Simple Chicken Recipe?

I joined a club in the beginning of the school year call ACF (American Culinary Federation). And we haven't been very active this year, so we're going to have a cook off. So we put the names of items into a bowl and pick. I picked chick, but I cant seem to find a simple chicken recipe. Could you please help?Simple Chicken Recipe?
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





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.Simple Chicken Recipe?
Go to the food networks website and look up chicken.
If you like breaded chicken...





COATING- mix together


1 1/2 cup Dried bread crumbs


3/4 cup grated parmesan cheese (or freshly grated parmigiano reggiano as I like)


1 tablespoon of dried chives


1 teaspoon of dried thyme


1 teaspoon of parsley flakes (dried)


1 teaspoon of garlic powder


salt and pepper to taste.





FOR CHICKEN


Chicken breasts (skinloess boneless)


ranch dressing





Directions


Trim fat from chicken breasts. Coat the chicken breasts with ranch dressing. Set aside. Place the coating into a large ziplock bag. One by one, drop ranch covered chicken breasts into the bag and shake until they're completely covered. Transfer them to a sprayed baking sheet- making sure they don't touch. Bake in the over an 400 degrees for 25-30 minutes. I like to serve them with risotto.





If you'd like to fry them, add 1/4 cup of flour to the breadcrumb coating and pound the chicken breasts to about half an inch thickness- fry them in a skillet with oil.





Hope this helps and good luck :D





For other recipes try www.allrecipes.com and click on Chicken recipes.
Here's a couple E-Z recipes you might want to try. Good Luck %26amp; enjoy.





I like to use wings in the following recipe:





COLA CHICKEN





4 skinless, boneless chicken breasts


%26gt; %26gt; 1 cup catsup


%26gt; %26gt; 1 12oz. can cola (pepsi, coke, etc.)


%26gt; %26gt;


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';! Not tried this, yet.





I have used Ribs, just as good.





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).





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.
Here are a few easy recipes:





Chicken Parmigiana-








Ingredients (serves 6)





* 6 chicken breast fillets


* 1 eggplant


* 2 tablespoons olive oil


* 60g butter


* 425g can chopped Roma tomatoes


* 250g mozzarella cheese, thinly sliced


* 150g baby spinach leaves, to serve





Method





1. Preheat oven to 200掳C. Place chicken into a ceramic, ovenproof dish.


2. Thinly slice eggplant lengthways. Heat oil and butter in a non-stick frying pan over high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. Transfer to a plate lined with a paper towel.


3. Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through. Serve warm with baby spinach leaves.











Honey Mustard Chicken-








Ingredients (serves 4)





* 1 1/2 tablespoons olive oil


* 600g chicken tenderloin fillets, sliced


* 1 carrot, thinly sliced


* 175g pouch MasterFoods Honey Mustard Chicken Recipe Base


* 100ml light cream


* steamed jasmine rice, to serve


* 1/4 cup coriander leaves, to serve





Method





1. Heat oil in a medium non-stick frying pan over high heat. Add chicken and cook for 2 to 3 minutes or until brown. Add carrot and cook for 1 minute.


2. Stir in recipe base and cream and cook over medium heat for 5 minutes or until the chicken is cooked through.


3. Serve chicken with steamed rice and coriander leaves, if desired.





Notes %26amp; tips





* Variation: Substitute snowpeas for the carrots and flat-leaf parsley for the coriander.











Chicken Caesar Salad boats-





Makes





24


Ingredients





* 2 cups chicken stock


* 1 lemon, sliced


* 2 bay leaves


* 500g chicken breast fillets, trimmed


* 2 teaspoons olive oil


* 175g rindless shortcut bacon, finely chopped


* 24 small cos lettuce leaves (see note)


* 1/2 cup Caesar salad dressing


* 75g parmesan cheese, thinly shaved





Method





1. Combine stock, lemon and bay leaves in a deep frying pan. Bring to a simmer over medium heat. Add chicken. Cover. Simmer, turning occasionally, for 10 to 12 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool.Cover and refrigerate until cold.


2. Discard stock and wipe pan clean. Heat oil in pan over medium-high heat. Add bacon and cook, stirring, for 4 minutes or until crisp. Transfer to a plate lined with paper towel to cool.


3. Meanwhile, wash lettuce. Dry well and place in a loose-fitting plastic bag. Refrigerate until ready to serve.


4. Finely chop chicken. Place in a large bowl. Add Caesar dressing and bacon. Toss to combine. Spoon onto lettuce leaves. Top with parmesan. Arrange on a plate. Season with salt and pepper. Serve.





Notes %26amp; tips





* Note: You will need 3 large cos lettuce. The pale green centre leaves are best for this recipe.











Hope this helps and is what you are looking for!
Apple chicken





2 chicken breasts


salt


oil


2 tsp. minced garlic


1 C chopped apple


3/4 C apple juice





Salt each side of the chicken and brown on a skillet for about 4 minutes on each side. Remove and keep warm. Sautee the garlic and apples in the oil. Add the apple juice and let simmer for a few minutes. Place the chicken in a baking pan and pour in the apple mix. Bake for 30-40 minutes at 375 turning chicken over halfway through cooking time.
CHICKEN CACCIATORE BAKE





2 skinless, boneless chicken breasts, cut into one-inch pieces


Italian seasoned dry bread crumbs


1 egg


1/4 cup milk


1 (8 ounce) package fresh mushrooms, sliced


2/3 cup diced yellow onion


2/3 cup diced green bell pepper


1 small can whole black olives, cut in half


飥?(24 ounce) jar of pasta sauce (I recommend Newman鈥檚 Own Cabernet Marinara)





Beat egg and stir in 1/4 cup milk. Dip chunks of chicken in egg mixture and then into bread crumbs, coating well. Brown in a little oil until golden. (Chicken does not have to be completely cooked here, will complete in oven.) Place chicken in baking dish. Saute onions and bell pepper for 2 minutes then add mushrooms and saute 2 minutes more. Add onions, bell pepper and mushrooms to baking dish. Add black olives. Pour pasta sauce over all.





Bake at 350 degrees for about 30 minutes, until hot and bubbly. Serve with bowtie pasta.





Yield: 3 - 4 servings
Both are super easy and really good.





Quick Chicken Parmesan





4 Boneless Chicken Breasts, pounded flat


1 jar Spaghetti Sauce (I use Prego mushroom and garlic)


3 oz. Mozzarella Cheese, grated


2 cups Italian Bread Crumbs


2 oz. Parmesan Cheese


1/2 tsp garlic salt


1 egg, plus 1 tbs water, slightly beaten








Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 鈥?15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.





or





Cajun Fried Chicken or Pork





4-5 boneless chicken breasts, boneless pork chops


1 cup of self-rising flour, unsifted


1 tsp garlic salt


1 tsp cayenne pepper


1tbs Dijon mustard


1/3 cup Tabasco


录 cup water


1 鈥?1 陆 cups oil, for frying





Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don鈥檛 do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.





Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don鈥檛 get messy.





Heat vegetable oil in large skillet on medium high heat.





Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.
I assume you are talking about boneless skinless breasts. This is one of my favorite meals. I don't have any amounts, so you will just have to taste it before you put the chicken in.





In a large skillet melt some butter, I have seemed to find that olive oil takes over with its flavor. Add some lemon juice (I use a mixture of fresh and the stuff from a bottle). Add some minced garlic, or garlic powder. You are going to need a little bit more than you may think. Mix it together, and give it a taste. Just make sure you can taste everything. Put the chicken in, but don't flip it until it comes up nice and easily. There should be a nice browned crust on it. Cook it until fully cooked through, and nice golden brown crust on both sides.





Hope this works out! Thanks!