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
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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.
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HERES ANOTHER ONE!
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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.
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