Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Baked Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Thursday 21 August 2014

Baked Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Baked Chicken Breast Recipe Biography

Source:- Google.com.pk

Baked chicken breast recipe is alwaysa evergreen meal for dinner and for parties.This is a really convenient midweek dinner consisting of baked chicken breast with mushrooms and mushroom soup. Even kids love it. Lots of great ideas for baked chicken breast recipes. Try a recipe for baked chicken breast in breadcrumbs or in a tasty sauce. This fresh and light dish, flavored with limes, chile and a splash of tequila, is perfect for summer entertaining. The chicken is wonderful served hot off the grill, but it also tastes great cold or at room temperature, sliced and tossed into a salad of mixed baby lettuces. I often double the recipe so I have plenty of leftovers, assuring me delicious lunches in the days to come. Make sure you use freshly squeezed lime juice, which has a much better flavor than the bottled kind.

Preparation Time :

This recipe has about a 15 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 2 hours. Here are my tips on how to cook the baked chicken breast recipe and recipe is here to get you started .

Ingredients:

1 1/3 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 garlic cloves, pressed

1/2 teaspoon freshly ground black pepper

6 chicken breast halves with skin and bones (about 4 pounds)

1 1/3 cups panko (Japanese breadcrumbs)

3/4 cup grated Parmesan cheese

6 tablespoons all purpose flour

1 tablespoon minced fresh thyme

1 1/2 teaspoons finely grated lemon peel

1 1/2 teaspoons dry mustard

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons butter, melted

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme

1/4 cup extra-virgin olive oil

1 5-ounce package arugula

1 ounce Parmesan cheese, shaved with vegetable peeler into strips

Method:

Whisk first 7 ingredients in large bowl.
Add chicken; turn to coat.
Cover and chill overnight, turning occasionally.
Mix first 10 ingredients in another large bowl.
Place 1 wire rack on each of 2 rimmed baking sheets.
Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture.
Transfer to rack, skin side up.
Repeat with remaining chicken breasts, arranging 3 breasts on each rack.
Let stand 30 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast.
Place 1 baking sheet on top rack and second sheet on bottom rack.
Bake chicken 20 minutes. Reverse baking sheets.
Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil.
Season dressing to taste with pepper.
Place arugula and Parmesan in large bowl.
Add some of dressing; toss to coat.
Season to taste with salt and pepper.
Place 1 chicken breast on each plate.
Divide salad among plates and serve.