Does anyone have ANY types of delicious chicken recipes?If so, plz list them!?

anything that has to do with chickenDoes anyone have ANY types of delicious chicken recipes?If so, plz list them!?
Grilled Lemon Chicken





4 servings





INGREDIENTS:





1/3 cup lemon juice


1/4 cup olive oil


1 tablespoon Dijon mustard


2 large cloves garlic, finely chopped


2 tablespoons finely chopped red bell pepper


1/2 teaspoon salt


1/4 teaspoon ground black pepper


4 skinless, boneless chicken breast halves





DIRECTIONS:





In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.


Preheat grill for high heat.


Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.





You can also fry these in a frying pan indoors with the olive oil.Does anyone have ANY types of delicious chicken recipes?If so, plz list them!?
I love chicken and find it to be super versatile. Here's two of my favorite recipes that are easy to make.





Chicken and Dumplings:


1 lb boneless skinless chicken breasts


1 lb bag of baby carrots


Any other veges if you want


2 cans (about 4 cups) chicken broth


2-4 cups water





Dumplings:


Bisquick and milk





Pour broth into a large stock pot or dutch oven. Heat slowly until boiling. At the same time, chop baby carrots (and other veges if you have them) into bite size pieces and add to broth. Cut raw chicken into bite size pieces..set aside.


Make the dumplings according to Bisquick recipe on box. I always double the recipe. Sed aside.


When veges are almost tender and broth is boiling, slowly add chicken.


Drop dumplings over soup, large spoonful at a time. lower heat to low. Simmer uncovered for 10 minutes, then covered for 10 minutes. Soup is done when dumplings are done (cooked through, bread looking when cut open).


To serve: spoon into bowls, add a few dumplings, and a dallop of butter on top. Enjoy!





My other favorite recipe:





Salsa Chicken:





Boneless skinless chicken breasts


favorite salsa


Aluminum foil





Pre-heat oven to 400 degrees.


While over pre-heats, pull out sheets of foil, enough of each chicken breast, large enough to make into a pouch with ends folded over.


Put one breast on the foil, add about a half cup of salsa, roll edges up tightly.





When all chicken is prepared, lay them on a cookie sheet, bake in oven for about 30-45 minutes until done. Remove carefully from oven and foil pouches and serve.
Chicken Enchiladas with Salsa Cream Sauce





3 Tbsp Butter or margarine


3 Tbsp All-purpose Flour


1 1/2 c. canned chicken broth


1/4 tsp. Salt


Freshly ground pepper to taste


1 cup Sour cream


1/2 c. Salsa


10 Corn tortillas, cut into 3/4-inch strips


2 1/2 c. cubed cooked chicken


1 c. black olives, sliced


2 1/2 c. grated Monterrey jack cheese





1. In a medium saucepan over medium heat, melt butter. Add flour until mixture boils and is thickened, about 2 minutes. Remove from heat. Stir in sour cream and salsa; mix well.


2. Cover the bottom of a 9x18-inch baking dish with one third of the sauce. Scatter half of the tortilla strips on top. Next scatter the chicken, olives, and half of the cheese, and poor 1/3 of the sauce all over. Top with remaining tortillas, sauce, and cheese.


3. Preheat oven to 375 degrees. Bake, covered, about 30 minutes. Remove cover and bake until bubbly, about 15 minutes longer. Let stand 10 minutes before serving.





Serves6
Simple Southwestern Chicken Salad


A Southwestern variation I came up with for a little more zest! Serve for sandwiches, or on lettuce





INGREDIENTS


2 boneless chicken breast halves, cooked and cubed


3/4 cup mayonnaise


1/4 cup chopped celery


chopped fresh cilantro to taste


1 (1 ounce) package taco seasoning mix


DIRECTIONS


In a medium bowl, combine the chicken, mayonnaise, celery, cilantro and seasoning mix. Mix well.


Cover bowl and refrigerate for 1 hour.
Chicken is probably the most common meat cooked.


You obviously have access to the Internet


Put ';Chicken recipes'; in your Internet and you'll get a zillion of em.


Take your pick.
home made tacos ,grill the chicken on a grill pan salt only,warm the tortillas add any taco topping you like ,salsa, lettuce,etc thats the best
Cheesy Chicken Pepper Pasta





2 tablespoons olive oil


1 pound skinless, boneless chicken breast halves - cut into strips


2 red bell peppers, sliced


2 cups milk


1/2 cup butter


16 ounces shredded Muenster cheese


1 clove garlic, minced


1/4 teaspoon garlic powder


2 tablespoons cornstarch


1 pound linguine pasta





In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.


In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.


Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.


Pour sauce over hot pasta; serve.


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Chicken Broccoli Shells





1 (16 ounce) jar Alfredo sauce


2 cups frozen chopped broccoli, thawed


2 cups diced cooked chicken


1 cup shredded Cheddar cheese


1/4 cup shredded Parmesan cheese


21 jumbo pasta shells, cooked and drained





In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 30-35 minutes or until heated through.


___________________


Ranch Chicken 'n' Rice





2 cups uncooked instant rice


1 1/2 cups milk


1 cup water


1 (1 ounce) package ranch salad dressing mix


1 pound boneless, skinless chicken breasts, cut in 1/2-inch strips


1/4 cup butter or margarine, melted


Paprika


Place rice in a greased shallow 2-qt. baking dish. In a bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender and chicken juices run clear. Sprinkle with paprika.