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Sun Dried Tomato and Cilantro Baked Chicken
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 55 min
- Servings
- 4.00 - serving(s)
Categories
- Main Course
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- General
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sun Dried Tomato and Cilantro Baked Chicken brings together 1 whole cut up chicken, washed and rinsed, 1/3 cup butter, melted, 1 -2 teaspoon of goya adobo with saffron or 1 -2 teaspoon Season-All salt in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 whole cut up chicken, washed and rinsed
- 1/3 cup butter, melted
- 1 -2 teaspoon of goya adobo with saffron or 1 -2 teaspoon Season-All salt
- 1 1/2 table spoon chopped fresh cilantro
- 1/2 tablespoon sun-dried tomatoes, tampanade or 1/2 tablespoon pesto sauce
- 1 tablespoom mayonnaise
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Instructions
Preheat oven to 400°F.
Place chicken in large baking dish and brush each piece lightly with mayonnaise.
Sprinkle Adobo seasoning on each piece of chicken.
Mix melted butter, chopped cilantro, and sundried tomato in a bowl. Pour over chicken. Use all the butter.
Bake uncovered for 35-45 mins or until juices run clear, basting chicken every couple of minutes with the pan juices. Do not overbake.
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