Time 40m Yield 4 Number Of Ingredients 9 Steps:
In 4-quart nonstick Dutch oven, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn. Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top. Cover; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F). Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.
Time 1h5m Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 400°F. Spray rack in broiler pan with cooking spray. In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan. Bake about 45 minutes or until thermometer inserted in center of breast reads 170°F and in center of thighs, legs and wings reads 180°F.
Time 40m Yield 4 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.
Time 55m Yield 5 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl. Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish. Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 45m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
In bowl, combine chicken, chilies, broth, soups and onion. Set aside. Layer half of the tortillas on the bottom of a greased 9x13 baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake uncovered at 350 for 30 minutes.
Time 1h25m Yield 10 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes. Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese. Bake in the preheated oven until cheese is melted, 30 to 40 minutes. Preheat the oven’s broiler. Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.
Time 40m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.
Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside. Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes. Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.
Yield Makes 4 servings Number Of Ingredients 13 Steps:
Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken: 2 to 3 tablespoons melted butter Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.
Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Melt 1/4 cup butter and pour melted butter in an even layer in a 9 x 13 inch baking pan. In a small mixing bowl, combine flour, salt, pepper, and garlic powder; set aside. In another bowl, whisk together eggs and milk; set aside. In a third bowl, combine cheddar cheese, bread crumbs and crushed Corn Flakes; set aside. Dip each chicken breast in the flour mixture, then the egg mixture and finish by coating it in the Corn Flake mixture. Place coated chicken breasts in prepared pan and use the remaining butter to put a pat of butter on top of each piece of chicken. Bake for 35 minutes, or until chicken is cooked through.
More about “baked chicken and corn recipes”
Time 50m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F degrees. Remove and discard any fat off chicken breasts and place chicken in a large mixing bowl. Add mayonnaise and coat chicken well. Crush corn flakes (not too fine) and place in a plastic bag. Add sesame seeds, granulated garlic powder, salt and pepper and shake well to mix. Drop coated chicken pieces into the plastic bag one at a time and shake well to coat. Arrange chicken in an oven-proof baking dish or casserole dish. Bake in preheated 350°F oven uncovered for 30 to 40 minutes or until chicken is cooked through. You can also use other chicken parts, just make sure that the chicken is cooked through with no pink showing when done.
