Chicken Recipes In Desperate Need?

tired of same ole way to cook chicken...new ideas are needed...thank you in advance.Chicken Recipes In Desperate Need?
Easy Chicken and Pasta Parmesan:





25 min 10 min prep


3-4 servings





1 tablespoon butter or margarine


1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces


1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)


1/2 cup spaghetti sauce (14 oz jar)


1/2 teaspoon dried basil


1/2 teaspoon oregano leaves


3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)


3/4 cup parmesan cheese, grated





1. In 10 inch skillet over medium-high heat, melt butter; add chicken.


2. Cook, stirring occasionally, until no longer pink, about 3 minutes.


3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.


4. Add uncooked pasta, stirring to coat with liquid.


5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.


6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)Chicken Recipes In Desperate Need?
Try dry curry chicken pieces.


- marinade chicken pieces with curry/chilli powder, rub with salt and leave in fridge for an hour.


- heat oil in wok, throw in sliced onions, gingers, garlic and curry leaves. Fry them all til fragrants


- Throw in chicken pieces and fry them til they are cooked. Add water if it is too dry.


- Serve hot with rice..
Try these





For chicken legs or thighs (4 pieces), finely dice 1/4 onion, 1 plum tomato, 5 fresh basil leaves or 1/2 tsp. dried, 3 fresh mint leaves or 1/4 tsp. dried, salt, cracked pepper, juice of 1/2 lemon, 1/2 tsp. freshly chopped cilantro, a pinch (1/8 tsp) Cajun pepper, if you like some heat, and 1/4 tsp. of any other fresh or dried herb you like. Let herb mixture sit for at least 20 minutes. Loosen, but do not tear, skin over legs and thighs. Stuff with onion and herb mixture and bake in a 350 oven until done. Lovely!





For breasts of chicken, slice a pocket into the breast and stuff with a mixture of diced red pepper, olives, and herbs of your choice. Wrap the whole breast up in some thinly sliced Prosciutto slices and bake until done. After done, place some slices of Frutanno cheese on top and broil for a minute until cheese is done.





Serve with a simple salad and maybe some steamed asparagus.





Good Luck!
- fry chicken-breasts and keep the warm


-warm up cream,add a lot of grated parmesan,a stock cube,pepper and a good dash of Cognac. Stir well and pour it over the chicken.


It's great with rice and noodles!
Here's a recipe for ';Curried Chicken'; that I developed after finding a spice blend from Penzeys that I loved. You could also use regular curry powder. The kids LOVED this!





Curried Sate Chicken By: Pamela Lira


Serves 4








2 whole large chicken breasts (boneless, skinless, cut in small chunks)


3-4 TBL olive oil





2 TBL Sate seasonings (by Penzey鈥檚 spices) or Curry powder


1 tsp fresh grated ginger


1 tsp minced fresh garlic


1 tsp ground cumin


2 cups chicken stock


1-cup white or rose wine (can sub water or applejuice)


Pepper to taste





2 TBL cornstarch


2 TBL cold water


3-4 cups hot cooked rice





Saut茅 chicken in oil until nearly done. Stir in seasonings and cover 2 minutes to steam in flavor. Add chicken broth and wine and simmer for 15 minutes or until meat cooked and sauce somewhat reduced. Can reduce by 陆 and just add more water if desired. Add pepper as needed. Combine cornstarch and water and add to chicken mixture, stirring well to incorporate. Will thicken quickly. Serve over hot rice with a crisp salad for the perfect meal.





http://www.penzeys.com/
chicken criollo marinade in garlic and citrus





recipes.com is good and try the ones with many favorable reviews
i like to stuff chicken breasts with a mix of feta cheese and roasted red peppers. Start with a chicken breast,pound it out so it is almost the same thickness,then make a slit in the side of the breast. Take a red pepper and char the outside.put in a paper bag or a bowl with plastic wrap to cover the hot pepper and let sit for 10 min. Remove the chared skin and the seeds and top.place in the food processor and puree.Add feta cheese and puree until well mixed. spoon mixture into the slit of the chicken breast. Dreg the stuffed breast in seasoned flour and pan fry til cooked. remove breast from the pan and keep warm. place frying pan over medium heat and add a splash of white wine to deglaze the pan and add unwhipped whipping cream and reduce.season with salt and pepper to taste and pour sauce over chicken breast just as you are ready to serve.
Try using Stovetop stuffing mix as breadcrumbs and oven ';frying';. Put a cup of dry Stovetop stuffing mix in a food processor and blend until it resembles bread crumbs. Then dip a chicken breast in beaten eggs and the Stovetop crumbs and bake on a cookie sheet. To get the fried taste without using as much fat just dot the chicken with tiny bits of butter before baking.





THIS IS SO GOOD!
easy chicken parmigiana


6 chicken breasts


jar of spaghetti sauce 26oz


cover with tinfoil and bake for 40 mins at 375


uncover add mozzerella to the top broil for 5 min





add lemon pepper seasoning to it then serve with broccoli and rice





make chicken kabobs with curry and cumin spices and add whatever veggies you like and grill





put between flour tortillas with monterey jack cheese and cook in skillet until brown for quesadillas





chicken fettucine alfredo





coat with egg drag through flour and fry for chicken strips or fried chicken





chicken enchiladas (long recipe email me if you want it)


its homemade
DEEP-FRIED BREADED CHICKEN





TIME: 30MIN.


SERVES: 4 PEOPLE





INGREDIENTS:


- 2 LBS OF BONELESS CHICKEN CUT IN THIN STRIPS


- 1/2 CUP OF ALL-PURPOSE FLOUR


- 2 CUPS OF OIL


- A PINCH OF OREGANO


- A PINCH OF GROUND PEPPER


- A PINCH OF SEASONED SALT





PREPARATION:


1. MIX FLOUR, SALT, PEPPER AND OREGANO. COVER THE CHICKEN STRIPS WITH THIS MIXTURE. HEAT OIL IN A DEEP FRYING PAN. DEEP FRY THE CHICKEN UNTIL IT TURNS GOLDEN BROWN. PUT ON A PAPER TOWEL TO DRAIN EXCESS OIL.
Stir Fried Chicken in Lettuce Cups


Ingredients:


1 lb. ground chicken


3 cloves garlic, minced


2 teaspoons ginger, minced


录 cup green onion, finely sliced


陆 cup mint, finely sliced


1 陆 cups spinach, thinly sliced


1 head bibb or iceberg lettuce leaves to form wrapper


1 Tablespoon peanut or vegetable oil


1 陆 Tablespoons peri peri spice


1 cup roasted tomatoes, diced (organic canned during winter)


1 Tablespoon soy sauce


1 Tablespoon honey


1 Tablespoon rice wine vinegar


陆 teaspoon or to taste chili flakes


To taste salt %26amp; pepper


2 Tablespoons butter








Preparation:





Combine chicken, garlic, ginger and green onion prior to cooking. Finely slice mint and spinach and form lettuce cups with bibb or iceberg leaves.





Add the oil into a hot saut茅 pan. When the oil is almost smoking add the chicken mixture and spread out in the pan. Allow the lamb to brown before stirring. Stir and season with the peri peri spice. Allow the mixture to caramelize; do not over mix. Once the chicken is almost cooked and no longer red add the tomatoes, soy sauce, honey, vinegar and the chili flakes. Mix well; season with salt and pepper. Add 录 cup mint and 2 tablespoons butter, this will form the sauce.





Place the spinach and remaining mint on lettuce leaves and top with the hot chicken mixture. Roll up lettuce.





Also very good with pork or lamb
The recipe when it was given to me was called Morrocan chicken. It is wonderful and simple and doesn't require any measuring of any of the ingredients. Pour some chicken broth ( and dilute with water if you want) into a baking dish. Cover bottom of dish with a layer of thinly sliced onions. Put chicken pieces, meat side down and dot with a little butter (only if you want to) and sprinkle liberally with cumin, thyme, and ginger. Bake at around 350 until that side looks done and turn and add a little more butter ( or not) and more cumin, thyme and ginger. If you are in a hurry, you can broil both sides, or bake the first side and broil the meat and skin side. Of if you family and guests are not ready to eat, just let it keep baking until people are ready. The only downside of this is that the chicken becomes so tender that you have to warm people to be careful of little bones in the meat. Make jasmine or white rice to go with it, put the chicken on the rice, surround with the now cooked onion, taste the ';gravy'; and take off any obvious chicken fat and pour over if you wish. And if you are feeling like a little more oriental type flavor, cover raisins in a small pot with vermouth ( or water if you have children) and boil until absorbed and the raisins plump up. Sprinkle them over the chicken. Cumin, thyme, and ginger is also delicious on ham, or just on plain broiled chicken.