BOSTON MARKET BAKE AND BASTE CHICKEN
Make and share this Boston Market Bake and Baste Chicken recipe from Food.com.
Provided by Aroostook
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients together and warm them in small pan until honey is thinned.
- Arrange 4 chicken breast halves skin-side up in a 9" square baking dish sprayed with vegetable oil.
- Bake uncovered at 400'F.
- about 35-40 minutes, basting pieces in the marinade without turning them, every 8-10 minutes or until nicely browned.
- Remove from the oven, seal the dish in foil and let stand 10-15 minutes.
- Serves 4.
COPYCAT BOSTON MARKET CHICKEN
Make and share this Copycat Boston Market Chicken recipe from Food.com.
Provided by cervantesbrandi
Categories Whole Chicken
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together and pour over chicken in a non reactive bowl.
- Let the chicken marinate over night.
- In the morning turn the chicken to marinate the other side.
- Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
- I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.
BOSTON MARKET STUFFING - COPYCAT
Make and share this Boston Market Stuffing - Copycat recipe from Food.com.
Provided by senseicheryl
Categories Grains
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside.
- Empty the can of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced.
- Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist.
- Cover with a lid and bake at 350 degrees about 45 minutes to an hour or until piping hot.
- Refrigerate leftovers to use within a week. Freeze to use within 4 months.
Nutrition Facts : Calories 259.2, Fat 7.7, SaturatedFat 3.7, Cholesterol 11.6, Sodium 663.5, Carbohydrate 40.8, Fiber 4.6, Sugar 3.8, Protein 8.2
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- Heat till honey becomes thin. Arrange 4 chicken breast halves, skin side up, in a PAM sprayed 9" square baking pan.
- Bake uncovered at 400 degrees for 35-40 min, basting pcs in marinade every 10 min or possibly till nicely browned.
- Immediately upon removing from the oven, seal the dish in foil and let stand 10 to 15 minutes. before serving.
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