besides chicken parm, bbq chicken, chicken caccitore, %26amp; chicken in cream of mushroom soup. I need quick recipe since i don't have alot of time i use alot of garlic and italian seasoning in my cooking usually so can u suggest some quick recipes i have breasts and thighs on hand boneless.What are some innovative chicken recipes?
I made this one for dinner the other night and it turned out awesome! it wasn't too hard and took a bit of time, but not a lot, especially if you are pretty good in the kitchen.
http://allrecipes.com/Recipe/Garlic-Chee鈥?/a>
What are some innovative chicken recipes?
my fave to make is shake n bake! i throw in my own seasonings to make it unique, but my family loves it! i also dice potatoes and bake them in the oven for a healthy side dish. serve with plenty of veggies on the side and you're ready to eat!
Try the chicken recipes under the ';Italian Recipes'; section at http://www.recipeomnibus.com/
Definitely get a good marinade...Soycha is the way I go!
Friday, January 8, 2010
From Ordinary to Extraordinary Chicken Recipes?
I'm on Diet, so I Gotta do this Baked Chiken Thing now. I've been eating Rotisserie for like 5 years, lol I'M SO TIRED OF THAT!!! It's about time to get Creative, but I Need your Help. I Need some Ideas.
Not Just Chicken Recipes, but feel free to add any creative Recipe for anything, just as long as it's simple.
Help me 180 my Diet from Ordinary.....to EXTRAORDINARY!!From Ordinary to Extraordinary Chicken Recipes?
Chicken Ritz Recipe
I love this recipe because it's so easy to throw together and takes no time to serve. It's a half hour in the oven and it's ready. It can be prepared a day ahead of time for those busy people, just keep it refrigerated. It's served best with cranberry sauce to the side or just spread on top of it after its cooked..it's yummy!!
2 lbs boneless chicken breasts (as much as you'd like to prepare)
1/2 cup butter, melted (I use one stick for about 4 chicken breasts)
2 packages of ground-up Ritz crackers
4 servings
1. Cut off all unecessary fat from chicken breasts.
2. If breasts are thick, cut in half so you butterfly them.
3. Pound down with a mallet so they're not too thick, but not paper thin either.
4. Dip the breasts in your melted butter, both sides.
5. Dip the buttery breasts into the ritz cracker crumbs, on both sides and press firmly so the crumbs really stick to it.
6. Place on a cookie sheet in oven set at 350* for 15 minutes on both sides.From Ordinary to Extraordinary Chicken Recipes?
teriyaki sauce
fresh ginger
and fresh garlic
Thses flavors combined are wonderful.
also try...dijon mustard, honey, olive oil and a little salt and pepper . i let marinate a couple of hours and grill.
This make a really tasty honey mustard glazed chicken.
Both are low in fat and have tons of flavor.
The teriyaki marinade can also be use with lean beef or pork tenderloin.
Hope this might help. ENJOY!!
CHICKEN AND SALSA SOUP
1 %26amp; 3/4 cups water
1 (14 %26amp; 1/2 oz.) can chicken broth
1/2 lb. boneless, skinless, cooked chicken breasts, cut in bite-size pieces
1 - 2 tsps. chili powder
1/2 cup chopped, sauteed green pepper (diced small)
1 cup chunky salsa
3 cups broken tortilla chips
1/2 cup shredded cheddar cheese
In 3-quart pot combine water, broth, chicken and chili powder. Bring to boiling. Reduce heat; simmer, covered, for 8 minutes.
Add sauteed green peppers; simmer, uncovered, 5 minutes more. Stir in salsa; heat through. Ladle into a bowl and top with chips and shredded cheddar. (This recipe didn't give the servings size, but soup is great for freezing and reheating later.)
When I was on my crazy chicken diet, one of my favorites was marinating chicken in Italian dressing overnight. Then, I'd grill it. It was pretty good.
I really got into a lot of the marinades. You can buy marinades at the store in bottles so you just pout it on or dry in packages where you just add a little oil and water to make it yourself.
Try them out and you can have a totally differnt flavor on the same kind of meat every night of the week.
Sprinkle with any one step seasoning and bake at 350 for about 20 minutes. Or follow one of the recipes on the jar.
You can find it in the spice aisle of the grocery store with the meat seasonings.
Here is a favorite and it is so easy!
1 cup oil
1/2 cup Rose's lime juice
1/4 cup cajun spices
Marinate raw chicken breasts in mixture for two hours.
Best if charbroiled, but also good in skillet or flat grill.
DO YOU LIKE STIR-FRY? CHICKEN CORDON BLEU? THE ARE ALOT OF RECIPES AT PILLSBURY.COM,BETTY CROCKER.COM AND IF YOU JUST GO TO RECIPES.COM I'M SURE YOU WILL FIND THOUSANDS OF IDEAS.....ARE YOU ON SOME KIND OF JUST MEAT AND VEGES DIET? AND IF SO HAS SIT BEEN WORKING FOR?.....THERE ALSO ALOT OF HERBS YOU CAN USE TO CHANGE THE TASTE AND ALSO BRING OUT THE FLAVOR ALOT MORE.....YOU CAN GET A FREE CATALOG FROM MOUNTAIN HERBS.COM THAT EXPLAIN HOW TO USE SOME OF THE HERBS AND WHAT NOT TO USE WITH CERTAIN THINGS ....THAT MIGHT HELP YOU OUT...IF YOU NEED MORE HELP JUST EMAIL ME...I JUST CAN'T SIT AND TYPE OUT RECIPES FOR YOU OFF THE TOP OF MY HEAD BUT I WOULD BE THAN HAPPY TO HELP YOU OUT.I COOK ALOT WITH HERBS CUZ I, MYSELF EAT MOSTLY MEATS, AND VEGES..EMAIL ME IF YOU WANT MORE HELP.......WHWITEWOLF1252@YAHOO.COM
Add some pepperoni (made from turkey only 10 calories each) to your chicken dish, either while baking with a fat-free soup sauce on on top of the stove with a liquid wine sauce. Adds tons of flavor and depth, without many more calories.
Ok, this is my own recipe. Hope you try it because it's very flavorful.
Baked Chicken with Gravy
Rub
2 1/2 tbs paprika
2 tbs garlic powder
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried oregano
1 tbs dried thyme
Preheat oven to 400.
1 whole chicken for roasting
Olive oil
Kosher salt
Ground black pepper
2-3 cans chicken broth
3 tbs unsalted butter
3+ tbs flour
Mix together well the six dry ingredients for the rub.
Rinse chicken with water and pat dry with paper towels.
Pour olive oil over chicken and rub in.
Liberally apply kosher salt and ground black pepper over chicken, including the cavities.
Spinkle rub over chicken, both sides.
Place on wire rack in roasting pan, breast side up.
Add 2 cans chicken broth to bottom of pan for basting. If broth starts to dry up during baking, add another can of broth.
Place roasting pan in oven and turn heat down to 350.
Bake, uncovered, 20 minutes to the pound or until juices run clear after poking between leg and thigh.
Baste with the broth every 20-30 minutes.
When done, remove from oven, place on a serving platter and cover loosely with aluminum foil.
Melt butter in saucepan on stovetop over medium heat. When melted add flour and make a roux. Stirring constantly until the mixture arrives at the desired color you wish. I like a nice brown chocolate color. Now add the broth and drippings leftover from the roasting pan. Bring to a boil, reduce heat to a simmer and stir until the gravy achieves the consistency you like. You should not have to add any seasonings to this gravy. When gravy is done, transfer to a gravy boat or large bowl and place on table. Remove foil from chicken, carve and serve with gravy. The gravy is great over mashed potatoes or rice. Add a steamed vegetable and you've got a nice three course dinner.
Since you're on a diet, you may elect to not have the mashed potatoes or rice. Your call since I don't know what diet you are on.
And don't forget the wine!
Not Just Chicken Recipes, but feel free to add any creative Recipe for anything, just as long as it's simple.
Help me 180 my Diet from Ordinary.....to EXTRAORDINARY!!From Ordinary to Extraordinary Chicken Recipes?
Chicken Ritz Recipe
I love this recipe because it's so easy to throw together and takes no time to serve. It's a half hour in the oven and it's ready. It can be prepared a day ahead of time for those busy people, just keep it refrigerated. It's served best with cranberry sauce to the side or just spread on top of it after its cooked..it's yummy!!
2 lbs boneless chicken breasts (as much as you'd like to prepare)
1/2 cup butter, melted (I use one stick for about 4 chicken breasts)
2 packages of ground-up Ritz crackers
4 servings
1. Cut off all unecessary fat from chicken breasts.
2. If breasts are thick, cut in half so you butterfly them.
3. Pound down with a mallet so they're not too thick, but not paper thin either.
4. Dip the breasts in your melted butter, both sides.
5. Dip the buttery breasts into the ritz cracker crumbs, on both sides and press firmly so the crumbs really stick to it.
6. Place on a cookie sheet in oven set at 350* for 15 minutes on both sides.From Ordinary to Extraordinary Chicken Recipes?
teriyaki sauce
fresh ginger
and fresh garlic
Thses flavors combined are wonderful.
also try...dijon mustard, honey, olive oil and a little salt and pepper . i let marinate a couple of hours and grill.
This make a really tasty honey mustard glazed chicken.
Both are low in fat and have tons of flavor.
The teriyaki marinade can also be use with lean beef or pork tenderloin.
Hope this might help. ENJOY!!
CHICKEN AND SALSA SOUP
1 %26amp; 3/4 cups water
1 (14 %26amp; 1/2 oz.) can chicken broth
1/2 lb. boneless, skinless, cooked chicken breasts, cut in bite-size pieces
1 - 2 tsps. chili powder
1/2 cup chopped, sauteed green pepper (diced small)
1 cup chunky salsa
3 cups broken tortilla chips
1/2 cup shredded cheddar cheese
In 3-quart pot combine water, broth, chicken and chili powder. Bring to boiling. Reduce heat; simmer, covered, for 8 minutes.
Add sauteed green peppers; simmer, uncovered, 5 minutes more. Stir in salsa; heat through. Ladle into a bowl and top with chips and shredded cheddar. (This recipe didn't give the servings size, but soup is great for freezing and reheating later.)
When I was on my crazy chicken diet, one of my favorites was marinating chicken in Italian dressing overnight. Then, I'd grill it. It was pretty good.
I really got into a lot of the marinades. You can buy marinades at the store in bottles so you just pout it on or dry in packages where you just add a little oil and water to make it yourself.
Try them out and you can have a totally differnt flavor on the same kind of meat every night of the week.
Sprinkle with any one step seasoning and bake at 350 for about 20 minutes. Or follow one of the recipes on the jar.
You can find it in the spice aisle of the grocery store with the meat seasonings.
Here is a favorite and it is so easy!
1 cup oil
1/2 cup Rose's lime juice
1/4 cup cajun spices
Marinate raw chicken breasts in mixture for two hours.
Best if charbroiled, but also good in skillet or flat grill.
DO YOU LIKE STIR-FRY? CHICKEN CORDON BLEU? THE ARE ALOT OF RECIPES AT PILLSBURY.COM,BETTY CROCKER.COM AND IF YOU JUST GO TO RECIPES.COM I'M SURE YOU WILL FIND THOUSANDS OF IDEAS.....ARE YOU ON SOME KIND OF JUST MEAT AND VEGES DIET? AND IF SO HAS SIT BEEN WORKING FOR?.....THERE ALSO ALOT OF HERBS YOU CAN USE TO CHANGE THE TASTE AND ALSO BRING OUT THE FLAVOR ALOT MORE.....YOU CAN GET A FREE CATALOG FROM MOUNTAIN HERBS.COM THAT EXPLAIN HOW TO USE SOME OF THE HERBS AND WHAT NOT TO USE WITH CERTAIN THINGS ....THAT MIGHT HELP YOU OUT...IF YOU NEED MORE HELP JUST EMAIL ME...I JUST CAN'T SIT AND TYPE OUT RECIPES FOR YOU OFF THE TOP OF MY HEAD BUT I WOULD BE THAN HAPPY TO HELP YOU OUT.I COOK ALOT WITH HERBS CUZ I, MYSELF EAT MOSTLY MEATS, AND VEGES..EMAIL ME IF YOU WANT MORE HELP.......WHWITEWOLF1252@YAHOO.COM
Add some pepperoni (made from turkey only 10 calories each) to your chicken dish, either while baking with a fat-free soup sauce on on top of the stove with a liquid wine sauce. Adds tons of flavor and depth, without many more calories.
Ok, this is my own recipe. Hope you try it because it's very flavorful.
Baked Chicken with Gravy
Rub
2 1/2 tbs paprika
2 tbs garlic powder
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried oregano
1 tbs dried thyme
Preheat oven to 400.
1 whole chicken for roasting
Olive oil
Kosher salt
Ground black pepper
2-3 cans chicken broth
3 tbs unsalted butter
3+ tbs flour
Mix together well the six dry ingredients for the rub.
Rinse chicken with water and pat dry with paper towels.
Pour olive oil over chicken and rub in.
Liberally apply kosher salt and ground black pepper over chicken, including the cavities.
Spinkle rub over chicken, both sides.
Place on wire rack in roasting pan, breast side up.
Add 2 cans chicken broth to bottom of pan for basting. If broth starts to dry up during baking, add another can of broth.
Place roasting pan in oven and turn heat down to 350.
Bake, uncovered, 20 minutes to the pound or until juices run clear after poking between leg and thigh.
Baste with the broth every 20-30 minutes.
When done, remove from oven, place on a serving platter and cover loosely with aluminum foil.
Melt butter in saucepan on stovetop over medium heat. When melted add flour and make a roux. Stirring constantly until the mixture arrives at the desired color you wish. I like a nice brown chocolate color. Now add the broth and drippings leftover from the roasting pan. Bring to a boil, reduce heat to a simmer and stir until the gravy achieves the consistency you like. You should not have to add any seasonings to this gravy. When gravy is done, transfer to a gravy boat or large bowl and place on table. Remove foil from chicken, carve and serve with gravy. The gravy is great over mashed potatoes or rice. Add a steamed vegetable and you've got a nice three course dinner.
Since you're on a diet, you may elect to not have the mashed potatoes or rice. Your call since I don't know what diet you are on.
And don't forget the wine!
What are some quick and easy chicken dinner recipes?
i'm at my grandparents house and i want to make dinner for them. i'm 13 and i am a good cook, but i need a resipe that is easy so plz help me make a nice dinner for them!! plus it can be anything not only chicken, but not something too simple like mac and cheese or sandwiches and soup.What are some quick and easy chicken dinner recipes?
This may be made in the microwave or in the oven.
Chicken breasts
Soy Sauce or Terriaky Sauce
Any kind of canned pineapple
Ginger if you have it
Pepper
Put 4 - 8 chicken breasts in a dish appropriate for the oven or microwave whichever you are using.
Mix the following:
1/4 - 1/2 cup sauce mixed with some pineapples and their juice
pinch of ginger and pepper to taste
Pour over chicken and bake for 30 -45 minutes in 375 degree oven or 10 minutes on mediuam and 10 on high in microwave (just keep on checking and serve when chicken is no longer pink)
Serve over rice with green beans as a side or english peas or salad. This is best with french bread but biscuits, rolls, or sliced bread is fine.What are some quick and easy chicken dinner recipes?
Easy Cheesy Chicken and Rice
1 cup cream of chicken soup
1 1/3 cups water
3/4 cup uncooked white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken breasts
1 cup shredded cheddar cheese
salt %26amp; pepper
Mix soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper %26amp; salt.
Cover and bake at 375* for 45 min or until chicken is no longer pink and rice is done.
Uncover and sprinkle cheese over chicken.
That is an old Campbell's recipe, and it's quite good. You can also throw in half a bag of frozen veggies with the rice.
If they're not watching their cholesterol or care about fat and like spicier fare, you can make Chicken Lazone. It's a recipe from Brennan's in New Orleans.
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1/4 cup butter, divided
1/2 cup heavy cream
Combine the seasonings and use to coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken breasts on four plates and top with the sauce.
My flatmates love that recipe and it's super simple. I usually serve it with rice because we all LOVE rice over here. It's also good with pasta. Since asparagus is in season, I'd serve with roasted asparagus to add color to the plate. Just drizzle some asparagus with olive oil and sprinkle with coarse salt. Roast in a hot oven (or broil it) until crisp tender and serve it.
Very easy, very quick. Gives you time to whip up a cake or pie for dessert, too!
~Morg~
Spicy Chicken Spaghetti
INGREDIENTS
1 (16 ounce) package uncooked spaghetti
1 cup Worcestershire sauce
1 cup ketchup
1 cup tomato sauce
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup brown sugar
1 teaspoon chili powder
1 whole cooked chicken, deboned and chopped
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.
One-Dish Chicken %26amp; Stuffing Bake
1 1/4 cups boiling water
4 tbsp. butter OR margarine, melted
4 cups Pepperidge Farm庐 Cubed Herb Seasoned Stuffing
6 boneless chicken breast halves
Paprika
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes
Directions:
MIX water and butter. Add stuffing. Mix lightly.
SPOON stuffing along center of 3-qt. shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
MIX soup, milk and parsley. Pour over chicken. Cover.
BAKE at 400掳F. for 30 min. or until done.
From: Campbell's Kitchen
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6
http://www.campbellkitchen.com/recipedet鈥?/a>
Serve w/ tossed green salad.
Summer Berry Pie
3/4 cup sugar
3 Tbsp. cornstarch
1-1/2 cups water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 cup each: blueberries, raspberries and sliced strawberries
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups COOL WHIP Whipped Topping, thawed
MIX sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly; boil 1 min. Remove from heat. Add dry gelatin mix; stir until dissolved. Stir in fruit.
POUR into crust.
REFRIGERATE 3 hours or until firm. Top with whipped topping just before serving. Store any leftover pie in refrigerator.
Recipe Rating:
Prep Time: 25 min
Total Time: 4 hr 30 min
Makes: 10 servings
http://www.kraftfoods.com/knet_print_ver鈥?/a>
chicken rice peas
chicken and dumplings clean and boil the chicken. and DE bone it and make some dumplings
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Crispy Chicken Tenders
Categories: Polkadot, Lisa, Chicken
Yield: 2 Servings
1 c All-purpose flour
1 ts Poultry seasoning
2/3 ts Paprika
1 ts Onion powder
1/2 ts Garlic powder
1/4 ts Salt
ds Pepper
1 Egg
1 ts Milk
3/4 lb Chicken tenders
Cooking oil
Combine dry ingredients in a plastic bag. In a bowl, lightly beat eggs
and milk. Dip chicken pieces in egg mixture and shake off excess.
Shake a few chicken pieces in the bag at a time, coating well. In a
large skillet, heat 1/4 in. of oil over high heat; brown chicken on
all sides. Reduce heat to medium and continue cooking for 10 minutes.
I don't know but HI MICHELLE! It's Alison! Weee! I say an easy recipe is to go buy something! Yay! Bye Shell ttnf
What is really delicious are chicken breasts cooked with butter, mushrooms, garlic, pepper, and mashed potatoes. YUM, and easy.
This may be made in the microwave or in the oven.
Chicken breasts
Soy Sauce or Terriaky Sauce
Any kind of canned pineapple
Ginger if you have it
Pepper
Put 4 - 8 chicken breasts in a dish appropriate for the oven or microwave whichever you are using.
Mix the following:
1/4 - 1/2 cup sauce mixed with some pineapples and their juice
pinch of ginger and pepper to taste
Pour over chicken and bake for 30 -45 minutes in 375 degree oven or 10 minutes on mediuam and 10 on high in microwave (just keep on checking and serve when chicken is no longer pink)
Serve over rice with green beans as a side or english peas or salad. This is best with french bread but biscuits, rolls, or sliced bread is fine.What are some quick and easy chicken dinner recipes?
Easy Cheesy Chicken and Rice
1 cup cream of chicken soup
1 1/3 cups water
3/4 cup uncooked white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken breasts
1 cup shredded cheddar cheese
salt %26amp; pepper
Mix soup, water, rice, onion powder and black pepper in 2-qt shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper %26amp; salt.
Cover and bake at 375* for 45 min or until chicken is no longer pink and rice is done.
Uncover and sprinkle cheese over chicken.
That is an old Campbell's recipe, and it's quite good. You can also throw in half a bag of frozen veggies with the rice.
If they're not watching their cholesterol or care about fat and like spicier fare, you can make Chicken Lazone. It's a recipe from Brennan's in New Orleans.
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1/4 cup butter, divided
1/2 cup heavy cream
Combine the seasonings and use to coat chicken breasts.
In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken breasts on four plates and top with the sauce.
My flatmates love that recipe and it's super simple. I usually serve it with rice because we all LOVE rice over here. It's also good with pasta. Since asparagus is in season, I'd serve with roasted asparagus to add color to the plate. Just drizzle some asparagus with olive oil and sprinkle with coarse salt. Roast in a hot oven (or broil it) until crisp tender and serve it.
Very easy, very quick. Gives you time to whip up a cake or pie for dessert, too!
~Morg~
Spicy Chicken Spaghetti
INGREDIENTS
1 (16 ounce) package uncooked spaghetti
1 cup Worcestershire sauce
1 cup ketchup
1 cup tomato sauce
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup brown sugar
1 teaspoon chili powder
1 whole cooked chicken, deboned and chopped
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.
One-Dish Chicken %26amp; Stuffing Bake
1 1/4 cups boiling water
4 tbsp. butter OR margarine, melted
4 cups Pepperidge Farm庐 Cubed Herb Seasoned Stuffing
6 boneless chicken breast halves
Paprika
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes
Directions:
MIX water and butter. Add stuffing. Mix lightly.
SPOON stuffing along center of 3-qt. shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
MIX soup, milk and parsley. Pour over chicken. Cover.
BAKE at 400掳F. for 30 min. or until done.
From: Campbell's Kitchen
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6
http://www.campbellkitchen.com/recipedet鈥?/a>
Serve w/ tossed green salad.
Summer Berry Pie
3/4 cup sugar
3 Tbsp. cornstarch
1-1/2 cups water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 cup each: blueberries, raspberries and sliced strawberries
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups COOL WHIP Whipped Topping, thawed
MIX sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly; boil 1 min. Remove from heat. Add dry gelatin mix; stir until dissolved. Stir in fruit.
POUR into crust.
REFRIGERATE 3 hours or until firm. Top with whipped topping just before serving. Store any leftover pie in refrigerator.
Recipe Rating:
Prep Time: 25 min
Total Time: 4 hr 30 min
Makes: 10 servings
http://www.kraftfoods.com/knet_print_ver鈥?/a>
chicken rice peas
chicken and dumplings clean and boil the chicken. and DE bone it and make some dumplings
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Crispy Chicken Tenders
Categories: Polkadot, Lisa, Chicken
Yield: 2 Servings
1 c All-purpose flour
1 ts Poultry seasoning
2/3 ts Paprika
1 ts Onion powder
1/2 ts Garlic powder
1/4 ts Salt
ds Pepper
1 Egg
1 ts Milk
3/4 lb Chicken tenders
Cooking oil
Combine dry ingredients in a plastic bag. In a bowl, lightly beat eggs
and milk. Dip chicken pieces in egg mixture and shake off excess.
Shake a few chicken pieces in the bag at a time, coating well. In a
large skillet, heat 1/4 in. of oil over high heat; brown chicken on
all sides. Reduce heat to medium and continue cooking for 10 minutes.
I don't know but HI MICHELLE! It's Alison! Weee! I say an easy recipe is to go buy something! Yay! Bye Shell ttnf
What is really delicious are chicken breasts cooked with butter, mushrooms, garlic, pepper, and mashed potatoes. YUM, and easy.
Fried chicken recipes?
i need some good fried chicken recipes. nothing to difficult so you have to kinda break it down for me. thanks!Fried chicken recipes?
2 chicken breasts
1 onion
1 can sweet corn
black pepper
Chop and gently fry the onions until soft.
Cut the chicken into small strips and fry quickly in oil from onions, turning and tossing until done. This only take a few minutes. Add back the onions and sweet corn to heat, sprinkle pepper on. Serve with rice/pasta/new potatoes or french bread.Fried chicken recipes?
I have a very easy/fast/cheap one that I do all the time when I'm in a hurry...
get you chicken pieces, season it with salt and pepper... then cover with general flour and fry in oil.
Whenever it's done you can use a side souce like sweet/sour (my favorite), mustard honey or bbq.
Try this fried chicken recipe: http://www.allfavoriterecipe.com/RecipeDetailFriedChicken.aspx
I've tried it and its easy to cook.
season it (to your liking), cover it in mustard, coat it with flour and then fry it...it's good and crispy that way!!
It's that simple!
2 chicken breasts
1 onion
1 can sweet corn
black pepper
Chop and gently fry the onions until soft.
Cut the chicken into small strips and fry quickly in oil from onions, turning and tossing until done. This only take a few minutes. Add back the onions and sweet corn to heat, sprinkle pepper on. Serve with rice/pasta/new potatoes or french bread.Fried chicken recipes?
I have a very easy/fast/cheap one that I do all the time when I'm in a hurry...
get you chicken pieces, season it with salt and pepper... then cover with general flour and fry in oil.
Whenever it's done you can use a side souce like sweet/sour (my favorite), mustard honey or bbq.
Try this fried chicken recipe: http://www.allfavoriterecipe.com/RecipeDetailFriedChicken.aspx
I've tried it and its easy to cook.
season it (to your liking), cover it in mustard, coat it with flour and then fry it...it's good and crispy that way!!
It's that simple!
Thin Chicken Breast Recipes?
Can anybody give me a chicken breast recipe.
I intened to beat the breast out so it is nice and thin and I can fry it really fast as to retain it moisture?
Id like something fairly spicy, as I am planning on serving it with a mango slasa?
Any ideas?
Thanks.Thin Chicken Breast Recipes?
Chicken breasts en papillote with broad beans
Serves 2
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the chicken:
2 large chicken breasts, skinned
4 cloves of garlic, peeled
2 tsps black olive tapenade
sea salt and freshly ground black pepper
few stalks of fresh thyme
2 large pieces of grease proof paper
olive oil for brushing
For the salad:
225g/8oz shelled broad beans
2 small courgettes, washed
55g/2oz stoned black olives
3 tablespoon olive oil
A pinch finely chopped thyme
1 tablespoon sherry vinegar
Method
1. Heat the oven to 200C/400F/Gas 6.
2. Trim any fat away from the chicken breasts.
3. Make a cut in the side of the breast to form a pocket. Place a tsp of tapenade inside each breast. Season with black pepper.
4. Cut 2 large heart shapes from the pieces of grease proof paper or tin foil. Brush with a lick of olive oil and lay 1 breast on one side of each piece of paper.
5. Put 2 cloves of garlic next to each piece of chicken and put the sprigs of thyme on top.
6. Seal the bag by tucking the paper over, all around the outside edge.
7. Place the two parcels on to a baking sheet and cook in the oven for 25 to 30 minutes, the chicken can be tested while still in the grease proof paper bag by touching it carefully to see if it is firm.
8. Meanwhile, for the salad, cook the broad beans in boiling water for 3-4 minutes so that they are still quite firm. Refresh in cold water and drain.
9. Take the washed courgettes and leaving the skin on for colour use a potato peeler and cut thin wide ribbons.
10. Toss the beans and raw courgette together in a large bowl and add the stoned black olives.
11. Mix in the olive oil, the sherry vinegar and the thyme, season with sea salt and freshly ground black pepper and stir carefully.
12. Serve the chicken breast still in its paper bag with the whole cloves of garlic and the salad.Thin Chicken Breast Recipes?
Cut into strip, batter them { with batter mix } then deep fry mmmm or stir fry them
Follow this recipe for chicken scallopini. Season your breadcrumbs with whatever spices you intend on using, then serve with mango salsa instead of the butter caper sauce
http://find.myrecipes.com/recipes/recipe鈥?/a>
pound chicken flat. Brush with melted margarine. Sprinkle with dried breadcrumbs mixed with the spices you like. Lay a piece of string cheese on . Roll up %26amp; secure with toothpick. Set in pan sprayed with pam. Add a little chicken broth to pan%26lt; periodically spoon over chicken. Bake at 350 for about 35-45 min at 350 until cheese melts.
make it like scallopini, but add some curry powder/crushed red pepper to the bread crumbs and squeeze some lime juice over the meat while it's in the pan...that would be yummy with mango salsa...
1tbsp olive oil
1 onion, halved and finely sliced
2 carrots, peeled and thickly sliced
2 celery sticks, thickly sliced
605g (21oz) pack chicken thigh fillets, without skin
1tbsp plain flour
500g (17 1/2oz) new potatoes, quartered
Leaves from 2 rosemary and 2 thyme sprigs
600ml stock, made from a stock cube
2tbsp cornflour
410g (14 1/2oz) can butter beans, drained
Crusty wholegrain or seeded bread to serve
1. Preheat the oven to 180掳C/356掳F/gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 minutes.
2. Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 minutes.
3. Mix the cornflour with four tablespoons of water to make a paste. Stir into the casserole and then add the beans and cook for another 10 minutes. Serve with big hunks of bread.
This is my favorite....easy and delish......it is from Rachel Ray
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce
ingredients
4 quart-size plastic food storage bags
4 small, boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
2 eggs
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard
1/4 cup flat leaf parsley leaves, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges
preparation
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.
Yields 4 servings
ask Iola. she stole my recipe from the church cook book. dont bother with naomi though. she couldn't cook if her life depended on it.skin care cosmetics
I intened to beat the breast out so it is nice and thin and I can fry it really fast as to retain it moisture?
Id like something fairly spicy, as I am planning on serving it with a mango slasa?
Any ideas?
Thanks.Thin Chicken Breast Recipes?
Chicken breasts en papillote with broad beans
Serves 2
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the chicken:
2 large chicken breasts, skinned
4 cloves of garlic, peeled
2 tsps black olive tapenade
sea salt and freshly ground black pepper
few stalks of fresh thyme
2 large pieces of grease proof paper
olive oil for brushing
For the salad:
225g/8oz shelled broad beans
2 small courgettes, washed
55g/2oz stoned black olives
3 tablespoon olive oil
A pinch finely chopped thyme
1 tablespoon sherry vinegar
Method
1. Heat the oven to 200C/400F/Gas 6.
2. Trim any fat away from the chicken breasts.
3. Make a cut in the side of the breast to form a pocket. Place a tsp of tapenade inside each breast. Season with black pepper.
4. Cut 2 large heart shapes from the pieces of grease proof paper or tin foil. Brush with a lick of olive oil and lay 1 breast on one side of each piece of paper.
5. Put 2 cloves of garlic next to each piece of chicken and put the sprigs of thyme on top.
6. Seal the bag by tucking the paper over, all around the outside edge.
7. Place the two parcels on to a baking sheet and cook in the oven for 25 to 30 minutes, the chicken can be tested while still in the grease proof paper bag by touching it carefully to see if it is firm.
8. Meanwhile, for the salad, cook the broad beans in boiling water for 3-4 minutes so that they are still quite firm. Refresh in cold water and drain.
9. Take the washed courgettes and leaving the skin on for colour use a potato peeler and cut thin wide ribbons.
10. Toss the beans and raw courgette together in a large bowl and add the stoned black olives.
11. Mix in the olive oil, the sherry vinegar and the thyme, season with sea salt and freshly ground black pepper and stir carefully.
12. Serve the chicken breast still in its paper bag with the whole cloves of garlic and the salad.Thin Chicken Breast Recipes?
Cut into strip, batter them { with batter mix } then deep fry mmmm or stir fry them
Follow this recipe for chicken scallopini. Season your breadcrumbs with whatever spices you intend on using, then serve with mango salsa instead of the butter caper sauce
http://find.myrecipes.com/recipes/recipe鈥?/a>
pound chicken flat. Brush with melted margarine. Sprinkle with dried breadcrumbs mixed with the spices you like. Lay a piece of string cheese on . Roll up %26amp; secure with toothpick. Set in pan sprayed with pam. Add a little chicken broth to pan%26lt; periodically spoon over chicken. Bake at 350 for about 35-45 min at 350 until cheese melts.
make it like scallopini, but add some curry powder/crushed red pepper to the bread crumbs and squeeze some lime juice over the meat while it's in the pan...that would be yummy with mango salsa...
1tbsp olive oil
1 onion, halved and finely sliced
2 carrots, peeled and thickly sliced
2 celery sticks, thickly sliced
605g (21oz) pack chicken thigh fillets, without skin
1tbsp plain flour
500g (17 1/2oz) new potatoes, quartered
Leaves from 2 rosemary and 2 thyme sprigs
600ml stock, made from a stock cube
2tbsp cornflour
410g (14 1/2oz) can butter beans, drained
Crusty wholegrain or seeded bread to serve
1. Preheat the oven to 180掳C/356掳F/gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 minutes.
2. Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 minutes.
3. Mix the cornflour with four tablespoons of water to make a paste. Stir into the casserole and then add the beans and cook for another 10 minutes. Serve with big hunks of bread.
This is my favorite....easy and delish......it is from Rachel Ray
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce
ingredients
4 quart-size plastic food storage bags
4 small, boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
2 eggs
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard
1/4 cup flat leaf parsley leaves, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges
preparation
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.
Yields 4 servings
ask Iola. she stole my recipe from the church cook book. dont bother with naomi though. she couldn't cook if her life depended on it.
Anyone got any low fat chicken recipes?
Garlic chicken is always a hit at my house and is super easy to prepare. Nothing to measure just mix up what you need to prepare this dish.
We prefer boneless skinless chicken breasts.
You can cut them into chunks or strips or leave them whole, that is up to you and what your preferences are.
Breading for chicken:
You can use bread crumbs if you wish, I prefer to use croutons that have been crushed in the food processer. Mix into your crumbs about 1/4 or so of parmesean cheese and parsley dried or fresh if you want. (I have also used other seasonings so its whatever you like)
1 stick of butter and 1/2 cup olive oil (or all olive oil if you want) and 5+ minced garlic (we use tons as we all love garlic). heat this in the microwave to fuse the garlic flavor into the butter/oil.
After the garlic butter/oil has cooled, dip your chicken into it and then into your crumbs coating them well.
Place them on a greased baking sheet and cook in your oven at 350 until done. About 30 min for whole breasts 20 for strips or chunks.
As I said this is a super easy and super versital recipe. I have used this for parmeasan chicken/ I have added spices and made it a ';hot chicken'; recipe. so play around and have fun.Anyone got any low fat chicken recipes?
If you just serve plain roast chicken with peeled sliced oranges it's delicious! Works really well with a green salad.Anyone got any low fat chicken recipes?
Grilled Raspberry Chicken
鈥?6 boneless, skinless chicken breasts
鈥?1/2 cup frozen raspberries, thawed
鈥?1 cup raspberry vinaigrette, fat-free or light
鈥?1/4 cup raspberry vodka (optional)
鈥?1/4 cup finely chopped mint leaves (optional)
鈥?Fresh mint sprigs, for garnish (optional)
鈥?Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Here is one my family loves and it is easy to make.
Saute 1/2 chopped sweet onion and 1 chopped green pepper in a fry pan sprayed with Pam. When soft, add precooked chicken from the meat department (like Butterball 6oz. breast strips) and 1 package taco seasoning and about 1/2 C water, or more, depending on how much onion and green pepper you've used. Simmer for about 10 minutes and then drain off excess liquid.
Place chicken mixture in middle of tortilla and top with low-fat cheese, salsa, and pico de gallo or chopped onion, tomatoes and cilantro. (I can buy ready made pico de gallo in my grocery store. It adds a lot of flavor.) Roll up burrito style. You can garnish with low fat sour cream and chopped cilantro.
This will make about 4 chicken fajitas. DELICIOUS!!!! Perfect for a summer supper! Kids love them too.
This is great!
Roasted Chicken Tenders with Peppers %26amp; Onions
Ingredients:
1/2 teaspoon freshly grated lemon zest
3 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
2 tablespoons finely chopped pickled jalapeno peppers
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 pound chicken tenders
1 red, yellow or orange bell pepper, seeded and thinly sliced
1/2 medium onion, thinly sliced
Sprinkle in some Thyme, if desired...
Directions:
Preheat oven to 425掳F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 30 minutes.
NUTRITION INFORMATION:
Per serving: 172 calories; 5 g fat (1 g sat, 5 g mono); 49 mg cholesterol; 6 g carbohydrate; 19 g protein; 1 g fiber; 518 mg sodium. Nutrition bonus: Vitamin C (100% daily value), Selenium (28% dv), Vitamin A (20% dv). 1/2 Carbohydrate Serving
Enjoy this mildly spiced, aromatic curry with some Nan bread or whole grain rice. Strained nonfat yogurt stirred in near the end of cooking helps give this curry its velvety texture. Be sure to stir some cornstarch into the yogurt to prevent it from curdling. I use thick and creamy nonfat Greek yogurt in this recipe.
INGREDIENTS:
鈥?1 pound skinless boneless chicken breasts
鈥?Juice of 1 lemon
鈥?1 clove of garlic, minced
鈥?1 tablespoon of curry powder
鈥?1/4 cup minced onion
鈥?1 tbsp olive oil
鈥?.
鈥?1/2 cup finely chopped onion
鈥?1 tbsp curry powder
鈥?2 small zucchini, sliced vertically, then cut into quarters
鈥?4 plum tomatoes, cut vertically into wedges
鈥?8-ounce can no salt added tomato sauce
鈥?1 cup frozen peas
鈥?1 5 or 6 ounce pot strained nonfat yogurt*
鈥?2 tsp cornstarch
PREPARATION:
Cut chicken into pieces and place in a large reseal able plastic bag. Combine lemon juice, garlic, curry powder, onion and oil in a small bowl. Add to the chicken in the bag. Seal the bag and squeeze the bag so all the chicken pieces are coated in the marinade.
Refrigerate for 4-6 hours.
Coat a large skillet with nonstick cooking spray. Cook onion on medium heat until softened. Sprinkle curry powder into skillet and stir into onion. Turn up heat and add marinated chicken to skillet and cook for 5 minutes, moving the chicken pieces around. Reduce heat; add zucchini and cook for 2 minutes, continuing to stir around the skillet. Pour in tomato sauce, followed by peas. Simmer gently for 5 minutes.
Stir cornstarch into yogurt (to prevent curdling) and add yogurt mixture to the skillet, stirring gently for 1 minute. Serve chicken curry with naan bread or whole grain rice.
Serves 4
Per Serving: Calories 283, Calories from Fat 53, Total Fat 5.9g (sat 1g), Cholesterol 66mg, Sodium 166mg, Carbohydrate 24.1g, Fiber 6g, Protein 33.4g
.. . it's called fish . ....
This is very easy to cook and healthy:
Chinese Chicken with Spring Onion, Ginger and Cashew nuts
Ingredients:
* 4 Chicken breasts, skinless and cut into bite-size chunks
* 100 g Cashew nuts, unsalted
* 2 tbsp Peanut/ Vegetable oil
* 1 Egg White
* 2 tbsp corn Flour
* 1 clove Garlic, finely chopped
* 3 Spring Onions, chopped
* 2 tbsp Ginger, chopped
* 2 tbsp Soy sauce
* 2 tbsp dry Sherry
* 1 tsp caster Sugar
* 1/2 tsp Chilli sauce
* 1/2 tsp Salt
Method:
* Mix corn flour, egg white and salt in a bowl, add chicken, mix well and refrigerate for 10 minutes.
* Meanwhile, stir-fry cashew nuts in a wok in the 1 tbsp of oil until golden. Remove the nuts and remove any excess oil from the wok with a kitchen paper.
* Heat the remaining oil in the wok and cook chicken, garlic and ginger in hot oil for 3 minutes, then add soy, chilli, sherry, sugar and 2 tbsp of water. Cook until sauce is thick.
* Return cashew nuts to the wok and mix well with other ingredients.
* Serve the chicken topped with spring onions and boiled rice.
This is low in fat and makes you full.
Boneless ginger chicken on bean sprout
1. Cut up the chicken into small pieces.
2. Put in a plastic baggie, toss in some chopper ginger, lemon and salt.
3. Marinade for an hour
4. Heat up olive oil in a skillet
5. Throw in the chicken, also add the chopped ginger that was in the baggie (some people throw the gingers away)
6. Cook for 30 minutes or till the chicken is done.
7. Add soy sauce and tabasco sause
8. Turn up the heat to max
9. Add the bean sprout, mix and cook for 3 mints
10. Turn down heat, you may add some lemon and pepper if you like
INGREDIENTS:
1/2 cup low-fat buttermilk
Juice of half a lemon
1 tbsp lemon zest
4 boneless, skinless chicken breasts
Directions:(very easy!)
Combine buttermilk, lemon and lemon zest in a glass baking dish or in a large resealable bag. Add chicken. Turn to coat. Marinate in the refrigerator for 4 hours. Preheat broiler. Coat broiler rack with nonstick cooking spray.
Broil chicken breasts 5-6 minutes per side, or until a thermometer reads 165 degrees
It tastes reallly good!
Spicy Chicken Satays with Herbs and Vegetables
1/3 cup water
1/3 cup freshly squeezed lime juice (about 2 to 3 limes)
3 tablespoons sugar
2 tablespoons fish sauce
1 teaspoon sambal oelek or other hot chile paste
1 clove garlic, minced
4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon vegetable oil
Kosher salt and freshly ground black pepper
1 small whole carrot, finely grated
1 head Boston or Bibb lettuce leaves
1 bunch fresh mint leaves
1 bunch fresh cilantro
1 Kirby cucumber, cut in matchsticks
4 scallions (white and green parts), sliced in 1-inch pieces
8 skewers (if wood, soak in water for 15 minutes)
Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves. Stir in the sambal oelek and garlic.
Cut the chicken thighs into 2-inch cubes. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil. Set aside for 15 minutes. Stir a heaping tablespoon of grated carrot into reserved sauce. Set aside.
Heat a grill pan or outdoor grill to medium-high heat. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate. Season with salt and pepper. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more. Transfer to a large clean platter.
Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce
Nutrition Information
Nutritional Analysis per serving Calories 219
Fat 6 grams Saturated Fat 1 gram
Carbohydrates 18 grams Fiber 2 grams
Protein 24 grams
Marinate boneless skinless chicken breasts in Italian dressing and then either broil in the oven or cook on the grill. Very tasty!
We prefer boneless skinless chicken breasts.
You can cut them into chunks or strips or leave them whole, that is up to you and what your preferences are.
Breading for chicken:
You can use bread crumbs if you wish, I prefer to use croutons that have been crushed in the food processer. Mix into your crumbs about 1/4 or so of parmesean cheese and parsley dried or fresh if you want. (I have also used other seasonings so its whatever you like)
1 stick of butter and 1/2 cup olive oil (or all olive oil if you want) and 5+ minced garlic (we use tons as we all love garlic). heat this in the microwave to fuse the garlic flavor into the butter/oil.
After the garlic butter/oil has cooled, dip your chicken into it and then into your crumbs coating them well.
Place them on a greased baking sheet and cook in your oven at 350 until done. About 30 min for whole breasts 20 for strips or chunks.
As I said this is a super easy and super versital recipe. I have used this for parmeasan chicken/ I have added spices and made it a ';hot chicken'; recipe. so play around and have fun.Anyone got any low fat chicken recipes?
If you just serve plain roast chicken with peeled sliced oranges it's delicious! Works really well with a green salad.Anyone got any low fat chicken recipes?
Grilled Raspberry Chicken
鈥?6 boneless, skinless chicken breasts
鈥?1/2 cup frozen raspberries, thawed
鈥?1 cup raspberry vinaigrette, fat-free or light
鈥?1/4 cup raspberry vodka (optional)
鈥?1/4 cup finely chopped mint leaves (optional)
鈥?Fresh mint sprigs, for garnish (optional)
鈥?Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Here is one my family loves and it is easy to make.
Saute 1/2 chopped sweet onion and 1 chopped green pepper in a fry pan sprayed with Pam. When soft, add precooked chicken from the meat department (like Butterball 6oz. breast strips) and 1 package taco seasoning and about 1/2 C water, or more, depending on how much onion and green pepper you've used. Simmer for about 10 minutes and then drain off excess liquid.
Place chicken mixture in middle of tortilla and top with low-fat cheese, salsa, and pico de gallo or chopped onion, tomatoes and cilantro. (I can buy ready made pico de gallo in my grocery store. It adds a lot of flavor.) Roll up burrito style. You can garnish with low fat sour cream and chopped cilantro.
This will make about 4 chicken fajitas. DELICIOUS!!!! Perfect for a summer supper! Kids love them too.
This is great!
Roasted Chicken Tenders with Peppers %26amp; Onions
Ingredients:
1/2 teaspoon freshly grated lemon zest
3 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
2 tablespoons finely chopped pickled jalapeno peppers
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 pound chicken tenders
1 red, yellow or orange bell pepper, seeded and thinly sliced
1/2 medium onion, thinly sliced
Sprinkle in some Thyme, if desired...
Directions:
Preheat oven to 425掳F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish. Add tenders, bell pepper and onion; toss to coat. Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 30 minutes.
NUTRITION INFORMATION:
Per serving: 172 calories; 5 g fat (1 g sat, 5 g mono); 49 mg cholesterol; 6 g carbohydrate; 19 g protein; 1 g fiber; 518 mg sodium. Nutrition bonus: Vitamin C (100% daily value), Selenium (28% dv), Vitamin A (20% dv). 1/2 Carbohydrate Serving
Enjoy this mildly spiced, aromatic curry with some Nan bread or whole grain rice. Strained nonfat yogurt stirred in near the end of cooking helps give this curry its velvety texture. Be sure to stir some cornstarch into the yogurt to prevent it from curdling. I use thick and creamy nonfat Greek yogurt in this recipe.
INGREDIENTS:
鈥?1 pound skinless boneless chicken breasts
鈥?Juice of 1 lemon
鈥?1 clove of garlic, minced
鈥?1 tablespoon of curry powder
鈥?1/4 cup minced onion
鈥?1 tbsp olive oil
鈥?.
鈥?1/2 cup finely chopped onion
鈥?1 tbsp curry powder
鈥?2 small zucchini, sliced vertically, then cut into quarters
鈥?4 plum tomatoes, cut vertically into wedges
鈥?8-ounce can no salt added tomato sauce
鈥?1 cup frozen peas
鈥?1 5 or 6 ounce pot strained nonfat yogurt*
鈥?2 tsp cornstarch
PREPARATION:
Cut chicken into pieces and place in a large reseal able plastic bag. Combine lemon juice, garlic, curry powder, onion and oil in a small bowl. Add to the chicken in the bag. Seal the bag and squeeze the bag so all the chicken pieces are coated in the marinade.
Refrigerate for 4-6 hours.
Coat a large skillet with nonstick cooking spray. Cook onion on medium heat until softened. Sprinkle curry powder into skillet and stir into onion. Turn up heat and add marinated chicken to skillet and cook for 5 minutes, moving the chicken pieces around. Reduce heat; add zucchini and cook for 2 minutes, continuing to stir around the skillet. Pour in tomato sauce, followed by peas. Simmer gently for 5 minutes.
Stir cornstarch into yogurt (to prevent curdling) and add yogurt mixture to the skillet, stirring gently for 1 minute. Serve chicken curry with naan bread or whole grain rice.
Serves 4
Per Serving: Calories 283, Calories from Fat 53, Total Fat 5.9g (sat 1g), Cholesterol 66mg, Sodium 166mg, Carbohydrate 24.1g, Fiber 6g, Protein 33.4g
.. . it's called fish . ....
This is very easy to cook and healthy:
Chinese Chicken with Spring Onion, Ginger and Cashew nuts
Ingredients:
* 4 Chicken breasts, skinless and cut into bite-size chunks
* 100 g Cashew nuts, unsalted
* 2 tbsp Peanut/ Vegetable oil
* 1 Egg White
* 2 tbsp corn Flour
* 1 clove Garlic, finely chopped
* 3 Spring Onions, chopped
* 2 tbsp Ginger, chopped
* 2 tbsp Soy sauce
* 2 tbsp dry Sherry
* 1 tsp caster Sugar
* 1/2 tsp Chilli sauce
* 1/2 tsp Salt
Method:
* Mix corn flour, egg white and salt in a bowl, add chicken, mix well and refrigerate for 10 minutes.
* Meanwhile, stir-fry cashew nuts in a wok in the 1 tbsp of oil until golden. Remove the nuts and remove any excess oil from the wok with a kitchen paper.
* Heat the remaining oil in the wok and cook chicken, garlic and ginger in hot oil for 3 minutes, then add soy, chilli, sherry, sugar and 2 tbsp of water. Cook until sauce is thick.
* Return cashew nuts to the wok and mix well with other ingredients.
* Serve the chicken topped with spring onions and boiled rice.
This is low in fat and makes you full.
Boneless ginger chicken on bean sprout
1. Cut up the chicken into small pieces.
2. Put in a plastic baggie, toss in some chopper ginger, lemon and salt.
3. Marinade for an hour
4. Heat up olive oil in a skillet
5. Throw in the chicken, also add the chopped ginger that was in the baggie (some people throw the gingers away)
6. Cook for 30 minutes or till the chicken is done.
7. Add soy sauce and tabasco sause
8. Turn up the heat to max
9. Add the bean sprout, mix and cook for 3 mints
10. Turn down heat, you may add some lemon and pepper if you like
INGREDIENTS:
1/2 cup low-fat buttermilk
Juice of half a lemon
1 tbsp lemon zest
4 boneless, skinless chicken breasts
Directions:(very easy!)
Combine buttermilk, lemon and lemon zest in a glass baking dish or in a large resealable bag. Add chicken. Turn to coat. Marinate in the refrigerator for 4 hours. Preheat broiler. Coat broiler rack with nonstick cooking spray.
Broil chicken breasts 5-6 minutes per side, or until a thermometer reads 165 degrees
It tastes reallly good!
Spicy Chicken Satays with Herbs and Vegetables
1/3 cup water
1/3 cup freshly squeezed lime juice (about 2 to 3 limes)
3 tablespoons sugar
2 tablespoons fish sauce
1 teaspoon sambal oelek or other hot chile paste
1 clove garlic, minced
4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon vegetable oil
Kosher salt and freshly ground black pepper
1 small whole carrot, finely grated
1 head Boston or Bibb lettuce leaves
1 bunch fresh mint leaves
1 bunch fresh cilantro
1 Kirby cucumber, cut in matchsticks
4 scallions (white and green parts), sliced in 1-inch pieces
8 skewers (if wood, soak in water for 15 minutes)
Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves. Stir in the sambal oelek and garlic.
Cut the chicken thighs into 2-inch cubes. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil. Set aside for 15 minutes. Stir a heaping tablespoon of grated carrot into reserved sauce. Set aside.
Heat a grill pan or outdoor grill to medium-high heat. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate. Season with salt and pepper. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more. Transfer to a large clean platter.
Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce
Nutrition Information
Nutritional Analysis per serving Calories 219
Fat 6 grams Saturated Fat 1 gram
Carbohydrates 18 grams Fiber 2 grams
Protein 24 grams
Marinate boneless skinless chicken breasts in Italian dressing and then either broil in the oven or cook on the grill. Very tasty!
Some yummy chicken recipes?
I am looking for some yummy ideas for chicken breasts, boneless/skinless. i'm tired of the same old breaded chicken and parmesian. Anyone have a good favorite recipe with chicken?Some yummy chicken recipes?
I have a chicken paprika recipe and if you will email me ,I would be glad to share . good luck and happy cooking .Some yummy chicken recipes?
I get requests for this every time I take it to potluck... easy and tasy and pretty!!
Swiss Chicken
5 or 6 boneless chicken breasts
6 slices Swiss cheese
1 can cream of chicken soup
1/4 C. milk
2 C herb seasoned stuffing mix, crushed
1/2 C melted butter
Place chicken in greased 13 X 9 dish. Season with garlic powder and pepper.
Top each breast with a cheese slice
Combine soup and milk... pour over chicken
Sprinkle stuffing mix over all.
Drizzle with melted butter
Bake at 350 for 50 minutes . Let sit for 5 minutes before serving.
Chicken Dumpling Pie
3 C. cooked , chopped chicken
2 cans cream of chicken soup
1 can chicken broth ( 10 1/2 oz)
1 15 oz can mixed vegetables, drained
2 C Bisquit mix
1 8 oz carton sour cream
1 C milk
Combine chicken and next 4 ingredients. Pour into a greased 13 X 9 pan.
Combine biscuit mix, sour cream, and milk. Stir well and pour over the chicken mixture.
Bake at 350 for 50-60 min. or until your pie is golden.
southern fried chicken, chicken stir fry, these sites ive listed has a lot of different recipes.
Well I was going to say fried chicken but go to www.allrecipes.com
yes! I have a great recipe if you like garlic and lemon. mix olive oil, soy sauce, red wine vinegar, a lot of fresh crushed garlic, and one lemon squeezed with some salt and pepper. I add red pepper flakes but it depends how spicy you want it. Let it marinade for a half an hour and then grill, bake or broil. It is really good and really good for you. You can use hummus to dip it in, cucumber sauce or nothing! I want some right now!
Go to www.allrecipes.com and eat your heart out (literally) LOL It's a great site of TNT recipes.
Here are a few that you might like, they are all very good and pretty simple to make! have a great day!
12 bonesless, skinless chicken breast halves
1/4 cup lemon juice
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. celery salt
1/4 tsp. paprika
10 3/4 oz. can fat-free, low-sodium cream of mushroom soup
10 3/4 oz. can fat-free, low-sodium cream of celery soup
1/3 cup dry sherry, or white wine
grated fat-free, low-sodium Parmesan cheese
1. Mix together lemon juice, salt, black pepper, celery salt, and paprika in medium-sized bowl. Stir in mushroom and celery soups and sherry or wine.
2. Dip each chicken breast half in seasoned soup mixutre, then place chicken pieces in slow cooker.
3. When all chicken is in cooker, pour remaining soup mixture over chicken. Sprinkle with cheese.
4. Cover. Cook on low 8-10 hours.
5. Serve with rice
6 boneless chicken breasts
bacon
1 cont. sour cream
1 can cream of mushroom
1 can cream of chicken
1 jar dried beef
paprika
Pre-heat oven to 350. Place dried beef on bottom of pan. Wrap a piece of bacon around each piece of chicken and secure with a toothpick. Place chicken on top of dried beef. Mix soups and sour cream and cover chicken with mixture (you may not need to use it all) sprinkle with paprika and cook for 1 hr.
Boneless chicken breasts
1 can frozen limeade
Pour limeade over top of chicken and bake covered @ 350 for 1 hr. Take foil off and cook for additional 10 minutes to brown.
I have a few old standbys that I use. One I just chop up the chicken breasts and sautee in a frying pan with a little olive oil, lemon juice and lemon pepper spice.
here it is..
Yummy Chicken
5 boneless skinless chicken breasts
1/2 cup grated parmesan cheese
3 eggs
1 cup breadcrumbs
1/4 cup oil (for browning)
1/2 lb mushrooms
1 cup white wine
1/2 lb monterey jack cheese
Preheat oven to 350 degrees.
Beat eggs and leave in bowl.
Pour parmesan cheese on to a small plate (for dipping).
Pour bread crumbs on to small plate (for dipping).
Pound chicken breasts to 1/8 thick (to tenderize).
Heat a small amount of oil in frying pan, just enough to cover the bottom.
Dip breasts first in parmesan cheese, then in egg, then in bread crumbs.
Brown to a nice golden brown on both sides and remove to a 9x13 cassarole dish.
Wash and slice mushrooms (1/2 lb was an estimate, use as mamy mushrooms as you like or none at all).
Saute mushrooms in same frying pan- just until soft.
Add the wine to the mushrooms (Just to cook off the alcohol) approx 5 minutes.
Cover the chicken breasts with the mushrooms and the wine.
Cover with cassarole dish with foil.
Bake at 350 degrees for 45 minutes.
Remove from oven, remove foil and place one large slice of jack cheese on each breast.
Cover with foil and return to oven for an additional 10-15 minutes or until cheese has melted.
Most of my amounts were estimates as I now make this from memory, but you can see, they are easily adjusted to suit your family size.
My daughter and I do not like mushrooms so we put them all on my hubbys pieces!
CHICKEN BREASTS SUPREME
6 boneless chicken breasts
6 slices bacon
1 jar dried beef- 8 oz (chopped)
1 can cream of mushroom soup
1 (4 oz.) can mushroom stems and pieces (drained)-optional
1/2 c. sour cream
Parsley- optional (gives a nice pretty effect)
Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.
Note: I wash the dried beef in warm water and then drain, to take away the saltiness. Although this contains acon, this is not a greasy dish. Very delicious.
Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4
Classic Herbed Chicken
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.
NOTE: The original recipe calls for mayonnaise, but I substituted ranch dressing instead. Delicious.
Okay...instead of breadcrumbs, try crushed cornflakes.
Then fry it.
It tastes different to breadcrumbs and you can also make a niiice cheesey sauce for them.
OR you could wrap parma ham around them with a leaf of basil and bake them.These will taste gorgeous with some salsa and salad or new potatoes.
So delish.
Here is a chicken recipe that I've made often, and my friends keep asking for it over and over again.
Chicken Fontina
3 boneless skinless chicken breasts, cut in half
1 1/2 cups Italian salad dressing
1 1/2 cups Balsamic salad dressing
8 oz sliced fresh mushrooms
1/2 cup chopped onion
2 tsp tarragon
6-8 oz shredded Fontina cheese (or white cheddar or MJ)
In a large skillet, saute your onion in some EVOO or butter for 3 minutes until softened. Add both salad dressings and place the chicken breasts in the pan. Add a little S%26amp;P if you like. Bring liquid to a boil and then turn heat to a simmer. Simmer chicken 10 minutes per side, turning once. Remove chicken and place in a 13X 9 baking dish (I use a glass Pyrex dish). Then place your mushrooms and tarragon in the liquid and cook for 4 minutes. Pour the liquid and mushrooms over the top of the chicken, then sprinkle the shredded cheese on top. Bake in a 375 oven for about 25 minutes. Serve with garlic mashed. Very yummy.
I have a chicken paprika recipe and if you will email me ,I would be glad to share . good luck and happy cooking .Some yummy chicken recipes?
I get requests for this every time I take it to potluck... easy and tasy and pretty!!
Swiss Chicken
5 or 6 boneless chicken breasts
6 slices Swiss cheese
1 can cream of chicken soup
1/4 C. milk
2 C herb seasoned stuffing mix, crushed
1/2 C melted butter
Place chicken in greased 13 X 9 dish. Season with garlic powder and pepper.
Top each breast with a cheese slice
Combine soup and milk... pour over chicken
Sprinkle stuffing mix over all.
Drizzle with melted butter
Bake at 350 for 50 minutes . Let sit for 5 minutes before serving.
Chicken Dumpling Pie
3 C. cooked , chopped chicken
2 cans cream of chicken soup
1 can chicken broth ( 10 1/2 oz)
1 15 oz can mixed vegetables, drained
2 C Bisquit mix
1 8 oz carton sour cream
1 C milk
Combine chicken and next 4 ingredients. Pour into a greased 13 X 9 pan.
Combine biscuit mix, sour cream, and milk. Stir well and pour over the chicken mixture.
Bake at 350 for 50-60 min. or until your pie is golden.
southern fried chicken, chicken stir fry, these sites ive listed has a lot of different recipes.
Well I was going to say fried chicken but go to www.allrecipes.com
yes! I have a great recipe if you like garlic and lemon. mix olive oil, soy sauce, red wine vinegar, a lot of fresh crushed garlic, and one lemon squeezed with some salt and pepper. I add red pepper flakes but it depends how spicy you want it. Let it marinade for a half an hour and then grill, bake or broil. It is really good and really good for you. You can use hummus to dip it in, cucumber sauce or nothing! I want some right now!
Go to www.allrecipes.com and eat your heart out (literally) LOL It's a great site of TNT recipes.
Here are a few that you might like, they are all very good and pretty simple to make! have a great day!
12 bonesless, skinless chicken breast halves
1/4 cup lemon juice
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. celery salt
1/4 tsp. paprika
10 3/4 oz. can fat-free, low-sodium cream of mushroom soup
10 3/4 oz. can fat-free, low-sodium cream of celery soup
1/3 cup dry sherry, or white wine
grated fat-free, low-sodium Parmesan cheese
1. Mix together lemon juice, salt, black pepper, celery salt, and paprika in medium-sized bowl. Stir in mushroom and celery soups and sherry or wine.
2. Dip each chicken breast half in seasoned soup mixutre, then place chicken pieces in slow cooker.
3. When all chicken is in cooker, pour remaining soup mixture over chicken. Sprinkle with cheese.
4. Cover. Cook on low 8-10 hours.
5. Serve with rice
6 boneless chicken breasts
bacon
1 cont. sour cream
1 can cream of mushroom
1 can cream of chicken
1 jar dried beef
paprika
Pre-heat oven to 350. Place dried beef on bottom of pan. Wrap a piece of bacon around each piece of chicken and secure with a toothpick. Place chicken on top of dried beef. Mix soups and sour cream and cover chicken with mixture (you may not need to use it all) sprinkle with paprika and cook for 1 hr.
Boneless chicken breasts
1 can frozen limeade
Pour limeade over top of chicken and bake covered @ 350 for 1 hr. Take foil off and cook for additional 10 minutes to brown.
I have a few old standbys that I use. One I just chop up the chicken breasts and sautee in a frying pan with a little olive oil, lemon juice and lemon pepper spice.
here it is..
Yummy Chicken
5 boneless skinless chicken breasts
1/2 cup grated parmesan cheese
3 eggs
1 cup breadcrumbs
1/4 cup oil (for browning)
1/2 lb mushrooms
1 cup white wine
1/2 lb monterey jack cheese
Preheat oven to 350 degrees.
Beat eggs and leave in bowl.
Pour parmesan cheese on to a small plate (for dipping).
Pour bread crumbs on to small plate (for dipping).
Pound chicken breasts to 1/8 thick (to tenderize).
Heat a small amount of oil in frying pan, just enough to cover the bottom.
Dip breasts first in parmesan cheese, then in egg, then in bread crumbs.
Brown to a nice golden brown on both sides and remove to a 9x13 cassarole dish.
Wash and slice mushrooms (1/2 lb was an estimate, use as mamy mushrooms as you like or none at all).
Saute mushrooms in same frying pan- just until soft.
Add the wine to the mushrooms (Just to cook off the alcohol) approx 5 minutes.
Cover the chicken breasts with the mushrooms and the wine.
Cover with cassarole dish with foil.
Bake at 350 degrees for 45 minutes.
Remove from oven, remove foil and place one large slice of jack cheese on each breast.
Cover with foil and return to oven for an additional 10-15 minutes or until cheese has melted.
Most of my amounts were estimates as I now make this from memory, but you can see, they are easily adjusted to suit your family size.
My daughter and I do not like mushrooms so we put them all on my hubbys pieces!
CHICKEN BREASTS SUPREME
6 boneless chicken breasts
6 slices bacon
1 jar dried beef- 8 oz (chopped)
1 can cream of mushroom soup
1 (4 oz.) can mushroom stems and pieces (drained)-optional
1/2 c. sour cream
Parsley- optional (gives a nice pretty effect)
Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.
Note: I wash the dried beef in warm water and then drain, to take away the saltiness. Although this contains acon, this is not a greasy dish. Very delicious.
Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4
Classic Herbed Chicken
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.
NOTE: The original recipe calls for mayonnaise, but I substituted ranch dressing instead. Delicious.
Okay...instead of breadcrumbs, try crushed cornflakes.
Then fry it.
It tastes different to breadcrumbs and you can also make a niiice cheesey sauce for them.
OR you could wrap parma ham around them with a leaf of basil and bake them.These will taste gorgeous with some salsa and salad or new potatoes.
So delish.
Here is a chicken recipe that I've made often, and my friends keep asking for it over and over again.
Chicken Fontina
3 boneless skinless chicken breasts, cut in half
1 1/2 cups Italian salad dressing
1 1/2 cups Balsamic salad dressing
8 oz sliced fresh mushrooms
1/2 cup chopped onion
2 tsp tarragon
6-8 oz shredded Fontina cheese (or white cheddar or MJ)
In a large skillet, saute your onion in some EVOO or butter for 3 minutes until softened. Add both salad dressings and place the chicken breasts in the pan. Add a little S%26amp;P if you like. Bring liquid to a boil and then turn heat to a simmer. Simmer chicken 10 minutes per side, turning once. Remove chicken and place in a 13X 9 baking dish (I use a glass Pyrex dish). Then place your mushrooms and tarragon in the liquid and cook for 4 minutes. Pour the liquid and mushrooms over the top of the chicken, then sprinkle the shredded cheese on top. Bake in a 375 oven for about 25 minutes. Serve with garlic mashed. Very yummy.
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