Recipes for "baked"

Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.

Combine broccoli, carrots, zucchini, and potatoes in the prepared baking dish and lightly salt. Brush with olive oil and sprinkle with dry soup mix.

Bake in the preheated oven until vegetables are tender and easily pierced with a fork, 30 to 45 minutes.

In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.

Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.

Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.

Gather all ingredients.

Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.

Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.

Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake.

Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.

Preheat the oven to 425 degrees F (220 degrees C).

Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.

Slice and enjoy!

Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.

Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.

Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.

When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4 to 5 minutes.

Add the garlic, rosemary or basil, Italian seasoning, and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.

Taste the sauce and season with salt and pepper, if needed.

Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.

Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.

At this point, you can cool, cover, and refrigerate or freeze to make ahead.

Bake uncovered in the oven at 350°F until the top is lightly browned and the cheese melted, about 20 to 25 minutes. Let stand for 10 minutes before serving.

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Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Spread 1/2 of the ziti in the bottom of the prepared dish.

Top with Provolone cheese.

Top with sour cream.

Add 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.

Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.

Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.

Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.

Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.

Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.

Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.

Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.

Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.

Bake in the preheated oven for 30 minutes.

Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.

Serve hot and enjoy!

Gather all ingredients.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.

Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.

Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.

Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.

Enjoy!

Scrub the potatoes clean and poke them all over with the tines of a fork or paring knife (this is so they don't explode from internal pressure building up as they cook). Place on a foil lined baking sheet and bake at 400°F for 1 hour, or until easily cut through with a knife.

Remove and let cool enough to handle. (To speed up cooling, slice them in half lengthwise.)

Place bacon lardons in a large, thick bottomed Dutch oven (about 5 to 6 quart pot). Heat on medium high until the bacon starts to brown then lower the heat to medium.

Cook until the bacon has rendered most of its fat and the lardons are browned and crispy. Remove the cooked bacon and set aside.

Remove all but 1 tablespoon of bacon fat from the pan. (Do not discard bacon fat in your sink, it will clog the drain. Pour the fat into a jar and let it cool and solidify. Then either scoop it out and discard it or use it for another purpose.)

Add the chopped onion and celery to the remaining bacon fat in the pot. Cook for 2 minutes on medium high, then lower the heat to low, and cover the pot. Let cook slowly on low heat for 15 to 20 minutes.

When potatoes are cool enough to handle, scoop out the insides to a bowl. Then add it to the cooked onion and celery mixture along with 6 cups chicken stock. Add a teaspoon of kosher salt.

Bring the soup to a simmer and reduce the heat to low.

Use a potato masher to mash the potatoes into the stock.

Cook the potato soup for about 5 minutes, then use an immersion blender to purée about half of the soup if you want a slightly chunky soup, or purée all of it if you want a smoother soup.

Stir 2 to 4 tablespoons of heavy cream into the soup if you want a creamier soup. Add more salt and pepper to taste.

Pour into bowls and top with grated cheddar, sour cream, chives, and crumbled crispy bacon.

1. Grease a 9x13 inch-baking dish with butter.

2. In a small bowl, mix together the maple, brown sugar, and butter. Spread the mixture in the bottom of the prepared baking dish.

3. In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg and salt. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.

Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.

4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Sprinkle the sugar evenly over the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil.

5. Meanwhile, in a medium saucepan, combine the raspberry preserves and 1/2 cup water. Bring to a boil and reduce heat, simmer 5 minutes until warm.

6. Serve the french toast warm, topped with whipped cream, if desired, and preserves. Enjoy!

1. Preheat the oven to 350 degrees F. Grease a baking sheet with olive oil or butter.

2. Place the crepes on the prepared baking sheet. Evenly sprinkle each crepe with cheese and spinach. Add a slice of butter and season with salt and pepper. Add the prosciutto and then crack an egg into the center of each crepe. Fold the edges of the crepe up towards the center to enclose the fillings.

3. Transfer to the oven and bake for 10-12 minutes or until the eggs are set. Remove from the oven and top with dill, basil, and chives. Drizzle each lightly with olive oil and season with pepper flakes and salt. Add avocado to each. Enjoy!

Butter a large (9- by 13-inch) baking dish.

Season the fish on both sides with salt and pepper. Lay them in the baking dish, overlapping them as necessary so the fillets all fit in the dish.

Strip the leaves from the stems of parsley and add them to a food processor. (Discard or save the stems for another purpose.) Pulse the leaves until well chopped.

Add the bread and pulse until it forms soft, coarse crumbs – you should have about 2 cups of coarse-ground breadcrumbs. Add the Parmesan cheese, and pulse to mix. Add the melted butter, olive oil, salt and pepper and pulse until mixed.

(If using prepared breadcrumbs, just finely chop the parsley and toss with the breadcrumbs. You can also finely chop the Parmesan cheese, if you like, or just toss it with the breadcrumbs as is.)

Spread the breadcrumbs evenly over the fish.

Transfer to the oven and bake for 12 to 15 minutes, or until the center of the fish is opaque when probed with a small knife and the breadcrumbs are golden. If you have an instant read thermometer, the temperature of the center of the fish should register 135F.

If the fish cooks before the topping browns, turn on the broiler and broil for about one minute. Watch carefully to keep the breadcrumbs from burning.

With a sharp knife, cut the fish into portions. (You won’t be able to serve one single fillet by itself, since they overlap in the pan and cook into one another.) Transfer to plates and serve with lemon wedges.

Melt 1/2 cup butter in a heavy skillet. Add onion and bell pepper; sauté until tender. Mix in 1/2 cup flour and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from the heat, and set aside.

In a large Dutch oven, bring water to a boil. Add shrimp, scallops, and flounder; simmer for 3 minutes. Drain, reserving 1 cup cooking liquid. Set seafood aside.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking dish.

In a heavy saucepan, melt remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour; cook, stirring constantly, for 1 minute. Gradually add milk plus 1 cup reserved cooking liquid. Increase the heat to medium and cook, stirring constantly, until mixture is thickened and bubbly. Mix in Cheddar, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.

Press crabmeat mixture into the bottom of the prepared baking dish to form a crust. Spoon seafood mixture over crust and sprinkle with Parmesan.

Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Preheat the oven to 325 degrees F (165 degrees C). Gather all ingredients. Grease a 2 1/2-quart baking dish.

Pour rice into the prepared baking dish.

Stir water, butter, salt, and vinegar together in a saucepan over medium heat.

Bring to a rolling boil, then pour over rice; stir to combine.

Bake in the preheated oven until water is absorbed and rice is tender, 20 to 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.

Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.

Gather all ingredients.

Place rice in a 3-quart saucepan and add water; bring to a boil. Reduce heat and simmer for 25 to 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C).

Mix eggs, milk, sugar, vanilla extract, and salt together in a large bowl until combined.

Stir in cooked rice and raisins. Transfer into a 10x6x2 inch baking dish.

Bake uncovered in the preheated oven for 30 minutes; stir pudding and sprinkle with nutmeg. Continue to bake until a knife inserted into the center comes out clean, about 30 minutes more.

Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, stir, and cover pan. Simmer until water is absorbed, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Beat ½ cup sugar and egg yolks together in a bowl. Beat in cornstarch and salt; continue beating. Gradually beat in milk. Stir in cooked rice, raisins, and lemon juice; transfer to a baking dish and place inside a larger baking pan. Fill larger pan with water 1 inch up the sides of the smaller baking dish.

Bake in the preheated oven until pudding is creamy and most liquid is absorbed, stirring occasionally, about 1 hour, 30 minutes. Add more water to the larger baking pan as necessary to maintain the level.

Meanwhile, beat egg whites in a glass or ceramic bowl until soft peaks form. Gradually beat in ¼ cup sugar; continue beating until meringue forms stiff peaks. Remove pudding from the oven, leaving it in the larger baking pan. Top pudding with meringue, swirling with a spoon to create soft peaks.

Increase the oven temperature to 400 degrees F (200 degrees C).

Bake in the preheated oven until meringue is golden, 8 to 10 minutes. Serve warm.

Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.

Spread long-grain rice into prepared casserole dish.

Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.

Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.

Gather the ingredients.

Heat olive oil in a skillet over medium heat. Add ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.

Meanwhile, place rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.

Preheat the oven to 400 degrees F (200 degrees C). Remove bay leaves from sauce, and mix in the half-cooked rice. Stir in basil, mint, eggs, and mozzarella cheese; season with salt and pepper.

Transfer to a greased baking dish. Sprinkle Parmesan cheese on top. Bake in the preheated oven until rice is tender and liquid has been absorbed, about 40 minutes.

Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.

Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.

Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.

Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.

Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.

Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.

Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.

Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.

Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

1. Preheat the oven to 400° F. Lightly oil a cupcake tin.

2. In a bowl, toss the salmon with the mayo, chipotle in adobo, and tamari. Season with pepper.

3. Arrange the nori sheets on a cutting board. Add 3 tablespoons of rice to each, then gently fold and fit into the prepared cupcake molds. If the rice is sticking to your fingers, just wet your hands. Lay 1 to 2 pieces of ginger over the rice, then spoon the salmon chunks evenly over the ginger. Drizzle the tops with olive oil.

4. Bake for 10-15 minutes, until the salmon is cooked to your liking. During the last minute of cooking, switch the oven broil. Broil 1-2 minutes, until crisping. Use a butter knife to lift the cups up, then serve as desired. I do avocado, spicy mayo, green onions, and sesame seeds. Place the tamari on the side for dipping.

5. To make the mayo, melt the cream cheese in the microwave for 20-25 seconds. Whisk in all remaining ingredients.

Stir together flour and salt in a large bowl. Cut butter into flour mixture with a pastry blender or fork until pea-size pieces form. Mix in ice water, 1 to 2 tablespoons at a time, just until dough comes together. (Dough should hold together when gently squeezed.) Divide dough into 2 portions; wrap each in plastic wrap. Chill at least 1 hour or up to 2 days.

Heat oil in a large skillet over medium-high heat. Cook onion, stirring frequently, until tender, about 4 minutes. Stir in 1 tablespoon curry powder and cook until fragrant, about 1 minute.

Add ground turkey, soy sauce, and remaining 3 tablespoons curry powder. Cook, stirring and breaking up lumps, until turkey is browned, about 8 minutes. Remove from heat; let filling cool completely.

Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet with parchment paper. Working with one portion of dough at a time, remove plastic and roll out dough on a lightly floured surface to 1/8-inch thickness. Use a 3 1/2-inch round cutter to cut out circles, rerolling scraps as needed. Repeat with remaining dough until you have 24 circles.

Holding a dough circle in your palm, add 1 heaping tablespoon filling. Fold dough over filling and pinch (or use a fork) to seal edges. Repeat with remaining dough circles and filling. Arrange empanadas about 1/2- inch apart on the prepared baking sheet.

Beat together egg yolk and water in a small bowl; brush onto empanadas. Prick each empanada with a fork to vent. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly.

Meanwhile, for creamy mango sauce, stir mayonnaise, yogurt, and mango chutney together; serve with empanadas.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.

Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.

Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

Beat butter and cream cheese together in a bowl; stir in flour until dough comes together and forms a ball. Cover dough tightly with plastic wrap; refrigerate 8 hours to overnight.

Combine apples, sugar, cinnamon, and salt in a saucepan; bring to a boil. Reduce heat, cover, and cook, stirring frequently, until the consistency of chunky applesauce, about 15 minutes. Remove from heat; cool to room temperature.

Remove dough from the refrigerator; sit at room temperature for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Divide dough into 10 pieces; roll into balls. Roll out each ball with a rolling pin into a 3- to 4-inch circle. Fill one side of dough circle with apple filling. Moisten edges lightly with water; fold dough over filling and press edges together to seal.

Arrange empanadas on the prepared baking sheet.

Bake in the preheated oven until dough is golden, about 15 minutes.

Butter a 9x13-inch baking dish. Place challah in the dish.

Mix 1/4 cup sugar with cinnamon; set aside.

Mix milk, eggs, remaining 1/2 cup sugar, vanilla, and salt together in a bowl. Pour over bread and place butter pieces on top. Sprinkle cinnamon-sugar over the top. Cover with foil and place in the refrigerator, 8 hours to overnight.

When ready to bake, preheat the oven to 350 degrees F (175 degrees C).

Bake French toast, uncovered, in the preheated oven until golden brown, 30 to 45 minutes. Remove from the oven and serve warm.

1. Preheat the oven to 425°.

2. In a baking dish, toss together the salmon, cream cheese, curry powder, curry paste, ginger, and shallot. Season with salt and pepper. Pour over the coconut milk. Add the tamari. Stir until creamy and well mixed. Arrange the butter slices over the salmon. Sprinkle with sesame seeds. Bake for 20-30 minutes until the sauce thickens and the salmon is cooked to your liking.

3. Meanwhile, make the salsa. Mix everything in a bowl.

4. Serve the salmon and sauce over bowls of rice. Top with lots of mango salsa.

1. In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit for 5 minutes.

2. Preheat the oven to 400° F.

3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds. Bake for 30-40 minutes, until the chicken is cooked through. Top with cilantro.

4. Meanwhile, in a bowl, toss the cucumbers with the ginger and 1-2 tablespoons of the ginger juice from the jar. Add the cilantro, jalapeño, and lemon juice – season with salt.

5. For the golden butter, melt all ingredients together in a skillet over medium heat. Cook until the butter is browning.

6. Serve the chicken and sauce over bowls of rice with the cucumber salad, golden butter, and naan. Enjoy!

1. Preheat the oven to broil.

2. In a baking dish, add 3 tablespoons butter. Put the salmon on the butter, then drizzle with honey. Season with salt and pepper. Broil 5 minutes, until crispy. Reduce the oven to 400F°.

3. Pull the salmon out. Add the garlic, shallots, jalapeños, the ginger and thyme, if using. Pour over the coconut milk. Add the tamari and lime juice. Stir lightly to mix. Arrange 3 tablespoons of butter pats over the salmon. Bake for 10 minutes until the sauce thickens and the salmon cooks to your liking.

3. Meanwhile, make the salsa by mixing everything together in a bowl.

4. Serve the salmon and sauce over bowls of rice. Top with lots of salsa and fresh basil.

Prep: Cook the rice according to package directions. (I do this in a pressure cooker)

Toast the Coconut: Preheat the oven to 325 degrees. Place panko and coconut on a baking sheet; toast for 10-15 minutes, stirring occasionally, until nice and golden brown. After your panko and coconut are toasted and out of the oven, bump up the oven temperature to 425 degrees.

Coat the Coconut Shrimp: Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat individual shrimp in flour / spice mix, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in the flour / spice mix first, and then do the egg / panko dip so it’s a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.

Bake the Coconut Shrimp: Bake shrimp at 425 for 10 minutes.

Finish the Rice: Add peas, lemon juice and zest, herbs, garlic, and butter into the hot rice and gently fluff with a fork to combine. The peas just need to get heated through.

Make the Sauce: Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like – red pepper flakes, chili paste, lemon, etc.)

Serve: Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.

Gather all ingredients. Preheat oven to 475 degrees F (245 degrees C) with racks in upper and lower third positions. Grease each of 2 baking sheets with 1 tablespoon of the oil along 1 of the short sides; set aside.

Sprinkle chicken evenly with pepper and 1 1/2 teaspoons of the salt, and place in a bowl. Add eggs, and stir to coat. Place flour in a shallow bowl or baking dish. Working in batches, dredge chicken in flour, and shake off excess. Divide chicken between the prepared baking sheets, spreading in an even layer along short edges.

Divide bell peppers among baking sheets, spreading evenly along other short edges. Drizzle bell peppers evenly with remaining 2 tablespoons oil, and toss gently to coat.

Bake in the preheated oven, rotating baking sheets halfway through, until chicken is browned in spots, about 15 minutes. Remove chicken and bell peppers from the oven; use a spatula to carefully flip chicken only . Return to the oven, and continue baking at 475 degrees F (245 degrees C) until chicken is crispy and a thermometer inserted into thickest portion of chicken registers 165 degrees F (73 degrees C), about 5 minutes.

While chicken is baking, whisk together ketchup, pineapple juice, honey, soy sauce, rice vinegar, and remaining 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium, whisking occasionally. Reduce to a simmer over medium-low, and cook, stirring often, until mixture is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Remove from heat.

Pour 1/4 cup of the prepared sauce over chicken on the baking sheets; toss to coat evenly. Divide rice, chicken, and bell peppers evenly among bowls. Drizzle evenly with remaining 1/2 cup sauce. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C).

Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.

Dip chicken in egg, then press in cornstarch mixture to coat.

Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.

Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish or spray with cooking spray.

Pat chicken thighs dry with a paper towel, cut into 1-inch chunks, and add to the dish. Sprinkle with cornstarch, and toss until chicken is coated. Stir in onions, green and red bell peppers, and pineapple.

Add ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger paste to a small bowl, whisk until well combined, and stir into the chicken mixture.

Bake until chicken is no longer pink at the center and juices run clear, 14 to 17 minutes, stirring halfway through. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). If sauce is a bit thick, stir in a splash of water to thin out until you reach your desired consistency.

Garnish with green onion slices and serve.

Preheat oven to 350 degrees F.

Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.

Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.

Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.

Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.

Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

Preheat oven to 325 degrees F (165 degrees C).

In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.

Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.

Bake, uncovered, for 20 to 25 minutes.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Place flounder in a baking dish; season with salt and pepper.

Mix together lemon juice, melted butter, and onion in a small bowl; pour over flounder.

Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.

Place mackerel fillets in the baking pan; season with salt and pepper.

Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.

Place salmon fillets in the baking dish.

Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.

Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.

Place casserole dish in the preheating oven until butter is melted, about 5 minutes.

Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.

Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.

Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil.

Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil.

Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Heat 2 tablespoons olive oil in an oven-safe nonstick skillet over medium heat. When oil shimmers, add onions and cook, stirring frequently, until onions are translucent, 3 to 4 minutes. Stir in garlic, and cook, stirring, about 30 seconds.

Add cherry tomatoes and wine, and season with salt and pepper. Add 1 teaspoon Italian seasoning and red pepper flakes. Toss to combine, and cook about 1 minute. Remove from heat and stir in sliced olives, chopped spinach, and cream.

Nestle fillets into vegetable mixture, sprinkle each fillet with salt and pepper, and drizzle remaining olive oil over the entire dish. Brush the olive oil to cover the surface of each fillet. Sprinkle with remaining 1/2 teaspoon Italian seasoning.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C).

Serve with hot, cooked pasta or rice, and garnish with fresh parsley.

Preheat oven to 350 degrees F (175 degrees C).

Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.

Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2-quart baking dish with olive oil.

Combine mixed vegetables, water, celery, onion, and garlic in the bottom of the prepared baking dish. Season with paprika, salt, and pepper.

Lightly season cod fillets and layer on top of vegetables.

Place in the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until fish flakes easily with a fork, about 30 minutes.

1. Preheat the oven to 425 degrees F. Lightly grease a baking sheet.

2. Combine the Thai curry paste and fish sauce in a medium bowl. Add the shrimp and toss to evenly coat.

3. Add the eggs to another bowl. Add the coconut and panko to a another bowl, mixing them to combine.

4. Working in an assembly line, dip the shrimp through the egg and then dredge it through the coconut crumbs, pressing gently to adhere. Place on the prepared baking sheet and repeat with the remaining shrimp. Season lightly with salt and pepper. Lightly brush the shrimp with olive oil or cooking spray. Transfer to the oven and bake 10-12 minutes or until the shrimp is lightly golden. Serve warm alongside the guacamole (below).

1. Mash the avocados in a medium bowl. Add the lime juice, lemongrass, basil, and a pinch of salt. Spoon into bowl and top with fresno peppers, pomegranates, and strawberries. Eat!

Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.

Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.

Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat.

Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat.

Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.

Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.

Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon.

Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.

Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

Place salmon fillets onto the prepared baking sheet. Season with salt, pepper, and dill. Drizzle with lemon juice.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl.

Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.

Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade.

Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended.

Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over.

Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.

Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.

Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.

Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.

Top salmon with herb mixture, forming a crust.

Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with nonstick spray.

Combine orzo, corn, zucchini, and onion in the prepared baking dish; crumble Boursin cheese over the top. Pour in bone broth, milk, cream, and 1 tablespoon olive oil. Season lightly with 1/2 teaspoon salt; stir to combine evenly. Nestle in salmon fillets. Brush salmon with remaining olive oil and season with remaining salt and Cajun seasoning. Cover the pan tightly with foil.

Bake in the preheated oven for 20 minutes. Uncover, gently stir orzo around the edges, leaving salmon filets intact, and return to the oven uncovered. Bake until orzo is tender and creamy and salmon flakes easily with a fork, 10 to 15 minutes. Squeeze lemon juice over salmon, and serve immediately.

Preheat the oven to 400 degrees F (200 degrees C).

Mix bread crumbs, pecans, and fresh parsley together in a small bowl.

Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl.

Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture.

Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.

Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.

Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.

Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.

Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.

Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.

Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Coat the inside of a 9x12-inch baking dish with vegetable oil.

Place salmon fillet into the baking dish; sprinkle with salt and pepper. Arrange lemon slices and onion rings on the salmon.

Mix mayonnaise, lemon juice, harissa, and smoked paprika together in a bowl until well combined; spread on top of salmon, lemon, and onion slices. Drizzle orange juice and wine around salmon.

Bake in the preheated oven until salmon is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a broiler rack about 5 inches from the broiler, and turn the broiler on. Broil the fish until nicely browned, about 3 minutes.

LENTILS AND QUINOA: Preheat the oven to 450 degrees. Rinse the lentils and the quinoa. Place in a large oven safe skillet or casserole with the broth. Bake for 45-50 minutes or until almost fully cooked. Remove and fluff with a fork.

SAUCE: Make the lemon dressing by blending all ingredients in a food processor or just shaking up in a jar. Set about half of the dressing aside.

SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.

SERVE: When the salmon is fully cooked, serve with reserved sauce and purple sauerkraut if you like that kind of crazy.

Roast the Potatoes: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Add the potatoes to the pan and toss with a little bit of olive oil, garlic powder, salt, and pepper. Roast for 25 minutes until lightly browned and delicious.

Make the Life-Changingly Delicious Sauce: While the potatoes are roasting, make your sauce. Melt the butter over medium low heat (I usually start with 6 tablespoons and add the last two if needed once the sauce is cooked). Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. Add broth and cream; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. Whisk in the lemon juice, stir in the herbs, and season with salt and pepper. Give it a taste. Yes, you’re in heaven now.

Bake the Salmon and Broccoli: Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). Toss or brush with a little more oil, salt, and pepper. Bake for another 10-15 minutes, until the salmon is fully cooked – I like it to be *just* past the point of translucent where it flakes apart very easily but isn’t dried out.

You’re Done: Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges. This is living. ♡

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

Place salmon fillets skin-side down on the prepared baking pan. Spread a thin layer of mustard on top of each fillet; season with salt and pepper.

Top with bread crumbs, then drizzle with melted butter.

Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

Serve and enjoy!

Whisk olive oil, garlic, lemon juice, parsley, basil, salt, and pepper together in a medium bowl.

Arrange salmon fillets in a small glass or ceramic baking dish; pour marinade over salmon. Cover and marinate in the refrigerator for about 1 hour, turning occasionally.

Preheat the oven to 375 degrees F (190 degrees C).

Transfer salmon fillets onto a large piece of aluminum foil. Spoon marinade on top and fold up the foil to seal. Place sealed foil packs on a baking sheet.

Bake in preheated oven until fish flakes easily with a fork, about 20 to 25 minutes.

Serve hot and enjoy!

Place the rack in the middle of the oven. Preheat the oven to 375°F. Line a large-rimmed baking sheet with foil, being sure to leave several inches of overhang on both long ends to make your foil packet.

Simply Recipes / Kalisa Marie Martin

While the oven preheats, remove the salmon from the fridge to come to temperature, 15 to 20 minutes. Place the salmon on the prepared pan and pat both sides dry with a paper towel. Feel the flesh for any bones and remove them with fish tweezers or your fingers.

Simply Recipes / Kalisa Marie Martin

Season both sides of the salmon with salt and pepper.

Simply Recipes / Kalisa Marie Martin

Simply Recipes / Kalisa Marie Martin

In a small bowl, combine the melted butter, garlic, honey, and lemon juice. Fold up the edges of the foil to contain the liquid and pour the butter mixture evenly over the top of the salmon.

Simply Recipes / Kalisa Marie Martin

Simply Recipes / Kalisa Marie Martin

Bring the two long sides of the foil together and then fold them down a few times to close the top of your packet. Then, tuck each end under to close the sides. If your piece of foil is not large enough, take a second sheet of foil and cover the salmon, pinching the foil to seal the edges.

Simply Recipes / Kalisa Marie Martin

Simply Recipes / Kalisa Marie Martin

Simply Recipes / Kalisa Marie Martin

If you’re cooking farm-raised salmon, it should be done in 18 to 20 minutes, depending on the thickness. If you’re using wild-caught salmon, check for doneness beginning at 10 minutes. If you open the packet and see the fish isn’t finished cooking, it should be opaque on top and flake easily with a fork, close the foil packet back up, return it to the oven, and check again in another 2 to 3 minutes.

Simply Recipes / Kalisa Marie Martin

Carefully open the foil package to uncover the salmon completely, pushing the foil down and out of the way.

Set the oven to broil on high. If you have an electric stove, return the salmon to the oven, still on the middle rack. Broil the salmon for 2 to 3 minutes. You’ll see it turn just slightly golden with some charred spots but be sure not to burn the garlic.

If you have a gas stove, you may want to reduce your broiling time to 1 minute or skip it all together.

Simply Recipes / Kalisa Marie Martin

Let the salmon rest for about 5 minutes. Garnish with chopped herbs. Transfer to a serving platter or serve directly from the pan!

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Kalisa Marie Martin

Set the salmon on a foil-lined baking sheet skin-side-down. Sprinkle with salt and pepper.

In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

Roast the salmon for 12 to 14 minutes (test after 10 minutes), or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

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1. Preheat the oven to broil.

2. In an oven-safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, the thyme, and garlic. Broil 5-8 minutes or until crisping on top.

3. Remove the salmon from the skillet and set aside.

4. Place the skillet with the thyme and garlic over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant, about 2 minutes. Smash the garlic down with a fork into a paste. Add the cream and salsa verde. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, sun-dried tomatoes, and spinach and cook until the spinach is wilted, 3-5 minutes. Slide the salmon in the sauce. Top with lemon juice.

5. Mix the lemon zest, dill, and green onions. Sprinkle on top of the salmon. Serve the salmon in the cream.

In a small bowl, whisk together the honey mustard, garlic, 2 tablespoons of the olive oil, lemon juice, dill, and salt.

Line a roasting pan with aluminum foil. Brush the salmon fillets on both sides with olive oil. Place fillets skin-side down (if your fillets have skin-on) on the foil-lined pan. Use a basting brush to coat the top side of the fillets with the honey mustard mixture.

Place in oven and bake at 400°F for 8 to 10 minutes, until just barely cooked through (please don't overcook salmon!). It's okay if the salmon is still a little rare in the center, when you remove it from the oven, the residual heat will cook it through.

Did you enjoy this recipe? Let us know with a rating and review!

Mix the hoisin sauce, soy sauce, lime juice, sugar, and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic).

Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.

Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler. Lightly grease a foil-lined broiling pan with vegetable oil.

Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade.

Broil until done, about 5 to 10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.

Serve with steamed rice. Asparagus or Asian Coleslaw would work well as side dishes for this salmon.

Preheat the oven to 450 degrees F (230 degrees C).

Place salmon on a large piece of aluminum foil; season with garlic, dill, salt, and black pepper. Seal salmon in foil. Place on a baking sheet.

Bake in the preheated oven for 20 minutes. Top with green onions and Cheddar cheese; continue baking until cheese is melted and salmon flakes easily with a fork, about 5 minutes more.

Preheat the oven to 425 degrees F (220 degrees C).

Place salmon fillets on a nonstick baking pan; brush juice on salmon.

In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.

Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

In a saucepan bring 2 1/2 cups water to a boil. Add rice and stir. Reduce the heat, cover, and simmer for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

In a large pan, add just enough water to cover the bottom of the pan. Place salmon in the pan, pink side up, and arrange cooked rice around the outside of salmon. Drizzle orange juice over salmon and rice.

In a small bowl, combine dill weed, rosemary, basil, mustard, and lemon pepper and sprinkle over salmon and rice. Cover with aluminum foil.

Bake in the preheated oven for 30 to 40 minutes or until salmon is tender and flaky.

Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the lowest position.

Place salmon fillet, skin-side down, in the middle of a large piece of parchment paper; season with salt and black pepper. Cut two 3-inch slits into fillet with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.

Fold the edges of parchment paper over fillet several times to seal it into an airtight packet. Place sealed packet onto a baking sheet.

Bake in the preheated oven on the bottom rack until salmon flakes easily and flesh is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read thermometer inserted into the thickest part of fillet should read at least 145 degrees F (65 degrees C). To serve, cut open the parchment paper and remove lemon slices before plating.

Preheat the oven to 375 degrees F (190 degrees C).

Combine 1/2 cup olive oil, garlic, lemon juice, brown sugar, oregano, thyme, salt, and pepper in a bowl.

Place a large piece of aluminum foil on a baking sheet and brush with 1 teaspoon olive oil. Place salmon, skin-side down, in the middle of the foil. Drizzle with olive oil mixture.

Fold up the edges of the foil over salmon to create a packet, making sure to seal the edges.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Garnish with fresh parsley and lemon slices.

Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.

Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.

Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.

Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.

Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.

Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.

Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.

Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.

Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.

Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.

Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.

Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.

Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.

Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.

Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.

Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.

Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

1. Preheat the oven or grill to 425° F.

2. Arrange the baguette halves on a baking sheet. Spread evenly with pesto, then add the cheese. Mix the garlic, thyme/rosemary, and chili flakes with your fingers, then sprinkle over the cheese. Drizzle with honey. Add the tomatoes, then drape the prosciutto over the tomatoes. Drizzle everything with olive oil.

3. Bake for 10 minutes, until the cheese is bubbly. Top with fresh basil. EAT and enjoy with extra honey, sea salt, and pepper.

Preheat the oven to 300 degrees F (150 degrees C).

Whisk ketchup, water, vinegar, melted butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook for 5 minutes, stirring occasionally.

Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.

Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

Place chicken thighs in a baking dish that allows for a little room between them. Sprinkle both sides of the chicken thighs with salt.

Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.

Pour the cherry tomato mixture over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.

(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)

Bake, uncovered for 45 minutes, until the chicken is well browned on top and cooked through. Remove from the oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.

Serve with toasted crusty bread, buttered noodles, or rice. (Skip bread and noodles for a gluten-free version.)

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.

Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.

Preheat oven to 375 degrees F (190 degrees C).

Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.

Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Lay the chicken breasts on a plate or cutting board. Grab about half the salt with your fingertips and hold your hand at least 1 foot over the cutting board, then sprinkle the salt evenly over the chicken. Flip them and repeat so both sides are well seasoned.

Set a timer for 15 minutes and preheat the oven to 425°F.

Simply Recipes / Mihaela Kozaric Sebrek

Once the timer has gone off, use a clean paper towel to pat the top of the chicken breasts dry. Transfer the chicken breasts dry side down to a rimmed baking pan or casserole dish, in a single layer, then pat the side that’s now facing up dry.

Season with black pepper and drizzle with olive oil.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bake at 425°F for 20 to 30 minutes, or until the thickest part of each breast reads at least 155°F with an instant-read thermometer.

Remove the chicken from the oven and let rest for at least 10 minutes, ensuring that the temperature rises to 165°F before serving.

This recipe has you remove the chicken from the oven at 155°F since it will rise to 165°F as it rests, the safe cooked temperature for chicken. This helps prevent overcooking. If you’re nervous about the chicken being safe to eat, leave an oven-safe probe thermometer in the chicken while cooking and while resting to double-check that it reaches 165°F. Or cook the chicken to 165°F—just know that it will be a bit overcooked after it rests.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

1. Preheat the oven to 450° F. Line a baking sheet with parchment.

2. In a bowl, whisk the eggs and pickle juice. Add the chicken and toss to coat. Combine the cornflakes, Panko, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.

3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 12-15 minutes or until the chicken is cooked through.

4. To make each sauce, combine all ingredients in a bowl. Taste and season with salt.

Heat 2 tablespoons olive oil in heavy large saucepan over medium heat. Add the shallots and sauté until tender, about 4 minutes. Add the garlic and cook a minute more.

Add the tomatoes, oregano, and crushed red pepper flakes. Simmer until sauce thickens, about 10 minutes. Stir in the basil and season to taste with salt and pepper. Set aside.

Combine the grated Parmesan and the breadcrumbs in a shallow bowl. Put the flour in another separate bowl, and the beaten eggs in another bowl.

Dredge each piece of chicken first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb mixture.

Heat 4 tablespoons of olive oil in heavy large nonstick skillet over medium-high heat.

Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side.

Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese.

Bake for 10 minutes at 350°F, or microwave on high heat for 10 to 20 seconds, just until the cheese has melted.

Preheat the oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

Mix flour, salt, pepper, and garlic powder in a shallow dish. Beat together egg and milk in a second dish. Mix cheese, cereal, and bread crumbs in a third dish.

Dredge chicken pieces in flour mixture, dip in egg mixture, then press in breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

Bake in the preheated oven until coating is golden brown and chicken juices run clear, about 35 minutes.

In a large mixing bowl, whisk the olive oil, garlic, paprika, oregano, thyme, salt, pepper, and turmeric. Add the chicken thighs and mix until the chicken is well-coated. Allow it to marinate at room temperature for 20 minutes.

In a 9x13 baking dish, add the rice, olive oil, onion, salt, pepper, and hot water. Stir to combine everything together.

Arrange the marinated chicken thighs over the rice in a single layer, adding any liquid from the bowl. Cover with foil and bake covered for 45 minutes.

Uncover and continue to bake until the chicken is cooked through and browned and the rice is cooked, another 15 minutes.

Remove from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken back on top of the rice, garnish with fresh parsley, and serve.

Store leftovers right in the dish or in an air-tight container for up to 4 days. To reheat, just place in the microwave until warmed through.

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Preheat the oven to 425°F and line a baking sheet with parchment paper.

Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and season with salt and pepper. Cover each chicken breast with barbecue sauce, then top with the shredded cheese.

Bake until the internal temperature reaches 160°F, 8 to 10 minutes, then cover with foil and rest for 5 minutes, ensuring that the temperature rises to 165°F before serving.

Garnish with green onions and serve.

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Lightly oil a rimmed baking sheet.

In a medium bowl, mash together shredded chicken, cream cheese, cheddar cheese, green chilis, and seasonings. Mix together really well.

Taste and feel free to adjust seasonings to your liking. This basic version should be fairly mild and kid-friendly.

Wrap the corn tortillas in stacks of two in between damp paper towels. Microwave on high for 20 seconds to make them more flexible.

Add two heaping tablespoons of the chicken filling to each tortilla and wrap tightly—a small cookie scoop (like this one) works well here. They should resemble long cigars.

Immediately brush corn tortillas with vegetable oil to prevent cracking and place, seam-side down, on the lightly oiled baking sheet.

Repeat until all of the filling is used. You should get 18 to 20 taquitos.

Bake the taquitos as soon as possible to prevent the tortillas from cracking too much. Bake for 20 to 25 minutes until they are crispy and golden brown.

If some of your tortillas crack badly, you can try again with a new tortilla and just transfer the filling over. Ultimately, though, a few cracks are okay and the taquitos can still be picked up and eaten—and they are still delicious!

While the taquitos bake, stir together the sour cream and sriracha. Taste and adjust to your liking. This can be made well in advance and keeps just fine for a few days in a covered container in the fridge.

Serve immediately with the cream sauce. Leftovers can be frozen for up to a month and reheated in a warm oven.

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In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.

Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight.

Preheat the oven to 350°F.

Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar.

Bake uncovered, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.

Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.

Mix: Mix all the ingredients together in a mixing bowl.

Roll: Roll the mixture into about 30 small balls. Place on baking sheet.

Bake: Bake for 25-30 minutes.

ENJOY!

Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.

Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder.

Arrange on the rack.

Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.

Serve hot and enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Place chicken thighs in a baking dish; season both sides with garlic powder, dried minced onion, and salt.

Bake in the preheated oven until no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.

Arrange chicken thighs, skin-side up, on the prepared baking sheet.

Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.

Sprinkle spice mixture liberally over chicken thighs.

Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Serve hot and enjoy!

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Arrange chicken breasts on a baking sheet; spread carrots, celery, green onion, bell pepper, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with Italian seasoning, chili powder, lemon pepper, salt, and black pepper.

Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.

Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess.

Repeat dipping each coated chicken breast in egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.

Bake in the preheated oven for 40 minutes.

Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese.

Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve over pasta.

Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.

Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.

Place chicken breasts into a baking dish and pour marinade on top.

Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Place egg in a shallow dish. Place panko, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well.

Dip 2 chicken strips into egg, then place into panko mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.

Spray each chicken tender with cooking spray twice.

Bake tenders in the preheated oven for 7 minutes. Flip and continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil tenders in the preheated oven for extra crunch, about 1 to 2 minutes more.

Serve hot and enjoy!

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Combine shredded chicken with salsa, cumin, and oregano in a large bowl.

Prepare Spanish rice according to package directions. Remove from the heat.

Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.

Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Combine olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large, resealable bag; seal and shake to combine. Add chicken wings; reseal and shake to coat. Arrange chicken wings on a baking sheet.

Cook chicken wings in the preheated oven until crisp and cooked through, about 30 to 45 minutes.

Serve hot and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.

Cut off chicken wing tips and discard. Cut between the joints to separate each wing into two pieces.

Heat butter and garlic in a small saucepan over low heat until butter is melted and garlic is fragrant, 3 to 5 minutes.

Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.

Dip chicken wing pieces into melted butter mixture, then press into Parmesan mixture to coat all over.

Arrange in the prepared baking dish. Drizzle any remaining butter on top.

Bake in the preheated oven until no longer pink in the center, the juices run clear, and the skin is browned, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Enjoy!

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Grease a large baking dish.

Mix together crushed crackers, seasoned salt, and garlic powder in a shallow bowl.

Dip chicken breasts into melted margarine, then press into cracker mixture until coated. Arrange chicken in the prepared baking dish.

Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.

Stir together melted butter and salt in a bowl.

Arrange chicken in the prepared baking dish. Brush butter mixture onto chicken until thoroughly coated, pouring any extra over chicken.

Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve and enjoy!

Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.

Beat together egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag.

Dip chicken in egg mixture, then place in the plastic bag and shake to coat with bread crumbs.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook coated chicken in hot oil until browned, 2 to 3 minutes per side. Remove chicken from the skillet.

Add remaining 2 tablespoons olive oil to the skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to the prepared baking dish.

Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Arrange chicken on top. Cover the baking dish with aluminum foil.

Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining 1/3 cup mozzarella cheese. Bake until cheese is melted, about 5 minutes.