Three Tasty Chicken Recipes

Sept. 12, 2008 — -- Real recipes by real people — that's the whole idea behind Taste of Home, the world's No. 1 cooking magazine where readers send in their original homespun recipes.

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

Find out how to enter Taste of Home recipe contests at www.tasteofhome.com.

Try giving your poultry a kick with these recipes.

Bruschetta Chicken

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

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

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.

To learn more about the America's Best Loved Recipe Contest click here.