What are some good chicken recipes?

I'd like some easy, but elegant chicken dishes that are fairly cheep to make. Thanks!What are some good chicken recipes?
Here is one, it is called Curried Mango Ckicken:





1 tablespoon butter


1 onion, chopped


3 cloves garlic, minced


2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces


3 tablespoons curry paste


1/2 cup mango chutney


1 (28 ounce) can diced tomatoes, drained











DIRECTIONS


Melt the butter in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.








Here is another one callled cashew chicken:





Ingredients:


2lbs boneless skinless chicken breasts (cut into 1” chunks)


2 cups flour


5 teaspoons cornstarch (divided)


2 teaspoons baking soda


3 eggs (beaten)


oil (for frying)


Sauce-


2 cups chicken broth


2 tablespoons oyster sauce


1 tablespoon sugar


2 tablespoons soy sauce


1 teaspoon pepper


1 large green pepper (sliced)


1 large onion (sliced)


2 cups cashews


1/3 cup green onions (chopped)





Cooking Instructions:





Step 1: In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. In another bowl beat the eggs. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.


Step 2: Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown. Drain on paper towels.





Step 3: Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes. Remove from wok and set aside.





Step 4: To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.


Step 5: Pour sauce into wok and cook over medium heat stirring until well blended and sauce thickens. In a bowl pour sauce over chicken pieces, add green peppers and onions. Mix well and garnish with cashews and green onions. Serve with white rice.


Tags: cooking, recipes, food and drink, recipe





One more called Chicken and chesse pasta bake:


Ingredients (serves 4)


1 x Basic roast chicken ingredients (see related recipe)


400g dried tortiglioni or rigatoni pasta


1 tablespoon olive oil


2 garlic cloves, crushed


1 small red onion, finely chopped


500g jar tomato pasta sauce


2 cups grated mozzarella cheese


100g baby spinach leaves


Method


Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.


Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.


Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.


Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve.








Hope you find a good recipe!What are some good chicken recipes?
Chicken Scampi





Prep/Cook Time: 20 min.





2 tbsp. butter


1 1/2 lb. chicken breast halves (4 to 6)


1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Chicken Soup (regular)


1/4 cup water


2 tsp. lemon juice


2 cloves garlic, minced or 1/2 tsp. garlic powder


Hot cooked pasta





Directions:


1. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.


2. Stir in the soup, water, lemon juice and garlic. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.


3. Serve the chicken with the pasta. Serves 4.


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Asian Chicken %26amp; Rice Bake





Prep Time: 5 min. - Bake Time: 45 min.





3/4 cup uncooked regular long-grain white rice


4 skinless, boneless chicken breast halves


1 can (10 3/4 oz.) Campbell's(R) Condensed Golden Mushroom Soup


3/4 cup water


2 tbsp. soy sauce


2 tbsp. cider vinegar


2 tbsp. honey


1 tsp. garlic powder


Paprika





Directions:


SPREAD rice in 2-qt. shallow baking dish. Top with chicken.


MIX soup, water, soy, vinegar, honey and garlic powder. Pour over chicken. Sprinkle with paprika. Cover .


BAKE at 375°F. 45 min. or until done.





TIP: Add 2 cups frozen broccoli flowerets to the rice before baking


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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


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Its hard to be elegant with chicken, but stuffing one will gain you points. Just take your chicken breasts and butterfly them. Once you do that, pound them out. You can use whatever ingredients you want, but I recommend once you have pounded your chicken just lay some spinach, roasted red peppers, and goat cheese on top. Then roll the chicken up tightly. Wrap the chicken in plastic wrap, also tightly, then refrigerate for a few hours. That will help maintain the shape. Once your ready to cook, get a pan hot on the stove with a little oil in it. Once the pan is hot place your chicken in it and just sear the outside. This will help lock in the juices. Once you have seared your chicken finish it in the oven. There are a ton of sauces you can put on top. You can go with something as traditional as a simple hollandase, or I recommend a roasted shallot bur blanc.
Chicken Hash





1/2 cup onion, chopped


1/2 cup green pepper, chopped


3 tbsp. butter, melted


2 cups chicken, cut up


3 cups cooked potatoes, cut up


1/4 cup parsley or celery, chopped


1 1/2 tsp. poultry seasoning


1 tbsp. flour


1/2 cup broth


1 1/2 tsp. salt


Pepper as desired





Cook onion and green pepper in butter until tender. Stir in flour, then turkey or chicken and broth. Mix all ingredients. Pour in a greased baking pan or dish.





Bake at 350 degrees F. (moderate oven) for 30-35 minutes.
CHICKEN PONTALBA





2 2 1/2 lb chicken broilers, boned


1/4 lb butter


1 cup onions, sliced


1 cup deep fried potatoes, diced


salt and pepper, to taste


3/4 lb mushrooms, sliced


dry white wine





Cut the boned chicken into pieces. Brush chicken with butter and broil until juice no longer runs pink and skin is browned slightly. Set aside.





Chop onion, peel and dice potatoes; slice mushrooms.





Brush bottom of casserole dish with butter and place chicken in an ovenproof serving dish; cover with Bearnaise Sauce.





Deep fry potatoes.





Sauté onions in butter and when they take on color, stir in the deep fried potatoes. Add mushrooms and sauté for 5 minutes. Add dry white wine, enough to moisten.





Heat chicken and serve surrounded with remaining ingredients. Have extra Bearnaise sauce in a small gravy boat at the table.


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MEDITERRANEAN LEMON PEPPER CHICKEN





3-4 chicken breasts


2 lemons


2-3 tablespoons olive oil


1 large sweet onion, finely chopped


4 cloves garlic, crushed


1 teaspoon lemon pepper


2 cups chicken broth or water


1 can chick-peas or garbanzos, drained


1 tablespoon fresh parsley, minced


1 tablespoon Wondra or flour (optional)





Cut lemons into 2 halves each. Rub chicken with one lemon half.





In a large Dutch oven, saute onion in olive oil until soft and golden colored.





Rub chicken with lemon pepper. Sear chicken on both sides in the onion and olive oil. Add garlic and saute for 1 more minute or until garlic is lightly colored. Add broth or water and drained chick-peas or garbanzos, the juice from the lemons and salt and pepper, to taste.





Bring to a boil, reduce heat, cover and simmer for about 40 minutes or just until chicken is tender (depends upon size of chicken breasts).





If a thicker sauce is desired, stir flour (or Wondra) into sauce during final 15 minutes of cooking. 10 minutes before serving, stir in parsley (save a pinch for garnishing). Taste and adjust seasoning adding salt and pepper to taste.





Serve chicken with chick-peas or garbanzos on the side; top with sauce and a sprinkle of parsley.





Leftovers can be refrigerated in the sauce and served the next day over pasta or rice or sprinkled with mozzarella and baked until cheese melts and chicken has reheated.


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HONEY CITRUS CHICKEN





2 split Fryers, 2-1/2 lbs each


1/2 cup lemon juice


1/4 teaspoon ground pepper


1 teaspoon salt


1/4 cup honey





Wash and dry chicken halves and place in shallow pan or dish. Combine remaining ingredients and pour over chicken. Turn chicken halves so both sides are well coated with marinade. Marinate for 1 hour or more at room temperature, turning several times. When ready to broil, take chicken pieces from pan and drain slightly, then place skin side down on broiler rack in high position.





Broil 3-4 minutes and turn. Broil 25 minutes, brushing top with remaining marinade. Turn and broil 25 minutes or until done. If meat thermometer is used, insert after chicken has been turned over.





Makes 6-8 servings.
Not really elegant but yummy..


Chicken Tetrazzini


* 1 pound cooked and drained spaghetti


* 5 chicken breasts, cooked and cubed


* 2 (10.75 ounce) cans condensed cream of chicken soup


* 2 1/4 cups water


* 1/4 cup butter


* 2 cubes chicken bouillon


* 1/4 cup shredded Cheddar cheese





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DIRECTIONS





1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.


2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.


3. Bake at 350 degrees F (175 degrees C) for 25 minutes.





Chicken Cordon Bleu





* 4 skinless, boneless chicken breast halves


* 1/4 teaspoon salt


* 1/8 teaspoon ground black pepper


* 6 slices Swiss cheese


* 4 slices cooked ham


* 1/2 cup seasoned bread crumbs





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DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.


2. Pound chicken breasts to 1/4 inch thickness.


3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.


4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.








Broiled Herb Butter Chicken


* 4 skinless, boneless chicken breast halves


* 1/2 cup butter, softened


* 3 cloves garlic, minced


* 1 teaspoon dried parsley


* 1/4 teaspoon dried rosemary


* 1/4 teaspoon dried thyme





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DIRECTIONS





1. Preheat oven to Broil/Grill and line broiler pan with aluminum foil.


2. Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.


3. Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.


















Do try them


Chicken Nuggets like


McDonald's® Chicken McNuggets®








Prep. Time: 1:45


Serves: 4





1 cup all-purpose flour


1 tsp. salt


1/2 tsp. MSG - optional, see Notes, below


1/4 tsp. black pepper


1 tsp. onion powder


1/8 tsp. garlic powder


1 egg - beaten


1 cup water


1 lb. boned, skinned chicken breasts











-Combine egg and water in a small bowl; set aside.


-Combine the flour, salt, monosodium glutamate, pepper, onion powder, and garlic powder in a large plastic zipper bag; set aside.


-Pound each of the breasts with a mallet to 1/4'; thick, then cut to bite-sized pieces.


-Coat each chicken piece with the flour mixture by shaking in the plastic zipper bag.


-Remove and dredge each nugget in the egg mixture, coating well.


-Return each nugget to the flour mixture; shake to coat.


-Put nuggets, still in the bag, in the freezer for at least an hour.


-Cover and refrigerate remaining egg mixture.


-After freezing, repeat the above coating process.


-Deep-fry the nuggets, 8-10 at a time, in 375 degree oil for 10-12 minutes, or until browned and crispy.


-Drain on brown paper bags.








Chicken burger


Ingredients





* 1 lb ground chicken


* 1 egg


* 1 cup dry bread crumbs


* 1 tbsp onion powder


* 1 tsp garlic powder


* 1 tsp ground ginger


* 1 tsp chili powder


* salt and pepper to taste


* 4 whole wheat hamburger rolls, split and toasted


* Chutney


* Lettuce





Method





Warm up indoor grill, outdoor grill or frying pan. In medium bowl combine all ingredients Mix well. Shape into 4 patties Grill 5-6 minutes on each side until there is no longer pink inside of patties. Spread chutney on roll halves. Place lettuce and patties on rolls. Sandwiches are ready to be served.











Asian style chicken salad


Ingredients





* Dressing:


* 3 Tablespoons honey


* 1 1/2 Tablespoons rice wine vinegar


* 1/4 cup mayonnaise


* 1 teaspoon Dijon mustard


* 1/8 teaspoon sesame oil


*


* Salad:


* 1 egg


* 1/2 cup milk


* 1/2 cup flour


* 1/2 cup corn flake crumbs


* 1 teaspoon salt


* 1/4 teaspoon pepper


* 1 boneless, skinless chicken breast half


* 2-4 cups vegetable oil (for frying)


* 3 cups romaine lettuce, chopped


* 1 cup red cabbage, chopped


* 1 cup Napa cabbage, chopped


* 1/2 carrot, julienned or shredded


* 1 green onion, chopped


* 1 Tablespoon sliced almonds


* 1/3 cup chow mein noodles





Method





Preheat oil in deep fryer or deep pan over medium heat to about 350 degrees. Using an electric mixer, blend together all salad dressing ingredients. Then chill while you prepare salad. In a small shallow bowl, beat egg and milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing lettuce with cabbages, and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then add chow mein noodles. Cut chicken into small bite size chunks. Place chicken onto salad forming a pile in the middle. Serve with salad dressing on the side.









I've got an easy dish, but it's more of a rough description than a recipe.





Cut up some chicken thighs into pieces. Rub them with cumin seeds all over, then fry them in a pan with some oil so that the outsides are cooked. Cover and cook on low heat until it's fully cooked.





When you take out the chicken you can also deglaze the pan with some red wine, boil off the alcohol, and use the liquid as a sauce. It's a fantastic trick.
2 quick ones..





mix some mayo and ranch dressing together until smooth, pour over chicken and bake 45 minutes at 350..





Another one is: Dip chicken in egg substitute or egg yolks, then dredge through Parmesan cheese, italian seasoning, cheyennne pepper mixture and bake..