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Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad

Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad



  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 6 chicken breast halves with skin and bones (about 4 pounds)


  • 1 1/3 cups panko (Japanese breadcrumbs)
  • 3/4 cup grated Parmesan cheese
  • 6 tablespoons all purpose flour
  • 1 tablespoon minced fresh thyme
  • 1 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons butter, melted


  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh thyme
  • 1/4 cup extra-virgin olive oil
  • 1 5-ounce package arugula
  • 1 ounce Parmesan cheese, shaved with vegetable peeler into strips

Recipe Preparation


  • Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.


  • Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.

  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.

  • Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.


  • Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.

  • Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.

  • Place 1 chicken breast on each plate. Divide salad among plates and serve.

Recipe by Jeanne Thiel Kelley,Photos by Antonis AchilleosReviews Section

Garlic Basil Baked Chicken Breast Recipe with Tomatoes

Garlic basil marinated chicken breasts baked alongside fresh tomatoes and finished with mozzarella cheese. This garlic basil baked chicken breast recipe is easy to make and comes together quickly. Jump to the Garlic Basil Baked Chicken Breast recipe or read on to see how we make it.

This baked chicken breast recipe with tomatoes has quickly moved up to one of my favorite ways to cook chicken!

When it comes to skinless, boneless chicken breasts, there are three secrets for making sure they come out juicy, tender and full of flavor. We shared our best tips for baking chicken breasts in the oven a few days ago.

It really comes down to three things: marinate, bake loosely covered, and use a meat thermometer. If you’re on the lookout for more chicken breast recipes, take a look at these: Lemon Garlic Baked Chicken, Lemony Chicken with Cucumber Feta Salad, and Baked Chicken with Roasted Red Peppers.

Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • 1 lemon, juiced
  • 2 teaspoons lemon pepper
  • 2 teaspoons Italian seasoning
  • salt and pepper
  • ½ cup butter
  • ½ large yellow onion, minced
  • ¼ cup white wine
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk
  • 1 lemon, juiced

Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.

Preheat an oven to 350 degrees F (175 degrees C).

Melt butter in large saucepan over medium-high heat. Add onions and white wine cook and stir until the onions are soft. Lower the heat to medium whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.

Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).

Bon Appétit Magazine – May 2009

Condé Nast has released their May 2009 issue of Bon Appétit. This is the month for their annual Travel issue! The United States has become a global culinary destination—with refined regional cuisines, ethnic food of every stripe, and artisanal foods that rival the best in the world. A California road trip, a visit to New York’s new restaurant row, a delicious dinner in New Orleans—these stories and more. These stories are a celebration of American food in all its delicious variety.

The United Plates of America
A guide to the best things to eat, drink, and buy in all 50 states.

The New American Classics
Ready for a modern take on iconic, all-American dishes? Recipes like Zinfandel-braised beef short ribs, green curry with seafood, and many more are destined to be the new standards.

A Scene Grows in Brooklyn
Just across the river from Manhattan, Williamsburg has become a foodie destination. BRETT MARTIN explores a neighborhood where innovative restaurants thrive alongside 100-year-old eating institutions.

Big on Pig
With American heritage purveyors leading the way, there’s no better time to join the artisanal pork revolution.

Entertaining with Style®

A Big Easy Party
A warm New Orleans spring evening is the perfect backdrop for a menu of Creole, Cajun, and locavore comfort cooking—plus cocktails and beer.

Food’s Golden State
Whether it’s the fertile soil, blissful climate, or boho locals, there’s something about California that’s made it the forerunner of countless food trends. Nathalie Jordi hits the road to find the tastemakers behind California’s unique food culture and gets a taste of what’s in store for the future.

Diner Desserts
Retro American sweets are better than ever in refined recipes for creamy cheesecake, banana cream pie, milk shakes, and mile-high chocolate cake.

The Sazerac.
In 19th century New Orleans, a descendant of escaped slaves created a cocktail that became into an American classic.

Fast Easy Fresh®
Quick everyday recipes from the Bon Appétit test kitchen.

Family Style
Kids (with a little help from Dad) can whip up this special Mother’s Day breakfast in bed.

At The Market®

Spring Greens
This special tear-out guide features recipes and tips for dandelion greens, Swiss chard, and mustard greens.

Wine & Spirits
Hot on the trail of artisanal spirits in Oregon, HEATHER JOHN gets a refreshing look at Portland’s incredible wineries, microbreweries, and distilleries.

Cooking Life
A throwback to the early 1920s, green goddess dressing is a tangy, creamy revelation.

Health Wise
With long-held concern over sodium and high blood pressure, is salt getting a fair shake? John Hastings finds out how to season without guilt.

Prep School®
Making harissa from scratch perfecting layer cakes acing buttercream and more.
Feedback: Jennifer Garner
The actress and mom of two describes the perfect snack, recalls an exquisite meal, and reveals a secret (a cabinet full of chocolate!).

Cover Recipe
Beef Shank and Sausage Ragù with Whole Grain Spaghetti 92
Asiago-Stuffed Dates with Bacon and Smoked Paprika
Asparagus, Fingerling Potato, and Goat Cheese Pizza
Asparagus Salad with Parmesan Dressing
Baby Greens with Artisanal Cheeses and Charcuterie
Grilled Romaine and Halloumi Cheese with Mint Vinaigrette
Smoked Trout Spread
Almond-Banana Smoothies
Malted Vanilla Milk Shakes
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The Sazerac
Soups, Breads
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Seville Chorizo and Manchego Savory Cakes
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Thai Green Curry with Seafood
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Asian Noodle Salad with Shrimp
Asparagus Salad with Parmesan Dressing
Baby Greens with Artisanal Cheeses and Charcuterie
Coleslaw with Remoulade Dressing
Creole Marinated Tomatoes
Curried Carrot Salad with Nonfat Yogurt
Green Goddess Dressing
Roasted Sweet Potato Salad with Red Bell Pepper
Strawberry-Citrus Salad
Breakfast Dishes
Almond-Banana Smoothies
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Strawberry-Citrus Salad
Wheat Germ Scones with Dried Fruit and Nuts
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Fish, Seafood
Arctic Char with King Trumpet Mushrooms, Fingerlings, and Meyer Lemon Butter Sauce
Asian Noodle Salad with Shrimp
Herb-Roasted Salmon, Potatoes, Carrots, and Sugar Snap Peas
Mahi-Mahi in Tomato-Olive Sauce
Open-Face Crab Burgers with Red Pepper Dressing
Seared Scallops with Bok Choy and Miso
Thai Green Curry with Seafood

Beef Shank and Sausage Ragù with Whole Grain Spaghetti
Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette
Pasta alla Gricia
Pork Chops with Leeks in Mustard Sauce
Sausage Risotto with Spring Greens
Spanish-Style Pork Rib Roast with Pan-Roasted Romesco Sauce
Stir-Fried Beef, Broccoli, and Yams
Sun-Dried Tomato and Fennel Sausage Patties with Creamy Polenta
Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes

Chicken and Spring Greens Gratin
Deep-Fried Chickens
Moroccan Chicken with Green Olives and Lemon
Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
Spicy Turkey Chile Verde with Hominy and Squash
vegetarian Asparagus, Fingerling Potato, and Goat Cheese Pizza
Curried Cauliflower and Chickpea Stew
Double-Dutch Mac and Cheese with Chard
Pasta, Pizza, Rice
Asparagus, Fingerling Potato, and Goat Cheese Pizza
Beef Shank and Sausage Ragù with Whole Grain Spaghetti
Double-Dutch Mac and Cheese with Chard
Pasta alla Gricia
Pizza Dough
Sausage Risotto with Spring Greens
Open-Face Crab Burgers with Red Pepper Dressing
Steak Sandwiches with Bacon, Arugula, Camembert, and Caramelized Onion
Vegetables, Side Dishes
Coleslaw with Remoulade Dressing
Creamy Polenta
Creole Marinated Tomatoes
Roasted Sweet Potato Salad with Red Bell Pepper
Spring Greens Sauté with Bacon and Walnuts
White Beans with Tasso
Green Goddess Dressing
Cinnamon-Dusted Mini Churros
Strawberry “Shortcakes”
Brownie-Bottom Lemon Cheesecake
Mile-High Chocolate Cake with Vanilla Buttercream
Vanilla Cake with Strawberry Cream Frosting
Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches
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Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches
Cinnamon-Rum Ice Cream
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Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream
Peanut Butter Banana Cream Pie
S’mores Dark Chocolate Puddings

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This Greek chicken marinade tenderizes and flavors the chicken so all you have to do is marinate and cook! In order for a marinade to be effective, it must contain acid, fat, salt, sweetener and flavor enhancers. The combination of these elements ensures that the protein is juicy, succulent and flavorful from the inside out. Here’s how it works:

  • FAT: The olive oil dissolves fat-soluble flavor compounds from the seasonings and other flavorings and injects them into the chicken. Fat also adds moisture and helps produce tender, juicy chicken.
  • ACID: Balsamic vinegar and lemon juice help tenderize the chicken by breaking down lean muscle fibers. They also boast layers of rich and tangy flavor.
  • SALT: creates a brine, which increases the moisture capacity of the chicken, helping it become juicer and more flavorful. First, the salt hydrates the muscle tissues via osmosis second, it changes the cells’ structure so that they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier protein. Finally, the brine draws the aromatic flavor further down below the surface into the protein and enhances all of the flavors. You can pile on herbs and seasonings but if a marinade is missing salt – it will taste bland.
  • SWEETENER: Sugar balances both the salt and the acid. It also promotes caramelization, quicker browning and beautiful grill marks.
  • FLAVOR ENHANCERS: ingredients can vary, but this chicken marinade includes garlic, oregano, onion powder, basil, paprika and black pepper. These seasonings add the oomph and make it the “best” Greek chicken marinade!

What to serve with Creamy Lemon Chicken

Serve this with a crisp garden salad with a tangy French Dressing or Balsamic dressing. Or try one of these:

Side salad suggestions

Also, some warm bread rolls to mop the plate clean wouldn’t go astray! If you’re in the mood for homemade bread, try these easy No Knead Soft Dinner Rolls or this simple Irish Soda Bread (I call it Emergency Bread!).

Recipe Summary

  • 4 boneless, skinless chicken breasts (2 pounds total)
  • Kosher salt and freshly ground pepper
  • 1/2 cup Greek yogurt
  • 2 cups panko
  • Vegetable oil, for frying
  • 4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice, plus wedges for serving

Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.

Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.

Place greens in a bowl drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.

Costco Cookbook 2010

Costco’s annual cookbook for 2010 is called “Smart Cooking The Costco Way”. You can read, print, or download the cookbook here . Use the magnifying glass with the + sign to make the text bigger, if needed.

There are 7 main recipe sections (Breakfasts, Appetizers, Salads/Soups, Side Dishes, Chef’s Choice, Entrees, and Desserts). Here is the complete recipe list for the 2010 Costco cookbook

  • Costco Breakfast Recipes ( page 12 )
    • Turkey ‘n’ stuffing strata
    • Three-cheese egg bake in ham cups
    • Breakfast crepes
    • Blueberry oat pancakes with fruit topping
    • Black velvet apricot french toast
    • Cranberry orange scones
    • Double orange-walnut muffins
    • Good morning apple cake
    • Apple pear strudel
    • Blueberry Danish delight
    • Savory pancake bowls
    • Breakfast wraps
    • Southwestern sausage pie
    • Cowboy breakfast
    • Grilled vegetable and hummus pita pizzas
    • Fresh buffalo mozzarella caprese
    • Double-tomato healthy bruschetta
    • Seasoned grill salmon and alfredo flatbread pizza
    • Burrata cheese, cherry tomato and pesto appetizer
    • Grilled Mediterranean shrimp
    • Crab salad stuffed sweet mini peppers
    • Campari Caesar bruschetta with grilled bread
    • Wine-steamed clams with orange cream sauce
    • Halibut grapefruit tangerine ceviche
    • Spicy mussels in adobo sauce
    • Bacon-wrapped mango wedges
    • Grilled Tuscan-style skewers
    • Grilled hot Italian sausage, vidalia onion and pineapple
    • Fresh California grape salsa
    • Peach-grape salsa
    • Craveable taco dip
    • Avocado garlic dip for french fries
    • Fresh roma tomato and cucumber salsa
    • Aztec pyramid avocado dip
    • Easy sesame hummus
    • Fried stuffed olives
    • Focaccia pizza with rosemary and grapes
    • Cayenne coconut crusted chicken with spicy apricot dipping sauce
    • Baja cod lettuce wraps
    • Kickin’ crabby patties
    • Southwest-style roasted chicken spread
    • Cherry meatball sliders
    • Coconut curry train mix
    • Green tea holiday punch
    • Angel punch
    • Blackberry margarita duet
    • Blueberry sparkling lemonade
    • Coffee liqueur
    • Chocolate peanut butter hot cocoa
    • Bella chopped prawn salad
    • Summer shrimp and fresh fruit salad
    • Provencal salad
    • Apple crab salad
    • Garden chicken salad
    • Island pineapple chicken salad
    • Grape and orange chicken salad in lettuce cups
    • Persimmon-chicken salad
    • Summer salad with orange dressing
    • Tuscan bread salad
    • Crunchy Asian salad with fish sticks
    • Buffalo grilled chicken over greens
    • Asparagus, grape tomato and crab cake salad with chili-lime sauce
    • Black olive marinated tuna salad
    • Winter holiday salad
    • Kid-friendly pancake syrup romaine heart salad
    • Spinach, apple and pecan salad
    • Grilled peach salad
    • Strawberry-mango salad
    • Roasted red onion and artisan lettuce salad
    • Pachecco salad
    • Cocovanilla fruit salad
    • Mandarin salad
    • Five fruit and wild rice salad
    • Grape tomato and sugar snap pea pasta salad
    • Broccoli and cauliflower salad with chicken salad rollers
    • Summer broccoli salad
    • Tomato, pancetta, bresse blue and arugula salad
    • Superhero brussels bites
    • Greek yogurt salad
    • Blue-ribbon potato salad
    • California rice salad
    • Apple squash soup
    • Creamy potato soup with poblano and mushrooms
    • Ramen ole soup
    • Mulligatawny soup
    • Tommy V’s roasted campari tomato soup with basil pesto
    • Couscous with California avocado, mango and shrimp
    • Clementine pilaf
    • Mashed yams with marshmallow butter
    • Almond sausage stuffing
    • Wild rice-apple pilaf
    • Portugese-style crushed potatoes
    • Lemon chive potatoes
    • Potato and onion gratin pie
    • Pear relish
    • Broccoli florets with toasted garlic and ginger crumbs
    • Sauteed spinach with grape or cherry tomatoes
    • Sauteed baby carrot melange with sun-dried tomatoes, capers and garlic
    • French green beans with mushrooms and bacon
    • Stuffed portobello mushrooms with mashed potatoes
    • Fresh mini cucumber pickles
    • Grilled lamb chops
    • Fresh thyme and fennel-rubbed roasted rack of lamb
    • Butterflied leg-of-lamb with Provencal olive crust
    • Orange caprese salad
    • Citrus shrimp with lemondaise sauce
    • Dungeness crab in wine and vermouth
    • Crab hush puppies
    • Spinach-grape salad
    • Curried chicken salad
    • Marinated chicken and grape skewers with garden lentil pilaf
    • Sausage clam and fennel stew
    • Breakfast sausage and grape skewers with balsamic glaze
    • Baked stuffed artichokes with sausage and herbs
    • Roasted rack of pork
    • Pork tenderloin a la Provencal
    • Spring mix salad with strawberries, walnuts and goat cheese
    • Healthy apple crisp
    • Spaghetti all’Amatriciana
    • Penne all’Arrabiata
    • Penne with two pestos
    • Greek Isles marinated chicken with tomato and olive salad
    • Chicken tacos
    • Chicken satay with coconut curry sauce
    • Peppermint bark magic brownies
    • Peppermint bark fudge chewies
    • Rafael’s honey ginger salmon
    • Fresh salmon with quinoa
    • Cedar-planked salmon with lemon garlic cilantro sauce
    • Lemon pepper wild Alaska salmon
    • Pan-roasted salmon with clementine and radish salsa
    • Salmon with vanilla bean ginger sauce
    • Eddy’s brown sugar and honey grilled wild salmon
    • Honey and walnut crusted salmon
    • Orange-glazed salmon fillets with peach salsa
    • Santana’s favorite steelhead
    • Sauteed Alaskan fish
    • Sweet onion and quinoa with baked halibut
    • Roasted halibut with pine nut and parmesan crust
    • Catfish Etouffee
    • Catfish with tangy orange sauce
    • Citrus sole
    • Venetian tilapia with mini peppers
    • Tilapia with olives, capers and chilies
    • Tilapia with tropical fruit sauce
    • Orange and ginger marinated tilapia with roasted veggies
    • Lemon butter tilapia
    • Wild Pacific cod with green curry
    • New Zealand ling cod stew with fennel and sweet potatoes
    • Pistachio-crusted New England flounder
    • Coconut-crusted haddock
    • Pan-roasted tuna with grapefruit and leeks
    • Ahi tuna with mango salsa
    • Mediterranean grilled shrimp
    • Grilled sea scallops with arugula watermelon and feta salad
    • Sweet and sour grilled scallops
    • Stir-fry with scallops and asparagus
    • Spaghetti vongole (cockles)
    • Sauteed garlic prawns
    • Cajun-style king crab
    • Grilled chicken with chimichurri sauce
    • Imperial orange chicken
    • Southeast Asian glazed chicken breasts with green papaya salad
    • Ginger apple stir-fry
    • Chef Allen’s pan BBQ chicken mojo
    • Grilled chicken with cashew dipping sauce
    • Grilled yogurt ranch chicken stay with Mediterranean couscous
    • Mediterranean chicken
    • Italian chicken with mushroom Marsala sauce
    • Sweet pear chicken with dates
    • Turkey meatloaf with prune glaze
    • Marsala-rosemary roast tenderloin
    • Steak alfresco
    • Boursin-stuffed beef fillets with roasted root vegetables
    • Garlic and sage basted beef tenderloin roast
    • Beef stir-fry with vegetables
    • Grilled steak fajitas
    • Tri-tip tacos
    • Yoshida’s meatloaf
    • Cuban-style pot roast
    • Osso buco
    • Grilled pork chops with mango tequila sauce
    • Braised pork chops with tangerines
    • Asparagus tart
    • Ham with lemon mustard glaze
    • Croissants croque monsieur
    • Sausage and chicken cannelloni
    • Italian sausage with corn, poblano peppers and roasted potatoes
    • Italian sausage, wild mushroom and spinach risotto
    • Sausage, ricotta and mozzarella lasagna
    • Potato lasagna
    • Brie and leek wild Alaskan salmon lasagna
    • Four-cheese ravioli chicken and mushroom bake
    • Spinach ravioli with sauteed tomatoes and basil pesto
    • Straw and hay fettucine alfredo
    • Traditional pepperoni pizza bagels
    • Steak lover’s grilled pizza
    • British Columbia sweet bell pepper and roma tomato pizza
    • Vegetarian white pizza bagels
    • Cheese lemon pizza
    • Grilled open-faced Mediterranean sandwiches
    • Oven-baked mahi mahi sandwiches
    • Southwest albacore tuna burgers
    • Wasabi cucumber salmon burgers
    • Steelhead sliders
    • Greek turkey burgers with spiced yogurt sauce
    • Pork burgers won focaccia with cheddar and arugula
    • Green chile cheese burgers
    • Grilled steakhouse sliders
    • Lime cilantro guacamole cheeseburgers
    • Chicken, apple and basil sausage patties
    • Vegetarian couscous-stuffed ancient sweets
    • Sicilian Waldorf chicken salad sandwiches
    • Apple crumble tart
    • Strawberry tartlets
    • Red grape tart
    • Cranberry parfait pie
    • My 4 boys blueberry high pie
    • California apricot date pie
    • Blueberry cherry yogurt pie with walnut topping
    • Mini apple pies
    • Fresh cherry turnovers
    • Apricot crisp
    • Peach crisp
    • Boys ‘n Raspberry rugala cobbler
    • Vineyard cobbler
    • Three-berry crisp
    • Banana nut pudding parfait
    • Yogurt parfait
    • Chocolate velvet mousse
    • Tiramisu parfaits
    • A summers’ dream kiwi and grape trifle
    • Zabalone with sugared cherries
    • Sauteed nectarines and coconut panna cotta
    • Cuties ginger bites
    • Fruit juice gelatin cutouts
    • Churro dessert kabobs
    • Baked apple dumplings with maple caramel sauce
    • Medjool date triangles
    • Grape parfait ring
    • Grapefruit Alaska
    • Family-style fresh fruit sundae
    • Milk chocolate caramel macadamia ice cream
    • Peach ice cream
    • Spicy plum compote and ice cream cake
    • Raspberry-infused tiramisu with madeleines
    • Croissant amandine
    • Chocolate chip tiramisu
    • Orange crumb cake
    • Quick fresh fruit upside-down cake
    • Amazing carrot cake
    • Upside-down mango ginger cake
    • Rum cake with granola streusel
    • Old-fashioned coffee pound cake
    • Fruity chocolate shortcake
    • Chocolate syrup swirl cake
    • Oreo cake
    • Double chocolate peanut butter supreme dessert
    • Chocolate bliss cheesecake
    • Party-perfect cupcakes
    • Mango cobbler bars
    • Fruit and nut granola bars
    • Honey raisin crispies with soy
    • Chocolate cherry brownies
    • Crunchy granola cookies
    • Oatmeal walnut cookies
    • Cookie kisses
    • Granola and apricot chocolate clusters

    Thanks to Costco for another great free cookbook. See the 2009 Costco cookbook here and the 2011 Costco cookbook here .

    Crispy Mustard-Roasted Chicken

    Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.

    Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides (as you would dip chicken in beaten eggs), and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

    Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

    Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

    Roasted Rosemary Butterflied Chicken with Vegetables

    We make roasted chicken almost every week. It’s easy for us to do and we can enjoy it as roasted chicken or turn it into chicken salad, chicken soup or whatever else we dream up. One twist we’ve added is to roast two lemons at the same time as the chicken. This way, they become slightly sweeter and are perfect for making a simple sauce to drizzle over the cooked chicken.

    By butterflying the chicken, it will cook slightly faster, but more importantly, it will cook more evenly than if we were to roast it normally. Also, we love that all the skin browns nicely since it’s all facing up. If you would prefer, skip butterflying the chicken and roast normally — it will just take a little longer.

    We found at least 10 Websites Listing below when search with baked chicken breast salad recipes on Search Engine

    10 Best Baked Chicken Breast Salad Recipes Yummly DA: 14 PA: 35 MOZ Rank: 49

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    Chicken Salad Bake Recipe: How to Make It Taste of Home DA: 19 PA: 28 MOZ Rank: 48

    • In a large bowl, combine the first six ingredients
    • Combine Miracle Whip Light, garlic powder and pepper stir into chicken mixture
    • Transfer to a 2-qt. baking dish coated with cooking spray. Bake,

    Chicken Breast Salad Recipes Allrecipes DA: 18 PA: 50 MOZ Rank: 70

    • Simply Delicious Ranch Chicken Salad
    • Ranchy goodness mixed with chicken, cucumber and red onion
    • An instant favorite of anyone who tries it
    • Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself

    Roasted Chicken Salad Recipe Food Network DA: 19 PA: 45 MOZ Rank: 67

    • Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken
    • Bake in preheated oven until golden brown, about 20 minutes

    How to Bake Chicken Breast for Chicken Salad DA: 18 PA: 50 MOZ Rank: 72

    • Place the chicken breasts on the oiled baking sheet in a single layer with enough room for air to circulate between them. Bake the seasoned breasts until an instant-read thermometer reads 160 F
    • This will take approximately 20 to 30 minutes for boneless skinless breasts and 35 to 45 minutes for those with bones.

    10 Best Baked Chicken Breast Salad Recipes Yummly DA: 16 PA: 35 MOZ Rank: 56

    • Baked Chicken Breast Salad Recipes
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    • Olive oil, white wine vinegar, chorizo, rocket, Hellmann's Real Mayonnaise and 5 more.

    How to Cook Perfect Chicken Breasts for Salads and

    • Marinate or sprinkle both sides of your chicken with salt, pepper, and your preferred spices before it goes on the heat
    • Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan

    Balsamic Chicken Breast Salad Recipe

    • Remove chicken from marinade discard marinade
    • Carefully brush oil on grill rack
    • Place chicken on grill over medium heat
    • Cover grill cook 12 to 15 minutes, turning once, until juice of chicken

    17 Salads with Chicken for Simple Dinners Food & Wine DA: 19 PA: 22 MOZ Rank: 49

    • 17 Salads with Chicken for Simple Dinners
    • These amazing recipes include chicken salad with cumin-scented carrot raita and spinach salad with smoked chicken

    Basic Baked Chicken Breasts Recipe

    • Arrange chicken breast halves on the foil and brush lightly with olive oil
    • Sprinkle with kosher salt, freshly ground black pepper, and onion powder or garlic powder (if using). Bake, uncovered, for about 22 to 28 minutes, depending on the thickness of the chicken breasts (thick breasts will take longer, while thin breasts will take less time).

    Chicken Breast Salad Recipes Allrecipes DA: 18 PA: 50 MOZ Rank: 78

    • More Chicken Breast Salad Recipes
    • Chicken Florentine Salad with Orzo Pasta

    BEST ROASTED CHICKEN SALAD (+Video) The Country Cook

    • On a baking sheet, place chicken breasts skin side up
    • Drizzle them with a bit of olive oil and then sprinkle with lemon pepper seasoning. Cook for about 35-45 minutes until the chicken is cooked thoroughly
    • Allow chicken to cool before continuing.

    6 Baked Chicken Breast Recipes (Best Oven Baked Chicken

    • Then, transfer all of the contents of your bag (including the marinade) into a 9࡯-inch baking dish
    • Bake chicken breasts at 375ºF for 20-25 minutes or until the internal temperature reaches 165ºF
    • Remove chicken breast from the oven and then place it onto a plate

    Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad DA: 18 PA: 50 MOZ Rank: 81

    Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack. Bake chicken 20 minutes.

    Lemon Chicken Breast Recipe with Cucumber Feta Salad

    • Cook Chicken Combine lemon juice, olive oil, garlic, dill, salt, and pepper in a small bowl
    • Use the back of a small spoon to press garlic and dill into other …

    22 Baked Chicken Recipes for Sunday Dinner DA: 11 PA: 50 MOZ Rank: 76

    Baked chicken breasts cook in the oven while you mix together a Mediterranean salad--packed with veggies, whole-wheat orzo and an easy homemade Greek vinaigrette--for …

    JUICY Baked Chicken Breasts (super easy recipe!) The

    • Add 2 tablespoons of water to the pan
    • Bake the chicken uncovered for 18 minutes, or until the chicken reaches an internal temperature of 165 degrees
    • (Use an instant read meat thermometer to check this.) Let the chicken breasts rest for 5 minutes
    • Spoon the juices from the bottom of the pan over the chicken

    How to Make Chicken Salad Better (and Fresher!) Than Any DA: 11 PA: 49 MOZ Rank: 77

    • Stir 2 tablespoons cut-up mango chutney and 1 teaspoon curry powder into the dressing
    • Add 3/4 cup halved red or green seedless grapes or chopped apples to the chicken salad

    10 Best Baked Chicken Breast Italian Dressing Recipes Yummly DA: 14 PA: 46 MOZ Rank: 78

    • Baked Chicken Breast The Girl on Bloor
    • Curry powder, garlic, soy sauce, olive oil, chili powder, olive oil and 27 more
    • Baked Chicken Breast The Diary of a Real Housewife
    • Pepper, chicken breast, vegetable oil, salt, paprika, parsley flakes and 2 more
    • 3 Ingredient Caramelized Italian Dressing Chicken The Mom Maven.

    Juicy Baked Chicken Breast Recipe Wholesome Yum

    • If you do only one thing to your meat, this is it
    • Brining chicken is the absolute best way to guarantee a juicy baked chicken breast
    • All you need is a simple chicken brine of salt water
    • Soaking the chicken in salt water allows it to absorb a ton of moisture and stay juicy.

    Buttermilk Baked Chicken with Spinach Salad Recipe

    • Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper

    JUICY Baked Chicken Breast [step by

    • Drizzle with oil and divide seasoning between front and back of all chicken breasts
    • Bake at 425 degrees F for 15-22 minutes, until a meat thermometer inserted in the thickest part of the chicken reads 165 degrees F
    • Remove from the oven, cover and let rest for 10 minutes before slicing and serving.

    Moroccan Chicken Breast Recipe with Quinoa Salad

    • Remove chicken from refrigerator and discard brine
    • Rinse chicken breasts under cool water and pat dry with paper towels
    • Put chicken back in baking dish and coat well with the olive oil
    • Sprinkle spice mixture evenly over chicken

    Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad DA: 18 PA: 50 MOZ Rank: 91

    • Position 1 rack in top third and 1 rack in bottom third of oven preheat to 450°F
    • Drizzle 1/2 tablespoon melted butter over each breast
    • Place 1 baking sheet on top rack and second sheet on

    Chicken or Poultry Recipes Saladmaster Recipes

    • Chicken, Rice and Cranberry Salad
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    • Chipotle Chicken Wings with Lime Sauce
    • Cinnamon Braised Chicken with Figs.

    Sheet-Pan Chicken Caesar Salad Recipe Food Network DA: 19 PA: 50 MOZ Rank: 94

    • Arrange the chicken on the other half season with salt and pepper and brush with the reserved 2 tablespoons dressing
    • Bake until the bread is crisp, about …

    The 50 Best Chicken Breast Recipes From The Internet

    • Chicken breast recipes don’t have to be boring! I’m sure, you’ll agree with me when you make one of these amazing baked chicken recipes from this list.The following recipes are super easy and fast to make and more importantly they’re a family-friendly weeknight staple.

    Best Baked Chicken Breast Downshiftology

    • Perfectly baked chicken breasts that are juicy, tender, easy, and oh so flavorful!This is a recipe everyone should know how to master
    • All you need is a drizzle of olive oil, a special seasoning mix, and a few insider tips for these super tasty, no-fail chicken breasts.

    Best Baked Chicken Breast Recipe DA: 13 PA: 36 MOZ Rank: 77

    • Now, my baked chicken is tender, juicy, and absolutely scrumptious! If I do say so myself! And, by the emails that I get requesting recipes for using boneless, skinless chicken breast, it sounds like this might be a recipe

    The Best Easy Baked Garlic Lemon Chicken Breasts Recipe

    • 2 days ago · Baking lemon garlic chicken breasts is incredibly easy - just marinate, season, and bake - but there are a couple tips and tricks we use to make sure our baked chicken breasts turn out tender and juicy every time
    • Nobody wants dry, tough chicken breasts - so consider some of our following tips: Marinate for at least 30 minutes before cooking

    Garlic Butter Baked Chicken Breast (Helathy & Delicious)

    • Season chicken breast with salt, pepper and paprika
    • In a cast iron skillet, heat olive oil over medium heat
    • When the skillet is really hot add chicken breast

    17 Baked Chicken Breast No Salt Recipes

    • Boneless skinless chicken breast (cut into 1/4-inch strips), onion (chopped ), garlic cloves (minced ), crushed tomatoes ( (no salt added), black pepper (freshly ground ), ziti pasta or 2 cups penne pasta, fat-free ricotta cheese, part-skim mozzarella cheese (shredded ), grated parmesan cheese

    How to Make Perfect Juicy Baked Chicken Breasts Everytime

    • Place the chicken breasts on a cutting board, cover with plastic wrap and pound lightly so your chicken is an even thickness
    • Pour the oil in a 13" x 9" baking dish
    • Add in the chicken breast and lightly dredge to coat well
    • Sprinkle your seasoning mixture over both sides of the chicken and gently rub it in with your fingers.

    19 Oven Baked Chicken Breast Recipes – How to Bake Chicken DA: 18 PA: 29 MOZ Rank: 80

    To bake a medium-sized chicken breast (4-oz), bake at 350°F (177˚C) for 25 to 30 minutes and around 20 minutes at 400°F (200°C), more or less depending on the thickness of the chicken breast

    Buffalo Chicken Salad Favorite Family Recipes

    • Cover chicken in buffalo chicken sauce and place on a greased pan
    • Bake about 25 minutes or until chicken is cooked through
    • Cut chicken into slices and place in a large bowl
    • Stir in more Buffalo Chicken sauce until chicken

    Grilled Chicken and Mixed Greens Salad Recipe: How to Make DA: 19 PA: 48 MOZ Rank: 15

    • Cover and refrigerate for 1 hour
    • Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once
    • To serve, arrange greens on four serving plates top with tomatoes, pineapple, onions and warm chicken


    • 225::365 August 13, 2009 yes, I know how to spell
    • This was me stepping out with a new recipe
    • Barbecue pork chops, steamed broccoli, spinach salad 4/4 participants said they would eat this again

    Bake Chicken Breast On A Salad Recipe Group Recipes

    chicken breasts 101 skinless chicken 46 chicken 34 skinless chicken breast halves 26 bacon 24 cooked chicken 10 skinless boneless chicken breast halves 7 whole chicken breasts 7 whole chickens 7 ham 6 dried beef 5 prosciutto 4 chicken tenders 3 deli ham 3 chicken gravy 2 crab 2 sausage 2 whole boneless skinless chicken breasts