Smoky Baked Chicken Recipes

Steps:

• Whisk garlic, lime juice, red pepper flakes, oil, salt and pepper together together in a bowl for the marinade and coat the chicken pieces thoroughly. Set aside for 30 to 40 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with nonstick spray.
• Heat oil for sauce in a skillet over medium-high heat. Saute onion and garlic until onion is golden brown and soft, 5 to 7 minutes. Add sliced mushrooms and saute until soft, about 1 minute.
• Add tomatoes, cumin, cayenne, salt, and pepper. Pout in chicken broth and red wine and cook on high heat until red wine reduces. To thicken the sauce, add cornstarch and whisk quickly so there are no lumps. Cook until the sauce is medium thick.
• Arrange the chicken pieces in the prepared baking dish in one single layer. Pour sauce over the chicken and spread evenly. Top with bread crumbs and Parmesan cheese.
• Bake in the preheated oven until bread crumbs are brown and chicken is no longer pink in the centers, 25 to 30 minutes.

Steps:

• In a large bowl, dissolve sugar, mustard and coffee in hot water. Stir in ketchup, Worcestershire sauce, and liquid smoke if desired. Reserve 1 cup for basting; refrigerate remaining sauce. , Grill chicken, covered, on an oiled rack over medium heat for 30 minutes, turning and basting with sauce frequently. Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear. Serve with reserved sauce.

Steps:

• Chicken -- First and most important, bring your chicken to room temp and season well with salt and pepper on both sides.
• Casserole -- Pick a pan so that all 4 breasts fit well side by side. You want the sauce on the chicken not sitting on the bottom of the pan. Too big of pan does not work well for this dish. Spray with a non stick such as Pam and add your chicken.
• Sauce -- In a small bowl, add the sour cream, soup, white wine and ham and mix well.
• Spoon the sauce over each chicken breast and top with a light sprinkle of black pepper.
• Bake -- Heat the oven to 325 degrees and bake uncovered for 45 minutes. Top with 1/4 cup of the cheese and cook another 10-15 minutes, until the cheese is melted and gooey.
• Serve -- I love a mix of wild and white rice (Uncle Bens is great, Whole Foods has a great brown rice, or just any white rice will work. I garnish the rice with fresh scallions (white and green parts) and cooked chicken broth which I think really helps. Then add each breast and any additional sauce over the top. Garnish with the fresh tarragon or you can use parsley. Roasted lemon zucchini is a great side dish.