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>


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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