Does anyone have a good recipe for chicken?

I want something that is fast, easy and also healthy... Does anyone have any suggestions?Does anyone have a good recipe for chicken?
Here's one that's super simple and suprisingly good.





1 pound boneless breast


1 bottle catalina dressing





Pace chicken in baking pan. Pour dressing over chicken. Cover with aluminum foil. Bake in 400 degree oven for about 1/2 hour (depending on your oven) or until chicken is done.





I serve this with mashed potatoes and a vegetable or salad. We use the dressing from the chicken as a gravy for the potatoes.Does anyone have a good recipe for chicken?
This is one of my favorite ways to make chicken:





Chicken with Herbed Cranberry Sauce





4 boneless chicken breast halves


3 TBS unsalted butter


1/4 C minced shallots or green onions


1 large bay leaf


1/4 C dry red wine


2/3 C canned whole berry cranberry sauce


1/2 C canned low-sodium chicken broth


1 TBS balsamic vinegar





Season chicken on both sides with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and cook until gold or just cooked through, about 4 minutes per side. Transfer to plate.





Melt remaining 1 tablespoon butter in same skillet. Add shallots or green onions and the bay leaf; saute 1 minute. Add wine and bring to boil, scraping up browned bits. Boil until mix reduces to a thick glaze, about 4 minutes. Add cranberry sauce, broth and vinegar and cook until sauce thickens slightly, about 3 minutes. Return chicken and any accumulated juices in the plate back to the skillet. Simmer until chicken is heated through, about 1 minute.





Season with salt and pepper, remove bay leaf. Transfer chicken to platter. Spoon sauce over.





I usually serve this with steamed rice and a side of green beans.
I have a delicious, easy and fairly healthy chicken recipe. The following is the recipe for chicken piccata: It takes about ten minutes to prepare and is FANTASTIC!





You need:


Chicken cutlets (or chicken breasts pounded thin, one for each person).


Pasta (angel hair is best)


1/2 c. flour


2tsp salt


1/2 tsp pepper





1 1/2 tsp veg. oil


5tsp butter


1c white cooking wine


1/2 chicken broth


1 clove garlic


2tbs lemon juice





Mix flour,salt and pepper. Dredge chicken coating throughroughly.


Heat oil till hot, not smoking. Add 1 1/2 tsp butter. Cook the chicken for one minute on each side, till nicely browned. after cooking all breasts, set them aside. take the pan drippings add the wine. Boil and reduce by half (5-10 minutes) add chicken broth, garlic, and lemon. Cook five more minutes. add remainder of butter. Once butter is melted, add chicken to quickly heat again. Serve on bed of angel hair pasta.





Quick easy and delicious!
chicken and dumplings had that tonight actually lol
take boneless skinless chicken breasts and place them in a casserole dish, then pour i can coke on top and a small bottle of ketchup and 3 tbsp of worchestshire. bake on 350 for 1 hour its wonderful
A classic is chicken dipped in egg white, sprinkled with Hungarian paprika, then covered with partially crushed (you don't want whole pieces, but you don't want all powder either) Rice Krispies, and then drizzled lightly with butter on top.
In the mircowave, in half the time....2-4pcs chicken rinsed, put in a microwave dish (covered). Springle with poulry seasoning, season salt and a little onion, add a little water, cover. Cook 15min, turn over, cook another 15min....and tender chicken....add veggies to the side.
Breaded Breast of Chicken (Chicken Cutlets):





30 min 15 min prep


4-6 servings





4 boneless chicken breast halves


1 cup Italian style breadcrumbs


2 eggs, beaten


salt and pepper


2 tablespoons oil


1 clove garlic, crushed





#1 Pound chicken to flatten.


#2 Sprinkle salt and pepper on each.


#3 Dip into beaten eggs and then coat with bread crumbs.


#4 In a large skillet, heat oil over medium heat.


#5 Saute garlic until golden and then discard.


#6 Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.


#7 Cooking time will vary depending on how thick your chicken is.
Put chicken into oven proof glass dish, add onions, 1 can of cream of mushroom soup, cover with cheese....cook for 45 min on 375


serve along with rice...


easy and good.
My mom had a recipe for a dish called Chicken Marengo, it was incredibly delicious, but it was not that fast to prepare. She also made ';Maryland Fried Chicken'; and that was yummmmmmy too.
Ultra Low Fat Chicken-Fried Chicken With Cream Gravy


Another favorite from ';More Fat Free %26amp; Ultra Low Fat Recipes from Doris' Kitchen';


4 servings 45 min 15 min prep





4 boneless skinless chicken breasts


2 egg whites, slightly beaten


2 cups corn flakes


salt and pepper


Gravy


4 tablespoons flour


1 cup chicken broth, spoon off fat


1/2 cup evaporated skim milk


1 cup skim milk


2 teaspoons Molly McButter


salt and pepper





Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.


Dip in egg white and roll in crushed corn flakes.


In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.


Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.


In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!





Chicken Piccata (AKA Lemon Chicken)


This is one of our favorites. Delicious served with angel hair pasta. Enjoy!


4 servings 30 min 10 min prep





2 large lemons


4 boneless skinless chicken breasts, rinsed,dried thoroughly,trimmed of excess fat (about 1 1/2 pounds)


salt %26amp; fresh ground pepper


1/2 cup all-purpose flour


4 tablespoons vegetable oil


3 cloves garlic, minced


1 cup chicken stock


2 tablespoons drained small capers


3 tablespoons unsalted butter, softened


2 tablespoons minced fresh parsley leaves





Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.


Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside.


Juice the other lemon.


Sprinkle both sides of chicken breasts generously with salt and pepper.


Measure flour into pie tin or shallow baking dish.


Coat chicken with flour, and shake to remove excess.


Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.


Add 2 TBSP oil and coat pan bottom.


Lay half of chicken pieces in skillet.


Saut茅 without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.


Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.


Remove pan from heat and transfer chicken to plate in oven.


Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.


Add remaining chicken pieces and repeat.


Add garlic to now-empty skillet and return skillet to medium heat.


Saut茅 until fragrant, about 30 seconds for shallot or 10 seconds for garlic.


Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.


Simmer until liquid reduces to about 1/3 cup, about 4 minutes.


Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.


Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.


Spoon sauce over chicken and serve immediately.





Lowfat Honey Glazed Chicken


Easy, fast and healthy. Found on a lowfat cooking website:


2 servings 30 min 15 min prep





2 chicken breasts, skinless and boneless


3 teaspoons soy sauce


1/4 cup onions, chopped


1 clove garlic, minced


2 teaspoons honey


1/4 teaspoon ginger


1 teaspoon catsup





Set oven to'Broil'.


Mix soy sauce, onion, garlic, honey ginger and catsup in a small bowl.


If necessary, run your honey jar under warm water before measuring out, to make mixing easier.


Trim fat from chicken breasts, rinse and pat dry.


Cover a metal broiling pan with heavy-duty aluminum foil (makes cleanup easier), and place the chicken breasts inside.


Brush top side of the chicken with half of the honey mixture.


Make sure and get the edges of the meat to ensure the juices are sealed in!


Broil chicken for 5 minutes, remove, and turn over.


Brush on remaining honey mixture and return to oven for another 5-10 minutes more (until juices run clear).





Lowfat Chicken Enchiladas


This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.


4 servings 40 min 10 min prep





4 corn tortillas


1 1/2 cups shredded cooked chicken breasts (skinless, white meat)


1/2 cup black beans


1/2 cup sweet corn


hot salsa


1 cup plain low-fat yogurt


1/2 cup reduced-fat sour cream


1/2 cup shredded reduced-fat monterey jack cheese





Preheat oven to 350 degrees.


Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.


Combine shredded chicken with black beans and sweet corn.


Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.
WWW.KRAFTFOODS.COM


EASY WAY TO FIND FREAT RECIEPES THAT ARE HEATLY! GOOD LUCK!
chicken + ketchup+mayonez
Roast Chicken With Lemony Gravy





Serves 4-6:


1 chicken weighing 1.75 鈥?2.25 kg (4-5 lb)


2 lemons,


2 tbsp olive oil


50g (1/4 cup) butter


1 tbsp flour


150ml (1/2 cup) chicken stock





Preheat oven to 350F/180C/gas 4. Cut one of the lemons into four pieces and place inside the chicken carcass. Squeeze the other lemon. Mix half the juice with the olive oil and rub into the chicken skin. Place in a roasting tin, and cook for 75-90 minutes, basting from time to time, until the skin is browned and the juices run clear when tested with a knife point. To make the gravy, melt the butter in a saucepan and stir in the flour. Cook for a couple of minutes, then gradually stir in the chicken stock and remaining lemon juice, stirring well to incorporate the liquid into the flour mixture to make a smooth sauce. Bring to the boil, stirring, and simmer for 2-3 minutes. Carve the chicken and serve with the lemony gravy.
How about some Hidden Valley Ranch chicken





1-pkg. Hidden Valley Ranch Dressing Mix


1/4 C. olive oil (i use extra virgin)


1/4 C. vinegar


4-Boneless, Skinless Chicken Breasts





Combine ranch dressing mix, oil, and vinegar in large, resealable plastic bag. Add chicken breasts and marinate in the fridge for at least one hour. Grill on medium hot coals for approximately ten minutes or until juices run clear.





This is quick, easy, healthy, and the clean up is great.
Cook it well.
Put some lemon pepper (found in the spice section) on it and stick it in a roasting pan.





Rub it with a low cal margarine and garlic (can use powdered garlic). stick it in a roating pan.





Rub it with a barbeque rub (found in the barbeque sauce section, but it is a dry rub). Stick it in a roasting pan.





Cook any of the above in the oven at 350 degrees until the meat falls off the bones when cut at the drumstick. Cook it a lot more if you see any bloody juice.





Take chicken breasts and cream soup. Cook the breasts until they are about finished. Add the cream soup straight out of the can and then add 1/2 the amount of water asked for, for the soup recipe. Also add water instead of milk. Easy Peasy. Works especially well with mushroom soup.





Take a low cal. barbeque sauce and plop it on some cut up chicken (I like to use chicken thighs or thighs with drumsticks). Put is into glass roasting pan (acidic things and aluminum don't go together). Turn it over in about 1/2 an hour and finish until cooked. Oven again at 350 degrees. Check for donest like above. This one has very little prep time. Just more cooking time.





Chicken is the easiest thing to cook in the world. Why do you think it is the largest amount of meat eaten in the world except for fish?
put it on a pizza they're always nice :D or make a stirfry
Curried Chicken Salad with Broccoli and Dates


2 SERVINGS


PREP TIME: 15 min; COOK TIME: 10 min











Ingredients





1 tablespoon vegetable oil


1 whole skinless, boneless chicken breast


Salt and freshly ground pepper


3/4 cup broccoli florets


1/3 cup mayonnaise


1 tablespoon cider vinegar





1/2 teaspoon curry powder


1/2 Granny Smith apple, chopped


3 dates, pitted and finely chopped


2 celery ribs, thinly sliced


2 pita rounds

















1. Heat the oil in a medium skillet over medium heat. Season the chicken breast on both sides with salt and pepper and cook, until lightly browned and cooked through, about 5 minutes on each side; let cool.


2. Meanwhile, bring a small saucepan of salted water to a boil, add the broccoli and cook until crisp-tender, about 5 minutes. Drain, rinse under cold water and set aside.


3. Chop the chicken and broccoli into bite-size pieces. In a large bowl, whisk together the mayonnaise, vinegar and curry powder. Add the chicken, broccoli, apple, dates and celery, and toss. Season to taste with salt and pepper and serve with pita.
LOW FAT CHICKEN ALFREDO





1 1/2 lbs. boneless skinless chicken breast


1 white onion (medium size)


8 oz uncooked (1/2 box) vermicelli spaghetti


2 oz shredded low fat Parmesan cheese


1/4 teaspoon allspice


1/2 teaspoon basil


2 teaspoons garlic powder (at least)


1/2 jar Heinz fat-free chicken gravy (6 oz)


1 tablespoon flour


6 oz low-fat sour cream





Cut chicken breast into 3/4 inch squares. Saut茅 in small amount of vegetable oil over medium to medium-low heat. Dice onions and add to chicken.


Cook chicken thoroughly, testing by cutting largest piece - juices should no longer run pink and chicken will be tender.





Sprinkle liberally with garlic powder, basil and allspice; stir in.





Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour and stir in water to achieve desired thickening. Do not rely on sour cream for thickness.





Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan cheese. Fold in sour cream and remove from heat.





Cook spaghetti according to package instructions. Drain and rinse with cool water. Top individual portions of spaghetti with Chicken Alfredo combination and then sprinkle remaining Parmesan on top.





Serves 4 (except in our family where it's lucky to serve 3!)
Ms Peachez


http://youtube.com/watch?v=rGrqW3nx5HM
cook the chicken and cook it well. Add bread and ketchup