Baked Chicken With A Twist Recipes

GARLICKY GOOD PEPPERY BAKED CHICKEN WITH A TWIST

Steps:

• 1. Marinade the chicken in the Vernor's and fresh ground pepper, for at least 2 hours in the refrigerator.
• 2. While the chicken is doing its thing in the Vernor's, roughly chop the onion and sauté them in the garlic oil and sugar. Once the onions are soft and start to caramelize remove them from the oil "draining any excess oil and discarding it "and set the onions aside.
• 3. NOTE: To make garlic oil add corn oil to a pan " enough to cover the whole bulbs of garlic " I did 3 large bulbs" and simmer on low till the garlic is soft. Remove the garlic, strain the oil and put into a separate jar. Then in another jar add the cleaned garlic and refrigerate. This will keep for a very long time!
• 4. Next put the marinara sauce in a small pot and add the Italian seasonings, dry parsley, dry basil, sea salt, sugar and cooked onions. Bring this to a boil turn it down and simmer this for about 30 minutes stirring occasionally and then set aside.
• 5. Mix the mayonnaise with the ground pepper, sea salt and the zest from 1 lemon. Put this is the refrigerator till you are ready to make the chicken, you'll want the seasonings' and stuff to get all incorporated with the mayo.
• 6. Mix the bread crumbs with the grated cheese.
• 7. Preheat the oven to 375.
• 8. When you are ready to bake the chicken remove it from the marinade and pat it dry.
• 9. Spoon a thin layer of the cooked marinara sauce in the bottom of the baking dish.
• 10. Put the chicken on top, spoon the mayo mixture over the tops of the chicken making sure all the tops are covered.
• 11. Then top with the bread crumbs mixed with the cheese.
• 12. Bake about 30 minutes covered loosely { ovens vary so times will vary also } once the chicken is almost done , top with the remaining ¼ cup of cheese and bake uncovered for about 10/12 minutes longer, once it is melted it's time to call everyone to dinner.
• 13. To serve place a chicken breast on the plate and spoon some of the sauce over the top. Spoon the remaining sauce over the pasta of your choice. I used Mostaccioli and I served this with Ciabatta cheese rolls. It certainly was a garlicky cheesy meal for sure.

BAKED CHICKEN WITH A TWIST

Steps:

• Arrange chicken pieces in 9x13 pan, skin side up.
• Cut bacon in 2" lengths and lay over chicken.
• Bake uncovered at 350 for 45 minutes.
• Carefully, pour off some grease.
• Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
• Transfer chicken to serving dish.
• Mix cooked pasta with sauce mixture from baking pan and serve.

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.

ROASTED CHICKEN WITH CROUTONS

Steps:

• For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
• Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
• Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
• For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
• For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
• Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.

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.