Chook Me!

I need the best baked chicken breast recipe?

I would like to find a recipe for chicken that is real crip and brown on the outside and moist, but not "gamey" on the inside...Any suggestions?

Public Comments

1. I can't give measurement as I always do this without any... chop up into small pieces some onions and mushrooms. Sautee them until the onions are soft, then add salt, pepper, crushed garlic, some paprika, and grated parmesian cheese. I love parmesian cheese so I kind of add a lot of it. then when that is mixed well, throw in some chopped baby spinach, and stir until wilted (it will be quick if you chop it small). pound out your chicken breasts so they are thin. Put some (3-4 TBS--depends ont he size of the chicken breast) of the veggie mix on one end and roll up. Dip the the chicken roll in an egg-wash, and then in crushed corn-flakes. Bake at 375 for about 40 minutes.
2. Heat the oven Place a roasting dish with olive oil in the oven to heat Chop some peppers, onion, courgette, celery Peel some garlic cloves and leave whole Sprinkle the chicken beasts with black pepper and salt and pan fry in a HOT frying pan Add all the veggies and garlic to the roasting dish Place the chicken breasts on top and squeeze a lemon over Bake in the oven until the chicken is cooked - approx 45 mins.
3. Roll chicken in mayonaise then Japanese breadcrumbs called "Panko" (which you can get in the oriental section of the supermarket) seasoned w/ black or white pepper & red pepper for a bite. Add Basil if you like. Use homemade breadcrumbs as alternative. Bake in oven uncovered on baking pan @ 350 til done. Sprinkle shredded Romano or parm on top & broil to brown. Don't overcook, you want the inside moist. Boneless breast or thighs work the best.... Voila!
4. ********CRISPY OVEN-FRIED CHICKEN BREASTS 2 lg. chicken breasts (split) 1 1/2 c. cornflakes, crumbled 1/4 tsp. garlic powder 1/4 tsp. paprika 2 eggs, beaten 1/2 c. cooking oil Preheat oven to 350 degrees. Combine cornflake crumbs with garlic powder and paprika. Dip the breast pieces in the egg and then roll them in the seasoned cornflake crumbs. Line a shallow baking dish with aluminum foil and place the chicken breasts on foil and bake for 10 minutes. Meanwhile, heat the oil in a frying pan. When very hot, drizzle the oil over chicken. Bake uncovered for about 1 hour. Serves 4. *********CHICKEN BREAST WITH LEMON 4 boneless chicken breasts Flour for coating Salt and pepper 1 tbsp. oil 5 tbsp. butter 2 tbsp. lemon juice 3 tbsp. chicken broth or stock 3 tbsp. chopped parsley Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and sauté 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.
5. GREEK CHICKEN WINGS 3 tbsp. lemon juice 2 tbsp. olive oil 2 tbsp. honey 1 tsp died oregano 1 clove, garlic, minced ¼ tsp. salt 4 lbs. chicken winglets, fresh (or frozen and thawed) Combine everything except the chicken in a large resealable plastic bag. Seal and shake to blend well. Add the chicken winglets and seal the bag. Toss to coat. Refrigerate overnight. Drain and discard the marinade. Place the winglets on a rack in a greased baking pan. Bake uncovered at 400 F for 35-40 minutes or until juices run clear, turning once. Serve with Cucumber Sauce. CUCUMBER SAUCE (TZAZIKI) 1/2 cup plain yogurt 1/2 cup chopped peeled cucumber 1/2 cup crumbled feta cheese 2 tbsp fresh dill or 2 tsp. dried dill weed 1 clove garlic, peeled Dash salt In a blender, combine sauce ingredients. Cover and process until it is smooth. Scrape the mixture from the jar of the blender into a small bowl. Cover, and refrigerate until ready to use. Use as a dip for vegetable dressing for souvlaki sandwiches. Make a double batch to use as a dip for chicken wings.
6. parmesan crusted chicken 2 boneless no skin chicken breast blend 2 egg whites 2 tsp cornstarch juice of 1/2 a lemon mix then dip chicken in this mixture then you take 1 cups breadcrumbs 1 tbsp copped parsley 1 tsp kosher salt pepper to taste zest of 1 lemon 1/2 cup fresh grated parmesan cheese then coat chicken with tis mixture sautee chicken in 3 tbsp olive oil about 3 mins on each side then transfer skillet to preheated 450 degree oven for about 8 more minutes or until done serving suggestions make a sage butter sauce and serve with roasted potatoes with garlic and rosemary and enjoy
7. MAYONNAISE BAKED CHICKEN 4 lbs. chicken, cut up 1/2 c. mayonnaise 1 1/2 tsp. water 1 tsp. salt 1 tsp. garlic salt Pepper to taste 3/4 c. corn flake crumbs Wash and dry chicken. Thoroughly combine mayonnaise, water, salt, garlic salt and pepper. Dip chicken in mayonnaise mixture coating each piece well. Coat with crumbs. Bake at 400 degrees for 45 minutes or until tender. MAYONNAISE CHICKEN 3 c. Rice Krispies, crushed until fine 1 tsp. paprika Salt and pepper Take the skin off of chicken; brush well with mayonnaise. Roll into Rice Krispies mixture. Put on cookie sheet and bake at 375 degrees for 40 to 50 minutes until done. the mayonaise makes the chicken stay very moist and its one of my favorites. hope you like it, enjoy.