Looking for recipes that have chicken ,vegies and low sugar?

This website has all kinds of Wheat/Dairy/Sugar-Free Recipes.


This is one of the Recipes I found.





Chicken %26amp; Veggie Frittata


Courtesy of James Thomson with Revisions (to make it dairy-free) by Heather Strang


9x14 baking dish





12 cage-free eggs


1/2 c soy milk


2 T salt


1 clove garlic


1 T canola oil


Dash of dried basil





-Blend in food processor





2 chicken breasts, diced


1/2 c chunky salsa





-Cook until done





4 small zucchini


1 red pepper


2 c spinach





-Saute until done





3 c rice %26amp; jalapeno jack almond cheese (recommend Lisanatti)





Pour egg mixture, chicken, veggies and 2 c cheese into baking dish.


Bake 350 degrees for 30 minutes


Sprinkle remaining 1 cup of cheese on top


Bake additional 10 minutesLooking for recipes that have chicken ,vegies and low sugar?
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.Looking for recipes that have chicken ,vegies and low sugar?
Easy one dish recipes.





Chicken in a baking dish. Rice (uncooked) over top or under the chicken, doesn't really matter much. Hand full of frozen veggies of your choice (about a handful for each person).





Couple of options here to change it up...





OPTION #1: a can of cut up (diced) tomatoes with their 'juice'...that is a large can. Pour this over the top of everything, herbs and spices, season to taste if you like. Make sure the rice has enough liquid, if the tomato juice wasn't enough add a bit of water. Cover and bake. 350 for about 35 -40 mins.





OPTION #2: add fresh cut up veggies (broccolli, baby carrots, etc.) instead of frozen. Add a can OR 2 of cream of mushroom (or another cream soup, (chicken, broccolli, cheese, etc.) To cover the whole dinner in a dish. Make sure there is enough liquid for the rice... add a bit of water if you need to.








Another recipe:


Boil the chicken, yup boil it until it comes off the bones and is ready to eat. Peel it off and cut it up. SAVE the broth. Use this to make your soup. Add frozen or fresh chopped veggies, herbs and spices to taste. Add a bit of boullion (special seasoning packets/cubes/liquid concentrate). Put it all back in the pot with the broth. Add some noodles, rice OR potatoes. Cook until all are tender. Enjoy!





No sugar in any of these!





T.
You could also add carrots, snow pea pods, and squash to this recipe.





Chicken Broccoli Stir Fry Recipe





1 1/4 cup water


1/4 cup soy sauce, low sodium


2 tablespoons cornstarch


2 teaspoons sugar


2 teaspoons chicken bouillon granules


1/4 teaspoon garlic powder


2 teaspoons vegetable oil


6 medium green onions


16 ounces boneless %26amp; skinless chicken breast -- cut in strips


8 cups fresh broccoli


8 ounces fresh mushrooms -- sliced





In a small bowl, combine 1/4 cup water, soy sauce, cornstarch, sugar, chicken boullion, and garlic powder. Set aside.





In large non-stick skillet or wok heat oil. Add chicken and cook until no longer pink. Add vegetables and remaining water to wok.





Steam until vegetables are tender. Add soy sauce mixture. Heat until liquid is slightly thickened.

makeup help

I need some good chicken casserole or pasta recipes?

I wanna try something new and have a bunch of chicken breasts!I need some good chicken casserole or pasta recipes?
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 6-8





OR





EASY RETRO CHICKEN CASSEROLE





2 cans cut string beans, drained (or 1 lb frozen)


3 whole chicken breasts, cooked


1 can Campbell's Cream of Celery Soup


1 can Campbell's Cream of Chicken Soup


1 envelope Lipton's Onion Soup Mix


1/3 teaspoon garlic powder


salt and pepper, to taste


1 pint sour cream


1 tablespoon chopped fresh parsley


1 small package Pepperidge Farm herb-cubed stuffing


3/4 cup chicken broth (or water with 1 bouillon cube)


1/2 stick butter, melted





Spray a 9x13'; casserole dish with non-stick spray or brush with butter.


At bottom of dish, place layer of string beans. Cut chicken breast into large pieces (quarters, depending upon size).





In a bowl, stir together soups (do not add water to reconstitute soups - just use as is). Stir in sour cream, garlic powder and salt and pepper, to taste. Spread mixture over chicken. In the empty bowl (just used - no need to rinse) combine stuffing, broth, chopped parsley and melted butter (heat in microwave until melted). Spread stuffing mixture over chicken to cover.





Cover dish with aluminum foil and bake at 350掳F for 60 minutes removing foil during last 15 minutes so that casserole can brown nicely.





OR





CHICKEN ENCHILADA CASSEROLE





4 whole chicken breasts


1 onion, chopped


1 large can mild red enchilada sauce


1 large can green chili sauce


1 lb grated cheese (Jack, Cheddar, sharp)


24-30 small corn tortillas





Poach chicken breasts with chopped onion until cooked, about 15 minutes. When cool, shred into small pieces and chop the cooked onion and place both into a bowl with the can of red enchilada sauce AND some of the poaching liquid. (You can do this the night before or have it ready to thaw from the freezer.)


Spread a ladle full of the green chili sauce on the bottom of a 3 quart tin foil casserole pan or a 6 quart Crock-pot. Cover with a layer of tortillas and a layer of chicken, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top.





Bake in a 325掳F oven until bubbly... or in the Crock-pot on high for 1 hour and keep warm for the entire event.





OR





CHICKEN NOODLE CASSEROLE





2 cups cooked chicken, diced


1/2 pound egg noodles


2 tablespoons butter


1 tablespoon olive oil


3 garlic cloves, minced


1 1/2 cups milk or light cream


1 1/2 cups chicken broth


2 egg yolks, slightly beaten


1 cup sliced mushrooms


1/4 cup onion, chopped


2 tablespoons sherry





Preheat oven to 350掳F.


Cook egg noodles in boiling water according to package directions. Drain, rinse in cold water and drain again.





In a skillet, melt butter in olive oil. Saute onion, garlic and mushrooms until lightly golden. Stir in flour until absorbed. Gradually pour in chicken broth and milk or cream, while stirring constantly to avoid lumps. Remove from heat and allow to cool for 5 minutes.





In a small bowl, beat egg yolks lightly. Stir in a few tablespoons of the mixture from the skillet to temper the eggs so they won't scramble, then add the egg and broth mixture to the skillet along along with remaining ingredients. Mix well.





Transfer to a large, buttered casserole dish. Sprinkle the top with dots of butter, Parmesan cheese and buttered breadcrumbs (optional).





Bake at 350掳F for 20-25 minutes, or until top is golden brown





OR





CHICKEN AND STUFFING CASSEROLE





2 large chicken breast


small bag of potatoes


1 box Stovetop stuffing chicken flavor


1 陆 can cream of mushroom soup


1 yellow onion


salt


pepper


butter


milk





Boil potatoes until soft. While potatoes are cooking, saut茅 1 yellow onion in a skillet with butter. At the same time, cook the raw chicken in the oven at 350掳F until slightly pink and tender. Shred the chicken or cut into cubes.


Next, beat the potatoes and slowly add butter, milk, salt, and pepper, and then add the onion and shredded chicken pieces. Pour this mixture into a large casserole dish.





Top the potato, onion, and chicken mixture with cream of mushroom soup. Follow the directions on the box to prepare the Stovetop stuffing. Spoon stuffing on top and bake in oven at 350掳F until stuffing begins to brown.





OR





CHICKEN - MAC CASSEROLE





1 1/2I need some good chicken casserole or pasta recipes?
Cheesy Chicken and Potato Casserole --








INGREDIENTS


3 teaspoons vegetable oil


3 skinless, boneless chicken breasts


1 (5.5 ounce) package scalloped potato mix


4 potatoes, thinly sliced


2 cups shredded Cheddar cheese








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).





Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.





Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







Ham and Chicken Casserole -- You can use all chicken instead of ham.








INGREDIENTS


1/2 cup uncooked egg noodles


2 tablespoons butter


2 tablespoons all-purpose flour


1 cup milk


1/2 cup cooked, cubed chicken breast meat


1/2 cup cooked, diced ham


1/4 cup chopped celery


1/4 teaspoon salt


1/4 teaspoon ground black pepper


3 ounces shredded Cheddar cheese


1 teaspoon paprika








DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.





Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. Drain.





Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat. Mix in the noodles, chicken, ham, celery, salt, and pepper. Spoon the mixture into the prepared baking dish.





Bake for 15 minutes in the preheated oven. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot!








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







Jenn's Chicken Parmesano Supreme --








INGREDIENTS


4 skinless, boneless chicken breast halves - lightly pounded to an even thickness


salt and ground black pepper to taste


3 tablespoons all-purpose flour


1 egg, beaten


1 cup bread crumbs


1/4 cup vegetable oil


1 1/2 cups pasta sauce


4 tablespoons Caesar salad dressing


1 cup shredded mozzarella cheese


1/2 cup grated Parmesan cheese








DIRECTIONS


Season the chicken with salt and pepper. Dredge each piece of chicken in the flour, dip in the beaten egg, and then coat with the bread crumbs, assuring each piece is evenly coated.





Heat the oil in a skillet over medium-high heat. Cook the chicken in the hot oil until no longer pink inside, 3 to 5 minutes per side.





Preheat oven to 350 degrees F (175 degrees C).





Pour half of the pasta sauce into a glass baking dish. Lay the chicken into the sauce; pour the remaining pasta sauce on top of the chicken pieces. Spread one tablespoon of Caesar dressing on each piece of chicken. Sprinkle the mozzarella and Parmesan cheeses over the chicken.





Bake in the preheated oven until heated through and the cheese is melted, about 15 minutes.

Are there any recipes for Italian roast chicken?

I ate some years ago and the dish contained sweet potatoes.Are there any recipes for Italian roast chicken?
I'm not sure, but I would suggest going on Foodnetwork.com and go to Everyday Italian with Gianda, she seems to have an Italian idea for almost anything.Are there any recipes for Italian roast chicken?
I have a perfect site for that, found it months back and i'll put up the link to all the chicken dishes they have, and you might find just the one you wanted.
Family-Favorite Roast Chicken:





Prep Time: 10 min


Total Time: 1 hr 40 min


Makes: 8 servings





1 (4-1/2-lb.) roasting chicken


1/4 tsp. pepper


1/8 tsp. salt


1 medium lemon, washed


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened


1 Tbsp. Italian seasoning


1/2 cup KRAFT Zesty Italian Dressing





PREHEAT oven to 350掳F. Rinse chicken; pat dry with paper towel. Use the tip of a sharp knife to separate the chicken skin from the meat in the chicken breast and tops of the legs. Sprinkle chicken both inside and out with the pepper and salt. Place in 13x9-inch baking dish.


GRATE the lemon; mix the peel with cream cheese and Italian seasoning. Use a small spoon or your fingers to carefully stuff the cream cheese mixture under the chicken skin, pushing the cream cheese mixture carefully toward the legs, being careful to not tear the skin.





CUT the lemon in half; squeeze both halves into small bowl. Add dressing; beat with wire wire whisk until well blended. Drizzle evenly over chicken. Place the squeezed lemon halves inside the chicken cavity. Insert an ovenproof meat thermometer into thickest part of 1 of the chicken's thighs.





BAKE 1 hour 30 min. or until chicken is no longer pink in center (180掳F), basting occasionally with the pan juices.

Does anyone know of any good recipes for steak and chicken?

It seems my finacee and I eat fish, chicken and beef a lot. I have plenty of fish recipes for the few types of fish (seafood) I do eat. Can anyone offer any good recipes for beef and chicken?Does anyone know of any good recipes for steak and chicken?
Chiles Rellenos Chicken





2 boneless, skinless chicken breasts


1 lime, cut in half crosswise


1 egg white


1 garlic clove, pressed


½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)


½ can (4 oz) whole green chiles, drained and cut into strips


2 Tbsp shredded Monterey Jack cheese


1 tsp snipped fresh cilantro


Prepared salsa (optional)





1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.


2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.


3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.


4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.





Yield: 2 servings





Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g





Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)





Cook’s Tips


The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.


The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.


Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.





Hawaiian Chicken Stir Fry





1 cup red bell pepper, chopped


1 tsp. fresh ginger root, pressed


4 green onions with the tops, thinly sliced


1 can (20 oz.) pineapple chunks in juice, undrained


1 lb. boneless, skinless chicken breasts


2 packages (3 oz. each) chicken flavor Ramen Noodles


½ cup sweet and sour sauce





1.Using Food Chopper, chop bell pepper. Using Garlic Press, press gingerroot. Drain pineapple juice to measure 2 cups liquid and set aside Cut chicken into 1 inch cubes using Kitchen Shears.


2.Heat Professional Stir Fry Skillet over medium heat until hot. Lightly spray with vegetable oil using Kitchen Spritzer.Add chicken stir fry 3-4 min, stirring frequently using Bamboo spatula. Add ginger root; stir fry 30 sec. Add reserved pineapple juice. Add noodles, broken into pieces and seasoning packets from noodles.


3.Bring to a boil; reduce heat and simmer 3 min. or until noodles are tender and most of juice is absorbed. Add sweet and sour sauce, bell pepper, onion, and pineapple to skillet.


4.Heat through and serve immediately.





Quick Curried Chicken





3 cups hot cooked white rice


1 medium green bell pepper


1 medium red bell pepper


1 lb boneless, skinless, chicken breasts cut into 1” pieces


1 Tbsp ground curry powder


1 tsp cornstarch


½ tsp ground ginger


¼ tsp ground salt


1 garlic clove pressed


1 can (14 oz) light coconut milk


1 can (14 oz) pineapple chunks in juice, drained


2 Tbsp snipped fresh cilantro leaves


Chopped peanuts or toasted coconut (optional)





1.Prepare rice according to package directions, keep warm


2.Meanwhile, cut bell peppers and chicken into 1” pieces using Chef’s Knife. In Classic Batter Bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken, toss to coat evenly.


3.Heat 12” Family Skillet over high heat until hot. Lightly spray with nonstick cooking spray. Add chicken and garlic, pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.


4.Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapples and chicken; bring to boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut; if desired.





Beef and Vegetable Chili Mac


Ingredients:


1 pound lean ground beef


3/4 cup onion, chopped


2 garlic cloves, pressed


2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained


1 can (15 ounces) black beans, drained and rinsed


1 can (11 ounces) Mexican-style corn, drained


1 cup beef broth


3/4 cup uncooked elbow macaroni


1 1/2 teaspoons Mexican seasoning


Sour cream (optional)


Chopped cilantro (optional)








Directions:


1.Heat Family Skillet over medium heat until hot. Cook ground beef, onion and garlic over medium heat until beef is no longer pink; drain.


2.Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.


3.Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro.





Swedish Meat Loaf Supper





Meat Loaf





1 can (4 oz0 mushrooms (pieces and stems ), drained and finely chopped


½ cup onion, finely chopped


¼ cup fresh parsley, snipped


1 cup fresh rye or white bread crumbs (about 2 slices of bread)


2⁄3 cup milk


1 egg


1 ¼ teaspoon salt


¼ tsp ground black pepper


¼ tsp ground allspice or nutmeg


1 lb (90%) ground beef


1 lb lean ground pork





Noodles and Creamy Gravy





1 package (12 oz) uncooked egg noodles


1 jar (12 oz) mushroom or beef gravy


2 Tbsp milk


¼ cup sour cream





1.Preheat oven to 350ºF. For meatloaf, finely chop mushrooms and onion using food chopper. Transfer to Classic Batter Bowl using Kitchen Scraper. Snip parsley using Kitchen Shears. Add parsley, bread crumbs, milk, egg and seasoning to Batter Bowl; mix well.


2.Crumble beef and ground pork into batter bowl; mix lightly but thoroughly. Shape meat into loaf in Stoneware Loaf Pan.


3.Bake 1 hour and 15 minutes to 1 hour 20 minutes or until meat is no longer pink in center and internal temp reaches 160ºF using Pocket Thermometer. Remove meat loaf to serving plate; let stand for 10 minutes.


4.Meanwhile, cook noodles in Professional 4 Qt Casserole according to package directions; Drain. For creamy gravy, heat gravy with milk in Professional 1 qt Saucepan over medium heat, stirring occasionally with Nylon Spiral Whisk. Whisk in sour cream; remove from heat.


5.Cut meat loaf crosswise in half. Cut one half into 8 slices and serve with noodles and creamy gravy. You can tightly wrap remaining half and refrigerate for up to 4 days if desired.Does anyone know of any good recipes for steak and chicken?
Recipezaar.com (Chicken Recipes)


http://www.recipezaar.com/recipes.php?ca…





Recipezaar.com (Steak Recipes)


http://www.recipezaar.com/recipes.php?ca…





Recipesource.com (Chicken Recipes)


http://www.recipesource.com/cgi-bin/sear…





Recipesource.com (Steak Recipes)


http://www.recipesource.com/cgi-bin/sear…
allrecipes.com
My favourite recipe (one that I use all the time):


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!


This makes a good alternative to sunday roasts aswell - just serve with the usual veg and gravy, it's even tastier!
go to.the foodnetwork.com
';Licking' Good'; Beef Steak-


Yield: 6 Servings


Ingredients-


2 lb Round steak


3 tb Oil


4 Lemon slices


3 md Sliced onions


2 cl Minced garlic


1/2 c Flour


1 cn Beef bouillon


1 cn Beer


3 tb Brown sugar


1 tb Parsley flakes


2 ts Thyme


Salt and pepper to taste


8 oz Cooked broad noodles OR 2 c Cooked rice


GARNISH:


Green pepper slices


Fresh parsley


Cherry tomatoes


Instructions-


Cut steak into serving size pieces. Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 - 6.


--------------------------------------…


Rich Beef Casserole-';


Who doesn't love a hearty beef stew? I know I certainly do! This fragrant casserole is easy to prepare with outstanding results.


Ingredients-


1 kg chunk steak, cut into cubes


2 onions, roughly chopped


1 bouquet garni


6 black peppercorns


1 tbsp red wine vinegar


1 bottle full-bodied red wine


3-4 tbsp olive oil


3 celery sticks, thinly sliced


1/2 cup plain flour


1 1/4 cups beef stock


2 tbsp tomato puree


2 garlic cloves, crushed


6 oz chestnut mushrooms, halved


14 oz can artichoke hearts, drained and halved


chopped fresh parsley and thyme to garnish


creamy mashed potatoes to serve


Instructions-


'; About this Recipe


Bouquet Garni [boo-KAY gahr-NEE] A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a CHEESECLOTH bag and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served. ';


1. Place the meat in a bowl. Add the onions, bouquet garni, peppercorns, vinegar and wine. Stir well, cover and leave to marinate overnight.





2. The next day, preheat the oven to 160 C/325 F. Strain the meat, reserving the marinade. Pat the meat dry with kitchen paper.





3. Heat the oil in a large flameproof casserole and fry the meat and onions in batches, adding a little more oil if necessary. Remove and set aside.





4. Add the celery to the casserole and fry until lightly browned. Remove and set aside with the meat and onions.





5. Sprinkle the flour into the casserole and cook for 1 minute. Gradually add the reserved marinade and the stock, and bring to a boil, stirring. Return the meat, onions and celery to the casserole, then stir in the tomato puree and the garlic.





6. Cover the casserole and cook in the oven for about 2 1/2 hours. Stir in the mushrooms and artichokes and cook for a further 15 minutes, until the meat is tender. Garnish with fresh parsley and thyme, and serve with hot creamy mashed potatoes.


--------------------------------------…


A 20-Minute Chicken Parmesan';-


Ingredients-


4 Boneless and skinless


-chicken breast halves


1 Egg, slightly beaten


1/2 c Seasoned bread crumbs


2 tb Butter or margarine


1 3/4 c Spaghetti sauce


1/2 c Shredded mozzarella cheese


1 tb Grated parmesan cheese


1/4 c Chopped fresh parsley


Instructions-


Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer for 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.





Makes 4 servings.


--------------------------------------…
all recipes.com, I love it and ;use it all the time and its free.
This is super easy and really tasty


Steak in a Bag recipe


1 cup egg bread crumbs


1 (2 to 3 pound) top sirloin steak, cut 2 1/2 inches thick


4 tablespoons butter or margarine, softened


4 tablespoons vegetable oil


1 garlic clove, crushed


2 teaspoons seasoned salt


2 1/2 teaspoons seasoned pepper


1 cup shredded sharp Cheddar cheese





Prepare egg bread crumbs; set aside. Remove excess fat from steak. In a small bowl, mix butter or margarine, oil, garlic, seasoned salt and seasoned pepper until blended. Spread on all sides of steak.





Mix bread crumbs and cheese. Press into butter mixture on steak, coating steak well. Place steak in brown grocery bag. Fold end over and secure with paper clips. At this point steak may be refrigerated several hours.





Before cooking, bring steak to room temperature. Preheat oven to 375 degrees F. Place bag on a rimmed baking sheet and bake 30 minutes. For medium rare steak, increase oven temperature to 425 degrees F and bake 15 minutes longer, a total of 45 minutes. For medium-well steak, reduce heat from 425 degrees F to 375 degrees F and bake 5 minutes longer before removing from oven, a total of 50 minutes. Remove steak from bag. Let stand 5 minutes before carving into thin slices.





And for the chicken


100% Parmesan Chicken recipe








This is a good one, fast and easy!


2 pounds boneless chicken


2 tablespoons margarine, melted


1/2 cup parmesan cheese


1/4 cup bread crumbs


1 teaspoon oregano


1 teaspoon parsley


1/4 teaspoon paprika


1/4 teaspoon salt


1/4 teaspoon pepper*





Heat oven to 400 degrees F. Spray 15 x 10-inch pan.





Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes.





* Spicy Variation: substitute 1/4 teaspoon ground red pepper.
My favorite beef recipe is my husbands beef tips and noodles. He just cubes up whatever beef we have on hand, browns it and adds it to a couple of cans of cream of mushroom soup diluted with a little milk. He then cooks some egg noodles and serves the beef gravy over the noodles. Toss a salad and there's dinner.





As for chicken, my mother in law gave me this recipe...it's delish and easy to make:





Kings Ranch Chicken


Ingredients:


1/4 cup margarine


1 medium green bell pepper, chopped


1 medium onion, chopped


1 can (10 3/4 oz.) condensed cream of mushroom soup


1 can (10 3/4 oz.) condensed cream of chicken soup


1 can (10 oz.) RO*TEL Diced Tomatoes %26amp; Green Chilies


2 cups cubed cooked chicken


12 corn tortillas, torn into bite-sized pieces


2 cups (8 oz.) shredded cheddar cheese


Directions:


Preheat oven to 325 degrees F. In a large saucepan, cook pepper and


onion in melted margarine until tender, about 5 minutes. Add soups,


RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch


baking pan, alternately layer tortillas, soup mixture and cheese, repeating


for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.





Instead of tortillas, I use a bag of broken up Doritos. Gives the casserole a little more zip.
i make this chicken that is really good. i usually use breasts, but you could use thighs too. bake in oven covered w/foil, season and add a little water to keep from drying out. bake on 350 for about an hr or hr and a 1/2. than pull it out, pull the skin back and put mushrooms and cheese under, push skin back, and cover in bbq sauce. just cook until it is done, you can judge that, but it is a very good combination.
Chicken Salad (personal recipe)





2 chicken breast fully cooked, finely chopped


1/4 cup shredded carrots


1/4 cup finely chopped onion


2 hard boiled eggs coarsley chopped


1/2 apple finely chopped


1 tsp garlic salt


3 tbsp sugar





combine all ingredients in medium bowl and add mayo to desired texture and taste. usually about 1 cup mayo.
This recipe for Parmesan Chicken is excellent:


http://www.gourmet-food-revolution.com/c…

Does anyone have any good Mexican recipes for a shredded chicken dish?

I see the Mexican guys at my work often sharing a container of a shredded chicken mixture that they spoon into tortillas. It always smells so good. Any good recipes out there?Does anyone have any good Mexican recipes for a shredded chicken dish?
3 to 4 chicken breast halves,


with bone and skin (about 3 pounds)


1/2 onion, thinly sliced


3 cloves garlic, peeled and minced


1/2 teaspoon dried marjoram


1/2 teaspoon dried oregano, preferably Mexican


2 bay leaves


Pinch of dried thyme


1/2 teaspoon salt


1 (14.5-ounce) can low sodium chicken broth





Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.





Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.





At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.





Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)Does anyone have any good Mexican recipes for a shredded chicken dish?
I cook chicken in water and shred the meat. Then add cumin, garlic, Mexican oregano, salt, pepper, and a little chili powder to some of the broth and mix in the chicken. It's good on a lot of things from tacos to taco salad.
Ingredients





3 to 4 chicken breast halves,


with bone and skin (about 3 pounds)


1/2 onion, thinly sliced


3 cloves garlic, peeled and minced


1/2 teaspoon dried marjoram


1/2 teaspoon dried oregano, preferably Mexican


2 bay leaves


Pinch of dried thyme


1/2 teaspoon salt


1 (14.5-ounce) can low sodium chicken broth














Arrange the chicken breast halves snugly in a large, deep saucepan or pot. Sprinkle on the onion, garlic, marjoram, oregano, bay leaves, thyme and salt. Add the can of chicken broth and enough water to just cover the chicken.





Bring the liquid to a boil on high heat. Partially cover and reduce the heat to low, so the liquid just simmers. (Make sure the liquid does not boil again.) Cook for 7 minutes, then cover the pot completely and remove from the heat. Let the chicken cool in the broth for 30 minutes to 1 hour.





At this point, the chicken and broth may be refrigerated until ready to use. Once cold, the fat will solidify on top and can be easily discarded. The chicken and broth will keep 2 to 3 days.





Or, you may use the chicken immediately. Remove it from the broth and shred into small pieces, discarding the bone and skin. Reserve the broth for moistening the chicken shreds or for another use. (Discard the bay leaves.)





Uses for shredded chicken:


Serve in warm tortillas with salsa and lettuce. Pack into bolillos (Mexican rolls) with strips of pickled jalape帽o and seasoned cabbage. Roll it into burritos, enchiladas or tacos. Mix it into a salad.





Uses for the broth:


Turn it into tortilla soup or Toasted Corn Soup, or use it as the cooking liquid for beans or rice.
1 teaspoon of salt


2 tablespoons of chili power


2 tablespoons of paprika


1 teaspoon Cumin


1 tsp Garlic powder or 2 cloves





try cooking some breast cut into strips in this mixture....add couple T of water and let simmer about 15 mins .(I prefer more salt than this calls for ....but it all depends on taste)
Remember that they are use to the ';hot peppers';, so go light until you are use to them. OR leave them out. That is what I do. They are sooooo hot that it hurts!





http://www.thatsmyhome.com/texmex/main/c鈥?/a>





http://www.globalgourmet.com/food/kgk/20鈥?/a>





http://chicken.betterrecipes.com/mexican鈥?/a>

Anyone have any recipes for chicken stuffed jalapeno peppers (fried w/ cheese)?

There was a small restaurant a long time ago in my home town that sold them. They were deep fried and it seems like the jalapeno peppers were bigger than the average size.Anyone have any recipes for chicken stuffed jalapeno peppers (fried w/ cheese)?
I made these a while back.


Stuffed Jalapenos


Mix Cream cheese,a little shredded cheddar or jack cheese.


Old Bay seasoning.Stuff peppers with seeds removed.


Dipped in tempura batter.


You can also thin pancake batter and use that.


The egg whites work good with breadcrumbs or panko crumbs.


I deep fried them.


You can also bake the ones with egg whites and breadcrumbs.Anyone have any recipes for chicken stuffed jalapeno peppers (fried w/ cheese)?
no but damn that sounds good yummy
They are made with poblano peppers or even the large banana peppers. I'd suggest playing w/the recipe by adding some cumin to the recipe. Dice some chicken and mix it with some cumin and either the queso blanco or even the shredded mexican style cheese, along with finely diced onion and a clove of garlic. Then to batter it, it's battered with stiffly whipped egg whites and deep fried. Another alternative would be to go to foodnetwork.com and look up a recipe for stuffed peppers.
Are you sure they were jalapenos or were they chile rellenos?


Chile rellenos are actually made with Anaheim chiles stuffed with cheese (maybe some shredded meat), dipped in an egg batter, and then fried. They're totally yummy and local restaurants around here all have them.
Jalapeno Poppers





12 jalapeno peppers, sliced in half lengthwise, seeds removed


8 ounces cream cheese, room temperature


1 cup diced chicken


2 eggs, beaten


2 tablespoons water


dash salt


1 cup plain dry breadcrumbs


oil for deep frying





Fill jalapeno pepper halves with chicken/cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.





Heat oil in deep fryer to 370掳. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Anyone here have some good chicken recipes?

So im up for trying something different


not like chicken parmigian or chicken fingers/nuggets


just any chicken recipe thats good


thanxxAnyone here have some good chicken recipes?
Broiled or Barbecued Lemon Chicken





4 Boneless Skinless Chicken breasts, defrosted


Lemon Pepper


2-3 tbsp. Lemon Juice


1-2 tbsp. Honey


3 tbsp. Melted butter (margarine works just as well)


Italian seasoning (you can mix thyme, basil, and cumin for a similar effect)





Heat barbecue or set oven to broil.





Mix lemon pepper, lemon juice, honey, italian seasoning, and butter in a small container.





Place chicken breasts in a flat container, such as a large tupperware dish or a casserole dish.





Brush chicken breasts with mixture on both sides, or, if possible, allow to marinate for an hour. (this is not necessary, but it does allow the chicken to soak up the flavor more)





Place chicken on grill or broiler. Immediately brush with mixture.





Allow to cook until bottom is no longer pink, then brush with mixture and flip.





Continue to brush the chicken with the lemon mixture and keep flipping it over until it is no longer pink in the middle and the juices run clear.





Enjoy! This tastes great served with steamed vegetable and rice, or cut up and mixed in a salad.





Anyone here have some good chicken recipes?
I love chicken you can do so much with it! I am currently writing a series of articles on ways to spruce up dinner, and save money. Part I has already been published and Part II should be out in a couple of days! In Part I there are three different recipes that can use chicken and they are all very different from each other!



This is pretty easy and one of my favorites!





Chicken %26amp; Vegetable Scallop





2 cups cubed cooked chicken


1 package (10 oz.) frozen corn, thawed


1 package (10 oz.) frozen peas, thawed


2 tbsp. butter or margarine


2 tbsp. chopped onions (although I always us an entire onion)


2 tbsp. flour


1/2 tsp. salt


1/4 tsp. freshly ground pepper


1 cup chicken broth


1/2 cup milk


2 eggs, beaten


1/4 cup seasoned bread crumbs


1/4 cup grated cheddar cheese





1. Preheat oven to 350. Combine chicken, corn %26amp; peas in a 13x9x2-inch greased baking dish.





2. In a medium-size sauce pan, melt butter over medium heat. Add onion and cook until soft, approx. 3 minutes (more for the whole onion). Blend in flour, salt, and pepper. Cook 1-2 minutes without browning. Gradually whisk in broth %26amp; milk. Bring to a boil and cook, stirring constantly until thick %26amp; smooth.





3. Remove from heat %26amp; stir in eggs. pour sauce over chicken mixture.





4. Combine bread crumbs %26amp; cheese in a small bowl and sprinkle on top of casserole. Cover with foil. Bake 20 minutes. Uncover and bake 10 minutes until lightly browned on top.
Here are a couple of my favorites





Blue Cheese Stuffed Chicken


http://www.kraftfoods.com/kf/recipes/blu鈥?/a>





Grilled Chicken and Peaches


http://www.kraftfoods.com/kf/recipes/gri鈥?/a>





Tender Lemon Chicken


http://www.tasteofhome.com/Recipes/Tende鈥?/a>
You can see at:


http://www.chickenrecipes.org/






General Tso's chicken

makeup help

Anyone know any REALLY easy chicken recipes?

2 chicken breasts


1陆 cups unsweetened apple juice





Simmer together until breasts are tender. Reserve broth. Dice chicken, chill.





Prepare dressing:


1 cup mayonnaise


陆 t seasoned salt


录 t cinnamon





3 cups cooked wild rice


1陆 seedless green grapes, halved


1 cup chopped unpeeled apple


陆 cup finely chopped celery


陆 cup chopped water chestnuts


戮 cup slivered almonds divided into 陆





Lightly mix all ingredients except 陆 of almonds. Chill for at least 30 min. Serve on top of fresh spinach leave (or lettuce). Sprinkle with remaining almonds.Anyone know any REALLY easy chicken recipes?
Chicken in Wine in NO TIME: Flour chicken, fry in very little EVOO til golden brown; add 1 c. wine and pour 1 package of dry onion soup mix on top, cover and simmer until done - my kids LOVE this recipe and it's very easy to make. Boneless chicken is the quickest.Anyone know any REALLY easy chicken recipes?
-Put chicken in casserole pan.





-Pour breadcrumbs ( I prefer flavored) or Shake N Bake over top.





-Pour Cream of mushroom soup over top.





-Cover with foil. Bake at 375 until Chicken is done and top is golden. (If chicken cooks through first just turn on the broiler for a second.)











If you buy a cheapo tin pan you can just throw it away... No clean up. You can add rice as the bottom layer too... I just wasn't quick enough to say it first.
If you have a crock pot throw a whole chicken in there thawed of course and let it cook for about 4 hoursa or until the chicken is done add celery carrots onions and potates to it. I put Garlic powder Italian Seasoning and basil in nt let it cook until the carrots are done.





Also a simple chicken recipe I use it's Lemon chicken preheat oven to 350 degrees put lemon juicew on the chicken and sprinkle lemon pepper on it cook 1/2 hour turn and then juice %26amp; Pepper the other side %26amp; Cook an additional 1/2 hour or until internal temperature reaches 180 degrees F
Here's a couple really yummy and easy chicken recipes, hope you enjoy them :)





Crispy Baked Pesto Chicken





4 small boneless skinless chicken breasts (1 lb.)


1 pouch SHAKE 'N BAKE Original Chicken Seasoned Coating Mix


2 Tbsp. pesto


1/4 cup KRAFT Shredded Mozzarella Cheese





PREHEAT oven to 400潞F. Coat chicken evenly with coating mix. Place in 8-inch square baking dish.


BAKE 20 min. or until chicken is cooked through (170潞F).


TOP chicken evenly with pesto; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and lightly browned.





Ritz Parmesan Chicken





1/4 cup KRAFT Mayo Real Mayonnaise


1 Tbsp. lemon juice


25 RITZ Crackers, finely crushed (about 1 cup crumbs)


1/4 cup KRAFT 100% Grated Parmesan Cheese


4 small boneless skinless chicken breast halves (1 lb.)





PREHEAT oven to 400掳F. Mix mayo and lemon juice in medium bowl; set aside. Combine cracker crumbs and cheese in separate medium bowl.


DIP chicken in mayo mixture, then roll in cracker crumb mixture until evenly coated on all sides. Place on ungreased baking sheet.


BAKE 20 min. or until chicken is cooked through (170掳F).





Foil Packed Chicken Artichoke Dinner





3 cups MINUTE White Rice, uncooked


3 cups warm water


6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick


1 can (13-3/4 oz.) artichoke hearts, drained, quartered


2 cups chopped tomatoes (about 2 large)


1/2 cup KRAFT Zesty Italian Dressing


1/4 cup pesto





PREHEAT oven to 400掳F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto.


BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.


BAKE 30 to 35 min. or until chicken is cooked through (170掳F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.





Foil Pack Chicken and Broccoli





1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1-1/2 cups water


6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick


4 cups broccoli florets


1-1/2 cups KRAFT Shredded Cheddar Cheese


1/4 cup OSCAR MAYER Real Bacon Bits


1/2 cup KRAFT Ranch Dressing





PREHEAT oven to 400掳F. Combine stuffing mix and water; spoon evenly onto centers of six large sheets of heavy-duty foil. Top each with one chicken breast and 2/3 cup broccoli. Sprinkle evenly with cheese and bacon bits, then drizzle evenly with dressing.


BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x1-inch baking pan.


BAKE 30 to 35 min. or until chicken is cooked through (170掳F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.





Cheesy Chicken and Veggie Bake








1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1 cup hot water


1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces


1 can (10-3/4 oz.) low-fat reduced-sodium condensed cream of chicken soup


1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream


1-1/4 cups KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese


1 bag (16 oz.) frozen mixed vegetables, thawed, drained





PREHEAT oven to 400掳F. Sprinkle 1/2 cup of the dry stuffing mix evenly on bottom of 13x9-inch baking dish; set aside. Add hot water to remaining stuffing mix; stir just until moistened. Set aside.


PLACE chicken over dry stuffing mix in baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with the prepared stuffing.


BAKE 30 to 40 min. or until chicken is cooked through.





Chicken Taco Cornbread Pie





1 Tbsp. oil


1-1/2 lb. boneless skinless chicken breasts, chopped


1 medium green pepper, chopped


1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix


3/4 cup water


1 cup KRAFT Shredded Cheddar Cheese


1 pkg. (8-1/2 oz.) corn muffin mix





PREHEAT oven to 400掳F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until cooked through. Drain. Add green pepper, seasoning mix and water. Bring to boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.


SPOON chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.


BAKE 20 minutes or until golden brown. Let stand 5 minutes before serving.
Clean pieces of chicken breast and mainate in yogurt vinger ginger garlic paste salt and black crushed peppers .Leave for 2 hours then grill it.
I was going to answer this question but you have an answer already, using cream of mushroom soup and rice.. My Husband likes it better using chicken thighs and rest of the family likes it with boneless breasts.
Maple-Baked Apple Chicken


Prep Time: 4 min Total Time: 30 min





4 boneless skinless chicken breast halves (1 lb.)


1/2 of a medium onion, sliced into rings


2 medium red cooking apples, sliced


1/2 cup maple-flavored or pancake syrup


1/3 cup Zesty Italian Dressing





PREHEAT oven to 350掳F. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 min. on each side or until lightly browned on both sides. Remove from heat.





PLACE onion on top of chicken; place apples around sides of chicken. Mix syrup and dressing; pour over chicken.





BAKE 20 to 25 min. or until chicken is cooked through. Spoon syrup mixture in skillet over chicken just before serving.





If you don't have an ovenproof skillet, simply cover the handle of your regular skillet with several layers of foil before using.





Serve with MINUTE RICE or STOVE TOP Stuffing.


http://www.kraftfoods.com/recipes/Poultr鈥?/a>


-----------





RICOTTA AND SPINACH STUFFED CHICKEN BREASTS





4 skinless, boneless chicken breast halves


salt and pepper to taste


1 (15 ounce) package ricotta cheese


1 (10 ounce) package chopped frozen spinach, thawed and pressed


1 clove garlic, minced


2 eggs, beaten


1 (8 ounce) package shredded mozzarella cheese, divided


1 (16 ounce) jar spaghetti sauce





Preheat oven to 350 degrees F (175 degrees C).Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.





In medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.





Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Couple breasts of chicken (on the bone) breast side down. Baking dish. Can of mushrooms, can of chicken brooth (or water with chicken bullion cubes), butter.





Just dump the can of mushrooms over the chicken breasts, which are face down in the baking dish. Add chicken brooth or water with chicken bullion cubes, no exact amount, just enough so the breasts are sitting in the mixture. Add about 3-4 tablespoons of butter. Cover with tin foil, bake at 375 for about 30 minutes, flip over and remove the foil. Cook for another 15 -20 minutes until chicken is cooked through. You may have to add more broth/water as it cooks.





Super cool thing, when you remove the foil you can add a cup of minute rice into the dish - making sure there is still pleanty of liquid in the bottom. When all is said and done, you have mushroom chicken with white rice.
Shake and bake. The directions are on the box.
Lemon And Herb Roasted Chicken With Baby Potatoes





1 (4 to 5 pound) free-range chicken


Kosher salt and freshly ground black pepper


1 lemon, halved


1 head garlic, halved


1/4 bunch each fresh rosemary, thyme, and parsley


1/4 cup olive oil


11/2 pounds red new potatoes





Preheat the oven to 400 degrees F.


Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.





OR





Chicken Paillard





4 small whole chicken breasts or 2 large*


Extra-virgin olive oil, for drizzling, plus 2 tablespoons


4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons


2 tablespoons fresh chopped flat-leaf parsley, a handful


1 lemon zested and juiced


Coarse salt and black pepper


2 tablespoons butter


2 tablespoons all-purpose flour


2 cups chicken stock or chicken broth


1 sack, 5 ounces, mixed baby salad greens, available in produce section





Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.


Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.





Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.





To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.





*sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.





OR





Broiled Chicken with Rosemary





One 3 1/2 to 4 pound broiler-fryer chicken


For seasoning:


3 tablespoons fresh lemon juice


1/4 cup olive oil


2 garlic cloves, minced


2 teaspoons minced fresh thyme or 1 teaspoon dried


2 teaspoons minced fresh rosemary or 1 teaspoon crumbled dried


Salt and freshly ground pepper to taste


Melted unsalted butter for brushing chicken


Salt and pepper


Sprigs of watercress for garnish





With a sharp knife cut along one side of the backbone of the chicken from neck to tail. Spread the chicken open, cut along the other side of the backbone from neck to tail, and remove the backbone. Put the chicken skin side down on a cutting board, pull out the breastbone, and flatten the chicken slightly with the flat side of a cleaver or a large knife. Turn the chicken over, cut a horizontal slit through the skin between the lower breast and each thigh, and tuck the tips of the legs through the slits. Tuck the wing tips behind the shoulders and remove and discard the fat.


Make the seasoning: In a bowl combine all of the ingredients well.


Arrange the chicken in a dish and brush the chicken with the seasoning. If time permits, let the chicken marinate, covered and chilled, turning occasionally, for at least 2 hours or overnight. Transfer the chicken to a plate and pat it dry.


Brush the chicken on all sides with the melted butter and season with salt and pepper. Broil the chicken, skin side down, under a preheated broiler about 6 inches from the heat, turning and brushing them with the butter, for 45 to 50 minutes, or until the juices run clear when a thigh is pricked with a skewer. Transfer the chicken to a heated platter and garnish the platter with the watercress.
CHICKEN WITH LOTS OF GARLIC





1 (3- to 3 1/2-lb) chicken, cut into 8 serving pieces


1/2 teaspoon black pepper


1 teaspoon salt


1/4 cup all-purpose flour


2 tablespoons olive oil


20 garlic cloves, peeled


1/2 cup dry white wine


3/4 cup reduced-sodium chicken broth


2 tablespoons chopped fresh parsley














Pat chicken dry and sprinkle with pepper and 3/4 teaspoon salt. Dredge chicken in flour, shaking off excess.





Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown chicken in 2 batches, turning over once, about 5 minutes total per batch. Transfer to a plate.





Add garlic to skillet and cook, stirring, until just golden, about 2 minutes. Add wine and boil 1 minute. Add broth, then cover skillet and simmer until garlic is tender, about 15 minutes. Return chicken, skin side up, to skillet and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken to a platter. Mash 8 garlic cloves into sauce and season with remaining 1/4 teaspoon salt. Sprinkle with parsley. Spoon sauce and garlic over chicken.





Makes 4 servings.
Barbecue Chicken Sandwiches:





1 3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups)


1 to 1 1/2 cups barbecue sauce


1/4 cup pickled jalape帽os, roughly chopped (optional)


4 hamburger buns


Potato chips (optional)





In a bowl, combine the chicken, barbecue sauce, and jalape帽os (if using). Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with potato chips (if using).





Yield: Makes 4 servings
Shake N Bake
i don't know if this would be easy enough but if you don't like it you might be able to find a better one iin this sight





http://allrecipes.com/Recipe/Baked-Chick鈥?/a>
This recipe sounds complicated, but it's so easy!





CHICKEN WITH CUCUMBERS


2 tbsp. olive oil


1 tbsp butter


3 boneless, skinless chicken or turkey breasts


1 large cucumber


1/2 an onion, sliced thin


1/2 tsp. ground cumin


1/2 tsp. ground mustard


2 cloves garlic, minced


1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)


3 tbsp. sour cream





Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.
Chicken Stuffing Stuff





2 large chicken breast in pieces


1 tablespoon olive oil


salt and pepper


one box of Stove Top (Any variety or other stuffing mix)


1 can of cream of chicken soup


1 cup sour cream


1/4 cup butter





Season your chicken and saute in the oil. In a bowl mix the stuffing mix with your melted butter. Set part of your stuffing aside. Mix the stuffing, cream of chicken soup, sour cream and chicken together. Put in a 13 x 9 pan. Sprinkle with remaining stuffing and bake at 350 for 30 mins. Serve with a green veggie and cranberry sauce.
put chicken in cooking bag add a can of chopped tomatoes add peppers onion's and mushrooms and ital seasoning's cook 45 min a great chicken caricature

Recipes with rotissiere chicken?

Raw chicken grosses me out ( i know i know.. i should get over it) so im thinking of picking up a rotisserie chicken tonight and making dinner with it- anyone have some dinner ideas to make with it?Recipes with rotissiere chicken?
Herbed Rotisserie Chicken [4 servings]





2-4 lbs chickens


1 tablespoon herbes de provence


1 tablespoon olive oil


2 lemons


salt and pepper





Pre-heat the oven to 450 degrees Broil or Top heat mode.


Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.


Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.


Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.


Tuck the wings under the legs and tie the legs together with a little dampened string.


Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.


Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.Recipes with rotissiere chicken?
Easy; just make soft tacos with it and serve these with cold beer or iced tea. You will need





* Flour tortillas (Heat these up. Put them in a basket at the table, wrapped in a napkin so they don't get cold. Each person shreds chicken, wraps it in tortillas, and makes their own tacos.)


You will want to also have at the table:


* Cilantro, minced-up for each person to sprinkle on his/her tacos


* Avocado -- either make guacamole with it, or just put the sliced avocados on a plate)


* Salsa!!! to put on the tacos


* (optional: shredded lettuce to put on the tacos)





(And, if you want, side dishes such as rice and beans. Black beans are OK from a can. Mexican rice is easy to make, just buy extra salsa and cook the rice in chicken broth instead of water, with a whole lot of salsa stirred into the chicken broth.)
I pick those up often. I just slice it and serve it with a green salad and a baked potato. With left over chicken, I make chicken salad or chicken noodle soup.
http://www.tvfoodnetwork.com
These chicken enchilada's are from Tyler's Ultimate, I've made these a few times, make them I promise you won't be disappointed, it takes a while to put it all together but it is so worth it, delicious.....








Roasted Tomatillo Chile Salsa:


1 pound tomatillos, husked


1 white onion, peeled, sliced, quartered or whole


4 garlic cloves


2 jalapenos


2 teaspoons ground cumin


1 teaspoon salt


1/2 cup chopped cilantro leaves


1/2 lime, juiced





Enchiladas:


Extra-virgin olive oil


1/2 medium onion, diced


3 garlic cloves, chopped


1 1/2 teaspoon ground cumin


1/4 cup all-purpose flour


2 cups chicken stock, storebought


Chopped cilantro leaves


1 deli roasted chicken (about 3 pounds), boned, meat shredded


Salt and freshly ground black pepper


10 large flour tortillas


1/2 pound Monterey Jack cheese, shredded


2 cups sour cream


Chopped tomatoes and cilantro leaves, for garnish





Preheat oven to 400 degrees F.





For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.





Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.





Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Does anyone have several good recipes for boneless, skinless chicken tenderloins?

I want to cook something up nice for my family for Valentines day, but I don't know what i'm doing. Does anyone have any easy household recipes for making this type of chicken in the oven?Does anyone have several good recipes for boneless, skinless chicken tenderloins?
Tender Italian Baked Chicken ';Flavorful and moist baked chicken.';





PREP TIME 10 Min


COOK TIME 20 Min


READY IN 30 Min


4 servings


INGREDIENTS


3/4 cup mayonnaise


1/2 cup grated Parmesan cheese


3/4 teaspoon garlic powder


3/4 cup Italian seasoned bread crumbs


4 skinless, boneless chicken breast halves


DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C).


In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.


Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.


http://allrecipes.com/Recipe/Tender-Ital…








or for a bit more of a challange:





Crunchy Parmesan Chicken Tenders Recipe





4 tablespoons plus 1/2 cup extra-virgin olive oil


1 cup buttermilk


1 1/2 pounds chicken tenders (about 18)


3 large garlic cloves, minced


1/2 teaspoon salt


3 tablespoons balsamic vinegar


Freshly ground black pepper


1 1/4 cups freshly grated Parmesan


3/4 cup Italian-style seasoned bread crumbs





Preheat the oven to 500 degrees F.


Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.





Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.





Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.





Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.


http://www.foodnetwork.com/food/recipes/…











Or~~~


Here is a link with tons of tenderloin recipies and pictures. Good luck:)


http://allrecipes.com/Recipe/Restaurant-…Does anyone have several good recipes for boneless, skinless chicken tenderloins?
How about buffalo chicken tenders





http://allrecipes.com/Recipe/Buffalo-Chi…
Honey Mustard Baked Chicken Tenderloins


Makes 4 servings


1¼ lbs. boneless, skinless chicken breast tenderloins


1 tsp. honey


¼ cup Dijon mustard


¾ tsp. lemon juice


½ cup cornflake crumbs


1 tsp. garlic powder


nonfat honey-Dijon salad dressing or dip (optional)


1. Preheat broiler on high heat.


2. Line broiler pan with foil and spray with cooking spray.


3. Arrange chicken tenderloins in a single layer on broiler pan.


4. Combine honey, mustard, and lemon juice in small bowl; mix until creamy and smooth. Brush mixture over chicken tenderloins. Broil 7-8 minutes.


5. Combine cornflakes crumbs and garlic powder in zip-top bag; shake to mix.


6. Remove chicken from oven; sprinkle cornflake mixture over chicken (do not turn chicken).


7. Spray the chicken lightly with cooking spray and broil 1-2 minutes until lightly browned and cooked through.


8. Serve with nonfat Honey-Dijon salad dressing or dip, if desired.


Nutrition analysis:


Calories 229


Fat 2g


Carbohydrates 20g


Protein 33g


Cholesterol 71mg


Sodium 585mg
http://www.mealsmatter.org/recipes-meals…





www.allrecipes.com





www.recipezaar.com





http://www.kraftfoods.com/kf





http://familyfun.go.com/recipes/








I hope these help I have gotten recipes from all and no complaints from me. I will count on there to be something on these.
Dip the chicken in water or egg then put some bread crumbs (I use the Itialian style) in a sandwich bag and give the chicken a good shake ro two, to coat them or just roll them in the bread crumbs.

Any good recipes on a roast chicken dinner?

I have to cook on sunday. any help please. Recipes for roast chicken, roast potatoes and vegetables and making yorkshire pudding. Any recipes and tips pleaseAny good recipes on a roast chicken dinner?
If you want good roast chicken, it is about the stuffing and the basting. You must buy an organic chicken.





Stuff with limes and morrocan spices for a different flavour, rub oil and morrocan spices on the skin.





I like my roast chicken French-style, simple stuffing of an onion, some garlic, half a lemon and some thyme. Cover the bird in salt and pepper. Smear butter on the bird, but make sure it is so soft or the pepper rubs off. Use olive oil if you want to be healthier. This makes the skin crispy. Make some herb butter by softening some butter and mixing it with fresh herbs in a bowl. Roll it into a log shape and refrigerate. Just before you stuff the bird, cut two small discs of butter and push under the skin covering both breasts. While the chicken is cooking, baste with the cooking oils every fifteen minutes or so. You can cook a chicken at 200 degrees or so for 45mins (quick method) or you can cook it for an hour and a half at 160 - adjust these times depending on the size of the bird. Make sure it is cooked through, juices running clear at the breast, which cooks slower than the other parts. baste the breasts in particular or it becomes too dry.





Roast potatoes need to be par-boiled until the tip of a paring knife slips in. Drain the water and let stand for the steam to escape for a few minutes. The drier they get here, the crispier they will be. Use Charlotte or Desiree or Maris Piper potatoes. Once steam is gone, chuff up a little and shake about. Scratch the surface of each potato with a fork. Careful, they will be hot and soft potato is like glue. This allows the cooking oil to penetrate the surface of the potato making them crispy. Put in 150ml of olive oil or use goose fat (oil makes them crispier, goose fat more flavour) in the oven at 200 degrees until smoking. Then carefully (don't splash oil in your face) put the potatoes in the tray, coating them in the oil. Sprinkle with salt.





Ten minutes later, turn them over.





Ten minutes later, sprinkle with salt. Don't muck about with hot oil - take them out if you need to turn them over, but allow an extra minute to get the oven back up to temperature again where the door was open.





Ten minutes later, turn again. Keep an eye on them - they should be done after about 40 odd mins. If they don't crisp up after 40mins, take the tray out and fry them on the hob to cheat. Some ovens have 'hotspots' and 'cold spots' (you can tell if the food cooks evenly on one side of the tray and blackens on the other). Rotate the trays in the oven as you go to make sure the food cooks evenly.





For veg, it should be English asparagus this time of year, with either Hollandaise or a little butter.





Yorkshire pudding - don't skimp on the oil!





Get a deep tray - any shape will do and fill 1 cm deep with oil. Sounds a lot, but you tip some away at the end. Mix your batter before you stuff the chicken and put in fridge until needed. Batter should be to a ratio of three eggs, half a pint of milk and a tablespoon of flour and a little salt. Adjust by eye and whisk until consistent.





Heat tray with oil in oven until smoking hot. Carefully pour in batter and place in oven. Leave for 25mins at least. DO NOT OPEN THE OVEN DOOR UNTIL AT LEAST 25mins on 200 degrees. This will make it rise incredibly high and set. As soon as you open that door, it collapses.





Gravy - unless you kept the giblets (most don't) take some of the roasting juices and heat with some chicken stock (buy some good quality organic chicken stock or gravy; I like Joubere or Duchy originals) and make a gravy. I like a red wine gravy although not traditional, by mushing up the roasting juices along with the quartered red onion that the chicken sits on while I roast it. I pour in a bit of stock, some red wine and flour and mash it together with the juices and onions. Then I add a bit more wine, bring to boil and then turn off the gas, then strain it through a fine sieve into the gravy jug.





A good wine is Meursault or a Sancerre.Any good recipes on a roast chicken dinner?
2 pounds chicken, preferably organic


1 large lemon


8 slices prosciutto or Parma ham, thinly sliced


1 to 2 cloves garlic, peeled and finely chopped


2 good handfuls fresh thyme, leaves picked and finely chopped


Salt and freshly ground black pepper


4 ounces softened butter


2 pounds potatoes, peeled and cut into chunks


1 large celeriac, peeled





Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin -- rub and massage any that's left over in and around the bird. It's all tasty stuff. I could tell you to tie the chicken up but I've decided it's a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.


While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.








yorkshire pudding





3/4 cup all-purpose flour


1/2 teaspoon salt


3 eggs


3/4 cup milk


1/2 cup pan drippings from roast prime rib of beef





Preheat the oven to 450 degrees F.


Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.
First ... Cin2Win...ummm what time is dinner? I will bring the rolls and wine :-)





I like a stuffed chicken (never w/breading)


Wash your chicken, cavity too


Load it with chopped onions, celery,garlic and green pepper


Put it in a roasting pan with 1can of beef broth


Melt 1/2 stick of butter with a chop of onion and garlic(optional) on the stove top


Baste the whole chicken with this


Lightly crush black peppercorn on the top of the chicken


Make a sm slice into the thighs and small poke into


the leg (this will cook the chicken more even without drying the breast)





Throughout your cooking rebaste using the dripping in the pan.


Give it time to cook first before you start opening that oven.





Baby red potates, wash add onions , celery 2 cans of broth (not water)into cooking pan bring to a boil then reduce heat


add your potatoes.


Don't vigorously boil them. As you baste your chicken grab some dripping to add to them.


They will taste awesome





Vegis...what ever your flavor..everything goes with chicken.


think of color though if your having guest





Edit..where is everyone from that Yorkshire pudding is a typical ... I have heard this over and over on Y!A


Now I must try it :-)
why not make beer but chicken





dry rub the clean and patted dry chicken with a dry rub mix ( check the internet there are some really good ones out there) open a can of beer drink half and then set the chicken on it put it on a cookie sheet in a 400 oven for about 1 hour or you can do the whole thing on the grill for sides, grill roasted corn on the cobb and a wonderful spinach salad with hard boiled eggs, bacon, manderian oranges, and enoki mushrooms served with a hot bacon dressing
Mix some chopped garlic and salt and pepper into some butter then massage this under the skin of the chicken all over, it makes the meat moist and tender and the skin crispy. Par boil the spuds then rough them up in a colander and cook in sunflower oil on a really high heat. Cook whatever veg you like however you like, steamed or boiled. Sorry, don't have a recipe for yorkshires cos I don't like 'em!

Chicken Casserole Recipes?

I'm looking for a chicken casserole to make tonight that has no veggies in it or pasta or rice. If you have any recipes please let me know.Thanks!Chicken Casserole Recipes?
I don't know if you will consider this recipe a casserole or not, but it does have chicken, it doesn't have rice or pasta, and it's baked in a casserole dish. Oh yeah, it's delicious!





CREAMY CHICKEN ENCHILADAS


Ingredients


鈥? 陆 cups cooked, diced chicken


鈥?0 oz frozen spinach, cooked and drained well


鈥⒙?cup green onions, thinly sliced


鈥? oz non-fat sour cream


鈥⒙?cup non-fat plain yogurt


鈥? tablespoons flour


鈥⒙?teaspoon cumin


鈥⒙?teaspoon salt


鈥⒙?cup 1% milk


鈥? oz diced green chili peppers


鈥? flour tortillas, 7 inch


鈥?/3 cup Monterey jack cheese





Directions


1.In a large bowl combine chicken, spinach, and green onion; set aside.


2.In another bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half and set one half aside.


3.For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas and roll up each tortilla. Place, seam side down, in an ungreased 2 qt rectangular baking dish. (You can cover dish and chill for up to 24 hours. Chill the reserved sauce separately in a covered container.)


4.When ready to bake, preheat oven to 350? Spoon reserved sauce over tortillas. Bake, uncovered, about 25 minutes or until heated through (add 10 to 15 minutes if dish was chilled). Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional sliced green





*8 weight watchers pointsChicken Casserole Recipes?
BAKED CHICKEN BREASTS


12 deboned chicken breasts


1 (8 oz.) pkg. cream cheese


1 can mushroom soup


1 jar dried beef


12 strips bacon


Line a 9 x 13 inch dish with dried beef. Heat soup and cheese. Beat until smooth. Pour over the beef. Wrap each chicken breast with a piece of bacon. Place on the soup mixture. Cover and bake 2 hours at 275 degrees. Uncover. Bake 1 more hour.





********ITALIAN HONEY MUSTARD BAKED CHICKEN


4 boneless skinless chicken breasts/ 1 cut up chicken


1/3 c. Italian dressing


1 bulb garlic (or less/more to your taste)


3/4 tbsp mustard powder


3/4 tbsp honey


2 tsp salt


Preheat oven to 400F.


1. Place Chicken in a glass casserole dish that has a cover.


2. Sprinkle salt over chicken.


2. Pour Italian dressing over chicken.


3. Peel cloves from Garlic Bulb and scatter them over the chicken.


4. Sprinkle mustard powder over chicken.


5. Drizzle Honey over chicken.


6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Chicken and Rice Casserole:





2 tablespoons butter or vegetable oil


1 medium onion, peeled and diced


3 cups diced, cooked chicken


2 (14 1/2-ounce) cans green beans, drained and rinsed


1 (8-ounce) can water chestnuts, drained and chopped


1 (4-ounce) jar pimentos


1 (10 3/4-ounce) can condensed cream of celery soup


1 cup mayonnaise


1 (6-ounce) box long-grain wild rice, cooked according to package directions


1 cup grated sharp Cheddar


Pinch salt





Preheat oven to 350 degrees F.


Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.





Add all remaining ingredients to bowl and mix together until thoroughly combined.





Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
Chicken Cordon Bleu Casserole





2 pounds skinless chicken breasts, cut into chunks


Bread Crumbs


1 egg


1/2 cup milk


8 oz Swiss cheese, cubed


8 oz ham, diced


1 can (10 3/4 oz) cream of chicken soup


1 cup milk





Whisk together the egg and 1/2 cup milk. Dip chunks of chicken in egg mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350掳 or until tender and bubbly.





Or, if you can handle Rotel tomatoes and onions, try this one





Ranch-Style Chicken Casserole





4 boneless chicken breasts, skin removed


salt and pepper


1 cup chopped sweet onion


6 corn tortillas


1/2 cup chicken broth


1 can (10 3/4 ounces) cream of mushroom soup


1 can (10 3/4 ounces) condensed cream of chicken soup


1/2 cup diced tomatoes with green chiles (Rotel)


vegetable cooking spray


2 cups shredded Cheddar cheese or Mexican blend of cheeses





Rinse chicken breasts; pat dry. Sprinkle with salt and pepper. Boil, grill, steam, or bake chicken breasts until cooked through; dice. Combine chopped onion, soups, chicken, chicken broth, and tomatoes in saucepan over low heat until thoroughly mixed. Bring to a simmer; remove from heat. In a casserole dish prepared with non-stick vegetable spray, alternate layers of tortillas and sauce mixture and shredded cheese, ending with cheese. Bake at 350掳 for 20 minutes, or until completely heated.

Great chicken breast marinades or recipes?

We eat a lot of chicken breasts but I'm getting tired of it. They are pretty cheap and healthy for my family but I need some new ways to cook them. Any good marinades or recipes for chicken breasts anyone?Great chicken breast marinades or recipes?
This is easy and delicious.


Stove top Easy Cheesy Chicken Bake


1 pkg (6oz) Stove Top Stuffing Mix for Chicken


3 cups chicken chunks (i have used less)


1 (14 oz) frozen broccoli florets, thawed, drained


1 can cream of chicken soup


1/2 c. milk


1 1/2 c. shredded cheddar cheese (i prefer cheez whiz or velveeta)


Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside.


Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.


Bake 30 minutes or until cooked through





This recipe is simple and delicious, my kinda of recipe.


The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.


Classic Herbed Chicken


1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix


4 Tbsp water


1/3 c. of Ranch Dressing


4-5 boneless chicken breast


1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.


2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.


3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.Great chicken breast marinades or recipes?
I like cutting bonless breats up into chunks, and marinating them over night in SoyVay's Island Terriyaki sauce, and then making then putting them on skewers with some onions (or any veggies you like grilled). Cook the on the grill or in the broiler. I heat up a little extra sauce and serve them with rice.
Caribbean Jerk Marinated Chicken


Ingredients


3 tablespoons McCormick庐 Caribbean Jerk Seasoning


3 tablespoons vegetable oil


2 tablespoons soy sauce


1 tablespoon cider vinegar


2 1/2 pounds chicken parts





Directions


1. Mix Seasoning, oil, soy sauce and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.





2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.





3. Grill over medium heat with lid closed 30 to 40 minutes or until chicken is cooked through, turning occasionally.
I have realized that one of the cheapest, easiest and normally on hand marinade is Italian Dressing. It is great on everything, from beef, pork, chicken, %26amp; shrimp!
INGREDIENTS:


1/4 cup vegetable oil


1/2 cup lemon juice


2 tablespoons minced onion


dash salt and pepper


1/4 teaspoon paprika


1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley


PREPARATION:


Mix all ingredients. Cover and refrigerate for 30 minutes before using. For grilled or broiled chicken, pour marinade over 2 to 3 pounds of chicken pieces; refrigerate for 4 hours or more. Do not re-use marinade.
marinate the chix in 2 cups tequila, 1 cup lime juice, 1 lb brown sugar, the zest from 5 limes, and 1/2 cup SAZON or Adobo seasoning.





marinate whole chix pieces for 2-6 hours.


if you are grilling breasts, marinate for 1-2 hours. this marinade is strong, and can be boiled and frozen for reuse!


garnish with a chutney of diced tomatillos, diced red tomatoes, minced jalapenos and fresh minced cilantro add a touch of sour cream to this and serve a scoop on the side of each plate! you will be a goddess!!!!
Here are a couple, but please adjust everything to your own taste. I am estimating on quantities because I never measure when I cook.





Teriyaki/Rumaki:


1/2 c vegetable oil


1/4 c vinegar (white or rice wine is best I think)


1/8- 1/4 c soy sauce


1 clove garlic, minced


1-2 TBS ketchup


1/4 tsp ginger





Mix ingredients together in plastic zip-top bag and add chicken. Marinate at least 1/2 hour





Lemon/Herb marinade:


1/3 c lemon juice


1/4 c oil


1 garlic clove, minced


couple scallions, chopped fine


few TBS fresh herbs ( I like dill and chives, or rosemary or basil. Experiment with whatever you have on hand)





Italian marinade:


Italian dressing, fresh basil and garlic





Or you can make chicken fajitas or tacos.


Add a little oil to the bottom of a large skillet. Add a bit of minced garlic and some diced onion. Cook a couple of minutes. Cut the chicken into small strips and add to the skillet. Add cumin, chili powder, a little tomato sauce or tomato juice and salt and pepper to taste. Use the chicken as taco or fajita filling with lettuce, tomatoes, cheese and sour cream.





Chicken salad:


shred left over chicken and add mayo, celery and minced onion to taste. Spread on your fave bun or roll





Chicken also goes well on all kinds of salads. Add it to your fave pasta salad to turn a side dish into a main dish. Slice some and put it on a Caesar salad.
Cooking Tips %26amp; Recipes





http://www.mybuny.com/myarticle/categori鈥?/a>
ok hope this helps...cook the chicken breasts then when theyre cooked separate them I dont know whats the word for this split them apart and cut tomatoes , onions and jalapenos that arent cooked and fry it all together just make sure to leave some of the tomato juice in it so it wont be dry..my favorite is this get some dry oregano and one garlic clove just one and grind both together garlic and oregano leaves together like on a cutting board and then in a bowl add a little just a little water ..fry the chicken and then add the ingredients u grinded its so good ur gonna love it other wise just make chicken tacos with some guacamole
If you're looking for a good ready-made marinade, try Stubbs chicken marinade.
LEMON CHICKEN WITH BROCCOLI





3-4 chicken breasts, boned, cut in pieces


1-2 lemons, sliced thin


1 bunch broccoli, steamed


Oil for frying





MARINADE:





1/2 tsp. salt


1 tbsp. sherry


1 tbsp. soy sauce


1/2 tsp. sugar





BATTER:





2 eggs


1/4 c. cornstarch


1/2 tsp. baking powder





SAUCE:





1 tbsp. oil


1 tsp. salt


3 tbsp. sugar


1 tbsp. cornstarch


2 tbsp. lemon juice


1 c. chicken broth





Marinate chicken for 15-30 minutes in marinade mixture.





Beat eggs for batter, add cornstarch and baking powder. Remove chicken from marinade and coat with batter. Fry in hot oil until golden brown.





Heat oil for sauce, slowly add remaining ingredients. Cook over medium heat until thick and clear. Arrange broccoli on a platter. Put chicken on top of broccoli; pour sauce over all. Garnish with lemon slices. Serve immediately. Serves 4-6.





--------------------------------------鈥?br>

HERES ANOTHER ONE!


--------------------------------------鈥?br>

BAKED CHICKEN DIJON





4 boneless chicken breasts, skinless





MARINADE:





6 tsp. Dijon mustard


1/4 lb. butter


1 clove garlic





Melt butter over low heat. Add garlic; simmer for 5 minutes. Blend in mustard. Cool to touch and then beat until thick.





BREADING:





2 tbsp. parsley


8 tbsp. Parmesan cheese, shredded


1 1/2 c. bread crumbs





Mix together.





Dip chicken breasts in marinade. Then dip in breading. Coat well. Place chicken in single layer in a low pan or dish. Cover and refrigerate several hours to set breading. Place chicken breasts on cookie sheet and bake at 350 degrees for 25 minutes. (Longer if breasts are thick.) Top with finely shredded Parmesan. Serve with Dijon mustard. (1 part Dijon to 2 parts mayonnaise.)
Marinades are great, but brines really increase the flavor and juiciness of the meat without being over the top. I'm a big fan.





Just take equal parts sugar and salt in water (say 1/4 cup of each to 2 cups of water) and any spices you want infused into the meat (peppercorns, thyme, bay leaves, garlic, etc) and dip them in the pool too.





In a brine, the salt in the water will pull moisture out of the bird, but then osmosis will return the water back in excess (and it will be flavored with whatever you put in the brine). Works great for turkey as well.

remove blackheads