BAKED CHICKEN PESTO RECIPES
OVEN-BAKED CHICKEN RECIPE - BETTYCROCKER.COM
If you love takeout fried chicken, you’ll love this mess-free recipe that’s a crispy, oven-baked alternative. The secret to this baked chicken recipe is adding the chicken to a baking dish that’s already hot. This ensures the chicken starts cooking immediately and helps create a crispy, crackly skin that’s even better than your takeout favorite.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
- Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
- Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Nutrition Facts : Calories 350 , CarbohydrateContent 10 g, CholesterolContent 100 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 33 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 940 mg
EASY BAKED THIN SLICED CHICKEN BREASTS (BONELESS) - GO ...
A complete tutorial (with tips and secrets) on how to easily bake thin-sliced chicken breasts. No more bland, rubbery baked chicken. Say hello to hands-free, no-mess cooking!
Provided by Sheeba
Categories dinner LUNCH Main Course
Total Time 42 minutes
Prep Time 25 minutes
Cook Time 12 minutes
Yield 4
Number Of Ingredients 9
Steps:
- How to prepare thin sliced chicken breasts
- How to marinate the chicken
- How to bake thin chicken breasts
Nutrition Facts : Calories 223 kcal, ServingSize 1 serving
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This is great served alongside a couple of other small plates for people to dip into.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 480 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 480 calories per serving
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- Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
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- Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
- Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.
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