Any good chicken recipes you know of?

I have a new found love of Butter Chicken.... soooooo good. Here is a recipe I saw on tv that's a little less fatting than most





http://www.foodtv.ca/recipes/recipedetai鈥?/a>Any good chicken recipes you know of?
i have 1 that i like to make:





to serve 4 people;


large skinless chicken breasts x 4


few cloves garlic


butter


rashers(i'm irish)/bacon x 4


breadcrumbs


mixed herbs


large onion copped finely





melt some butter on a frying pan at moderate heat, throw in the onions and cook until the onions soften, remove from the heat and add the breadcrumbs and mixed herbs. the mixture should be just moist, if too dry add more melted butter, if too soggy add more breadcrumbs.


this is a basic stuffing mix.





meanwhile, heat the oven to 190 degrees. start boiling some new potatoes as well, enough for 4 persons.





crush up about 3 - 4 cloves of garlic and mix with a little butter.





make an incision in the chicken breasts, sideways so they can be stuffed. line each one with the garlic butter, place in a rasher and pack each one with stuffing. if you need to you can close them together with some cocktail sticks. place on an lightly oiled tray and bake for about 20 - 25 minutes.





serve with new potatoes and veg and a sauce. peppercorn is nice or a white sauce.














Any good chicken recipes you know of?
Mix together some parmesan, mozzarella, mascarpone, bacon (cooked) and black pepper (use personal preferences and guesses based on chicken breast size and amount for quantities). Cut down the back of a breast fillet halfway through and then cut into the sides of the bottom of that cut (hope that makes sense; basically you'd have a T shape cut into the meat if you took a cross section). Stuff the cheese and bacon mix into where you've cut, then cut a suitably sized strip off another fillet to place on top (sealing the cheese and bacon in). Wrap the whole fillet with a few strips of parma ham and cook in the oven for about 20mins (180 degrees C) or until done. Serve with potatoes (I prefer roast or sauteed) and some leafy salad.
The latest thing at our house has been Indian Chili Chicken....





It's a tad spicy, but incredibly delicious!





2 lbs chicken, cubed


2 med. onions, diced


2 bell peppers, diced


4 cloves garlic, minced


6 chilis, slit and seeded (can be any variety of hot chilis, I use serranos)


2T soy sauce


2T minced ginger


2T garlic chili paste (buy at Asian grocery)


1tsp salt


2T tomato sauce


1tsp sugar


1/2C sweet chili sauce





Combine soy sauce, tomato sauce, chili garlic paste, salt, sugar, and ginger in bowl. Add chicken. Set aside to marinate.





In skillet, heat 2T peanut oil (or any oil) and add onion. Carmelize, and then add garlic, more ginger (optional) chilis, and bell peppers. Cook for about 10 min. To this, add chicken mixture and ALL marinade. Cook for about 20 min, and add sweet chili sauce. Cook for 15 minutes more.





Serve over brown or basmati rice.
tasty chicken curry





Ingredients:


2 x onions, quartered


1 inch grated ginger


4 cloves chopped garlic


1- 2 Tbs of olive oil


3 x tsp cumin


3 x tsp dried coriander


1.5 tsp turmeric


2 x tsp chili powder


Pinch of dried red pepper flakes (optional)


5 x cloves


1 x cinnamon stick


1 x green cardamom


4 x chicken breasts (with bones in and skin on)


6 x medium size tomatoes, grated


1 x small can of coconut milk


2 large pinches of sugar


1 x handful of fresh coriander


Salt for seasoning





Method:


Cook the onions in 1 Tbs of the olive oil on medium/high heat in a large pot on the stovetop.


Add the grated ginger and chopped garlic and cook until fragrant.


Combine the dried spices (cumin, coriander, turmeric, chili powder). If you like your curry extra spicy, add the red pepper flakes.


Add the spice mix to the pot and continue cooking until the spices create a fragrant aroma. If you feel that you need more oil, add more at this point.


Next, add your chicken breasts and brown them in the pot 鈥?about 5 minutes.


Once the chicken is browned, add the grated tomatoes, coconut milk, cloves, cardamom and two large pinches of sugar.


Turn the heat down to a low/medium heat and simmer for about 20 minutes, or until the center of the chicken is no longer pink.


At this point, sample your curry. If it needs salt, season as you prefer.


Add half of the fresh coriander.


Serve over basmati rice (as pictured) or with pompodoms. Garnish with a few sprigs of the remaining coriander. Serves 4 people.





Recipe Variations:


If you like vegetables in your curry, add them at them after you鈥檝e browned the chicken.


If you prefer the curry sauce a bit thicker, mix a bit of flour and cold water together to form a paste and add towards the end of cooking.


Skinless boneless chicken breasts may also be used. However, the chicken on the bone gives the curry a nicer flavour. Or, if you prefer not to eat around bones, simply remove your chicken from the curry towards the end of cooking, de-bone and then return the chicken to the curry.


To increase servings, simply add more chicken pieces to the recipe.


When you鈥檝e made the curry once, you鈥檒l know what worked for you and what did not. The next time you make it, experiment with the ratios of spices. There鈥檚 no one way to make a curry. So, experiment, and make it your own!


Bon App茅tit!






Buy some chicken breasts, pound out, then layer ricotta cheese %26amp; spinach and roll up the chicken. Cook for 3-4 minutes in a pan, then bake until cooked. Doesnt take that long because the chicken is thin.





After, In the same pan, add olive oil, garlic and a bag of fresh spinach and a touch of salt, spinach will cook down, good side dish.





THEN, again in the same pan, some stock to deglaze the pan, add flour and mix. Add mushrooms, green onions and fresh parsley. Cook down and pour over chicken and good old white rice.



honey glazed chicken (serves 2):





2 boneless chicken breasts


1/2 lemon


1 tablespoon clear honey


1 tablespoon dark soy sauce





1. Preheat oven to 190 Celcius/Gas Mark 5/ fan oven 170 celcius


2. Lay chicken, skin side up in a small baking or roasting dish. Season.


3. Squeeze lemon juice into a bowl. Stir in honey and soy sauce. Spoon mixture over chicken and tuck squeezed out half of lemon between the chicken breasts (keeps meat moist).


4. Roast uncovered 30-35 mins. Spoon over the juices at least twice.


5. Serve with a salad and roasted potatoes.
We made this a week ago and it was amazing!





Bayou Chicken Pasta


Recipe courtesy Emeril Lagasse, 2006





1 pound linguine


1/4 cup kosher salt


2 tablespoons unsalted butter


1 tablespoon olive oil


1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces


2 tablespoons Essence, recipe follows


1 1/2 teaspoons salt


1 cup finely chopped yellow onion


1 tablespoon finely chopped habanero pepper


1 tablespoon minced garlic


1 1/2 cups heavy cream


1 cup diced tomatoes


1/2 cup reserved pasta cooking water


1/2 cup chopped green onion tops


1/4 cup grated Parmesan


2 tablespoons chopped fresh parsley leaves





Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.





While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.








Emeril's Essence


Recipe courtesy of Emeril Lagasse


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly.
Chicken is such a wonderful food to cook with because your options are so vast. You can marinate chicken in just about any fruit juice and grill it. My personal favorite is marinate chicken over night in orange juice and pineapple juice. Put chicken on grill. While chicken is grilling mix orange marmalade and a bit of honey together. Microwave for 10-20 seconds till it becomes a sauce. Brush on chicken. This glaze also tastes fantastic on pork.






It depends what your taste buds like!





I will give you my mum's and now my fantastic recipe for a traditional Burmese dish called Kaukswe though. (Pronounced Cow Sway)





It is a noodle, chicken and curry dish and is my favourite!





This will serve 4-6 people....





4-5 onions


5-6 garlic cloves


4 chicken breasts


2 tins chopped tomatoes


Pasatta to water down if required (some people prefer their curry gravy thicker) or


Gram flour to thicken if required.


1/2 to a full packet of cream coconut


Egg Noodles





SPICES.....





Turmeric


Cumin


Ground Coriander


Chilli Powder





And to Garnish.........





Fresh Coriander


Spring Onions


Croutons


Lemon Juice.








1) Chop onions, crush garlic.


2) Fry onions very slowly for 15 minutes before adding garlic.


3) Add chopped chicken breasts and cook along with onions and garlic.


4) Add spices and mix (When you add them, do it little by little) you can always add more at the end if you feel like it doesn't taste strongly enough.


5) Add tomatoes, coconut and mix in.


6) Simmer for around half an hour.


7) Boil egg noodles for 4 minutes in water with a little sesame oil if you have it.


8) Chop spring onions, chop coriander and cut lemon into quarters.


9) Serve a little bed of noodles in a bowl, and pour the curry soup over them (you want more gravy than noodles).


10) Squeeze lemon juice all over, garnish with a few croutons and coriander.





I have made this for several dinner parties and have never came across anyone who has been dis-satisfied!! One of the tastiest dishes you can make it's definitely worth a go I promise.





XXX












This one is a family favorite, never any leftovers. It is really delicious.





Orange-Lemon Chicken





2 lbs boneless skinless chicken breasts


1/2 stick butter


1 Tbsp. oil


1/4 cup fresh orange juice


2 tsp. orange zest


2Tbsp. fresh lemon juice


2 tsp. lemon zest


1/4 cup white wine


1/2 cup heavy whipping cream


1 tsp. tarragon


1 Tbsp. cornstarch dissolved in water


salt and pepper


1/4 cup grated parm. cheese


1 tsp. paprika





1. heat oven to 350


2. Melt butter with oil in large skillet. Brown chicken breasts on each side (about 2 mins per side). Remove to casserole dish, salt and pepper to your own taste.


3. Add juices and zest to butter in skillet. Whisk in cream, whisk in wine, add tarragon. Heat to a simmer.


4. Beat in cornstarch in water. Simmer until thickened. Pour sauce over breasts in pan. Sprinkle with parm cheese, then paprika.


5. Bake until chicken is cooked through, about 25-30 mins.





Serve over wild rice. Goes great with broccoli.
Yes chicken paprika, is so easy





Brown about 4 sliced peppers and 2 sliced onions in a casserole. add chicken pieces, when browned add about 2 tablespoons of paprika. Turn the heat down and let this cook for about 45 min very slowly. Add cream at the end. The chicken and peppers create a lovely juice and its wonderful with pasta or rice.
I know one but it is annoying to prepare: you put the chicken in that shak N bake and fry it instead and you cook the ravioli with the cheese inside (that white grainy like cheese, not gooey cheese) and you slice the cooked chicken into peices and slit open the ravioli and put the chicken in and add tomato sauce
How's this for a quick and easy dish...





cut your chicken breast into manageable chunks and cook in skillet with a bit of teryaki and some spices. At the same time, boil some tri-colored tortellini (colors make for good presentation). Drain both then combine and dump in a jar or two of alfredo sauce. Jazz it up a bit with some extra parmesan cheese and some parsley flakes or a dash of fresh spearmint. Quick and easy. My finicky kids actually love it.
Bourbon Chicken. Wonderful.





Grill Chicken Breast....until done,





Cut up into cubes.





Get Bourbon Chicken Grill N Dip sauce from Publix. Usually is located near the deli section of the store.





Then I make some RiceRoni Fried rice, or what ever flavor you like to go with it, some corn on the cob-slightly blanched then put on the grill, and some garlic bread. YUM.
Here are two great ones!


http://savory.tv/category/savory-chicken鈥?/a>


The first one is amazing, it's a great chicken salad for summer.
http://www.weber.com/bbq/pub/recipe/view鈥?/a>


Beer can chicken is good
Chicken Parm.: Pound out chicken breast, flour, eggs %26amp; milk, then bread. Deep fry, pour sauce on top, add mozz. chees, bake until cheese melts.
Chicken brest, egg for coating, canned fried onions. Use as much as you need of each ingredient. Bake in the oven 325-350 degrees till done. Easy!!
it sounds weird but its delicious.


cut up a chicken breast and fry until cooked and add half a jar of apricot jam.the heats melts the jam and u get yummy sticky chicken
This is a good one for a healthy Chicken Parmigiana.
Sure!


http://www.cherskitchen.com/poultry.html
YES, chicken is the most versatile of meats, I have lots of good recipes!
Chicken And Vegetable Fried Rice
hey chicken raped in bacon with cheese sauce is my fav chicken recipe
Beer Can Chicken. Yum! =)