Does anyone have a delicious recipe for baked chicken? I am trying to force myself to eat baked chicken for health reasons but I can't seem to find the right seasoning to give it a good flavor. I use salt, pepper, and garlic powder on chicken parts, cover with foil and bake for 30-40 mins. Do you have a better way of preparing it?
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
This one came from the American Heart Assoc. cookbook...husband said "it's a keeper!"
1 cup fat-free milk
1 cup crushed cornflake crumbs
1 tsp. crushed dried rosemary
1/2 tsp. pepper
4 boneless, skinless chicken breasts(trim excess fat)
Preheat oven 400* line a baking dish with foil and lightly spray with vegetable oil (I use spray olive oil)
Pour milk in a bowl
In another bowl combine the rest of the ingredients
(it said to rinse chicken and pat dry with paper towels, but I omit that part)
Bake 30 minutes
YUMMY!!!
Roll chicken breasts in egg followed by crushed French Fried Onions (located in the canned vegetable section of the grocery.) Cook at 400 degrees for 20-25 minutes. Adds flavor without calories.
When making food to take to someone who is ill I always make a baked chicken. I simply coat the whole chicken in Mrs. Dash Seasoning and bake the chicken at 350 degrees according to package. I do not use pieces only the whole chicken. I always have everyone ask for the recipe, and when I tell them I only used Mrs. Dash they are surprised.
Yes. place chicken parts on a rack over top of a baking pan filled with 1 inch of water. Cook at 400 degrees for 20-30 min. Skin will get very crispy and chicken will be moist . Use oregano or lemon pepper on top of the skin for extra yummy flavour.
Pour some salsa over it and bake it.
You can also use marinara sauce, or sugar-free apricot preserves.
How about Buffalo flavored roast chicken. That is red hot sauce sauce for coating. then bake.
My Corn flakes recipe is to mix garlic, paprika, salt, pepper, and optional cayane pepper powder. Add to corn flakes. Then bake.
I sometimes bake plain with the skin on and salt and pepper, then bake and remove the skin and fat after. More flavor.
Baking is not the only way to serve healthy chicken. Boiling or poaching is also good. It all depends on how you treat it. Leaving skin on till cooked then discard. Boiling chicken broth can be cooled and fat can be taken off and the broth can be used for fat free gravy, or soup. Boiled chicken can be used many ways.
Fat free broth can make great soup. Vegetable, rice, noodle, soup can be made healthy.
Mix 1/2 to 3/4 Cup Apricot Jam, a splash of soy sauce and 1/4 Cup of water to make a glaze to put over the chicken. Bake as you normally would. Very tasty! You can use sugar free preserves and low salt soy sauce, too.
Using fresh ingredients will make it taste much better, like the minced garlic instead of powder. But my daughter loves to use Italian dressing on hers. But you could use any favorite dressing.
A seasoning salt like "Johnny's" is great on chicken. Just sprinkle and roast. I love it cold the next day, too.
Easy, quick, good. Spray casserole with oil. Either brush chicken pieces with butter or olive oil. Season with Nature Seasoning (this is all purpose seasoning and sold in spice area), or seasonings you like on chicken. Bake in 350 oven for 45 to 60 minutes. Baste occasionally. Good left over.
Remove giblets from a whole chicken, rinse, and dry well with an old terrycloth towel. Mix and liberally apply this dry rub inside and out:
3 tablespoons coarse ground pepper
If you are baking a whole chicken, throw in a cut up apple and a lemon in the cavity. It keeps it moist and adds a delicious flavor without a lot of salt. It would work well with rosemary or Mrs. Dash.
One suggestion is to cut it in pieces, place fresh chopped basil leaves and chopped fresh tomatoes on top then sprinkle with some garlic salt or use fresh garlic and sprinkle salt on. Cover with foil & bake You can sprinkle parmesan cheese on this too. Another kind my family likes is when I sprinkle a little sage and some salt & pepper on the chicken and bake it. Also, Lawry's seasoned salt is good.
Marinade chicken in fat free Italian dressing, bake as usual.
Very good.
This works best on chicken pieces.
1 bottle of soy sauce
1 bottle of lemon juice
1 large onion cut in to slices
Pour everything in to a large zip loc bag. Add chicken pieces. Marinate over night.
Bake in the oven for 45 minutes to an hour or until juices run clear.
This is also good grilled.
I bake my chicken in a clay baker, no spices needed. This crisps the skin and gives it all the flavor it needs. Of course if you are removing the skin, you need to add other things to give flavor.
If you are baking the chicken as opposed to deep frying it, try any of the many Shake and Bake coatings. They are all tasty and there are many varieties.
If you have type B or type AB blood then you should not be eating chicken. It makes my AB blood cells stick together and my blood gets thick. Read "Eat Right for Your Type" it is a good book.
What made the difference for me was using a meat thermometer!! Chicken is so commonly overcooked that we barely know what properly cooked tastes like. It should be moist like Thanksgiving turkey!
When eating chicken for your health you should remove the skin before baking. Some of the ways I season my skinless chicken is to sprinkle with Italian seasoning of some sort & freshly ground black pepper. Put into a Ziploc bag & allow to marinate several hours or overnight in the fridge. For an oriental flair you can add low sodium soy sauce & garlic powder or fresh garlic to a ziplock bag & add your skinless chicken pieces & allow to marinate for several hours or overnight in the fridge-turn often. Another nice touch is low sodium soy sauce & fresh or ground ginger. I often cut up several fresh lemons & sueeze over my skinless chicken pieces in a Ziplock bag & toss in the lemon rinds for good measure. Sometimes I add garlic to the lemon & sometimes I dont. A good oven-fried chicken is to add celery salt & pepper-a touch of garlic powder some onion powder & ground sage to the flour in a Ziploc bag. Rinse skinless chicken pieces with water & add to flour mixture. Shake. Place on cookie sheet lightly oiled with olive oil drizzle chicken pieces very lightly with olive oil & bake until done-turn over partway through. When I marinate chicken for baking (after putting my chicken in the oven) I add more skinless chicken to the bag & leftover marinate & place flat in the freezer to save for the next time. Then all you have to do is remove it from the freezer-put it in the fridge & allow to thaw & marinate. Always-Always-ALWAYS rinse chicken under cold running water before using to avoid contaminating yourself with whatever might be on the outside of the chicken left over from processing!!! And since chicken (or any other meat for that matter) turns (spoils) uite easily-ALWAYS marinate in the refrigerator!!!
I love the McCormick seasoning. You can find it in the same section that you find gravy mixes in the supermarket. The spices also come with a bag that you cook the chicken in. It turns out really great! My family also likes the seasoning that they have for porkchops too. We have started baking our pork chops instead of frying. The best porkchops and chicken that I have had!
One I tried years ago involved grilling the chicken fillet, then sprinkling it with mixed herbs and lemon juice. Very healthy, and very yummy!
I always put vinegar or lemon juice with all meats I bake, and/or other seasonings you like. It makes it taste better. Good luck.
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
