Skinless boneless baked chicken breast recipes?

I would like a recipe using boneless, skinless chicken breasts that you BAKE. I do not want to use canned soups or any cream sauces, and no veggies added to it. I am new to cooking and would like a very simple yet flavorful recipe. Thank you for suggestions! =)Skinless boneless baked chicken breast recipes?
BAKED CHICKEN BREASTS


4 chicken breasts


1/4 cup butter, melted


1-2 teaspoon Season-All salt (I use McCormick's)


Preheat oven to 400掳F.


Spray a shallow baking dish with non-stick cooking spray.


Place chicken in dish.


Brush the melted butter over the chicken, using all the butter.


Sprinkle with seasoned salt.


Bake for 25-30 minutes or til cooked through.





OVEN-BAKED CREOLE CHICKEN BREASTS


4 boneless-skinless chicken breasts


1 teaspoon Tony's original seasoning


1 tablespoon butter


salt and pepper (optional)


Put chicken breasts in an oven-safe pan, add butter to pan, then top chicken breasts with Tony's on both sides.


You may also want to season with salt and pepper or other seasonings of your choice.


Bake in a 350掳F oven for 30 minutes or until chicken is cooked through.Skinless boneless baked chicken breast recipes?
My family does not like baked chicken with cream sauces or soups at all. Therefore I have found many recipes that don't require them. This is my family's favorite. You can also substitute regular (or seasoned) breadcrumbs or Ritz crackers for the cornflakes. You could ALSO cut up the chicken breasts into thick strips and coat them in Tortilla chips, then roll them up in some tortillas with your favorite toppings.





CORN FLAKE CHICKEN





3 Tbs Milk


2 eggs


Chicken Breasts


Salt and pepper to taste


Regular Corn Flakes (crumbled up)


1/2 cup Melted Butter





Beat egg well. Stir in milk. Dip chicken in milk and egg then roll in corn flake crumbs. Place in foil lined pan. Season with salt and pepper and drizzle with melted butter. Bake at 375 degrees for 1 hour.
Baked Chicken Parmesan





1/3 cup fine dry Italian-seasoned bread crumbs


1/4 cup freshly grated Parmesan cheese


4 boneless, skinless chicken breast halves


2 large eggs, beaten


2 teaspoons olive oil


1/2 cup shredded mozzarella cheese


1 (9-ounce) package linguine


1 (23.5-ounce) container marinara Sauce, heated according to package directions


4 fresh basil sprigs (optional)





Preheat oven to 375掳 F. Lightly grease 8-inch-square (2-quart) baking dish.





Combine bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, then cover with bread crumb mixture. Arrange chicken is prepared baking dish. Drizzle with oil.





Bake for 25 to 30 minutes or until chicken is tender and no longer pink in center. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted.





Prepare pasta according to package directions; drain. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.


Makes 4 servings.
Italian Baked Chicken and Pastina





1 cup pastina pasta (or any small pasta)


2 tablespoons olive oil


1/2 cup cubed chicken breast (1-inch cubes)


1/2 cup diced onion (about 1/2 a small onion)


1 clove garlic, minced


1 (14.5-ounce) can diced tomatoes with juice


1 cup shredded mozzarella


1/4 cup chopped fresh flat-leaf parsley


1/4 teaspoon kosher salt


1/4 teaspoon freshly ground black pepper


1/4 cup bread crumbs


1/4 cup grated Parmesan


1 tablespoon butter, plus more for buttering the baking dish





Preheat the oven to 400 degrees F.


Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.





Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Herbed Mustard Coating Recipe


From Linda Larsen,





This flavorful and simple recipe coats boneless, skinless chicken breasts to perfection.


INGREDIENTS:


2 Tbsp. Dijon mustard


2 Tbsp. creamy Italian salad dressing


1 cup soft bread crumbs


2 Tbsp. chopped fresh parsley


1 tsp. dried thyme leaves


2 Tbsp. melted butter


4 boneless, skinless chicken breasts


PREPARATION:


Combine mustard and salad dressing in shallow dish. Mix bread crumbs, parsley and thyme in another dish. Toss with melted butter to mix well.


Spread mustard mixture on both sides of boneless, skinless chicken breasts, then pat crumb mixture onto both sides, pressing firmly.





Bake at 400 degrees F for 18-24 minutes.
Two awesome websites for recipes are tasteofhome.com and kraftfoods.com You can search by ingredients and so much more....
dip in ranch dressing coat in italian bread crumbs bake on 350 till done!!
The simplest and easiest way to make tasty AND juicy chicken breast in the oven is by making a pouch with parchment paper.





Cut a sheet of parchment paper a foot long, folding it in half. Drizzle a bit of light olive oil on the inside and dash on your favorite seasonings...salt, garlic powder, rotisserie chicken seasoning, etc. Lay a chicken breast down so the length follows the fold. Drizzle a bit more olive oil on top, not too much.





Sprinkle the same seasonings on top of the chicken. (Cajun seasoning is a nice twist for this also.) Lay the other side of the folded paper down across it, and then at the corner, start to fold the paper over itself in small folds till you have folded it closed all the way around to the other corner. You can use a stapler too to finish sealing it...It needs to steam to inside the pouch to seal in the flavor.





Rub a bit of oil on top of the packet to keep the paper from browning too much. Put it on a pan in a 350 degree oven for about 15 to 20 minutes. (adjust time for your oven after you cook the first one.)





Careful to slice open the packet and take out the chicken. Serve it over rice, noodles, or top a salad. The chicken will be juicy and have wonderful light flavor. It is a light meal without tasting diet!





Experiment with seasonings (especially fresh herbs on top of the chicken.)





Can also be done easily with fish filets, garnishing with slices of lemon, pat of butter, and lemon pepper before wrapping it up to cook. Doesn't take nearly as long to cook the fish as it might the chicken and since ovens vary, you will just have to play with the timing.
i take my chicken add season salt,salt, pepper,garlic powder,throw in oven rice on the side wala dinners on the table
Oven Baked Chicken





1 Tablespoon butter


1 1/2 teaspoon paprika


1/4 teaspoon pepper


2/3 cup Bisquick


1 1/4 teaspoon salt


2 1/2 - 3 1/2 pounds chicken





Preheat oven to 425. Melt butter in 13x9x2 inch baking dish.


In a large bowl mix Bisquick, paprika, salt, %26amp; pepper. Coat chicken place chicken in dish (dish %26amp; butter should be hot) Bake 35 minutes turn chicken bake about 15 minutes more or till chicken is no longer pink when thickest pieces are cut.





*Note* High altitude bake 40 minutes turn %26amp; bake about 20 minutes longer.
in the international foods aisle there's a thai spicy peanut bake that is really good..or you could just put some spices on the chicken like rosemary, garlic lemon %26amp; olive oil %26amp; bake it.
Citrus-Baked Chicken


Ingredients


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


1/4 teaspoon dried mint


1/8 teaspoon ground allspice


1 teaspoon minced garlic


2-1/2 pounds chicken breast halves, cut in half, or chicken thighs


1 orange, quartered and sliced


1 lemon, quartered and sliced


1/4 cup dry white wine


1 medium onion, sliced


1/2 cup imported green olives, pitted


1/2 cup chicken brothDirections


1. Combine salt, pepper, mint and allspice in cup. Rub garlic over chicken, then sprinkle with salt mixture. Place chicken in large plastic storage bag. Add orange and lemon slices to bag and squeeze slightly to release juices. Add wine. Seal and marinate in refrigerator overnight.


2. Heat oven to 425 degrees F. Arrange onion slices in jelly-roll pan. Top with chicken mixture and olives. Bake 40 minutes or until browned and cooked through.


3. Transfer chicken and citrus pieces to heated serving platter; keep warm. Pour pan drippings into a glass measure; skim off fat. Combine drippings and broth in small saucepan; boil over medium-high heat, 5 minutes. Pour over chicken. Makes 6 servings.
4 chicken breasts, skinless and boneless


4 tbsp cranberry sauce


300g/10陆oz gorgonzola cheese


24 slices of pancetta


Italian olive oil


salt


freshly ground black pepper





. Preheat the oven to 200C/400F/Gas 6.


2. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.


2. Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese.


3. Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices.


4. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted