I tend to buy chicken and freeze it. When I bake it, I put it directly in a glass baking dish, put other stuff in the dish, cover it with foil, and bake for an hour at 400°F. Or maybe I'll go 45 minutes at 375° and 30 minutes at 425°. But usually just the former now.
I might put a slice of swiss cheese on top of each chicken breast (usually 3-4 large ones to a dish), mix a can of cream of mushroom soup with a can of water and pour over them, then top with a box of stuffing mix, and bake as above (cover with foil and bake at 400° for an hour; I'd probably do half an hour if they weren't frozen).
Or I might drizzle some olive oil, lemon juice, lime juice, a little white cooking wine, whatever spices I have (like rosemary and thyme and tarragon), and a little more of each citrus juice. Cover with foil and bake as above.
Anyway, that's a couple of chicken dishes that I like. I don't know that I'd wrap them in foil, just cover in foil. The nice thing about the glass baking dish is that you can let it cool down, put a cover on it, and then put it in the fridge.
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I might put a slice of swiss cheese on top of each chicken breast (usually 3-4 large ones to a dish), mix a can of cream of mushroom soup with a can of water and pour over them, then top with a box of stuffing mix, and bake as above (cover with foil and bake at 400° for an hour; I'd probably do half an hour if they weren't frozen).
Or I might drizzle some olive oil, lemon juice, lime juice, a little white cooking wine, whatever spices I have (like rosemary and thyme and tarragon), and a little more of each citrus juice. Cover with foil and bake as above.
Anyway, that's a couple of chicken dishes that I like. I don't know that I'd wrap them in foil, just cover in foil. The nice thing about the glass baking dish is that you can let it cool down, put a cover on it, and then put it in the fridge.