I'm tired of the same ole baked chicken does anyone have a couple recipe's to use?

BAKED SALSA CHICKEN





1 small chicken cut up, bone-in, skin removed


1 jar (any kind) salsa (Newman's pineapple is a good)





Preheat oven to 350.


Newman's Pineapple Salsa is a good choice for this recipe.





Arrange cut-up chicken in a baking dish. Pour salsa over the chicken to cover, as much as you want. Cover with foil.





Bake for about 1 hour, removing foil during the last 10 minutes.








MONTEREY CHICKEN BAKE





4 each boneless skinless chicken breasts - split


1/2 lb. low sodium bacon


1/2 c. teriyaki sauce


8 oz. shredded montery jack cheese


*2 or 3 each green onion stems


large bottle of hidden valley ranch dressing


pepper, garlic powder and italian seasoning to taste


*optional





Preheat oven to 400 degrees.


Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into shallots - as much as you desire.





Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After 15 minutes, crumble bacon and set to the side.





Split breasts (if not split already) and pound with meat mallet between sheets of wax paper until about 1/2'; thick. Rinse chicken in cool water and pat dry with paper towels.





Brush both sides of chicken breasts with Teriyaki sauce. Lay chicken flat in a shallow baking dish and season with pepper, garlic powder and italian seasoning. Flip and season opposite sides.





Let chicken set for 10 minutes. Brush each chicken breast with teriyaki again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly.





Place crumbled bacon pieces over chicken in dish. Add shredded Montery Jack cheese and shallots over dish.





Bake in a preheated oven at 400 degrees for 45 minutes uncovered. Chicken is done when middle is no longer pink. Enjoy!!I'm tired of the same ole baked chicken does anyone have a couple recipe's to use?
If you want to use breasts, here's a good one, %26amp; it's easy.





Take large chicken breasts, lay flat, and cut a slit deep into 1 side to make a pocket inside the meat. Try not to punch through to the other side.





mix a little butter or margarine with garlic, parsley, and tarragon. Spread inside of pocket in breast. Also lay a finger size piece of mozzarella or provolone in the pocket.


(this recipe is starting to sound obscene)





Close the pocket with toothpicks





mix Italian bread crumbs with some parmesan cheese (about 3 parts crumbs to 1 part cheese. Coat breasts with this mixure %26amp; bake for 20-35 minutes till nice %26amp; golden.





Side Dish-





mix 1 small can of orange juice concentrate with 1/4 cup of white wine, 1/2 teaspoon of ground clove %26amp; a little salt %26amp; pepper. Bring to a simmer, don't boil.





Steam some broccoli till it gets bright green but is still crunchy, throw it in a colander, and drizzle the orange clove sauce over it.





I serve this with a baby greens salad with mandarin oranges %26amp; a light vinagrette. The whole meal ties together really nicely.





A great one to impress a date, inlaws, or just yourself !I'm tired of the same ole baked chicken does anyone have a couple recipe's to use?
I only have time to give you one but it is my favorite.





Chicken Cacciatore








3 boiled chicken breast 1 1/2 tsp dried oregano


1 3/4 tsp dried basil


I large can whole tomatoes salt and pepper


1 8 oz can tomato sauce





1 large onion, slice thinly





3 cloves garlic, minced


I or 2 bay leaves








Saute the onion and garlic in olive oil, til tender. Keep the heat on low so you don't burn the garlic. Shred your boiled chicken, and add the tomatoes, tom sauce and the rest of the ingredients. Simmer for at least an hour and serve over vermicelli with crusty Italian bread. My family's favorite and your house will smell so wonderful while it is cooking P.S. you can use fresh basil and oregano and the flavor is alot better but wait until the last 20 to thirty minutes to add them as they impart more flavor faster and lose it if you cook them for a long time.
On the Stouffers Chicken Stuffing box there is a recipe for Bruschetta Chicken Bake....it is really good!
I know what you mean. I am always looking for baked chicken recipes.





Here are some of my favorites.





Chicken and Mushroom Bake with Rice


6 chicken pieces


1 c. water


1 can cream of mushroom or


cream of celery soup (i prefer cream of mushroom)


1/2 c. rice


2 medium carrots, sliced (I sometimes omit)


celery salt, for seasoning


paprika, for seasoning


1/4 tsp. salt, as needed


Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour or until chicken juices run clear.


You can also cook this without the rice and carrots.


It makes a nice gravy to pour over cooked rice or noodles.





The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.


Classic Herbed Chicken


1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix


4 Tbsp water


1/3 c. of Ranch Dressing


4-5 boneless chicken breast


1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.


2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.


3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.





Baked Buttermilk Chicken


1 chicken, cut up


3/4 c. flour


1 1/2 tsp. salt


1/4 tsp. pepper


1 1/2 cups buttermilk


1/4 cup butter, melted


1 can cream of chicken soup


Mix flour, salt and pepper. Dip chicken in 1/2 cup buttermilk and roll in flour mixture. Place melted butter in baking pan. Put chicken in pan, skin side down and bake 30 minutes at 425 degrees. Turn and bake 15 minutes. Mix soup and remaining 1 cup of buttermilk and pour over chicken. Bake additional 15 minutes or until golden brown. Makes a delicious gravy.





Pecan Chicken


4 boneless, skinless chicken breasts


1/4 cup honey


1/4 cup Dijon mustard


1 cup pecans, finely chopped


Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4





CHICKEN BREASTS SUPREME


6 boneless chicken breasts


6 slices bacon


1 jar dried beef- 8 oz (chopped)


1 can cream of mushroom soup


1 (4 oz.) can mushroom stems and pieces (drained)-optional


1/2 c. sour cream


Parsley- optional (gives a nice pretty effect)


Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.


Note: I wash the dried beef in warm water and then drained, to take away the saltiness. I was really hesitant to try this recipe at first. I thought the bacon would make this dish greasy but to my surprise it wasnt. Very delicious.
Take raw chicken put in egg then coat with potatoe flakes,you can mix garlic and pepper with the flakes and bassicaly shake and bake them,lay coated chicken in dish,melt butter,drizzle all over chicken cover cook at 350 for 50 min,after 40min remove cover,and let the remaning 10min go uncoverd,use boneless thighs and stuff.It's called Irish chicken,it's awsome.