Ingredients
3.5 oz. boneless, skinless chicken breast
陆 tbsp. all-purpose flour
陆 tsp. garlic salt
Pinch of onion powder
Pinch of black pepper
1 egg white
1 tsp. milk
1 1/2 tbsps. dry bread crumbs
1 sesame seed sandwich roll
1 tsp. mayonnaise
1/2 cup chopped lettuce
Olive oil spray
Preparation
- Cut chicken breast into a 6鈥?脳 3鈥?piece. (Save the scraps for another dish.)
- Mix flour, garlic salt and onion powder in a bowl. Add the flour mixture to the chicken and make sure it thoroughly coats the chicken. Refrigerate for about 10 鈥?15 minutes.
- Beat egg white and milk together in a bowl until smooth.
- Remove chicken from refrigerator.
- Dip chicken into the egg mixture, then dip into bread crumbs. The coating should be even and not too thick.
- Lightly grease a nonstick baking sheet with olive oil spray. Place chicken on it. Sprinkle chicken with black pepper.
- Bake in a preheated 450掳 oven for 6 - 8 minutes (or until the breading is crisp), then flip the chicken and bake for another 4 - 6 minutes.
- Meanwhile, toast the sandwich roll in a preheated skillet for 2 鈥?3 minutes.
- Put the roll bottom on a plate. Spread 陆 teaspoon mayonnaise on it. Top with lettuce and chicken. Spread the other 陆 teaspoon mayonnaise on the roll top. Flip it onto the sandwich.What are your favorite CHICKEN recipes?
Buffalo Chicken Wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
The oil should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat.
Stir together and heat until butter is melted and mixture is well blended.
Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt.
Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown.
Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.
Serve.What are your favorite CHICKEN recipes?
Chicken Pot Pie . :D
NGREDIENTS (Nutrition)
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
CHEESY CHICKEN ENCHILADAS
Ingredients:
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup shredded cheddar cheese
1 cup bottled picante sauce
3 oz. cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce (regular if you can't find green)
black beans (optional)
Directions:
- Preheat oven to 350*F.
- Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
- Add onion, and saute until tender, about 5 minutes.
- Add the shredded chicken, 1/2 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. (add black beans if desired)
- Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top, and sprinkle with remaining 1/2 cup of cheddar cheese.
- Cover and bake at 350*F for 15 minutes or until cheese melts
This recipe is delicious and can be used with low fat ingredients as well.
This is my favorite chicken recipe EVER (and I love love love chicken) and it's super easy to make! It tastes amazing with buttered noodles and steamed fresh broccoli. All of my friends request me to make this for them on their birthdays! : )
Lemon chicken:
4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
2 lemons, juiced
Salt and pepper to taste
Directions:
Pound chicken breasts with meat mallet to make thin.
Dredge lightly in flour, shaking off the excess.
In a large saute pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saute, turning once or twice until cooked through and juices run clear. Remove chicken and set in warmed oven.
Add lemon juice to the chicken stock and whisk into saut茅 pan.
Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer.
Spoon the sauce over the chicken.
Voila! Serve with lemon slices to fancy it up! Try it, I guarantee you'll love it!
Fried Chicken with Creamy Gravy - it's yum!
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Serves 8.
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Chicken Cordon Bleu - also VERY delicious;
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Serves 6.
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spicy chicken patties
bread crumbs(not seasoned i make my own)
your favorite hot sauce
butter or margarine
Melt the butter and add enough hot sauce to your liking
dip chicken in hot sauce/butter mixture then into bread crumbs
(i dip mine twice but i like mine spicy)
place on baking sheet and bake at 400 degrees F for 30 min or until chicken is cooked though
i make a sandwich out of mine with toast and ranch dressing they taste like the spicy chicken sandwiches you get from Wendy's
A really yummy idea, if you want a whole meal in a pan idea,
Cut your chicken into thin strips, toss in pan with olive oil, sprinkle your desired seasoning on top, (I use Italiano)
In a deep glass pan, put cooked rice, and then put on my herbed , cooked chicken, and then if you have a can of campbells cream of chicken soup, or mushroom, wisk that, and pour over top, %26amp; cover with shredded cheese. Toss in 350 oven for 15 minutes.
REally easy, really filling, easy to clean up.. and makes great leftovers
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easy and yummy
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Salsa
1/4 cup Sour Cream
1/2 cup crushed tortilla chips
1/2 cup KRAFT Mexican Style Shredded Four Cheese PREHEAT oven to 400潞F. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
TOP each chicken breast evenly with salsa, sour cream and tortilla chips.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165潞F
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Crockpot Cream Cheese Chicken
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
8 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Place chicken pieces in crockpot and sprinkle Italian seasoning over chicken.Sprinkle with 4 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 4 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crockpot and cook on low for an additional hour.
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Easy Chicken and Dumplings
A classic favorite -- chicken and dumplings. The secret to dumplings is cook them COVERED and not to cheat by peeking!
4 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound boneless chicken thighs
1 cup chicken broth
1 (10 ounce) package frozen peas
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 1/2 cups self-rising flour
8 tablespoons shortening
2/3 cup buttermilk
Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, peas, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.
In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk).
Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes
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Sticky Chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered
(Day 1) Blend all spices together and set aside.
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
Rub with spice mixture, both inside and out, then stuff cavity with onions.
Wrap in a resealable';food grade'; plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
(Day 2) Remove from plastic bag and place in a shallow baking pan.
Roast uncovered in a 250 F oven 5 hours.
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
This recipe is SAFE.
Baste with drippings every 30 minutes after the first hour.
Stir fry chicken.
Mix any two to four raw veggies together. Put them in a fry pan and season with ginger, soy sauce and garlic powder to taste. Heat with some olive oil and get them almost tender. Take them out and add in sliced or chunked or slivered chicken breast (or thighs work, too, no bones) Add some more soy sauce to the chicken and fry that until its done inside. Add the veggies back to the pan and heat them together for a couple minutes. Serve it over rice.
fettuccini alfredo with chicken %26amp; broccoli! i just cut some boneless chicken into small pieces, season with garlic salt, pepper, %26amp; italian seasoning, %26amp; cook in a pan with some olive oil %26amp; minced garlic. steam some broccoli. make some alfredo - i cheat a bit %26amp; use the ';quick %26amp; easy alfredo'; recipe on allrecipes.com. pour over cooked pasta, mix in the chicken %26amp; broccoli, %26amp; voila!
Girl Scout chicken. I don't know the exact recipe, but pretty much you mix chicken, a little soy sauce type mixture or other sauce, and veggies and put them in heavy duty tin foil so you can place them on the grill and cook.
definately chicken alfredo ... homeade alfredo not that stuff in a can... yum yum..
Chicken in Smooth peanut butter.
Happy belated birthday XX
boneless skinless breasts covered with salsa and baked in the oven or put in a slow cooker, top with a little fresh cilantro and mexican cheese. thats how i roll!
fried chicken and lechon manok (grill chicken)
try russian chicken its so good!!!!!!
fried
dead
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