Baked Italian Herb Chicken Reviews

Baked Italian Herb Chicken Recipes and Reviews

I used part of this with chicken and part with frozen, then defrosted, tofu. I loved the flavor of the seasoning mix on both of these and the tofu option will provide you with a suggestion for your vegetarian customers. I served this with a home made veggie tomato sauce over whole wheat penne pasta. I rounded out the meal with a green salad lightly tossed with olive oil and red wine vinegar and a loaf of crusty sour dough bread. This is a great mix and adds really nice flavor to your chicken or tofu. Ardee-ann - Consultant - 3/27/08

Follow up: I used tofu that I had frozen, defrosted and then gotten the extra water out of. Frozen and defrosted tofu has a different texture than regular tofu. Do not use aseptic tofu like this...used the kind that is perishable not shelf stable. After the tofu is drained slice it into thick slices and then use it with the Italian Herb Mixture just like you would chicken. Cook it the same way...you might cook it a slightly shorter time when it looks done it is ready. Use the finished product just like you would use the chicken. It could be used layered in a casserole, on the side with a pasta dish or by itself with veggies and salad.

I made the Italian Herb Baked Chicken the other night for dinner. It turned out awesome! We are big chicken eaters here ion our house, so I am always looking for "new" ways to bake the chicken. We don't fry at all, and rarely ever BBQ chicken, I mainly bake it. It had just the right amount of flavor. I had a little bit of the mix left over, so I just sprinkled it over the top of the chicken before I put it in the oven. My whole family loved it! Julie G - Consultant - 10/30/07