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I had a favorite baked chicken recipe from a Taste of Home or Quick Cooking from 2002 or so. We recently moved and I cannot find all my magazines and can't find the recipe. I've searched the website at length but still can't find it. The recipe used bone-in chicken pieces (I adapted it to boneless, skinless breasts) and bread crumbs and butter. The chicken was rolled in a bread crumb/herb mixture then in the butter, then placed on baking sheets and baked for 45-60 minutes.
Can anyone help me with this recipe? I'm hoping to fix it for an upcoming family dinner.
I found this from that time frame:
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That looks like it! I thought I remembered 1/2 bread crumbs and 1/2 parmesan but I'm sure I was mistaken. Thank you so much!!
Your original description is pretty much how I do my oven fried chicken. I first coat the chicken with a flour mixture of whatever seasonings you like, and then dip each piece in melted butter and bake at 400.
Quick Cooking and Cooking for 2 were my absolute favorite cooking magazines.
"If there are no dogs in Heaven, then when I die I want to go where they went." -Will Rogers
You're very welcome! When I was searching for yours I found this one - I've added it to my upcoming menu! I'll have to double it though.
It looks like you've found what you're looking for with other delicious-looking recipes. I'd like to offer another option that is tasty, but is also lower in fat:
4 boneless chicken breast halves
1 tsp canola oil
1/2 sweet onion finely chopped
1/2 tsp. onion powder
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1 cup chicken broth
1 cup apple juice
2 tbl cornstarch
1/4 cup cold water
Dry off chicken breasts and season chicken breasts with onion powder salt, pepper, poultry seasoning. Set aside. Heat a skillet and add the canola oil. Once the oil is heated, add the chicken breasts and saute for 3 minutes and turn--continue to cook for 3 minutes on the other side. Remove from the pan and place in a sheet of aluminum foil and wrap tightly. To the skillet, add the onions and scrape to remove the brown bits on the bottom. Add broth and juice reducing about half. Mix the cornstarch and cold water. Mix in the skillet until thick. Return the chicken breasts to the pan and turn so that the breasts are coated with the sauce. Delicious served with rice. Serves 4
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