ead the bags until the chicken is well-coated with
Preheat the oven to 300 degrees F (
Place chicken in Dutch oven with enough water to cover.
Salt and pepper to taste.
When done, debone and place to side.
Mix other ingredients well and add chicken.
Bake at 350\u00b0 for 30 to 45 minutes.
Shake 1 tablespoon flour in the oven cooking bag.
Add all ingredients to bag and squeeze to mix.
Tie bag and place in a 9 x 13-inch pan.
Slit bag with 6 (1/2\") cuts to vent.
Bake at 325\u00b0 for approximately 2 hours.
Slit open and put back in pan to serve.
Preheat oven broiler.
Spray the chicken breasts with olive oil spray
Preheat oven to 375 degrees.
Wash chicken and pat dry.
Brush drum sticks with olive oil and sprinkle with salt, pepper, onion powder, garlic powder, paprika and rosemary.
Bake for 20 minutes and turn the legs, baking for an additional 20 minutes.
Check chicken for even doneness and turn the chicken as needed, this is where you would brush on the BBQ sauce on or not and bake for the last 20 minutes rotating chicken as needed, totaling an hour of cooking time.
Let the chicken rest for 5 minutes, dig in !
Preheat oven to 350\u00b0F.
Shake flour in oven cooking bag. Place in 13x9 inch baking pan.
Add gravy mix, garlic powder and water and squeeze oven bag to blend ingredients.
Place carrots and celery in bag in an even layer.
Sprinkle chicken with seasonings and place on top of vegetables in bag.
Arrange biscuits around chicken, then close and tie bag shut. Cut six 1/2- inch slits in top of bag. Bake until chicken is tender 50-55 minute.
Combine first 4 ingredients; add chicken.
Preheat oven to 425.
Remove chicked from marinade; reserve. Arrange chicken in shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
Bake at 425 for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done.
This dinner is prepared in an oven cooking bag that seals in juices and flavors and practically eliminates cleanup.
Be sure to use bags specifically made for oven cooking, not food storage or boil-in-bags.
edium heat; cook and stir chicken tenderloins in hot oil until
PREHEAT oven to 350\u00b0F.
SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
ADD salsa to oven bag. Squeeze bag to blend in flour. Add chicken to bag; turn bag to coat chicken with sauce. Arrange chicken in an even layer in bag. Place pepper rings over chicken.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
BAKE 30 to 35 minutes until chicken is tender and meat thermometer reads 170\u00b0F Serve with flour tortillas or tortilla chips.
Preheat water for the angel hair spaghetti if
b>chicken with
he time.
Put the chicken in a glass baking dish
o pkg. drain.
Dip chicken breast fillets in the 4Tbs
Shake 1 tablespoon flour in the oven cooking bag.
Add all ingredients to bag and squeeze to mix.
Tie bag and place in a 9 x 13-inch pan.
Slit bag with 6 (1/2\") cuts to vent.
Bake at 325\u00b0 for approximately 2 hours.
Slit open and put back in pan to serve.
uty foil.
Place 1 chicken breast over the foil then
Chicken Stock for Etouffee: Put chicken in water and bring to
Sprinkle chicken with salt and pepper and roll in flour. Brown on both sides in fat.
Combine cream of chicken soup and pineapple and pour into baking dish.
Place chicken sauce.
Bake at 350\u00b0 for 45 minutes.
Use sauce as gravy for vegetables served with chicken.
For more moist chicken, pour sauce over chicken.
Dip chicken cutlets in flour, then beaten eggs.
Fry on medium heat in hot oil until golden brown; set aside.
Dip eggplant in flour, then eggs and fry in same oil, until golden brown.
Set aside.
Put Marsala wine, butter, salt, pepper and chicken broth into clean frying pan.
Saute chicken cutlets for about 10 minutes in mixture over low heat.
Add slices of eggplant over chicken. Top with thin slices of Mozzarella.
Cover; simmer for 3 minutes. Serve immediately.