CRISPY BAKED CHICKEN WITH TROPICAL SALSA
Make and share this Crispy Baked Chicken With Tropical Salsa recipe from Food.com.
Provided by pabrenn
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 8 ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. This is your Tropical Fruit Salsa.
- Heat oven to 425 degrees. Melt butter in a rectangular baking pan, 13 x 9 x 2 inches, in oven.
- Mix Bisquick, cornmeal, chili powder and salt. Dip chicken breasts into egg, then coat with Bisquick mixture. Place in pan.
- Bake uncovered 10 minutes; turn chicken breasts. Bake about 15 minutes longer or until done. Serve with salsa.
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
CRISPY SALSA CHICKEN RECIPE
Bring our delicious Crispy Salsa Chicken Recipe to your next fiesta and watch the crowd go wild for the crispy chicken and chunky salsa combination.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix as directed on package. Place on baking sheet.
- Bake 20 min. or until chicken is done (165°F).
- Top with salsa and cheese; bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 930 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 2 g, Protein 29 g
CRISPY BAKED CHICKEN
For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.
Provided by Ali Slagle
Categories dinner, lunch, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
- Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.
EASY CRISPY BAKED CHICKEN
This is an easy way to have the fried chicken texture, but baked.
Provided by Gail
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
- Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g
COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA
This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.
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