nto both sides of chicken breasts. Arrange coated chicken breasts in the
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray.
Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken Bake at 400 for 30 minutes.
Serve with rice or buttered noodles.
Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
Preheat grill for medium heat, and lightly oil grate.
Cook chicken on grill until meat is no longer pink and juices run clear.
Slice chicken breasts into 1/4 in
For the chicken.
Pound chicken breasts with meat mallet to
ife and working with 1 chicken breast at a time, cut
live oil. Stir. Add the garlic, and cook 1 minute. Do
Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
Combine garlic, green onions, mustard, wine, lemon juice, tarragon and pepper to make sauce.
Place chicken in the sauce, turning to coat both sides.
Spray a baking dish lightly with olive oil or Pam.
Place chicken breast in baking dish.
Spoon a little of the sauce over the chicken.
Cover and bake at 350\u00b0 for 35 to 45 minutes, depending on the thickness of chicken breast.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Make a seasoning mixture of the sour cream and spices.
Dredge the chicken breasts in sour cream mixture, then roll in bread crumbs.
Place bacon strip on each chicken breast; roll up and skewer with a toothpick.
Bake uncovered for one hour and 15 minutes.
Preheat oven to 400\u00b0F.
Chop tomatoes, onion, garlic, avocado, cilantro and chives.
In a prep bowl mix chopped veggies with lime juice. Salt and pepper to taste; set aside.
Grease 13x9-inch glass baking dish with olive oil or butter.
Evenly lay uncooked rice in bottom of baking dish.
Place chicken breast on top of rice.
Pour chicken stock over chicken and rice.
Spoon salsa mixture on top of chicken.
Cover with aluminum foil.
Place in oven and bake for 1 hour.
basil, oregano, garlic and pepper.
Pull \"tenders\" from breast halves. Dredge
Preheat oven to 375 degrees F (190 degrees C).
Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
ereal into crumbs. Add the garlic salt and seasoned salt; shake
Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
Mix together the first 8 ingredients in a bowl and set aside.
Pat dry the chicken breast with paper towel and season to your preference with salt.
Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
Allow chicken to rest for 5 minutes before serving.
br>Wash and pat the chicken breasts dry with a paper
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, At 400 degrees, until golden brown and cooked through.
sed if desired.
Add chicken and season with pepper and