Chook Me!

anyone have a good baked chicken recipe? i want to make it with chicken breast?

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1. GOLDEN BAKED CHICKEN BREAST 2 chicken breasts halved 4 teaspoons soft butter 2 tablespoons instant minced onion 1/2 teaspoon garlic salt 1/4 teaspoon paprika 2 tablespoons parsley, chopped Heat oven to 425 degrees. Remove skin from chicken. Place in ungreased baking pan, spread butter on each piece of chicken. Sprinkle onion and garlic salt, paprika. Bake uncovered for 30 to 35 minutes or until tender. Sprinkle with parsley.
2. sprinkle with adobo seasoning , garlic powder and drixxle with extra virginolive oil. bake at 350 for about 40 mins. a litle longer if the breasts are extra thick
3. I just brush the breasts with sage, thyme, olive oil salt and pepper. Then bake.
4. Wash the chicken breast, salt and pepper to taste, in a bowl put in 1/2 cup honey, 2 tablespoon of chive, 1 teaspoon grainy or regular mustard and mix. dredge chicken into this mixture, put onto a cookie sheet with parchment paper and bake at 350 F for 20 minutes. Check the meat, if juices run clear, it is done. You don't need to preheat oven.
5. first soak the chicken in salted water for a few hours......then remove and rinse. Mince some garlic and onion maybe some red pepper. Place your chicken in the bake pan and salt and pepper it. Add garlic, onions and peppers. Let marinate in fridge while oven preheats. In a half cup to 3/4 cup add orange juice and about a teaspoon of curry powder (madras). add to chicken cover with foil and bake at 350 for about 90 mins. (I like the chicken well done it will not be dry. remove foil last 15 to get some color. Good luck.
6. put the chicken in a baking dish.. pour zesty italian derssing over it add some parmesan cheese and bake. sometimes i add cut up taters and carrots in too also with the dressing on them.. soooo yummy!!!
7. Try this and you will NOT regret this..Easy yet Yummy.. Melt in Your Mouth Chicken Breast 4 boneless chicken breast halves 1 cup mayonnaise 1/2 cup freshley grated parmesan cheese 1 1/2 teaspoons seasoning salt 1/2 teaspoon ground black pepper 1 teaspoon garlic powder Mix mayonaise, cheese and seasonings. Spread mixture over chicken breast and place in baking dish. Bake at 375° for 45 minutes.
8. BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS 2 to 3 chicken breasts, boned & skinned 4 eggs, well beaten 1/2 tsp. salt 1 c. fine bread crumbs 8 tbsp. butter 1/2 lb. fresh mushrooms, sliced 4 oz. Gruyere cheese, shredded 1 c. chicken stock Juice of 1 lemon Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour. Roll chicken in bread crumbs to coat. Brown lightly in butter in small pan. Transfer to 1 1/2 quart casserole. Slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken stock over all. Bake in 350 degree oven for 30 minutes or until heated through. Pour fresh lemon juice over casserole just before serving
9. Here is one of my family's favourites... I've added some side dishes too. CHICKEN BASIL Serves 4 4 skinless chicken breasts (of approx. equal size) 4 slices white bread 3 rashers middle bacon Fresh basil Pre-heat oven to 180°c Cut crusts off bread and blend in a blender to make breadcrumbs. (It is not advised to used packaged breadcrumbs for this recipe as they are too dry) Place in a bowl Chop the bacon really fine and add to the breadcrumbs. Finely chop the basil and also add to the breadcrumbs. Combine well. Place chicken breasts in a slightly greased oven dish and top with the mixture. Place in the oven with a bowl of water underneath the tray of chicken. This will help keep the chicken moist and succulent. (make sure the bowl is ovenproof) Bake for about 20-30 minutes depending on the size of the chicken breasts. Serve with Potato Bake (see recipe below), steamed snow peas, broccoli and honey sesame carrots. Steam the snow peas for about 2 minutes and the broccoli for 3 at the most. This will ensure that they stay green and crunchy., retaining their nutrients. I would recommend a nice crisp Sauvignon Blanc with this dish. POTATO BAKE 5 large potatoes peeled and thinly sliced 1 large onion peeled and thinly sliced into rings Salt and pepper Cream Butter Sharp cheddar cheese, grated or shredded (depending on what you call it!!!) Lightly grease the bottom of a medium oven dish. Place a layer of potato in the bottom of the dish. Then sprinkle some of the onion rings over the top of the first layer of potato. Season with a little salt and pepper. Repeat these layers until all the ingredients have been used finishing with a layer of potato, making sure no onion is visible. Randomly dollop bits of butter over the surface and drizzle with a little cream. Sprinkle the cheese over the entire surface and bake in a moderately hot oven for approximately 45 minutes or until potatoes are soft when tested with a knife. HONEY SESAME CARROTS Baby or Dutch carrots peeled and cut julienne style (matchsticks in laymen’s!!) Honey Sesame seeds Steam carrots for about 2 minutes then toss in a warm pan with a little olive oil. Add the honey and allow this to melt and heat through. Sprinkle over the sesame seeds and serve immediately.
10. Sour Cream Chicken and Stuffing INGREDIENTS * 6 skinless, boneless chicken breasts * 1 (6 ounce) package unseasoned dry bread stuffing mix * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of celery soup * 1/2 cup sour cream * 1 teaspoon curry powder * 1 teaspoon lemon juice (optional) DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing. 3. Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.