Chicken recipes?

can someon pleaes tell me good chicken recipes :)Chicken recipes?
On top of a good sized piece of aluminum foil, place some baby spinach. On top of that place a chicken breast. Grate ginger and dice garlic and place on top of that ( probably 1 teaspoon of each). Sprinkle 1 tsp soy sauce and 2 tsp of sherry wine or marsala wine on top. Sprinkle fresh ground pepper on top. Fold foil to cover and bake at 350 for 20 minutes. This has so much flavor!Chicken recipes?
not sure what you feel like but i have one for you....


get a large frying pan, heat up some olive oil, italian spicy sausages add some garlic, onions, baby bellas/portobella sliced mushrooms lightly brown those, then throw in seasoned (salt n pepper) chicken of your choice, drumstick, thigh, boneless.....


and lightly brown on all sides, then when that is done throo in some crushed tomatoes from can, a lil chicken broth and let simmer, i also like it a lil spicy so throw some red pepper flakes, then just serve with rice or any other side you like - enjoy
Chicken Rice Casserole





Ingredients





4 Drumsticks


2 Breast, boneless, skinless


1 cn Whole tomatoes no salt


1 cn Mushrooms no salt


1 cn Franco American gravy mush.


1 md Onion, sliced


1 md Green pepper, sliced


1 c Long grain rice, uncooked


1/2 Bag frozen oriental veggies


1 c Water


6 Garlic cloves





Method





Place the chicken in a oven dish. Add mushrooms, onions, tomatoes with juice, garlic cloves and bake in 350 degree oven for 1 hour. Then take out the chicken and add the rice, frozen vegetables, mushroom gravy and water. Place the chicken back in the pan and bake another hour or until all the liquid is gone.





Yield


4 Servings
Orange chicken





Mixed 2 cups of Orange Juice, teaspoon Corn Starch, 1 table spoon of soy sauce, 2 tables brown sugar, mix together and leave aside








saute an onion (I like a red onion myself)





pan fry 1 lb cubes of chicken





put sauce in. thicken and serve on rice
Yes heres 1 easy chiciken recipe you make with a crock pot, First boil chicken in water and cook it or get it already cooked, Cut chciken into bite size cubes, for 3 cups of chicken, Set aside, Now put 1 can of mexican stewed tomatoes in the crockpot, Add 2 cups of mushrooms, cut up celery and onion and mix all in the crockpot, Put on low herat for all day, keep simmering, until maybe like 15 minutes before dinner, then put in 3 cups of bows pasta bows and put that in the crockpot, and keep on mixing the pasta into the mixture, turn up the heat, and keep stirring, it should become thick, and then you are ready to Eat
Right now I'm on a chicken salad kick (like tuna, except with chicken)





shredded or cubed chicken


Best Foods (or Hellman's) Mayo


a little mustard


Salt %26amp; Pepper


diced onions


diced celery


chopped apples


diced combination of sweet %26amp; dill pickles





Served with some fresh lettuce
I have a GREAT one-- boil some boneless chicken until it's done then get some crescent rolls--tear the chicken into shreads roll up into the crescent rolls place into the baking pan pour either cream of chicken soup or cream of mushroom whichever you perfer, cover the top w/ shreaded cheese bake until the crescent rolls are done. Then enjoy. Let me know if you try it and like it.
Bake boneless chicken breasts @ 350 in 9x13 pan until done. Remove from oven and pour one jar of spaghetti sauce over chicken ( use more sauce if you use a large amount of chicken). Return to oven for about 15 min or until sauce is heated. Remove and top with the cheese of your choice, return to oven to melt cheese. Serve over your favorite pasta with garlic bread and a salad.
Here's a good recipe, but it's not low fat or anything just so you know.





you will need as much chicken as you and your family will eat. can be either bone in or boneless.


Ritz crackers as needed but at least one whole sleeve


melted butter


seasoning of your choice I prefer salt,pepper, minced garlic or garlic powder and a dash or two of cayenne pepper





after butter is melted stir in seasonings of your choice. rinse chicken and pat dry. crush the Ritz crackers until fine crumbs. dip chicken in butter then roll to cover in Ritz cracker crumbs place in pan big enough to hold. repeat until all chicken is dipped and crumbed. Now it's best if you can do this the night before your ready to eat it and let it sit all night covered in the fridge, but if you can leave it covered for a few hours it's better than nothing. When your ready, bake in a 375 degree oven until chicken test done.
here are many
one of my fav chicken dishes is


Chicken Divan


its easy and so good !!





8 pieces boneless skinless chicken, Cooked


2 (10 ounce) boxes frozen chopped broccoli


3/4 cup mayonnaise


1 tablespoon lemon juice


2 (10 3/4 ounce) cans cream of mushroom soup


1/2-3/4 cup cheddar cheese, shredded


1/2 cup seasoned dry bread crumbs


butter


rice





Preheat oven to 350.


Cut chicken up into bite size pieces.


Spray a 9 X 13 pan.


Place chicken in the bottom of the pan.


Top with the Broccoli.


In a bowl combine, the soups, mayonnaise and Lemon Juice.


Pour evenly over the broccoli layer in the casserole.


Sprinkle cheese evenly over the soup layer.


Sprinkle bread crumbs over the cheese.


Dot with butter.


Bake at 350 uncovered for 30 minutes until cheese is bubbly.


Serve over rice.


This reheats very nicely.





50 min =10 min prep
Allrecipes.com.....hundreds of recipes and ratings. They range from super easy, to ';show off '; crowd please rs ;) !
This one looks great! Tastes Great! and is super easy!





Italian Herb Chicken





-2 cans of stewed tomatos


-1 can of tomato paste


-1/2 cup of sliced mushrooms


-1/2 of sliced red and green bellpeppers


-1 packet of Italian chicked seasoning (sold at most stores)


-4 chicken breasts


-2 cups of grated mozzerella cheese


-pasta of your choice (prefured angle hair pasta)





Place all 4 chicken breasts in a slowcooker pour the mushrooms and peppers over the chicken. Mix the tomato paste and both cans of stewed tomatos in a large bowl and add seasoning. Mix together. (cut up chunks of tomato as liked) pour the mixture over the chicken... let sit for 8 hours on low or 4 hours on high. (If you do not have a slow cooker - buy one... but if you dont want to buy one, you can cook in the oven on 325 for a hour or untill chicken is cooked all the way)





After the chicken is cooked all the way, let it simmer on low. cook the pasta. wile the pasta is cooking, take the chicken out and place on a baking sheet. (use foil for faster clean up) sprinkle the cheese over the chicken breasts. (as much as you would like) and bake on 375 for 5-10 minutes. (until cheese is full melted and begining to brown. Place the chicken over the pasta, and add the sause left over in the slow cooker as needed. Enjoy!
Here are some of my favorites =0)





Chicken and Mushroom Bake with Rice


6 chicken pieces


1 c. water


1 can cream of mushroom or


cream of celery soup (i prefer cream of mushroom)


1/2 c. rice


2 medium carrots, sliced (I sometimes omit)


celery salt, for seasoning


paprika, for seasoning


1/4 tsp. salt, as needed


Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour or until chicken juices run clear.


You can also cook this without the rice and carrots.


It makes a nice gravy to pour over cooked rice or noodles.





Stove top Easy Cheesy Chicken Bake


1 pkg (6oz) Stove Top Stuffing Mix for Chicken


3 cups cooked chicken, diced (i have used less)


1 (14 oz) frozen broccoli florets, thawed, drained


1 can cream of chicken soup


1/2 c. milk


1 1/2 c. shredded cheddar cheese (i prefer cheez whiz or velveeta)


Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside.


Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.


Bake 30 minutes or until cooked through





This recipe is simple and delicious, my kinda of recipe.


The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.


Classic Herbed Chicken


1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix


4 Tbsp water


1/3 c. of Ranch Dressing


4-5 boneless chicken breast


1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.


2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.


3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.





Broccoli Chicken Casserole


2-3 boiled chicken breasts, diced into small chunks


(just boil the chicken for at least 10-15 minutes or until no longer pink)


Cool and then cut into chunks


1 pkg broccoli


1 can of cream of chicken


Pepperidge Farm Stuffing


1/2 c. mayonnaise


1 1/2 tsp. lemon juice


4 oz pkg mild cheddar cheese


Boiled the broccoli for 5 minutes, then drain.(Boiling the broccoli speeds up the cooking time).


Combine soup, mayonnaise, and lemon juice. Mix with broccoli and diced chicken. Sprinkle with cheese and stuffing mix. Bake at 350' for 35 minutes :0}





Baked Buttermilk Chicken


1 chicken, cut up


3/4 c. flour


1 1/2 tsp. salt


1/4 tsp. pepper


1 1/2 cups buttermilk


1/4 cup butter, melted


1 can cream of chicken soup


Mix flour, salt and pepper. Dip chicken in 1/2 cup buttermilk and roll in flour mixture. Place melted butter in baking pan. Put chicken in pan, skin side down and bake 30 minutes at 425 degrees. Turn and bake 15 minutes. Mix soup and remaining 1 cup of buttermilk and pour over chicken. Bake additional 15 minutes or until golden brown. Makes a delicious gravy.





Pecan Chicken


4 boneless, skinless chicken breasts


1/4 cup honey


1/4 cup Dijon mustard


1 cup pecans, finely chopped


Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4