baked boneless chicken dish
I'm hosting a party for my mom next month - it is her eightieth birthday! A small get together - mainly family and a couple of close friends at my house - doing the food buffet style. I want to do a baked chicken dish, with boneless breasts and thighs (the reason I'm doing boneless has to do with weird family members - personally, I like bone-in meat myself, so let's not go there, OK?)
Anyone got a tasty, not too saucy recipe? I'll do the thighs and breasts separately to ensure the white meat isn't dried out... but I could be into something bbq, something garlicy, something a bit creamy - just trying to stay away from something Italian, as I am doing Giada's lasagne rollups as another offering on the buffet table....
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9 Comments:
Here are some ideas for flavorful boneless chicken breast dishes:
Chinese Chicken Breasts
Chicken with Fire Roasted Tomatoes
Mexican Fiesta Chicken
Chew on That at 5:20PM on 10/16/09
When I feel like doing a casserole-style baked chicken; my first inclination is a classic Coq au Vin
Feelin a bit mexican?
Do a Chicken in Mole, Puebla Style
Sometimes I'm lazy and just do a Campbells recipe like this one...they're never too bad :)
good luck!
hungrychristel at 5:32PM on 10/16/09
First, season the breast and thighs with garlic powder and a little Italian seasoning. Dip them in olive oil. Then in a bread crumb mixture (bread crumbs, grated parmesan cheese, basil, oregano, thyme, rosemary, seasoned salt, pepper and garlic powder).
I cut them into finger sized strips, place them in a big bowl, season and oil them, tossing to coat. You want them well coated, but not drippy. I then add the bread crumbs, tossing to coat the chicken pieces. (Saves time, saves dirty dishes and mess.)
Lay the pieces in greased shallow baking dishes or cookie sheets and bake in a hot oven with 1/2 inch space between them. These steps can be done ahead. Just cover and refrigerate until baking time.
Preheat oven to 425 degrees.
Bake in a hot oven until golden brown and chicken is cooked through.
Serve with marinara sauce on the side.
CJ McD at 10:39AM on 10/17/09
Pat’s Creamy Baked Chicken
My cousin Pat served this at a shower for one of her daughters. It was so delicious, I just had to have the recipe, which she generously shared. This is another perfect party dish because it can be prepped ahead of time and refrigerated until time to bake.
8 boneless, skinless chicken breasts
8 slices swiss cheese
8 thin slices ham
1 can cream of mushroom soup
1/4 c. dry white wine
1 c. herbed croutons/stuffing
1/4 c. butter
Arrange the chicken breasts in a 9 x 13 inch pan. Top with ham, then swiss cheese. In a small bowl, combine the cream of mushroom soup and wine. In a small pan, melt the butter. Add the croutons and stir to coat. Top the chicken with the crouton mixture. Pour the soup-wine mixture over the chicken and croutons.
Cover with foil.
Bake 350 deg. 45-55 minutes Uncover for the last 10 minutes of baking time.
CJ McD at 10:41AM on 10/17/09
Five Ingredient Gourmet Artichoke Chicken
4 boneless, skinless chicken breasts, rinsed and patted dry
1/2 tsp. garlic powder
3/4 cup grated parmesan cheese
1- 14 oz. can artichoke hearts, rinsed, drained and chopped
2/3 to 3/4 cup mayonnaise
Preheat oven- 375 deg.
Place chicken breasts in a greased 11 x 7 inch baking dish.
Combine the chopped artichokes, parmesan cheese, garlic powder and mayonnaise, stirring well to combine.
Spread artichoke mixture over the chicken. Cover with foil and bake 15 minutes.
Remove foil and continue baking an additional 15- 20 minutes or until done.
Vegetarian Variation:
Spoon over portobello mushrooms (place top side down in pan to create cups) and bake until tender.
CJ McD at 10:42AM on 10/17/09
Another super easy recipe, but over the top flavor and presentation-
Thaw a package of chopped spinach. Squeeze out excess moisture. In a pan, add a small amount of olive oil (2 tbs.) and saute two cloves of chopped garlic and a small diced onion until soft. Add 2-3 tsp. of Italian seasoning blend (or basil, oregano, thyme, rosemary). Stirring until fragrant. Add the spinach and cook for a couple of minutes, until the spinach's liquid is evaporated. Season with salt and pepper to taste. Remove from heat and let cool.
Butterfly the chicken breasts or thighs and pound about 1/4-1/3 inch thick.
Season the breasts lightly with salt, pepper, and Italian seasoning blend.
Place about two tablespoonfuls of Rondele' s herbed cheese spread (parmesan peppercorn works very well) in a line on the breast. Use any soft herbed cheese spread. Place three to four thin strips of roasted red pepper on top of the cheese. (from a jar is fine). On top of the cheese-peppers, add about 1/4 cup of the cooled spinach mixture and roll the breast up tightly. Secure with a toothpick if desired. Place seam side down in a oiled baking dish. Place the breast close together in the pan.
Brush the tops lightly with olive oil. Dust with seasoned breadcrumb-parmesan cheese mixture. (equal parts seasoned bread crumbs and parmesan cheese, a little Italian seasoning and garlic powder) or use store bought Italian bread crumbs.
At this point the breasts may be covered and refrigerated until baking time.
Preheat oven to 375 degrees. Place the chicken in the hot oven and bake 25 to 35 minutes or until golden brown and chicken is cooked through.
Remove from oven, cover loosely and let rest for 10 minutes prior to serving.
CJ McD at 11:02AM on 10/17/09
Basic Breast of chicken
6 chicken breasts boned skinned and cut in half
1/2 lb fresh mushrooms sliced
2 cans cream of chicken soup
1 can sliced water chestnuts
1 1/2 cups white wine
pinch of thyme
butter
Saute the sliced mushrooms in 2 Tbs. butter in a frying pan and set aside.
To the same frying pan add 1/2 cube butter and brown the chicken breasts
While browning, season with salt,pepper,garlic powd,onion powd. Remove chicken to a cassarole add the remaining ingredients to the drippings in the pan mix well and simmer for 10 min. Pour over chicken breasts, cover and bake for 1 1/2 hrs @ 350, uncover and bake an additional 20 min to brown top. Do ahead.. (better the next day, chicken will soak up sauce and be really tender without too saucy) I'm just saying! I have frozen this in batches for a friends wedding (I don't usually like to cook with canned soups etc..) But for a crowd this was perfect, got raves..
stacemace at 6:07PM on 10/18/09
lemon garlic chicken - you marinade the chicken 3 to 4 hours in lemons (I break it into juice, a bit of grated rind, and slices), olive oil, garlic slivers, and onion slices. Then pull chicken and a few onion slices out of marinade and into a baking dish. I like to pour some marinade on and bake it in oven roughly an hour.
blizcheetah at 8:03PM on 10/18/09
What about Moroccan flavors? Harissa, orange juice and zest, olives, apricots, cinnamon, cumin, coriander, topped with chopped mint.
Or, you could do a char siu - style chicken. Ginger, soy, honey, hoisin, garlic, five spice, and some red food coloring, if you want the traditional color. In my experience, that deep crunchy exterior and color is irresistible to people.
Speaking of red food coloring, a tandoori-style chicken bake could be great. You could bake it over onions and greens, or just alone. Madhur Jaffrey's is good: http://www.bbc.co.uk/food/recipes/database/tandooristylechicken_7235.shtml
Happy birthday to your mom!
BangieB at 10:31PM on 10/18/09