Anyone have any good chicken recipes?

Chicken and Biscuit Kabobs


Rated by 4 people


Rate This Rate and Comment Create a meal idea 100s of main-dish recipes plus suggestions for simple go-with dishes to make a meal complete. 4 servings Start to Finish: 20 minutes


View Nutrition Facts Ingredients


1/2 of a 13.5-ounce package (12) frozen cooked, breaded chicken breast chunks


1 4.5-ounce package (6) refrigerated buttermilk or country biscuits


1 medium zucchini and/or yellow summer squash, cut into 3x3/4-inch strips


1/3 cup butter, melted*


3 tablespoons honey*





Directions


1. Preheat oven to 400 degree F. Arrange chicken chunks in a single layer on a microwave-safe plate. Micro-cook, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through).





2. Use kitchen scissors to snip each biscuit in half. On each of 4 metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch between pieces. Place on ungreased baking sheet. Bake for 10 minutes or until biscuits are golden brown and chicken is heated through.





3. Meanwhile, whisk together melted butter and honey. Drizzle some of the mixture over kabobs. Pass remainder for dipping. Makes 4 servings.





*Tip: Substitute 1/2 cup honey-butter for the melted butter and honey. Place in a microwave-safe bowl and microcook, uncovered, on 100 percent power (high) for 35 to 45 seconds or until melted.


Meal Ideas


chicken and Biscuit Kabobs





Monterey Tortilla Casseroles


Rated by 3 people


Rate This Rate and Comment Create a meal idea 100s of main-dish recipes plus suggestions for simple go-with dishes to make a meal complete. Prep: 15 min.


Bake: 25 min.


View Nutrition Facts Ingredients


Nonstick spray coating


6 6-inch corn tortillas, each cut into 6 wedges


2 cups cubed cooked chicken


1 cup loose-pack frozen whole kernel corn


1 16-ounce jar salsa verde


3 tablespoons light dairy sour cream


3 tablespoons snipped fresh cilantro


1 tablespoon all-purpose flour


1 cup crumbled Mexican Chihuahua庐 cheese or crumbled farmer cheese (4 ounces)


Light dairy sour cream (optional)


Snipped fresh cilantro (optional)


Chopped tomato (optional)


Jalapeno pepper, thinly sliced (optional)





Directions


1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.





2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.





3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.





4. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.





pMake-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.Anyone have any good chicken recipes?
Baked Chicken Chiles Rellenos


Prep: 35 minutes


Bake: 25 minutes





Ingredients


6 skinless, boneless chicken breast halves


1/3 cup all-purpose flour


3 tablespoons cornmeal


1/4 teaspoon ground red pepper


1 egg


1 tablespoon water


1 4-ounce can whole green chile peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)


2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks


2 tablespoons snipped fresh cilantro or fresh parsley


1/4 teaspoon black pepper


2 tablespoons butter or margarine, melted


1 8-ounce jar green or red salsa


Snipped fresh cilantro (optional)





Directions


1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick Remove plastic wrap.





2. In a shallow dish combine the flour, cornmeal, and ground red pepper. Place egg in another shallow dish; add water and beat lightly to combine.





3. For each roll, place a chile pepper half on a chicken piece near an edge. Place a cheese stick on the chile pepper near an edge. Sprinkle with some of the cilantro or parsley and black pepper. Fold in sides; roll up, starting from edge with cheese. Secure with wooden toothpicks.





4. Dip rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Drizzle with butter.





5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, heat salsa; serve over chicken. If desired, garnish with additional cilantro. Makes: 6 servings





Roasted Chicken with Rosemary and Garlic Herbed Potatoes


Prep: 30 minutes


Marinate: 6 hours


Roast: 1-1/4 hours





Ingredients


1/2 cup kosher salt


1/4 cup snipped fresh rosemary


2 3-1/2 to 3-3/4-lb. whole broiler-fryer chickens


8 sprigs fresh rosemary


1 small lemon


1/3 cup olive oil


4 cloves garlic, crushed


2 lb. red, white, or gold new potatoes


1/4 tsp. kosher salt or 1/8 tsp. salt


1/4 tsp. ground black pepper


Fresh rosemary leaves (optional)


Lemon peel strips (optional)





Directions


1. For brine, in large Dutch oven stir together 1 gallon water, 1/2 cup salt, and 1/4 cup snipped rosemary until salt is dissolved. Rinse inside of chickens. Submerge chickens in brine. Tie 6 of the rosemary sprigs together with 100-percent cotton kitchen string to make a brush. Add rosemary brush to brine mixture. Cover and refrigerate for 6 to 8 hours.





2. Using a vegetable peeler or zester, remove lemon peel, taking care not to remove any white pith. Cut lemon in half; set aside.





3. In a small saucepan combine olive oil, 2 garlic cloves, and lemon peel. Cook, uncovered, over low heat just until warm to the touch; remove from heat and set aside.





4. Preheat oven to 425 degrees F. Remove chickens and rosemary sprigs from brine. Dry chickens with paper towels. Skewer neck skin of chickens to backs. Twist wing tips under backs. In the cavity of each chicken place a lemon half, a sprig of the remaining rosemary, and one garlic clove. Tie legs to tail, if present, or to each other. Cut large potatoes into 1/2-inch slices and halve small potatoes. Place potatoes in a large shallow roasting pan. Sprinkle potatoes with the 1锟? teaspoon salt and the pepper. Using the rosemary sprig brush, baste potatoes with some of the oil mixture. Place chickens, breast sides up, on potatoes in pan. Using the rosemary sprig brush, baste chickens with some of the oil mixture.





5. Roast, uncovered, 30 minutes. Reduce heat to 375 degrees F. Roast for 45 to 60 minutes more or until drumsticks move easily in sockets, chicken is no longer pink (180 degrees F), and potatoes are tender, brushing twice with remaining oil mixture during first 1 hour of roasting. Remove from oven. Cover; let stand 10 minutes before carving.





6. Transfer the chickens to a serving dish; surround with potatoes. Sprinkle chickens and potatoes with fresh rosemary leaves and lemon peel strips. Makes 8 servings.Anyone have any good chicken recipes?
here is a awesome chicken recipe! I made it and me and my husband almost died when we tried it it was so good!!!! They will think you're a professional chef! serve it with mashed potatoes, nice green salad, fresh French bread and butter





Spinich Stuffed Chicken Breasts





INGREDIENTS


1 (10 ounce) package fresh spinach leaves


1/2 cup sour cream


1/2 cup shredded pepperjack cheese


4 cloves garlic, minced


4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness


1 pinch ground black pepper


8 slices bacon





DIRECTIONS


Preheat the oven to 375 degrees F (190 degrees C).


Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.


Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.


Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
I found this recipe years ago on allrecipes.com It has a great rating by many users. My family just loves this one and it's so tasty too. This one is requested a lot. Definitely a 5 Star recipe with my family and friends.








Angel Chicken Pasta


Submitted by: Marian Collins


Rated: 4 out of 5 by 1902 members Prep Time: 30 Minutes


Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes


Yields: 6 servings





';Bake chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties.';








INGREDIENTS:


6 skinless, boneless chicken


breast halves


1/4 cup butter


1 (.7 ounce) package dry Italian


-style salad dressing mix


1/2 cup white wine





1 (10.75 ounce) can


condensed golden mushroom


soup


4 ounces cream cheese with


chives


1 pound angel hair pasta





DIRECTIONS:


1. Preheat oven to 325 degrees F (165 degrees C).


2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.


3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.





This recipe appears in the Allrecipes ';Tried %26amp; True Favorites'; cookbook. Buy it online at http://www.shopallrecipes.com/


ALL RIGHTS RESERVED 漏 2007 Allrecipes.com Printed from Allrecipes.com 11/28/2007
Chicken Cordon Blue


6 boneless skinless chicken breasts


6 slices Swiss cheese


6 slices honey-roasted ham


3 tablespoons flour


1 teaspoon paprika


6 tablespoons butter


1/2 apple juice or dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream


2 tablespoons chopped fresh parsley





Pound chicken breasts if they are to thick. Place cheese and ham on each piece. Fold edges of chicken over filling, secure with small bamboo skewers. Mix flour and paprika and coat chicken pieces. Heat butter in large skillet and cook chicken till browned on all sides. Add juice (or wine) and bouillon. Reduce heat simmer for 30 minutes till chicken is no longer pink. Remove skewers and transfer chicken to a platter. Blend cornstarch with cream in small bowl, and whisk slowly into skillet. Cook, stirring till thick, and pour over chicken. Garnish with parsley.





**Tested and approved. ENJOY!!
just chunk up chicken breasts into bite size bits and fry on the stove in wish bone italian dressing. goes great with ranch mashed potatoes ( add ranch instead of milk when mixing)
I have an excellent recipe called chicken paprikash . I would be glad to share it with you if you will email me . it is heavenly and it happens to be one of my familys faves . good luck and god bless.
I get mine at mccormick.com and lawrys.com
I have a recipe for a Moroccan paste your rub on a chicken and let it sit for an hour or two in the fridge. Then you grill it and it is to die for! I have made it in the oven before, but the garlic in it will run you out of the house!