08 February 2011

[make: Yummy Baked Chicken]

Ok.  So I named this recipe ... and Yummy Baked Chicken is all I could come up with *grin*.

I'm always looking for new recipes, especially BAKED chicken recipes.  I love preparing the recipe hours in advance, and setting the oven timer.  It means that dinner can be prepared in the morning, and clean up is  a cinch if I foil the pan.

But there actually aren't too many "baked" chicken recipes.  Well, there ARE, but they're all so close to each other that I get bored.  I make a dill chicken, with sour cream; a sticky baked chicken with preserves; a mushroom chicken with onion soup ... so I decided to mix them.

I had my folks over for dinner last week and served it to them - I figured we could all be guinea pigs *wink*.  And MAN.  It was goooooood.  And fall-off-a-log simple.

Here's the recipe. 

Tawn's Yummy Baked Chicken - serves 4

4 large chicken breasts, halved (I like smaller portions ..)
2 cups lite sour cream
1 cup preserves (I used orange marmalade - but had thought it was peach jam *grin*)
1 package of onion soup mix

Directions:

- foil a baking dish (9x9 or 9x13  (whatever works for you)
- place cut up chicken in the pan (see ... this is triiiiicky)
- in a bowl, mix the sour cream, preserves and soup mix
- spoon over the chicken
- cover with foil
- bake at 300F for an hour ... 

If you try it, let me know what you think. 

Enjoy!!

3 comments:

Mary said...

Seeing that I LOVE your Mushroom Chicken with Onion Soup mix recipe (so easy and delicious!) I'll be sure try this! Thanks :-)

Cara said...

Does it taste very sour creamy? H is nota fan of sour cream, but if it's well-disguised by other stuff he doesn't mind so much.

Tawn said...

Cara - no, it doesn't. It's just ... creamy. Sour cream bakes nicely, unlike milk or cream. All it does is add some thickness to the sauce and a little bit of zip. I'm not a fan of sour cream either ...