Baked Chicken

Baked Chicken

Baked chicken is cooked in the oven and is a great alternative to frying chicken in oil. You can still bread the chicken and in fact much a variety of different types of breading is used including seasoned flour, bread crumbs, senseless, flavored potato salary and even corn flakes. Since chicken that is baked in the oven does not use oil the breading helps keep the meat from drying out and adds individualism and punch to your bird.
Chicken that is baked is hardly cooked whole but cut into pieces for easier cooking and appliance. If you elevate all milky or all dark meat then you can either purchase just chicken breasts or thighs and legs in your supermarket to cook. Many recipes call for the baking of just the wing portions and you can purchase them separately as well. If you are looking for a baked chicken recipe you can find one or even several in most cookbooks that have a section on poultry cooking as well as all across the Internet. We have included one here to get you started.
Oven baked Monster Chicken Breast Recipe
A recipe, as you know is cleverly how to directions on how to make a type of food. In today ' s fast paced world most people such a recipe to be easy to follow, not take a lot of preparation time, yet taste consonant a lot of work went into it. For that reason the super colossal chicken breast recipe you will find here is very simple and fairly delicious. It can be served by itself with a side of vegetables or placed on a bed of alabaster or brown rice to add pleasing appeal.
Ingredients
4 boneless chicken breasts washed and spent and hole making a pocket
Cooked packing ( either homemade or stove top works great )
2 raw eggs scrambled with 2 tablespoons of water
Italian fodder crumbs
2 cans of cream of chicken soup
Enough milk to fill one soup can
2 Tablespoon mayonnaise ( don ' t copy salad dressing )
Salt and pepper to taste
Chives or parsley to be sprinkled on the chicken when it comes out of the oven.
Preparation
Preheat oven to 350 degrees Fahrenheit
fill pockets of the chicken breast with lining ( You can really pack it in )
Dip the breast in the scrambled egg mix coating the outside well
coat in Italian bread crumbs and locus flat on a cooking sheet or in a baking dish.
In a separate pan add the two cans of cream of chicken soup and the can of milk. Stir over low or shore heat until smooth and creamy and slightly perspiring.
Add the 2 tablespoons of mayonnaise to the soup mixture, stir in. ( Your combination should be totally thick and very creamy )
Spoon the soup mixture over chicken further evenly. Use the entire soup assortment.
Bake in oven at 350 degrees for an hour or until done
Sprinkle chives or parsley over the top and serve.
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