Baked Caribbean Chicken

Makes 4 servings

Prep Time:10 min
Baking Time:24 min - 25 min

Ingredients
2 - Tablespoons No Salt Caribbean Citrus Seasoning Blend
4 - boneless, skinless chicken breasts
2 - Tablespoons red onion cut into 1/4 inch slices
2 - teaspoons fresh ginger, cleaned and chopped fine
1 - garlic clove, chopped fine
cooking spray

Directions

Preheat oven to 350° F. Spray 9 x 9 x 2 inch baking pan with cooking spray.

1) Toss chicken breasts, onion, ginger and garlic with Caribbean Citrus Seasoning Blend.

2) Place vegetables and chicken, smooth side down, in baking pan. Top loosely with foil.

3) Place in oven for 15 minutes. Remove foil. Turn right side up and continue to cook for 10 minutes or until juices run clear.

4) Remove from oven and cover lightly with foil to rest. Spoon vegetables over chicken and serve.

Baked Baja Chicken Breasts with Oranges & Jalapeno

Baked Baja Chicken Breasts with Oranges & Jalapeno

Makes 4 servings

Prep Time:25 min
Baking Time:30 min - 35 min

Ingredients
3/4 cup fresh orange juice
1/3 cup chopped red onion
1 jalapeno, seeded and chopped
2 cloves garlic, chopped
2 Tbsp. No Salt Fiesta Lime Seasoning Blend
1/2 teaspoon grated lime zest
Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
2 oranges, cut into wedges
1 lime, cut into wedges

Directions
1) In a blender, combine the orange juice, red onion, jalapeno, garlic, No Salt Fiesta Lime Seasoning Blend, and lime zest. Puree until blended.

2) Coat a shallow baking dish with cooking spray. Place chicken in prepared pan and pour orange juice mixture over top. Cover with plastic and marinate for at least 15 minutes and up to 24 hours (refrigerate chicken if marinating longer than 1 hour).

Preheat oven to 375ºF.

1) Bake chicken 30 to 35 minutes, until cooked through. Serve chicken with extra marinade spooned over top and orange and lime wedges on the side.

Lemon Chicken Bake

Makes 6 Servings

Prep Time:10 min
Baking Time:30 min - 35 min

Ingredients:
6 - (4 oz) boneless skinless chicken breast halves
1/3 - cup all-purpose flour
2 - Tablespoon No Salt Lemon Pepper Seasoning Blend
1 - Tablespoon unsalted margarine
1 - medium fresh lemon, zested and juiced
1 - cup low sodium chicken stock
1 - Tablespoon brown sugar

Directions:
Preheat oven to 375°F.
1) Pat chicken breasts dry. Place flour and Mrs. Lemon Pepper Seasoning Blend in a plate and mix thoroughly. Dredge chicken breasts in flour mixture.

2) Heat margarine in a large skillet and add chicken. Brown chicken on both sides but do not cook through. Transfer chicken to large casserole dish.

3) In a bowl, mix zest and juice from one lemon, chicken stock and brown sugar. Pour over chicken.

4) Place in oven and bake for 30-35 minutes or until chicken breasts are cooked through.

Chicken 'n Rice Bake

Makes 4 servings

Prep Time: 10 min.
Baking Time: 1 hr.

Ingredients:
2 cups frozen broccoli cuts
2 cups water
1/2 cup sliced water chestnuts
1 (6-ounce) package wild & white rice mix
4 (5 ounces each) boneless skinless chicken breasts
1 cup sour cream
1 tablespoon Dijon-style mustard
1/4 cup sliced almonds
1 tablespoon butter, melted

Directions

Preheat oven to 350°F.

In a 8-inch square baking dish, combine broccoli, water, water chestnuts and rice mix. Arrange chicken breasts on top. Cover with foil and bake for 50 minutes or until most of liquid is absorbed.

Remove chicken breasts. Stir to move center rice to edges, if necessary.

Replace chicken breasts on rice.

In a small bowl, combine sour cream and mustard. Spread evenly over chicken breasts.

In a small bowl, combine almonds and butter. Sprinkle over sour cream mixture.

Continue baking for 10 to 15 minutes or until topping is lightly browned.

Bourbon-Peach Glazed Baked Chicken

Makes 4 servings

Prep Time: 15 min.
Baking Time: 1 hr: 15 min. to 1 hr: 45 min.

Chicken

• 1 (3 1/2 to 4-pound) whole frying chicken

Glaze

• 1/2 cup peach preserves
• 2 Tablespoons butter
• 2 Tablespoons bourbon or orange juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preheat oven to 375°F. Place chicken, breast-side up, on rack in roasting pan.

Glaze

1. In a 1-quart saucepan, you want to combine peach preserves, butter, bourbon or orange juice, Worcestershire sauce, dry mustard, slat, and pepper.
2. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.

Chicken

1. Spoon remaining glaze over chicken. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
2. Loosely cover chicken with aluminum foil. Continue baking for 30 to 45 minutes, basting occasionally, until chicken is no longer pink.
3. Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan.
4. Cook over medium-high heat for 1 to 2 minutes, until mixture comes to a boil. Serve with chicken.