formido/recipes-20k huggingface dataset:
baked chicken w  light sauce
justa
i use dried herbs and i am very generous with them
this dish is great with a bit more garlic and basil
preheat oven to 375 degrees f
in baking dish , pour 1tbsp olive oil
add soy sauce , worcestershire sauce and tabasco
toss in onions and mix until coated
rinse chicken , dry lightly and sprinkle with oregano , basil , thyme and garlic powder
in frying pan , heat remaining olive oil
brown chicken
place chicken on top of onion mixture
cover with foil and place in oven
bake 20-30 minutes until chicken is done
remove foil and let chicken brown a bit more
serve chicken with onions and sauce over top
baked chicken wings
mix together first three ingredients pour over chicken and marinate in the fridge for three hours
bake at 350f for about 1 1 / 2 hours or until done
time is an estimate
baked chicken wings hawaiian
combine all ingredients , minus the chicken wings, marinate chicken wings overnight, bake at 350 degrees for 45 minutes
baked chicken with a twist
arrange chicken pieces in 9x13 pan , skin side up, cut bacon in 2" lengths and lay over chicken, bake uncovered at 350 for 45 minutes, carefully , pour off some grease, blend soups and sour cream, pour over chicken and continue to bake for another 30 minutes, transfer chicken to serving dish, mix cooked pasta with sauce mixture from baking pan and serve
baked chicken with apple sherry sauce
sprinkle chicken breasts with 1 / 4 teaspoon of salt on both sides
cover and refrigerate for 30 minutes
remove from refrigerator and cut in half lenghtwise
place the chicken pieces between two pieces of plastic wrap and pound chicken with meat mallet till 1 / 4 inch thick
preheat oven to 200 degrees f
mix the flour , cornstarch , 1 teaspoon of salt , black pepper , and sugar in shallow bowl
place each piece of chicken into flour mixture to coat
melt 2 tbsp of butter in a skillet until foam disappears , and lay the chicken into the butter
cook until golden brown on both sides
remove chicken , and set aside on plate in oven to keep warm
pour sherry into skillet and bring to a boil , cook until the sherry is reduced to half its volume
then stir in chicken broth , add the apple slices to the skillet
cook , stiring occasionaly until the apple slices are soft and the sherry mixture is reduced to half
stir in brown sugar , 1 tsbp of butter , and the marsala wine until the sugar has dissolved and the sauce is thick
return the chicken to the sauce , together with any juice from the plate
simmer for a few minutes on each side
serve the chicken with the sauce and apple slices on top
baked chicken with artichokes
preheat oven to 350 degrees f
place flour , salt , and pepper in a shallow plate
dredge chicken in mix , tapping to remove any excess
in a large skillet , heat oil over medium-high heat
cook chicken until lightly browned , turning once , about 4 minutes
transfer to baking dish
add onion to pan and saute until softened , about 2 minutes
add mushrooms and saute until lightly golden , about 3 more minutes
add garlic and saute until aroma is released , about 30 seconds
stir in wine , artichokes , rosemary , and red pepper flakes and bring to a simmer
pour artichoke mix over chicken , cover , and bake 40 minutes , until chicken is tender and cooked through
season with salt and pepper , and stir in oregano before serving
baked chicken with beer
in an oven-safe dutch oven or large saucepan , fry the bacon until crisp
remove with slotted spoon to paper towels to drain
over medium heat , brown chicken pieces in the bacon drippings , turning to brown all sides
remove to a platter as chicken browns
add onions to the pan and cook until tender , about 4 to 5 minutes
drain off excess fat
sprinkle on the flour , marjoram , pepper , thyme , salt , sugar , and garlic
stir in beer
cook over medium-high heat , stirring constantly , until thickened and bubbly
stir in vinegar
add chicken back to pot
sprinkle with bacon
if necessary , transfer to a large baking dish
cover and bake at 350 for 55 to 65 minutes , or until chicken is tender
baked chicken with blood oranges and thyme
preheat your oven to 400f
pat your chicken very , very dry
leave on the skin , set breast-side up on a rack inside a shallow baking pan
gently loosen the skin with your finger
season the cavity and the outside of the chicken with thyme
wash and cut the blood oranges , halving them across
without peeling , slice two halves into quarter- to eighth-inch thick slices and slide beneath the chicken skin
repeat until you have at least one half of an orange's worth inserted
either quarter or continue slicing the remaining orange halves and insert into the cavity with the thyme
place the chicken on the center rack in the oven for an hour
take the chicken out , poke the leg to make sure it's tender , cooked , and the juices run clear
let it rest for at least 10 minutes
serve up with roasted potatoes and another vegetable , if you like
enjoy !
baked chicken with broccoli   rice
remove skin from chicken if desired
in an 8-cup oblong baking dish , combine soup , water and rice
arrange chicken on rice mixture
sprinkle with pepper and paprika
bake at 375 without cover for 50-60 minutes or until chicken is no longer pink and rice is tender
garnish with parsley if desired
baked chicken with dumplings and rice
prepare the chicken for baking, season each piece with the morton's seasoning, place the breasts in a 13 x9 baking pan, pour the cream of mushroom soup over the chicken along with two cans of water, cover and bake at 350, in a mixing bowl , add 2 cups of bisquick and 2 / 3 cup of milk, mix together to form a dough, boil 3 cups of chicken broth and add a spoonful of dumpling dough, when the broth cooked out , i added water so they wouldnt burn, leave on a low heat till chicken is done, about 20 minutes before the chicken is ready , boil the water for rice, once boiling , add 2 cups of rice, enjoy !
baked chicken with garlic and rosemary
wipe chicken with damp cloth and place in casserole dish
mix oil , lemon juice , stock powder and seasoning together and drizzle over chicken
add lemon slices , garlic cloves and rosemary
roast in a preheated 200c oven for about 35 minutes
you will need to shake the pan from time to time during the cooking process to prevent sticking
baked chicken with grilled feta and caramelized onions
wash chicken breast fillets and pat dry , cut in half
in a small pan heat butter and oil till liquid , set aside
take a large , heavy based , frying pan , heat and add 2 tbsp fat
fry chicken on a high heat until it has turned from its original rosy colour to white on both sides , remove from pan immediately , conserve the fat
with a mortar and pestle take the rosemary , the salt , both types of peppercorns and the flour and crush everything together so you have a fine powder with a few sprigs of rosemary remaining , set aside
take the hot water and add the stock cube , add tabasco , worcestershire sauce , soy sauce , vinager and sugar set aside
heat oven to 350f and place the remaining fat in an earthenware dish in the oven on a high shelf
re-heat the fat in the frying pan and when hot fry the onions on a medium heat until they "relax"
turn the heat up to high and add 1 / 4 of the liquid , reduce until there is no liquid left , add another 1 / 4 of the liquid and repeat the process , finally add the remaining liquid and reduce again until all the liquid has evaporated , leave on a low heat for another 5 minutes , cover and set aside
take fried chicken and sprinkle with the flour mixture on one side
take the earthenware dish out of the oven and place the dusted side down in the fat , sprinkle the remaining mixture over the chicken
bake for 15 minutes
take crumbled feta cheese and crumble over the chicken
grill until the feta cheese has "set" , so that its dry and slightly golden
to serve: re-heat the onions that have been steeping in their juices , and set up 3 pieces of chicken each with a"dollop" of onions in the centre
garnish with a sprig of rosemary
baked chicken with herbs
combine pepper and 2 tsp each of the herbs in a ziploc bag
add the chicken , a few pieces at a time , and shake to coat well
place chicken in large roasting pan , skin side up
combine margarine , wine , lemon juice and the remaining 2 tsp of each herb in a small saucepan
heat on a medium flame , stirring , until well combined
pour over chicken , cover with foil
bake at 375f for one hour covered
then remove cover , sprinkle with paprika and bake another 30 minutes or so , until chicken is done and lightly browned
baked chicken with honey and pecans
season chicken with salt and pepper, stir together mayonnaise and milk, roll chicken in mayonnaise and then crumbs, coat well, bake at 350 degrees for 45 to 50 minutes, mix butter , honey , and soy sauce until smooth, add pecans to this mixture, spoon over chicken and bake another 15 to 25 minutes
baked chicken with lemon and herbs
preheat oven to 375f
place half of butter in 13x9-inch glass baking dish
heat in oven for 5 minute
in shallow dish combine bread crumbs and half each of the basil and rosemary
place 2 tablespoons of milk in separate bowl
dip chicken first in milk then in crumb mixture , pressing to coat
transfer to plate
discard any leftover milk and crumbs
remove baking dish from oven and swirl to coat with melted butter
place breaded chicken in dish and return to oven
bake for about 12-15 minutes or until chicken is starting to brown
meanwhile , in saucepan , melt remaining butter over medium heat
cook remaining basil , rosemary , onion and garlic , stirring for 3 minutes or until softened
whisk remaining milk into cornstarch
whisk in lemon rind
whisk into pan
increase heat to medium high
cook stirring for 3 minutes or until thickened and glossy
stir in salt and lemon juice
pour sauce over top of chicken in dish
bake for 5 minutes longer or until chicken is cooked through
baked chicken with lemon  potato and olives
preheat oven to 180 degrees celsius
place potatoes , onion , olives , lemon , pancetta and bay leaves in roasting tin
pour over stock
place chicken pieces on top and drizzle with olive oil
season
roast for 50 minutes unil chicken is golden
remove chicken , place on warm plate and cover with foil
increase oven temperature to 220 degrees celsius
return roating tin to oven and cook for approx 10 more minutes until potatoes are golden
place chicken back on top , heat through , sprinkle with parsley and serve
baked chicken with lime scallions  mushrooms   capers
preheat oven to 400 degrees
trim off any fat or membranes from the chicken
pound thicker ends lightly to flatten to an even thickness
dredge the chicken in flour
shake off excess
in a large non reactive skillet , melt 4 tbs butter over moderately high heat
add chicken and saute , turning once , until golden brown , about 3 mins per side
remove to plate
keep warm
reduce the heat to low and add the scallions , garlic , mushrooms and capers
cook until softened , about 5 minutes
increase heat to moderately high , add wine and boil , scraping up any browned bits , until reduced by half , 2 to 3 minutes
spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer
add chicken and season with salt and pepper
drizzle on the lime juice
cover with remaining sauce
sprinkly on the lime zest , parsley and bread crumbs
dot with remaining tbs butter
bake uncovered in the top third of the oven for 15 mins or until the juices run clear
serve at once
baked chicken with mushroom gravy
in a large bowl combine two cans cream of mushroom soup with 1 / 2 teaspoon garlic powder , cayenne pepper evaporated milk , 3 / 4 cup cheddar cheese , 1 / 2 teaspoon seasoned salt and 1 / 2 teaspoon ground black pepper
mix until well combined
place in refrigerator until ready to use
set oven to 425f
pour the melted butter into a 13 x 9-inch baking pan
in a bowl combine flour with 1 / 2 teaspoon seasoned salt and 1 / 2 teaspoon garlic powder
dredge the chicken pieces in the flour mixture one piece at a time to coat completely
place the chicken in the pan skin-side down
bake uncovered at 425f for 20 minutes
turn the chicken over skin-side up and continue baking for 20 minutes
while the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat
add in sliced onions and mushrooms
saut until tender , then mix in with the mushroom soup mixture
after the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan
slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken
sprinkle the top lightly with paprika
reduce oven heat to 325f
cover pan with foil and continue baking for about 20 minutes
baked chicken with mushrooms and bacon
preheat oven to 350 degrees
pour melted butter into a 9 x 13 inch baking dish
add chicken , skin down and sprinkle with half of the salt and garlic
turn chicken over and sprinkle with the rest of the salt and garlic
lay bacon on top of chicken
sprinkle with mushrooms
bake for 45-60 minutes or until chicken tests done
remove chicken to platter and keep warm
pour juices from dish into a small saucepan and whisk with cream over low heat til thick
pour sauce over chicken
baked chicken with mushrooms and lots of almonds
saut three quarters of a cup of sliced brown mushrooms , get a slight color change and remove them from the pan
then , make a roux
what's a roux ? one tablespoon of butter , one heaping tablespoon of flour cooked about three minutes but not browned
add a half cup of chicken broth and a couple tablespoons of milk or light cream
break an egg , you just need the yoke
put it in a little bowl , add a teaspoon or so of the hot liquid and mix
this is called tempering , and it pre heats the egg so when you add it back to the sauce you don't get scrambled eggs
this works every time you have to add eggs to something hot
whisk it back in to the sauce
add a good grate of nutmeg
in a small baking dish spread a cup of cooked chicken cut in large pieces
spread on the cooked mushrooms and a half cup of sliced water chestnuts
add a half tablespoon of soy sauce to the sauce and pour it over the chicken and mushrooms
sprinkle on a quarter of a cup of slivered almonds (you might try some of those smokehouse to add some zap)
bake , uncovered , for about twenty five minutes in a 350f oven
baked chicken with onions
rub the chicken pieces with a mixture of the ginger , marjoram , salt , pepper and paprika
place half the onions in a buttered baking dish
put the chicken pieces on top and then cover with remaining onions
pour on the cup of water
cover tightly and bake in 300 degree oven for 2 hours or until the chicken is tender and juices run clear
baked chicken with onions  garlic   rosemary
position oven rack in center of oven
preheat to 400f degrees
rinse chicken parts& pat dry
season liberally with salt& pepper
in a large bowl , toss together onion rings , garlic , oil& rosemary
spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer
arrange the chicken pieces on top of onion mixture , and cover with remaining onion mixture
drizzle with an additional 2 tbsp olive oil
bake until chicken is done , approximately 45-55 minutes
baked chicken with pasta sauce
set oven to 375 degrees f
grease a 13 x 9-inch or a 2-quart baking dish
pat the chicken pieces dry using paper towels
season the chicken pieces with seasoned salt , black pepper and garlic power
place into the baking dish
bake for 30 minutes
drain any fat in the dish
pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through
sprinkle parmesan cheese over
serve with cooked spaghetti
baked chicken with peaches
preaheat oven to 350 degrees
place chicken in a lightly greased 9x13 inch baking dish
sprinkle with 1 / 2 cup of the brown sugar
place peach slices over chicken
sprinkle with the remaining 1 / 2 cup brown sugar , ginger , cloves and lemon juice
bake at 350 degrees for 30 minutes , basting with the juices , or until chicken is cooked through and the juices run clear
for a sauce
mix 1 / 2 tablespoon cornstarch with 1 / 2 cup cold water
pour mixture into cooking juices , the mixture will thicken and become a sauce
pour over chicken and peaches
baked chicken with peaches and sweet potatoes
heat oven to 375 degrees
arrange chicken in one layer in covered dish
scatter potatoes and onions around chicken , sprinkle with salt and pepper , cover and bake for 30 minutes
mix sugar , honey and juice
drizzle over chicken and potatoes
bake uncovered 30 minutes longer , basting occasionally
add peaches and gently combine
bake uncovered 30 additional minutes more , basting occasionally
arrange on platter and serve
baked chicken with pineapples and mushrooms
in a bowl , combine pineapple juice with the oil , white wine , soy sauce and dijon mustard , and mix well
lay the chicken pieces in a large oven-proof dish and top with the pineapple chunks , diced onion , sliced mushrooms , red bell pepper , and green olives
the green olives , although are optional , go together really well with the pineapple and provide a wonderful contrast
top with the pineapple juice mixture , and cover with aluminum foil
bake in a preheated 450 degree f oven for 1 hour , then reduce to 400 deg f and bake for an additional 1-1
5 hours , or until chicken is done
turning the chicken over once through cooking will ensure that the chicken absorbs the flavor of the sauce
when chicken is done , remove the foil and turn the broiler on for 5 min to crisp it up
optional: you can reduce some of the sauce in a pan and pour that over the chicken when serving
baked chicken with spaghetti squash
preheat oven to 350f line a large baking sheet with foil and spray with cooking spray
arrange squash , cut side up , on baking sheet
brush with 3 tablespoons dressing and sprinkle with garlic and pepper
bake for 30 minutes
meanwhile , toss chicken in remaining dressing and marinate while squash is baking
add chicken to baking sheet and bake 20 minutes
spread 1 / 3 cup pasta sauce over chicken and sprinkle evenly with cheese
bake until cheese is melted an squash is tender , about 10 minutes
drag a fork over squash to release the spaghetti-like strands
discard rinds
serve chicken over squash
warm remaining sauce and serve on the side
baked chicken with special raspberry sauce
place chicken in shallow pan
drizzle with melted butter
bake at 350 for 45 minutes
drain any excess fats from pan
combine remaining ingredients and spoon over chicken , bake another 15- 20 minutes
baked chicken with sun dried tomato pesto
preheat oven to 500f, line a 13x9" baking pan with foil, arrange chicken in the pan, combine the sun-dried tomatoes , 2 tbsp, of the oil , basil , parmesan cheese , garlic , and pepper in a food processor, whirl until smooth, spread about half of the pesto over the chicken, bake about 15-20 minutes , or until juices run clear, remove pan from oven, heat the broiler, spread the remaining pesto over the chicken, broil 6" from heat for 3-5 minutes , or until browned
baked chicken with wine
coat chicken with seasoned flour
melt 4 tablespoons butter in shallow baking dish
put chicken in pan , skin side down
bake , uncovered at 350f for 45 minutes
meanwhile , melt 2 tablespoons butter in saucepan and saut mushrooms
when cooked and the liquid is mostly reabsorbed , add 2 more tablespoons of butter
stir in flour
add bouillon and wine , cook , stirring constantly , until thick and smooth
remove chicken from oven
turn pieces over
sprinkle with onions , mushrooms and artichokes
pour over sauce
return to oven
reduce heat to 325f
bake 20 to 30 minutes longer
baked chicken with yogurt crust   peaches
preheat oven to 375 degrees
in a food processor or blender , reduce the stuffing mix to coarse crumbs
pour them onto a sheet of wax paper
coat one piece of chicken breast with yogurt as thickly as possible , then dip it into the crumbs to coat
lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer
repeat with the remaining chicken
surround the chicken with the peach halves , cut side down
sprinkle the peaches with cinnamon sugar
bake for 20 minutes , or until the breasts are just cooked through but not dry
baked chicken  lemon and pea risotto
preheat oven to 200c 400f
heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned , set aside
add leeks and zest to the pan and cook for 5 mins until leeks are golden
place leek mix , rice and stock in a baking dish , cover tightly with lid or foil and bake for 20 mins
add chicken and peas to the risotto and cover tightly and bake for further 20 mins
the risotto will be quite liquid at this stage
stir the parmesan , lemon juice , mint and salt and pepper through the risotto
stir for 2 mins to thicken then serve
baked chicken  veggie   cheese wraps
preheat oven to 350f
heat the olive oil in a large pan over medium-high heat
add broccoli and sun-dried tomatoes , and saute for 5 minutes
add the baby spinach , and cook until wilted , about 2-3 minutes
remove pan from heat
add rest of ingredients , except for the tortillas and rest of oil , and stir to combine well
place about 1-1 / 3 cups of the chicken mixture in each tortilla
roll into a wrap / burrito , and place on a sprayed baking pan seams side down
brush the wraps with the remaining olive oil
bake at 350f for 25 minutes , or until the tortillas are lightly browned and crispy
let stand for at least 10 minutes , because filling will be hot !
baked chicken stuffed tomatoes
cut a slice off top of each tomato and scoop out pulp , reserve for other use, sprinke inside of tomatoes with salt and turn upside down to drain, in small saucepan melt butter and blend in flour, cook , stirring until bubbly, off heat , stir in milk, put back over low heat and cook , stirring until smooth and thickened, stir in chicken , celery , onions , nuts and 1 / 4 cup cheese, season to taste with seasoned salt and pepper, fill tomato shells with the mixture, arrange in shallow baking dish or pie plate, sprinkle with remaining 1 / 4 cup cheese, bake at 375 degrees for 15-20 minute or until golden brown on top
baked chickpea falafel
place the dried chickpeas in a large bowl and soak overnight in plenty of cold water
drain the chickpeas and rinse them
pick over and remove nay discoloured or bad looking chickpeas
place the soaked chickpeas into a large saucepan and cover with water
bring to the boil and boil rapidly for ten minutes
reduce the heat and simmer for one hour , or until soft
drain
place the chickpeas into a food processore with the onion , garlic , parsley , crushed cumin , crushed corainder and baking powder
add salt and pepper to taste
process until the mixture forms a firm paste
preheat your oven to 180c
divide the mixture into walnut sized pieces
roll them into balls in your hands and then flatten them slightly
roll the balls in olive oil and place them on a baking sheet
bake for about 30 minutes , or until golden brown
serve falafel immediately
baked chickpea patties with lemon  herb yogurt sauce
in nonstick skillet heat oil over medium heat and cook onion , garlic , jalapeo , oregano and basil for about 5 minutes or until softened
meanwhile , in bowl mash chickpeas using potato masher until smooth
scrape onion mixture into bowl and stir to combine
add egg white and parsley and stir until well combined and smooth
divide mixture into 4 equal portions and form into 1 / 2-inch thick patties
place patties on parchment paper lined baking sheet and bake in 425 f oven for about 20 minutes , turning once halfway through or until golden
lemon herb yogurt sauce: meanwhile , in bowl , stir together yogurt , parsley , mint , garlic , lemon rind and salt
serve with chickpea patties