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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (159g) Recipe makes 4 servings The following items or measurements are not included below: Season-All salt |
||
| Calories 351 | ||
| Calories from Fat 224 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.2g | ||
| Cholesterol 123mg | 41% | |
| Sodium 173mg | 7% | |
| Potassium 322mg | 9% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 30.4g | 60% | |
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Baked Chicken
By: Kim D.
Feb 21, 2005
This chicken recipe is so easy, I hesitated in posting it. But, I couldn't find it posted here and it's so good, I thought I'd share it. It's my favorite way to bake chicken because it's moist and tender everytime and the flavor is delicious!
SERVES 4
Ingredients
- 4 chicken breasts, with bone and skin
- 1/4 cup butter, melted
- 1-2 teaspoon Season-All salt (I use McCormick's)
Directions
1
Preheat oven to 400°F.2
Spray a shallow baking dish with non-stick cooking spray.3
Rinse chicken breast under cool running water.4
Pat chicken dry with paper towels.5
Place chicken in dish.6
Brush the melted butter over the chicken, using all the butter.7
Sprinkle with seasoned salt.8
Bake for 50-60 minutes or until cooked through.9
~NOTE~Chicken takes only 50 minutes in my oven.10
Don't over cook, as they might turn out tough.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #1298006
On Jun 16, 2009
Like many of the others, I adjusted the seasonings to taste also including; garlic, fresh pepper, parsley and minced onion... but the salt is key!! This baked chicken recipe is now my family's favorite and I'm making it a few times a week. The leftovers are for salad/fajitas etc.
From: I Married Shrek
On Feb 24, 2005
Tried and True for me. We use Lawrys. We also let the chicken dry on a rack (with a cookie sheet under it) in the frig overnight. This gives it a crisper skin when you bake.
From: Amber of AZ
On Feb 22, 2005
We must of cut the same recipe insert out of the Sunday paper. I have been making my chicken breasts using this recipe for a few years. I still have the original recipe I cut out. I use Morton's seasoning salt though. This is a recipe anyone could prepare. Especially with those bags of frozen, boneless, skinless chicken breasts. You can make as many or as few chicken breasts as you want. Kim is right, the chicken comes out juicy, tender, and very mild flavor. The chicken would be a great add in to other dishes such as casseroles and pasta as well.
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