Barengate Bay Chicken

Barengate Bay Chicken

36
SHOREGIRL69 0

"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

55 m servings 275 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

36
  1. 47 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 whit...

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 ...

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...

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 a...

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

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 whit...

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.

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.

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 a...

My husband wanted both chicken and broccoli for dinner. I saw this and said "great". It was easy to make. I made this for 2 servings.I omitted the chicken broth all together and used the whole c...