CRUNCHY MUSTARD CHICKEN BAKE
Provided by Valerie Bertinelli
Categories main-dish
Time 4h5m
Yield 4 to 8 servings
Number Of Ingredients 20
Steps:
- Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
- Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
- Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
- To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
- While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
- Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
- Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
- Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
- Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.
BAKED CRUNCHY CHICKEN
I have fixed this dish many times for company, and everyone always asks for the recipe. The leftovers-if there are any-are very good heated up in the microwave. -Elva Jean Criswell, Charleston, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. , Place in a greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.
Nutrition Facts : Calories 418 calories, Fat 28g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 423mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 32g protein.
CHEDDAR BAKED CHICKEN
This recipe is very quick and easy to prepare. The flavors blend to make it rather tasty. It is great with plain white rice and your favorite vegetable. Why not give it a try?
Provided by Judy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
- In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
- Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 19.9 g, Cholesterol 119.5 mg, Fat 22.1 g, Fiber 0.9 g, Protein 22.1 g, SaturatedFat 13 g, Sodium 866 mg, Sugar 1.4 g
SUPER CRISPY BAKED CHICKEN
Combine mashed potato flakes with Parmesan cheese for an ultra-crunchy coating to oven-baked chicken that is oh-so-tender and perfectly moist.-June Brown, Veneta, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.
Nutrition Facts : Calories 766 calories, Fat 48g fat (22g saturated fat), Cholesterol 216mg cholesterol, Sodium 400mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 53g protein.
CRUNCHY CHICKEN-CHEESE BAKE
An old favorite from a magazine clipping-probably a Campbell's ad as you will see. I usually lessen the amount of chicken and cook 1 cup of rice (regular, not instant.)
Provided by joan in CNY
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In 3 quart oblong baking dish, place chicken, top with cheese.
- Stir soup and spread over cheese; top with tomato.
- Combine margarine and stuffing, sprinkle over tomato.
- Bake at 375°F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned.
- Serve over rice.
Nutrition Facts : Calories 243.6, Fat 10.4, SaturatedFat 4, Cholesterol 84.4, Sodium 386.7, Carbohydrate 3.8, Fiber 0.1, Sugar 0.6, Protein 32
CRUNCHY CHEESE CHICKEN BAKE
A favorite of mine to make for guests. Don't let the swiss cheese turn you off. I'm not a big swiss fan, but it really works with this recipe. Perfect when you have that little bit of white wine leftover in the bottle.
Provided by MaraFab
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place chicken in deep baking dish.
- Layer a slice of cheese on top of each chicken breast.
- In large bowl, mix cream of chicken soup and white wine and pour over chicken.
- In small bowl, mix butter and stuffing and sprinkle over chicken.
- Bake 45 minutes.
Nutrition Facts : Calories 497.4, Fat 31.2, SaturatedFat 13.7, Cholesterol 139.8, Sodium 675, Carbohydrate 7.6, Sugar 1.1, Protein 39.6
CRUNCHY CHICKEN BAKE
We enjoy this fast all-in-one meal often. I usually have chicken on hand, but it also makes a great after-Thanksgiving meal using leftover turkey.-Patricia Sayers, Smyrna, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Prepare the stuffing mix according to package directions; set aside. In a large bowl, combine the mixed vegetables, soup, water chestnuts and water. , Transfer to an ungreased 2-qt. baking dish. Top with the chicken and prepared stuffing. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 940mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
DOUBLE-CHEESE CHICKEN BAKE
Easy, baked chicken has a crisp crust, topped with a cream cheese-tomato sauce and Italiano Light Shredded Cheese. You'll have a delicious dinner in just 40 minutes.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F (200 degrees C).
- Mix coating mix and oregano in pie plate. Add 1 chicken breast; turn to evenly coat. Place in 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken breasts. Discard any remaining coating mixture.
- Bake 15 minutes. Meanwhile, heat tomato sauce in saucepan on medium heat. Add cream cheese product; cook and stir 5 minutes or until cream cheese is melted and sauce is well blended. (Do not let sauce come to boil.)
- Spoon sauce over chicken; top with shredded cheese. Bake 10 minutes or until chicken is done (170 degrees F) and cheese is melted.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 19.3 g, Cholesterol 91.4 mg, Fat 12.5 g, Fiber 1 g, Protein 33.7 g, SaturatedFat 6.9 g, Sodium 1002 mg, Sugar 2.5 g
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