Chicken Recipes?

I am getting tired of my usuals...chicken pesto, parmesan, ciabatta sandwhiches...I need something new. It can be complicated or simple, I am well seasoned. I was thinking maybe ciaccitore? (sp)...I'd love to see what some of you guys make or what your families enjoy. Thanks!Chicken Recipes?
Incredible Chicken:





Fast and delicious-boneless, skinless chicken breasts topped with bacon, portabella mushrooms, onions, spinach and cheese.





Ingredients:


4 skinless chicken breast fillets


12 slices hickory bacon strips


4 medium portabella mushrooms


1 large white onion


sea salt


1 bundle fresh leaf spinach


4 cloves fresh garlic


4 thick slices cheddar cheese


4 slices toasted French bread








Method


Cook slices of bacon in large skillet on medium to high heat, until crispy. Remove bacon strips, drain on paper towel and set aside. Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside. Slice onion, garlic cloves, and portabella mushrooms. Cook together in bacon drippings, on medium to high heat, until tender and caramel in color. Remove and set aside in bowl. In same skillet, arrange cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast. Pile the onion, garlic and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement. Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color. Remove lid. Add 1 slice cheddar cheese for each chicken breast, replace lid until cheese is melted. Remove from heat. Using spatulla, place each individual chicken breast on top of toasted french bread on each serving plate. Crush remaining bacon strips and sprinkle on top of each breast. Serve hot with a side salad or cold pasta/veggie dish.Chicken Recipes?
CHICKEN WITH CUCUMBERS


2 tbsp. olive oil


1 tbsp butter


3-4 chicken breasts, cubed


1 large cucumber


1 onion, sliced thin


1 tsp. ground cumin


1 tsp. ground mustard


4 cloves garlic, minced


1 cup chicken stock ( 1 cup water and 1 chicken boullion cube works too)


1 cup sour cream


1 1/2-2 cups cooked rice





Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Return chicken to pan, stir. Serve cucumber and chicken sauce over rice.
OLIVE GARDEN STUFFED CHICKEN MARSALA





FOR THE CHEESE STUFFING:


1/2 cup smoked provolone or gouda cheese


8 ounces shredded mozzarella cheese


1/4 cup grated parmesan cheese


1/2 cup bread crumbs


1 teaspoon fresh garlic, minced


1/4 teaspoon crushed red pepper


2 tablespoons sun-dried tomato flakes, if in oil, drain first


1/3 cup sour cream


1/2 teaspoon salt and pepper


FOR THE CHICKEN:


2 pounds Skinless boneless chicken breasts


4 ounces cooking oil


2 cups flour


salt and pepper, to taste


FOR THE SAUCE:


1 small onion, chopped


6 cups button mushrooms, thinly sliced


24 ounces Marsala wine (amount of wine may be incorrect)


8 ounces heavy cream


Garlic Mashed Potatoes (to serve)





Preheat oven to 350 degrees F.





TO PREPARE THE CHEESE STUFFING:


Combine all cheese stuffing ingredients in a bowl; set aside.





TO PREPARE THE CHICKEN:


Butterfly thickest section to create two lobes - pound until 1/4-1/2-inch thick. Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast. Gently press stuffing down and fold over other side of chicken breast.





Preheat a large saute pan on stove top. Add 4 oz oil, heat oil until shimmering.





Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour.





Place stuffed chicken breasts in saute pan with the preheated oil. Cook each side until golden. When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes.





Bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees.





TO PREPARE THE SAUCE:


Add the onions to the saute pan. Stir with spatula. After 2 minutes add the mushrooms, saute mixture until onions are translucent.





Deglaze saute pan with the Marsala wine - make sure to incorporate particles from bottom of pan. Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.





TO SERVE:


Place cooked chicken breast on a plate and top with onions, mushrooms and sauce. Serve with your favorite garlic mashed potato recipe.





Servings: 4


Source: Olive Garden
I Love This Recipe Its By Jamie Oliver But I Think You Should Use Chicken Stock Cubes Instead Of White Wine Unless You Really Like It. Its Called Chicken And Mushroom In A Bag.





Ingredients


2 skinless chicken breasts


1/4 cup dried porcini mushrooms


25 ounces mixed mushrooms, torn up


1 cup white wine


3 tablespoons butter


1/4 cup fresh thyme


2 cloves garlic, peeled and sliced





Directions





1. Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.





2. Preheat the oven to 220C/425 degrees F.





3.Mix everything together in a bowl including the chicken.





4. Place in your bag with all the wine juice, making sure you don't pierce the foil.





5.Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray.





6. Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.





7. Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.
If you want something that is really easy, inexpensive, but tastes great - try lemon broccoli chicken.





All you need is boneless skinless chicken breasts, 2 lemons, milk, 3 cans of cream of broccoli, frozen or fresh steamed broccoli, black pepper, and rice.





You cook the chicken breasts in a small amount of olive oil (use lemon juice to keep it healthier) in one of those large pans that can hold alot of sauce. Cook the chicken just until it turns good and white on both sides. Then add the cans of cream of broccoli, black pepper to taste, 3/4 cup milk, and the juice from the 2 lemons to the pan. Cover and let simmer for about 20 minutes (stir periodically). This will continue to cook the chicken. Then add however much broccoli you like to the sauce (I use a little over a cup). Cover and simmer for another 10 to 20 minutes until chicken is cooked through.





Serve over white or brown rice
I love making chicken cordon bleu. Its fancy yet really simple to make. It's just chicken breasts pounded thin and rolled up with ham and cheese. I like to dip mine in an egg mixture and then bread it with panko bread crumbs. Then I bake it, its awesome and everyone always loves it! Here's the recipe, I know you'll love it!








4 double chicken breasts (about 7-ounces each), skinless and boneless


Kosher salt and freshly ground black pepper


8 thin slices deli ham


16 thin slices Gruyere or Swiss cheese


2 teaspoons fresh thyme leaves


1/4 cup flour


1 cup panko bread crumbs


1 teaspoon olive oil


2 eggs


2 teaspoons water





Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.


Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.
Try making a Chicken Kiev, only instead of using a butter and chive center, use a flavorful chili paste... degree of hotness to your liking.
This will be really different for you:





CHICKEN MONTMORENCY


4 lbs. chicken, cut up


1/2 c. flour


1 tsp. salt


1/8 tsp. pepper


2 TB. EACH butter and oil


1 small onion, diced


1/4 c. port or red wine


1 (1 lb) can pitted dark sweet CHERRIES


1/4 tsp. allspice


1 TB. lemon juice


Dredge chicken in flour, salt %26amp; pepper. Heat butter %26amp; oil in large pan and brown chicken on both sides. Remove from pan and drain excess fat. Add onion and cook until tender. Add wine and bring to a boil, scraping brown bits in bottom of pan. Return chicken to pan; add syrup from cherries, allspice %26amp; lemon juice. Cover and simmer until chicken is tender (about 30-45 min), turning once or twice. Add cherries and serve. Serves 6-8





CHICKEN KIEV


4 whole chicken breasts, halved


1/2 lb. softened butter


2 TB. EACH chopped green onions and parsley


1 clove minced garlic


1/2 tsp. salt


1/4 tsp. pepper


flour


2 eggs, slightly beaten


bread crumbs and oil


Bone, skin %26amp; pound breasts flat. Place 1 TB. butter at widest end of each half-breast. Combine onions, parsley, garlic, salt %26amp; pepper. Sprinkle spices evenly over butter. Roll chicken, tucking in ends as you go. Dust with flour. Dip in eggs, then bread crumbs. Refrigerate at least 2 hrs. Cook in deep fat fryer at 375, or in skillet with deep oil for 5-7 min. Garnish with lemon slices. Serves 4-8
BRUSCHETTA CHICKEN BAKE





Nutritional Info


Serving Size = 1 cup (250 mL)





Calories 280


Total fat 8 g


Saturated fat 3.5 g


Cholesterol 85 mg


Sodium 750 mg


Carbohydrate 18 g


Dietary fibre 1 g


Protein 33 g


Calcium 10 %DV


Iron 10 %DV





Prep: 10 min


Ready In: 40 min


Serves: 6


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1 can (19 fl oz/540 mL) stewed tomatoes, undrained








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1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken








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2 cloves garlic, minced








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1-1/2 lb. (750 g) boneless skinless chicken breasts, cut into bite-size pieces








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1 tsp. dried basil leaves








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1 cup KRAFT Mozzarella Shredded Cheese











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PREHEAT oven to 400掳F. Place tomatoes in medium bowl. Add stuffing mix and garlic; stir just until stuffing mix is moistened. Set aside.








PLACE chicken in 13x9-inch or 3-L baking dish; sprinkle with basil and cheese. Top with stuffing mixture.








BAKE 30 min. or until chicken is cooked through.














EASY CHICKEN PARMESAN





Nutritional Info


Serving Size = 1 chicken breast (311 g)





Calories 300


Total fat 12 g


Saturated fat 6 g


Cholesterol 100 mg


Sodium 1020 mg


Carbohydrate 11 g


Dietary fibre 0 g


Protein 36 g


Vitamin A 10 %DV


Vitamin C 2 %DV


Calcium 25 %DV


Iron 4 %DV





Prep: 5 min


Ready In: 40 min


Serves: 6





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1 jar (700 mL) pasta sauce








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6 Tbsp. KRAFT 100% Parmesan Grated Cheese, divided








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6 small boneless skinless chicken breasts (1-1/2 lb./750 g)








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1-1/2 cups KRAFT Mozzarella Shredded Cheese








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PREHEAT oven to 375掳F. Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.








BAKE 30 min. Uncover.








TOP with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through (170潞F) and cheese is melted. Serve over hot cooked pasta, if desired.











CRISP AND CREAMY BAKED CHICKEN





Nutritional Info


Serving Size = 1/4 recipe (375 g)





Calories 430


Total fat 12 g


Saturated fat 6 g


Cholesterol 90 mg


Sodium 730 mg


Carbohydrate 39 g


Dietary fibre 1 g


Protein 38 g


Vitamin A 2 %DV


Vitamin C 70 %DV


Calcium 20 %DV


Iron 10 %DV





Prep: 10 min


Ready In: 35 min


Serves: 4








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4 small boneless skinless chicken breasts (1 lb./500 g)








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6 Tbsp. (1/2 of 1 pouch) SHAKE'N BAKE Extra Crispy Original Coating Mix








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1-1/2 cups instant white rice, uncooked





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2/3 cup (1/2 of 10 fl oz/284-mL can) condensed cream of celery soup








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1/4 cup milk








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1 cup KRAFT Mozza-Cheddar Shredded Cheese








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PREHEAT oven to 400掳F. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.








BAKE 20 min. or until chicken is cooked through (170掳F). Meanwhile, cook rice as directed on package.








BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with the rice.











WEEKNIGHT CHICKEN FAJITAS





Nutritional Info


Serving Size = 2 fajitas (244 g)





Calories 540


Total fat 23 g


Saturated fat 8 g


Cholesterol 95 mg


Sodium 750 mg


Carbohydrate 44 g


Dietary fibre 4 g


Protein 40 g


Vitamin A 55 %DV


Vitamin C 100 %DV


Calcium 25 %DV


Iron 25 %DV





Prep: 10 min


Ready In: 21 min


Serves: 4


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1 tsp. oil








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1 lb. (500 g) boneless skinless chicken breasts, cut into strips








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1/4 cup KRAFT GOLDEN Italian Dressing








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3 cups pre-cut fresh stir-fry vegetables








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2 tsp. chili powder








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8 flour tortillas (7 inch)








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1 cup KRAFT Double Cheddar Shredded Cheese








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HEAT oil in nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally.








STIR in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.








TOP tortillas evenly with chicken mixture; sprinkle with cheese. Roll up.











For more, visit the site below.
Simply grill chicken with any seasings you like - italian dressing is OK.





But if you serve it with the following - the family thinks the Chicken is the side dish.


Steam broccoli or asparagus (in microvace if in a hurry)


add broccoli to a blender with a little of the water from cooking it. Add juice from 1 or 2 Lemons - salt %26amp; Pepper. Spin it in blender - then drizzle in Olive oil slowly. You want the sauce thick put pourable....at the last second or 2 add some parmesan if you want it to be a little thicker.





Serve on noodles or speghetti squash and over the grilled chicken. Make sure when you pour over the noodles - you do it right after you drain them - and don't add oil or anythign to the noodles - then the sauce won;t stick well. You need the natural starch to help is stick ....


The kids love this one - with noodles - and lots of veggie content....there are never leftovers.





It's Also good on Salmon. ANd we have even have mada green pizza (minus the lemon juice)