Chook Me!

What's a good baked chicken recipe?

Planning on baking some chicken breast either tonight or tomorrow night and need a good recipe. I usually grill or pan fry w/olive oil but i'm looking for something different. Thanks in advance! a.porter13.....what sides did you serve with your dish?

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1. Poppy Seed Chicken Casserole 5 boneless chicken breasts, cooked 1 can cream of chicken soup 8 ounces sour cream 4 cups Ritz crackers 1 stick butter, melted 1 tablespoon poppy seeds Cut chicken breasts up into small chunks. Coat a casserole dish with non-stick cooking spray. In a bowl, mix chicken, cream of chicken soup and sour cream. Dump this mixture into the casserole dish and spread evenly. Crush crackers and mix with melted butter. Spoon cracker mixture over chicken. Sprinkle poppy seeds on top. Bake uncovered at 350 degrees for 30 minutes or until lightly browned. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Best Chicken Ever 4-6 Skinless Boneless Chicken Breast 1 Package Lipton Onion Soup Mix 16 oz Can Whole Cranberry Sauce 10 oz Bottle French Salad Dressing (Reduced Calorie) Combine the soup, salad dressing and cranberry sauce. Add the chicken, cover and let stand for 30 minutes, turning once. Bake at 350° F. for 1 1/2 hours in a covered dish. Turn the chicken half way through cooking time. This recipe sounds terrible but tastes so good and is so easy. Be sure to use the reduced calorie salad dressing as the regular combined with the chicken is just to greasy. Serve over hot cooked rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Best Ever Lemon Chicken recipe Healthy, flavorful and low in calories. 4 skinless chicken breasts Salt, pepper and paprika 3/4 cup water, divided 1/4 cup white wine 1 teaspoon chicken bouillon powder 1/4 cup lemon juice 2 teaspoons flour 1 lemon, thinly sliced Heat oven to 375 degrees F. Spray a frying pan with Pam. Season chicken breasts to taste with salt, pepper, and paprika. Heat frying pan and sauté chicken until nicely browned (about 10 minutes), adding about 1/4 cup water near the end of the cooking time to loosen meat from the pan. Remove chicken breasts to a shallow baking dish. To the pan juices, add the white wine, 1/2 cup water and chicken bouillon, and heat through. Meanwhile mix the lemon juice and flour in a cup. Pour into the frying pan and stir until sauce is thickened. Pour sauce over chicken. Top with lemon slices and bake for 20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Here's a top-notch trio - golden-crusted chicken, marinara sauce and linguine! Baked Chicken Parmesan 1/3 cup fine dry Italian-seasoned bread crumbs 1/4 cup freshly grated Parmesan cheese 4 boneless, skinless chicken breast halves 2 large eggs, beaten 2 teaspoons olive oil 1/2 cup shredded mozzarella cheese 1 (9-ounce) package Linguine 1 (23.5-ounce) container Marinara Sauce, heated according to package directions 4 fresh basil sprigs (optional) Preheat oven to 375° F. Lightly grease 8-inch-square (2-quart) baking dish. Combine bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken is prepared baking dish. Drizzle with oil. Bake for 25 to 30 minutes or until chicken is tender and no longer pink in center. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted. Prepare pasta according to package directions; drain. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mustard Baked Chicken 2-1/2 lb chicken pieces 1/3 cup Dijon mustard 1 tbsp apricot jam 1/2 cup white wine or chicken stock 3/4 cup whipping cream salt and freshly ground pepper, to taste 2 tbsp chopped fresh parsley lemon slices In lightly oiled flameproof baking dish, arrange chicken pieces skin side down in single layer. Combine mustard and jam; brush tops of chicken with half of the mixture. Bake in 375°F/190°C oven for 20 minutes. Turn chicken pieces over; brush second side with remaining mustard mixture. Bake for 20 minutes longer or until fork-tender and golden. Transfer to serving plate and keep warm. Pour off excess fat from baking dish. Add wine; bring to boil over medium-high heat, stirring up any brown bits in dish. Transfer to small saucepan; cook for 5 minutes or until reduced by half. Add cream and cook, stirring, for 4-5 minutes or until sauce is thick enough to coat back of spoon. Season with salt and pepper to taste. Pour over chicken pieces; sprinkle with parsley. Garnish with lemon slices. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enjoy!
2. Baked Garlic Parmesan Chicken PREP TIME 15 Min COOK TIME 30 Min READY IN 45 Min SERVINGS & SCALING Original recipe yield: 6 servings USMETRIC About scaling and conversions INGREDIENTS * 2 tablespoons olive oil * 1 clove garlic, minced * 1 cup dry bread crumbs * 2/3 cup grated Parmesan cheese * 1 teaspoon dried basil leaves * 1/4 teaspoon ground black pepper * 6 skinless, boneless chicken breast halves DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. 3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
3. Beat the breast to make them spread. roll stuffing into them and roll bacon around them. Use a cocktail stick to hold together. Cook at 200degreesC for about 25 minutes. Can be eaten hot or cold, even cut into rings for sandwiches.
4. Baked Pineapple Chicken Ingredients: * 1/4 cup chicken broth * 3 tablespoons reduced-sodium soy sauce * 1 teaspoon ground ginger, divided * 2 bone-in chicken breast halves (6 ounces each), skin removed * 1 can (8 ounces) unsweetened crushed pineapple, undrained * 1 teaspoon cornstarch * 2 teaspoons orange marmalade * 1 teaspoon lemon juice Directions: In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear. Yield: 2 servings.
5. I was watching Rachel Ray the other day and learned how to do this. I made it that night and my family loved it! I just took thawed boneless chicken breast (how many ever you want) and put them in a zip lock bag with some texas pete BBQ sauce, after about two hours, you take them out, roll them in bread crumbs and bake them in the oven. It taste wonderful, it reminds me of spicy chicken wings, you just dont have to eat them off the bone!
6. pound skinless & boneless chicken breasts thin--lay a stick of string cheese on each & roll up--wecure with toothpicks & lay in baking pan--pour pasta sauce over & dust with parmesan cheese--bake 50-60 min @ 350 I usuallly fix rice & serve the chicken rolls on it, Italian green beans & a tossed salad. Add crusty bread if you have any...