Top Delicious Best Baked Chicken Recipe

Parmesan Crusted Chicken

Makes: 4 servings
Active Time: 10 minutes
Total Time: 30 minutes

Ingredients

• Canola or olive oil cooking spray
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/2 cup finely shredded Parmesan cheese
• 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
• 1 pound chicken tenders
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup marinara sauce, heated

  
Preparation

• Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.
• Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.
• Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping.

Tips & Notes

• Note: We like Ian’s brand of coarse dry whole-wheat “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Nutrition

Per serving: 293 calories; 8 g fat ( 3 g sat , 2 g mono ); 140 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 31 g protein; 3 g fiber; 603 mg sodium; 465 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 3 lean meat




Orange Tomato-Coucous with Chicken

Makes: 6 servings, about 1 chicken thigh & 1 cup couscous each
Active Time: 45 minutes
Total Time: 45 minutes

Ingredients

• 6 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/4 teaspoons ground cinnamon, divided
• 1 1/4 teaspoons ground cumin, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium onion, thinly sliced
• 1 14-ounce can diced tomatoes, with juice
• 1 15-ounce can chickpeas, rinsed
• 1 cup reduced-sodium chicken broth
• 4 tablespoons chopped fresh cilantro, divided
• 1 orange, scrubbed, halved and cut into 1/4-inch slices
• 1 cup whole-wheat couscous

Preparation

1. Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
2. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
4. Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

Nutrition

Per serving: 417 calories; 14 g fat ( 3 g sat , 7 g mono ); 74 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 29 g protein; 8 g fiber; 458 mg sodium; 509 mg potassium.
Nutrition Bonus: Vitamin C (37% daily value), Iron (20% dv), Zinc (18% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat




Chicken with Creamy Braised Leeks

Makes: 4 servings

Active Time: 30 minutes
Total Time: 1 hour

Ingredients

• 8 medium or 4 large leeks
• 2 cups reduced-sodium chicken broth
• 6 cloves garlic, halved
• 6 sprigs fresh thyme
• 4 boneless, skinless chicken breasts (5-6 ounces each), trimmed and tenders removed (see Note)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1/2 cup heavy cream

Preparation

1. Preheat oven to 425°F.
2. Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large); rinse well. Place the leeks in a single layer in a 9-by-13-inch baking dish, on their sides if necessary, nestling them together. Pour in broth; submerge the garlic and thyme in the broth between the leeks.
3. Bake the leeks for 40 minutes.
4. After about 30 minutes, sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium heat; add the chicken and cook until golden brown, 3 to 5 minutes per side. Remove from the heat.
5. After 40 minutes, remove the leeks from the oven and nestle the chicken into them. Add cream and the remaining 1/4 teaspoon salt to the hot skillet (but do not turn the burner back on). Stir up any browned bits and let the cream heat up from the warmth of the pan. Pour the cream mixture over the leeks and chicken.
6. Return the baking dish to the oven and bake until an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 10 to 15 minutes. Serve the chicken with the braised leeks, spooning the sauce over both.

Tips & Notes

• 1. Note: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Nutrition

Per serving: 356 calories; 18 g fat (  8 g sat , 7 g mono ); 119 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 32 g protein; 2 g fiber; 666 mg sodium; 542 mg potassium.
Nutrition Bonus: Vitamin A (39% daily value), Vitamin C (23% dv), Iron (18% dv), Folate (17% dv), Potassium (15% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 4 lean meat, 2 fat  


Chicken Cordon Bleu Burger

Makes: 4 servings

Active Time: 35 Minutes
Total Time: 35 Minutes

Ingredients

• 1/4 cup low-fat mayonnaise
• 1 teaspoon Dijon mustard
• 5 tablespoons finely chopped shallot, divided
• 1 1/2 teaspoons finely chopped fresh thyme, divided
• 1 pound ground chicken
• 1/3 cup finely diced ham
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 slices Swiss cheese
• 8 small slices pumpernickel bread or 4 large slices, cut in half, toasted
• 12 large leaves spinach, tough stems removed

Preparation

1. Preheat grill to medium-high (or see Stovetop Variation).
2. Combine mayonnaise, mustard, 1 tablespoon shallot and 1/2 teaspoon thyme in a small bowl. Set aside.
3. Place the remaining 4 tablespoons shallot, remaining 1 teaspoon thyme, chicken, ham, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
4. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Top each burger with cheese and cook until melted, 1 to 2 minutes.
5. Assemble the burgers on toasted bread with the herb mayonnaise and spinach.

Tips & Notes

• Make Ahead Tip: Prepare herb mayonnaise (Step 2) and refrigerate for up to 1 day.

• Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
• Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.

Nutrition

Per serving: 350 calories; 17 g fat ( 6 g sat , 6 g mono ); 119 mg cholesterol; 20 g carbohydrates; 1 g added sugars; 29 g protein; 3 g fiber; 722 mg sodium; 910 mg potassium.
Nutrition Bonus: Vitamin A (63% daily value), Potassium (26% dv), Folate (25% dv), Vitamin C (23% dv), Zinc (21% dv), Calcium & Magnesium (18% dv), Iron (16% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 4 lean meat, 1 fat




Sicilian Olive Chicken

Makes: 4 servings

Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

• 1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
• 1 1/2 cups frozen chopped spinach, thawed
• 1/3 cup halved Sicilian or other green olives
• 1 tablespoon capers, rinsed
• 1/4 teaspoon crushed red pepper, or to taste
• 4 4-ounce chicken cutlets (see Tip)
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil

Preparation

1. Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.
2. Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.

Tips & Notes

• Tip: If you can’t find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about 1/2 inch thick.

Nutrition

Per serving: 210 calories; 8 g fat ( 2 g sat , 5 g mono ); 63 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 26 g protein; 3 g fiber; 527 mg sodium; 401 mg potassium.
Nutrition Bonus: Vitamin A (151% daily value), Vitamin C (32% dv), Folate (22% dv), Magnesium (17% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable,3 lean meat, 1 fat




Chicken Waldorf Salad

Makes: 4 servings, about 1 1/2 cups each

Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

• 1/3 cup low-fat mayonnaise
• 1/3 cup nonfat or low-fat plain yogurt
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 3 cups chopped cooked chicken breast (see Tips)
• 1 medium red apple, diced
• 1 cup halved red or green grapes
• 1 cup sliced celery
• 1/2 cup chopped walnuts, toasted if desired (see Tips), divided

Preparation

1. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Tips: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken)
• To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 356 calories; 16 g fat ( 2 g sat , 3 g mono ); 78 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 31 g protein; 3 g fiber; 408 mg sodium; 537 mg potassium.
Nutrition Bonus: Magnesium, Potassium & Vitamin C (15% daily value)
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1/2 carbohydrate, 4 lean meat, 3 fat

Sweet & Savory Grilled Chicken

Makes: 4 servings

Active Time: 5 mintues

Total Time: 25 minutes

Nutrition Profile

Ingredients

• 2 teaspoons light brown sugar
• 2 teaspoons dry mustard
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper or freshly ground black pepper
• 1-1 1/4 pounds boneless, skinless chicken breast (see Note)

Preparation

1. Combine brown sugar, dry mustard, onion powder, salt and pepper in a small bowl.
2. Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.

Tips & Notes

• Make Ahead Tip: Store the rub in an airtight container for up to 3 months; coat the chicken with the rub up to 30 minutes before grilling or broiling.

• Note: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you’ll only need 2 breasts for 4 servings—cut each one in half before cooking.
• Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Nutrition

Per serving: 140 calories; 3 g fat ( 1 g sat , 1 g mono ); 63 mg cholesterol; 3 g carbohydrates; 2 g added sugars; 23 g protein; 0 g fiber; 196 mg sodium; 198 mg potassium.
Carbohydrate Servings: 0
Exchanges: 3 lean meat