Chicken Marinade For Baked Chicken Breasts Recipes

Steps:

• Whisk the mustard, lemon juice, salt and pepper.
• Slowly add the olive oil, in a steady stream, whisking all the time.
• Put the chicken in a glass baking dish in a single layer and sprinkle salt and pepper over them.
• Pour half the marinade over the chicken.
• Marinate it in the refrigerator for 2 hours.
• Preheat the oven to 350 degrees F.
• Roast the chicken for about 35 minutes or until it is done.
• Pour the remaining marinade over the chicken and cover the baking dish with aluminum foil.
• Let the chicken rest for 10 minutes then serve.

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.

Steps:

• In a large shallow bowl, combine sour cream, lemon juice, Worcestershire sauce, half of the celery salt and paprika, salt, and half of the pepper and garlic powder. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours. Meanwhile, in a large bag or another bowl, combine crackers and remaining seasonings. Drain chicken, discarding marinade. Shake or dredge chicken in crumb mixture. Place in an ungreased jelly roll or broiler pan; drizzle with 1/4 cup butter. Bake, uncovered, at 325° for 45 minutes. Drizzle with remaining butter; bake 45 minutes longer or until juices run clear.