chicken recipes: 2010

Wednesday, April 28, 2010

I need a Chicken Gallaba recipe?

I am looking for a Chicken Gallaba recipe now for 5 years or so. I am not able to find it anywhere. It is served in middle eastern resturants. It is an indian dish. I have already searched so many indian recipe website but with no luck.

Thank youI need a Chicken Gallaba recipe?
I found these two recipes...hope one of them helps you!

Chicken Ghallaba

Ingredients:

7oz. Chicken Breast

2 oz. Carrots

2 1/2 oz. Mushrooms

3 1/2 oz. Tomatoes

2 oz. Olive oil (extra virgin)

1 Tb. of Taboon garlic sauce

2 oz. Taboon Ghallaba dressing

Directions:

1. Chop all vegetables in any size, shape desired

2. Cut chicken into small cubes about 1/2 inch

3. Brown garlic sauce in oil

4. Add chicken, cook until half done

5. Add mushrooms, tomatoes, cook for 5 mins.

6. Add Ghallaba dressing, cook 5 mins.

7. Serve with rice

Taboon Ghallaba dressing

Ingredients:

1 1/2 Tbs. Oregano

2 Tb. Sumac

1/4 Tbs. Cajon pepper

1 qt/ Lemon juice

2 oz. Salt

Directions:

1. Mix together and refrigerate

______________________________________鈥?br>

Chicken Ghallaba

Marinate cubes of chicken breasts in coconut milk, few dashes of soy sauce and lemon juice for a couple of hours, then throw in a skillet with thinly sliced onions, square cut green peppers or roasted peppers if handy. Saute' in Indian Ghee if available or else a coconut oil/vegetable oil mix, until chicken is browned and onions transparent. Add about a cup and one half of flaked or shredded coconut and saute' further until coconut starts to turn golden. Reduce heat and add 1 can pureed or diced tomatoes, can of coconut milk, can of chicken stock, additional chicken soup base or chicken bouillon to taste, and some chopped garlic. Then add garam masala or else the choice of Patak's Curry Pastes. Simmer on low for about 30 minutes, Until chicken is tender. You can also add green peas to this at this time. Serve over basmati rice, with sides of your favorite chutneys.I need a Chicken Gallaba recipe?
http://www.indian-recipe.net/index.php?s鈥?/a>

Does anyone have any good recipes for chicken?

please help

any favoritesDoes anyone have any good recipes for chicken?
Oh man, there are so many ways to cook chicken and they all taste great. My personal fave is chicken enchiladas.

I've included a few chicken recipe sites. have fun. Bon Appetite!Does anyone have any good recipes for chicken?
I have a couple of good recipes for chicken.

First, chicken soup: http://www.eat-well-save-money-recipes.c鈥?/a>

Second, baked chicken: http://www.eat-well-save-money-recipes.c鈥?/a>

Hope you like them. My recipes are all step by step with pictures, so they are easy to follow.

Anne
Chicken is sort of a vague topic but here are my two absolutely favorite chicken recipes. The first is for Chicken Pot Pie and the second is for Chicken Cordon Bleu. If you don't like either of these then the root website allrecipes.com will have plenty more.

http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx

http://allrecipes.com/Recipe/Chicken-Cordon-Bleu-II/Detail.aspx
I like chicken prepared with Teriyaki sauce - here a good example:

6 chicken breast halves, boned and skinned

3 tablespoons all-purpose flour

Non-stick cooking spray

1/4 cup margarine

1/3 cup teriyaki sauce

3 tablespoons lemon juice

1 teaspoon fresh garlic, minced

1/2 teaspoon sugar

Rice, cooked

Roll chicken in flour to coat. Spray 10鈥?skillet with non-stick spray. Add margarine and melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan and simmer 3 minutes. Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes. Serve over rice.
2 chicken breast halves - cubed

3 tablespoons chopped onion

3 cloves garlic, peeled and minced

3/4 (8 ounce) package cream cheese

6 tablespoons butter

3 (10 ounce) cans refrigerated crescent roll dough

DIRECTIONS

In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.

Preheat oven to 325 degrees F (165 degrees C).

Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.

Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

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Get a package of corn tortillas

sharp cheddar cheese

4 cans of chicken (looks like tuna but is chicken)

1 4oz can of diced green chillies.

1 jar of Hormel chicken chili

mix last 3 ingredients together in a mixing bowl.

place 1 layer of tortillas on the bottom of casserole dish

spread chicken mixture on top of tortillas,

sprinkle cheese over mixture

layer tortillas over cheese *lasagna style

continue until use all chicken mix last layer should be cheese

bake 30 min at 350

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Meatloaf

1 1/2 pounds ground chicken meat

1 slice of bread

1 egg

1 package of Lipton's Onion Soup Mix

pepper to taste

4 TBSP ketchup

1/2 cup half and half

*SAUCE*

4 TBSP apple cider vinegar

2 TBSP packed brown sugar

1/2 cup ketchup

preheat oven to 350 degrees

Mix sauce together until smooth and set aside

Add all ingredients together. Put in a loaf pan. Pour suace over and cook for 1 hour 15 minutes. Do this whether you use the sauce or not
My family and I really enjoy this Salt %26amp; Pepper Chicken recipe, http://frigidaire.stores.yahoo.net/salt-鈥?/a> It's really amazing what salt and pepper seasoning can do when prepared correctly. I also am a huge fan of serving rice at the dinner table, so I love the fact they've incorporated fluffy white rice to the mix! :)

Hope this suggestion is helpful!
heres over 1000 chicken recipes, even if you dont find exactly what you were looking for maybe it will spark some ideas of what to make

http://sharedrecipes.org/Chicken.html
Get Recipe sets II and II from www.foodsthathealdaily.com and use chicken in the various recipes there. Each recipe set costs $5 and is immediately available for download upon purchase
awesome chettinad chicken recipes

http://www.samayalblog.com

What Is The Best Healthy Recipe For Chicken?

Ive Been On a Diet For A Few Months N I' am Starting to Get Bored of the Same Regular Chicken In a Foreman Grill without Flavor. I Wanted to Know Whats the Best Recipe To Make Chicken That is Healthy. Anything Will Probably be Better than Plain Chicken So, Thank You I Appreciate all your Answers.What Is The Best Healthy Recipe For Chicken?
Marinade the chicken first. This is REALLY tasty! Mix equal parts fat free mayo and fat free italian dressing, a few dashes of Worcestershire sauce, some garlic powder, hot pepper flakes if you like and black pepper. Marinade the chicken for at least 4 hours or even over night. Drain the marinade and grill as usual. The chicken will be very flavorful and much more juicy the when grilling plain chicken breasts.

Another chicken marinade is plain yogurt, lemon juice from 1/2 lemon, 1 teaspoon sugar, black pepper and garlic powder with a few dashes of cumin powder and chili powder.

Also...Mrs. Dash has some very flavorful salt free seasonings you can top your cooked chicken with

And..you can dip cooked chicken in a bit of teriyake sauce as you're eating it.

My favorite flavor enhancer for bland food is topping it with hot salsa. It makes everything taste good!What Is The Best Healthy Recipe For Chicken?
You can marinate your chicken in fat free italian dressing to add flavor before cooking on the grill.

I have also pan fried in non stick spray cut up chicken with green pepper and onions and mushrooms and eaten on a tortilla.

You can dip in egg white or honey mustard then cover in bread crumbs and bake it. Just like fried chicken.
Try this one with vegetables:

1 chicken breast, quarter, cut into slivers

1/2 cup onion, sliced

1/2 cup carrots, sliced

1/2 cup mushrooms, sliced

1 tablespoon peanut oil

1 garlic clove

2 tablespoons low, sodium soy sauce

Directions:

Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.

Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through - about 10 minutes. Toss with soy sauce.
A basic roasted chicken with lemon, rosemary or thyme, and garlic and onion shoved into the cavity. It comes out moist, and delicious!
Chicken %26amp; Wild Rice Casserole

8 Tbsp. butter or vegetable oil

1 medium onion, peeled and diced

3 cups diced, cooked chicken

14½ oz cans green beans, drained and rinsed

1 (8-oz) can water chestnuts, drained and chopped

1 (4-oz) jar pimentos

1 (10 3/4-oz) can condensed cream of celery soup

1 cup mayonnaise

1 (6-oz) box long-grain wild rice, cooked according to package directions

2 cups grated sharp Cheddar

Pinch salt

Preheat oven to 350º F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20-25 minutes or until bubbly. Let stand for a few minutes before serving.

------------------------------

Chicken %26amp; Asparagus in White Wine Sauce

This recipe works equally well with green beans or haricots verts in place of asparagus. Time: 40 minutes.

4 (6-oz) chicken breast halves

3/4 teaspoon salt

¼ teaspoon freshly ground black pepper

8 Tbsp. butter

½ cup A/P flour

½ cup dry white wine

½ cup chicken broth

2 garlic cloves, minced

1 pound asparagus spears, trimmed

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼” thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and lemon juice. Serve asparagus and sauce with chicken.

-----------------------------------

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half crosswise

1 stick butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Any good recipes for Chinese dishes? Especially General Tso's Chicken?

I really love Chinese food but hate spending all of my money on it! I would really like some good Chinese food recipes, I have some but would like some more to see if there are any more simple recipes. I also would like a lot of recipes for making General Tso's Chicken, it's my favorite and I want to find different recipes for how to make it to see which one I like the best.Any good recipes for Chinese dishes? Especially General Tso's Chicken?
These websites will give you lots of quick %26amp; easy Chinese recipes: including General Tso's

http://www.kikkoman-usa.com/general/easy鈥?/a>

http://chinesefood.about.com/od/chinesec鈥?/a>

http://www.foodnetwork.com/food/lf_qe_as鈥?/a>

http://www.healthycookingrecipes.com/chi鈥?/a>Any good recipes for Chinese dishes? Especially General Tso's Chicken?
I found this General Tso's recipe:

http://www.io.com/~sjohn/food3.htm

http://www.cooksrecipes.com/poultry/general-tsos-chicken-recipe.html Report Abuse

General Tso's Chicken

Bites Of Asia

(Yield: 3 Servings)

Vote For This Recipe

Ingredients:

1 lb Chicken breasts (skinless, cut into 1'; pieces )

2 tbsps Soy sauce

3 tbsps Vegetable oil

3 Dried hot chili peppers (cut in half)

2 Garlic cloves (minced)

1 Egg white

1 1'; piece long gingerroot ( peeled %26amp; minced)

1 tbsp Rice wine

1 tbsp Sugar

1 tsp Sesame oil

1/4 tsp Salt

3 tsps Cornstarch

Preparation:

1. In a glass bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and one beaten egg white. Add chicken pieces to bowl and mix well to coat chicken. Keep in refrigerator for 1/2 hour.

2. In a small bowl, combine remaining 1 tbsp soy sauce, vinegar, and 1 tsp cornstarch; mix well until smooth. Stir in sugar, sesame oil and salt. Set aside.

3. In a wok, heat oil until hot. Deep-fry chicken for about 1 minute, or until golden brown. Remove and drain oil on paper towel. Set aside.

4. Pour all but 2 tbsps. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute until thickened. Return chicken pieces to wok and mix well. Serve with rice
Meanie's General Tso's Chicken:

40 min 20 min prep

4 servings

1 lb chicken thighs, boned and cubed

3 eggs, beaten

1/2 cup cornstarch, plus

2 teaspoons cornstarch

5 dried chili pods

1 1/2 tablespoons rice vinegar

2 tablespoons rice wine

3 tablespoons sugar

3 tablespoons soy sauce

1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.

2. If the mixture is too thick, add some vegetable oil to separate the pieces.

3. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.

4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).

5. Fry the chicken in small batches, just long enough to cook the chicken through.

6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).

7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.

8. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.

9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.

10. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).

11. Serve immediately.

12. Serves 4, along with steamed broccoli and rice.

revlon

Any crock pot recipes for chicken?

i'm looking for a chicken roast with vegetables recipe for tomorrows dinner.Any crock pot recipes for chicken?
Here's the easiest and tastiest recipe for crockpot chicken. Wash and pat dry your chicken (I prefer a Perdue Oven Stuffer Roaster). Liberally salt and pepper the cavity. Rub the outside with olive oil. Roughly chop two medium onions and one carrot. Put the veggies in the bottom of the crock pot. Add one cup of water and one cup of white wine. Holding the chicken breast side down, sprinkle the back with Cavender's All-Purpose Greek Seasoning (available at all grocery stores). Put the chicken back down in the crock pot. Liberally sprinkle the Greek Seasoning over the breast, wings, legs, etc. Put the lid on and cook until done. When done, remove the chicken to serving plate, strain the liquid into a sauce pan, mix in a flour/water slurry (or cornstarch/water slurry) and bring to a boil. Great gravy!!!

Hope this helps!

DaveAny crock pot recipes for chicken?
Here you go: http://southernfood.about.com/library/cr鈥?/a>
http://www.cookingcache.com/cat/crockpot鈥?/a>

Any good recipes for Chinese dishes? Especially General Tso's Chicken?

Does anyone know a lowfat recipe for chicken salad?

Im going on a diet but chicken salad is one of my absolute FAVORITE foods so i was wondering if anyone knows any fat free or low fat recipes. oh by the way im cutting down on calories so i dont know if that makes a difference lolzDoes anyone know a lowfat recipe for chicken salad?
LOW FAT CHICKEN SALAD

1/2 c. plain non-fat yogurt

1 tbsp. fat-free mayonnaise

1 tsp. sugar

1/2 tsp. curry powder

1/8 tsp. salt

2 tsp. lemon juice

1 1/2 tsp. Dijon mustard

Dash pepper

2 c. diced, cooked chicken breasts

2/3 c. red delicious apple, diced, unpeeled

1/3 c. diagonally sliced celery

Mix all of above ingredients together and mix well. Serve in pita.Does anyone know a lowfat recipe for chicken salad?
2 cups cooked skinless chicken breast, cubed

1 stalk of celery, sliced

1 medium unpeeled apple, diced

1/4 cup raisins

1 tbsp lemon juice

1/4 cup low fat yogurt

1/4 cup fat-free mayonnaise

1 tsp curry powder

Preparation:

Place chicken cubes in a medium bowl along with sliced celery, diced apple and raisins. In a small bowl, whisk lemon juice, yogurt, mayonnaise and curry powder. Pour over chicken and toss to coat.

Serves 4
just buy chicken breast cuz thats the healthiest and lowest calorie chicken..umm..the lettuce is any kind u want..for the dressing, try to get a low fat or fat free balsamic or italian..hmmm..add in carrots, grapes, apples..if u want creamy sauce, just find one dats low in calories...add in won ton strips..yummy!haha..have fun!
Try this. Just use plain low fat yogurt in place of the mayonnaise. Just use your regular tried and true recipes with only this substitution. I bet You will them cut the fat and calories by 80%.
yes chunks of white meat chicken or dark meat if you prefer

add chopped onion, celery, shredded carrot, chives, low fat mayonaise, and a couple squirts of spicy brown mustard (optional), salt and pepper to taste.

serve on whole wheat toast.
Please, no raisins, walnuts and cranberries! Use plain, low fat yoghurt instead of the mayo and carry on as usual.

Chicken Empanada Recipe?

I just bought some Chicken Empanada's from Safeway and they had Chicken, Various Peppers and Mozzarella and Monteray Jack Cheese in them. Anyone have a good recipe for something similar? I could just add those ingredients to a recipe for Empanada dough I find on the internet, but I can only find recipe's for potato or dessert empanada's and I don't know if those have the same type of dough.Chicken Empanada Recipe?
1/4 Tbls. Butter

2 Cups Flour

1 tsp. Baking Powder

1/2 tsp. Salt

2 Medium Egg Yolk

1/4 Cup Cold Water

1 Tbls. Olive Oil

1 Cup Chicken -- diced

4 Small Scallions -- chopped

2 Tbls. Butter -- chopped

8 Oz. Mushrooms -- chopped

8 Oz green peppers -- chopped

8 Oz red peppers -- chopped

1 Cup Bechamel Sauce

1 Tbls. each Mozzarella and Monteray Jack Cheese

Combine butter, flour, baking powder, salt in food processor. Beat egg yolks and pour half into the flour mixture.

Add water slowly into flour until it becomes a semifirm mass. Shape dough into 2 balls, wrap and refrigerate for 15 minutes.

Saute chicken, mushrooms, peppers, and scallions in butter for 4 minutes. Remove from heat, stir in remaining ingredients. Allow to cool to room temp.

Roll out dough to 1/8 inch thick sheet. Then cut out circles with a 4-5 inch diameter. Place 1 tablespoon of meat mixture into center of dough round. Moisten the exposed edge with tap water and fold in half, crimping the edges together.

Brush the top of the uncooked empanada with the remaining egg wash. Place on baking sheet in 375 degree F. oven for 20 minutes until golden brown.Chicken Empanada Recipe?
The dough used for empanadas is just a pie dough.The recipe I use for the dough is 3 / 2/1

3 pounds flour

2 pounds butter

1 pound ice water

pinch salt

2 teaspoons baking powder

Mix ingredients like any pie dough. Cut in butter to the flour till you get the size of peas

, then add you ice water (cold) and mix till dough comes together in a ball. do not over mix

cover with siran wrap and refrigerate at least a couple hours

filling could be anything. chicken is the most populay and to that you can add raisins, onionsMonterey jack cheese etc.
1 tablespoon olive oil

1/2 cup chopped onions

Salt

Crushed red pepper

1/2 pound skinless chicken breast, finely chopped

1 teaspoon chopped garlic

1/4 cup sliced green onions

1/4 cup chopped black olives

1/2 cup chopped green pimento stuffed olives

3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained

2 hard boiled eggs, finely chopped

Empanada dough, recipe follows

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas

EMPANADA DOUGH

1 cup masa harina

1/2 cup flour

1/2 cup yellow cornmeal

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 tablespoon lard

1 cup warm water

In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

Emeril's food always taste amazing i have never not been saticfied with his recipes
Best Chicken Empanadas In The World!

I Sware!

Chicken Empanadas

1 tablespoon olive oil

1/2 cup chopped onions

Salt

Crushed red pepper

1/2 pound skinless chicken breast, finely chopped

1 teaspoon chopped garlic

1/4 cup sliced green onions

1/4 cup chopped black olives

1/2 cup chopped green pimento stuffed olives

3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained

2 hard boiled eggs, finely chopped

Empanada dough, recipe follows

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas

EMPANADA DOUGH

1 cup masa harina

1/2 cup flour

1/2 cup yellow cornmeal

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 tablespoon lard

1 cup warm water

In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

Denny's spicy queso chicken recipe?

I love Denny's spicy queso chicken, does anyone know how long and what temperature to grill the chicken? from the picture I can see what ingredients go in it, but not so sure about the chicken... it looks slightly marinated with something... flour?Denny's spicy queso chicken recipe?
is this the one your looking for? here it is..

Denny's Chicken Fajita Breakfast Skillet (Copycat)

2 Boneless Skinless Chicken Breast Halves

2 cups Home Fries or Hash browns

1 teaspoon Fajita Seasoning

1 Small Bell Pepper

1 Small Onion

4 Eggs

1/4 cup Half and Half

1/2 cup Shredded Cheese

1/2 cup Sour Cream (optional)

1/2 cup Guacamole (optional)

Salt and Pepper

Salsa (optional)

Rub chicken breast with fajita seasoning and let marinade for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chicken in a hot skillet until done. Add onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside. Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets. Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet. Sprinkle with 1/4 cup cheese on each platter of fajita platter. Servewith sour cream, guacamole, and salsa if you like.Denny's spicy queso chicken recipe?
http://www.dennys.com/LiveImages/enProdu鈥?/a>
Try this

CHILIES 'N CHICKEN CON QUESO

3 tbsp. cornmeal

2 (8 oz.) cans crescent dinner rolls

4 eggs

1/2 c. sour cream

1 1/2 c. shredded Monterrey Jack cheese

1 c. shredded Cheddar cheese

1 c. finely chopped, cooked chicken

1 (4 oz.) can chopped green chilies

1/3 c. finely chopped red pepper

1/3 c. finely chopped green pepper

Heat oven to 375 degrees. Grease 15 x 10 inch jelly roll pan; sprinkle with 2 tablespoons cornmeal. Unroll dough into 4 long rectangles. Place long rectangles lengthwise in prepared pan; press over bottom and 3/4 inch up sides to form crust. Seal perforations. Sprinkle with remaining 1 tablespoon cornmeal. In large bowl, beat eggs and sour cream until well blended. Add cheeses, chicken, and chilies; mix well. Pour egg mixture over dough. Sprinkle with red and green pepper. Bake at 375 degrees for 24 to 30 minutes or until center is set and crust edges are golden brown. Cool 5 minutes. Cut into squares and serve warm. Yield: 60 appetizer squares.

Can anyone give me a recipe for chicken croquettes?

Howard johnsons used to have them in the supermarkets freezer, but they were discontinued a long time ago. They were so good ,I really miss them.They came with a delicious gravy.Can anyone give me a recipe for chicken croquettes?
BAKED CHICKEN CROQUETTES

CROQUETTES:

1 chicken bouillon cube

3 tbsp. boiling water

1/2 c. mayonnaise

1/2 tsp. salt

1 tsp. grated onion

1 c. soft bread crumbs

1/4 c. dry bread crumb s 2 c. cooked chicken

Dissolve cube in water. Combine next 3 ingredients; stir in bouillon. Add chicken and soft crumbs. Shape into 6 small croquettes with wet hands. Dip in dry crumbs to coat. Place on ungreased sheet and bake at 450 degrees for 15 minutes.

SAUCE:

2 tbsp. butter

2 tbsp. flour

1/4 tsp. salt

1 c. milk

Cheddar to taste

Melt butter over low heat. Stir in flour and salt until smooth. Add milk. Stir constantly over medium heat until thickened. Stir in cheddar if desired.

OR

CHICKEN CROQUETTES

1 c. very thick white sauce

1/2 tsp. salt

1/4 c. chopped or ground chicken

1 tsp. poultry seasoning

Sifted crumbs

1 egg, beaten

Combine all ingredients except crumbs and egg. Season well. Spread on a plate and chill. Shape 1 rounded tablespoon mixture for each croquette. Roll in crumbs, then egg and again in crumbs. Fry at 375 to 385 degrees. May brush with fat and bake at 400 degrees. Yield: 6 to 7 servings.

OR

CHICKEN CROQUETTES

2 c. chicken, cooked

1 tsp. minced onion

2 tbsp. water

1 tsp. parsley

1/2 tsp. Accent

1 egg

Bread crumbs

Mix meat, sauce, onion, parsley and Accent. Separate into croquette patties and chill until stiff. Roll in flour, then egg and water. Then roll in bread crumbs. Fry in deep fat.

SAUCE:

3 to 4 tbsp. butter

4 tbsp. flour

1/4 tsp. salt

1 c. milk

Melt butter, add flour, milk and salt. Cook until thick and stir constantly.

OR

CHICKEN CROQUETTES

White Sauce: 1 c. milk 1/4 c. flour

Melt butter over low heat. Stir with wooden spoon. Blend in flour and cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in 1 cup milk. Bring to boil; boil 1 minute, stirring constantly. Cook until thickened. For best flavor, cook for 10 minutes.

CROQUETTES:

1 3/4 c. cooked fowl (or two 12 oz. cans boned chicken)

1 tsp. parsley

Salt and pepper to taste

1/4 tsp. celery salt

1 tsp. lemon juice

1/2 grated onion (or substitute onion salt or dry minced onion

JMCan anyone give me a recipe for chicken croquettes?
Ingredients

鈥? tbls. butter

鈥? onion, finely chopped

鈥? tbls. parsley, finely chopped

鈥?/2 cup all purpose flour

鈥alt to taste

鈥?/8 tsp. cayenne pepper

鈥?/4 cup chicken broth

鈥? tbls. milk

鈥? 1/2 cups chicken, finely chopped or ground in processor

鈥?/3 cup bread crumbs plus 1/2 cup bread crumbs to coat

鈥? egg, beaten

鈥il to fry

鈥ravy

鈥? tbls. butter

鈥? tbls. flour

鈥?/4 tsp. basil

鈥alt and pepper to taste

鈥? cup milk

Directions

1.Melt butter

2.Add onion and cook over medium heat until tender

3.Stir in parsley

4.Sift flour, salt and cayenne

5.Add to onion mixture and cook until bubbly

6.Add chicken broth and milk

7.Cook and stir constantly for about 2 minutes or until thickened

8.Put onion mixture, chicken, and 1/3 cup bread crumbs in a mixing bowl and combine

9.Refrigerate for an hour

10.Make 8 balls or patties with mixture

11.Heat oil in fry pan

12.Coat patties with bread crumbs

13.Dip in egg

14.Coat again with bread crumbs

15.Fry over medium heat until golden brown

16.Gravy

17.Melt butter over medium heat

18.Whisk in flour, basil, and salt and pepper

19.Cook until bubbly

20.Add milk, stirring constantly until mixture starts to thicken

21.Cook for a minute or 2 longer stirring
INGREDIENTS

420g cooked, finely chopped chicken breast

160g seasoned breadcrumbs

2-3 eggs lighly beaten

320g sauted chopped onion

4g chopped fresh parsley

6g salt

Black pepper to taste

METHOD

Mix all ingredients together, if a bit dry add another beaten egg.

form into small patties

heat oil in a large skillet over medium heat, fry patties until golden brown.

Personallt if you wanted to - you could add a spices/s into the mixture. (eg chilli to add flavour)

revlon

What's the best recipe for chicken sausage jambayala?

I'm not really big on meat. I buy sausage like once in a decade or something. I eat it occasionally when someone else serves it. My husband loves this kind of thing so I got this healthy chicken apple sausage and thought it would make a great jambayala right? What receipe would you suggest. The sausage is mild and it's not sweet but the apple mellows it so it is smooth, not really spicy.What's the best recipe for chicken sausage jambayala?
try using turkey sausage for starters it has a light taste and is good for you.

Vegetables such as green and red peppers, onions

Wheat rice

Olive oil

Red pepper powder

Garlic powder

YUMMY

Does anyone have an easy recipe for Chicken Tikka Masala?

I love Indian food but know nothing much about the spices.Does anyone have an easy recipe for Chicken Tikka Masala?
INGREDIENTS

235 ml yogurt

15 ml lemon juice

4 g ground cumin

2 g ground cinnamon

4 g cayenne pepper

4 g freshly ground black pepper

6 g minced fresh ginger

25 g salt, or to taste

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

15 g butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

4 g ground cumin

5 g paprika

20 g salt, or to taste

1 (8 ounce) can tomato sauce

235 ml heavy cream

10 g chopped fresh cilantro

DIRECTIONS

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

thats a good one :). If you put cumin powder in any curry it will usually be a great one. you dont have to use bite size pieces. If you use bigger pieces just cook it a little bit longer.Does anyone have an easy recipe for Chicken Tikka Masala?
The best I can do for you is to pass on this address.

The Curry Club, PO Box 7,Haslemere,Surrey,England,GU27 1EP.

Pat Chapman runs this club,his books are available in paperback and are full of super recipes.They vary from traditional spicey cuisine to what the restaurants serve and their practises.My books are pre Internet and a Google search has lots of wrong leads.you may have more luck.The club is worldwide and has trips to many countries in search of our addiction.PS he asks for an SAE with any correspondence.Few, Just got a link,Google Pat Chapman's Curry Club..sorry don't know how to do the blue link thing,Brian
Sounds good , but do you cook the chicken with or without the pecker?? I don't think I would like eating chicken pecker or any pecker now that I think about it...

Can you give me the recipe for Chicken Cafreal.?

It is a Goan dish, the spelling of Cafreal may be wrong.Can you give me the recipe for Chicken Cafreal.?
Chicken Cafreal

Cafreal is one of those dishes where anything seems to go. I was given many

variants, except the one I wanted. A small restaurant in the back of beyond

served the most wonderful Cafreal, so good the locals were queuing up for

tables. The owner though, flatly refused to give me his recipe.

Cafreal is essentially chicken (whole or jointed) marinated in chillies,

lime juice (or vinegar) and spices, then either deep fried, barbecued or

roasted.

The following recipe is my interpretation but I am still working on it. I

have used the roasting method as this produces a great gravy.

I also recommend that you make a stock from the chicken carcass, it adds an

extra dimension to a risotto.

Chicken Cafreal

1 chicken, prepared for roasting or jointed chicken pieces

juice of 1 lime

1 level tsp salt

5 dried red Kashmiri chillies, ground

3 green chillies, deseeded

4 peppercorns, ground

1 Tbsp coriander seeds, ground

1/2 inch piece cinnamon bark, ground

1/2 inch piece mace, ground

8 cloves garlic

1 inch piece ginger

Rub the salt and lime juice over the chicken (also inside if whole).

Grind all the other ingredients together and rub over the chicken.

Cover and marinade over night in the refrigerator.

Heat oven to 325F. Place the chicken in a roasting tray and cover with foil

(this is important - the chicken must be moist when done and the spices must

not burn).

For a 4 lb chicken, cook for about 2 hrs (adjust the time to the size of bird

or if chicken joints are used). Baste several times during cooking. For the

last 15 minutes of cooking, remove the foil.

Remove the chicken from the roasting tray and leave to rest.

You now have two options for the 'gravy'. Either collect the pan juices as

is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as

normal. When I had it in India it was served just with the pan juices.

Notes :- If a whole chicken was used, then cut into two halves post cooking,

do not carve into slices ;- this is meant to be eaten with your hands.

Serve with plenty of bread to dip the juices up.

Why not roast some root vegetables and garlic in the roasting tray while you are

at it.

-----

OR

-----

Chicken cafreal

Categories: Goanese

Yield: 1 Servings

1 Chicken, prepared for roasting or jointed chicken pieces

1 Lime, juice of

1 ts (level) salt

5 Dried red kashmiri chillies, ground

3 Green chillies, de-seeded

4 Peppercorns, ground

1 tb Corriander seeds, ground

8 cloves garlic

1 1-inch piece ginger

/2-inch piece cinnamon bark, ground /2-inch piece mace, ground Cafreal is one of those dishes where anything seems to go. I was given many variants, exept the one I wanted. A small restaurant in the back of beyond served the most wonderful Cafreal, so good the locals were queuing up for tables. The owner though, flatly refused to give me his recipe. Cafreal is essentially chicken (whole or jointed) marinated in chillies, lime juice (or vinegar) and spices, then either deep fried, barbecued or roasted. The following recipe is my interpretation but I am still working on it. I have used the roasting method as this produces a great gravy. I also recommend that you make a stock from the chicken carcass, it adds an extra dimension to a risotto. Rub the salt and lime juice over the chicken (also inside if whole). Grind all the other ingredients together and rub over the chicken. Cover and marinade over night in the fridge. Heat oven to 325C. Place the chicken in a roasting tray and cover with foil (this is important - the chicken must be moist when done and the spices must not burn). For a 4lb chicken, cook for about 2 hrs (adjust the time to the size of bird or if chicken joints are used). Baste several times during cooking. For the last 15 minutes of cooking, remove the foil. Remove the chicken from the roasting tray and leave to rest. You now have two options for the 'gravy'. Either collect the pan juices as is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as normal. When I had it in India it was served just with the pan juices. Notes :- If a whole chicken was used, then cut into two halves post cooking, do not carve into slices ;- this is meant to be eaten with your hands. Serve with plenty of bread to dip the juices up. Why not roast some root veges and garlic in the roasting tray while you are at it.

**For more information, check out the 3rd link for more recipes! Hope it helps!Can you give me the recipe for Chicken Cafreal.?
Chicken Cafreal

Ingredients

1 chicken,

juice of 2 limes

1 level tsp salt

Grind to paste

5 kashmiri chillies

3 green chillies, de-seeded

4 peppercorns

1 tbsp corriander seeds

1/2 inch piece cinnamon bark

1/2 inch piece mace

8 cloves garlic

1 inch piece ginger

Preparation:

Rub the salt and lime juice over the chicken

(If a whole chicken was used, also rub inside... then cut into two halves post cooking, do not carve into slices; this is meant to be eaten with your hands)

Rub the ground ingredients over the chicken.

Cover and leave to marinate over night in the fridge.

Heat oven to 325C. Place the chicken in a roasting tray and cover with foil...

(this is important - the chicken must be moist when done and the spices must not burn).

For the last 15 minutes of cooking, remove the foil. Remove the chicken from the roasting tray and leave to rest.

For the gravy, collect the pan juices as it is (no don't skim the fat off) and make a gravy as normal.
no
i use this one, it is delicious

Chicken Cafreal

Cafreal is one of those dishes where anything seems to go. I was given many

variants, except the one I wanted. A small restaurant in the back of beyond

served the most wonderful Cafreal, so good the locals were queuing up for

tables. The owner though, flatly refused to give me his recipe.

Cafreal is essentially chicken (whole or jointed) marinated in chillies,

lime juice (or vinegar) and spices, then either deep fried, barbecued or

roasted.

The following recipe is my interpretation but I am still working on it. I

have used the roasting method as this produces a great gravy.

I also recommend that you make a stock from the chicken carcass, it adds an

extra dimension to a risotto.

Chicken Cafreal

1 chicken, prepared for roasting or jointed chicken pieces

juice of 1 lime

1 level tsp salt

5 dried red Kashmiri chillies, ground

3 green chillies, deseeded

4 peppercorns, ground

1 Tbsp coriander seeds, ground

1/2 inch piece cinnamon bark, ground

1/2 inch piece mace, ground

8 cloves garlic

1 inch piece ginger

Rub the salt and lime juice over the chicken (also inside if whole).

Grind all the other ingredients together and rub over the chicken.

Cover and marinade over night in the refrigerator.

Heat oven to 325F. Place the chicken in a roasting tray and cover with foil

(this is important - the chicken must be moist when done and the spices must

not burn).

For a 4 lb chicken, cook for about 2 hrs (adjust the time to the size of bird

or if chicken joints are used). Baste several times during cooking. For the

last 15 minutes of cooking, remove the foil.

Remove the chicken from the roasting tray and leave to rest.

You now have two options for the 'gravy'. Either collect the pan juices as

is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as

normal. When I had it in India it was served just with the pan juices.

Notes :- If a whole chicken was used, then cut into two halves post cooking,

do not carve into slices ;- this is meant to be eaten with your hands.

Serve with plenty of bread to dip the juices up.

Why not roast some root vegetables and garlic in the roasting tray while you are

at it.

**For more information, check out the 2nd link for more recipes! Hope it helps!

http://www.recipegal.com/indian/chicken-鈥?/a>

http://www.bawarchi.com/nonveg/goan7.htm鈥?/a>

I would like some simple crockpot recipes for chicken legs and thighs..?

You can use any chicken parts you want with these recipes:

Barbeque Chicken

* 1 chicken, cut up

* 1 (12 ounce) bottle barbeque sauce

* 1/2 cup Italian salad dressing

* 1/4 cup brown sugar

* 2 tablespoons Worcestershire sauce

1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Crockpot Adobo Chicken

* 1 small sweet onion, sliced

* 8 cloves garlic, crushed

* 3/4 cup soy sauce

* 1/2 cup vinegar

* 1 (3 pound) whole chicken, cut into pieces

1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Kona Chicken

* 2 (2 pound) broiler chickens, quartered

* 1/2 cup chopped green onion

* 1/2 cup soy sauce

* 1/4 cup dry white wine

* 1/2 cup water

* 1/2 cup honey

* ground black pepper to taste

1. Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours.I would like some simple crockpot recipes for chicken legs and thighs..?
A crockpot chicken recipe with orange marinade. This chicken needs to marinate, so start very early in the morning or the night before.

Ingredients:

* Marinade:

* 2 cups chicken broth

* 2 tablespoons frozen orange juice concentrate

* 1/4 teaspoon pepper

* 1 can (6 ounces) tomato paste

* 2 tablespoons soy sauce

* 2 tablespoons brown sugar

* 2 cloves garlic, minced

* dash ground allspice

* dash ground ginger

* 1 teaspoon salt

* .

* Chicken and Remaining Ingredients

* 6 chicken breast halves

* 6 to 8 ounces sliced mushrooms

* 2 tablespoons butter

* 1 can (11 ounces) mandarin oranges, drained

* 1 small bell pepper, green or red, seeded, cut in strips

* 1/4 teaspoon ground ginger

* 3 tablespoons cornstarch

* 1/4 cup cold milk

* 1/4 cup cold water

Preparation:

Combine marinade ingredients in a non-reactive container with lid or a large sealable food storage bag; blend well. Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight.

Place the marinated chicken in the slow cooker. Add marinade to cover chicken. Saut茅 mushrooms in the butter, then add to chicken and marinade in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickenedI would like some simple crockpot recipes for chicken legs and thighs..?
For a homemade bbq sauce, put chicken in the crockpot.

Add a jar of your favorite salsa or spaghetti sauce (12 oz or more).

Add 2 lbs grape jelly; set on low for 6-8 hrs.

If you don't want bbq sauce, first place chicken in strainer %26amp; rinse. Sprinkle liberally with: Seasoned salt, garlic powder, italian seasoning %26amp; lemon pepper. Add 2 tsp. minced garlic, 1/2 chopped green pepper %26amp; 1/2 chopped onion. Pour your favorite spaghetti sauce on top %26amp; set on low for 6-8 hours. Upon serving, sprinkle with parmasean or mozzarelli cheese.
Here's a couple you might try:

COLA CHICKEN

(I use this recipe for ribs,too)

4 skinless, boneless chicken breasts (ANY chicken parts)

1 cup catsup

1 12oz. can cola (pepsi, coke, diet...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!

Mushroom Chicken

4 chicken breast (ANY chicken parts)

1 can cream of mushroom soup

water

Mix a can of cream of mushroom soup with can of water.

Place chicken in crock pot.

Pour soup over chicken and cook on medium ....4-5 hours....or until desired doneness.
dip your chicken legs and thighs in seasoned flour and fry in a large skillet on both sides until brown. set to one side. in the same pan fry off some carrots, onions, celery, turnips and Swedes. all roughly chopped. place the veg in the crock pot first along with one sliced lemon and 3 sprigs of thyme covering the bottom add a glass of white wine. then place the chicken on top. cover and cook in the oven at 350/180, gas mark 5 for about an hour until the chicken is tender. if you using an aga, cook in the slow oven for about 1 1/2 hrs.
grilled chicken legs with gubbin sauce

Ingredients

CHICKEN

8 chicken drumsticks

oil

salt and pepper

GUBBINS SAUCE

2 ounces butter

3 tablespoons English mustard

2 tablespoons tarragon vinegar

4 tablespoons heavy whipping cream

salt and pepper.....

you will get method on

http://www.foodsndrink.blogspot.com

Any crock pot recipes for chicken?

i'm looking for a chicken roast with vegetables recipe for tomorrows dinner.Any crock pot recipes for chicken?
A crockpot chicken recipe with orange marinade. This chicken needs to marinate, so start very early in the morning or the night before.

Ingredients:

Marinade:

2 cups chicken broth

2 tablespoons frozen orange juice concentrate

1/4 teaspoon pepper

1 can (6 ounces) tomato paste

2 tablespoons soy sauce

2 tablespoons brown sugar

2 cloves garlic, minced

dash ground allspice

dash ground ginger

1 teaspoon salt

.

Chicken and Remaining Ingredients

6 chicken breast halves

6 to 8 ounces sliced mushrooms

2 tablespoons butter

1 can (11 ounces) mandarin oranges, drained

1 small bell pepper, green or red, seeded, cut in strips

1/4 teaspoon ground ginger

3 tablespoons cornstarch

1/4 cup cold milk

1/4 cup cold water

Preparation:

Combine marinade ingredients in a non-reactive container with lid or a large sealable food storage bag; blend well. Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight.

Place the marinated chicken in the slow cooker. Add marinade to cover chicken. Saut茅 mushrooms in the butter, then add to chicken and marinade in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.

A tasty crockpot chicken barbecue, posted by Ness.

Ingredients:

2 boneless, skinless chicken breasts

1 1/2 cups tomato ketchup

3 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon cider vinegar

1 teaspoon ground red hot pepper flakes, or to taste

1/2 teaspoon garlic powder

Preparation:

Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.

Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.

You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.

Delicious!Any crock pot recipes for chicken?
Crock Pot Chicken Salsa Curry

10 chicken thighs-bone in

1 jar of your fav salsa

1/2 onion chopped

1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)

1/2 cup sour cream

Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.

When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.

This would go well with rice or cous cous.

Mexi-rice:

Use rice that is still warm.

Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as ';Fresh Salsa'; but El Paso or whatever would work as well.)

Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalape帽o pepper, adding some lime juice, and garlic salt. Then toss this fresh salsa in with the rice and cumin, olives, and corn.

Serve hot and I like mine with just a sprinkle of melted cheese.....yumm!!!

And why would that person think you would give them 10 points for posting a link. and it'a not even entered the right way to actually link you to that page.
Thai Chicken (Slow Cooker)

4 large chicken breasts, boneless/skinless

1 TBSP. ginger

3 green onions, sliced

1 (14oz) can coconut milk

1/2 to 3/4 Tbsp. turmeric

1/4 to 1/2 Tbsp. crushed red pepper

1 (8oz) can pineapple chunks, drained (save the juice)

2 TBSP. cornstarch

2 TBSP. cold water (I used the juice from the pineapple)

Cooked rice

Chopped peanuts

Place chicken (season with salt %26amp; pepper) in crockpot and add ginger, green onions, coconut milk, turmeric %26amp; crushed red pepper. Cover %26amp; cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch %26amp; water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.

--------------------
about.com you owe me 10 for this one!

Any crock pot recipes for chicken?

i'm looking for a chicken roast with vegetables recipe for tomorrows dinner.Any crock pot recipes for chicken?
i just throw chicken, diced tomatoes,onion,red bell pepper and a 1/2 cup chicken stock along w/a half cup white wine (or just a full cup chicken stock if u dont want to do wine) in the slow cooker...add a little garlic,oregano,marjoram and black pepper and a dash of balsamic vinegar and let it cook on low all day.Any crock pot recipes for chicken?
This Honey Roasted Chicken recipe is great and easy- enjoy!

1 (3 pound) whole chicken

4 medium red potatoes, peeled and quartered

6 carrots, cut into 1/2 inch pieces

2/3 cup honey

1/3 cup Dijon mustard

3 tablespoons butter

2 tablespoons finely chopped onion

2 1/2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1/4 teaspoon ground ginger

1/4 teaspoon finely chopped garlic

12 whole fresh mushrooms

2 apples, cored and quartered (optional)

Preheat oven to 350 degrees F (175 degrees C).

Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.

Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.

In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.

Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

revlon

What is the best (tested) recipe for chicken pot pie?

Hi- this one has been a hit with family and friends...will work with leftover turkey ot chicken, or better yet- canned chicken white meat chunks (very easy).

CLASSIC POT PIE

Filling:

1 pkg. Pillsbury Refrigerated Pie Crusts

1/3 C. margarine or butter

1/3 C. chopped onion

1/3 C. flour

陆 teaspoon salt

陆 teaspoon pepper

1 陆 C. chicken broth

2/3 C. milk

2 陆 to 3 C. cut up chicken or turkey (can use Butterball fresh turkey breast cuts)

2 C. frozen mixed vegetables, thawed

- - - - - - - - - - - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1. Heat oven to 425F. Using a 9 inch pie plate, prepare pie crusts

2. In medium saucepan, melt margarine over medium heat. Add onion and cook 2 minutes or until tender.

3. Stir in flour, salt and pepper until well blended. Gradually add broth and milk, stirring constantly until bubbly and thickened.

4. Add turkey and mixed vegetables. Remove from heat, then spoon the mixture into the crust lined pan. Top with the second crust. Flute the edges and cut slits in several places.

5. Bake at 425F for 30 鈥?40 minutes or until the crust is golden brown. Let stand 5 minutes before serving.What is the best (tested) recipe for chicken pot pie?
I have an AMAZING but difficult chicken pot pie recipe. If you're interisted I can send it to you tommorrow. It takes all afternoon to make but it's delicious. it requires white wine and sherry and a ton of heavy cream, parsnips, carrots, peas. But OMG is it amazing. I could eat it every day.What is the best (tested) recipe for chicken pot pie?
easy one!!! cube up some boneless chicken breast (should already be cooked), in a large bowl, mix in 1 bag frozen vegetables, 2 cans Campbells cream of chucken soup, set aside. mix i part water, 1/2 part milk and 1 egg to 2 cups of Bisquick. put chicken and vegetables in baking dish, cover with Bisquick mixture. bake 30-45 minutes at 350. tastes great. frozen pot pies are SO UNHEALTHY!!!! i always use the low fat Bisquick and Campbells.
';easy and tasty';==Two pre made pie shells(in store freezer) (9'; deep dish-thawed)1 can veg-all mixed veggies..1 can chicken breast chunks(large size)1 can cream of chicken soup..1 tsp seasoned salt..Blend c. chicken,veggies,soup and s. salt..pour into bottom pie shell..use other pie shell to cover making slits in the top of it..or strips criss crossed across the top is cool too..bake at 350 about 35 min's or until crust rim is golden..enjoy!

Cuban chicken recipe?

I need the recipe for this chicken I ate at a cuban restrauent. The chicken was in a dark colored sweet type of sauce and the chicken almost tasted caramalized..it was the best chicken ever!!Cuban chicken recipe?
Here is a Caribbean stew chicken recipe, that I'm sure will be very simaliar to what you had.

Remember that this recipe is only a guide, be sure to add more seasoning as you like. I add all the marindae juice back into the pot and stew it for about 30 minutes. Work with this recipe as a guide, and add herbs and spice, more or les juice or even pineapple. You have created your version of this wonderful dish.

1 whole chicken

5-6 garlic cloves, crushed

1/2 teaspoon ground oregano

1 onion cut in slices

1/4 cup sour orange juice

1 tablespoon dry white wine

olive oil

1/2 tablespoon pepper

salt to taste

2 tablespoons Adobo seasoning

Fresh parsley

juice from 1 lime

Use a sharp knife and separate chicken by parts. Remove excess fat and skin. .

Clean with lemon juice and rinse off with hot water. Combine garlic, oregano, onion, orange juice, wine, adobo and salt. Pour mixture over chicken.

Cover and marinade in the refrigerator overnight or 3-4 hours

5. Remove chicken pieces from marinade and cook in heated skillet or pan until they are golden brown.

Remove garlic and onion from marinade and saut茅 them in a separate pan. Place garlic and onion over chicken and add fresh parsley.Cuban chicken recipe?
http://www.recipezaar.com/183438

Use this!!

Does anyone have a good recipe for chicken fetticini alfredo?

my fiance loves it but doesn't like my recipe.. could use some help :)Does anyone have a good recipe for chicken fetticini alfredo?
Here's my recipe fro alfredo sauce. Simply take some chicken breasts, season them with salt and peper and saute them. Slice them and add to the sauce at the very end.

An Alfredo sauce is basically a combination of butter, cream and Parmesan cheese. I鈥檇 go with four oz., (one stick) of butter, two cups heavy cream, and two cups of Parmesan cheese. Melt the butter in the cream and bring to a simmer. Incorporate the cheese and season with salt and pepper. Cook your pasta until it is just a minute or two from being done and then finish it in the sauce.

Chef MarkDoes anyone have a good recipe for chicken fetticini alfredo?
NO.. wow your a band geek. who said i was stealing it. i dont even play in the band i teach myself how to play and thats why i want sheet music. dont ***** out on me like that. pms much? Report Abuse

I season chicken with salt %26amp; pepper, then saute it in a pan with a little olive oil. Make sure you get good color on both sides of the chicken. It always turns out extremely tender when cooked this way.

For the Alfredo Sauce:

1 pint of heavy whipping cream, in a pan with salt, pepper and garlic powder, bring to slow boil. Add an entire container of parmesan cheese. Put the burner on medium because this will boil over easily. Stir until it thickens.
Chicken Fettuccini Alfredo

';This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.';

Original recipe yield:

8 servings

PREP TIME 30 Min

COOK TIME 30 Min

READY IN 1 Hr

SERVINGS About scaling and conversions

INGREDIENTS

6 skinless, boneless chicken breast halves - cut into cubes

6 tablespoons butter, divided

4 cloves garlic, minced, divided

1 tablespoon Italian seasoning

1 pound fettuccini pasta

1 onion, diced

1 (8 ounce) package sliced mushrooms

1/3 cup all-purpose flour

1 tablespoon salt

3/4 teaspoon ground white pepper

3 cups milk

1 cup half-and-half

3/4 cup grated Parmesan cheese

8 ounces shredded Colby-Monterey Jack cheese

3 roma (plum) tomatoes, diced

1/2 cup sour cream

DIRECTIONS

In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini. \
It's real fattening but really good if you use whipping cream for the cream sauce. Just fry some garlic, olive oil, basil, and pepper for a bit, then add some white wine, then the cream and some romano cheese, fry it till it boils a few minutes and thickens up. Add in some chicken and whatever else for veggies %26amp; voila.
Oh, what fun! It would help to know what dude doesn't like about your recipe. Here are my suggestions:

Alfredo Sauce

2 tablespoons of butter

2 tablespoons of flour

2 cups of heavy cream or buttermilk or milk

1/3 cup of shredded parmasean cheese

Mix the first 2 ingredients in a saucepan to form a roux (brown ball)

Mix in your milk

Whisk in your cheese

Add salt and pepper to taste

Add a can of crab meat (optional)

Marinade your chicken in 2 tablespoons of olive oil, grated parmasean cheese and a tiny bit of vinegar

Grill your chicken using
First saute your chicken. Thats easy. Then cut into strips. Set aside. Bring a pot of water to a boil and add fettucine. Cook til done and set aside. In a large skillet add half a stick of butter and melt. Add chopped garlic as much as you like. Saute until garlic is somewhat soft. Then add 1 1/2C of half and half. Then add 1 C freshly grated parmesan or romano cheese. Stir until thickened and add some chopped fresh parsley. And for the taste that will have your husband saying ';wow what is that??'; add some ground nutmeg. Add your cut up chicken and then toss with the fettucine. Good luck!!!!
hmmm. i make one with cream sauce and i think it yummy... otherwise you can check www.allrecipes.com . they got alot over there you can pick from. Here is how i make mine.

Ingredients:

(4) Chicken breasts (boneless)

(1) Onion

Garlic (I use one only coz am not a big garlic fan, if you like add more)

(1) Cube Chicken stock

(1) Can mushrooms

(1) Can cream

and ofcourse pasta

Nice thing about this is you can adjust the ingredients to your liking.

Boil pasta and drain when ready.

Cut the chicken into cubes and put in a pan on the stove. Add chopped onion and garlic and chicken stock and cover. Stirr every while. When chicken is almost done add mushrooms and cover. When chicken is cooked, add the cream and stir for a few minutes or until it boils. Add pasta and mix. Then enjoy.

Its simple and tasty.

sorry If am not so good at giving recipes.
i don't
Seriously, the best sauce I've had that's quick and easy is made by Borli and is in the jarred spaghetti sauce section. It's AWESOME and the recipe is on the label for what you want. Also, my husband puts it in a pan with a little butter (real butter) and a splash of cream to make it even more heavenly!

Anyone have a really good recipe for chicken stir-fry?

Well I do but you wont like it because the last time I tried to stir-fry my chicken not only did she scream and half claw me to death but she also stunk up the house really bad. I think it was the burning feathers.Anyone have a really good recipe for chicken stir-fry?
cut the chicken into pieces and clean.add curd to it mixing the chicken masala and leave it 4 an hr r two,then add oil in a tava,let t heat spread and put t chicken add salt,pour very little water,and keep the heat low,once in a while jus mix t chicken,till it becomes brown red and wait till t flavour spreads around.cut celery leaves and decorate on it.serve hotAnyone have a really good recipe for chicken stir-fry?
This is my favorite stir fry sauce. Why don't you cut chicken i strips and cook it in this sauce with juliennes of your favorite veggies.

STIR - FRY SAUCE

1/2 c. Argo cornstarch

1/4 c. brown sugar

1 tbsp. minced fresh ginger root

2 lg. cloves garlic, minced

1/2 tsp. ground red pepper

1/2 c. soy sauce

1/4 c. cider vinegar

2 c. chicken or beef broth

1/2 c. dry sherry (optional)

1/2 c. water

Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.
chop up the chicken. fry with grated fresh ginger and onion. serve on rice, mmmmm....true thai cusine.
Apple Chicken Stir Fry

Ingredients:

1/2 cup onion, vertically sliced

1 cup (2 medium) carrots, thinly sliced

1 1/2 tsp vegetable oil

1 tsp dried basil, crushed

1 cup fresh or frozen Chinese pea pods

1 Tbsp water

1 medium Golden Delicious or Criterion apple, cored and thinly sliced

1

lb. cubed boneless, skinless, chicken breast 1 Tbsp oil

2 cups cooked rice

Servings: 4

Nutritional analysis per serving: calories: 365 grams of fat: 9 mg.

cholesterol: 62 g. fiber: 3 mg. sodium: 71 % calories from fat: 22

Instructions:

Stir fry cubed chicken breast in 1 Tbsp vegetable oil in non-stick

skillet until lightly browned and cooked. Remove from skillet.

Stir-fry

onion, carrots, and basil in oil in same skillet until carrots are

tender. Stir in pea pods and water; stir-fry 2 minutes. Remove from

heat; stir in apples. Add to chicken, serve hot over cooked rice.

Asian Glazed Chicken %26amp; Stir-Fry Vegetables

from Campbell's Kitchen

Prep/Cook Time: 25 min.

3 tbsp. cornstarch

1 3/4 cups Swanson(R) Chicken Broth

1/3 cup honey

1/4 cup cider vinegar

2 tbsp. soy sauce

1/8 tsp. crushed red pepper

4 boneless chicken breast halves

1 cup thinly sliced carrots

1 can (8 oz.) sliced water chestnuts, drained

2 cups snow peas

4 cups hot cooked white OR brown rice, cooked without salt

Directions:

MIX cornstarch, broth, honey, vinegar, soy and pepper.

COOK chicken in nonstick skillet until browned.

ADD cornstarch mixture, carrots and water chestnuts. Cook and stir

until mixture boils and thickens. Cover and cook over low heat 5

min. or until done. Stir in peas. Serve with rice. Serves 4.

TIP: For Extra Flavorful Rice: Cook rice in Swanson(R) Chicken

Broth instead of water. No need to add salt or butter.

Swanson Kitchen Tip: This recipe is also great using Swanson(R)

Natural Goodness(TM) Chicken Broth or Certified Organic Chicken

Broth in place of regular chicken broth.
hi well this got to help u here chek out this site!!

http://www.cooks.com/rec/search/0,1-0,chicken_stir_fry,FF.html

Have fun cookin!!

Who out there have a good old fashion recipe for chicken and dumpling?

I used to stay with a lady from Detroit when i was around 13yrs old and she used to start from scratch boiling the whole chicken then stripping it and doing the dumplings with veggies ooohhhh it was so goodWho out there have a good old fashion recipe for chicken and dumpling?
OLD FASHIONED CHICKEN AND

DUMPLINGS

one cut up chicken

salt

black pepper

butter

plain flour

ice water

You will need a rolling pin and a floured surface.

Broth:

Wash and place the cut up chicken in Dutch Oven with pleanty of water to boil. Add salt to boiling chicken (to taste), black pepper and a stick of butter. Make sure there is enough water in pot to create ample broth for dumplings.

When chicken is tender and well done, remove from bone. Remove bones from broth leaving chicken meat in broth; turn onto simmer while you prepare dumplings.

Dumplings:

2 1/2 cups plain flour

1 teaspoon salt mixed into flour

Ice water (stir enough into flour mixture to make a stiff dough)

Place on the floured surface and knead, making sure the dough is stiff. Roll out with floured rolling pin until very thin, about 1/8 inch. It make take some elbow grease, but the results are well worth it!

Cut into 1 inch strips and let it dry for a few minutes. It should be partially covered with flour.

Meanwhile, turn up the chicken and broth; slowly drop the long dumplings into the boiling broth. As they cook they will become somewhat stiff; that's what you want.

When enough dumplings have been added to broth, (you may not need them all) and don't add too many because they have to boil and cook.

It's ok if some flour drops into pot with dumplings. The temperature should not be any higher than medium and as dumplings cook it will need to be turned down more. Place lid on pot and cook until dumplings began to change and become somewhat translucent. You will know when they are done because they will thicken.

Stir and enjoy...Practice and you will be in great demand at get togethers. This was taught to me by my now deceased Mother-in-law who was an excellent cook.

Enjoy!Who out there have a good old fashion recipe for chicken and dumpling?
I tried to make it like my mom did but mined sucked!

The trick is the dumplings!!!!

Good luck
Get a deep pot and put some water in it, and a can of chicken broth or a buillion cube or two, some salt pepper and Italian herbs, add the whole chicken, chop up an onion, a couple carrots and some celery, put in pot, cover and boil til chicken is falling off the bone. Take the chicken out of the pot, remove skin and bones, then chop up the chunks into nice bit size pieces. Remove vegetables and strain the stock into a bowl. Put stock back in pot. Bring back up to a boil. Now make the dumplings, use a box of Jiffy - the directions are right on the box, or you can just get buttermilk bisuits, the kind in the roll, separate them and cut them in half. Throw the dumplings in the boiling stock, pretty much when they float, they are done. Check for doneness. When they are done, add back in the veggies or make new ones in a separate pot when you first start making the chicken and throw out the old (cross contamination and all, etc, etc) and the chicken. Throw in a pat of butter and a can of evaporated milk if you want the ';cream of'; version. Adjust seasoning to taste. If its a little too running thicken it up with a little instant mashed potatoes, but really the biscuits should do all the thickening. Enjoy.
My Mom has the recipe.

She won't tell me what it is.
Have you tried looking on recipezaar.com or allrecipes.com?

That's where lots of people gather and put their recipes online. I've gotten several good recipes off both sites. My chicken and dumpling recipe doesn't have veggies in it, but I'll tell ya how I make them, they're big, fluffy dumplings:

1 chicken, boiled and deboned

flour

milk

1 can chicken broth

1 can cream of chicken soup

After boiling chicken, debone, tear into strips and add back to water; add chicken broth and soup. Mix flour and milk (amount of flour depending on how many dumplings you want--I start with 1 1/2 cups flour). Add enough milk to make sticky dough. After liquid is boiling, drop flour mixture by teaspoonful into boiling liquid. Let boil, stirring now and then, until dumplings are done, (about 15-20 minutes).
Boil a chicken with carrots, celery and onions. When chicken starts to fall apart remove the chicken from the stock and debone. Put the chicken back in the pot and bring to boil (I add a cube of chicken bullion for some flavor at this point.)

As it is coming to a boil, put a cup and a half of Bisquik in and bowl, drizzle cold water and stir until stiff but a little damp. You can also stir in herbs or cheese at this point. Drop by large tablespoons on boiling soup ... allow to boil for ten minutes uncovered and then cover and turn down heat for ten more minutes.

This makes your whole house smell good and fogs up the windows in your kitchen when it's cold and rainy outside ... I'm ready for fall! Enjoy!!

Does anyone have a good and partially easy recipe for Chicken Coconut Soup (Tom Kha Gai)?

Thank you!Does anyone have a good and partially easy recipe for Chicken Coconut Soup (Tom Kha Gai)?
Tom Kha Gai

Chicken Coconut Soup

A rich, aromatic dinner soup, which is enjoyed throughout the meal. Whenever possible, fresh kaffir lime leave should be used, and their flavor and aroma is increased when they are torn insted of cut with a knife. Young galangal (Kha orn) is pale yellow, with firm unwrinkled pink shoot. Fresh young ginger can be substituted if necessary, but the flavor will not be quite the same

Recipe:

2 cups (16 fl oz/500 ml) coconut milk

6 thin slices young aglangal (kha orn)

2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion only, cut into 1-in (2.5-cm) lenghts and cruhed

5 fresh kaffir lime leave (bai ma -grood), torn in half

8 oz (250 g) boned chicken breast, sliced

5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)

2 tablespoons sugar

1/2 cup (4 fl oz/125 ml) lime juice

1 teaspoon black chili paste (nam prik pow)

1/4 cup cilantro/coriander leave (bai pak chee), torn

5 green Thai chili peppers (prik khee noo), crushed

Method:

1. Combine half the coconut milk with the galangal, lemon grass and lime leave in a large saucepan and heat to boiling. Add the chlicken, fish sauce and sugar.

2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.

SERVES 4Does anyone have a good and partially easy recipe for Chicken Coconut Soup (Tom Kha Gai)?
Wish I did, email it to me when you get it. :-)

Recipes with boneless chicken breast????

What are some good easy....i have 3 kids...and quick meals to make at home with chicken breast. My fiance is picky so its gotta not have rice or beans in it. Crock pot recepies would be good too. something i can start in the morning and cook all day. I own a business out of my home so i can start a meal at any time. I just want something that is quick to put together and GOOD to eat. Thanks in advance for all your help!!!Recipes with boneless chicken breast????
OMG! I love cooking with boneless chicken breast!

The easiest thing to do is to use Italian dressing/marinade. It sounds weird, but it's fabulous!

Slap some pepper and herbs and pour the stuff on it and bake.Recipes with boneless chicken breast????
Chicken without rice??? That's unheard of.
Bake in mushroom soup serve with what ever sides ya'll like.
stew the chix in a crockpot all day with bbq spices and pull it apart like pork shoulder when it is done. BBQ pulled chix sandwiches,pizza topping etc...
Ok here is a great recipe my kids love and its pretty easy

Cheesy Dorito Chicken

1lb. block of cheddar cheese like velvetta

1 can diced tomatoes

1 small bag nacho cheese doritos

1 can cream of chicken

1 pkg. boneless skinless chicken breast

place chicken breast in deep cassarole dish, in oven on 350 for about 20 minutes. while in oven, cube the cheese, crush the doritos, and drain the tomatoes, mix all ingredients in a large bowl and pour over top of chicken place back in the oven for about 20 more minutes and eat. very good very cheesy!!!
A delish recipe for a crock pot chicken dish is Spanish Chicken. It works %26amp; tastes better with split breasts but I have done it with boneless.

Put 4or 5 chicken breasts in crock pot and sprinkle with a pinch of salt, pepper, paprika and 2 cloves of crushed garlic ( I also add 1 onion rough cut) Original recipe didn't call for it but We think it's better with the onion.

Mix 1/2 cup of beer and a 1 6oz. can of tomato paste together and pour over chicken in crock pot.

Add 1 3 oz. jar of stuffed green olives with liquid over chicken in crock pot. Cover and cook on Low 6 hrs. for boneless breasts and 8-9hrs. for split breasts. Great served over egg noodles!!
CHICKEN WITH CUCUMBERS

2 tbsp. olive oil

1 tbsp butter

3 chicken breasts

1 large cucumber

1/2 an onion, sliced thin

1/2 tsp. ground cumin

1/2 tsp. ground mustard

2 cloves garlic, minced

1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)

3 tbsp. sour cream

Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.

Hens in a Blanket

1 (9 ounce) package chicken breast tenders

1 (8 ounce) can refrigerated crescent rolls

Cheddar cheese slices

Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden brown. Variations: Use Swiss or pepper jack cheese, saut茅ed onions, peppers, etc.

CHICKEN PARMESAN

4-6 chicken breasts

3 eggs plus 1 tablespoon water, beaten

1 1/2 cups breadcrumbs plus 1/3 cup grated parmesan cheese

1 jar favorite spaghetti or maranara sauce

Sliced Mozarella cheese

Place each breast between two pieces of saran wrap and pound thin using a meat hammer, rolling pin or a heavy can. Heat two tablespoons of oil in a skillet. Dip breast in the mixture of breadcrumbs and parmesan, into the egg wash and into the breadcrumbs again. Place in skillet and brown on each side, 2 to three minutes. Place in baking dish and cover with maranara sauce. Bake at 350 degrees for 30-45 minutes until chicken is cooked through. Place mozarella slices over breasts. Place under broiler 5-7 minutes until cheese is melted and bubbly and lightly browned.

Chicken Savannah

8 boneless, skinless chicken breasts

8 slices cheese

1 can cream of mushroom soup

1/4 C dry white wine

1 cup seasoned stuffing mix, crushed

2 to 3 T butter, melted

parsley (optional)

Arrange chicken in a lightly greased 9 x 13 baking dish. Top

with cheese slices. Combine soup and wine; stir well. Spoon

sauce over chicken; sprinkle with the stuffing mix. Drizzle

butter over crumbs; bake at 350 degrees for 45 minutes. Garnish

with parsley.
30 Min. meal :)

Cheddar-Crusted Chicken with Smooshy Applesauce

5 McIntosh apples--peeled, quartered, cored and chopped

2 teaspoons fresh lemon juice

1 cup apple cider (eyeball it)

3 rounded tablespoons brown sugar

One 1-inch piece of peeled ginger

1/2 teaspoon ground cinnamon

Four 8-ounce skinless, boneless chicken breasts

1 cup salted baby pretzels1 cup plain bread crumbs

1 cup shredded or crumbled sharp cheddar cheese

1 tablespoon fresh thyme, chopped

1/8 teaspoon freshly grated nutmeg (eyeball it)

Freshly ground pepper

1 large egg

All-purpose flour, for dredging

Vegetable oil, for frying

Salt

1. Preheat a medium saucepan over medium-high heat. Add the apples, lemon juice, cider, brown sugar, ginger and cinnamon and stir. Cook, stirring frequently, until mushy, about 15 minutes. Remove the ginger.

2. While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Using a heavy-bottomed pot, pound each breast until evenly thin, just shy of busting out of the bag.

3. Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they're the consistency of bread crumbs. Transfer the ground pretzels and cheese to a shallow dish.

4. Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a third dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.

5. In a large skillet, heat 1/4 inch of oil over medium-high heat and add the coated chicken breasts. Cook in a single layer, 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Cut off a piece of a cutlet and taste, to see if you want to salt them a little. Serve the chicken with the applesauce.
thats all we ever eat is chicken breast!!!

*marinate chicken in bbq or ranch or italian...then coat in shake n bake- thats always yummy...my kids love it.... * pound chicken to 1/4'; and moisten it with olive or veggie oil.... then i toss it in some flour, pepper, seasoning salt, garlic %26amp; onion powder, then fry it on a hot pan with some oil in it (not too much oil...not deep fry). After chicken is done- pull it out of pan...and take out all the oil if there is alot, and thrown in a can of cream soup and season that if you like, and put chicken back withthe cream soup. It serves like a gravy in a way. But just do the whole can of soup and 1/2 can of water --- too much water will result in more sauce than chicken! **or instead u can use the chicken for sandwiches instead of the sauce!
Brown the chicken...then put in pan....then mix Campbell's mushroom soup and cream of chicken together. Then pour over chicken in pan.......cook.... then make rice...then add rice at will.........it has a nice flavor
I get boneless skinless chicken breast and put them in the broiler. Either just seasoned real good, or with BBQ sauce on both sides. You can have any side you want with it. Quick, easy takes about 20 min. to cook.
How about beer battered chicken strips. Cut your breasts into 4 strips per breast. Dust until coated with flour (flour sticks to batter).

Make a beer batter out of a cup of flour and a can of beer and a couple tablespoons of creole seasoning (I like Tony Chachere's)

Dip your coated strips into batter until well covered and let drip a minute over bowl. Then carefully place into fresh oil that is already up to temp (350). I make this with mashies, cottage fries, french fries. I serve corn as that is what my kids eat best. This tastes like you got them at a restaurant.

Happy Holidays!
You can find plenty of these recipes on www.kraftfoods.com. My husband is very picky and the only meat he will eat is chicken so that site has saved me plenty of times.
Beach Bully Baked Hawaiian Boneless Chicken Breast

6 servings 4戮 hours 4 hours prep

Change to: servings US Metric

6 boneless chicken breasts

Marinade

1/4 cup brown sugar

1 1/2 cups pineapple juice

3 tablespoons soy sauce

1/4 teaspoon of fresh grated ginger

2 fresh garlic cloves, minced

1/2 cup cooking sherry

Fresh Pineapple Topping

2 cups fresh pineapple chunks

1 tablespoon vanilla extract

1/4 cup butter

1 1/2 cups granulated sugar

Not the one? See other Beach Bully Baked Hawaiian Boneless Chicken Breast Recipes

Oven Main Dish

Hawaiian Main Dish

High Protein Main Dish

Chicken Main Dish

Romantic Main Dish

Marinate the chicken for 4 hours; remove and save marinade.

Put chicken on baking sheet and bake at 350掳F for 35 minutes, basting often.

Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.

Wednesday, April 28, 2010

I need a Chicken Gallaba recipe?

Does anyone have any good recipes for chicken?

What Is The Best Healthy Recipe For Chicken?

Any good recipes for Chinese dishes? Especially General Tso's Chicken?

Any crock pot recipes for chicken?

Any good recipes for Chinese dishes? Especially General Tso's Chicken?

Does anyone know a lowfat recipe for chicken salad?

Chicken Empanada Recipe?

Denny's spicy queso chicken recipe?

Can anyone give me a recipe for chicken croquettes?

What's the best recipe for chicken sausage jambayala?

Does anyone have an easy recipe for Chicken Tikka Masala?

Can you give me the recipe for Chicken Cafreal.?

I would like some simple crockpot recipes for chicken legs and thighs..?

Any crock pot recipes for chicken?

Any crock pot recipes for chicken?

What is the best (tested) recipe for chicken pot pie?

Cuban chicken recipe?

Does anyone have a good recipe for chicken fetticini alfredo?

Anyone have a really good recipe for chicken stir-fry?

Who out there have a good old fashion recipe for chicken and dumpling?

Does anyone have a good and partially easy recipe for Chicken Coconut Soup (Tom Kha Gai)?

Recipes with boneless chicken breast????

chicken recipes

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