and recipes would be a big help for these please, uk only so i can understand measurements and get the ingredients thankyouRecipes for chicken soup and mushroom soup?
I use this recipe %26amp; my family love it. A homemade soup which is easy to rustle up %26amp; full of taste.
Chicken %26amp; Mushroom Soup
160g (6oz) Cooked Chicken
1200ml (2 pints) Chicken Stock
4 sprigs Parsley *
5 tsp Peppercorns*
1 tbsp Vegetable Oil
5 Dried Black Mushrooms
2 Spring Onions
2 Cloves Garlic *
Parsley
Cut the chicken into strips.
Soak the mushrooms for about 1 hour and coarsely chop
Using a pestle and mortar or food processor, pound or mix garlic, parsley and peppercorns to a paste.
Heat vegetable oil in a large saucepan, add paste and cook for 1 minute, stirring continuously.
Stir in stock and mushrooms.
Simmer 10 minutes.
Add chicken, reduce heat and cook gently for 5 minutes.
Scatter with the thinly sliced spring onions and parsley to garnish.
* you can add salt, pepper %26amp; Garlic to taste %26amp; just chop them up rather than whizz in a food processor or using a pestle %26amp; mortar.Recipes for chicken soup and mushroom soup?
A good place to go is recipezaar.com. They have loads of good recipes.
Monday, August 23, 2010
Indian chicken recipes wanted?
ThanksIndian chicken recipes wanted?
Chicken Tikka Masala Recipe - Indian
The ingredients 鈥?br>
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Butter Chicken - Indian
Serves: 4
Cooking time (approx.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).
Chicken Chettinad
Serves: 4
Cooking time (approx.): 27 minutes
Style: South Indian (Tamil Nadu) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1'; piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.
1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
2. Add the chicken and mix well. Cook on medium level for about 5 minutes.
3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves.
TIP:
* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores.
Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti).Indian chicken recipes wanted?
This is so good- it really is easier than it seems. there are lots of ingrdients but worth it- and Trader Joe's has great frozen Naan ( indian flat bread) that goes perfect with this- of course, if you really want to cheat- Trader Joe's has a great Curry Simmer Sauce you just pour over chicken and cook.
Butter Chicken
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1'; stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken.
Allow to marinate for another hour.
Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
Now add the chicken stock and remaining part of the mix to the chicken.
Cook till the chicken is done and the gravy is reduced to half its original volume.
Melt the butter and pour it over the chicken.
Garnish with coriander leaves and serve with naans and Kaali Daal.
For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.
1 pound boneless chicken breasts, cut into strips
and saut茅ed in butter until done
2 tablespoons butter
3 teaspoons curry powder
1 medium onion chopped
2 cups finely chopped green apples
1 can cream of mushroom soup, undiluted
1/2 cup milk
1 cup frozen English peas
1/8 teaspoon paprika
Melt butter. Add curry powder, onion and green apples and saut茅 until crisp and tender. Add peas, milk, soup and chicken. Cook until hot.
Sprinkle with paprika before serving.
Serve over rice or noodles.
http://www.gourmet-living.com/recipes.ht鈥?/a>
or here is another one -
http://www.gourmet-living.com/recipes.ht鈥?/a>
Chicken Tikka Masala Recipe - Indian
The ingredients 鈥?br>
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Butter Chicken - Indian
Serves: 4
Cooking time (approx.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
* For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).
Chicken Chettinad
Serves: 4
Cooking time (approx.): 27 minutes
Style: South Indian (Tamil Nadu) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste
finely chopped coriander leaves for garnishing For the Paste
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1'; piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic
In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.
1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
2. Add the chicken and mix well. Cook on medium level for about 5 minutes.
3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves.
TIP:
* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores.
Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti).Indian chicken recipes wanted?
This is so good- it really is easier than it seems. there are lots of ingrdients but worth it- and Trader Joe's has great frozen Naan ( indian flat bread) that goes perfect with this- of course, if you really want to cheat- Trader Joe's has a great Curry Simmer Sauce you just pour over chicken and cook.
Butter Chicken
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1'; stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken.
Allow to marinate for another hour.
Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
Now add the chicken stock and remaining part of the mix to the chicken.
Cook till the chicken is done and the gravy is reduced to half its original volume.
Melt the butter and pour it over the chicken.
Garnish with coriander leaves and serve with naans and Kaali Daal.
For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.
1 pound boneless chicken breasts, cut into strips
and saut茅ed in butter until done
2 tablespoons butter
3 teaspoons curry powder
1 medium onion chopped
2 cups finely chopped green apples
1 can cream of mushroom soup, undiluted
1/2 cup milk
1 cup frozen English peas
1/8 teaspoon paprika
Melt butter. Add curry powder, onion and green apples and saut茅 until crisp and tender. Add peas, milk, soup and chicken. Cook until hot.
Sprinkle with paprika before serving.
Serve over rice or noodles.
http://www.gourmet-living.com/recipes.ht鈥?/a>
or here is another one -
http://www.gourmet-living.com/recipes.ht鈥?/a>
Chicken brest recipes?
Does any body knows an easy and good recepie for chicken breast. It doesn't matter if its, baked, stuffed or fried. Also i want to know how to make a good gravy to put on top anybody knows?Chicken brest recipes?
My favorite chicken breast recipe:
A stick of butter,
Package of breasts
50/50 mix of bread crumbs and parmesan cheese
melt the butter and dip the breast in. roll in the bread crumb/cheese and place on a baking sheet. once all the breasts are coated, sprinkle the leftover crumbs on top. Cook in a 425 degree oven for about 20-30 minutes. It will be some of the most tender chicken you have ever had.
for extra browned goodness on the top drizzle the leftover butter over the breaded chicken before putting it in the oven.
Not too sure about the gravy though.Chicken brest recipes?
APRICOT CHICKEN:
Serves 4
Degree of difficulty: Low
Preparation Time: 5 minutes
Cooking Time: 15 minutes
You need:
Ingredients:
500 grams sliced or four single chicken breasts
1 onion
1 tin of apricot nectar
200 grams of dried apricots
100 grams of flaked almonds
1 packet of dry french onion soup
1 tablespoon of olive oil
Steamed rice to serve
Method:
Combine french onion soup and apricot nectar and set aside.
Fry sliced onion in olive oil and add chicken and cook until 90% done.
Add nectar and dried apricots and simmer for about 5 minutes.
Add flaked almonds just prior to serving and serve with steamed rice.
Sprinkle some almonds on the top for effect.
I like to take chicken breasts (skinless and boneless) and pound them out. Then take a piece of ham and a piece of swiss cheese and place on the chicken. Then roll it up and secure with a tooth pick. I then dredge in flour and brown in margarine. I then take a can of cream of mushroom soup (you could also use cream of chicken) and mix 1 can of milk into the soup and pour over the chicken (forgot to add put the browned chicken into a casserole dish). Then bake about an hour at 350 degrees.
CHICKEN IN ALMOND GREEN SAUCE serves 6
6 large chicken breasts, skinned
1 L chicken stock for poaching
Sauce
1 onion, chopped finely
6 large lettuce leaves from the outside of a cos lettuce, shredded
1 cup flat-leaf parsley, roughly chopped
2 cloves garlic, chopped
3 chillies, seeded and chopped
1 cup ground almonds
1 cup chicken stock
*1. Make the sauce by placing the first 5 ingredients in the food-processor and process until a fairly fine puree. Add the ground almonds and 陆 a cup of the chicken stock. Tip this into a saucepan and gently cook for 5 mins, stirring constantly. Add the other half cup as needed to keep the sauce to the consistency of thick porridge. Set aside. (It can be kept covered in the fridge for 2-3 days.)
2. To poach the chicken breasts, bring the litre of chicken stock to simmering point. Place the chicken breasts in the stock in a single layer. Avoid overlapping. Cover the pan, Turn after 3 minutes. After a further 3 mins, the breasts should be cooked and will feel slightly springy to touch. Remove chicken and keep warm.
3. Take 陆 a cup of poaching liquid per chicken breast (this may be all the liquid) and bring to the boil, stirring in the green sauce puree. Serve chicken with sauce and rice.
Well the gravy part is my moms department, but the chicken is mine and hers. this is for fried chicken tenders. first cut the chicken breast into strips and then cut the strips in half. next crack an egg in a bowl and add salt, pepper, and paparika to it. combine them. in another bowl add flour, chili powder, paparika, salt and pepper. mix together. dip tenders into egg wash and then dip them in the flour. (cover) place covered tenders in hot skillet, with hot oil. Fry until crispy on the outside. and turn over, fry a little longer. Be careful, the oil will be hot, but it is sooooooooo goood!!!!
Chicken Alfredo:
http://www.gourmet-food-revolution.com/c鈥?/a>
Parmesan chicken- my fav
Chicken breast (4)
Italian seasoned bread crumbs- mix with
Parmesan cheese (fresh grated)
Olive oil
egg wash(1egg+1Tablspn water)
For the sauce-
fresh herbs
oregano
basil
parsley
whatever you like
canned tomatoes (2 large cans)
spaghetti noodles (cooked according to package)
I do everything to taste so I do not have exact measurements. take the chicken breast-place them in a Ziploc - pound them once or twice. Take the breast dip it in the egg wash
then bread crumb and Parmesan mixture. Fry in olive oil..not deep fry but just enough to do the job.
They should brown but not fully cook because they will finish in the oven. Heat the oven 475 and let them finish cooking for about 15 minutes on a pie pan or glass dish.
take the canned tomatoes and put them in a sauce pan
with the fresh herbs and a little olive oil to taste -plus a tablespoon of sugar. simmer on med until breast are ready.
Top with mozzarella
I'm Italian, but when I'm making chicken brest I always prefer the etnic cusine.
Let a clove of garlic, a scallion and a good piece of ginger fry in a pan with olive oil. Then add the breasts (cut into small pieces), the juice of 2 lime and 1 tablespoon of good quality curry powder, salt and pepper.
Add 200 ml of coconut milk and let it cook with a lid for 35 minutes.
Serv it with basmati rice and you're gonna have a lovely chicken and a even more tasty gravy.
My favorite chicken breast recipe:
A stick of butter,
Package of breasts
50/50 mix of bread crumbs and parmesan cheese
melt the butter and dip the breast in. roll in the bread crumb/cheese and place on a baking sheet. once all the breasts are coated, sprinkle the leftover crumbs on top. Cook in a 425 degree oven for about 20-30 minutes. It will be some of the most tender chicken you have ever had.
for extra browned goodness on the top drizzle the leftover butter over the breaded chicken before putting it in the oven.
Not too sure about the gravy though.Chicken brest recipes?
APRICOT CHICKEN:
Serves 4
Degree of difficulty: Low
Preparation Time: 5 minutes
Cooking Time: 15 minutes
You need:
Ingredients:
500 grams sliced or four single chicken breasts
1 onion
1 tin of apricot nectar
200 grams of dried apricots
100 grams of flaked almonds
1 packet of dry french onion soup
1 tablespoon of olive oil
Steamed rice to serve
Method:
Combine french onion soup and apricot nectar and set aside.
Fry sliced onion in olive oil and add chicken and cook until 90% done.
Add nectar and dried apricots and simmer for about 5 minutes.
Add flaked almonds just prior to serving and serve with steamed rice.
Sprinkle some almonds on the top for effect.
I like to take chicken breasts (skinless and boneless) and pound them out. Then take a piece of ham and a piece of swiss cheese and place on the chicken. Then roll it up and secure with a tooth pick. I then dredge in flour and brown in margarine. I then take a can of cream of mushroom soup (you could also use cream of chicken) and mix 1 can of milk into the soup and pour over the chicken (forgot to add put the browned chicken into a casserole dish). Then bake about an hour at 350 degrees.
CHICKEN IN ALMOND GREEN SAUCE serves 6
6 large chicken breasts, skinned
1 L chicken stock for poaching
Sauce
1 onion, chopped finely
6 large lettuce leaves from the outside of a cos lettuce, shredded
1 cup flat-leaf parsley, roughly chopped
2 cloves garlic, chopped
3 chillies, seeded and chopped
1 cup ground almonds
1 cup chicken stock
*1. Make the sauce by placing the first 5 ingredients in the food-processor and process until a fairly fine puree. Add the ground almonds and 陆 a cup of the chicken stock. Tip this into a saucepan and gently cook for 5 mins, stirring constantly. Add the other half cup as needed to keep the sauce to the consistency of thick porridge. Set aside. (It can be kept covered in the fridge for 2-3 days.)
2. To poach the chicken breasts, bring the litre of chicken stock to simmering point. Place the chicken breasts in the stock in a single layer. Avoid overlapping. Cover the pan, Turn after 3 minutes. After a further 3 mins, the breasts should be cooked and will feel slightly springy to touch. Remove chicken and keep warm.
3. Take 陆 a cup of poaching liquid per chicken breast (this may be all the liquid) and bring to the boil, stirring in the green sauce puree. Serve chicken with sauce and rice.
Well the gravy part is my moms department, but the chicken is mine and hers. this is for fried chicken tenders. first cut the chicken breast into strips and then cut the strips in half. next crack an egg in a bowl and add salt, pepper, and paparika to it. combine them. in another bowl add flour, chili powder, paparika, salt and pepper. mix together. dip tenders into egg wash and then dip them in the flour. (cover) place covered tenders in hot skillet, with hot oil. Fry until crispy on the outside. and turn over, fry a little longer. Be careful, the oil will be hot, but it is sooooooooo goood!!!!
Chicken Alfredo:
http://www.gourmet-food-revolution.com/c鈥?/a>
Parmesan chicken- my fav
Chicken breast (4)
Italian seasoned bread crumbs- mix with
Parmesan cheese (fresh grated)
Olive oil
egg wash(1egg+1Tablspn water)
For the sauce-
fresh herbs
oregano
basil
parsley
whatever you like
canned tomatoes (2 large cans)
spaghetti noodles (cooked according to package)
I do everything to taste so I do not have exact measurements. take the chicken breast-place them in a Ziploc - pound them once or twice. Take the breast dip it in the egg wash
then bread crumb and Parmesan mixture. Fry in olive oil..not deep fry but just enough to do the job.
They should brown but not fully cook because they will finish in the oven. Heat the oven 475 and let them finish cooking for about 15 minutes on a pie pan or glass dish.
take the canned tomatoes and put them in a sauce pan
with the fresh herbs and a little olive oil to taste -plus a tablespoon of sugar. simmer on med until breast are ready.
Top with mozzarella
I'm Italian, but when I'm making chicken brest I always prefer the etnic cusine.
Let a clove of garlic, a scallion and a good piece of ginger fry in a pan with olive oil. Then add the breasts (cut into small pieces), the juice of 2 lime and 1 tablespoon of good quality curry powder, salt and pepper.
Add 200 ml of coconut milk and let it cook with a lid for 35 minutes.
Serv it with basmati rice and you're gonna have a lovely chicken and a even more tasty gravy.
What are some great chicken and goat cheese recipes?
I love love love goat cheese and wanted to find some recipes using Chicken and Goat Cheese. I made one the other night:
Chicken breasts topped with sun dried tomatoes and goat cheese in a lemon butter sauce.
Any other variations?What are some great chicken and goat cheese recipes?
Chicken breasts stuffed w/goat cheese and spinach.
Just slice the chicken breasts lengthwise but not all the way through and stuff them with goat cheese and spinach.
Another Idea is making a pasta with the two of those. Cut the chicken in chunks and saute w/garlic and olive oil. Add pasta and goat cheese and sun dried tom's on top. Yum!What are some great chicken and goat cheese recipes?
CHICKEN BREASTS STUFFED WITH GOAT
CHEESE AND BASIL
4 boneless chicken breast halves, skinned
1/2 c. fresh goat cheese, about 4 oz.
2 green onions, thinly sliced
3 basil leaves, shredded or 1 tsp. dried, crumbled
1 egg, beaten to blend
1/2 c. dry bread crumbs
2 tbsp. unsalted butter, melted
Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to 1/4'; thickness. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess.
Place chicken in an 8'; square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.
Mythoughts is right. Chicken stuffed with goat's cheese (and herbs) is fantastic. The stuffing keeps the chicken very moist. Try then topping it with a tomato sauce.
Chicken breasts topped with sun dried tomatoes and goat cheese in a lemon butter sauce.
Any other variations?What are some great chicken and goat cheese recipes?
Chicken breasts stuffed w/goat cheese and spinach.
Just slice the chicken breasts lengthwise but not all the way through and stuff them with goat cheese and spinach.
Another Idea is making a pasta with the two of those. Cut the chicken in chunks and saute w/garlic and olive oil. Add pasta and goat cheese and sun dried tom's on top. Yum!What are some great chicken and goat cheese recipes?
CHICKEN BREASTS STUFFED WITH GOAT
CHEESE AND BASIL
4 boneless chicken breast halves, skinned
1/2 c. fresh goat cheese, about 4 oz.
2 green onions, thinly sliced
3 basil leaves, shredded or 1 tsp. dried, crumbled
1 egg, beaten to blend
1/2 c. dry bread crumbs
2 tbsp. unsalted butter, melted
Preheat oven to 350 degrees. Pound chicken between sheets of waxed paper to 1/4'; thickness. Pat chicken dry.
Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess.
Place chicken in an 8'; square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. Serves 4.
Mythoughts is right. Chicken stuffed with goat's cheese (and herbs) is fantastic. The stuffing keeps the chicken very moist. Try then topping it with a tomato sauce.
Easy recipes using chicken or thin steak?
Ill be home alone for the first time for a week and i need some easy things to cook for my sister and me for the week?Easy recipes using chicken or thin steak?
Here are some easy ideas and recipes that should help you out:
Marinate thawed boneless, skinless chicken breasts in your favorite dressing/marinade and then bake them at 350 for 27 minutes.
---
Quesadillas: cheese and whatever else you like in your quesadillas in a flour tortilla warmed in a pan on the stove until warmed, slightly crispy and cheese is melted.
---
Spaghetti: Make spaghetti noodles and heat up jar spaghetti sauce. Serve it with parmesean cheese and garlic bread.
---
Pancakes and eggs
---
Pizza: Buy a pre-made shell or refrigerated pizza dough and top it with your favorite toppings...1/2 what you like and 1/2 what your sister likes. Bake according to package directions.
---
Pigs in a blanket: Refrigerated cressent dough, hot dogs and cheese. Cut a slit into the hotdog do not cut it all the way through and almost end to end. Put cheese in the slit and wrap a cressent around each one. Bake according to package directions for cressents.
---
Chicken nuggets and tater totts from the freezer section
---
STOVE TOP庐 One-Dish Chicken Bake
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)
---
Easy Turkey Wrap Sandwich
1 flour tortilla (6 inch)
2 tsp. KRAFT Light Ranch Reduced Fat Dressing
6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 KRAFT DELI DELUXE 2% Milk Reduced Fat Swiss Deli Thin Cheese Slice
1 lettuce leaf
2 thin tomato slices
SPREAD tortilla with dressing.
TOP with turkey, cheese, lettuce and tomato; roll up.
SERVE immediately. Or, wrap tightly and refrigerate until ready to serve.
---
Fuss-Free Ravioli and Cheese Bake
1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (9 oz. each) fresh cheese-filled ravioli
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375掳F. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.
BAKE 50 min. or until ravioli are tender.
REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.
---
Creamy Chicken Pasta Toss
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups milk
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups rotini or fusilli pasta, uncooked
2 cups frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.
---
If you have a crock pot or slow cooker these are super simple and really tasty:
Favorite Barbecue Chicken
4 to 6 boneless, skinless chicken breasts
1 bottle (16 oz.) barbecue sauce
Put chicken into greased slow cooker. Pour bbq sauce over chicken. Cover and cook on high heat 4-6 hours or on low 8-10 hours. I shred mine 1 hour before serving and have shredded chicken sandwiches. To shred it you use 2 forks and pull the chicken apart...it's really tender and it practically falls apart for you.
---
Creamy Chicken Soft Tacos
4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased slow cooker. Pour salsa on top. Cover and cook on high heat 6-8 hours or on low 10-12 hours. Shred chicken by pulling apart with 2 forks. During last hour of cooking stir in sour cream.
Put chicken in tortillas with your favorite taco/burrito toppings.
(My husband and I LOVE this recipe鈥e have found that we needed more like 10 tortilla shells as this made A LOT of chicken鈥e used black beans, extra sour cream, lettuce and shredded cheese as our toppings鈥e made burritos instead of tacos鈥his is SUPER easy to make and it tastes SO good!!)Easy recipes using chicken or thin steak?
Marinate the chicken in Italian Dressing and top with shredded parm. cheese and bake in the oven. Make red skin potatoes with a little olive oil and italian seasoning and add some of the cheese to that as well (bake in oven too), so good :)
Edit:
Recipe: (I keep the potatoes and chicken separate and use boneless chicken breasts)
4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
PREHEAT oven to 400掳F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180潞F), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.
outdoor grill, throw either of two no mess
If you have a gorge foremen grill steaks take only 5 Min's and chicken breast only take 3 to 4 Min's . On the chicken breast use Italian dressing to dip it in yummy. You can also bake your chicken with rice or get that box in the store that you bake very easy. good luck .
My all time favorite easy meal is to marinate some chicken pieces or boneless breasts in 2 cups of italian dressing and 1/4 cup of lemon juice. Poke a few holes in each piece, and the chicken will marinate in about fifteen minutes. Then you can grill it, or bake it, or sautee in a pan.
Thin steak also works good for fajitas. You can use this recipe for chicken or steak, but I just slice it up in strips, then cook in a pan with taco seasoning I buy from the store. It's cheap and easy, and it's great, because all you have to do it cook the meat, and then everyone can add their own toppings. Good luck!
Grill it with a little olive oil and lemon juice. you can add chopped garlic and parsley if you want. serve it on rice or pasta.
boil the chicken with salt after done shred it
cook and type of pasta after cooked
drain mix in a large bowl with the shredded chicken mix a can of drained mix veggies and ranch dressing
makes a great chicken salad with tortilla chips or saltine crackers
Here are some easy ideas and recipes that should help you out:
Marinate thawed boneless, skinless chicken breasts in your favorite dressing/marinade and then bake them at 350 for 27 minutes.
---
Quesadillas: cheese and whatever else you like in your quesadillas in a flour tortilla warmed in a pan on the stove until warmed, slightly crispy and cheese is melted.
---
Spaghetti: Make spaghetti noodles and heat up jar spaghetti sauce. Serve it with parmesean cheese and garlic bread.
---
Pancakes and eggs
---
Pizza: Buy a pre-made shell or refrigerated pizza dough and top it with your favorite toppings...1/2 what you like and 1/2 what your sister likes. Bake according to package directions.
---
Pigs in a blanket: Refrigerated cressent dough, hot dogs and cheese. Cut a slit into the hotdog do not cut it all the way through and almost end to end. Put cheese in the slit and wrap a cressent around each one. Bake according to package directions for cressents.
---
Chicken nuggets and tater totts from the freezer section
---
STOVE TOP庐 One-Dish Chicken Bake
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)
---
Easy Turkey Wrap Sandwich
1 flour tortilla (6 inch)
2 tsp. KRAFT Light Ranch Reduced Fat Dressing
6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 KRAFT DELI DELUXE 2% Milk Reduced Fat Swiss Deli Thin Cheese Slice
1 lettuce leaf
2 thin tomato slices
SPREAD tortilla with dressing.
TOP with turkey, cheese, lettuce and tomato; roll up.
SERVE immediately. Or, wrap tightly and refrigerate until ready to serve.
---
Fuss-Free Ravioli and Cheese Bake
1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (9 oz. each) fresh cheese-filled ravioli
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 375掳F. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.
BAKE 50 min. or until ravioli are tender.
REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.
---
Creamy Chicken Pasta Toss
1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups milk
1/4 cup PHILADELPHIA Cream Cheese Spread
3 cups rotini or fusilli pasta, uncooked
2 cups frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
ADD milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
COOK 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.
---
If you have a crock pot or slow cooker these are super simple and really tasty:
Favorite Barbecue Chicken
4 to 6 boneless, skinless chicken breasts
1 bottle (16 oz.) barbecue sauce
Put chicken into greased slow cooker. Pour bbq sauce over chicken. Cover and cook on high heat 4-6 hours or on low 8-10 hours. I shred mine 1 hour before serving and have shredded chicken sandwiches. To shred it you use 2 forks and pull the chicken apart...it's really tender and it practically falls apart for you.
---
Creamy Chicken Soft Tacos
4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas
Place chicken in greased slow cooker. Pour salsa on top. Cover and cook on high heat 6-8 hours or on low 10-12 hours. Shred chicken by pulling apart with 2 forks. During last hour of cooking stir in sour cream.
Put chicken in tortillas with your favorite taco/burrito toppings.
(My husband and I LOVE this recipe鈥e have found that we needed more like 10 tortilla shells as this made A LOT of chicken鈥e used black beans, extra sour cream, lettuce and shredded cheese as our toppings鈥e made burritos instead of tacos鈥his is SUPER easy to make and it tastes SO good!!)Easy recipes using chicken or thin steak?
Marinate the chicken in Italian Dressing and top with shredded parm. cheese and bake in the oven. Make red skin potatoes with a little olive oil and italian seasoning and add some of the cheese to that as well (bake in oven too), so good :)
Edit:
Recipe: (I keep the potatoes and chicken separate and use boneless chicken breasts)
4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
PREHEAT oven to 400掳F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180潞F), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.
outdoor grill, throw either of two no mess
If you have a gorge foremen grill steaks take only 5 Min's and chicken breast only take 3 to 4 Min's . On the chicken breast use Italian dressing to dip it in yummy. You can also bake your chicken with rice or get that box in the store that you bake very easy. good luck .
My all time favorite easy meal is to marinate some chicken pieces or boneless breasts in 2 cups of italian dressing and 1/4 cup of lemon juice. Poke a few holes in each piece, and the chicken will marinate in about fifteen minutes. Then you can grill it, or bake it, or sautee in a pan.
Thin steak also works good for fajitas. You can use this recipe for chicken or steak, but I just slice it up in strips, then cook in a pan with taco seasoning I buy from the store. It's cheap and easy, and it's great, because all you have to do it cook the meat, and then everyone can add their own toppings. Good luck!
Grill it with a little olive oil and lemon juice. you can add chopped garlic and parsley if you want. serve it on rice or pasta.
boil the chicken with salt after done shred it
cook and type of pasta after cooked
drain mix in a large bowl with the shredded chicken mix a can of drained mix veggies and ranch dressing
makes a great chicken salad with tortilla chips or saltine crackers
I am looking for some recipes for shredded chicken sanwiches, preferably no barbeque???
I have some chicken breasts in my slow cooker and I am going to shred it for sandwiches, any good recipes, i would prefer not barbeque. ThanksI am looking for some recipes for shredded chicken sanwiches, preferably no barbeque???
Chicken Taco Crockpot Sandwich Filling
* 1 fryer chicken, skinned if desired
* 18 oz. jar salsa
* 1 pkg. or 2 Tbsp. taco seasoning mix
Preparation:
Place chicken in 3-4 quart slow cooker. In medium bowl, combine salsa and taco seasoning and mix to blend. Pour over top of chicken, cover crockpot, and cook on low for 6-8 hours until chicken is tender and thoroughly cooked. Remove skin and bones from chicken. Shred meat and stir back into liquid in crockpot. Cook 20-30 minutes longer until thoroughly heated. Serve in tacos or sandwiches.I am looking for some recipes for shredded chicken sanwiches, preferably no barbeque???
Mango chutney and mayonnaise if delicious.
SHREDDED CHICKEN SALAD WITH CILANTRO
3 lb Whole chicken breasts
Salt
1/4 c Light vegetable oil
2 c Chopped Vidalia onions
3/4 c Walnuts, lightly toasted
1/4 c Finely chopped scallions
3/4 c Finely chopped cilantro
1 1/3 c Homemade mayonnaise
You may use commercial mayo
Fresh ground black peppe
Place the chicken breasts in a saucepan with enough
water to cover. Bring to a boil, add 1/2 teaspoon
salt, reduce the heat, and simmer until the chicken is
cooked through, about 15 minutes. Drain the chicken
and allow to cool. Remove and discard the skin. Remove
the chicken from the bones and tear the meat into
shreds. Place in a salad bowl and set aside. Heat the
oil in a medium-size skillet over medium-high heat.
Saute the onions, stirring, until deep golden brown,
about 20 minutes. Drain the onions and add them to the
chicken. Cool to room temperature. Add the walnuts,
scallions, and cilantro to the chicken. Toss with the
mayonnaise and season with salt and pepper. Serve the
salad at room temperature.
This makes both a chicken salad to eat along or put on a hogie roll, or some other kind of roll for a sandwich!
INGREDIENTS
3 boneless chicken breast halves, cooked and cubed
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can water chestnuts, drained and chopped
1/2 cup chopped celery
1 cup crushed butter crackers
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, saute the mushrooms in oil.
Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.
Scoop out for sandwiches.
Umm you should add some chopped carrots or celery and add mayo and make a chicken salad now I鈥檓 hungry
you can try this recipe... or just search the site itself. they have a lot of really good recipes on there. i was going to suggest kraftfoods.com as well, but it looks like their shredded chicken recipes all call for BBQ sauce.
Why not just mix with a little Caesar or Ranch dressing, some chopped green onions, some minced red %26amp; green bell peppers .... alfalfa sprouts would be good on the sandwich tooremove blackheads
Chicken Taco Crockpot Sandwich Filling
* 1 fryer chicken, skinned if desired
* 18 oz. jar salsa
* 1 pkg. or 2 Tbsp. taco seasoning mix
Preparation:
Place chicken in 3-4 quart slow cooker. In medium bowl, combine salsa and taco seasoning and mix to blend. Pour over top of chicken, cover crockpot, and cook on low for 6-8 hours until chicken is tender and thoroughly cooked. Remove skin and bones from chicken. Shred meat and stir back into liquid in crockpot. Cook 20-30 minutes longer until thoroughly heated. Serve in tacos or sandwiches.I am looking for some recipes for shredded chicken sanwiches, preferably no barbeque???
Mango chutney and mayonnaise if delicious.
SHREDDED CHICKEN SALAD WITH CILANTRO
3 lb Whole chicken breasts
Salt
1/4 c Light vegetable oil
2 c Chopped Vidalia onions
3/4 c Walnuts, lightly toasted
1/4 c Finely chopped scallions
3/4 c Finely chopped cilantro
1 1/3 c Homemade mayonnaise
You may use commercial mayo
Fresh ground black peppe
Place the chicken breasts in a saucepan with enough
water to cover. Bring to a boil, add 1/2 teaspoon
salt, reduce the heat, and simmer until the chicken is
cooked through, about 15 minutes. Drain the chicken
and allow to cool. Remove and discard the skin. Remove
the chicken from the bones and tear the meat into
shreds. Place in a salad bowl and set aside. Heat the
oil in a medium-size skillet over medium-high heat.
Saute the onions, stirring, until deep golden brown,
about 20 minutes. Drain the onions and add them to the
chicken. Cool to room temperature. Add the walnuts,
scallions, and cilantro to the chicken. Toss with the
mayonnaise and season with salt and pepper. Serve the
salad at room temperature.
This makes both a chicken salad to eat along or put on a hogie roll, or some other kind of roll for a sandwich!
INGREDIENTS
3 boneless chicken breast halves, cooked and cubed
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can water chestnuts, drained and chopped
1/2 cup chopped celery
1 cup crushed butter crackers
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, saute the mushrooms in oil.
Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.
Scoop out for sandwiches.
Umm you should add some chopped carrots or celery and add mayo and make a chicken salad now I鈥檓 hungry
you can try this recipe... or just search the site itself. they have a lot of really good recipes on there. i was going to suggest kraftfoods.com as well, but it looks like their shredded chicken recipes all call for BBQ sauce.
Why not just mix with a little Caesar or Ranch dressing, some chopped green onions, some minced red %26amp; green bell peppers .... alfalfa sprouts would be good on the sandwich too
Best way to cook up all this chicken to use in recipes?
I have a large package of chicken (thigh/legs )and a small whole chicken. I'd like to cook it up to use in recipes that call for cooked chicken. Which way is the best way to cook it? I'd rather not bake it. So should I....
Boil it or put it in the crock pot? For how long? and what should I add to it? Do I remove the skin first?Best way to cook up all this chicken to use in recipes?
put it in a large stock pot (skin and all) boil until done .when cool, remove chicken, deskin and debone. refrigerate broth,when coll, remove fat. this way you have a good starter for soup too. just add your veggies. store meat in freezer bags and broth in bowlsBest way to cook up all this chicken to use in recipes?
When cooking chicken to use in other dishes, always remove the skin.
boil it...skin on and make chicken and dumplings... and then make some chicken noodle soup,
fry it... bake it and put spaghetti sauce and mozzarella cheese on top once its done... OR.... ( i did this last week) once the chicken is cooked and cooled, cut it off the bone and take bell peppers, spices, tomatoes, and saute' them and then take a flour tortilla and roll up all the sauteed' items in it and top it off with sour cream and shredded cheese. (or.... take two flour tortillas,...put one in a skillet, but the sauteed' items on top, place another flour tortilla on top and cook it and then flip it over and cook the other side.)
baking is the most flavorful way and the easier way to go but if not boil in a stock leave the skin on the chicken will be more dry and less flavorful than if you roasted the chicken i really suggest baking the chicken pieces.
Crockpot Chicken Stroganoff
Ingredients
(4 servings)
6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's
Instructions
Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.
Try this delicious hungarian chicken recipe:
Chicken Paprikasch
(Serves 4 persons)
2 chicken legs (脿 350 g)
1 chicken breast with bone (650 g)
2 tsp caraway seeds
1 tsp salt
4 cloves garlic, to be crushed
Zest of 1 lemon
4 tsp spicy paprika powder
2 tsp sweet paprika powder
400 g red capsicum (peppers)
200 g big onions
2 tbsp oil
150 g Cr猫me fraiche
200g joghurtcream
1 tbsp tomato puree
1 tbsp flour
Method:
1. Skin the chicken meat. Separate the chicken thighs and legs. Cut the chicken breast along the bone into two and halve both pieces again.
2. Pound the caraway seeds, garlic and salt coarsely. Mix the mixture with zest and both types of paprika powders. Add 1 tbsp of water and mix to form a paste. Marinate the chicken pieces with the paste and store in the fridge for about 20 minutes.
3. In the meantime, quarter, peel and cut the red capsicums into bite pieces. Peel and cut the onions into fine cubes.
4. Heat oil in a large roasting pan and add in the chicken pieces. Stir-fry until lightly browned all over. Remove the chicken pieces from pan.
5. Add the cubed onions into pan and stir-fry until golden brown. Add in the chicken along with 250 ml of water. Bring gravy to boil and place the pan in a preheated oven at 200潞 C on second rack from bottom (fan oven is not recommended). Cook with no lid on for 30 minutes.
6. Mix cr猫me fraiche, joghurtcream, tomaten puree and flour together making sure that there are no lumps. Add in 250 ml of water and stir well.
7. Turn over the chicken pieces and pour the mixed mixture over the chicken. Cook for a further 15 minutes. Then, turn over the chicken pieces again and add the capsicum pieces. Cook for a further of 15 minutes. Season with salt to taste and serve with noodles.
Boil it or put it in the crock pot? For how long? and what should I add to it? Do I remove the skin first?Best way to cook up all this chicken to use in recipes?
put it in a large stock pot (skin and all) boil until done .when cool, remove chicken, deskin and debone. refrigerate broth,when coll, remove fat. this way you have a good starter for soup too. just add your veggies. store meat in freezer bags and broth in bowlsBest way to cook up all this chicken to use in recipes?
When cooking chicken to use in other dishes, always remove the skin.
boil it...skin on and make chicken and dumplings... and then make some chicken noodle soup,
fry it... bake it and put spaghetti sauce and mozzarella cheese on top once its done... OR.... ( i did this last week) once the chicken is cooked and cooled, cut it off the bone and take bell peppers, spices, tomatoes, and saute' them and then take a flour tortilla and roll up all the sauteed' items in it and top it off with sour cream and shredded cheese. (or.... take two flour tortillas,...put one in a skillet, but the sauteed' items on top, place another flour tortilla on top and cook it and then flip it over and cook the other side.)
baking is the most flavorful way and the easier way to go but if not boil in a stock leave the skin on the chicken will be more dry and less flavorful than if you roasted the chicken i really suggest baking the chicken pieces.
Crockpot Chicken Stroganoff
Ingredients
(4 servings)
6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's
Instructions
Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.
Try this delicious hungarian chicken recipe:
Chicken Paprikasch
(Serves 4 persons)
2 chicken legs (脿 350 g)
1 chicken breast with bone (650 g)
2 tsp caraway seeds
1 tsp salt
4 cloves garlic, to be crushed
Zest of 1 lemon
4 tsp spicy paprika powder
2 tsp sweet paprika powder
400 g red capsicum (peppers)
200 g big onions
2 tbsp oil
150 g Cr猫me fraiche
200g joghurtcream
1 tbsp tomato puree
1 tbsp flour
Method:
1. Skin the chicken meat. Separate the chicken thighs and legs. Cut the chicken breast along the bone into two and halve both pieces again.
2. Pound the caraway seeds, garlic and salt coarsely. Mix the mixture with zest and both types of paprika powders. Add 1 tbsp of water and mix to form a paste. Marinate the chicken pieces with the paste and store in the fridge for about 20 minutes.
3. In the meantime, quarter, peel and cut the red capsicums into bite pieces. Peel and cut the onions into fine cubes.
4. Heat oil in a large roasting pan and add in the chicken pieces. Stir-fry until lightly browned all over. Remove the chicken pieces from pan.
5. Add the cubed onions into pan and stir-fry until golden brown. Add in the chicken along with 250 ml of water. Bring gravy to boil and place the pan in a preheated oven at 200潞 C on second rack from bottom (fan oven is not recommended). Cook with no lid on for 30 minutes.
6. Mix cr猫me fraiche, joghurtcream, tomaten puree and flour together making sure that there are no lumps. Add in 250 ml of water and stir well.
7. Turn over the chicken pieces and pour the mixed mixture over the chicken. Cook for a further 15 minutes. Then, turn over the chicken pieces again and add the capsicum pieces. Cook for a further of 15 minutes. Season with salt to taste and serve with noodles.
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