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Baked Chicken Recipe

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This recipe for Baked Chicken, by , is from Cranberry Isles Ladies Aid Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
William Kienbusch

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts
4 Chicken Legs
Butter for pan
Grey Poupon Dijon Mustard
Bread Crumbs
Pepper and Salt to Taste
1 Onion, peeled and thinly sliced
cup Cooking Sherry or Dry Vermouth

Directions:
Directions:
Preheat oven to 350. In buttered baking pan, place chicken parts, skin side up. Spread liberally, over top surfaces, with the mustard. Shake bread crumbs over tops. Pepper and salt to taste. Lay onion slices on the top of the chicken parts. Pour the sherry or vermouth over parts. (1 cup = 8 people). Either wrap top of pan with foil, making a cover, or put lid on casserole.

Place chicken in oven for 50-60 minutes. Take off foil or cover and put back in oven on broil for 10 minutes or more until the onions are browned.

Personal Notes:
Personal Notes:
Very good, cold, the next day.

For 6 people, use 6 Chicken breasts and legs, etc.

 

 

 

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