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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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Week of 2-10

QueenChefTC

Baked Chicken

Recipe #111514 | 55 min | 5 min prep | add private note

⁽¹⁶⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Shani Banani

On Nov 9, 2009

I'm really glad you posted this recipe! I used to BLSL chicken breasts and pounded them flat since they were on the big side. I put them into a greased 9x13" pan and poured some melted butter on them, flipped, and did the other side. Then I seasoned them and put diced potatoes over the chicken and poured more melted butter on them and seasoned the potatoes. I will be making this again! My picky husband made this disappear in no time!

0 people found this review helpful

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From: Rev Dr J

On Oct 26, 2009

somehow, i the vegetarian, wound up "volunteering" to bake the chicken for our churches anniversary dinner and i was told the chicken was "bangin" — the meat was so moist it was falling off the bones and there was not a single piece of chicken left — i ran out of baking time the night before, so i dipped the chicken in the melted butter, seasoned it, and then put it in the frig overnight and baked it in the morning

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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.

42 people found this review helpful

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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.

26 people found this review helpful

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