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Italian Chicken

This succulent chicken dish has been in my family for many years.  My mom use to leave this to bake in the oven while we were at church on Sunday.  This chicken might resemble, but tastes nothing like barbecue chicken.  It’s basted with a wonderful sauce made of chili sauce and spices, then dipped in coarse bread crumbs before baking.  It goes great with mashed potatoes and a green vegetable.  Serve this up the next time you have dinner guest and be prepared to share the recipe.

Here’s how I made it…

I started by tearing up some bread and placing it in my blender.  I pulsed it a couple of times to make coarse bread crumbs.  I poured them into a medium size bowl and set them aside…

Then I added some water, chili sauce, salt, oregano, celery seed and pepper to a large bowl…

I whisked everything together and set it aside…

Next, I preheated my oven to 350 degrees and added some butter to a 9″ x 13″ dish and placed it in my oven to melt…

Meantime, I cut up a whole chicken and skinned it.  You don’t have to skin the chicken if you prefer the skin on…

Next, I lined up all of my bowls and baking dish in the appropriate order for dipping…

I started the dipping process by first dipping each piece of chicken in the chili sauce mixture…

Followed by dipping each piece in the bread crumbs.  Note:  Recipe calls for breading the skin side only of the chicken.  However, I skinned the chicken and dipped the whole piece in bread crumbs…

Then I placed the chicken in the baking dish on top of the melted butter…

I spooned the remaining sauce over the chicken…

Making sure all of the chicken was covered with the sauce…

And I baked the chicken for about 1 1/2 – 2 hours, basting every 1/2 hour, until the chicken was well done and nice and tender and I removed it from the oven…

I let the chicken rest for about 10 minutes and served it…

Make this Italian Chicken the next time you have dinner guest.  It’s so easy and delicious! 

Enjoy!

Cindy

 

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Italian Chicken


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 135

Description

Baked chicken basted in a rich chili sauce.


Ingredients

  • 1 cut up chicken
  • 1 stick real butter
  • 1 cup Chili Sauce, such as Heinz or Red Gold
  • 1 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 1 teaspoon oregano
  • 2 cups fine dry bread crumbs

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the butter in a 9″ x 13″ dish and melt in the oven. Set aside.
  3. Rinse chicken and skin if desired. Set aside.
  4. In a medium bowl, combine the chili sauce, salt, pepper, celery seed and oregano and set aside.
  5. Place torn up pieces of white bread in a blender and pulse 3-4 times until bread resembles small crumbs.
  6. Dip each piece of chicken in the chili sauce mixture followed by placing the skin side of chicken in the bread crumbs and placing it in the baking dish on top of the melted butter.
  7. Spoon the remaining chili sauce mixture over the top of the breaded chicken, spreading the sauce over all of the chicken.
  8. Bake for 1 1/2 to 2 hours, basting every 1/2 hour until chicken is tender and cooked through.
  9. Allow chicken to rest for about 10 minutes before serving.

Notes

  • I skin the chicken and bread both sides of each piece.

Nutrition

  • Serving Size: 8

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