Chicken recipes?

what are some good recipes with chicken in them i don't want it to be spicey but i dont care how fatting it isChicken recipes?
Chinese Chicken Balls





Here鈥檚 an Asian twist on a member favorite. Great hot or at room temperature, with just a drizzle of sauce or baked inside a crescent roll crust.





Ingredients


1 sprays cooking spray


1 1/4 Tbsp peanut oil


3 medium garlic clove(s), minced


1/4 cup ginger root, fresh, minced


1 1/2 cup mushroom(s), finely diced


1 1/2 cup scallion(s), chopped


2 Tbsp low-sodium soy sauce


2 Tbsp sherry cooking wine


1/2 cup cilantro, fresh, minced


2 pound raw lean ground chicken


1/4 cup apricot preserves


2 Tbsp water


1 1/2 Tbsp fresh lime juice


1 1/2 Tbsp fish sauce


Instructions


Preheat oven to 350掳F. Coat a 12-hole muffin tin with cooking spray and set aside.





In a large skillet, warm oil over medium heat. Add garlic; cook, stirring constantly, 1 minute. Add ginger; cook for 1 minute more. Add mushrooms; stir to combine, scrapping bottom of skillet with a wooden spoon. Add soy sauce and sherry to deglaze skillet; cook for about 5 minutes more. Add scallions; cook until wilted. Add cilantro; turn off heat.





Place chicken in a mixing bowl; add mushroom mixture and combine thoroughly. Fill each muffin hole with about 1/2 cup of chicken mixture shaped into a ball with your hands (or you can use a large ice cream scoop to shape balls, if desired).





Bake until juices bubble up clear, about 35 to 40 minutes.





Meanwhile, to prepare dipping sauce, in a small bowl, combine preserves, water, lime juice and fish sauce.





Serve chicken balls with dipping sauce on the side. Yields 1 chicken ball and about 2 teaspoons sauce per serving.





Notes


*To bake chicken balls in rolls, unroll reduced-fat crescent roll dough; separate dough along perforations. Place the large section of each triangular piece of dough inside muffin holes and leave long flap hanging over side. Fill dough with about a 1/2 cup ball of chicken mixture and wrap long flap of dough over top of ball. Bake at 350掳F until juices bubble up clear and dough is golden brown, about 35 to 40 minutes. Will affect POINTS values.Chicken recipes?
Here is one that I had made up and won a recipe contest





Chicken ala Ron





6 tbsp butter or margarine1 tbsp. oil 1- 3/4lb. pkg. chicken tenders ( sliced thin) 3 tbsp Bayou Cajun spice 1-large pkg. mushrooms (10 ounces) sliced such as , white button, Portabella, shiitake etc.1/2 cup white wine 1- package sweet Italian sausages , 6 links or one pound (casings removed.) 1- cup heavy cream1- small jar (7 ounces) red roasted peppers, drained and sliced thin 1-cup chicken broth1 small onion, diced2 tbsp garlic powder1/2 cup fresh parsley, chopped1'2 cup Parmesan cheese16 ounces Penne, or Rigatoni pasta


Toss chicken tenders with the Bayou Cajun spice, shake off excess.In a large skillet. Melt 2 tbsp butter or margarine. Add chicken tenders, and cook till no longer pink inside, (5-6 minutes, )remove and set asideIn same skillet cook sliced mushrooms in 2 tbsp butter or margarine, when almost browned add wine and reduce to half, set aside. In same skillet saute chopped onions in 2 tbsp. butter, or margarine, set aside.Remove thesausage from the casings. In same skillet cook the sausage in a the oil, breaking apart, til browned.In the same skillet, to the sausage add, mushrooms, chicken tenders, broth, heavy cream, parsley, onions, red roasted peppers, garlic powder, and cheese, mix well Cook pasta to pkg directions.Add cooked pasta to 6 large bowls ladle mushroom mixture over pasta,Serves 6,
Warm Chicken Salad


1 x Roast chicken - broken up into pieces and kept warm


4 x Chats potatoes - warm with a little salt and butter


1 x Big handfull of cooked bacon pieces


Salad . e.g. lettuce, avocado, tomato, mushroom or whatever you like


Place all the ingredients in a bowl and toss gently with hands. Dress with either olive oil and fresh garlic or any salad dressing you like, the creamier the better.
stir fry pieces (deboned and skinned) of chicken (bitesize)


add 1/2 box chicken broth + 1 T. chopped garlic


chopped:onion, celery, carrot and simmer till vegs. are done


mix 2T. cornstarch with 1/4c. cold broth and whisk into chicken...let thicken


add some frozen peas





serve over a bed of rice or egg noodles
Quick and easy and very good- mix together 1/2 cup mayo and 1/4 cup mustard. Spread over chicken parts- bone in, boneless, skin on or not, does not matter, and then roll in bread crumbs. Spreay with cooking oil spray. Bake for 45 minutes to an hour depending on the parts, until done.
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.





COLA CHICKEN


(And more variations of recipe)


(My favorite....Wings or Ribs....ummm goood)





4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!





I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small jar of Salsa (any variety).


I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





Try little cocktail wieners/sausages鈥or appetizers.











CRUNCHY ONION CHICKEN





1 1/3 cups French鈥檚 Original French Fried Onions


4 boneless skinless chicken breast halves


1 egg, beaten





LIGHTLY CRUSH:





Onions in a plastic bag.





DIP:


Chicken in egg





COVER:


With onion crumbs, press firmly to adhere to chicken.





BAKE:


Preheat oven to 400 degrees.


Place chicken on lightly greased baking pan.


Sprinkle with additional onion crumbs, if desired.


Bake for 20 minutes or until no longer pink in center.








Mushroom Chicken





4 boneless/skinless chicken breast (or any pieces you like)


1 can cream of mushroom soup.


1 can water





Place chicken in crock pot (or sauce pan for stove top cooking)


mix soup %26amp; 1 can of water together


pour over chicken


cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.





Serve over noodles or rice or dressing....or???

makeup