|Low-Fat Gourmet Chicken|
|by Eleanor Clark|
Jackie Eddy and Eleanor Clark have developed delicious recipes low in both fat and cholesterol that are certain to delight any palate.
Results 101 - 110 of 412 for browned bake chicken
Mix all ingredients ... baking dish. Mix 2 cups crushed corn flakes with 1 stick melted butter. Spread over top of potato mixture. Bake 1 hour at 325 degrees.
Brown chicken, season with ... sauce. Pour over chicken and bake uncovered at 325 degrees for 1 1/4-1 1/2 hours. Mushrooms may be added to the last 1/2 hour.
Combine sauce ingredients. Pour over chicken in roasting pan. ... refrigerator, turning several times. Bake, covered, 50 to 55 minutes in 300 degree oven.
Mix all ingredients ... on top. Cover with tin foil. Bake 45 minutes at 350 degrees. Take foil off and bake 15 minutes more or until done or until brown.
Remove skin from chicken and brown lightly in skillet. ... with foil and bake at 325F for 1 hour and 15 minutes or until chicken juices are no longer pink.
Combine rind, juice, ... Remove skin from chicken. Remove and ... be 10) to marinade in self-closing plastic bag; seal. Refrigerate 3 hours or overnight.
Mix all ingredients ... quart casserole. Top with mixture of 1 cup crushed corn flakes mixed with 1 stick melted butter. Bake at 325 degrees for 1 1/4 hours.
Defrost potatoes. Mix ... don't). Mix ingredients of topping together and put on top of above. Bake at 350 degrees for 1 hour (1/2 covered and 1/2 uncovered).
Combine first 4 ... a 13 x 9 x 2 inch greased baking dish. Combine the topping ingredients and spread on top. Bake at 350 degrees for 1 hour, uncovered.
Mix ingredients in 3 quart casserole dish. Bake in oven at 350 degrees for 1 hour or until liquid is absorbed. Stir once during baking time. Serves 4 to 6.
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