Joined: Nov 2005 Gender: Male Posts: 2,013 Location: Norfolk VA
Baked Chicken? « Thread Started on Apr 6, 2008, 12:17am »
Does anyone have a recpie for baked chicken? Now I don't know if this is a Polish dish or not but I do remember, as a young boy, the wonderful baked chicken. This dish was used for picnics and roasted corn went good with it.
Bob can you a bit more specific. When you say baked chicken do you mean a whole roasted chicken or chicken parts that are baked or baked to resemble fried chicken......chicken there are so many ways and variations for this good tasting bird.
Here is one to try from Martha Stewart a week ago. It was French Chefs day (and I'll be trying this one myself):
Does anyone have a recpie for baked chicken? Now I don't know if this is a Polish dish or not but I do remember, as a young boy, the wonderful baked chicken. This dish was used for picnics and roasted corn went good with it.
I have tried a variation on baked chicken that came out pretty good.
Cut the chicken apart or buy chicken parts. Wash and pat dry the pieces.
Beat 4 eggs or more if you require for immersion of chicken parts.
Prepare flour with salt and pepper mixed or seasoned bread crumbs. This will be used to coat the chicken parts.
Prepare bake pan by covering with aluminum foil and spraying PAM on it.
Preheat oven to 325.
Coat chicken parts in flour or crumbs and dip in beaten egg. Place on rack and continue with all pieces until done. Bake in oven for approximately 1 to 1.5 hours. Keep checking as the time for this recipe is not to accurate. (My memory fails me here)
Serve with mashed potatoes and chicken gravy, sweet baby peas and home made bread.
J.J. and Chris . Thank you so very much for the recipes. The Chicken is a distant memory but I remember that the chicken was in pieces and was eaten cold (picnic, you know). BTW, if you enjoy chicken dinners and are near Michigan go to Frankenmuth, MI where chicken dinners are the specialty. The town was founded by German immigrents and all the houses and buildings are built to resemble old German architecture.
Bob usually chicken for picnics is fried chicken. Do you remember if it had a coating? And now Im a gonna be wishin for some a dat chickun.
\ I do think it had one Chris. I was just wanting to try something different. Southern Fried Chicken and dozens of different fish dishes are very common where I am at. Perhaps you heard that Catholic humor for Fridays "well I can't eat that hot dog or hamburger so Ill just have to settle for Lobster Tail". I have eaten so much Shrimp that I am starting to feel like fishing bait. LOL
Baked Chicken with Green Spinach Horseradish Sauce
Cooking spray 8 (4-ounce) boneless skinless chicken breast halves Salt and ground black pepper 10-ounce package frozen chopped spinach, thawed 1/2 cup light mayonnaise 1/4 cup vermouth 6 tablespoons prepared white horseradish 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley leaves 4 cups cooked rice (regular or instant) Lemon wedges, to garnish
Coat a large saute pan or large stovetop grill pan with cooking spray. Season both sides of chicken with salt and black pepper. Place chicken on prepared pan and cook until golden brown on each side and cooked through.
Meanwhile, in a food processor, combine spinach, mayonnaise, vermouth, horseradish, lemon juice, and parsley. Process until blended and smooth. Season, to taste, with salt and black pepper. Spoon sauce over half of the chicken. Reserve remaining chicken for another recipe.
Serve half (2 cups) of the rice with this meal and reserve remaining rice for another recipe. Garnish with lemon wedges.
Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.
Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.
Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
Oven-Baked "Fried" Chicken
Cooking spray 2/3 cup instant oats 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon mustard powder 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 (4-ounce) boneless skinless chicken breast halves 2 tablespoons Dijon mustard 2 cups frozen green peas, steamed or microwaved until hot
Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside. Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
Bake 30 minutes, until golden brown and cooked through. Serve with peas.
Chicken or Steak with Balsamic BBQ Sauce
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Dressing Up BBQ
Chicken or Steak with Balsamic BBQ Sauce
For the Balsamic BBQ sauce:
1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak Salt and freshly ground pepper
For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
Thank ya'll. With all those great recipes I'll never want for something in the picnic basket and I'll always be able to have something ready for company.
1 stick margarine 1/4 C olive oil 4 garlic cloves, finely chopped 1 tsp. basil 3 to 4 skinless/boneless chicken breasts, cubed 1 small onion, finely chopped 1/2 C white wine 1 C chicken broth 1 can (28 oz) crushed tomatoes 4 cherry peppers, cut up (save 1/4 cup juice) 1 lb. rigatoni pasta
Melt stick of butter in frying pan. Add the olive oil and saute garlic and onions until translucent. Then add chicken and saute. Add your wine, tomatoes and chicken broth. Finally, add your cherry peppers and juice. Prepare rigatoni to box instructions and cook until "al dente". Drain pasta and put into a large pasta dish, pour your sauce over pasta and toss. Serve with nice green salad and parmesan cheese.
This recipe was created in my home town and now it is becoming a craze. They now have a Riggies Festival every year. (Utica, NY)
Jim was over my friends last night for dinner and they had baked chicken. I immediately thought of you. Hers looked as if it was fried but it was baked. Just garlic, salt and pepper rubbed under the skin and then rolled in plain bread crumbs and baked at 350. Very tasty. Also made some roasted peppers which were just cut in half sprinkled with garlic and drizzled with oil and baked along with chicken (in seperate pan) Tasted the same as the longer version of roasting.
Jim was over my friends last night for dinner and they had baked chicken. I immediately thought of you. Hers looked as if it was fried but it was baked. Just garlic, salt and pepper rubbed under the skin and then rolled in plain bread crumbs and baked at 350. Very tasty. Also made some roasted peppers which were just cut in half sprinkled with garlic and drizzled with oil and baked along with chicken (in seperate pan) Tasted the same as the longer version of roasting.
That sounds a little bit of like I remember Chris and this is another I can add to my collection.
BTW, if you enjoy chicken dinners and are near Michigan go to Frankenmuth, MI where chicken dinners are the specialty. The town was founded by German immigrents and all the houses and buildings are built to resemble old German architecture.
I have fond memories of Frankenmuth. I grew up in Michigan and we went to Frankenmuth often. The BAKED chicken was excellent. That is a great place to spend the day and enjoy the food.
P.S. I make baked chicken but use chicken tenderloins. Breast of chicken(boneless) cut up in strips and coated with bread crumbs and spices to your liking. Bake at 325 or 350 for about 20-25 minutes. Great cold or in sandwiches.
BTW, if you enjoy chicken dinners and are near Michigan go to Frankenmuth, MI where chicken dinners are the specialty. The town was founded by German immigrents and all the houses and buildings are built to resemble old German architecture.
I have fond memories of Frankenmuth. I grew up in Michigan and we went to Frankenmuth often. The BAKED chicken was excellent. That is a great place to spend the day and enjoy the food.
Sorry to be so late with this. I too was raised in Michigan. I did make many visits to Frankenmuth too. For those that are interested, the downtown of Frankenmuth is built like a town in Germany. Frankenmuth is famous for it's chicken dinners served in the restraunts. If any of you are up that way, stop in, bring a big appitite and also a camera for some wonderful photos.
P.S. I make baked chicken but use chicken tenderloins. Breast of chicken(boneless) cut up in strips and coated with bread crumbs and spices to your liking. Bake at 325 or 350 for about 20-25 minutes. Great cold or in sandwiches.
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Does anyone have a recpie for baked chicken? Now I don't know if this is a Polish dish or not but I do remember, as a young boy, the wonderful baked chicken. This dish was used for picnics and roasted corn went good with it. 
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