xiaoxl/recipe_data huggingface dataset:
Munn Cookies
Category: desserts
By Alex

These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie that's wonderful with tea.

Ingredients:
3 cups all-purpose flour
½ cup poppy seeds
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup butter, softened
⅔ cup white sugar
1  egg, separated
2 tablespoons lemon zest
¼ cup lemon juice
⅓ cup granulated sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Stir together the flour, poppy seeds, baking powder and salt. In a medium bowl cream the butter and sugar together until light; beat in the egg yolk, lemon zest and lemon juice. Fold in the flour mixture and mix well. Divide dough in half and roll each half out on a lightly floured surface until 1/8 to 1/4 inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush tops of cookies with beaten egg white and sprinkle with white sugar. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.

Prep time: 20 mins
Cook time: 12 mins
Total time: 1 hr 17 mins
Yields: 5 dozen

Calories: 140.7
Fat: 7.4 g
Saturated fat: 4.1 g
Carbohydrates: 17.1 g
Sugars: 7.1 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 22.5 mg
Sodium: 90.4 mg
Fantastic Yellow Squash Casserole


Ingredients:
green bell pepper, green onion, butter, milk, brown sugar, eggs, seasoning salt, pepper

Directions:
Wash and dice squash., Put in saucepan., Add 2 cups water., Bring to boil and cook for 10 minutes., Drain and set aside., Saute bell pepper and onion in skillert with butter., Add pepper & onion mixtue, brown sugar, salt and pepper., Add eggs and milk., Mix well., Spray a 2 quart casserole with Pam., Spoon mixture into casserole., Bake in 325  degree oven 30 minutes., Sprinkle breadcrumbs on top., Bake 10 minutes more or until breadcrumbs brown.
Parmesan Rice


Ingredients:
rice, onion, butter, boiling water, white wine, tomatoes, salt, pepper, parmesan cheese, pitted black olives

Directions:
Brown rice and onions in butter or oil.
Add 3 cups boiling water.
Cover. Cook until rice is nearly done.
Add 1 cup white wine, 3 tomatoes, chopped, 1 1/2 t. salt, dash pepper.
Cook 12 minutes. Stir in 3/4 cup grated Parmesan and 1 cup pitted black olives, sliced.
Heat thoroughly and serve.
Soul Smothered Chicken
Category: meat-and-poultry
By Veronica Rockett

You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.

Ingredients:
½ cup butter
1  whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

Directions:
Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 371.9
Fat: 23.1 g
Saturated fat: 10.3 g
Carbohydrates: 21.7 g
Sugars: 5 g
Dietary fiber: 2.7 g
Protein: 19 g
Cholesterol: 78.9 mg
Sodium: 1471.3 mg
Workday Borscht (Vegetarian/ Crock Pot)


Ingredients:
red beets, russet potato, yellow onion, vegetable broth, tomato paste, green cabbage, fresh dill, fresh dill, red wine vinegar, lemon juice, sour cream, lemon wedge, salt

Directions:
Remove tops from beets and set aside for another use.  Peel beets and cut in half if larger than 2 inches in diameter.
Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
Process soup in batches in a blender until smooth and return to slow cooker.  Take great care when blending hot liquids.  Do not fill blender canister more than half full, and make sure that the top is securely attached.
Before you are ready to serve, bury the cabbage in the puree.  Cook on high, covered, for 45 minutes.  Add  1/4 cup dill, vinegar and lemon juice and season to taste with salt.
In a separate bowl, mix remainder of dill with sour cream.  Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.
Rosatella Sauce


Ingredients:
olive oil, butter, onions, garlic cloves, celery, carrots, sea salt, black pepper, crushed tomatoes, heavy cream

Directions:
In a large pot, heat the oil/butter over a medium-high flame.
Add the onions and garlic.
Sauté until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
Sauté until all the vegetables are soft, about 10 minutes.
Add the tomatoes, oregano, parsley and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaf.
Add heavy cream and bring to temperature.
Mix in parmesan cheese and stir until melted.
Season the sauce with more salt, pepper, parmesan cheese, to taste.
The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.
Superb French Salad Dressing


Ingredients:
ketchup, sugar, white vinegar, seasoned rice vinegar, salt, onion, celery seed, paprika, dried basil

Directions:
Blend all ingredients in a blender or food processor for about 30 seconds until thoroughly mixed.
Place in sterilized jars.
Label and date.
Mama's Blackberry Cobbler
Category: desserts
By Brittney Tun

I used to pick blackberries in the summer for my mom to make this wonderful treat. Serve with vanilla ice cream.

Ingredients:
½ cup butter, melted
1 cup white sugar
1 cup self-rising flour
¾ cup milk
2 cups fresh blackberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour the melted butter into the bottom of an 8x8-inch square baking pan. Mix the sugar, self-rising flour, and milk together until moistened, and pour the mixture over the butter. Do not stir. Spread blackberries evenly over the batter. Bake in the preheated oven until the top is browned and the cobbler is bubbling, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 8x8-inch pan

Calories: 249.5
Fat: 10.9 g
Saturated fat: 6.8 g
Carbohydrates: 36.6 g
Sugars: 24.7 g
Dietary fiber: 2 g
Protein: 2.6 g
Cholesterol: 28.7 mg
Sodium: 257.7 mg
Grilled Roast Chicken


Ingredients:
roasting chickens, barbecue sauce, olive oil

Directions:
Prepare your grill by heating it for about 15 minutes on high.
In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
Coat the bird with the oil and season with salt and pepper.
Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it.  Put the chicken on this.
Put the pan with the bird in it on the grill and close the lid.
If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner.  That is what I read on the Internet as to how to do this.
However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
I grill roasted my bird for about 1 1/2 hours.  But of course this depends on your grill.  This is what my instruction booklet said to do.
Use an oven thermometer to gauge the temperature.  I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
I used about 1/4-1/2 cup.  I like lots.  I closed the lid of the bbq. and let it roast for another 5-7 minutes.
Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process.  Leave for 15 minutes.  You can use tin foil to cover it also.
This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat.  Be patient, its worth it.
When the 15 minutes is up, dig in!
Bon Appetit.
Berry-orange Smoothies


Ingredients:
banana, berries, frozen unsweetened mixed berries, low-fat vanilla yogurt

Directions:
"In blender, combine orange juice, mixed berries, yogurt, and banana. Cover and blend until smooth."
Nanny's Newfoundland Tea Biscuits
Category: bread
By carynliles

My nanny used to make these tea biscuits all the time. One of my favorite memories of visiting Newfoundland is standing at the kitchen table as she made these and gave us a little bit of the raw dough to taste. They're light and delicious! Serve hot with butter and jam.

Ingredients:
4 cups all-purpose flour
5 teaspoons baking powder
½ cup raisins
1 cup milk
3  eggs
½ cup butter, softened
½ cup white sugar
1 pinch salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Whisk flour and baking powder together in a bowl; stir in raisins. Whisk milk and eggs together in a bowl. Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture; stir in flour mixture until dough is just mixed. Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass; place biscuits onto the prepared baking sheets. Bake in the preheated oven until golden brown, about 10 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 149.4
Fat: 4.9 g
Saturated fat: 2.8 g
Carbohydrates: 23.2 g
Sugars: 6.5 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 34.2 mg
Sodium: 142.5 mg
Easy Spicy Fried Buffalo Style Chicken Wings


Ingredients:
chicken wings, eggs, water, white pepper, garlic powder, salt, flour, baking powder, salt, black pepper

Directions:
Heat oil.
Marinade.
Combine all ingredients in a large bowl.
Dry mix.
Combine all ingredients in another large bowl.
Cut wings in half to separate drums from wings. Wash chicken in cold water and dry with a clean towel, or paper towels.
Add chicken to marinade, then dredge in dry mixture. Add to heated oil and cook until the sizzling slows down. Chicken will be golden brown, but not too brown.
Serve with your favorite dipping sauce.
Hearty Vegetarian Lentil Stew
Category: soups-stews-and-chili
By selms312

A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.

Ingredients:
5 cups water
1 (16 ounce) package dry lentils, rinsed and drained
1 ½ cups dry white wine
3 cups chopped carrots
3 cups chopped celery
2 cups vegetable broth
1 (16 ounce) can diced tomatoes
1 ½ cups chopped onion
1 ½ cups chopped bell pepper
1 ½ cups chopped cabbage
½ (8 ounce) can tomato paste
3 tablespoons brown sugar
2 tablespoons curry powder
1 ½ tablespoons chopped garlic
1 ½ tablespoons onion powder
1 ½ tablespoons kosher salt, or to taste
1 ½ teaspoons black pepper
1 ½ teaspoons ground cumin

Directions:
Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 18 servings

Calories: 156.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 26.6 g
Sugars: 7.5 g
Dietary fiber: 10 g
Protein: 8 g
Sodium: 659.8 mg
Summer Fruit and Almond Spelt Cake


Ingredients:
butter, demerara sugar, eggs, vanilla extract, baking powder, sea salt, fresh figs, nectarines, demerara sugar, icing sugar, rose water

Directions:
With a hand-held mixer, cream butter and sugar for 5 – 8 minutes until light and fluffy.
Beat in the eggs one at a time, mixing well after each one.
Add the almonds and vanilla extract, mix well to combine.
In another bowl, whisk together flour, baking powder and salt, then gently beat these into the creamed butter mixture. The mixture will be rather stiff.
Spread the batter evenly into the 23 cm cake tin lined with parchment paper. Smooth the top with a palette knife or silicone spatula.
Scatter the figs and peaches or nectarines over the batter, press the slices lightly to get the fruit inside the cake batter a bit. Sprinkle with demerara sugar.
Bake in the oven at 160°C for 60–70 minutes, until a skewer comes out clean and the top is springy. Let the cake cool for 15 mins before turning it out.
Meanwhile, whisk the rose water into the icing sugar until smooth and runny. Drizzle over the cooled cake. Scatter with garden rose petals.
This is best eaten on the same day you bake it.
Thai Beef (Crock Pot)


Ingredients:
beef flank steak, unsweetened coconut milk, peanuts

Directions:
Cut flank steak into strips, on diagonal.  Place meat and carrots in a Crock pot.  Pour peanut stir-fry sauce over meat and carrots.
Cover and cook on low for 8 hours or on high for 4 hours.
Cook Thai noodles according to directions.
Stir in coconut milk to Crock pot.  Serve over noodles, and sprinkle with peanuts.
Herbed Rice Mix


Ingredients:
long grain rice, dried celery flakes, dried parsley, dried chives, dried tarragon, salt

Directions:
Combine all ingredients well.
Store in an airtight container, or to give as gifts, see note above.
TO PREPARE RICE MIX: YOU WILL NEED FOR EACH SERVING; 1/4 CUP RICE MIX, 2/3 CUP WATER, AND 1 TEASPOON BUTTER.   BRING WATER AND BUTTER TO BOIL, ADD RICE MIX AND REDUCE HEAT.   SIMMER 20 MINUTES.   REMOVE FROM HEAT AND LET STAND 5 MINUTES.   FLUFF WITH A FORK.
BBQ Chicken Pizza I
Category: main-dish
By NIVOLA

This is an easy not-too-sweet, delicious alternative to tomato sauce based pizzas! Sure to satisfy everyone. Use any kind of barbeque sauce and it will still be a winner!

Ingredients:
3  boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
⅓ cup brown sugar
½ bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions.  Bake for 15 to 20 minutes, or until cheese is melted.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 12-inch pizza

Calories: 378.3
Fat: 10.3 g
Saturated fat: 4.5 g
Carbohydrates: 50 g
Sugars: 21.7 g
Dietary fiber: 1.5 g
Protein: 22.3 g
Cholesterol: 53 mg
Sodium: 793.3 mg
Avocado and Shrimp Sandwich Toast


Ingredients:
shrimp, cornstarch, sake, avocado, lemon juice, extra virgin olive oil, salt, pepper, tomatoes, lettuce, cheese, olive oil

Directions:
Put the shrimps in a microwave-safe bowl then add a pinch of salt and a pinch of pepper. Add a teaspoon of cornstarch and a teaspoon of sake then mix well. Cover the bowl or wrap it with a microwave-safe cling wrap then cook in the microwave for 2 minutes using 600W.
Put the avocado in a bowl then mash using a fork. Squeeze out the juice from half of a lemon or about 1 tablespoon of lemon juice onto the avocado to prevent it from browning. Add a teaspoon of extra virgin olive oil and then season it with a pinch of salt and pepper. Mix the ingredients well until well-combined.
Wash and then dry the green lettuce then tear it into smaller pieces about the size of the sliced bread.
Slice the tomato thinly then place on top of a paper towel. The kitchen paper will absorb the excess liquid from the tomatoes. Let the paper towel absorb the liquid for about 10 minutes.
Place the green lettuce on top of 2 slices of bread then add a slice of tomato. Spread the avocado mixture evenly on top of the tomato. Add some cheese on top. Arrange the shrimps evenly on top. Add some more cheese then sprinkle with a pinch of pepper.
Preheat your sandwich maker.
Toast it until it is brown and crispy which usually takes about 5 minutes.
Hungarian Cheese Spread  (Liptauer)


Ingredients:
cream cheese, cottage cheese, capers, caraway seed, dry mustard, paprika

Directions:
Cream together all ingredients.
Place into a bowl or pretty mold covered with plastic wrap.  Cover top of cheese with plastic wrap.
Refrigerate for at least 2 hours overnight is best.
Unmold on to a serving plate and surround with rye bread squares, fresh veggies, or crackers.
Butterscotch Taffy


Ingredients:
butter, marshmallows, water

Directions:
In a heavy saucepan, combine butter, water, and marshmallows.  Cook and stir over low heat until smooth.  Add chips, stir till melted.  Remove from heat and stir in nuts.
Pour in 8" square pan.  Cool.  Cut in 1" squares.  Wrap individually in waxed paper twisting ends.
Vegan Japchae Korean Noodles
Category: pasta-and-noodles
By Melissa

This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.

Ingredients:
1 (12 ounce) package Korean sweet potato noodles (dangmyun)
5 teaspoons sesame oil, divided
¼ cup soy sauce
4 teaspoons white sugar
1 tablespoon vegetable oil
3  carrots, cut into matchsticks
1  onion, thinly sliced
1 cup shiitake mushrooms, sliced
6  green onions, chopped
4 cloves garlic, minced
1 (16 ounce) bag fresh spinach
1 tablespoon sesame seeds  (Optional)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water. Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears. Combine soy sauce and sugar in a bowl. Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 4 servings

Calories: 454.8
Fat: 12.3 g
Saturated fat: 1.7 g
Carbohydrates: 73.5 g
Sugars: 10.9 g
Dietary fiber: 6.5 g
Protein: 13 g
Sodium: 1551.8 mg
Baked Fish With Spinach and Tomatoes


Ingredients:
fresh ground black pepper, crushed tomatoes

Directions:
Preheat oven to 375 degrees.
Rinse spinach and place at the bottom of a glass baking dish.
Season fish fillets with freshly ground black pepper. Lay fish on top of spinach.
Pour canned tomatoes on top and sprinkle with cheese.
Bake for 15-18 minutes.
Cranberry-Orange Cupcakes
Category: desserts
By ania

After tasting these cranberry-orange cupcakes you will never want to eat other kinds of cupcakes again!

Ingredients:
⅔ cup white sugar
1  orange, zested
1 cup orange juice concentrate
½ cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup butter, room temperature
⅔ cup plain yogurt
2  eggs
2 ounces chopped nuts
2 ounces dried cranberries
¼ cup butter, at room temperature
½ cup jellied cranberry sauce
¾ cup brown sugar
2 tablespoons milk
1 cup sifted powdered sugar
1 cup jellied cranberry sauce
2 teaspoons grated orange zest

Directions:
Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours. Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, and baking soda together in a bowl. Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm. Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick. Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

Prep time: 40 mins
Cook time: 35 mins
Total time: 4 hrs 40 mins
Yields: 20 cupcakes

Calories: 311.7
Fat: 11.9 g
Saturated fat: 6.3 g
Carbohydrates: 49.9 g
Sugars: 38.9 g
Dietary fiber: 1 g
Protein: 3.3 g
Cholesterol: 43.6 mg
Sodium: 155.1 mg
Easy Baked Lemon Chicken
Category: meat-and-poultry
By SANDI149

This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.

Ingredients:
3 large skinless, boneless chicken breast halves
¼ cup water
½ cup olive oil
2  lemons, juiced
½ cup bread crumbs
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon paprika
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent. Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 3 servings

Calories: 660.3
Fat: 42.5 g
Saturated fat: 6.7 g
Carbohydrates: 18.2 g
Sugars: 2.6 g
Dietary fiber: 1.6 g
Protein: 50.3 g
Cholesterol: 129.2 mg
Sodium: 248.9 mg