Jollyrogerbakedchicken Recipes

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

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.