Bakedbonelessskinlesschickenbreastswithgingermarinade Recipes

Steps:

• In a bowl put in the orange juice and apple juice and stir some.
• Fresh squeeze 2 lemons and put in the bowl.
• Take a piece of ginger, peel the skin, finely grate and put in the bowl. I like to freeze the ginger because it's easier to peel and grate it, and it stays fresh longer.
• Chop 4 good sized green onions and as much of the green as you can get and place it in the bowl.
• Stir well.
• Put a 1/2 cup of the marinade in a measure cup and 1/2 cup of water. (This is for the baking part).
• Rinse your chicken and place in a 9x13 pan pour the measure cup contents over the chicken.
• Sprinkle cayenne, onion powder, garlic powder and pepper over the top (you can omit the cayenne if you don't like it spicy hot).
• Bake at 350°F for 40 minutes uncovered.
• Turn and sprinkle the same over the top.
• Place in oven for another 10-15 minutes.
• Put the chicken in a container (I like to use a large Tupperware) and pour the remaining marinade over it, cover and store in the refrigerator.

Steps:

• Trim excess fat from boneless skinless chicken breast and place in large sauce pan.
• Cover with water and bring to a boil.
• Let water boil for 2-3 minutes and turn off burner.
• Cover with lid for 1 minute and remove cover.
• Let chicken sit in hot water for 20 minutes (with fire OFF).
• After 20 minutes chicken will be done and ready use.
• Allow to cool until chicken can be handled and cut-up as needed for recipe.
• I use this chicken for my chicken spaghetti, chicken enchiladas, poppyseed chicken, and salads. (or any recipe that calls for cooked chicken).