Three Tasty Chicken Recipes

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Now you too can get a taste of their homes with three delicious ways to cook chicken featured in "The Taste of Home Cookbook."

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Try giving your poultry a kick with these recipes.

Bruschetta Chicken

PREP: 10 min.

Catherine Cassidy Play

BAKE: 30 min.

1/2 cup all-purpose flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1) Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.

2) Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned

3) Meanwhile, in a bowl, combine the remaining ingredients. Spoon over chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with tomato topping equals 380 calories, 14 g fat (5 g saturated fat), 185 mg cholesterol, 589 mg sodium, 19 g carbohydrate, 2 g fiber, 42 g protein.

Corny Chicken Bake

PREP: 15 min.
BAKE: 25 min.

3 cups corn bread stuffing mix
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard

1) In a large bowl, combine the stuffing mix, corn, onion and celery. Spoon into a greased 11-in. x 7-in. x 2-in. baking dish. Top with chicken.

2) In a small bowl, combine the brown sugar, butter and mustard; drizzle over the chicken. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear.

Yield: 4 servings.
Nutrition Facts: 1 serving equals 438 calories, 14 g fat (7 g saturated fat), 46 mg cholesterol, 1,353 mg sodium, 65 g carbohydrate, 3 g fiber, 12 g protein.

Asian Chicken Thighs

PREP: 15 min.
COOK: 50 min.

5 bone-in chicken thighs, skin removed
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Sliced green onions

1) In a large skillet, brown chicken in oil over medium heat for 18-20 minutes or until juices run clear. Meanwhile, in a jar with a tight-fitting lid, combine the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder; shake until sugar is dissolved.

2) Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.

3) Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with green onions.

Yield: 5 servings.
Nutrition Facts: 1 serving (calculated without rice and green onions) equals 203 calories, 10 g fat (2 g saturated fat), 46 mg cholesterol, 482 mg sodium, 15 g carbohydrate, trace fiber, 14 g protein.

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