02 April 2008

Pepper baked chicken breast

6 uncooked chicken breasts
2 cups onions and peppers (thinly sliced)
2 tsp pepper
2 tsp basil seasoning
1/4 cup olive oil, separated in 1/8 cups

Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.
Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.

It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables.

Pineapple Baked Chicken

I got this recipie at cooks.com , but I doctored it to meet my tastes and needs.

2 lbs. chicken breasts (4 breasts)
2 tbsp. melted butter
1/2 tsp. salt
1/8 tsp. pepper


8 3/4 oz. can drained, crushed pineapple or pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce

Preheat oven to 375 degrees. In ungreased 9" square baking pan, place chicken pieces skin side up. Brush with melted butter; sprinkle with salt and pepper. Bake for 30 minutes. Prepare glaze; pour over chicken. Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.
To prepare with drumsticks and thighs: Bake 20 to 30 minutes after glazing. Wings: Bake 10 to 20 minutes after glazing.

I added the cinnamon to this recipie and used honey instead of the brown sugar. Plus I used about a dozen pieces of chicken tenderloin instead of the chicken breasts. I cut the recipie in half and poured it over top frozen tenderloin pieces and baked. They don't take as long to cook and if you start with them thawed, it takes even less time!! Plus I like it with cinnamon and I added about 1/2 a teaspoon to it.