Chook Me!

I need a good easy baked chicken recipe. Any takers??

Thank you much!!!

Public Comments

1. Yeah, chicken & potatoes...get an oven bag, follow the directions, dice some potatoes and onion, but a lot of seasoning and butter in it cook for 45-60 minutes and enjoy...had it last night it is so good. You can also do it with pork or steak...
2. 1 C. grated Parmigiano-Reggiano cheese 2 C. fine unseasoned bread crumbs 1 t. dried basil 1 t. dried thyme 1 t. dried rosemary Salt to taste 1/4 C. sesame seeds 3 eggs, lightly beaten 3 lbs. bone-in chicken breasts, skin removed Cumberland sauce (see recipe) Stir cheese, bread crumbs, basil, thyme, rosemary, salt and sesame seeds until well mixed. Mix eggs together in medium bowl. Wash and dry chicken breasts. Dip into egg mixture, then into cheese-crumb mixture. Place chicken breasts in shallow greased baking pan. Refrigerate or freeze. To serve, let chicken defrost, if frozen. Preheat oven to 350 degrees. Coat tops of chicken with vegetable oil spray. Bake in lower third of preheated oven for about 45 minutes. Serve with Cumberland sauce. Makes 4 to 6 servings.
3. Chicken & Rice Casserole 1 cup uncooked white rice 1 (10.75 ounce) can condensed cream of chicken soup 1 7/8 cups water 1 (1 ounce) package dry onion soup mix 4 skinless, boneless chicken breast halves (i use whatever's handy) Preheat oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
4. Rub with margerine and garlic. Placed sliced onion in bottom of pan. Sprinkle bird with salt and Mrs. Dash. Bake uncovered for 1.25 hours @ 350 degrees.
5. This is really chicken and potatoes but it's really yummy... 1 3lb chicken cut up 2 lbs potatoes cut into wedges 2 heads of garlic peeled (about 20 cloves) salt pepper dried sage dried rosemary dried thyme olive oil Arrange the chicken parts in a 9x13 baking pan with the potato wedges and the garlic cloves. Season well with salt and pepper, then sprinkle over the herbs - about 1 tsp of each herb. Drizzle olive oil over it all and bake in a 350 degree oven for about an hour. The juice from the chicken makes the potatoes and garlic yummy!
6. "INGREDIENTS: 4 skinless, boneless chicken breast halves 1 cup French dressing 1 1/2 cups cornflakes cereal crumbs -------------------------------------------------------------------------------- DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Place the dressing in a shallow dish or bowl for dipping. Do the same with the breadcrumbs. Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat. Place chicken in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 25 to 30 minutes."
7. I love this one: take a chicken breast or peice of chicken and hit it with a rolling pin or meat hammer until its very thin - you will be surprised just how thin it goes! (wrap it in shrink wrap first or you will get messy). The chicken should be about as thin as a soft taco. Then take the, now very thin, piece of chicken and stuff it with your favorite vegetables, add a sprinkling of cheese inside too. Wrap the chicken around the vegetables so it makes a small parcel. Drissle lemon over the parcel and add a small teaspoon of butter. Wrap the whole thing in tin foil and bake for 20 minutes on 375F. Mmmmmmmmmmmmmmm a bit like this one: http://www.bbc.co.uk/food/recipes/database/broccolistuffedchick_74250.shtml
8. Sprinkle granulated garlic, salt ,pepper and Italian seasoning over chicken in a baking dish or pan. Place a 1 inch square piece of butter on top and bake in oven uncovered for 45 mins if quartered or covered if whole chicken for 1 hour then 30 min uncovered at 375
9. Easy Bake Chicken Kiev 4 whole chicken breast, bond, split & skinned ½ cup Italian bread crumbs, finely chopped ½ cup Parmesan cheese 1-1/2 tsp oregano leaves ½ tsp garlic salt ¼ tsp pepper 4 tbsp butter or margarine, softened 1 tbsp parsley, chopped 4 oz. Mozzarella cheese Place chicken breast flat and gently pound breast. In a pie pan, combine bread crumbs, Parmesan cheese, 1 teaspoon oregano, garlic salt and pepper and set aside. In small bowl, combine softened butter, parsley and ½ teaspoon oregano. Spread about 1/2 tablespoon of herb butter mixture across the breast and lay a strip of cheese over breast. Then fold together with toothpicks and dip in bread crumb mixture. Bake, uncovered, at 425 degrees for 20 to 25 minutes.
10. take a whole chiKen!!! spread a lot margarine in it. inside too. put a lot peper and salt. cut 2 potatoes. fold the chiken and the potatoes with aluminium. and put it in a boil make a cover with aluminium to the boil and put it in the fire about 25 or 30 min. it taste so good!!!!!!
11. take a big bottle of Italian dressing and pour it on the chicken and bake in over for about and hour and serve with a salad and some potatoes
12. Miso-Glazed Chicken Lollipops with Sesame Rice Ingredients: 12 chicken wing drumettes 2 tbls. white or yellow miso 2 tbls. mirin 2 tbls. sake 2 tbls. soy sauce 1 tbl. light brown sugar, packed firmly 1 tsp. peeled & finely grated fresh ginger 2 c. hot cooked rice 2 tbls. rice vinegar 1 tsp. sugar ½ tsp. salt ¼ c. shredded or julienned carrot ¼ c. diced, peeled & seeded cucumber ¼ c. finely diced red bell pepper 2 tbls. sesame seeds, lightly toasted 1 tbls. finely chopped sliced pickled ginger Fresh shiso leaves Fresh green onions, if desired Method: Cut the skin around the thin end of each chicken wing drumette, then slide the meat up to the end of the bone, forming a 'lollipop,' removing most of the skin. Whisk together the miso, mirin, sake, soy sauce, brown sugar and ginger until well blended. Place into a large zip-top plastic bag with the chicken, coating well. Place in refrigerator and let marinate for at least 30 minutes or as long as overnight. Preheat oven to 375 degrees. Line a large shallow baking pan with foil; remove chicken from marinade, discarding marinade, and place in a single layer on the prepared pan. Bake in preheated oven for 20 to 25 minutes, or until chicken is crisp and done, turning several times during the cooking process. Meanwhile, spoon hot cooked rice into a mixing bowl. Stir together the rice vinegar, sugar and salt; add to rice, stirring gently to combine. Add carrot, cucumber, bell pepper, sesame seeds and pickled ginger, blending well. Adjust seasoning with additional salt, if desired, and reserve at room temperature. To serve, divide Sesame Rice among 4 large martini glasses. Top each with 3 chicken lollipops and garnish with fresh shiso leaves and green onions, if desired. Serve immediately while chicken is still warm. Makes 4 first course appetizer servings.
13. This is one of my family's faves. It's pretty simple, I think. The recipe calls it Parmesan Chicken, but it's a little different than what I think of as Parmesan Chicken, no spaghetti sauce, although you could serve it over noodles and some sauce and it would be good. I usually grill up a some asparagus as a side as well as a salad. 2 cups bread crumbs (I just toss a couple of pieces of bread in the toaster until they are brown and crispy) 1 tsp garlic powder 1/2 cup grated Parmesan cheese (Kraft works great) 2 tsp All Seasons, or Mrs. Dash 1/2 cup margarine 3 Whole chicken breasts In a medium size bowl crumble up the toast into crumbs, add cheese, garlic, and all seasons. Melt Margarine. Dip the chicken in the margarine, then roll the chicken in the bread crumbs mixture. Place in a lightly greased baking pan or Pyrex, and sprinkle with remaining crumbs. Cover with aluminum foil and bake at 350 for 45minutes. Remove the foil and allow it to cook 15 more minutes till crumbs are crispy (1 hour total cooking time).
14. This is my own recipe that I came up with a few years ago. The baked chicken part is easy but there's a little work involved in making the gravy. I hope you go ahead and make the gravy though because it is so flavorful. Baked Chicken with Gravy Rub 2 1/2 tbs paprika 2 tbs garlic powder 1 tbs onion powder 1 tbs cayenne pepper 1 tbs dried oregano 1 tbs dried thyme Preheat oven to 400. 1 whole chicken for roasting Olive oil Kosher salt Ground black pepper 2-3 cans chicken broth 3 tbs unsalted butter 3+ tbs flour Mix together well the six dry ingredients for the rub. Rinse chicken with water and pat dry with paper towels. Pour olive oil over chicken and rub in. Liberally apply kosher salt and ground black pepper over chicken, including the cavities. Spinkle rub over chicken, both sides. Place on wire rack in roasting pan, breast side up. Add 2 cans chicken broth to bottom of pan for basting. If broth starts to dry up during baking, add another can of broth. Place roasting pan in oven and turn heat down to 350. Bake, uncovered, 20 minutes to the pound or until juices run clear after poking between leg and thigh. Baste with the broth every 20-30 minutes. When done, remove from oven, place on a serving platter and cover loosely with aluminum foil. Melt butter in saucepan on stovetop over medium heat. When melted add flour and make a roux. Stirring constantly until the mixture arrives at the desired color you wish. I like a nice brown chocolate color. Now add the broth and drippings leftover from the roasting pan. Bring to a boil, reduce heat to a simmer and stir until the gravy achieves the consistency you like. You should not have to add any seasonings to this gravy. When gravy is done, transfer to a gravy boat or large bowl and place on table. Remove foil from chicken, carve and serve with gravy. The gravy is great over mashed potatoes or rice. Good luck and good eating.