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Tuesday, February 19, 2013

Easy Spicy Baked Chicken

Spicy baked chicken is a very versatile dish and one that is so easy to make it should be a sin.   We make this in large batches and then store it and use it throughout the week for both hot and cold dishes.  The first night we usually eat it with rice, potatoes, and a salad or other vegetables.  After that, we may slice it into sandwiches, reheat it and eat it with onions and peppers for fajitas, toss it with greens for an easy salad, or reheat it for a quick hot meal.  

We do this on nights when it's crazy around here and want a simple, hearty meal that can be reheated as needed. We work such varied schedules that many times we eat at different times.  By making this dish, it's a way that we can make sure we all have a nice meal no matter what time we arrive home.  I make my own all-purpose spicy seasoning mix, and combine this with butter or olive oil for a savory seasoning that comes out just right.  The chicken falls apart when it comes out of the oven, and there will also be a savory au jus when baking is finished that is a wonderful seasoning for a baked potato, rice, or noodles.

Easy Spicy Baked Chicken
3-4 boneless skinless chicken breasts (or as many as you want), cut into 2 inch wide strips 
My all-purpose seasoning (recipe HERE) or seasoned salt plus ground black pepper
Butter or olive oil 

Spray a large baking pan with nonstick cook spray.  Coat both sides of chicken strips with seasoning.  Place in pan.  Either dot with 1/2 teaspoon spots of butter or drizzle with olive oil.  Cover pan with foil.  Place in 350 degree oven and bake for 1 hour to 1 hour 15 minutes.  

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