I need help!Does anyone have some good southern fried chicken recipes?
Southern Fried Chicken --
INGREDIENTS
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
DIRECTIONS
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil.
Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.Does anyone have some good southern fried chicken recipes?
southern fried chicken recipe:
1 whole chicken, cut into 8 pieces
1 tablespoon poultry seasoning
2 eggs, whisked
3/4 cup milk
1 cup all-purpose flour
Vegetable oil, for frying
Salt and freshly ground pepper
Directions:
In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
I would use some mashed potatoes and saut茅ed Peas and Tomatoes as a side dish.that would make the meal much more delicious!
INGREDIENTS (Nutrition)
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
DIRECTIONS
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels
Marinate your chicken in Buttermilk for 24hrs. Then roll it in flower and then cornmeal. Fry it in a cast iron skillet and enjoy!
google it and it should come up with bbc cook book website click on that it should have lots and lots of recipes that you might like there?
if your american than u should go to the food network website omg loads of recipes for that. esp if u know who paula dean is omg talk about classic southern woman who loves butter!
Thursday, December 31, 2009
Does anyone have any chicken recipes? I love chicken, could eat it every day but Im running out of ideas...?
No paprikash or dumpling recipes pleaseDoes anyone have any chicken recipes? I love chicken, could eat it every day but Im running out of ideas...?
Top 20 from this website, they have plenty more enjoy.
http://allrecipes.com/Recipes/Meat-and-P鈥?/a>Does anyone have any chicken recipes? I love chicken, could eat it every day but Im running out of ideas...?
my grandma's fried chicken!
3lbs of skinless boneless chicken breasts
1 egg
1/2 cup of water
1 cup of flour (or more)
seasoned salt
beat egg and water together put chicken in and let thaw. then flour chicken breasts, fry in canola oil until outside browns slightly then season with seasoned salt. fry until done.
Enjoy!!!last lipstick
Top 20 from this website, they have plenty more enjoy.
http://allrecipes.com/Recipes/Meat-and-P鈥?/a>Does anyone have any chicken recipes? I love chicken, could eat it every day but Im running out of ideas...?
my grandma's fried chicken!
3lbs of skinless boneless chicken breasts
1 egg
1/2 cup of water
1 cup of flour (or more)
seasoned salt
beat egg and water together put chicken in and let thaw. then flour chicken breasts, fry in canola oil until outside browns slightly then season with seasoned salt. fry until done.
Enjoy!!!
Does anyone have any good crispy chicken strip recipes?
I am wanting one that tastes like Kentucky Fried Chickens, or Dairy Queens.
Thanks.Does anyone have any good crispy chicken strip recipes?
Crispy Buffalo Chicken Strips Recipe
Ready in: %26lt; 30 minutes
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1/2 cup flour
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/4 cup low fat buttermilk
1/4 cup milk
1 egg, beaten
3 teaspoons hot pepper sauce
2 cups fine cornflakes crumbs
1/2 teaspoon cayenne pepper
1 1/2 pound boneless, skinless chicken breasts, cut in 1-inch strips
Cooking spray
Ranch or Bleu Cheese dressing
Directions:
Combine flour, cayenne pepper and salt in a small bowl. Combine buttermilk, milk, egg and hot pepper sauce in another small bowl. Combine cornflakes and cayenne in a third small bowl. Dip the chicken strips into the flour mixture, then into the egg mixture, and finally into the cornflake mixture.
Place the chicken on a baking sheet sprayed with nonstick cooking spray. Lightly spray cooking spray over chicken. Bake at 400: for 15 minutes or until crispy and chicken is done. (Or, fry in hot (375:) oil for a few minutes on each side until done). Serve with Ranch or Bleu Cheese dressing, if desired
00000000000000000000000000000000000000鈥?br>
Crispy Baked Chicken Strips
30 min | 15 min prep |
These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.
Ingredients
* 2 boneless skinless chicken breast halves
* 1 egg, beaten
* 2 cups finely crushed cracker crumbs or plain breadcrumbs
* 1 teaspoon garlic powder
* 1/4 teaspoon table salt or kosher salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon chili powder
Directions .
1
Cut chicken breasts into thin strips, about one inch wide.
2
Longer sections can be cut in half to have uniform pieces.
3
Mix cracker crumbs and seasonings well.
4
Dip chicken pieces into egg mixture, then dredge in crumb mixture.
5
Place on baking sheet sprayed with cooking spray.
6
Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
7
Dip into favorite sauce, or enjoy just as they are!Does anyone have any good crispy chicken strip recipes?
8 slices white bread (about 8 ounces)*
3 tablespoons grated parmesan
2 tablespoons minced fresh parsley leaves
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 8 ounces
Vegetable oil, for shallow frying
*(Use a bread with low or no sugar content, like a sourdough, or the coating will brown too quickly)
Preheat the oven to 350 degrees F.
To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
Use boneless skinless chicken breast. Cut into the size strips you want.
In a shallow bowl, beat with a fork 2-3 eggs.
In a second bowl, put 1 cup flour, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Mix well.
Dip chicken strips into the egg mix, covering well. Then dip into the flour mixture.
Preheat about 1/2 to 1 inch of canola oil in a into frying pan. Once oil is hot, add chicken and do not turn until the bottom is a nice golden brown, then turn to cook other side.
This is delicious and you've just made me hungry!! I'll have to to shopping for chicken in the morning!
http://www.cooks.com/rec/search/0,1-0,crispy_chicken,FF.html
also just Google ';almost kfc'; and you will find a recipe.
Thanks.Does anyone have any good crispy chicken strip recipes?
Crispy Buffalo Chicken Strips Recipe
Ready in: %26lt; 30 minutes
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1/2 cup flour
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/4 cup low fat buttermilk
1/4 cup milk
1 egg, beaten
3 teaspoons hot pepper sauce
2 cups fine cornflakes crumbs
1/2 teaspoon cayenne pepper
1 1/2 pound boneless, skinless chicken breasts, cut in 1-inch strips
Cooking spray
Ranch or Bleu Cheese dressing
Directions:
Combine flour, cayenne pepper and salt in a small bowl. Combine buttermilk, milk, egg and hot pepper sauce in another small bowl. Combine cornflakes and cayenne in a third small bowl. Dip the chicken strips into the flour mixture, then into the egg mixture, and finally into the cornflake mixture.
Place the chicken on a baking sheet sprayed with nonstick cooking spray. Lightly spray cooking spray over chicken. Bake at 400: for 15 minutes or until crispy and chicken is done. (Or, fry in hot (375:) oil for a few minutes on each side until done). Serve with Ranch or Bleu Cheese dressing, if desired
00000000000000000000000000000000000000鈥?br>
Crispy Baked Chicken Strips
30 min | 15 min prep |
These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.
Ingredients
* 2 boneless skinless chicken breast halves
* 1 egg, beaten
* 2 cups finely crushed cracker crumbs or plain breadcrumbs
* 1 teaspoon garlic powder
* 1/4 teaspoon table salt or kosher salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon chili powder
Directions .
1
Cut chicken breasts into thin strips, about one inch wide.
2
Longer sections can be cut in half to have uniform pieces.
3
Mix cracker crumbs and seasonings well.
4
Dip chicken pieces into egg mixture, then dredge in crumb mixture.
5
Place on baking sheet sprayed with cooking spray.
6
Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
7
Dip into favorite sauce, or enjoy just as they are!Does anyone have any good crispy chicken strip recipes?
8 slices white bread (about 8 ounces)*
3 tablespoons grated parmesan
2 tablespoons minced fresh parsley leaves
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 8 ounces
Vegetable oil, for shallow frying
*(Use a bread with low or no sugar content, like a sourdough, or the coating will brown too quickly)
Preheat the oven to 350 degrees F.
To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
Use boneless skinless chicken breast. Cut into the size strips you want.
In a shallow bowl, beat with a fork 2-3 eggs.
In a second bowl, put 1 cup flour, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Mix well.
Dip chicken strips into the egg mix, covering well. Then dip into the flour mixture.
Preheat about 1/2 to 1 inch of canola oil in a into frying pan. Once oil is hot, add chicken and do not turn until the bottom is a nice golden brown, then turn to cook other side.
This is delicious and you've just made me hungry!! I'll have to to shopping for chicken in the morning!
http://www.cooks.com/rec/search/0,1-0,crispy_chicken,FF.html
also just Google ';almost kfc'; and you will find a recipe.
Quick Chicken Recipes?
I just had a baby and I have a 1-year-old and a husband to feed. I need to make something quick, but all I have to make is chicken, what can I do to whip something up? I have other things too, but my main meat dish is chicken, and suggestions!?Quick Chicken Recipes?
Chicken %26amp; Mushroom Bake.
250g (录 lb) Mushrooms, sliced
1 Leek, finely sliced
4 Chicken Breasts. (thighs or drums)
陆 t Paprika.
1 Can 420g (15oz) Creamy Mushroom Soup.
1T Thyme (fresh-chopped) 1t (dried)
录 C Lite Sour Cream.
Preheat oven to 190C.(375F)
Place mushroom and leeks in the base of a lasagne style dish. Add chicken portions and sprinkle with paprika.
Combine soup mix, 戮 can of water and thyme and mix well, and pour over chicken.
Bake for about an hour until the chicken is golden.
Stir in sour cream and serve.Quick Chicken Recipes?
Homemade Chicken or Fish Nuggets
This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:
2 or 3 Tilapia filets
1 egg
about 1/2 c milk
about 1/3 c parmesan cheese (grated)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
about 1 cup bread crumbs
Preheat over to 400. Cut the fish (or chicken) up into bite size pieces. Put the bread crumbs, salt, pepper, and parmesan into a ziploc bag. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl.
Take the nuggets out of the milk/egg mixture a few at a time and drop into the bag. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil). Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken. They are good!
---
Easy oven fries:
nonstick vegetable oil cooking spray (I've used margarine, if I don't have this)
4-5 large baking potatoes cut into 1/4 strips
seasoning blend, your choice
Preheat oven to 450掳.
Spray cookie sheet with nonstick spray.
Toss potatoes with seasoning choice. Put on a baking sheet and bake for 20 to 30 minutes, turning every 10 minutes so they brown evenly.
Bake until browned and crispy.
Garlic Chicken
3-6lbs chicken breast
1 can bread crumbs
1 cup parmesan cheese
3 tsp. minced garlic
salt %26amp; pepper to taste
1 1/2 stick butter
**mix breadcrumbs, garlic, and cheese together. dip chicken in milk then in breadcrumbs. place in baking dish. melt butter and pour over chicken. bake at 350 degrees oven until chicken is done 40-50 minutes.
Chicken Rosemarine
4 breasts
1 medium onion
3 T. oil
1 t. rosemary
1 T. vinegar
1 T. water
1/2 t. salt
**brown onion in oil, brown the salted chicken. when onions are about half cooked, add rosemary leaves and vinegar. cook, covered, 45 minutes very slowly. add water for consistant steam. before serving cook uncovered for 5 minutes to cook off excess water. serves 4.
a can of mushroom sauce from cambells, and a can of water mix it up in a baking dish add 3/4 cup of minute rice mix all together in dish add chicken breasts sprinkle with pepper or paprika. Put in oven for 375 for an hour...yum yum
next one put chicken in a dish (baking) and add salsa to top of it and around it squeeze lime juice throw in oven at 375 for an hour serve with rice yummy
Why isn't your HUSBAND cooking????
Try a stir fry...cut the chicken into strips, cut up some green peppers, onions etc...add some garlic, soy sauce, worchester sauce.
Baking chicken in a cream of mushroom soup is excellent...
forget the leeks and sour cream....I recommend One can of regular cream of mushroom soup, and one can of cream mushroom and garlic soup as the base. You can add rice, mushrooms, onions or even peppers to this as well, as other people have suggested above and below.
Throw the chicken in a baking dish, at 400F for 40 minutes.
Cover with any kind of cream soup you like, add celery/onion.
Boil pasta or rice or potato on top of the stove.
Add any kind of vegetables you have for colour.
Serve together in any combination that you like.
Grab that chicken and throw it in a bake pan. cover it with egg noodles or some other kind of pasta. Pour a can of Cream of Mushroom over it and bake that puppy. Add more or less stuff as you might think is good.
Or you could just bake the chicken with some seasonings on it and boil a few potatos.
With as much work as your doing right now with a 1-year old the simpler the better.
1 can cream of mushroom
1 cup or so of milk.. depending on how creamy you want it.
1 cup of uncooked rice
put all together in a greased baking pan.. mix it up
place chicken breasts on top and sprinkle with durkee french fried onions, paprika, salt and pepper.
bake an hour or so till chicken is cooked in a 350 degree oven
Why don't you get frozen chicken or any other frozen food, then the next day put it in the oven and you have dinner
http://www.cherskitchen.com/poultry.html
kfc
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish. Cover with soda. Sprinkle onion soup on top. Bake at 350 degrees F for about 60 minutes.
Serve over hot, cooked rice.
NOTE: Chicken may be used instead of pork chops
Make It Easy Chicken
1 envelope golden onion soup mix
1 cup water
3 medium carrots, cut in chunks
2 medium potatoes, cut in wedges
1 medium green bell pepper, cubed
6 chicken pieces
Seasoned salt, pepper
Heat oven to 350. Combine soup mix and water; set aside. Add
chicken pieces and vegetables to 9X13 pan. Cover with soup mix/water
mixture. Cover tightly with foila dn bake 55-60 minutes or until
chicken and vegetables are tender.
Pizza Chicken Packets
4 boneless chicken breast halves
1 cup pizza sauce
1 cup shredded mozzarella cheese
20 slices pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion
Preheat oven to 450 degrees F or grill to medium-high. Spray one side of a 12 x 18-inch sheet of heavy duty aluminum foil with nonstick cooking spray.
Center one chicken breast on the sprayed side of foil. Spoon 1/4 of the pizza sauce over chicken. Top with 1/4 each of the pepperoni, vegetables and cheese.
Fold foil into packet. Repeat with remaining chicken breasts. Bake for 18 to 23 minutes on a cookie sheet in the oven or grill for 10 to 12 minutes, covered.
NOTE: Substitute or add your favorite pizza toppings.
Italian Chicken Packets
1 chicken, quartered, or 2 pieces chicken per packet
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
4 fresh ripe tomatoes or 1 can drained tomatoes, chopped
4 large green olives, chopped
1/2 teaspoon oregano
1/2 teaspoon celery salt
1/2 teaspoon basil
1/4 teaspoon black pepper
4 bay leaves
Wash chicken quarters or pieces; drain and pat dry. Peel and chop tomatoes if using fresh tomatoes.
Cut 4 (12-inch) pieces of aluminum foil, and grease one side of each with olive oil. Place a chicken quarter or chicken pieces in center of each piece of foil.
Combine onion, garlic, tomatoes, olives, basil, oregano, celery salt, and pepper and mix well. Spoon sauce over each chicken packet. Top with a bay leaf. Fold foil into neat, sealed packages. Place on a cookie sheet. Bake at 425 degrees F for 40 minutes to one hour, until chicken is cooked.
Serve from package.
Yield: 4 servings.
Honey Mustard Chicken in a Packet
4 skinless, boneless chicken breasts
4 potatoes, quartered lengthwise
1 bell pepper, cut into 8 strips
8 to 12 tablespoons honey mustard barbecue sauce
4 pieces (12-inch long) aluminum foil
Place each breast on a piece of foil. Salt and pepper to taste. Place 4 potato quarters and 2 strips bell pepper on each breast. Cover with 2 to 3 tablespoons barbecue sauce. Wrap in foil, and place in baking dish. Bake at 350 degrees F for 45 minutes or until done
Chicken %26amp; Mushroom Bake.
250g (录 lb) Mushrooms, sliced
1 Leek, finely sliced
4 Chicken Breasts. (thighs or drums)
陆 t Paprika.
1 Can 420g (15oz) Creamy Mushroom Soup.
1T Thyme (fresh-chopped) 1t (dried)
录 C Lite Sour Cream.
Preheat oven to 190C.(375F)
Place mushroom and leeks in the base of a lasagne style dish. Add chicken portions and sprinkle with paprika.
Combine soup mix, 戮 can of water and thyme and mix well, and pour over chicken.
Bake for about an hour until the chicken is golden.
Stir in sour cream and serve.Quick Chicken Recipes?
Homemade Chicken or Fish Nuggets
This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:
2 or 3 Tilapia filets
1 egg
about 1/2 c milk
about 1/3 c parmesan cheese (grated)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
about 1 cup bread crumbs
Preheat over to 400. Cut the fish (or chicken) up into bite size pieces. Put the bread crumbs, salt, pepper, and parmesan into a ziploc bag. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl.
Take the nuggets out of the milk/egg mixture a few at a time and drop into the bag. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil). Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken. They are good!
---
Easy oven fries:
nonstick vegetable oil cooking spray (I've used margarine, if I don't have this)
4-5 large baking potatoes cut into 1/4 strips
seasoning blend, your choice
Preheat oven to 450掳.
Spray cookie sheet with nonstick spray.
Toss potatoes with seasoning choice. Put on a baking sheet and bake for 20 to 30 minutes, turning every 10 minutes so they brown evenly.
Bake until browned and crispy.
Garlic Chicken
3-6lbs chicken breast
1 can bread crumbs
1 cup parmesan cheese
3 tsp. minced garlic
salt %26amp; pepper to taste
1 1/2 stick butter
**mix breadcrumbs, garlic, and cheese together. dip chicken in milk then in breadcrumbs. place in baking dish. melt butter and pour over chicken. bake at 350 degrees oven until chicken is done 40-50 minutes.
Chicken Rosemarine
4 breasts
1 medium onion
3 T. oil
1 t. rosemary
1 T. vinegar
1 T. water
1/2 t. salt
**brown onion in oil, brown the salted chicken. when onions are about half cooked, add rosemary leaves and vinegar. cook, covered, 45 minutes very slowly. add water for consistant steam. before serving cook uncovered for 5 minutes to cook off excess water. serves 4.
a can of mushroom sauce from cambells, and a can of water mix it up in a baking dish add 3/4 cup of minute rice mix all together in dish add chicken breasts sprinkle with pepper or paprika. Put in oven for 375 for an hour...yum yum
next one put chicken in a dish (baking) and add salsa to top of it and around it squeeze lime juice throw in oven at 375 for an hour serve with rice yummy
Why isn't your HUSBAND cooking????
Try a stir fry...cut the chicken into strips, cut up some green peppers, onions etc...add some garlic, soy sauce, worchester sauce.
Baking chicken in a cream of mushroom soup is excellent...
forget the leeks and sour cream....I recommend One can of regular cream of mushroom soup, and one can of cream mushroom and garlic soup as the base. You can add rice, mushrooms, onions or even peppers to this as well, as other people have suggested above and below.
Throw the chicken in a baking dish, at 400F for 40 minutes.
Cover with any kind of cream soup you like, add celery/onion.
Boil pasta or rice or potato on top of the stove.
Add any kind of vegetables you have for colour.
Serve together in any combination that you like.
Grab that chicken and throw it in a bake pan. cover it with egg noodles or some other kind of pasta. Pour a can of Cream of Mushroom over it and bake that puppy. Add more or less stuff as you might think is good.
Or you could just bake the chicken with some seasonings on it and boil a few potatos.
With as much work as your doing right now with a 1-year old the simpler the better.
1 can cream of mushroom
1 cup or so of milk.. depending on how creamy you want it.
1 cup of uncooked rice
put all together in a greased baking pan.. mix it up
place chicken breasts on top and sprinkle with durkee french fried onions, paprika, salt and pepper.
bake an hour or so till chicken is cooked in a 350 degree oven
Why don't you get frozen chicken or any other frozen food, then the next day put it in the oven and you have dinner
http://www.cherskitchen.com/poultry.html
kfc
1-2-3 Chops recipe
4-6 pork chops
1 (12 ounce) can 7-Up or Sprite soda
1 envelope dry onion soup mix
Put pork chops in a baking dish. Cover with soda. Sprinkle onion soup on top. Bake at 350 degrees F for about 60 minutes.
Serve over hot, cooked rice.
NOTE: Chicken may be used instead of pork chops
Make It Easy Chicken
1 envelope golden onion soup mix
1 cup water
3 medium carrots, cut in chunks
2 medium potatoes, cut in wedges
1 medium green bell pepper, cubed
6 chicken pieces
Seasoned salt, pepper
Heat oven to 350. Combine soup mix and water; set aside. Add
chicken pieces and vegetables to 9X13 pan. Cover with soup mix/water
mixture. Cover tightly with foila dn bake 55-60 minutes or until
chicken and vegetables are tender.
Pizza Chicken Packets
4 boneless chicken breast halves
1 cup pizza sauce
1 cup shredded mozzarella cheese
20 slices pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion
Preheat oven to 450 degrees F or grill to medium-high. Spray one side of a 12 x 18-inch sheet of heavy duty aluminum foil with nonstick cooking spray.
Center one chicken breast on the sprayed side of foil. Spoon 1/4 of the pizza sauce over chicken. Top with 1/4 each of the pepperoni, vegetables and cheese.
Fold foil into packet. Repeat with remaining chicken breasts. Bake for 18 to 23 minutes on a cookie sheet in the oven or grill for 10 to 12 minutes, covered.
NOTE: Substitute or add your favorite pizza toppings.
Italian Chicken Packets
1 chicken, quartered, or 2 pieces chicken per packet
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
4 fresh ripe tomatoes or 1 can drained tomatoes, chopped
4 large green olives, chopped
1/2 teaspoon oregano
1/2 teaspoon celery salt
1/2 teaspoon basil
1/4 teaspoon black pepper
4 bay leaves
Wash chicken quarters or pieces; drain and pat dry. Peel and chop tomatoes if using fresh tomatoes.
Cut 4 (12-inch) pieces of aluminum foil, and grease one side of each with olive oil. Place a chicken quarter or chicken pieces in center of each piece of foil.
Combine onion, garlic, tomatoes, olives, basil, oregano, celery salt, and pepper and mix well. Spoon sauce over each chicken packet. Top with a bay leaf. Fold foil into neat, sealed packages. Place on a cookie sheet. Bake at 425 degrees F for 40 minutes to one hour, until chicken is cooked.
Serve from package.
Yield: 4 servings.
Honey Mustard Chicken in a Packet
4 skinless, boneless chicken breasts
4 potatoes, quartered lengthwise
1 bell pepper, cut into 8 strips
8 to 12 tablespoons honey mustard barbecue sauce
4 pieces (12-inch long) aluminum foil
Place each breast on a piece of foil. Salt and pepper to taste. Place 4 potato quarters and 2 strips bell pepper on each breast. Cover with 2 to 3 tablespoons barbecue sauce. Wrap in foil, and place in baking dish. Bake at 350 degrees F for 45 minutes or until done
Does anyone have any good homemade chicken soup recipes?
i have a whole chicken simmering and want to add matzo balls. i've been using search engines for recipes, but i'm not too crazy about most of them. i don't know when to add the matzo balls either. thanksDoes anyone have any good homemade chicken soup recipes?
Chicken Soup a la Florence
I use chicken bones because no one in the house likes boiled chicken meat.
In the grocery there are packaged chicken carcasses.
3 or 4 carcasses will make a pot of chicken soup
3 whole peeled carrots
2 celery stalks or 1/2 of 4 inch diameter sized celery root peeled
1 medium whole onion
Chicken powdered soup base
12 to 16 cups water.
Bring water, chicken bones whole onion and veggies sliced in large chunks ,to boil in a soup pot.
Boil for about 1 hour on medium
Drain boiled soup through a fine sieve into a large holding container or bowl to hold clear liquid soup
throw away boiled onion and chicken bones rinse all vegetables
clean up soup pot and pour liquid soup and veggies back into the pot
Add Soup base-- approx.1 tsp for each cup of water that you made the soup with , but taste soup liquid to your liking.
Make your Matzo Balls in boiling salted water and cook for about 30 minutes until done, not right in the soup. They do expand when cooked.
Drain water out from the matzo balls when they are cooked.
You can store balls in a container and add 2 or 3 to each soup bowl or to big soup pot to heat up before serving
Matzo Balls Recipe
2 large eggs
2 Tbsp. oil
3/4 cup matzo meal
1/4 tsp. salt
In large bowl, beat eggs with oil and until well blended. Stir in remaining ingredients. Place in refrigerator for 1/2 hour. Mixture should have absorbed and become firm. Bring salted pot of water to boil. Wet hands and roll mixture in walnut sized balls or(ping-pong ball if you want the giant fill up the whole bowl ones) . Double recipe for the big ones. Cover. Cook for 30 minutes without looking at them. on medium Pull out a tester ball, cut it in half and see if it is cooked all the way through. If it is not leave for 5 more minutes.Does anyone have any good homemade chicken soup recipes?
The fun of cooking your own soup is making up a special home made recipe. I love making chicken soup and often find myself in a fowl mood.
Here is what I do.
Bake or grill the chicken, sans skin
Once cooked, I cut it into smaller chunks.
Slice onions, carrots, celery and some parsnips if you like.
Roast some garlic and jalapenos, chop them up and add to the soup early on so the hot spices meld well with the broth..
Chop up some parsley and add some chicken broth to taste
Add pasta noodles or rice or just make some dumplings.
I also add Italian seasonings to it as well and I grind them up to make it more favorable as well.
EDIT
Your Matzo balls will not take long, maybe a half hour. You can add them within a half an hour before you eat when the chicken is almost done. Is your chicken being cooked raw by boiling it? The time needed will vary by how big the chicken is. The only real way to see is to cut or slice open parts of it. Start after one hour to see how well it is doing. Skim off the gunk when boiling a raw chicken.
Soup: Chicken %26amp; Rice.
(by Dune 31/1/08)
Chicken Chunks.
Rice.
Diced Carrot.
Diced Celery/Sliced Leek.
Diced Onion .(medium)
More Vegetables.
Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot.
Stir fry until the chicken has a little colour and the other vegetables are soft.
Add a little water to de glaze the pot and add as much for the size you want. (2 litres)
Bring to a boil and add rice. Return to boil then reduce to a rolling simmer.
Go through the freezer and take out all of those part bags vegetables and add.
Go through the fridge and look for what else to add.
Stir from time to time.
The rice will absorb a lot of liquid so that may need to be topped up.
Season to taste, and plate up.
Serve with Garlic Bread.
Matzo balls take about 20 minutes to cook.
You may want to omit the rice if you wish.
Hmm..I have never even tried Matzo balls..but it sounds yummy! Sorry!
Anyway, I just hope this is for your son. He would love homemade soup. I really do miss hearing about him and his lucrative career too. I hope he's doing well.
Good luck with your balls and your son!
don't forget the whole allspice, I use at least 6 of them, that's what makes good chicken soup !!!
Wow...you are really Martha Stewart aren't you?
Chicken Soup a la Florence
I use chicken bones because no one in the house likes boiled chicken meat.
In the grocery there are packaged chicken carcasses.
3 or 4 carcasses will make a pot of chicken soup
3 whole peeled carrots
2 celery stalks or 1/2 of 4 inch diameter sized celery root peeled
1 medium whole onion
Chicken powdered soup base
12 to 16 cups water.
Bring water, chicken bones whole onion and veggies sliced in large chunks ,to boil in a soup pot.
Boil for about 1 hour on medium
Drain boiled soup through a fine sieve into a large holding container or bowl to hold clear liquid soup
throw away boiled onion and chicken bones rinse all vegetables
clean up soup pot and pour liquid soup and veggies back into the pot
Add Soup base-- approx.1 tsp for each cup of water that you made the soup with , but taste soup liquid to your liking.
Make your Matzo Balls in boiling salted water and cook for about 30 minutes until done, not right in the soup. They do expand when cooked.
Drain water out from the matzo balls when they are cooked.
You can store balls in a container and add 2 or 3 to each soup bowl or to big soup pot to heat up before serving
Matzo Balls Recipe
2 large eggs
2 Tbsp. oil
3/4 cup matzo meal
1/4 tsp. salt
In large bowl, beat eggs with oil and until well blended. Stir in remaining ingredients. Place in refrigerator for 1/2 hour. Mixture should have absorbed and become firm. Bring salted pot of water to boil. Wet hands and roll mixture in walnut sized balls or(ping-pong ball if you want the giant fill up the whole bowl ones) . Double recipe for the big ones. Cover. Cook for 30 minutes without looking at them. on medium Pull out a tester ball, cut it in half and see if it is cooked all the way through. If it is not leave for 5 more minutes.Does anyone have any good homemade chicken soup recipes?
The fun of cooking your own soup is making up a special home made recipe. I love making chicken soup and often find myself in a fowl mood.
Here is what I do.
Bake or grill the chicken, sans skin
Once cooked, I cut it into smaller chunks.
Slice onions, carrots, celery and some parsnips if you like.
Roast some garlic and jalapenos, chop them up and add to the soup early on so the hot spices meld well with the broth..
Chop up some parsley and add some chicken broth to taste
Add pasta noodles or rice or just make some dumplings.
I also add Italian seasonings to it as well and I grind them up to make it more favorable as well.
EDIT
Your Matzo balls will not take long, maybe a half hour. You can add them within a half an hour before you eat when the chicken is almost done. Is your chicken being cooked raw by boiling it? The time needed will vary by how big the chicken is. The only real way to see is to cut or slice open parts of it. Start after one hour to see how well it is doing. Skim off the gunk when boiling a raw chicken.
Soup: Chicken %26amp; Rice.
(by Dune 31/1/08)
Chicken Chunks.
Rice.
Diced Carrot.
Diced Celery/Sliced Leek.
Diced Onion .(medium)
More Vegetables.
Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot.
Stir fry until the chicken has a little colour and the other vegetables are soft.
Add a little water to de glaze the pot and add as much for the size you want. (2 litres)
Bring to a boil and add rice. Return to boil then reduce to a rolling simmer.
Go through the freezer and take out all of those part bags vegetables and add.
Go through the fridge and look for what else to add.
Stir from time to time.
The rice will absorb a lot of liquid so that may need to be topped up.
Season to taste, and plate up.
Serve with Garlic Bread.
Matzo balls take about 20 minutes to cook.
You may want to omit the rice if you wish.
Hmm..I have never even tried Matzo balls..but it sounds yummy! Sorry!
Anyway, I just hope this is for your son. He would love homemade soup. I really do miss hearing about him and his lucrative career too. I hope he's doing well.
Good luck with your balls and your son!
don't forget the whole allspice, I use at least 6 of them, that's what makes good chicken soup !!!
Wow...you are really Martha Stewart aren't you?
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!
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!
Does anyone know a good recipe for orange chicken? Recipes i have found dont taste like take out i usually eat
Good Morning,
INGREDIENTS:
* Sauce:
* 1 1/2 cups water
* 2 tablespoons orange juice
* 1/4 cup lemon juice
* 1/3 cup rice vinegar
* 2 1/2 tablespoons soy sauce
* 1 tablespoon grated orange zest
* 1 cup packed brown sugar
* 1/2 teaspoon minced fresh ginger root
* 1/2 teaspoon minced garlic
* 2 tablespoons chopped green onion
* 1/4 teaspoon red pepper flakes
*
* 3 tablespoons cornstarch
* 2 tablespoons water
*
* Chicken:
* 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
* 1 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
DIRECTIONS
1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Good luck and enjoy!Does anyone know a good recipe for orange chicken? Recipes i have found dont taste like take out i usually eat
I've tried this recipe with both fresh oranges and orange juice. It is well worth a little extra effort using the fresh squeezed orange juice.
Spicy Orange Chicken
Yield: Makes 4 servings
Ingredients:
2 oranges
1/4 cup mild-flavored molasses
1 tablespoon soy sauce
2 teaspoons cornstarch
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup water
1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
Vegetable oil for frying
1 teaspoon chili oil
4 whole dried chili peppers
2 cloves garlic, minced
1-1/2 teaspoons finely chopped fresh ginger
Orange and chili flowers for garnish
Hot cooked rice
Preparation:
1. Remove 1/2-inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1-inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.)
2. Juice oranges to measure 1/2 cup juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.
3. Combine flour, salt and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well.
4. Heat about 3 cups vegetable oil in wok over medium-high heat until oil registers 375掳F on deep-fry thermometer. Shake off excess batter from 1/3 of chicken; carefully add chicken to wok.
5. Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches.
6. Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir-fry about 30 seconds to 1 minute or until fragrant.
7. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving platter; garnish, if desired. Serve with rice.Does anyone know a good recipe for orange chicken? Recipes i have found dont taste like take out i usually eat
Just use chicken instead of beef. The sauce is great no matter what kind of meat you use!
Orange Beef
half pound boneless beef steak, sliced into 陆';X2';x陆'; pieces
half teaspoon baking soda
half Cup water
Marinade:
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil
Sauce:
2 tablespoons chicken broth recipe here
1 teaspoon sugar
half teaspoon cornstarch
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon soy sauce
1 teaspoon oriental sesame oil
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small pieces
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar
Mix the beef with the baking soda and water; refrigerate for 1 hour to tenderize. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry. Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour. Mix the sauce ingredients and set aside with all the other ingredients near the stove. Put a colander or stainless steel Chinese strainer over a pot and place near the stove. Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander. Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges. Pour the beef and oil into the colander over the pot and allow the oil to drain away. Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot.
';This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.';
Serves 2
Marinade:
1/2 tablespoon cornstarch
1 tablespoon dry vermouth or white wine
1/2 pound boneless chicken breast, cut into 1/2 inch pieces
Sauce:
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1 green onion, minced
1/2 teaspoon ground Sichuan peppercorns
1 tablespoon dry vermouth or white wine
2 tablespoons soy sauce
1 tablespoon hot bean sauce
2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
2 teaspoons sugar or honey
1/2 teaspoon sesame oil
For the Stir-fry :
2 tablespoons peanut oil
6 small dried hot red chiles, such as Japones or de Arbol
Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside.
Heat the wok over high heat.
Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.
Serves 2. Heat Scale: Medium
You Use orange marmalade %26amp; russian dressing for the orange glaze. Im at work right now so i dont have the complete recipe
Chicken Constantinople
Ingredients:
2 tablespoons Olive oil
6 Boneless, skinnless chicken breasts, Cubed
3 or 4 cloves of Garlic Minced.
Orange Juice
1 - 16 Ounce can of Apricots in heavy syrup
4 fresh Apricots or dried apricots.
陆 pint of heavy cream or milk.
Spices
Use equal amounts of these spices
Black Pepper
Curry Powger
Onion powder
Oregano
dried mustard
Sugar
Orage Juice
Preperation
Cube chicken and place in zip lock bag with all the spices including the orange juice. Merinate for 30 minutes to 24 hours.
Coat a backing dish with 2 table spoons of Olive oil spread the merinated Chicken out.
Puree the Apricots together then spread over the cubed Chicken.
Cover with heavy cream or milk
Preheat oven to 350 Degrees then bake for 45 to 60 minutes. Bake until bubbly %26amp; some browing.
Here's a chinese style orange chicken recipe. I've made it before and it's really good. Enjoy :-)
http://chinesefood.about.com/od/poultryo鈥?/a>
INGREDIENTS:
* Sauce:
* 1 1/2 cups water
* 2 tablespoons orange juice
* 1/4 cup lemon juice
* 1/3 cup rice vinegar
* 2 1/2 tablespoons soy sauce
* 1 tablespoon grated orange zest
* 1 cup packed brown sugar
* 1/2 teaspoon minced fresh ginger root
* 1/2 teaspoon minced garlic
* 2 tablespoons chopped green onion
* 1/4 teaspoon red pepper flakes
*
* 3 tablespoons cornstarch
* 2 tablespoons water
*
* Chicken:
* 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
* 1 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
DIRECTIONS
1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Good luck and enjoy!Does anyone know a good recipe for orange chicken? Recipes i have found dont taste like take out i usually eat
I've tried this recipe with both fresh oranges and orange juice. It is well worth a little extra effort using the fresh squeezed orange juice.
Spicy Orange Chicken
Yield: Makes 4 servings
Ingredients:
2 oranges
1/4 cup mild-flavored molasses
1 tablespoon soy sauce
2 teaspoons cornstarch
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup water
1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
Vegetable oil for frying
1 teaspoon chili oil
4 whole dried chili peppers
2 cloves garlic, minced
1-1/2 teaspoons finely chopped fresh ginger
Orange and chili flowers for garnish
Hot cooked rice
Preparation:
1. Remove 1/2-inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1-inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.)
2. Juice oranges to measure 1/2 cup juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.
3. Combine flour, salt and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well.
4. Heat about 3 cups vegetable oil in wok over medium-high heat until oil registers 375掳F on deep-fry thermometer. Shake off excess batter from 1/3 of chicken; carefully add chicken to wok.
5. Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches.
6. Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir-fry about 30 seconds to 1 minute or until fragrant.
7. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving platter; garnish, if desired. Serve with rice.Does anyone know a good recipe for orange chicken? Recipes i have found dont taste like take out i usually eat
Just use chicken instead of beef. The sauce is great no matter what kind of meat you use!
Orange Beef
half pound boneless beef steak, sliced into 陆';X2';x陆'; pieces
half teaspoon baking soda
half Cup water
Marinade:
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil
Sauce:
2 tablespoons chicken broth recipe here
1 teaspoon sugar
half teaspoon cornstarch
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon soy sauce
1 teaspoon oriental sesame oil
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small pieces
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar
Mix the beef with the baking soda and water; refrigerate for 1 hour to tenderize. Rinse the beef thoroughly with cold water and dry well. The meat must be very dry. Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour. Mix the sauce ingredients and set aside with all the other ingredients near the stove. Put a colander or stainless steel Chinese strainer over a pot and place near the stove. Heat a wok over high heat and add the oil. When the oil is hot and almost smoking, add the beef. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander. Heat the oil again until very hot. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges. Pour the beef and oil into the colander over the pot and allow the oil to drain away. Reheat the wok to medium hot. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion. Stir fry for a few seconds, or until the chili peppers brown, then add the beef. Stir for 30 seconds and add the sugar. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze. Turn off the heat and serve hot.
';This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.';
Serves 2
Marinade:
1/2 tablespoon cornstarch
1 tablespoon dry vermouth or white wine
1/2 pound boneless chicken breast, cut into 1/2 inch pieces
Sauce:
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1 green onion, minced
1/2 teaspoon ground Sichuan peppercorns
1 tablespoon dry vermouth or white wine
2 tablespoons soy sauce
1 tablespoon hot bean sauce
2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
2 teaspoons sugar or honey
1/2 teaspoon sesame oil
For the Stir-fry :
2 tablespoons peanut oil
6 small dried hot red chiles, such as Japones or de Arbol
Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside.
Heat the wok over high heat.
Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.
Serves 2. Heat Scale: Medium
You Use orange marmalade %26amp; russian dressing for the orange glaze. Im at work right now so i dont have the complete recipe
Chicken Constantinople
Ingredients:
2 tablespoons Olive oil
6 Boneless, skinnless chicken breasts, Cubed
3 or 4 cloves of Garlic Minced.
Orange Juice
1 - 16 Ounce can of Apricots in heavy syrup
4 fresh Apricots or dried apricots.
陆 pint of heavy cream or milk.
Spices
Use equal amounts of these spices
Black Pepper
Curry Powger
Onion powder
Oregano
dried mustard
Sugar
Orage Juice
Preperation
Cube chicken and place in zip lock bag with all the spices including the orange juice. Merinate for 30 minutes to 24 hours.
Coat a backing dish with 2 table spoons of Olive oil spread the merinated Chicken out.
Puree the Apricots together then spread over the cubed Chicken.
Cover with heavy cream or milk
Preheat oven to 350 Degrees then bake for 45 to 60 minutes. Bake until bubbly %26amp; some browing.
Here's a chinese style orange chicken recipe. I've made it before and it's really good. Enjoy :-)
http://chinesefood.about.com/od/poultryo鈥?/a>
Does anyone have any good chicken casadilla recipes?
i have a very picky eater for a boyfriend but i've finally gotten him say okay to some things. he doesn't like many condiments, or sauces (like mayo mustard and ketchup.)
he loves spices tho? any suggestions?Does anyone have any good chicken casadilla recipes?
Traditional Chicken Quesadillas
2 tablespoons oil
1/4 cup onions, chopped
1 small garlic clove, minced
1/4 cup bell peppers, chopped
2 chili peppers (to taste), minced
3 plum tomatoes, chopped
oil for frying
8 flour tortillas
2 cups cheddar cheese, shredded
1 1/2 cups cooked chicken
In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons oil. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine. Heat a thin layer of oil in a heavy medium-size pan over medium-low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese. Add about a quarter of the chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.Does anyone have any good chicken casadilla recipes?
I got this recipe from recipegoldmine.com and enjoyed it so much I wanted to share it. These were so easy, I was surprised to find the finished product was restaurant quality. I added the Pace Cilantro Salsa to the original recipe.
4 servings
8 flour tortillas
1 large ripe tomato
1/2 onion
spreadable butter
1 lb mozzarella-cheddar blend cheese, shredded
1/2 package old el paso fajita seasoning mix
1/4 cup water
2-3 boneless skinless chicken breasts, diced
pace cilantro salsa, to taste
Fry chicken in a pan coated with cooking spray or olive oil.
After chicken is cooked, add water and seasoning to the pan.
Sauce will thicken slightly after a few minutes.
Set the chicken and sauce aside while preparing the other ingredients.
Butter one side of all the tortillas and set aside.
Dice the tomato and the onion, mix and also set aside.
Place a tortilla, buttered side down, on hot pan or griddle.
Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
Top with another tortilla, buttered side up.
Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
Be careful to keep everything together while flipping.
I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
Shell should be crunchy and a golden color.
If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.
Quesadillas:
Chicken and Scallion Quesadilla
Beans:
1 tablespoon unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can pinto or black beans,(about 15 ounces) rinsed and drained
1 to 2 pickled jalapeno, roughly chopped
1/2 teaspoon kosher salt
1/4 cup water or chicken broth, homemade or low-sodium canned
Toppings:
1 to 2 tablespoons extra-virgin olive oil
8 scallions (white and green), trimmed
2 cups shredded cooked chicken, about 8 ounces
2 teaspoons minced chipotle peppers en adobo
1/4 cup prepared salsa
4 ounces shredded Montery jack cheese, about 1 cup
4 (10-inch) flour tortillas
Optional garnishes: sour cream, cilantro sprigs, salsa
Alternative methods, recipes follow
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
To make the beans:
Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste.
Season with salt and transfer to a bowl.
Preheat a stovetop grill.
Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes.
Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.
Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.)
Place the tortillas on the prepared baking sheet.
Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese.
Fold the other half of the tortilla over the filling, to make a half moon shape.
Lay another sheet of foil over the top of the quesadillas.
Bake until the cheese melts and the filling hot, about 12 minutes.
Serve whole or sliced into wedges, with optional garnishes.
Alternative methods:
Method for 6-inch tortillas:
8 (6-inch) tortillas
Hold the tortillas over an open burner until slightly blistered on each side.
Put 4 tortillas down on the prepared baking sheet.
On each tortilla, layer the fillings, and then top with another tortilla.
Lay another sheet of foil over the top of the tortillas.
Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.
Method for 10-inch tortillas:
4 (10-inch) tortillas
4 tablespoons vegetable oil, like soy, peanut, or corn
Heat a large skillet over medium high heat.
Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla.
Fold the other half of the tortilla over the filling, forming a taco shape.
Remove to a prepared baking sheet and continue this process with the remaining tortillas.
Bake at 350 degrees F until the cheese is melted and the filling is hot.
Quesadilla for one:
Heat a large skillet over medium high heat.
Add 1 tablespoon of oil.
When hot, lay a tortilla in the pan.
Layer the filling ingredients on one half of the tortilla.
Fold the other half of the tortilla over the filling, forming a taco shape.
Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.
BBQ Chicken Quesadillas
1/4 cup peanut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts
Salt
Pepper
Peanut oil
1 red onion, sliced
1/4 to 1/2 cup barbecue sauce
8 (8-inch) flour tortillas
1 cup shredded fontina cheese
1 cup shredded mozzarella cheese
3 tablespoons butter
Mexican Cream, recipe follows
Tomato Salsa, recipe follows
Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
Preheat the oven to 350 degrees F.
Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
Cut each quesadilla into 6 pieces. Top with Mexican Cream and Pico de Gallo.
Mexican Cream:
1 lime, juiced
1 1/2 cups sour cream
Salt
Pepper
Combine all of the ingredients. Refrigerate until needed.
Tomato Salsa:
5 Roma tomatoes
2 chipotle chiles, reconstituted
1/2 cup chopped basil leaves
1/4 cup minced garlic
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil
Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
hope this helps. enjoy.
just grill up some chicken. put it on a tortilla with either regular mexican chesse or spicy cheese.... then let him add what he likes.
GRILLED QUESADILLAS
for 1 quesadilla:
2 tortillas
1/4 c. sliced olives
1/4 c. chopped chicken, pork etc.
1/2 c. shredded cheese
small amount chopped dry onion and green peppers,(hot peppers can be used if desired)
spicy tomato sauce
multiply above ingtedients to make more than one.
Chop and mix filling ingredients together.
Preheat electric grill.
Butter one side of each tortilla.
When grill is hot, lay one tortilla on grill, buttered side down. Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.
Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.
Serve with tomato sauce.last lipstick
he loves spices tho? any suggestions?Does anyone have any good chicken casadilla recipes?
Traditional Chicken Quesadillas
2 tablespoons oil
1/4 cup onions, chopped
1 small garlic clove, minced
1/4 cup bell peppers, chopped
2 chili peppers (to taste), minced
3 plum tomatoes, chopped
oil for frying
8 flour tortillas
2 cups cheddar cheese, shredded
1 1/2 cups cooked chicken
In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons oil. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine. Heat a thin layer of oil in a heavy medium-size pan over medium-low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese. Add about a quarter of the chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.Does anyone have any good chicken casadilla recipes?
I got this recipe from recipegoldmine.com and enjoyed it so much I wanted to share it. These were so easy, I was surprised to find the finished product was restaurant quality. I added the Pace Cilantro Salsa to the original recipe.
4 servings
8 flour tortillas
1 large ripe tomato
1/2 onion
spreadable butter
1 lb mozzarella-cheddar blend cheese, shredded
1/2 package old el paso fajita seasoning mix
1/4 cup water
2-3 boneless skinless chicken breasts, diced
pace cilantro salsa, to taste
Fry chicken in a pan coated with cooking spray or olive oil.
After chicken is cooked, add water and seasoning to the pan.
Sauce will thicken slightly after a few minutes.
Set the chicken and sauce aside while preparing the other ingredients.
Butter one side of all the tortillas and set aside.
Dice the tomato and the onion, mix and also set aside.
Place a tortilla, buttered side down, on hot pan or griddle.
Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
Top with another tortilla, buttered side up.
Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
Be careful to keep everything together while flipping.
I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
Shell should be crunchy and a golden color.
If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.
Quesadillas:
Chicken and Scallion Quesadilla
Beans:
1 tablespoon unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can pinto or black beans,(about 15 ounces) rinsed and drained
1 to 2 pickled jalapeno, roughly chopped
1/2 teaspoon kosher salt
1/4 cup water or chicken broth, homemade or low-sodium canned
Toppings:
1 to 2 tablespoons extra-virgin olive oil
8 scallions (white and green), trimmed
2 cups shredded cooked chicken, about 8 ounces
2 teaspoons minced chipotle peppers en adobo
1/4 cup prepared salsa
4 ounces shredded Montery jack cheese, about 1 cup
4 (10-inch) flour tortillas
Optional garnishes: sour cream, cilantro sprigs, salsa
Alternative methods, recipes follow
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
To make the beans:
Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste.
Season with salt and transfer to a bowl.
Preheat a stovetop grill.
Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes.
Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.
Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.)
Place the tortillas on the prepared baking sheet.
Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese.
Fold the other half of the tortilla over the filling, to make a half moon shape.
Lay another sheet of foil over the top of the quesadillas.
Bake until the cheese melts and the filling hot, about 12 minutes.
Serve whole or sliced into wedges, with optional garnishes.
Alternative methods:
Method for 6-inch tortillas:
8 (6-inch) tortillas
Hold the tortillas over an open burner until slightly blistered on each side.
Put 4 tortillas down on the prepared baking sheet.
On each tortilla, layer the fillings, and then top with another tortilla.
Lay another sheet of foil over the top of the tortillas.
Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.
Method for 10-inch tortillas:
4 (10-inch) tortillas
4 tablespoons vegetable oil, like soy, peanut, or corn
Heat a large skillet over medium high heat.
Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla.
Fold the other half of the tortilla over the filling, forming a taco shape.
Remove to a prepared baking sheet and continue this process with the remaining tortillas.
Bake at 350 degrees F until the cheese is melted and the filling is hot.
Quesadilla for one:
Heat a large skillet over medium high heat.
Add 1 tablespoon of oil.
When hot, lay a tortilla in the pan.
Layer the filling ingredients on one half of the tortilla.
Fold the other half of the tortilla over the filling, forming a taco shape.
Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.
BBQ Chicken Quesadillas
1/4 cup peanut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts
Salt
Pepper
Peanut oil
1 red onion, sliced
1/4 to 1/2 cup barbecue sauce
8 (8-inch) flour tortillas
1 cup shredded fontina cheese
1 cup shredded mozzarella cheese
3 tablespoons butter
Mexican Cream, recipe follows
Tomato Salsa, recipe follows
Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
Preheat the oven to 350 degrees F.
Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
Cut each quesadilla into 6 pieces. Top with Mexican Cream and Pico de Gallo.
Mexican Cream:
1 lime, juiced
1 1/2 cups sour cream
Salt
Pepper
Combine all of the ingredients. Refrigerate until needed.
Tomato Salsa:
5 Roma tomatoes
2 chipotle chiles, reconstituted
1/2 cup chopped basil leaves
1/4 cup minced garlic
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil
Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
hope this helps. enjoy.
just grill up some chicken. put it on a tortilla with either regular mexican chesse or spicy cheese.... then let him add what he likes.
GRILLED QUESADILLAS
for 1 quesadilla:
2 tortillas
1/4 c. sliced olives
1/4 c. chopped chicken, pork etc.
1/2 c. shredded cheese
small amount chopped dry onion and green peppers,(hot peppers can be used if desired)
spicy tomato sauce
multiply above ingtedients to make more than one.
Chop and mix filling ingredients together.
Preheat electric grill.
Butter one side of each tortilla.
When grill is hot, lay one tortilla on grill, buttered side down. Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.
Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.
Serve with tomato sauce.
Anyone have an easy cream of chicken recipes?
Campbell's庐 15-Minute Chicken %26amp; Rice Dinner
From: Campbell's Kitchen
Prep/Cook Time: 15 minutes
Ingredients
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice *
2 cups fresh OR frozen broccoli flowerets
Directions
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: *For creamier dish, use 1 1/2 cups rice.Anyone have an easy cream of chicken recipes?
Here's one for you, Creamy Chicken %26amp; Pasta
1 tbsp veg oil
1 lb skinless boneless chicken breasts
cut into bite size pieces
1 can cream of chicken soup
1/2 cup water
2 boxes frozen veggie pasta blend
Heat oil in skillet, brown chicken
add soup, water, and pasta/veggie blend
Heat to a boil, cover and cook over low heat 10 min or until done. If you need any more ideas and you are using Campbell's there are recipes inside the label.Anyone have an easy cream of chicken recipes?
This stuff is to DIE for!
CHICKEN SPAGHETTI:
3 skinless, boneless chicken breasts (boiled in approx. 1 quart water)
remove chicken breast to cool and cut into bite size pieces. Retain broth
for later use.
1/2 med. onion, chopped
1 pound Velvetta Cheese, cubed
1 can Ro-tel diced tomatoes (the regular kind with peppers like you use in
the nacho dip)
1 can condensed Cream of Chicken Soup (I use just the cheap store brand)
1 12oz pkg Spaghetti (you can use the 16 oz pkg but more broth may be
required)
Salt %26amp; pepper to taste but I add this last because the tomatoes and cheese
has quite a bit of this flavor.
Bring chicken broth to a boil and cook spaghetti until tender,
After spaghetti is cooked, do not drain but lower heat and add all other
ingredients to the spaghetti and broth. DO NOT DELUTE THE CHICKEN SOUP.
Stir until well mixed and cheese is melted. Cook over low heat for a few
minutes than remove from heat and let stand for a while to allow all
ingredients to blend.
take some chicken breast cover with foil put in 350 degree oven and bake 20 min. boil some broccoli mix it with the cream of ckn. pour it on the ckn. breast and bake 10-15 more min. serve over hot buttered rice. i made this up my self it's very easy.
This one's really easy its on the back of a Campbell cream of mushroom can. follow that i think it goes like this... take chicken breast and place in oven safe container pour soup over chicken and bake. there might be other things but that's easy and you can add spices and other things to make it your own.
or look up a simple recipes at www.campbells.com
chicken enchaladas
5 cooked %26amp; diced chicken breasts
3 cans of cream of chicken soup
1can chopped green chilis
8oz sourcream
mix all and equally divide into 16 lg flour tortillas- will take 2 glass cake pans
if you have any extra mix smear on top.
Bake 30-40 min at 350 after about 25 min put sliced american cheeze on top and cook till melted and bubbly.
Really Yummy
Crockpot Cream Cheese Chicken
Ingredients
2 Pkgs. Cream Cheese
1/2 Pkt. Italian Garlic seasoning mix
(powdered)
Black pepper (to taste)
Garlic salt (if needed)
1 lb. Boneless, skineless chicken breast
1 cube Butter
Preparation
Melt butter in microwave. In crockpot (set to high) mix butter and seasoning mix and pour over cut up chicken. Cook on high 1-2 hrs until done. Add cubes of cream cheese, let melt. Stir together completely. Let simmer at least 30 mins. Stir again, add pepper to taste. Serve over steamed rice.
From: Campbell's Kitchen
Prep/Cook Time: 15 minutes
Ingredients
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice *
2 cups fresh OR frozen broccoli flowerets
Directions
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: *For creamier dish, use 1 1/2 cups rice.Anyone have an easy cream of chicken recipes?
Here's one for you, Creamy Chicken %26amp; Pasta
1 tbsp veg oil
1 lb skinless boneless chicken breasts
cut into bite size pieces
1 can cream of chicken soup
1/2 cup water
2 boxes frozen veggie pasta blend
Heat oil in skillet, brown chicken
add soup, water, and pasta/veggie blend
Heat to a boil, cover and cook over low heat 10 min or until done. If you need any more ideas and you are using Campbell's there are recipes inside the label.Anyone have an easy cream of chicken recipes?
This stuff is to DIE for!
CHICKEN SPAGHETTI:
3 skinless, boneless chicken breasts (boiled in approx. 1 quart water)
remove chicken breast to cool and cut into bite size pieces. Retain broth
for later use.
1/2 med. onion, chopped
1 pound Velvetta Cheese, cubed
1 can Ro-tel diced tomatoes (the regular kind with peppers like you use in
the nacho dip)
1 can condensed Cream of Chicken Soup (I use just the cheap store brand)
1 12oz pkg Spaghetti (you can use the 16 oz pkg but more broth may be
required)
Salt %26amp; pepper to taste but I add this last because the tomatoes and cheese
has quite a bit of this flavor.
Bring chicken broth to a boil and cook spaghetti until tender,
After spaghetti is cooked, do not drain but lower heat and add all other
ingredients to the spaghetti and broth. DO NOT DELUTE THE CHICKEN SOUP.
Stir until well mixed and cheese is melted. Cook over low heat for a few
minutes than remove from heat and let stand for a while to allow all
ingredients to blend.
take some chicken breast cover with foil put in 350 degree oven and bake 20 min. boil some broccoli mix it with the cream of ckn. pour it on the ckn. breast and bake 10-15 more min. serve over hot buttered rice. i made this up my self it's very easy.
This one's really easy its on the back of a Campbell cream of mushroom can. follow that i think it goes like this... take chicken breast and place in oven safe container pour soup over chicken and bake. there might be other things but that's easy and you can add spices and other things to make it your own.
or look up a simple recipes at www.campbells.com
chicken enchaladas
5 cooked %26amp; diced chicken breasts
3 cans of cream of chicken soup
1can chopped green chilis
8oz sourcream
mix all and equally divide into 16 lg flour tortillas- will take 2 glass cake pans
if you have any extra mix smear on top.
Bake 30-40 min at 350 after about 25 min put sliced american cheeze on top and cook till melted and bubbly.
Really Yummy
Crockpot Cream Cheese Chicken
Ingredients
2 Pkgs. Cream Cheese
1/2 Pkt. Italian Garlic seasoning mix
(powdered)
Black pepper (to taste)
Garlic salt (if needed)
1 lb. Boneless, skineless chicken breast
1 cube Butter
Preparation
Melt butter in microwave. In crockpot (set to high) mix butter and seasoning mix and pour over cut up chicken. Cook on high 1-2 hrs until done. Add cubes of cream cheese, let melt. Stir together completely. Let simmer at least 30 mins. Stir again, add pepper to taste. Serve over steamed rice.
What are good fried or broiled chicken recipes?
FAST FRIED CHICKEN WHITE GRAVY
4 cups whole milk
1 cup cream
1/2 cup butter
1/4 cup flour
1/8 cup diced chives
1/4 cup finely chopped onion
1 tablespoon salt (to taste)
1 tablespoon pepper
3 chopped cloves of garlic
a pinch of sage
In a large saucepan cook onions, chives, and garlic in the butter until onions are translucent. DO NOT BURN BUTTER.
Add flour; stir for about a minute. Quickly whisk in milk and cream. Add salt and pepper to taste.
Whisk gravy constantly until it becomes thick and creamy.
Great with fried chicken, potatoes, pot pie fillings, and many others!
~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHINESE FRIED CHICKEN
1 frying chicken, in bite size pieces (do not skin or bone)
3 c. Wesson oil
3 oz. peanuts, crushed
6 heaping tbsp. flour
2 egg whites
4 tbsp. water
Salt - pinch
1/4 tsp. baking powder
Cut chicken with cleaver or hit knife with rolling pin. Mix peanuts, flour, egg whites, water, salt and baking powder. Coat chicken with batter. Fry until golden brown in a deep fryer at 355 degrees.
Serve with sauce: 2 tsp. soy sauce Dash of Worcestershire sauce 1/2 c. plum jam or jelly 1/4 c. ketchup
Heat all ingredients in saucepan until smooth. Serve sauce separately.
~~~~~~~~~~~~~~~~~~~~
BROILED LEMON CHICKEN
1/2 c. butter
1/4 c. lemon juice
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 (2 1/2 or 3 lb.) broiler-fryer, quartered
4 med. tomatoes
2 tsp. grated lemon peel (optional)
2 tsp. chopped parsley (optional)
Preheat broiler if manufacturer directs. In 1 quart saucepan over low heat, heat butter, lemon juice, salt, sugar, and pepper until butter is melted. Place chicken, skin side down, on large broiling pan; broil 20 minutes. Baste with butter mixture frequently to moisten and add flavor to chicken.
Meanwhile, cut tomatoes into 6 wedges about 3/4 way through, gently spreading tomato apart. Turn chicken pieces. Arrange tomatoes on same broiling pan. Broil 15 to 20 minutes more until chicken is fork tender, basting chicken and tomatoes with butter mixture frequently. Transfer to platter and sprinkle chicken with grated lemon peel and parsley to garnish, if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CURRANT-WINE BROILED CHICKEN
2 (2 1/2 to 3 lb.) broiler fryers, split
1/2 c. butter, melted
2 tsp. salt
2 tbsp. red currant jelly (substitute: apple, apricot, peach, or pineapple)
1/4 c. dry white wine
Brush chicken halves with melted butter and sprinkle with salt. Mash currant jelly with fork and gradually blend in wine. Brush chicken halves on both sides with jelly mixture. Place chicken skin side down in broiler pan and broil 6 to 9 inches from source of heat 30 minutes. Turn chicken and broil about 20 minutes longer, or until chicken is evenly browned. Cut each half into quarters to serve. Makes 8 servings.
NOTE: Split broiler fryers may be cooked on the grill. Place chicken on grill, skin side up. Cook slowly 1 1/4 to 1 1/2 hour, turning and basting with currant jelly mixture about every 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~
4 cups whole milk
1 cup cream
1/2 cup butter
1/4 cup flour
1/8 cup diced chives
1/4 cup finely chopped onion
1 tablespoon salt (to taste)
1 tablespoon pepper
3 chopped cloves of garlic
a pinch of sage
In a large saucepan cook onions, chives, and garlic in the butter until onions are translucent. DO NOT BURN BUTTER.
Add flour; stir for about a minute. Quickly whisk in milk and cream. Add salt and pepper to taste.
Whisk gravy constantly until it becomes thick and creamy.
Great with fried chicken, potatoes, pot pie fillings, and many others!
~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHINESE FRIED CHICKEN
1 frying chicken, in bite size pieces (do not skin or bone)
3 c. Wesson oil
3 oz. peanuts, crushed
6 heaping tbsp. flour
2 egg whites
4 tbsp. water
Salt - pinch
1/4 tsp. baking powder
Cut chicken with cleaver or hit knife with rolling pin. Mix peanuts, flour, egg whites, water, salt and baking powder. Coat chicken with batter. Fry until golden brown in a deep fryer at 355 degrees.
Serve with sauce: 2 tsp. soy sauce Dash of Worcestershire sauce 1/2 c. plum jam or jelly 1/4 c. ketchup
Heat all ingredients in saucepan until smooth. Serve sauce separately.
~~~~~~~~~~~~~~~~~~~~
BROILED LEMON CHICKEN
1/2 c. butter
1/4 c. lemon juice
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 (2 1/2 or 3 lb.) broiler-fryer, quartered
4 med. tomatoes
2 tsp. grated lemon peel (optional)
2 tsp. chopped parsley (optional)
Preheat broiler if manufacturer directs. In 1 quart saucepan over low heat, heat butter, lemon juice, salt, sugar, and pepper until butter is melted. Place chicken, skin side down, on large broiling pan; broil 20 minutes. Baste with butter mixture frequently to moisten and add flavor to chicken.
Meanwhile, cut tomatoes into 6 wedges about 3/4 way through, gently spreading tomato apart. Turn chicken pieces. Arrange tomatoes on same broiling pan. Broil 15 to 20 minutes more until chicken is fork tender, basting chicken and tomatoes with butter mixture frequently. Transfer to platter and sprinkle chicken with grated lemon peel and parsley to garnish, if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CURRANT-WINE BROILED CHICKEN
2 (2 1/2 to 3 lb.) broiler fryers, split
1/2 c. butter, melted
2 tsp. salt
2 tbsp. red currant jelly (substitute: apple, apricot, peach, or pineapple)
1/4 c. dry white wine
Brush chicken halves with melted butter and sprinkle with salt. Mash currant jelly with fork and gradually blend in wine. Brush chicken halves on both sides with jelly mixture. Place chicken skin side down in broiler pan and broil 6 to 9 inches from source of heat 30 minutes. Turn chicken and broil about 20 minutes longer, or until chicken is evenly browned. Cut each half into quarters to serve. Makes 8 servings.
NOTE: Split broiler fryers may be cooked on the grill. Place chicken on grill, skin side up. Cook slowly 1 1/4 to 1 1/2 hour, turning and basting with currant jelly mixture about every 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~
What are some good chicken breast recipes?
I have to cook chicken breasts for my family tonight (about 2.5 lbs thin slice), and I also have parmesan breadcrumbs as an add on to the chicken. What are some good recipes that are also kinda healthy that involve breadcrumbs also?? And side dishes too if you have any suggestions. Thanks!What are some good chicken breast recipes?
Parmesan-Crumbed Chicken Breast
1 1/4 Cups freshly made breadcrumbs
3/4 Cup freshly grated Parmesan cheese
1/3 Cup finely minced parsley
Salt and pepper -- to taste 3 boneless skinless chicken breasts -- halved
1 1/2 Tablespoons Dijon mustard
1 Cup flour -- for dredging
2 Tablespoons Water
2 Each Eggs
2 Tablespoons olive oil -- or more if needed
1 Tablespoon Butter -- or more if needed
Mix together the breadcrumbs, Parmesan cheese and minced parsley. Combine the eggs and water,stirring lightly. Line a cookie sheet with wax paper and set aside. Season chicken with salt and pepper to taste. Spread mustard lightly on both sides.Dredge in flour, shaking off the excess. Then dip into egg wash,letting excess drip off. Add to breadcrumb mixture them in the breadcrumb/Parmesan cheese/parsley mixture, pressing to coating evenly and completely. Arrange on prepared cookie sheet,cover loosely. Place in fridge for at least 30 minutes.
In a large skillet, heat 2 tablespoons olive oil with 1 tablespoon butter over moderately high heat. When hot, add chicken pieces in one layer and cook for sautiing 2-3 minutes on each side or until lightly browned and crisped; lower heat to medium-low and continue to cook 4-5 minutes more or until no longer pink in center and just cooked through. Drain on paper towels. Serves 6.What are some good chicken breast recipes?
I Like Chicken Picatta
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half or a freshly boned chicken breast with skin removed pounded thin
Sea salt and freshly ground black pepper
All-purpose flour, seasoned with sea salt and pepper
6 tablespoons chilled unsalted butter
5 tablespoons extra-virgin olive oil (not the expensive type)
1/3 cup fresh lemon juice( don't use the plastic lemon)
1/2 cup chicken stock(prefer homemade )
1/4 cup brined capers, rinsed ( rinsing removes the pungent caper vinegar taste)
1/3 cup fresh Italian parsley, washed and chopped
Method
Coat lightly your chicken breast in seasoned flour .
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. This is to cook the first chicken breast.
When the butter and olive oil start to sizzle, add 2 pieces of chicken breast and cook for 3 minutes. (shorter if it is pounded out thin)
When the chicken breast is browned, flip and cook other side for 3 minutes. (shorter if it is pounded out thin) Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. (You will need the additional fat to saute the remaining chicken.) Remove pan from heat and add chicken to the plate.
Into the pan add the fresh lemon juice, chicken stock and rinsed capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning by tasting the broth, add additional salt and pepper as needed. Return all the chicken to the pan and simmer for 5 minutes (less if it pounded thin). Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour your sauce over your sauteed chicken breast and garnish with fresh chopped Italian parsley an thin slices of lemon which were simmered in the sauce during the last few seconds of cooking. Reserve a bit of sauce to toss your fresh boiled cappelini pasta as an option. Give youself a hand, you just made Chicken Picatta!
Parmesan-Crumbed Chicken Breast
1 1/4 Cups freshly made breadcrumbs
3/4 Cup freshly grated Parmesan cheese
1/3 Cup finely minced parsley
Salt and pepper -- to taste 3 boneless skinless chicken breasts -- halved
1 1/2 Tablespoons Dijon mustard
1 Cup flour -- for dredging
2 Tablespoons Water
2 Each Eggs
2 Tablespoons olive oil -- or more if needed
1 Tablespoon Butter -- or more if needed
Mix together the breadcrumbs, Parmesan cheese and minced parsley. Combine the eggs and water,stirring lightly. Line a cookie sheet with wax paper and set aside. Season chicken with salt and pepper to taste. Spread mustard lightly on both sides.Dredge in flour, shaking off the excess. Then dip into egg wash,letting excess drip off. Add to breadcrumb mixture them in the breadcrumb/Parmesan cheese/parsley mixture, pressing to coating evenly and completely. Arrange on prepared cookie sheet,cover loosely. Place in fridge for at least 30 minutes.
In a large skillet, heat 2 tablespoons olive oil with 1 tablespoon butter over moderately high heat. When hot, add chicken pieces in one layer and cook for sautiing 2-3 minutes on each side or until lightly browned and crisped; lower heat to medium-low and continue to cook 4-5 minutes more or until no longer pink in center and just cooked through. Drain on paper towels. Serves 6.What are some good chicken breast recipes?
I Like Chicken Picatta
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half or a freshly boned chicken breast with skin removed pounded thin
Sea salt and freshly ground black pepper
All-purpose flour, seasoned with sea salt and pepper
6 tablespoons chilled unsalted butter
5 tablespoons extra-virgin olive oil (not the expensive type)
1/3 cup fresh lemon juice( don't use the plastic lemon)
1/2 cup chicken stock(prefer homemade )
1/4 cup brined capers, rinsed ( rinsing removes the pungent caper vinegar taste)
1/3 cup fresh Italian parsley, washed and chopped
Method
Coat lightly your chicken breast in seasoned flour .
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. This is to cook the first chicken breast.
When the butter and olive oil start to sizzle, add 2 pieces of chicken breast and cook for 3 minutes. (shorter if it is pounded out thin)
When the chicken breast is browned, flip and cook other side for 3 minutes. (shorter if it is pounded out thin) Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. (You will need the additional fat to saute the remaining chicken.) Remove pan from heat and add chicken to the plate.
Into the pan add the fresh lemon juice, chicken stock and rinsed capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning by tasting the broth, add additional salt and pepper as needed. Return all the chicken to the pan and simmer for 5 minutes (less if it pounded thin). Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour your sauce over your sauteed chicken breast and garnish with fresh chopped Italian parsley an thin slices of lemon which were simmered in the sauce during the last few seconds of cooking. Reserve a bit of sauce to toss your fresh boiled cappelini pasta as an option. Give youself a hand, you just made Chicken Picatta!
Quick easy chicken recipes?
Tomorrow some of my old friends are coming to town and having dinner at my house. Unfortunetly I have alot to do so I need something quick and easy that involves chicken since I don't have time to get to the store. Any ideas?Quick easy chicken recipes?
Quick and Easy Italian Chicken
by Diana Buzby
This recipe was the Grand Prize winner in our Quick and Easy Recipe Contest!
2 pounds chicken breasts
1/2 teaspoon of black pepper
1 teaspoon of salt
1/4 teaspoon of chili pepper or a few drops of Tabasco sauce
1 teaspoon of Italian seasoning
1 tablespoon of dried onions
1 can of Italian stewed tomatoes
1/4 to 1/2 cup of shredded mozzarella
Olive oil
Place aluminum foil in a square baking dish. (This really helps with clean up.) Sprinkle olive oil on the foil in the pan. Spread the oil evenly so it covers the entire pan. Place chicken breast in the pan. Make about three slits in each breast and sprinkle on the black pepper, salt, chili pepper, Italian seasoning and dried onions. (You can adjust seasoning to your taste.) Drain some of the liquid from the tomatoes and pour can over the chicken.
Cover with foil and bake 350 degrees F for 25 minutes. Remove foil, add the cheese and bake another five to 10 minutes uncovered, making sure not to overcook the cheese.
Serve with fresh vegetables and pasta.Quick easy chicken recipes?
Thank you, and enjoy your day.... Report Abuse
Orange Glazed Chicken
Ingredients:
1 (3-3 1/2 pound) whole chicken
1/2 cup honey
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
Heat oven to 375 degrees. Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour and 15 minutes. Combine remaining ingredients and mix well. If desired, separate the glaze and reserve some to serve with chicken after cooking.*
Brush some of the orange mixture on chicken and roast uncovered another 15 minutes. Periodically brush chicken with the orange mixture until chicken is no longer pink (180 degrees using a meat thermometer). Serve chicken with remaining orange mixture.
Makes 6 Servings
Easy Chicken Casserole
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 buttery round crackers
1/4 cup chopped onion (optional)
1/4 cup chopped mushrooms (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).
try this one... you will need:
chicken
red and/or green peppers
ziti pasta
spaghetti sauce
shredded mozzerella cheese
cook the pasta as normal...
cut the chicken into chunks... cook pasta in a frying pan with a little bit of butter... when cooked all the way... drain pasta and mix that with the chicken, sliced peppers, and spaghetti sauce... then top with cheese...
you could also cook the pasta on the stove then when done mix everything together in a baking dish and bake at 350 for about 20-25 minutes... then top with cheese and let melt...
*YUMMY*
Shake and bake?
Fire up the charcoal grill %26amp; have some good old fashioned BBQ chicken.......Pick easy sides like baked beans, coleslaw, potato salad, etc......
saute chicken with olive oil, lemon juice, herbs liek parsley and thyme and cook some long pasta: spagetti/angel hair/linguini
toss together garnish w/ more parsley, parmesan cheese and a few lemon slices.
serve with a salad and bread if u want. =]
hope u have fun!!
bake it in the oven with salsa and mozzarella
serve with rice
stir fry it with veggies
grill it and serve it on salad
slow cooker stew - 4 chicken pieces, potatoes, turnip, carrots, 1/2 cup water - low heat for 8 to 10 hours
I know sometimes I need to have something quick and easy too. Try Chicken Pot Pie
Cook your chicken with cut up small pieces of carrot, celery and onion. Add some extra chicken boil lion for flavoring. Add bite size pieces of potatoes, and bow tie noodles. I usually had a little bit of flour to thicken the sauce. My family add peas to the casserole as well. They are optional.
Hope you try it and enjoy!
Quick and Easy Italian Chicken
by Diana Buzby
This recipe was the Grand Prize winner in our Quick and Easy Recipe Contest!
2 pounds chicken breasts
1/2 teaspoon of black pepper
1 teaspoon of salt
1/4 teaspoon of chili pepper or a few drops of Tabasco sauce
1 teaspoon of Italian seasoning
1 tablespoon of dried onions
1 can of Italian stewed tomatoes
1/4 to 1/2 cup of shredded mozzarella
Olive oil
Place aluminum foil in a square baking dish. (This really helps with clean up.) Sprinkle olive oil on the foil in the pan. Spread the oil evenly so it covers the entire pan. Place chicken breast in the pan. Make about three slits in each breast and sprinkle on the black pepper, salt, chili pepper, Italian seasoning and dried onions. (You can adjust seasoning to your taste.) Drain some of the liquid from the tomatoes and pour can over the chicken.
Cover with foil and bake 350 degrees F for 25 minutes. Remove foil, add the cheese and bake another five to 10 minutes uncovered, making sure not to overcook the cheese.
Serve with fresh vegetables and pasta.Quick easy chicken recipes?
Thank you, and enjoy your day.... Report Abuse
Orange Glazed Chicken
Ingredients:
1 (3-3 1/2 pound) whole chicken
1/2 cup honey
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
Heat oven to 375 degrees. Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour and 15 minutes. Combine remaining ingredients and mix well. If desired, separate the glaze and reserve some to serve with chicken after cooking.*
Brush some of the orange mixture on chicken and roast uncovered another 15 minutes. Periodically brush chicken with the orange mixture until chicken is no longer pink (180 degrees using a meat thermometer). Serve chicken with remaining orange mixture.
Makes 6 Servings
Easy Chicken Casserole
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 buttery round crackers
1/4 cup chopped onion (optional)
1/4 cup chopped mushrooms (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).
try this one... you will need:
chicken
red and/or green peppers
ziti pasta
spaghetti sauce
shredded mozzerella cheese
cook the pasta as normal...
cut the chicken into chunks... cook pasta in a frying pan with a little bit of butter... when cooked all the way... drain pasta and mix that with the chicken, sliced peppers, and spaghetti sauce... then top with cheese...
you could also cook the pasta on the stove then when done mix everything together in a baking dish and bake at 350 for about 20-25 minutes... then top with cheese and let melt...
*YUMMY*
Shake and bake?
Fire up the charcoal grill %26amp; have some good old fashioned BBQ chicken.......Pick easy sides like baked beans, coleslaw, potato salad, etc......
saute chicken with olive oil, lemon juice, herbs liek parsley and thyme and cook some long pasta: spagetti/angel hair/linguini
toss together garnish w/ more parsley, parmesan cheese and a few lemon slices.
serve with a salad and bread if u want. =]
hope u have fun!!
bake it in the oven with salsa and mozzarella
serve with rice
stir fry it with veggies
grill it and serve it on salad
slow cooker stew - 4 chicken pieces, potatoes, turnip, carrots, 1/2 cup water - low heat for 8 to 10 hours
I know sometimes I need to have something quick and easy too. Try Chicken Pot Pie
Cook your chicken with cut up small pieces of carrot, celery and onion. Add some extra chicken boil lion for flavoring. Add bite size pieces of potatoes, and bow tie noodles. I usually had a little bit of flour to thicken the sauce. My family add peas to the casserole as well. They are optional.
Hope you try it and enjoy!
What are some REALLY good chicken recipes..???
and what would go good as side dishes??What are some REALLY good chicken recipes..???
take a whole chicken...melt 1/2 c. of butter, salt %26amp; pepper and pour it over the chicken. sprinkle on more salt and pepper all over...put it in the oven and baste it occassionally. if you can put the chicken on a rack in the roasting pan it's better than it doesn't sit in the butter...cook until skin is crispy-about 1 hour @350degrees...so good!What are some REALLY good chicken recipes..???
I take 6 chicken Breasts , an Marinate them in Italian Dressing for 24 hours , Then Mix 2Cups of Rice , with 2 cans of Cream of Mushroom Soup (heated) , then Spread the Mix of Rice %26amp; Soup in a Baking pan , an place the chicken breasts on top , an bake for about 30-45mins. It's dinner an a side dish !
depends on what you like and how much you want to cook.. but i know some quick fun ones:
Homemade Chicken Pot Pie
brown 2lbs. chicken breast and dice up
mix in cassarole dish with 1 can cream of chicken soup
1 cup chicken broth
2 cups frozen mixed vegitables (peas, carrots, potatoes, corn)
then cover with instant biscuits and bake unitl biscuits are brown and fluffy and inside is 350' F.
Its yummy!! and no side is needed!
Chicken N Biscuits:
2 chicken breasts
1/2 red pepper diced
1/4 onion diced
1/2 c frozen peas
1/4 can of frenches fried onions
2 cans cream of chicken soup
1/2 can milk (to obtain desired texture)
1 can thawed biscuits
1 cup shredded chedder chesse
A few slices of cooked bacon broken up
Broil chicken in pan with onion %26amp; red pepper. Cook peas in microwave for a minute (just to defrost). Cut chicken in bite sized pieces. In a casserole dish place all ingredients except biscuits and fried onions. Let bake at 350 until bubbled then add biscuits on top with remainder of shredded chedder and fried onions. Cook until biscuits are done and serve.
So yummy...One of my moms recipes:)
How about this- cook your chicken breast then grate some cheese on top with a layer of onions then some more cheese and either bacon or mushrooms on top popped under the grill and melted. Really is a nice change. You can put anything you like on top to suit your own taste. You can serve with garlic bread/french fries and its quick and easy--
Chicken breast filet's covered in bread crumbs, and baked in the oven. Be sure turn them to the other side after you baked one side for 13 minutes. After both sides are baked you could add 2 or 3 teaspoons of premium quality pasta sauce, and a mixture of shredded swiss cheese and mozzeralla cheese, and then bake again for another 5 minutes.
You could add sliced steamed mushrooms on the cheese topping before baking again.
BBQ CHICKEN.
4 to 6 chiken thighs or drumsticks.
1 cup brown sugar
Butter.
Salt and Pepper.
BBQ Sauce
Put chicken in a cake pan and fill with water enough to cover. Bake in oven on 350 for about 1 hour or until chicken is no longer bloody.
Remove chicken from oven. Dump out the water. Brush the chicken with butter. Then sprinkle brown sugar on top of chicken. Brush with BBQ sauce. Cover with foil and replace in oven. Cook about 10 to 15 mins. Serve hot.
Sides:Mix and match below.
Corn
Beans
Mixed Vegetables.
Mashed Potatoes
Biscuits.
Italian Chicken.
4 to 6 chicken breast ( boneless and skinless)
Italian Dressing
Place chicken in a gallon size baggie and pour italian dressing in. Shake the baggie so it coats the chicken. Place in the refrigerator for about 30 minutes. Remove chicken from baggie and place in cake pan. Dump excess italian dressing. Bake on 350 for about 30 minutes. Serve hot and enjoy.
Sides
New Potatoes. Covered with Mrs Dash Seasoning
Green Beans
Cresent Rolls
Oven Baked Chicken
4 to 6 chicken breast (boneless and skinless)
2 cups flour
1 tsp. lemon and pepper seasoning
1 tsp. paparika
2 tsp chicken seasoning.
1 tsp salt
1 tsp celery seasoning
1 egg
Mix together flour and seasonings. Whisk the egg in a bowl.
Dip chicken in egg and then into flour mixture. Place on Cookie sheet and bake in oven 350 for about 30 minutes.
Sides:
Scallop potatoes
Broccoli with melted cheese.
Rolls
try campbellsoup.com that's a really good site or break out some garlic and some rosemary and bake the chicken any vegetables are a good side as well as pasta salads
Here is a great one........
http://www.foodnetwork.com/food/recipes/鈥?/a>
You really don't need any sides with this one, unless you want to steam up some asparagus spears or baby carrots.
take a whole chicken...melt 1/2 c. of butter, salt %26amp; pepper and pour it over the chicken. sprinkle on more salt and pepper all over...put it in the oven and baste it occassionally. if you can put the chicken on a rack in the roasting pan it's better than it doesn't sit in the butter...cook until skin is crispy-about 1 hour @350degrees...so good!What are some REALLY good chicken recipes..???
I take 6 chicken Breasts , an Marinate them in Italian Dressing for 24 hours , Then Mix 2Cups of Rice , with 2 cans of Cream of Mushroom Soup (heated) , then Spread the Mix of Rice %26amp; Soup in a Baking pan , an place the chicken breasts on top , an bake for about 30-45mins. It's dinner an a side dish !
depends on what you like and how much you want to cook.. but i know some quick fun ones:
Homemade Chicken Pot Pie
brown 2lbs. chicken breast and dice up
mix in cassarole dish with 1 can cream of chicken soup
1 cup chicken broth
2 cups frozen mixed vegitables (peas, carrots, potatoes, corn)
then cover with instant biscuits and bake unitl biscuits are brown and fluffy and inside is 350' F.
Its yummy!! and no side is needed!
Chicken N Biscuits:
2 chicken breasts
1/2 red pepper diced
1/4 onion diced
1/2 c frozen peas
1/4 can of frenches fried onions
2 cans cream of chicken soup
1/2 can milk (to obtain desired texture)
1 can thawed biscuits
1 cup shredded chedder chesse
A few slices of cooked bacon broken up
Broil chicken in pan with onion %26amp; red pepper. Cook peas in microwave for a minute (just to defrost). Cut chicken in bite sized pieces. In a casserole dish place all ingredients except biscuits and fried onions. Let bake at 350 until bubbled then add biscuits on top with remainder of shredded chedder and fried onions. Cook until biscuits are done and serve.
So yummy...One of my moms recipes:)
How about this- cook your chicken breast then grate some cheese on top with a layer of onions then some more cheese and either bacon or mushrooms on top popped under the grill and melted. Really is a nice change. You can put anything you like on top to suit your own taste. You can serve with garlic bread/french fries and its quick and easy--
Chicken breast filet's covered in bread crumbs, and baked in the oven. Be sure turn them to the other side after you baked one side for 13 minutes. After both sides are baked you could add 2 or 3 teaspoons of premium quality pasta sauce, and a mixture of shredded swiss cheese and mozzeralla cheese, and then bake again for another 5 minutes.
You could add sliced steamed mushrooms on the cheese topping before baking again.
BBQ CHICKEN.
4 to 6 chiken thighs or drumsticks.
1 cup brown sugar
Butter.
Salt and Pepper.
BBQ Sauce
Put chicken in a cake pan and fill with water enough to cover. Bake in oven on 350 for about 1 hour or until chicken is no longer bloody.
Remove chicken from oven. Dump out the water. Brush the chicken with butter. Then sprinkle brown sugar on top of chicken. Brush with BBQ sauce. Cover with foil and replace in oven. Cook about 10 to 15 mins. Serve hot.
Sides:Mix and match below.
Corn
Beans
Mixed Vegetables.
Mashed Potatoes
Biscuits.
Italian Chicken.
4 to 6 chicken breast ( boneless and skinless)
Italian Dressing
Place chicken in a gallon size baggie and pour italian dressing in. Shake the baggie so it coats the chicken. Place in the refrigerator for about 30 minutes. Remove chicken from baggie and place in cake pan. Dump excess italian dressing. Bake on 350 for about 30 minutes. Serve hot and enjoy.
Sides
New Potatoes. Covered with Mrs Dash Seasoning
Green Beans
Cresent Rolls
Oven Baked Chicken
4 to 6 chicken breast (boneless and skinless)
2 cups flour
1 tsp. lemon and pepper seasoning
1 tsp. paparika
2 tsp chicken seasoning.
1 tsp salt
1 tsp celery seasoning
1 egg
Mix together flour and seasonings. Whisk the egg in a bowl.
Dip chicken in egg and then into flour mixture. Place on Cookie sheet and bake in oven 350 for about 30 minutes.
Sides:
Scallop potatoes
Broccoli with melted cheese.
Rolls
try campbellsoup.com that's a really good site or break out some garlic and some rosemary and bake the chicken any vegetables are a good side as well as pasta salads
Here is a great one........
http://www.foodnetwork.com/food/recipes/鈥?/a>
You really don't need any sides with this one, unless you want to steam up some asparagus spears or baby carrots.
I need some chicken dinner recipes that freeze easily?
My friend is pregnant and making several meals to freeze for after the baby is born. She needs some chicken meals, as all she has made so far are ground beef. Any ideas?I need some chicken dinner recipes that freeze easily?
What a nice friend you are. I have 4 kids myself and so appreciated when people brought me meals when my kids were born. Here are of some of my favorite recipes that my family loves and that can easily be frozen:
Chicken and Dumpling Casserole: http://www.makedinnereasy.com/chicken-an鈥?/a>
Chicken and Wild Rice Casserole:
http://www.makedinnereasy.com/chicken-an鈥?/a>
White Chicken Chili (I've posted the recipe in case you don't want to click on all the links!)
(Prep Time: 10 minutes. Cooking Time: 25 minutes)
陆 cup butter
1 onion, diced
戮 cup flour
32 ounce box, chicken broth
1 (12 ounce) can evaporated milk
2 Tablespoons, chili powder
1 Tablespoon cumin
1 teaspoon salt
陆 teaspoon black pepper
3 cups cooked, cooked chicken
2 (15 ounce) cans undrained cannellini beans
1-2 (4 ounce) cans diced mild green chiles
1. In a large stockpot, melt butter and saut茅 onions. Stir in flour and mix until flour is well blended
2. Add broth and evaporated milk cook over medium heat while stirring.
3. When mixture is thickened, add remaining ingredients, stirring after each addition. I would recommend adding only 1 can of the chiles at first, tasting, and then adding the other can if you prefer
4. Simmer for 15 minutes or until heated through.
5. Serve with desired toppings such as shredded cheese, sour cream, chopped onions and cilantro
Serves 6-8 and leftovers freeze well
As a note, if she is going to be breastfeeding, I would stay away from anything with green peppers, and go easy on the onions and garlic (speaking from experience here!) Good Luck on your recipe hunt and happy cooking!
CrystalI need some chicken dinner recipes that freeze easily?
Chicken ala king....easy to make, EZ to freeze, and EZ to eat....
1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
2 c. chicken, diced
1 (3 oz.) can mushrooms
1/4 c. pimento, chopped
1 (16 oz.) bag frozen peas
In a saucepan, melt 1/4 cup butter (or substitute chicken fat). Blend in 1/3 cup flour in 1/2 teaspoon salt. Add 1 cup chicken broth and 1 cup milk all at once. Cook, (stir constantly until sauce is thick and bubbly). Add 2 cups diced and cooked chicken, drained mushrooms and chopped pimento. Stir in above ingredients and add cooked peas. Heat thoroughly and serve over noodles or toast. Enjoy.
This got 5 stars from 88 reviewers on recipezaar.com: http://www.recipezaar.com/79944
These are highly rated too:
http://www.recipezaar.com/50767
http://www.recipezaar.com/107570
http://www.recipezaar.com/103572
http://www.recipezaar.com/84030
http://www.recipezaar.com/50772
http://www.recipezaar.com/120519last lipstick
What a nice friend you are. I have 4 kids myself and so appreciated when people brought me meals when my kids were born. Here are of some of my favorite recipes that my family loves and that can easily be frozen:
Chicken and Dumpling Casserole: http://www.makedinnereasy.com/chicken-an鈥?/a>
Chicken and Wild Rice Casserole:
http://www.makedinnereasy.com/chicken-an鈥?/a>
White Chicken Chili (I've posted the recipe in case you don't want to click on all the links!)
(Prep Time: 10 minutes. Cooking Time: 25 minutes)
陆 cup butter
1 onion, diced
戮 cup flour
32 ounce box, chicken broth
1 (12 ounce) can evaporated milk
2 Tablespoons, chili powder
1 Tablespoon cumin
1 teaspoon salt
陆 teaspoon black pepper
3 cups cooked, cooked chicken
2 (15 ounce) cans undrained cannellini beans
1-2 (4 ounce) cans diced mild green chiles
1. In a large stockpot, melt butter and saut茅 onions. Stir in flour and mix until flour is well blended
2. Add broth and evaporated milk cook over medium heat while stirring.
3. When mixture is thickened, add remaining ingredients, stirring after each addition. I would recommend adding only 1 can of the chiles at first, tasting, and then adding the other can if you prefer
4. Simmer for 15 minutes or until heated through.
5. Serve with desired toppings such as shredded cheese, sour cream, chopped onions and cilantro
Serves 6-8 and leftovers freeze well
As a note, if she is going to be breastfeeding, I would stay away from anything with green peppers, and go easy on the onions and garlic (speaking from experience here!) Good Luck on your recipe hunt and happy cooking!
CrystalI need some chicken dinner recipes that freeze easily?
Chicken ala king....easy to make, EZ to freeze, and EZ to eat....
1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
2 c. chicken, diced
1 (3 oz.) can mushrooms
1/4 c. pimento, chopped
1 (16 oz.) bag frozen peas
In a saucepan, melt 1/4 cup butter (or substitute chicken fat). Blend in 1/3 cup flour in 1/2 teaspoon salt. Add 1 cup chicken broth and 1 cup milk all at once. Cook, (stir constantly until sauce is thick and bubbly). Add 2 cups diced and cooked chicken, drained mushrooms and chopped pimento. Stir in above ingredients and add cooked peas. Heat thoroughly and serve over noodles or toast. Enjoy.
This got 5 stars from 88 reviewers on recipezaar.com: http://www.recipezaar.com/79944
These are highly rated too:
http://www.recipezaar.com/50767
http://www.recipezaar.com/107570
http://www.recipezaar.com/103572
http://www.recipezaar.com/84030
http://www.recipezaar.com/50772
http://www.recipezaar.com/120519
Does anyone have any good grilled chicken dinner recipes?
My boyfriend and I love grilled chicken. We've had grilled chicken marinaded with stuff like Italian Dressing, BBQ, and Seseme Ginger. Does anyone have any different marinades or just dinner sides for a grilled chicken dinner?Does anyone have any good grilled chicken dinner recipes?
Try these variations,
1.
3 lbs chickens (breasts, legs, thighs, or combination)
3 cloves of garlic, crushed
2 tablespoons chopped fresh basil
1/4 cup fresh lime juice
2 tablespoons olive oil
2.
3 to 3 1/2 lbs chicken, cut in eighths
1/3 cup butter or margarine, melted
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons water
Directions:
1. Rinse chicken and pat dry.
2. In a small pan, stir together the marinade ingredients. Brush generously over chicken.
3. Arrange chicken, except breast pieces, skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
4. Grill for 15 minutes, turning and basting frequently with butter mixture.
5. Place chicken breast pieces on grill. Cook and bast often, until meat is no longer pink - about 25 minutes.
Serves 4. Enjoy!!
Hope this helped.Does anyone have any good grilled chicken dinner recipes?
Marinate chicken breast strips in a combination of equal amounts of ranch dressing and cream of mushroom soup concentrate. If you desire, you can add a small amount of dried onion soup powder. Marinate overnight. If you are using a grill that you want to keep clean, then wrap portions in Reynolds aluminum foil and use a fork to poke holes in the top of the foil to allow steam to escape. You can also use this recipe in a casserole dish, when you don't want to use a grill.
Make sure the strips are cooked all the way through before you serve them.
For a colorful side dish, offset the salty main dish with a lightly sweet carrot raisin salad. Since the raisins are double pumped with insecticide (once as a grape, next as a raisin) make sure you use an organic cleaner to rinse the chemical off, and then blanch them for 1 minute in boiling water to plump them to the right texture. The rest of the recipe is simple: shredded carrots, mayo, and spices to taste. (You may want to contact me for info on the organic cleaner I use.)
We've got a variety of color, flavor and texture, with this main course and side dish. We also have a variety of temperatures, if the salad is prepared early enough to refrigerate prior to serving. Just like the marinate, the flavors blended overnight make a big difference.
I'll leave the remaining side dish(es) to your own idea(s).
Top off the meal with a small amount of your favorite ice cream drizzled with peanut butter melted in a microwave and topped with granola and / or fresh fruit.
The main idea to this designed meal is to avoid boredom when you eat, with differing flavors, textures, colors, and temperatures.
People who often eat meals made up of one texture, color, temperature or flavor (i.e. everything salty) frequently overeat to try to satisfy themselves, when what they are really trying to satisfy is the mind.
The result is often an unwanted gain in fat calories and weight.
Creative meal planning satisfies the mind as well as the taste buds. Just remember not to overindulge in all of these tasty delights.
best marinade ever for chicken: 1 part balsamic vinegar, 1 part olive oil, add some garlic and rosemary, mix it
1 cup lemon juice
1/4 cup mazola oil
5-6 dashes tabasco
splash worcestershire
Bring to boil, then simmer. Keep marinating over chicken as you grill. It will flame up easily, so use lower heat.
Put your regular seasoning on the chicken then cover it in pesto (both sides) and grill it. Then for a side get a frozen pack of potato slices (or make your own) and bake it. It takes only about 20 min to make 4 pieces so its perfect for a day on the rush.
I love something as easy as grill seasoning (I use the ones for steaks thoughon my chicken)...its a rub that has a blend of spices and herbs and it makes the chicken so tender and yummy...They come in a bunch of flavors...I actually just had that last nite I grilled it on the good ole George Foreman grille....then I made cheesy creamed spinach with slivered almonds (my boyfriend hates creamed spinach and he couldn't get enough of it!)
Use frozen spinach drain it, put into a microwavable bowl with 2 tablespoons of chicken broth and cover with plastic wrap...cook on high for 7 minutes, stirring it after 3.5 minutes...then I warm 1-2 tablespoons extra virgin olive oil with 1 clove crushed garlic for 1minute on medium high heat, add the cooked spinach with the broth 2 tablespoons of cream cheese, 1 tablespoon of butter (I used country crock) and 1/4 cup of slivered almonds. Cook for 3-4minutes till all sauce is mixed together then add a pinch of garlic salt, pepper and 1 tablespoon of Parmesan cheese...Yumm!
Then I made mushroom pilaf with brown rice...so simple!
chop one small onion and add into a pot with 2 cups of chicken broth,1 cup of brown rice, 1 tablespoon olive oil and 1/4 cup of chopped fresh mushrooms....stir and bring it to a boil. Cover and let simmer for 50 minutes. Remove from heat add a little milk and Parmesan cheese for flavor and let sit for 10 minutes.
Try these variations,
1.
3 lbs chickens (breasts, legs, thighs, or combination)
3 cloves of garlic, crushed
2 tablespoons chopped fresh basil
1/4 cup fresh lime juice
2 tablespoons olive oil
2.
3 to 3 1/2 lbs chicken, cut in eighths
1/3 cup butter or margarine, melted
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons water
Directions:
1. Rinse chicken and pat dry.
2. In a small pan, stir together the marinade ingredients. Brush generously over chicken.
3. Arrange chicken, except breast pieces, skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
4. Grill for 15 minutes, turning and basting frequently with butter mixture.
5. Place chicken breast pieces on grill. Cook and bast often, until meat is no longer pink - about 25 minutes.
Serves 4. Enjoy!!
Hope this helped.Does anyone have any good grilled chicken dinner recipes?
Marinate chicken breast strips in a combination of equal amounts of ranch dressing and cream of mushroom soup concentrate. If you desire, you can add a small amount of dried onion soup powder. Marinate overnight. If you are using a grill that you want to keep clean, then wrap portions in Reynolds aluminum foil and use a fork to poke holes in the top of the foil to allow steam to escape. You can also use this recipe in a casserole dish, when you don't want to use a grill.
Make sure the strips are cooked all the way through before you serve them.
For a colorful side dish, offset the salty main dish with a lightly sweet carrot raisin salad. Since the raisins are double pumped with insecticide (once as a grape, next as a raisin) make sure you use an organic cleaner to rinse the chemical off, and then blanch them for 1 minute in boiling water to plump them to the right texture. The rest of the recipe is simple: shredded carrots, mayo, and spices to taste. (You may want to contact me for info on the organic cleaner I use.)
We've got a variety of color, flavor and texture, with this main course and side dish. We also have a variety of temperatures, if the salad is prepared early enough to refrigerate prior to serving. Just like the marinate, the flavors blended overnight make a big difference.
I'll leave the remaining side dish(es) to your own idea(s).
Top off the meal with a small amount of your favorite ice cream drizzled with peanut butter melted in a microwave and topped with granola and / or fresh fruit.
The main idea to this designed meal is to avoid boredom when you eat, with differing flavors, textures, colors, and temperatures.
People who often eat meals made up of one texture, color, temperature or flavor (i.e. everything salty) frequently overeat to try to satisfy themselves, when what they are really trying to satisfy is the mind.
The result is often an unwanted gain in fat calories and weight.
Creative meal planning satisfies the mind as well as the taste buds. Just remember not to overindulge in all of these tasty delights.
best marinade ever for chicken: 1 part balsamic vinegar, 1 part olive oil, add some garlic and rosemary, mix it
1 cup lemon juice
1/4 cup mazola oil
5-6 dashes tabasco
splash worcestershire
Bring to boil, then simmer. Keep marinating over chicken as you grill. It will flame up easily, so use lower heat.
Put your regular seasoning on the chicken then cover it in pesto (both sides) and grill it. Then for a side get a frozen pack of potato slices (or make your own) and bake it. It takes only about 20 min to make 4 pieces so its perfect for a day on the rush.
I love something as easy as grill seasoning (I use the ones for steaks thoughon my chicken)...its a rub that has a blend of spices and herbs and it makes the chicken so tender and yummy...They come in a bunch of flavors...I actually just had that last nite I grilled it on the good ole George Foreman grille....then I made cheesy creamed spinach with slivered almonds (my boyfriend hates creamed spinach and he couldn't get enough of it!)
Use frozen spinach drain it, put into a microwavable bowl with 2 tablespoons of chicken broth and cover with plastic wrap...cook on high for 7 minutes, stirring it after 3.5 minutes...then I warm 1-2 tablespoons extra virgin olive oil with 1 clove crushed garlic for 1minute on medium high heat, add the cooked spinach with the broth 2 tablespoons of cream cheese, 1 tablespoon of butter (I used country crock) and 1/4 cup of slivered almonds. Cook for 3-4minutes till all sauce is mixed together then add a pinch of garlic salt, pepper and 1 tablespoon of Parmesan cheese...Yumm!
Then I made mushroom pilaf with brown rice...so simple!
chop one small onion and add into a pot with 2 cups of chicken broth,1 cup of brown rice, 1 tablespoon olive oil and 1/4 cup of chopped fresh mushrooms....stir and bring it to a boil. Cover and let simmer for 50 minutes. Remove from heat add a little milk and Parmesan cheese for flavor and let sit for 10 minutes.
I want some steamed chicken recipes?
Steamed Chicken:
35 min 20 min prep
4-5 servings
600 g chicken wings
2 tomatoes, sliced
2 red chilies, seeded and cut into strips
3 cm young ginger, cut into strips
1 stalk spring onions, cut into 3cm lengths
2 teaspoons ginger juice
2 tablespoons rice wine
2 teaspoons light soya sauce
1 teaspoon fine sugar
2 tablespoons cornflour
1 teaspoon sesame oil
2 teaspoons garlic oil
1. In a mixing bowl, mix ginger juice, wine, light soya sauce, fine sugar, cornflour, sesame oil and garlic. Marinate the chicken in seasoning for at least 5 minutes.
2. Put chicken in a shallow dish and add tomatoes, chillies, ginger and spring onions.
3. Steam for 12-15 minutes or until chicken is tender. Serve hot.I want some steamed chicken recipes?
What an interesting choice of recipe!!!
2 skinless, boneless chicken breast halves
1 cup salt for rubbing
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro
DIRECTIONS
Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
BEST YET!!I want some steamed chicken recipes?
Easy Steam Chicken [2 servings]
2 skinless, boneless chicken breast halves
1 cup salt for rubbing
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro
Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
35 min 20 min prep
4-5 servings
600 g chicken wings
2 tomatoes, sliced
2 red chilies, seeded and cut into strips
3 cm young ginger, cut into strips
1 stalk spring onions, cut into 3cm lengths
2 teaspoons ginger juice
2 tablespoons rice wine
2 teaspoons light soya sauce
1 teaspoon fine sugar
2 tablespoons cornflour
1 teaspoon sesame oil
2 teaspoons garlic oil
1. In a mixing bowl, mix ginger juice, wine, light soya sauce, fine sugar, cornflour, sesame oil and garlic. Marinate the chicken in seasoning for at least 5 minutes.
2. Put chicken in a shallow dish and add tomatoes, chillies, ginger and spring onions.
3. Steam for 12-15 minutes or until chicken is tender. Serve hot.I want some steamed chicken recipes?
What an interesting choice of recipe!!!
2 skinless, boneless chicken breast halves
1 cup salt for rubbing
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro
DIRECTIONS
Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
BEST YET!!I want some steamed chicken recipes?
Easy Steam Chicken [2 servings]
2 skinless, boneless chicken breast halves
1 cup salt for rubbing
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 tablespoons light soy sauce
2 tablespoons sesame oil
2 sprigs fresh cilantro
Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
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