Chicken Recipes Anyone?

Ok, I dont usually do this but...


For tonight's dinner, my cook is going to prepare some simple cooked chicken.


I asked her to make it boiled, plain, just cooked chicken!


So later on I could make something yummy to eat.





Now, does anyone have a chicken recipe for me?


Again, I have simple cooked chicken, so nothing fried or tricky.


A recipe where all I need to do is add the chicken, or grill it, etc.





Much thanks!Chicken Recipes Anyone?
Make a seeded mustard, honey and cream sauce to pour over the top. YummyChicken Recipes Anyone?
Lime-Basil Chicken:





6 tbsp veggie oil


8 chicken breast halves (maybe butterfly them)


2 Onion, chopped


2 tbsp fresh basil, chopped


1 cup dry white wine (i.e. sauv鈥?blanc)


陆 cup lime juice


陆 tsp salt


录 tsp black pepper


2 cup cream or half-n-half


4 tbsp flour


4 egg yolks





Make it happen:


Browning:


Heat oil: brown chicken breasts 4 minutes / side





Start sauce:


saute onion ~4 minutes


add %26amp; boil Basil, lime juice, wine, salt, pepper





Finish chicken:


add %26amp; simmer chicken ~ 15 minutes


remove chicken from pan





Finish sauce:


whisk cream %26amp; flour until smooth


stir into pan


bring to boil stirring constantly, until thickened


whisk in yolks


simmer for 2 minutes








I hope that isn't more complicated than you are comfortable with.





If it is, you can always simply use a Lawry's marinade from the salad dressing aisle of the grocery store to give your chicken breasts great flavor in just a few minutes of soaking before slapping them on the grill.
Chicken Fajitas


Ingredients


4 Boneless, skinless chicken breast(about 1 1/2 pounds


Vegetable oil


Salt and freshly ground black pepper


3-4 teaspoons Ground cumin


3 Medium garlic cloves, minced


3 tablespoons Lime juice


1 1/2 Medium red onions, root end left intact, halved lengthwise, each half cut into 6 wedges


1 1/2 Each medium red and green bell peppers, halved, seeded, and cut into 6 wedges


8-12 laRge flour tortillas, warmed


1 cup Sour cream


2 Avocados, mashed and seasoned with lime juice and salt


Preparation





1. Heat oven to lowest setting; at the same time, heat a large (12-inch) cast-iron or heavy-bottomed nonstick skillet over medium-low heat.





2. Meanwhile, lightly pound chicken breasts to an even thickness. Coat both side of each piece of chicken with just enough oil to get the seasonings to stick. Sprinkle each side with salt, pepper, and some cumin.





3. Mix garlic and lime juice in a shallow, nonreactive baking pan, such as a Pyrex, and set near stove.





4. A few minutes before cooking, increase heat to high and turn on exhaust fan. When pan starts to send up wisps of smoke, add the 2 thickest pieces of chicken. Cook until seared on first side, about 3 minutes. Turn and cook on other side until seared, 2 to 3 minutes longer for medium. Transfer to marinade; turn to completely coat and place in warm oven. Add remaining pieces of chicken to hot skillet. Cook until seared, about 2 minutes per side for medium doneness. Transfer to marinade and turn to coat. Place in warm oven.





5. Pour off all but 2 tablespoons fat from skillet. Add onions and peppers, and saute until crisp-tender, about 8 minutes.





6. Heat the tortillas while slicing the meat, then serve immediately. Slice meat thinly against the grain. Transfer to a platter, along with peppers and onions. If you are planning to eat everything at one sitting, pour lime marinade over meat. If not, pour marinade into a small bowl and pass separately, along with tortillas, sour cream, and avocado.
You don't want much do you! there are some cracking ideas but you need effort to do them and I don't think you want or are able to do them. I would go with a simple sliced chicken sandwich with all the trimmings you like on. Or you could do a salad with chunks of chicken in. Enjoy!
1. Boil or steam some broccoli in a little salted water and drain, add the chicken and a can of cream of mushroom soup. Spread in a casserole dish and top with bread crumbs. Put in the oven at 350 for about 20 minutes or until the bread crumbs start to brown.





2. Buy or make 2 pie crusts. Mix your chicken with a bag of frozen mixed vegetables and a can of cream of chicken soup. Put that mixture in one of the pie shells and top with the other pie shell. Cut a slit in top. Bake at 375 until done. Approximately 30 - 45 minutes.
Here are 2 recipes:u can seperate the chicken to wings and breasts and add the sauces that i listed





*CHICKEN WINGS (u can add the sauce for the chicken wings)





24 chicken wings


3/4 cup soy sauce


3/4 cup dry sherry


1 1/2 teaspoons ginger


3 cloves garlic, crushed


3 tablespoons honey


6 cups vegetable or peanut oil (for frying)





Cut off tips of chicken wings if desired. Place wings into a large ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.


Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.





Preheat oil to 360-365 degrees in a heavy bottom pan.





Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.





Fry until golden brown. Drain on paper towels.





Recipe may be halved.











*CHICKEN BREAST WITH COCONUT SAUCE





2 tablespoons peanut or olive oil


2 tablespoons garlic, minced


3/4 cup Vidalia onions, diced


8 chicken breasts, boned, skinned, pounded to 1/2'; thickness





In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).





Sauce:





3/4 cup white vinegar


2 1/2 cups water


1 chicken bouillon cube


2 cloves garlic


1/2 teaspoon black pepper


1/4 teaspoon paprika


1 teaspoon oregano


1 teaspoon ground bay leaf


1/2 cup soy sauce (low sodium)


1 1/2 tablespoons sugar





In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.





To Serve:





1/2 cup canned coconut milk


1/4 cup fresh parsley, chopped





Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.


Makes 8 Servings, 1 chicken breast per serving.
how bout this paint the chicken with lemon pepper grill mates and grill it, u can find these in the grocery stores where the sell under seasoning . it simple and it taste nice.