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Barengate Bay Chicken

Barengate Bay Chicken

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
SHOREGIRL69

SHOREGIRL69

This chicken dish is a favorite that I frequently make while I am on vacation down on Barnegate Bay in New Jersey. It has a wonderful hint of garlic, and has just the right amount of lemon. I love this recipe because, not only is it delicious, but you can use more or less of the ingredients required. It's all up to you! Remember to serve this with white rice because the sauce is just delicious when mixed in with it. Enjoy!

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Nutrition

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  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.
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Reviews

Hot Chilli
11

Hot Chilli

1/25/2004

I really liked this recipe. I used a Cream of Chicken soup as others suggested and added fresh broccoli and some tinned corn. I used plenty of garlic & lemon juice and only added enough chicken broth & milk to reach a sauce consistency I like. The chicken was very tender and the sauce tasted unusual but very enjoyable. I will be making this again for sure :)

LAURA4288
9

LAURA4288

7/13/2003

This was really good. I used cream of chicken soup instead of the cream of broccoli and added fresh broccoli and I used sliced mushrooms instead of button mushrooms. Because of the broccoli, I covered the pan with aluminum foil. I would definately make this again.

SGARLOW
9

SGARLOW

8/1/2003

Pretty good although I think I'll use cream of mushroom, celery or chicken next time. I used half white wine and half chicken stock. I also used a lot more garlic and mushrooms. I'll make this again and experiment until it's fantastic!Thanks.

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