Like what type of vegetables can you put on the kebabs. And what types of vegetables can you serve on the side. It is for a home - ec project and we were going to put rice underneath for a presentation. Is this a good idea? With the recipe could i have websites. Thanks What are good recipes to make chicken or meat kebabs with vegetables on them? Also what vegetables?
Shish kabobs:
Pineapple
Mushrooms
Bell Pepper
Pearl onions
Cherry tomatoes
Garlic cloves
Water chestnuts
Zucchini or other squash like summer, winter, crookneck
Kebab is typically ground lamb and spices. Good veggie dishes would be babaghonoush, hummus, tahini, fava beans, spinach.What are good recipes to make chicken or meat kebabs with vegetables on them? Also what vegetables?
u know wat, just get a recipe 4 the chicken, meat kebabs and vegetables individually. then when u've got them make them all and then set them out on a dish of your choice!
The secret is to match your veggies with your meats. You don't want prawns with chunks or raw potatoes.
Wednesday, July 28, 2010
Does anybody have any good recipes using Chicken Thighs?
Like in casseroles...or anything like that that's reasonably easy? I have had this chicken for a while and everytime I open the freezer I go blank in figuring out what to make with it. I'm not real creative in the kitchen and am used to things like mac %26amp; cheese if that helps you....haha. Please any advice or suggestions....even if it's an invented dish that you think is good please tell me how to make it. Thank you so much! I really need to eat this chicken!!!!!!Does anybody have any good recipes using Chicken Thighs?
Thaw it.
Coat it in 3 parts maple syrup to 2 parts soy sauce...marinade over night.
Shake off excess and place in baking dish.
Bake 40 minutes at 380 degrees or until just done. Serve it up with some wild rice. One of my fav. recipes for home!
Enjoy!Does anybody have any good recipes using Chicken Thighs?
easiest chicken recipes ever, rub some herbs on and broil or the same thing with barbeque sauce until golden brown. or saute with herbs and olive oil. or bake with bread crumbs. chicken can be done almost anyway you want.
i love this recipe
chicken broccoli
chicken
mayo 1 teaspoon
lemon x2 (squeezed)
curry powder 1x tablespoon
broccoli x1
1 can of cream of mushroom soup 375g tin or whatever is closest
now
cube your chicken thighs ( now you can use any chicken with this recipe- BBQ- breast whatever)
place then in a oven proof dish
mix all you ingredients together in seperate bowl
-except broccoli-
now slice broccolli up and place it evenly on top of your chicken
then pore your liquid on top
cook in moderate over for about 1 hr
but do check on it as your oven may be quicker
this is a family fav of mine so i hope you like...
preheat oven to 350*
Have a pot of water boiling on the stove, add spaghetti or your favorite pasta in there.....when done, strain and set into a non stick sprayed baking dish
In a skillet brown off the thighs 7 minutes on each side
Open up a jar of marinara sauce, add some *chopped onion *garlic and *mushrooms.....a little bit of *Parmesan added to the sauce never hurt anyone...
Cover the pasta with the marinara sauce then place the thighs on in and around the sauce....you can top off this with some mozzarella cheese
Now into the pre-heated oven for about 45 min to an hour
If you have a garlic roaster place a head of garlic, with the top sliced off to expose the cloves with some drizzled olive oil on it in the roaster if no roaster use tin foil....(remember to close up the tin foil as a roaster has a top too.) This will go in with the pasta/ same timing.
About 15 min. before you take this out cut up a loaf of Italian bread and enclose it in tin foil and place it in the oven to heat up.....use the roasted garlic to spread on the bread
Yeah a feast for a king!
Or you can do chef RT's method with mustrad and soy sauce.
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.
Take your thighs, defrost them for 12hrs/ overnight in the refrigerator. Score them, place in a bowl for 2 lbs chicken with 4 tbsp yogurt
2 tbsp chilli powder
1 tsp garlic powder
1/2 tsp pepper
2 tbsp lemon juice
1 tsp salt
Stir and marinade for 1-4 hrs.
Bake on a broiler in a 350C for 30 mins turning over half way through.
For the last 10 mins turn on the broiler. Make sure the chicken juices run clear/ internal temp is 180C.
Serve with rice (basmati is best for this) yogurt and a cucumber salad.
If you're going for easy, this is the best:
These are so easy and wonderful. You can鈥檛 believe it!
BBQ Ribs (or chicken)
Country Style Ribs (use your chicken here)
Onion
Bottled BBQ Sauce (any kind you like)
Sear ribs on all sides to seal in juices. Place in crock pot. Cover with sliced onions and BBQ sauce. Cook on low 8-10 hours. Yummy!!!
Serve with baked beans, cornbread鈥nd this salad is great:
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Or you could cook your chicken by boiling it. This is a recipe from the Pioneer Woman that I am making tonight:
Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry鈥檚 Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt %26amp; Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
marinate the legs in:
soy sauce (can subst. with salt)
pepper
oregano (pref fresh) chopped
2tbs of sherry and
abt 2tbs of water.
1 teespoon of honey.
grill the chicken in the over at 225 degrees for 15 minutes.
baste the chicken once more with the marinade.
grill for another 25-30 min at 150 degrees.
I like thighs because they are tender...and roast well ..If I am making a side of rice or pasta I like cream sauces....cream soups work great for this...chicken...mushroom...celery
.
for fried potatoes I like a BBQ....my new favorite is mixing half BBQ and half honey.or Teriyaki sauce....
Just put then in a baking pan and add the sauce you prefer...cook for about 1 hour at 350
There is always lemon garlic. Melt some butter add a clove or 2 of chopped garlic, and sqeeze 1/2 or 1 lemon. Drizzle over the chicken and bake at 350 for about 30-45 min depending on how many you are doing.
Or there is this.
Crock Pot Chicken Salsa Curry
10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don't like a srong curry taste)
1/2 cup sour cream
Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.
When the chiicken in done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.
This would go well with rice or cous cous.
If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.
you could make a chicken thighs homemade soup or fried chicken and chicken salad with health vegetables on your salad. you could make chicken thighs pot pieblush makeup
Thaw it.
Coat it in 3 parts maple syrup to 2 parts soy sauce...marinade over night.
Shake off excess and place in baking dish.
Bake 40 minutes at 380 degrees or until just done. Serve it up with some wild rice. One of my fav. recipes for home!
Enjoy!Does anybody have any good recipes using Chicken Thighs?
easiest chicken recipes ever, rub some herbs on and broil or the same thing with barbeque sauce until golden brown. or saute with herbs and olive oil. or bake with bread crumbs. chicken can be done almost anyway you want.
i love this recipe
chicken broccoli
chicken
mayo 1 teaspoon
lemon x2 (squeezed)
curry powder 1x tablespoon
broccoli x1
1 can of cream of mushroom soup 375g tin or whatever is closest
now
cube your chicken thighs ( now you can use any chicken with this recipe- BBQ- breast whatever)
place then in a oven proof dish
mix all you ingredients together in seperate bowl
-except broccoli-
now slice broccolli up and place it evenly on top of your chicken
then pore your liquid on top
cook in moderate over for about 1 hr
but do check on it as your oven may be quicker
this is a family fav of mine so i hope you like...
preheat oven to 350*
Have a pot of water boiling on the stove, add spaghetti or your favorite pasta in there.....when done, strain and set into a non stick sprayed baking dish
In a skillet brown off the thighs 7 minutes on each side
Open up a jar of marinara sauce, add some *chopped onion *garlic and *mushrooms.....a little bit of *Parmesan added to the sauce never hurt anyone...
Cover the pasta with the marinara sauce then place the thighs on in and around the sauce....you can top off this with some mozzarella cheese
Now into the pre-heated oven for about 45 min to an hour
If you have a garlic roaster place a head of garlic, with the top sliced off to expose the cloves with some drizzled olive oil on it in the roaster if no roaster use tin foil....(remember to close up the tin foil as a roaster has a top too.) This will go in with the pasta/ same timing.
About 15 min. before you take this out cut up a loaf of Italian bread and enclose it in tin foil and place it in the oven to heat up.....use the roasted garlic to spread on the bread
Yeah a feast for a king!
Or you can do chef RT's method with mustrad and soy sauce.
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.
Take your thighs, defrost them for 12hrs/ overnight in the refrigerator. Score them, place in a bowl for 2 lbs chicken with 4 tbsp yogurt
2 tbsp chilli powder
1 tsp garlic powder
1/2 tsp pepper
2 tbsp lemon juice
1 tsp salt
Stir and marinade for 1-4 hrs.
Bake on a broiler in a 350C for 30 mins turning over half way through.
For the last 10 mins turn on the broiler. Make sure the chicken juices run clear/ internal temp is 180C.
Serve with rice (basmati is best for this) yogurt and a cucumber salad.
If you're going for easy, this is the best:
These are so easy and wonderful. You can鈥檛 believe it!
BBQ Ribs (or chicken)
Country Style Ribs (use your chicken here)
Onion
Bottled BBQ Sauce (any kind you like)
Sear ribs on all sides to seal in juices. Place in crock pot. Cover with sliced onions and BBQ sauce. Cook on low 8-10 hours. Yummy!!!
Serve with baked beans, cornbread鈥nd this salad is great:
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Or you could cook your chicken by boiling it. This is a recipe from the Pioneer Woman that I am making tonight:
Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry鈥檚 Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt %26amp; Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
marinate the legs in:
soy sauce (can subst. with salt)
pepper
oregano (pref fresh) chopped
2tbs of sherry and
abt 2tbs of water.
1 teespoon of honey.
grill the chicken in the over at 225 degrees for 15 minutes.
baste the chicken once more with the marinade.
grill for another 25-30 min at 150 degrees.
I like thighs because they are tender...and roast well ..If I am making a side of rice or pasta I like cream sauces....cream soups work great for this...chicken...mushroom...celery
.
for fried potatoes I like a BBQ....my new favorite is mixing half BBQ and half honey.or Teriyaki sauce....
Just put then in a baking pan and add the sauce you prefer...cook for about 1 hour at 350
There is always lemon garlic. Melt some butter add a clove or 2 of chopped garlic, and sqeeze 1/2 or 1 lemon. Drizzle over the chicken and bake at 350 for about 30-45 min depending on how many you are doing.
Or there is this.
Crock Pot Chicken Salsa Curry
10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don't like a srong curry taste)
1/2 cup sour cream
Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.
When the chiicken in done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.
This would go well with rice or cous cous.
If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.
you could make a chicken thighs homemade soup or fried chicken and chicken salad with health vegetables on your salad. you could make chicken thighs pot pie
What are some recipes for grilled chicken?
I dont want to grill the whole chicken i plan on using the tenders or the strips of breast because it is just serving two can anyone please help!What are some recipes for grilled chicken?
This is one of my favorites and really GOOD!
Bacon-Wrapped Chicken Breasts
4 boneless, skinless chicken breast halves
1 (3-ounce) package cream cheese, softened
4 teaspoons minced green onion
1 teaspoon dried tarragon leaves
1 teaspoon black pepper
8 slices smoked bacon
Split each breast horizontally, making a pocket and leaving one edge intact. Set aside.
Combine cream cheese, green onion, tarragon, and black pepper. Spoon 1/4 cheese mixture into the pocket of each breast. Wrap each with 2 slices bacon and secure with wooden picks.
Cook over medium heat on the grill or under the broiler, about 10 minutes per side, or until bacon is crisp and chicken tests done.
Serves 4.What are some recipes for grilled chicken?
Tex Mex Lime Chicken
Use 1-2 lbs of chicken fillets or tenders
1 lime, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 habanero pepper, diced as small as you can get it (optional)
1 medium onion, diced
1 jar of salsa (heat depends on how you like it)
1 bag of white corn tortilla chips (restaurant style)
olive oil
In a medium skillet with 2tbsp olive oil, add chicken and onions...cook for about 5 minutes...add half of the lime slices and cook until chicken is done all the way through.
Add peppers to chicken, cover, and cook for about 5 minutes (enough to heat the peppers up, but not to cook them until they are soft)
Put chicken on top of chips and salsa and add remaining lime slices as a garnish. Adding a little cream cheese is good, also. This recipe serves 5-6 people, but you can freeze what's leftover.
1) Get some chicken (think you've got that already)
2) Fire up the grill (CHARCOAL, no gas!!!)
3) Toss on some wet mesquite when the coals turn gray
4) Season the chicken with Tony Chachere's Cajun seasoning and throw 'em on Old Smokey, cover, and grill 'em for about 15-20 minutes (low/medium heat, full breast pieces)
If you use gas, I hope they burn. That's blasphemy.
Here is an easy one--Marinate chicken breasts in Greek salad dressing then grill. I use a George Foreman grill, about 4 minutes, turn them over %26amp; grill 4 more minutes
Chicken Garpe Salad
ingredents;
Grilled Chicken brest cut into tiny strips
Green Grapes cut in halves
Noodle Shells or Spirals
Mayo
Sliced Almonds (opt.)
Salt (opt.)
directions;
cook noodles til all the way done
in big bowl mix chicken, grapes, noodles, almonds and mayo
add as little or as much mayo as you like but i would start out with a little at a time
salt to taste
INGREDIENTS:
* 1 to 1 1/2 pounds boneless chicken tenderloins
* 1/2 cup creamy ceasar dressing
* 1 tablespoon olive oil
* dash garlic powder
* 1/2 teaspoon dried leaf basil
* 1 teaspoon dried minced onion, or a few teaspoons minced fresh onion
* dash pepper
PREPARATION:
Wash chicken and pat dry. Combine chicken with remaining ingredients in a bowl or sealable food storage bag. Seal or cover and refrigerate for 1 to 2 hours. Grill or broil for about 5 to 8 minutes on each side, or until nicely browned and cooked through.
Quickie cooking:
1. tandoori-style
Coat chicken with a blend of yogurt, paprika, salt and pepper.
Grill.
Eat.
Enjoy.
2. Italian-style
Coat chicken in Italian dressing (oil based, NOT cream based).
Grill.
Eat.
Enjoy.
3. stir-fry style
cut chicken into bite-sized chunks.
do same with broccoli, mushrooms, red pepper (add what you like).
Place all in a bowl, douse with olive oil, wok oil or whatever you like...add pepper, salt and stir to coat all.
Toss on grill (using grill-wok).
Eat.
Enjoy.
2 slices Italian bread
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
2 small boneless skinless chicken breast halves (1/2 lb.)
1/2 cup cherry tomatoes, halved
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. chopped fresh basil
4 cups lightly packed baby spinach leaves
1/4 cup thinly sliced red onions
PREHEAT grill to medium-high heat. Brush bread slices with 1 Tbsp. of the dressing. Brush chicken with 1 Tbsp. of the dressing.
GRILL chicken 5 min. on each side or until cooked through (170掳F). Meanwhile, grill bread slices 1 min. or until lightly toasted on both sides, turning over after 30 sec.
MIX tomatoes, cheese and basil; set aside. Toss spinach and onions with remaining 2 Tbsp. dressing; spoon onto serving plate. Top with cooked chicken and the tomato mixture. Serve with the bread.
This is one of my favorites and really GOOD!
Bacon-Wrapped Chicken Breasts
4 boneless, skinless chicken breast halves
1 (3-ounce) package cream cheese, softened
4 teaspoons minced green onion
1 teaspoon dried tarragon leaves
1 teaspoon black pepper
8 slices smoked bacon
Split each breast horizontally, making a pocket and leaving one edge intact. Set aside.
Combine cream cheese, green onion, tarragon, and black pepper. Spoon 1/4 cheese mixture into the pocket of each breast. Wrap each with 2 slices bacon and secure with wooden picks.
Cook over medium heat on the grill or under the broiler, about 10 minutes per side, or until bacon is crisp and chicken tests done.
Serves 4.What are some recipes for grilled chicken?
Tex Mex Lime Chicken
Use 1-2 lbs of chicken fillets or tenders
1 lime, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 habanero pepper, diced as small as you can get it (optional)
1 medium onion, diced
1 jar of salsa (heat depends on how you like it)
1 bag of white corn tortilla chips (restaurant style)
olive oil
In a medium skillet with 2tbsp olive oil, add chicken and onions...cook for about 5 minutes...add half of the lime slices and cook until chicken is done all the way through.
Add peppers to chicken, cover, and cook for about 5 minutes (enough to heat the peppers up, but not to cook them until they are soft)
Put chicken on top of chips and salsa and add remaining lime slices as a garnish. Adding a little cream cheese is good, also. This recipe serves 5-6 people, but you can freeze what's leftover.
1) Get some chicken (think you've got that already)
2) Fire up the grill (CHARCOAL, no gas!!!)
3) Toss on some wet mesquite when the coals turn gray
4) Season the chicken with Tony Chachere's Cajun seasoning and throw 'em on Old Smokey, cover, and grill 'em for about 15-20 minutes (low/medium heat, full breast pieces)
If you use gas, I hope they burn. That's blasphemy.
Here is an easy one--Marinate chicken breasts in Greek salad dressing then grill. I use a George Foreman grill, about 4 minutes, turn them over %26amp; grill 4 more minutes
Chicken Garpe Salad
ingredents;
Grilled Chicken brest cut into tiny strips
Green Grapes cut in halves
Noodle Shells or Spirals
Mayo
Sliced Almonds (opt.)
Salt (opt.)
directions;
cook noodles til all the way done
in big bowl mix chicken, grapes, noodles, almonds and mayo
add as little or as much mayo as you like but i would start out with a little at a time
salt to taste
INGREDIENTS:
* 1 to 1 1/2 pounds boneless chicken tenderloins
* 1/2 cup creamy ceasar dressing
* 1 tablespoon olive oil
* dash garlic powder
* 1/2 teaspoon dried leaf basil
* 1 teaspoon dried minced onion, or a few teaspoons minced fresh onion
* dash pepper
PREPARATION:
Wash chicken and pat dry. Combine chicken with remaining ingredients in a bowl or sealable food storage bag. Seal or cover and refrigerate for 1 to 2 hours. Grill or broil for about 5 to 8 minutes on each side, or until nicely browned and cooked through.
Quickie cooking:
1. tandoori-style
Coat chicken with a blend of yogurt, paprika, salt and pepper.
Grill.
Eat.
Enjoy.
2. Italian-style
Coat chicken in Italian dressing (oil based, NOT cream based).
Grill.
Eat.
Enjoy.
3. stir-fry style
cut chicken into bite-sized chunks.
do same with broccoli, mushrooms, red pepper (add what you like).
Place all in a bowl, douse with olive oil, wok oil or whatever you like...add pepper, salt and stir to coat all.
Toss on grill (using grill-wok).
Eat.
Enjoy.
2 slices Italian bread
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
2 small boneless skinless chicken breast halves (1/2 lb.)
1/2 cup cherry tomatoes, halved
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. chopped fresh basil
4 cups lightly packed baby spinach leaves
1/4 cup thinly sliced red onions
PREHEAT grill to medium-high heat. Brush bread slices with 1 Tbsp. of the dressing. Brush chicken with 1 Tbsp. of the dressing.
GRILL chicken 5 min. on each side or until cooked through (170掳F). Meanwhile, grill bread slices 1 min. or until lightly toasted on both sides, turning over after 30 sec.
MIX tomatoes, cheese and basil; set aside. Toss spinach and onions with remaining 2 Tbsp. dressing; spoon onto serving plate. Top with cooked chicken and the tomato mixture. Serve with the bread.
Simple chicken recipes?
has anyone got any ?? i neeed recipes and a walkthrough im noo good at cooking and i want to cook a romantic dinner for me and my boyfriend helpSimple chicken recipes?
all of these are really simple but really good!!
Super Simple Chicken
INGREDIENTS:
4 bone-in chicken breast
halves, with skin
4 tablespoons butter 1 tablespoon dried basil
1 teaspoon garlic salt
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.
3. Bake at 350 degrees F (175 degrees C) for approximately 1 to 1 1/4 hours.
Simply Parmesan Chicken
INGREDIENTS:
1/2 cup dried bread crumbs
1/2 cup grated Parmesan
cheese
2 teaspoons Italian seasoning 1 egg, beaten
5 skinless, boneless chicken
breasts
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Cider Vinegar Chicken
INGREDIENTS:
6 skinless, boneless chicken
breasts 5 teaspoons garlic salt
1 cup cider vinegar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
Sour Cream Chicken Breasts
INGREDIENTS:
4 skinless, boneless chicken
breasts
12 ounces sour cream
1/4 cup grated Parmesan
cheese 1/3 cup white wine
1/4 cup chicken broth
1 pinch salt
1 dash lemon pepper
DIRECTIONS:
1. Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.
2. In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.
3. Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Delicious Baked Chicken
INGREDIENTS:
4 bone-in chicken breast
halves, with skin
1 tablespoon olive oil 1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
Chicken a la Mayo
INGREDIENTS:
1 1/2 pounds skinless,
boneless chicken breasts
1/2 cup mayonnaise
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder 1/4 teaspoon ground black
pepper
1/4 teaspoon seasoning salt
1 teaspoon lemon juice
1/2 cup cornflakes cereal
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
3. Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
Baked Honey Mustard Chicken
INGREDIENTS:
6 skinless, boneless chicken
breast halves
salt and pepper to taste
1/2 cup honey 1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Cinnamon Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style
seasoning 1 1/2 teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black
pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
3. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Easy Garlic and Rosemary Chicken
INGREDIENTS:
2 skinless, boneless chicken
breasts
2 cloves garlic, chopped 2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Chicken Dijon
INGREDIENTS:
4 skinless, boneless chicken
breasts
3 tablespoons butter
2 tablespoons all-purpose flour 1 cup chicken broth
1/2 cup half-and-half cream
2 tablespoons Dijon-style
prepared mustard
DIRECTIONS:
1. In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
2. Preheat oven to 150 degrees F (65 degrees C).
3. Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
4. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!Simple chicken recipes?
Whole chicken or chicken peices, put in shallow baking dish, season with salt, pepper, garlic and onion powder, season salt(whatever your taste are)pour a box of stuffing mix around the chicken add a1/4 cup water around the stuffing, put a couple pats of butter around the stuffing cover and cook 45mins,uncover, baste the chicken w/butter stir the stuffing mix, put back in oven for 15-20 mins to brown the top of chicken and stuffing, pull out and baste again. Check the temp in the thickest part of the meat, not touching the bone, you want it at least 165 degrees
SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.
***You can use the chicken salad as a sandwich filling.***
NO PEEK CHICKEN
Line a baking pan with tin foil.
Place a cup (or one ';bag';) of INSTANT rice in bottom of pan.
Add about 2 pounds chicken.
In a bowl, mix 2 cans cream of chicken soup and 1 can cream of celery soup. Spread mixture over chicken.
Top with onion soup mix (dry).
Cover baking pan with tin foil.
Bake at 300 for about 2 hours or until done.
go to the box dinner aisle an they have chicken fried rice chicken fetticine alfredo all u have to do is add chicken :D easy breezy!
all of these are really simple but really good!!
Super Simple Chicken
INGREDIENTS:
4 bone-in chicken breast
halves, with skin
4 tablespoons butter 1 tablespoon dried basil
1 teaspoon garlic salt
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.
3. Bake at 350 degrees F (175 degrees C) for approximately 1 to 1 1/4 hours.
Simply Parmesan Chicken
INGREDIENTS:
1/2 cup dried bread crumbs
1/2 cup grated Parmesan
cheese
2 teaspoons Italian seasoning 1 egg, beaten
5 skinless, boneless chicken
breasts
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Cider Vinegar Chicken
INGREDIENTS:
6 skinless, boneless chicken
breasts 5 teaspoons garlic salt
1 cup cider vinegar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
Sour Cream Chicken Breasts
INGREDIENTS:
4 skinless, boneless chicken
breasts
12 ounces sour cream
1/4 cup grated Parmesan
cheese 1/3 cup white wine
1/4 cup chicken broth
1 pinch salt
1 dash lemon pepper
DIRECTIONS:
1. Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.
2. In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.
3. Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Delicious Baked Chicken
INGREDIENTS:
4 bone-in chicken breast
halves, with skin
1 tablespoon olive oil 1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.
Chicken a la Mayo
INGREDIENTS:
1 1/2 pounds skinless,
boneless chicken breasts
1/2 cup mayonnaise
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder 1/4 teaspoon ground black
pepper
1/4 teaspoon seasoning salt
1 teaspoon lemon juice
1/2 cup cornflakes cereal
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
3. Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
Baked Honey Mustard Chicken
INGREDIENTS:
6 skinless, boneless chicken
breast halves
salt and pepper to taste
1/2 cup honey 1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Cinnamon Chicken
INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style
seasoning 1 1/2 teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black
pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
3. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Easy Garlic and Rosemary Chicken
INGREDIENTS:
2 skinless, boneless chicken
breasts
2 cloves garlic, chopped 2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Chicken Dijon
INGREDIENTS:
4 skinless, boneless chicken
breasts
3 tablespoons butter
2 tablespoons all-purpose flour 1 cup chicken broth
1/2 cup half-and-half cream
2 tablespoons Dijon-style
prepared mustard
DIRECTIONS:
1. In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
2. Preheat oven to 150 degrees F (65 degrees C).
3. Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
4. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!Simple chicken recipes?
Whole chicken or chicken peices, put in shallow baking dish, season with salt, pepper, garlic and onion powder, season salt(whatever your taste are)pour a box of stuffing mix around the chicken add a1/4 cup water around the stuffing, put a couple pats of butter around the stuffing cover and cook 45mins,uncover, baste the chicken w/butter stir the stuffing mix, put back in oven for 15-20 mins to brown the top of chicken and stuffing, pull out and baste again. Check the temp in the thickest part of the meat, not touching the bone, you want it at least 165 degrees
SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.
***You can use the chicken salad as a sandwich filling.***
NO PEEK CHICKEN
Line a baking pan with tin foil.
Place a cup (or one ';bag';) of INSTANT rice in bottom of pan.
Add about 2 pounds chicken.
In a bowl, mix 2 cans cream of chicken soup and 1 can cream of celery soup. Spread mixture over chicken.
Top with onion soup mix (dry).
Cover baking pan with tin foil.
Bake at 300 for about 2 hours or until done.
go to the box dinner aisle an they have chicken fried rice chicken fetticine alfredo all u have to do is add chicken :D easy breezy!
Chicken Parmesean Recipes?
I want to make chicken parmesean but I don't want a recipe that involves breadcrumbs. Can you just put the chicken in plain? Do you have a good recipe?Chicken Parmesean Recipes?
instead of breadcrumbs, i use just parmasean cheese. If you get the kind that has italian herbs in it already its really good.Chicken Parmesean Recipes?
Get some good quality plump chicked breasts and carefully slit them open. Grate your parmesan and add some ground black pepper (no salt as the parmesan is salty enough), some chopped corriander and flat leaf parsley. Stuff the mixture into the chicken breasts. Squeeze the juice of a lime over them and leave them in the fridge for at least an hour. Then fry them on a hot ribbed pan or grill them. They should take about five minutes on each side - the parmesan should have started to melt and mingle with the corriander - a match made in heaven!
You could use Panko bread crumbs. You can find them in the Asian foods section. If you don't want to use any sort of crumbs, you could use grated parmesan cheese. If you don't want to use any sort of coating, then I would definitely grill or pan fry the chicken since it will need some good carmelization for flavor. Also, look on www.foodnetwork.com. They should have lots of alternatives.
Super healthy, super easy, no hassle over breadcrumbs:
Ingredients:
4-6 boneless skinless pieces chicken breast
1-2 Tbsp unsweetened applesauce
1/3 cup low-fat biscuit mix
1/4 cup grated Parmesan cheese
1 tsp oregano
1 tsp basil
1/4 tsp rosemary
1/2 tsp dried parsley
1/2 tsp garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Instructions:
Preheat oven to 425 F. Combine biscuit mix and all dry ingredients with enough applesauce to create a thick batter. Coat chicken pieces, place in sprayed 13 x 9 baking dish. Bake 20-25 minutes, until browned and juices run clear.
Chicken Parmesan
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
THE TRICK IS TO BUY BREADED CHICKEN CUTLETS FROM THE BUTHCHER.
Try this
Melt in Your Mouth Chicken Breast
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375掳F for 45 minutes.
instead of breadcrumbs, i use just parmasean cheese. If you get the kind that has italian herbs in it already its really good.Chicken Parmesean Recipes?
Get some good quality plump chicked breasts and carefully slit them open. Grate your parmesan and add some ground black pepper (no salt as the parmesan is salty enough), some chopped corriander and flat leaf parsley. Stuff the mixture into the chicken breasts. Squeeze the juice of a lime over them and leave them in the fridge for at least an hour. Then fry them on a hot ribbed pan or grill them. They should take about five minutes on each side - the parmesan should have started to melt and mingle with the corriander - a match made in heaven!
You could use Panko bread crumbs. You can find them in the Asian foods section. If you don't want to use any sort of crumbs, you could use grated parmesan cheese. If you don't want to use any sort of coating, then I would definitely grill or pan fry the chicken since it will need some good carmelization for flavor. Also, look on www.foodnetwork.com. They should have lots of alternatives.
Super healthy, super easy, no hassle over breadcrumbs:
Ingredients:
4-6 boneless skinless pieces chicken breast
1-2 Tbsp unsweetened applesauce
1/3 cup low-fat biscuit mix
1/4 cup grated Parmesan cheese
1 tsp oregano
1 tsp basil
1/4 tsp rosemary
1/2 tsp dried parsley
1/2 tsp garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Instructions:
Preheat oven to 425 F. Combine biscuit mix and all dry ingredients with enough applesauce to create a thick batter. Coat chicken pieces, place in sprayed 13 x 9 baking dish. Bake 20-25 minutes, until browned and juices run clear.
Chicken Parmesan
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
THE TRICK IS TO BUY BREADED CHICKEN CUTLETS FROM THE BUTHCHER.
Try this
Melt in Your Mouth Chicken Breast
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375掳F for 45 minutes.
Any authentic Chicken Quesadillas recipes, please?
CHICKEN QUESADILLAS
1 dozen flour tortillas
1 whole chicken (sm.)
1 c. picante salsa
1 c. shredded cheddar
1 c. chopped green chiles
1/2 c. chopped black olives
Optional for dipping: salsa, sour cream, guacamole
Boil chicken in chicken broth (canned or bouillon) until meat is falling off bones. Allow to cool in the broth. Remove skin and bones from chicken. Dice chicken (if desired, strain broth and keep for a great base for soup or to cook chicken in next time).
Mix diced chicken with salsa, cheese, green chiles, and olives. Cover half of a tortilla with chicken mixture and fold other half over top. For soft quesadillas, heat in microwave. For crisper ones, bake on cookie sheet a few minutes at 350 degrees. For very crisp ones, fry in hot oil. Cut into 3 wedges and serve with dip, if desired.Any authentic Chicken Quesadillas recipes, please?
ON YOUR QUESADILLA YOU PUT ON FRIED CHICKEN AND BBQ SAUCEAny authentic Chicken Quesadillas recipes, please?
Chicken Quesadillas
2 slices lean bacon (sliced into 1/2'; pieces)
2 flour tortillas (8'; diameter)
softened butter (, softened for lightly spreading on tortilla shells)
1 tablespoon pico de gallo
1/4 cup shredded colby-monterey jack cheese
sour cream
guacamole
picante sauce or salsa
2 cooked chicken breasts, cut into strips
1. Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.
2. Remove from pan, drain bacon and set aside.
3. Spread butter lightly on one side of the flour tortilla shell.
4. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
5. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.
6. Add pieces of the cooked chicken.
7. Place the second flour shell on top of fixings, buttered side up.
8. Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.
9. The quesadilla should be heated through but not browned.
10. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
11. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.
Chicken Quesadillas
Ingredients
1/2 lb. Chicken,chopped very small
1/3 c. Sour cream (can be lowfat)
1/3 c. Salsa
1 c. Shredded cheese, any type, i prefer cheddar
12 Small soft tortillas
1/2 tsp. Garlic salt
Pepper to taste
1 tsp. Chili powder
1 tsp. Paprika
1/2 tsp. Cumin
Preparation
1. Saute chicken with seasonings.
2. In medium bowl, combine chicken, sour cream, salsa and cheese.
3. Heat frying pan to medium.
4. Sandwich the mixture between two tortillas at a time. Place enough mixture so there is about an inch between the mixture and the edge of the tortilla.
5. Heat each quesadilla in the pan, and flip when the bottom is lightly browned. Serve with salsa and sour cream to dip. Enjoy!
1 dozen flour tortillas
1 whole chicken (sm.)
1 c. picante salsa
1 c. shredded cheddar
1 c. chopped green chiles
1/2 c. chopped black olives
Optional for dipping: salsa, sour cream, guacamole
Boil chicken in chicken broth (canned or bouillon) until meat is falling off bones. Allow to cool in the broth. Remove skin and bones from chicken. Dice chicken (if desired, strain broth and keep for a great base for soup or to cook chicken in next time).
Mix diced chicken with salsa, cheese, green chiles, and olives. Cover half of a tortilla with chicken mixture and fold other half over top. For soft quesadillas, heat in microwave. For crisper ones, bake on cookie sheet a few minutes at 350 degrees. For very crisp ones, fry in hot oil. Cut into 3 wedges and serve with dip, if desired.Any authentic Chicken Quesadillas recipes, please?
ON YOUR QUESADILLA YOU PUT ON FRIED CHICKEN AND BBQ SAUCEAny authentic Chicken Quesadillas recipes, please?
Chicken Quesadillas
2 slices lean bacon (sliced into 1/2'; pieces)
2 flour tortillas (8'; diameter)
softened butter (, softened for lightly spreading on tortilla shells)
1 tablespoon pico de gallo
1/4 cup shredded colby-monterey jack cheese
sour cream
guacamole
picante sauce or salsa
2 cooked chicken breasts, cut into strips
1. Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.
2. Remove from pan, drain bacon and set aside.
3. Spread butter lightly on one side of the flour tortilla shell.
4. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
5. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.
6. Add pieces of the cooked chicken.
7. Place the second flour shell on top of fixings, buttered side up.
8. Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.
9. The quesadilla should be heated through but not browned.
10. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
11. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.
Chicken Quesadillas
Ingredients
1/2 lb. Chicken,chopped very small
1/3 c. Sour cream (can be lowfat)
1/3 c. Salsa
1 c. Shredded cheese, any type, i prefer cheddar
12 Small soft tortillas
1/2 tsp. Garlic salt
Pepper to taste
1 tsp. Chili powder
1 tsp. Paprika
1/2 tsp. Cumin
Preparation
1. Saute chicken with seasonings.
2. In medium bowl, combine chicken, sour cream, salsa and cheese.
3. Heat frying pan to medium.
4. Sandwich the mixture between two tortillas at a time. Place enough mixture so there is about an inch between the mixture and the edge of the tortilla.
5. Heat each quesadilla in the pan, and flip when the bottom is lightly browned. Serve with salsa and sour cream to dip. Enjoy!
Heahtlhy recipes including chicken or fish?
Something that is low fat, about 400 calories and really tasty. Eg curry, something with a nice sauce.
Thankyou xOxHeahtlhy recipes including chicken or fish?
try this one...
White Fish Waffles
Serves 2 | Prep 10mins | Cooking 15mins
Nutrition Information Per Serving
289 calories
12.6g fat | 24.8g protein
17.6g carb | 2.5g fibre
Ingredients
445g (1lb) Coley or Haddock Portions, frozen
25g / 1oz Butter, Half Fat
salt and black pepper
85g (3oz) Sweetcorn, frozen
115g (4oz) Broccoli Florets, frozen
6 tbsp (90ml) Single Cream, Light, Elmlea*
(or milk)
1 Egg, beaten
4 Potato Waffles, quartered
Method
Preheat the oven to 200掳C / 400掳F, Gas Mark 6
Place the fish portions into a lightly greased shallow ovenproof dish. Season with salt and pepper.
Sprinkle over the sweetcorn and broccoli. Mix together the cream / milk and the egg. Pour over the fish and vegetables.
Top with the waffles.
Bake for 35-40 minutes until the fish is cooked.
Serve with grilled tomatoes or baked beans
Accompaniments:
2 Medium Grilled Tomatoes: 80 kcal
陆 Can Baked Beans (reduced sugar): 150 kcal
LEMON SPECIAL CHICKEN (Low fat, low
calorie)
1/4 c. lemon juice
2 tbsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. plus 1 tsp. vegetable oil
1 pack instant chicken broth mix
1 tbsp. dried parsley
1 lb. boned and skinned chicken, cut in chunks
1 tbsp. plus 1 tsp. cornstarch
1 c. water
In large non-stick skillet, combine lemon juice, mustard, garlic powder, pepper, orange juice concentrate, oil, broth mix and parsley flakes. Heat over medium heat until hot.
Add chicken. Cook, turning frequently, until chicken is cooked through, about 15 minutes. Reduce heat to low, cover and cook 10 more minutes.
In small bowl, dissolve cornstarch in water. Add to chicken. Cook, stirring constantly, until mixture is slightly thick and boils 1 minute. 4 servings, 216 calories per serving.Heahtlhy recipes including chicken or fish?
*******SALMON FILETS
1 1/2 lb. salmon fillet per person
1 pat of butter on each side
1 hand squeeze of lemon on each side
Sprinkle of parsley per side
3 sprinkles of garlic salt to taste per side
3 sprinkles of pepper per side
3 sprinkles of paprika
Put salmon fillets on tin foil covered broiler pan. Put butter, lemon, parsley, garlic salt and pepper on top. Sprinkle on paprika. Broil 7 minutes each side. Delicious.
**********CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
Ginger-Coconut Chicken
The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly. You can also grill the chicken.
Makes 4 servings
ACTIVE TIME: 10 minutes
TOTAL TIME: 50 minutes (including marinating time)
EASE OF PREPARATION: Easy
1 tablespoon yellow split peas
1 teaspoon coriander seeds
1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
1/4 cup ';lite'; coconut milk (see Ingredient note)
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed
1. Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.
NUTRITION INFORMATION: Per serving: 152 calories; 3 g fat (1 g sat, 0 g mono); 66 mg cholesterol; 4 g carbohydrate; 27 g protein; 1 g fiber; 371 mg sodium.
Nutrition bonus: Potassium (16% daily value).
*Enjoy!
Thankyou xOxHeahtlhy recipes including chicken or fish?
try this one...
White Fish Waffles
Serves 2 | Prep 10mins | Cooking 15mins
Nutrition Information Per Serving
289 calories
12.6g fat | 24.8g protein
17.6g carb | 2.5g fibre
Ingredients
445g (1lb) Coley or Haddock Portions, frozen
25g / 1oz Butter, Half Fat
salt and black pepper
85g (3oz) Sweetcorn, frozen
115g (4oz) Broccoli Florets, frozen
6 tbsp (90ml) Single Cream, Light, Elmlea*
(or milk)
1 Egg, beaten
4 Potato Waffles, quartered
Method
Preheat the oven to 200掳C / 400掳F, Gas Mark 6
Place the fish portions into a lightly greased shallow ovenproof dish. Season with salt and pepper.
Sprinkle over the sweetcorn and broccoli. Mix together the cream / milk and the egg. Pour over the fish and vegetables.
Top with the waffles.
Bake for 35-40 minutes until the fish is cooked.
Serve with grilled tomatoes or baked beans
Accompaniments:
2 Medium Grilled Tomatoes: 80 kcal
陆 Can Baked Beans (reduced sugar): 150 kcal
LEMON SPECIAL CHICKEN (Low fat, low
calorie)
1/4 c. lemon juice
2 tbsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. plus 1 tsp. vegetable oil
1 pack instant chicken broth mix
1 tbsp. dried parsley
1 lb. boned and skinned chicken, cut in chunks
1 tbsp. plus 1 tsp. cornstarch
1 c. water
In large non-stick skillet, combine lemon juice, mustard, garlic powder, pepper, orange juice concentrate, oil, broth mix and parsley flakes. Heat over medium heat until hot.
Add chicken. Cook, turning frequently, until chicken is cooked through, about 15 minutes. Reduce heat to low, cover and cook 10 more minutes.
In small bowl, dissolve cornstarch in water. Add to chicken. Cook, stirring constantly, until mixture is slightly thick and boils 1 minute. 4 servings, 216 calories per serving.Heahtlhy recipes including chicken or fish?
*******SALMON FILETS
1 1/2 lb. salmon fillet per person
1 pat of butter on each side
1 hand squeeze of lemon on each side
Sprinkle of parsley per side
3 sprinkles of garlic salt to taste per side
3 sprinkles of pepper per side
3 sprinkles of paprika
Put salmon fillets on tin foil covered broiler pan. Put butter, lemon, parsley, garlic salt and pepper on top. Sprinkle on paprika. Broil 7 minutes each side. Delicious.
**********CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
Ginger-Coconut Chicken
The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly. You can also grill the chicken.
Makes 4 servings
ACTIVE TIME: 10 minutes
TOTAL TIME: 50 minutes (including marinating time)
EASE OF PREPARATION: Easy
1 tablespoon yellow split peas
1 teaspoon coriander seeds
1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
1/4 cup ';lite'; coconut milk (see Ingredient note)
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed
1. Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.
NUTRITION INFORMATION: Per serving: 152 calories; 3 g fat (1 g sat, 0 g mono); 66 mg cholesterol; 4 g carbohydrate; 27 g protein; 1 g fiber; 371 mg sodium.
Nutrition bonus: Potassium (16% daily value).
*Enjoy!
What are some quick and easy recipes for chicken breast that a 15 month old can eat?
i have noodles, cheese whiz, veggies etc.. looking for some quick and easy ideas. remember its for a 15 month old child ThanksWhat are some quick and easy recipes for chicken breast that a 15 month old can eat?
Baby Food- chicken --
Ingredients
2 teaspoons butter or margarine
1 teaspoon unbleached flour
1/4 cup milk
1/4 cup chicken, cooked,boned and shredded
1/4 large potato, boiled or baked and cubed
1 tablespoon grated white cheddar cheese or mild cheddar cheese (optional)
vegetables, of your choice (optional)
salt (optional)
Directions
1) Grill or bake chicken, remove bones and shred.
2) Bake or boil potato and chop into small cubes or mash.
3) Melt butter in a saucepan.
4) Add milk,flour, and cheese and make a sauce.
5) Add chicken and potato to it.
6) Add remaining ingredients.What are some quick and easy recipes for chicken breast that a 15 month old can eat?
My mom boiled some chicken (or you can bake or grill it). she then takes the meat apart (shreds it or cut it into pieces) and uses the broth, tomato sauce, tomato chunks, broccoli florets and pasta together makes some great and very healthy and filling soup. The pasta and veggies will be tender so there shouldn't be too much trouble for a 15mo old to eat, just make sure it's not too hot! :)
My little nephew who is VERY picky with his food loved it. He usually does not eat very much and with this soup he actually asked for more!
Also check http://www.recipezaar.com and http://www.kraftfoods.com. I have found these two sites to be very helpful in finding just the right recipe! :)
Hope this helps!
Happy cooking! :)
The obvious would be to grill the chicken (on a bbq or in a skillet), or you could bake it in the oven. Then cut it up and put it in with the cooked pasta and veggies. Whatever sauce you want is up to you...you could go with just a butter sauce or a cheese sauce.
My 13 month old loves meals like this and it is easy for her to eat. She really goes for the veggies and pasta for than the chicken, and I think that is pretty normal for that age.
buy heinz baby food and find some chicken food in it.blush makeup
Baby Food- chicken --
Ingredients
2 teaspoons butter or margarine
1 teaspoon unbleached flour
1/4 cup milk
1/4 cup chicken, cooked,boned and shredded
1/4 large potato, boiled or baked and cubed
1 tablespoon grated white cheddar cheese or mild cheddar cheese (optional)
vegetables, of your choice (optional)
salt (optional)
Directions
1) Grill or bake chicken, remove bones and shred.
2) Bake or boil potato and chop into small cubes or mash.
3) Melt butter in a saucepan.
4) Add milk,flour, and cheese and make a sauce.
5) Add chicken and potato to it.
6) Add remaining ingredients.What are some quick and easy recipes for chicken breast that a 15 month old can eat?
My mom boiled some chicken (or you can bake or grill it). she then takes the meat apart (shreds it or cut it into pieces) and uses the broth, tomato sauce, tomato chunks, broccoli florets and pasta together makes some great and very healthy and filling soup. The pasta and veggies will be tender so there shouldn't be too much trouble for a 15mo old to eat, just make sure it's not too hot! :)
My little nephew who is VERY picky with his food loved it. He usually does not eat very much and with this soup he actually asked for more!
Also check http://www.recipezaar.com and http://www.kraftfoods.com. I have found these two sites to be very helpful in finding just the right recipe! :)
Hope this helps!
Happy cooking! :)
The obvious would be to grill the chicken (on a bbq or in a skillet), or you could bake it in the oven. Then cut it up and put it in with the cooked pasta and veggies. Whatever sauce you want is up to you...you could go with just a butter sauce or a cheese sauce.
My 13 month old loves meals like this and it is easy for her to eat. She really goes for the veggies and pasta for than the chicken, and I think that is pretty normal for that age.
buy heinz baby food and find some chicken food in it.
What are some good recipes using chicken?
Try some of these sites:
http://caterersrecipes.com/poultry/Defau…
http://chicken.betterrecipes.com
http://www.dianaskitchen.com/page/poulti…
http://www.aliciasrecipes.com/chicken.ht…What are some good recipes using chicken?
Here ya go:
Chicken and Artichoke Salad
2 cups cooked chicken, cubed or diced
1 pkg Chicken flavored rice and vermicelli rice a roni, cooked according to pkg directions
1/2 cup italian salad dressing
1 cup mayonnaise
2 tablespoons curry powder
1 small bunch green onions, chopped
1 can artichoke hearts, drained and quartered
salt and pepper to taste
Combine the chicken and rice with the italian dressing. Let sit while you make the dressing. Combine the mayo, curry powder, green onions, artichokes, salt and pepper. Stir the dressing into the chicken mixture. Refrigerate for 30 minutes or so. Enjoy!
Good luck!What are some good recipes using chicken?
CREAMY CHICKEN ENCHILADAS
Ingredients
•1 ½ cups cooked, diced chicken
•10 oz frozen spinach, cooked and drained well
•¼ cup green onions, thinly sliced
•8 oz non-fat sour cream
•¼ cup non-fat plain yogurt
•2 tablespoons flour
•¼ teaspoon cumin
•¼ teaspoon salt
•½ cup 1% milk
•4 oz diced green chili peppers
•6 flour tortillas, 7 inch
•1/3 cup Monterey jack cheese
Directions
1.In a large bowl combine chicken, spinach, and green onion; set aside.
2.In another bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half and set one half aside.
3.For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas and roll up each tortilla. Place, seam side down, in an ungreased 2 qt rectangular baking dish. (You can cover dish and chill for up to 24 hours. Chill the reserved sauce separately in a covered container.)
4.When ready to bake, preheat oven to 350? Spoon reserved sauce over tortillas. Bake, uncovered, about 25 minutes or until heated through (add 10 to 15 minutes if dish was chilled). Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional sliced green
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
-----------------------------------
Quick %26amp; Easy KING RANCH CHICKEN CASSEROLE
Prep: 30 min., Cook: 19 min., Bake: 1 hr.; Stand: 10 min.
1 (2-lb.) skinned, boned, and shredded deli-roasted chicken
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Yield: Makes 8 to 10 servings
--Southern Living, FEBRUARY 2008
------------------------------------
BUTTERMILK BAKED CHICKEN
¼ cup butter or margarine
4 bone-in chicken breast halves*
½ teaspoon salt
½ teaspoon pepper
1½ cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ¾ oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.
*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.
--Southern Living, OCTOBER 2001
Chicken adobo!! Just cut up a whole chicken, drop it in a big pot with enought (equal parts) vinegar and water (though I like extra vinegar!!), about half a cup of soy sauce, a few bay leaves, a tsp or so of peppercorns, half a head (depending on preference) of split garlic cloves. It's all about taste and preferences, but its fun to just throw a bunch of stuff in a pot and let it go! let it simmer, not boil, until the chicken is cooked through, adding more water if necessary to keep chicken covered. The slower and longer you cook, the better. Serve on top of fluffy white rice with juice poured on top and more soy sauce. YUM!!! Even better the next day, though it looks like chicken jello lol before its reheated. It sounds like a funky strange pickled chicken, but trust me, its delish!!!
ok. there are thousands and thousands of recipe for chicken. here are some sites:
http://search.foodnetwork.com/food/recip…
http://www.foodtv.ca/Search/SearchResult…
http://www.rasamalaysia.com/2007/01/rasa…
http://www.taste.com.au/recipes/search.p…
http://search.myrecipes.com/search.html?…
http://www.kuali.com/recipes/advresults.…
http://www.bettycrocker.com/search/searc…
http://www.rachaelraymag.com/recipes/sea…
http://www.marthastewart.com/portal/site…
Sundried pesto chicken - Awesome and Easy
2 Chicken Breast
1-2 Table spn Sundried tomato pesto
200-300ml of full cream
1/4 cup white wine
Teaspn Garlic
Lge spnfl Semi Sundried tomatoes
Basil leaves( your choice on ammount)
Oil
In pan cook sliced chicken breast - remove
Then add oil, garlic for 30 sec's
Add wine, simmer until almost evaporated
Add pesto - stiring 30 sec's
Add cream ( Adjust cream to pesto ratio to suit your taste)
Return chicken to sauce
Leave simmering for 5 mins
Add basil and semi tom
Simmer for 2 mins
Serve with rice......Beautiful!
In pan
Parmesan Crusted Chicken-
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2';) Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)
Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
Chicken and Sausage Jambalaya
5 to 6 hot links (or other hot sausages), cut into bite size pieces
4 to 5 boneless chicken breasts, cut into bite size pieces
garlic salt
pepper
1 tbs butter
1 cup chopped onion
½ cup chopped celery
1 tsp minced garlic
2 cups white or brown minute rice
2 cups canned low sodium chicken broth
Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.
Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.
Add onion and celery to pot and sauté them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings.
Artichoke Filled Chicken Rolls
1 – 9 oz package frozen artichoke hearts, thawed
1 cup freshly grated parmesan cheese
¼ cup mayonnaise (or ranch dressing)
2 garlic cloves, minced
3 tbs fresh basil, minced
6 boneless chicken breast, pounded flat
salt
pepper
6 thin slices ham
3 tbs olive oil
3 tbs butter or margarine
Place first 5 ingredients in food processor and puree until fairly smooth. Reserve.
Season chicken with salt and pepper. Top each breast with a slice of ham and spread a thin layer of artichoke mixture on top of the ham. Roll up and secure lengthwise with toothpick or tie crosswise in several places with un-waxed dental floss.
Preheat oven to 350 F. Heat olive oil and butter in a skillet over medium-high heat. Add chicken rolls and cook, turning frequently until brown. Transfer to a shallow baking dish and bake for 25 minutes. Remove string and slice at an angle. Serves 6 (10-12 as an appetizer).
Cajun Fried Chicken or Pork
4-5 boneless chicken breasts, boneless pork chops
1 cup of self-rising flour, unsifted
1 tsp garlic salt
1 tsp cayenne pepper
1tbs Dijon mustard
1/3 cup Tabasco
¼ cup water
1 – 1 ½ cups oil, for frying
Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.
Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.
Heat vegetable oil in large skillet on medium high heat.
Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.
Serving Suggestions:
Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.
Here are links to several recipes using chicken:
Pasta with chicken, alfredo and vegetables:
http://www.ehow.com/how_2242593_pasta-ch…
Sweet and Sour Chicken:
http://www.ehow.com/how_2242775_easy-del…
Chicken Pot Pie:
http://www.ehow.com/how_2242771_inexpens…
Chinese Chicken Casserole:
http://www.ehow.com/how_2249815_chinese-…
chicken egg drop soup, chicken soup, blacken salad, chicken sandwiches all those are good.
stuffed chicken parmigiana
you will need: 2 lean chicken breast fillets,
1cup of fresh or canned black olives
1cup parmigiana cheese and fontina cheese
1/2 cup of fresh chopped parsley
2cups of seasoned bread crumbs
1tbs of butter
1tbs of black pepper
1tbs of lemon juice
itbs of olive oil,
in a bowl combine all the stuffing ingredients(parsley,black pepper, bread crumbs, black olives,lemon juice,butter,both cheese ) than fimly shape them into balls, use a mallet to flatten you chicken breast with a plastic wrap over it.ps always season your chicken with apple vinegar and lemon juice . that allows the meat to stay seasoned, juicy and tender inside. then easily place the ready stuffing on the chicken breast then roll it so that everything stays in place, then season tyhe outside with lemon juice black pepper and the olive oil, roast in oven for about 30-40minutes until it is fully cooked good luck=)
http://caterersrecipes.com/poultry/Defau…
http://chicken.betterrecipes.com
http://www.dianaskitchen.com/page/poulti…
http://www.aliciasrecipes.com/chicken.ht…What are some good recipes using chicken?
Here ya go:
Chicken and Artichoke Salad
2 cups cooked chicken, cubed or diced
1 pkg Chicken flavored rice and vermicelli rice a roni, cooked according to pkg directions
1/2 cup italian salad dressing
1 cup mayonnaise
2 tablespoons curry powder
1 small bunch green onions, chopped
1 can artichoke hearts, drained and quartered
salt and pepper to taste
Combine the chicken and rice with the italian dressing. Let sit while you make the dressing. Combine the mayo, curry powder, green onions, artichokes, salt and pepper. Stir the dressing into the chicken mixture. Refrigerate for 30 minutes or so. Enjoy!
Good luck!What are some good recipes using chicken?
CREAMY CHICKEN ENCHILADAS
Ingredients
•1 ½ cups cooked, diced chicken
•10 oz frozen spinach, cooked and drained well
•¼ cup green onions, thinly sliced
•8 oz non-fat sour cream
•¼ cup non-fat plain yogurt
•2 tablespoons flour
•¼ teaspoon cumin
•¼ teaspoon salt
•½ cup 1% milk
•4 oz diced green chili peppers
•6 flour tortillas, 7 inch
•1/3 cup Monterey jack cheese
Directions
1.In a large bowl combine chicken, spinach, and green onion; set aside.
2.In another bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half and set one half aside.
3.For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas and roll up each tortilla. Place, seam side down, in an ungreased 2 qt rectangular baking dish. (You can cover dish and chill for up to 24 hours. Chill the reserved sauce separately in a covered container.)
4.When ready to bake, preheat oven to 350? Spoon reserved sauce over tortillas. Bake, uncovered, about 25 minutes or until heated through (add 10 to 15 minutes if dish was chilled). Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional sliced green
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
-----------------------------------
Quick %26amp; Easy KING RANCH CHICKEN CASSEROLE
Prep: 30 min., Cook: 19 min., Bake: 1 hr.; Stand: 10 min.
1 (2-lb.) skinned, boned, and shredded deli-roasted chicken
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips
1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Yield: Makes 8 to 10 servings
--Southern Living, FEBRUARY 2008
------------------------------------
BUTTERMILK BAKED CHICKEN
¼ cup butter or margarine
4 bone-in chicken breast halves*
½ teaspoon salt
½ teaspoon pepper
1½ cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ¾ oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.
*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.
--Southern Living, OCTOBER 2001
Chicken adobo!! Just cut up a whole chicken, drop it in a big pot with enought (equal parts) vinegar and water (though I like extra vinegar!!), about half a cup of soy sauce, a few bay leaves, a tsp or so of peppercorns, half a head (depending on preference) of split garlic cloves. It's all about taste and preferences, but its fun to just throw a bunch of stuff in a pot and let it go! let it simmer, not boil, until the chicken is cooked through, adding more water if necessary to keep chicken covered. The slower and longer you cook, the better. Serve on top of fluffy white rice with juice poured on top and more soy sauce. YUM!!! Even better the next day, though it looks like chicken jello lol before its reheated. It sounds like a funky strange pickled chicken, but trust me, its delish!!!
ok. there are thousands and thousands of recipe for chicken. here are some sites:
http://search.foodnetwork.com/food/recip…
http://www.foodtv.ca/Search/SearchResult…
http://www.rasamalaysia.com/2007/01/rasa…
http://www.taste.com.au/recipes/search.p…
http://search.myrecipes.com/search.html?…
http://www.kuali.com/recipes/advresults.…
http://www.bettycrocker.com/search/searc…
http://www.rachaelraymag.com/recipes/sea…
http://www.marthastewart.com/portal/site…
Sundried pesto chicken - Awesome and Easy
2 Chicken Breast
1-2 Table spn Sundried tomato pesto
200-300ml of full cream
1/4 cup white wine
Teaspn Garlic
Lge spnfl Semi Sundried tomatoes
Basil leaves( your choice on ammount)
Oil
In pan cook sliced chicken breast - remove
Then add oil, garlic for 30 sec's
Add wine, simmer until almost evaporated
Add pesto - stiring 30 sec's
Add cream ( Adjust cream to pesto ratio to suit your taste)
Return chicken to sauce
Leave simmering for 5 mins
Add basil and semi tom
Simmer for 2 mins
Serve with rice......Beautiful!
In pan
Parmesan Crusted Chicken-
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2';) Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)
Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Chicken in Champagne Sauce
4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk
Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings
Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
Chicken and Sausage Jambalaya
5 to 6 hot links (or other hot sausages), cut into bite size pieces
4 to 5 boneless chicken breasts, cut into bite size pieces
garlic salt
pepper
1 tbs butter
1 cup chopped onion
½ cup chopped celery
1 tsp minced garlic
2 cups white or brown minute rice
2 cups canned low sodium chicken broth
Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.
Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.
Add onion and celery to pot and sauté them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings.
Artichoke Filled Chicken Rolls
1 – 9 oz package frozen artichoke hearts, thawed
1 cup freshly grated parmesan cheese
¼ cup mayonnaise (or ranch dressing)
2 garlic cloves, minced
3 tbs fresh basil, minced
6 boneless chicken breast, pounded flat
salt
pepper
6 thin slices ham
3 tbs olive oil
3 tbs butter or margarine
Place first 5 ingredients in food processor and puree until fairly smooth. Reserve.
Season chicken with salt and pepper. Top each breast with a slice of ham and spread a thin layer of artichoke mixture on top of the ham. Roll up and secure lengthwise with toothpick or tie crosswise in several places with un-waxed dental floss.
Preheat oven to 350 F. Heat olive oil and butter in a skillet over medium-high heat. Add chicken rolls and cook, turning frequently until brown. Transfer to a shallow baking dish and bake for 25 minutes. Remove string and slice at an angle. Serves 6 (10-12 as an appetizer).
Cajun Fried Chicken or Pork
4-5 boneless chicken breasts, boneless pork chops
1 cup of self-rising flour, unsifted
1 tsp garlic salt
1 tsp cayenne pepper
1tbs Dijon mustard
1/3 cup Tabasco
¼ cup water
1 – 1 ½ cups oil, for frying
Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.
Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.
Heat vegetable oil in large skillet on medium high heat.
Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.
Serving Suggestions:
Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.
Here are links to several recipes using chicken:
Pasta with chicken, alfredo and vegetables:
http://www.ehow.com/how_2242593_pasta-ch…
Sweet and Sour Chicken:
http://www.ehow.com/how_2242775_easy-del…
Chicken Pot Pie:
http://www.ehow.com/how_2242771_inexpens…
Chinese Chicken Casserole:
http://www.ehow.com/how_2249815_chinese-…
chicken egg drop soup, chicken soup, blacken salad, chicken sandwiches all those are good.
stuffed chicken parmigiana
you will need: 2 lean chicken breast fillets,
1cup of fresh or canned black olives
1cup parmigiana cheese and fontina cheese
1/2 cup of fresh chopped parsley
2cups of seasoned bread crumbs
1tbs of butter
1tbs of black pepper
1tbs of lemon juice
itbs of olive oil,
in a bowl combine all the stuffing ingredients(parsley,black pepper, bread crumbs, black olives,lemon juice,butter,both cheese ) than fimly shape them into balls, use a mallet to flatten you chicken breast with a plastic wrap over it.ps always season your chicken with apple vinegar and lemon juice . that allows the meat to stay seasoned, juicy and tender inside. then easily place the ready stuffing on the chicken breast then roll it so that everything stays in place, then season tyhe outside with lemon juice black pepper and the olive oil, roast in oven for about 30-40minutes until it is fully cooked good luck=)
Has anyone got any good chicken and garlic recipes?
Ingredients
For the chicken
1 large whole chicken weighing about 2kg/4陆lb, or 2 small whole chickens weighing about 1kg/2录lb each
salt and freshly ground black pepper
2 lemons, 1 halved, 1 juice only
1 head garlic, cut in half
30g/1oz fresh lemon thyme
150g/5陆oz unsalted butter, softened
100ml/3陆fl oz water
For the chicory salad
1 garlic clove, crushed
30ml/1fl oz white wine vinegar
1 tbsp Dijon mustard
100ml/3陆fl oz vegetable oil
salt and freshly ground black pepper
5 chicory, chopped
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the chicken, season the chicken with salt and freshly ground black pepper and place the halved lemon, garlic and lemon thyme inside the chicken. (If using two chickens divide these ingredients between the two.) Place the chicken onto a roasting tray, smearing the skin with butter. Place in the oven and cook for 1-2 hours, basting occasionally until completely cooked and the juices run clear when a skewer is inserted into the thickest part.
3. Ten minutes before removing the chicken from the oven, pour the water into the roasting tray. When the chicken is cooked, remove from the oven and squeeze the fresh lemon juice over the chicken. Leave to rest for 15 minutes before straining the juices into a pan to keep warm.
4. For the chicory salad, place the garlic, white wine vinegar and Dijon mustard into a bowl. Whisk in the oil gradually and season with salt and freshly ground black pepper. Add the dressing to the chicory and mix well.
5. To serve, carve the chicken and place on to serving plates with the chicory salad and some of the juices from the chicken pan.Has anyone got any good chicken and garlic recipes?
INGREDIENTS
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.Has anyone got any good chicken and garlic recipes?
Baked garlic chicken..............
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese
4 tablespoons savoury herb with garlic soup mix
4 boneless skinless chicken breast halves
2 tablespoons dry bread crumbs
Directions:
In a bowl, combine mayonnaise, Parmesan cheese and soup mix. Place the chicken in a greased 11-inch x 7-inch x 2-inch baking dish. Spread with the mayonnaise mixture. Sprinkle with bread crumbs. Bake, uncovered, at 400 F for 20 to 25 minutes or until juices run clear and a meat thermometer reads 170 F.
baked garlic chicken
Ingredients
3 to 4 pound whole roasting chicken
salt and pepper
40 cloves garlic, peeled
2 tablespoons of olive oil
陆 cup chicken stock
Sprinkle the inside of the chicken with salt and pepper. Stuff garlic cloves into the cavity. Tie legs together. Tuck wing tips behind chicken's back.
Place chicken, breast side up, on a greased wire rack in a roasting pan. Brush chicken with oil. Pour stock into pan.
Roast chicken at 350掳 for 25 minutes per pound (1录 to 1戮 hours for an average bird), basting often with juices and stock from the pan.
Transfer chicken to a serving platter. Discard string. Remove garlic cloves and mash.
Garlic cloves can be spread on the chicken or on toasted rounds of French or Italian bread for an extra treat.
Makes 4-6 servings
chicken breasts x4 with the skin
mix 1 pack of philadelphia cheese with one egg yolk , 3 garlic cloves, half teaspoon salt and half teaspoon black pepper.
Stuff the mixture under the skin and seal open area with a cocktail stick and cook in the oven.
serve with salad yum yum
Marinade.
Chopped garlic,Tarragon,olive oil.
Marinade chicken in what ever form you choose for about 1hr minimum.
Grill,bake,griddle.
There are lots on here
http://www.google.co.uk/search?hl=en%26amp;q=c鈥?/a>
For the chicken
1 large whole chicken weighing about 2kg/4陆lb, or 2 small whole chickens weighing about 1kg/2录lb each
salt and freshly ground black pepper
2 lemons, 1 halved, 1 juice only
1 head garlic, cut in half
30g/1oz fresh lemon thyme
150g/5陆oz unsalted butter, softened
100ml/3陆fl oz water
For the chicory salad
1 garlic clove, crushed
30ml/1fl oz white wine vinegar
1 tbsp Dijon mustard
100ml/3陆fl oz vegetable oil
salt and freshly ground black pepper
5 chicory, chopped
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the chicken, season the chicken with salt and freshly ground black pepper and place the halved lemon, garlic and lemon thyme inside the chicken. (If using two chickens divide these ingredients between the two.) Place the chicken onto a roasting tray, smearing the skin with butter. Place in the oven and cook for 1-2 hours, basting occasionally until completely cooked and the juices run clear when a skewer is inserted into the thickest part.
3. Ten minutes before removing the chicken from the oven, pour the water into the roasting tray. When the chicken is cooked, remove from the oven and squeeze the fresh lemon juice over the chicken. Leave to rest for 15 minutes before straining the juices into a pan to keep warm.
4. For the chicory salad, place the garlic, white wine vinegar and Dijon mustard into a bowl. Whisk in the oil gradually and season with salt and freshly ground black pepper. Add the dressing to the chicory and mix well.
5. To serve, carve the chicken and place on to serving plates with the chicory salad and some of the juices from the chicken pan.Has anyone got any good chicken and garlic recipes?
INGREDIENTS
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.Has anyone got any good chicken and garlic recipes?
Baked garlic chicken..............
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese
4 tablespoons savoury herb with garlic soup mix
4 boneless skinless chicken breast halves
2 tablespoons dry bread crumbs
Directions:
In a bowl, combine mayonnaise, Parmesan cheese and soup mix. Place the chicken in a greased 11-inch x 7-inch x 2-inch baking dish. Spread with the mayonnaise mixture. Sprinkle with bread crumbs. Bake, uncovered, at 400 F for 20 to 25 minutes or until juices run clear and a meat thermometer reads 170 F.
baked garlic chicken
Ingredients
3 to 4 pound whole roasting chicken
salt and pepper
40 cloves garlic, peeled
2 tablespoons of olive oil
陆 cup chicken stock
Sprinkle the inside of the chicken with salt and pepper. Stuff garlic cloves into the cavity. Tie legs together. Tuck wing tips behind chicken's back.
Place chicken, breast side up, on a greased wire rack in a roasting pan. Brush chicken with oil. Pour stock into pan.
Roast chicken at 350掳 for 25 minutes per pound (1录 to 1戮 hours for an average bird), basting often with juices and stock from the pan.
Transfer chicken to a serving platter. Discard string. Remove garlic cloves and mash.
Garlic cloves can be spread on the chicken or on toasted rounds of French or Italian bread for an extra treat.
Makes 4-6 servings
chicken breasts x4 with the skin
mix 1 pack of philadelphia cheese with one egg yolk , 3 garlic cloves, half teaspoon salt and half teaspoon black pepper.
Stuff the mixture under the skin and seal open area with a cocktail stick and cook in the oven.
serve with salad yum yum
Marinade.
Chopped garlic,Tarragon,olive oil.
Marinade chicken in what ever form you choose for about 1hr minimum.
Grill,bake,griddle.
There are lots on here
http://www.google.co.uk/search?hl=en%26amp;q=c鈥?/a>
Any recipes for Baked Chicken with apples and cheddar cheese?
I just had this at Cracker Barrel, it was really tasty.Any recipes for Baked Chicken with apples and cheddar cheese?
Braised Chicken with Apple-Cream Sauce
4 skinless, boneless, chicken breasts
1 tablespoon vegetable oil
2 medium cooking apples, cored and sliced
1 medium leek, sliced (about 2/3 cup)
1/2 cup apple juice or apple cider
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/3 cup sour cream
2 teaspoons cornstarch
In a large heavy skillet, brown the chicken breast halves in hot oil over medium heat, turning once. Remove chicken from skillet. Add the apples and leek to the skillet and cook over low heat for 2 minutes. Return the chicken breasts to the skillet. Add apple juice or cider and chicken bouillon granules. Sprinkle with thyme and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm. In a small mixing bowl, stir together sour cream and cornstarch. Stir in 2 to 3 tablespoons of pan juices to thin mixture; add remaining to pan juices in skillet. Cook and stir until thick and bubbly. Reduce heat. Cook 2 more minutes. Serve over chicken.
OR-
Cracker Barrel Chicken Casserole recipe
Cornbread:
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter
Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside
Chicken Filling:
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces
In saucepan on medium low heat, place butter and saut茅 onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.Any recipes for Baked Chicken with apples and cheddar cheese?
Your very welcome. Report Abuse
I too had a great Chicken, Apple and Cheddar Cheese meal at Cracker Barrel and have created a recipe which I feel is very much like the one I enjoyed. I would share with anyone who wants it. Report Abuse
Apple Stuffed Chicken Breast
INGREDIENTS
* 2 skinless, boneless chicken breasts
* 1/2 cup chopped apple
* 2 tablespoons shredded Cheddar cheese
* 1 tablespoon Italian-style dried bread crumbs
* 1 tablespoon butter
* 1/4 cup dry white wine
* 1/4 cup water
* 1 tablespoon water
* 1 1/2 teaspoons cornstarch
* 1 tablespoon chopped fresh parsley, for garnish
DIRECTIONS
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Braised Chicken with Apple-Cream Sauce
4 skinless, boneless, chicken breasts
1 tablespoon vegetable oil
2 medium cooking apples, cored and sliced
1 medium leek, sliced (about 2/3 cup)
1/2 cup apple juice or apple cider
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/3 cup sour cream
2 teaspoons cornstarch
In a large heavy skillet, brown the chicken breast halves in hot oil over medium heat, turning once. Remove chicken from skillet. Add the apples and leek to the skillet and cook over low heat for 2 minutes. Return the chicken breasts to the skillet. Add apple juice or cider and chicken bouillon granules. Sprinkle with thyme and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm. In a small mixing bowl, stir together sour cream and cornstarch. Stir in 2 to 3 tablespoons of pan juices to thin mixture; add remaining to pan juices in skillet. Cook and stir until thick and bubbly. Reduce heat. Cook 2 more minutes. Serve over chicken.
OR-
Cracker Barrel Chicken Casserole recipe
Cornbread:
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter
Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside
Chicken Filling:
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces
In saucepan on medium low heat, place butter and saut茅 onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.Any recipes for Baked Chicken with apples and cheddar cheese?
Your very welcome. Report Abuse
I too had a great Chicken, Apple and Cheddar Cheese meal at Cracker Barrel and have created a recipe which I feel is very much like the one I enjoyed. I would share with anyone who wants it. Report Abuse
Apple Stuffed Chicken Breast
INGREDIENTS
* 2 skinless, boneless chicken breasts
* 1/2 cup chopped apple
* 2 tablespoons shredded Cheddar cheese
* 1 tablespoon Italian-style dried bread crumbs
* 1 tablespoon butter
* 1/4 cup dry white wine
* 1/4 cup water
* 1 tablespoon water
* 1 1/2 teaspoons cornstarch
* 1 tablespoon chopped fresh parsley, for garnish
DIRECTIONS
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Does anyone have any chicken fink recipes?
IT A JEWISH THING I JUST READ BUT HEARS A SITE THAT CAN HELP U
www.finksfunky.net/Does anyone have any chicken fink recipes?
no but i am cooking chicken noodle soup...Does anyone have any chicken fink recipes?
What is chicken fink I never heard of that
1. Get a chicken.
2. Tell him about something you've done that you don't want anyone to know about.
3. Wait for him to fink on you.
LOL!
www.finksfunky.net/Does anyone have any chicken fink recipes?
no but i am cooking chicken noodle soup...Does anyone have any chicken fink recipes?
What is chicken fink I never heard of that
1. Get a chicken.
2. Tell him about something you've done that you don't want anyone to know about.
3. Wait for him to fink on you.
LOL!
What are some quick and easy recipes for chicken breast that a 15 month old can eat?
i have noodles, cheese whiz, veggies etc.. looking for some quick and easy ideas. remember its for a 15 month old child ThanksWhat are some quick and easy recipes for chicken breast that a 15 month old can eat?
Grilled or bake at 375 for about 20 minutes/until done or saute in hot non-stick pan for about 5 minutes on each side/until done. I wouldn't recommend cheese wiz for a 15 month old, actual cheese is better. Happy cooking! :-)What are some quick and easy recipes for chicken breast that a 15 month old can eat?
Put them all in a pan and bake!
I'd probably cook the chicken first in a pan with a little olive oil. Boil the noodles.....mix the cheese wiz, veggies, cooked chicken and soft noodles in the oven for about 30 minutes, or until the cheese gets all bubbly.
Just grill them up,slice them thinly (or into little cubed pieces) and serve as finger food. Grilled chicken is incredibly healthy and easy.
Grilled or bake at 375 for about 20 minutes/until done or saute in hot non-stick pan for about 5 minutes on each side/until done. I wouldn't recommend cheese wiz for a 15 month old, actual cheese is better. Happy cooking! :-)What are some quick and easy recipes for chicken breast that a 15 month old can eat?
Put them all in a pan and bake!
I'd probably cook the chicken first in a pan with a little olive oil. Boil the noodles.....mix the cheese wiz, veggies, cooked chicken and soft noodles in the oven for about 30 minutes, or until the cheese gets all bubbly.
Just grill them up,slice them thinly (or into little cubed pieces) and serve as finger food. Grilled chicken is incredibly healthy and easy.
Good baked chicken recipes?
pound skinless boneless chicken breasts thin. Season as you like. aput a stick of string cheese on %26amp; roll. Secure with toothpick. Set in pan sprayed with Pam.Bale at 350 for 30 minutes. Pour your favorite pasta sauce over %26amp; bake 30 minutes.Good baked chicken recipes?
Oven-baked Chicken in Maple Barbecue Sauce
Although the chicken does take about 50 minutes to cook, the actual work involved takes no more than 5 minutes.
Serves 4
Ingredients
4 chicken thighs and 4 drumsticks, or a chicken jointed into 8
1 tablespoon olive oil
1 dessertspoon lemon juice
1 medium onion, peeled and finely chopped
salt and freshly milled black pepper
For the sauce:
2 tablespoons pure maple syrup
3 fl oz (75 ml) red wine
4 tablespoons Japanese soy sauce
2 tablespoons red wine vinegar
1 heaped tablespoon tomato pur茅e
1 heaped teaspoon ground ginger
1 heaped teaspoon mustard powder
2 cloves garlic, peeled and crushed
1陆 teaspoons Tabasco sauce
To finish:
2 fl oz (55 ml) red wine
a few sprigs watercress
You will also need a flameproof shallow roasting tin, measuring 12 x 8 x 1戮 inches (30 x 20 x 4.5 cm).
First of all mix the olive oil with the lemon juice, then place the chicken joints in the roasting tin with the chopped onion tucked amongst them. Season with a little salt and freshly milled black pepper, then brush the chicken pieces with the oil and lemon juice. You can, if you like, do this well in advance, just cover it with clingfilm and leave in the fridge.
Then, when you're ready to cook the chicken, pre-heat the oven to gas mark 6, 400掳F (200掳C), then pop the chicken in on a high shelf and cook for 25 minutes exactly. Meanwhile, combine all the sauce ingredients in a jug and, using a small whisk, blend everything thoroughly. Then, when the 25 minutes are up, remove the roasting tin from the oven, pour off any surplus fat from the corner of the tin and pour the sauce all over, giving everything a good coating.
Now back it goes into the oven for about another 25 minutes, and you will need to baste it twice during this time. After that, remove the roasting tin from the oven and place it over direct heat turned to medium. Then pour in the extra 2 fl oz (55 ml) of red wine, stir it into the sauce and let it bubble for about 1 minute. Then serve the chicken with the sauce spooned over. Garnish with a few sprigs of watercress.
Menu suggestion Serve with Very Red Rice and a green salad.
here is the link for the very red rice mentioned above
http://www.deliaonline.com/recipes/very-鈥?/a>Good baked chicken recipes?
Restaurant style rotisserie chicken...
(great for the weekends!)
I baste with butter....
Roast Sticky Chicken-Rotisserie Style
These chickens are rubbed with a spice mixture, and slow
roasted in the oven for 5 hours.'; Prep Time: 10 Minutes. Cook Time: 5 Hours .
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions:
1. In a small bowl, mix together salt, paprika, onion powder, thyme,
white pepper, black pepper, cayenne pepper, and garlic powder. Remove and
discard giblets from chicken. Rinse chicken cavity, and pat dry with paper
towel. Rub each chicken inside and out with spice mixture. Place 1 onion into
the cavity of each chicken. Place chickens in a resealable bag or double wrap
with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to
a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens
stand for 10 minutes before carving.
I just made this one a few days ago and it was delicious!
http://www.recipezaar.com/8782
Oven fried Chicken with parm
1 C flour
1/2 C grated Parm
1 t paprika
1t salt
1/2t Pepper
2 eggs
2T milk
in 1 bowl combine the first 4 ingredient
in another bowl combines eggs with milk.
dip chicken pieces in milk then flour and place on buttered baking pan
drizzle each piece with melted butter....bake for 1 hour at 350
Here are gobs of recipes for baked chicken:
http://www.cooks.com/rec/search?q=baked+鈥?/a>
Ingredients:
Chicken:
1 3 1/2-pound whole chicken
2 carrots, trimmed and peeled
2 onions, trimmed, peeled, and quartered
2 stalks celery, trimmed
40 cloves garlic, about 2 heads (peeled and trimmed)
2 lemons
1 tablespoon Bell's seasoning or Old Bay seasoning
1 cup apple cider or white wine
1 cup chicken broth
Sauce:
3 tablespoons unsalted butter
1/2 cup coarsely chopped pecans
1/2 cup dried cranberries
3 tablespoons all-purpose flour
1 cup baking liquid
1/2 cup whipping cream
1/2 teaspoon salt, or to taste
1/4 teaspoon ground white pepper, or to taste
1/4 teaspoon ground black pepper, or to tastedash bottled hot pepper sauce
Method
Chicken: Preheat oven to 375 degrees F. Place chicken on rack in 13x9-inch baking pan. Place the carrots, onions, celery, and garlic in the bottom of the pan. Cut the zest off the lemons (try to cut it off as thinly as possible so you won't get much of the white pith) and place it in the cavity of the chicken. Rub the chicken all over with the Bell's seasoning. Pour the cider and chicken broth in the pan. Bake for about 2 to 2 1/2 hours or until the skin is crisp, the legs move easily in their sockets, and the juices run clear. Sauce: Strain the baking liquid into a medium bowl and measure 1 cup liquid. Reserve. Melt the butter in a medium saucepan. Add the pecans and dried cranberries and saute for 1 to 2 minutes. Whisk in the flour and cook until the mixture smells nutty, being careful not to let the mixture burn. Add the reserved 1 cup baking liquid, whisking constantly to prevent lumps. Slowly add the cream and allow mixture to thicken, continuing to whisk. Season with salt, white pepper, black pepper, and a dash of hot sauce.
Notes: Presentation: Cut the wings and legs from the chicken and place on a serving platter. Carve the breast meat into slices and place on the platter; add vegetables, if you like. Pour some of the sauce over the chicken and serve with a plate of cornbread, garlic mashed potatoes and a salad with a good garlicky dressing.
Number of servings: 4
This would work equally well on a preheated 180C oven.
CHICKEN INDIVIDUAL DINNERS
Charcoal grill
Aluminium foil
6 pieces cut-up chicken
6 potatoes
6 sm. onions
Salt %26amp; pepper
Butter
Each person carefully wraps 1 chicken piece, 1 onion and 1 potato, salt, pepper and pat of butter in foil, sealing well. Place packages on grill and cook for 30 minutes.blush makeup
Oven-baked Chicken in Maple Barbecue Sauce
Although the chicken does take about 50 minutes to cook, the actual work involved takes no more than 5 minutes.
Serves 4
Ingredients
4 chicken thighs and 4 drumsticks, or a chicken jointed into 8
1 tablespoon olive oil
1 dessertspoon lemon juice
1 medium onion, peeled and finely chopped
salt and freshly milled black pepper
For the sauce:
2 tablespoons pure maple syrup
3 fl oz (75 ml) red wine
4 tablespoons Japanese soy sauce
2 tablespoons red wine vinegar
1 heaped tablespoon tomato pur茅e
1 heaped teaspoon ground ginger
1 heaped teaspoon mustard powder
2 cloves garlic, peeled and crushed
1陆 teaspoons Tabasco sauce
To finish:
2 fl oz (55 ml) red wine
a few sprigs watercress
You will also need a flameproof shallow roasting tin, measuring 12 x 8 x 1戮 inches (30 x 20 x 4.5 cm).
First of all mix the olive oil with the lemon juice, then place the chicken joints in the roasting tin with the chopped onion tucked amongst them. Season with a little salt and freshly milled black pepper, then brush the chicken pieces with the oil and lemon juice. You can, if you like, do this well in advance, just cover it with clingfilm and leave in the fridge.
Then, when you're ready to cook the chicken, pre-heat the oven to gas mark 6, 400掳F (200掳C), then pop the chicken in on a high shelf and cook for 25 minutes exactly. Meanwhile, combine all the sauce ingredients in a jug and, using a small whisk, blend everything thoroughly. Then, when the 25 minutes are up, remove the roasting tin from the oven, pour off any surplus fat from the corner of the tin and pour the sauce all over, giving everything a good coating.
Now back it goes into the oven for about another 25 minutes, and you will need to baste it twice during this time. After that, remove the roasting tin from the oven and place it over direct heat turned to medium. Then pour in the extra 2 fl oz (55 ml) of red wine, stir it into the sauce and let it bubble for about 1 minute. Then serve the chicken with the sauce spooned over. Garnish with a few sprigs of watercress.
Menu suggestion Serve with Very Red Rice and a green salad.
here is the link for the very red rice mentioned above
http://www.deliaonline.com/recipes/very-鈥?/a>Good baked chicken recipes?
Restaurant style rotisserie chicken...
(great for the weekends!)
I baste with butter....
Roast Sticky Chicken-Rotisserie Style
These chickens are rubbed with a spice mixture, and slow
roasted in the oven for 5 hours.'; Prep Time: 10 Minutes. Cook Time: 5 Hours .
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions:
1. In a small bowl, mix together salt, paprika, onion powder, thyme,
white pepper, black pepper, cayenne pepper, and garlic powder. Remove and
discard giblets from chicken. Rinse chicken cavity, and pat dry with paper
towel. Rub each chicken inside and out with spice mixture. Place 1 onion into
the cavity of each chicken. Place chickens in a resealable bag or double wrap
with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to
a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens
stand for 10 minutes before carving.
I just made this one a few days ago and it was delicious!
http://www.recipezaar.com/8782
Oven fried Chicken with parm
1 C flour
1/2 C grated Parm
1 t paprika
1t salt
1/2t Pepper
2 eggs
2T milk
in 1 bowl combine the first 4 ingredient
in another bowl combines eggs with milk.
dip chicken pieces in milk then flour and place on buttered baking pan
drizzle each piece with melted butter....bake for 1 hour at 350
Here are gobs of recipes for baked chicken:
http://www.cooks.com/rec/search?q=baked+鈥?/a>
Ingredients:
Chicken:
1 3 1/2-pound whole chicken
2 carrots, trimmed and peeled
2 onions, trimmed, peeled, and quartered
2 stalks celery, trimmed
40 cloves garlic, about 2 heads (peeled and trimmed)
2 lemons
1 tablespoon Bell's seasoning or Old Bay seasoning
1 cup apple cider or white wine
1 cup chicken broth
Sauce:
3 tablespoons unsalted butter
1/2 cup coarsely chopped pecans
1/2 cup dried cranberries
3 tablespoons all-purpose flour
1 cup baking liquid
1/2 cup whipping cream
1/2 teaspoon salt, or to taste
1/4 teaspoon ground white pepper, or to taste
1/4 teaspoon ground black pepper, or to tastedash bottled hot pepper sauce
Method
Chicken: Preheat oven to 375 degrees F. Place chicken on rack in 13x9-inch baking pan. Place the carrots, onions, celery, and garlic in the bottom of the pan. Cut the zest off the lemons (try to cut it off as thinly as possible so you won't get much of the white pith) and place it in the cavity of the chicken. Rub the chicken all over with the Bell's seasoning. Pour the cider and chicken broth in the pan. Bake for about 2 to 2 1/2 hours or until the skin is crisp, the legs move easily in their sockets, and the juices run clear. Sauce: Strain the baking liquid into a medium bowl and measure 1 cup liquid. Reserve. Melt the butter in a medium saucepan. Add the pecans and dried cranberries and saute for 1 to 2 minutes. Whisk in the flour and cook until the mixture smells nutty, being careful not to let the mixture burn. Add the reserved 1 cup baking liquid, whisking constantly to prevent lumps. Slowly add the cream and allow mixture to thicken, continuing to whisk. Season with salt, white pepper, black pepper, and a dash of hot sauce.
Notes: Presentation: Cut the wings and legs from the chicken and place on a serving platter. Carve the breast meat into slices and place on the platter; add vegetables, if you like. Pour some of the sauce over the chicken and serve with a plate of cornbread, garlic mashed potatoes and a salad with a good garlicky dressing.
Number of servings: 4
This would work equally well on a preheated 180C oven.
CHICKEN INDIVIDUAL DINNERS
Charcoal grill
Aluminium foil
6 pieces cut-up chicken
6 potatoes
6 sm. onions
Salt %26amp; pepper
Butter
Each person carefully wraps 1 chicken piece, 1 onion and 1 potato, salt, pepper and pat of butter in foil, sealing well. Place packages on grill and cook for 30 minutes.
Tasty chicken and turkey recipes?
Does anyone have a suggestion or two for a good, easy-to-make recipe with turkey/chicken (boneless%26amp;skinless or ground) that does not include the following ingredients:
Garlic
Mayonnaise
Onions
Tomato (just the actual fruit, tomato sauce and chili and things like that are okay)
Pickles
Beets
Mustard
PS: Please no casseroles. I like casseroles, but someone in my house does not. -_- Also, I need to be able to find the ingredients at a normal grocery store.
Thank you.Tasty chicken and turkey recipes?
turkey or chicken cheese steaks-create your own sub/sandwich.Tasty chicken and turkey recipes?
My fiance is an extremely picky eater and he loves this chicken recipe.
Chicken and Biscuits
1 can cream of chicken soup
3/4 c uncooked minute rice
3/4 c water
1 c chopped cooked chicken
1/2 c frozen peas
1 can refrigerator biscuits (We like bigger biscuits as opposed to the small)
Heat soup, water and chicken on medium heat. Add uncooked rice and frozen peas. Cover and heat on low until rice is cooked (about 10 minutes). While mixture is cooking, bake biscuits as directed on the package. Spilt biscuits, pour soup mixture over them and enjoy!
Thanksgiving Meatloaf
INGREDIENTS
2 1/2 pounds ground turkey
1 1/2 cups chicken-flavor stuffing mix
2 eggs
1/3 cup milk
Preheat oven to 350 degrees F (175 degrees C).
Mix together turkey, stuffing, eggs, and milk in a large bowl. Mixture will be lumpy. Spread mixture in 9x5 inch loaf pan.
Bake for 1 hour until temperature reads 165 degrees F in center of loaf.
Garlic
Mayonnaise
Onions
Tomato (just the actual fruit, tomato sauce and chili and things like that are okay)
Pickles
Beets
Mustard
PS: Please no casseroles. I like casseroles, but someone in my house does not. -_- Also, I need to be able to find the ingredients at a normal grocery store.
Thank you.Tasty chicken and turkey recipes?
turkey or chicken cheese steaks-create your own sub/sandwich.Tasty chicken and turkey recipes?
My fiance is an extremely picky eater and he loves this chicken recipe.
Chicken and Biscuits
1 can cream of chicken soup
3/4 c uncooked minute rice
3/4 c water
1 c chopped cooked chicken
1/2 c frozen peas
1 can refrigerator biscuits (We like bigger biscuits as opposed to the small)
Heat soup, water and chicken on medium heat. Add uncooked rice and frozen peas. Cover and heat on low until rice is cooked (about 10 minutes). While mixture is cooking, bake biscuits as directed on the package. Spilt biscuits, pour soup mixture over them and enjoy!
Thanksgiving Meatloaf
INGREDIENTS
2 1/2 pounds ground turkey
1 1/2 cups chicken-flavor stuffing mix
2 eggs
1/3 cup milk
Preheat oven to 350 degrees F (175 degrees C).
Mix together turkey, stuffing, eggs, and milk in a large bowl. Mixture will be lumpy. Spread mixture in 9x5 inch loaf pan.
Bake for 1 hour until temperature reads 165 degrees F in center of loaf.
Need a chicken seasoning recipes and potates seasoning recipes too!?
The title says it all!Need a chicken seasoning recipes and potates seasoning recipes too!?
You can season a chicken with just about anything you want. It depends what you want the chicken to taste like. Basic flavoring for both chicken and potatoes: Olive oil, salt and pepper. They would both taste great with just that. But if you want your chicken to taste like, lemon and herbs, for example, just add lemon juice and your favorite herbs. BBQ chicken? Brush your favorite BBQ sauce on the chicken 5 minutes before it's done.Garlic chicken? Garlic powder and cloves of fresh garlic in the pan. Asian style chicken? Add soy sauce, sugar and sliced ginger in the marinade.
For the potatoes, the lemon and herbs would be great with the olive oil, salt and pepper. You could also do Dijon mustard, honey and a little chili sauce for a sweet and spicy potato recipe. You could saute some onions and garlic and add them to your potatoes with some paprika and cayenne pepper.
I hope these ideas inspire to make chicken and potatoes or inspire you to come up with something totally different! Happy cooking!Need a chicken seasoning recipes and potates seasoning recipes too!?
for potatoes i like to roast them with a drop of olive oil and some dried oregano or try rosemary or i liek to use garlic granuals for a change (not too much though) - yummy
or boil tatters with a sprig of mint
chicken - i use the old faithful garlic granuals again or for some spice a mix of paprika garlic granuals, cumin, dried chilli and chilli powder
or for a less spicy chicken , herbs de provance
just some ideas, there are so many different combinations and depending on what you like
check out this website
cut potatoes in cubes and shake in a gal. sized zip lock bag with lipton onion soup mix and a lil oil. dump it on a large cookie sheet and bake @ 350 for one hour. It is easy and good.
sprinkle onion powder, garlic powder, pepper, and creole seasoning on the chicken and bake till done. easy and good
You can season a chicken with just about anything you want. It depends what you want the chicken to taste like. Basic flavoring for both chicken and potatoes: Olive oil, salt and pepper. They would both taste great with just that. But if you want your chicken to taste like, lemon and herbs, for example, just add lemon juice and your favorite herbs. BBQ chicken? Brush your favorite BBQ sauce on the chicken 5 minutes before it's done.Garlic chicken? Garlic powder and cloves of fresh garlic in the pan. Asian style chicken? Add soy sauce, sugar and sliced ginger in the marinade.
For the potatoes, the lemon and herbs would be great with the olive oil, salt and pepper. You could also do Dijon mustard, honey and a little chili sauce for a sweet and spicy potato recipe. You could saute some onions and garlic and add them to your potatoes with some paprika and cayenne pepper.
I hope these ideas inspire to make chicken and potatoes or inspire you to come up with something totally different! Happy cooking!Need a chicken seasoning recipes and potates seasoning recipes too!?
for potatoes i like to roast them with a drop of olive oil and some dried oregano or try rosemary or i liek to use garlic granuals for a change (not too much though) - yummy
or boil tatters with a sprig of mint
chicken - i use the old faithful garlic granuals again or for some spice a mix of paprika garlic granuals, cumin, dried chilli and chilli powder
or for a less spicy chicken , herbs de provance
just some ideas, there are so many different combinations and depending on what you like
check out this website
cut potatoes in cubes and shake in a gal. sized zip lock bag with lipton onion soup mix and a lil oil. dump it on a large cookie sheet and bake @ 350 for one hour. It is easy and good.
sprinkle onion powder, garlic powder, pepper, and creole seasoning on the chicken and bake till done. easy and good
Any tried and true recipes for chicken noodle soup and/or chicken and noodles?
CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS
1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and saut茅 until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
* Sold at Middle Eastern markets, natural foods stores and some supermarkets.
** Available at Asian markets, specialty foods stores and some supermarkets.
Makes 6 servings.
A Cook from Asheville, NC on 01/21/07
Just finished making this. wonderful. I went a little extra on all the flavorings, added baby bok choy and snow peas. Excellent!
runamokdog from Menahga, MN on 01/13/07
This is probably among the top 3 soups I have ever had in my life. Substituted a bunch of stuff due to what I had on hand (green cabbage, Mongolian Fire oil, balsamic vinegar, etc) and it still was a hit!!
A Cook from Binghamton, NY on 06/19/06
Not yo Mama's chicken soup, this is the best chicken noodle soup I have ever eaten! One fourth of the recipe makes two entree size bowls. I used part turkey broth and part chicken broth, both homemade. I substituted red curry paste for the chili garlic sauce and added more ginger, probably a tablespoon or two more. I also cut up about 1/3 c. of cilantro stems I had after I used the tops and put that in the broth. I used about 1. c. broken angel hair for the noodles. The proportion of broth, noodles, chicken and veggies was just right. I can hardly wait to serve this at my hiking group's next soup lunch.Any tried and true recipes for chicken noodle soup and/or chicken and noodles?
Chunky Chicken Rice Soup
Ingredients
(7 servings)
1 c Cooked cubed chicken
1 ts Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 ts Poultry seasoning
1/4 ts Pepper
1 c Minute Rice
1 tb Dried parsley
Instructions
1). In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2). Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.Any tried and true recipes for chicken noodle soup and/or chicken and noodles?
4 chicken breast
6 cups water
1 chicken bouillon cube
1 can each cream of mushroom, celery and chicken soup
1 cup milk
1/4 tsp onion powder
1 pkg large egg noodles
salt and pepper to taste
bring water to boil in a large pan add bouillon cube,chicken breast, onion powder, salt, pepper boil until chicken is done ( falling off of the bone)
remove chicken from the broth that has formed and add the noodles cook according to pkg directions, while they are cooking de-bone chicken, you can either use the skin or discard it, after noodles are 3 minutes from their estimated cooking time add soups, milk and deboned chicken reduce heat to med.. cover and let simmer 20 minutes stirring often..
enjoy!
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
a friend of our loves this 1 large can of cream of chicken 2 cups cooked bows 1 can of cooked chicken heat and serve
1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and saut茅 until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
* Sold at Middle Eastern markets, natural foods stores and some supermarkets.
** Available at Asian markets, specialty foods stores and some supermarkets.
Makes 6 servings.
A Cook from Asheville, NC on 01/21/07
Just finished making this. wonderful. I went a little extra on all the flavorings, added baby bok choy and snow peas. Excellent!
runamokdog from Menahga, MN on 01/13/07
This is probably among the top 3 soups I have ever had in my life. Substituted a bunch of stuff due to what I had on hand (green cabbage, Mongolian Fire oil, balsamic vinegar, etc) and it still was a hit!!
A Cook from Binghamton, NY on 06/19/06
Not yo Mama's chicken soup, this is the best chicken noodle soup I have ever eaten! One fourth of the recipe makes two entree size bowls. I used part turkey broth and part chicken broth, both homemade. I substituted red curry paste for the chili garlic sauce and added more ginger, probably a tablespoon or two more. I also cut up about 1/3 c. of cilantro stems I had after I used the tops and put that in the broth. I used about 1. c. broken angel hair for the noodles. The proportion of broth, noodles, chicken and veggies was just right. I can hardly wait to serve this at my hiking group's next soup lunch.Any tried and true recipes for chicken noodle soup and/or chicken and noodles?
Chunky Chicken Rice Soup
Ingredients
(7 servings)
1 c Cooked cubed chicken
1 ts Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 ts Poultry seasoning
1/4 ts Pepper
1 c Minute Rice
1 tb Dried parsley
Instructions
1). In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2). Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.Any tried and true recipes for chicken noodle soup and/or chicken and noodles?
4 chicken breast
6 cups water
1 chicken bouillon cube
1 can each cream of mushroom, celery and chicken soup
1 cup milk
1/4 tsp onion powder
1 pkg large egg noodles
salt and pepper to taste
bring water to boil in a large pan add bouillon cube,chicken breast, onion powder, salt, pepper boil until chicken is done ( falling off of the bone)
remove chicken from the broth that has formed and add the noodles cook according to pkg directions, while they are cooking de-bone chicken, you can either use the skin or discard it, after noodles are 3 minutes from their estimated cooking time add soups, milk and deboned chicken reduce heat to med.. cover and let simmer 20 minutes stirring often..
enjoy!
INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
a friend of our loves this 1 large can of cream of chicken 2 cups cooked bows 1 can of cooked chicken heat and serve
What are some good chicken breast recipes and or dinners?
best answer gets 10 pointsWhat are some good chicken breast recipes and or dinners?
There are so many that I know of.
Chicken Broccoli Divan
Chicken cobbler
teryaki chicken on a stick (my own recipe)
chicken shiskabobs
lipton onion chicken and vegetables (one of the easiest)
Savory Stir fried chicken breasts
crusty baked chicken breast
what other ingredients do you like with the chicken?What are some good chicken breast recipes and or dinners?
Chicken Kiev- Chicken breasts stuffed with garlic butter.
Or Pan fried/ casseroled chicken breasts(don't overcook) in a mushroom %26amp; cream sauce, Supremes de Volaille a blanc. (The classic french recipe). Serve with buttered asparagus tips, green peas, artichoke hearts, or creamed spinach, a good risotto cooked in chicken stock, and a bottle of chilled white Burgundy or Alsation Traminer.
I just read answer saying 45minutes!! This recipe is 400F for SIX minutes. Then press supremes with your fingers, if still soft return to oven for a moment or two.
Tonight we are having cherry glazed chicken breasts with rice and steamed broccoli.
Cherry glazed chicken breasts:
1 can cherry pie filling
4-6 boneless chicken breasts
Heat oven to 350 degrees F. Place the chicken breasts in a glass baking pan that has been sprayed with a non-stick cooking spray like Pam. Spoon just enough of the cherry pie filling over the chicken to cover lightly. Place pan into oven and cook for 1 hour and 15 minutes spreading more of the pie filling over the chicken every 30 minutes.
This is very easy and you get a nice moist chicken breast. This also works well for Cornish game hens and pork chops.
SAC
we like lemon pepper chicken
just rub chicken breast with store bought lemon pepper spice or make your own:
I do this
rub chicken with raw lemon all over
sprinkle with salt, pepper and paprika
lay in baking dish and add sliced lemon on top each piece
bake 45 min. or till breast are done
MmMMM ok, chicken with baked rice.
So flavorful REALLY!!
http://allrecipes.com/Recipe/Chicken-and鈥?/a>
Cut your chicken breast open, lay flat, fill with fresh basil,mozzarella cheese and sun dried tomatoes,close chicken breast and wrap in either smoked bacon or parma ham. Seal in a moderate pan to colour the chicken, then into a hot pre-heated oven(180-200) for 15-20 mins to finish, cut open to present and dress with a sprinkle if fresh chillies and a squeeze of lemon juice
Chicken Cordon Bleu
6 thin boneless , skinless chicken breast
1/2lb. swiss cheese , sliced
1/2 lb. thinly sliced ham
3 tbsp. flour
1 tsp paprika
6 tbsp butter
1/2 dry while wine
1 chicken boullon cube
1 tbsp cornstarch
1 c. heavy cream
Spread chicken breast flat. fold cheese and ham to fit on top. fold breast over filling and fasten with toothpicks.
On wax paper mix flour and paprika. Use to coat chicken pieces.
in large skillet over med. heat in hot butter, cook chicken until browned on all sides. Add wine and bouillion. Reduce heat to low, cover and simmer 30 min or until forkk tender. Remove toothpicks. In cup, blend cornstarch and cream until smooth, gradually stir into skillet, stirring constantly until thickened. Serve over chicken. Gary dominicus
There are so many that I know of.
Chicken Broccoli Divan
Chicken cobbler
teryaki chicken on a stick (my own recipe)
chicken shiskabobs
lipton onion chicken and vegetables (one of the easiest)
Savory Stir fried chicken breasts
crusty baked chicken breast
what other ingredients do you like with the chicken?What are some good chicken breast recipes and or dinners?
Chicken Kiev- Chicken breasts stuffed with garlic butter.
Or Pan fried/ casseroled chicken breasts(don't overcook) in a mushroom %26amp; cream sauce, Supremes de Volaille a blanc. (The classic french recipe). Serve with buttered asparagus tips, green peas, artichoke hearts, or creamed spinach, a good risotto cooked in chicken stock, and a bottle of chilled white Burgundy or Alsation Traminer.
I just read answer saying 45minutes!! This recipe is 400F for SIX minutes. Then press supremes with your fingers, if still soft return to oven for a moment or two.
Tonight we are having cherry glazed chicken breasts with rice and steamed broccoli.
Cherry glazed chicken breasts:
1 can cherry pie filling
4-6 boneless chicken breasts
Heat oven to 350 degrees F. Place the chicken breasts in a glass baking pan that has been sprayed with a non-stick cooking spray like Pam. Spoon just enough of the cherry pie filling over the chicken to cover lightly. Place pan into oven and cook for 1 hour and 15 minutes spreading more of the pie filling over the chicken every 30 minutes.
This is very easy and you get a nice moist chicken breast. This also works well for Cornish game hens and pork chops.
SAC
we like lemon pepper chicken
just rub chicken breast with store bought lemon pepper spice or make your own:
I do this
rub chicken with raw lemon all over
sprinkle with salt, pepper and paprika
lay in baking dish and add sliced lemon on top each piece
bake 45 min. or till breast are done
MmMMM ok, chicken with baked rice.
So flavorful REALLY!!
http://allrecipes.com/Recipe/Chicken-and鈥?/a>
Cut your chicken breast open, lay flat, fill with fresh basil,mozzarella cheese and sun dried tomatoes,close chicken breast and wrap in either smoked bacon or parma ham. Seal in a moderate pan to colour the chicken, then into a hot pre-heated oven(180-200) for 15-20 mins to finish, cut open to present and dress with a sprinkle if fresh chillies and a squeeze of lemon juice
Chicken Cordon Bleu
6 thin boneless , skinless chicken breast
1/2lb. swiss cheese , sliced
1/2 lb. thinly sliced ham
3 tbsp. flour
1 tsp paprika
6 tbsp butter
1/2 dry while wine
1 chicken boullon cube
1 tbsp cornstarch
1 c. heavy cream
Spread chicken breast flat. fold cheese and ham to fit on top. fold breast over filling and fasten with toothpicks.
On wax paper mix flour and paprika. Use to coat chicken pieces.
in large skillet over med. heat in hot butter, cook chicken until browned on all sides. Add wine and bouillion. Reduce heat to low, cover and simmer 30 min or until forkk tender. Remove toothpicks. In cup, blend cornstarch and cream until smooth, gradually stir into skillet, stirring constantly until thickened. Serve over chicken. Gary dominicus
Any good homemade recipes for chicken thighs?
Crock Pot Mexican Chicken
2 green peppers cut into thin strips
1 large onion, thinly chopped
4 chicken thighs (you can add drums in this as well)
1 tbsp. chili powder
2 tsp. dried oregano
1 16 oz. chipotle salsa
1/2 cup ketchup
1 tsp. cumin
1/2 tsp. salt
Cook on low for 7-8 hours or on high for 2-3 hours. Serve with noodles or rice.Any good homemade recipes for chicken thighs?
I`ve got a nice and easy one. my kids and I love it. I use it when I buy those 10 lbs. of legs and thighs. 5lbs of thighs in a large deep skillet, add 1 bottle of Ketchup, pour one can of Pepsi(not Coke) in, let it simmer about 1 hour or so makes its own sauce. tangy and kind of sweet like a B-B-Q. good stuff. I make it all the time...carlaAny good homemade recipes for chicken thighs?
This sounds odd but is simple and great with rice and stir fry. Put the thighs in an oven dish with decent sides and bake about 45 minutes or until almost tender. Mix one small can of undiluted frozen concetrated orange juice with about 1/2 cup or more soy sauce. mix and taste until its not too sweet. Drain the chicken and pour on the sauce. Cook about fifteen minutes more , turning a time or two.
I've been known to add some green onion and bell pepper with good results.
I've always used thigh meat in my chicken and dumplings.
peanut butter chicken
1/4 cup peanut butter
2 tbs chopped peanuts
2 tbs soy sauce
1 tbs minced onions
1 tbs minced parsley
1 clove garlic--crushed
several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken thighs of breasts--skinned and boned
2 tbs honey
1 tbs melted butter
1 10 1/2 ounce chicken broth
1 tbs cornstarch
2 tbs soy sauce
Mix peanut butter, peanuts, 2 tbs soy sauce, onion, parsley, garlic, pepper sauce, and ginger. spread on inside of chicken thigh of breast. fold in half; close with small skewer or toothpick. place in slow-cooking pot.
Mix remaining 2 tbs of soy sauce with Honey, butter, and broth; pour over chicken. cover from pot. turn control to high. dissolve cornstarch in small amount of cold water; stir into sauce. cook on high for about 15 minutes.
Spoon sauce on chicken and serve.
Thighs are great not only fried but excellent in making several different Chicken Salads, Chicken %26amp; Dumplings, Chicken Soups and Chicken ala king. Yes, and you can even leave out the kitty cat and use them in Chow Mein.
I like to marinate in lemon juice, pepper, salt, oregano, parsley, onion powder, a little garlic powder and some meat tenderizer. From there you can grill on the grill which is perfect for this time of year, serve with some grilled corn on the cob or sweet potatoes, coleslaw or salad and then maybe some sliced strawberries or watermelon for dessert.
Also you could fry them up on the stove top, serve with mashed potatoes, corn or green beans, some rolls or biscuits.
You could put them in the crock pot, some BBQ sauce... or use apple jelly, grape jelly and ketchup... also great for meatballs, have some baked potatoes (you can put these in the microwave so you don't even have to run your oven) maybe have a can of corn or some baked beans. If none of this sounds good to you you can try to go to http://www.cooks.com and they have a recipe search just type in chicken thighs and you will have an endless number of recipes.
My kids like my taco thighs recipe. Wet either skinned or unskinned chicken in milk and then shake them in a bag of flour(enough to coat ) and a packet of taco seasoning. Spray some cooking spray or lighty grease or oil a baking dish and cook for an hour @ 350. I served with salad, refried beans and rice. Hope you enjoy.
Take a knife, lay them skin down, cut down a long side of bone,but don't cut all the way through, season, run them through an egg wash, roll them in flour, then deep fry, at temperture of 350 degrees, for about 15 minutes or until done. these are very good fixed this way. ( Egg wash--2 eggs beaten with a little milk. a couple of dashes of hot souce %26amp; salt %26amp; pepper. )
I would soak them in red wine and vinegar overnight, then roll them in a flour,paprika, and Parmesan cheese and with Mrs dash seasonings for chicken,then bake in a 350 * oven for 45 minutes until done.
put thighs in a pan and sprinkle over a dried onion soup mix. Then add about 1/2 cup of ketchup over that and about 1/4 cup of brown sugar. Cover and bake at 350 F for about 40 minutes. It will glaze the chicken and make a sauce.
There are many ways to do chicken -grill,oven %26amp; skillet . My favorite is on the grill . Use a dry rub , that consists of - poultry seasoning , garlic pepper %26amp; thyme . Then drizzle EVOO on top . Let it sit for 30 MIN. - then pre-heat grill to med-high heat . Put chicken on grill %26amp; then sear , turn heat down to med. %26amp; cook till tender . Then start applying BBQ - sauce of choice---until done..!!!!!!!!!!!!! I can go on %26amp; on about recipes for all accounts on how to cook chicken different ways , but , it would take to long...........sorry..!!!!!!! If you need more you can E-MAIL me @ bbq_pioneer@yahoo.com....!!!!!!!!!
This is called Heavenly chicken:
Chicken thighs(skin removed)
Italian dressing
Apricot jam
onion soup mix
Combine last 3 ingredients together. Place chicken in oven-proof dish, pour mix over chicken, cover, let marinate overnight or for about 6 hrs. in fridge. Remove dish with chicken from refrigerator about half an hour before cooking time. Preheat oven at 375 degrees F. Place chicken in oven and let bake for 45 mins to 1 hr.or until chicken is golden brown. Cook uncovered for last 15 mins of cook time. Serve with plain rice %26amp; salad. Enjoy.
OR
Chicken thighs
salt %26amp; pepper to taste
Hellman's Mayonnaise
Italian style bread crumbs
Season chicken with salt %26amp; black pepper, allow to sit for about 1/2 hr. Toss chicken pieces in mayo, then coat with crumbs. Place on baking sheet and cook in oven for about 1 hr at 350 degrees.
1 glass soy sauce dark
2 glass water
1 glass white wine or Saki
1 glass white sugar
brown chicken legs in a pan add all ingredients cook until chicken is cooked on a low heat
yum yum Japanese chicken
''''WHY'''' would you want chicken thighs
Heres one for ya.. its the best chicken ive ever ate in my life... its called crisy nacho chicken thighs heres the URL for it.. make them there great and there low in fat as a matter of fact there from the famous atkins diet....http://www.ediets.com/news/article.cfm/cmi_1108896/code_12738
soak in Italian dressing the oily kind then bake as usual
2 green peppers cut into thin strips
1 large onion, thinly chopped
4 chicken thighs (you can add drums in this as well)
1 tbsp. chili powder
2 tsp. dried oregano
1 16 oz. chipotle salsa
1/2 cup ketchup
1 tsp. cumin
1/2 tsp. salt
Cook on low for 7-8 hours or on high for 2-3 hours. Serve with noodles or rice.Any good homemade recipes for chicken thighs?
I`ve got a nice and easy one. my kids and I love it. I use it when I buy those 10 lbs. of legs and thighs. 5lbs of thighs in a large deep skillet, add 1 bottle of Ketchup, pour one can of Pepsi(not Coke) in, let it simmer about 1 hour or so makes its own sauce. tangy and kind of sweet like a B-B-Q. good stuff. I make it all the time...carlaAny good homemade recipes for chicken thighs?
This sounds odd but is simple and great with rice and stir fry. Put the thighs in an oven dish with decent sides and bake about 45 minutes or until almost tender. Mix one small can of undiluted frozen concetrated orange juice with about 1/2 cup or more soy sauce. mix and taste until its not too sweet. Drain the chicken and pour on the sauce. Cook about fifteen minutes more , turning a time or two.
I've been known to add some green onion and bell pepper with good results.
I've always used thigh meat in my chicken and dumplings.
peanut butter chicken
1/4 cup peanut butter
2 tbs chopped peanuts
2 tbs soy sauce
1 tbs minced onions
1 tbs minced parsley
1 clove garlic--crushed
several drops of red pepper sauce
1/8 tsp ground ginger
4 whole chicken thighs of breasts--skinned and boned
2 tbs honey
1 tbs melted butter
1 10 1/2 ounce chicken broth
1 tbs cornstarch
2 tbs soy sauce
Mix peanut butter, peanuts, 2 tbs soy sauce, onion, parsley, garlic, pepper sauce, and ginger. spread on inside of chicken thigh of breast. fold in half; close with small skewer or toothpick. place in slow-cooking pot.
Mix remaining 2 tbs of soy sauce with Honey, butter, and broth; pour over chicken. cover from pot. turn control to high. dissolve cornstarch in small amount of cold water; stir into sauce. cook on high for about 15 minutes.
Spoon sauce on chicken and serve.
Thighs are great not only fried but excellent in making several different Chicken Salads, Chicken %26amp; Dumplings, Chicken Soups and Chicken ala king. Yes, and you can even leave out the kitty cat and use them in Chow Mein.
I like to marinate in lemon juice, pepper, salt, oregano, parsley, onion powder, a little garlic powder and some meat tenderizer. From there you can grill on the grill which is perfect for this time of year, serve with some grilled corn on the cob or sweet potatoes, coleslaw or salad and then maybe some sliced strawberries or watermelon for dessert.
Also you could fry them up on the stove top, serve with mashed potatoes, corn or green beans, some rolls or biscuits.
You could put them in the crock pot, some BBQ sauce... or use apple jelly, grape jelly and ketchup... also great for meatballs, have some baked potatoes (you can put these in the microwave so you don't even have to run your oven) maybe have a can of corn or some baked beans. If none of this sounds good to you you can try to go to http://www.cooks.com and they have a recipe search just type in chicken thighs and you will have an endless number of recipes.
My kids like my taco thighs recipe. Wet either skinned or unskinned chicken in milk and then shake them in a bag of flour(enough to coat ) and a packet of taco seasoning. Spray some cooking spray or lighty grease or oil a baking dish and cook for an hour @ 350. I served with salad, refried beans and rice. Hope you enjoy.
Take a knife, lay them skin down, cut down a long side of bone,but don't cut all the way through, season, run them through an egg wash, roll them in flour, then deep fry, at temperture of 350 degrees, for about 15 minutes or until done. these are very good fixed this way. ( Egg wash--2 eggs beaten with a little milk. a couple of dashes of hot souce %26amp; salt %26amp; pepper. )
I would soak them in red wine and vinegar overnight, then roll them in a flour,paprika, and Parmesan cheese and with Mrs dash seasonings for chicken,then bake in a 350 * oven for 45 minutes until done.
put thighs in a pan and sprinkle over a dried onion soup mix. Then add about 1/2 cup of ketchup over that and about 1/4 cup of brown sugar. Cover and bake at 350 F for about 40 minutes. It will glaze the chicken and make a sauce.
There are many ways to do chicken -grill,oven %26amp; skillet . My favorite is on the grill . Use a dry rub , that consists of - poultry seasoning , garlic pepper %26amp; thyme . Then drizzle EVOO on top . Let it sit for 30 MIN. - then pre-heat grill to med-high heat . Put chicken on grill %26amp; then sear , turn heat down to med. %26amp; cook till tender . Then start applying BBQ - sauce of choice---until done..!!!!!!!!!!!!! I can go on %26amp; on about recipes for all accounts on how to cook chicken different ways , but , it would take to long...........sorry..!!!!!!! If you need more you can E-MAIL me @ bbq_pioneer@yahoo.com....!!!!!!!!!
This is called Heavenly chicken:
Chicken thighs(skin removed)
Italian dressing
Apricot jam
onion soup mix
Combine last 3 ingredients together. Place chicken in oven-proof dish, pour mix over chicken, cover, let marinate overnight or for about 6 hrs. in fridge. Remove dish with chicken from refrigerator about half an hour before cooking time. Preheat oven at 375 degrees F. Place chicken in oven and let bake for 45 mins to 1 hr.or until chicken is golden brown. Cook uncovered for last 15 mins of cook time. Serve with plain rice %26amp; salad. Enjoy.
OR
Chicken thighs
salt %26amp; pepper to taste
Hellman's Mayonnaise
Italian style bread crumbs
Season chicken with salt %26amp; black pepper, allow to sit for about 1/2 hr. Toss chicken pieces in mayo, then coat with crumbs. Place on baking sheet and cook in oven for about 1 hr at 350 degrees.
1 glass soy sauce dark
2 glass water
1 glass white wine or Saki
1 glass white sugar
brown chicken legs in a pan add all ingredients cook until chicken is cooked on a low heat
yum yum Japanese chicken
''''WHY'''' would you want chicken thighs
Heres one for ya.. its the best chicken ive ever ate in my life... its called crisy nacho chicken thighs heres the URL for it.. make them there great and there low in fat as a matter of fact there from the famous atkins diet....http://www.ediets.com/news/article.cfm/cmi_1108896/code_12738
soak in Italian dressing the oily kind then bake as usual
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