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

Question

Thank you much!!!

Answer 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...

Answer 2

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).

Answer 3

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

Answer 4

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup 1/2 cup milk 4 boneless chicken breast halves you can use cut up chicken. 2 tbsp. all-purpose flour 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, finely crushed 2 tbsp. butter or margarine, melted MIX 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing. PLACE chicken on baking sheet. Drizzle with butter. Bake at 400°F. for 20 min.for breast45 min or until done for cut up chicken MIX remaining soup and milk in saucepan. Heat through. Serve with chicken. Or I use an oven bag. It keeps the chicken very moist. Lay some celery on the bottom of the bag and follow bag directions. You can make a mixture of the spices you have listed and sprinkle over the whole chicken. Good luck.

Answer 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!

Answer 6

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.

Answer 7

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!

Answer 8

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.

Answer 9

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

Answer 10

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.