Chicken recipes?

I LOVE chicken, I have boneless skinles chicken breasts and want a HEALTHY chicken recipe. I love adding seasonings and I have them all so any Ideas for simple pan fried or baked chicken breasts with seasonings ill take!Chicken recipes?
Pecan Chicken with Dijon Sauce





Ingredients:





4 boneless chicken breasts


1 1/2 sticks of butter


4 tablespoons Dijon mustard


6 ounce of pecans, finely ground


2 tablespoons canola oil


2/3 cup sour cream


1 teaspoon salt


pepper to taste





Preparation:





Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.





In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.





One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.





Melt the half stick of butter in a skillet, add the oil and heat to medium. Saut茅 the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300掳F) for about 6 more minutes.





Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.





Place a pool of the sauce on each of four plates and place the cooked chicken on top.Chicken recipes?
I don't know exactly how healthy this is, but a very simple recipe for baked ';fried'; chicken, is to dip the chicken pieces in one beaten egg, then roll in mashed cheddar fried onions (like the kind people use on top of green bean casserole), and place in oven at 425 for 1/2 hour or until no longer pink. Enjoy!
try the savory herd and garlic seasoning, it is made by lipton (i think), very tasty, cut up some onion and add it, it is a sure hit.
Perfect Roast Chicken








Serves 4





1 six-pound roasting chicken


2 tablespoons unsalted butter


Salt and freshly ground black pepper


2 medium onions, peeled and sliced crosswise 1/2 inch thick


1 lemon


3 large cloves garlic, peeled


4 sprigs fresh thyme


1 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat





Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425掳. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.


In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.


Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180掳 and the thigh 190掳.


Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.








Apple Stuffed Chicken Breast





4 servings





2 skinless, boneless chicken breasts


1/2 cup chopped apple


2 tablespoons shredded Cheddar cheese


1 tablespoon Italian-style dried bread crumbs


1 tablespoon butter


1/4 cup dry white wine


1/4 cup water


1 tablespoon water


1 1/2 teaspoons cornstarch


1 tablespoon chopped fresh parsley, for garnish





Combine apple, cheese, and bread crumbs. Set aside.


Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.


Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.


Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.








Chicken Breasts with Parsley, Bacon and Avocado Salsa





Serves 4





4 skinless chicken breasts


80g unsalted butter, softened


2 garlic cloves, peeled and finely chopped


1 small bunch flat-leafed parsley, leaves only, sliced


1 pinch salt and fresh ground black pepper


12 rashers of streaky bacon





For the Avocado Salsa


2 tbsp white wine vinegar


1 tbsp water


1 pinch salt and pepper


1 tsp Sugar


40ml Walnut Oil


50ml vegetable oil


16 walnut halves


1 small red onion, peeled and finely diced


2 ripe avocados


125g baby spinach leaves, washed and dried





Preheat the oven to 190C/gas 5.


Lay the chicken breasts upside down on a chopping board and fold back the fillet from each breast.


Mix together the butter, garlic and half the parsley in a small bowl. Season well.


Stuff the herby butter between the fillet grooves of each breast. Fold each fillet back over the herb butter and season the meat.


Wrap each breast in three rashers of streaky bacon. The overlap should meet on the underside of the breast and neatly hold the fillet in place.


Bake for 20 minutes, until the bacon is crisp and the meat juices run clear from the chicken.


For the avocado salsa, whisk together the white wine vinegar, water, seasoning, a little sugar and the oils. Stir in the walnuts and diced red onion.


Halve the avocados, cut into large chunks and toss through the vinaigrette. Set aside.


Allow the chicken to rest for 5 minutes after cooking. Cut each breast into four.


Toss together the avocados with the baby spinach and the remaining parsley. Generously pile the salad on a plate and serve the sliced chicken breasts on top.
http://www.chickenrecipes.com/





Just click on the category you want!
rub chicken with a little olive oil. sprinkle liberally with garlic-pepper seasoning . take a couple of potatoes,slice thin, slice some fresh mushrooms , and quarter 1 med onion cut onion into slivers. divide chicken and vegetables among enough sheets of aluminum for each piece of chicken. fold into packets, bake at 350 until chicken is done. depending on thickness this could be 35 to 50 mins


or


take chicken,green beans,and quartered potatoes. place in casserole dish, sprinkle with garlic, pepper and salt add some dill if you like. cover with foil. bake at 350 until done
Buy some chicken breasts. Dip them in a beaten egg and milk mixture. Take a whole sealed row of Saltine crackers. Open and place them in a large ziploc. Beat them until they are crumbs. Take McCormick's Jambalaya chicken seasoning (like a tablespoon) and place into the ziploc bag. Shake the bag. Place the egg dipped chicken into bag and shake (like shake n bake). Place on top a cookie sheet covered buy aluminum foil (lay chicken ontop... do not cover). Bake at 375 degrees for 45 to 55 minutes or until chicken is no longer pink....





You only coat the chicken, you will not use all of the crackers although it sounds like it). It's healthy and YUMMY!!!!
Herb Roasted Chicken With Wild Mushroom %26amp; Marsala:





* 1 hr., 20 mins.


* Serves 4





Ingredients





* 1 whole free-range chicken (3 pounds)


* 1/2 stick unsalted butter, room temperature


* 4 garlic cloves, whole


* 6 sprigs thyme


* 4 sprigs rosemary


* 2 pounds assorted wild mushrooms (oyster, white button, chanterelle), large mushrooms cut in half*


* 6 medium shallots cut in half lengthwise


* 1 cup sweet Marsala wine


* 1 cup chicken stock


* Extra-virgin olive oil


* Kosher salt and freshly ground black pepper





* * You can use any kind of mushrooms you prefer or have available for this recipe.





Cooking Instructions





Preheat oven to 400掳 F.





Wash the chicken under cold running water then pat dry. Combine the garlic and butter and spread the mixture under the skin of the chicken and all over the body. Season the bird all over including the cavity with kosher salt and freshly ground black pepper. Take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie legs together with kitchen twine.





Take a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the Marsala and stock (depending on the depth of your roasting pan you may not need all of the marsala and stock -- it should be enough to cover the bottom of the pan but not submerge the mushrooms and shallots). Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and freshly ground black pepper.





Roast in the hot oven for 1 hour or until the internal temp of the bird registers 160掳 F between the leg and thigh. You may need to add more stock to the bottom of the pan if all the liquid evaporates while cooking. When done, place the bird on a plate and rest for 20 minutes.





Meanwhile take the pan with the mushrooms, shallots and juices and gently simmer over low heat on the stove top whilst scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard. Give it a final taste and seasoning before serving the Marsala mushrooms and shallots with the herb roasted chicken and jus.
This is the best chicken recipe. Ever!


There are a lot of spices but just go step by step and you'll do fine.





http://allrecipes.com/recipe/chicken-tik鈥?/a>
Lowfat Baked Chicken





Original recipe yield:


4 servings





INGREDIENTS


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.
Chicken Marsala - Italian





Murgh Masala aka Butter Chicken - Indian
my own personal recipe:





*chicken breasts* potatoes* baby carrots* rosemary* salt* pepper* balsamic vinegar* vegetable oil* large freezer bag*








Using a large zip-lock freezer bag, pour 3 tablespoons of balsamic vinegar,3 tablespoons vegetable oil, 2 teaspoons crushed rosemary and salt and pepper to taste. Add your chicken breast and put in the fridge to marinate. Wash 4 large potatos (red bliss are the best for this recipe). Cut into bite-size chunks. Preheat the oven to 375 F. In mixing bowl, add 2 tablespoons vegetable oil, 2 teaspoons crushed rosemary, and salt and pepper to taste (i like white pepper). Toss potatos and baby carrots in mixing bowl w/ ingredients. Take chicken out of fridge. Place chicken breasts in middle of large 2'; deep baking dish. Arrange potato/carrot blend around chicken. pour the rest of the marinade from the zip-lock bag over entire dish. Bake 45 minutes.
i left a great chicken recipe in your question about dinner ideas.





i'm telling you....try it and you'll love it. my husband asks for it ALL the time. it's actually a weight watcher recipe. (my dad lived with us for awhile and had to lose weight due to health issues. he went to weight watchers and would complain about food. i'd cook for him, lie, and tell him it wasn't a weight watcher recipe when it totally was. to this day whenever he visits he asks me to cook this and swears up and down he knows a weight watcher recipe from ';normal food'; recipes. i'll never tell him the truth! haha)
What I love to do w/ boneless and skinless chicken breast is heat them in a deep frying pan on the stove. I spray the pan w/ Pam or any cooking spray and then I add sliced onions and fresh crushed garlic and heat until the onions start turning golden brown. Then I add the breasts and sliced fresh mushrooms, sliced red peppers, a can of crushed tomato, a cup of dry red wine and seasoning *oregano, ground black pepper and a dash of garlic powder. When the chicken is thoroughly heated, I serve it all over a mound of white steamed or basmotti rice. Bon Appetite!
pound breast flat. lightly salt them. put a slice of thin mozzerella on top and a few slices of thinly sliced pepperoni. now roll up breast and pin together with a toothpick. put breast in egg wash then in bread crumbs. set in shallow pan with olive oil. Bake uncovered about half an hour. oh yummo Enjoy
chicken pat se eew.. its a thai dish with chicken and rice noodles, all you need is chicken breast strips and rice noodles, seasonings involve oyster sauce sugar fish sauce and soy sauce and also black soy sauce ... its a popular thai dish so if you want to try u can mess me and i`ll tell u the steps in preparing it
Chicken Parmesan with Fresh Tomato Sauce:





http://www.gourmet-food-revolution.com/c鈥?/a>
CHICKEN CORDON BLEU- PRE HEAT OVEN TO 350, LINE THE BOTTOM OF BAKING PAN WITH BLACK FOREST HAM, POUND OUT CHICKEN BREAST, PUT A SLICE OF BLACK FOREST HAM ON FLATTENED CHICKEN BREAST, PUT A SLICE OF LOW-FAT SWISS OVER THE HAM, FOLD OVER, DIP INTO EGG MIXTURE, THEN INTO ITALIAN BREAD CRUMBS, FRY IN OLIVE OIL TILL GOLDEN BROWN, PLACE BROWNED CHICKEN INTO BAKING PAN, BAKE FOR 25-30MIN. I SERVE WITH ASPARAGUS OR BROCCOLI AND NAKED GARLIC MASHED POTATOES. ENJOY