Saucy Baked Chicken Breasts Recipes

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

BAKED CHICKEN BREAST

Steps:

• Preheat oven to 425°F/220°C. Line a large baking sheet with foil and/or baking paper for easy clean up. Set aside.
• Mix together the spices in a small bowl.
• Place the chicken breasts between two pieces of plastic cling wrap or aluminium foil and pound them down to make them even in thickness. You can use a rolling pin if you don't own a meat mallet. This will help the chicken cook faster, more even and make for more tender chicken.
• Place the chicken on the lined baking sheet - make sure not to overlap the chicken.
• Drizzle and rub olive oil all over the chicken. Sprinkle the seasoning blend and rub all over the surface of the chicken. Try to cover as much surface area as you can with spice blend.
• Bake in the preheated oven for 18-20 minutes or until cooked through. The internal temperature of the chicken breast should be at least 165°F. Cover will a piece of foil or a bowl and let rest 5-10 minutes before slicing and serving. Enjoy!

SAUCY BAKED CHICKEN

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

SPICY BAKED CHICKEN BREASTS

Steps:

• Sauce:
• Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
• Add the remaining sauce ingredients and bring to the boil.
• Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
• Preheat oven to 220c.
• Line a baking tray with foil and spray it with cooking spray.
• Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
• Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
• Serve at once.

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.

SAUCY BAKED CHICKEN

Steps:

• Preheat oven to 450 degrees. Pour oil into large roasting pan. Add chicken, onion, and mushrooms, turning to coat with oil. Bake 5 minutes; turn chicken over and stir vegetables. Bake an additional 5 minutes.
• Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
• When chicken has cooked for 10 minutes, add broth mixture to roasting pan. Cover with foil and bake 10 minutes. Remove foil, stir vegetables, and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.
• Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately.
• Variation: Reduce chicken broth to 1/2 cup, delete the vinegar, and add 3/4 cup Marsala wine.

SAUCY BAKED CHICKEN BREASTS

Steps:

• Mix first 8 ingredients in plastic bag.
• Add chicken and marinate in refrigerator overnight.
• Remove chicken from bag and coat with crumbs.
• Heat oven to 350*.
• Place chicken on shallow baking dish.
• Bake,uncovered for 45 minutes, or until juices run clear.

SAUCY CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Flatten each chicken breast.
• Combine egg and water. Dip each breast into egg mixture then into bread crumbs. Season with salt, pepper and paprika. Roll and secure with a toothpick. Season again.
• Saute in butter until light golden, turning gently with two forks or tongs to brown evenly. At this point, you can refrigerate or freeze for later use. You can also remove the toothpicks.
• Make sauce by combining chili sauce, jelly and sherry in a 1-quart sauce pan. Heat over low/medium heat, stirring occasionally until thickened, 30 to 45 minutes. Set aside or refrigerate.
• When ready to serve, place chicken in shallow pan or baking dish, cover with sauce and bake about 20 minutes or until done.