Best Noahs Kickin Chicken Bake Recipes

STOVE TOP EASY CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Combine remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until chicken is done.

KICKIN' CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, combine all ingredients, except the crescent rolls and egg wash.
• IF MAKING INTO A WREATH: Divide crescent rolls into 8 equal triangles.
• Arrange triangles on lightly greased round baking sheet (or pizza stone)in a circle with the skinny pointed ends facing out (like a sun).
• Spoon chicken mixture around the ring, mainly on the wider parts of the dough, leaving the points exposed.Fold the pointed ends over the chicken mixture, pressing the points down to seal (so it now looks like a wreath).
• Brush with egg wash then proceed with the baking instructions.
• IF MAKING AS CASSEROLE:.
• Sprread filling into a lightly greased casserole dish, cover with foil.
• TO BAKE EITHER TYPE: Bake for 25 minutes until golden brown, removing foil from casserole in the last 5 minutes.

CRUNCHY MUSTARD CHICKEN BAKE

Steps:

• Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
• Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
• Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
• To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
• While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
• Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
• Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
• Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
• Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.

CHICKEN BAKE

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment. Combine the mozzarella, provolone and Parmesan in a large bowl and toss to combine. Transfer 1/2 cup of the cheese mixture to a small bowl and reserve.
• Add the chicken, bacon and chives to the large bowl with the cheese. Drizzle with the Caesar dressing and season with several grinds of black pepper. Toss until everything is combined and well coated.
• Divide the pizza dough into 4 equal pieces and rub lightly with olive oil. Roll one piece into a 7-by-9-inch rectangle. With one of the long sides closest to you, arrange a quarter of the filling in a log across the center of the rectangle, leaving an inch of space at each side edge. Fold in the sides, then fold the bottom piece of dough over the filling and roll up to enclose it, trimming away any excess dough. Pinch the seams together to seal well. Place the roll seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling, leaving about 2 inches between each on the baking sheet.
• Brush the rolls all over with the melted butter and sprinkle with the reserved cheese mixture. Bake until the rolls are golden and the cheese topping is crusty and browned, 25 to 30 minutes. Let cool 5 minutes before serving.

CHICKEN FENNEL BAKE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil.
• Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
• Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
• Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

HILDA'S SHAKE AND BAKE CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Season the chicken with crushed red pepper and salt. Using your hands, rub olive oil over each piece of chicken. Place the bread crumbs and parsley in a large zip-lock bag. Season the crumbs with salt and cayenne. Add the chicken to the bag and shake the bag until the chicken is coated completely. Place the chicken pieces on a parchment lined 1/2 sheet pan. Bake the chicken for 25 to 30 minutes or until the chicken is crispy and the juices run clear. Remove from the oven and serve.

HOMEMADE CHICKEN NUGGETS RECIPE

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package.
• Place in shallow foil-lined pan.
• Bake 15 min. or until done (165ºF).

SHAKE 'N BAKE CHICKEN NUGGETS

Steps:

• Heat oven to 400°F.
• Moisten chicken with water; shake off excess water.
• Add 3 or 4 chicken pieces at a time to coating mix in shaker bag; shake to evenly coat. Place chicken in 15x10x1-inch pan. Discard any remaining coating mix.
• Bake chicken 15 min. or until done. Serve with barbecue sauce.

KICKIN CHICKEN

Steps:

• season thighs liberally with fine ground seasoning mix and squeeze one lemon half over chicken.
• heat grill to medium.
• squeeze other half of lemon into small bowl and whisk in mustard, oil and spices. should be somewhat thick like a good salad dressing in order to stick to chicken while cooking- if to then whisk in olive oil while drizzling it into bowl until desired thickness.
• taste marinde- should have a strong but not over powering lemon taste. add more spice if you desire.
• grill chicken slowly until almost done and baste with all of sauce on both sides of chicken let cook until done.
• EAT!