Looking for some tasty chicken recipes?

Got corn flakes? This is so nummy! Smash a cup or two up, mix in a quarter cup of Parmesan with it. If you like garlic and Italian seasonings, sprinkle some to your taste. Put all of this in a good ';shaking'; bag. Dip your boneless, skinless chicken breast in scrambled egg and then shake it up baby. Bake at 350 degrees for 30 to 40 minutes.. It so nummy and moist. I serve it with green beans and salad.Looking for some tasty chicken recipes?
Chicken Marsala





Ingredients:


5-6 Boneless, Skinless Chicken Breasts, Halves


3 Eggs, Beaten


4 Tablespoons Extra Virgin olive Oil


Italian Seasoned Breadcrumbs


1 Pound Fresh Sliced Mushrooms


3 Garlic Cloves, Minced


1 Can Chicken Broth


1/2 Cup Marsala Wine


1 4 Ounce Package Shredded Mozzarella Cheese





Information:


Serving Size 6


245 Calories Per Serving


15 Grams Of Fat





Cooking Directions:


Rinse chicken pieces, pat dry and flatten to about 1/4 inch thick with rolling pin or flat side of meat tenderiser. Dip chicken in beaten eggs and coat all sides. Marinate covered in refrigerator for several hours or overnight. Turn chicken occasionally. Preheat oven to 350. Heat oil in large skillet over medium high heat. Dip chicken in breadcrumbs, place in skillet and brown on all sides. Drain and place in a large sprayed baking dish. Spread mushrooms over chicken. Mix garlic, broth and wine and pour over chicken. Cover and bake for 30 minutes. Remove cover and bake additional 25 minutes. Sprinkle cheese over top of chicken pieces and bake additional 5 minutes or until cheese melts.





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Teriyaki Chicken





Ingredients:


6 Boneless Skinless Chicken Breast Halves


1/2 Red Onion, Sliced


1 Green Bell Pepper, Seeded, Sliced


1 Cup Teriyaki Marinade


1 Fresh Pineapple, Sliced In Rings


1/4 Cup Barbeque Sauce


1 Tablespoon Pure Honey


1/2 Cup Fresh Orange Juice





Information:


Serving Size 6


303 Calories Per Serving


12 Grams Of Fat





Cooking Directions:


Place chicken in a buttered or sprayed baking dish and arrange vegetable over chicken. Mix the teriyaki marinade with the BBQ sauce, pure honey, and fresh orange juice. Pour mixture over the vegetables and chicken. Bake uncovered at 350 degrees for about 45 minutes. Spoon the juices over the chicken often during baking for a glazed taste. About 10 minutes before the dish is done, place the pineapple rings over the chicken and vegetables, and return for the last 10 minutes of cooking. Serve hot with steamed white or brown rice.Looking for some tasty chicken recipes?
CHEESE-STUFFED CHICKEN BREASTS





2/3 c. ricotta cheese


1/2 c. shredded Mozzarella cheese


1/2 c. shredded Provolone cheese


1/4 c. grated Parmesan cheese


1/4 c. snipped parsley


2 tbsp. fine dry bread crumbs


3 whole chicken breasts, about 3 lb.


2 tbsp. butter, melted





In a medium bowl combine ricotta, Mozzarella, Provolone, Parmesan, parsley and crumbs. Rinse and pat chicken breasts dry. Bone breasts without removing skin; halve breasts carefully. Separate skin from flesh of each breast, leaving one side attached. Spoon cheese mixture between skin and flesh of each breast. Tuck skin edges under the breast; secure with wooden picks. Place breasts, skin side up, in a shallow baking dish; brush with melted butter. Bake, uncovered, at 350 degrees for 40-45 minutes, basting occasionally with juices


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Kung Pao Chicken





陆 cup light corn syrup


陆 cup Kikoman teriyaki sauce and marinade


4 tbs white port wine, or any sweet wine


2 tbs cornstarch


4-5 boneless chicken breasts, cut in 陆 in strips


3 tbs oil


1-3 tsp crushed red pepper


1 cup honey dry roasted peanuts, no salt


录 cup green onions, chopped





In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside. In medium bowl or zip lock bag, add cornstarch and chicken. Mix or shake well to coat.





In large skillet or wok, heat oil over medium high heat. Add red pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring constantly, bring to boil over medium high heat and boil 1 minute. If sauce doesn鈥檛 thicken enough, add a little cornstarch mixed with cold water. Garnish with green onions and heat through, but don鈥檛 cook. Serve with fried or white rice.








Chicken in Champagne Sauce





4 boneless chicken breasts


1 tsp thyme


1 tsp seasoned salt (Lawry鈥檚)


1 tsp garlic salt or powder


6 tbs light margarine or butter


2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)


2 tsp flour (more if needed to thicken)


1 cup half and half or lowfat milk








Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings








Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.
Sorry, I don't cook very much, but I'm searching for this one recipe that my cousin made, it was pretty easy and so freakin' good, it's the first thing I thought of. I'll add it if I find it!





Edit: I'm pretty sure this is it, I can't call her to double check, because it's nearly midnight for her, but I know she got it off of this website, and I helped her make it, and this sounds right. It says it takes 55 minutes to make, but that's mostly baking time, it's quick to prepare for the oven.





Edit: Darn it! Now you've made me hungry, I'm heading downstairs for food.
Baked Chicken... It is so simple but so good





Ingredients


4 chicken breasts, with bone and skin


1/4 cup butter, melted


1-2 teaspoon Season-All salt (I use McCormick's)





Directions


1.Preheat oven to 400掳F.


2.Spray a shallow baking dish with non-stick cooking spray.


3.Rinse chicken breast under cool running water.


4.Pat chicken dry with paper towels.


5.Place chicken in dish.


6.Brush the melted butter over the chicken, using all the butter.


7.Sprinkle with seasoned salt.


8.Bake for 50-60 minutes or until cooked through.


9.~NOTE~Chicken takes only 50 minutes in my oven.


10Don't over cook, as they might turn out tough.
Gentle Fox how many times do I have to tell you to be nice ? If any one needs to go to bed it's you my sweet thing.


Edit: to Stahrgirl. Please accept my apology for my Baby, he tends to get carried away at times.
I understand your mother has the recipe for this.





Edit: Stahrgirl, are you sure you want to ask these questions when it's past your bed time.





Edit: It's almost 11:30 on a Sunday morning, I hope you still aren't sleeping. lol