Jolly Roger Baked Chicken Recipes

JOLLY ROGER BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Honey, Lime, Butter Drizzle: In a small bowl combine the honey, melted butter, lime zest and lime juice, blend well and set aside until needed.
• When assembling the chicken, I used two large bowls for the liquid ingredients and two large plates for the flour and cornflake mixtures. I found it easier to coat the chicken this way, but feel free to use bowls if you prefer.
• In the first bowl add the evaporated milk and in the second bowl add the scrambled eggs.
• On the first plate add the flour, ginger, garlic powder, sea salt and black pepper, mixing well and to the second plate add the cornflake crumbs, coconut and red pepper flake if using and mix well.
• Working with one piece of chicken at a time, dip the boneless skinless chicken breast in the evaporated milk, shaking off any excess milk and then dip into the flour mixture.
• Next dip the chicken into the scrambled egg mixture, allowing the excess egg to run off then dip the chicken into the cornflake crumb mixture, pressing the flakes to the chicken to help them stick.
• Finally, transfer the coated chicken to a lightly oiled baking sheet and drizzle the melted butter on top and bake in preheated oven for 25 - 30 minutes, or until the crust is crispy and the chicken is cooked through.
• When ready drizzle the honey, lime and butter mixture over the chicken and serve with a simple green salad for a nice light meal.

EASY SMOTHERED OVEN CHICKEN BREASTS

Steps:

• Place chicken in a casserole dish.
• Season to your liking with salt, pepper,and garlic powder (both sides).
• In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken.
• Cover with foil and bake at 350°F for 25 minutes.
• Add carrots and potatoes.
• Cover and return to oven for 35 minutes.
• Serve with rice!

CHICKEN - RICE ROGER

Steps:

• Flour then brown chicken in a skillet with a little vegetable oil.
• While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
• Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.

CHICKEN OPORTO

Steps:

• In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes. Remove mushrooms with slotted spoon to bowl. Set aside.
• In plastic bag, combine flour, salt, pepper, and nutmeg. Coat chicken breasts by tossing in closed bag. In same skillet, in remaining butter, over medium high heat, cook chicken until brown.
• Stir in cream, port, and mushrooms, heat until boiling. Reduce heat to low; cover and simmer 15 minutes until chicken is fork tender.

OVEN-BAKED CHICKEN

Steps:

• Heat oven to 425°F. In 13x9-inch (3-quart) baking dish, melt butter in oven.
• Stir together Bisquick™, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).