Recipe: Oven-Cooked Chicken Recipes (22) 1999-09-26

9-26-99 Oven-Cooked Chicken Recipes

Susan,IL (11:54:13) :

Roasted Chicken with Sauce Supreme
Recipe By : Susan Wilson
Serving Size : 4

1/4 pound butter
1 tablespoon flour
1 cup chicken stock
1/2 cup heavy cream
1/2 teaspoon lemon juice
pinch ground nutmeg
1 roasting chicken
1 onion
whole cloves

Take onion and stud with cloves. Place inside the cavity of the chicken. Roast chicken until done. (about 2 hours)

Melt 2 tablespoons butter in a pan, mix in flour, and cook for 10 minutes without browning. Allow to cool, and add stock a little at a time. Simmer gently for 10 minutes, beating with a whisk. Strain the sauce through a fine sieve into a saucepan, and reduce by half, stirring all the time. Add cream and remove from heat. Add lemon juice and nutmeg. Check seasonings and incorporate rest of butter adding it in small pieces. Serve over Roasted chicken and rice

Susan,IL (11:52:21) :

Herbed Cornish Hens
Recipe By : Susan Wilson
Serving Size : 4

1 package Rice-a-roni Long grain and Wild Rice -- 4.3 ounce
1/2 cup dry white wine or orange juice
1/3 cup onion -- chopped
1/3 cup celery -- chopped
1/3 cup carrot -- shredded
4 rock Cornish game hens, or 3# whole chicke
1/4 cup margarine or butter -- melted
1 teaspoon tarragon
1 clove garlic -- minced
1/4 teaspoon salt

Heat oven to 375 degrees. Prepare Rice-a-roni according to package directions using 1 1/2 cups water and 1/4 cup wine. Add onion, celery and carrot during last 5 minutes of cooking. Rinse hens, pat them dry. Trim excess fat. Stuff hens with rice mixture; tie legs together with string. Place hens, breast side up on a greased rack of a broiling pan. Bake 45 minutes, Brush with combined remaining wine, margarine, tarragon, garlic and salt. Continue baking 45 to 55 minutes until juices run clear when pierced with fork, brushing with sauce occasionally.

Susan,IL (11:51:56) :

Cheesy Oven-Fried Chicken
Recipe By : Susan Wilson
Serving Size : 6

3 slices white bread -- dried
1/2 cup parmesan cheese -- grated
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1 2 1/2-3 pound broiler -- cut up
1/4 cup margarine -- melted

Coarsely crush dried bread. Combine crushed bread, parmesan cheese, salt, onion powder, thyme, garlic powder, and pepper. Dip chicken pieces into melted margarine or butter; roll in cheese mixture to coat. place chicken pieces, skin side up and not touching in a greased large shallow baking pan. Bake in 375 degree oven 40-60 minutes or till chicken is tender. do not turn.

Susannahoh (09:29:21) : Hi guys! Here are some recipes from our cookbook.

BAKED TERIYAKI CHICKEN

Shoyu is a Japanese soy sauce, made from a blend of soy and wheat. Kikkoman makes a shoyu; if you have no shoyu available, regular soy sauce can be used.

3-4 pound chicken, cut in pieces

Marinade:

2/3 cup shoyu
6 tablespoons sugar
cup sake
teaspoon MSG
2 cloves garlic, crushed
Small piece fresh ginger (1 -inch size) crushed
1 tablespoon salad oil

Marinate chicken pieces overnight. Place chicken in a baking dish. Bake at 350 degrees for one hour or until done. Turn occasionally for even browning.
Yield: 4-6 servings

Susannahoh (09:29:21) : BRONZED CHICKEN
Debbie Leonard

4 boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
teaspoon black pepper
teaspoon onion powder
teaspoon cumin
teaspoon cayenne pepper
cup butter or margarine

Pound chicken breasts between plastic until one-fourth inch thick. Remove from plastic. Mix garlic powder, salt, paprika, pepper, onion powder, cumin, and cayenne pepper together; dip or baste chicken with butter; sprinkle mixture on chicken. Cook over medium heat for two to three minutes on each side. Also tastes good on the grill.Susannahoh (09:29:21) : CHICKEN AND ASPARAGUS
Monica Hicks

1 pounds fresh asparagus spears, halves
4 boneless, skinless chicken breast halves
2 tablespoons cooking oil
teaspoon salt
teaspoon pepper
1 (10 -ounce) can condensed cream of chicken soup, undiluted
cup mayonnaise
1 teaspoon curry powder
1 cup shredded cheddar cheese

If desired, partially cook the asparagus, drain. Place the asparagus in a greased nine-inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Cover and bake at 375 degrees for forty minutes of until the chicken is tender and juices run clear. Let stand five minutes before serving.
Yield: 4 servings

Susannahoh (09:29:21) : CHICKEN CURRY
Kim Pedigo

1 package frozen broccoli spears (cooked)
4 chicken breasts (cooked)
1 can cream of chicken soup (light)
cup mayonnaise (light)
teaspoon lemon juice
teaspoon curry powder
cup shredded cheddar cheese
cup Ritz crackers (crushed)
2 tablespoons melted butter

Place cooked broccoli in bottom of casserole dish, top with cooked chicken. Mix soup, mayonnaise, lemon juice and curry powder and pour over top. Cover with cheese, then crackers and butter. Bake at 350 degrees for twenty-four minutes.

Debbie.D.,.AL (09:03:46) : AMISH ROAST CHICKEN WITH TARRAGON

1/2 cup sour cream
1/2 cup heavy cream
1 5-6 pound roasting chicken
1 cup salt
12 large sprigs fresh tarragon
1 lemon, cut in half
1/2 tsp. black pepper
1/2 cup dry white wine

Whisk together the sour cream and heavy cream in a small bowl. Let the mixture sit, covered, at room temperature for several hours while you brine and roast the chicken.

Remove the giblets from the chicken and reserve them for another use or discard them. Rinse the chicken well inside and out, then place it in a large bowl. Sprinkle about 1/4 cup of the salt into the cavity of the chicken. Press the remaining salt onto the exterior of the chicken. Pour in enough ice water to cover the chicken and let it brine in the refrigerator for about 3 hours.

Preheat the oven to 450 degrees. Remove the chicken from the brine and rinse it well, filling and draining the cavity at least 3 times to remove the salt. Place 6 of the tarragon sprigs and teh 2 lemon halves in the cavity of the chicken. Place the chicken breast side up in a deep roasting pan and season with pepper. Roast the chicken for 1 hour and 20 minutes, or until the skin is puffed and golden brown and the thigh bone pulls away easily.

REmove the chicken from the oven and place it breast side down on a cutting board. Cover it with foil to keep it warm while you make the sauce.

Discard all but 2 T. of the drippings in the roasting pan. Place the roasting pan over high heat, pour in the white wine, and bring to a boil, whisking to deglaze the pan. When the liquid is reduced by half, about 5 mintues, whisk in teh sour cream and heavy cream mixture. Reduce the heat to medium, and cook for 5 mintues more. Using kitchen scissors, snip the leaves of the remaiing 6 tarragon sprigs into the sauce and whisk to blend well. Tast eh sauce, adjust the seasoning, and serve in a gravy boat. Turn the chicken breast sdie up, carve it, and serve it on a platter.

Kelly,WA (07:56:08) :

BBQ Chicken or Pork Chops in a Dutch Oven

6 Pork chops (You can also use chicken)
1 tablespoon cooking oil
Salt and pepper to taste
3/4 cup catsup
1 8 oz cola drink

Brown meat with cooking oil in Dutch Oven. Mix catsup and cola with salt and pepper and pour into oven over meat. Bake until done. (Should be gooey)

Susannahoh (09:29:21) : Chicken Breasts

8 chicken breasts
1 jar or package dried beef slices
8 slices bacon
Salt and pepper to taste
1 can Cream of Mushroom soup
1 small carton sour cream

Bone the chicken breasts and roll one slice bacon around each. Place dried beef slices in bottom of Dutch oven and lay bacon-wrapped chicken breasts on top. Salt and pepper to taste. Pour mushroom soup and sour cream over breasts. Bake for approximately 50-65 minutes until chicken is tender.

Kelly,WA (07:46:49) :

Cheesy Tomato Basil Chicken Breasts
Makes 6 servings. Prep time: 1 hour 15 minutes.

Sauce:

2 Cups cubed ripe tomatoes
1/2 Cup chopped onion
6 Oz. can tomato paste
1 TBSP. basil leaves
1/2 tsp. salt
1/4 tsp pepper
2 tsp minced fresh garlic
3-4 whole boneless chicken breasts
3 TBSP. butter melted

Topping:

1 Cup fresh bread crumbs
1/4 cup chopped fresh parsley
2 TBSP. butter melted
6 oz. shredded Mozzarella cheese

Heat oven to 350 . In 13 x 9 baking pan or casserole dish melt butter in oven.

Meanwhile in bowl mix all remaining ingredients in sauce except for chicken. Place chicken in baking pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake for 30-40 minutes until chicken is no longer pink.

Meanwhile, in small bowl stir together all topping ingredients except cheese. Place cheese over chicken; sprinkle with topping mixture. Continue baking 5-10 minutes or until chicken is fork tender and bread crumbs are browned.

Roz/La. (07:04:55) : Roasted Chicken/North La. Style.

2 young fryers
1 onion, quartered
1 stalk celery
4 cloves garlic
1 sliced lemon
Whatever seasonings or herbs you like.
Butter
Chicken Broth

Clean and wash chickens inside and out. quarter onion and put quarters in each opening of each chicken. Add celery, garlic and slice of lemon to large cavity. Also large pat of butter. Rub outside of chickens with butter (or olive oil) sprinkle with seasonings and herbs of your choice. I use garlic powder, salt, pepper, onion powder, creole seasoning. Pour one can of chicken broth or 1 cup of homemade broth in bottom of pan, and one cup of wine. cover pan and roast with cover for 1 and 1/2 hour. Uncover and roast another 1/2 to 1 hour, until both chickens are done. 350 degrees.

Kelly,WA (07:02:14) : QUICK CHICKEN POT PIES

2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's cream of celery soup
1 can Campbell's cream of chicken soup
1 can Campbell's cream of mushroom soup

Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth.
In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well.

Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells.

Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before serving.

NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes.

Yields: 2 pies.

Kelly,WA (07:01:02) : Roast Chicken with Sweet Potatoes

4 orange fleshed sweet potatoes
1 large free range chicken, jointed into 8
olive oil
salt and black pepper

Sauce...

1 cup pitted green olives
9 fl oz dry white wine
2 tbsp honey
2 cups fresh basil leaves
1 bay leaf
6 cloves garlic, peeled
peel and juice of 2 lemons
4 tbsp light soy sauce.

1.Preheat the oven to 200 C Gas 6.

2.Scrub the sweet potatoes and slice them into 1/3" thick slices. Brush lightly with olive oil and place in the bottom of a ceramic roasting dish.

3.Brown the chicken peices in olive oil then place the legs only on top of the sweet potatoes and place in the oven for 25 minutes.

4.Meanwhile make the sauce by blending all the ingredients in a blender until fairly fine but not a puree.After 25 minutes remove the dish from the oven and turn over the chicken legs. Add the breast peices and cook for another 25 minutes.

5.Remove from the oven, pour over the sauce and return to the oven until the chicken is cooked. Check by inserting a knife into the thickest part of the breast and check that the juices run clear.

Kelly,WA (06:59:46) : Broccoli and Chicken "Meal in One"

2 tbs butter
2 10-ounce frozen chopped broccoli (thawed)
1 cup mayo
2 cups shredded cheddar
1 can cream of chicken soup
1 box of seasoned croutons
1 to 1 1/2 pounds chicken breasts boiled and chopped
Salt and pepper to taste

Mix mayo, salt and pepper, soup and 1/2 of the cheese in a small bowl. Put the butter in the bottom of an 8 x 11 pan. Spread broccoli out in pan. Cover with chicken. Spread mayo and soup mixture evenly on top. Spread the rest of the cheese evenly. Spread croutons evenly, and cover pan with aluminum foil. Bake at 350 for one hour, and enjoy!!

Kelly,WA (06:58:39) : Chippy Chicken

4 boneless, skinless chicken breasts
1/2 pound crushed tortilla chips.
2 eggs
2 tablespoons of water
Shredded Sharp Cheese
1/2 cup salsa
1 bunch cilantro

Wash and dry chicken breasts. Wisk water and eggs together in mixing bowl. Dip each piece of chicken into egg mixture then into chips. Repeat step 3 to coat chicken completely with chips.

Place chicken in oiled baking dish. Sprinkle cheese over chicken. Bake at 350 for 1/2 hour to 45 minutes, depending on thickness of chicken.

Kelly,WA (06:56:06) : Crispy Oven-Fried Chicken

2 1/2-3 pounds chicken pieces, skin removed or 6 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
2 egg whites, lightly beaten
1 cup cornflake crumbs

Preheat the oven to 375 degrees. Lightly spray a cookie sheet with no-stick spray. Set the cookie sheet aside. To coat the chicken, first roll the pieces or breast halves in the flour to evenly cover all sides. Then dip the chicken in the egg whites and roll in the cornflake crumbs. Place the coated chicken pieces on the prepared cookie sheet. Bake for 45 to 55 minutes for the chicken pieces or 20 to 30 minutes for the boneless breast halves, or until tender and no longer pink. (Do not turn the chicken over during baking.)

Makes 6 servings.

Kelly,WA (06:25:10) :
GARLIC CHICKEN AND GRAPES

1 cut up chicken
3 T Dijon mustard
3 T soy sauce
2 T honey
2 T white wine vinegar
2 or 3 cloves of garlic, minced or pressed
1 T sesame seeds
2 cups red or white grapes (seedless), about 1 lb.

1. Spray a 9x13 baking pan with cooking spray. Place chicken pieces in pan, skin side down (if you take the skin off, it still works well). Cover with foil and bake in a 400 degree oven for 1/2 hour or so.

2. While the chicken is baking, combine mustard, soy sauce, honey, vinegar, and garlic in a small bowl and stir until well blended.

3. Uncover chicken after baking for 1/2 hour and turn skin side up. Pour mustard mixture over chicken and sprinkle with sesame seeds. Return to oven and bake uncovered until done (about another 20 minutes to 1/2 hour). Baste with sauce occasionally.

4. Sprinkle grapes around chicken and bake another 10 minutes or so (until the grapes are warmed as much as you'd like).

5. Arrange chicken and grapes on a serving platter and spoon sauce over it.

Susannahoh (01:54:22) : Here is a recipe from the cookbook

CHICKEN DORITOS
4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can spicy Mexican tomatoes
1 teaspoon chili powder
1 onion, sliced or diced
Doritos
Sharp cheddar cheese

Cook chicken in a small bit of water for 20 min.; remove bones and cut into bite size pieces. Mix with cream of chicken soup, cream of mushroom soup, tomatoes. Add chili powder and onions. Place Doritos on bottom of 9x1inch baking dish. Spread mixture over Doritos and cover with cheese. Bake at 350 degrees for 45 minutes.

Kelly,WA (12:54:53) : Baked Sweet and Sour Chicken Breasts

4 chicken breast halves without skin
1/4 cup Orange Marmalade
1/4 envelope Onion Soup Mix
1/4 cup Green Pepper -- Chopped
3/8 cup Orange Juice
2 tablespoons Italian salad dressing, low calorie
1 teaspoon Soy Sauce

Preheat oven: 350

In small bowl combine marmalade, onion soup mix, green pepper, soy sauce, orange juice and Italian dressing. Spray large pan or dish with non-stick cooking spray. Place chicken breasts on pan and pour sauce over the top. Bake at 350 for 40-45 minutes.

Kelly,WA (12:18:12) :
PEACHY OVEN FRIED CHICKEN
(Easy recipe)

1 chicken, cut in pieces and dried
flour
ginger
salt and pepper, to taste
oil and butter
large can of peach halves

Melt a couple of T of the butter (or margarine) in a shallow baking dish. (I use my 10-inch
Corning casserole for a whole chicken.) Add a T or 2 of oil.

In a bag, mix together about 1/2 cup flour, the salt and pepper, and a couple of T of ginger. Shake the chicken in the bag, 2 or 3 pieces at a time, and place the floured pieces in a single layer in the baking dish.

Bake at about 350 degrees F for 20-25 minutes; then, turn the chicken. Bake another 10-15 minutes and then place the peach halves on the chicken and return the dish to the oven. Continue baking until the chicken is done and the peaches are hot.

Kelly,WA (12:15:23) :
Oven-Fried Chicken

3/4 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 chicken breast halves
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1 tablespoon plus 1 1/2 teaspoons vegetable oil

Preheat oven to 400 degrees. Combine bread crumbs, flour, paprika, poultry seasoning, garlic powder, thyme, and pepper. Stir until well blended. Add oil slowly, tossing with fork to distribute evenly.

Moisten chicken with water. Roll in coating mixture. Place in a single layer on the lightly greased baking sheet. Bake at 400 degrees for 30 minutes or until chicken is no longer pink in the middle.