Baked Chicken Breasts Supreme Recipes

CHICKEN SUPREME

Steps:

• Bring the chicken to room temperature. Lay out on your cutting board and pat dry.

CRISPY BAKED CHICKEN SUPREME

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• If the chicken breasts are super thick, I slice them in half, horizontally, to get breasts with a more even thickness, otherwise you can just pound them slightly to flatten out the thick end. Evening out the thickness of the meat means it will cook more evenly.
• Place the chicken breasts into the prepared pan.
• Stir together the sour cream and soup. Spread the sauce in an even layer over the top of the chicken breasts.
• Pour the contents of the stuffing box into a gallon-sized zip-top bag. Use a rolling pin to crush the stuffing mix into fine crumbs.
• Once the stuffing is crushed, add the Parmesan cheese to the bag. Shake the bag so all the crumbs and herbs form the stuffing are combined with the Parmesan.
• Sprinkle the Parmesan/stuffing mixture over the sauce on your chicken. Use it all. It will seem like a thick layer, but trust me, it's perfect!
• Distribute the butter slices over the top of the crumbs.
• Bake in a 350 degree oven for 45 minutes to an hour, depending on the thickness of your chicken breasts. Internal temperature of the chicken should be 165 degrees.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

BAKED CHICKEN BREASTS SUPREME

Steps:

• In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight., Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs. , Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

BAKED CHICKEN BREAST SUPREME

Steps:

• In a very large bowl, combine the first 8 ingredients; mix well.
• Wash and pat the chicken breasts dry with a paper towel.
• Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).
• Cover, and refrigerate overnight in the refrigerator (not more than 24 hours).
• Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt (if using).
• Arrange on a foil-lined greased baking sheet (don't overcrowd the pieces).
• Bake, uncovered in a PREHEATED 400 degree oven, for 40 minutes, or until the juices run clear-- DELICIOUS!
• Note: make sure that the oven is properly preheated to 400 degrees, and is very hot, this will make for a crisp coating and a moist chicken breast, remember-- DRY breadcrumbs only!

BAKED CHICKEN BREASTS SUPREME

Steps:

• Heat oven to 350 degrees.
• In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
• Place chicken in baking dish, turning to coat with butter.
• Arrange chicken skin side up; bake uncovered 1 hour.
• Heat soup, cream and Sherry, stirring occasionally.
• Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
• Remove chicken from oven; drain fat from dish.
• Pour soup mixture over chicken.
• Cover tightly; cook 15 to 20 minutes longer or until fork tender.

CHICKEN BREASTS SUPREME

Steps:

• Season the chicken with the salt and pepper, and paprika.
• In large skillet melt the butter and brown the chicken.
• Place chicken in baking dish.
• In a saucepan combine the mushroom soup, mushrooms, milk, cheese,onion, and Worcestershire sauce.
• Cook over low heat until the cheese melts.
• Remove from the heat and stir in the sour cream, blending well.
• Pour over the chicken and cover tightly with foil.
• Bake in a 350 dregee oven for 45 minutes.
• Uncover and bake 30 minutes more, basting occasionally with the sauce.
• Serve with rice, using the sauce as a gravy.

BAKED CHICKEN BREASTS SUPREME

Steps:

• Remove skin from chicken breasts and wipe well with damp paper towels.
• In a large bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika, garlic, salt and pepper.
• Add chicken to sour cream mixture, coating each piece well.
• Refrigerate, covered, overnight.
• Remove chicken from sour cream mixture and coat evenly with bread crumbs.
• Arrange in single layer in large, shallow baking pan.
• Melt butter and shortening and spoon half over chicken.
• Bake at 350*, uncovered for 45 minutes.
• Spoon rest of butter mixture over chicken.
• Bake 10-15 minutes longer, or until chicken is tender and nicely browned.