formido/recipes-20k huggingface dataset:
baked chicken italiano
preheat oven to 350f, heat olive oil in large frying pan, dip chicken in salad dressing , then in bread crumbs, brown in oil, transfer to shallow baking dish, spoon marinara sauce over chicken, top with sliced mozzarella , then chopped tomato, sprinkle with herbs and a generous shake of parmesan cheese, bake for 45 minutes, if tomatoes begin to burn , cover loosely with foil
baked chicken kabobs
soak 12 wooden skewers in water overnite so they won't burn in the oven
place uncooked cubed chicken in a 9x13 pan
mix all marinate ingredients together and brush over chicken
cover with wrap and place in refrigerator
allow to marinate 4-6 hours
cut up all veggies in to 1 / 2" slices or chunks
alternate your assorted veggies on the skewers with the marinated meat
fill those skewers ! the more on the skewer , the more satisfied you will be
we find two skewers per person is more than enough
pre-heat your oven to 450 degrees
place skewers on greased jelly roll pans or any lipped baking pans to catch any drippings
approximately 5-6 kabobs should fit on each pan depending on the pan size and skewer length
baste each skewer with the marinate sauce -- use it all up !
place the basted skewers in the pre-heated 450 degree oven on the center rack
bake for 10 minutes , turn over once
bake for 10-15 minutes longer
check chicken on a few of the skewers to make sure it is thoroughly cooked
also , if using potatoes , check them for doneness , too
if chicken is not completely cooked , bake an additional 5-10 minutes longer than
remove the kabobs from the oven and let sit a few minutes
serve with a side of wild rice and mixed greens salad
leftovers of these kabobs are wonderful -- warm or cold !
place the chicken and veggies in the pan alternating as if you were using skewers
brush completely with the marinate
don't cover the pan
bake at 450 degrees center shelf for 20-30 minutes - don't turn the meat / veggies
check a few pieces of chicken for doneness
you may need to cook an additional 5-10 minutes
take out of oven and let sit for a few minutes
baked chicken katsu
chicken:
pound thin each chicken cutlet
salt and pepper both sides
place panko bread crumbs in a dry pan and toast until golden brown
add only enough olive oil to bread crumbs so that they start to stick together
prepare beaten eggs in one pan , and flour in another pan for dredging
coat the chicken in flour , then the egg , then finally coat completely in toasted bread crumbs
spray a grill pan or regular baking sheet with oil
bake at 400 degrees for 25 minutes
sauce:
combine worcestershire sauce , ketchup , sugar , soy sauce , paprika , white pepper , and garlic powder in a pot and bring to boil for a few minutes , then let cool
if a thicker sauce is desired you can combine 1 / 4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot
serve the chicken with the katsu sauce and enjoy !
baked chicken kiev
in a small bowl , combine softened butter , chives , parsley and garlic powder
on a sheet of plastic wrap or wax paper , shape into a 3-inch by 2-inch rectangle
wrap well and freeze about 30 minutes or until firm
preheat oven to 425f degrees
spray a 9-inch square pan with nonstick cooking spray and set aside
pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper
retrieve butter mixture from freezer and cut crosswise into 6 pieces
place 1 piece on centre of each chicken breast
fold long sides over butter , then fold ends up and secure with a wooden toothpick
in a shallow dish , combine cornflake crumbs , parsley and paprika
pour buttermilk into another shallow dish
dip chicken pieces into buttermilk , then coat evenly with cornflake mixture
place coated chicken , seam side down , in prepared pan
bake , uncovered , about 35 minutes or until juices run clear
remove toothpicks and serve immediately
baked chicken l orange
place your chicken breasts in a large gallon bag
put your juice , thinly sliced oranges , salt , and pepper in with the chicken , seal the bag , give it a shake so everything is coated
let it sit in your fridge overnight
the next day , about 45 minuites before dinner time , preheat your oven to 350 degrees
take the chicken out of the fridge and lay them in a shallow baking dish
sprinkle your slivered almonds over the dish , and throw it in your oven , covered with tin foil , for 25 min's , remove the foil and bake it uncovered for 20 more minuites , or until it reaches 165 degrees or higher on an instant read thermometer
baked chicken lasagna rolls
preheat oven to 375
mix first eight ingredients , reserving 1 / 4 cup mozzarella
lay a large piece of plastic wrap on countertop
lay noodles flat atop plastic wrap , top each noodle with a layer of the ricotta mixture and 1 / 4 cup chicken
starting at one end , roll one noodle at a time
fill the bottom of a baking dish with 1 / 2 cup tomato sauce
lay rolls seam side down , cover with remaining tomato sauce and sprinkle with reserved 1 / 4 cup mozzarella cheese
bake for 20 minutes
baked chicken legs  mexican style
in a shallow bowl , beat eggs , salsa , and salt until blended
in another shallow bowl , combine bread crumbs , chili powder , cumin , garlic salt and oregano
dip chicken into egg mixture and roll in crumb mixture
repeat both steps 1 more time
in a shallow rimmed baking pan , melt butter as oven preheats to 400
remove pan from oven
add chicken , turn to coat with butter and arrange skin side up
bake , uncovered , until meat near thighbone is no longer pink when slashed
transfer chicken to a warm platter
insulate to transport hot
baked chicken marzee
preheat oven to 350f
place chicken in a 9 x 13 baking dish
in a large skillet , heat olive oil
saut onion , bell peppers , garlic , and mushrooms until golden brown
in a medium size bowl , combine ketchup , chicken broth , worcestershire sauce , and pepper
pour the ketchup mixture over the sauted vegetables in the skillet
bring the mixture to a boil , and then pour over chicken
place dish in the oven and bake 1 1 / 2 hours
baked chicken masala with almond pilaf
heat oven to 220c / 200c fan / gas 7
put the rice in a saucepan with 600ml water , 1 heaped tsp turmeric , 1 tsp curry powder and some salt
bring to the boil , stir , cover , turn heat to low and cook for 30 mins , or until tender
try not to take the lid off during cooking
remove from heat and leave covered for 5 minutes add the almonds , and fluff with a fork
meanwhile , mix 2 tsp curry powder , the remaining turmeric , 2 tbsp yogurt and seasoning
add chicken and toss to coat
toss the tomatoes and onions in a roasting tray with the rest of the curry powder , then nestle in the chicken pieces
bake for 15-20 mins until the chicken is cooked through and the veg are soft
scatter coriander over the top and serve with the rice and remaining yogurt
baked chicken nuggets
add the first 5 ingredients to a zip-top plastic bag
shake to combine
cut chicken into 1-inch pieces
dip the chicken pieces into the melted butter , then add a few at a time into the breadcrumb mixture
shake to coat
place on a lightly greased baking sheet
bake at 400 for 20 minutes or until tender
baked chicken on pecan stuffing
cook onion , celery , apple in butter in skillet 5 minutes, add 1 / 2 teaspoon each salt , sage , pepper, mix in bowl with bread, drizzle with chicken broth , egg, stir in 1 / 2 cup nuts , raisins, spread in 13 x 9 x 2-inch pan, top with chicken and sprinkle with remaining salt, bake in 400 degree f oven 30 minutes, melt jelly , remaining sage , cinnamon in saucepan, brush on chicken, top with remaining nuts, bake 15 more minutes
baked chicken on the grill
place dry baking mix , paprika , seasoned salt and pepper in a large resealable plastic bag
close and shake to mix
add chicken , a few pieces at a time , and shake to coat
place chicken in a greased metal or foil 13-in
x 9-in
baking pan
place on grill
cover and grill over low heat , for 30-40 minutes on each side or until juices run clear
baked chicken opelousas
preheat oven to 300 degrees f
place chicken in a shallow baking dish
sprinkle with oregano , thyme and basil , then pour in combined olive oil and chicken broth
scatter garlic slices around chicken , then sprinkle with chili powder and paprika
season with salt and pepper , then bake uncovered in a 300 degree f oven for 3 to 3-1 / 2 hours
turn chicken over after the first 30 minutes
then after an hour , turn chicken again
continue to baste with pan juices every 30 minutes after that , until chicken is browned
baked chicken or turkey salad
mix all ingredients together , except for cheese and onion, cheese and top and cover with onions, bake at 350 degrees for 30 minutes
baked chicken oregano
heat oven to 425f degrees
spray jelly roll pan , with cooking spray
mix bread crumbs , cheese , oregano , garlic salt and pepper
spread mustard on all sides of chicken breasts
cover mustard coated chicken with bread crumb mixture
place on jelly roll pan
bake uncovered about 25 minutes or until juice of chicken runs clear and is no longer pink when thickest pieces are cut
baked chicken packets
mix all ingredients , cover and leave to marinate in the fridge for 1 hour
to make packets: cut out 4 large sheets of aluminum foil , spray with nonstick cooking spray
divide chicken mixture into 4 equal amounts , and place onto the foil
bring up sides of foil to completely cover the chicken
double fold the other sides to form packets
bake for 20-25 minutes in a preheated 450f degrees oven on a cookie sheet
serve with french fries , or rice
baked chicken parmesan
preheat oven to 325 degrees f, mix crumbs and cheese, dip chicken pieces in melted butter, roll in crumbs to coat chciken, place in baking dish, bake one hour uncovered
baked chicken parmesan   without  tomato sauce
heat oven to 350f
whisk eggs and hot sauce in a medium bowl , dip each chicken piece , coating evenly
combine croutons and parmesan in a shallow dish
roll chicken pieces in dry mix until well coated
place chicken in a prepared 8" x 8" baking pan
drizzle chicken with melted butter
bake for 30 minutes or until done - ovens vary
baked chicken parmesan over pasta
preheat oven to 350f
combine sour cream and milk and mix well
pour into a shallow dish in which the chicken can be dipped
in a second shallow dish , combine the bread crumbs , parmesan cheese , rosemary , and sage
coat the chicken with the sour cream mixture and then dredge in the bread crumb mixture until well coated
place on a greased baking dish
bake for 25 minutes , or until tender and chicken is cooked through
meanwhile , prepare the spaghetti per the package directions
warm each sauce separately in small pots over the stovetop
to serve , divide the pasta evenly between four plates
top the pasta with tomato sauce , and place a piece of chicken on top
drizzle with alfredo sauce and sprinkle with the shredded cheese
garnish with optional parsley
baked chicken parmigiano
preheat oven to 400f
whisk together yogurt , garlic , oregano , salt and pepper and pour yogurt marinate over your chicken and let it rest for 2 hours in the refrigerator
remove most of the marinate and coat the chicken with parmesan cheese , place chicken on a baking sheet lined with tin foil and bake for 15 minutes at 400 f on the middle rack
take the chicken out of the oven and add sliced tomato , fresh basil and bocconcini on top of the chicken , return back in the oven and bake until cheese melts about 5 minutes or less
use two slices of tomato and bocconcini for each chicken breast
serve with salad , pasta or scalloped potatoes
baked chicken pasta
preheat the oven to 375f boil the pasta until al dente , drain then set aside
blend the rotel tomatoes in a food processor until slightly chunky
mix the broth , tomatoes , cream of chicken , velveeta , spices , & cheese in a sauce pan
heat until the cheese is melted , stirring frequently
place the pasta & chicken in a 9x13 baking dish then pour the cheese mixture over the top , stir until well blended
bake in the oven for 30 minutes
serve hot
baked chicken poupon
mix mustard , oil garlic powder and italian seasoning in a plastic bag or large bowl
add chicken breasts , mixing well to coat
bake 375 for 20 minutes
baked chicken puff
heat oven to 375f, combine soup , milk and salt in a 1 1 / 2 quart casserole, add chicken and peas or peas and carrots, bake for 10 minutes, meanwhile , in mixing bowl , beat egg whites until stiff, in another bowl with same beaters , beat egg yolks , stir in cheese, gently fold yolk-cheese mixture into whites, pile onto the chicken casserole and bake 25-30 minutes longer
baked chicken reuben
in vegetable oil-sprayed casserole , place chicken
sprinkle with salt and pepper
place drained sauerkraut over chicken , top with swiss cheese slices
pour dressing evenly over cheese
cover , bake at 325 for about 1 1 / 2 hours , or till fork can be inserted in chicken easily
sprinkle w / chopped parsley , if desired
baked chicken risotto
cut chicken in half lengthways , place in baking tray and roast for 40 minutes at 200 celcius
remove chicken from tray
add onion , celery , garlic , anchovies , wine , stock and rice
mix well
place chicken on top on rice mixture
cover with foil and cook for 30 minutes longer
remove chicken and divide to serve
add butter and cream , stir well , season with salt and pepper
serve with your choice of vegetables and garnish with parsley
baked chicken salad
rinse the chicken breast under cold water and pat dry
arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray , so they will not stick
sprinkle with garlic and onion salt to taste
bake in a 350f oven for about 20 minutes or until done
you do not want them to dry out , so watch them carefully
remove from pan and cool completely
dice the chicken breast into small pieces , do not grind
add the celery , onion , and pickle relish
mix in some salad dressing to moisten chicken mixture
add salt and pepper to taste
you will have to add more salad dressing in about an hour
the chicken will soak up the dressing
cover and refrigerate 2 hours or overnight
serve on a fresh baked croissant , served with lettuce and tomato , or serve on a fresh bed of lettuce , with apple slices or fresh grapes
baked chicken soup
in a large pot , melt the butter or margarine
after the butter is melted , mix the flour in until smooth
slowly pour in chicken broth whisking or stirring continuously until no lumps remain
add the shredded cooked chicken , salt , pepper , garlic powder , and italian salad dressing mix
bring to a boil
reduce heat and simmer for 12 minutes
add the milk , lemon juice , white wine and parsley , if desired
reduce heat to low , add the cooked rice and cover
cook until rice is heated through
enjoy !
some special
i do not add veggies to this dish , because the soup at the resturant does not have any in it
however , i am sure that some added carrots or celery would be yummy
also , double the flour and butter to make a thicker soup
we like ours less creamy
for the chicken , i either use leftover baked chicken or i buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that
i have never tried canned chicken
if anyone uses canned , let me know how it turns out !
baked chicken spaghetti casserole
put chopped pepper in water that you will be cooking pasta inches, cook pasta as directed and drain, combine chicken , pasta with peppers and marinara sauce, put in 9x11 pan and top with mozzarella cheese, bake at 350 for 10 minutes or until the cheese has melted
baked chicken spring rolls
preheat oven to 400 and prepare baking sheet with parchment paper , sprayed with cooking spray
prep chicken , rice noodles and veggies
combine cabbage , bean sprouts , carrots , garlic and ginger
set aside
heat saucepan over medium heat and spray with cooking spray
add cabbage mixture and cook for 2 minutes , stirring from time to time
add hoisin sauce , fish sauce and ground coriander
stir until well combined
remove saucepan from heat , add chicken and noodles , combine
set aside
i have not tried using the other wrappers , , but feel free to use them as you normally would
i've heard they are easier to use than the crisp ones
working with one rice paper at a time
dip rice paper in warm water for 12-15 seconds until pliable
remove rice paper to clean towel
add about two tablespoons of noodle mixture to rice paper and wrap up tightly
place seem side down on prepared baking sheet
repeat until all filling is gone
spray spring rolls with fine layer of cooking spray
bake for 20-25 minutes , flipping rolls half way through
while rolls are baking , combine dipping sauce ingredients with wire whisk
baked chicken stuffed with sun dried tomato pesto  goat cheese
preheat oven to 350f
trim all visible fat and tendons from chicken breasts
pound chicken until 1 / 4 inch thick
put pesto , goat cheese , and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended
spread 1 / 6 of pesto / basil / goat cheese mixture on each chicken breast
roll up chicken , starting with smallest end , tucking in loose pieces
put parmesan cheese in flat dish , and roll each rolled up chicken breast in the cheese , patting on so you get as much cheese sticking on as you can
spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching
bake 30-40 minutes , or until chicken is slightly browned and firm , but not hard to the touch
serve hot and enjoy !
baked chicken supreme
preheat oven to 350f, melt 2 tbsp of the margarine in a small saucepan over low heat, add the flour and cook , stirring constantly , until it's smooth, add the broth and wine, cook , stirring constantly , until the mixture thickens, remove from heat and stir in yogurt , lemon peel and pepper, set aside, place chicken and remaining margarine in a shallow baking dish, bake uncovered until the chicken is no longer pink, sprinkle mushrooms over the chicken, spoon broth mixture on top, sprinkle with parmesan, bake until golden, garnish with parsley, serve and enjoy immediately
baked chicken tagliatelle with mushrooms and peppers
fill a large saucepan with water
add the chicken , sliced onion , parsley , salt and pepper
cook over moderate heat until water is boiling , reduce heat and simmer for about 40 minutes until the chicken is cooked through
allow the chicken to cool slightly in the water
remove the chicken and when cool enough to handle , remove all flesh from the bones
set to one side
drain and reserve the stock that the chicken has been cooking in to make the sauce
while the chicken is cooking , cook the tagliatelle to packet instructions , drain and place is large , shallow baking dish
turn on oven - moderate heat
for the mushroom mixture , cook the diced onion in the oil , after about 4 mins add the garlic , mushrooms and capsicum
cook for a further 3 minutes , then add the garlic and pepper
cook for a further minute
remove from heat
add the chicken and mushroom mixture to the tagliatelle
to make the sauce , add the butter to a small saucepan , melt and then add flour
mix , then add the milk and mustard
stir a then let simmer and thicken
when starting to thicken , add some of the reserved stock
keep simmering for a further 5 minutes , or until the sauce is thickened
add half the cheddar cheese mixture to the sauce to thicken more
pour the sauce over the tagliatelle / chicken / mushroom mixture
sprinkle the remaining cheddar cheese over the dish , and then top with parmesan
cover with foil and place in a preheated moderate oven for about 40 minutes
serve with salad and crusty bread
baked chicken taquitos
preheat oven to 425f and oil a baking sheet
heat olive oil over medium heat in a skillet
add onion and cook until starting to soften and turn translucent , 3 to 5 minutes
add garlic , cumin , paprika and salt
stir to combine and cook 2 to 3 minutes longer , until fragrant
take from heat and stir in cilantro and chicken
set aside
bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas
when broth simmers , dip tortillas briefly , one at a time , just to soften , 1 to 2 seconds
lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third
top with a tablespoon of cheese and roll up
place seam side down on the baking sheet
repeat with remaining tortillas
spray or brush tortillas lightly with oil and bake until crisp and lightly browned , 12 to 15 minutes
serve immediately
baked chicken tarragon
combine all ingredients except for chicken, pour mixture over chicken and let marinate in refrigerator for several hours, bake chicken at 350f for 1 hour
baked chicken tenders
preheat oven to 425f
mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise
mix bread crumbs and cheese in a gallon-size zippie bag
prepare baking sheet with cooking spray
put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat
place chicken tenders in a single layer on prepared baking sheet
continue until all tenders are coated and on the baking sheet
bake in preheated oven for 8 minutes
gently flip each one , so as not to remove the breading , and bake an additional 8 minutes
serve with your favorite dipping sauce
baked chicken teriyaki
preheat oven to 425 degrees f
combine the first 10 ingredients in a bowl
place chicken pieces in a lightly greased 9x13 inch baking dish
pour sauce over chicken and turn to thoroughly coat
bake in the preheated oven for 30 minutes
turn pieces over , and bake for another 10 minutes , until no longer pink and juices run clear
spoon sauce over chicken and serve
if using bone-in chicken breasts , bake at 375 for 35-40 minutes
if using boneless chicken breasts , bake at 375 for 20-25 minutes
if you prefer , bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick
brush the chicken with the resulting glaze
baked chicken that makes its own gravy
set oven to 425 degrees f
grease a 13 x 9-inch baking pan
coat the chicken lightly and evenly in the flour
melt the butter , and spread evenly in the bottom of the baking dish
arrange the chicken in a single layer with skins down in prepared baking dish in the melted butter
bake uncovered for 30 minutes
remove the chicken from the oven
reduce the temperature to 325 degrees
pour off any excess fat
add in the onions and mushrooms to the chicken in the baking dish
in a bowl , combine the soup , evaporated milk , cheese , parmesan cheese salt and pepper , cayenne , and garlic powder or fresh garlic
pour the mixture over the chicken
sprinkle with paprika
continue to bake for 15-20 minutes longer
baked chicken thighs
preheat oven to 400 degrees f, melt butter in skillet and remove from heat and mix in mustard, on a plate , combine crumbs , cheese , parsley , salt and pepper, dip chicken in butter / mustard and then pat crumbs on the chicken, place the chicken in a 9" x 13" baking dish and bake for 45 minutes-
baked chicken thighs with potatoes
preheat oven to 425 degrees f
line a large 15 x 10 inch baking dish with tin foil and spray with pam
in a large bowl combine oil and spices
add chicken and potatoes to bowl and toss
place potatoes in pan and bake for 15 minutes
push potatoes to side to allow room to place chicken in a single layer
bake for 40-45minutes longer or until potatoes are tender and chicken is cooked , turning chicken and potatoes occasionally
baked chicken thighs leg quarters
arrange chicken thighs / leg quarters skin side up in a shallow baking dish
sprinkle with garlic powder
drizzle about 1 / 2 teaspoon soy sauce on each piece
bake at 350 degrees fahrenheit for 45 minutes to an hour , until the skin is crisp and brown and the meat is ready to fall off the bones
baked chicken w  dried apricots   cherries
1
preheat oven to 400 degrees
2
rinse and place chicken in a shallow baking dish
season with oregano , salt and pepper
spread marmalade over the top
3
add orange and apple juices to the dish
bake for 20 minutes
4
remove from oven and sprinkle dried fruit
return to oven and bake another 25-30 minutes , basting occassionally to brown the top
5
let cool and serve sliced , doused in the juices and dried fruit