Any ideas on some tasty chicken recipes?

I have just moved in to my own house and i am new to all this cooking and still experimenting!!! I have chicken breasts and was trying to come up with some ideas for tehm for tomorrows dinner?Any ideas on some tasty chicken recipes?
really simple idea is to make a cut down one side of the chicken breast, stuff it with cheese best with something like Garlic Boursin cheese and the close it. Wrap the chicken in either bacon or Serrano ham and bake in the oven. To go with it just pop some vine tomatoes into the tray with the chicken and splash with balsamic vinegar, serve with mashed potatoes and veg. to make a sauce you can simply heat a little of the cheese, add some of the balsamic vinegar and and cooking juices once the chicken is finished cooking! Hope you like it! Any ideas on some tasty chicken recipes?
Slow Cooker Chicken 'n Rice Gumbo Soup


This gumbo is going to ';get ya'; with its flavorful blend of ingredients.























3/4 pound boneless skinless chicken thighs, cut into 1-inch pieces


1/4 pound fully cooked smoked sausage, (two 5-inch sausages), chopped


2 medium celery stalks (with leaves), sliced (1 1/4 cups)


1 large carrot, chopped (3/4 cup)


1 medium onion, chopped (1/2 cup)


1 can (14 1/2 ounces) stewed tomatoes, undrained


5 cups water


2 tablespoons chicken bouillon granules


1 teaspoon dried thyme leaves


1 package (10 ounces) frozen cut okra, thawed and drained


3 cups hot cooked rice


Red pepper sauce, if desired








1. Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.


2. Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer.


3. Spoon soup over rice in soup bowls. Serve with pepper sauce.





Note:


This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer鈥檚 directions for layering ingredients and choosing a temperature.


(Total time will vary with appliance and setting.)















This is VERY delicious. I'm SURE you will like it :P





1/2 cup milk


1 egg, beaten


1 cup all-purpose flour


2 teaspoons garlic salt


1 teaspoon paprika


1 teaspoon ground black pepper


1/4 teaspoon poultry seasoning


1 (4 pound) whole chicken, cut into pieces


3 cups vegetable oil


1 cup chicken broth


1 cup milk





In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.


In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.


Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken. serves 8.


==========
Chicken Marsala


So simple, so easy, so quick and so tasty!!! It like gormet but not really!





Video recipe step by step: http://www.foodreference.com/frvideos/ht鈥?/a>


4 Chicken half breasts - boneless, skinless


1/4 C. cake flour


1/2 tsp. Salt


1/2 tsp. Oregano


4 Tbsp. Oil


4 Tbsp. Butter


1/2 tsp. Pepper


1 C. Fresh Mushrooms, sliced


1/2 C. red wine or Marsala Wine


Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the beasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Once you have tasted this, you will never go back to the regular ';roast chicken'; dish...


BUTTER CHICKEN


A traditional butter chicken





Ingredients





60 g butter/margarine


15 ml oil


1 kg chicken fillet, cut into cubes


2 medium onions, finely chopped


20 ml garam masala


20 ml ground koljana


30 ml garlic and ginger paste


20 ml chilli powder


5 ml salt


3 cardamom pods


5 black peppercorns


150 ml natural yoghurt


30 ml tomato puree


150 ml milk water 鈥?half water, half milk


2 bay leaves


10 ml cornflour


200 ml cream





Method


鈥?Heat butter and oil in a pot. Sear the chicken pieces until they are brown. Remove from pot.


鈥?Fry onions until they are golden and soft.


鈥?In a separate bowl, blend together all the spices, yoghurt, tomato puree and chicken pieces.


鈥?Add this to the onions.


鈥?Add the milk and bay leaves and leave to simmer for 15 min, stirring occasionally.


鈥?Turn the chicken pieces over and simmer for another 15 min.


鈥?Mix the flour with the cream. Add to chicken. Cook for a further 10-15 min.


鈥?Garnish with fresh coriander and chopped green onions.








OR THIS;





CHICKEN JALFREZI


Creamy spicy creation. This recipe is based on traditional Indian style. The secret to this recipe is the special care in the saut茅 of the onions and the spices.





Ingredients





2 medium onions, finely sliced


60 ml butter/margarine


salt as required


10 ml turmeric


10 ml cumin powder


5 ml chilli powder


5 ml coriander powder


15 m paprika


10 ml garam masala


30 ml fresh garlic and ginger paste


3 medium tomatoes, liquidized


5 ml sugar, optional


250 ml yoghurt


1 kg chicken pieces, cut into small pieces





Optional





20 ml tomato chutney or tomato sauce


3 whole green chillies


10 ml fenugreek leaves or fresh dhanya, chopped


vegetables of choice, steamed separately. Then added.


8 small potatoes, steamed.





Method


鈥?Melt butter in large pot. Add onion. Stir-fry till golden, taking care not to burn onion.


鈥?Add 90 ml water. Lower heat. Place a piece of greaseproof paper over pot. Then place the lid over the paper. Steam till onions are soft and pulpy.


鈥?Meanwhile mix spice with 250 ml of water to make a soft paste. Add to onions and cook for 5-10 min. until well blended, stirring often. Add chicken and stir well.


鈥?Add tomatoes, sugar and more water and simmer for 20 min. Add water as required to prevent the curry from drying out.


鈥?Stir in yoghurt and cook for 3 min. keep simmering till chicken is done. Do not overcook chicken. (Take care when adding yoghurt. Stir in well else it will curdle).


鈥?Add optional ingredients.


Serve with chapattis, plain rice and raita.



If you have chicken breasts, here is a yummy idea for lunch or dinner. Make cheaters' chicken parmesean. Preheat the over to 400 degrees (or broil). Mix equal amounts of breadcrumbs and parm. cheese. Thinly cover each of the chicken breasts with a layer of mayo (a very thin layer), then press each chicken breast into the breadcrumb mixture to coat. Lay the chicken breasts on a baking tray and cook until the chicken is done, turning once when browned. You can serve this with mashed potatoes, pasta and marinara sauce, or make a chicken parm. sandwich - dinner or lunch!!! So delicious!






chicken breasts cooked with finely chopped garlic %26amp; lemon juice, seasoning to taste -wrap in foil in the oven to keep the moisture in, nice!


sweet %26amp; sour sauce is great with chicken.


put it in a casserole with some wine added to stock, red or white, nice with shredded sweet peppers.


make a white sauce pep it up with pepper sauce or fresh finely chopped chillies, serve with the chicken breasts %26amp; rice.


Just a few I like!!
Buffalo Chicken Pizza or BBQ Chicken Pizza





It is really easy! Just use Franks Red Hot OR your fave BBQ Sauce





Get a pizza pan





Get a frozen pizza dough ball (from your grocer's freezer, most grocerys have them. Trader Joe's, Meijer, kroger some krogers.


Let your pizza dough thaw and rest.





Grill chicken in a pan or on a George Foreman.


Let rest until cool enough to touch, and dice into chunks.


Toss with Franks Red Hot or BBQ Sauce





Once the dough is thawed and rested, stretch or roll it out to be a pizza shape. Lay it on your pizza pan. Pour on the chicken and sauce. Top with lots of shredded mozzarella cheese.





Bake 10-15 mins in a 400 degree oven.





Serve with chopped romaine lettuce and either bleu cheese or ranch dressing.






Chicken caesar pitas.


You need salad, caesar dressing, chicken, and pitas.


Cook chicken however you want. season with italian dressing, anything, or nothing at all.


Warm pitas in oven or micro with dressing on top.


add salad, croutons, and chicken.


easy and delicious.
Try the chicken recipes at http://www.recipeomnibus.com/





There's lots of recipes there; lots of things to try and experiemtn with.
chicken breast cut in half length ways and stuffed with mozzarella and mustard, then wrap with bacon and cook in the oven for about 40 minutes.
Chicken Tenderloin Wraps.


Crumb the chicken, cook, place in wrap with salad, cheese, sauce, roll up. YUM
Take the bones out and cut into stips, roll in flour and fry, then make some good cream gravy to dip them in.
I like to marinate them in Kraft Tuscan Dressing then put on the grill. They are sooooo good and juicy!
CHICKEN KORMA





Serves 2





INGREDIENTS





375g of chicken breasts


1 clove of garlic


2cm (1 inch) piece of fresh ginger


2 onions


2 tablespoons of sunflower oil


200g (陆 a 400g tin) of plum tomatoes*


陆 a teaspoon of chilli powder


1 tablespoon of garam masala


陆 a teaspoon of ground turmeric


250ml of water


100ml (陆 a 200ml pot) of yoghurt


50g sachet of creamed coconut





METHOD





Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.





Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.





Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.





Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.





Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.





ADDITIONS %26amp; ALTERNATIVES





Use turkey instead of chicken. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.





* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.