Sick of eating the same old things - love chicken any recipes would be appreciated?

If anyone has any nice, tasty chicken recipes please let me know.Sick of eating the same old things - love chicken any recipes would be appreciated?
Cajun, Chicken Sausage %26amp; Rice





6 chicken thighs (about 2 pounds) skin removed


1 pound lean smoked sausage, cut in 1'; pieces


2 green bell peppers, coarsely chopped


2 medium onions, coarsely chopped


1 cup sliced celery


1 can (14 oz.) diced tomatoes, undrained


2 tsp. chicken-flavored bouillon granules(or cubes)


4 bay leaves


1 tsp. thyme leaves


1 tsp. garlic powder


1/2 tsp. black pepper


2 cups instant rice (white or brown)





1. Rinse chicken %26amp; pat dry. In a 3 1/2 or 4 quart crockery slow cooker, place sausage, peppers, onions, celery, tomatoes, bouillon, bay leaves, thyme leaves, %26amp; garlic powder. Stir to blend.





2. Top with chicken %26amp; sprinkle with black pepper. Cover %26amp; cook on low for 8hrs. or until chicken is done %26amp; vegetables are tender.





3. Add rice; stir gently, yet thoroughly to blend. Cover %26amp; cook 15-20 minutes or until rice is tender. Remove bay leaves and chicken bones, before serving.





(You acually fix this on top of the stove. It just takes more liquid, so I usually add a small tomato sauce and water.) IT IS REALLY GOOD!!Sick of eating the same old things - love chicken any recipes would be appreciated?
1) Fried Chicken extra crispy+juicy: mix flour with salt, pepper, sweet+spicy chilli powder, some oregano. Dip chicken breast strips in it then in beaten egg. Again dip two more times in flour-mix. Dip fry.


2) oven-roasted chicken: mix salt, pepper, oregano, sage, thyme. Rub a whole chicken with lemon juice + olive oil first then with the herbs-mix. You can put it in a oven-bag, if you want too. Bake in the oven 220 Celsius, for 1 1/2 hours. If one side browned enough to your taste, cover with aluminium foil until ready bake -when leg bones fall a little apart.
Baked French Onion Chicken


1/2 cup french onion dip


1/2 cup milk


mix together and pour over 4 chicken breasts


top with crumbled rizt crackers and drizzle with butter


bake 350-30-35 mins.





Great Chicken dish:


1 can whole cranberry relish


1 pkg. Lipton Onion Soup


1 bottle french dressing


mix and pour over chicken


Bake 350


baking time depends on what you use for chicken, use common sense...great served with rice
Cordon Bleu





4 Chicken Breasts – boneless


Sliced ham


Sliced Swiss Cheese


Diced Stewed Tomatoes


Flour for coating


1 Egg for egg bath





Flatten your chicken breast with a meat hammer to ¼”.


Place ham on chicken breast


Place Cheese on ham


“Sprinkle” diced tomatoes on cheese.


Roll Chicken Breast up and secure with toothpicks


Dip in egg bath


Dip in flour





Preheat oven to 350


Warm small amount of oil in pan and brown chicken rolled chicken breasts. Approximately 7 to 10 minutes. You are “training” the breasts to stay rolled up for baking.


Place browned chicken rolls in oven for 20 minutes.





Serve with Asparagus and crescent rolls
have you tried baked chicken? or grilled lemon chicken?
chicken enchiladas...


in baking pan lay down flour tortilla (like better than corn)-- add chicken (i use canned chicken it's faster -- leftover chicken works well too) cheese, and olives (optional) then roll and repeat till pan is full. Pour a can of mild red enchilada sauce over it all. Add more cheese and olives and bake at 325 for 30mins till heated and melted.
take chicken strips, marinate them in buttermilk for about 30 minutes..then coat them in Italian bread crumbs and Parmesan cheese, then bake in the oven for about 11 minutes. Really good!! Oh yeah..the oven should be pre heated to about 350 degrees.
Chicken curry with coconut (Thai style)





600 g (1 1/4 lb) chicken fillet


400 ml (13 fl oz) coconut milk


100 ml (3 1/2 fl oz) water


1 ts chilli paste


1 tb fish sauce


2 tb sugar


Thai basil


1 fresh red chilli





DIRECTIONS:


1. Slice chicken and chilli.


2. Heat coconut milk, water and chilli paste in a pot and add chicken. Simmer for five minutes until the chicken is tender.


3. Add fish sauce, sugar and the fresh red chili.


4. Decorate with Thai basil and serve with rice.