EASY BREADED BAKED CHICKEN BREAST
This is my 'making chicken great again' recipe! Do not substitute the butter - it's a key ingredient and adds a lot of flavor.
Provided by Vincent Sammons
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
- Melt butter in a saucepan over medium-low heat and drizzle over the chicken breasts in the baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and browned on the outside, and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538 calories, Carbohydrate 45.9 g, Cholesterol 105 mg, Fat 27.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 13.2 g, Sodium 1089.3 mg, Sugar 4.2 g
BAKED CHICKEN IN A SWEET BBQ SAUCE
What I had to do to squeeze this recipe from my neighbor...but it's worth it. This is a scrumptious version of sticky chicken.
Provided by Allyson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the barbecue sauce, soy sauce, red wine, maple syrup, chili powder, dry mustard powder, garlic powder, onion powder, and cumin in a bowl until thoroughly combined.
- Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides.
- Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of a breast should read 160 degrees F (70 degrees C). Remove the chicken from the baking dish, and keep warm.
- Pour the remaining sauce into a saucepan, place over medium heat, and bring to a boil. Whisk the cornstarch and water together in a small bowl until smooth. Whisk the cornstarch mixture into the sauce; reduce heat to a simmer, and allow the sauce to thicken, whisking constantly. Return the chicken to the dish, and pour the thickened sauce over the chicken to serve.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 31.7 g, Cholesterol 60.8 mg, Fat 3.8 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 0.8 g, Sodium 1327.5 mg, Sugar 21.1 g
EMILY'S HERB ROASTED CHICKEN AND VEGETABLES
Chicken pieces are roasted with veggies and herbs in this easy clean-up method.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
- Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
- Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
- Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
- Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 42.4 g, Cholesterol 96.2 mg, Fat 24.1 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 587.8 mg, Sugar 6 g
5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, salt, rotisserie chicken breast, red cabbage, barbecue sauce, green onions
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
- Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
- Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
- Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
- Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
- Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
- Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
- Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 53 grams, Fat 19 grams, Fiber 6 grams, Protein 44 grams, Sugar 27 grams
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