Best Garlicky Good Peppery Baked Chicken With A Twist Recipes

BAKED CHICKEN WITH A TWIST

Baked Chicken With a Twist image

Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.

Provided by KelBel

Categories One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

5 -6 lbs chicken legs
1 lb bacon
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
2 cups sour cream
1 lb corkscrew macaroni, cooked and drained

Steps:

Arrange chicken pieces in 9x13 pan, skin side up.
Cut bacon in 2" lengths and lay over chicken.
Bake uncovered at 350 for 45 minutes.
Carefully, pour off some grease.
Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
Transfer chicken to serving dish.
Mix cooked pasta with sauce mixture from baking pan and serve.

Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8

BAKED GOLDEN GARLIC CHICKEN

Baked Golden Garlic Chicken image

This is a warm, comforting baked chicken dish with a golden, garlicky crunch. The curry powder works unexpectedly well with the Parmesan cheese, and the dish is particularly good with buttered egg noodles and a crisp salad. Prep time includes marinating in the fridge.

Provided by EdsGirlAngie

Categories Chicken

Time 8h50m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 egg yolk
4 cloves garlic, chopped
2 large boneless skinless chicken breasts
6 tablespoons butter
1 cup dry breadcrumbs (I prefer unseasoned Progresso crumbs)
1/2-1 teaspoon curry powder
1 tablespoon garlic powder
1 tablespoon black pepper
1/2 tablespoon salt
1 cup parmesan cheese
extra butter, for top of chicken

Steps:

Beat egg yolk and add garlic and curry powder.
Place chicken in egg mixture in a glass dish and turn to coat.
Cover and refrigerate overnight.
Preheat oven to 400 degrees F.
Melt 6 tbsp.
butter in the bottom of an 8x8-inch baking dish.
Combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper.
Dip and coat marinated chicken in crumb mixture and place in baking dish.
Sprinkle more of the remaining crumb mixture onto the chicken breasts (you won't use it all- unless you want to!) Bake for 20 minutes on each side, or until chicken is no longer pink inside.
Remove from oven and top each chicken breast with two thin pats of butter; uncover and bake 5 to 10 minutes longer.
Serve with a smile!

Nutrition Facts : Calories 921.3, Fat 55.5, SaturatedFat 32.4, Cholesterol 298.4, Sodium 3233.4, Carbohydrate 48.6, Fiber 4, Sugar 5, Protein 56.8

GARLICKY GOOD PEPPERY BAKED CHICKEN WITH A TWIST

Garlicky good peppery baked chicken with a twist image

We do eat a lot of chicken in our home, it is so versatile. Change up a few of the ingredients and you'll always have a meal that although its chicken will taste completely different. If you have any of the cooked sauce left, freeze it and you're half way to another recipe.

Provided by Irisa Raina 9

Categories Other Sauces

Time 1h10m

Number Of Ingredients 23

Ingredients

3 skinless boneless chicken breasts
1 -12 ounce can vernor's ginger ale
4 tablespoons fresh ground pepper { divided 2 & 2 }
TO MAKE THE SPREAD:
1 cup hellman's mayonnaise { you may need more or less depending on the size of the chicken }
1 tablespoon fresh ground pepper
1 teaspoon sea salt
zest from 1 lemon { this is the twist } just that little bit adds a brightness to the mayo
FOR THE SAUCE:
1 - 24 ounce jar of your favorite marinara sauce
¼ teaspoon italian seasonings
1 teaspoon dry parsley
¼ teaspoon dry basil
½ teaspoon fine sea salt
1 teaspoon pure cane sugar
¼ cup of water to swish the jar of sauce with
FOR THE ONIONS:
1 tablespoon pure cane sugar
1 good size sweet onion { roughly chopped }
¼ cup garlic oil
FOR THE TOPPING:
1/2 cup italian breading
½ cup of parmesan cheese { plus ¼ to use later }

Steps:

1. Marinade the chicken in the Vernor's and fresh ground pepper, for at least 2 hours in the refrigerator.
2. While the chicken is doing its thing in the Vernor's, roughly chop the onion and sauté them in the garlic oil and sugar. Once the onions are soft and start to caramelize remove them from the oil "draining any excess oil and discarding it "and set the onions aside.
3. NOTE: To make garlic oil add corn oil to a pan " enough to cover the whole bulbs of garlic " I did 3 large bulbs" and simmer on low till the garlic is soft. Remove the garlic, strain the oil and put into a separate jar. Then in another jar add the cleaned garlic and refrigerate. This will keep for a very long time!
4. Next put the marinara sauce in a small pot and add the Italian seasonings, dry parsley, dry basil, sea salt, sugar and cooked onions. Bring this to a boil turn it down and simmer this for about 30 minutes stirring occasionally and then set aside.
5. Mix the mayonnaise with the ground pepper, sea salt and the zest from 1 lemon. Put this is the refrigerator till you are ready to make the chicken, you'll want the seasonings' and stuff to get all incorporated with the mayo.
6. Mix the bread crumbs with the grated cheese.
7. Preheat the oven to 375.
8. When you are ready to bake the chicken remove it from the marinade and pat it dry.
9. Spoon a thin layer of the cooked marinara sauce in the bottom of the baking dish.
10. Put the chicken on top, spoon the mayo mixture over the tops of the chicken making sure all the tops are covered.
11. Then top with the bread crumbs mixed with the cheese.
12. Bake about 30 minutes covered loosely { ovens vary so times will vary also } once the chicken is almost done , top with the remaining ¼ cup of cheese and bake uncovered for about 10/12 minutes longer, once it is melted it's time to call everyone to dinner.
13. To serve place a chicken breast on the plate and spoon some of the sauce over the top. Spoon the remaining sauce over the pasta of your choice. I used Mostaccioli and I served this with Ciabatta cheese rolls. It certainly was a garlicky cheesy meal for sure.