I'm not going to the grocery store until this coming friday and I wanted to make Stuffed Chicken Breast and Veggies for Dinner. I have a package of Boneless Skinless Chicken Breast, 1 Box of Stove Top Dressing(Cornbread Kind) and some seasoning that's it. Can I make Stuffed Chicken Breast with those ingredients? How do you make Homemade Dressing? What are some good Stuffed Chicken Breast Recipes or Baked Chicken Breast and Salsa w/ Cheese or something like that? I'm on a Diet so I eat a lot of Baked Chicken Breast.Stuffed Chicken Breast Recipes?
you can prepare the chicken breast with the seasonings and then on top put some veggies and cheese and roll it and stick it toothpick in it to hold it together and then you can grill it thats goodStuffed Chicken Breast Recipes?
STUFFED CHICKEN BREASTS
Ingredients:
4 skinless, boneless chicken breast halves
2 1/2 ounces sliced mushrooms, drained
1/2 cup fine dry bread crumbs
1/2 teaspoon dried sage, crushed
1/4 teaspoon dried marjoram, crushed
1 dash garlic salt
1 dash black pepper
2 tablespoons chicken broth
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon dry white wine
Directions:
Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
Set aside. In a small mixing bowl stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, black pepper, and 2 tablespoons chicken broth. Spoon one fourth of the mixture onto the short end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks.
Place in a 4 or 6 quart pressure cooker and add 1/2 cup chicken broth or stock. Lock lid in place. Place pressure regulator on vent pipe, if you have a first generation cooker. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes. Quick release the pressure.
Carefully remove lid. Remove chicken to a serving platter; keep warm.
For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.
This recipe for Stuffed Chicken Breasts serves/makes 4
if u just want to use the salsa %26amp; cheese....just cut ur cheese into chunks mix it with the salsa..add some salt %26amp; garlic,pepper if u like it....bake your chicken breasts until they r almost done pull them out of the oven then pour your mixture of salsa %26amp; cheese over them %26amp; put them back in the oven for another 10 min or until your cheese is melted...sounds good to me %26amp; you could have some steamed broccoli or wut ever vegetable you like with it...this would be a lot easier %26amp; faster than the stuffed chicken breast %26amp; prob taste just as good!
Cooking is an adventure experiment
You have an idea follow up
trim the meat split it open add some butter and that mix you have ,, a couple of tooth pick to close and a generous cheese topping.
GO FOR IT
or
Just Do IT
This is one of my favorite recipes from Outback Steakhouse.
Outback Steakhouse Alice Springs Chicken
4 Chicken Breast 1/2'; thick (maybe frozen)
Chicken Breast should be skinless and boneless
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp. McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for Garnish
Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Gather all other items together and make ready for the preparation.
Take chicken from marinate and saut茅鈥?on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.
-----------------------------
For your True Cornbread Stuffing Recipe use this:
Cornbread Stuffing Recipe
Cornbread (from scratch or use two mixes)
2 teaspoons salt
1 tablespoon poultry seasoning
1/8 teaspoon pepper
1 cup water
1 teaspoon chicken-season stock base (I use the loose bullion)
1 teaspoon parsely flakes
2 cups celery, chopped
1 stick butter, melted
1 onion, chopped
1 teaspoon sage
green onion (no amount listed, I just throw in a handful)
Instructions:
Bake cornbread and crumble.
Mix all ingredients well.
Bake 40-45 minutes at 325 degrees F or 20-30 minutes at 375 degrees F.
--------------------------------------鈥?br>
As far as for Dinner/Supper this evening, I would dredge the chicken in a little flour, and bake in the oven. The flour adds taste, and baking cuts the grease. Make up your stove top stuffing and serve the veggies on the side. That is a simple, easy to prepare, nutrious, balanced meal.
Try this hope it helps
4 Boneless chicken breats pounded thin
2 bunches Green onions, chopped
1/4 pound Mushrooms, sliced
1 can Cream of chicken soup
1 box Your favorite stuffing mix (or your own recipe)
Instructions
1. Saut茅 onions, mushrooms in butter or oil; do not drain. Add enough bread stuffing to onion/mushroom mixture to fill the four chicken breasts. Use your favorite stuffing recipe or use a boxed stuffing like Stove Top (follow directions on box).
Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks.
Place in baking dish add Cream of Chicken Soup. Sprinkle with paprika and parsley. Bake at 350掳 for one hour.
I'd try looking on Foodnetwork.com Or Kraftfoods.com I use them alot when i can't come up with any ideas either
Wednesday, April 28, 2010
Anyone have chicken recipes for a large dinner?
I'm making dinner for 30+ people, and want some AWESOME chicken recipes, that are fairly easy to make and can be prepared in big amounts...any ideas? please note that I keep kosher, so no cheeses can be added...just some nice simple, tasty recipes. THanks!Anyone have chicken recipes for a large dinner?
Souper Baked Chicken -- Serves 32, 5 Star Recipe
INGREDIENTS
16 pounds chicken parts (legs, wings, thighs and breasts)
1/2 cup margarine or butter, melted
8 (10.75 ounce) cans Campbell's庐 Condensed Cream of Chicken Soup
DIRECTIONS
Place chicken in 2 quart shallow baking dish. Drizzle with margarine. Bake at 375 degrees F for 30 minutes.
Spoon soup over chicken and bake 30 minutes more or until chicken is no longer pink. Remove chicken. Stir sauce.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Piccata --
INGREDIENTS
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
DIRECTIONS
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Incredibly Easy Chicken and Noodles --
INGREDIENTS
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles
DIRECTIONS
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.Anyone have chicken recipes for a large dinner?
You can try the chicken recipes from www.turkishfoodandrecipes.com
These are easy to make and simple
chicken casserole:
http://www.turkishfoodandrecipes.com/2008/12/chickenmeat-casserole-balkan-guveci.html
whole chicken:
http://www.turkishfoodandrecipes.com/2008/12/baked-whole-chicken-firinda-kizarmis.html
You can also try this Turkish rice pilaf with whole chicken.
http://www.turkishfoodandrecipes.com/2008/12/turkish-pilaf-with-vermicelli-sehriyeli.html
My family loves this %26amp; you can make it a day or two in advance. Great for large groups.
Ugly Chicken
1 to 1/2 chickens -cleaned %26amp; cut into pieces (pre-cut ok if on a budget)
1 can whole cranberry sauce
1 envelope onion soup mix
1 small bottle French salad dressing (the orange looking stuff)
Put chicken in a baking pan
In a bowl, mix other 3 together, the pour over chicken. Cover with foil %26amp; bake at 350 for approx 1 hour or just as chicken is coming off the bone. Separate chicken %26amp; juice. Juice can be put over rice or noodles. For low fat diets you can take the skin off before or after cooking. For large groups I do this a day ahead. I remove the bones after cooking when cool because usually there are a lot of children %26amp; seniors at dinner.
The simple one that i made was:
Rosemary ,lemon zest lemon juice
salt pepper
mustard
garlic
bay leave.
chop the rosemary,add lemon zest ,lemon juice salt pepper and the mustard.(keep it balance not too much mustard it will be too strong)
rub it on the chicken pieces.Put it in the oven with garlic clove (leave the clove with the skin) and the bay leave.
Enjoy
Chicken In A Cloud
Ingredients
3 1/2 C. Hot mashed potatoes with cream cheese and only a little milk, no butter.
1 pkg. Mixed Vegetables thawed and drained.
Filling:
1 1/2 C Cooked cubed chicken
1 (10 1/2 oz) Can of cream of chicken soup
1/4 C Milk
1/2 tsp. dry Mustard
1/4 tsp.
Garlic 1/4 tsp. pepper
Directions
Grease a shallow, 2 qt. baking dish.
Make a shell with mashed potatoes spreading over bottom and side.
Fill with mixed vegetables.
Top with chicken filling.
Spread one - 2.8 oz can of French- fried onions over chicken.
Top with 1 1/2 shredded cheddar cheese.
Bake, uncovered, for 40 minutes at 375 degrees.
Of course you will need to make several!
Recipe from: http://AmishDining.com
When a bunch of our kids are coming home, I always make a batch of oven-fried chicken because they all love it and it's so easy!
dip chicken pieces in melted butter and put in a partial bag of potato chips that you crushed up. Shake it around to coat with the chips (you can use any kind of chip) and place on cookie sheets at 350 degrees for 1 hour.
Go to Google.com
type in Chicken recipes for a large dinner
It will give you alot of possible recipes you might want to use.
Go to search websites like google and type chicken recipes. I am sure there are lots there and you can choose whatever you like to prepare for large dinner.
Yes this is what you are looking for
go to kfc
Chicken curry.......who doesn't like curry???
Souper Baked Chicken -- Serves 32, 5 Star Recipe
INGREDIENTS
16 pounds chicken parts (legs, wings, thighs and breasts)
1/2 cup margarine or butter, melted
8 (10.75 ounce) cans Campbell's庐 Condensed Cream of Chicken Soup
DIRECTIONS
Place chicken in 2 quart shallow baking dish. Drizzle with margarine. Bake at 375 degrees F for 30 minutes.
Spoon soup over chicken and bake 30 minutes more or until chicken is no longer pink. Remove chicken. Stir sauce.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Piccata --
INGREDIENTS
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
DIRECTIONS
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Incredibly Easy Chicken and Noodles --
INGREDIENTS
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles
DIRECTIONS
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.Anyone have chicken recipes for a large dinner?
You can try the chicken recipes from www.turkishfoodandrecipes.com
These are easy to make and simple
chicken casserole:
http://www.turkishfoodandrecipes.com/2008/12/chickenmeat-casserole-balkan-guveci.html
whole chicken:
http://www.turkishfoodandrecipes.com/2008/12/baked-whole-chicken-firinda-kizarmis.html
You can also try this Turkish rice pilaf with whole chicken.
http://www.turkishfoodandrecipes.com/2008/12/turkish-pilaf-with-vermicelli-sehriyeli.html
My family loves this %26amp; you can make it a day or two in advance. Great for large groups.
Ugly Chicken
1 to 1/2 chickens -cleaned %26amp; cut into pieces (pre-cut ok if on a budget)
1 can whole cranberry sauce
1 envelope onion soup mix
1 small bottle French salad dressing (the orange looking stuff)
Put chicken in a baking pan
In a bowl, mix other 3 together, the pour over chicken. Cover with foil %26amp; bake at 350 for approx 1 hour or just as chicken is coming off the bone. Separate chicken %26amp; juice. Juice can be put over rice or noodles. For low fat diets you can take the skin off before or after cooking. For large groups I do this a day ahead. I remove the bones after cooking when cool because usually there are a lot of children %26amp; seniors at dinner.
The simple one that i made was:
Rosemary ,lemon zest lemon juice
salt pepper
mustard
garlic
bay leave.
chop the rosemary,add lemon zest ,lemon juice salt pepper and the mustard.(keep it balance not too much mustard it will be too strong)
rub it on the chicken pieces.Put it in the oven with garlic clove (leave the clove with the skin) and the bay leave.
Enjoy
Chicken In A Cloud
Ingredients
3 1/2 C. Hot mashed potatoes with cream cheese and only a little milk, no butter.
1 pkg. Mixed Vegetables thawed and drained.
Filling:
1 1/2 C Cooked cubed chicken
1 (10 1/2 oz) Can of cream of chicken soup
1/4 C Milk
1/2 tsp. dry Mustard
1/4 tsp.
Garlic 1/4 tsp. pepper
Directions
Grease a shallow, 2 qt. baking dish.
Make a shell with mashed potatoes spreading over bottom and side.
Fill with mixed vegetables.
Top with chicken filling.
Spread one - 2.8 oz can of French- fried onions over chicken.
Top with 1 1/2 shredded cheddar cheese.
Bake, uncovered, for 40 minutes at 375 degrees.
Of course you will need to make several!
Recipe from: http://AmishDining.com
When a bunch of our kids are coming home, I always make a batch of oven-fried chicken because they all love it and it's so easy!
dip chicken pieces in melted butter and put in a partial bag of potato chips that you crushed up. Shake it around to coat with the chips (you can use any kind of chip) and place on cookie sheets at 350 degrees for 1 hour.
Go to Google.com
type in Chicken recipes for a large dinner
It will give you alot of possible recipes you might want to use.
Go to search websites like google and type chicken recipes. I am sure there are lots there and you can choose whatever you like to prepare for large dinner.
Yes this is what you are looking for
go to kfc
Chicken curry.......who doesn't like curry???
Need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?
I have uncooked cubed chicken breast and mixed vegetables (cauliflour, broccoli, and carrots). Is there any good recipe that I can make? Thanks!Need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?
Stir fry those ingredients with some terriyaki sauce or soy sauce.Need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?
add water and salt and voila
GET A COUPLE PACKS OF THE DRY WISHBONE ITALIAN SALAD DRESSING...PUT SOME OIL IN A SKILLET, BROWN MEAT. AND THEN ADD VEGGIES AND SEASONING..STIR FRY TILL DONE.
That would make a great pot pie.
Cook the chicken. Add the veggies, also cooked. Add a can of cream of chicken soup and a can of cream of mushroom soup and about a cup of milk. Pour it into a greased 9x13 dish. Mix together two cups of Bisquick and two cups of milk, pour it over the top, and the put small hunks of margarine over that. Bake at 350 for 45 minutes.
Salt and pepper to taste before you cook it, or leave it out and let everyone take care of their own.
Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC
Categories: Chinese, Chicken
Yield: 4 servings
2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste
Preparation: Wash and soak mushrooms in warm water
for 45 minutes; remove stems; slice caps in thin
strips. Wash bell pepper; slice in half lengthwise;
slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions;
cut off roots and discard; shred green tops and
whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose
pieces.
Place bean sprouts and sliced pepper in colander in a
larger bowl. Pour boiling water over vegetables to
cover. Steep for 2 minutes. Remove colander from hot
water; flush vegetables with cold water.
Stir-frying: Heat oil in wok until it just begins to
smoke. Stir-fry mushrooms for 30 seconds. Add
chicken and ginger sticks; stir-fry another 30
seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce
and cornstarch paste; stir liquids until fairly thick.
Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot.
Add green onions. Serve. Gravy will tend to thin as
sprouts give off liquid, so be sure it is thick to
start.
see foodnetwork.com,kraft.com for recipes
Watch Rahael Ray's 30 minute meals. It's gonna be on in about 8 minutes.
It's 5:52pm now
Stir fry, 1 tsp oil in frying pan, cook chicken, add vegetable, cook until tender, season if desired, eat.
Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
or try these sites if you want more:
http://www.epicurious.com
http://www.bbc.co.uk/food/recipes
http://www.recipesource.com
http://www.kraftfoods.com
http://www.copykat.com
http://www.foodtv.com
http://www.cooking.com/recipes
Good luck and hope this helps.
Chicken and Mixed Vegetable Stew
--------------------------------------鈥?br>
2 tablespoons vegetables oil
1 (4-pound) chicken, cut into 8 pieces
3 tablespoons butter
4 parsnips, peeled, sliced
3 large carrots, peeled, thinly sliced
3 medium leeks (white and pale green parts only), halved
lengthwise, sliced
1 pound baby new potatoes, thickly sliced
3 tablespoons all purpose flour
3 cups canned chicken broth
2 tablespoons minced fresh tarragon or 2 teaspoons dried
1 bay leaf
1/4 cup whipping cream
Heat vegetable oil in heavy large Dutch oven over medium heat.
Sprinkle chicken pieces with salt and pepper. Add chicken to pot in
batches and cook until light brown, about 5 minutes per side.
Transfer chicken to bowl. Pour off fat from pot and discard.
Add butter to same pot and melt over medium heat. Add sliced
parsnips, carrots, leeks and potatoes and stir to coat. Cook 8
minutes, stirring occasionally. Add flour and stir 2 minutes.
Gradually mix in chicken broth. Increase heat and bring to boil.
Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf.
Reduce heat, cover and simmer until chicken and vegetables are cooked
through, turning chicken occasionally, about 30 minutes.
Using tongs, transfer chicken pieces to large shallow bowl and tent
with foil. Add whipping cream to pot; increase heat and simmer until
liquids thicken to sauce consistency, about 10 minutes. Discard bay
leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste
with salt and pepper. Spoon sauce and vegetables over chicken and
serve.
Vegetable Swiss Chicken
INGREDIENTS:
4 skinless, boneless chicken breast halves - cooked
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
8 slices Swiss cheese
1 pinch garlic powder
salt and pepper to taste
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the chicken, mixed vegetables, soup, milk, garlic powder, salt and pepper. Mix all together. Pour a layer of the mixture into a 9x13 inch baking dish. Add a layer of Swiss cheese. Repeat layers and bake in the preheated oven for 1/2 hour or until heated through and cheese is melted and bubbly.
EASY CHICKEN-VEGETABLE PIE WITH PUFF PASTRY CRUST
SERVES 4 to 6
This is a great way to use leftover cooked or roasted chicken. It is easy, relatively quick, and delicious. If you are really in a pinch for time, omit the potatoes and substitute frozen onions for the fresh. Add about another cup of the frozen mixed vegetables. This is a one dish meal, requiring only a salad on the side.
INGREDIENTS
1 tablespoon olive oil
1 large onion, chopped
1 medium potato, diced (about 1 cup)
1/2 pound frozen mixed vegetables
1/2 pound frozen corn kernels
1 cup leftover chicken gravy (see notes for substitution)
1 cup homemade or canned low-sodium chicken broth
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 cups cooked diced chicken
1 tablespoon all-purpose flour
1 tablespoon butter, softened
2 hard-cooked eggs, peeled and sliced (optional)
1/2 package (17-ounces size) frozen puff pastry sheets, thawed
1 beaten egg
Heat a 10-inch skillet over medium-high heat. Add the olive oil, then the onions. Saut茅 until softened, about 5 minutes. Add the potatoes and saut茅 another 5 minutes. Add the frozen vegetables, gravy, broth, salt, pepper, thyme and marjoram. Reduce to medium-low. Cover and simmer until potatoes are tender, about 10 minutes. Add the chicken. Knead the flour with the butter until well combined. Bring the chicken and vegetables back to a boil. Whisk in the butter and flour mixture until slightly thickened. Remove from heat and let cool to room temperature.
Preheat oven to 400掳 F. Place the cooled chicken mixture into a lightly greased 8x8-inch baking dish. Top with the egg slices. Cover with the crust, sealing around the edges of the pan. Make slits in crust for air to escape. Brush all over with the beaten egg. Bake for 40 minutes, or until bubbly and the crust is deep golden brown. Remove from oven and let set about 10 minutes before cutting and serving
Notes: If you don鈥檛 have leftover gravy, you could use store-bought, but I think they are too salty. Instead, I would add another cup of broth and double the amounts of the flour and butter to thicken. The hard-cooked eggs are not necessary, but add another dimension of texture and flavor. If you don鈥檛 want to use frozen corn, just add another 1/2-pound of the mixed vegetables. I have made this with a bottom crust, using the other pastry sheet to line the pan. Roll it out just enough to come over the rim of the pan. In that case, don鈥檛 grease the pan. This would be equally good with leftover turkey. Don鈥檛 have leftovers? Purchase a store-bought roasted chicken.
Fried Rice or Stir Fry.
Stir fry those ingredients with some terriyaki sauce or soy sauce.Need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?
add water and salt and voila
GET A COUPLE PACKS OF THE DRY WISHBONE ITALIAN SALAD DRESSING...PUT SOME OIL IN A SKILLET, BROWN MEAT. AND THEN ADD VEGGIES AND SEASONING..STIR FRY TILL DONE.
That would make a great pot pie.
Cook the chicken. Add the veggies, also cooked. Add a can of cream of chicken soup and a can of cream of mushroom soup and about a cup of milk. Pour it into a greased 9x13 dish. Mix together two cups of Bisquick and two cups of milk, pour it over the top, and the put small hunks of margarine over that. Bake at 350 for 45 minutes.
Salt and pepper to taste before you cook it, or leave it out and let everyone take care of their own.
Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC
Categories: Chinese, Chicken
Yield: 4 servings
2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste
Preparation: Wash and soak mushrooms in warm water
for 45 minutes; remove stems; slice caps in thin
strips. Wash bell pepper; slice in half lengthwise;
slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions;
cut off roots and discard; shred green tops and
whites. Peel and slice fresh ginger root into thin
matchsticks. Rinse bean sprouts to remove any loose
pieces.
Place bean sprouts and sliced pepper in colander in a
larger bowl. Pour boiling water over vegetables to
cover. Steep for 2 minutes. Remove colander from hot
water; flush vegetables with cold water.
Stir-frying: Heat oil in wok until it just begins to
smoke. Stir-fry mushrooms for 30 seconds. Add
chicken and ginger sticks; stir-fry another 30
seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce
and cornstarch paste; stir liquids until fairly thick.
Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot.
Add green onions. Serve. Gravy will tend to thin as
sprouts give off liquid, so be sure it is thick to
start.
see foodnetwork.com,kraft.com for recipes
Watch Rahael Ray's 30 minute meals. It's gonna be on in about 8 minutes.
It's 5:52pm now
Stir fry, 1 tsp oil in frying pan, cook chicken, add vegetable, cook until tender, season if desired, eat.
Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
or try these sites if you want more:
http://www.epicurious.com
http://www.bbc.co.uk/food/recipes
http://www.recipesource.com
http://www.kraftfoods.com
http://www.copykat.com
http://www.foodtv.com
http://www.cooking.com/recipes
Good luck and hope this helps.
Chicken and Mixed Vegetable Stew
--------------------------------------鈥?br>
2 tablespoons vegetables oil
1 (4-pound) chicken, cut into 8 pieces
3 tablespoons butter
4 parsnips, peeled, sliced
3 large carrots, peeled, thinly sliced
3 medium leeks (white and pale green parts only), halved
lengthwise, sliced
1 pound baby new potatoes, thickly sliced
3 tablespoons all purpose flour
3 cups canned chicken broth
2 tablespoons minced fresh tarragon or 2 teaspoons dried
1 bay leaf
1/4 cup whipping cream
Heat vegetable oil in heavy large Dutch oven over medium heat.
Sprinkle chicken pieces with salt and pepper. Add chicken to pot in
batches and cook until light brown, about 5 minutes per side.
Transfer chicken to bowl. Pour off fat from pot and discard.
Add butter to same pot and melt over medium heat. Add sliced
parsnips, carrots, leeks and potatoes and stir to coat. Cook 8
minutes, stirring occasionally. Add flour and stir 2 minutes.
Gradually mix in chicken broth. Increase heat and bring to boil.
Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf.
Reduce heat, cover and simmer until chicken and vegetables are cooked
through, turning chicken occasionally, about 30 minutes.
Using tongs, transfer chicken pieces to large shallow bowl and tent
with foil. Add whipping cream to pot; increase heat and simmer until
liquids thicken to sauce consistency, about 10 minutes. Discard bay
leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste
with salt and pepper. Spoon sauce and vegetables over chicken and
serve.
Vegetable Swiss Chicken
INGREDIENTS:
4 skinless, boneless chicken breast halves - cooked
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
8 slices Swiss cheese
1 pinch garlic powder
salt and pepper to taste
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the chicken, mixed vegetables, soup, milk, garlic powder, salt and pepper. Mix all together. Pour a layer of the mixture into a 9x13 inch baking dish. Add a layer of Swiss cheese. Repeat layers and bake in the preheated oven for 1/2 hour or until heated through and cheese is melted and bubbly.
EASY CHICKEN-VEGETABLE PIE WITH PUFF PASTRY CRUST
SERVES 4 to 6
This is a great way to use leftover cooked or roasted chicken. It is easy, relatively quick, and delicious. If you are really in a pinch for time, omit the potatoes and substitute frozen onions for the fresh. Add about another cup of the frozen mixed vegetables. This is a one dish meal, requiring only a salad on the side.
INGREDIENTS
1 tablespoon olive oil
1 large onion, chopped
1 medium potato, diced (about 1 cup)
1/2 pound frozen mixed vegetables
1/2 pound frozen corn kernels
1 cup leftover chicken gravy (see notes for substitution)
1 cup homemade or canned low-sodium chicken broth
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 cups cooked diced chicken
1 tablespoon all-purpose flour
1 tablespoon butter, softened
2 hard-cooked eggs, peeled and sliced (optional)
1/2 package (17-ounces size) frozen puff pastry sheets, thawed
1 beaten egg
Heat a 10-inch skillet over medium-high heat. Add the olive oil, then the onions. Saut茅 until softened, about 5 minutes. Add the potatoes and saut茅 another 5 minutes. Add the frozen vegetables, gravy, broth, salt, pepper, thyme and marjoram. Reduce to medium-low. Cover and simmer until potatoes are tender, about 10 minutes. Add the chicken. Knead the flour with the butter until well combined. Bring the chicken and vegetables back to a boil. Whisk in the butter and flour mixture until slightly thickened. Remove from heat and let cool to room temperature.
Preheat oven to 400掳 F. Place the cooled chicken mixture into a lightly greased 8x8-inch baking dish. Top with the egg slices. Cover with the crust, sealing around the edges of the pan. Make slits in crust for air to escape. Brush all over with the beaten egg. Bake for 40 minutes, or until bubbly and the crust is deep golden brown. Remove from oven and let set about 10 minutes before cutting and serving
Notes: If you don鈥檛 have leftover gravy, you could use store-bought, but I think they are too salty. Instead, I would add another cup of broth and double the amounts of the flour and butter to thicken. The hard-cooked eggs are not necessary, but add another dimension of texture and flavor. If you don鈥檛 want to use frozen corn, just add another 1/2-pound of the mixed vegetables. I have made this with a bottom crust, using the other pastry sheet to line the pan. Roll it out just enough to come over the rim of the pan. In that case, don鈥檛 grease the pan. This would be equally good with leftover turkey. Don鈥檛 have leftovers? Purchase a store-bought roasted chicken.
Fried Rice or Stir Fry.
Neone know some recipes for chicken breasts?
My boyfriend will only eat chicken and I am fresh out of ideas on how to prepare new things with it and so tired of eating it the same way. I need some ideas on how to cook chicken breasts. I am open to neything casseroles, pasta dishes, and nething else u guys can come up with. Thanks a million!Neone know some recipes for chicken breasts?
Why do you feel the need to misspell ANYONE? It is not cute and looks uneducated.
Unless you're 14, than all is forgiven.
Now as to the chicken. Saute boneless, skinless breasts in some olive oil and garlic and serve over pasta. You can also add a jarred Alfredo sauce to it once it is done and serve that over pasta. You can cut it up first also, if you prefer. Or cut it up and cook with your favorite type of sauce, any kind of Asian is good, and serve over rice.
Boil a whole chicken and then shred the meat, mix with your favorite BBQ sauce and serve on buns.
Cut chicken breast up into chunks and cook, add a package of Taco season or Fajita seasoning and serve on tortillas with your favorite toppings.
Make Chicken Cordon Bleu. Pounded out chicken breast rolled around Swiss cheese and ham with a breading.
You'll find that recipe and many others on allrecipes.com
Regular people that try the recipes than rate them and comment on them so you know what works and what doesn't.
Good Luck.Neone know some recipes for chicken breasts?
You can substitute chicken breast for just about any other meat. They are amazingly versatile.
Saute them in white wine with garlic and thyme, serve them over rice with a green salad and French bread.
Pound them flat, egg-and-crumb them, pan-fry them lightly and serve with fettucine Alfredo.
dice them and braise them in broth with corn, onions, potatoes and cream for a chowder.
Saute them with onions, peppers and tomatoes and serve over spaghetti.
Marinate them in a mixture of plain yogurt and Indian spices, broil and serve with flatbread and chutney.
Dice them again and cook with Asian vegetables in a stir-fry.
Drop them into a slow cooker with a can of Mexican style tomatoes and two cans of (rinsed) pinto beans, server with tortillas.
Serve them in a cream sauce over biscuits for chicken a la king.
Skewer them, marinate them in peanut sauce, and grill them for satay.
here is what i do. put it in water to get it wet then take it out put layries garlic salt all over it then dip it in flower and fry it put a little more garlic salt on as you fry it is so so good
Let me share one of my Best Answers with you, BUT, you have to be Vinnie for a moment, This is for you Vinnie.
OK Vinnie this just between you and me, do not, I repeat do not share this with anybody. Go wash your hands and we'll get started. Oki doki, Grab those breasts of chicken and get the skin off. Plastic wrap or a food storage bag? Lower drawer over there. Chicken breasts one at a time we'll flaten them with this meat mallet, no no with the smooth side. Got that done, grab the Mozzarella cheese round and the Spinach, you know what grab the sliced Lunch Ham too. Ok now watch, Breast, slice o' Ham, Spinach and opps forgot to cube ';strip'; cut the cheese, thanks, roll the breast over with all this good stuff inside, hit it with Salt and Pepper. Preheat the oven to 375 and get out a small fry pan onto medium low heat, let's chop up about 4 cloves of garlic and get a stick of butter from the fridge, toss it all in the pan, yum smells great, good now it's melted and the garlic has melded into the butter, pour it over the chicken. Hey we have some cheese left over, put on top of the breasts and let's get this baby in the oven for about 30 minutes, just enough time to make some rice and steamed veggies. Ok Vinnie? Remember this is just me and you, you and me, tell nobody. Got any wine?
baked chicken in a garlic butter sauce, mmm so good.
Also take the chicken and bake it with Chicken Broth and Balsamic Vinegar. Half and Half.
Garlic Chicken: Butter or margerine in frying pan. Several cloves of garlic, minced. Brown. Serve with rice or pasta and a veggie.
butter fly them
use BBQ sauce
place in cut mushrooms, green pepper, black olives, tomato's
use Winchester sauce
saute veg's
put in chicken
you can use cheese on the chicken if you like cook till done add cheese to melt when done, place veg's onto and or around chicken use 2/3 veg.s per veg of chicken i.e 1/3 chicken.
Later.
stuffed chicken breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
You may have tried this already. But I sometimes buy boneless chicken breast. Season it with adomo %26amp; lemon pepper. Place them into a bowl overnight or for like 6 hours. While soaking them in Italian Salad dressing, add garlic gloves for taste. When you get ready to cook them wrap them aluminum foil, and place them in the boiler for 30 minutes or until done.
They are realllly good. Good Luck!
boneless or bone in?
chicken breasts in wine sauce
Ingredients
1kilo chicken breasts approx 4 pcs with inner fillet
录 cup extra virgin olive oil
陆 kilo French mushrooms
录 cup mavrodafni sweet wine or any port wine
1 red onion
1 red, 1 yellow and 1 green peppers
Salt and pepper to taste
Parsley
1 pack. 500grams noodles
Preparation
Cut the breasts into 1 inch cubes. Put in skillet oil, chicken, chopped onion and sliced mushrooms, and let them fry until meat is dark brown. Add wine let 2 minutes, then put the chopped peppers and 1 cup water, salt and pepper.
Cover and simmer about 1 hour until tender.
Prepare noodles accordingly directions on the packing.
Just before serving add chopped parsley.
http://www.foodnetwork.com/food/mh_chick鈥?/a>
1.) Chicken and Rice Casserole Recipe courtesy Paula Deen
2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
go to that website...
Cook a chicken breast or two by boiling it in chicken broth. cool in fridge and shred for dinner that night.
On a pizza crust, homemade or ready made (depending on your preference) spread warmed green enchilada sauce, warmed canned black beans, two small cans of green Chile, 1 small onion chopped finely and the chicken. Top with more enchilada sauce and then cheese of your choice, we use Italian blend mixed with Mexican blend. Bake as directed on the pizza crust package. Enjoy a slice of enchilada pizza.
I add cilantro to my crust (homemade) and dust the greased bowl it rises in with Chile powder and true lime powder. I had to make two more pizzas last time I had company as they loved the recipe. I always put jalapenos on half too, I lika da hot stuff.
take some of those Frenches dried onion rings with the cheese on them, smash them into bits and bread chicken breast and cook in oven,
Ingredients:
1 1/3 cups French's庐 Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
Directions:
1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.
3. Bake at 400掳F for 20 minutes or until no longer pink in center.
I know many recipes with chicken. Well, just a few. Anyway, there's a venezuelan way to do it (i modified it and made it chinese-venezuelan). Yes, i'm from South America, and ohh girl!, everybody has liked the ';new way'; to cook that chicken.
Take around 4 grass fed chicken breasts (the ones with NO bad stuff in them), and clean them with cold water for a couple of seconds. Now remove all the fat off of them with a good knife. throw them in a pot with already boiled organic vegetable broth enough to cover them up and cook them until they are fully cooked at medium-hot tempeture (i'd say 30 mins or less). Don't add any salt.
Take them out of the pot and let them sit until they cool down enough so you can take them and start shredding them by hand in one inch lenght (aprox) and 2 to 4 millimeters wide. Yes, this is the tricky part, but is worth it! Once you do the first one the rest will get easier...
Ok, once you have finish this up, take a big (enough for all this chicken and the rest) pan, add some good organic spanish olive oil and heat it up to low-medium tempeture. You will have to diced a medium sized yellow onion and 4 garlic cloves (not bulbs!). Once the oil is hot enough (never add anything with the oil still cold/normal tempeture) add the chopped onions and garlic and stirfry them for around 5 to 8 mins, or until light brown. At that point add the chicken and stir everything up and cook it for good 2 mins (yeap! not too much). Add (eye-measured) soy sauce, some fresh pepper, sea salt (not the regular one with toxic fluoride), grounded cumin, yellow mustard powder (a little bit), a tablespoon of oyster sauce, one big red sliced bell pepper, and a sliced jalape帽o if you like to spice things up a little! Cook all this at medium temp. for around 25 mins. That's about it!
I add sesame seeds at the end to add an extra nutty flavor.... ummmmMM!!! I usually eat this with white basmati rice or with chinese noodles...
PLEASE LET ME KNOW WHAT YOU THINK! I'M GETTING HUNGRY JUST BY WRTING THIS FOR YOU!
Good luck sweety...
go to foodnetwork.com and type in chicken and then click recipes...I am guessing there will be well over a 1000 different ideas with ratings from people who have tried them. Personally, I like to put about 8 chicken breasts in a casserole pan, add a bottle of A1 classic marinade and bake it for about and hour at about 350. Turn halfway through, another addition to this recipe is to add montreal chicken seasoning to it before you bake it.
Chicken Marsala is great!!!! Get the recipe at foodtv.com. I dont have time to type it out!!
Boneless chicken breasts that have marinaded in Italian and ranch dressings.. add a little Parmesan cheese.. marinade at least a couple of hours to let it penetrate the chicken.. then grill over a low flame
Yummy and easy!
marinate breasts in garli, ginger, red pepper/b. peper, salt,vinegar %26amp; yoghurt.Bake or fry.
this is great and easy, skin the chicken breast, cut off any fat and salt and pepper, put in slow cooker cover with a can of cream of chicken, or can of celery or can of mushroom, (2 of whatever cans you want) this needs to be cooked on high about 6 hours. This is wonderful over rice with the gravy.
you will need shredded Parmesan cheese coat breasts on both side and brown in olive oil then you can top with chopped tomatoes and fresh basil mixture wonderful enjoy
try the website cooks.com. they have recipes for everything. good luck and god bless.
buy a fajiat kit, comes with spices, salsa and tortilla wraps. slice chicken into strips, slice one green one red bell pepper into slices, same with one onion. cook off chicken with half the spices (i use a wok, you can use any skillet - make sure its hot) add the veggies and the other half of spices. serve with chips and guacamole, or if your really hungry, make rice and beans on the side.
another recipe i love.. use thin chicken cutlets, lightly dredge the breasts in seasoned flour (season it with ur favorite spices) fry them in a large skillet with a tablespoon of olive oil. remove. slice up one red onion and red bell pepper (or any of ur favoirite veggies) add another tablesppon of olive oil, cook off veggies, add squeeze of honey and splash of vinegar and season with salt and pepper.. plate over the chicken, serve with couscous.moisturizing cream
Why do you feel the need to misspell ANYONE? It is not cute and looks uneducated.
Unless you're 14, than all is forgiven.
Now as to the chicken. Saute boneless, skinless breasts in some olive oil and garlic and serve over pasta. You can also add a jarred Alfredo sauce to it once it is done and serve that over pasta. You can cut it up first also, if you prefer. Or cut it up and cook with your favorite type of sauce, any kind of Asian is good, and serve over rice.
Boil a whole chicken and then shred the meat, mix with your favorite BBQ sauce and serve on buns.
Cut chicken breast up into chunks and cook, add a package of Taco season or Fajita seasoning and serve on tortillas with your favorite toppings.
Make Chicken Cordon Bleu. Pounded out chicken breast rolled around Swiss cheese and ham with a breading.
You'll find that recipe and many others on allrecipes.com
Regular people that try the recipes than rate them and comment on them so you know what works and what doesn't.
Good Luck.Neone know some recipes for chicken breasts?
You can substitute chicken breast for just about any other meat. They are amazingly versatile.
Saute them in white wine with garlic and thyme, serve them over rice with a green salad and French bread.
Pound them flat, egg-and-crumb them, pan-fry them lightly and serve with fettucine Alfredo.
dice them and braise them in broth with corn, onions, potatoes and cream for a chowder.
Saute them with onions, peppers and tomatoes and serve over spaghetti.
Marinate them in a mixture of plain yogurt and Indian spices, broil and serve with flatbread and chutney.
Dice them again and cook with Asian vegetables in a stir-fry.
Drop them into a slow cooker with a can of Mexican style tomatoes and two cans of (rinsed) pinto beans, server with tortillas.
Serve them in a cream sauce over biscuits for chicken a la king.
Skewer them, marinate them in peanut sauce, and grill them for satay.
here is what i do. put it in water to get it wet then take it out put layries garlic salt all over it then dip it in flower and fry it put a little more garlic salt on as you fry it is so so good
Let me share one of my Best Answers with you, BUT, you have to be Vinnie for a moment, This is for you Vinnie.
OK Vinnie this just between you and me, do not, I repeat do not share this with anybody. Go wash your hands and we'll get started. Oki doki, Grab those breasts of chicken and get the skin off. Plastic wrap or a food storage bag? Lower drawer over there. Chicken breasts one at a time we'll flaten them with this meat mallet, no no with the smooth side. Got that done, grab the Mozzarella cheese round and the Spinach, you know what grab the sliced Lunch Ham too. Ok now watch, Breast, slice o' Ham, Spinach and opps forgot to cube ';strip'; cut the cheese, thanks, roll the breast over with all this good stuff inside, hit it with Salt and Pepper. Preheat the oven to 375 and get out a small fry pan onto medium low heat, let's chop up about 4 cloves of garlic and get a stick of butter from the fridge, toss it all in the pan, yum smells great, good now it's melted and the garlic has melded into the butter, pour it over the chicken. Hey we have some cheese left over, put on top of the breasts and let's get this baby in the oven for about 30 minutes, just enough time to make some rice and steamed veggies. Ok Vinnie? Remember this is just me and you, you and me, tell nobody. Got any wine?
baked chicken in a garlic butter sauce, mmm so good.
Also take the chicken and bake it with Chicken Broth and Balsamic Vinegar. Half and Half.
Garlic Chicken: Butter or margerine in frying pan. Several cloves of garlic, minced. Brown. Serve with rice or pasta and a veggie.
butter fly them
use BBQ sauce
place in cut mushrooms, green pepper, black olives, tomato's
use Winchester sauce
saute veg's
put in chicken
you can use cheese on the chicken if you like cook till done add cheese to melt when done, place veg's onto and or around chicken use 2/3 veg.s per veg of chicken i.e 1/3 chicken.
Later.
stuffed chicken breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
You may have tried this already. But I sometimes buy boneless chicken breast. Season it with adomo %26amp; lemon pepper. Place them into a bowl overnight or for like 6 hours. While soaking them in Italian Salad dressing, add garlic gloves for taste. When you get ready to cook them wrap them aluminum foil, and place them in the boiler for 30 minutes or until done.
They are realllly good. Good Luck!
boneless or bone in?
chicken breasts in wine sauce
Ingredients
1kilo chicken breasts approx 4 pcs with inner fillet
录 cup extra virgin olive oil
陆 kilo French mushrooms
录 cup mavrodafni sweet wine or any port wine
1 red onion
1 red, 1 yellow and 1 green peppers
Salt and pepper to taste
Parsley
1 pack. 500grams noodles
Preparation
Cut the breasts into 1 inch cubes. Put in skillet oil, chicken, chopped onion and sliced mushrooms, and let them fry until meat is dark brown. Add wine let 2 minutes, then put the chopped peppers and 1 cup water, salt and pepper.
Cover and simmer about 1 hour until tender.
Prepare noodles accordingly directions on the packing.
Just before serving add chopped parsley.
http://www.foodnetwork.com/food/mh_chick鈥?/a>
1.) Chicken and Rice Casserole Recipe courtesy Paula Deen
2 (14 1/2-ounce) can green beans, rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
go to that website...
Cook a chicken breast or two by boiling it in chicken broth. cool in fridge and shred for dinner that night.
On a pizza crust, homemade or ready made (depending on your preference) spread warmed green enchilada sauce, warmed canned black beans, two small cans of green Chile, 1 small onion chopped finely and the chicken. Top with more enchilada sauce and then cheese of your choice, we use Italian blend mixed with Mexican blend. Bake as directed on the pizza crust package. Enjoy a slice of enchilada pizza.
I add cilantro to my crust (homemade) and dust the greased bowl it rises in with Chile powder and true lime powder. I had to make two more pizzas last time I had company as they loved the recipe. I always put jalapenos on half too, I lika da hot stuff.
take some of those Frenches dried onion rings with the cheese on them, smash them into bits and bread chicken breast and cook in oven,
Ingredients:
1 1/3 cups French's庐 Original or Cheddar French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
Directions:
1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.
3. Bake at 400掳F for 20 minutes or until no longer pink in center.
I know many recipes with chicken. Well, just a few. Anyway, there's a venezuelan way to do it (i modified it and made it chinese-venezuelan). Yes, i'm from South America, and ohh girl!, everybody has liked the ';new way'; to cook that chicken.
Take around 4 grass fed chicken breasts (the ones with NO bad stuff in them), and clean them with cold water for a couple of seconds. Now remove all the fat off of them with a good knife. throw them in a pot with already boiled organic vegetable broth enough to cover them up and cook them until they are fully cooked at medium-hot tempeture (i'd say 30 mins or less). Don't add any salt.
Take them out of the pot and let them sit until they cool down enough so you can take them and start shredding them by hand in one inch lenght (aprox) and 2 to 4 millimeters wide. Yes, this is the tricky part, but is worth it! Once you do the first one the rest will get easier...
Ok, once you have finish this up, take a big (enough for all this chicken and the rest) pan, add some good organic spanish olive oil and heat it up to low-medium tempeture. You will have to diced a medium sized yellow onion and 4 garlic cloves (not bulbs!). Once the oil is hot enough (never add anything with the oil still cold/normal tempeture) add the chopped onions and garlic and stirfry them for around 5 to 8 mins, or until light brown. At that point add the chicken and stir everything up and cook it for good 2 mins (yeap! not too much). Add (eye-measured) soy sauce, some fresh pepper, sea salt (not the regular one with toxic fluoride), grounded cumin, yellow mustard powder (a little bit), a tablespoon of oyster sauce, one big red sliced bell pepper, and a sliced jalape帽o if you like to spice things up a little! Cook all this at medium temp. for around 25 mins. That's about it!
I add sesame seeds at the end to add an extra nutty flavor.... ummmmMM!!! I usually eat this with white basmati rice or with chinese noodles...
PLEASE LET ME KNOW WHAT YOU THINK! I'M GETTING HUNGRY JUST BY WRTING THIS FOR YOU!
Good luck sweety...
go to foodnetwork.com and type in chicken and then click recipes...I am guessing there will be well over a 1000 different ideas with ratings from people who have tried them. Personally, I like to put about 8 chicken breasts in a casserole pan, add a bottle of A1 classic marinade and bake it for about and hour at about 350. Turn halfway through, another addition to this recipe is to add montreal chicken seasoning to it before you bake it.
Chicken Marsala is great!!!! Get the recipe at foodtv.com. I dont have time to type it out!!
Boneless chicken breasts that have marinaded in Italian and ranch dressings.. add a little Parmesan cheese.. marinade at least a couple of hours to let it penetrate the chicken.. then grill over a low flame
Yummy and easy!
marinate breasts in garli, ginger, red pepper/b. peper, salt,vinegar %26amp; yoghurt.Bake or fry.
this is great and easy, skin the chicken breast, cut off any fat and salt and pepper, put in slow cooker cover with a can of cream of chicken, or can of celery or can of mushroom, (2 of whatever cans you want) this needs to be cooked on high about 6 hours. This is wonderful over rice with the gravy.
you will need shredded Parmesan cheese coat breasts on both side and brown in olive oil then you can top with chopped tomatoes and fresh basil mixture wonderful enjoy
try the website cooks.com. they have recipes for everything. good luck and god bless.
buy a fajiat kit, comes with spices, salsa and tortilla wraps. slice chicken into strips, slice one green one red bell pepper into slices, same with one onion. cook off chicken with half the spices (i use a wok, you can use any skillet - make sure its hot) add the veggies and the other half of spices. serve with chips and guacamole, or if your really hungry, make rice and beans on the side.
another recipe i love.. use thin chicken cutlets, lightly dredge the breasts in seasoned flour (season it with ur favorite spices) fry them in a large skillet with a tablespoon of olive oil. remove. slice up one red onion and red bell pepper (or any of ur favoirite veggies) add another tablesppon of olive oil, cook off veggies, add squeeze of honey and splash of vinegar and season with salt and pepper.. plate over the chicken, serve with couscous.
What are some recipes for chicken?
It doesn't matter what difficulty it is...What are some recipes for chicken?
ORANGE CHICKEN
1 lb boneless skinless chicken thighs , trimmed and cut into 1 1/2 inch pieces
3/4 cup low sodium chicken broth
3/4 cup orange juice , fresh-squeezed
1 1/2 teaspoons orange zest , grated
8 slices orange peel
6 tablespoons distilled white vinegar
1/2 cup dark brown sugar , firmly packed
1/4 cup low sodium soy sauce
1 tablespoon garlic , minced
1 tablespoon fresh ginger , grated
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water
8 small dried red chilies , whole (optional)
3 large egg whites
1 cup cornstarch
1/2 teaspoon cayenne pepper
1 teaspoon baking soda
cooking spray
Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside. Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Preheat oven to 400 degrees. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken. Arrange chicken pieces on baking sheet lined with non-stick foil. Spray with cooking oil spray. Bake for 30-45 minutes or until golden brown and cooked through. Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.
Creole Chicken and Okra
4 chicken leg quarters, cut into 4 thighs and 4 drumsticks (I like the white meat, so I use breast)
1 tablespoon canola oil
1 cup coarsely-chopped onion
1 cup coarsely-chopped green pepper
1/2 cup sliced celery
1 clove garlic, minced
2/3 pound okra, sliced
2 cups coarsely-chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/2 cup warm chicken broth
1/4 cup white wine
1/4 teaspoon hot pepper sauce
Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add
onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.
Chicken Tettrazini
1/4 cup crushed Ritz crackers
1 tablespoon margarine
1/2 cup parmesan cheese, divided
1/4 cup chopped onions
1/8 cup flour
1 dash salt
1 dash pepper
7 ounces chicken broth (half a can)
6 ounces evaporated Milk (half a can)
1 cup cooked chicken
1 (4 ounce) can sliced mushrooms
1/2 cup frozen peas
4 ounces cooked spaghetti
Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside. Melt butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour, salt %26amp; pepper; cook, stirring constantly for 1 minute. Remove from heat, gradually stir in broth. Return to heat, bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese. Remove from heat. Stir in chicken, mushrooms, and peas. Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping. Bake at 350 for 20-25 minutes.
Chicken Frito pie
Makes 4 servings
2 cups diced chicken
1 can condensed cream ofchicken soup
陆 cup sour cream
录 cup picante sauce
2 cups corn chips
2 cups shredded Monterey jack cheese
Preheat oven to 350 degrees. Combine chicken, undiluted soup, sour cream and picante sauce. Spoon half of the mixture into a greased 1 陆-quart casserole. Top with one cup each of corn chips and shredded cheese. Repeat layers. Bake for 20 to 25 minutes.
CHICKEN NOODLE SOUP
1 (3-pound) whole chicken, liver discarded
2 1/2 quarts cold water
4 carrots, peeled and cut into bite-size pieces
2 onions, peeled
2 stalks celery, cut into 4 pieces
6 cloves garlic, peeled
2 sprigs thyme
1 1/2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 cup cooked small pasta
1 cup frozen peas
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Rinse chicken, giblets and neck thoroughly in cold water (discard liver). Place in a large pot with water, carrots, onion, celery, garlic, thyme, salt and peppercorns. Bring to a boil; skim the surface of any foam that appears on the top. Partially cover, reduce heat and simmer for 1陆 hours, skimming occasionally. Add more water to keep chicken submerged, if needed. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs, spices, giblets and neck. Reserve onions and carrots. Remove any excess fat from the top of broth with a spoon or ladle. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired. In a large soup pot over high heat, return strained chicken broth and bring to a rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley.
WORLD'S BEST ROAST CHICKEN
One 6 to 7 lb. roasting chicken
3 to 4 small lemons
1 tbsp. plus 1 tsp. coarse or kosher salt
1 tsp. paprika
2 large garlic cloves, pressed
2 cups water
Preheat the oven to 300 degrees. Remove the giblets and excess fat from the cavity of the chicken. Rinse the chicken, inside and out, in cold water, and dry it thoroughly with paper towels. Roll the lemons on a countertop to soften them. Then pierce each lemon in about 20 places with a skewer or a toothpick. In a small bowl, use a spoon to mash the salt, paprika and garlic into a paste. Rub half the paste inside the chicken's cavity. Then cram in as many of the lemons as will fit. Truss the chicken if you like; it isn't essential. Rub the rest of the paste all over the outside of the chicken. Place the chicken on a greased rack and put the rack into a greased roasting pan. Pour the water into the bottom of the pan.
Bake the chicken for about 45 to 60 minutes per pound. (Don't worry, this is the correct amount.) As the water evaporates, add more. Take the lemons out before you bring the chicken to the table; they won't be very attractive at this point. Serve the chicken with the pan juices. Makes a meal for 6, plus leftovers.
Grilled Chicken Tostadas
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
Optional toppings: salsa, guacamole, sour cream, cilantro, green onions
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips. Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.
Hawaiian Skillet Chicken
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
Hawaiian Sauce
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderWhat are some recipes for chicken?
two chicken breasts (skinless/boneless)
1/3 cup olive oil
1 tsp of oregano
1/2 tsp of chili pepper (depends how spicy you like)
Juice of 1 squeezed lemon
1/3 cup of water
little salt
put them in a pot and cook it at high until the juice boils, then turn it to low and close the lid, check and turn the chicken breasts in every 4-5 minutes. Serve hot with rice when the chicken is completely cooked.
fried chicken
8 cut up chicken pieces (washed)
season generously with seasoned salt, garlic powder, and black pepper (if you like spicy chicken add some ground cayenne pepper)
2 cups flour
half a pot of canola or vegetable oil (apprx. 36 ounces)
season the chicken with the seasonings and roll the chicken pieces in the flour.
set the chicken pieces on a cookie sheet and put it in the fridge for an hour or so.
in a large pot, fill it halfway with oil and set your heat on medium high, let it get HOT.
carefully place the chicken in the grease.
cook the chicken until they are a deep brown color and floats to the top of the pot. (chicken is done when the juices runs clear!)
drain the chicken on paper towels and let it cool for 10 minutes before eating.
Try this.
1 bag frozen broccoli
6 boneless, skinless chicken thighs or breasts
1 can cream of mushroom soup
1/2 c. sour cream
1/2 c. mayo
dill seed (very important) can find it in spice isle
6-8 pieces of bread
1/2 - 1 cube butter
1c. cheese
Boil the broccoli then put it in a baking dish. Put the chicken on top of it (not cooked) mix the mayo, sour cream and cream of mushroom soup together and add the dill seed. (sprinkle until you think its enough) Pour over the chicken and broccoli. Cube the bread and pour melted butter over the top. Pour bread on top of mixture. Bake for 45 min then add the cheese on top bake for about 15 more min or until chicken is totally done.
Enjoy
How about some Chicken Parmesan!
鈥?3 boneless skinless chicken breasts
鈥?3 eggs
鈥?1 cup flour
鈥?1 cup Italian bread crumbs
鈥?3 slices mozzarella cheese
鈥?1 jar of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)
I like to take chicken breast, cut up some onion and bell pepper. Place over top of chicken, add a dash of ranch, cover in Motzarella cheese and cook in oven on 350F for about 30min or untill chicken is done. always turns out great, and chicken stays very moist. Can season the chicken to taste. i like Montreall Seasonings. Usually have some steamed veggies with it.
';Simple Chicken Soup';
Boil chicken in water, add salt, 1/2 an onion, 3 garlic cloves when the chicken is cooked remove the onion and garlic and add potatoes and carrots(or whatever veggies you like) and when the veggies are soft your soup is ready... hope it helps...
Simplest chicken recipe in the world:
take boneless, skinless chicken breast, and pound it flat (so it's uniformly thick)
put it in a Ziploc bag with some balsamic vinaigrette for about 20 minutes at room temp
grill it
YUM!
ORANGE CHICKEN
1 lb boneless skinless chicken thighs , trimmed and cut into 1 1/2 inch pieces
3/4 cup low sodium chicken broth
3/4 cup orange juice , fresh-squeezed
1 1/2 teaspoons orange zest , grated
8 slices orange peel
6 tablespoons distilled white vinegar
1/2 cup dark brown sugar , firmly packed
1/4 cup low sodium soy sauce
1 tablespoon garlic , minced
1 tablespoon fresh ginger , grated
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water
8 small dried red chilies , whole (optional)
3 large egg whites
1 cup cornstarch
1/2 teaspoon cayenne pepper
1 teaspoon baking soda
cooking spray
Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside. Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Preheat oven to 400 degrees. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken. Arrange chicken pieces on baking sheet lined with non-stick foil. Spray with cooking oil spray. Bake for 30-45 minutes or until golden brown and cooked through. Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.
Creole Chicken and Okra
4 chicken leg quarters, cut into 4 thighs and 4 drumsticks (I like the white meat, so I use breast)
1 tablespoon canola oil
1 cup coarsely-chopped onion
1 cup coarsely-chopped green pepper
1/2 cup sliced celery
1 clove garlic, minced
2/3 pound okra, sliced
2 cups coarsely-chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/2 cup warm chicken broth
1/4 cup white wine
1/4 teaspoon hot pepper sauce
Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add
onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.
Chicken Tettrazini
1/4 cup crushed Ritz crackers
1 tablespoon margarine
1/2 cup parmesan cheese, divided
1/4 cup chopped onions
1/8 cup flour
1 dash salt
1 dash pepper
7 ounces chicken broth (half a can)
6 ounces evaporated Milk (half a can)
1 cup cooked chicken
1 (4 ounce) can sliced mushrooms
1/2 cup frozen peas
4 ounces cooked spaghetti
Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside. Melt butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour, salt %26amp; pepper; cook, stirring constantly for 1 minute. Remove from heat, gradually stir in broth. Return to heat, bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese. Remove from heat. Stir in chicken, mushrooms, and peas. Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping. Bake at 350 for 20-25 minutes.
Chicken Frito pie
Makes 4 servings
2 cups diced chicken
1 can condensed cream ofchicken soup
陆 cup sour cream
录 cup picante sauce
2 cups corn chips
2 cups shredded Monterey jack cheese
Preheat oven to 350 degrees. Combine chicken, undiluted soup, sour cream and picante sauce. Spoon half of the mixture into a greased 1 陆-quart casserole. Top with one cup each of corn chips and shredded cheese. Repeat layers. Bake for 20 to 25 minutes.
CHICKEN NOODLE SOUP
1 (3-pound) whole chicken, liver discarded
2 1/2 quarts cold water
4 carrots, peeled and cut into bite-size pieces
2 onions, peeled
2 stalks celery, cut into 4 pieces
6 cloves garlic, peeled
2 sprigs thyme
1 1/2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 cup cooked small pasta
1 cup frozen peas
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Rinse chicken, giblets and neck thoroughly in cold water (discard liver). Place in a large pot with water, carrots, onion, celery, garlic, thyme, salt and peppercorns. Bring to a boil; skim the surface of any foam that appears on the top. Partially cover, reduce heat and simmer for 1陆 hours, skimming occasionally. Add more water to keep chicken submerged, if needed. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs, spices, giblets and neck. Reserve onions and carrots. Remove any excess fat from the top of broth with a spoon or ladle. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired. In a large soup pot over high heat, return strained chicken broth and bring to a rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley.
WORLD'S BEST ROAST CHICKEN
One 6 to 7 lb. roasting chicken
3 to 4 small lemons
1 tbsp. plus 1 tsp. coarse or kosher salt
1 tsp. paprika
2 large garlic cloves, pressed
2 cups water
Preheat the oven to 300 degrees. Remove the giblets and excess fat from the cavity of the chicken. Rinse the chicken, inside and out, in cold water, and dry it thoroughly with paper towels. Roll the lemons on a countertop to soften them. Then pierce each lemon in about 20 places with a skewer or a toothpick. In a small bowl, use a spoon to mash the salt, paprika and garlic into a paste. Rub half the paste inside the chicken's cavity. Then cram in as many of the lemons as will fit. Truss the chicken if you like; it isn't essential. Rub the rest of the paste all over the outside of the chicken. Place the chicken on a greased rack and put the rack into a greased roasting pan. Pour the water into the bottom of the pan.
Bake the chicken for about 45 to 60 minutes per pound. (Don't worry, this is the correct amount.) As the water evaporates, add more. Take the lemons out before you bring the chicken to the table; they won't be very attractive at this point. Serve the chicken with the pan juices. Makes a meal for 6, plus leftovers.
Grilled Chicken Tostadas
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
Optional toppings: salsa, guacamole, sour cream, cilantro, green onions
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips. Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.
Hawaiian Skillet Chicken
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
Hawaiian Sauce
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderWhat are some recipes for chicken?
two chicken breasts (skinless/boneless)
1/3 cup olive oil
1 tsp of oregano
1/2 tsp of chili pepper (depends how spicy you like)
Juice of 1 squeezed lemon
1/3 cup of water
little salt
put them in a pot and cook it at high until the juice boils, then turn it to low and close the lid, check and turn the chicken breasts in every 4-5 minutes. Serve hot with rice when the chicken is completely cooked.
fried chicken
8 cut up chicken pieces (washed)
season generously with seasoned salt, garlic powder, and black pepper (if you like spicy chicken add some ground cayenne pepper)
2 cups flour
half a pot of canola or vegetable oil (apprx. 36 ounces)
season the chicken with the seasonings and roll the chicken pieces in the flour.
set the chicken pieces on a cookie sheet and put it in the fridge for an hour or so.
in a large pot, fill it halfway with oil and set your heat on medium high, let it get HOT.
carefully place the chicken in the grease.
cook the chicken until they are a deep brown color and floats to the top of the pot. (chicken is done when the juices runs clear!)
drain the chicken on paper towels and let it cool for 10 minutes before eating.
Try this.
1 bag frozen broccoli
6 boneless, skinless chicken thighs or breasts
1 can cream of mushroom soup
1/2 c. sour cream
1/2 c. mayo
dill seed (very important) can find it in spice isle
6-8 pieces of bread
1/2 - 1 cube butter
1c. cheese
Boil the broccoli then put it in a baking dish. Put the chicken on top of it (not cooked) mix the mayo, sour cream and cream of mushroom soup together and add the dill seed. (sprinkle until you think its enough) Pour over the chicken and broccoli. Cube the bread and pour melted butter over the top. Pour bread on top of mixture. Bake for 45 min then add the cheese on top bake for about 15 more min or until chicken is totally done.
Enjoy
How about some Chicken Parmesan!
鈥?3 boneless skinless chicken breasts
鈥?3 eggs
鈥?1 cup flour
鈥?1 cup Italian bread crumbs
鈥?3 slices mozzarella cheese
鈥?1 jar of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)
I like to take chicken breast, cut up some onion and bell pepper. Place over top of chicken, add a dash of ranch, cover in Motzarella cheese and cook in oven on 350F for about 30min or untill chicken is done. always turns out great, and chicken stays very moist. Can season the chicken to taste. i like Montreall Seasonings. Usually have some steamed veggies with it.
';Simple Chicken Soup';
Boil chicken in water, add salt, 1/2 an onion, 3 garlic cloves when the chicken is cooked remove the onion and garlic and add potatoes and carrots(or whatever veggies you like) and when the veggies are soft your soup is ready... hope it helps...
Simplest chicken recipe in the world:
take boneless, skinless chicken breast, and pound it flat (so it's uniformly thick)
put it in a Ziploc bag with some balsamic vinaigrette for about 20 minutes at room temp
grill it
YUM!
Does anybody have a good homemade recipes for CHICKEN AND DUMPLING'S?
I like good homemade chicken and dumpling and can't get a good recipe anywere so help me please..... ThanksDoes anybody have a good homemade recipes for CHICKEN AND DUMPLING'S?
Making chicken and dumplings is easy, but time consuming! Here's how I make mine (nope! no 'real' recipe!)
Boil chicken in water (duh!) (whole pieces, cut-up, whatever, so long as the skin is ON) in a kettle until very tender and some of it falls off the bone. This can take about 1-1/2 hours or more, depending on how much chicken you're doing. I add salt %26amp; pepper to the water, sometimes add poultry seasoning as well.
Drain chicken using a strainer on top/over a large bowl, conserving the water (which is now your chicken stock!).
When chicken cools enough to handle, remove chicken from bones. Be sure to also discard skin, gristle, any other icky stuff.
Reheat the chicken stock in a kettle - you'll probably notice the fat on top. Don't discard it - it's what makes chicken and dumplings taste so good! You can remove some of it, but you really do want this! Add your chicken. Heat on med/hi until it boils - you don't want it all the way up on high. You can also add additional seasonings if you think it needs it (taste it first to see what it needs!). I also add a little dried parsley just so there's some interesting looking green stuff in it. (Make sense??).
While you're waiting for the chicken %26amp; stock to boil, make your dumpling batter. All you need is some self-rising flour and milk. If you don't want to go that route, you can always use Bisquick. ;o) There is no hard and fast rule on dumpling batter, just dump some SR flour into a bowl, add quite a bit of milk - you're wanting a consistency gooier than that of biscuit dough - it's very thick and sticky - not dry enough to handle with floured hands like making biscuits from scratch.
Using a spoon, just drop spoonfuls of the batter into the boiling kettle until it looks like the top of the mixture is covered. Put a lid on the kettle and boil until fluffy. (About 15 minutes) They'll still look gooey on the outside because the boiling broth has gotten on it - but it's ok - they'll be fluffy on the inside. The flour also thickens the broth. For leftovers, simply reheat in the kettle (or smaller pot). If you need more dumplings to go with your leftovers, just make up some more dumpling mixture and toss it in when it gets to boiling.
Enjoy!Does anybody have a good homemade recipes for CHICKEN AND DUMPLING'S?
Chicken %26amp; Rice soup w/Dumplings
1 cup sliced mushrooms
1 stalk celery, sliced
1 carrot, chopped
1 tbsp margarine or butter
5 cups chicken broth
2 cups chopped cooked chicken
1 cup frozen peas or corn
1/2 cup uncooked quick-cooking rice
1 teaspoon of thyme (optional)
1/4 teaspoon pepper
1 recipe Dumplings
Cook mushrooms, celery, and carrot. in 1 tblsp of hot butter til tender. Stir in the broth,chicken, peas or corn, rice and seasonings. Bring to a boiling.
Meanwhile, make dumplings. Drop dumpling batter from a teaspoon to make 16 mounds on top of the boiling soup; reduce heat. Simmer covered, 10 minutes or until dumplings are cooked.
DUMPLINGS: Beat together 2 eggs , 1/4 cup melted margarine or butter, and 1/4 teaspoon salt. Stir in 2/3 cup instant flour (Wondra) or all-purpose flour.
I like the one on the back of the Bisquick box. It always turns out good and it's very easy to make!
Quick Chicken and Dumplings
1 1/2 cups milk
1 cup frozen peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken and mushroom soup
1 cup Original Bisquick
1/3 cup milk
Paprika, if desired
Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
Mix Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Makes 4 servings
Hi! This is one of my favorites.
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
I got the recipe from FoodNetwork.com and you can prepare it in larger proportions if you like. Hope you like it!
boil whole chicken or pieces with bones in a very large pan completely covering chicken with water. season with salt, pepper, garlic and bay leaf. simmer for about 30-45 minutes. when done, take the chicken out and bring broth to a rolling boil.
use a package of good quality frozen biscuits and thaw them out completely. you can certainly make your own, but i don't have time.
pinch off biscuits a little at the time and add to water where it is rolling. after you get a few in, stir the pot and continue adding until all are in. simmer on low for about 20-30 minutes, stirring occasionally, then add chicken back in for last ten minutes. re-season with salt, pepper as needed.
There are three keys to proper chicken and dumplings.
1. fat hen
2. use chicken fat ilo shortening or butter to make pastry or dumplings
3. black pepper
Aside from that, seasoning is up to you--salt, poultry seasoning, celery, whatever.
Follow the recipe on the box of Bisquick the dumplings are wonderful but u must follow the dumpling recipe because u can not peak at all when it says keep the lid on for 10 min.
go to cooks.com or cook.com one of those. They have alot of people posting there own recipes, and you can search for dan near anything.
This is the best, i got this recipe watching Tyler Florence on food network. You can cheat by buying a rotisserie chicken in the store instead of baking one. I also use bisquick dumplings instead of making them from scratch.
Roasted Chicken:
1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk
To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
Supreme Sauce:
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish
To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
Making chicken and dumplings is easy, but time consuming! Here's how I make mine (nope! no 'real' recipe!)
Boil chicken in water (duh!) (whole pieces, cut-up, whatever, so long as the skin is ON) in a kettle until very tender and some of it falls off the bone. This can take about 1-1/2 hours or more, depending on how much chicken you're doing. I add salt %26amp; pepper to the water, sometimes add poultry seasoning as well.
Drain chicken using a strainer on top/over a large bowl, conserving the water (which is now your chicken stock!).
When chicken cools enough to handle, remove chicken from bones. Be sure to also discard skin, gristle, any other icky stuff.
Reheat the chicken stock in a kettle - you'll probably notice the fat on top. Don't discard it - it's what makes chicken and dumplings taste so good! You can remove some of it, but you really do want this! Add your chicken. Heat on med/hi until it boils - you don't want it all the way up on high. You can also add additional seasonings if you think it needs it (taste it first to see what it needs!). I also add a little dried parsley just so there's some interesting looking green stuff in it. (Make sense??).
While you're waiting for the chicken %26amp; stock to boil, make your dumpling batter. All you need is some self-rising flour and milk. If you don't want to go that route, you can always use Bisquick. ;o) There is no hard and fast rule on dumpling batter, just dump some SR flour into a bowl, add quite a bit of milk - you're wanting a consistency gooier than that of biscuit dough - it's very thick and sticky - not dry enough to handle with floured hands like making biscuits from scratch.
Using a spoon, just drop spoonfuls of the batter into the boiling kettle until it looks like the top of the mixture is covered. Put a lid on the kettle and boil until fluffy. (About 15 minutes) They'll still look gooey on the outside because the boiling broth has gotten on it - but it's ok - they'll be fluffy on the inside. The flour also thickens the broth. For leftovers, simply reheat in the kettle (or smaller pot). If you need more dumplings to go with your leftovers, just make up some more dumpling mixture and toss it in when it gets to boiling.
Enjoy!Does anybody have a good homemade recipes for CHICKEN AND DUMPLING'S?
Chicken %26amp; Rice soup w/Dumplings
1 cup sliced mushrooms
1 stalk celery, sliced
1 carrot, chopped
1 tbsp margarine or butter
5 cups chicken broth
2 cups chopped cooked chicken
1 cup frozen peas or corn
1/2 cup uncooked quick-cooking rice
1 teaspoon of thyme (optional)
1/4 teaspoon pepper
1 recipe Dumplings
Cook mushrooms, celery, and carrot. in 1 tblsp of hot butter til tender. Stir in the broth,chicken, peas or corn, rice and seasonings. Bring to a boiling.
Meanwhile, make dumplings. Drop dumpling batter from a teaspoon to make 16 mounds on top of the boiling soup; reduce heat. Simmer covered, 10 minutes or until dumplings are cooked.
DUMPLINGS: Beat together 2 eggs , 1/4 cup melted margarine or butter, and 1/4 teaspoon salt. Stir in 2/3 cup instant flour (Wondra) or all-purpose flour.
I like the one on the back of the Bisquick box. It always turns out good and it's very easy to make!
Quick Chicken and Dumplings
1 1/2 cups milk
1 cup frozen peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken and mushroom soup
1 cup Original Bisquick
1/3 cup milk
Paprika, if desired
Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
Mix Bisquick and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Makes 4 servings
Hi! This is one of my favorites.
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
I got the recipe from FoodNetwork.com and you can prepare it in larger proportions if you like. Hope you like it!
boil whole chicken or pieces with bones in a very large pan completely covering chicken with water. season with salt, pepper, garlic and bay leaf. simmer for about 30-45 minutes. when done, take the chicken out and bring broth to a rolling boil.
use a package of good quality frozen biscuits and thaw them out completely. you can certainly make your own, but i don't have time.
pinch off biscuits a little at the time and add to water where it is rolling. after you get a few in, stir the pot and continue adding until all are in. simmer on low for about 20-30 minutes, stirring occasionally, then add chicken back in for last ten minutes. re-season with salt, pepper as needed.
There are three keys to proper chicken and dumplings.
1. fat hen
2. use chicken fat ilo shortening or butter to make pastry or dumplings
3. black pepper
Aside from that, seasoning is up to you--salt, poultry seasoning, celery, whatever.
Follow the recipe on the box of Bisquick the dumplings are wonderful but u must follow the dumpling recipe because u can not peak at all when it says keep the lid on for 10 min.
go to cooks.com or cook.com one of those. They have alot of people posting there own recipes, and you can search for dan near anything.
This is the best, i got this recipe watching Tyler Florence on food network. You can cheat by buying a rotisserie chicken in the store instead of baking one. I also use bisquick dumplings instead of making them from scratch.
Roasted Chicken:
1 (3-pound) whole chicken
Salt and freshly ground black pepper
4 ounces unsalted butter, softened
1 lemon, halved and juiced; halves reserved
1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
Fresh whole herbs, such as rosemary, thyme and parsley sprigs
Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.
Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.
Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk
To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.
Supreme Sauce:
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish
To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
Any good recipes for chicken and broccoli made with chicken broth?
Here is my one pan, chicken with broccoli recipe:
Since I do not know what sort of chicken parts you have, (IE), breast thick cut, breast thin cut, chicken parts with bones, etc.
Regardless of the chicken cut, in a large 12 inch pan,
Add two tablespoons of olive oil or your favorite oil or butter.
When the oil/fat sizzles, add one chopped onion.
Add salt and pepper to the onion.
Add your chicken cuts.
Season the chicken with salt, pepper, onion powder, garlic powder.
Slightly brown your chicken cuts, by turning them.
Once browned, add two cans of chicken broth.
Add fresh chopped parsley or dried parsley.
Bring chicken cuts to a boil, then turn down heat to a slow simmer.
If you are using thin cutlets, they only need about 15 minutes.
If you are using thicker cuts then cook until you can pierce the cuts with a knife.
Once chick is cooked, add your broccoli tops to it and let then steam for 5 minutes with the lid on tight.
Make sure you salt %26amp; pepper your broccoli.
If you are using the stems of the broccoli, add them first for 3-4 minutes then add the broccoli tops.
I would serve this with white rice.
Yummy!Any good recipes for chicken and broccoli made with chicken broth?
Hmm, not entirely sure what you mean, but I have one good recipe that uses all those. Chicken and Broccoli with Lemon cous Cous. Make the cous cous according to directions with the chickn broth. Add some lemon juice. Add cooked chicken and broccoli florets. Use lemon slices to garnish.Any good recipes for chicken and broccoli made with chicken broth?
Grill the Chicken and Broccoli (and some red bell pepper if you have any)
Put the chicken broth in a sauce pan, add a little lemon juice, tarragon and just a tiny bit of dill weed. Bring to a simmer and season to taste.
Mix 2 tablespoons of corn starch with just enough water to make it pourable. When the broth is simmering, mix in the cornstarch %26amp; water to thicken. Make sure you keep stirring it or it will get lumpy!
Place the Grilled Chicken on a plate, pour the sauce over it, garnish with the red bell pepper, almond slices (if you have them) and add the broccoli on the side. You can squeeze some lemon juice over the beoccoli too.
Bon Appetite!
Chicken and Broccoli Stir-fry
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 15 minutes
Cook Time: 7 minutes
Yield: 4 servings
Game Plan: Marinate the chicken while you prepare the rest of the ingredients
Game Plan:
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?
Game Plan: Marinate the chicken while you prepare the rest of the ingredients
Game Plan:
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?
Enjoy!
You can make them into soups or stir-fry. I cut the chicken in cubes and stir-fry until the chicken is no longer pink and add broccoli and stir fry a little more. I add chicken broth to this dish just for taste.
Since I do not know what sort of chicken parts you have, (IE), breast thick cut, breast thin cut, chicken parts with bones, etc.
Regardless of the chicken cut, in a large 12 inch pan,
Add two tablespoons of olive oil or your favorite oil or butter.
When the oil/fat sizzles, add one chopped onion.
Add salt and pepper to the onion.
Add your chicken cuts.
Season the chicken with salt, pepper, onion powder, garlic powder.
Slightly brown your chicken cuts, by turning them.
Once browned, add two cans of chicken broth.
Add fresh chopped parsley or dried parsley.
Bring chicken cuts to a boil, then turn down heat to a slow simmer.
If you are using thin cutlets, they only need about 15 minutes.
If you are using thicker cuts then cook until you can pierce the cuts with a knife.
Once chick is cooked, add your broccoli tops to it and let then steam for 5 minutes with the lid on tight.
Make sure you salt %26amp; pepper your broccoli.
If you are using the stems of the broccoli, add them first for 3-4 minutes then add the broccoli tops.
I would serve this with white rice.
Yummy!Any good recipes for chicken and broccoli made with chicken broth?
Hmm, not entirely sure what you mean, but I have one good recipe that uses all those. Chicken and Broccoli with Lemon cous Cous. Make the cous cous according to directions with the chickn broth. Add some lemon juice. Add cooked chicken and broccoli florets. Use lemon slices to garnish.Any good recipes for chicken and broccoli made with chicken broth?
Grill the Chicken and Broccoli (and some red bell pepper if you have any)
Put the chicken broth in a sauce pan, add a little lemon juice, tarragon and just a tiny bit of dill weed. Bring to a simmer and season to taste.
Mix 2 tablespoons of corn starch with just enough water to make it pourable. When the broth is simmering, mix in the cornstarch %26amp; water to thicken. Make sure you keep stirring it or it will get lumpy!
Place the Grilled Chicken on a plate, pour the sauce over it, garnish with the red bell pepper, almond slices (if you have them) and add the broccoli on the side. You can squeeze some lemon juice over the beoccoli too.
Bon Appetite!
Chicken and Broccoli Stir-fry
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 15 minutes
Cook Time: 7 minutes
Yield: 4 servings
Game Plan: Marinate the chicken while you prepare the rest of the ingredients
Game Plan:
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?
Game Plan: Marinate the chicken while you prepare the rest of the ingredients
Game Plan:
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?
Enjoy!
You can make them into soups or stir-fry. I cut the chicken in cubes and stir-fry until the chicken is no longer pink and add broccoli and stir fry a little more. I add chicken broth to this dish just for taste.
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