Fried chicken!! Make a batter out of the flour,seasonings and water and coat the chicken with it and fry.(;Any good chicken recipes?
Pasta with chicken
1 pkg. of fresh linguine noodles
1lb. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic %26amp; Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt %26amp; black pepper to taste
1. Pre-heat oven to 350.
2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.
3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
5. Saut茅 mushrooms in butter and salt and pepper.
6. Set aside.
7. When chicken is done, cut into pieces and boil noodles.
8. Drain water when the noodles are done. ( Leave the noodles in the pot)
9. Add olive oil, salt and pepper. Mix well.
10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
11. Combine well.
12. Serve warm with dipping spices and French bread.
Poppy Seed Chicken
* 1 cup (8 ounces) sour cream
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 tablespoon poppy seeds
* 1 teaspoon dill weed
* 4 cups cubed cooked chicken
* 3 cups cooked rice
* 1-1/2 cups butter-flavored cracker crumbs
* 1/2 cup butter, melted
In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice.
Spread into a greased 11-in. x 7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350掳 for 30 minutes or until bubbly.
pre-heat over to 350
put chicken in baking pan and smother with italian dressing for extra flavor sprinkle parmesan cheese on top. YUMMY cover tightly with foil,
throw it in oven for about 2 1/2 hours and u have your self a delicious meal the chicken just falls apart when u touch it with a fork. enjoy
now if u want the same delicious meal that falls apart when u touch it with the fork do all the same steps above but instead of smothering in italian smother with a bottle of bar b que sauce. cover and cook 2 1/2 hours and tah dah dinner is served and your family will be happy
Source(s):
my source is i have the worlds pickiest eaters and they love both of these and every time company comes over they ask me for my recipes to these chicken meals
chicken nuggets
Chicken Pot Pie --
INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry
is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Chicken Cordon Bleu -- Use broth instead of wine, I do.
INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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Chicken Piccata --
INGREDIENTS
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
DIRECTIONS
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
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Fried Chicken with Creamy Gravy --
INGREDIENTS
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
DIRECTIONS
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
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