I enjoy cooking and difficult recipe is fine. I just make the same things all the time. I wanted to make something with chicken for dinner, but I don't want the same old thing.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Chicken Kiev
Ingredients:
3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.
Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.I'm BORED with everyday chicken. Anyone have any recipes for something unique?
Cheese-Stuffed Chicken Breasts
From the Kitchen of Jane鈥?Burch
Recipe Source: Criso
http://crisco.com/scripts/display_recipe鈥?/a>
飩?1/4 cup chopped green onion
飩?1 teaspoon dried parsley flakes
1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?1/8 teaspoon garlic powder
飩?4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling
飩?4 slices (1 ounce each) Swiss Cheese
飩?1/4 cup all-purpose flour
飩?1/2 cup seasoned fine dry bread crumbs
飩?2 tablespoons grated Parmesan cheese
飩?1/8 teaspoon salt
飩?1/8 teaspoon pepper
飩?2 eggs, slightly beaten
飩?CRISCO No-Stick Cooking Spray
Preheat oven to 375潞F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.
1. skinless, boneless chicken breast-put in cassarole dish add salt and pepper and a few garlic cloves then pour in a can of cream of mushroom soup straight from the can. befor hand pre-heat oven to 375- then bake till chicken is done. for side dish's make a penne pasta with butter and parley flake and maybe some steamed veggies.
2. 1 whole chicken boiled till done. then shred in big bowl. add a can of veg-all mixed vegtables (cold from the can) then add 2-3 tbl spoons of mayonaise and mix all together, then get some of those pre-made tostada shells and put on top, and maybe make some mexican red rice on the side. very quick meal....
hope I was some help....
This is very simple but is delicious especially if you are short on ingredients
Brown your chicken pieces in a little bit of oil in a frying pan. Place the chicken in a baking dish. Wash 5 medium potatoes and cut in half lengthwise. Place in dish with chicken. Lay 3 or four slices of onion over the potatoes and chicken. Pour one 8 ounce can of tomato sauce over the chicken and potatoes, season with pepper and a little salt. Take the tomato sauce can and fill it 3/4 of the way with water to rinse out the can and then use this to get all the brown bits from the frying pan over medium heat. Pour this over the chicken, cover tightly with foil and bake at 350 for 45 minutes to 1 hour. My kids love this and it is easy and makes little mess to clean up.
Hmmm... I like to take a chicken breast and pound it so it is thinner, and then I put aspargus, bacon, and cheese in the middle and wrap the chicken around it. I hold it in place with some twine or toothpicks and then you just broil it in the over. Very tasty...
Easy Chicken and Pasta Parmesan:
25 min 10 min prep
3-4 servings
1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces
1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)
1/2 cup spaghetti sauce (14 oz jar)
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves
3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)
3/4 cup parmesan cheese, grated
1. In 10 inch skillet over medium-high heat, melt butter; add chicken.
2. Cook, stirring occasionally, until no longer pink, about 3 minutes.
3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
4. Add uncooked pasta, stirring to coat with liquid.
5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
try www.kraftfoods.com they have a lot of easy recipes.
Try recipezaar.com
I love this site, it always saves me in a pinch.
Take your chicken parts what ever parts you like and place them in a bowl with lemon aid mix, garlic, salt, pepper, fresh parsley. Let stand for about one hour then bake in the mixture at 350 degrees until done. I think you will love it.
Chicken Cordon Bleu
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Cream of Chicken Breasts (for chicken lover's only)
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and season to taste.
Mix soup with soup can of milk/half-and-half/water (if desired, use 2 cans to make sauce thicker). Pour soup mixture evenly over chicken and bake in the preheated oven for about 1 1/2 hours or until chicken is no longer pink and is tender.
Dressed Up Chicken
INGREDIENTS
6 skinless, boneless chicken breasts
6 slices honey ham
6 slices Swiss cheese
1 cup Italian-style salad dressing
1 cup buttermilk
2 cups seasoned dry bread crumbs
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut all fat off of chicken breasts, then pound with a meat mallet until very thin. Place one slice ham on top of each breast, then one slice cheese. Then place enough dressing on lower half of each chicken piece, fold over and secure with toothpicks.
Dip rolled/stuffed chicken breasts into buttermilk, then crumbs. Place coated chicken pieces in a 9x13 inch baking dish and put butter or margarine pieces around chicken. Cover dish with aluminum foil and bake in the preheated oven for about 1 1/2 to 2 hours or until chicken is cooked through and juices run clear. Remove cover for last 15 minutes to brown.
California Chicken
INGREDIENTS
4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Pesto Chicken Rolls
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.
Rigotoni with Italian Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley
DIRECTIONS
Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
chicken tacos
i use chicken breasts cook til done and then cut into bite sizes add taco seasoning and water let simmer then put on your tortilla shells and add cheese or other taco toppings. enjoy
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