xiaoxl/recipe_data huggingface dataset:
Moose Nuggets


Ingredients:
powdered milk, sugar, lemon gelatin, honey, water, shortening

Directions:
Briefly grind the oatmeal in a blender until the volume is reduced to about 3 cups. This imparts the appropriate woody texture to the finished product.
Dry mix the oatmeal, powdered milk, sugar and gelatin in a large bowl.  Remove any rings and continue mixing by hand, squeezing the mix through your fingers while adding the root beer extract, honey and water until the dough is just sticky enough to clump easily.
Be careful when adding the last ounce of water because it is very easy to add too much. Use a butter knife to scrape the goo from your hands.
Lubricate your palms with shortening before you roll liittle dollops of dough into the well-known nugget shape.  You might want to get a real moose nugget as a model.
Place on cookie sheets or dinner plates to air-dry for at least 24 hours or until they harden to your liking.  Keep in closed container until serving.
Frozen Corn or Green Beans


Ingredients:
fresh green beans, corn, butter, half-and-half cream

Directions:
Clean green beans (Snap/Cut ends, String If necessary] or Clean corn, remove from cob.(Not included in prep time!].
Melt butter, let cool.
Add Half & Half.
Place beans or corn in a baking dish large enough to hold vegetables.
Pour butter and half & half mixture over vegetables.  (May not cover but you will see it].
Bake 325 degrees for 1 hour.
STIR EVERY 15 MINUTES!
Let cool, place in freezer bags or plastic containers.
Fluffernutter (Peanut Butter, Nutella, Marshmallow) Sandwich


Ingredients:
butter, peanut butter, marshmallow cream

Directions:
Butter 1 side of each slice of bread.
Coat 1 side of 1 slice of bread with peanut butter.
Coat 1 side of other slice of bread with Nutella.
Spread marshmallow fluff between two slices of bread.
Grill in oiled skillet until toasted and inside of sandwich is gooey and delicious.
Grilled Chicken Wings With Frank's Red Hot Sauce


Ingredients:
"chicken wings"

Directions:
Whisk the dressing and the one cup Frank's hot sauce together in a small bowl.
Add to chicken wings and marinate about 30 minutes to an hour while grill is heating up.
Spray cooking area on grill with cooking spray.
Add wings to hot grill. Watch closely as they do tend to burn quickly.
Grill for about 25-30 minutes.
It's ok to turn frequently to prevent burning.
Homemade Portuguese Chicken
Category: world-cuisine
By Juliette D.

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Ingredients:
¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1  bay leaf
½ teaspoon ground black pepper
4  chicken leg quarters
1 pinch sea salt to taste

Directions:
Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth. Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting. Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil. Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 55 mins
Total time: 9 hrs 10 mins
Yields: 4 chicken legs

Calories: 491.6
Fat: 34.5 g
Saturated fat: 7.6 g
Carbohydrates: 4.5 g
Sugars: 0.7 g
Dietary fiber: 1.4 g
Protein: 40.2 g
Cholesterol: 139.8 mg
Sodium: 660.8 mg
Easy Stuffed Crust Pizza


Ingredients:
mozzarella string cheese, cheese, sausage, green bell pepper, onion, butter, garlic

Directions:
Fry up your sausage until cooked. Drain it (really really greasy!].
Chop your olives, onion and pepper.
Cover your pan with tinfoil, spray it/grease it. Pop open your tube of dough and lay it out in the pan (13x9in]. Smooth it out so all edges are touching the sides.
Grab your string cheese and start laying them around the edges (3 wide for long ways in the pan, 2 for the short]. Roll dough over string cheeses, smooth together edges to prevent cheese from gooshing out.
Bake for 8 minutes in a 425F oven.
While that bakes, put 1tbsp butter in a microwave safe bowl and 1tsp garlic, melt in microwave.
Remove your dough when the time is up and brush your dough with the melted butter.
Add your toppings! Add cheese, LOTS and LOTS of cheese.
Put back in oven to bake more for about 6 to 8 more minutes. Remove from oven, let cool for a bit, slice and ENJOY!
Turkish Braised Leeks with Olives


Ingredients:
olive oil, leeks, chopped tomatoes, water, salt, ground black pepper, sugar, pitted black olives, fresh lemon juice

Directions:
Heat the oil in a large saucepan over medium heat., Add the leeks and sauté in until softened, about 10 minutes., Add the tomatoes, stock, salt, pepper, and sugar., Cover and simmer until the leeks are tender, about 30 minutes., Add the olives and lemon juice and simmer another 10 minutes., Serve at room temperature as an appetizer or warm as a side dish.
Autumn Waldorf Salad
Category: salad
By ALLIDAWN

A festive fall fruit salad made with yogurt instead of the usual mayonnaise.

Ingredients:
¼ cup plain yogurt
1 ½ teaspoons brown sugar
1  pear, diced
1  apple, diced
1 cup sliced celery  (Optional)
½ cup raisins
¼ cup dried cranberries
2 tablespoons chopped walnuts
1 dash ground cinnamon  (Optional)
1 dash ground nutmeg  (Optional)

Directions:
Mix yogurt and brown sugar together in a bowl to make dressing. Combine pear, apple, celery, raisins, cranberries, and walnuts in a bowl. Add dressing and toss well to combine. Sprinkle cinnamon and nutmeg on top. Chill salad before serving, at least 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 2 servings

Calories: 312.4
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 70.3 g
Sugars: 51.2 g
Dietary fiber: 8 g
Protein: 3.2 g
Sodium: 54.8 mg
Vegetable Pastry Purses
Category: trusted-brands-recipes-and-tips
By Holland House

These elegant puff pastry vegetable purses are filled with seasoned corn, mushrooms and spinach before baking to a perfect golden brown. Serve alone or with the sweet and savory Marsala sauce.

Ingredients:
1 sheet frozen puff pastry
2 tablespoons olive oil
½ teaspoon fresh shallots, minced
1 cup frozen corn
1 cup fresh mushrooms, chopped
¼ cup Holland House® Marsala Cooking Wine
½ teaspoon white pepper
½ teaspoon dried thyme
3 cups fresh spinach
1  egg, beaten
1 tablespoon olive oil
½ teaspoon fresh shallots, minced
¼ cup celery, chopped
1 cup Holland House® Marsala Cooking Wine
3 tablespoons brown sugar
1  bay leaf
2 teaspoons cold water
2 teaspoons cornstarch

Directions:
TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg. Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional). TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.

Total time: 20 mins
Yields: 12 servings

Calories: 215.2
Fat: 11.6 g
Saturated fat: 2.6 g
Carbohydrates: 19.8 g
Sugars: 4.1 g
Dietary fiber: 1 g
Protein: 2.9 g
Cholesterol: 15.5 mg
Sodium: 65.8 mg
Sage Rubbed Roasted Turkey


Ingredients:
rubbed sage, paprika, garlic powder, black pepper

Directions:
Place turkey on rack in roasting pan.  Brush with oil.
Mix seasonings.
Sprinkle 1 tablespoon of seasoning inside turkey.  Spread remaining seasoning over entire surface and under skin of turkey.  Add 1/2 cup water to pan.
Cover loosely with foil.
Roast in preheated 325 degree oven for 1 hour.  Remove foil.
Roast 2-2 1/2 hours longer or until internal temp reaches 165 degrees.  Baste occasionally with pan juices.  Remove turkey from over and let stand 20 minutes before slicing.  Reserve pan juices for gravy.
works well for chickens too.
Baked Beans from Scratch
Category: side-dish
By wkndyummychef

Navy beans, molasses, and maple syrup combine to make this classic dish at home.

Ingredients:
1 cup dried navy beans
4 cups water
¼ cup ketchup
¼ cup maple syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon Worcestershire sauce
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon chili powder
1 small onion, chopped

Directions:
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour. Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside. Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 15 hrs 30 mins
Yields: 5 cups

Calories: 121.8
Fat: 0.4 g
Carbohydrates: 25.9 g
Sugars: 12.1 g
Dietary fiber: 5.2 g
Protein: 4.8 g
Sodium: 196.1 mg
Grilled Turkey Legs
Category: meat-and-poultry
By Tony B

These spicy turkey legs are sweet and hot--just like the smoked turkey legs you get at the fair or theme park!

Ingredients:
1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
1 large sweet onion, sliced
4  turkey legs
2 tablespoons honey
1 tablespoon steak seasoning

Directions:
Preheat an outdoor grill for high heat, and lightly oil grate. In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C). Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 496.2
Fat: 9.6 g
Saturated fat: 2.9 g
Carbohydrates: 53 g
Sugars: 12.4 g
Dietary fiber: 1.7 g
Protein: 49.4 g
Cholesterol: 118.9 mg
Sodium: 759.2 mg
Peach-Plum Summer Jam


Ingredients:
plums, fresh ginger, fresh lemon juice, granulated sugar

Directions:
When selecting fruit, eyeball the quantities; you will want to end up with 4 cups of peeled and processed fruit,  so the quantity of whole fruits may vary depending on size.  If the fruit isn't perfectly ripe, let sit on counter for a day or two before peeling.
Peel fruit by dropping whole fruits into boiling water for a minute or two, then plunge fruits into sink or a large bowl filled with ice water. When cool enough to handle, use a small paring knife to score bottom with a small shallow "x" and the skins should slip right off. Halve fruits and remove pits.
Mash or process fruits to desired consistency and stir in ginger and pectin. Place fruit puree in a 4- to 6-quart pot and bring to a boil over medium-high heat, stirring to prevent burning.  Cook for about 2 minutes, then dump in sugar and cook for 1 to 2 minutes.  Remove from heat and ladle into sterilized 1/2-pint jars, leaving 1/4-inch headspace.  Process in hot water bath canner for 10 minutes or let cool and store in freezer.
Pecan Pralines


Ingredients:
sugar, brown sugar, evaporated milk, vanilla, pecans

Directions:
Cook everything over medium heat to 240°F on a candy thermometer.
Remove from heat and beat till it starts to thicken. This takes a while, so you have to have good arms!
Drop by large spoonfuls onto wax paper.
Cool and wrap individually in plastic wrap or store in an airtight container.
Swiss Pork Steak


Ingredients:
onion, green bell pepper, celery, diced tomatoes, low sodium beef broth, mushrooms, Worcestershire sauce, salt, pepper, garlic powder, flour

Directions:
Wash pork to remove bone crumbs. Pat and partially dry steaks with paper towel,but leave moist enough for flour mixture to adhere to meat.
Combine salt,pepper and garlic powder with flour.
Push steak into flour mixture with hands making sure to coat both sides well. Let sit while oil is heating in pan.
Add oil to pan and brown steak on both sides,remove from pan when golden and let drain on paper towel.
Add green pepper,onion and celery to pan and lightly brown.
Add tomatoes,beef stock,worcestershire (and drained mushrooms if using] to skilet and boil for about three minutes.
Reduce heat to a simmer and return pork steak to pan.
Cook slow until meat is tender and broth has thickened. May be thickened with cornstarch and water if you like.
Serve over mashed potatoes or rice.
I also have made this for my picky eater by adding a can of cream of mushroom soup.
Restaurant Style Baked Potatoes


Ingredients:
idaho potatoes, salt

Directions:
Preheat oven to 400º.
Wash the potatoes well and while still damp, rub it with plenty of salt.
Pierce the potatoes with a fork all over.
Bake at 400º for 40- 60 minute or until tender. When a knife inserted into the center of the potato comes out with no resistance, they are done.
The result is a crispy exterior with a fluffy interior.
Gluten-Free Sweet Corn Bread
Category: bread
By LadybugPicnic

Sweet corn bread - made with gluten-free, non-GMO, and hormone-free ingredients.

Ingredients:
1 cup white cornmeal
1 cup gluten-free baking flour
½ cup white sugar
1 teaspoon baking soda
1 cup 2% milk
⅓ cup low-salt butter, melted
1  egg

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 8x13-inch glass dish. Combine cornmeal, flour, sugar, and baking soda in a large bowl. Add milk, melted butter, and egg; whisk until well combined. Pour batter into the glass dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.

Prep time: 15 mins
Cook time: 20 mins
Total time: 37 mins
Yields: 8 servings

Calories: 260.7
Fat: 9.8 g
Saturated fat: 5.5 g
Carbohydrates: 40.1 g
Sugars: 14.8 g
Dietary fiber: 2.4 g
Protein: 4.8 g
Cholesterol: 46 mg
Sodium: 180.8 mg
Tupperware "simply Salsa"


Ingredients:
onion, garlic cloves, lime, juice of, diced tomatoes, fresh cilantro

Directions:
Peel and slice onion into 4 pieces place in Quick Chef with blade (or a food processor works just fine] and roughly chop.
Peel and smash two garlic cloves add to onions.
Add remaining ingredients; chop until desired consistency.
Serve with chips or as a topping for tacos!
Orange Rolls (For Bread Machine)


Ingredients:
milk, eggs, butter, orange zest, bread flour, salt, white sugar, bread machine yeast, sugar, cinnamon, butter, confectioners' sugar, orange zest, vanilla extract

Directions:
Place all dough ingredients in bread machine in order recommended by manufacturer.
Select DOUGH cycle and press Start.
In separate bowl combine cinnamon and sugar for filling.
After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle.
Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture.
Roll up dough and cut into 12 rolls.
Place rolls in lightly greased 9x13 pan.
Cover and let rise until almost doubled (about 30 min].
Preheat oven to 400 degrees F.
Bake rolls for 14-16 minutes (do not overbake!].
While rolls are baking, mix together frosting ingredients.
Spread on rolls when they are still warm. (I heat the frosting up in the microwave a little so I can pour it on the rolls instead].
Stilton Potato Gratin


Ingredients:
russet potatoes, Stilton cheese, blue cheese, low sodium chicken broth, butter

Directions:
Preheat oven to 350 degrees.
Butter (or spray with Pam] a 13X9X2 inch baking dish.
Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
Sprinkle half of cheese over potatoes.
Sprinkle with salt and pepper and arrange half of remaining potatoes over cheese.
Sprinkle with the rest of the cheese and arrange the remaining potatoes over the cheese.
Pour broth over, sprinkle with salt and pepper and dot the top with butter.
Bake potatoes until top is golden brown, potatoes are tender, and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour and 40 minutes.
Transfer pan to rack and let stand 5 minutes.
Serve hot.
Not Ya Mama's Oyster Dressing
Category: side-dish
By Bobbie Clay Byrd

Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.

Ingredients:
½ cup butter
1 large onion, chopped
2 cloves garlic, chopped, or more to taste
1 ½ tablespoons dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper, or to taste  (Optional)
1 quart fresh shucked oysters, drained and liquid reserved
1 cup Italian seasoned dry bread crumbs
½ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish. Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 430.2
Fat: 24.7 g
Saturated fat: 13.1 g
Carbohydrates: 27.1 g
Sugars: 2.3 g
Dietary fiber: 1.7 g
Protein: 24.1 g
Cholesterol: 181.3 mg
Sodium: 1494 mg
Marinated Chicken Breast With Coconut Curry Sauce


Ingredients:
boneless skinless chicken breasts, plain yogurt, garam masala, turmeric, olive oil, red chile, lemon grass root, lime, juice of, shallot, garlic, fresh ginger, coconut milk

Directions:
Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
Add the chicken breasts and coat them well with the marinade.
Cover, and refrigerate for 2 hours.
Pre-heat oven to 400°F.
Heat the olive oil in a frying pan and brown the chicken on both sides.
Season with salt and pepper to taste.
Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
Heat the peanut oil in a small sauce pan.
Add in the paste and gently fry for 5 minutes, stirring often.
Add in the coconut milk and mix well.
Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
Remove the chicken to the serving plate and spoon the sauce over the top.
Serve with rice.
German Cucumber Dressing


Ingredients:
water, apple cider vinegar, sugar, sour cream

Directions:
Mix all together and taste., Add more vinegar, salt, sugar,water or whatever to your taste., Pour over thinly sliced cucumbers and onions., Refrigerate until chilled., Best to use the thin burpless gormet cucumbers that are individually wrapped., They have less seeds and are not as bitter as regular cucumbers.
Tequila Chili
Category: soups-stews-and-chili
By Tracy J.

This simple and quick one-pot chili has great flavor and is nice and meaty.

Ingredients:
1 pound ground beef
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (15 ounce) can light red kidney beans, drained
1  onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 ½ fluid ounces tequila
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper

Directions:
Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 379.3
Fat: 14.4 g
Saturated fat: 5.3 g
Carbohydrates: 30.2 g
Sugars: 9.4 g
Dietary fiber: 9.4 g
Protein: 27 g
Cholesterol: 69 mg
Sodium: 1405.5 mg
Oven-Fried Chicken


Ingredients:
low-fat buttermilk, all-purpose flour, cornmeal, salt, fresh ground pepper, chicken breast halves, chicken thighs, chicken drumsticks, canola oil

Directions:
Preheat oven to 425F.Cover a large baking sheet with parchment paper.
Combine butter and egg whites in  a shallow dish; stir well with a whisk.
Combine flour, cornmeal, 1/2 teaspoons salt, black pepper, and red pepper in a separate shallow dish; stir well.
Sprinkle chicken evenly with remaining 1/2 teaspoons salt.  Dip chicken in buttermilk mixture; dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat.  Add chicken to pan; cook 4 minutes on each side or until lightly browned.
Place chicken on prepared baking sheet; lightly coat chicken with cooking spray.  Bake at 425F for 30 minutes or until chicken is done.