Any body have any recipes for chicken?

I have a few that are very simple.





Chicken Cordon Bleu





Chicken breasts


Eggs, beaten (how much depends on how many breasts)


Bread crumbs (I like the Italian style)


Cheese (White cheese, your choice, I like Jack, Swiss, or Provolone)


Deli sliced ham


Oil, your choice





Flatten the breasts to where you can roll them up. Lay the ham and cheese on breast. Roll them up (you can use toothpicks to hold them in place). Dip in eggs and coat in bread crumbs. Heat skillet to medium flame with oil. Lightly fry until golden brown.





Yakitori





Chicken breasts, largely diced


1/2 cup of dry white wine or sherry


1/2 cup of soy sauce


Tablespoon of crushed garlic


Tablespoon of crushed ginger


Various vegetables used for kabobs (bell peppers, mushrooms)


Bamboo skewers


Sesame seeds (optional)





Marinate chicken in wine, garlic, ginger, and soy sauce mixture. A day is best. Soak the skewers in water so they don't burn on a grill. Make the ';kabobs'; by alternating veggies and chicken. Sprinkle on sesame seeds. Grill until chicken is no longer pink.Any body have any recipes for chicken?
Chicken breast angelo.


Pounded 6oz chicky breast


well greased 4oz muffin tin


Lay chicken breast over opening of one slot in the muffin tin


( marinate and season chicky breast for best result)


combine a mixture of mushrooms, croutons, artichokes, black olives, provolone cheese, butter, garlic, fresh basil and dice tomato.


This is your filling for Chicken Angelo.


Place a 1/2 cup portion on chicken breast and pack down into muffin tin, folding side over stuffing,( like little stuffed chicken muffins)


Bake at 350 for 20 minutes.


Call me for dinner.Any body have any recipes for chicken?
you can try pizza chicken. heres the recipe





serves 2:


2 boneless, skinless chicken breast halves


1 cup tomato sauce


1/4 cup onion, chopped


1 teaspoon basil


1/4 teaspoon pepper


1 clove garlic, crushed


1/2 cup mozzarella cheese (maybe more)





1. rinse chicken breast halves under cold running water and pat dry with paper towels.


2.place chicken in a 1-quart casserole dish.


3. mix tomato sause, onion, basil, pepper, and garlic; pour over chicken.


4. cover with wax paper and microwave on high for 4 minutes.


5. rotate casserole dish 1/4 turn and micrwave on high for another 4-6 minutes until chicken is fork-tender.


6. place cheese on top of chicken. cover and microwave on high until cheese is melted, about 1 minute.





hope you like it
ASIAN CHICKEN SALAD


INGREDIENTS:


2 tablespoons brown sugar


2 teaspoons soy sauce


1 tablespoon sesame oil (optional)


1/4 cup vegetable oil


3 tablespoons rice vinegar


1 (8 ounce) package dried rice noodles


1 head iceberg lettuce - rinsed, dried, and chopped


4 boneless chicken breast halves, cooked and shredded


3 green onions, chopped


1 tablespoon sesame seeds, toasted





Directions:


Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.


To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.


In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Want to step up your fried chicken? open that snack cabinet and pull out all the part boxes of crackers. like cheese nips weatables, etc. take them all, toss into a blender. grind em up into crumbs. add your favorite bread crumbs your normally use. mix them with the crackers. go ahead and make your fried chicken the way you normally would. It will give the chicken a different taste. experiment using different crackers to you find a blend you like. It great, its different, and you don't waste those few crackers nobody seem to want.
One of the simplest ones that I do is I take chicken breasts and grab 4 or 5 random spices from the spice rack. Put chicken in a baking dish with Pam sprayed on it. Then generously sprinkle each spice over both sides of the chicken. Bake until done and serve.





An example of a good combination of seasonings: meat tenderizer, salt, pepper, cayenne pepper, sage, ginger, parsley and oregano.
Super Easy Herb Chicken


4 Chicken breasts, boneless, skinless


1/4 C. Miracle Whip


1/2 t. dried rosemary


1/2 t. dried thyme


dash of cayenne


dash of salt





Mix Miracle Whip and seasonings together. Pre heat broiler. Put chicken on foil covered broiler pan. Brush w/Miracle Whip mixture. Put chicken under broiler for 10 minutes. Turn chicken over, brush w/remaining mixture. Put back under broiler for about 10 minutes- keep an eye on it.





Super moist and very tasty.
go to allrecipes.com
Chicken Enchiladas:





Serves 4; Prep time: 20 minutes; Total time: 50 minutes








For the Sauce:


1 tablespoon canola oil





1 small onion, finely chopped





1 garlic clove, minced





1 jalape帽o pepper, finely chopped (remove seeds for milder flavor if desired)





1/4 teaspoon chili powder





1 (28-ounce) can whole peeled tomatoes, in pur茅e





1 teaspoon fresh lime juice





Coarse salt and freshly ground pepper





For the Enchiladas:


8 (6-inch) corn tortillas





12 ounces shredded cooked chicken (skin removed)





12 ounces shredded Monterey Jack cheese (4 loosely packed cups)





2 tablespoons pickled jalape帽os, minced (optional)





Sour cream, for serving (optional)





Fresh cilantro leaves, for serving (optional)





1. Make the sauce: In a medium saucepan, warm oil over medium low heat. Add onion, garlic, jalape帽o, and chili powder. Cook until onions are translucent, about 8 minutes. Add tomatoes and 1/2 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice, and season with salt and pepper.





2. Preheat oven to 450掳. Make the enchiladas: In a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side. Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and pickled jalape帽os, if using; roll tightly. Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.





3. Pour sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.





Per serving: 667 calories; 36.3 grams fat; 48.7 grams protein; 37.3 grams carbohydrates; 6.4 grams fiber.
Chicken Caprese


FOR THE TOMATOES AND BASIL:


2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces


30 medium fresh basil leaves (no stems), cut into 1-inch pieces


4 tablespoons of extra-virgin olive oil, divided use


3 tablespoons minced garlic, divided use


3 1/2 teaspoons Italian seasoning, divided use


1 1/2 teaspoons and 1 tablespoon salt, divided use


FOR THE CHICKEN:


1 1/2 cups and 1 tablespoon flour, divided use


2 teaspoons black pepper


6 boneless, skinless chicken breasts or breast fillets


vegetable oil


FOR THE PASTA:


1 pound dry capellini (angel hair) pasta


FOR THE SAUCE:


1/2 cup white wine


1 1/2 cups heavy cream


1 cup grated Parmesan cheese


2 cups shredded mozzarella cheese (for top)





TOMATOES AND BASIL PREPARATION:


Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.





CHICKEN PREPARATION:


Preheat oven to 350 degrees F.





Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.





Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.





Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.





When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.





PASTA PREPARATION:


Cook pasta according to package directions. Drain and set aside until needed.





SAUCE PREPARATION:


While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.





Slowly add the remaining 1 tablespoon of flour and stir to combine.





Add white wine and bring to a boil. Boil for approximately 1 minute.





Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.





Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.





ASSEMBLING CHICKEN CAPRESE:


Preheat broiler.





Remove chicken from baking dish and set aside until needed.





Transfer pasta to baking dish and partly coat with sauce.





Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.





Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.
Blackened Chicken Strips on Pasta with Cajun Sauce


Recipe By : Good-For-You Pasta Cookbook ISBN 0-76150124-x





1/4 cup paprika


1 teaspoon garlic powder


1 teaspoon onion powder


1/8 teaspoon pepper


1 teaspoon dried fines herbes


4 chicken breast halves without skin -- boneless


1 clove garlic -- minced


2 tablespoons onion -- minced


1 1/2 cups chicken broth -- defatted


1 tomato -- peeled,seeded,minced


1/4 cup dry white wine


1 tablespoon fresh herbs -- chopped


(like: oregano,basil,tarragon,marjoram)


salt -- to taste


8 ounces pasta -- penne








To make Cajun spice, mix paprika, garlic powder, onion powder, pepper, and fines herbes. Set aside.


Put the chicken breasts between 2 pieces of wax paper and pound to flatten. Moisten breasts with water and rub with Cajun spice (reserve 1/4 teaspoon for the sauce). Spray a very hot cast-iron pan with vegetable spray and then quickly fry breasts for 4 to 6 minutes, or until done. Remove breasts and slice into thin strips. Set aside.


Saute garlic and onion in a small pan that has been sprayed with vegetable spray, until onion is soft. Add broth, tomato, wine, fresh herbs and 1/4 teaspoon of the Cajun spice. Simmer for 8 minutes. Season with salt to taste.


Meanwhile cook pasta, drain, and place on a platter. Lay chicken on pasta and then drizzle with sauce.
I found this recipe a couple of years ago in a cookbook I checked out from a library. My family loves this recipe.








Lemon butter chicken and pasta





NGREDIENTS:


Lemon Butter Sauce:


1/4 cup white wine


5 tablespoons fresh lemon juice


5 tablespoons heavy cream


1 cup butter, chilled


salt and pepper to taste





Chicken and Pasta:


1/2 pound dry farfalle (bow tie) pasta


4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness


2 tablespoons olive oil


2 tablespoons butter


1/4 cup all-purpose flour


salt and pepper to taste


4 ounces bacon


6 ounces mushrooms, sliced


6 ounces artichoke hearts, drained and halved


chopped fresh parsley for garnish





--------------------------------------鈥?br>




DIRECTIONS:


To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.


Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.


To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.


Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.


To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
2 step chicken





a table spoon of vegetable oil


1can of Cream of Mushroom soup


1 lb of skinless boneless chicken breast


1/4 cup of water


Favorite chicken seasoning/rub





put oil in pan, brown seasoned chicken.


Remove chicken


add water and soup, bring to a boil


add chicken, cover and let simmer for 10 minutes.





Serve over Rice or Mashed potatos + fave veggie.
Here is a great recipe that is always a crowd pleaser. In a loaf pan (good only becuase of it's size) place 3-4 boneless skinless chicken breasts. Open a can of Campbells reduced fat condensed Cream of Mushroom soup. pour the entire can over the breasts and spread evenly. (don't freak out - the soup is a little thick before it cooks). Bake at 350 for 30 minutes. While the chicken is baking, cook some wheat or white rice according the package. When the chicken is done, serve over rice. Enjoy! This recipe is low fat and really easy!
Got 2 good ones for you.





1. Roasted Lemon Garlic Hen





1 whole roaster


5 large cloves garlic


1 lg or 2 small lemons





Remove the giblets from the bird


Cut lemon(s) in half and insert into the body cavity


peel but do not cut the 5 lg cloves of garlic and add them to the cavity


Roast on a baking sheet at 350 F until the skin turns thin and looks like dark brown greasy paper.


Serves about 5





2. Fiesta Chicken





4-5 large boneless, skinless chicken breasts


I med jar of your favorite Salsa


the juice of 2 limes


Mexican bleng shreaded cheese


1 can whole kernel corn, drained





cook chicken in lg skillet with all but the cheese until done


top with a lot of cheese (your call)


simmer loosely covered 5 minutes or till cheese melts


serves 6
I make this great chicken pasta salad.


you need 1 or 2 tomatoes 1 or 2 cucumbers 2 boxes of pasta 1 cooked chicken salt %26amp; pepper canola oil and red wine viniger





1 shrew the chicken and dice the tomatos and cucmbers


2 cook pasta seapratly when done put in the refigerator to cool. make sure the chicken is cold as well in a seprate container.





mix the pasta with the tomatos # cucumers the the chicken at a little bit of canola oil then the red wine viniger in that order then add salt %26amp; pepper as wanted





this is great with most chicken leftover and pork as well I also sometimes put avocado in it be creative.
You need:


4 - 6 skinless chicken breasts


1 large can of mushroom soup


1 bushel of asparagus





Pour the mushroom soup and water (if needed for the soup, check the can) into a casserole dish big enough to hold the chicken.





Place the chicken in the casserole dish and make sure you cover the chicken with the soup.





Cook on 350 until chicken is almost cooked through then place the asparagus on top and cook until chicken is fully cooked.