Baked Chicken

Baked Chicken

Baked chicken is cooked in the oven and is a great alternative to frying chicken in oil. You can still bread the chicken and in detail much a variety of different types of breading is used including seasoned flour, bread crumbs, raving, flavored potato resources and even corn flakes. Since chicken that is baked in the oven does not use oil the breading helps keep the meat from drying out and adds stuff and ginger to your bird.
Chicken that is baked is hardly cooked whole but cut into pieces for easier cooking and operation. If you exalt all pallid or all dark meat then you can either purchase just chicken breasts or thighs and legs in your supermarket to cook. Many recipes call for the baking of just the wing portions and you can purchase them separately as well. If you are looking for a baked chicken recipe you can find one or even several in most cookbooks that have a section on poultry cooking as well as all across the Internet. We have included one here to get you started.
Oven baked Packed Chicken Breast Recipe
A recipe, as you know is aptly how to directions on how to make a type of food. In today ' s fast paced world most people akin a recipe to be easy to follow, not take a lot of preparation time, yet taste equaling a lot of work went into it. For that reason the husky chicken breast recipe you will find here is very simple and fairly delicious. It can be served by itself with a side of vegetables or placed on a bed of alabaster or brown rice to add harmonious appeal.
Ingredients
4 boneless chicken breasts washed and worn out and gash making a pocket
Cooked wadding ( either homemade or stove top works great )
2 raw eggs scrambled with 2 tablespoons of water
Italian eatable crumbs
2 cans of cream of chicken soup
Enough milk to fill one soup can
2 Tablespoon mayonnaise ( don ' t serve salad dressing )
Salt and pepper to taste
Chives or parsley to be sprinkled on the chicken when it comes out of the oven.
Preparation
Preheat oven to 350 degrees Fahrenheit
fill pockets of the chicken breast with filler ( You can really pack it in )
Dip the breast in the scrambled egg alloy coating the outside well
coat in Italian bread crumbs and house flat on a cooking sheet or in a baking dish.
In a separate pan add the two cans of cream of chicken soup and the can of milk. Stir over low or fulcrum heat until smooth and creamy and slightly toasty.
Add the 2 tablespoons of mayonnaise to the soup mix, stir in. ( Your concoction should be absolutely thick and very creamy )
Spoon the soup alloy over chicken profit by evenly. Use the entire soup assortment.
Bake in oven at 350 degrees for an hour or until done
Sprinkle chives or parsley over the top and serve.
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