What are some easy but tasty chicken dinner recipes?

Im a new cook and pregnant, so I need easy but lots of nutrition.What are some easy but tasty chicken dinner recipes?
This one is soooo easy and very delicious! It is a weekly menu item at our house:





Parmesan Chicken


(You can also get the recipe on the back of the Hellman's Mayonnaise)


1/2 cup mayonnaise


1/4 cup of Parmesan cheese


Chicken breast or tenders


bread crumbs





Mix together the mayo and parm cheese


Put the chicken in a baking pan


Spread the mayo mixture on top


Lightly sprinkle the bread crumbs on top





Bake on 425 for 30 min.





So good!What are some easy but tasty chicken dinner recipes?
Great with Jasmine rice:





Stuffed Chicken Breast





Ingredients:


4 small boneless, skinless chicken breasts


1/4 teaspoon each: salt, onion powder and dried dill weed


1 (10 ounce) package frozen asparagus spears, thawed and drained


1/2 medium red bell pepper, seeded and cut into thin strips


Mock Hollandaise sauce


2 tablespoons reduced-fat margarine


1 tablespoon all-purpose flour


1/4 teaspoon salt


2/3 cup non-fat milk


1 egg yolk


1/2 teaspoon grated lemon peel


2 teaspoons lemon juice





Prep:


Heat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness between waxed paper. Mix salt, pepper, onion powder and dill weed and sprinkle on top of chicken breasts. Place 1/4 of the asparagus spears and pepper strips on one end of the chicken breast. Tightly roll each chicken breast and secure with toothpicks. Place chicken seam side down, on baking pan that has been sprayed with nonstick spray. Cover and bake about 30 minutes or until chicken is no longer pink.





Mock Hollandaise Sauce:


Heat margarine in a small saucepan over low heat until melted. Stir in flour and salt and cook over low heat until smooth, stirring constantly. Remove from heat. Mix milk, egg yolk and lemon juice until smooth and stir into flour mixture. Heat to boiling, stirring constantly.





Makes 4 Servings


Serving Size: 1 stuffed breast





Nutrients per serving:


Calories: 213


Total fat: 6 grams


Saturated fat: 1 gram


Cholesterol: 122 mg


Sodium: 441 mg


Carbohydrate: 8 grams


Protein: 32 grams


Dietary fiber: 2 grams
Try the following





Healthy chicken stir fry


3x125-150g/4陆-5录 oz chicken breast fillets, skinless


1 tbsp cornflour


录 tsp Chinese five-spice powder


4 tbsp vegetable oil


125g (4陆 oz) cashew nuts, unroasted and unsalted


2 medium carrots, halved and cut into strips


4 spring onions, sliced diagonally


1 medium courgette, halved and cut into strips


125g (4陆 oz) sugarsnap peas


1 ripe medium mango, stone removed, quartered, peeled and thinly sliced


1 tbsp dry sherry


2 tbsp dark soy sauce


wholemeal rice or Chinese noodles, to serve





Method


1. Cut each chicken breast in half lengthways, slice thinly and place in a bowl. Mix together the cornflour and Chinese five-spice powder. Sprinkle over the chicken and toss well together.


2. Heat 2 tbsp of the vegetable oil in a wok and stir fry the chicken pieces for 3-5 minutes until cooked and lightly browned. Remove from the pan and keep warm.


3. Add the remaining oil to the pan and quickly stir fry the cashew nuts until lightly browned. Add the carrots, spring onions and courgette and cook, stirring, for 3-4 minutes. Stir in the sugar-snap peas and mango slices and cook for a further 1-2 minutes.


4. Return the chicken pieces to the pan and add the dry sherry and soy sauce. Stir fry for 3-4 minutes, then serve immediately with boiled rice or Chinese noodles.





or Oriental chicken wrap with oyster sauce


For the Broth:


150ml/5fl oz vegetable stock


2 tbsp light muscavado sugar


1 tbsp nam pla or fish sauce


1 tsp sesame oil





For the Omelette:


1 tsp light muscovado sugar


1 tsp nam pla or fish sauce


5 large eggs, beaten


1 medium red onion, finely sliced


录 pack beansprouts


录 medium savoy cabbage, shredded


2 medium carrots, julienned


1 tbsp shoarma spice


150ml/5fl oz vegetable oil


2 chicken breasts, sliced thinly


oyster sauce to serve





Method


1. For the broth: combine all the ingredients, except the sesame oil, in a large pan. Bring to the boil, whisk in the sesame oil and keep warm.


2. For the omelette: whisk the muscovado sugar with the fish sauce. Add the beaten egg and whisk again.


3. In a separate bowl mix the red onion, beansprouts, cabbage and carrots.


4. Heat the shoarma spice and 100ml/3戮fl oz vegetable oil in a wok until smoking. Stir fry the chicken for 4-5 minutes until browned. Add the vegetables and stir-fry for 2-3 minutes more.


4. Meanwhile, heat the remaining 50ml/1戮fl oz vegetable oil in a large frying pan. Pour in the egg mixture and cook, without stirring for three minutes.


5. Add the vegetable and chicken mixture to the centre of the omelette and cook for three more minutes. Fold the omelette over and let it rest for two minutes.


6. To serve: ladle the broth into a bowl, slice the omelette and place on top of the broth. Drizzle oyster sauce on top just before serving.





or Crispy parmesan chicken with soft basil tomatoes


4 chicken breasts, skinless


salt and pepper


flour, for dusting


75g/3oz fresh white breadcrumbs


50g/2oz finely grated Parmesan cheese


2 free-range eggs, beaten


olive oil, for cooking


large knob of butter


6 tomatoes, halved


1-2 cloves of garlic, thinly sliced


coarse sea salt


handful of fresh basil leaves


4 wedges of lemon





Method


1. Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.


2. Mix together the breadcrumbs and parmesan.


3. Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.


4. Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.


5. For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt.


6. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.


7. Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.


8. Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.





or Chicken tarragon pasta


255g/9oz pasta, such as pappardelle or tagliatelle


2 tbsp olive oil


2 skinless chicken breast fillets, cut into small pieces


2 garlic cloves, chopped


150ml/5fl oz single cream


3 tbsp fresh tarragon leaves, roughly chopped


100g/4oz spinach leaves, thick stems removed


lemon wedges, to serve


salt and freshly ground black pepper





Method


1. Cook the pasta: cook the pasta in a large pan of boiling water for 8-10 minutes, or according to packet instructions, until just tender.


2. Fry the chicken: meanwhile heat the oil in a large frying pan, add the chicken and fry over a high heat for 4-5 minutes, stirring often, until golden and cooked.


3. Make the sauce: add the garlic, then stir in the cream, tarragon and 3 tbsp of the pasta cooking liquid. Heat through over a low heat.


4. Finish the dish: when the pasta is cooked, tip the spinach into the same pan and stir well (it will immediately wilt in the hot water). Drain the spinach and pasta mixture well, then toss it into the creamy chicken. Season generously with salt and pepper. Serve with lemon wedges for squeezing over.





or Chicken and pasta salad


570ml/1 pint chicken stock


2 chicken breasts


100g/3陆oz pasta bows cooked and cooled


100g/3陆oz canned or frozen sweetcorn


18 small cherry tomatoes, cut in half


2 spring onions, sliced finely


陆 baby gem lettuce, shredded





For the dressing:


3 tbsp olive oil


1 tbsp white wine vinegar


陆 tsp dijon mustard (optional)


陆 tsp sugar


salt and freshly ground black pepper


1 tbsp chicken stock from the poaching liquid





Method


1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.


2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).


3. To make the dressing, whisk together all of the ingredients (or use a hand blender).


4. Combine all the ingredients for the salad and toss in the dressing.
Wash your favorite chicken pieces, place in a baking dish.





Preheat oven to 400.





In a seperate bowl, mix together 1 can of Campbell's Cream of Chicken soup and 1 can of Cream of Mushroom soup. Pour mixture over chicken. Cover with tin foil. Place baking dish on a cookie sheet. Bake for about 45 min.
Buy a whole chicken, thaw completely, remove giblets and discard. Wash chicken inside and out with plain cold water, dry thoroughly with paper towels, place in roasting pan. Season with Lawry's seasoned salt and dried rosemary, roast at 350 for 60-90 min. till the leg moves around freely and the juices run clear, not pink.





Serve with hot buttered noodles or mashed potatoes, and some fresh microwaved green beans or broccoli.





For green beans, snap the ends off and discard, then rinse the beans and put them in a micro-safe covered dish with a little water and cook on high for 5-10 min. depending on how soft you like them. Drain and add a little butter.





For broccoli, cut off the florets and discard the stems, rinse florets and put into a micro-safe covered dish with a little water. Cook on high for 10-15 min. and see if they're done. If not, cook for 2-3 more min. Drain and add a little butter.





Hope you enjoy. Congrats on the baby!
My easiest one is to get out some chicken breasts, and some zesty italian salad dressing(or any other oil/vinegar style dressing) and I put the dressing on the chicken breasts in a dish overnight, or at least for an hour.





When I'm ready to cook, just drain a bit of the liquid away, stick in a 425 oven for about 25 mins, covered at first then uncovered towards the end. This is easy breezy.





Another great lean protein thing to make is to use ground turkey, cook it up in a frying pan with whatever seasonings you like, add some pasta sauce and serve over whole wheat pasta. Again very easy.





You can also use ground turkey to make tacos, or cut chicken breasts and cook them according to the package of fajita seasonings and have that. Again very very easy.





My favourite for nutrition has to be chili. I make it with white ground turkey, some veggies(whatever's good at the time, in season or from frozen), some beans, pasta sauce and chili mix. Served over some brown rice, or wild rice yum. Nutritious, high in fiber, high in protein, you can't go wrong.





I also use ground turkey to make nachos restaurant style. You can use sliced chicken instead of turkey. Just put nachos on a plate, add some grated cheese, melt in the microwave for 10 seconds at a time until melted, add the cooked ground turkey or chicken, add some salsa, some sour cream, and chopped green onions(chives) and there you go.





Uhm and for a whole chicken, roll a lemon with your hand on the counter to make it juicy, poke with a knife, insert into the chicken cavity. Add whatever spices you like on top of the chicken(rosemary and garlic are good), or under the skin(make a pocket with your fingers). Put some sliced onions in a pan and place chicken over it. Cover, put in a 425 degree over for 1 1/2 hours. It's not a lot of prep, just a long cooking time. It'll come out great.





So there are some ideas for you. Happy cooking.
Oven Fried Chicken





Make three ';dipping stations';





Season the chicken with all purpose seasoning.


Cover in first bowl which you have filled with flour %26amp; a little extra seasonings





Dip in second bowl which contains two eggs beaten.





Cover in third bowl which has bread crumbs in it!... Italian or whatever style you like.





Simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.





This is easy and delicious! Serve it with mashed potatos and corn for a Southern Style. Make it into chicken parm by topping with hot marinara sauce, sprinkling cheese on top and serving with pasta. You could also make it a part of a healthy meal and serve it with rice pilaf and veggies. It's perfect any way you chose!