Buttermilkmushroombakedchickenbreasts Recipes

BUTTERMILK MUSHROOM BAKED CHICKEN BREASTS

Steps:

• Set oven to 425 degrees.
• Melt butter in a greased 13 x 9-inch baking dish for about 5 minutes or until the butter is hot and melted.
• Season the breasts with seasoned salt, pepper and garlic powder.
• Dip the chicken pieces in about 1/2 cup buttermilk, then dredge in flour.
• Arrange the chicken in baking dish with melted butter breast-side down.
• Bake in a 425 degree oven for 25 minutes; remove from oven turn chicken over and bake for another 10 minutes more.
• In a bowl stir together 1 cup buttermilk with the undiluted soup, well drained mushrooms and black pepper to taste.
• After 10 minutes of baking, pour the sauce over the chicken, then sprinkle with Parmesan cheese.
• Return to oven and bake for another 10-15 minutes or until the chicken is done and the sauce is heated through and bubbly.

BUTTERMILK PAN ROASTED CHICKEN BREAST

Steps:

• Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
• Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
• Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
• Put back in bowl and refrigerate for 24 to 48 hours.
• Space 2 racks in oven so your skillets can fit.
• Preheat oven to 475°F; drain rinse and dry chicken.
• Rub with oil, salt and pepper liberally.
• Get 2 large oven proof skillets hot on the stove.
• Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
• Reserve de-glazing liquid.
• Place chicken back in pans.
• Place pans in oven for 10 minutes or until internal temp reaches 165°F.
• Remove chicken from pan, cover.
• Deglaze pans again.
• Pour deglazing liquid into one pan, reduce to about 1 cup.
• Whisk in 4 tbsp of butter and serve over chicken.

BUTTERMILK BAKED CHICKEN

Steps:

• Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.

BUTTERMILK BAKED CHICKEN WITH PANKO & SPICES

Steps:

• Soak chicken breasts in buttermilk or buttermilk substitute. Soak at least 6 hours.
• Turn breasts over after 3 hours on each side.
• Drain breasts in a colandar and discard the buttermilk.
• In a gallon ziplock sack, add Panko crumbs, Mrs. Dash, cilantro, garlic salt, white pepper and paprika. Shake, shake shake.
• Spray Pam on flat baking pan.
• Preheat oven 400.
• Put the pan in the oven to heat.
• Place one chicken breast at a time in the sack and shake until covered.
• Do that with each piece. Place all on the hot pan and bake 10 minutes on each side.
• Take a flat spatula to turn the chicken in the pan. Slice in strips if desired before serving. Marination time is not included in work time.