Baked Chicken

Entrée

13″x9″ Baker
Prep Time: 20 minutes
Cook time: 45-60 minutes
Yield: 8 servings

Ingredients

1 cup celery, ½-inch dice

1 cup onions, ½-inch dice

1 cup carrots, ½-inch dice

1 cup low sodium chicken broth

salt and pepper

1 packet Peter Picked this Pepper Dip

1 cup seasoned bread crumbs

4 large bone in, skin off chicken breasts, approximately 3 ½ – 4 pounds

4 cloves garlic

Directions

  1. Preheat oven to 350 degrees
  2. Place the celery, onions and carrots into a 13×9 baker.
  3. Add chicken broth.
  4. Season the chicken breasts with salt and pepper and set aside.
  5. Combine the Peter Picked this Pepper Dip and bread crumbs in a bowl and toss well.
  6. Place the chicken breast, bone side down, on top of the cut vegetables.  Sprinkle the dip/breadcrumb mix evenly over the top.
  7. Bake for 45-60 minutes until thoroughly cooked and an internal temperature of 165 degrees is attained.
  8. Remove the chicken from the oven and let it cool slightly before serving.

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