Goldenbakedchicken Recipes

GOLDEN BAKED CHICKEN

Steps:

• In a shallow bowl, combine the potato flakes, cheese, parsley, paprika, garlic salt, onion powder and pepper. In another shallow bowl, add butter. Dip chicken into butter, then into potato flake mixture. , Place on two greased 15x10x1-in. baking pans. Bake at 375° for 50-60 minutes or until chicken juices run clear.

GOLDEN CHICKEN BREASTS WITH MUSHROOMS AND CHEESE

Steps:

• Place eggs in a large dish. Beat eggs with a whisk or fork, and then add salt and garlic powder.
• Place chicken in egg mixture and allow to "marinate" for 1 hour.
• Place breadcrumbs in a shallow dish.
• Remove chicken from egg mixture, gently shaking off any excess egg.
• Dredge each chicken breast in breadcrumbs until lightly coated on both sides.
• Melt 3 tablespoons of butter in a large skillet over medium-high heat. Sautee breaded chicken breasts in butter until golden on each side (about 2-3 minutes per side). The chicken breasts do not need to be entirely cooked through, because they will continue baking in the oven.
• You will probably need to brown the chicken in batches, because you don't want to overcrowd the skillet by placing all of the chicken in the skillet at once. Each time you add new chicken to the skillet, you will probably need to add a tablespoon or two of butter to the skillet.
• Transfer browned chicken to a 9 x 13-inch baking dish that has been sprayed with cooking spray. Save the remaining butter that's left in the skillet.
• Sautee mushrooms in the butter that's left in the skillet.
• Spread sautéed mushrooms over top of the chicken in the baking dish.
• Place ½ of a slice of cheese over each chicken breast. Pour chicken broth over all and cover tightly with foil.
• Bake, covered, at 350 degrees F for 20 minutes. Remove foil, and return chicken to oven (uncovered) for an additional 10 minutes, or until chicken is cooked through.
• Squeeze lemon juice over chicken just before serving.

GOLDEN CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.

GOLDEN ROASTED CHICKEN BREASTS

Steps:

• Heat oven to 450°F. In small microwavable bowl, microwave butter until melted. Stir in thyme and pepper; cool.
• Place chicken, breast side up, in roasting pan. Brush melted butter mixture over chicken. Sprinkle any thyme remaining in bowl over chicken.
• Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Cover loosely with foil; let stand 5 minutes before serving.

GOLDEN BAKED CHICKEN

Steps:

• In a pie plate, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper.
• Dip chicken into butter, then into potato flake mixture.
• Place on a 15x10 baking pan (use 2 pans if you have alot of chicken pieces).
• Bake at 375º for 50-60 minutes or until chicken is thoroughly cooked.

BAKED GOLDEN GARLIC CHICKEN

Steps:

• Beat egg yolk and add garlic and curry powder.
• Place chicken in egg mixture in a glass dish and turn to coat.
• Cover and refrigerate overnight.
• Preheat oven to 400 degrees F.
• Melt 6 tbsp.
• butter in the bottom of an 8x8-inch baking dish.
• Combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper.
• Dip and coat marinated chicken in crumb mixture and place in baking dish.
• Sprinkle more of the remaining crumb mixture onto the chicken breasts (you won't use it all- unless you want to!) Bake for 20 minutes on each side, or until chicken is no longer pink inside.
• Remove from oven and top each chicken breast with two thin pats of butter; uncover and bake 5 to 10 minutes longer.
• Serve with a smile!

GOLDEN BAKED CHICKEN DRUMSTICKS

Steps:

• Heat oven to 400ºF.
• Empty coating mix into shaker bag. Add cheese, garlic powder and parsley. Use to coat chicken as directed on package. Discard any remaining coating mixture.
• Place chicken in single layer on foil-covered baking sheet.
• Bake 30 min. or until done (165ºF), turning after 15 min.

GOLDEN VEGETABLE CHICKEN

Steps:

• If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
• Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.