Chicken dinner recipes ?

I am looking for cheap chicken dinner recipes. Please tell me exact ingredients (brand name too) . Thanks in advance!Chicken dinner recipes ?
I like simple things, just shake 'n bake, or cook it the same without the shake 'n bake. Really any recipe for chicken and using something like chicken thighs for it works. I know that isn't really specific but that's about as fancy as I get.Chicken dinner recipes ?
Ingredients


4 skinless chicken breast halves, with ribs


2 skinless chicken thighs, with bones


1/2 teaspoon salt, plus 1 teaspoon


1/2 teaspoon freshly ground black pepper, plus 1 teaspoon


1/4 cup olive oil


1 red bell pepper, sliced


1 yellow bell pepper, sliced


3 ounces prosciutto, chopped


2 cloves garlic, chopped


1 (15-ounce) can diced tomatoes


1/2 cup white wine


1 tablespoon fresh thyme leaves


1 teaspoon fresh oregano leaves


1/2 cup chicken stock


2 tablespoons capers


1/4 cup chopped fresh flat-leaf parsley leaves


Directions


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.





Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.





Ingredients


1 (3 to 4-pound) chicken, cut in 8 serving pieces


1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced


4 cups chicken broth, homemade or canned low-sodium broth


1 cup light beer, such as lager


3 tablespoons Delicioso Adobo, recipe follows


3 tablespoons Worcestershire sauce


1 cup fresh chopped cilantro leaves


6 garlic cloves, roughly chopped


3 cups white rice


1 cup fresh or frozen peas


2 medium carrots, finely diced


8 ounces green beans, trimmed and quartered


1 cup ketchup


1 teaspoon salt


3 tablespoons unsalted butter


1/2 red bell pepper, cored, seeded, ribbed and thinly sliced


1/2 green bell pepper, cored, seeded, ribbed and thinly sliced


1 cup pimento stuffed olives


Directions


Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.





Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.





Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.





Delicioso Adobo:


1 tablespoon lemon pepper seasoning


1 tablespoon garlic powder


1 tablespoon onion powder or flakes


1 tablespoon dried oregano


1 tablespoon parsley flakes


1 tablespoon achiote powder*


1/2 tablespoon ground cumin


1 tablespoon salt


Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.





Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.





*Achiote is also known as Annatto seeds





Yield: about 1/2 cup



How about Chicken Parm? Chicken, dip in egg, bread crumbs and cook in skillet over medium heat with olive oil until chicken is no longer pink. Serve with cooked pasta, sauce and cheese.





You can also buy marinades in the grocery like lemon-pepper, chicken teriyaki. Same aisle as salad dressings. Marinade chicken over night. Then bake, cook in skillet, or grill.





Buffalo chicken wraps- cook chicken, cut in bite size strips, toss with buffalo wing sauce, serve in wrap. Add veggies like onions and peppers if you like.
chicken fingers, cut chicken brest into strips or buy ( chicken tenders) marinate in hot sauce for 1, hour ...toss in flour then egg then back in flour...shallow fri or deep fri make sure to salt and pepper the flour..oh so good with blue cheese dressing or ranch
coat cx breat in whisked egg, coat in bread crumbs, fry in pan on both sides
Two items a BBQ and Sweet Chili Thai Sauce



KFC has that 10 dollar deal going on