Bake And Baste Chicken (boston Chicken) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Canola oil,
4 each: Chicken breast halves,
1 T: Honey,
-washed and patted dry,
1 T: Lime juice,
Preheat oven to 400 degrees.,
1/4 t: Paprika,
Directions:
In a small bowl, combine canola oil, honey, lime juice and paprika.
Place chicken, skin side up, in a 7x11 inch baking dish. Apply
mixture to chicken pieces in a single layer. Bake in over for 35-40
minutes, basting every 8-10 minutes or until well browned and juices
run clear when you cut into the thickest part of chicken. Remove from
oven. Cover with foil for 15 minutes. This softens chicken and keeps
it hot until served. Serves 4. CREAMED SPINACH (like at Boston
Chicken) 10 3/4 can cream of celery soup 1 tbs. flour 1/4 cup butter
or margarine or canola oil 1/2 tsp. garlic salt or to taste Salt to
taste Pepper to taste 20 oz. frozen chopped spinach, cooked according
to package directions, well drained OR 2 pounds fresh spinach,
cleaned, stems removed, chopped, cooked and drained 1 tbs. dry onion,
chopped, or 1 small onion, peeled, ends removed, diced In a large
saucepan over medium heat, whisk together celery soup, flour, butter
or margarine or canola oil, garlic salt, salt and pepper until smooth
and piping hot. Add cooked and drained spinach, dry chopped onion or
diced onion. Serve. Serves 4-6 as a side dish. From Gloria Pitzer,
The Detroit Free Press, March 10, 1993 From: SUZZE TIERNAN Refer#:
NONE
Submitted By PAT STOCKETT On 12-07-94
Source from luhu.jp
Place chicken, skin side up, in a 7x11 inch baking dish. Apply
mixture to chicken pieces in a single layer. Bake in over for 35-40
minutes, basting every 8-10 minutes or until well browned and juices
run clear when you cut into the thickest part of chicken. Remove from
oven. Cover with foil for 15 minutes. This softens chicken and keeps
it hot until served. Serves 4. CREAMED SPINACH (like at Boston
Chicken) 10 3/4 can cream of celery soup 1 tbs. flour 1/4 cup butter
or margarine or canola oil 1/2 tsp. garlic salt or to taste Salt to
taste Pepper to taste 20 oz. frozen chopped spinach, cooked according
to package directions, well drained OR 2 pounds fresh spinach,
cleaned, stems removed, chopped, cooked and drained 1 tbs. dry onion,
chopped, or 1 small onion, peeled, ends removed, diced In a large
saucepan over medium heat, whisk together celery soup, flour, butter
or margarine or canola oil, garlic salt, salt and pepper until smooth
and piping hot. Add cooked and drained spinach, dry chopped onion or
diced onion. Serve. Serves 4-6 as a side dish. From Gloria Pitzer,
The Detroit Free Press, March 10, 1993 From: SUZZE TIERNAN Refer#:
NONE
Submitted By PAT STOCKETT On 12-07-94
Source from luhu.jp