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Shake them up in a bag of flour seasoned with whatever -- I like old bay and some sage -- making sure to coat each piece of chicken thoroughly.
Bake at 375 for 40 minutes. They will be juicy and delicious. I like to turn the broiler on them at that point for a few minutes to get the skin nice and crispy, but you can peel it off if you must be health conscious.
This is my husband's favorite meal. He used to think he doesn't like chicken. He called it a "vegetable."
These are great served with potatoes or rice, but sometimes I serve them El Pollo Loco style with flour tortillas and salsa.
Once cooked, chicken will keep in the fridge for a few more days (max. of 3 I'd say), or in the freezer for a few months.
As long as you cook them today ( eg, casserole) you can then keep the chicken as is for a future meal, or shred the meat for another dish - tacos, sandwiches etc.
If you're feeling really ambitious you could always call up a recipe for mole poblano and hit the spice rack at the market.
I can barely move, I have SUCH a headache!
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