Chicken breast meat is more expensive where I live; can I use thighs or drumsticks instead in my recipes? If I can substitute other parts, how does that affect the cooking time?In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
The bone-in pieces will add at least 40 minutes to the cook time.
Cover the dish to prevent it from drying out.In recipes calling for boneless chicken breasts, can I use other chicken parts instead?
Absolutly!! Alot of recipes that call for boneless chicken breast, I use boneless skinless chicken thighs. I think the thigh meat is better than the breast for some things. Also, good boneless pork chops would be really good substitute., but if you use a meat with the bone still in it allow longer cooking time, because meat with bone takes a little longer than boneless meat.
the only effect will be the difference in flavor between dark
and light meat, and texture.
Sure you can use either, but I would recommend deboning the meat. If you leave the bone in allow at least 10 minutes of extra cooking time.
You can use any portion of the chicken. It shouldn't make a difference on the cooking time.
You can buy chicken breasts on the bone and remove them your self. If you use chicken with bones your cooking time could double. Without knowing what and how you are cooking it's hard to make a blind guess. My best guess would be increase the cooking time by half....if it said 20 minutes , cut 20 in half = 10, 20 + 10 = 30 min. cooking time.
Check for doneness and add or subtract the next time you cook that dish again.
Good luck.
It's not that hard to de-bone the chicken breast.
You may end up with smaller pieces that normal but with practice you will get better. Just follow the bone with your knife.
Save the bones and scrapes to make a delicious chicken stock.
As long as you're stilling using boneless chicken, or have removed all the bone, it shouldn't change the outcome of the recipe too much. It will certainly look and taste different with dark meat, but it should cook much the same.
Sure you can use other chicken parts. It shouldn't effect the cooking time at all.
The taste will be slightly different, but just use whatever chicken parts you have...except for innards, beaks and feet.
Sometimes you can find whole chickens on sale cheap, then you can have white and dark meat to use.
You may use different parts. I have used thighs in a White Chili recipe and the flavor using thigh meat instead of breast was wonderful. As always, dark meat has more fat and flavor not only impacting taste, it changes the nutritional numbers too. No major change in cooking time - may be somewhat shorter.
Use boneless thighs. Increase cooking time by one or two minutes. Breast meat cooks faster than thigh meat.
Monday, August 23, 2010
When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
?When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
Chicken drummettes are chicken wings but only the largest part of the 3 parts that make up the chicken wing - the part closest to the body.When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
drummettes are the part of the chicken wing that looks like a small drumstick, hence the name drumette.remove blackheads
Chicken drummettes are chicken wings but only the largest part of the 3 parts that make up the chicken wing - the part closest to the body.When a recipes calls for chicken drumettes is chicken wings an acceptable substitute?
drummettes are the part of the chicken wing that looks like a small drumstick, hence the name drumette.
Does anyone have recipes for Volcano Chicken? The Chinese version?
It's chicken in a reddish sweet and spicy sauce and it's serves in almost all Chinese and Asian buffet restuarants. Also, the Sesame Chicken recipe to would be great if you have that one, these 2 dishes taste alot alike, they're both great! Thank you.Does anyone have recipes for Volcano Chicken? The Chinese version?
Volcano Chicken
Ingredients
1 chicken, about 2 pounds or a little more.
Marinade
2 tablespoons of garlic, minced
half a teaspoon Thai pepper powder
1/4 cup of fish sauce
1/4 cup of whiskey
1/4 cup of honey
1/4 cup of coconut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil
For flambeing : 1 cup whiskey
Method
Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerated).
Remove the chicken from the wok allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.
The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a ';chicken roaster'; in America), and cooked in a medium oven until the skin just begins to change color.
Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.
Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.
Sesame Chicken
INGREDIENTS:
* 3 whole boneless chicken breasts
* Marinade:
* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* a few drops of sesame oil
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon vegetable oil
* Sauce for Sesame Chicken:
* 1/2 cup water
* 1 cup chicken broth
* 1/8 cup vinegar
* 1/4 cup cornstarch
* 1 cup sugar
* 2 TB dark soy sauce
* 2 TB sesame oil
* 1 tsp chili paste, or more if desired
* 1 clove garlic (minced)
* Other:
* 2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
* 3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.Does anyone have recipes for Volcano Chicken? The Chinese version?
CHICKEN CURRY VOLCANOES
8 chicken breasts
Boil until tender. Remove meat and chop into 3/4'; cubes or Market Day diced, cooked chicken.
Saute in 2 tablespoons butter until transparent.
Add 3 to 4 heaping tablespoons curry powder with water from boiled chicken (about 3 pints liquid).
Mix 3 to 4 tablespoons flour in water and stir into onion, butter and broth mixture. Add 1 small jar instant chicken bouillon.
Thicken with cornstarch (as needed) until mixture reaches gravy consistency. Add chopped chicken to mixture, stirring.
Serve over or under rice.
In a lazy susan serve the following:
Cantaloupe, chopped
Flaked coconut
Raisins
Pineapple
Spanish peanuts
Chopped green onions
Chopped green pepper
Chopped tomatoes
Mandarin oranges
Chopped bananas
Encourage guests to mix any group or all ingredients. Watching each other make choices is part of the fun. Serves 8 to 10 people.
Volcano Chicken Stir Fry
http://home.gwi.net/volcano/recipes.html
Sesame Chicken
http://chinesefood.about.com/od/poultryr鈥?/a>
Volcano Chicken
Ingredients
1 chicken, about 2 pounds or a little more.
Marinade
2 tablespoons of garlic, minced
half a teaspoon Thai pepper powder
1/4 cup of fish sauce
1/4 cup of whiskey
1/4 cup of honey
1/4 cup of coconut milk
1 tablespoon of red curry paste
2 tablespoons Thai chili in oil
For flambeing : 1 cup whiskey
Method
Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerated).
Remove the chicken from the wok allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.
The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a ';chicken roaster'; in America), and cooked in a medium oven until the skin just begins to change color.
Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.
Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.
Sesame Chicken
INGREDIENTS:
* 3 whole boneless chicken breasts
* Marinade:
* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* a few drops of sesame oil
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon vegetable oil
* Sauce for Sesame Chicken:
* 1/2 cup water
* 1 cup chicken broth
* 1/8 cup vinegar
* 1/4 cup cornstarch
* 1 cup sugar
* 2 TB dark soy sauce
* 2 TB sesame oil
* 1 tsp chili paste, or more if desired
* 1 clove garlic (minced)
* Other:
* 2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
* 3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.Does anyone have recipes for Volcano Chicken? The Chinese version?
CHICKEN CURRY VOLCANOES
8 chicken breasts
Boil until tender. Remove meat and chop into 3/4'; cubes or Market Day diced, cooked chicken.
Saute in 2 tablespoons butter until transparent.
Add 3 to 4 heaping tablespoons curry powder with water from boiled chicken (about 3 pints liquid).
Mix 3 to 4 tablespoons flour in water and stir into onion, butter and broth mixture. Add 1 small jar instant chicken bouillon.
Thicken with cornstarch (as needed) until mixture reaches gravy consistency. Add chopped chicken to mixture, stirring.
Serve over or under rice.
In a lazy susan serve the following:
Cantaloupe, chopped
Flaked coconut
Raisins
Pineapple
Spanish peanuts
Chopped green onions
Chopped green pepper
Chopped tomatoes
Mandarin oranges
Chopped bananas
Encourage guests to mix any group or all ingredients. Watching each other make choices is part of the fun. Serves 8 to 10 people.
Volcano Chicken Stir Fry
http://home.gwi.net/volcano/recipes.html
Sesame Chicken
http://chinesefood.about.com/od/poultryr鈥?/a>
I'm BORED with everyday chicken. Anyone have any recipes for something unique?
I enjoy cooking and difficult recipe is fine. I just make the same things all the time. I wanted to make something with chicken for dinner, but I don't want the same old thing.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Chicken Kiev
Ingredients:
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.
Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Cheese-Stuffed Chicken Breasts
From the Kitchen of Jane鈥?Burch
Recipe Source: Criso
http://crisco.com/scripts/display_recipe鈥?/a>
飩?1/4 cup chopped green onion
飩?1 teaspoon dried parsley flakes
1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?1/8 teaspoon garlic powder
飩?4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
飩?4 slices (1 ounce each) Swiss Cheese
飩?1/4 cup all-purpose flour
飩?1/2 cup seasoned fine dry bread crumbs
飩?2 tablespoons grated Parmesan cheese
飩?1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?2 eggs, slightly beaten
飩?CRISCO No-Stick Cooking Spray
Preheat oven to 375潞F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.
1. skinless, boneless chicken breast-put in cassarole dish add salt and pepper and a few garlic cloves then pour in a can of cream of mushroom soup straight from the can. befor hand pre-heat oven to 375- then bake till chicken is done. for side dish's make a penne pasta with butter and parley flake and maybe some steamed veggies.
2. 1 whole chicken boiled till done. then shred in big bowl. add a can of veg-all mixed vegtables (cold from the can) then add 2-3 tbl spoons of mayonaise and mix all together, then get some of those pre-made tostada shells and put on top, and maybe make some mexican red rice on the side. very quick meal....
hope I was some help....
This is very simple but is delicious especially if you are short on ingredients
Brown your chicken pieces in a little bit of oil in a frying pan. Place the chicken in a baking dish. Wash 5 medium potatoes and cut in half lengthwise. Place in dish with chicken. Lay 3 or four slices of onion over the potatoes and chicken. Pour one 8 ounce can of tomato sauce over the chicken and potatoes, season with pepper and a little salt. Take the tomato sauce can and fill it 3/4 of the way with water to rinse out the can and then use this to get all the brown bits from the frying pan over medium heat. Pour this over the chicken, cover tightly with foil and bake at 350 for 45 minutes to 1 hour. My kids love this and it is easy and makes little mess to clean up.
Hmmm... I like to take a chicken breast and pound it so it is thinner, and then I put aspargus, bacon, and cheese in the middle and wrap the chicken around it. I hold it in place with some twine or toothpicks and then you just broil it in the over. Very tasty...
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
try www.kraftfoods.com they have a lot of easy recipes.
Try recipezaar.com
I love this site, it always saves me in a pinch.
Take your chicken parts what ever parts you like and place them in a bowl with lemon aid mix, garlic, salt, pepper, fresh parsley. Let stand for about one hour then bake in the mixture at 350 degrees until done. I think you will love it.
Chicken Cordon Bleu
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Cream of Chicken Breasts (for chicken lover's only)
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and season to taste.
Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Dressed Up Chicken
INGREDIENTS
6 skinless, boneless chicken breasts
6 slices honey ham
6 slices Swiss cheese
1 cup Italian-style salad dressing
1 cup buttermilk
2 cups seasoned dry bread crumbs
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut all fat off of chicken breasts, then pound with a meat mallet until very thin. Place one slice ham on top of each breast, then one slice cheese. Then place enough dressing on lower half of each chicken piece, fold over and secure with toothpicks.
Dip rolled/stuffed chicken breasts into buttermilk, then crumbs. Place coated chicken pieces in a 9x13 inch baking dish and put butter or margarine pieces around chicken. Cover dish with aluminum foil and bake in the preheated oven for about 1 1/2 to 2 hours or until chicken is cooked through and juices run clear. Remove cover for last 15 minutes to brown.
California Chicken
INGREDIENTS
4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Pesto Chicken Rolls
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Rigotoni with Italian Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley
DIRECTIONS
Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
chicken tacos
i use chicken breasts cook til done and then cut into bite sizes add taco seasoning and water let simmer then put on your tortilla shells and add cheese or other taco toppings. enjoy
Chicken Kiev
Ingredients:
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.
Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Cheese-Stuffed Chicken Breasts
From the Kitchen of Jane鈥?Burch
Recipe Source: Criso
http://crisco.com/scripts/display_recipe鈥?/a>
飩?1/4 cup chopped green onion
飩?1 teaspoon dried parsley flakes
1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?1/8 teaspoon garlic powder
飩?4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
飩?4 slices (1 ounce each) Swiss Cheese
飩?1/4 cup all-purpose flour
飩?1/2 cup seasoned fine dry bread crumbs
飩?2 tablespoons grated Parmesan cheese
飩?1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?2 eggs, slightly beaten
飩?CRISCO No-Stick Cooking Spray
Preheat oven to 375潞F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.
1. skinless, boneless chicken breast-put in cassarole dish add salt and pepper and a few garlic cloves then pour in a can of cream of mushroom soup straight from the can. befor hand pre-heat oven to 375- then bake till chicken is done. for side dish's make a penne pasta with butter and parley flake and maybe some steamed veggies.
2. 1 whole chicken boiled till done. then shred in big bowl. add a can of veg-all mixed vegtables (cold from the can) then add 2-3 tbl spoons of mayonaise and mix all together, then get some of those pre-made tostada shells and put on top, and maybe make some mexican red rice on the side. very quick meal....
hope I was some help....
This is very simple but is delicious especially if you are short on ingredients
Brown your chicken pieces in a little bit of oil in a frying pan. Place the chicken in a baking dish. Wash 5 medium potatoes and cut in half lengthwise. Place in dish with chicken. Lay 3 or four slices of onion over the potatoes and chicken. Pour one 8 ounce can of tomato sauce over the chicken and potatoes, season with pepper and a little salt. Take the tomato sauce can and fill it 3/4 of the way with water to rinse out the can and then use this to get all the brown bits from the frying pan over medium heat. Pour this over the chicken, cover tightly with foil and bake at 350 for 45 minutes to 1 hour. My kids love this and it is easy and makes little mess to clean up.
Hmmm... I like to take a chicken breast and pound it so it is thinner, and then I put aspargus, bacon, and cheese in the middle and wrap the chicken around it. I hold it in place with some twine or toothpicks and then you just broil it in the over. Very tasty...
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
try www.kraftfoods.com they have a lot of easy recipes.
Try recipezaar.com
I love this site, it always saves me in a pinch.
Take your chicken parts what ever parts you like and place them in a bowl with lemon aid mix, garlic, salt, pepper, fresh parsley. Let stand for about one hour then bake in the mixture at 350 degrees until done. I think you will love it.
Chicken Cordon Bleu
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Cream of Chicken Breasts (for chicken lover's only)
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and season to taste.
Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Dressed Up Chicken
INGREDIENTS
6 skinless, boneless chicken breasts
6 slices honey ham
6 slices Swiss cheese
1 cup Italian-style salad dressing
1 cup buttermilk
2 cups seasoned dry bread crumbs
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut all fat off of chicken breasts, then pound with a meat mallet until very thin. Place one slice ham on top of each breast, then one slice cheese. Then place enough dressing on lower half of each chicken piece, fold over and secure with toothpicks.
Dip rolled/stuffed chicken breasts into buttermilk, then crumbs. Place coated chicken pieces in a 9x13 inch baking dish and put butter or margarine pieces around chicken. Cover dish with aluminum foil and bake in the preheated oven for about 1 1/2 to 2 hours or until chicken is cooked through and juices run clear. Remove cover for last 15 minutes to brown.
California Chicken
INGREDIENTS
4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Pesto Chicken Rolls
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Rigotoni with Italian Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley
DIRECTIONS
Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
chicken tacos
i use chicken breasts cook til done and then cut into bite sizes add taco seasoning and water let simmer then put on your tortilla shells and add cheese or other taco toppings. enjoy
What ways do you cook chicken for your toddler, recipes would?
be great. I'm a vegetarian mom trying to incorporate some healthly chicken recipes into my sons diet. He's 17 mths old. I'm not looking for anything calling for breaded chicken or nuggets.What ways do you cook chicken for your toddler, recipes would?
Chicken soup using free-range organic broth as a base, I like to put a little lime juice for salt in with veggies and noodles. he loves it and so do I.
Sometimes I boil or grill a chicken breast, cut it up in small squares and give him barbeque or ketchup for dipping.
I use this method for many forms of serving chicken. Sometimes I give a plate of chicken with cheese squares, pickles or olives, cucumbers or salad, ect.. I try to make sure he eats green veggies, with his protein and go light on the carbs other than fruit or grains.What ways do you cook chicken for your toddler, recipes would?
my son likes it when i cut up the chicken in cubes and sautee them in a little bit of butter (or olive oil) and a little bit of garlic salt.
he also likes chicken in rice mixed up
or chicken and noodle
there are already some really good ideas here and we have tried similar versions of most of them. Chicken is actually pretty easy to cook and season. But if you over cook it, it can be very rubbery.
Trial and error will probably be your best bet. My kids like for me to bake it with a little season and sometimes I add some cream of chicken, or cream of mushroom soup to make a healthy gravy for it. Then I serve it in small pieces over rice or mashed potatoes.
You can do poached chicken breast ';fingers'; with a sauce to dip them. Easy to pick up and yummy!
Chicken is about the only thing my grandson will eat so we've tried it several ways.Most of the time I will just saute it in a skillet with olive oil, no breading. You can make him somee easy chicken and rice by boiling a chicken breast with some celery, onion and som mild herbs, discarding the celery and onion when chicken is cooked and using the broth and cut up chicken to cook the rice in. You could also make him some chicken and noodles. After boiling the chicken, cut it up, cook noodles in broth, drain, add some Healthy Choice Mushroom soup to the drained noodles, add the chicken.
My daughter really loved when I made chicken for her at that age. I just cut all the fat off of boneless skinless chicken breasts, cut them into small strips (maybe 1/2'; wide across the length of the breast), and bake them in the oven or cook them in a skillet with olive oil spray to prevent them from sticking. They turn out soft enough to chew easily, but firm enough to not be gross. I add them to salads or eat them alone for a snack. Hope you try it and your baby likes it as much as mine did!
I use the boneless skinless chicken breasts or the strips you can buy for stir frying. I rinse them off in cold water and put them on a baking sheet already coated in olive oil cooking spray (no calories or fat). Cut the chicken into easily manageable pieces. I use a grater and any citrus fruit. I have used lemons. oranges and grapefruits. I grate some of the zest over the chicken. A pinch of salt and pepper. A drizzle of olive oil (it is a healthy fat). mix around. Bake in a 350 degree oven for about 20 minutes. It is sweet and healthy. My daughter loves it. Sometimes I'll squeeze a bit of the juice over it when it comes out.
Also, try a stir fry... Put in some of your tots favorite vegetables. A tiny bit of your favorite flavoring (teriaki sauce, Worcestershire, bar b Q, chicken broth or my favorite of course in citrus juice). Very healthy and fun to eat...
Good luck. toddlers are a challenge to feed sometimes.
My 18 month old loves when i boil chicken with garlic and shredd it up for him. I mix the shredded chicken with a can of cream of Chicken soup.. mix in some peas and carrots with it yummy!!
Chicken soup using free-range organic broth as a base, I like to put a little lime juice for salt in with veggies and noodles. he loves it and so do I.
Sometimes I boil or grill a chicken breast, cut it up in small squares and give him barbeque or ketchup for dipping.
I use this method for many forms of serving chicken. Sometimes I give a plate of chicken with cheese squares, pickles or olives, cucumbers or salad, ect.. I try to make sure he eats green veggies, with his protein and go light on the carbs other than fruit or grains.What ways do you cook chicken for your toddler, recipes would?
my son likes it when i cut up the chicken in cubes and sautee them in a little bit of butter (or olive oil) and a little bit of garlic salt.
he also likes chicken in rice mixed up
or chicken and noodle
there are already some really good ideas here and we have tried similar versions of most of them. Chicken is actually pretty easy to cook and season. But if you over cook it, it can be very rubbery.
Trial and error will probably be your best bet. My kids like for me to bake it with a little season and sometimes I add some cream of chicken, or cream of mushroom soup to make a healthy gravy for it. Then I serve it in small pieces over rice or mashed potatoes.
You can do poached chicken breast ';fingers'; with a sauce to dip them. Easy to pick up and yummy!
Chicken is about the only thing my grandson will eat so we've tried it several ways.Most of the time I will just saute it in a skillet with olive oil, no breading. You can make him somee easy chicken and rice by boiling a chicken breast with some celery, onion and som mild herbs, discarding the celery and onion when chicken is cooked and using the broth and cut up chicken to cook the rice in. You could also make him some chicken and noodles. After boiling the chicken, cut it up, cook noodles in broth, drain, add some Healthy Choice Mushroom soup to the drained noodles, add the chicken.
My daughter really loved when I made chicken for her at that age. I just cut all the fat off of boneless skinless chicken breasts, cut them into small strips (maybe 1/2'; wide across the length of the breast), and bake them in the oven or cook them in a skillet with olive oil spray to prevent them from sticking. They turn out soft enough to chew easily, but firm enough to not be gross. I add them to salads or eat them alone for a snack. Hope you try it and your baby likes it as much as mine did!
I use the boneless skinless chicken breasts or the strips you can buy for stir frying. I rinse them off in cold water and put them on a baking sheet already coated in olive oil cooking spray (no calories or fat). Cut the chicken into easily manageable pieces. I use a grater and any citrus fruit. I have used lemons. oranges and grapefruits. I grate some of the zest over the chicken. A pinch of salt and pepper. A drizzle of olive oil (it is a healthy fat). mix around. Bake in a 350 degree oven for about 20 minutes. It is sweet and healthy. My daughter loves it. Sometimes I'll squeeze a bit of the juice over it when it comes out.
Also, try a stir fry... Put in some of your tots favorite vegetables. A tiny bit of your favorite flavoring (teriaki sauce, Worcestershire, bar b Q, chicken broth or my favorite of course in citrus juice). Very healthy and fun to eat...
Good luck. toddlers are a challenge to feed sometimes.
My 18 month old loves when i boil chicken with garlic and shredd it up for him. I mix the shredded chicken with a can of cream of Chicken soup.. mix in some peas and carrots with it yummy!!
Directions and recipes for a chicken caserole.?
I have chicken breast in the freezer that I need to get rid of. It's about 1-1.5 months old, does chicken even go bad if it's frozen? If you know of a link to a good chicken recipe please share.Directions and recipes for a chicken caserole.?
CHICKEN TORTILLA CASSEROLE
3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes
Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.
Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.
Serves 6-8Directions and recipes for a chicken caserole.?
go to allrecipes.com
The time limits given for frozen foods are to maintain flavor and texture. It is still safe to eat frozen foods that have been stored longer.
Chicken (pieces): 9 months (stored at or below 0 deg C).
One of my favorite recipe places is the BBC website.
http://www.bbc.co.uk/food/
Chicken Casserole Supreme
4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained
Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stufing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.
Well you can always do the easy one off of the label from Campbell's cream of mushroom soup.
http://www.karenscountrykitchen.com/reci鈥?/a>
CHICKEN TORTILLA CASSEROLE
3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes
Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.
Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.
Serves 6-8Directions and recipes for a chicken caserole.?
go to allrecipes.com
The time limits given for frozen foods are to maintain flavor and texture. It is still safe to eat frozen foods that have been stored longer.
Chicken (pieces): 9 months (stored at or below 0 deg C).
One of my favorite recipe places is the BBC website.
http://www.bbc.co.uk/food/
Chicken Casserole Supreme
4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained
Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stufing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.
Well you can always do the easy one off of the label from Campbell's cream of mushroom soup.
http://www.karenscountrykitchen.com/reci鈥?/a>
Need some good, new, easy Chicken recipes?
I have chicken tenderloins defrosted for dinner tonight but am just getting so sick of making the same old things. If you have a good, recipe you could share that would be great. I have kids but they are all teens so they will eat more and different things than when they were younger, just no mushrooms, lol. And please include the recipe or a site where I can go look it up :) Thanks!Need some good, new, easy Chicken recipes?
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>Need some good, new, easy Chicken recipes?
A few simple recipes I use are to cut the chicken up and mix it with mac and cheese. Or you can cut the chicken and add stuffing to it, then get some chicken gravy for a topping.
Chicken cacciatore (google recipe) real good with some pasta or oven roasted potatoes miam ...
CHICKEN INCHILADAS!!!
STIR FRY WITH RICE AND TERIAKI!!!remove blackheads
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>
http://www.foodtv.ca/recipes/recipedetai鈥?/a>Need some good, new, easy Chicken recipes?
A few simple recipes I use are to cut the chicken up and mix it with mac and cheese. Or you can cut the chicken and add stuffing to it, then get some chicken gravy for a topping.
Chicken cacciatore (google recipe) real good with some pasta or oven roasted potatoes miam ...
CHICKEN INCHILADAS!!!
STIR FRY WITH RICE AND TERIAKI!!!
Does anyone know some recipes for chicken marinades?
I'm gonna be grilling Sunday and i want some good marinated chicken. I'm doing teriyaki but i want some others could you give me your recipes of teriyaki. also if you have any other recipes you could give me to grill that would be nice.. I like spicy things. and is there anyway i can make my gas grill taste like charcoal? thanks all.Does anyone know some recipes for chicken marinades?
Spicy Chicken Marinade/Basting Sauce:
1/2 c. Zesty Italian salad dressing
1/4 tsp. Tabasco sauce
1/4 tsp. red pepper
1/2 tsp. crushed garlic
1/4 c. lemon juice
1/4 c. wine vinegar
Place contents into small saucepan. Bring to boil, stirring continuously. May be used to baste chicken while barbecuing or broiling, or as a marinade by placing mixture in baking dish and soaking chicken for 30 to 45 minutes, turning once, prior to cooking.
Spicy Marinade for Chicken or Fish:
This is an excellent marinade for fish or chicken. Put chicken or fish in a half hour to an hour before barbecuing. Works well with swordfish, fresh halibut or tuna.
1 c. Tamari or soy
1/2 c. lime-lemon juice
1/4 c. Miren sweet wine or sake
2 tbsp. garlic
2 tbsp. fresh ginger
3 tbsp. vegetable oil
Red pepper flakes (try a half tsp. to start, add more if you wish)
Mix all ingredients in a blender or food processor.
Spicy Chicken Marinade:
Ingredients:
3/4 cup your favorite grill sauce.
1/2 cup soy sauce
jalapeno sauce
(6 jalapenos in 1/4 cup
vinegar blended on liquefy)
Instructions:
Let the chicken marinate at least 4 hours. Smoke at 200F for two hours (cooking time depends on your smoker and thickness of meat). After 2 hours transfer to grill and heat to 350F for 7 minutes turning the chicken at 3 1/2 minutes.
Hope this is okay. :DDoes anyone know some recipes for chicken marinades?
1. CITRUS CHICKEN MARINADE
Combine ingredients (a blender ... or chop). Marinate cut chicken pieces in a Ziploc ... using your preferred cooking method.
Ingredients: 7 (salt .. sauce ...)
2. CHICKEN SHISH KABOB MARINADE
Mix the ingredients in the blender for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.
Ingredients: 9 (honey .. lemon .. onion .. peppers .. salt .. sauce ...)
3. MARINADE FOR BARBECUE CHICKEN OR TURKEY
Mix all ingredients in ... Shake well and marinate chicken or turkey for several ... the refrigerator. Makes 2 cups.
Ingredients: 7 (juice .. vermouth ...)
4. LEMON PEPPER CHICKEN MARINADE
Combine all ingredients and mix thoroughly. Marinate 1-2lbs of chicken (overnight for best results) and grill. Yummy stuff!
Ingredients: 4
5. CHICKEN MARINADE
Marinade boneless, skinless chicken breast several hours and ... per side depending on thickness.
Ingredients: 8 (juice .. mustard .. oil .. sauce .. smoke ...)
6. MARINADE FOR CHICKEN
Mix together all the above ingredients. Marinate chicken parts overnight, turning once ... parts. This makes turning easier.
Ingredients: 9 (oil .. onion .. sauce .. seeds .. sugar ...)
7. CHICKEN MARINADE
Mix ingredients together and place chicken pieces in. Marinade overnight. ... half hour or until done.
Ingredients: 9 (oil .. salt .. sauce .. sherry .. sugar ...)
8. SPICY MARINADE FOR FISH OR CHICKEN
This is an excellent marinade for fish or chicken. Put chicken or ... a blender or food processor.
Ingredients: 7 (garlic .. juice .. oil .. sake .. soy ...)
9. ROAST CHICKEN IN LEMON - ROSEMARY MARINADE
Out of many recipes for roast or grilled chicken, this remains my ... is not pink. Serves 4.
Ingredients: 4 (juice .. oil ...)
10. STIR FRY CHICKEN MARINADE
Combine ingredients, using Mrs. ... flavor. Used to marinate chicken at least one hour before cooking.
Ingredients: 5 (oil .. sauce ...)
Here is a good one.
Coke Marinade
This is the best marinade ever. The coke tenderizes the meat and the orange juice makes the flavor very zesty. I use it for all meats...chicken, beef and pork.
12 ounce can Coca Cola
1/2 cup orange juice
onion powder
garlic powder
pepper
salt
paprika
bay leaf
Mix Coca Cola and orange juice. Add seasonings to taste. pour it into a large Ziploc bag, add the meat. Lock the bag...make sure no air stays in the bag.
Massage the marinade into the meat. Keep 3 to 4 hrs. in the refrigerator. Massage once in a while.
You wanted spicy? I don't think you can get spicier than this. The bonnet peppers are the hottest pepper that I know of so you may want to substitute jalapeno or a bit milder pepper. http://www.epicurean.com/articles/jerk-j鈥?/a>
Not only does this look yummy but I liked the name. http://www.ehow.com/how_4716897_sexy-spi鈥?/a> In case you didn't know, fine herbs consist of parsley, chervil, chives and tarragon.
Wish Bone Italian dressing, not spicy but good flavor.
Spicy Chicken Marinade/Basting Sauce:
1/2 c. Zesty Italian salad dressing
1/4 tsp. Tabasco sauce
1/4 tsp. red pepper
1/2 tsp. crushed garlic
1/4 c. lemon juice
1/4 c. wine vinegar
Place contents into small saucepan. Bring to boil, stirring continuously. May be used to baste chicken while barbecuing or broiling, or as a marinade by placing mixture in baking dish and soaking chicken for 30 to 45 minutes, turning once, prior to cooking.
Spicy Marinade for Chicken or Fish:
This is an excellent marinade for fish or chicken. Put chicken or fish in a half hour to an hour before barbecuing. Works well with swordfish, fresh halibut or tuna.
1 c. Tamari or soy
1/2 c. lime-lemon juice
1/4 c. Miren sweet wine or sake
2 tbsp. garlic
2 tbsp. fresh ginger
3 tbsp. vegetable oil
Red pepper flakes (try a half tsp. to start, add more if you wish)
Mix all ingredients in a blender or food processor.
Spicy Chicken Marinade:
Ingredients:
3/4 cup your favorite grill sauce.
1/2 cup soy sauce
jalapeno sauce
(6 jalapenos in 1/4 cup
vinegar blended on liquefy)
Instructions:
Let the chicken marinate at least 4 hours. Smoke at 200F for two hours (cooking time depends on your smoker and thickness of meat). After 2 hours transfer to grill and heat to 350F for 7 minutes turning the chicken at 3 1/2 minutes.
Hope this is okay. :DDoes anyone know some recipes for chicken marinades?
1. CITRUS CHICKEN MARINADE
Combine ingredients (a blender ... or chop). Marinate cut chicken pieces in a Ziploc ... using your preferred cooking method.
Ingredients: 7 (salt .. sauce ...)
2. CHICKEN SHISH KABOB MARINADE
Mix the ingredients in the blender for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.
Ingredients: 9 (honey .. lemon .. onion .. peppers .. salt .. sauce ...)
3. MARINADE FOR BARBECUE CHICKEN OR TURKEY
Mix all ingredients in ... Shake well and marinate chicken or turkey for several ... the refrigerator. Makes 2 cups.
Ingredients: 7 (juice .. vermouth ...)
4. LEMON PEPPER CHICKEN MARINADE
Combine all ingredients and mix thoroughly. Marinate 1-2lbs of chicken (overnight for best results) and grill. Yummy stuff!
Ingredients: 4
5. CHICKEN MARINADE
Marinade boneless, skinless chicken breast several hours and ... per side depending on thickness.
Ingredients: 8 (juice .. mustard .. oil .. sauce .. smoke ...)
6. MARINADE FOR CHICKEN
Mix together all the above ingredients. Marinate chicken parts overnight, turning once ... parts. This makes turning easier.
Ingredients: 9 (oil .. onion .. sauce .. seeds .. sugar ...)
7. CHICKEN MARINADE
Mix ingredients together and place chicken pieces in. Marinade overnight. ... half hour or until done.
Ingredients: 9 (oil .. salt .. sauce .. sherry .. sugar ...)
8. SPICY MARINADE FOR FISH OR CHICKEN
This is an excellent marinade for fish or chicken. Put chicken or ... a blender or food processor.
Ingredients: 7 (garlic .. juice .. oil .. sake .. soy ...)
9. ROAST CHICKEN IN LEMON - ROSEMARY MARINADE
Out of many recipes for roast or grilled chicken, this remains my ... is not pink. Serves 4.
Ingredients: 4 (juice .. oil ...)
10. STIR FRY CHICKEN MARINADE
Combine ingredients, using Mrs. ... flavor. Used to marinate chicken at least one hour before cooking.
Ingredients: 5 (oil .. sauce ...)
Here is a good one.
Coke Marinade
This is the best marinade ever. The coke tenderizes the meat and the orange juice makes the flavor very zesty. I use it for all meats...chicken, beef and pork.
12 ounce can Coca Cola
1/2 cup orange juice
onion powder
garlic powder
pepper
salt
paprika
bay leaf
Mix Coca Cola and orange juice. Add seasonings to taste. pour it into a large Ziploc bag, add the meat. Lock the bag...make sure no air stays in the bag.
Massage the marinade into the meat. Keep 3 to 4 hrs. in the refrigerator. Massage once in a while.
You wanted spicy? I don't think you can get spicier than this. The bonnet peppers are the hottest pepper that I know of so you may want to substitute jalapeno or a bit milder pepper. http://www.epicurean.com/articles/jerk-j鈥?/a>
Not only does this look yummy but I liked the name. http://www.ehow.com/how_4716897_sexy-spi鈥?/a> In case you didn't know, fine herbs consist of parsley, chervil, chives and tarragon.
Wish Bone Italian dressing, not spicy but good flavor.
Recipes for chicken soup and mushroom soup?
and recipes would be a big help for these please, uk only so i can understand measurements and get the ingredients thankyouRecipes for chicken soup and mushroom soup?
I use this recipe %26amp; my family love it. A homemade soup which is easy to rustle up %26amp; full of taste.
Chicken %26amp; Mushroom Soup
160g (6oz) Cooked Chicken
1200ml (2 pints) Chicken Stock
4 sprigs Parsley *
5 tsp Peppercorns*
1 tbsp Vegetable Oil
5 Dried Black Mushrooms
2 Spring Onions
2 Cloves Garlic *
Parsley
Cut the chicken into strips.
Soak the mushrooms for about 1 hour and coarsely chop
Using a pestle and mortar or food processor, pound or mix garlic, parsley and peppercorns to a paste.
Heat vegetable oil in a large saucepan, add paste and cook for 1 minute, stirring continuously.
Stir in stock and mushrooms.
Simmer 10 minutes.
Add chicken, reduce heat and cook gently for 5 minutes.
Scatter with the thinly sliced spring onions and parsley to garnish.
* you can add salt, pepper %26amp; Garlic to taste %26amp; just chop them up rather than whizz in a food processor or using a pestle %26amp; mortar.Recipes for chicken soup and mushroom soup?
A good place to go is recipezaar.com. They have loads of good recipes.
I use this recipe %26amp; my family love it. A homemade soup which is easy to rustle up %26amp; full of taste.
Chicken %26amp; Mushroom Soup
160g (6oz) Cooked Chicken
1200ml (2 pints) Chicken Stock
4 sprigs Parsley *
5 tsp Peppercorns*
1 tbsp Vegetable Oil
5 Dried Black Mushrooms
2 Spring Onions
2 Cloves Garlic *
Parsley
Cut the chicken into strips.
Soak the mushrooms for about 1 hour and coarsely chop
Using a pestle and mortar or food processor, pound or mix garlic, parsley and peppercorns to a paste.
Heat vegetable oil in a large saucepan, add paste and cook for 1 minute, stirring continuously.
Stir in stock and mushrooms.
Simmer 10 minutes.
Add chicken, reduce heat and cook gently for 5 minutes.
Scatter with the thinly sliced spring onions and parsley to garnish.
* you can add salt, pepper %26amp; Garlic to taste %26amp; just chop them up rather than whizz in a food processor or using a pestle %26amp; mortar.Recipes for chicken soup and mushroom soup?
A good place to go is recipezaar.com. They have loads of good recipes.
Indian chicken recipes wanted?
ThanksIndian chicken recipes wanted?
Chicken Tikka Masala Recipe - Indian
The ingredients 鈥?br>
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Butter Chicken - Indian
Serves: 4
Cooking time (approx.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).
Chicken Chettinad
Serves: 4
Cooking time (approx.): 27 minutes
Style: South Indian (Tamil Nadu) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1'; piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.
1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
2. Add the chicken and mix well. Cook on medium level for about 5 minutes.
3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves.
TIP:
* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores.
Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti).Indian chicken recipes wanted?
This is so good- it really is easier than it seems. there are lots of ingrdients but worth it- and Trader Joe's has great frozen Naan ( indian flat bread) that goes perfect with this- of course, if you really want to cheat- Trader Joe's has a great Curry Simmer Sauce you just pour over chicken and cook.
Butter Chicken
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1'; stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken.
Allow to marinate for another hour.
Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
Now add the chicken stock and remaining part of the mix to the chicken.
Cook till the chicken is done and the gravy is reduced to half its original volume.
Melt the butter and pour it over the chicken.
Garnish with coriander leaves and serve with naans and Kaali Daal.
For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.
1 pound boneless chicken breasts, cut into strips
and saut茅ed in butter until done
2 tablespoons butter
3 teaspoons curry powder
1 medium onion chopped
2 cups finely chopped green apples
1 can cream of mushroom soup, undiluted
1/2 cup milk
1 cup frozen English peas
1/8 teaspoon paprika
Melt butter. Add curry powder, onion and green apples and saut茅 until crisp and tender. Add peas, milk, soup and chicken. Cook until hot.
Sprinkle with paprika before serving.
Serve over rice or noodles.
http://www.gourmet-living.com/recipes.ht鈥?/a>
or here is another one -
http://www.gourmet-living.com/recipes.ht鈥?/a>
Chicken Tikka Masala Recipe - Indian
The ingredients 鈥?br>
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Butter Chicken - Indian
Serves: 4
Cooking time (approx.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).
Chicken Chettinad
Serves: 4
Cooking time (approx.): 27 minutes
Style: South Indian (Tamil Nadu) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1'; piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.
1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
2. Add the chicken and mix well. Cook on medium level for about 5 minutes.
3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves.
TIP:
* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores.
Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti).Indian chicken recipes wanted?
This is so good- it really is easier than it seems. there are lots of ingrdients but worth it- and Trader Joe's has great frozen Naan ( indian flat bread) that goes perfect with this- of course, if you really want to cheat- Trader Joe's has a great Curry Simmer Sauce you just pour over chicken and cook.
Butter Chicken
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1'; stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken.
Allow to marinate for another hour.
Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
Now add the chicken stock and remaining part of the mix to the chicken.
Cook till the chicken is done and the gravy is reduced to half its original volume.
Melt the butter and pour it over the chicken.
Garnish with coriander leaves and serve with naans and Kaali Daal.
For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.
1 pound boneless chicken breasts, cut into strips
and saut茅ed in butter until done
2 tablespoons butter
3 teaspoons curry powder
1 medium onion chopped
2 cups finely chopped green apples
1 can cream of mushroom soup, undiluted
1/2 cup milk
1 cup frozen English peas
1/8 teaspoon paprika
Melt butter. Add curry powder, onion and green apples and saut茅 until crisp and tender. Add peas, milk, soup and chicken. Cook until hot.
Sprinkle with paprika before serving.
Serve over rice or noodles.
http://www.gourmet-living.com/recipes.ht鈥?/a>
or here is another one -
http://www.gourmet-living.com/recipes.ht鈥?/a>
Chicken brest recipes?
Does any body knows an easy and good recepie for chicken breast. It doesn't matter if its, baked, stuffed or fried. Also i want to know how to make a good gravy to put on top anybody knows?Chicken brest recipes?
My favorite chicken breast recipe:
A stick of butter,
Package of breasts
50/50 mix of bread crumbs and parmesan cheese
melt the butter and dip the breast in. roll in the bread crumb/cheese and place on a baking sheet. once all the breasts are coated, sprinkle the leftover crumbs on top. Cook in a 425 degree oven for about 20-30 minutes. It will be some of the most tender chicken you have ever had.
for extra browned goodness on the top drizzle the leftover butter over the breaded chicken before putting it in the oven.
Not too sure about the gravy though.Chicken brest recipes?
APRICOT CHICKEN:
Serves 4
Degree of difficulty: Low
Preparation Time: 5 minutes
Cooking Time: 15 minutes
You need:
Ingredients:
500 grams sliced or four single chicken breasts
1 onion
1 tin of apricot nectar
200 grams of dried apricots
100 grams of flaked almonds
1 packet of dry french onion soup
1 tablespoon of olive oil
Steamed rice to serve
Method:
Combine french onion soup and apricot nectar and set aside.
Fry sliced onion in olive oil and add chicken and cook until 90% done.
Add nectar and dried apricots and simmer for about 5 minutes.
Add flaked almonds just prior to serving and serve with steamed rice.
Sprinkle some almonds on the top for effect.
I like to take chicken breasts (skinless and boneless) and pound them out. Then take a piece of ham and a piece of swiss cheese and place on the chicken. Then roll it up and secure with a tooth pick. I then dredge in flour and brown in margarine. I then take a can of cream of mushroom soup (you could also use cream of chicken) and mix 1 can of milk into the soup and pour over the chicken (forgot to add put the browned chicken into a casserole dish). Then bake about an hour at 350 degrees.
CHICKEN IN ALMOND GREEN SAUCE serves 6
6 large chicken breasts, skinned
1 L chicken stock for poaching
Sauce
1 onion, chopped finely
6 large lettuce leaves from the outside of a cos lettuce, shredded
1 cup flat-leaf parsley, roughly chopped
2 cloves garlic, chopped
3 chillies, seeded and chopped
1 cup ground almonds
1 cup chicken stock
*1. Make the sauce by placing the first 5 ingredients in the food-processor and process until a fairly fine puree. Add the ground almonds and 陆 a cup of the chicken stock. Tip this into a saucepan and gently cook for 5 mins, stirring constantly. Add the other half cup as needed to keep the sauce to the consistency of thick porridge. Set aside. (It can be kept covered in the fridge for 2-3 days.)
2. To poach the chicken breasts, bring the litre of chicken stock to simmering point. Place the chicken breasts in the stock in a single layer. Avoid overlapping. Cover the pan, Turn after 3 minutes. After a further 3 mins, the breasts should be cooked and will feel slightly springy to touch. Remove chicken and keep warm.
3. Take 陆 a cup of poaching liquid per chicken breast (this may be all the liquid) and bring to the boil, stirring in the green sauce puree. Serve chicken with sauce and rice.
Well the gravy part is my moms department, but the chicken is mine and hers. this is for fried chicken tenders. first cut the chicken breast into strips and then cut the strips in half. next crack an egg in a bowl and add salt, pepper, and paparika to it. combine them. in another bowl add flour, chili powder, paparika, salt and pepper. mix together. dip tenders into egg wash and then dip them in the flour. (cover) place covered tenders in hot skillet, with hot oil. Fry until crispy on the outside. and turn over, fry a little longer. Be careful, the oil will be hot, but it is sooooooooo goood!!!!
Chicken Alfredo:
http://www.gourmet-food-revolution.com/c鈥?/a>
Parmesan chicken- my fav
Chicken breast (4)
Italian seasoned bread crumbs- mix with
Parmesan cheese (fresh grated)
Olive oil
egg wash(1egg+1Tablspn water)
For the sauce-
fresh herbs
oregano
basil
parsley
whatever you like
canned tomatoes (2 large cans)
spaghetti noodles (cooked according to package)
I do everything to taste so I do not have exact measurements. take the chicken breast-place them in a Ziploc - pound them once or twice. Take the breast dip it in the egg wash
then bread crumb and Parmesan mixture. Fry in olive oil..not deep fry but just enough to do the job.
They should brown but not fully cook because they will finish in the oven. Heat the oven 475 and let them finish cooking for about 15 minutes on a pie pan or glass dish.
take the canned tomatoes and put them in a sauce pan
with the fresh herbs and a little olive oil to taste -plus a tablespoon of sugar. simmer on med until breast are ready.
Top with mozzarella
I'm Italian, but when I'm making chicken brest I always prefer the etnic cusine.
Let a clove of garlic, a scallion and a good piece of ginger fry in a pan with olive oil. Then add the breasts (cut into small pieces), the juice of 2 lime and 1 tablespoon of good quality curry powder, salt and pepper.
Add 200 ml of coconut milk and let it cook with a lid for 35 minutes.
Serv it with basmati rice and you're gonna have a lovely chicken and a even more tasty gravy.
My favorite chicken breast recipe:
A stick of butter,
Package of breasts
50/50 mix of bread crumbs and parmesan cheese
melt the butter and dip the breast in. roll in the bread crumb/cheese and place on a baking sheet. once all the breasts are coated, sprinkle the leftover crumbs on top. Cook in a 425 degree oven for about 20-30 minutes. It will be some of the most tender chicken you have ever had.
for extra browned goodness on the top drizzle the leftover butter over the breaded chicken before putting it in the oven.
Not too sure about the gravy though.Chicken brest recipes?
APRICOT CHICKEN:
Serves 4
Degree of difficulty: Low
Preparation Time: 5 minutes
Cooking Time: 15 minutes
You need:
Ingredients:
500 grams sliced or four single chicken breasts
1 onion
1 tin of apricot nectar
200 grams of dried apricots
100 grams of flaked almonds
1 packet of dry french onion soup
1 tablespoon of olive oil
Steamed rice to serve
Method:
Combine french onion soup and apricot nectar and set aside.
Fry sliced onion in olive oil and add chicken and cook until 90% done.
Add nectar and dried apricots and simmer for about 5 minutes.
Add flaked almonds just prior to serving and serve with steamed rice.
Sprinkle some almonds on the top for effect.
I like to take chicken breasts (skinless and boneless) and pound them out. Then take a piece of ham and a piece of swiss cheese and place on the chicken. Then roll it up and secure with a tooth pick. I then dredge in flour and brown in margarine. I then take a can of cream of mushroom soup (you could also use cream of chicken) and mix 1 can of milk into the soup and pour over the chicken (forgot to add put the browned chicken into a casserole dish). Then bake about an hour at 350 degrees.
CHICKEN IN ALMOND GREEN SAUCE serves 6
6 large chicken breasts, skinned
1 L chicken stock for poaching
Sauce
1 onion, chopped finely
6 large lettuce leaves from the outside of a cos lettuce, shredded
1 cup flat-leaf parsley, roughly chopped
2 cloves garlic, chopped
3 chillies, seeded and chopped
1 cup ground almonds
1 cup chicken stock
*1. Make the sauce by placing the first 5 ingredients in the food-processor and process until a fairly fine puree. Add the ground almonds and 陆 a cup of the chicken stock. Tip this into a saucepan and gently cook for 5 mins, stirring constantly. Add the other half cup as needed to keep the sauce to the consistency of thick porridge. Set aside. (It can be kept covered in the fridge for 2-3 days.)
2. To poach the chicken breasts, bring the litre of chicken stock to simmering point. Place the chicken breasts in the stock in a single layer. Avoid overlapping. Cover the pan, Turn after 3 minutes. After a further 3 mins, the breasts should be cooked and will feel slightly springy to touch. Remove chicken and keep warm.
3. Take 陆 a cup of poaching liquid per chicken breast (this may be all the liquid) and bring to the boil, stirring in the green sauce puree. Serve chicken with sauce and rice.
Well the gravy part is my moms department, but the chicken is mine and hers. this is for fried chicken tenders. first cut the chicken breast into strips and then cut the strips in half. next crack an egg in a bowl and add salt, pepper, and paparika to it. combine them. in another bowl add flour, chili powder, paparika, salt and pepper. mix together. dip tenders into egg wash and then dip them in the flour. (cover) place covered tenders in hot skillet, with hot oil. Fry until crispy on the outside. and turn over, fry a little longer. Be careful, the oil will be hot, but it is sooooooooo goood!!!!
Chicken Alfredo:
http://www.gourmet-food-revolution.com/c鈥?/a>
Parmesan chicken- my fav
Chicken breast (4)
Italian seasoned bread crumbs- mix with
Parmesan cheese (fresh grated)
Olive oil
egg wash(1egg+1Tablspn water)
For the sauce-
fresh herbs
oregano
basil
parsley
whatever you like
canned tomatoes (2 large cans)
spaghetti noodles (cooked according to package)
I do everything to taste so I do not have exact measurements. take the chicken breast-place them in a Ziploc - pound them once or twice. Take the breast dip it in the egg wash
then bread crumb and Parmesan mixture. Fry in olive oil..not deep fry but just enough to do the job.
They should brown but not fully cook because they will finish in the oven. Heat the oven 475 and let them finish cooking for about 15 minutes on a pie pan or glass dish.
take the canned tomatoes and put them in a sauce pan
with the fresh herbs and a little olive oil to taste -plus a tablespoon of sugar. simmer on med until breast are ready.
Top with mozzarella
I'm Italian, but when I'm making chicken brest I always prefer the etnic cusine.
Let a clove of garlic, a scallion and a good piece of ginger fry in a pan with olive oil. Then add the breasts (cut into small pieces), the juice of 2 lime and 1 tablespoon of good quality curry powder, salt and pepper.
Add 200 ml of coconut milk and let it cook with a lid for 35 minutes.
Serv it with basmati rice and you're gonna have a lovely chicken and a even more tasty gravy.
What are some great chicken and goat cheese recipes?
I love love love goat cheese and wanted to find some recipes using Chicken and Goat Cheese. I made one the other night:
Chicken breasts topped with sun dried tomatoes and goat cheese in a lemon butter sauce.
Any other variations?What are some great chicken and goat cheese recipes?
Chicken breasts stuffed w/goat cheese and spinach.
Just slice the chicken breasts lengthwise but not all the way through and stuff them with goat cheese and spinach.
Another Idea is making a pasta with the two of those. Cut the chicken in chunks and saute w/garlic and olive oil. Add pasta and goat cheese and sun dried tom's on top. Yum!What are some great chicken and goat cheese recipes?
CHICKEN BREASTS STUFFED WITH GOAT
CHEESE AND BASIL
4 boneless chicken breast halves, skinned
1/2 c. fresh goat cheese, about 4 oz.
2 green onions, thinly sliced
3 basil leaves, shredded or 1 tsp. dried, crumbled
1 egg, beaten to blend
1/2 c. dry bread crumbs
2 tbsp. unsalted butter, melted
Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to 1/4'; thickness. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess.
Place chicken in an 8'; square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.
Mythoughts is right. Chicken stuffed with goat's cheese (and herbs) is fantastic. The stuffing keeps the chicken very moist. Try then topping it with a tomato sauce.
Chicken breasts topped with sun dried tomatoes and goat cheese in a lemon butter sauce.
Any other variations?What are some great chicken and goat cheese recipes?
Chicken breasts stuffed w/goat cheese and spinach.
Just slice the chicken breasts lengthwise but not all the way through and stuff them with goat cheese and spinach.
Another Idea is making a pasta with the two of those. Cut the chicken in chunks and saute w/garlic and olive oil. Add pasta and goat cheese and sun dried tom's on top. Yum!What are some great chicken and goat cheese recipes?
CHICKEN BREASTS STUFFED WITH GOAT
CHEESE AND BASIL
4 boneless chicken breast halves, skinned
1/2 c. fresh goat cheese, about 4 oz.
2 green onions, thinly sliced
3 basil leaves, shredded or 1 tsp. dried, crumbled
1 egg, beaten to blend
1/2 c. dry bread crumbs
2 tbsp. unsalted butter, melted
Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to 1/4'; thickness. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess.
Place chicken in an 8'; square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.
Mythoughts is right. Chicken stuffed with goat's cheese (and herbs) is fantastic. The stuffing keeps the chicken very moist. Try then topping it with a tomato sauce.
Easy recipes using chicken or thin steak?
Ill be home alone for the first time for a week and i need some easy things to cook for my sister and me for the week?Easy recipes using chicken or thin steak?
Here are some easy ideas and recipes that should help you out:
Marinate thawed boneless, skinless chicken breasts in your favorite dressing/marinade and then bake them at 350 for 27 minutes.
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Quesadillas: cheese and whatever else you like in your quesadillas in a flour tortilla warmed in a pan on the stove until warmed, slightly crispy and cheese is melted.
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Spaghetti: Make spaghetti noodles and heat up jar spaghetti sauce. Serve it with parmesean cheese and garlic bread.
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Pancakes and eggs
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Pizza: Buy a pre-made shell or refrigerated pizza dough and top it with your favorite toppings...1/2 what you like and 1/2 what your sister likes. Bake according to package directions.
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Pigs in a blanket: Refrigerated cressent dough, hot dogs and cheese. Cut a slit into the hotdog do not cut it all the way through and almost end to end. Put cheese in the slit and wrap a cressent around each one. Bake according to package directions for cressents.
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Chicken nuggets and tater totts from the freezer section
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STOVE TOP庐 One-Dish Chicken Bake
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)
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Easy Turkey Wrap Sandwich
1 flour tortilla (6 inch)
2 tsp. KRAFT Light Ranch Reduced Fat Dressing
6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 KRAFT DELI DELUXE 2% Milk Reduced Fat Swiss Deli Thin Cheese Slice
1 lettuce leaf
2 thin tomato slices
SPREAD tortilla with dressing.
TOP with turkey, cheese, lettuce and tomato; roll up.
SERVE immediately. Or, wrap tightly and refrigerate until ready to serve.
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Fuss-Free Ravioli and Cheese Bake
1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (9 oz. each) fresh cheese-filled ravioli
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375掳F. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.
BAKE 50 min. or until ravioli are tender.
REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.
---
Creamy Chicken Pasta Toss
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups milk
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups rotini or fusilli pasta, uncooked
2 cups frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.
---
If you have a crock pot or slow cooker these are super simple and really tasty:
Favorite Barbecue Chicken
4 to 6 boneless, skinless chicken breasts
1 bottle (16 oz.) barbecue sauce
Put chicken into greased slow cooker. Pour bbq sauce over chicken. Cover and cook on high heat 4-6 hours or on low 8-10 hours. I shred mine 1 hour before serving and have shredded chicken sandwiches. To shred it you use 2 forks and pull the chicken apart...it's really tender and it practically falls apart for you.
---
Creamy Chicken Soft Tacos
4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased slow cooker. Pour salsa on top. Cover and cook on high heat 6-8 hours or on low 10-12 hours. Shred chicken by pulling apart with 2 forks. During last hour of cooking stir in sour cream.
Put chicken in tortillas with your favorite taco/burrito toppings.
(My husband and I LOVE this recipe鈥e have found that we needed more like 10 tortilla shells as this made A LOT of chicken鈥e used black beans, extra sour cream, lettuce and shredded cheese as our toppings鈥e made burritos instead of tacos鈥his is SUPER easy to make and it tastes SO good!!)Easy recipes using chicken or thin steak?
Marinate the chicken in Italian Dressing and top with shredded parm. cheese and bake in the oven. Make red skin potatoes with a little olive oil and italian seasoning and add some of the cheese to that as well (bake in oven too), so good :)
Edit:
Recipe: (I keep the potatoes and chicken separate and use boneless chicken breasts)
4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
PREHEAT oven to 400掳F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180潞F), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.
outdoor grill, throw either of two no mess
If you have a gorge foremen grill steaks take only 5 Min's and chicken breast only take 3 to 4 Min's . On the chicken breast use Italian dressing to dip it in yummy. You can also bake your chicken with rice or get that box in the store that you bake very easy. good luck .
My all time favorite easy meal is to marinate some chicken pieces or boneless breasts in 2 cups of italian dressing and 1/4 cup of lemon juice. Poke a few holes in each piece, and the chicken will marinate in about fifteen minutes. Then you can grill it, or bake it, or sautee in a pan.
Thin steak also works good for fajitas. You can use this recipe for chicken or steak, but I just slice it up in strips, then cook in a pan with taco seasoning I buy from the store. It's cheap and easy, and it's great, because all you have to do it cook the meat, and then everyone can add their own toppings. Good luck!
Grill it with a little olive oil and lemon juice. you can add chopped garlic and parsley if you want. serve it on rice or pasta.
boil the chicken with salt after done shred it
cook and type of pasta after cooked
drain mix in a large bowl with the shredded chicken mix a can of drained mix veggies and ranch dressing
makes a great chicken salad with tortilla chips or saltine crackersremove blackheads
Here are some easy ideas and recipes that should help you out:
Marinate thawed boneless, skinless chicken breasts in your favorite dressing/marinade and then bake them at 350 for 27 minutes.
---
Quesadillas: cheese and whatever else you like in your quesadillas in a flour tortilla warmed in a pan on the stove until warmed, slightly crispy and cheese is melted.
---
Spaghetti: Make spaghetti noodles and heat up jar spaghetti sauce. Serve it with parmesean cheese and garlic bread.
---
Pancakes and eggs
---
Pizza: Buy a pre-made shell or refrigerated pizza dough and top it with your favorite toppings...1/2 what you like and 1/2 what your sister likes. Bake according to package directions.
---
Pigs in a blanket: Refrigerated cressent dough, hot dogs and cheese. Cut a slit into the hotdog do not cut it all the way through and almost end to end. Put cheese in the slit and wrap a cressent around each one. Bake according to package directions for cressents.
---
Chicken nuggets and tater totts from the freezer section
---
STOVE TOP庐 One-Dish Chicken Bake
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)
---
Easy Turkey Wrap Sandwich
1 flour tortilla (6 inch)
2 tsp. KRAFT Light Ranch Reduced Fat Dressing
6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 KRAFT DELI DELUXE 2% Milk Reduced Fat Swiss Deli Thin Cheese Slice
1 lettuce leaf
2 thin tomato slices
SPREAD tortilla with dressing.
TOP with turkey, cheese, lettuce and tomato; roll up.
SERVE immediately. Or, wrap tightly and refrigerate until ready to serve.
---
Fuss-Free Ravioli and Cheese Bake
1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (9 oz. each) fresh cheese-filled ravioli
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375掳F. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.
BAKE 50 min. or until ravioli are tender.
REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.
---
Creamy Chicken Pasta Toss
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups milk
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups rotini or fusilli pasta, uncooked
2 cups frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.
---
If you have a crock pot or slow cooker these are super simple and really tasty:
Favorite Barbecue Chicken
4 to 6 boneless, skinless chicken breasts
1 bottle (16 oz.) barbecue sauce
Put chicken into greased slow cooker. Pour bbq sauce over chicken. Cover and cook on high heat 4-6 hours or on low 8-10 hours. I shred mine 1 hour before serving and have shredded chicken sandwiches. To shred it you use 2 forks and pull the chicken apart...it's really tender and it practically falls apart for you.
---
Creamy Chicken Soft Tacos
4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased slow cooker. Pour salsa on top. Cover and cook on high heat 6-8 hours or on low 10-12 hours. Shred chicken by pulling apart with 2 forks. During last hour of cooking stir in sour cream.
Put chicken in tortillas with your favorite taco/burrito toppings.
(My husband and I LOVE this recipe鈥e have found that we needed more like 10 tortilla shells as this made A LOT of chicken鈥e used black beans, extra sour cream, lettuce and shredded cheese as our toppings鈥e made burritos instead of tacos鈥his is SUPER easy to make and it tastes SO good!!)Easy recipes using chicken or thin steak?
Marinate the chicken in Italian Dressing and top with shredded parm. cheese and bake in the oven. Make red skin potatoes with a little olive oil and italian seasoning and add some of the cheese to that as well (bake in oven too), so good :)
Edit:
Recipe: (I keep the potatoes and chicken separate and use boneless chicken breasts)
4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
PREHEAT oven to 400掳F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180潞F), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.
outdoor grill, throw either of two no mess
If you have a gorge foremen grill steaks take only 5 Min's and chicken breast only take 3 to 4 Min's . On the chicken breast use Italian dressing to dip it in yummy. You can also bake your chicken with rice or get that box in the store that you bake very easy. good luck .
My all time favorite easy meal is to marinate some chicken pieces or boneless breasts in 2 cups of italian dressing and 1/4 cup of lemon juice. Poke a few holes in each piece, and the chicken will marinate in about fifteen minutes. Then you can grill it, or bake it, or sautee in a pan.
Thin steak also works good for fajitas. You can use this recipe for chicken or steak, but I just slice it up in strips, then cook in a pan with taco seasoning I buy from the store. It's cheap and easy, and it's great, because all you have to do it cook the meat, and then everyone can add their own toppings. Good luck!
Grill it with a little olive oil and lemon juice. you can add chopped garlic and parsley if you want. serve it on rice or pasta.
boil the chicken with salt after done shred it
cook and type of pasta after cooked
drain mix in a large bowl with the shredded chicken mix a can of drained mix veggies and ranch dressing
makes a great chicken salad with tortilla chips or saltine crackers
Best way to cook up all this chicken to use in recipes?
I have a large package of chicken (thigh/legs )and a small whole chicken. I'd like to cook it up to use in recipes that call for cooked chicken. Which way is the best way to cook it? I'd rather not bake it. So should I....
Boil it or put it in the crock pot? For how long? and what should I add to it? Do I remove the skin first?Best way to cook up all this chicken to use in recipes?
put it in a large stock pot (skin and all) boil until done .when cool, remove chicken, deskin and debone. refrigerate broth,when coll, remove fat. this way you have a good starter for soup too. just add your veggies. store meat in freezer bags and broth in bowlsBest way to cook up all this chicken to use in recipes?
When cooking chicken to use in other dishes, always remove the skin.
boil it...skin on and make chicken and dumplings... and then make some chicken noodle soup,
fry it... bake it and put spaghetti sauce and mozzarella cheese on top once its done... OR.... ( i did this last week) once the chicken is cooked and cooled, cut it off the bone and take bell peppers, spices, tomatoes, and saute' them and then take a flour tortilla and roll up all the sauteed' items in it and top it off with sour cream and shredded cheese. (or.... take two flour tortillas,...put one in a skillet, but the sauteed' items on top, place another flour tortilla on top and cook it and then flip it over and cook the other side.)
baking is the most flavorful way and the easier way to go but if not boil in a stock leave the skin on the chicken will be more dry and less flavorful than if you roasted the chicken i really suggest baking the chicken pieces.
Crockpot Chicken Stroganoff
Ingredients
(4 servings)
6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's
Instructions
Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.
Try this delicious hungarian chicken recipe:
Chicken Paprikasch
(Serves 4 persons)
2 chicken legs (脿 350 g)
1 chicken breast with bone (650 g)
2 tsp caraway seeds
1 tsp salt
4 cloves garlic, to be crushed
Zest of 1 lemon
4 tsp spicy paprika powder
2 tsp sweet paprika powder
400 g red capsicum (peppers)
200 g big onions
2 tbsp oil
150 g Cr猫me fraiche
200g joghurtcream
1 tbsp tomato puree
1 tbsp flour
Method:
1. Skin the chicken meat. Separate the chicken thighs and legs. Cut the chicken breast along the bone into two and halve both pieces again.
2. Pound the caraway seeds, garlic and salt coarsely. Mix the mixture with zest and both types of paprika powders. Add 1 tbsp of water and mix to form a paste. Marinate the chicken pieces with the paste and store in the fridge for about 20 minutes.
3. In the meantime, quarter, peel and cut the red capsicums into bite pieces. Peel and cut the onions into fine cubes.
4. Heat oil in a large roasting pan and add in the chicken pieces. Stir-fry until lightly browned all over. Remove the chicken pieces from pan.
5. Add the cubed onions into pan and stir-fry until golden brown. Add in the chicken along with 250 ml of water. Bring gravy to boil and place the pan in a preheated oven at 200潞 C on second rack from bottom (fan oven is not recommended). Cook with no lid on for 30 minutes.
6. Mix cr猫me fraiche, joghurtcream, tomaten puree and flour together making sure that there are no lumps. Add in 250 ml of water and stir well.
7. Turn over the chicken pieces and pour the mixed mixture over the chicken. Cook for a further 15 minutes. Then, turn over the chicken pieces again and add the capsicum pieces. Cook for a further of 15 minutes. Season with salt to taste and serve with noodles.
Boil it or put it in the crock pot? For how long? and what should I add to it? Do I remove the skin first?Best way to cook up all this chicken to use in recipes?
put it in a large stock pot (skin and all) boil until done .when cool, remove chicken, deskin and debone. refrigerate broth,when coll, remove fat. this way you have a good starter for soup too. just add your veggies. store meat in freezer bags and broth in bowlsBest way to cook up all this chicken to use in recipes?
When cooking chicken to use in other dishes, always remove the skin.
boil it...skin on and make chicken and dumplings... and then make some chicken noodle soup,
fry it... bake it and put spaghetti sauce and mozzarella cheese on top once its done... OR.... ( i did this last week) once the chicken is cooked and cooled, cut it off the bone and take bell peppers, spices, tomatoes, and saute' them and then take a flour tortilla and roll up all the sauteed' items in it and top it off with sour cream and shredded cheese. (or.... take two flour tortillas,...put one in a skillet, but the sauteed' items on top, place another flour tortilla on top and cook it and then flip it over and cook the other side.)
baking is the most flavorful way and the easier way to go but if not boil in a stock leave the skin on the chicken will be more dry and less flavorful than if you roasted the chicken i really suggest baking the chicken pieces.
Crockpot Chicken Stroganoff
Ingredients
(4 servings)
6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's
Instructions
Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.
Try this delicious hungarian chicken recipe:
Chicken Paprikasch
(Serves 4 persons)
2 chicken legs (脿 350 g)
1 chicken breast with bone (650 g)
2 tsp caraway seeds
1 tsp salt
4 cloves garlic, to be crushed
Zest of 1 lemon
4 tsp spicy paprika powder
2 tsp sweet paprika powder
400 g red capsicum (peppers)
200 g big onions
2 tbsp oil
150 g Cr猫me fraiche
200g joghurtcream
1 tbsp tomato puree
1 tbsp flour
Method:
1. Skin the chicken meat. Separate the chicken thighs and legs. Cut the chicken breast along the bone into two and halve both pieces again.
2. Pound the caraway seeds, garlic and salt coarsely. Mix the mixture with zest and both types of paprika powders. Add 1 tbsp of water and mix to form a paste. Marinate the chicken pieces with the paste and store in the fridge for about 20 minutes.
3. In the meantime, quarter, peel and cut the red capsicums into bite pieces. Peel and cut the onions into fine cubes.
4. Heat oil in a large roasting pan and add in the chicken pieces. Stir-fry until lightly browned all over. Remove the chicken pieces from pan.
5. Add the cubed onions into pan and stir-fry until golden brown. Add in the chicken along with 250 ml of water. Bring gravy to boil and place the pan in a preheated oven at 200潞 C on second rack from bottom (fan oven is not recommended). Cook with no lid on for 30 minutes.
6. Mix cr猫me fraiche, joghurtcream, tomaten puree and flour together making sure that there are no lumps. Add in 250 ml of water and stir well.
7. Turn over the chicken pieces and pour the mixed mixture over the chicken. Cook for a further 15 minutes. Then, turn over the chicken pieces again and add the capsicum pieces. Cook for a further of 15 minutes. Season with salt to taste and serve with noodles.
What are you Favorite healthy chicken and fish recipes?
that don't take alot of time....soo yeah give me something from american to chinese...mexican...indian..french etcWhat are you Favorite healthy chicken and fish recipes?
My favourite recipe:
Marinate some chicken wings/drumsticks in chopped garlic and ginger, and soy sauce (add some water otherwise it would be really salty). Then roast with honey. This makes great finger food/starters/picnic food!
A quicker recipe:
Place some chicken breasts (1 per person) into an ovenproof dish with broccoli and carrots. Mix a can of Campbells chicken soup according to the label and stir in a pinch of curry powder, then add to the chicken and veg. Bake in the oven for 45mins to an hour on 190C. Serve with jacket potatoes. Yummy!What are you Favorite healthy chicken and fish recipes?
ARTHUR TREACHERS IS AS QUICK AND EASY AS IT GETS.
I have a rotissary so I coat the chicken in olive oil and spices and put some garlic and onion in the cavity and rotiss on low: delicious.
We always smear olive oil on our fish and chicken then add our favorite spices. Then we bake at 350.
My favourite recipe:
Marinate some chicken wings/drumsticks in chopped garlic and ginger, and soy sauce (add some water otherwise it would be really salty). Then roast with honey. This makes great finger food/starters/picnic food!
A quicker recipe:
Place some chicken breasts (1 per person) into an ovenproof dish with broccoli and carrots. Mix a can of Campbells chicken soup according to the label and stir in a pinch of curry powder, then add to the chicken and veg. Bake in the oven for 45mins to an hour on 190C. Serve with jacket potatoes. Yummy!What are you Favorite healthy chicken and fish recipes?
ARTHUR TREACHERS IS AS QUICK AND EASY AS IT GETS.
I have a rotissary so I coat the chicken in olive oil and spices and put some garlic and onion in the cavity and rotiss on low: delicious.
We always smear olive oil on our fish and chicken then add our favorite spices. Then we bake at 350.
Anyone have any recipes using ground chicken?
In a bind. Bought some ground chicken for dinner but not sure what to make with it except for chicken burgers. Got any other suggestions?Anyone have any recipes using ground chicken?
You can use ground chicken in most recipes that use ground beef or try this recipe:
Buffalo Chicken Stuffed Peppers
http://www.easy-groundmeat-recipes.com/C鈥?/a>
or use Ground Chicken for any of the recipes on this site.
http://www.easy-groundmeat-recipes.com/i鈥?/a>Anyone have any recipes using ground chicken?
Chicken Lasagna Roll Ups
Serves: 8
1 lb extra lean ground chicken
12-16 pieces whole-wheat lasagna noodles
1 Tbsp olive oil
1 cup onion, diced
1 clove garlic, minced
1 can crushed tomatoes (28 oz / 796 mL)
1 can tomato paste (5.5 oz / 156 mL)
1陆 cups fresh parsley, minced
1 tsp oregano
1 tsp basil
陆 tsp red pepper flakes
2 cups 1% cottage cheese
2 cups mozzarella cheese, shredded
陆 cup Romano cheese, grated
2 medium raw eggs
1/8th tsp ground nutmeg
Preparation:
1. Cook whole-wheat lasagna in unsalted water according to package directions.
2. Heat oil in a large non-stick pan and saut茅 onion and garlic until tender. Add ground chicken and break up with a wooden spoon saut茅ing until cooked through. Make sauce by combining next six ingredients with chicken, cover and simmer 20 minutes.
3. Blend cottage cheese, 1 cup (250 mL) shredded mozzarella, grated Romano cheese, eggs, 1 cup of parsley and nutmeg. Spread cheese evenly on lasagna strips and roll.
4. Pour 陆 the sauce in the bottom of the lasagna pan; arrange lasagna rolls seam side down in pan; top with remaining sauce, mozzarella cheese and 陆 cup (125 mL) parsley. Cover and bake at 350掳F (180掳C) for 45 minutes.
For 30 more ground chicken recipes and 200 other great chicken recipes visit www.chicken.ca.
Enjoy!
Marty Brett
Chicken Farmers of Canada
Chicken Loaf
Incredients
1 pound ground chicken
2/3 cup herb stuffing mix, crushed into fine crumbs
1/4 cup grated Parmesan cheese
1 egg
1 cup diced onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch garlic pepper seasoning
2 teaspoons ketchup
2 teaspoons barbeque sauce
Preheat oven to 350
In a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a bread loaf pan.
Bake in preheated oven for 50 minutes. Turn oven off and let sit in hot oven for an additional 15 minutes.
Peppers Stuffed with Ground Chicken
Ingredients
1 package Ground Chicken
2 cloves garlic
1/2 cup chopped onion
1 tablespoon ginger
1 can (6 ounces) tomato puree or paste
1/2 cup water
1/4 cup soy sauce
4 medium sized red, green or yellow peppers
1 cup Parmesan cheese
Pepper to taste
Instructions
1. Heat the oil in a pan; add garlic, onion, ginger and ground chicken; cook until chicken is cooked through and white in color; add tomato paste, water and soy sauce.
2. Cook for 10 minutes over medium heat.
3. Cut the tops off of the peppers; remove the seeds and the white inner fleshy parts (veins).
4. Stuff each pepper with the cooked chicken mixture, sprinkle stuffed peppers with Parmesan cheese and bake at 325掳F, until they are brown or the cheese melts.
Thai Chicken Balls --
.INGREDIENTS
2 pounds ground chicken
1 cup dry bread crumbs
4 green onions, sliced
1 tablespoon ground coriander seed
1 cup chopped fresh cilantro
1/4 cup sweet chili sauce
2 tablespoons fresh lemon juice
oil for frying
..DIRECTIONS
1.In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
2.Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3.Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Lasagna --
.INGREDIENTS
6 lasagne noodles, cooked and drained
1 pound ground chicken
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
1 pound shredded mozzarella cheese
1 (8 ounce) container cottage cheese
..DIRECTIONS
1.Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
2.In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
3.To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
4.In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Meatball Soup --
.INGREDIENTS
1 pound ground chicken breast
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5/8 cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
4 cups water
1 (32 fluid ounce) container chicken broth
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups sliced parsnip
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
..DIRECTIONS
1.Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
2.Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
3.Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.
http://yumeebee.blogspot.com/2009/06/mak鈥?/a>
so many chicken recipes. it's amazing :]
hope it could help
tacos, spaghetti, meat loaf......pretty much anything that calls for ground beef you can sub in the ground chicken
You can use ground chicken in most recipes that use ground beef or try this recipe:
Buffalo Chicken Stuffed Peppers
http://www.easy-groundmeat-recipes.com/C鈥?/a>
or use Ground Chicken for any of the recipes on this site.
http://www.easy-groundmeat-recipes.com/i鈥?/a>Anyone have any recipes using ground chicken?
Chicken Lasagna Roll Ups
Serves: 8
1 lb extra lean ground chicken
12-16 pieces whole-wheat lasagna noodles
1 Tbsp olive oil
1 cup onion, diced
1 clove garlic, minced
1 can crushed tomatoes (28 oz / 796 mL)
1 can tomato paste (5.5 oz / 156 mL)
1陆 cups fresh parsley, minced
1 tsp oregano
1 tsp basil
陆 tsp red pepper flakes
2 cups 1% cottage cheese
2 cups mozzarella cheese, shredded
陆 cup Romano cheese, grated
2 medium raw eggs
1/8th tsp ground nutmeg
Preparation:
1. Cook whole-wheat lasagna in unsalted water according to package directions.
2. Heat oil in a large non-stick pan and saut茅 onion and garlic until tender. Add ground chicken and break up with a wooden spoon saut茅ing until cooked through. Make sauce by combining next six ingredients with chicken, cover and simmer 20 minutes.
3. Blend cottage cheese, 1 cup (250 mL) shredded mozzarella, grated Romano cheese, eggs, 1 cup of parsley and nutmeg. Spread cheese evenly on lasagna strips and roll.
4. Pour 陆 the sauce in the bottom of the lasagna pan; arrange lasagna rolls seam side down in pan; top with remaining sauce, mozzarella cheese and 陆 cup (125 mL) parsley. Cover and bake at 350掳F (180掳C) for 45 minutes.
For 30 more ground chicken recipes and 200 other great chicken recipes visit www.chicken.ca.
Enjoy!
Marty Brett
Chicken Farmers of Canada
Chicken Loaf
Incredients
1 pound ground chicken
2/3 cup herb stuffing mix, crushed into fine crumbs
1/4 cup grated Parmesan cheese
1 egg
1 cup diced onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch garlic pepper seasoning
2 teaspoons ketchup
2 teaspoons barbeque sauce
Preheat oven to 350
In a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a bread loaf pan.
Bake in preheated oven for 50 minutes. Turn oven off and let sit in hot oven for an additional 15 minutes.
Peppers Stuffed with Ground Chicken
Ingredients
1 package Ground Chicken
2 cloves garlic
1/2 cup chopped onion
1 tablespoon ginger
1 can (6 ounces) tomato puree or paste
1/2 cup water
1/4 cup soy sauce
4 medium sized red, green or yellow peppers
1 cup Parmesan cheese
Pepper to taste
Instructions
1. Heat the oil in a pan; add garlic, onion, ginger and ground chicken; cook until chicken is cooked through and white in color; add tomato paste, water and soy sauce.
2. Cook for 10 minutes over medium heat.
3. Cut the tops off of the peppers; remove the seeds and the white inner fleshy parts (veins).
4. Stuff each pepper with the cooked chicken mixture, sprinkle stuffed peppers with Parmesan cheese and bake at 325掳F, until they are brown or the cheese melts.
Thai Chicken Balls --
.INGREDIENTS
2 pounds ground chicken
1 cup dry bread crumbs
4 green onions, sliced
1 tablespoon ground coriander seed
1 cup chopped fresh cilantro
1/4 cup sweet chili sauce
2 tablespoons fresh lemon juice
oil for frying
..DIRECTIONS
1.In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
2.Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3.Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Lasagna --
.INGREDIENTS
6 lasagne noodles, cooked and drained
1 pound ground chicken
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
1 pound shredded mozzarella cheese
1 (8 ounce) container cottage cheese
..DIRECTIONS
1.Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
2.In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
3.To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
4.In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Meatball Soup --
.INGREDIENTS
1 pound ground chicken breast
1/2 teaspoon ground black pepper
1/2 teaspoon salt
5/8 cup Italian seasoned bread crumbs
1 egg, beaten
1 tablespoon vegetable oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
4 cups water
1 (32 fluid ounce) container chicken broth
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups sliced parsnip
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
..DIRECTIONS
1.Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.
2.Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.
3.Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.
http://yumeebee.blogspot.com/2009/06/mak鈥?/a>
so many chicken recipes. it's amazing :]
hope it could help
tacos, spaghetti, meat loaf......pretty much anything that calls for ground beef you can sub in the ground chicken
Roast Chicken Recipes?
Just stuff the cavity with a lemon with holes poked in it along with a paste of thyme, garlic and lemon zest. Put the paste underneath the skin. Roast at 400F for 45 min.Roast Chicken Recipes?
Pan-Roasted Chicken with Mushrooms and Rosemary
1 (6-ounce) boneless chicken breast with wing attached, with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms, halved
2 shallots, halved
2 sprigs fresh rosemary
1/4 cup water
1/2 lemon, juiced
Preheat the oven to 350 degrees F.
Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.Roast Chicken Recipes?
Mix 1 cube of butter with 1 T chopped rosemary, 1 T chopped Thyme, 1 T chopped lemon zest, 1 clove garlic, minced, 1 tsp salt, and 1 tsp fresh ground pepper. Separate skin from chicken as much as possible and rub butter mixture between skin and meat. Pat skin down and season liberally with salt and pepper. Place in baking dish with 1/2 cup white wine in bottom and bake at 350 degrees for 1 1/2 hours. Baste every 20 minutes or so so that skin becomes crisp and flavorful. Add more wine or chicken broth to bottom of pan as it bakes.
when i'm roasting chicken i always season the top with salt, pepper, olive oil, rosemary or any herbs on hand, and my family's secret ingredient: balsamic vinegar. i cook it with roasted potatoes and sweet onions. just cut your potatoes in smaller pieces, any size you want, and thinly slice the onions. season with salt, pepper, olive oil, and dried oregano.
hope you try it!
Cut a lemon in half, put it in the cavity. Baste the whole thing with melted butter and sprinkle lemon pepper all over. Cook for 20 minutes to the pound at 375, repeat basting about every 20 minutes.
Yum-O!
http://www.ehow.com/how_6603_roast-chick鈥?/a>
Whole or cut up...rub surface with salt, pepper, garlic powder, paprika and dried rosemary, drizzle with olive oil. Bake @ 350 for about an hour, test for doneness. Skin will be crispy!
Pan-Roasted Chicken with Mushrooms and Rosemary
1 (6-ounce) boneless chicken breast with wing attached, with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms, halved
2 shallots, halved
2 sprigs fresh rosemary
1/4 cup water
1/2 lemon, juiced
Preheat the oven to 350 degrees F.
Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.Roast Chicken Recipes?
Mix 1 cube of butter with 1 T chopped rosemary, 1 T chopped Thyme, 1 T chopped lemon zest, 1 clove garlic, minced, 1 tsp salt, and 1 tsp fresh ground pepper. Separate skin from chicken as much as possible and rub butter mixture between skin and meat. Pat skin down and season liberally with salt and pepper. Place in baking dish with 1/2 cup white wine in bottom and bake at 350 degrees for 1 1/2 hours. Baste every 20 minutes or so so that skin becomes crisp and flavorful. Add more wine or chicken broth to bottom of pan as it bakes.
when i'm roasting chicken i always season the top with salt, pepper, olive oil, rosemary or any herbs on hand, and my family's secret ingredient: balsamic vinegar. i cook it with roasted potatoes and sweet onions. just cut your potatoes in smaller pieces, any size you want, and thinly slice the onions. season with salt, pepper, olive oil, and dried oregano.
hope you try it!
Cut a lemon in half, put it in the cavity. Baste the whole thing with melted butter and sprinkle lemon pepper all over. Cook for 20 minutes to the pound at 375, repeat basting about every 20 minutes.
Yum-O!
http://www.ehow.com/how_6603_roast-chick鈥?/a>
Whole or cut up...rub surface with salt, pepper, garlic powder, paprika and dried rosemary, drizzle with olive oil. Bake @ 350 for about an hour, test for doneness. Skin will be crispy!
Any simple recipes for chicken and penne pasta?
..and fresh tomato and/or canned tomatoes and brocoli, those are the main ingredients i have. Thanks.Any simple recipes for chicken and penne pasta?
Hmm, well I don't usually use chicken in pasta (largely because I love potatoes!), but you could do a pasta bake? Basically cut the chicken into small pieces and fry it with some garlic (and chilli perhaps). Then put it into an oven proof dish with some pasta, your broccoli, tomatoes (remember to add a teaspoon of sugar), and some basil (and mixed herbs). Top it with grated cheese and bake it...Any simple recipes for chicken and penne pasta?
You can use any shape pasta in most any dish.
Olive Garden Garlic Herb Chicken Con Broccoli
1 lb. chicken breasts
2 tsp. olive oil
4 oz. dry orecchiette pasta
1 C. heavy whipping cream
2 Tbsp. butter
2 tsp. minced garlic
2 tsp. cornstarch
1 C. broccoli florets
Salt to taste
Ground black pepper to taste
2 Tbsp. grated Parmesan cheese
Spice Mixture:
1-2 tsp. Dried basil, parsley, and rosemary
1/2 tsp. Red pepper flakes
salt and pepper to taste
Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside.
Cook orecchiette in a large pot of boiling salted water until ';almost'; done. Drain, and return pasta to pot.
Stir butter or margarine, and garlic into a saut茅 pan. Cook till garlic caramelizes, then add the cream and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta.
Stir chicken, and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
----------------------
I would personally boil the pasta, toss it with butter and parmesan, cook the chicken in olive oil, italian seasoning and garlic salt. Once cooked through either dice tomatoes or halve cherry tomatoes and toss in skillet with balsamic vinegar and let it reduce, about 10 minnutes, return chicken to warm. Serve over pasta. As far as the broccoli, try a quick boil in water and toss in a skillet with a little minced garlic and olive oil! Hope this helps! I love it!
I know exactly where you can find some good recipes for chicken and pasta. thecopycatrecipes.com. It has recipes from some of the most popular restaurants in the country. Examples are Applebee's, Red Lobster, Olive Garden and many, many more.
Hmm, well I don't usually use chicken in pasta (largely because I love potatoes!), but you could do a pasta bake? Basically cut the chicken into small pieces and fry it with some garlic (and chilli perhaps). Then put it into an oven proof dish with some pasta, your broccoli, tomatoes (remember to add a teaspoon of sugar), and some basil (and mixed herbs). Top it with grated cheese and bake it...Any simple recipes for chicken and penne pasta?
You can use any shape pasta in most any dish.
Olive Garden Garlic Herb Chicken Con Broccoli
1 lb. chicken breasts
2 tsp. olive oil
4 oz. dry orecchiette pasta
1 C. heavy whipping cream
2 Tbsp. butter
2 tsp. minced garlic
2 tsp. cornstarch
1 C. broccoli florets
Salt to taste
Ground black pepper to taste
2 Tbsp. grated Parmesan cheese
Spice Mixture:
1-2 tsp. Dried basil, parsley, and rosemary
1/2 tsp. Red pepper flakes
salt and pepper to taste
Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside.
Cook orecchiette in a large pot of boiling salted water until ';almost'; done. Drain, and return pasta to pot.
Stir butter or margarine, and garlic into a saut茅 pan. Cook till garlic caramelizes, then add the cream and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta.
Stir chicken, and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
----------------------
I would personally boil the pasta, toss it with butter and parmesan, cook the chicken in olive oil, italian seasoning and garlic salt. Once cooked through either dice tomatoes or halve cherry tomatoes and toss in skillet with balsamic vinegar and let it reduce, about 10 minnutes, return chicken to warm. Serve over pasta. As far as the broccoli, try a quick boil in water and toss in a skillet with a little minced garlic and olive oil! Hope this helps! I love it!
I know exactly where you can find some good recipes for chicken and pasta. thecopycatrecipes.com. It has recipes from some of the most popular restaurants in the country. Examples are Applebee's, Red Lobster, Olive Garden and many, many more.
Simple recipes with Chicken sausages?
I would like some simple recipes with chicken sausages I was thinking of having them with a tomato based sauce over them
Anyother ideas?Simple recipes with Chicken sausages?
We make this with regular sausage links, but you could use chicken.. Layer the bottom of a pan with bread slices. then pour over a dozen eggs scammbled (add a small amount of milk), top with cut up cooked sausage links, and cheddar cheese. Refrigerate overnight and bake at 350 until eggs are set. It is so good for breakfast the next morning. (sorry i dont have the recipe anymore.. we just make it as we go.. and you can use brocolli or anything else you want in it)Simple recipes with Chicken sausages?
MAMA'S ITALIAN BAKE
3 lb chicken breast
6 chicken sausage links
2 jars spaghetti sauce
1 lb package penne pasta
1 large pkg pizza cheese
1 onion
bell peppers all colors
Cook the chicken cut up, onions, peppers, and sausage cut up. Drain.
Boil penne pasta, then drain. Mix the pasta, sausage, onion, peppers, chicken and sauce.
Put it in a large, deep dish. Top heavily with cheese.
Bake at 325 for about 45 min or until golden and bubbly.
SAUSAGE AND PEPPERS
6-8 Chicken sausage links, sliced
1 large can Hunts sauce
1 large green bell pepper
1 large onion, sliced
1/4 tsp garlic powder
1 tsp fresh or 1/2 tsp dried basil
1/2 tsp fresh or 1/4 tsp dried oregano
2-3 T olive oil
3-5 cloves garlic, whole
1/4 cayenne or jalapeno pepper, minced
1 bay leaf
1 small can mushrooms
1 T balsamic vinegar
Slice the sausage into 1 1/2 inch thick slices. Core and slice the pepper, and slice the onion lengthwise, 1/2 inch thick. Finely mince the hot pepper; you may substitute dried red pepper flakes or cayenne powder. Adjust amount according to heat desired.
Brown the sliced sausage in the olive oil. When the sausage is half done, add the whole cloves of garlic and allow to brown in oil, but if garlic browns too rapidly, remove to a cooler side of the pan. Crush the garlic cloves into the oil with the tines of a fork when they brown. Add the peppers, onions and cook until edges of onions begin to brown.
Deglaze the pan with the balsamic vinegar. Reduce heat and add the sauce, bay leaf, and remaining ingredients. Simmer over very low heat for 30 minutes. Last 5 minutes, stir in the can of mushrooms. Adjust seasonings, adding salt and pepper to taste.
Remove bay leaf and serve with portuguese pops, bulkie rolls, hoagie buns or any hearty roll with a substantial crust.
For a special occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving.
Make some gravy (flour, milk and/or water, seasoning). Make some rice. Broil your chicken in the oven. Put the rice in the center of the plate, put the sausages on top, and add just enough gravy on top. Viola! ... You can also mix some veggies into your rice if you'd like.remove blackheads
Anyother ideas?Simple recipes with Chicken sausages?
We make this with regular sausage links, but you could use chicken.. Layer the bottom of a pan with bread slices. then pour over a dozen eggs scammbled (add a small amount of milk), top with cut up cooked sausage links, and cheddar cheese. Refrigerate overnight and bake at 350 until eggs are set. It is so good for breakfast the next morning. (sorry i dont have the recipe anymore.. we just make it as we go.. and you can use brocolli or anything else you want in it)Simple recipes with Chicken sausages?
MAMA'S ITALIAN BAKE
3 lb chicken breast
6 chicken sausage links
2 jars spaghetti sauce
1 lb package penne pasta
1 large pkg pizza cheese
1 onion
bell peppers all colors
Cook the chicken cut up, onions, peppers, and sausage cut up. Drain.
Boil penne pasta, then drain. Mix the pasta, sausage, onion, peppers, chicken and sauce.
Put it in a large, deep dish. Top heavily with cheese.
Bake at 325 for about 45 min or until golden and bubbly.
SAUSAGE AND PEPPERS
6-8 Chicken sausage links, sliced
1 large can Hunts sauce
1 large green bell pepper
1 large onion, sliced
1/4 tsp garlic powder
1 tsp fresh or 1/2 tsp dried basil
1/2 tsp fresh or 1/4 tsp dried oregano
2-3 T olive oil
3-5 cloves garlic, whole
1/4 cayenne or jalapeno pepper, minced
1 bay leaf
1 small can mushrooms
1 T balsamic vinegar
Slice the sausage into 1 1/2 inch thick slices. Core and slice the pepper, and slice the onion lengthwise, 1/2 inch thick. Finely mince the hot pepper; you may substitute dried red pepper flakes or cayenne powder. Adjust amount according to heat desired.
Brown the sliced sausage in the olive oil. When the sausage is half done, add the whole cloves of garlic and allow to brown in oil, but if garlic browns too rapidly, remove to a cooler side of the pan. Crush the garlic cloves into the oil with the tines of a fork when they brown. Add the peppers, onions and cook until edges of onions begin to brown.
Deglaze the pan with the balsamic vinegar. Reduce heat and add the sauce, bay leaf, and remaining ingredients. Simmer over very low heat for 30 minutes. Last 5 minutes, stir in the can of mushrooms. Adjust seasonings, adding salt and pepper to taste.
Remove bay leaf and serve with portuguese pops, bulkie rolls, hoagie buns or any hearty roll with a substantial crust.
For a special occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving.
Make some gravy (flour, milk and/or water, seasoning). Make some rice. Broil your chicken in the oven. Put the rice in the center of the plate, put the sausages on top, and add just enough gravy on top. Viola! ... You can also mix some veggies into your rice if you'd like.
I need recipes for making chicken feed. One that is completely vegetarian and an omnivore one.?
I am creating an experiment testing feeds and the relationships it has with growth! The way I am doing this is by giving one chicken a vegetarian diet and the other a onmivore diet.I need recipes for making chicken feed. One that is completely vegetarian and an omnivore one.?
just use ground corn. Grits.
just use ground corn. Grits.
Simple & healthy chicken breast recipes?
I'm looking for recipes without too many ingredients that I can just throw it all in the pot and come back within an hour and eat it. Doesn't need all the veges, I can steam or do a salad - I make chicken breast a couple times a week and need some new ideas.
Thanx in advance!Simple %26amp; healthy chicken breast recipes?
cut a hole in the side, stuff with you favourite cheese,(I like to use jalapeno soy cheese it I'm trying to be healthy, it melts and is not too spicy). mix plain yogurt with garlic paprika and sage, rub on your seasoned breasts, if the hole you cut doesn't close properly you may use a toothpick to close it so as the cheese doesn't melt out completely. Cook and you can eat it on salad if you'd like with whatever dressing you'd like, it it a well balanced meal if you add some cracked wheat to your salad, yum!Simple %26amp; healthy chicken breast recipes?
Here is a great easy slow cooker chicken dish:
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1/4 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1/2 cup white wine
* 1 (10.75 ounce) can condensed golden mushroom soup
* 8 oz fat free cream cheese
DIRECTIONS
1. In a large saucepan, melt margarine over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.. Pour sauce over chicken in slow cooker..
2. Cook on low for 2-4 hours and serve with plain white rice.
Prepare chicken a day before cooking. Rub it with plenty of crushed garlic, a dash of paprika, and salt.
Fry or bake.
Chicken Breast Roulades with Herbs and Baby Vegetables:
Roulade is the French term for a slice of meat rolled around a filling. You can serve the leftover poaching broth as a light soup.
2 teaspoons olive oil
4 cups torn spinach
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon salt
4 (3 x 1-inch) strips bottled roasted red bell pepper
3 cups low-salt chicken broth
1 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black peppercorns
3 bay leaves
3 basil sprigs
3 thyme sprigs
2 tarragon sprigs
20 trimmed baby carrots
12 trimmed Brussels sprouts
8 small boiling onions
4 small red potatoes, each cut into 4 slices
1/2 cup chopped fresh flat-leaf parsley
Heat oil in a large Dutch oven over medium heat. Add spinach and garlic; saut茅 1 minute or until spinach begins to wilt. Remove from heat; set aside.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon pepper and 1/4 teaspoon salt over chicken. Spoon spinach mixture evenly down center of each breast half, leaving a 1/2-inch border. Arrange bell pepper strips crosswise over spinach, and roll up each breast half jelly-roll fashion. Tuck in ends of chicken, and secure each roll with wooden picks; set aside.
Combine broth and next 7 ingredients (broth through tarragon) in pan; bring to a simmer, and cook 5 minutes. Add chicken rolls, carrots, Brussels sprouts, onions, and potatoes; simmer 20 minutes or until chicken is done and vegetables are tender. Discard peppercorns, bay leaves, and herb sprigs.
Remove wooden picks from chicken rolls, and thinly slice each roll. Arrange 1 sliced chicken roll, 5 carrots, 3 Brussels sprouts, 2 onions, and 4 potato slices in each of 4 large shallow bowls. Ladle 1/2 cup cooking liquid into each bowl, and sprinkle each with 2 tablespoons parsley.
Yield: 4 servings
I like to use a cooking dish and place chicken breast and a can of cream of chicken soup or a can of cream of mashroom soup. cook for about a hour and will give it a new flavor. i also add some rice to it and change the dish up some
Put the chicken in the oven, 350, with butter, garlic salt, italian seasoning, and a little bit of pepper. When the butter melts, add in a generous amount lemon juice and more butter. The sauce is great for dunking.
Here are some websites that have various chicken breast recipes on them:
http://www.kraftfoods.com/kf/ff/feature/鈥?/a>
http://www.bettycrocker.com/SearchResult鈥?/a>
http://www.weightlossresources.co.uk/rec鈥?/a>
http://www.alanskitchen.com/MAIN_DISHES/鈥?/a>
http://busycooks.about.com/od/chickenbre鈥?/a>
Good Luck.
Thanx in advance!Simple %26amp; healthy chicken breast recipes?
cut a hole in the side, stuff with you favourite cheese,(I like to use jalapeno soy cheese it I'm trying to be healthy, it melts and is not too spicy). mix plain yogurt with garlic paprika and sage, rub on your seasoned breasts, if the hole you cut doesn't close properly you may use a toothpick to close it so as the cheese doesn't melt out completely. Cook and you can eat it on salad if you'd like with whatever dressing you'd like, it it a well balanced meal if you add some cracked wheat to your salad, yum!Simple %26amp; healthy chicken breast recipes?
Here is a great easy slow cooker chicken dish:
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1/4 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1/2 cup white wine
* 1 (10.75 ounce) can condensed golden mushroom soup
* 8 oz fat free cream cheese
DIRECTIONS
1. In a large saucepan, melt margarine over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.. Pour sauce over chicken in slow cooker..
2. Cook on low for 2-4 hours and serve with plain white rice.
Prepare chicken a day before cooking. Rub it with plenty of crushed garlic, a dash of paprika, and salt.
Fry or bake.
Chicken Breast Roulades with Herbs and Baby Vegetables:
Roulade is the French term for a slice of meat rolled around a filling. You can serve the leftover poaching broth as a light soup.
2 teaspoons olive oil
4 cups torn spinach
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon salt
4 (3 x 1-inch) strips bottled roasted red bell pepper
3 cups low-salt chicken broth
1 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black peppercorns
3 bay leaves
3 basil sprigs
3 thyme sprigs
2 tarragon sprigs
20 trimmed baby carrots
12 trimmed Brussels sprouts
8 small boiling onions
4 small red potatoes, each cut into 4 slices
1/2 cup chopped fresh flat-leaf parsley
Heat oil in a large Dutch oven over medium heat. Add spinach and garlic; saut茅 1 minute or until spinach begins to wilt. Remove from heat; set aside.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon pepper and 1/4 teaspoon salt over chicken. Spoon spinach mixture evenly down center of each breast half, leaving a 1/2-inch border. Arrange bell pepper strips crosswise over spinach, and roll up each breast half jelly-roll fashion. Tuck in ends of chicken, and secure each roll with wooden picks; set aside.
Combine broth and next 7 ingredients (broth through tarragon) in pan; bring to a simmer, and cook 5 minutes. Add chicken rolls, carrots, Brussels sprouts, onions, and potatoes; simmer 20 minutes or until chicken is done and vegetables are tender. Discard peppercorns, bay leaves, and herb sprigs.
Remove wooden picks from chicken rolls, and thinly slice each roll. Arrange 1 sliced chicken roll, 5 carrots, 3 Brussels sprouts, 2 onions, and 4 potato slices in each of 4 large shallow bowls. Ladle 1/2 cup cooking liquid into each bowl, and sprinkle each with 2 tablespoons parsley.
Yield: 4 servings
I like to use a cooking dish and place chicken breast and a can of cream of chicken soup or a can of cream of mashroom soup. cook for about a hour and will give it a new flavor. i also add some rice to it and change the dish up some
Put the chicken in the oven, 350, with butter, garlic salt, italian seasoning, and a little bit of pepper. When the butter melts, add in a generous amount lemon juice and more butter. The sauce is great for dunking.
Here are some websites that have various chicken breast recipes on them:
http://www.kraftfoods.com/kf/ff/feature/鈥?/a>
http://www.bettycrocker.com/SearchResult鈥?/a>
http://www.weightlossresources.co.uk/rec鈥?/a>
http://www.alanskitchen.com/MAIN_DISHES/鈥?/a>
http://busycooks.about.com/od/chickenbre鈥?/a>
Good Luck.
Any good Chicken Breast Recipes?
I eat chicken breast almost everyday. Any fresh easy recipes???Any good Chicken Breast Recipes?
Pan grill, broil, or grill these tasty marinated chicken breasts.
INGREDIENTS:
4 boneless chicken breast halves, without skin
.
Marinade
3 tablespoons fresh chopped basil, or 1 tablespoon dried basil leaves
juice of 2 lemons, or about 1/3 cup
1 tablespoon olive oil or canola oil
4 cloves garlic, chopped
.
fresh basil or fresh parsley for garnish
PREPARATION:
Put chicken breasts between sheets of plastic wrap; gently pound to even thickness for even and quick cooking.
Combine marinade ingredients in a plastic food storage bag; add chicken and refrigerate for 1 to 2 hours.
Heat an oiled grill pan, grill rack, or broiler pan. Arrange chicken on hot pan or rack and grill or broil for about 10 to 12 minutes, turning often. Serve with fresh basil leaves or parsley, if desired.
Serves 4.Any good Chicken Breast Recipes?
Chicken Soup.
Cut up the breasts into bite size pieces and brown on med-high in a soup pot with a little olive oil. Only turn the chicken once or twice because you want them to brown up. Once brown pour in some chicken stock and water to deglaze the bottom of the pan to make your broth. Bring to a boil and then simmer adding Adobo, salt, pepper, poultry seasoning and a little parsley. We like some red pepper too for a little spicey kick. Add cooked noodles, rice or veggies and simmer till done.
This has a roasted chicken flavor and only takes 45 minutes to an hour start to finish. A couple of whole breasts makes probably 3-4 quarts of soup. Good stuff.
well, having no idea what you're already making, I'll give you my favorite!
about a pound of Chicken Breast (cut in cubes)
about 1/2 pound of small shaped pasta (like penne)
a bunch of thin fresh asparagus (cut to 1'; lengths)
a small package of fresh mushrooms (sliced)
one medium onion(diced)
3-5 cloves fresh garlic (minced)
1/2 - 1 cup parmesan cheese (to taste)
salt (to taste)
a few tablespoons of butter, margarine or olive oil (your choice)
Fry %26amp; lightly brown the chicken breast in the butter with the onion. Then, add the mushrooms, garlic %26amp; asparagus and cook over low heat til steamed and hot (you don't want the asparagus mushy, it should still be bright green when it's done)
while the chicken/veggies are cooking, in a separate pot prepare/boil your pasta as directed on the package.
When the veggies are to your liking add the cooked pasta, toss with parmesan cheese %26amp; a little salt.
It's absolutely delicious!! :P
(OK - so I'm not so great on writing recipes with specific ingredient amounts!) %26amp; I can't tell the exact amount of servings it makes... maybe enough for 4-6 big helpings!
Two variations of my favorite chicken breast recipes are:
Chicken breasts cut up into bite size pieces, put into a crockpot, add 1/2 stick of butter, add Franks Red Hot Sauce (or your favorite hot sauce) until the chicken is covered, and let simmer for a few hours.
Variation: Same amount of chicken, minus the butter, and use Picante Sauce instead of hot sauce.
These are both great for chicken tacos, or just to sit and snack on.
Easy %26amp; Healthy Chick. Parmesan
(This is an easy weeknight recipe you can make with on hand ingredients)
Serves 2
Two chicken breasts
1 Egg
1 C Italian style breadcrumbs
1/2 a jar marinara (or other ';red';) sauce
1/2 C mozzarella
1/2 C parmesan
Preheat Oven to 350. Beat egg in a wide/shallow bowl. Put breadcrumbs in another wide/shallow bowl. Coat chicken in egg, then dredge in breadcrumbs, coating well. For extra crispy chicken you can double dip, or sprinkle more breadcrumbs on top. Spray a glass baking dish with oil or cooking spray. Bake chicken for 40min. Place chicken on plate. Pour 1/2 of marinara in bottom of baking dish. Return chicken to dish and pour remaining 1/2 of sauce on top. Sprinkle cheese on top of chicken and return to oven for 20min.
Pan grill, broil, or grill these tasty marinated chicken breasts.
INGREDIENTS:
4 boneless chicken breast halves, without skin
.
Marinade
3 tablespoons fresh chopped basil, or 1 tablespoon dried basil leaves
juice of 2 lemons, or about 1/3 cup
1 tablespoon olive oil or canola oil
4 cloves garlic, chopped
.
fresh basil or fresh parsley for garnish
PREPARATION:
Put chicken breasts between sheets of plastic wrap; gently pound to even thickness for even and quick cooking.
Combine marinade ingredients in a plastic food storage bag; add chicken and refrigerate for 1 to 2 hours.
Heat an oiled grill pan, grill rack, or broiler pan. Arrange chicken on hot pan or rack and grill or broil for about 10 to 12 minutes, turning often. Serve with fresh basil leaves or parsley, if desired.
Serves 4.Any good Chicken Breast Recipes?
Chicken Soup.
Cut up the breasts into bite size pieces and brown on med-high in a soup pot with a little olive oil. Only turn the chicken once or twice because you want them to brown up. Once brown pour in some chicken stock and water to deglaze the bottom of the pan to make your broth. Bring to a boil and then simmer adding Adobo, salt, pepper, poultry seasoning and a little parsley. We like some red pepper too for a little spicey kick. Add cooked noodles, rice or veggies and simmer till done.
This has a roasted chicken flavor and only takes 45 minutes to an hour start to finish. A couple of whole breasts makes probably 3-4 quarts of soup. Good stuff.
well, having no idea what you're already making, I'll give you my favorite!
about a pound of Chicken Breast (cut in cubes)
about 1/2 pound of small shaped pasta (like penne)
a bunch of thin fresh asparagus (cut to 1'; lengths)
a small package of fresh mushrooms (sliced)
one medium onion(diced)
3-5 cloves fresh garlic (minced)
1/2 - 1 cup parmesan cheese (to taste)
salt (to taste)
a few tablespoons of butter, margarine or olive oil (your choice)
Fry %26amp; lightly brown the chicken breast in the butter with the onion. Then, add the mushrooms, garlic %26amp; asparagus and cook over low heat til steamed and hot (you don't want the asparagus mushy, it should still be bright green when it's done)
while the chicken/veggies are cooking, in a separate pot prepare/boil your pasta as directed on the package.
When the veggies are to your liking add the cooked pasta, toss with parmesan cheese %26amp; a little salt.
It's absolutely delicious!! :P
(OK - so I'm not so great on writing recipes with specific ingredient amounts!) %26amp; I can't tell the exact amount of servings it makes... maybe enough for 4-6 big helpings!
Two variations of my favorite chicken breast recipes are:
Chicken breasts cut up into bite size pieces, put into a crockpot, add 1/2 stick of butter, add Franks Red Hot Sauce (or your favorite hot sauce) until the chicken is covered, and let simmer for a few hours.
Variation: Same amount of chicken, minus the butter, and use Picante Sauce instead of hot sauce.
These are both great for chicken tacos, or just to sit and snack on.
Easy %26amp; Healthy Chick. Parmesan
(This is an easy weeknight recipe you can make with on hand ingredients)
Serves 2
Two chicken breasts
1 Egg
1 C Italian style breadcrumbs
1/2 a jar marinara (or other ';red';) sauce
1/2 C mozzarella
1/2 C parmesan
Preheat Oven to 350. Beat egg in a wide/shallow bowl. Put breadcrumbs in another wide/shallow bowl. Coat chicken in egg, then dredge in breadcrumbs, coating well. For extra crispy chicken you can double dip, or sprinkle more breadcrumbs on top. Spray a glass baking dish with oil or cooking spray. Bake chicken for 40min. Place chicken on plate. Pour 1/2 of marinara in bottom of baking dish. Return chicken to dish and pour remaining 1/2 of sauce on top. Sprinkle cheese on top of chicken and return to oven for 20min.
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