Crunchy Chicken Dippers
2 eggs
2 lb. boneless skinless chicken breasts, cut into 1-inch wide strips
4-1/2 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed
PREHEAT oven to 375掳F. Beat eggs lightly in shallow dish or pie plate. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken evenly with cereal. Place in two 15x10x1-inch baking pans sprayed with cooking spray.
BAKE 25 min. or until chicken is cooked through.
Grilled Chile-Lime Chicken
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalape帽o chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)
To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170掳F).
Caribbean Chicken and Black Bean Salad
Spicy Lime Dressing
1/4 cup lime juice
2 tablespoons olive or vegetable oil
1 tablespoon honey
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 to 3 drops red pepper sauce
Salad
2 cups cut-up cooked chicken
1/4 cup chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, peeled and chopped
1 small yellow summer squash, chopped
1 can (15 oz) black beans, drained, rinsed
Leaf lettuce
CHICKEN SOUP
1 1/2 cups broken wide noodles
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup celery, chopped
1/4 cup mushrooms, chopped
1 medium tomato, peeled, chopped
1 tsp. fresh parsley, chopped
1/2 lb. diced chicken
2 quarts chicken broth
1/2 tsp. oregano
1/2 tsp. sweet basil
Salt and pepper to taste
Two eggs
Bring broth to a boil. Add onions, chicken, carrots, and parsley. Simmer for 30
minutes. Add celery, mushrooms, tomatoes, and seasonings. Cook slowly until
you like the way it tastes. Just before eating, beat raw eggs and add to the soup.
Garnish with sliced green onion.
Coke Chicken Crock Pot Style
1 whole chiken (1 1/2 - 2 lbs)
1 cup ketchup
1 large onion, thinly sliced
1 cup cola (Coke)
Salt and pepper chicken to taste.
Put chicken in crock
add onions
add cola and ketchup
Cook on low 6-8 hours
nfdDoes anyone know any good recipes for chicken?
i m telling u an italian one
put onion a big one 4 pieces of garlic with olive oil, make it come just soft not brown put inside the chicken in pieces... let it cook for a while than put in it a suce if u do it ( tomatoes onion basil and garlic) good quantity like about to cover everything and let it all cook for one houre turn it and becareful it get not burn :) i hope u to understand ,,it is wonderfull good appetite
Make some chicken stock, chuck in some chicken that you've browned and whatever else you like (carrots, mushrooms, potatoes etc.) and then add some cheap plonk. Simmer for an hour and it will be a casserole, add flour at the beginning to make it thicker. If you add onions fry them first.
CHICKEN WITH LIME SAUCE
4 (6-oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
Cooking spray
3/4 c. fat-free, less-sodium chicken broth
1 tbsp. brown sugar
3 tbsp. lime juice, divided
2 tsp. Dijon mustard
2 tbsp. water
1 tsp. cornstarch
1 tbsp. butter
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Remove from pan; keep warm. Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan. Cook over medium heat, scraping the pan to loosen browned bits. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan. Stir well with a whisk. Bring to a boil over medium-high heat.
Cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan. Simmer 2 minutes or until chicken is thoroughly heated. Makes 4 servings.
SWISS MUSHROOM CHICKEN
4 boneless skinless chicken breast halves (4 ounces each)
1 egg
1 cup crushed butter-flavored crackers (about 25 crackers)
3/4 teaspoon salt
1/2 pound fresh mushrooms, sliced
2 tablespoons butter, divided
4 slices deli ham or thinly sliced hard salami
4 slices Swiss cheese
Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside. In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted. Makes 4 servings.
Chicken Tikka Masala (Indian) I don't have the recipe right here but it is worth trying out it is very different than basic chicken dishes.
Go to www.allrecipes.com and type it in. That's my favorite version of it. Yum! Dont add all the salt though. It's too much, even for a salt lover like me!
Serve this over hot egg noodles
Chicken and Mushrooms with Sour Cream Sauce
3 to 3 1/2 pounds chicken pieces
1/4 cup milk
1/2 cup flour
6 tablespoons butter
salt and pepper
8 ounces fresh sliced mushrooms
2 cups sour cream
paprika
Dip chicken pieces in milk then dredge in flour. Heat butter in a skillet over medium-low heat. Brown chicken pieces on all sides; transfer to a 3-quart casserole.
Sprinkle with salt and pepper. Brown mushrooms lightly in the same skillet; arrange over chicken and sprinkle with a little more salt and pepper.
Cover and bake at 350掳 F. 45 minutes.
Add sour cream, seasoned with 1/2 teaspoon of salt. Bake 10 minutes longer then sprinkle with paprika.
Serves 4.
Lemon Chili Chicken
1/3 cup lemon juice
2 tablespoons olive oil
1 tablespoon chili powder
3 cloves garlic, minced
2 tablespoons mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
4 boneless, skinless chicken breasts
Combine all ingredients except chicken in heavy-duty zip-lock food storage bag. Add chicken; close bag and zip to close. Place in bowl or baking dish and refrigerate for 2-6 hours.
When ready to cook, prepare and preheat grill. Cook chicken for 12-17 minutes, turning once and brushing frequently with marinade, until chicken is thoroughly cooked. Discard remaining marinade. Serves 4
Pesto Stuffed Chicken Breasts
1/2 cup basil pesto, divided
3 tablespoons ricotta cheese
1/8 teaspoon pepper
4 boneless, skinless chicken breasts
2 tablespoons olive oil
In small bowl, combine 3 tablespoons pesto, ricotta, and pepper and mix well. Cut a pocket in the side of the thickest part of the chicken breast. Stuff pesto mixture into the pocket and smooth closed. Drizzle olive oil over the chicken.
Prepare and preheat grill. Grill chicken for 4-5 minutes until it can be moved, then carefully turn and grill on second side for 3-5 minutes until juices run clear and chicken is thoroughly cooked. Top with remaining pesto and serve immediately.
Easy Chicken Kiev
4 boneless, skinless chicken breasts
1 egg, beaten
1/2 teaspoon salt
1 cup panko bread crumbs or dried bread crumbs
1 teaspoon dried chives
1/2 cup butter (NOT margarine)
1 onion, finely diced
1/2 cup peanut oil
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
Cut chicken breasts into 1'; cubes. Place egg and salt in shallow bowl; beat to combine. In another shallow bowl, combine bread crumbs with chives. Dip chicken cubes into the egg, then into bread crumbs to coat. Let stand to dry.
Meanwhile, in medium skillet, melt butter with onion over low heat; cook and stir for 8-10 minutes or until onion is tender; do not brown.
While onion is cooking, heat peanut oil in heavy deep saucepan over medium high heat until it reaches 375 degrees F. Gently add half of the chicken; fry until deep golden brown and thoroughly cooked, about 5-7 minutes. Remove with slotted spoon to paper towel to drain; repeat with remaining chicken.
When chicken is cooked, add parsley and lemon juice to butter mixture. Place chicken on serving dish and pour butter mixture over; serve immediately.
NUGGETS. FROM THE FREEZER!!!!
California Chicken (not sure why it's called that...)
Chicken Breasts
Seasoning (garlic powder/onion powder/salt/pepper or any combination spices)
slices of ham
slices of swiss cheese
1/2 cup mayonnaise
1/4 cup yellow mustard (like French's brand)
Mix the mustard and mayonnaise together until smooth. With a BBQ or pastry brush, brush some of the mayo/mustard mixture on the chicken. Season with the spices. Spray a baking sheet with cooking spray. Put breasts on the baking sheet and bake for 20 -30 minutes depending on how thick they are. (They should be almost done) Pull out of oven. Slather a little more mayo/mustard on the breasts. Apply one slice of Swiss cheese and one slice of ham then top with another slice of cheese to each chicken breast. Broil for a few minutes until cheese melts, is golden, and oozy.
This is yummy - you can either pass any additional mayo mustard or make up a whole new batch to go with the chicken.
Bake it with soy sauce, white wine, onions, and cut-up apple.
BTW, the Food Network's web site can be searched for recipies. You'd find gazillions of idea there.
There's always fried chicken.
Or the recipe on the cream of chicken soup can: chicken, soup, rice, mixed veggies, top with chese and bake.
Chicken's very flexible. Just about any flavors you like.
You can simply dredge it in flour, salt, pepper, and oregano, and bake.
Bake it with citrus and onion, and salt.
If it's boneless, or you can easily get rid of the bone, do a stir fry to put on rice, with onion, snow peas, and whatever veggies you like. Use a little sesame oil with the cooking oil, and soy sause.
Or saute onion and bell pepper and garlic, brown the chicken, add canned tomatoes (with some tomatoe sauce or paste), oregano, bay, other Italian spices, and pop it in the oven. Serve over rice or pasta.
I like to pan fry mine and add lemon pepper, then cut into strips and put them on top of citrus rice.
Another easy one is to pan fry with any veggies you have, cut into strips, put this and alot of cheese on tortilla and put in oven for a few mins. Good quesidillas. :P
its called KFC:
Cheesy Chicken Pasta.
Chicken.
Poach your chicken pieces in some stock and set aside, until cool enough to handle, and de-bone.
Pasta.
Place in salted boiling water and cook until you get the degree of cooking you like.
Penne or Elbows will do very well here.
Sauce.
Make a normal white sauce and add some grated tasty cheese, remove from heat and stir until it is smooth.
Combine everything and place in an oven proof dish, sprinkle with more cheese and bake until it is bubbling and the cheese has melted and started to brown.
Chicken Casserole.
Cut Chicken into bite sized pieces and brown with some garlic and onion in a little oil and transfer to casserole dish.
Add diced Peppers and other vegetables.
Use soup mix as a liquid.
Cover with bread crumbs and grated cheese and bake in a 180C for about 20 minutes until bubbling hot and the cheese has started to brown.
go buy some pesto paste
take a chicken breast and make a sliver (cutting nearly in half but not all the way)
insert in the center some pesto and butter
season the chicken with an alfredo sauce powder mix, breadcrumbs and grated parmesan cheese.
Put into oven or my fave - fry it in a pan.
Pour alfredo sauce or tomato sauce on top of the chicken and enjoy.....
its really good with some rosemary seasoning too
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