|The Purdue Chicken Cookbook|
|by Mitzi Perdue|
For the first time in history, Americans are eating more chicken than beef. Here, the wife of America's most famous chicken producer--and the auth...
Results 1 - 10 of 40 for baked chicken legs dish
Result Page: 1
Preheat oven to 425°F. Pat chicken dry with a ... inch glass baking dish with foil. Add ... skin side down. Bake 30 minutes; reduce ... very tender when done.
Preheat oven to ... mustard. Remove baking dish from oven and ... baking dish. Place chicken on rack. Brush ... FIBER 3g PROTEIN 21G CARBO 38g SODIUM 692mg
Preheat oven to 375°F. Spray a casserole dish with cooking spray. ... medium heat, add chicken, cook turning, ... than 1mcg Vitamin B12, 29.4mg Vitamin C.
1. Preaheat oven ... 9x13-inch glass casserole dish, combine rice ... bowl. Soak 1-3 chicken pieces in egg ... top of the bake (the larger the ... like the mushrooms crispy.
1. Grease bottom of large casserole dish with butter or ... each piece of chicken with 2 uncooked ... surface texture. 6. Bake at 350 degrees ... Serve chicken with baked potato opened and ... on top. Serves 4.
Use 10"x12"x2" baking dish (approximately). Put flour and chicken parts in paper ... brown. Gravy mixture may be poured over cooked Minute Rice. Serves 6.
Combine all ingredients except chicken in a 12 x 8 x 2 baking dish. Remove skin from chicken legs. Place chicken ... turning chicken occasionally. Bake, uncovered, at ... with marinade. Yield: 4 servings
Combine all ingredients except chicken in a 12 x 8 x 2 inch baking dish. Remove skin from legs and thighs. Place ... turning chicken occasionally. Bake, uncovered, at ... 45 minutes, basting occasionally.
Microwave: 1. Arrange chicken in 12x8 inch microwave-safe dish, placing thicker ... mixture over chicken. Bake at 375 degrees ... onions. Bake 3 minutes.
Combine all ingredients except chicken in 12 x 8 x 2 inch baking dish. Remove skin from chicken legs. Place chicken ... turning chicken occasionally. Bake, uncovered at ... 45 minutes basting occasionally.
Result Page: 1
top of page