I found one like it on internet but does anyone have actual recipe. i believe the soup comes premade in factory and comes in bag. like ones at red lobster. olive garden makes a lot of stuff from scratch though so it could go either way. anyone work there that could tell me?Anyone have the Olive garden restaurant recipe for Chicken and Gnocchi soup?
I made one of their soups before. Have you looked at their web site? I think that is where I found many of their recipes.Anyone have the Olive garden restaurant recipe for Chicken and Gnocchi soup?
You can try http://topsecretrecipes.com or http://worldfamouserecipes.com
There is also a cool link to other sites through http://3guysandastove.info/results/copy-鈥?/a>
Friday, January 8, 2010
Does anyone have a simple recipe for Chicken Lasagne?
Preferably with fresh lasagne noodles since I have the machine to make them, but doesn't matter if it's a recipe with the hard noodles.Does anyone have a simple recipe for Chicken Lasagne?
INGREDIENTS:
2 1/2 cups cooked chicken, in large chunks
1 cups chicken broth
1/2 cup milk or half-and-half
1 large can (28 ounces) plum tomatoes
2 cloves garlic, minced
1 bay leaf
pinch ground thyme
dash cayenne pepper
3 tablespoons olive oil
1/2 teaspoon sugar
salt
8 ounces lasagna noodles
3 tablespoons all-purpose flour
pepper
1/4 cup chopped fresh parsley
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
PREPARATION:
In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling.
Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375掳 for 25 to 35 minutes, or until browned and bubbly.
It serves 4 to 6.Does anyone have a simple recipe for Chicken Lasagne?
www.foodtv.com
www.bonappetit.com
go to allrecipes.com
Cheesy aspapagus-chicken Lasagna
1tsp canola oil
3 boneless skinless chicken breasts
1 tsp prepared garlic
fresh ground pepper to taste
1 onion
15 mushrooms
1 can (282 ml) cheddar cheese soup
1 soup can filled with milk
1 tsp Mrs. Dash Italian seasoning
12 catelli express oven ready lasagna noodles
1 can (341 ml) asparagus (save liquids)
1/2 cup grated parmesan cheese
1-1/2 cup grated mozzarella cheese
Preheat oven to 350
Heat oil in a large pan or wok at med-high.
Cut chicken into bite size pieced and gradually add to oil as you cut. Toss until meat is no longer pink. Add ginger and pepper.
Sliver onion and slice mushrooms, in that order, and add to chicken as you cut. Remove from heat once fully cooked.
Mix in a small bowl in this order; soup, gradually stir in milk and spices. Stir until smooth.
Spread a few Tbsp of cheesy liquid over bottom of a rectangular oven-safe cake or lasagna pan, then...
Layer in this order, 1/3 dry noodles, 1/3 chicken mixture, 1/3 sauce, 1/3 parmesan cheese and 1/3 mozzarella.
Repeat layers two more times. however, on the third layer place aspapagus on top, drizzle the asparagus liquid evenly all over, then continue with the final layer of cheese.
Cover tightly with foil, shiny side down, and bake in hot oven. Set timer for 50 Minutes.
Remove lasagna from the oven when timer rings and let it set for 5 minutes before serving.
NGREDIENTS:
* 2 cups shredded mozzarella cheese
* 2 cans (10 3/4 ounces each) cream of mushroom soup
* 1 1/2 cups milk
* 1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
* 1 egg
* 2 cups ricotta cheese
* 12 lasagna noodles, cooked and drained
* 2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
* Parmesan cheese
PREPARATION:
Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.
In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture.
Sponsored Links
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Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.
Prep Time :
Cook Time :
Type of Prep : Bake, Casserole
Cuisine : U.S. Regional
Occasion : Family Dinner
INGREDIENTS:
2 cups shredded mozzarella cheese
2 cans (10 3/4 ounces each) cream of mushroom soup
1 1/2 cups milk
1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
1 egg
2 cups ricotta cheese
12 lasagna noodles, cooked and drained
2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
Parmesan cheese
PREPARATION:
Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.
In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.
yes
You can make it the way that you do, but sub chicken for the meat that used. I change my receipes all the time by putting in the things that I like the most in them.
INGREDIENTS:
2 1/2 cups cooked chicken, in large chunks
1 cups chicken broth
1/2 cup milk or half-and-half
1 large can (28 ounces) plum tomatoes
2 cloves garlic, minced
1 bay leaf
pinch ground thyme
dash cayenne pepper
3 tablespoons olive oil
1/2 teaspoon sugar
salt
8 ounces lasagna noodles
3 tablespoons all-purpose flour
pepper
1/4 cup chopped fresh parsley
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
PREPARATION:
In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling.
Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375掳 for 25 to 35 minutes, or until browned and bubbly.
It serves 4 to 6.Does anyone have a simple recipe for Chicken Lasagne?
www.foodtv.com
www.bonappetit.com
go to allrecipes.com
Cheesy aspapagus-chicken Lasagna
1tsp canola oil
3 boneless skinless chicken breasts
1 tsp prepared garlic
fresh ground pepper to taste
1 onion
15 mushrooms
1 can (282 ml) cheddar cheese soup
1 soup can filled with milk
1 tsp Mrs. Dash Italian seasoning
12 catelli express oven ready lasagna noodles
1 can (341 ml) asparagus (save liquids)
1/2 cup grated parmesan cheese
1-1/2 cup grated mozzarella cheese
Preheat oven to 350
Heat oil in a large pan or wok at med-high.
Cut chicken into bite size pieced and gradually add to oil as you cut. Toss until meat is no longer pink. Add ginger and pepper.
Sliver onion and slice mushrooms, in that order, and add to chicken as you cut. Remove from heat once fully cooked.
Mix in a small bowl in this order; soup, gradually stir in milk and spices. Stir until smooth.
Spread a few Tbsp of cheesy liquid over bottom of a rectangular oven-safe cake or lasagna pan, then...
Layer in this order, 1/3 dry noodles, 1/3 chicken mixture, 1/3 sauce, 1/3 parmesan cheese and 1/3 mozzarella.
Repeat layers two more times. however, on the third layer place aspapagus on top, drizzle the asparagus liquid evenly all over, then continue with the final layer of cheese.
Cover tightly with foil, shiny side down, and bake in hot oven. Set timer for 50 Minutes.
Remove lasagna from the oven when timer rings and let it set for 5 minutes before serving.
NGREDIENTS:
* 2 cups shredded mozzarella cheese
* 2 cans (10 3/4 ounces each) cream of mushroom soup
* 1 1/2 cups milk
* 1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
* 1 egg
* 2 cups ricotta cheese
* 12 lasagna noodles, cooked and drained
* 2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
* Parmesan cheese
PREPARATION:
Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.
In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture.
Sponsored Links
No Boil Lasagna RecipeChoose From A Variety Of Delicious Name Brand Recipes. Free %26amp; Easy!www.RecipeRewards.com
Lasagna RecipesFind Delicious, Reliable Recipes at MSN Lifestyle. Enrich Your Life.Lifestyle.MSN.com
Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.
Prep Time :
Cook Time :
Type of Prep : Bake, Casserole
Cuisine : U.S. Regional
Occasion : Family Dinner
INGREDIENTS:
2 cups shredded mozzarella cheese
2 cans (10 3/4 ounces each) cream of mushroom soup
1 1/2 cups milk
1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water
1 egg
2 cups ricotta cheese
12 lasagna noodles, cooked and drained
2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
Parmesan cheese
PREPARATION:
Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.
In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.
Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.
Makes 6 to 8 servings.
yes
You can make it the way that you do, but sub chicken for the meat that used. I change my receipes all the time by putting in the things that I like the most in them.
Anyone got a good fried chicken breast recipe?
use eggs and hotsauce for dip for chicken to give it a kick and use italian bread crumbs like progresso add parmesan and garlic and paprika to the crumbs to give it more flavor then deep fry the chicken till crispy great with deep fried fries golden brown or dark brown onion ringsAnyone got a good fried chicken breast recipe?
SHERRY'S FRIED CHICKEN
Ingredients:
4 to 6 chicken breast halves (bone or not, doesnt matter)
2 eggs beaten
2 cups self rising flour
3 teaspoons plus 1/2 cup meat tenderizer
1/4 cup minced onion or onion powder (optional)
Directions
1. Beat eggs til blended.
2. Mix together flour, 3 teaspoons meat tenderizer and onion seasoning.
3. Wash chicken breast halves in cold water making sure the entire piece of chicken is wet.
4. Lay chicken pieces side by side in sink, and sprinkle with remaining 1/2 cup of meat tenderizer.
5. Last, roll chickin in flour mixture until completely covered and set back inside sink side by side.
6. Then heat your cooking oil or grease til its good and hot then right before you put your chicken in hot oil, dip it in flour mixture again.
My family loves this. Hope you and yours do as well....take care and good luck.Anyone got a good fried chicken breast recipe?
Fried Chicken:
1 frying chicken (about 3-4 lbs.)
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
6 tablespoons fat
1 small onion
1 1/4 cups water
1. Cut chicken into individual servings. Mix flour, salt, pepper and paprika, and dredge the chicken.
2. Brown in hot fat. Add onion, and water, place chicken on rack.
3. Cover and cook 18 to 25 minutes (depending on age of chicken.)
4. If crisp chicken is desired, place it under broiler for a few minutes. Serve with cream gravy.
5. Blend 3 tablespoons flour, 1/2 cup milk. Stir into liquid. Cook until thickened in open pan.
Old chickens require from 25-35 minutes of cooking time.
I actually mix Progresso bread crumbs with fresh parmasean, fresh garlic(you can used powder too), parsley, salt %26amp; pepper. Squeeze fresh lemon juice on chicken breast (pound the breast a bit so they are not so thick) and roll in bread mixture. I put the breasts in a baking dish with some olive oil - not a lot just coat the dish and bake at 350 for about 25 min. They get golden and crunchy... It is very good and you don't have all the fat or the gut rot feeling of fried chicken =) Enjoy!
BUTTERMILK FRIED CHICKEN
2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
4 teaspoons kosher salt (kosher salt is best but regular salt will do fine!)
COATING
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon Old Bay Seasoning (can use homemade Old Bay seasoning mixture for this)
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
oil (for frying, do not use olive oil)
Soak the chicken breasts in the buttermilk and salt for 8-24 hours. When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
Heat to about 350掳, then reduce heat a bit just before frying the breasts.
Cook/fry about 8 minutes per side.
You can do the same with a whole chicken
SHERRY'S FRIED CHICKEN
Ingredients:
4 to 6 chicken breast halves (bone or not, doesnt matter)
2 eggs beaten
2 cups self rising flour
3 teaspoons plus 1/2 cup meat tenderizer
1/4 cup minced onion or onion powder (optional)
Directions
1. Beat eggs til blended.
2. Mix together flour, 3 teaspoons meat tenderizer and onion seasoning.
3. Wash chicken breast halves in cold water making sure the entire piece of chicken is wet.
4. Lay chicken pieces side by side in sink, and sprinkle with remaining 1/2 cup of meat tenderizer.
5. Last, roll chickin in flour mixture until completely covered and set back inside sink side by side.
6. Then heat your cooking oil or grease til its good and hot then right before you put your chicken in hot oil, dip it in flour mixture again.
My family loves this. Hope you and yours do as well....take care and good luck.Anyone got a good fried chicken breast recipe?
Fried Chicken:
1 frying chicken (about 3-4 lbs.)
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
6 tablespoons fat
1 small onion
1 1/4 cups water
1. Cut chicken into individual servings. Mix flour, salt, pepper and paprika, and dredge the chicken.
2. Brown in hot fat. Add onion, and water, place chicken on rack.
3. Cover and cook 18 to 25 minutes (depending on age of chicken.)
4. If crisp chicken is desired, place it under broiler for a few minutes. Serve with cream gravy.
5. Blend 3 tablespoons flour, 1/2 cup milk. Stir into liquid. Cook until thickened in open pan.
Old chickens require from 25-35 minutes of cooking time.
I actually mix Progresso bread crumbs with fresh parmasean, fresh garlic(you can used powder too), parsley, salt %26amp; pepper. Squeeze fresh lemon juice on chicken breast (pound the breast a bit so they are not so thick) and roll in bread mixture. I put the breasts in a baking dish with some olive oil - not a lot just coat the dish and bake at 350 for about 25 min. They get golden and crunchy... It is very good and you don't have all the fat or the gut rot feeling of fried chicken =) Enjoy!
BUTTERMILK FRIED CHICKEN
2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
4 teaspoons kosher salt (kosher salt is best but regular salt will do fine!)
COATING
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon Old Bay Seasoning (can use homemade Old Bay seasoning mixture for this)
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
oil (for frying, do not use olive oil)
Soak the chicken breasts in the buttermilk and salt for 8-24 hours. When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
Heat to about 350掳, then reduce heat a bit just before frying the breasts.
Cook/fry about 8 minutes per side.
You can do the same with a whole chicken
Help with chicken wing recipe?
since i dont really know how to cook wings, all i do is put them in the oven then put sauce on it, i was wondering anyone got any simple recipe for me, like can i put oil with the wings on pan in the oven?Help with chicken wing recipe?
If you're going to put them into the oven, it's best not to put oil. It just doesn't need it. If you bake them at a high temperature, like 450 degrees, then they'll come out crispy, and you can put your hot sauce on them when they come out. TIP: Make sure you space them apart on the baking sheet, or they'll steam eachother and come out soggy rather than crisp.
If you fry, then wings are the easiest chicken part. Since they're small, once they're brown, they are generally cooked all the way through. Keep your oil at about 350-360 degrees.Help with chicken wing recipe?
Easy Hot Wings...................SO GOOD!!! :--)
3 lbs chicken wings
1(2ounce)bottle Tabasco sauce(or your preferred bottled hot sauce)
1/2 cup butter or margarine
2 teaspoons barbecue sauce
cooking oil(for deep frying)
cut wings into pieces discarding tips.
wash and pat dry with paper towels.
pre-heat cooking oil to 350 degrees.
Slowly add 1/2 of the wing pieces to hot oil.
fry until golden brown.
In the meantime, in a large pan, melt the butter on a very low heat.
Add bottled hot sauce and BBQ sauce.
Keep sauce warm.
Add the cooked wings to the sauce.
Stir to coat.
http://allrecipes.com/Recipe/Beckis-Oven鈥?/a>
If you're going to put them into the oven, it's best not to put oil. It just doesn't need it. If you bake them at a high temperature, like 450 degrees, then they'll come out crispy, and you can put your hot sauce on them when they come out. TIP: Make sure you space them apart on the baking sheet, or they'll steam eachother and come out soggy rather than crisp.
If you fry, then wings are the easiest chicken part. Since they're small, once they're brown, they are generally cooked all the way through. Keep your oil at about 350-360 degrees.Help with chicken wing recipe?
Easy Hot Wings...................SO GOOD!!! :--)
3 lbs chicken wings
1(2ounce)bottle Tabasco sauce(or your preferred bottled hot sauce)
1/2 cup butter or margarine
2 teaspoons barbecue sauce
cooking oil(for deep frying)
cut wings into pieces discarding tips.
wash and pat dry with paper towels.
pre-heat cooking oil to 350 degrees.
Slowly add 1/2 of the wing pieces to hot oil.
fry until golden brown.
In the meantime, in a large pan, melt the butter on a very low heat.
Add bottled hot sauce and BBQ sauce.
Keep sauce warm.
Add the cooked wings to the sauce.
Stir to coat.
http://allrecipes.com/Recipe/Beckis-Oven鈥?/a>
Does anyone have a quick and easy recipe for chicken on the South Beach Diet?
I'm looking for something I can make in 30 minutes.Does anyone have a quick and easy recipe for chicken on the South Beach Diet?
Balsamic Chicken
Try this age-old South Beach Diet鈩?chicken recipe, passed down through generations of home-style cooks-and non-cooks alike! A terrifically simple recipe to prepare, the baked chicken is flavored with a full-bodied, sweet balsamic vinegar recipe originating in Italy. Our version of this classic balsamic chicken is actually a baked chicken recipe, and different because it uses chicken breast (which cooks faster than chicken on the bone) and is baked for a short time in a hot oven, sealing in flavors. The chicken is marinated in a fresh rosemary and garlic recipe, with aromatics and herbs commonly used with pork and lamb - but equally fantastic with chicken. This South Beach Diet鈩?balsamic chicken recipe is the perfect dinner for you and your family.
Serves 2
Ingredients
2 boneless, skinless chicken breast halves
1/2 teaspoon fresh rosemary leaves, minced
2/3 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2/3 tablespoons extra-virgin olive oil
1-2 tablespoons white wine (optional)
1 1/3 tablespoons balsamic vinegar
Instructions
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450掳F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160掳F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Nutritional Information:
183 calories
6 total fat (1 g sat)
65 mg cholesterol
4 g carbohydrate
26 g protein
0 g fiber
270 mg sodium
Herb-Marinated Chicken
This herb marinated South Beach Diet鈩?chicken recipe is absolutely delicious-also a great fresh basil recipe for summertime-combining chicken breasts with fresh herbs, wine, olive oil and garlic. The fresh herb recipe includes crisp basil and garlic and is simply prepared: marinated then broiled to seal in all the natural juices and prevent the chicken breast from drying out. One bite of this tasty chicken and garlic recipe and you'll be hooked. Try it tonight; it's an easy, broiled chicken recipe you'll want to make it again and again.
Serves 2
Ingredients
2 boneless, skinless chicken breast halves
1/2 oz. white wine
2/3 tablespoon extra-virgin olive or canola oil
1/3 tablespoon white vinegar
2/3 teaspoon dried crushed basil
1/3 teaspoon dried crushed oregano or tarragon
dash onion powder
2/3 cloves garlic, minced
Instructions
Set a heavy zip-top food-storage bag in a large mixing bowl and place the chicken in the bag. Add the wine, oil, vinegar, basil, oregano or tarragon, onion powder, and garlic. Close the bag and turn it to coat the chicken well. Marinate for 5-24 hours in the refrigerator, turning occasionally.
Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4';-5'; from the heat for about 20 minutes or until lightly browned, brushing often with the marinade. Turn the chicken and broil for 5-15 minutes more, until the chicken is tender and no longer pink.
Nutritional Information:
185 calories
6 total fat (1 g sat)
66 mg cholesterol
1 g carbohydrate
26 g protein
0 g fiber
75 mg sodiumDoes anyone have a quick and easy recipe for chicken on the South Beach Diet?
strip the skin off of a chicken breast (to make the driest meat on the bird also completely tasteless).
add some spices, but not salt (to make it taste even more like cardboard)
do NOT add any cooking oil of any kind
bake or boil (to complete the eradication of any semblence of flavor in it)
There you have it, all protein and no carbs.
yum!
South Beach Chicken Skillet
30 min 10 min prep
2 boneless skinless chicken breasts, cut into 1 inch chunks
2 teaspoons olive oil
1 clove garlic, minced
2 small onions, peeled and cut into eigths
1 green bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 orange bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 yellow bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 pinch cayenne pepper, to taste
salt and pepper, to taste
Brush the entire bottom of a large nonstick skillet with the olive oil using a pastry brush.
Cook the garlic for about a minute over a medium heat then add the chicken, stirring as required to cook all the sides of the chunks.
Sprinkle the paprika, chili powder, garlic powder, and cayenne pepper over the chicken and stir to evenly coat.
Add the onion and cook for a minute or two before adding all the peppers.
Cook stirring occasionally until the peppers are tender and the chicken is done.
Add salt and pepper to taste and stir well to mix.
Broccoli Chicken Dijon (south Beach Diet)
30 min 15 min prep
1/2 cup reduced-sodium chicken broth
1 tablespoon light soy sauce
4 cups broccoli florets
1 garlic clove, minced
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 tablespoons Dijon mustard
Mix chicken broth and soy sauce; set aside.
Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
Remove from skillet; cover to keep warm.
Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
Add broth mixture; mix well.
Bring to boil.
Reduce heat to medium-low.
Stir in mustard until well blended.
Return broccoli mixture to skillet; mix lightly.
Cook until heated through, stirring occasionally.
South Beach Balsamic Chicken
25 min 10 min prep
6 boneless skinless chicken breast halves
1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary
2 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
4-6 tablespoons white wine (optional)
1/4 cup balsamic vinegar
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using.
Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Balsamic Chicken
Try this age-old South Beach Diet鈩?chicken recipe, passed down through generations of home-style cooks-and non-cooks alike! A terrifically simple recipe to prepare, the baked chicken is flavored with a full-bodied, sweet balsamic vinegar recipe originating in Italy. Our version of this classic balsamic chicken is actually a baked chicken recipe, and different because it uses chicken breast (which cooks faster than chicken on the bone) and is baked for a short time in a hot oven, sealing in flavors. The chicken is marinated in a fresh rosemary and garlic recipe, with aromatics and herbs commonly used with pork and lamb - but equally fantastic with chicken. This South Beach Diet鈩?balsamic chicken recipe is the perfect dinner for you and your family.
Serves 2
Ingredients
2 boneless, skinless chicken breast halves
1/2 teaspoon fresh rosemary leaves, minced
2/3 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2/3 tablespoons extra-virgin olive oil
1-2 tablespoons white wine (optional)
1 1/3 tablespoons balsamic vinegar
Instructions
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450掳F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160掳F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Nutritional Information:
183 calories
6 total fat (1 g sat)
65 mg cholesterol
4 g carbohydrate
26 g protein
0 g fiber
270 mg sodium
Herb-Marinated Chicken
This herb marinated South Beach Diet鈩?chicken recipe is absolutely delicious-also a great fresh basil recipe for summertime-combining chicken breasts with fresh herbs, wine, olive oil and garlic. The fresh herb recipe includes crisp basil and garlic and is simply prepared: marinated then broiled to seal in all the natural juices and prevent the chicken breast from drying out. One bite of this tasty chicken and garlic recipe and you'll be hooked. Try it tonight; it's an easy, broiled chicken recipe you'll want to make it again and again.
Serves 2
Ingredients
2 boneless, skinless chicken breast halves
1/2 oz. white wine
2/3 tablespoon extra-virgin olive or canola oil
1/3 tablespoon white vinegar
2/3 teaspoon dried crushed basil
1/3 teaspoon dried crushed oregano or tarragon
dash onion powder
2/3 cloves garlic, minced
Instructions
Set a heavy zip-top food-storage bag in a large mixing bowl and place the chicken in the bag. Add the wine, oil, vinegar, basil, oregano or tarragon, onion powder, and garlic. Close the bag and turn it to coat the chicken well. Marinate for 5-24 hours in the refrigerator, turning occasionally.
Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4';-5'; from the heat for about 20 minutes or until lightly browned, brushing often with the marinade. Turn the chicken and broil for 5-15 minutes more, until the chicken is tender and no longer pink.
Nutritional Information:
185 calories
6 total fat (1 g sat)
66 mg cholesterol
1 g carbohydrate
26 g protein
0 g fiber
75 mg sodiumDoes anyone have a quick and easy recipe for chicken on the South Beach Diet?
strip the skin off of a chicken breast (to make the driest meat on the bird also completely tasteless).
add some spices, but not salt (to make it taste even more like cardboard)
do NOT add any cooking oil of any kind
bake or boil (to complete the eradication of any semblence of flavor in it)
There you have it, all protein and no carbs.
yum!
South Beach Chicken Skillet
30 min 10 min prep
2 boneless skinless chicken breasts, cut into 1 inch chunks
2 teaspoons olive oil
1 clove garlic, minced
2 small onions, peeled and cut into eigths
1 green bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 orange bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 yellow bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 pinch cayenne pepper, to taste
salt and pepper, to taste
Brush the entire bottom of a large nonstick skillet with the olive oil using a pastry brush.
Cook the garlic for about a minute over a medium heat then add the chicken, stirring as required to cook all the sides of the chunks.
Sprinkle the paprika, chili powder, garlic powder, and cayenne pepper over the chicken and stir to evenly coat.
Add the onion and cook for a minute or two before adding all the peppers.
Cook stirring occasionally until the peppers are tender and the chicken is done.
Add salt and pepper to taste and stir well to mix.
Broccoli Chicken Dijon (south Beach Diet)
30 min 15 min prep
1/2 cup reduced-sodium chicken broth
1 tablespoon light soy sauce
4 cups broccoli florets
1 garlic clove, minced
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 tablespoons Dijon mustard
Mix chicken broth and soy sauce; set aside.
Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
Remove from skillet; cover to keep warm.
Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
Add broth mixture; mix well.
Bring to boil.
Reduce heat to medium-low.
Stir in mustard until well blended.
Return broccoli mixture to skillet; mix lightly.
Cook until heated through, stirring occasionally.
South Beach Balsamic Chicken
25 min 10 min prep
6 boneless skinless chicken breast halves
1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary
2 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
4-6 tablespoons white wine (optional)
1/4 cup balsamic vinegar
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using.
Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Recipe using chicken and red potatoes?
Do you have any that don't include cheese, milk or other products of cow's milk? (Breastfeeding my baby who is allergic to CMP) Or maybe you could suggest something that may include those ingredients and I could alter it slightly? I would appreciate any answers. Thanks!Recipe using chicken and red potatoes?
ONE-PAN POTATOES AND CHICKEN
2 tablespoons vegetable oil
8 medium red potatoes, thinly sliced
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 medium red bell pepper, seeded and cut into thin strips
1 teaspoon salt
Heat oil in 12-inch nonstick skillet over medium heat.
Add potatoes, chicken and bell peppers. Sprinkle with 1 teaspoon salt.
Cook 15 to 20 minutes, stirring frequently, until chicken is no longer pink in center and potatoes are tender.
Makes 4 servings
Easy Barbeque Chicken and Red Potatoes
INGREDIENTS
4 skinless, boneless chicken breast halves
1 Vidalia onion, sliced
1 pound sliced fresh mushrooms
8 red potatoes, sliced 1/2 inch thick
1 (18 ounce) bottle barbeque sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts, onion, mushrooms and potatoes in a lightly greased 9x13 inch baking dish and cover all with sauce.
Cover dish and bake for 1 hour.Recipe using chicken and red potatoes?
For the potatoes, you can poke holes in them and cook them in olive oil, on the stove cover the pan up, a type of roasting , add herbs, for taste, the chicken you can just season and fry in olive oil. Have a veggy for the side.
Put your chicken in a cooking bag and surround it with potatoes and onions and carrots.
Prepare one package of McCormick's Herb %26amp; Garlic Pasta Sauce Blend...pour over chicken and close the bag loosely Bake at 350 for an hour. Careful when opening yoyur bag. We don't want a burn.
*** You could substiture a pkg chicken gravy mix instead
Cook red potatoes just like you would cook normal potatoes,
We often make chicken, potatoes, squash, carrots, onion, celery and seasonings. Wrap all ingredients in a loosely aluminum foil and set on cookie sheet. Bake for about an hour and 10 minutes at 350 o F.
Easy, nutritious and deliciouseye cream
ONE-PAN POTATOES AND CHICKEN
2 tablespoons vegetable oil
8 medium red potatoes, thinly sliced
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 medium red bell pepper, seeded and cut into thin strips
1 teaspoon salt
Heat oil in 12-inch nonstick skillet over medium heat.
Add potatoes, chicken and bell peppers. Sprinkle with 1 teaspoon salt.
Cook 15 to 20 minutes, stirring frequently, until chicken is no longer pink in center and potatoes are tender.
Makes 4 servings
Easy Barbeque Chicken and Red Potatoes
INGREDIENTS
4 skinless, boneless chicken breast halves
1 Vidalia onion, sliced
1 pound sliced fresh mushrooms
8 red potatoes, sliced 1/2 inch thick
1 (18 ounce) bottle barbeque sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts, onion, mushrooms and potatoes in a lightly greased 9x13 inch baking dish and cover all with sauce.
Cover dish and bake for 1 hour.Recipe using chicken and red potatoes?
For the potatoes, you can poke holes in them and cook them in olive oil, on the stove cover the pan up, a type of roasting , add herbs, for taste, the chicken you can just season and fry in olive oil. Have a veggy for the side.
Put your chicken in a cooking bag and surround it with potatoes and onions and carrots.
Prepare one package of McCormick's Herb %26amp; Garlic Pasta Sauce Blend...pour over chicken and close the bag loosely Bake at 350 for an hour. Careful when opening yoyur bag. We don't want a burn.
*** You could substiture a pkg chicken gravy mix instead
Cook red potatoes just like you would cook normal potatoes,
We often make chicken, potatoes, squash, carrots, onion, celery and seasonings. Wrap all ingredients in a loosely aluminum foil and set on cookie sheet. Bake for about an hour and 10 minutes at 350 o F.
Easy, nutritious and delicious
Chicken recipes?
I am looking for different and tastey chicken recipes beyond the usual, we are bored with chicken please HELP!Chicken recipes?
take a large chicken boneless breast and fillet it so that it is double the size you can do this by slowly slicing it but not all the way, then placing some wrap over it using a rolling pin with pressure roll it even thinner and longer.......
on this flat breast add some slices of cheese, mushrooms that have been sauteed, spinach, peppers anything you like
roll it all up into a jelly roll type roll and place them all in a neat row on a baking dish salt and pepper and season the breasts before the stuffing i forgot to mention sorry
sprinkle some parmesan cheese and salsa ( the 1 with mango and peach is perfect for this) and about 1/2 cup white wine that you have sauteed along with an onion and olive oil and bake for about 1 hour covered serve this with a nice pasta like corkscrew you may use the topping sauce from the chicken to place on top of the pasta
i call this chicken roll-upsChicken recipes?
Chicken and Spinach Enchiladas
Prep: 15 min., Bake: 30 min., Stand: 5 min.
1 (10-oz.) package frozen chopped spinach, thawed
1 (16-oz.) jar medium salsa with cilantro, divided
2 (10-oz.) cans enchilada sauce
1 (8-oz.) package cream cheese or reduced-fat cream cheese
2 1/2 cups shredded or chopped roasted chicken
10 (7- to 8-inch) flour tortillas
1 (8-oz.) package shredded Mexican four-cheese blend
Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes
1. Drain spinach well, pressing between paper towels. Set aside.
2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.
3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.
4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.
Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.
Yield: Makes 5 to 6 servings
--Southern Living
_________________________
Black %26amp; Blue Chicken
4 boneless skinless chicken breasts
4 ounces blue cheese
1/4 cup sliced black olives
1/4 cup chopped fresh basil
2–3 tablespoons olive oil
salt and pepper
Cut slit in the thickest part of the chicken breast.
Season the chicken with salt and pepper.
Mix together blue cheese, olives, and basil.
Stuff the mixture into the chicken breast (use a toothpick to hold chicken together)
Fry on each side in olive oil until chicken is no longer pink. About 20 minutes.
_____________________________
Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels.
On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.
Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.
--Ina Garten, ';Barefoot Contessa Family Style'; cookbook
_____________________________
Buttermilk Baked Chicken
Southern Living 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
______________________
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.
Dry the chicken w/ paper towels. Season liberally w/ salt %26amp; pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.
Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot. Reheats well.
--Ina Garten, ';Barefoot in Paris'; cookbook
__________________________
Lemon-Artichoke Chicken
This dish is elegant enough for company but simple enough for weeknight meals. Prep and Cook Time: about 1 hour.
4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of ¼-½”
½ tsp each salt and lemon pepper
2 Tbsp butter
1 can (14 oz.) quartered artichoke hearts, drained
2 Tbsp. dry sherry
2 Tbsp. grated lemon peel
2 tsp lemon juice
½ cup whipping cream
½ cup grated parmesan cheese
1. Preheat oven to 350°. Season both sides of chicken with S%26amp;P. In a 10” frying pan over med-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9”x13” baking dish and add artichoke hearts.
2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.
--Sunset Magazine, Feb 2006
season and saute it in a lightly oiled skillet until browned on both sides. pour in a can of cream of mushroom soup over it and a small amount of water. add in some sliced onions, and chopped bell peppers, and a dash of thyme. let it simmer on low with the lid on until tender. swrve this with rice and a dinner salad.
I take a cut-up chicken and season it. I lightly dust it with flour then use a little bit of grease %26amp; fry it a bit. You don't have to fry it all the way. Just get it golden brown. Remove the chicken from the pot, drain the grease leaving about a teaspoon or two. Brown onions and bell pepper. You may add a little more flour to asorb the grease and let that brown a minute. Then return the chicken to the pot add cold water %26amp; bring to a boil. After you bring it to a boil let it simmer awhile. When you're gravy is thick %26amp; your chicken is cooked serve it over rice. If you find your gravy isn't dark you can add a teaspoon of Kitchen Bouquet and stir. Good luck. 2D
This site should give you some great ideas!
http://allrecipes.com/Recipes/Meat-and-P…
try throwing some chicken in the crock pot in the am with some taco seasoning, shred for dinnner and use it chicken tacos, burritos, taco salads or enchiladas. yumm!
another yummy one for the crock pot;throw in 4 or 5 frozen breasts and a can of chees and broccoli soup (cream of brocc works too). Let it cook all day, shred and add about 2 cups of cheddar and another can of soup, mix well and serve on rice. I also throw in some fresh or frozen broccoli about an hour before dinner. This is a real kid pleaser.
One of my favorites.
Garlic Chicken
Preparation Time: 20 minutes Servings: 4
Cook Time: 35 minutes
Ingredients:2 teaspoons, crushed Garlic 1/4 cup Olive Oil
1/4 cup Bread Crumbs 4 skinless, boneless halves Chicken - Breast
1/4 cup Cheese - Parmesan (Grated)
--------------------------------------…
1. Preheat oven to 425 degrees F.
2. Warm the garlic in olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
http://easy.betterrecipes.com/easychicke…
take a large chicken boneless breast and fillet it so that it is double the size you can do this by slowly slicing it but not all the way, then placing some wrap over it using a rolling pin with pressure roll it even thinner and longer.......
on this flat breast add some slices of cheese, mushrooms that have been sauteed, spinach, peppers anything you like
roll it all up into a jelly roll type roll and place them all in a neat row on a baking dish salt and pepper and season the breasts before the stuffing i forgot to mention sorry
sprinkle some parmesan cheese and salsa ( the 1 with mango and peach is perfect for this) and about 1/2 cup white wine that you have sauteed along with an onion and olive oil and bake for about 1 hour covered serve this with a nice pasta like corkscrew you may use the topping sauce from the chicken to place on top of the pasta
i call this chicken roll-upsChicken recipes?
Chicken and Spinach Enchiladas
Prep: 15 min., Bake: 30 min., Stand: 5 min.
1 (10-oz.) package frozen chopped spinach, thawed
1 (16-oz.) jar medium salsa with cilantro, divided
2 (10-oz.) cans enchilada sauce
1 (8-oz.) package cream cheese or reduced-fat cream cheese
2 1/2 cups shredded or chopped roasted chicken
10 (7- to 8-inch) flour tortillas
1 (8-oz.) package shredded Mexican four-cheese blend
Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes
1. Drain spinach well, pressing between paper towels. Set aside.
2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.
3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.
4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.
Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.
Yield: Makes 5 to 6 servings
--Southern Living
_________________________
Black %26amp; Blue Chicken
4 boneless skinless chicken breasts
4 ounces blue cheese
1/4 cup sliced black olives
1/4 cup chopped fresh basil
2–3 tablespoons olive oil
salt and pepper
Cut slit in the thickest part of the chicken breast.
Season the chicken with salt and pepper.
Mix together blue cheese, olives, and basil.
Stuff the mixture into the chicken breast (use a toothpick to hold chicken together)
Fry on each side in olive oil until chicken is no longer pink. About 20 minutes.
_____________________________
Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels.
On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.
Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.
--Ina Garten, ';Barefoot Contessa Family Style'; cookbook
_____________________________
Buttermilk Baked Chicken
Southern Living 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
______________________
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3½ lb.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. good olive oil
3 Tbsp. Cognac, divided
1½ cups dry white wine (I’ve used chix broth before)
1 Tbsp. fresh thyme leaves (1 tsp. dry)
2 Tbsp. all-purpose flour
2 Tbsp. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.
Dry the chicken w/ paper towels. Season liberally w/ salt %26amp; pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.
Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot. Reheats well.
--Ina Garten, ';Barefoot in Paris'; cookbook
__________________________
Lemon-Artichoke Chicken
This dish is elegant enough for company but simple enough for weeknight meals. Prep and Cook Time: about 1 hour.
4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of ¼-½”
½ tsp each salt and lemon pepper
2 Tbsp butter
1 can (14 oz.) quartered artichoke hearts, drained
2 Tbsp. dry sherry
2 Tbsp. grated lemon peel
2 tsp lemon juice
½ cup whipping cream
½ cup grated parmesan cheese
1. Preheat oven to 350°. Season both sides of chicken with S%26amp;P. In a 10” frying pan over med-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9”x13” baking dish and add artichoke hearts.
2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.
--Sunset Magazine, Feb 2006
season and saute it in a lightly oiled skillet until browned on both sides. pour in a can of cream of mushroom soup over it and a small amount of water. add in some sliced onions, and chopped bell peppers, and a dash of thyme. let it simmer on low with the lid on until tender. swrve this with rice and a dinner salad.
I take a cut-up chicken and season it. I lightly dust it with flour then use a little bit of grease %26amp; fry it a bit. You don't have to fry it all the way. Just get it golden brown. Remove the chicken from the pot, drain the grease leaving about a teaspoon or two. Brown onions and bell pepper. You may add a little more flour to asorb the grease and let that brown a minute. Then return the chicken to the pot add cold water %26amp; bring to a boil. After you bring it to a boil let it simmer awhile. When you're gravy is thick %26amp; your chicken is cooked serve it over rice. If you find your gravy isn't dark you can add a teaspoon of Kitchen Bouquet and stir. Good luck. 2D
This site should give you some great ideas!
http://allrecipes.com/Recipes/Meat-and-P…
try throwing some chicken in the crock pot in the am with some taco seasoning, shred for dinnner and use it chicken tacos, burritos, taco salads or enchiladas. yumm!
another yummy one for the crock pot;throw in 4 or 5 frozen breasts and a can of chees and broccoli soup (cream of brocc works too). Let it cook all day, shred and add about 2 cups of cheddar and another can of soup, mix well and serve on rice. I also throw in some fresh or frozen broccoli about an hour before dinner. This is a real kid pleaser.
One of my favorites.
Garlic Chicken
Preparation Time: 20 minutes Servings: 4
Cook Time: 35 minutes
Ingredients:2 teaspoons, crushed Garlic 1/4 cup Olive Oil
1/4 cup Bread Crumbs 4 skinless, boneless halves Chicken - Breast
1/4 cup Cheese - Parmesan (Grated)
--------------------------------------…
1. Preheat oven to 425 degrees F.
2. Warm the garlic in olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
http://easy.betterrecipes.com/easychicke…
Can anyone recommend a good recipe for Chicken Parmesan or Chicken Pesto?
I'm looking for ideas for a dinner including chicken breast and pasta. I appreciate any suggestions, thanks!Can anyone recommend a good recipe for Chicken Parmesan or Chicken Pesto?
Simple Chicken Parmesan
INGREDIENTS
2 medium garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and freshly ground pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1 large egg
1/2 cup dry bread crumbs
8 ounces spaghetti or linguine
1/4 cup extra-virgin olive oil
1/2 cup grated part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, plus extra for passing at the table
DIRECTIONS
In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
Bring 2 quarts of salted water to a boil in a large soup kettle.
In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Chicken Pesto
INGREDIENTS
1/2 cup chopped sun-dried tomatoes
1 1/2 cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese
DIRECTIONS
Soak sun dried tomatoes in chicken broth.
Cook chicken in oil with garlic in a large skillet over medium heat until done.
Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.Can anyone recommend a good recipe for Chicken Parmesan or Chicken Pesto?
check this website out I'm sure they have something and they have a ratings system so you can see if other people liked the recipe. Best of all, it is free.
Easy Chicken Parmesan:
Very good and very simple. It doesn't take long to make so it is perfect on a night when you are in a bit of a hurry.
1录 hours 30 min prep
4 servings
crushed Ritz crackers
2 eggs
4 boneless skinless chicken breasts
tomato sauce
mozzarella cheese (sliced or shredded)
parmesan cheese
1. Dip chicken breasts in the egg then into the Ritz crackers.
2. Make sure they are well coated.
3. Bake in 375 oven for 10- 15 minutes depending on the thickness of the breast.
4. Remove from oven, turn, spread about 1 or 2 tbsp of tomatoe sauce on each breast.
5. Sprinkle with parmesan cheese.
6. Cover with foil and bake for 15 minutes.
7. Remove from oven- remove foil.
8. Sprinkle mozzerella cheese on top.
9. Return to oven and bake until cheese is melted.
**************************************鈥?br>
Baked Pesto Chicken:
35 min 5 min prep
4 servings
4 boneless skinless chicken breast halves
1/2 cup refrigerated basil pesto
2-3 plum tomatoes, sliced (optional)
1/2 cup shredded mozzarella cheese
1. Preheat oven to 400 degrees F.
2. Line baking sheet with heavy-duty foil.
3. Place chicken and pesto in medium bowl; toss to coat.
4. Place chicken on prepared baking sheet.
5. Bake for 20-25 minutes or until chicken is no longer pink in center.
6. Remove from oven; top with tomatoes and cheese.
7. Bake for an additional 3-5 minutes or until cheese is melted.
PESTO AND CHEESE-FILLED CHICKEN BREASTS
Garden-fresh Thyme Pesto is the star of this elegant entr茅e, but you can also use purchased or homemade basil pesto.
4 boneless, skinless chicken breasts
1/2 cup soft, fresh goat cheese(such as Montrachet)
1/3 cup Thyme Pesto (recipe follows)
1 teaspoon minced shallot or green onion
2 tablespoons olive oil
All purpose flour
THYME PESTO
1 1/2 cups loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil
FOR CHICKEN: Preheat oven to 350掳F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.
Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes. For Pesto:
Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)
Serves 4.
These are my two favorite chicken recipes...
Oven Fried Chicken
Make three ';dipping stations';
Season the chicken with all purpose seasoning.
Cover in first bowl which you have filled with flour %26amp; a little extra seasonings
Dip in second bowl which contains two eggs beaten.
Cover in third bowl which has bread crumbs in it!... Italian or whatevr style you like.
Then fry it in an inch of vegetable oil or simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.
To make this into chicken parm simply heat some spaghetti sauce and top the chicken with it along with some mozzarella cheese %26amp; enjoy!!!
Also try...
Take 4 cloves of garlic %26amp; mash them (you can use a food processor or a mortar %26amp; pestel sorry my spelling sucks)
add salt, oregano, %26amp; a little bit of olive oil..make into a paste
Rub the paste all over the chicken breasts (you may want to cut soem slits in the chicken to get seasoning inside)
Put in a baking dish with half a cup of white wine %26amp; a tablesppon of lemon juice (this part is optional... I just love how juicey %26amp; tasty it comes out) Cover with tin foil...make sure the tin foil has a corner up or a a slit in the middle to let the chicken breath!
Bake for 15 minutes at 350 degrees...check on it..turn it iff you want and cook for another 15 minutes
Serve on top of plain pasta (the juices from the chicken and white wine will make an amazing sauce) or on the side of rice pilaf
Good Luck %26amp; Enjoy!!! ;-)
Simple Chicken Parmesan
INGREDIENTS
2 medium garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and freshly ground pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1 large egg
1/2 cup dry bread crumbs
8 ounces spaghetti or linguine
1/4 cup extra-virgin olive oil
1/2 cup grated part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, plus extra for passing at the table
DIRECTIONS
In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
Bring 2 quarts of salted water to a boil in a large soup kettle.
In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Chicken Pesto
INGREDIENTS
1/2 cup chopped sun-dried tomatoes
1 1/2 cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese
DIRECTIONS
Soak sun dried tomatoes in chicken broth.
Cook chicken in oil with garlic in a large skillet over medium heat until done.
Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.Can anyone recommend a good recipe for Chicken Parmesan or Chicken Pesto?
check this website out I'm sure they have something and they have a ratings system so you can see if other people liked the recipe. Best of all, it is free.
Easy Chicken Parmesan:
Very good and very simple. It doesn't take long to make so it is perfect on a night when you are in a bit of a hurry.
1录 hours 30 min prep
4 servings
crushed Ritz crackers
2 eggs
4 boneless skinless chicken breasts
tomato sauce
mozzarella cheese (sliced or shredded)
parmesan cheese
1. Dip chicken breasts in the egg then into the Ritz crackers.
2. Make sure they are well coated.
3. Bake in 375 oven for 10- 15 minutes depending on the thickness of the breast.
4. Remove from oven, turn, spread about 1 or 2 tbsp of tomatoe sauce on each breast.
5. Sprinkle with parmesan cheese.
6. Cover with foil and bake for 15 minutes.
7. Remove from oven- remove foil.
8. Sprinkle mozzerella cheese on top.
9. Return to oven and bake until cheese is melted.
**************************************鈥?br>
Baked Pesto Chicken:
35 min 5 min prep
4 servings
4 boneless skinless chicken breast halves
1/2 cup refrigerated basil pesto
2-3 plum tomatoes, sliced (optional)
1/2 cup shredded mozzarella cheese
1. Preheat oven to 400 degrees F.
2. Line baking sheet with heavy-duty foil.
3. Place chicken and pesto in medium bowl; toss to coat.
4. Place chicken on prepared baking sheet.
5. Bake for 20-25 minutes or until chicken is no longer pink in center.
6. Remove from oven; top with tomatoes and cheese.
7. Bake for an additional 3-5 minutes or until cheese is melted.
PESTO AND CHEESE-FILLED CHICKEN BREASTS
Garden-fresh Thyme Pesto is the star of this elegant entr茅e, but you can also use purchased or homemade basil pesto.
4 boneless, skinless chicken breasts
1/2 cup soft, fresh goat cheese(such as Montrachet)
1/3 cup Thyme Pesto (recipe follows)
1 teaspoon minced shallot or green onion
2 tablespoons olive oil
All purpose flour
THYME PESTO
1 1/2 cups loosely packed fresh parsley
1/2 cup loosely packed fresh thyme leaves or 1 tablespoon dried, crumbled, plus 1/2 cup fresh parsley
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil
FOR CHICKEN: Preheat oven to 350掳F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.
Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes. For Pesto:
Finely chop first 5 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)
Serves 4.
These are my two favorite chicken recipes...
Oven Fried Chicken
Make three ';dipping stations';
Season the chicken with all purpose seasoning.
Cover in first bowl which you have filled with flour %26amp; a little extra seasonings
Dip in second bowl which contains two eggs beaten.
Cover in third bowl which has bread crumbs in it!... Italian or whatevr style you like.
Then fry it in an inch of vegetable oil or simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.
To make this into chicken parm simply heat some spaghetti sauce and top the chicken with it along with some mozzarella cheese %26amp; enjoy!!!
Also try...
Take 4 cloves of garlic %26amp; mash them (you can use a food processor or a mortar %26amp; pestel sorry my spelling sucks)
add salt, oregano, %26amp; a little bit of olive oil..make into a paste
Rub the paste all over the chicken breasts (you may want to cut soem slits in the chicken to get seasoning inside)
Put in a baking dish with half a cup of white wine %26amp; a tablesppon of lemon juice (this part is optional... I just love how juicey %26amp; tasty it comes out) Cover with tin foil...make sure the tin foil has a corner up or a a slit in the middle to let the chicken breath!
Bake for 15 minutes at 350 degrees...check on it..turn it iff you want and cook for another 15 minutes
Serve on top of plain pasta (the juices from the chicken and white wine will make an amazing sauce) or on the side of rice pilaf
Good Luck %26amp; Enjoy!!! ;-)
I need a good chicken curry recipe?
Can anyone point me in the right direction
thanksI need a good chicken curry recipe?
Indian Chicken Curry
INGREDIENTS
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
DIRECTIONS
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.I need a good chicken curry recipe?
01254 54999, that' the number for Trishnas in Blackburn, I'm useless at making curries, so I normally just ring them, it's less stressful and they make it far better than I ever could.
Try these recipes they are lovely, the Thai one is really good, in fact they all are
Thai Green Curry with Chicken
1 lb (450 g) cooked chicken, sliced into shreds
1 pint (600ml) coconut milk (you will need to buy two tins)
For the green curry paste:
8 green bird eye chillies (whole)
1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 rounded teaspoon kaffir lime peel, pared and thinly shredded
7 thin slices Thai ginger (galangal)
1 heaped teaspoon coriander stalks, chopped
陆 level teaspoon roasted ground cumin
陆 level teaspoon roasted ground coriander
3 garlic cloves
5 Thai shallots peeled (or normal shallots if not available)
1 level teaspoon shrimp paste
For the finished sauce:
3-4 level dessertspoons Thai fish sauce
1 level teaspoon palm sugar
3 level dessertspoons fresh green peppercorns (or preserved in brine)
7 kaffir lime leaves
陆 mild red chilli, de-seeded and cut into hair-like shreds
1 oz (25 g) Thai basil leaves
The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work.
What you need to end up with is a coarse paste but don't worry if it doesn't look very green 鈥?that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients.
To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn't catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look 鈥?this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with Thai fragrant rice.
Or Baked Thai Red Curry Chicken with Coriander Chutney
Partly boned chicken breasts
2 rounded tablespoons Thai Red Curry Paste
2 teaspoons groundnut oil or other flavourless oil
salt
For the coriander chutney:
2 oz (50 g) fresh coriander, roughly chopped
1 tablespoon lime juice
1 fresh chilli, de-seeded and chopped
1 clove garlic
录 level teaspoon sugar
salt and freshly milled black pepper
To garnish:
1 lime, cut into quarters
a few sprigs fresh coriander
About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make four diagonal cuts across each breast. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Next spread the curry paste over the surface of each portion and rub that in well too. Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.
To make the coriander chutney, place half the coriander in the goblet of a blender, or in the small goblet of a food processor, together with the lime juice, 3 tablespoons of water, chilli and garlic, then blend till smooth. You'll have to do this with a few stops to scrape down the sides of the goblet. When smooth, add the remaining coriander and continue to blend until smooth again. Taste and flavour with sugar, salt and pepper and keep in a small, covered bowl in the fridge until needed.
To cook the chicken, pre-heat the oven to gas mark 4, 350掳F (180掳C). Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time. Serve the chicken with the Spiced Pilau Rice with Nuts and the coriander chutney, garnishing with sprigs of coriander and some lime quarters to squeeze over
Or Chicken curry
1 tbsp olive oil
陆 onion, finely chopped
1 clove garlic, finely chopped
陆 tsp dried chilli flakes
陆 tsp cumin
陆 tsp turmeric
陆 tsp medium curry powder
100g/3陆oz chicken breast, skinned and cubed
1 tbsp tomato pur茅e
1 tomato, skinned and chopped
100ml/3陆fl oz hot chicken stock
50ml/2fl oz double cream
salt and freshly ground black pepper
25g/1oz chopped fresh coriander
25g/1oz pine nuts
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the olive oil in a frying pan and fry the onion and garlic until soft.
3. Add the spices and fry for a further minute.
4. Add the chicken pieces and cook, stirring, for five minutes, then add the tomato pur茅e and chopped tomato and cook until soft.
5. Pour in the chicken stock and cream, then simmer for five minutes. Season with salt and freshly ground black pepper.
6. Serve in a warm bowl and sprinkle over the chopped coriander and pine nuts.
Or Chicken curry
1 tbsp olive oil
陆 onion, peeled and diced
100g/3陆oz chicken, diced
陆 tsp curry powder
pinch of chilli powder
陆 tsp turmeric
70g/2陆oz peas
70ml2陆fl oz water
Method
1. Heat the oil in a pan and saut茅 the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.
Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles.
You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.
2-4 Servings
3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry paste
1 cup coconut milk
1 chicken breast
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.
Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
Serve hot with rice or rice noodles.
Learn more about this and other similarly prepared Curry (Gang [Ped]) recipes
Stir fry chicken, mushrooms and onion
Add a packet of tomato passata, and stir in 1-2 teaspoons of curry paste - i like pataks korma or rogon josh
Stir in a small pot of natural yogurt
Simmer until chicken is cooked
Then add lots of dried mint ...mmmmmm delicious.
Serve with pilau rice or go brummie style and have half chips half rice!
Well, thats decided what im having for dinner tonight!
Hi, here's one i do, serves 4 people:
Chicken %26amp; Pineapple:
4 Chicken Breasts cut into cubes
Small tin Pineapple chunks
1-2 teaspoons Curry powder, (I use Medium) depends on how hot you want it
Veg stock cube dissolved in 1/2 pint boiling water
Method:
Heat a small amount of oil in large frying pan or wok, add chicken cook for about 5-7 minutes stirring all the time, add the curry powder fry off 2-3 mins, put the Pineapple in plus the Veg stock.turn heat down to a simmer %26amp; cook for about 25-30 mins, serve with rice of your choosing
if you want just the chicken to be curried and served with rice and salad or whatever. cook and cube your chicken.white sauce. and add schwartz fragrant thai curry spice to your own taste. this powder makes one beautiful curry.
caot the chicken with flouer salt and pepper or house seasoning and the Jamaican curry powder and add at least a table spoon to 2 tbs to the flour mixture. Then one diced yellow onion. And Bake in caserole dish covered for 1hr and a half @ 350 degrees. Takem cover off and let brown a lil bit for another 25-30 mins. Then eat up!
CREAMY CHICKEN CURRY( This is brilliant %26amp; never fails to impress!)
1 Tbspn oil
2 chopped onions
1 Tbspn of curry paste to your liking.( I use Korma )
4 chopped chicken breasts
1 large tub creme fraiche
4 tbspn Mango chutney
Handfull fresh coriander.
Cook onions in oil with the curry paste for about 5 mins
Add chicken %26amp; stir well to coat thoroughly with the spicy paste %26amp; onions.
Stir in creme fraiche %26amp; mango chutney.
Lower heat %26amp; simmer for around 15 minutes or untill the chicken is cooked.
Sprinkle with coriander just before serving.
thanksI need a good chicken curry recipe?
Indian Chicken Curry
INGREDIENTS
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
DIRECTIONS
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.I need a good chicken curry recipe?
01254 54999, that' the number for Trishnas in Blackburn, I'm useless at making curries, so I normally just ring them, it's less stressful and they make it far better than I ever could.
Try these recipes they are lovely, the Thai one is really good, in fact they all are
Thai Green Curry with Chicken
1 lb (450 g) cooked chicken, sliced into shreds
1 pint (600ml) coconut milk (you will need to buy two tins)
For the green curry paste:
8 green bird eye chillies (whole)
1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 rounded teaspoon kaffir lime peel, pared and thinly shredded
7 thin slices Thai ginger (galangal)
1 heaped teaspoon coriander stalks, chopped
陆 level teaspoon roasted ground cumin
陆 level teaspoon roasted ground coriander
3 garlic cloves
5 Thai shallots peeled (or normal shallots if not available)
1 level teaspoon shrimp paste
For the finished sauce:
3-4 level dessertspoons Thai fish sauce
1 level teaspoon palm sugar
3 level dessertspoons fresh green peppercorns (or preserved in brine)
7 kaffir lime leaves
陆 mild red chilli, de-seeded and cut into hair-like shreds
1 oz (25 g) Thai basil leaves
The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work.
What you need to end up with is a coarse paste but don't worry if it doesn't look very green 鈥?that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients.
To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn't catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look 鈥?this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with Thai fragrant rice.
Or Baked Thai Red Curry Chicken with Coriander Chutney
Partly boned chicken breasts
2 rounded tablespoons Thai Red Curry Paste
2 teaspoons groundnut oil or other flavourless oil
salt
For the coriander chutney:
2 oz (50 g) fresh coriander, roughly chopped
1 tablespoon lime juice
1 fresh chilli, de-seeded and chopped
1 clove garlic
录 level teaspoon sugar
salt and freshly milled black pepper
To garnish:
1 lime, cut into quarters
a few sprigs fresh coriander
About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make four diagonal cuts across each breast. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Next spread the curry paste over the surface of each portion and rub that in well too. Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.
To make the coriander chutney, place half the coriander in the goblet of a blender, or in the small goblet of a food processor, together with the lime juice, 3 tablespoons of water, chilli and garlic, then blend till smooth. You'll have to do this with a few stops to scrape down the sides of the goblet. When smooth, add the remaining coriander and continue to blend until smooth again. Taste and flavour with sugar, salt and pepper and keep in a small, covered bowl in the fridge until needed.
To cook the chicken, pre-heat the oven to gas mark 4, 350掳F (180掳C). Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time. Serve the chicken with the Spiced Pilau Rice with Nuts and the coriander chutney, garnishing with sprigs of coriander and some lime quarters to squeeze over
Or Chicken curry
1 tbsp olive oil
陆 onion, finely chopped
1 clove garlic, finely chopped
陆 tsp dried chilli flakes
陆 tsp cumin
陆 tsp turmeric
陆 tsp medium curry powder
100g/3陆oz chicken breast, skinned and cubed
1 tbsp tomato pur茅e
1 tomato, skinned and chopped
100ml/3陆fl oz hot chicken stock
50ml/2fl oz double cream
salt and freshly ground black pepper
25g/1oz chopped fresh coriander
25g/1oz pine nuts
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the olive oil in a frying pan and fry the onion and garlic until soft.
3. Add the spices and fry for a further minute.
4. Add the chicken pieces and cook, stirring, for five minutes, then add the tomato pur茅e and chopped tomato and cook until soft.
5. Pour in the chicken stock and cream, then simmer for five minutes. Season with salt and freshly ground black pepper.
6. Serve in a warm bowl and sprinkle over the chopped coriander and pine nuts.
Or Chicken curry
1 tbsp olive oil
陆 onion, peeled and diced
100g/3陆oz chicken, diced
陆 tsp curry powder
pinch of chilli powder
陆 tsp turmeric
70g/2陆oz peas
70ml2陆fl oz water
Method
1. Heat the oil in a pan and saut茅 the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.
Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles.
You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.
2-4 Servings
3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry paste
1 cup coconut milk
1 chicken breast
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.
Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
Serve hot with rice or rice noodles.
Learn more about this and other similarly prepared Curry (Gang [Ped]) recipes
Stir fry chicken, mushrooms and onion
Add a packet of tomato passata, and stir in 1-2 teaspoons of curry paste - i like pataks korma or rogon josh
Stir in a small pot of natural yogurt
Simmer until chicken is cooked
Then add lots of dried mint ...mmmmmm delicious.
Serve with pilau rice or go brummie style and have half chips half rice!
Well, thats decided what im having for dinner tonight!
Hi, here's one i do, serves 4 people:
Chicken %26amp; Pineapple:
4 Chicken Breasts cut into cubes
Small tin Pineapple chunks
1-2 teaspoons Curry powder, (I use Medium) depends on how hot you want it
Veg stock cube dissolved in 1/2 pint boiling water
Method:
Heat a small amount of oil in large frying pan or wok, add chicken cook for about 5-7 minutes stirring all the time, add the curry powder fry off 2-3 mins, put the Pineapple in plus the Veg stock.turn heat down to a simmer %26amp; cook for about 25-30 mins, serve with rice of your choosing
if you want just the chicken to be curried and served with rice and salad or whatever. cook and cube your chicken.white sauce. and add schwartz fragrant thai curry spice to your own taste. this powder makes one beautiful curry.
caot the chicken with flouer salt and pepper or house seasoning and the Jamaican curry powder and add at least a table spoon to 2 tbs to the flour mixture. Then one diced yellow onion. And Bake in caserole dish covered for 1hr and a half @ 350 degrees. Takem cover off and let brown a lil bit for another 25-30 mins. Then eat up!
CREAMY CHICKEN CURRY( This is brilliant %26amp; never fails to impress!)
1 Tbspn oil
2 chopped onions
1 Tbspn of curry paste to your liking.( I use Korma )
4 chopped chicken breasts
1 large tub creme fraiche
4 tbspn Mango chutney
Handfull fresh coriander.
Cook onions in oil with the curry paste for about 5 mins
Add chicken %26amp; stir well to coat thoroughly with the spicy paste %26amp; onions.
Stir in creme fraiche %26amp; mango chutney.
Lower heat %26amp; simmer for around 15 minutes or untill the chicken is cooked.
Sprinkle with coriander just before serving.
Can you recommend a rub/marinade recipe for chicken fajitas?
I have some extra chicken that I think I will use to make chicken fajitas. Can you recommend a rub or marinade recipe?Can you recommend a rub/marinade recipe for chicken fajitas?
This is the one that I have been using:
ENJOY!!!
Fajita Seasoning Mix
Rather than buying fajita seasoning, it's easy to make your own. Approximately 2 tablespoons equals 1 store-bought seasoning packet.
.
10 teaspoons 5 min 5 min prep
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cubes
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Combine all ingredients in a small bowl.
Use as needed in recipes calling for fajita seasoning.
----------HERE IS A RECIPE THAT YOU MIGHT WANT TO TRY SOMETIME.
Margarita Fajita Chicken
This recipe was inspired by a meal I had at a local restaurant. The marinade is also great if you want to leave the chicken breasts whole and grill out in the summer. Of course, a good margarita or sangria are my beverages of choice with this dish.
4 servings 4½ hours 4 hours prep
Marinade
12 ounces Corona beer
1/3 cup tequila (Jose Cuervo Gold is best)
1/3 cup Rose's lime juice or lime juice
Fixins
4 chicken breasts, cut into strips
1 tablespoon olive oil
2 green peppers, sliced into rings (or 1 red and 1 green)
1 onion, sliced, rings separated
8 soft flour tortillas
Toppings (as desired)
shredded cheese
sliced black olives
chopped lettuce
salsa
sour cream (I prefer fat free)
sliced diced jalapenos or jalapenos
diced tomatoes
guacamole
In a medium bowl, combine liquid ingredients.
Add chicken strips and refrigerate for at least 4 hours.
(Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
When thoroughly heated, add the chicken and cook until just starting to turn golden.
Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
Heat the tortillas in a tortilla warmer.
If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
Top as desired with remaining ingredients.
It's kinda fun to let people create their own.
** ';CLICK'; BELOW FOR A PICTURE OF THE MARGARITA FAJITA CHICKEN.Can you recommend a rub/marinade recipe for chicken fajitas?
The other people here have provided you with some good recipes. Sometimes I just use prepared Italian dressing to baste/marinate.
For the future, here's a Cajun-flavored mix you can store in an airtight container:
';All That Jazz Seasoning'; - Yield: 1 cup
1/4 cup garlic powder
1/4 cup onion powder
2 tbsp. paprika
1 tbsp. ground red pepper
1 tbsp. ground black pepper
1 1/2 tsp. celery seeds
1 1/2 tsp. chili powder
1 tsp. salt
1 tsp. lemon pepper
1/2 tsp. ground nutmeg
Combine all ingredients.
Chicken Fajitas
1/4 cup soy sauce
1 lime or 2 tbsp pineapple or orange juice
1 tbsp sugar
1 tsp red pepper
1 tsp pepper
2 clove of garlic minced
Place all 5 ingredients into a bowl and let the chicken soak
for 20 minutes.
Before the chicken is finished marinating, preheat a large skillet over medium heat and coat pan with olive oil.
Once the chicken has finished marinating place in pan and cook evenly.
There you have it. Chicken fajitas.
(great for leftovers too, just marinate 10 minutes less)
balsam %26amp; garlic. a liquid that tastes like a rub. at your local market.
This is a great marinade...try it.
fajita marinade-
1/4 c lime juice
1 c red wine vinegar
1 TBS dry mustard
1 TBS fresh garlic, chopped
1 tsp oregano
1 tsp cumin
1 tsp paprika
2 c olive oil
salt and pepper to taste
Place all ingredients except the oil and s%26amp;p into a blender and turn on. Slowly add the oil while blending. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with tortillas, grilled onions and peppers, sour cream, guacamole, lettuce and tomatoes.
This is the one that I have been using:
ENJOY!!!
Fajita Seasoning Mix
Rather than buying fajita seasoning, it's easy to make your own. Approximately 2 tablespoons equals 1 store-bought seasoning packet.
.
10 teaspoons 5 min 5 min prep
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cubes
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Combine all ingredients in a small bowl.
Use as needed in recipes calling for fajita seasoning.
----------HERE IS A RECIPE THAT YOU MIGHT WANT TO TRY SOMETIME.
Margarita Fajita Chicken
This recipe was inspired by a meal I had at a local restaurant. The marinade is also great if you want to leave the chicken breasts whole and grill out in the summer. Of course, a good margarita or sangria are my beverages of choice with this dish.
4 servings 4½ hours 4 hours prep
Marinade
12 ounces Corona beer
1/3 cup tequila (Jose Cuervo Gold is best)
1/3 cup Rose's lime juice or lime juice
Fixins
4 chicken breasts, cut into strips
1 tablespoon olive oil
2 green peppers, sliced into rings (or 1 red and 1 green)
1 onion, sliced, rings separated
8 soft flour tortillas
Toppings (as desired)
shredded cheese
sliced black olives
chopped lettuce
salsa
sour cream (I prefer fat free)
sliced diced jalapenos or jalapenos
diced tomatoes
guacamole
In a medium bowl, combine liquid ingredients.
Add chicken strips and refrigerate for at least 4 hours.
(Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
When thoroughly heated, add the chicken and cook until just starting to turn golden.
Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
Heat the tortillas in a tortilla warmer.
If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
Top as desired with remaining ingredients.
It's kinda fun to let people create their own.
** ';CLICK'; BELOW FOR A PICTURE OF THE MARGARITA FAJITA CHICKEN.Can you recommend a rub/marinade recipe for chicken fajitas?
The other people here have provided you with some good recipes. Sometimes I just use prepared Italian dressing to baste/marinate.
For the future, here's a Cajun-flavored mix you can store in an airtight container:
';All That Jazz Seasoning'; - Yield: 1 cup
1/4 cup garlic powder
1/4 cup onion powder
2 tbsp. paprika
1 tbsp. ground red pepper
1 tbsp. ground black pepper
1 1/2 tsp. celery seeds
1 1/2 tsp. chili powder
1 tsp. salt
1 tsp. lemon pepper
1/2 tsp. ground nutmeg
Combine all ingredients.
Chicken Fajitas
1/4 cup soy sauce
1 lime or 2 tbsp pineapple or orange juice
1 tbsp sugar
1 tsp red pepper
1 tsp pepper
2 clove of garlic minced
Place all 5 ingredients into a bowl and let the chicken soak
for 20 minutes.
Before the chicken is finished marinating, preheat a large skillet over medium heat and coat pan with olive oil.
Once the chicken has finished marinating place in pan and cook evenly.
There you have it. Chicken fajitas.
(great for leftovers too, just marinate 10 minutes less)
balsam %26amp; garlic. a liquid that tastes like a rub. at your local market.
This is a great marinade...try it.
fajita marinade-
1/4 c lime juice
1 c red wine vinegar
1 TBS dry mustard
1 TBS fresh garlic, chopped
1 tsp oregano
1 tsp cumin
1 tsp paprika
2 c olive oil
salt and pepper to taste
Place all ingredients except the oil and s%26amp;p into a blender and turn on. Slowly add the oil while blending. Marinate shrimp, beef, chicken, pork or fish and then grill it. Serve with tortillas, grilled onions and peppers, sour cream, guacamole, lettuce and tomatoes.
What is a healthy easy recipe for chicken breasts?
I need some ideas because my husband and I are trying to eat healthier and the dinners we used to make are either unhealthy or we are just sick of eating it. If there is anything easy like buying a certain marinade or spices at the store that would be great. Also, I only bake or grill.What is a healthy easy recipe for chicken breasts?
Healthy Chicken Enchiladas
Ingredients
Sauce
4 medium tomatoes, cut into pieces
6 garlic cloves, peeled
1 medium onion, sliced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Enchiladas
1/2 teaspoon paprika
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon olive oil
4 boneless skinless chicken breast halves (12 oz.)
4 small whole wheat tortillas
1/2 cup shredded fat-free cheddar cheese
1/2 cup diced green chilis
Directions
1.Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray. Place tomatoes, onion and garlic on sheet. Bake 15 minutes or until onion and garlic are golden. Remove vegetables, cool, and transfer to a blender. Add chili pepper, cumin, salt and pepper, and puree until smooth. Set a aside.
2.Prepare enchiladas: Combine paprika, cumin, and chili powder, in small bowl. Mix in oil and just enough water to form a paste. Rube paste on chicke. Set chicken aside for 15-30 minutes. Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips.
3.Lay tortillas on a work surface. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons green chile. Roll up and place in a 9 by 13 inch baking pan, seam-side down. Cover with sauce. Bake at 350 degrees 17-22 minutes or until sauce bubbles.What is a healthy easy recipe for chicken breasts?
Key West Chicken
INGREDIENTS
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves
DIRECTIONS
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
Lowfat Baked Chicken
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breasts
4 cups plain non-fat yogurt
2 cups cornflakes cereal
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Crush the cornflake crumbs between 2 pieces of wax paper.
Dip the chicken breasts in the yogurt, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 minutes.
The above two recipes are from allrecipes
This one I made up with a little help from this website:
Take chicken and place in 9x13 baking pan. Add veggies. I like potato, celery, carrots and onions but can also add others. Pour Italian dressing of choice over everything, cover with aluminum foil and place in preheated 350 degree oven for an hour or until chicken is done. Baste often and add more dressing if necessary. You get the wonderful roasted chicken flavor with a little italian dressing twist. super easy.
1_ chicken %26amp;rice
fry a ch oped onion with 3tbsp oil then add chopped chicken breasts and chopped tomatoes( 2medium) salt,cummerin, 1cup water let it start boiling, then add 1 cup washed (and already soaked for 15min)long white rice, let them boil with a low heat ,until rice is ready( takes almost 25min)
2_ chicken %26amp; potato
chop one onion ( u can fry it if u like ) + 1tbsp oil + salt+cumerin+1/2 cup water then add chopped chicken breasts let them boil for 10min then add chopped potatoes and let them cook until potatoes are ready and the water is almostdisappearedd.( some times i like to add mushrooms to this recipe)
Grill and cut into slices, eat rolled up in tortillas fajita-style w/ onions, bellpeppers, guacamole, salsa, etc.
Grill, cut into strips, and top a big chef salad w/ them.
Marinate in teriyaki marinade, grill, then serve in chunks w/ fried rice and veggies. Grill some pineapple rings to serve on the side. (bit of chicken + bite of pineapple on the same fork = bite of heaven!)
I like to keep things simple. Here's my recipe for a nice baking sauce for chicken or pork.
1 10oz jar of apricot preserves
1 bottle of Russian salad dressing
1 envelope of Lipton dry onion soup mix
Mix until well blended and pour over chicken or pork. Bake until chosen meat is done.
I've used chicken wings (cut up like Buffalo wings), chicken breasts, whole chicken cut-up, pork ribs, pork chops, country style ribs.
When my mother had a heart attack, we switched to a more healthy diet. We didn't realize that there are many different recipes besides sauteed chicken. Never buy your marinades, make them yourself. Storebought ones contain unnecessary additives. Try using Italian dressing as a marinade. It is the simplest, but maranade for a couple of hours, its the best. Garlic can do you wonders, it contains plenty of antioxidants. The Same with onions. Try making a stir fry. with some frozen or fresh veggies. But when trying to cook healthy, always remember to use OLIVE OIL. Hope I could help.
Sprinkle the chicken breast with curry powder, paprika, a slice of lemon, a slice of avacado, red peppers. then just broil the chicken breast in the oven.
looks great with all the colours.
compliment with string beans.
drink one glass of wine
Very simple, easy and tasty: marinade boneless, skinless chicken breasts in light Italian dressing for an hour. Grill on outdoor BBQ or broil in the oven until the juices run clear. Don't overcook or they will be dry.
To make it healthier, remove the skin.
Use the Grill (broiler) for a faster way to cook.
About 4 minutes per side.
A simple honey and soy marinade imparts a nice flavour and will help keep the flesh moist.
Here's my favorite: low fat chicken salad and avocado sandwich (you cut up the chicken breast for it):
http://buzz.prevention.com/community/rac鈥?/a>
Healthy Chicken Enchiladas
Ingredients
Sauce
4 medium tomatoes, cut into pieces
6 garlic cloves, peeled
1 medium onion, sliced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Enchiladas
1/2 teaspoon paprika
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon olive oil
4 boneless skinless chicken breast halves (12 oz.)
4 small whole wheat tortillas
1/2 cup shredded fat-free cheddar cheese
1/2 cup diced green chilis
Directions
1.Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray. Place tomatoes, onion and garlic on sheet. Bake 15 minutes or until onion and garlic are golden. Remove vegetables, cool, and transfer to a blender. Add chili pepper, cumin, salt and pepper, and puree until smooth. Set a aside.
2.Prepare enchiladas: Combine paprika, cumin, and chili powder, in small bowl. Mix in oil and just enough water to form a paste. Rube paste on chicke. Set chicken aside for 15-30 minutes. Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips.
3.Lay tortillas on a work surface. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons green chile. Roll up and place in a 9 by 13 inch baking pan, seam-side down. Cover with sauce. Bake at 350 degrees 17-22 minutes or until sauce bubbles.What is a healthy easy recipe for chicken breasts?
Key West Chicken
INGREDIENTS
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves
DIRECTIONS
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
Lowfat Baked Chicken
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breasts
4 cups plain non-fat yogurt
2 cups cornflakes cereal
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Crush the cornflake crumbs between 2 pieces of wax paper.
Dip the chicken breasts in the yogurt, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 minutes.
The above two recipes are from allrecipes
This one I made up with a little help from this website:
Take chicken and place in 9x13 baking pan. Add veggies. I like potato, celery, carrots and onions but can also add others. Pour Italian dressing of choice over everything, cover with aluminum foil and place in preheated 350 degree oven for an hour or until chicken is done. Baste often and add more dressing if necessary. You get the wonderful roasted chicken flavor with a little italian dressing twist. super easy.
1_ chicken %26amp;rice
fry a ch oped onion with 3tbsp oil then add chopped chicken breasts and chopped tomatoes( 2medium) salt,cummerin, 1cup water let it start boiling, then add 1 cup washed (and already soaked for 15min)long white rice, let them boil with a low heat ,until rice is ready( takes almost 25min)
2_ chicken %26amp; potato
chop one onion ( u can fry it if u like ) + 1tbsp oil + salt+cumerin+1/2 cup water then add chopped chicken breasts let them boil for 10min then add chopped potatoes and let them cook until potatoes are ready and the water is almostdisappearedd.( some times i like to add mushrooms to this recipe)
Grill and cut into slices, eat rolled up in tortillas fajita-style w/ onions, bellpeppers, guacamole, salsa, etc.
Grill, cut into strips, and top a big chef salad w/ them.
Marinate in teriyaki marinade, grill, then serve in chunks w/ fried rice and veggies. Grill some pineapple rings to serve on the side. (bit of chicken + bite of pineapple on the same fork = bite of heaven!)
I like to keep things simple. Here's my recipe for a nice baking sauce for chicken or pork.
1 10oz jar of apricot preserves
1 bottle of Russian salad dressing
1 envelope of Lipton dry onion soup mix
Mix until well blended and pour over chicken or pork. Bake until chosen meat is done.
I've used chicken wings (cut up like Buffalo wings), chicken breasts, whole chicken cut-up, pork ribs, pork chops, country style ribs.
When my mother had a heart attack, we switched to a more healthy diet. We didn't realize that there are many different recipes besides sauteed chicken. Never buy your marinades, make them yourself. Storebought ones contain unnecessary additives. Try using Italian dressing as a marinade. It is the simplest, but maranade for a couple of hours, its the best. Garlic can do you wonders, it contains plenty of antioxidants. The Same with onions. Try making a stir fry. with some frozen or fresh veggies. But when trying to cook healthy, always remember to use OLIVE OIL. Hope I could help.
Sprinkle the chicken breast with curry powder, paprika, a slice of lemon, a slice of avacado, red peppers. then just broil the chicken breast in the oven.
looks great with all the colours.
compliment with string beans.
drink one glass of wine
Very simple, easy and tasty: marinade boneless, skinless chicken breasts in light Italian dressing for an hour. Grill on outdoor BBQ or broil in the oven until the juices run clear. Don't overcook or they will be dry.
To make it healthier, remove the skin.
Use the Grill (broiler) for a faster way to cook.
About 4 minutes per side.
A simple honey and soy marinade imparts a nice flavour and will help keep the flesh moist.
Here's my favorite: low fat chicken salad and avocado sandwich (you cut up the chicken breast for it):
http://buzz.prevention.com/community/rac鈥?/a>
Hit me with a quick recipe for Chicken Thighs on the bone?
I've got 6 chook thighs ready to go.
Need to tempt fussy kids.
Any ideas.
Thanks in advance for getting me out of a cooking pickle.Hit me with a quick recipe for Chicken Thighs on the bone?
this is fun...you kin let dim yungins help
first
one deep pan full of hot soapy warter....keep till the end
one big ole bowl of bread crumbs ( make dem yerself if aint got none makem yerself by puttin 6 slices bread in oven jest before browned. Turn off oven and leave in oven for bout 10 minutes. take out and have the kids, with clean dry hands, squish em up. Now add poultry seasoning, salt. pepper or any other seasoning ya like.
set aside in large bowl.
4 egg whites only...whippem up a little in large bowl
git your bakin pan out and sprayer or rubber down with sum oil.
oh yea turn yer oven own to 350
now line up the plate-o-thighs then the egg whites and lastly the crumb mixture.
make sure dim youngins hands are clean.
now dip the thighs one by one in the egg whites..then the crumbs and lay it on the abking sheet. Now when yer done make sure dim youngins dip there hands in the soapy water and sing old mcdonald then they kin take there hands out and rince em up real good.
Now bake the chicken for about 35 minutes or 45..yer oven really makes that call dependin on where ya hail from.
Just cut into it and if ya see a little blood then cook it sum more till it's done.
add some kinda greens and mac and cheese and
MMM MMMM goood.
yer chillins will love it cuz they cooked it with ya.
--------------------------------------鈥?br>
Now if your kids are older then the will like it too as long as they don't have to do the bread crumbs themselves...lol
and you can serve older kids sliced potatoes and cheese with a veggie on the side
this really does taste good and its easy!
bona-petiteHit me with a quick recipe for Chicken Thighs on the bone?
Chicken Thighs with Poppy Seed Dumplings...
Source: Chicken by James McNair, Chronicle Books
Serves 6
6 tablespoons (3/4 stick) unsalted butter
12 chicken thighs, preferably boned and skinned
1 1/2 cups chopped onion
6 tablespoons flour
2 1/2 cups homemade chicken stock or canned
low-sodium broth
1/2 cup dry white wine
Salt
Freshly ground black pepper
1 1/2 cups milk
POPPY-SEED DUMPLINGS:
2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
1 egg, lightly beaten
2/3 cup milk
Melt the butter in a large, heavy, broad-topped pot over medium heat. Add the thighs, a few at a time, and brown well on all sides, about 5 minutes. Remove and keep warm.
Add the onion to the pan drippings that remain from browning the chicken and cook over medium-high heat until soft, about 5 minutes.
Stir in the flour and cook, stirring until bubbly, about 2 minutes. Add the chicken stock, wine, and salt and pepper to taste; bring to a boil.
Add the milk and reserved chicken, cover, and simmer until chicken is almost tender, about 50 minutes. Skim off and discard any fat that rises to the surface.
To make the dumplings, combine the flour, baking powder, salt, and poppy seeds in a mixing bowl. In a second mixing bowl, combine the egg and milk, then stir into the dry ingredients until evenly moistened. Drop by about 1/4 cup mounds onto chicken. Cook, uncovered, for 10 minutes, then cover and cook for 10 minutes longer, or until dumplings are cooked through. Serve immediately.
Easy. Prick the thighs with fork cover with a teriyaki marinade (my favorite is'; veri veri Teriyaki'; made by Soy Vay. Let sit at room temp for at least 15 minutes put on broiler or grill and cook until done.
EASY BAR-B-QUE CHICKEN CASSEROLE
1 can pork and beans
4 pieces chicken (thighs, breast or legs)
1/4 c. ketchup
2 tbsp. peach preserves
2 tsp. minced onions
1/4 tsp. soy sauce
1/4 c. brown sugar
Place pork and beans in a 2-quart casserole dish. Top with chicken. Mix together the remaining ingredients and pour over chicken and beans. Cover and bake at 325 degrees for 1 hour and 45 minutes. Makes 4 servings.
Fry them, no extra oil, salt and pepper, or whatever other spices/sauces will make your kids like them. If you use a sauce, add it LAST, after the chicken is cooked, and turn off the heat right away.
Fussy eaters
Terriaki Chicken usually does the trick match it with fresh fried potato slices or re fried rice
INGREDIENTS:
3/4 pounds chicken breasts or thighs
2 tbsp sake (rice wine)
4 tbsp soy sauce
4 tbsp mirin (sweet rice wine)
2 tbsp sugar
*grated ginger
PREPARATION:
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned.
Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like.
BBQ Chicken most kids will eat corn on the cob and potato salad
The Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
1/4 cup soy sauce
1/4 cup honey
1 Tbsp. vinegar
1/4 tsp. ground ginger
20 small chicken wings
Instructions
Mix first 4 ingredients in a bowl. Add chicken wings and refrigerate for 4 hours, or overnight. Place wings on a well-greased baking sheet. Bake at temperature 400掳F for 25-30 minutes, turning wings once or twice.
Pan Fried chicken Thighs Grandmas favorite with mac %26amp; Cheese
One 3-pound chicken,thighs 8 pieces, brined* for 8 to 12 hours over night
1 quart buttermilk
1 pound lard
Al stick unsalted butter
1/2 cup country-ham pieces, or 1 thick slice country ham cut into 1/2 inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buy the Book Method
1. To prepare the chicken for frying: Drain the brined chicken and rinse out the bowl it was brined in. Return the chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.
2. Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat. (The ham pieces can be saved and used to make Smoked Pork Stock) Just before frying, increase the temperature to medium-high and heat the fat to 335掳F (170掳C).
3. Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.
4. Slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan, and fry in batches if necessary.) Cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.
Fried chicken is delicious eaten hot, warm, at room temperature, or cold. *Brining, that is, soaking it in a saltwater solution before cooking, serves a twofold purpose: it helps the flesh retain moisture and seasons it all the way through. To make the brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart of water. (Don't use table salt in this formula, by the way; it will be too salty). Mix enough brine to cover the poultry or meat completely in a (non-reactive) bowl or pot. Store refrigerated 8 to 12 hours for poultry.eye cream
Need to tempt fussy kids.
Any ideas.
Thanks in advance for getting me out of a cooking pickle.Hit me with a quick recipe for Chicken Thighs on the bone?
this is fun...you kin let dim yungins help
first
one deep pan full of hot soapy warter....keep till the end
one big ole bowl of bread crumbs ( make dem yerself if aint got none makem yerself by puttin 6 slices bread in oven jest before browned. Turn off oven and leave in oven for bout 10 minutes. take out and have the kids, with clean dry hands, squish em up. Now add poultry seasoning, salt. pepper or any other seasoning ya like.
set aside in large bowl.
4 egg whites only...whippem up a little in large bowl
git your bakin pan out and sprayer or rubber down with sum oil.
oh yea turn yer oven own to 350
now line up the plate-o-thighs then the egg whites and lastly the crumb mixture.
make sure dim youngins hands are clean.
now dip the thighs one by one in the egg whites..then the crumbs and lay it on the abking sheet. Now when yer done make sure dim youngins dip there hands in the soapy water and sing old mcdonald then they kin take there hands out and rince em up real good.
Now bake the chicken for about 35 minutes or 45..yer oven really makes that call dependin on where ya hail from.
Just cut into it and if ya see a little blood then cook it sum more till it's done.
add some kinda greens and mac and cheese and
MMM MMMM goood.
yer chillins will love it cuz they cooked it with ya.
--------------------------------------鈥?br>
Now if your kids are older then the will like it too as long as they don't have to do the bread crumbs themselves...lol
and you can serve older kids sliced potatoes and cheese with a veggie on the side
this really does taste good and its easy!
bona-petiteHit me with a quick recipe for Chicken Thighs on the bone?
Chicken Thighs with Poppy Seed Dumplings...
Source: Chicken by James McNair, Chronicle Books
Serves 6
6 tablespoons (3/4 stick) unsalted butter
12 chicken thighs, preferably boned and skinned
1 1/2 cups chopped onion
6 tablespoons flour
2 1/2 cups homemade chicken stock or canned
low-sodium broth
1/2 cup dry white wine
Salt
Freshly ground black pepper
1 1/2 cups milk
POPPY-SEED DUMPLINGS:
2 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
1 egg, lightly beaten
2/3 cup milk
Melt the butter in a large, heavy, broad-topped pot over medium heat. Add the thighs, a few at a time, and brown well on all sides, about 5 minutes. Remove and keep warm.
Add the onion to the pan drippings that remain from browning the chicken and cook over medium-high heat until soft, about 5 minutes.
Stir in the flour and cook, stirring until bubbly, about 2 minutes. Add the chicken stock, wine, and salt and pepper to taste; bring to a boil.
Add the milk and reserved chicken, cover, and simmer until chicken is almost tender, about 50 minutes. Skim off and discard any fat that rises to the surface.
To make the dumplings, combine the flour, baking powder, salt, and poppy seeds in a mixing bowl. In a second mixing bowl, combine the egg and milk, then stir into the dry ingredients until evenly moistened. Drop by about 1/4 cup mounds onto chicken. Cook, uncovered, for 10 minutes, then cover and cook for 10 minutes longer, or until dumplings are cooked through. Serve immediately.
Easy. Prick the thighs with fork cover with a teriyaki marinade (my favorite is'; veri veri Teriyaki'; made by Soy Vay. Let sit at room temp for at least 15 minutes put on broiler or grill and cook until done.
EASY BAR-B-QUE CHICKEN CASSEROLE
1 can pork and beans
4 pieces chicken (thighs, breast or legs)
1/4 c. ketchup
2 tbsp. peach preserves
2 tsp. minced onions
1/4 tsp. soy sauce
1/4 c. brown sugar
Place pork and beans in a 2-quart casserole dish. Top with chicken. Mix together the remaining ingredients and pour over chicken and beans. Cover and bake at 325 degrees for 1 hour and 45 minutes. Makes 4 servings.
Fry them, no extra oil, salt and pepper, or whatever other spices/sauces will make your kids like them. If you use a sauce, add it LAST, after the chicken is cooked, and turn off the heat right away.
Fussy eaters
Terriaki Chicken usually does the trick match it with fresh fried potato slices or re fried rice
INGREDIENTS:
3/4 pounds chicken breasts or thighs
2 tbsp sake (rice wine)
4 tbsp soy sauce
4 tbsp mirin (sweet rice wine)
2 tbsp sugar
*grated ginger
PREPARATION:
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned.
Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like.
BBQ Chicken most kids will eat corn on the cob and potato salad
The Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
1/4 cup soy sauce
1/4 cup honey
1 Tbsp. vinegar
1/4 tsp. ground ginger
20 small chicken wings
Instructions
Mix first 4 ingredients in a bowl. Add chicken wings and refrigerate for 4 hours, or overnight. Place wings on a well-greased baking sheet. Bake at temperature 400掳F for 25-30 minutes, turning wings once or twice.
Pan Fried chicken Thighs Grandmas favorite with mac %26amp; Cheese
One 3-pound chicken,thighs 8 pieces, brined* for 8 to 12 hours over night
1 quart buttermilk
1 pound lard
Al stick unsalted butter
1/2 cup country-ham pieces, or 1 thick slice country ham cut into 1/2 inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buy the Book Method
1. To prepare the chicken for frying: Drain the brined chicken and rinse out the bowl it was brined in. Return the chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.
2. Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat. (The ham pieces can be saved and used to make Smoked Pork Stock) Just before frying, increase the temperature to medium-high and heat the fat to 335掳F (170掳C).
3. Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.
4. Slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan, and fry in batches if necessary.) Cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.
Fried chicken is delicious eaten hot, warm, at room temperature, or cold. *Brining, that is, soaking it in a saltwater solution before cooking, serves a twofold purpose: it helps the flesh retain moisture and seasons it all the way through. To make the brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart of water. (Don't use table salt in this formula, by the way; it will be too salty). Mix enough brine to cover the poultry or meat completely in a (non-reactive) bowl or pot. Store refrigerated 8 to 12 hours for poultry.
Does anybody have a good recipe for chicken that gets cooked in a crockpot?
Maybe even something Italian. I like recipes where I can cook it all day until it is falling apart. Thanks.Does anybody have a good recipe for chicken that gets cooked in a crockpot?
Mushroom chicken
4 chicken breast
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.
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz. can cola (pepsi, coke, etc.)
2- packages McCormicks Buffalo wings seasoning (optional)
Put chicken in crock pot.
Mix together catsup and cola, seasoning鈥?pour over chicken.
Cook until the sauce becomes thick and adheres to the chicken.
(turning chicken a few times, while cooking...to prevent from
sticking to pot)
It turns into the most incredible BBQ sauce. Yummmm!
I used 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).
This recipe is doubled鈥?.for my husband and myself鈥 use 陆 the ingredients.
You can double鈥he double鈥?and more as you like.
BBQ Ribs
Use the same method (Cola Chicken)鈥?leave out McCormicks seasoning.
Ribs %26amp; Chicken wings both good鈥?.and鈥︹€︹€榮 I m p l e鈥欌€?.to fix鈥?!Does anybody have a good recipe for chicken that gets cooked in a crockpot?
Not Italian. How about Mexican?
CHICKEN RANCHERO
3 lb. chicken thighs - (preferably boneless)
salt %26amp; pepper
1/3 c. water
1 pkg. enchilada sauce mix
1 (6oz) can tomato paste
2 c. grated jack cheese
1/2 c. sour cream
1/4 c. green onion, diced
sliced black olives
I prefer to take the skin off the chicken (so it doesn't get limp %26amp; fatty in the crockpot); sprinkle with salt %26amp; pepper. Place in crockpot. Combine enchilada sauce mix, tomato paste %26amp; water; Spread mixture on top of meat. Cover and cook on low about 6 hours, or until tender. Turn control to high, and add cheese. Stir until cheese melts. Serve with sour cream over each piece %26amp; sprinkled with green onions %26amp; black olives......
Take some boneless chicken breast and add minced garlic (or garlic powder), onion powder, basil and a couple chicken boullion cubes and a little bit of water (just enough water to cover the boullion cubes). Basil is the main ingredient so I use lots. It will be very tender and just fall apart.....YUMMY :)
Another is, use the same - boneless chicken breast and cover it with creamy italian dressing. Let it cook about 5 hours on high, or 7-8 hours on low. Serve over white rice. ***Make sure it's CREAMY italian dressing or it will be way too oily.
Mines not Italian..but this is what I like to do. I put chicken breasts in the crockpot, and cover it w/Rotel, I don't like hot stuff so I use the mild kind...cook it all day..when I get home it just falls apart w/a fork...its very yummy!
All I can say it load it up with olive oil, Italian spices and some garlic and onion and maybe some tomato sauce and let it cook
Good luck
Sonia
40 clove garlic chicken
stuff 40 cloves of garlic in the carcus
1 cup of chicken broth in the bottom of the crock pot
cook on low 8-10 hours
Mushroom chicken
4 chicken breast
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.
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz. can cola (pepsi, coke, etc.)
2- packages McCormicks Buffalo wings seasoning (optional)
Put chicken in crock pot.
Mix together catsup and cola, seasoning鈥?pour over chicken.
Cook until the sauce becomes thick and adheres to the chicken.
(turning chicken a few times, while cooking...to prevent from
sticking to pot)
It turns into the most incredible BBQ sauce. Yummmm!
I used 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).
This recipe is doubled鈥?.for my husband and myself鈥 use 陆 the ingredients.
You can double鈥he double鈥?and more as you like.
BBQ Ribs
Use the same method (Cola Chicken)鈥?leave out McCormicks seasoning.
Ribs %26amp; Chicken wings both good鈥?.and鈥︹€︹€榮 I m p l e鈥欌€?.to fix鈥?!Does anybody have a good recipe for chicken that gets cooked in a crockpot?
Not Italian. How about Mexican?
CHICKEN RANCHERO
3 lb. chicken thighs - (preferably boneless)
salt %26amp; pepper
1/3 c. water
1 pkg. enchilada sauce mix
1 (6oz) can tomato paste
2 c. grated jack cheese
1/2 c. sour cream
1/4 c. green onion, diced
sliced black olives
I prefer to take the skin off the chicken (so it doesn't get limp %26amp; fatty in the crockpot); sprinkle with salt %26amp; pepper. Place in crockpot. Combine enchilada sauce mix, tomato paste %26amp; water; Spread mixture on top of meat. Cover and cook on low about 6 hours, or until tender. Turn control to high, and add cheese. Stir until cheese melts. Serve with sour cream over each piece %26amp; sprinkled with green onions %26amp; black olives......
Take some boneless chicken breast and add minced garlic (or garlic powder), onion powder, basil and a couple chicken boullion cubes and a little bit of water (just enough water to cover the boullion cubes). Basil is the main ingredient so I use lots. It will be very tender and just fall apart.....YUMMY :)
Another is, use the same - boneless chicken breast and cover it with creamy italian dressing. Let it cook about 5 hours on high, or 7-8 hours on low. Serve over white rice. ***Make sure it's CREAMY italian dressing or it will be way too oily.
Mines not Italian..but this is what I like to do. I put chicken breasts in the crockpot, and cover it w/Rotel, I don't like hot stuff so I use the mild kind...cook it all day..when I get home it just falls apart w/a fork...its very yummy!
All I can say it load it up with olive oil, Italian spices and some garlic and onion and maybe some tomato sauce and let it cook
Good luck
Sonia
40 clove garlic chicken
stuff 40 cloves of garlic in the carcus
1 cup of chicken broth in the bottom of the crock pot
cook on low 8-10 hours
How do people from other countries cook chicken? (Not recipe but technique)?
I want to know how other people from other countries cook chicken.
For example : This person from this country cooks chicken by hanging it under the hot sun.How do people from other countries cook chicken? (Not recipe but technique)?
How about Chinese Beggar Chicken ? In the original form, it was simply a whole chicken completely encased in clay or mud and baked over a fire in a pit. The chicken's juices were sealed in by the hardened clay, resulting in a tender, moist %26amp; fragrant dish when the clay was broken apart. An easy way for a beggar or chicken thief to dispose of his loot!
Later, beggar chicken was wrapped in lotus leaves before being encased in clay, this added the lotus scent to the meat. There were later variations like steaming instead of baking and similar dishes like Emperor's Chicken with the addition of Chinese herbs %26amp; other seasonings. Besides lotus leaf, a more modern method simply uses heat-resistant plastic sheets %26amp; aluminium foil.
There are people living near hot springs who cook their food by lowering them into holes in the ground to be boiled, giving them free energy for cooking %26amp; also supposed to infuse the food with minerals %26amp; nutrients.
For example : This person from this country cooks chicken by hanging it under the hot sun.How do people from other countries cook chicken? (Not recipe but technique)?
How about Chinese Beggar Chicken ? In the original form, it was simply a whole chicken completely encased in clay or mud and baked over a fire in a pit. The chicken's juices were sealed in by the hardened clay, resulting in a tender, moist %26amp; fragrant dish when the clay was broken apart. An easy way for a beggar or chicken thief to dispose of his loot!
Later, beggar chicken was wrapped in lotus leaves before being encased in clay, this added the lotus scent to the meat. There were later variations like steaming instead of baking and similar dishes like Emperor's Chicken with the addition of Chinese herbs %26amp; other seasonings. Besides lotus leaf, a more modern method simply uses heat-resistant plastic sheets %26amp; aluminium foil.
There are people living near hot springs who cook their food by lowering them into holes in the ground to be boiled, giving them free energy for cooking %26amp; also supposed to infuse the food with minerals %26amp; nutrients.
What is a good chicken recipe... that is easy to make?
no onions pleaseWhat is a good chicken recipe... that is easy to make?
Quick Chicken-
vegetable cooking spray
2-3 teaspoons olive oil
8-10 skinless chicken thighs
6 shallots, peeled and whole
1/4 cup sweet green peppers, strips
1/4 cup yellow sweet peppers, strips
1/4 cup sweet red peppers, strips
1 head garlic, separated peeled cloves,cut in half
3 tablespoons oyster sauce
3 tablespoons chili sauce
6 tablespoons apple cider vinegar
1 can cut yellow beans, drained
salt and pepper
4 servings Change size or US/metric
Change to: servings US Metric
30 minutes 10 mins prep
spray large heavy frypan with veggie spray.
Heat and add olive oil.
Add chicken legs and brown, set aside.
Add to frypan, shallots, all peppers, and garlic cloves, stir and cook until lightly browned.
Add vinegar, oyster sauce and chilli sauce.
Bring to boil, add chicken legs, reduce heat, simmer for 5 minutes.
Season with salt and pepper.
Add yellow beans and simmer for 8 to 10 minutes or until the chicken juices run clear.
Serve hot, alone or with brown riceWhat is a good chicken recipe... that is easy to make?
Chicken Soup
One whole cut up chicken
4-5 parsnips, cut up in chunks
6 turnips, ';
5-6 potato's, ';
6-8 carrots, '; or a bag of baby carrots
fresh parsley leaves chopped
-Boil the chicken untill done, approximately 1 hour and
take it out of the water, cool and debone it.
-Add the chicken back to the pot and put the carrots, parsley, potato,and turnips in to cook untill done.
-Aproximately 5 minutes before the soup is served put the parsley into the pot to add vitamins and greenery.
-Serve with a cruncy, toasted, buttered bread such as mountain bread and a salad. Simple yet satisfying. Enjoy!
-The parsnips gives it a ginger flavor and is delicious with the chicken and the sweet flavor of the turnips. Although an unusual combination the flavors are fantastic together. This is also a great dish to have if you are sick with a cold due to the benefits of
the chicken.
maragrita chicken
margarita mix
chicken
bell peppers
throw on grill and enjoy
marinate your chicken (chicken tenders works best but any will do) in ranch dressing over night dip in bread crumbs (any kind will do we use the italian) and fry in just a little oil. It's so tender I made it once just to try something knew now hubby is hooked on it LOL.
Drunk Chicken, (if you like to use a grill)....Take a whole chicken and clean the cavity....set your grill on a low to medium heat...Take 1 can of beer, open and insert into chicken cavity(standing upright on can).....close lid on grill and cook until your preferred temp is reached....while chicken is cooking, the beer is absorbed in the chicken, cooking off the alcohol. baste chicken while cooking with whatever you prefer, bbq sauce, soy, etc....I promise this to be the best tasting and tender chicken you'll ever eat.
There are lots more good and easy chicken recipes on my website.
ummyfood - Quick and easy international recipes
Russian Chicken Status Approved
Name Russian Chicken
Category Poultry, Quick meals
Serves/Yields 7-8 servings
Source My sister
Difficulty Easy
Prep. Time 15 minutes
Cook Time 1 1/2 to 2 hours
Introduction
My sister Marjie has made this for years and it's a real family favorite.It goes together in a snap and looks like you spent hours.
This makes quite a bit of sauce, enough for several pounds of chicken.
Ingredients
1 8 oz jar apricot ot apricot pineapple jam
1 small bottle russian salad dressing
1 envelope Liptons onion soup mix
1/4 to 1/2 cup white wine.
8-10 large chicken pieces
Directions
Step: 1 In a mixing bowl combine the onion soup mix,jam and dressing. Pour the wine into the salad dressing bottle and shake to rinse it out and add to the bowl. Mix well.Arrange chicken pieces in a large baking pan in a single layer. Pour sauce over the chicken and bake at 300 until the chicken is tender,1 1/2 to 2 hours.The long baking time results in very tender flavorful chicken.Remove chicken to a warm platter. Pour the sauce into a gravy boat to pour over fluffy rice.
Time submitted: Monday, January 17. 2005 at 07:00:05
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id249.h鈥?/a>
ORYummyfood - Quick and easy international recipes
Chicken With 40 Cloves Of Garlic Status Approved
Name Chicken With 40 Cloves Of Garlic
Category American, Casseroles %26amp; Entrees, Poultry
Serves/Yields 4-6 servings
Source Kate's own
Difficulty Easy
Prep. Time About 40 minutes
Cook Time 1 1/2 hours
Introduction
This is my version on a classic recipe. Don't let the amount of garlic scare you. Serve with crostini to soak up the garlicy oil and spread the buttery soft roasted garlic on.
Carote Al Marsala, and fluffy jasmine rice rounds out the meal. Guido suggests Barbera del Piemonte for the wine.
Ingredients
1 whole chicken, cut up, or 8 to 10 of your favorite pieces, with bones and skin.
1/4 cup butter
3/4 cup minced flat leaf parsley
1 Tbsp minced fresh rosemary
1/2 cup dry white wine
Sea_salt
Freshly ground black_pepper
40 large garlic_cloves
1/2 cup plus 3 Tbsps extra virgin olive oil
Directions
Step: 1 Pre heat oven to 325 F
Peel the garlic and with the side of a chefs knife or the heel of your hand, give a quick smack to open up the cloves a bit and release the oils.
Pat chicken dry with paper towels. Sprinkle chicken on all sides with salt and pepper.
Step: 2 In a large, deep, ovenproof skillet with a lid, heat the butter and 3 Tbsps of olive oil until very hot but not yet smoking.
Step: 3 Add chicken, taking care to not crowd the pieces. Brown on all sides. Remove pan from the heat and add the rosemary, 1/2 cup pf the parsley and garlic cloves. Pour the 1/2 cup olive oil over all the chicken and garlic. Add a sprinkling of sea salt and a few grinds of black pepper. Cover the pan and place in preheated oven for 1 1/2 hours.
Step: 4 Remove the chicken and garlic cloves to a heated serving platter with a rim to hold the sauce.
Place the pan with the oil back on high heat and add the white wine. Stir to scrape up any browned bits. Pour sauce over the chicken and garlic. Sprinkle the remaining 1/4 cup of minced parsley over all. Arrange the crostini around sides of the platter.
Time submitted: Saturday, July 29. 2006 at 20:34:48
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id617.h鈥?/a>
one of the easiest chicken recipes I have ever made is done in the crock pot,take raw chicken breasts,a can of cream of mushroom soup,chopped garlic,salt and pepper to taste,put in the crock pot on low for 8 hours (4 hours on high) and you have some of the tastiest chicken ever. good luck
Southern Fried Chicken
This fried chicken recipe makes enough for about 8 people. Scroll down to see more fried chicken recipes, including oven fried chicken recipes.
INGREDIENTS:
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.
Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375掳 F.
Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350掳 F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.
Transfer the chicken to a large platter for serving.
Serves 8.
Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts
Preheat the oven to 500F.
Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.
Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.
Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.
Pepsi Chicken:
Place chicken in a skillet, almost cover with Pepsi or Coke (not diet). Pour BBQ Sauce over each chicken piece. Cover and simmer 30 minutes. Turn the chicken and cover again with BBQ sauce. Cover and simmer another 30 minutes or until done.
This produces very moist and flavorful chicken with almost no work.
chicken fry....all you need is chicken with fring oil.....i just buy food....
chicken salad!!! you can put onions if you want, but i put celery in mine, and all you need is mayo. it is easy and very good!!!!!!!!!!!!!!!
TRY LANDOLAKES.COM THEY HAVE GREAT RECIPES.....
Quick Chicken-
vegetable cooking spray
2-3 teaspoons olive oil
8-10 skinless chicken thighs
6 shallots, peeled and whole
1/4 cup sweet green peppers, strips
1/4 cup yellow sweet peppers, strips
1/4 cup sweet red peppers, strips
1 head garlic, separated peeled cloves,cut in half
3 tablespoons oyster sauce
3 tablespoons chili sauce
6 tablespoons apple cider vinegar
1 can cut yellow beans, drained
salt and pepper
4 servings Change size or US/metric
Change to: servings US Metric
30 minutes 10 mins prep
spray large heavy frypan with veggie spray.
Heat and add olive oil.
Add chicken legs and brown, set aside.
Add to frypan, shallots, all peppers, and garlic cloves, stir and cook until lightly browned.
Add vinegar, oyster sauce and chilli sauce.
Bring to boil, add chicken legs, reduce heat, simmer for 5 minutes.
Season with salt and pepper.
Add yellow beans and simmer for 8 to 10 minutes or until the chicken juices run clear.
Serve hot, alone or with brown riceWhat is a good chicken recipe... that is easy to make?
Chicken Soup
One whole cut up chicken
4-5 parsnips, cut up in chunks
6 turnips, ';
5-6 potato's, ';
6-8 carrots, '; or a bag of baby carrots
fresh parsley leaves chopped
-Boil the chicken untill done, approximately 1 hour and
take it out of the water, cool and debone it.
-Add the chicken back to the pot and put the carrots, parsley, potato,and turnips in to cook untill done.
-Aproximately 5 minutes before the soup is served put the parsley into the pot to add vitamins and greenery.
-Serve with a cruncy, toasted, buttered bread such as mountain bread and a salad. Simple yet satisfying. Enjoy!
-The parsnips gives it a ginger flavor and is delicious with the chicken and the sweet flavor of the turnips. Although an unusual combination the flavors are fantastic together. This is also a great dish to have if you are sick with a cold due to the benefits of
the chicken.
maragrita chicken
margarita mix
chicken
bell peppers
throw on grill and enjoy
marinate your chicken (chicken tenders works best but any will do) in ranch dressing over night dip in bread crumbs (any kind will do we use the italian) and fry in just a little oil. It's so tender I made it once just to try something knew now hubby is hooked on it LOL.
Drunk Chicken, (if you like to use a grill)....Take a whole chicken and clean the cavity....set your grill on a low to medium heat...Take 1 can of beer, open and insert into chicken cavity(standing upright on can).....close lid on grill and cook until your preferred temp is reached....while chicken is cooking, the beer is absorbed in the chicken, cooking off the alcohol. baste chicken while cooking with whatever you prefer, bbq sauce, soy, etc....I promise this to be the best tasting and tender chicken you'll ever eat.
There are lots more good and easy chicken recipes on my website.
ummyfood - Quick and easy international recipes
Russian Chicken Status Approved
Name Russian Chicken
Category Poultry, Quick meals
Serves/Yields 7-8 servings
Source My sister
Difficulty Easy
Prep. Time 15 minutes
Cook Time 1 1/2 to 2 hours
Introduction
My sister Marjie has made this for years and it's a real family favorite.It goes together in a snap and looks like you spent hours.
This makes quite a bit of sauce, enough for several pounds of chicken.
Ingredients
1 8 oz jar apricot ot apricot pineapple jam
1 small bottle russian salad dressing
1 envelope Liptons onion soup mix
1/4 to 1/2 cup white wine.
8-10 large chicken pieces
Directions
Step: 1 In a mixing bowl combine the onion soup mix,jam and dressing. Pour the wine into the salad dressing bottle and shake to rinse it out and add to the bowl. Mix well.Arrange chicken pieces in a large baking pan in a single layer. Pour sauce over the chicken and bake at 300 until the chicken is tender,1 1/2 to 2 hours.The long baking time results in very tender flavorful chicken.Remove chicken to a warm platter. Pour the sauce into a gravy boat to pour over fluffy rice.
Time submitted: Monday, January 17. 2005 at 07:00:05
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id249.h鈥?/a>
ORYummyfood - Quick and easy international recipes
Chicken With 40 Cloves Of Garlic Status Approved
Name Chicken With 40 Cloves Of Garlic
Category American, Casseroles %26amp; Entrees, Poultry
Serves/Yields 4-6 servings
Source Kate's own
Difficulty Easy
Prep. Time About 40 minutes
Cook Time 1 1/2 hours
Introduction
This is my version on a classic recipe. Don't let the amount of garlic scare you. Serve with crostini to soak up the garlicy oil and spread the buttery soft roasted garlic on.
Carote Al Marsala, and fluffy jasmine rice rounds out the meal. Guido suggests Barbera del Piemonte for the wine.
Ingredients
1 whole chicken, cut up, or 8 to 10 of your favorite pieces, with bones and skin.
1/4 cup butter
3/4 cup minced flat leaf parsley
1 Tbsp minced fresh rosemary
1/2 cup dry white wine
Sea_salt
Freshly ground black_pepper
40 large garlic_cloves
1/2 cup plus 3 Tbsps extra virgin olive oil
Directions
Step: 1 Pre heat oven to 325 F
Peel the garlic and with the side of a chefs knife or the heel of your hand, give a quick smack to open up the cloves a bit and release the oils.
Pat chicken dry with paper towels. Sprinkle chicken on all sides with salt and pepper.
Step: 2 In a large, deep, ovenproof skillet with a lid, heat the butter and 3 Tbsps of olive oil until very hot but not yet smoking.
Step: 3 Add chicken, taking care to not crowd the pieces. Brown on all sides. Remove pan from the heat and add the rosemary, 1/2 cup pf the parsley and garlic cloves. Pour the 1/2 cup olive oil over all the chicken and garlic. Add a sprinkling of sea salt and a few grinds of black pepper. Cover the pan and place in preheated oven for 1 1/2 hours.
Step: 4 Remove the chicken and garlic cloves to a heated serving platter with a rim to hold the sauce.
Place the pan with the oil back on high heat and add the white wine. Stir to scrape up any browned bits. Pour sauce over the chicken and garlic. Sprinkle the remaining 1/4 cup of minced parsley over all. Arrange the crostini around sides of the platter.
Time submitted: Saturday, July 29. 2006 at 20:34:48
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id617.h鈥?/a>
one of the easiest chicken recipes I have ever made is done in the crock pot,take raw chicken breasts,a can of cream of mushroom soup,chopped garlic,salt and pepper to taste,put in the crock pot on low for 8 hours (4 hours on high) and you have some of the tastiest chicken ever. good luck
Southern Fried Chicken
This fried chicken recipe makes enough for about 8 people. Scroll down to see more fried chicken recipes, including oven fried chicken recipes.
INGREDIENTS:
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.
Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375掳 F.
Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350掳 F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.
Transfer the chicken to a large platter for serving.
Serves 8.
Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts
Preheat the oven to 500F.
Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.
Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.
Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.
Pepsi Chicken:
Place chicken in a skillet, almost cover with Pepsi or Coke (not diet). Pour BBQ Sauce over each chicken piece. Cover and simmer 30 minutes. Turn the chicken and cover again with BBQ sauce. Cover and simmer another 30 minutes or until done.
This produces very moist and flavorful chicken with almost no work.
chicken fry....all you need is chicken with fring oil.....i just buy food....
chicken salad!!! you can put onions if you want, but i put celery in mine, and all you need is mayo. it is easy and very good!!!!!!!!!!!!!!!
TRY LANDOLAKES.COM THEY HAVE GREAT RECIPES.....
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