Does anyone have any good chicken recipes?

here are some easy chicken breast fillet recipes with simple ingredients! enjoy!





Super Simple Chicken





INGREDIENTS:


4 bone-in chicken breast


halves, with skin


4 tablespoons butter 1 tablespoon dried basil


1 teaspoon garlic salt





DIRECTIONS:


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


2. Place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.


3. Bake at 350 degrees F (175 degrees C) for approximately 1 to 1 1/4 hours.








Simply Parmesan Chicken





INGREDIENTS:


1/2 cup dried bread crumbs


1/2 cup grated Parmesan


cheese


2 teaspoons Italian seasoning 1 egg, beaten


5 skinless, boneless chicken


breasts





DIRECTIONS:


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


2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.


3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.








Cider Vinegar Chicken





INGREDIENTS:


6 skinless, boneless chicken


breasts 5 teaspoons garlic salt


1 cup cider vinegar





DIRECTIONS:


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


2. Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.


3. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.








Sour Cream Chicken Breasts





INGREDIENTS:


4 skinless, boneless chicken


breasts


12 ounces sour cream


1/4 cup grated Parmesan


cheese 1/3 cup white wine


1/4 cup chicken broth


1 pinch salt


1 dash lemon pepper





DIRECTIONS:


1. Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.


2. In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.


3. Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!








Delicious Baked Chicken





INGREDIENTS:


4 bone-in chicken breast


halves, with skin


1 tablespoon olive oil 1 pinch garlic powder


salt and pepper to taste


3/4 cup Worcestershire sauce





DIRECTIONS:


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


2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.








Chicken a la Mayo





INGREDIENTS:


1 1/2 pounds skinless,


boneless chicken breasts


1/2 cup mayonnaise


1/2 teaspoon dried dill weed


1/2 teaspoon garlic powder 1/4 teaspoon ground black


pepper


1/4 teaspoon seasoning salt


1 teaspoon lemon juice


1/2 cup cornflakes cereal





DIRECTIONS:


1. Preheat oven to 400 degrees F (200 degrees C).


2. Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.


3. Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.





Baked Honey Mustard Chicken





INGREDIENTS:


6 skinless, boneless chicken


breast halves


salt and pepper to taste


1/2 cup honey 1/2 cup prepared mustard


1 teaspoon dried basil


1 teaspoon paprika


1/2 teaspoon dried parsley





DIRECTIONS:


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


2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.


3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.








Cinnamon Chicken





INGREDIENTS:


4 skinless, boneless chicken


breast halves


1 teaspoon ground cinnamon


2 tablespoons Italian-style


seasoning 1 1/2 teaspoons garlic powder


3 teaspoons salt


1 teaspoon ground black


pepper





DIRECTIONS:


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


2. Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)


3. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.








Easy Garlic and Rosemary Chicken





INGREDIENTS:


2 skinless, boneless chicken


breasts


2 cloves garlic, chopped 2 tablespoons dried rosemary


1 tablespoon lemon juice


salt and pepper to taste





DIRECTIONS:


1. Preheat oven to 375 degrees F (190 degrees C).


2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).





Chicken Dijon





INGREDIENTS:


4 skinless, boneless chicken


breasts


3 tablespoons butter


2 tablespoons all-purpose flour 1 cup chicken broth


1/2 cup half-and-half cream


2 tablespoons Dijon-style


prepared mustard





DIRECTIONS:


1. In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.


2. Preheat oven to 150 degrees F (65 degrees C).


3. Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.


4. Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!Does anyone have any good chicken recipes?
Chicken Stuffed with Fontina, Prosciutto and Basil





TOTAL TIME: 25 MIN


SERVES: 4





ingredients





Four 6-ounce skinless, boneless chicken breast halves, tenders removed and reserved for another use


Salt and freshly ground pepper


1 ounce Fontina, Manchego or fresh Pecorino Romano cheese, shaved with a vegetable peeler


1 ounce thinly sliced prosciutto (about 4 slices)


4 basil leaves


1 tablespoon extra-virgin olive oil


1 small shallot, minced


1 1/2 cups grape tomatoes, halved


2 tablespoons balsamic vinegar


1/4 cup chicken stock or canned low-sodium broth


directions


Using a knife, cut into the side of each chicken breast half to create a pocket; do not cut all the way through. Season the pockets with salt and pepper and stuff them with the Fontina, prosciutto and basil leaves. Close the chicken pockets, tucking in any filling. Pound with a meat pounder to flatten slightly.


In a large nonstick skillet, heat 2 teaspoons of the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until golden and cooked through and the cheese is beginning to melt, about 12 minutes. Transfer to plates, cover loosely and keep warm.


Add the remaining 1 teaspoon of olive oil to the skillet along with the shallot and cook over moderate heat until softened. Add the tomatoes and cook, tossing, until heated through, about 2 minutes. Add the vinegar and cook until nearly evaporated, about 30 seconds. Add the stock, season with salt and pepper and simmer until slightly reduced, about 2 minutes. Spoon the tomato sauce over the chicken and serve.Does anyone have any good chicken recipes?
Chicken Salad - Gà Xé Phay from Vietnam





Recipe


2 tablespoons fish sauce (nuoc mam)





2 tablespoons lime juice





1 tablespoon white rice vinegar or white vinegar





2 tablespoons sugar





3 cups julienned green cabbage





1 tablespoon coarse sea salt





1 ½ cups julienned carrot





1 large shallot peeled, and thinly sliced lengthwise





1 large garlic clove peeled and minced





1 or more red bird's eye or Thai chilies seeded and julienned





1 pound cooked chicken breast meat shredded, or thinly sliced





⅓ cup julienned mint leaves





2 tablespoons chopped unsalted roasted peanuts








Whisk together the fish sauce, lime juice, vinegar, and sugar in a large bowl until the sugar is completely dissolved.





Toss the cabbage with 2 teaspoons salt and the carrot with 1 teaspoon salt in separate bowls. Allow to stand for 30 minutes. Drain and rinse both vegetables. Place the cabbage and carrot in a clean kitchen towel, then twist to squeeze out any remaining water.





Add the cabbage, carrot, shallot, garlic, and chili to the dressing. Mix well and allow to marinate for 20 minutes. Toss the chicken and all but 1 tablespoon of mint with the salad. Serve the salad garnished with the peanuts and remaining mint.





This recipe yields 4 to 6 servings.
This is good with some pasta. Very easy





Easy Garlic Chicken





INGREDIENTS (Nutrition)


3 tablespoons butter


4 skinless, boneless chicken breast halves


2 teaspoons garlic powder


1 teaspoon seasoning salt


1 teaspoon onion powder





DIRECTIONS


Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Lemon Butter Chicken With Rice


1 pk lemon butter seasoned boneless, skinless chicken breast


3 Tbsp butter


2 cups water


1 cup uncooked long grain white rice


1 Tbsp parsley flakes


2 tsp chicken bouillon grandules


1 tsp onion powder


1/8 tsp dried thyme





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~





Garlic Chicken With Rice





1 pk garlic butter seasoned boneless, skinless chicken breast (3 large breast)


3 Tbsp butter


2 cups water


1 cup uncooked long grain white rice


1 Tbsp parsley flakes


2 tsp chicken bouillon grandules


1 tsp onion powder


1/8 tsp dried thyme








~ Instructions:


Melt 2 Tbsp butter in a skillet on medium heat. Add chicken when heated. Brown both sides. Remove from skillet. Set aside.





Add 1 more Tbsp butter to skillet. Add 2 cups water and bring to boil. Stir in rice and seasonings, reduce heat, cover, and simmer 15-20 minutes until rice is tender and liquid is absorbed. Fluff with fork before serving. 3 servings
Unforgettable Chicken Casserole





3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)


2 cups finely chopped celery


1 cup (4 ounces) grated Cheddar cheese


1/2 cup slivered almonds


1/2 cup light sour cream


1/2 cup light mayonaisse


1 can reduced-sodium cream of chicken soup


1 (4-ounce) can water chestnuts, drained and chopped


1½ cups French fried onion rings





Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.





Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.


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Creamy Chicken %26amp; Rice Casserole





2 celery ribs, chopped


1 small onion, chopped


1 Tbsp. butter or margarine


1 cup mayonnaise


1 (10.75 oz) can condensed cream of chicken soup, undiluted


1 cup frozen peas


1 tablespoon lemon juice


1 teaspoon salt


3 cups cubed cooked chicken


2 cups cooked rice


1 cup crushed potato chips or crushed Ritz crackers





In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.


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Spicy Hot Chicken Strips





3 pounds boneless chicken breasts without skin


1/8 teaspoon salt


1/8 teaspoon garlic powder


2 tablespoons red pepper, [or less]


1/2 teaspoon black pepper


1 cup flour


vegetable oil





Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle


chicken strips with salt and garlic powder, turning pieces so all sides


are seasoned. Continue seasoning with with red and black peppers.





Refrigerate for 1 hour to bring out the flavor of seasonings.





Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 to 4 minutes. Drain on paper towels; serve with your favorite dipping sauce


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chicken salad on croissants.





1 fryer, boiled and chopped up


2 ribs celery, minced


3 green onions, sliced thin


1 cup mayo (real stuff)


1 TBS soy sauce


salt and pepper to taste





Mix together and put on croissants. Top with slivered almonds, tomato and lettuce if desired.


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Maple Barbecued Chicken Drumsticks





Makes 6 servings





Ingredients:





1/2 cup chili sauce


1/2 cup maple syrup


3 tablespoons cider vinegar


3 tablespoons CRISCO Oil


1 tablespoon prepared mustard


1/2 teaspoon salt


1/4 teaspoon hot sauce


12 chicken drumsticks (about 3 pounds)





Preparation:





Bring first 7 ingredients to a boil in a medium saucepan over medium heat. Reduce heat, and simmer, stirring often, 6 minutes. Remove 1/4 cup chili sauce mixture, and brush evenly on chicken drumsticks. Reserve remaining chili sauce mixture for basting.





Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side, heating to 400° to 500°.) Arrange chicken drumsticks on food grate on unlit side.





Grill drumsticks, covered with grill lid, 1 hour or until chicken is done, turning drumsticks once and basting with remaining chili sauce mixture every 15 minutes


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SJ-SC-CA Incredible Chicken Salad





3 cups chicken breast (cooked and cubed)


1 cup pineapple (diced)


1/2 cup celery (diced)


1/2 cup mayonnaise


1/4 cup raisins


1/4 cup walnuts


1/8 cup dried cranberries


2 Tablespoons sweet onion (minced)


2 Tablespoons apple juice





Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.





***You can use the chicken salad as a sandwich filling.***