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


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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.


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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


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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.


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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


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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)





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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…