Any good chicken recipes??????????????????????

easy tasty chicken recipes??????????Any good chicken recipes??????????????????????
CHICKEN IS SUCH AN EASY THING TO MAKE ......YOU CAN DO A THEME OR MAKE IT AS A MAIN COURSE








*CHICKEN FAJITAS..... VEGGIES ARE CHEAP THIS TIME OF YEAR ALSO CHICKEN TACO'S ARE ALWAYS GOOD !


*SWEET %26amp; SOUR CHICKEN IS ALWAYS GOOD


';BAKED BREASTS WITH SPAGHETTI SAUCE %26amp; ITALIAN CHEESE ON TOP


*CHICKEN CASSEROLE....THERE ARE SO MANY GOOD ONES WITH NOODLES OR POTATOES





I GET A LOT OF RECIPES FROM THE WEB SITE BELOW....I ENCLOSED A COUPLE EASY RECIPES !!!!!





http://www.tasteofhome.com/Recipes





Corny Chicken Bake


Quick Cooking





Glazed chicken breasts are baked with corn bread stuffing mix that鈥檚 jazzed up with creamed corn, onion and celery.








Ingredients:


3 cups corn bread stuffing mix


1 can (14-3/4 ounces) cream-style corn


1/3 cup finely chopped onion


1 celery rib, chopped


4 boneless skinless chicken breast halves (4 ounces each)


1/4 cup packed brown sugar


1/4 cup butter, melted


3 tablespoons spicy brown mustard


Directions:


In a large bowl, combine the stuffing mix, corn, onion and celery. Spoon into a greased 11-in. x 7-in. baking dish. Top with chicken.


In a small bowl, combine the brown sugar, butter and mustard; drizzle over chicken. Bake, uncovered, at 400掳 for 25-30 minutes or until chicken juices run clear. Yield: 4 servings.








Colorful Chicken Casserole





Quick Cooking In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. ';It's a nice change of pace from the usual creamy casseroles,'; she comments. ';I make one for dinner and keep the other in the freezer for unexpected company





SERVINGS: 8





TIME: Prep: 25 min. Bake: 30 min.





Ingredients:


1 cup chopped celery


1 cup chopped green pepper


3/4 cup chopped onion


2 tablespoons butter


1 cup chicken broth


1 cup frozen corn


1 cup frozen peas


1 teaspoon salt, optional


1/4 teaspoon pepper


3 cups cubed cooked chicken


1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained


1 jar (4-1/2 ounces) sliced mushrooms, drained


1 cup (4 ounces) shredded cheddar cheese


Directions:


In a large skillet, saute celery, green pepper and onion in butter until tender. Add broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.


Divide between two 8-in. square baking dishes coated with cooking spray. Top with mushrooms and cheese.


Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350掳 for 20 minutes. Uncover and bake 10 minutes longer or until heated through.


To use frozen casserole: Bake at 350掳 for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).











Any good chicken recipes??????????????????????
Zesty Chicken with Corn Salsa


2 teaspoons chili powder


2 teaspoons brown sugar


1 teaspoon ground cumin


4 boneless skinless chicken breasts (about 1 1/4 lb)


2 tablespoons olive oil


1 can (7 oz) Green Giant庐 whole kernel sweet corn, drained


1/2 small red bell pepper, chopped


1/2 small cucumber, seeded and chopped


1/2 cup Progresso庐 red kidney beans, rinsed and drained


3 tablespoons lime juice


1/4 teaspoon salt





1. In cup, combine chili powder, brown sugar and cumin. Rub both sides of chicken breasts with the spice mixture.


2. In large skillet, heat oil over medium heat. Cook chicken in hot oil 12 minutes, turning occasionally, or until instant-read thermometer inserted in the thickest portion reads 160掳F and juices run clear.


3. Meanwhile, in medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.


4. Evenly divide corn salsa onto 4 plates. Top each with a chicken breast



Dijon Chicken Bake





Dijon sauce


Melt 3 tbsp butter or margarine


Wisk in 3 tbsp of flour until mixed well


Add 2 cups of milk


Bring to boil and whisk well until sauce thickens


Add about 1/4 cup of Dijon mustard


Add 1/4 cup grated parmesan cheese


Add about 1/4 cup white wine (optional)


Salt and pepper to taste


Continue to whisk four another minute until everything is mixed well.


Turn off heat.





Take boneless skinless chicken breasts (cut them into half size pieces) and place in a casserole dish that has been sprayed with Pam non-stick spray.


Pour Dijon sauce over chicken. Bake at 350 for about 35 minutes. Make sure chicken is no longer pink.





Mix up 1/2 cup of bread crumbs (plain or seasoned), 1/4 cup of grated parmesan cheese, with 3 tbsp of melted butter of margarine well with a fork.


Spoon topping over casserole dish and place back in oven until lightly browned on top.



Lazy Gourmet Chicken





1 tbls sugar


录 cup vinegar


陆 cup soy sauce


4 garlic cloves, minced


戮 tsp salt


1 tsp pepper


2 陆 - 3 # fryer, cut up or 2-3 pounds legs/thighs





Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.



I made these last week, and they were delicious.





4 boneless skinless chicken breasts


8 oz cream cheese, softened


5-6 sun dried tomatoes (not the ones in oil), cut into small pieces


4 oz feta cheese, crumbled





In a bowl, mix the cream cheese, sun dried tomatoes and feta together. Take a knife and cut a pocket into the thickest side of the chicken breasts. Be careful not to cut all the way through. Spoon the cheese mixture into each of the breasts, then take a toothpick and close up the pocket.





In a large saute pan, heat up some cooking oil or olive oil at medium high heat. Place each chicken breast in the pan and saute until both sides are nicely browned. I cover the pan while cooking, so the oil doesn't splatter all over my stove. It also helps the chicken to cook more evenly.





Once the chicken is done, remove and serve immediately. Goes great over a wild rice mix, or with oven baked potatoes with herbs.
Chicken Breasts in Sour Cream


6 chicken breasts, boneless skinless


录 teaspoon garlic powder


1 can cream of mushroom soup


陆 cup skim milk


陆 cup sour cream


录 cup sherry


1 can mushrooms, drained


paprika


Preheat oven to 375 degrees.





Place chicken in 9 x 13'; baking dish that has been sprayed with non stick spray, making sure chicken doesn't overlap. Sprinkle with garlic powder. Mix soup, mil, sour cream, sherry and drained mushrooms. Spread over chicken, sprinkle with paprika. Cover with aluminum foil and bake for 45 minutes or until chicken is tender.





Serve with egg noodles or brown rice.








Cranberry Chicken


6 chicken breasts, boneless skinless


1 bottle Catalina salad dressing, small bottle


1 can whole berry cranberry sauce


1 package dry onion soup mix


Preheat oven to 350 degrees.





Spray 9x 13'; baking dish with non stick spray. Place chicken in baking dish. Pour salad dressing over chicken, sprinkle with dry onion soup mix, top with cranberry sauce. Cover with foil.





Bake for one hour. Remove foil, baste chicken, return to oven and continue to bake for 30 minutes.





Petti Di Polo Con Spinaci (Spinached Stuffed Chicken)


8 chicken cutlets


20 ounces fresh spinach, steamed, rinsed, drained


5 tablespoons olive oil


1 onion, diced


1 clove garlic, diced


1 cup Italian Fotina Cheese, diced


录 teaspoon grated nutmeg


录 teaspoon fine sea salt


3 tablespoons butter


2 tablespoons all purpose white flour


鈪?cup chicken broth


陆 cup white wine


1 teaspoon lemon juice


salt to taste


With a meat pounder, flatten the cutlets to 1/4'; thickness, being careful not to tear the meat. Set aside.





Place the spinach in a dry large skillet, cover and cook on medium heat until wilted, about 5 minutes. Drain, squeeze and dry. Coarsely chop and set aside.





In skillet, heat 2 1/2 T. olive oil. Add onion and garlic, sautee until browned. Add spinach and cook, stirring for 2 minute. Transfer to a mixing bowl, stir in cheese, nutmet and salt.





Spread mixture over the cutlets. Roll each one up like a jelly roll and tie into place or use tooth picks to secure.





Add remaining oil to skillet and cook chicken rolls over medium high heat until nicely brown on all sides. Remove chicken and reduce heat to medium.





Add butter to melt, stir in flour and cook about 1 minute. Slowly add broth and wine, whisking until smooth. Remove from heat, add lemon juice and salt. Pour over chicken and serve.
cut chicken into bite size pieces. mix together 1 teaspoon sugar, 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper and 1/4 teaspoon cayenne pepper. and chicken and toss to coat. leave for at least 15 minutes.





stir fry onions and mixed peppers(chopped) for about 5 minutes then add the chicken and cook till the chicken is no longer pink.





serve with noodles or rice.



Sautee with some oil and garlic, sprinkle with flour %26amp; stirrrr, cook more, pour in some marsala wine and some sauteed mushrooms, cook more, pour in some chicken stock and cook cook cook,


stir in some heavy cream and serve over pasta.