yang_gurl9391 asked:
okay so,
i bought a lot of chicken breast and i noticed on tv when they show the cooked chicken, they have spices or flavor on them
i want to know the spices and try em. so if you have any recipes for chicken breast and spices or flavors,
tell me.
okay so,
i bought a lot of chicken breast and i noticed on tv when they show the cooked chicken, they have spices or flavor on them
i want to know the spices and try em. so if you have any recipes for chicken breast and spices or flavors,
tell me.
Tags: Chicken Recipes, Cooked Chicken, Flavors, Recipes Chicken
October 4th, 2007 at 7:24 am
a lot of different spices go well with chicken. You can do a spicy recipe with chili powder, curry, paprika, you can do italian recipes with oregano, cilantro, basil, or you could do a lemon pepper, or you could buy a mixed spice seasoning and use that.
October 5th, 2007 at 11:56 am
chicken with sour cream gravy
PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup butter
1 (4 pound) whole chicken, cut into pieces
1 pinch salt and pepper to taste
2 (14 ounce) cans chicken broth
2 cups water
2 cubes chicken bouillon
16 ounces sour cream
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DIRECTIONS
Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.
Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.
Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.
October 8th, 2007 at 1:20 pm
Caribbean Honey-Spiced Chicken with Mango
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Yields 4 servings.
Garlic Pepper Skillet Chicken
Use your imagination to expand upon this super easy recipe. Try sliced cooked chicken served over your favorite salad greens for a deliciously healthy dinner entrée, or chop cooked chicken to make chicken salad for your next summer gathering.
Prep Time: 6 minutes
Cook Time: 8 minutes
Makes 4 servings.
Ingredients:
1 pound boneless skinless chicken breast halves, trimmed and lightly pounded
1/2 teaspoon garlic pepper seasoning using McCormick® Garlic Pepper Seasoning Grinder
1 tablespoon olive oil
Directions:
1. Generously season both sides of chicken with garlic pepper seasoning.
2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 4 minutes per side or until cooked through
3. Season with additional garlic pepper seasoning just before serving, if desired.
Baked Italian Chicken
1 lb. boneless chicken breasts
1 green pepper, sliced
1/2 medium onion, sliced
1 pkg italian dressing seasoning
1 reynolds alumnium foil hot bag
cut chicken into 1 inch cubes, place in hot bag with pepper and
onion. Sprinkle entire packet of seasoning over all. Close packet
and place in 450 degree oven for 1 hour. Remove from oven and serve
CHICKEN IN SPICY ORANGE SAUCE
Yield: 2 Servings
2 ea Chicken breasts
1 x – cut into 4 pieces
1 tb Oil
1/4 c Flour
1/4 ts Salt
1/8 ts Pepper
1/4 ts Paprika
1 ea Medium onion, chopped
1 ea Large garlic clove, minced
1 c Chicken stock
3/4 c Orange juice
1 ea Green or red pepper,
1 x Cut into strips
1 ea Grated rind of one orange
1/4 ts Red pepper – crushed
1/2 ts Cumin – ground
1/2 ts Oregano – dried
1 tb Lemon juice – fresh
2 tb Parsley – chopped
4 ea Thin slices orange
1 x And chopped parsley for garn
Skin and debone chicken. Heat oil in heavy skillet. Combine flour,
salt, pepper and paprika and roll chicken in mixture. Reserve excess
flour. Brown chicken in oil. transfer to small baking dish. In same
oil, saute onion and garlic until soft. Sprinkle in any of the flour
left over from coating the chicken and stir to blend. Stir in the
chicken stock and orange juice.
Add green pepper, orange rind, red peppers, cumin, oregano, lemon
juice and parsley. Cook ’til sauce is thick and smooth. Pour over
chicken. Bake, covered at 375 F for 40 minutes. Garnish with sliced
oranges and parsley. This dish is complemented nicely by the baked
barley mushroom
CHILI-SPICED CHICKEN
1 t. chili powder
1/2 t. ground cumin
1/2 t. salt
1/4 t. garlic powder
1/4 t. ground red pepper
6 (6 oz) skinned chicken breast halves
1 t. vegetable oil
1 (14 1/2 oz.) can no-salt-added whole tomatoes, undrained and chopped
1/2 cup sliced green onions
1 t. seeded, chopped jalapeno pepper
2 t. cornstarch
2 T. water
Combine first 5 ingredients; sprinkle over chicken. Coat a large nonstick skillet with cooking spray; add oil. PLace over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add tomatoes, green onions, and jalapeno pepper. Bring to a boil; cover, reduce heat and simmer 20 minutes or until chicken is tender. Transfer chicken to a serving platter, using a slotted spoon. Combine cornstarch and water in a small bowl, and stir well. Add to tomato mixture in skillet; bring to a boil. Cook, stirring constantly, 1 minute or until slightly thickened. Spoon over chicken. 6 servings.
Cajun Chicken
2 boneless chicken breasts, skinless
1/4 tsp. onion powder
1/4 tsp. dried thyme
1 clove garlic, minced
1 Tbsp. Skim milk
1/4 tsp. each white, red and black pepper
non-fat cooking spray
1. Preheat oven to 375 degrees F.
2. Rinse chicken and pat dry.
3. Spray 13×9x2 inch pan with non-fat cooking spray.
4. Place chicken on pan, meaty side up.
5. Brush chicken breasts with milk.
6. Sprinkle garlic over the tops of chicken breasts.
7. Mix onion powder, thyme, and white, red, and black pepper in a small bowl.
8. Sprinkle mixture over chicken.
9. Bake at 375 degrees F. for 45 to 55 minutes.
Makes 2 servings.
SWEET-SOUR CHICKEN
2 lbs. boneless chicken breasts, cut in large chunks
Salt, pepper, nutmeg (to taste)
Flour
Olive oil
2 cups pineapple juice
4 tsp. white vinegar
1 tsp. salt
2 Tbsp. soy sauce
1/2 cup brown sugar
3 Tbsp. cornstarch
1/4 cup water
4 pineapple rings
1 bell pepper, sliced
1/2 cup slivered almonds (optional)
Sprinkle chicken breasts with salt, pepper and nutmeg.
Roll in flour and brown in hot oil.
Place in baking dish and bake at 350° for 25 minutes.
Mix pineapple juice, vinegar, 1 tsp. salt, soy sauce, and brown sugar in a saucepan.
Dissolve cornstarch in water; add to sauce and cook until translucent, stirring constantly.
Place pineapple rings, bell pepper, and almonds on top of chicken; cover with sauce.
Bake at 350° for 25 minutes.*
Serve with rice.
Louisiana Pepper Chicken
Serves 6
6 boneless, skinless chicken breast halves (about 1-1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/3 cup all-purpose flour
1/3 cup CRISCO Oil
1 medium green bell pepper , cut into strips
1 medium red bell pepper , cut into strips
1/4 cup chopped green onions with tops
3 tablespoons chopped fresh parsley
1 -1/2 cups chicken broth
1 tablespoon lemon juice
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
4 cups hot cooked rice (cooked without salt or fat)
Rinse and dry chicken.
Combine salt and cayenne in small bowl. Sprinkle on chicken. Coat with flour.
Heat oil in large skillet on medium-high heat. Add chicken. Cook until browned on both sides and no longer pink in center. Drain on paper towels. Remove to serving plate. Keep warm.
Add bell peppers and green onions to skillet. Cook and stir 2 to 3 minutes or until peppers are crisp-tender. Stir in parsley. Spoon over chicken.
Increase heat to high. Add chicken broth, lemon juice, basil and thyme to skillet. Cook until reduced to about one-half cup. Pour over chicken. Serve over hot rice.
West Indies Herb & Spice Baked Chicken
Makes 6 servings
Spice blends are a quick and popular way to season food before baking or grilling.
Ingredients
Yogurt Mint Sauce (recipe follows)
6 boneless skinless chicken breast halves
1 tablespoon garlic, minced
1 tablespoon lime juice
1 teaspoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1. Preheat oven to 400°F. Prepare Yogurt Mint Sauce.
2. Spray jelly-roll pan with nonstick cooking spray. Place breasts on prepared pan. Combine garlic, lime juice, oil, thyme, nutmeg, cinnamon, pepper, allspice and cloves in small bowl; spread evenly over breasts. Bake 15 minutes or until chicken is no longer pink in center. Serve with Yogurt Sauce.
Yogurt Mint Sauce
Makes 1/2 cup
Ingredients
1/2 cup plain nonfat yogurt
1 tablespoon brown sugar
1 tablespoon minced fresh mint leaves
1. Combine all ingredients in small bowl; mix well.
Island Jerk Chicken
Recipe Rating:
Prep Time: 5 min
Total Time: 1 hr 21 min
Makes: 8 servings
1/2 cup KRAFT Peppercorn Ranch Dressing
2 green onions, thinly sliced
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. ground red pepper (cayenne)
8 small boneless skinless chicken breast halves (2 lb.)
MIX dressing, onions and spices in large resealable plastic bag until well blended. Add chicken; turn to coat. Refrigerate at least 1 hour to marinate.
PREHEAT broiler. Broil chicken, 6 inches from heat, 7 to 8 min. on each side or until cooked through.
Special Extra
Sprinkle with additional sliced green onions just before serving.
Round Out The Meal
Serve over hot cooked MINUTE Rice.
October 9th, 2007 at 10:14 am
There are 3 or 4 really good chicken recipes this month on
One is a garlic chicken, there is a cilantro marinaded chicken, and I think there are a couple of other ones. I tried the cilantro chicken last night, and it was fantastic!
Good luck!