Lindas Italian Baked Chicken Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
• In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
• Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
• Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
• Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Steps:

• Clean chicken. You can opt to keep the skin on or take it off.
• If you keep the skin on:.
• Pull skin back on each breast, and take 1 teaspoons garlic, and rub it into the skin of each breast.
• Sprinkle each breast with 1/2 teaspoons of Italian Seasoning.
• Pull skin back over chicken, and cover each breast with 1 teaspoons bread crumbs, and place in pan.
• Salt and pepper, to taste.
• Drizzle oil or spray with I Can't Believe It's Not Butter, all over the top.
• Bake at 350, for 50-60 minutes, until juices run clear.
• If you take the skin off:.
• Put chicken pieces in baking pan.
• Put 1 teaspoons garlic on each breast, and rub around.
• Sprinkle with 1/2 teaspoons Italian Seasoning, salt, and pepper.
• Sprinkle 1 teaspoons bread crumbs over each chicken breast.
• Drizzle oil or I Can't Believe It's Not Butter over all the breasts, and bake at 350, for 50-60 minutes, until juices run clear.

Steps:

• Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
• Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.