If chicken is still not brown enough turn heat up to 475 F and brown about 10 minutes. Present chicken whole on a heated serving platter, drizzle with Balsamic vinegar and sugar. Carve and scatter with remaining rosemary sprigs. Serves 4 to 6

Bourbon-Pecan Chicken

Title: Bourbon-Pecan Chicken
Categories: Chicken
Yield: 6 servings

3 lb Chicken
1/4 c Vegetable oil
1/2 c Bourbon
Salt and freshly ground -black pepper
Cayenne (optional)
1 1/2 ts Dried thyme, crumbled 
1/2 c Whole pecan halves
3 Shallots, peeled and thinly  -sliced
1 c Heavy cream

Cut the chicken into six serving pieces. Rinse and pat them dry, then lay them into a 9-by-13-inch glass baking dish in a single layer. Heat the oven to 375F.

In a glass measuring cup, whisk together the bourbon, thyme, 2 or 3 pinches of cayenne (if desired), shallots and oil, then add about a ha lf teaspoon of salt (to taste) and generous grinds of pepper. Pour the mixture over the chicken. Let it stand at room temperature for 2 hours.

Bake the chicken until it is cooked to your taste, about 35 to 45 minutes. It will not be really browned. Remove the pan from the oven and let it stand for a few minutes to cool slightly.

Drain the cooking juices into a small saucepan. Add the pecans and cook over high heat until the liquid is reduced by half. (What the pecans lose in crispness, they will make up in flavor.) Whisk in the heavy cream and continue cooking until the sauce is thickened.

To serve, arrange the chicken on a platter or individual serving plates and spoon the sauce over.

Yield: Four servings.

Amaretto Chicken

Title: Amaretto Chicken
Categories: Chicken
Yield: 8 servings

5 Boned Chicken Breasts
1 tb Vegetable Oil
3 tb Flour
3 tb Butter
1 1/2 ts Salt
1 1/2 tb Dijon Mustard
1 1/2 ts Ground Pepper
6 1/4 oz Frozen Orange Juice
2 ts Paprika
1 c Amaretto

Mix the can of frozen orange juice with a half can of water. Preheat the oven to 350øF. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered for 45 minutes. This can be frozen and reheated later.