Barengate Bay Chicken Recipe - Allrecipes.com
Barengate Bay Chicken Recipe
  • READY IN 55 mins

Barengate Bay Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 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 :)

 
Most Helpful Critical Review
Oct 03, 2003

I found this recipe a little tasteless which surprised me because of the ingredients. I used lots of garlic and 1 lemon, which was plenty. If I decide to make this again, I think I'll try white wine in place of the chicken broth. I think it needed more of a kick. I don't know why bread crumbs were needed for this recipe, they didn't stay adhered to the chicken after adding the soup mixture, and I pressed then in very well!

 

45 Ratings

Jul 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.

 
Aug 01, 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.

 
Jul 13, 2003

Awesome!! I used cream of mushroom soup and only used one lemon.

 
Jul 13, 2003

What a wonderful dish! I throw a little Swiss on top of the chicken; it helps hold down the garlic and bread crumbs. I also recommend the Lemon Pepper Pasta as a perfect addition.

 
Jul 13, 2003

This was pretty good on the dinner table, but the next day at work it was delicious. Next time I am going to set it in the fridge overnight before cooking.

 
Jul 13, 2003

The thinness of the sauce scared me but everyone loved it and voted to have it again in two days. I did substitute a quarter can of white cooking wine for chicken broth. I left out the lemon and it wasn't missed.

 

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Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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