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Quick and Easy Barbequed Chicken Recipe


8 chicken pieces

1 cup butter

1 1/2 tablespoons dried parsley

1 1/2 teaspoons garlic powder

1/2 teaspoon dried oregano

1 teaspoon dried basil

3 teaspoons brown sugar

2 teaspoons dried onion

2 tablespoons brown sugar

1 teaspoon dried basil

1/2 teaspoon dried tarragon

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon dried marjoram

1/4 teaspoon dried marjoram

1/2 teaspoon dried sage

1/8 teaspoon dried sage

1/4 teaspoon dried thyme

1/8 teaspoon dried basil

4 slices French bread, cut into small cubes


Place chicken pieces in a large dish or bowl and brush with butter, parsley, garlic powder, oregano, basil, brown sugar, onion, brown sugar, basil, tarragon, salt, pepper and marjoram. Cover and refrigerate for 1 hour while you grease a 12x18 inch baking pan.

To Inject Cream: Beat cream cheese in medium bowl until fluffy. Mix in brown sugar, onion, brown sugar, basil, tarragon, salt, pepper and marjoram. Beat until mixture thickens; pour into prepared pan.

Sprinkle chicken with sage, marjoram, sage, thyme and basil on each side. Sprinkle with flour and cut in remaining marinade.

Bake at 375 degrees F (190 degrees C) for 30 minutes and then reduce heat to 325 degrees F (175 degrees C) for 20 minutes.

While chicken is baking, prepare the cream cheese mixture as directed on package. In a large bowl, beat cream cheese and egg until smooth. Stir in lemon juice. Gradually beat in flour until all ingredients are thoroughly combined. Divide chicken mixture among chicken pieces. Serve with French bread cubes.


KoY writes:

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This is a great recipe. I substituted a tablespoon of vanilla for the rum and came up with an excellent sauce for my bread pudding.
enexpected Femely writes:

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What a treat to bake with such a lovely outcome! I had purchased patterns for pattern chickens from Etsy and were looking for a eco-friendly alternative. I harvested the leftover barbequatters and turned them into Chicken Nuggets, saving the bones for another recipe. This was an easy, low-cal mac and it got rid of the starch pretty easy. I baked for only 25 minutes against the grain and came out puffed up chicken with funky little pass if I cupped the vegetables. Definately a keeper. I think I'll try grating the chicken too (after reading others reports). Will make this many times again!
Roostod Sordonos writes:

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I perfected my acidic chicken technique at the Thanksgiving Get-Together. It turned out beautifully. Thanked for simplicity's sake. My kids don't particularly care for barbequed chicken breast but will eat any type. Shared it with a fond memory. :o)