Hi Cindy, how about BBQ on it he grill? I wrap them in foil and cook for about 30 minutes then take them out of the foil slather with BBQ sauce and finish the cooking process! Or, here is a Chicken and Biscuit Recipe, it looks more involved than it really is, I use Pillsbury bicuits, they are lighter and easier:

Chicken Stew with Biscuits

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Enjoy, Gina

I make Rosemary chicken with my bone-in chicken breasts. Cover chicken with seasoned dijon mustard. Sprinkle sprigs of fresh rosemary on top,drizzle with melted butter. Top with grated parmesan cheese and drizzle with a little more butter. This is my husband's favorite! Bake uncovered at 350 for about 45 min.

A favorite around here...

I sear them stovetop in a grill pan, skin side down, for 4 minutes in a scorching hot pan after S&P & drizzling with EVOO. Then, smear with one of the following & put in a pre-heated 350 degree oven (I use convection roast) for 30-40 minutes depending on the size.

1.) Pesto
2.) Minced fresh garlic, lemon zest, rosemary
3.) My "Cheater's Mole Dry Rub" - actually, I rub this on before putting the chicken in the grill pan

Sometimes, I don't put anything on them during roasting & then top with fresh mango or pineapple salsa after they're finished in the oven.

Lots of ways to cook that chicken...it's all good.

/tricia

OK.....what's that "Cheater Mole Dry Rub".....
Bet it'll work on pork too!
Linda C

I usually make my own bbq sauces but one I really like is House of Tsang - it's called something like Sweet Ginger Sesame Grill Sauce. Anyway, I usually slather the chicken with some of that, then I sprinkle the pieces really well with a spice mix I buy from Penzey's called Bangkok Blend - you don't need much, I think it calls for a teaspoon or so and that's probably what I use, roughly a teaspoon or two for 4-6 pieces of chicken. I usually try to do it a few hours before grilling and let the chicken sit, or even overnight, but I have done it right before cooking and it still works.

It's become one of my favorites for chicken because it's quick and easy and it tastes so good. It's one of the few "recipes" I make using prepared mixes instead of my own. Some of those spice blends are really tasty and good in a pinch when you don't have time to mix them by hand.

Another standard is olive oil, a little lemon juice, some garlic puree (can just mash the cloves with some course salt to get a puree), fresh oregano, fresh cracked black pepper, and rosemary. Rub it all over and let it sit a bit, then grill.

Lisa

A couple of very simple ideas that work well:
1. Mix a bottle of beer with either jam/jelly (any flavor you have on hand) or honey. Pour over the chicken pieces. Sprinkle chicken with salt, pepper, garlic powder. Bake.

2. Mix oil, orange juice and italian spices (garlic, oregano, basil, salt, pepper OR a premixed italian spice blend OR a packet of italian dressing mix) and pour over chicken. Bake. You can substitute lemon or lime juice for the orange. You can substitute italian salad dressing for the oil & spices.

3. Mix soy sauce & honey, pout over chicken, top with S&P & garlic powder. Bake.

Whenever I'm looking for a quick easy chicken baking idea, I just see what liquids I have available whose flavors might combine well, mix & pour over the chicken, sprinkle appropriate spices & bake. I like to serve this with rice that I can pour the resulting juice onto, and a salad or other simple vegetable.

Hi, Linda. Here's my Cheater's Mole Dry Rub...

MOLE DRY RUB (these ingredient amounts are approximate because I make this stuff in bulk & just measure out heaping teaspoons of ingredients)

1/4 Cup Cocoa
2 Teaspoons Chipotle Powder
2 Teaspoons Ancho Powder
1 Teaspoon Ground Cumin
1 Teaspoon Powdered Garlic
1 Teaspoon Dehydrated Thyme
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Paprika
2 Teaspoons Sea Salt (we are a low sodium family so you might want more salt?)
1 Teaspoon Coarse Ground Black Pepper

Whisk it all together & store in a plastic tub. To use, I rub a little olive oil on the chicken & then sprinkle a generous amount of dry rub massaging it into the oil & meat. I've not had any trouble with the rub burning even when searing but it sure will make your house smell yummy as it cooks!

/tricia