Baked Breast Of Chicken Excelsior Recipes

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SIMPLE BAKED CHICKEN BREASTS

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5



Simple Baked Chicken Breasts image

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.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

CHICKEN EXCELSIOR HOUSE

Make and share this Chicken Excelsior House recipe from Food.com.

Provided by Dienia B.

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9



Chicken Excelsior House image

Steps:

  • Sprinkle chicken with garlic powder and salt.
  • Melt butter.
  • Add paprika and lemon juice.
  • Roll chicken in butter mixture.
  • Bake in 350 degree oven 30 minutes or until done.
  • Mix sherry wine, sour cream and mushrooms .
  • Pour over chicken and bake 15 minutes more.

6 chicken breasts
1 teaspoon garlic powder
1 teaspoon salt
1/4 cup butter
1 teaspoon paprika
3 tablespoons lemon juice
8 ounces sour cream
1 cup mushroom
1/4 cup sherry wine

THE BEST BAKED CHICKEN BREASTS

The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7



The Best Baked Chicken Breasts image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
  • Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

1 small bunch parsley
1 lemon, sliced 1/4 inch thick
1 cup dry white wine, such as Sauvignon Blanc
Four 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

BAKED BREAST OF CHICKEN EXCELSIOR

Provided by Kitchen Crew

Categories     Chicken

Number Of Ingredients 8



Baked Breast Of Chicken Excelsior image

Steps:

  • 1. Preheat oven to 375.
  • 2. Sprinkle chicken with garlic salt to taste.
  • 3. Mix together melted butter, paprika and lemon juice.
  • 4. Brush chicken well with butter mixture and place in shallow baking pan.
  • 5. Bake, tented with foil, about 30 minutes or until tender, brushing with remaining butter mixture occasionally to keep from drying.
  • 6. In a bowl, blend together sour cream, sherry or broth, mushrooms and pepper.
  • 7. Pour over chicken for last 15 minutes.

8 oz chicken breasts, halved, boneless and skinless
1/2 c butter, melted
1/2 tsp garlic salt
1 tsp paprika
3 Tbsp lemon juice
1 c sour cream, room temperature
1/2 c sherry
8 oz mushrooms, drained

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