Oven Baked Chicken Recipes

Chicken Pot Pie

2009-11-13T08:12:00.001-06:00

Dough:
1 cup all purpose-flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup butter, softened
3 tablespoons cold water
Filling:
2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)
2 cups chicken broth (whole can)
1 cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed until tender
1 medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried cranberries
2 tablespoons butter
1/4 cup all-purpose flour
2 tablespoons lemon juice
1 tablespoon fresh ginger, minced
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt

In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
Preheat oven to 450°F.
Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.
In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.)
Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400°F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Makes 6 servings

Bruschetta Chicken Bake

2009-10-16T05:51:00.002-05:00

Ingredients:

1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 teaspoon salt
1 (15 ounce) can diced tomatoes with juice
1/2 cup water
1 tablespoon minced garlic
1 (6 ounce) box chicken-flavored dry bread stuffing mix
2 cups shredded mozzarella cheese
1 tablespoon Italian seasoning

Directions:

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer into the bottom of the baking dish. Stir together tomatoes, water, garlic, and stuffing mix in a large bowl; set aside to soften. Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top.
Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.

Tags: baked chicken recipes, bruschetta chicken bake, chicken recipes, healthy chicken recipes

Buttermilk Baked Chicken

2009-10-14T05:41:00.002-05:00

Ingredients:

1 (12 fluid ounce) can Regular, 2% or Fat Free Carnation® Evaporated Milk
1/4 cup white vinegar or lemon juice
8 pieces of chicken with the bone (breasts, thighs, legs, wings)
2 cups Robin Hood® All Purpose Flour
Salt and black pepper to taste

Directions:

Combine Carnation Milk® and vinegar in a large bowl. It will thicken up. Add chicken pieces and make sure the pieces are covered in the milk mixture. Cover well and marinate in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place flour in a shallow dish. Remove chicken from milk. Dip chicken pieces into flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.
Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.

Tags: baked chicken recipes, oven baked chicken, buttermilk baked chicken, chicken recipes

Baked Spiced Chicken

2009-07-11T14:49:00.001-05:00

Ingredients:

1 tablespoon mild paprika
1 tablespoon dried parsley
2 teaspoons brown sugar
1 teaspoon dry mustard powder
2 teaspoons salt
1 teaspoon black pepper
1 (3 1/2) pound whole chicken, cut into pieces
2 tablespoons vegetable oil

Directions:

Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees

Campbell's Baked Chicken and Broccoli

2009-07-11T06:32:00.002-05:00

Ingredients:

1 pound broccoli, trimmed, cut into 1-inch pieces, cooked and drained
8 skinless, boneless chicken breasts
1 (26 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
2/3 cup milk
1/4 teaspoon ground black pepper
8 cups hot cooked rice

Directions:

Place broccoli and chicken in 3-qt. shallow baking dish. Mix soup, milk and pepper and pour over all.
Bake at 400 degrees F. for 30 min. or until done. Stir sauce before serving. Serve with rice.

Tags: campbells soup recipes, baked chicken recipes, baked chicken broccoli

Oatmeal Baked Chicken

2009-07-10T10:15:00.001-05:00

Ingredients:

1 1/2 cups quick-cooking oats
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up
1/2 cup milk
2 tablespoons butter or margarine, melted

Directions:

Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.

Baked Chicken Paprika

2009-07-05T09:00:00.001-05:00

Ingredients:

4 chicken leg quarters, cut at joint
1 tablespoon vegetable oil
1 cup chopped onion
salt
2 teaspoons Hungarian paprika
1 chicken bouillon cube or equivalent base or granules
3/4 cup boiling water
1 cup evaporated milk

Directions:

Wash chicken and pat dry. Heat oil in a deep heavy skillet or Dutch oven. Brown chicken in hot oil over medium heat, turning to brown both sides. Add chopped onion and continue cooking until onion is tender. Season with 1 teaspoon salt and the paprika. Dissolve bouillon or base in 3/4 cup boiling water; add to chicken. Bring to a boil; lower heat and cover. Simmer for 45 minutes, or until chicken is tender and juices run clear when pierced with a fork. Stir in evaporated milk and heat through. Taste and add salt if necessary.
Serves 4

Baked Apricot Chicken

2009-07-03T07:34:00.001-05:00

Ingredients:

1 whole chicken, cut-up
1/3 cup vegetable oil
1 (1-ounce) packet onion soup mix
1/4 cup all-purpose flour
1 1/2 cup water
1 (15-ounce) can apricot nectar
1 teaspoon chicken base
Salt and pepper to taste
1/2 cup sour cream

Preheat oven to 350*F (175*C).
Heat oil in large frying pan over medium heat and brown chicken on all sides. Remove chicken and reserve pan drippings. Place chicken in 13 x 9 x 2-inch baking dish. Stir onion soup mix and flour into reserved drippings and cook for 1 minute. Stir in water, apricot nectar, chicken base, salt and pepper. Cook, stirring, until thickened.
Remove from heat and stir in sour cream. Pour sauce over chicken. Cover with aluminum foil tightly and bake for 45 to 55 minutes or until chicken is tender. Remove cover last 10 to 15 minutes.

Serves 4 to 6

Creole Baked Chicken Recipe

2009-06-29T11:07:00.001-05:00

Ingredients

Baked chicken:

8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts
1 fresh lemon, halved
2 tablespoons onion powder
2 teaspoons dried thyme
1 teaspoon dried rosemary, ground to a powder with a mortar and pestle
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh flat-leaf parsley

Creole Sauce:

1 tablespoon grapeseed oil
1 shallot clove, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon fresh thyme leaves, minced
1 (29 to 32-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 cup halved grape tomatoes
1 red bell pepper, stem and seeds removed, and diced
1 yellow bell pepper, stem and seed removed, and diced
1 small white onion, diced
1/2 teaspoon cayenne pepper
1 teaspoon Creole seasoning
4 tablespoons butter, cubed

Directions

Preheat oven to 350 degrees F.

Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.

Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.

Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

Honey Dijon Baked Chicken

2009-06-28T15:26:00.001-05:00

Ingredients:

1/2 cup honey
1/3 cup Dijon or spicy brown mustard
3 teaspoons curry powder
6 tablespoons butter, melted
1/8 teaspoon pepper
Dash ground cayenne pepper
4 split chicken breast halves, bone-in, skin removed or left on

Directions:

In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry. Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two. Bake the chicken, covered, in a 375° oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
Serves 4

Baked Barbecue Chicken

2009-06-28T11:17:00.002-05:00

Ingredients:

3 1/2 to 4 pounds chicken pieces
salt and ground black pepper
.
Barbecue Sauce:
3/4 cup ketchup
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 cup packed light brown sugar
1/2 teaspoon salt
dash pepper
1/4 teaspoon onion powder

Directions:

Rinse chicken and pat dry. Sprinkle generously with salt and pepper. In a saucepan, combine barbecue sauce ingredients, blending well. Bring to a simmer and simmer for 1 minute.

Arrange chicken pieces in a shallow roasting pan or baking dish skin side down in a single layer. Brush chicken with about half of the sauce. Bake at 350° for 25 minutes. Turn the chicken skin side up. Brush with remaining barbecue sauce; bake until juices of the legs and thighs run clear when pierced with a fork, about 20 to 30 minutes longer. Broil briefly for a few minutes at the end if you'd like crispier skin.
Serves 4.

Baked Chicken Enchiladas

2009-06-28T08:39:00.002-05:00

Ingredients

4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 to 14 soft round 6 to 8-inch flour or corn tortillas

Directions

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

Oven Baked Fried Chicken

2009-06-27T09:24:00.003-05:00

Ingredients:

Cooking spray
2/3 cup instant oats
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Dijon mustard
2 cups frozen green peas, steamed or microwaved until hot

Directions:

Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.

Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.

Bake 30 minutes, until golden brown and cooked through.