Tangy Marinated Baked Chicken Food

TANGY MARINATED BAKED CHICKEN

Steps:

• In a medium-sized bowl, whisk together the butter, soy sauce, red wine vinegar, garlic, parsley and ketchup until thoroughly combined.
• Pound chicken breasts until even, about an inch thick.
• Place chicken in marinade, making sure it is thoroughly covered, and place in fridge for 4-6 hours.
• When ready to bake, preheat the oven to 350 degrees. Place chicken in a large casserole dish and pour the marinade over the chicken.
• Bake chicken for 30-40 minutes, or until done. Every 10 minutes or so, I basted the chicken with the pan juices.
• Once done, remove chicken to a platter. Mix corn starch and cold water until smooth and add to pan juices to thicken. Next, stir in sour cream. 1/4 cup to 1/2 cup depending on your preferences. Give it a taste and adjust seasonings as desired. Serve chicken and gravy over cooked noodles, rice or mashed potatoes. ENJOY!!!

MARINATED BAKED CHICKEN

Steps:

• In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

TANGY BAKED CHICKEN

Steps:

• Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.