Savory Baked Chicken Breasts Food

SAVORY CHICKEN DINNER

Steps:

• In a large bowl, combine the soup mix and water. Add the chicken, potatoes and onion; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a thermometer reads 170°, stirring occasionally.

SAVORY OVEN BAKED CHICKEN

Steps:

• Heat oven to 375°F.
• Combine bread crumbs, Parmesan, parsley, pepper and salt in shallow bowl; set aside.
• Combine melted butter and garlic in 9-inch pie pan. Dip 1 chicken breast at a time into butter mixture; place into bread crumb mixture, turning to coat evenly. Place chicken breasts into ungreased 13x9-inch baking pan. Drizzle with any remaining butter mixture.
• Bake 25-35 minutes or until internal temperature of chicken reaches at least 165°F, is lightly browned and juices run clear when pierced with fork.

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.

SAVORY CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
• Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

SAVORY BAKED CHICKEN CAESAR SALAD

Steps:

• Coat chicken with coating mix and bake as directed on package.
• Cut chicken into strips; toss with lettuce, croutons and cheese in large bowl.
• Drizzle with dressing; toss to coat.

SAVORY ROASTED CHICKEN

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

SAVORY BAKED CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the first six ingredients. Place the stuffing in another bowl. Dip chicken in mustard mixture, then coat with stuffing., Place chicken in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, until a thermometer reads 170°, 15-20 minutes.

THE EASIEST SWEET AND SAVORY BALSAMIC CHICKEN

Steps:

• In a bowl, whisk together balsamic vinegar, chicken broth, sugar, garlic, dried herbs, and onion powder. Place the chicken breasts in a resealable bag with the marinade. Seal and let sit in the refrigerator for 2 hours, flipping the chicken halfway through.
• Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the remaining liquid.
• Place the chicken breast halves in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Transfer chicken to a plate.
• Decrease heat to medium-low. Add the rest of the marinade to the skillet, and cook until it thickens slightly, about 3 minutes. Add the chicken back to the sauce, turn to coat, and cook for another 1-2 minutes. Serve immediately.

SAVORY BALSAMIC CHICKEN

Steps:

• Season chicken, if desired, with salt and black pepper.
• Melt Country Crock® Spread in large nonstick skillet over medium-high heat and brown chicken, turning once, about 6 minutes. Remove chicken and set aside.
• Cook mushrooms and onion in same skillet over medium heat, stirring occasionally, until tender, about 3 minutes. Add vinegar and simmer 1 minute. Stir in broth and mustard and simmer, stirring occasionally, 4 minutes, or until sauce is slightly thickened.
• Return chicken to skillet and simmer uncovered 5 minutes or until chicken is thoroughly cooked. Serve, if desired, with warm crusty French bread.

SAVORY STUFFED CHICKEN BREASTS

Steps:

• In a small saucepan, saute the apple, ham, mushrooms and onion in 1 tablespoon oil until onion and apple are tender. Stir in mustard, bread crumbs and lemon-pepper. Flatten chicken breasts to 1/4-in. thickness; top each with the apple mixture. Roll up and secure with toothpicks. Coat with flour., In a skillet, brown chicken in remaining oil. Place in an 8-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until juices run clear. Discard toothpicks.

SAVORY OVEN-FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the buttermilk, mustard, garlic and pepper sauce. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade., In a large resealable plastic bag, combine the flour, paprika, baking powder, thyme, salt and pepper. Add chicken, one at a time, and shake to coat., Place chicken bone side down on a rack in a shallow baking pan. Spritz chicken with cooking spray. Bake, uncovered, at 425° for 50-60 minutes or until a thermometer reads 170°.

CHICKEN BREAST ROASTS WITH SAVOURY STUFFING

Steps:

• Preheat oven to 350°F (175°C).
• Melt butter in a saucepan over medium heat; add onion, celery and savory. Cook until tender. Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Stuffing should be moist enough to shape into 2 logs.
• Put chicken breasts between layers of wax paper and pound to about ½ inch (1 cm) thickness. Season chicken with salt and pepper and place, smooth side down, on a cutting board.
• Place 1 stuffing log down the middle of one chicken breast. Place a second chicken breast, smooth side up, on top of the stuffing. Tie breasts together securely with string so the stuffing is sandwiched in between. Repeat with the remaining two breasts. These are called chicken breast roasts and each roast serves two.
• Heat oil in a skillet over medium heat and brown the roasts on all sides. Place on a baking sheet and bake for about 45 minutes or until a thermometer inserted into the chicken (not the stuffing) reads 165°F (74°C).
• To serve, remove string and slice each roast in 6. Serve with roasted potatoes.

OVEN BAKED CHICKEN BREAST

Steps:

• Prep: Heat oven to 400°F. Lightly grease a 9x13 inch casserole dish.
• Flatten: Place chicken between two pieces of plastic wrap. Using a rolling pin or the flat side of a mallet, pound chicken to about 0.5 - 0.75 inch thickness. Rub olive oil all over flattened chicken breasts.
• Season: Combine all remaining ingredients EXCEPT for butter in a small bowl. Sprinkle all over chicken, then lightly rub it in.
• Bake: Place seasoned chicken in prepared casserole dish. Top each chicken breast with a slice of butter. Bake at 400°F until internal temperature reaches 165°F, about 18-20 minutes. Finish chicken under broiler for 1-3 minutes, until nicely browned. Serve immediately.

SWEET AND SAVORY BAKED CHICKEN

Steps:

• Mix salad dressing, onion soup mix and apricot preserves until well combined. Season chicken pieces with salt and pepper and arrange in a baking dish. Pour sauce over chicken. Bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.

SAVORY BAKED CHICKEN BREASTS

Steps:

• Remove skin from chicken breasts, debone if desired.
• Combine sour cream and lemon juice.
• Dip dreasts in this mixture and place in a covered bowl in the refrigerator overnight or at least 4 hours.
• Preheat oven to 325*.
• Combine all seasonings, then mix with bread crumbs.
• Grease 9x13 inch baking pan.
• Dip chicken breasts in crumb mixture to coat all sides.
• Arrange in baking pan.
• Drizzle melted butter over top.
• Cover with foil and bake for 2 hours.
• Remove foil and bake additonal 30 minute to brown.

SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
• Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

SAVORY BAKED CHICKEN

Steps:

• In a large resealable plastic bag, combine olive oil, and next 6 ingredients; add chicken. Seal bag and chill 1 hour, turning occasionally.
• Preheat oven to 375'.
• Remove chicken from marinade, discard marinade. Place chicken skin side up, on a large rimmed baking sheet. Bake 45 to 55 minutes, or until done. Serve and enjoy!

SAVORY OVEN BAKED CHICKEN

Steps:

• Heat oven to 375º. Combine breadcrumbs, cheese, parsley, pepper and salt in a shallow bowl.
• Combine butter and garlic in a 9in pie pan. Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly. Place chicken breasts into ungreased 13x9 baking pan. Drizzle with any remaining butter mixture.
• Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork.

SAVORY CHICKEN AND STUFFING BAKE

Steps:

• Prepare stuffing according to pkg. directions.
• Spoon stuffing across center of 3-qt. shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 15 min. Uncover and bake 15 min. or until chicken is done.