SWEET-HOT BAKED CHICKEN BREAST
Developed these baked chicken breasts for those with unique taste buds that like a little bit of savory and a little bit of spice. Great for nights you'd rather just throw something in the oven and relax!
Provided by Danielle Hintz
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour olive oil into a bowl. Brush desired amount of olive oil on both sides of each chicken breast; set aside. Pour remaining oil into a 9x13-inch oven-safe glass baking dish. Mix in 2 tablespoons sweet hot mustard.
- Brush 1 tablespoon sweet hot mustard on 1 side of each breast and season with garlic and herb seasoning and pepper. Transfer to the prepared baking dish, placing the seasoned and mustard-lathered sides down. Repeat to season bare sides. Portion onion and garlic around chicken and put leftover pieces on top.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cover with aluminum foil and let sit for 10 minutes before serving.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 19.8 g, Cholesterol 129.2 mg, Fat 26.2 g, Fiber 0.7 g, Protein 47.7 g, SaturatedFat 3.9 g, Sodium 345.7 mg, Sugar 17.2 g
SWEET AND SAVORY BAKED CHICKEN
Make and share this Sweet and Savory Baked Chicken recipe from Food.com.
Provided by CookingLuv
Categories Chicken Breast
Time 1h10m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix salad dressing, onion soup mix and apricot preserves until well combined. Season chicken pieces with salt and pepper and arrange in a baking dish. Pour sauce over chicken. Bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.
Nutrition Facts : Calories 881.8, Fat 48, SaturatedFat 9.9, Cholesterol 165.2, Sodium 1305.5, Carbohydrate 66.2, Fiber 1.2, Sugar 42.1, Protein 49.2
SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON
This chicken dish is delicious served with a side of steamed green beans, oven-roasted tomatoes, and rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).
- Put pineapple, chopped shallots, vinegar, sugar, and 1/2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.
- Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.
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