Baked Chicken Dishes
Note about chicken: Most of these recipes call for boneless, skinless chicken breasts.  A couple of the recipes suggest chicken wings. A few of the more recently added recipes call for a whole chicken cut up. I learned how to cut up a whole chicken fairly recently, when I realized that it was quite a bit cheaper to buy whole chickens than to buy the chicken breasts. There is a good tutorial on cutting up a chicken at www.gourmetsleuth.com/cutupchicken.htm. Since I learned how, I have used cut up whole chickens for almost all these recipes. My children don't care much for the bones so they usually get the breast part of the chickens, and I've gotten pretty good at removing the bone from the thigh piece.   I usually use the breasts (sometimes cut in three pieces each for child size portions), drumsticks, thighs and wings for these chicken dishes, and use the remains of the carcass to make soup later in the week. Sometimes I'll save some of the breast part for chicken tacos for some other recipe requiring chopped cooked chicken. 
BBQ Chicken
1 Whole chicken, cut up, or 24 chicken wings
2 C. Barbecue Sauce
Cover a baking sheet with foil and grease well. Place chicken in single layer on foil, spoon sauce over chicken, covering each peace completely. Bake at 350 degrees for 20 minutes. Turn over and baste with more barbecue sauce, then return to oven for 20 more minutes, or until done (chicken is done when no longer pink inside.  Baking time will vary depending on size of chicken pieces.)

I usually serve this with mashed potatoes, vegetables and salad.
Chicken Fingers

4 skinless boneless chicken breasts cut in 1/2" strips

1 c. Bisquick

3/4 c. parmesan cheese

1/2 t. salt

1/2 t. paprika

1 egg, slightly beaten

1/4 c. butter, melted

Line cookie sheet with foil, and grease well. Mix Bisquick, cheese, salt and paprika in a gallon size ziplock bag. Dip chicken strips in egg, then place in bag and shake to coat. (It helps to only shake half the chicken strips at a time) Place chicken particles on cookie sheet and drizzle with butter. Bake at 450 degrees for about 8 minutes, then flip over and cook another 7-8 minutes. Serve with ketchup.

The kids like this, and it is good with French fries or baked potato wedges. 

Cornmeal Chicken

1/2 c. cornmeal
1/2 c. flour 
1 t. paprika
1/2 t. pepper
1/4 t. garlic powder
1 3-4 lb. chicken, cut up, (or use chicken breast, or wings.)
1/4 c. milk
3 T. butter, melted
Combine first five ingredients in a large ziplock bag. Dip chicken pieces in milk, then drop into bag with seasonings and shake until covered.  Place on a baking sheet and drizzle with butter. Bake at 375 degrees for about 50 minutes. 

This is good with mashed potatoes and vegetables and salad. 

Cracker Chicken 

1/2 C. butter

1 clove garlic, pressed (I omit this when I'm pregnant)

1 tsp. Worcestershire sauce

3 T. lemon juice

20 Ritz crackers 

3/4 C. parmesan cheese (I usually mix this with the cracker crumbs in the food processor)

2 lbs. Chicken breasts

In microwave, heat and combine butter, garlic, Worcestershire sauce and lemon juice. Place crackers in a food processor and process for 30 seconds. Add parmesan cheese and process until mixed. Pour into a shallow bowl.  Dip each piece of chicken in butter sauce, then roll in crumb mixture. Place chicken in pan and pour remaining butter over.  Sprinkle with remaining crumbs and bake covered at 350 degrees for 30 minutes, then an additional 20-30 minutes uncovered. 

We usually serve this over noodles tossed with some butter and parsley, but it is also good with lemon rice. 

Fiesta Baked Chicken

1/4 C. butter

2 T cornmeal

1 t. each salt, oregano, cumin

2 t. chili powder

1/4 C. flour

3 skinless, boneless chicken breasts

1 can chicken broth (or bouillon cube and  1 3/4 C. water)

2 T. tomato paste or ketchup

Preheat oven to 400 F.  Melt butter in a large baking pan in the oven.  Mix cornmeal, seasonings and flour in a large re-sealable plastic bag; add chicken.  Shake bag to coat chicken. Remove chicken, reserving flour mixture.  Place chicken in the casserole dish.  Bake chicken, turning once until brown and crisp, about 20 minutes. Place chicken on a serving platter; keep warm.  Pour drippings from baking pan into a skillet and cook over medium heat.  Add reserved flour mixture to skillet drippings.  Cook, stirring continually, for 2 minutes. Stir broth and tomato paste into skillet.  Cook stirring occasionally, for 3 minutes or until thickened.  Serve sauce with chicken. 

I usually serve this with rice or mashed potatoes.

Lemon Chicken

4 boneless, skinless Chicken breasts

3 cans cream of chicken soup

1 C. mayonnaise

2 T. Lemon juice

1 T. garlic, minced

1 T. oil

Lemon Pepper

Mix Soup, mayonnaise and lemon juice; set aside. Heat oil and garlic over medium heat in frying pan.  Add Chicken and season with lemon pepper and brown. Add Soup mixture, reduce heat to low, cover and simmer for 30 minutes, stirring occasionally. 

Serve this over rice.

Pineapple Chicken

3/4 C. flour

2 t. paprika

2 t. salt (divided)

6 skinless, boneless chicken breasts

1/4 C. butter

3/4 C. brown sugar

1 T. cornstarch (or 2 T. flour)

1 t. ground ginger

3/4 C. pineapple juice

1/4 C. vinegar

2 T. soy sauce

1 C. canned pineapple chunks

1 small green bell pepper, cut in slivers

Combine flour, paprika and 1 t. salt in a ziplock bag. Add chicken and shake until coated. Heat butter in a skillet over medium high heat. Add chicken and cook until lightly browned on both sides (about 10 minutes). Mix brown sugar, cornstarch, ginger and 1 t. salt together. Stir in pineapple juice, vinegar and soy sauce. Add pineapple and bell pepper. Place chicken (and any drippings in skillet) into a baking pan and spoon sauce over chicken. Place in 400 degree oven and bake for 30 minutes or until chicken is cooked through, basting chicken with sauce occasionally. 

Serve with rice.