Get Out of the Kitchen with Simple Baked Chicken
By Arlene Marshall (
) on June 13, 2010
Much more flavorful than poached chicken . . . with the busy & hot, humid days of summer, bake in the cooler hours of the day and refrigerate for using in salads, sandwiches, or just pull out and nibble.
As a main course, fresh steamed green beans, tossed salad, and bread round out the meal. Rice also goes well with it.
For Recipe CLICK HERE Simple Baked Asian Chicken
Preheat oven to 200 degrees F. Gather ingredients and and do the little amount of prep required.
With the scare of uncooked chicken we tend to overcook it these days. With some practice you can acheive the perfect timing for your chicken to be safe but not overcooked
Divide and place on 4 squares of foil or parchment paper, layering with fresh ginger and shallots (or onion) Drizzle over with the soy sauce/Rice Wine Vinegar mixture.
Fold up packets and place on a baking sheet.
Bake for 20-30 minutes or until there is no more pink color to the chicken. Do not overbake or it will be dry.
Finished and ready to use or refrigerate for up to 4 days.
Before closing up the packets we added a bit of slivered colored bell pepper and fresh cilantro. View All the Diva Recipes
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Jun 17, 2010 10:37 AM
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