What are some good recipes using chicken?

Try some of these sites:


http://caterersrecipes.com/poultry/Defau…


http://chicken.betterrecipes.com


http://www.dianaskitchen.com/page/poulti…


http://www.aliciasrecipes.com/chicken.ht…What are some good recipes using chicken?
Here ya go:





Chicken and Artichoke Salad





2 cups cooked chicken, cubed or diced


1 pkg Chicken flavored rice and vermicelli rice a roni, cooked according to pkg directions


1/2 cup italian salad dressing


1 cup mayonnaise


2 tablespoons curry powder


1 small bunch green onions, chopped


1 can artichoke hearts, drained and quartered


salt and pepper to taste





Combine the chicken and rice with the italian dressing. Let sit while you make the dressing. Combine the mayo, curry powder, green onions, artichokes, salt and pepper. Stir the dressing into the chicken mixture. Refrigerate for 30 minutes or so. Enjoy!





Good luck!What are some good recipes using chicken?
CREAMY CHICKEN ENCHILADAS


Ingredients


•1 ½ cups cooked, diced chicken


•10 oz frozen spinach, cooked and drained well


•¼ cup green onions, thinly sliced


•8 oz non-fat sour cream


•¼ cup non-fat plain yogurt


•2 tablespoons flour


•¼ teaspoon cumin


•¼ teaspoon salt


•½ cup 1% milk


•4 oz diced green chili peppers


•6 flour tortillas, 7 inch


•1/3 cup Monterey jack cheese





Directions


1.In a large bowl combine chicken, spinach, and green onion; set aside.


2.In another bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half and set one half aside.


3.For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas and roll up each tortilla. Place, seam side down, in an ungreased 2 qt rectangular baking dish. (You can cover dish and chill for up to 24 hours. Chill the reserved sauce separately in a covered container.)


4.When ready to bake, preheat oven to 350? Spoon reserved sauce over tortillas. Bake, uncovered, about 25 minutes or until heated through (add 10 to 15 minutes if dish was chilled). Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional sliced green
Balsamic Lemon Chicken





1/2 cup olive oil


1/4 cup lemon juice


2 Tbsp. balsamic vinegar


1 tsp. lemon zest


1 Tbsp. dry basil


2 cloves garlic, minced


1/2 tsp. salt


1/4 tsp. pepper


4 whole boneless chicken breasts, halved





Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.


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Quick %26amp; Easy KING RANCH CHICKEN CASSEROLE


Prep: 30 min., Cook: 19 min., Bake: 1 hr.; Stand: 10 min.





1 (2-lb.) skinned, boned, and shredded deli-roasted chicken


2 tablespoons butter


1 medium onion, chopped


1 medium-size green bell pepper, chopped


1 garlic clove, pressed


3/4 cup chicken broth


1 (10 3/4-oz.) can cream of mushroom soup


1 (10 3/4-oz.) can cream of chicken soup


2 (10-oz.) cans diced tomatoes and green chiles, drained


1 teaspoon dried oregano


1 teaspoon ground cumin


1 teaspoon Mexican-style chili powder*


3 cups grated sharp Cheddar cheese


3 cups coarsely crumbled lime-flavored white corn tortilla chips





1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.


2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.


3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.





*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.





Yield: Makes 8 to 10 servings





--Southern Living, FEBRUARY 2008


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BUTTERMILK BAKED CHICKEN





¼ cup butter or margarine


4 bone-in chicken breast halves*


½ teaspoon salt


½ teaspoon pepper


1½ cups buttermilk, divided


3/4 cup all-purpose flour


1 (10 ¾ oz) can cream of mushroom soup, undiluted


Garnish: chopped fresh parsley





Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.


Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.


Arrange chicken, breast side down, in baking dish.


Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.


Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.


*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.


Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.





--Southern Living, OCTOBER 2001
Chicken adobo!! Just cut up a whole chicken, drop it in a big pot with enought (equal parts) vinegar and water (though I like extra vinegar!!), about half a cup of soy sauce, a few bay leaves, a tsp or so of peppercorns, half a head (depending on preference) of split garlic cloves. It's all about taste and preferences, but its fun to just throw a bunch of stuff in a pot and let it go! let it simmer, not boil, until the chicken is cooked through, adding more water if necessary to keep chicken covered. The slower and longer you cook, the better. Serve on top of fluffy white rice with juice poured on top and more soy sauce. YUM!!! Even better the next day, though it looks like chicken jello lol before its reheated. It sounds like a funky strange pickled chicken, but trust me, its delish!!!
ok. there are thousands and thousands of recipe for chicken. here are some sites:





http://search.foodnetwork.com/food/recip…





http://www.foodtv.ca/Search/SearchResult…





http://www.rasamalaysia.com/2007/01/rasa…





http://www.taste.com.au/recipes/search.p…





http://search.myrecipes.com/search.html?…





http://www.kuali.com/recipes/advresults.…





http://www.bettycrocker.com/search/searc…





http://www.rachaelraymag.com/recipes/sea…





http://www.marthastewart.com/portal/site…
Sundried pesto chicken - Awesome and Easy





2 Chicken Breast


1-2 Table spn Sundried tomato pesto


200-300ml of full cream


1/4 cup white wine


Teaspn Garlic


Lge spnfl Semi Sundried tomatoes


Basil leaves( your choice on ammount)


Oil





In pan cook sliced chicken breast - remove


Then add oil, garlic for 30 sec's


Add wine, simmer until almost evaporated


Add pesto - stiring 30 sec's


Add cream ( Adjust cream to pesto ratio to suit your taste)


Return chicken to sauce


Leave simmering for 5 mins


Add basil and semi tom


Simmer for 2 mins





Serve with rice......Beautiful!





In pan
Parmesan Crusted Chicken-





1 C. Plain Bread Crumbs


2 Tbsp. Flour


1/4 C. Kraft Parmesan Cheese


1 C. Milk


6 (1/2';) Thick Pieces of Chicken Breast Strips (chicken tenders)


Vegetable Oil ( frying )


2 C. dry Bowtie Pasta


2 Tbsp. Butter


3 Tbsp. Olive Oil


2 tsp. Crushed Garlic


1/2 C. White Table Wine (Chablis)


1/4 C. Water


2 Tbsp. Flour


3/4 C. Half and Half


1/4 C. Sour Cream


1/2 tsp. Salt


1/8 tsp. Basil Leaves


3/4 C. Mild Asiago Cheese ( finely grated)





Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.


Garnish


4 Broccoli Florets (lightly steamed)


2 White Mushrooms (quartered lightly steamed)


1/4 tsp. Crushed Red Pepper


Assembly:


Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
Chicken in Champagne Sauce





4 boneless chicken breasts


1 tsp thyme


1 tsp seasoned salt (Lawry’s)


1 tsp garlic salt or powder


6 tbs light margarine or butter


2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)


2 tsp flour (more if needed to thicken)


1 cup half and half or lowfat milk





Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings





Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.








Chicken and Sausage Jambalaya





5 to 6 hot links (or other hot sausages), cut into bite size pieces


4 to 5 boneless chicken breasts, cut into bite size pieces


garlic salt


pepper


1 tbs butter


1 cup chopped onion


½ cup chopped celery


1 tsp minced garlic


2 cups white or brown minute rice


2 cups canned low sodium chicken broth





Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.





Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.





Add onion and celery to pot and sauté them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings.








Artichoke Filled Chicken Rolls





1 – 9 oz package frozen artichoke hearts, thawed


1 cup freshly grated parmesan cheese


¼ cup mayonnaise (or ranch dressing)


2 garlic cloves, minced


3 tbs fresh basil, minced


6 boneless chicken breast, pounded flat


salt


pepper


6 thin slices ham


3 tbs olive oil


3 tbs butter or margarine





Place first 5 ingredients in food processor and puree until fairly smooth. Reserve.





Season chicken with salt and pepper. Top each breast with a slice of ham and spread a thin layer of artichoke mixture on top of the ham. Roll up and secure lengthwise with toothpick or tie crosswise in several places with un-waxed dental floss.





Preheat oven to 350 F. Heat olive oil and butter in a skillet over medium-high heat. Add chicken rolls and cook, turning frequently until brown. Transfer to a shallow baking dish and bake for 25 minutes. Remove string and slice at an angle. Serves 6 (10-12 as an appetizer).





Cajun Fried Chicken or Pork





4-5 boneless chicken breasts, boneless pork chops


1 cup of self-rising flour, unsifted


1 tsp garlic salt


1 tsp cayenne pepper


1tbs Dijon mustard


1/3 cup Tabasco


¼ cup water


1 – 1 ½ cups oil, for frying





Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.





Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.





Heat vegetable oil in large skillet on medium high heat.





Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.





Serving Suggestions:


Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.
Here are links to several recipes using chicken:


Pasta with chicken, alfredo and vegetables:


http://www.ehow.com/how_2242593_pasta-ch…


Sweet and Sour Chicken:


http://www.ehow.com/how_2242775_easy-del…


Chicken Pot Pie:


http://www.ehow.com/how_2242771_inexpens…


Chinese Chicken Casserole:


http://www.ehow.com/how_2249815_chinese-…
chicken egg drop soup, chicken soup, blacken salad, chicken sandwiches all those are good.
stuffed chicken parmigiana





you will need: 2 lean chicken breast fillets,


1cup of fresh or canned black olives


1cup parmigiana cheese and fontina cheese


1/2 cup of fresh chopped parsley


2cups of seasoned bread crumbs


1tbs of butter


1tbs of black pepper


1tbs of lemon juice


itbs of olive oil,





in a bowl combine all the stuffing ingredients(parsley,black pepper, bread crumbs, black olives,lemon juice,butter,both cheese ) than fimly shape them into balls, use a mallet to flatten you chicken breast with a plastic wrap over it.ps always season your chicken with apple vinegar and lemon juice . that allows the meat to stay seasoned, juicy and tender inside. then easily place the ready stuffing on the chicken breast then roll it so that everything stays in place, then season tyhe outside with lemon juice black pepper and the olive oil, roast in oven for about 30-40minutes until it is fully cooked good luck=)