nick j asked:
I’m tired of the same old stuff BBQ chicken, Baked chicken, Fried chicken, and pasta. We are having chicken tonite (again) anyone know a good recipe for chicken breasts that is defferent but pretty easy to make?
I’m tired of the same old stuff BBQ chicken, Baked chicken, Fried chicken, and pasta. We are having chicken tonite (again) anyone know a good recipe for chicken breasts that is defferent but pretty easy to make?
Tags: Chicken Fried, Fried Chicken, Old Stuff, Recipe For Chicken
June 29th, 2007 at 10:42 am
campbells soup has a lot of different things you can do with chicken, you could check them out for ideas. I get sick of the same old chicken recipes as well.
June 29th, 2007 at 10:52 am
Hainanese Chicken Rice comes from the Chinese sub tropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years. The most popular dish of Hainan is the Chicken Rice in which a chicken is used in all ways ? poached for the meat, the soup used to make a deliciously flavored rice and to also infuse the chile sauce. This has become one of Singapore’s top loved dishes and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.
Chile Sauce:
2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh red chiles
5 cloves garlic, chopped
Salt
Chicken and Rice:
1 (2-pound) chicken
1 scallion, cut into 1-inch pieces
4 slices fresh, peeled ginger
6 tablespoon vegetable oil or olive oil
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice
1 teaspoon fine salt
Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
Whisk 1/4 cup of the hot chicken stock into the chile sauce.
Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
June 30th, 2007 at 4:21 pm
chicken casserole…its easy and its our family favorite for chicken breast. Here ya go…
Boil 3-4 chicken breasts until cooked and pick into small strips. (I use 2 forks to kind of seperate mine)
Mix together in a big bowl….chicken pieces, 1 can of cream of mushroom soup, 1/2 cup of sour cream, and 1 cup of shredded cheddar (sharp is better)
Pour into lightly greased casserole dish and top with one more cup of shredded cheese and finish off with crushed Ritz on top or Crushed Doritos. Drizzle with butter or spray lightly with cooking spray (to brown topping sooner)….This recipe is delicious. Try it. (you can use Cream of Chicken, but mushroom is much better. Dont forget to salt/pepper to taste.
June 30th, 2007 at 6:22 pm
Persoanlly, I love chicken and dumplings..Very easy to make!
chicken de-boned after it is boiled Then add water, enough to fill the pot you are using.
season to taste..you can’t go wrong with a little salt and pepper and whatever else you like.
Add piece by peice…Hungry Man biscuits in a can…That’s right, just pull apart pieces and add them to your pot and after you’re done cover and let cook for about 45 min. or so.
This is the best tasting!
It will last a few days too…cost is low..:)
June 30th, 2007 at 7:07 pm
An easy one would be chicken with angel hair pasta. You season the boneless chicken breasts with chicken fajita seasoning. Toss them on the grill, and then cut them into strips once they’re done. Prepare a batch of angel hair pasta, drain, and toss with butter, olive oil, garlic, salt and pepper. Toss in the chicken strips, and generously apply grated parmesan cheese. Fast, easy, and yummy! Serve with a side of garlic bread.
July 1st, 2007 at 1:12 pm
Use Lawry’s Hawaiian marinade and some pinapples while cooking it. I LOVE IT!!!
July 3rd, 2007 at 7:35 am
Good Recipe!!!!
Chicken Parmesan
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Raiding the Pantry
Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 4 servings
User Rating: 5 Stars
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
July 5th, 2007 at 2:21 pm
This is the most tender flavorful chicken dish you’ll ever put in your mouth:
Simmered Chicken breasts over onions
1. 5 yellow onions cut into medium sized rings and sauteed lightly in enough olive oil in a large pot.
2. Add about 2 cups of chicken or vegetable broth and 1 teaspoon salt.
3. Place 4 chicken breasts on top of onions and broth mixture.
4. Cover pot and bring to boil.
5. Lower heat to simmer and keep covered.
6. Cook for about 4 hours. Check every hour to make sure liquid has not completely evaporated so that onions will not burn. There should be about 1/4 cup of liquid at the end of the cooking.
Serve with either mashed potatoes or steamed rice with a side of vegetables.
Enjoy the most softest and flavorful fall-of -the bone chicken.
July 7th, 2007 at 9:00 am
Emergency Chicken
Chicken breasts, boned and skinned (1 p/serv)
2 – 3 cloves minced fresh garlic
2 – TBL olive oil
1 cup sliced mushrooms if you have ‘em
1 tsp dried thyme, or couple of fresh sprigs OR Herb de Provence
1 cup dry white wine (sauvignon blanc is my preference,or chablis blanc is okay — the drier, the better)
1 cup chicken broth
1/4 cup flour
salt & pepper to taste
Season the breasts w/salt & pepper, dredge in flour. Sautee until golden brown on both sides, and remove from pan. Sautee mushrooms on high for about 3-4 mins., adding garlic during last minute of cooking. Push mushrooms and garlic to side of pan, reducing to med-hi temp, return breasts, sprinkle thyme over meat, and heap the mushrooms over the breasts. Pour wine and broth over all, and bring to a boil. Cover and immediately reduce to simmer. Cook, turning meat twice and coating with juices.In about 45 mins., meat should be very tender *If, at any time, liquid is lower than bottom 1/4 of pan, add a1/2 – 3/4 cup water. Once meat is tender to preference, remove meat to serving platter, reduce sauce, or if too thick, add 1/3 cup wine to deglaze the pan.Spoon sauce over meat.
This is great served with a dollop of sour cream or creme fraiche, over brown or white basmati rice, or with a side of noodles.
Enjoy.
July 10th, 2007 at 7:38 pm
I’ve got the best recipe for yo a** get you some Italian dressing regular or fat free it really doesn’t matter and marinate the chicken breast in it for a couple of hours I would do it at least 4 to 5 hours giving the dressing to really get down in the meat of your chicken it is best grilled outside ,but can be grilled inside I did mine inside last Wednesday because it rained all day. Good served with rice pilaf or cut up over a salad or any thing else you like to eat it with my family even eat it in strips along with their favorite dressing try it you will like it I promise!
July 14th, 2007 at 4:19 am
This is an easy one I discovered by mistake. My best recipes come from screw ups:
Take the chicken breasts and smother them in Dijon Mustard (or spicy brown mustard) then sprinkle them with garlic powder and a little bit of salt (kosher salt is best). Then you just spray the pan with cooking spray and throw them on or you can grill them. If you grill them you can mix a little bit of extra mustard, garlic powder and salt to brush on as you grill. I usually serve it with wild rice, a veggie and salad, but you can serve it with anything.
It’s super easy and gives chicken a tangy and different flavor. It’s a favorite at our house.
July 16th, 2007 at 4:56 pm
Quick & Easy Chicken Fajitas:
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, 2 fajitas each
2 cups thinly sliced vegetables, such as onions, broccoli, bell peppers
6 Tbsp. SEVEN SEAS VIVA Italian Dressing, divided
2 pkg. (6 oz. each) OSCAR MAYER Grilled Chicken Breast Strips
8 TACO BELL HOME ORIGINALS Flour Tortillas, warmed
COOK and stir vegetables in 2 Tbsp. of the dressing in large nonstick skillet 10 minutes or until crisp-tender.
ADD chicken and remaining 4 Tbsp. dressing; cook and stir an additional 5 minutes or until heated through.
SPOON chicken mixture evenly over tortillas; roll up. Top with your favorite fajita toppings, such as KRAFT Shredded Cheddar Cheese, BREAKSTONE’S or KNUDSEN Sour Cream and sliced pitted ripe olives.
July 19th, 2007 at 6:08 pm
I got this recipe from a restaurant and I think its pretty tasty.Fry up chicken breasts in pan in olive oil(not alot) and place to the side when done.Depending how much garlic you like,finely chop garlic up and place in pan to saute’.When done,add(not low fat recipe)heavy whipping cream(any grocery store has it)and depending on the size of your family,2 containers will do.Stir w/ garlic,it will thicken up.Add 2 table spoons of good Dijon mustard and stir.Add chicken breasts and reheat them.You can pour sauce over noodles or rice.I have used this recipe as an appetizer, cutting up about 5 fried chicken breasts,putting them in the sauce,in a slow cooker and taking to a party.Needless to say,it was gone in about 1/2 hr of arriving.Enjoy……
July 22nd, 2007 at 10:53 am
The chicken comes out so tender it practically falls off the fork!
4 boneless skinless chicken breasts (frozen)
1 (16 ounce) carton fresh mushrooms, sliced
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cheddar cheese soup
1 bunch fresh broccoli, cut into flowerets
Layer the crockpot with the still-frozen chicken, the broccoli, and the mushrooms.
Whisk together the two soups, and pour over all.
Cover and set on high for 4-6 hours, or low for 6-8 hours.
Serve over rice.
This is almost too easy to be called a recipe, but I had to share it anyway. I came up with it one night when I wanted a nice meal but wasn’t feeling too motivated. I love Crockpot cooking!
1-2 lb boneless skinless chicken breasts
1 (18 ounce) jar of your favorite barbecue sauce (I love K.C. Masterpiece!)
1 medium sweet onion, sliced
4-6 hamburger buns
Remove all visible fat from the chicken and toss it in the Crockpot.
Place the onion slices on top of the chicken.
Pour the barbecue sauce over top.
You may not need the entire jar, just enough to cover the chicken.
Cook it on LOW for 8 hours or until the chicken is nice and tender.
Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
Or, if you’re like my dad, you might prefer leaving the breasts whole and eating it that way.
Voila!
July 24th, 2007 at 11:15 pm
Corny Chicken Wraps
Cubed, cooked chicken breast meat and whole kernel corn are heated in salsa, then spooned atop cheddar cheese in flour tortillas and served.Ingredients:
• 2 cups cubed, cooked chicken breast
• 1 can (11 oz) whole kernel corn, drained
• 1 cup salsa
• 1 cup (4 oz) shredded cheddar cheese 8 (7-inch) flour tortillas, warmed
Method:
In a saucepan, combine chicken, corn and salsa. Heat through. Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up. Secure with toothpicks. Serve.
Summer Raspberry Chicken
A super easy chicken dish for the summer made with raspberries and marinade.Ingredients:
• 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 3/4 cup Lawry’s Dijon & Honey Marinade with Lemon Juice, divided
• 1 cup fresh or frozen raspberries
• 1/2 cup walnut pieces
Method:
Grill or broil chicken 10 to 15 minutes or until no longer pink in center and juices run clear when cut, turning once and basting often with 1/2 cup Dijon & Honey Marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade. Cut chicken into strips. In food processor or blender, process raspberries and additional 1/4 cup Dijon & Honey Marinade for 10 seconds. Drizzle raspberry sauce over chicken; sprinkle with walnuts
Margarita Chicken
Meaty chicken pieces are marinated in a mixture of nonalcholic margarita mix, lime juice and garlic, sprinkled with coarse salt, then grilled. Ingredients:
• 1/2 cup nonalcholic margarita mix
• 3 tablespoons lime juice
• 1 clove garlic, crushed
• 3 to 4 pounds meaty chicken pieces(breast, thights, legs)
• 1 teaspoon coarse salt
Method:
Combine margarita mix, lime juice and garlic in a heavy re-sealable plastic food-storage bag. Add chicken pieces; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken, reserving marinade. Heat coals or gas grill. Place chicken, skin sides up, on the grill. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill over medium heat for 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when thickest pieces are cut.
Notes:
I usually make this recipe with boneless, skinless chicken breasts and reduce grilling time to 8 to 10 minutes.
Number of servings: 6
July 27th, 2007 at 1:37 pm
Bacon and Cheese Stuffed Chicken
4 Boneless, skinless chicken breast halves (1 to 1-1/4 lbs)
4 Bacon slices, cooked and crumbled
2 ounce Sharp cheddar cheese, cut into 4 pieces
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika (optional)
1 tablespoon Olive oil
1 teaspoon Cornstarch
2/3 cup Reduced-sodium chicken broth
2 tablespoon Finely chopped parsley
With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick. Sprinkle chicken with salt, pepper and paprika. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm. Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened. Add chopped parsley. To serve, spoon over chicken.
Baked Chicken with Provolone and Ziti
2 Boneless chicken breasts
1/2 teaspoon Basil
1/2 teaspoon Dill
1/2 teaspoon Garlic powder
1/4 teaspoon Parsley
3 cups Prego sauce or your own
2 large Slices provolone cheese
Ziti, make the amount you think you will eat!
Yield: 2 servings
Put the chicken breasts in a baking pan, sprayed with a non-stick spray. Sprinkle herbs on top of chicken breasts. Bake uncovered at 350F for 1 hour.
Meanwhile, heat the sauce and cook the ziti separately (cook ziti according to directions on the box). Once the ziti is cooked and drained, return to the saucepan and put a pat of margarine or butter in it. Mix well, and pour into another 1-1/2 qt sprayed baking dish. When the chicken is finished baking, put it on top of the ziti, and sprinkle with Parmesan cheese. Pour the sauce on top of all and place the cheese on top of the chicken. Put under the broiler until the cheese is melted and bubbly.
Blackened Chicken Breasts
1-1/2 pounds boneless, skinless chicken breasts
6 sandwich rolls
1 tablespoon vegetable oil
Low-fat margarine or light mayonnaise
1/4 cup melted low-fat margarine
Spice Mix:
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Freeze chicken and sandwich rolls until ready to serve. Mix spices; store in a covered container such as an empty spice jar labeled “Blackened Chicken Spices.”
To serve, thaw rolls and chicken. Coat each piece of chicken with about 1 tablespoon spice mix. The mixture is hot and spicy, so adjust for taste.
Using a pastry brush, baste each piece of chicken with melted, low-fat margarine. Grill chicken about 10 minutes, turning once and basting with margarine, until no longer pink in the middle. Or cook chicken in a large, nonstick skillet in hot oil over medium heat, turning once, about 10 minutes. Serve on sandwich rolls spread with a little margarine or light mayonnaise.
Chicken Breasts with Spicy Honey Orange Glaze
1/4 cup honey
2 tablespoons frozen orange juice concentrate
1 teaspoon grated orange zest
1 clove garlic, minced
1/2 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
4 boneless, skinless chicken breast halves
1 tablespoon margarine
1/2 teaspoon vegetable oil
In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry.
Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared.
Turn chicken, cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min. Serve chicken breasts with honey-orange glaze spooned over the top.