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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

⁽¹⁶⁹⁾ 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: Chef #1427018

On Nov 15, 2009

I tried this on Cornish Game Hens and they were amazing!!! Wonderful recipe... now a go-to!

0 people found this review helpful

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From: SuzieQue

On Nov 15, 2009

Its hard to believe this stuff is so delecious. Everyone asked me what I did to the chicken - its was cripsy on top and moist, juicy inside. So simple and so yummy - a real winner.

0 people found this review helpful

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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.

27 people found this review helpful

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