Does anyone have a good chicken recipe??

I need a chicken recipe other than BBQ??Do you have one??Does anyone have a good chicken recipe??
Baked Chicken #1





Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.





Baked Chicken #2





1 box of stuffing mix like Stove Top


4-6 boneless, skinless chicken breasts


1 can condensed Cream of Mushroom or Cream of Chicken soup - I like Campbell's but any brand will work


1/2 soup can of milk


1/4 cup bread crumbs - I like Italian style


1 cup shredded cheddar cheese





Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13x9 in baking pan. Place chicken pieces over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are. Serve with a green salad.





Prepared macaroni and cheese can be substituted for the stuffing.





Baked Chicken #3





4-6 boneless chicken breasts


1 can cherry pie filling





Preheat oven to 375 degrees F and spray a baking pan with Pam or other non-stick spray. Arrange chicken on pan and spoon on 1/2 cherry pie filling. Bake for 30 minutes then spoon or brush on remaining pie filling and cook for another 30 minutes or until the meat is done. Serve with white rice, rice pilaf, roasted, baked or mashed potatoes, a steamed veggie and a salad.





WADoes anyone have a good chicken recipe??
Easy Garlic Broiled Chicken





INGREDIENTS


1/2 cup butter


3 tablespoons minced garlic


3 tablespoons soy sauce


1/4 teaspoon black pepper


1 tablespoon dried parsley


6 boneless chicken thighs, with skin


dried parsley, to taste





DIRECTIONS


Preheat the oven broiler. Lightly grease a baking pan.


In a microwave safe bowl, mix the ebutter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.


Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.


Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.











Herb Butter Chicken





INGREDIENTS


4 skinless, boneless chicken breast halves


1/2 cup butter, softened


3 cloves garlic, minced


1 teaspoon dried parsley


1/4 teaspoon dried rosemary


1/4 teaspoon dried thyme





DIRECTIONS


Preheat oven to Broil/Grill and line broiler pan with aluminum foil.


Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.


Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.











Miami Chicken





1/2 c. ketchup


1/4 c. vinegar


3 tbsp. oil


2 tbsp. brown sugar


2 tbsp. Dijon mustard


2 tbsp. Lemon juice


1 tbsp. basil


Dash of salt and pepper


2 minced garlic cloves...or about 2 tbsp. of garlic power/salt





Mix everything together and pour over chicken. Let the chicken sit in the marinade for about an hour and a half at room temp.





After it has sat, put in the oven at 350 or put on grill


Use the marinade to baste the chicken while your cooking it.


Turn the chicken every 10 to 12 minutes and continue basting.
YES! I love this one..It's my own





Marinate the chicken overnight in this (I'm talking about one chicken here)





The juice of two small lemons or one big lemon


Salt and pepper


Grated onion


4 cloves garlic mashed


tablespoon vinegar


one cup yogurt


one teaspoon tomato paste


2 tablespoon olive oil


teaspoon ginger


Tandoori spices if you can find them (about a table spoon..) If you can't find them it's cool..





Rub the chicken all over with that..





Then cover with aluminum foil and bake the next day at medium for about an hour.. Then grill for about 15 minutes or untill golden





I cook this for my sisters all the time..they love it
YESS!


get some chicken breasts [boneless] .


and then bake them as the instructions say.


when they are done, cube them and serve them IN rice, with mixed vegetables on the side !


wicked easy!
Fried Chicken Recipe courtesy Tyler Florence


Show: Tyler's Ultimate


Episode: Ultimate Fried Chicken

















1 (3 to 4 pound) chicken, cut up into 10 pieces


Kosher salt


3 cups all-purpose flour


2 tablespoons garlic powder


2 tablespoons onion powder


2 tablespoons sweet paprika


2 teaspoons cayenne


Freshly ground black pepper


1 quart buttermilk


2 tablespoons hot chili sauce (recommended: Srirachi)


Peanut oil, for frying


1/4 bunch fresh thyme


3 big sprigs fresh rosemary


1/4 bunch fresh sage


1/2 head garlic, smashed, husk still attached


Lemon wedges, for serving





Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.


In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.





Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,


then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.





Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.





Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.











Chicken Stock Recipe courtesy Alton Brown


Show: Good Eats


Episode: True Brew IV: Take Stock

















4 pounds chicken carcasses, including necks and backs


1 large onion, quartered


4 carrots, peeled and cut in 1/2


4 ribs celery, cut in 1/2


1 leek, white part only, cut in 1/2 lengthwise


10 sprigs fresh thyme


10 sprigs fresh parsley with stems


2 bay leaves


8 to 10 peppercorns


2 whole cloves garlic, peeled


2 gallons cold water





Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.


Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.











Chicken Noodle Soup Recipe courtesy Alton Brown


Show: Good Eats


Episode: True Brew IV: Take Stock

















4 cups chicken stock, home made or store bought


3/4 cup diced onion


3/4 cup diced celery


1 tablespoon minced garlic


2 ounces dried egg noodles, cooked to al dente


1/2 teaspoon finely chopped fresh tarragon leaves


2 teaspoons finely chopped fresh parsley leaves


Lemon halves, for serving





Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
Favorite E-Z recipes you might want to try.


Good Luck %26amp; enjoy.





COLA CHICKEN


(And more variations of recipe)


(My personal favorites鈥?using this recipe


are the 鈥榳ings %26amp; ribs鈥?ummm good!)





4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!





I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small jar of Salsa (any variety).


I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





Gonna try some butterfly cut pork chopes鈥?.or boneless chops鈥r pork steaks鈥︹€hould be good!





Try little cocktail wieners/sausages鈥or appetizers鈥?.pork chops鈥?pork steaks. (Maybe Vienna Sausages??)











CRUNCHY ONION CHICKEN





1 1/3 cups French鈥檚 Original French Fried Onions


4 boneless skinless chicken breast halves


1 egg, beaten





LIGHTLY CRUSH:





Onions in a plastic bag.





DIP:


Chicken in egg





COVER:


With onion crumbs, press firmly to adhere to chicken.





BAKE:


Preheat oven to 400 degrees.


Place chicken on lightly greased baking pan.


Sprinkle with additional onion crumbs, if desired.


Bake for 20 minutes or until no longer pink in center.








Mushroom Chicken





4 boneless/skinless chicken breast (or any pieces you like)


1 can cream of mushroom soup.


1 can water





Place chicken in crock pot (or sauce pan for stove top cooking)


mix soup %26amp; 1 can of water together


pour over chicken


cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.





Serve over noodles or rice or dressing....or???