Bake and Baste Chicken(Boston Chicken)

* Exported from MasterCook *

Bake and Baste Chicken (Boston Chicken)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Canola oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
4 Chicken breast halves -- washed and patted dr

Preheat oven to 400 degrees. In a small bowl, combine canola oil,
honey, lime juice and paprika. Place chicken, skin side up, in a 7x11
inch baking dish. Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10 minutes or until
well browned and juices run clear when you cut into the thickest part
of chicken. Remove from oven. Cover with foil for 15 minutes. This
softens chicken and keeps it hot until served. Serves 4.
CREAMED SPINACH (like at Boston Chicken) 10 3/4 can cream of celery
soup 1 tbs. flour 1/4 cup butter or margarine or canola oil 1/2 tsp.
garlic salt or to taste Salt to taste Pepper to taste 20 oz. frozen
chopped spinach, cooked according to package directions, well drained
OR 2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and
drained 1 tbs. dry onion, chopped, or 1 small onion, peeled, ends
removed, diced In a large saucepan over medium heat, whisk together
celery soup, flour, butter or margarine or canola oil, garlic salt,
salt and pepper until smooth and piping hot. Add cooked and drained
spinach, dry chopped onion or diced onion. Serve. Serves 4-6 as a side
dish.
From Gloria Pitzer, The Detroit Free Press, March 10, 1993 From:
SUZZE TIERNAN Refer#: NONE


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