Baked and Grilled Chicken recipe???

Does anyone know any fast and easy baked and grilled chicken recipes??? I'm trying to change my diet to be a little healthier...Nothing too exotic, I have simple taste...Baked and Grilled Chicken recipe???
Black bean %26amp; mango chicken salad


16 oz. black beans, drained


10 oz. frozen corn


1 C chopped mango


1/2 lb. grilled chicken


1/2 C chopped red pepper


1/3 C fresh cilantro


1/3 C red onion


1/4 C lime juice


1 C Italian dressing





Toss all ingredients together, refrigerate at least an hour and serve in a large bowl with chips or crackers.Baked and Grilled Chicken recipe???
I make a baked chicken that is healthy,hearty, and delicious. Oh and really easy to make.





Ingredients:


Four chicken leg quarters (skin on or skinless)


1 can Campbells Healthy Request cream soup (I use mushroom)


2/3 cup barbeque sauce


3 tablespoons of dark molases





Preparation:


pre heat oven to 350 degrees


Place chicken in glass or non stick baking pan. In a seperate bowl combine the soup, barbecue sauce, and molases. Mix well and pour over chicken. Bake chicken for about one to one and a half hours till chicken is cooked through.





~note the sauce looks better after cooking then before~





Thats it... really easy! Enjoy :-)
If you want something quick and easy, you'll appreciate that this only has 5 ingredients.





Garlic Chicken





2 teaspoons crushed or minced garlic, or 1/2 teaspoon garlic powder


1/2 cup olive oil


1/2 cup dry bread crumbs


1 cup grated Parmesan cheese


4 skinless, boneless chicken breasts





Preheat oven to 425 degrees. Warm garlic and olive oil in a shallow dish in the microwave to blend flavors. In a separate shallow dish, combine bread crumbs and Parmesan. Dip the chicken breasts in oil mixture, then in crumb and Parmesan mixture. Place in a shallow, lightly greased baking pan.





Bake in the oven for 30-40 minutes, until chicken is no longer pink and juices run clear, and coating is golden brown.





Notes: If your chicken breasts are very thick, I suggest you pound them with a meat mallet to flatten them, or cut them into strips to promote quicker cooking.





I have used Italian seasoned bread crumbs instead of plain ones, or crushed cracker crumbs instead.


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Chicken with Basil Cream Sauce





1/4 cup sour cream


1/4 cup dry bread crumbs (I used about 3/4 cup fresh bread crumbs)


4 chicken breasts


Salt and pepper


6 tbls. butter


2 tbl. olive oil





Sauce:


1/2 cup chicken broth


1 cup heavy whipping cream


1 (4-oz.) jar diced pimentos, drained


1 cup Parmesan cheese, grated


1/4 cup fresh basil, minced


1/8 tsp. black pepper


1 tsp. cornstarch


2 tbls. chicken broth or water





1. Put cream and bread crumbs in separate bowls. Lightly season chicken with salt and pepper. Dip chicken in cream, then bread crumbs.


2. In skillet, over medium heat, brown chicken on both sides in butter and oil. Set aside, keep warm.


3. Add broth to the same skillet. Bring to a boil over medium heat and scrape bottom to loosen crumbs. Add cream and pimentos, and bring to a boil, stirring constantly for 1 minute. Reduce heat. Stir in cheese, basil and pepper; cook until heated.


4. Mix cornstarch with broth into a paste. Stir into cream mixture and cook until slightly thickened. Spoon sauce over chicken. For an appetizer, cut chicken into bite-size pieces and serve sauce as a dipping sauce.


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Bacon-Wrapped Chicken with Sour Cream Sauce recipe


4 boneless, skinless chicken breasts


8 slices bacon


2 (10 ounce) cans cream of chicken soup


16 ounces sour cream





In a bowl, mix cream of chicken soup and sour cream. Set aside.





Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.





Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.
A basic whole chicken roast is easy. Rub a bit of olive oil all over it, rub salt and pepper (and other spices if you like; garlic is popular) on the skin, and roast in a 350 preheated oven for 20 minutes per pound.





If you want to go just a bit more exotic you can try a lemon or lime juice rub.
You can thaw chicken parts %26amp; coat with Shake %26amp; Bake.


Put in a baking dish at 450F for 45-60 minutes.


Test for clear juices or 160F internal temperature.


Instead of coating, pour a can of cream soup over them;


cream of mushroom, celery, chicken, etc.
I like to marinate my chicken breasts in Lawry's marinate sauces then toss them on the grill...Delicious and good for you!! They have a variety of flavors. My favorite is the Caribbean Jerk! Yum!
Perfect Roast Chicken





1 (5 to 6 pound) roasting chicken


Kosher salt


Freshly ground black pepper


1 large bunch fresh thyme, plus 20 sprigs


1 lemon, halved


1 head garlic, cut in half crosswise


2 tablespoons (1/4 stick) butter, melted


1 large yellow onion, thickly sliced


4 carrots cut into 2-inch chunks


1 bulb of fennel, tops removed, and cut into wedges


Olive oil





Preheat the oven to 425 degrees F.


Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.





Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.





--Ina Garten


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Oniony Baked Chicken





1/3 cup LAND O LAKES® Butter


1/3 cup crushed saltine crackers


2 tablespoons onion soup mix


8 chicken drumsticks





Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture. Place drumsticks back in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink. Discard leftover butter.


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Caramelized Baked Chicken


Yield: 6 servings





3 pounds chicken pieces


2 Tbsp. olive oil


½ cup soy sauce


2 Tbsp. ketchup


1 cup honey


1 tsp. cayenne pepper


1 tsp Worcestershire sauce


1 clove garlic, minced


salt and pepper to taste





Preheat oven to 400º F. Place chicken in a greased 9”x13” baking dish. Mix together remaining ingredients. Pour over the chicken. Bake in a preheated oven for 45 minutes. Turn chicken over, baste, and bake 45 minutes more.


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You can serve this w/ or w/o the peanut dip... but I recommend the dip!!!





Grilled Lemon Chicken Skewers with Satay Dip





3/4 cup freshly squeezed lemon juice (4 lemons)


3/4 cup good olive oil


2 teaspoons kosher salt


1 teaspoon freshly ground black pepper


1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme


2 pounds boneless chicken breasts, halved and skin removed





Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.





Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.





Satay Dip:


1 tablespoon good olive oil


1 tablespoon dark sesame oil


2/3 cup small-diced red onion (1 small onion)


1 1/2 teaspoons minced garlic (2 cloves)


1 1/2 teaspoons minced fresh ginger root


1/4 teaspoon crushed red pepper flakes


2 tablespoons good red wine vinegar


1/4 cup light brown sugar, packed


2 tablespoons soy sauce


1/2 cup smooth peanut butter


1/4 cup ketchup


2 tablespoons dry sherry


1 1/2 teaspoons freshly squeezed lime juice





Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.





Yield: 1 1/2 cups





--Ina Garten
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.





COLA CHICKEN


(And more variations of recipe)





4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!





I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small jar of Salsa (any variety).


I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





Try little cocktail wieners/sausages…for appetizers.











CRUNCHY ONION CHICKEN





1 1/3 cups French’s Original French Fried Onions


4 boneless skinless chicken breast halves


1 egg, beaten





LIGHTLY CRUSH:





Onions in a plastic bag.





DIP:


Chicken in egg





COVER:


With onion crumbs, press firmly to adhere to chicken.





BAKE:


Preheat oven to 400 degrees.


Place chicken on lightly greased baking pan.


Sprinkle with additional onion crumbs, if desired.


Bake for 20 minutes or until no longer pink in center.








Mushroom Chicken





4 boneless/skinless chicken breast (or any pieces you like)


1 can cream of mushroom soup.


1 can water





Place chicken in crock pot (or sauce pan for stove top cooking)


mix soup %26amp; 1 can of water together


pour over chicken


cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.





Serve over noodles or rice or dressing....or???