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!
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