Herbed Chicken-in-a-Bag

1 (7-10 lb.) chicken
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour

1. Rinse chicken and dry.
2. Combine parsley and next 5 ingredients in a blender; process 1 minute.
3. Sprinkle cavity and outside of chicken with herb mixture.
4. Shake flour into large cooking bag; place in a large roasting dish at least 2 inches deep.
5. Place chicken into bag according to directions.
6. Insert meat thermometer.
7. Bake at 325 degrees until thermometer reaches 185 degrees.
8. Remove from oven and slit bag open.
9. Remove chicken and let stand 15 minutes before carving.
10. Serve with dressing and roasted Brussel sprouts.
11. Yield 10-12 servings.

Garlic Chicken

1 bottle olive oil
2-3 cloves of garlic
1 Whole chicken, cut up or 5 breasts
6 potatoes, peeled and sliced thin
Salt and pepper

1. Preheat oven to 450 degrees.
2. Pour olive oil into 13 x 9-inch pan.
3. Add garlic cloves.
4. Bake cloves until they pop, about 10-15 minutes or so.
5. Layer the sliced potatoes in the pan, then add the chicken pieces.
6. Lower oven to 400 degrees and bake 45 minutes.
7. Turn chicken after 30 minutes.
8. Season to taste with salt and pepper.
9. Serve with fresh roasted green beans and salad.

Cheesy Tomato-Basil Chicken Breasts

SAUCE­
3 tbsp. butter or margarine
2 c. cubed ripe tomatoes
1/3 c. chopped onion
6 oz. can tomato paste
1 tbsp. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. minced fresh garlic

3 whole boneless chicken breasts, skinned, cut in half lengthwise

TOPPING
1 c. fresh bread crumbs
1/2 c. chopped fresh parsley
2 tbsp. butter melted
6 oz. Mozzarella cheese, cut into strips

1. Heat oven to 350 degrees.
2. In 9×13 inch baking pan, melt 3 tablespoon butter in oven.
3. In a medium bowl, stir together remaining sauce ingredients except for the chicken; set aside.
4. Place chicken in baking pan, turning to coat with butter.
5. Spoon sauce mixture over chicken.
6. Bake 30 to 40 minutes until chicken is no longer pink.
7. Meanwhile, in a small bowl stir together all topping ingredients except cheese.
8. Place cheese strips over chicken; sprinkle with topping mix.
9. Continue baking 5 to 10 minutes or until chicken is fork-tender and bread crumbs are brown.
10. Serve over al dente pasta.

Chicken-N-Stuffing

1/2 chicken, cooked and broken into sm. pieces
1 pkg. seasoned stuffing
1 can cream of chicken soup
3/4 can milk

1. Mix stuffing mix according to package directions.
2. Place pieces of chicken in bottom of 8×8 inch pan.
3. Top with stuffing.
4. Mix soup with milk which will be lumpy.
5. Pour over all.
6. Cover with aluminum foil and bake for 25 minutes at 350 degrees.
7. Serve with your two favorite vegetables.

Chicken Marsala

8 chicken breast halves or thighs
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
1 tbsp. oil
1/2 c. water
1/4 c. melted or butter
1/3 c. Marsala wine

1. Place breadcrumbs, cheese, and garlic powder in a plastic bag; add chicken pieces one at a time and shake to coat chicken.
2. Place in shallow baking dish with oil and water.
3. Shake remainder of bread crumb mixture over chicken.
4. Drizzle the melted butter over the top of the chicken.
5. Bake uncovered for 45 minutes at 350 degrees.
6. Then add Marsala, cover with foil and continue to bake at 325 degrees for an additional 15 minutes.
7. Serve with baked potato and asparagus.

Teriyaki Chicken

1 c. soy sauce
1 c. sugar
3 cloves garlic, minced
2″ fresh ginger peeled and minced
5 large chicken breasts, skinned and boned

1. Whisk soy sauce, sugar, garlic and ginger together in a large bowl.
2. Place chicken breasts into the bowl, cover and refrigerate for 1 hour.
3. Line a baking pan with aluminum foil.
4. Place chicken and marinade in the pan. Cover with foil.
5. Bake at 350 degrees for 45 minutes.
6. Remove top foil and bake for another 15 minutes.
7. Serve over rice with broccoli.

Oven-Fried Chicken

1 frying chicken, cut into 8 pieces
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. finely crushed cornflakes

1. Place the seasonings and cornflakes in a large zip bag.
2. Dip chicken pieces in butter, then shake in the zip bag, making sure to completely cover the chicken pieces.
3. Place skin side up in lightly greased 9 x 13-inch baking dish and bake 50 minutes at 350 degrees or until done.
4. Serve with potato salad and baked beans.
5. Serves 6-8.

Chicken Mozzarella

6 chicken breasts
3 eggs, beaten & salted
1 1/2 c. breadcrumbs
2 tbsp. melted butter
4 tbsp. cooking oil
1 (10 1/2 oz.) can cream of chicken soup
1 c. chicken broth
8 oz. mozzarella cheese slices

1. Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and butter.
2. Place in casserole dish.
3. Combine soup and broth.
4. Pour over chicken and bake covered at 350 degrees for 30 minutes.
5. Place slices of cheese over chicken and bake 10 more minutes uncovered.
6. Serve with rice and mixed vegetables.

Chicken in Wine Sauce

1 pkg. boneless chicken breasts
1 pkg. stuffing
2 cans cream of chicken soup
1/2 c. white wine
1/4 c. water

1. Cook chicken breasts until done.
2. While chicken is cooking, prepare the stuffing according to package directions.
3. When chicken is done, cut into bite-sized pieces and place in casserole dish.
4. Add cream of chicken soup, wine, and water. Mix.
5. Spread the prepared stuffing on top.
6. Bake in oven at 350 degrees for 30 minutes.
7. Serve with baked potato and broccoli.
8. Serves 6.

NOTE: Freezes well and can be prepared ahead without baking.  Bake after freezing and prior to serving.

Chicken Bengali

1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. boneless, skinless chicken thighs

1. Preheat oven to 375 degrees.
2. In small saucepan heat margarine over medium heat until bubbly and hot.
3. Add remaining ingredients except for chicken until mixture is smooth.
4. Put in 9″x9″ baking dish sprayed with cooking spray.
5. Arrange chicken in single layers.
6. Bake until chicken is brown, baste with juice every 20 minutes.
7. Serve over long grain and wild rice with vegetables.
8. Serves 4-6.

Parmesan Chicken

1 c. crushed butter crackers (like Ritz^TM)
3/4 c. Parmesan cheese
4 boneless chicken breasts
1/4 c. melted margarine

1. Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs.
2. Dip boneless chicken breasts in melted margarine and then roll in crumb mixture.
3. Then roll chicken breast wide end to narrow end.
4. Lay in baking dish seam side down.
5. Bake at 350 degrees for 1 hour.
6. Cover the first 1/2 hour of cooking and then take the cover off last 1/2 hour.
7. Serves 4.  Increase recipe according to needs.

Creamy Chicken Bake

6 chicken breast halves, skinless
1 jar whole white cocktail onions
1 can cream of mushroom soup
1/4 c. sherry
1/4 lb. Cheddar cheese, grated

1. Place chicken in baking dish.
2. Mix soup and sherry.
3. Pour over chicken.
4. Grate cheese over top.
5. Bake covered for 45 minutes at  350 degrees.
6. Uncover and bake for an additional 45 minutes.
7. Serve with mashed potatoes and peas.
8. Serves 6.

Momma’s Chicken Bake

6 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 package onion soup mix
1/2 cup of heavy cream
paprika

1. Layer the chicken breasts in a baking dish sprayed with cooking spray.
2. Mix together soup and onion soup mix in a small bowl.
3. Stir in heavy cream.
4. Spread over chicken. Sprinkle with paprika.
5. Bake at 350 degrees for 40 minutes.
6. Serve with mashed potatoes and corn.

Oven-Baked BBQ Chicken

2 tablespoons butter
2 cloves of garlic, crushed
1 c. ketchup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
1 whole fryer chicken, cut in pieces

1. In a saucepan melt the butter and add the crushed garlic over medium-low heat.
2. Cook 4-5 minutes.
3. Whisk in the remaining ingredients (minus the chicken).
4. Bring to a boil.
5. Place chicken in a shallow pan. Pour boiling sauce over it.
6. Bake at 350 degrees for 1 hour, basting often with sauce.
7. Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.
8. Serve with potato salad and baked beans.

Try this yummy Strawberry BBQ or Rootbeer BBQ sauce instead!

Sage & Cornbread Crusted Chicken

4 skinned and boned chicken thighs (or breasts)
1/8 tsp. each salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. cornbread crumbs
1 tbsp. fresh sage or 1 tsp. dried sage

1. Preheat oven to 400 degrees.
2. Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear.
3. In a bowl combine mustard and oil.
4. In another bowl combine crumbs and herbs.
5. Preheat broiler. Set rack 6 inches from heat.
6. Brush half of the mustard on chicken and sprinkle on crumbs.
7. Broil until brown, turn chicken and repeat on the other side.
8. Serve with scalloped potatoes and roasted vegetables.
9. Serves 4.

Capital Chicken

2 tbsp. butter
4 tbsp. flour
3/4 c. fat-free chicken stock
1/2 c. skim milk
1 tbsp. canola oil
3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total
8 oz. fresh mushrooms, sliced, about 3 cups
1 c. each, dry white wine  and water
1/2 c. 2% milk
3/4 tsp. salt
1/4 tsp. dried tarragon leaves, crushed
Dash garlic powder
1/4 tsp. freshly ground black pepper
2 tbsp. each, chopped green onions and fresh parsley

1. Heat oven to 350 degrees.
2. Melt 1 tablespoon of the margarine in medium saucepan.
3. Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown.
4. Add chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until it comes to a boil.
5. Continue to cook 1 minute more; set aside.
6. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil.
7. Add chicken and cook over medium heat until brown on both sides, about 5 minutes.
8. Remove chicken and place in baking dish sprayed with a non-stick vegetable coating.
9. Cook mushrooms in same skillet 5 minutes.
10. Stir in remaining 1 tablespoon flour, the sauce, and the wine and water.
11. Simmer, stirring until thickened about 10 minutes.
12. Stir in 2% milk, salt, tarragon, garlic powder, and pepper.
13. Pour over chicken and bake, uncovered until hot (45 minutes).
14. Sprinkle with green onions and parsley; bake 5 minutes.
15. Serve with steamed broccoli and rice.

I hope you have enjoyed these 15 Fancy, But Simple Chicken Recipes.  Stick around!  Check out more chicken recipes!