Garlic Baked Taco Chicken Breasts Recipes

Steps:

• In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. , Place bone side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear.

Steps:

• 1. Preheat oven to 425 degrees F. These are the main ingredients for the chicken minus the granulated Garlic. I used a restaurant style granulated Garlic.
• 2. Using a large reclosable plastic bag, add the taco seasoning, along with the Panko Bread Crumbs and the grated Parmesan Cheese. Then shake to combine till the mixture is throughly mixed.
• 3. Season the chicken generously with the granulated garlic and steak seasoning on both sides, then allow to sit and come to room temperature while the flavors marinate the chicken. NOTE: HAVING THE CHICKEN AT ROOM TEMPERATURE BEFORE PLACING IN THE OVEN ASSURES FOR AN EVEN COOKING TIME & TEMPERATURE.
• 4. Add about 1 1/2 cups of the seasoned taco mixture to a separate platter or plate. Then add each piece of chicken to the platter and coat both sides of breast evenly. then place on prepared baking sheet. Repeat until all the chicken has been coated. Add additional seasoning mix if needed.
• 5. If there is any of the seasoned crumb mixture remaining in the bag, you can close it and keep it in the freezer for another use at a later time. The remaining crumb mixture has not been contaminated and you can use at a later time on chicken or pork Chops. Place chicken in preheated 425 degree F. oven and bake for about 50 minutes or until juices run clear.
• 6. Remove from oven and serve while still hot. Serve with your favorite sides. Enjoy. You saved some calories by baking instead of frying, and the chicken is crispy & golden brown on the outside and moist and tender on the inside.

Steps:

• In a large resealable plastic bag, combine cheese and dressing mix; add chicken. Seal bag and shake to coat. , Place chicken in a greased 8-in. square baking dish. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
• Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
• Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
• Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

Steps:

• Heat olive oil in a skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add chicken; cook and stir until chicken is no longer pink in the center, 5 to 7 minutes.
• Mix onion, red bell pepper, black beans, and cilantro into chicken; saute until onion is tender, about 5 minutes. Stir salsa into chicken mixture until heated through, 1 to 2 minutes.
• Spoon chicken mixture into tortillas and top with Mexican cheese blend.