Vineyard Baked Chicken Food

WINE & HERB BAKED CHICKEN

Steps:

• Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

VINEYARD BAKED CHICKEN

Steps:

• Place chicken pieces in shallow pan, skin side down.
• Blend remaining ingredients and pour over chicken.
• Bake at 375 for 30 minutes.
• Turn chicken skin side up and bake an additional 30 minutes at 450.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

VINEYARD CHICKEN

Steps:

• Cut each chicken breast in half, lengthwise.
• Mix together salt, basil, sage, paprika, garlic powder, white pepper and flour.
• In a Ziploc bag, toss the mixture with the chicken strips.
• Save any excess seasoned flour.
• Heat oil and butter in skillet.
• Add chicken and cook both sides over moderately high heat until golden brown.
• Add garlic and sprinkle in any leftover seasoned flour from the Ziploc bag.
• Add broth, vinegar, and lemon juice.
• Cover and cook for 5 minutes.
• Uncover chicken and add grape halves to chicken in pan and simmer for 5 minutes longer or just until chicken is tender and juices run clear.
• Remove chicken and grapes to heated serving platter.
• Boil pan liquid for 1-2 minutes to reduce, then pour over chicken.
• Sprinkle with parsley and crumbled feta cheese.
• Makes 4 servings.

VINEGAR GRILLED CHICKEN

Steps:

• Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
• Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

BAKED CHICKEN AND WINE

Steps:

• Preheat the oven to 350°F.
• Melt the butter.
• Mix bread crumbs with grated cheese.
• Dip the chicken in the melted butter then in the bread crumb mixture.
• Place chicken in oven covered, for approximately 20-25 minutes (This depends on the thickness of your chicken breasts).
• Mix the remaining butter with the wine, oregano, and chopped onions.
• When the chicken has about five minutes left until it is done, pour the butter/wine mixture over the chicken.
• The chicken should not be covered for the last 5 minutes.