Saucy Baked Chicken Recipes

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Steps:

• Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
• Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
• Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.

Steps:

• Mix first 8 ingredients in plastic bag.
• Add chicken and marinate in refrigerator overnight.
• Remove chicken from bag and coat with crumbs.
• Heat oven to 350*.
• Place chicken on shallow baking dish.
• Bake,uncovered for 45 minutes, or until juices run clear.

Steps:

• Preheat oven to 450 degrees. Pour oil into large roasting pan. Add chicken, onion, and mushrooms, turning to coat with oil. Bake 5 minutes; turn chicken over and stir vegetables. Bake an additional 5 minutes.
• Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
• When chicken has cooked for 10 minutes, add broth mixture to roasting pan. Cover with foil and bake 10 minutes. Remove foil, stir vegetables, and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.
• Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately.
• Variation: Reduce chicken broth to 1/2 cup, delete the vinegar, and add 3/4 cup Marsala wine.

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package. Place in 13x9-inch baking dish sprayed with cooking spray.
• Bake 20 min. or until chicken is done (165°F).
• Whisk soup and dressing until blended; pour over chicken. Top with cheese. Bake 5 min. or until sauce is hot and bubbly, and cheese is melted.

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the first six ingredients. Place the stuffing in another bowl. Dip chicken in mustard mixture, then coat with stuffing., Place chicken in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, until a thermometer reads 170°, 15-20 minutes.