I need some more quick and easy chicken recipes. Any help??

I would like some lemon pepper chicken, and chicken and rice, but all responses are appreciated!I need some more quick and easy chicken recipes. Any help??
This is easy, and really good......





Orange Chicken


Prep: 15 min / Cook: 20 min





This simple recipe is based on a popular Malaysian dish with a fruity sauce. Serve with brown rice or egg noodles.





4 boneless chicken breasts, each weighing about 5oz / 150g


2 tbsp shoyu or soy sauce


1 bunch spring onions


3 oranges (juice from 2, segments from 1)


2 tbsp groundnut oil


4oz / 115g frozen peas


2 tsp soft brown sugar


Salt and freshly ground black pepper


Fresh coriander for garnish (optional)





Skin the chicken breasts. If using frozen chicken, wait until it is partially thawed before cutting it into thin strips. If using fresh chicken breasts, pound with a mallet or rolling pin to flatten them before cutting crossways into 1/2in / 15mm thick slices.


Place the slices in a shallow dish, then add shoyu or soy sauce and stir well to mix. Cover and set aside.


Trim the spring onions and slice them crossways into 11/2in / 40mm lengths. Cut away the rind, pith and skin of one orange and slice out the segments with a knife. Squeeze the juice from the oranges.


Heat the oil in a wok or large frying pan. Add the chicken slice in batches and stir-fry over moderate to high heat for 3-4 minutes, until the meat turn white, then remove and set aside. Stir-fry the spring onions for 2 minutes. Remove and set aside.


Add the orange juice to the pan along with the frozen peas and sugar. Bring to the boil, stirring all the time, then simmer for 3 minutes. Remove the peas with a slotted spoon and set aside.


Bring the orange juice to boil again, stirring constantly and boiling rapidly until reduced by half. Turn the heat down and return the chicken to the pan, with the onions, peas and orange segments. Heat through gently, then season to taste. Sprinkle with coriander if desired, and serve.





~~~~~ Enjoy! ~~~~~ _:-)I need some more quick and easy chicken recipes. Any help??
For the Lemon Pepper Chicken, what I do is take the chicken put it in a dish, add the juice of one lemon (half of lemon per side...I use one lemon/2 pieces) Then I would add fresh black pepper. Let it sit in the fridge for about 12 hours, and then grill it up or even bake it. As for chicken with rice, add some bell peppers and onions.
My kids love it when I cook little Cornish game hens for them. I try to make it a theme meal, with the hens, baby carrots, baby potatoes, a small bowl of salad, and they eat it up.
4 bone-in (I use boneless) chicken pieces (1-1/2 lb.)


1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges


1/4 cup KRAFT Zesty Italian Dressing


1/4 cup KRAFT 100% Grated Parmesan Cheese


1 tsp. Italian seasoning











PREHEAT oven to 400掳F. Place chicken and potatoes in 13x9-inch baking dish.


TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.


BAKE 1 hour or until chicken is cooked through (180潞F), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.
It's called a recipe book
just make either stir fry


baked potatoes with chicken cheese sour cream etc..


borittos


chicken ommlet


chicken n veg
This website is great for quick and easy chicken recipes!
i saw this recipe on foodnetwork on the show Everyday Italian: you need a pack of chicken breast, some bread crumbs, spices, salt pepper, olive oil-extra virgin please!, fresh lemons, lemon zest, rice, water,eggs, large pan and utensils, bowls, parmasean cheese- couple of cups-etc.





this recipe can be used for 2 people or 8 people since it is so easy to make.





take two or 3 eggs and beat them up in a glass bowl that is large enough to fit the chicken-you will bread the chicken and so forth as well as pinch of salt and some pepper.


in another bowl you need the crumbs-regular, italian or lemon.





in another large bowl use some cheese to coat the chicken, then move to the chicken to the breadcrumbs and lastly through the egs since they give you a nice and golden color and the nice crispy texture.





do repeat the process with how ever much chicken you may do. them place in a cooking pan, and bake them at 475 degrees for 40 minutes or until the chicken is done.





place the chicken on a plate, use some lemon zest as decoration and some lemon juice from the lemon that you have set to the side: use half a lemon for garnish and half for lemon juice or up to the taste. serve with some rice and a fresh salad and you have one healthy meal.





for dessert try a nice tart or pastry that Giada de Laurantiis demonstrates on the foodnetwork.com;i love her easy to make raspberry dessert.





good luck.
LEMON-PEPPER CHICKEN


2 lemons


3-pound chicken, quartered


1 teaspoon black peppercorns


1 1/2 teaspoons coarse sea or coarse salt


1/4 cup water


Preheat oven to 400掳F.


With a vegetable peeler remove zest from lemon in strips and remove any white pith from strips. Coarsely chop enough zest to measure 1 tablespoon, reserving remainder for another use. Squeeze enough juice from lemons to measure 1/4 cup. In a flameproof roasting pan combine juice and chicken, tossing to coat, and arrange chicken skin sides down. Marinate chicken 15 minutes.


In an electric coffee/spice grinder grind zest, peppercorns, and salt until finely chopped. Arrange chicken, skin sides up, and pat lemon-pepper onto it. Roast chicken in middle of oven, basting occasionally, until just cooked through, 45 to 50 minutes. Transfer chicken to a platter and keep warm. Add water to juices in roasting pan and simmer, stirring and scraping up any browned bits, until liquid is slightly thickened, about 2 minutes. Pour sauce over chicken. Serves 4


http://www.epicurious.com/recipes/recipe鈥?/a>





Chicken and Rice Dinner


1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up


1/4 to 1/3 cup all-purpose flour


2 tablespoons vegetable oil


2-1/3 cups water


1-1/2 cups uncooked long grain rice


1 cup milk


1 teaspoon salt


1 teaspoon poultry seasoning


1/2 teaspoon pepper


Chopped fresh parsley


Dredge chicken pieces in flour. In a large skillet, brown chicken on all sides in oil over medium heat.


In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.


Cover lightly with foil and bake at 350掳 for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Yield: 6 servings.


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
This doesn't have a name





Put chicken in deep frying pan, cover with water, boil down. As soon as water is gone, fry it (add a couple of TBS of oil)


Rough chop 3 or 4 tomatoes and an onion


Put them in pan and fry for a couple of minutes


Add 3-4 cups of water and chicken base


add 1-2 tsp of cumin


simmer until flavors meld and veggies are soft


I eat over rice


goooood stuff and easy to make
Chicken Ritz Casserole





Ingredients:


5-6 chicken breasts, cooked


1 can cream of chicken soup


1 can cheddar broccoli soup


about 1/4 soup can of milk


1-1/2 c. sour cream


2 c. cooked minute rice (1 c. prior to cooking)


dash salt and pepper


30 to 40 Ritz crackers, crumbled


Butter


Cooking Instructions:


Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.











Garlic Chicken Breasts with Brown Sugar


This is so easy and very good!


Tbs oil


6 or more garlic cloves, minced


1 Tbs brown sugar


3 boneless skinless chicken breasts





Preheat the oven to 500F.





Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.





Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.





Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.











And here is a site on quick chicken recipes





http://www.quick-chicken-recipes.info/
Lemon Pepper Chicken I


';A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.';


INGREDIENTS





* 2 teaspoons butter


* 1 tablespoon ground black pepper, divided


* 1 skinless, boneless chicken breast half


* 1 tablespoon fresh lemon juice





DIRECTIONS





1. Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.


2. Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).


http://allrecipes.com/Recipe/Lemon-Peppe鈥?/a>





http://southernfood.about.com/od/chicken鈥?/a>


Chicken Breasts on Rice


Scroll down to see more chicken casseroles and related chicken recipes.


INGREDIENTS:





* 4 boneless chicken breast halves, skin removed


* 1 can (10 1/2 ounces) cream of mushroom soup


* 1 soup can half-and-half or milk


* 1 can (4 ounces) mushroom pieces, with liquid


* 3/4 cup uncooked long-grain white rice


* 1/4 teaspoon garlic powder


* 1 envelope dry onion soup mix, divided


* 1/2 teaspoon dried thyme


* 2 tablespoons grated Parmesan cheese





PREPARATION:


Wash chicken breasts and pat dry; set aside. Combine soup with half and half. Reserve 1/2 cup of mixture for later. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup).


Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese. Cover tightly with foil and bake in a 350掳 oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed.


Serves 4.


http://southernfood.about.com/od/chicken鈥?/a>
CHICKEN TETRAZZINI





1 lb. pasta, cooked


1/2 pound fresh mushrooms


1 stick butter


2/3 cup flour


1 large onion, sliced


5 cloves garlic, peeled and chopped


4 c. chicken broth


2 c. light cream


1/4 cup dry sherry


4 c. diced chicken, cooked


1 c. grated Parmesan cheese


1/3 teaspoon garlic powder


Salt and pepper to taste





Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and saut茅 in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.


Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.





Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.


Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.








CHICKEN AND BEAN SALAD





2 cups cooked chicken, shredded


1 can cannellini beans


1/4 cup green onions, sliced


1/3 cup miracle whip salad dressing


1 tablespoon soy sauce


1 teaspoon freshly grated ginger


2 teaspoons rice vinegar


1/4 teaspoon dijon mustard


2 garlic cloves, minced


1/2 red onion, sliced thinly


1/8 teaspoon cayenne pepper (pinch)


lettuce leaves





Combine chicken, beans, onions, in a salad bowl.


In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.


Toss with chicken mixture and serve over lettuce leaves.











FRIED CHICKEN (LIKE KFC)





2 eggs, beaten


1 1/2 cups milk


1 cup flour


3/4 cup fine bread crumbs


1 tsp. Knorr chicken bouillon


1/2 tsp. salt


1/2 tsp. garlic powder (not salt)


1/4 tsp. onion powder (not salt)


1/2 tsp. paprika


1/3 tsp. Bell Seasoning


1 tbsp. freshly chopped parsley


2 large cloves garlic, minced


1/2 tsp. soy sauce


2 tsp. black pepper


1 tbsp. Wondra flour


1/2 tsp. Monosodium Glutamate (optional)


additional flour for separate pre-coating


5-6 cups Crisco cooking oil


1 frying chicken, cut in pieces





Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.


Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.





In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.





In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.





Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.





Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.





Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).








Pressure Fryer:





If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).


Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.








Regular Deep Frying:





Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.


TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!








CHICKEN FETTUCCINE





1 stick butter


2 lbs boneless, skinless chicken breast


1 cup half and half or cream


1/3 cup Parmesan cheese


1/4 cup green onions, chopped


2 cloves garlic, minced


1 T lemon juice





Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions.


Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender.


Serve over cooked and drained fettuccine. Sprinkle with lemon juice and additional Parmesan cheese if desired