Sunday, September 24, 2006

Bisquick Oven Baked Chicken

10 min

Start To Finish:
1 hr

Makes 5 servings
TIPS from the kitchens

Do-Ahead Tip
Because this chicken is delicious hot or cold, it’s great picnic fare! Make some ahead of time to go with sandwiches for an easy picnic.

Add 1 teaspoon of dried italian seasoning to the Bisquick® for a hint of fragrant flavor.

Go ahead and double the recipe. When you have extra chicken on hand, you're only moments away from an impromptu picnic. (Leftovers keep for one week in the refrigerator.)

For Parmesan Oven-Fried Chicken, decrease Bisquick to 1/3 cup and salt to 1 teaspoon, and add 1/2 cup grated Parmesan cheese.
Oven-Baked Chicken
Why deep-fry? Bake juicy, tender chicken with a tasty seasoned coating. It’s the start of a great meal.

1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)

1 . Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.

2 . Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).

3 . Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

High Altitude (3500-6500 ft):
Bake 40 minutes; turn chicken. Bake about 20 minutes longer.

1 Serving:
Calories 350 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 5 g); Cholesterol 100 mg; Sodium 940 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 33 g

% Daily Value: Vitamin A 12 %; Vitamin C 0%; Calcium 4 %; Iron 12 %
Exchanges: 1/2 Starch; 4 1/2 Lean Meat; 1 1/2 Fat

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