When I make baked chicken I really like this apple glaze to baste it with:

Apple Glaze for Chicken

1 cup undiluted frozen apple juice concentrate, thawed
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
3 lemon slices

In a small saucepan combine apple juice concentrate, cinnamon and cornstarch and mix until smooth. Add the lemon slices. Cook, stirring frequently, over a medium heat until mixture thickens.

Our favorite way to make chicken is:

Preheat oven to 350

Arrange chicken (preferably NOT boneless skinless) in a glass baking dish
Bake for 1 hour
Drain off excess juice
Top with Cream of Mushroom Soup (approx 1 can per 4-6 pieces)
Top with sliced Velveeta or similar
Return to oven until cheese is melted/bubbly/burnt - not totally, of course

Serve over Rice or Mashed Potatoes

OH MY! These recipes all sound delicious! Please keep them coming!

I cook chicken alot of ways, but our 2 family favorites are:

1. 1-1/2 to 2 # bone-in skin-on chicken breasts, a packet of dry Italian salad dressing seasoning and approximately 1/4-1/2 cup shredded (or powdered) parmesan cheese. Mix cheese & dressing mix and coat chicken. Bake, covered, until tender, for the last few minutes uncover to crisp skin. Note, we ALWAYS remove the skin but the chicken is flavorful and moist Both the skin and bones are easily removed before serving.

2. Take a 5-6# roasting chicken, rinse the cavity and outside. PAT DRY. take one lemon and one bulb of garlic. Cut into sections and fill cavity. Take barely softened butter and mix with your choice of herbs (thyme is excellent with chicken). Take this stick of butter and herbs and place it between the skin and the breasts to add moisture and flavor. Roast chicken at 425 for 1 to 1-1/2 hours, until juices of leg/thigh run clear.

Lemme tell you, I was SO INTIMIDATED to make this and then I just did it. It knocked my husband's socks off coming home mid-week to the smell of a 'sunday dinner'. It's a favorite all winter long.

Fiesta Chicken

I have a three year old who is allergic to over 20 foods... so this recipe can be substituted in a dozen different ways.... the sauce can be anything, and the veggies can too! (Try sweet and sour sauce with pinapples and carrots. Try alfredo sauce with broccoli. Try spaghetti sauce with zucchini and tomato chunks.)

Basic version

4 boneless skinless breasts
1 jar of salsa
1 bell pepper, julienne
1 onion, julienne

Preheat to 400 degrees

Arrange frozen chicken in square baking dish
Cover with julienne veggies
Pour in salsa
Cover with foil, bake for 1 hour.

Serve atop rice, and if desired sprinkle with shredded jack cheese.

Here's another chicken recipe I use a lot:

Spanish Chicken & Rice

1 & 1/3 cups water
1- 4.5 ounce package Spanish rice mix
2 ounce can mushroom pieces & stems, drained
4 ounce can mild diced green chilies
4 boneless, skinless chicken breasts
1/2 cup finely shredded cheddar cheese

Preheat oven to 350 degrees. Bring water to a boil. In a 10 x 6 inch (or an 8 x 8 inch) baking dish combine the boiling water, rice mix mushrooms and diced green chilies. Lay chicken breasts on top of the rice mixture and cover and bake for 35 to 40 minutes or until chicken is cook thru. Sprinkle with cheese and return to oven for a few minutes more until the cheese is melted.

Garlic-saute'd Chicken (also works great with fresh fish fillets!)

In a skillet over medium heat, put:
Enough Olive Oil to coat entire bottom of skillet about 1/8 inch
Fresh pressed or minced garlic

Heat COVERED until garlic is golden brown. Stir occasionally so it doesn't burn.

Meanwhile, rub boneless, skinless chicken breast with salt, pepper, garlic powder

Once garlic/oil is ready, add chicken. Cook COVERED for only Two Minutes, then flip. This sears the juices inside the chicken to keep it moist while allowing the flavors to blend. Cook on second side for about six minutes; then flip back to original side for another two minutes, or longer.

I cook it a lot longer (extra two minutes each side) because I like it blackened. Especially with Alaskan Salmon.

Serve plain, over white rice, over veggies, with a splash of lemon juice... whatever tickles your fancy!

Thanks to everyone who has left recipes on this thread. I can't wait to try them!

Here's another recipe which my family likes. It's my version of chicken fajitas!

Boneless skinless chicken breast marinated with:

juice of 2-3 limes
2-3 (or more to your liking) cloves of garlic smashed, chopped or sliced
a bit of olive oil
(optional) jalapeno slices or juice from the pickled jalapeno jar

Marinate chicken for no more than 6 hours as the lime juice then begins to cook the meat. Either grill out or inside, slice and serve with your choices of fajita or taco condiments.

If you would like carmelized onions and peppers, you can do this on the outside grill or in a pan with oil (or water in a non-stick skillet). Be sure to watch these as I ruined a pan when I FORGOT to watch them!

We sometimes make 2-3 pounds of this and then freeze leftovers after grilling in zip locks for a family meal.

Enjoy!