Here's one of my dear MIL's baked chicken recipes ~ easy, economical and versatile. Makes a perfect hot meal, and perfect chilled for a picnic or if your DH/SO likes to snack on cold chicky. I bake LOTS of this chicky and use leftovers on top of a green salad (my fav), chicken salad or another meal like chicky enchiladas.
The split chicky breasts have been a super bargain around here lately at .99/lb, so this meal was a no brainer, these breasts were huge and five to the package, about $4.00. Always gotta be mindful and budget for stash enhancement you know! Oh, I made Goulash too.
Katie's Baked Chicken:
Preheat oven to 375 degrees.
Rinse chicken in cold water, set aside to drain.
Place 1/2 stick butter or margarine in a 9 x 13 Pyrex casserole, put in oven 'til butter just melts, then remove from oven.
Combine in a baggie: 1 cup flour, 1 heaping tablespoon Good Seasons Italian dressing (dry), 1 teaspoon onion powder, 1 teaspoon pepper. (Adjust each to your preference).
Dredge each breast in baggie and lay in Pyrex, bake for 30 minutes, remove casserole and turn chicky over, bake another 30 minutes.
Continue baking 'til you get the crispiness you favor.
The Good Seasons doesn't really add a ton of flavor, but does enhance the blandness of the flour.
Before the yumminess:
Ta Dah: with Goulash, tons of leftovers for the next few days ~ YAY!
Finished this Friday night, will stuff/fill/finish as ornie, will likely hang somewhere all year round. JCS 2004 ornie issue, CHS Running Stag, Fiddlers 18 ct, stitch count 26 x 44, quick and fun stitch, only took me 5 years to get to it, you know how it is!
Thx for stoppin by and Sweet Stitchin to you!Tootles, Sue
