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 fact oftentimes a variety of different types of breading is used including seasoned flour, bread crumbs, crackers, flavored potato chips 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 texture and flavor to your bird.

Chicken that is baked is rarely cooked whole but cut into pieces for easier cooking and handling. If you prefer all white 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 Stuffed Chicken Breast Recipe

A recipe, as you know is simply how to directions on how to make a type of food. In today's fast paced world most people like a recipe to be easy to follow, not take a lot of preparation time, yet taste like a lot of work went into it. For that reason the stuffed chicken breast recipe you will find here is very simple and quite delicious. It can be served by itself with a side of vegetables or placed on a bed of white or brown rice to add aesthetic appeal.

Ingredients

4 boneless chicken breasts washed and drained and split making a pocket

Cooked stuffing (either homemade or stove top works great)

2 raw eggs scrambled with 2 tablespoons of water

Italian bread crumbs

2 cans of cream of chicken soup

Enough milk to fill one soup can

2 Tablespoon mayonnaise ( don't substitute 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 stuffing (You can really pack it in)

Dip the breast in the scrambled egg mixture coating the outside well

coat in Italian bread crumbs and lay flat on a cooking sheet or in a baking dish.

Set aside

In a separate pan add the two cans of cream of chicken soup and the can of milk. Stir over low or medium heat until smooth and creamy and slightly warm.

Add the 2 tablespoons of mayonnaise to the soup mixture, stir in.( Your mixture should be quite thick and very creamy)

Spoon the soup mixture over chicken apply evenly. Use the entire soup mixture.

Bake in oven at 350 degrees for an hour or until done

Sprinkle chives or parsley over the top and serve.

Serves 4

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By: Popa and Kasey Woolsey

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Popa Woolsey writes articles about mental and physical fitness.His articles are widely published including 58 countries world wide. Transformation