best chicken recipe wins 10 points?

Answer 1

SMOKED GOUDA-SPINACH STUFFED CHICKEN

4 bone-in, skin-on chicken breast halves - 2½ to 3 pounds total Cooking spray
Smoked Gouda-Spinach Stuffing - recipe follows
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons margarine or butter, melted

If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours until thawed.
Heat the oven to 375 degrees. Spray a 9-inch-square pan with cooking spray.
Make the Smoked Gouda-Spinach Stuffing (see recipe below)

Rinse the chicken under cold water, and pat dry with paper towels. (REMOVE CHICKEN FROM BONE) Loosen the skin from the chicken breasts by inserting fingers between the skin and flesh. Gently separate in center, leaving the skin attached at ends. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast, using your fingers. Smooth skin over breasts, tucking under loose areas. Place chicken, skin side up, in the sprayed pan. Sprinkle the salt and pepper evenly over chicken. Drizzle with the margarine. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when you cut into the center of the thickest pieces.


SMOKED GOUDA-SPINACH STUFFING
1 package - 10 ounces - frozen chopped spinach, thawed
½ cup shredded smoked Gouda or Swiss cheese - 2 ounces
¼ teaspoon ground nutmeg

Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until the spinach is dry. Place in medium bowl. Add the cheese and nutmeg. Mix all ingredients thoroughly.
Tip: You also can make this recipe with boneless, skinless chicken breast halves. Instead of spreading stuffing between meat and skin of chicken, cut a horizontal slit through the thickest part of each chicken breast to make a pocket. Spoon about 2 tablespoons of the stuffing into each pocket.

Makes four servings.
Nutrition information per serving: 225 calories, 10 grams fat, 5 grams saturated fat, 90 milligrams cholesterol, 550 milligrams sodium, 3 grams carbohydrates, 1 gram dietary fiber, 32 grams protein.

This is very simple and VERY good and it has a wonderful presentation!!

The recipe is from Betty Crocker’s "Entertaining Basics"

Answer 2

A lot of people prefer to put their chicken in casseroles, soups, stews, etc. to avoid the whole dryness issue. The problem is, all that extra stuff often adds calories and fat to a relatively healthy dish. Instead, spend some time learning how to do a perfect chicken breast, then alter the flavor through the addition of spices (or sauces, if the extra calories don't bother you).

First, start with fresh chicken breasts. Frozen just don't have the same texture and flavor. Preheat a large frying pan to medium high heat. You will have to adjust the temperature based on your pan - the better it conducts heat, the lower you'll set the temperature. Still, you want it HOT. Add a tablespoon or so of olive oil and heat until it shimmers.
Meanwhile, dry the chicken breasts thoroughly, then sprinkle with salt and pepper. Dredge them in flour and shake off all of the excess - you want just the thinnest possible film of flour. Carefully place them into the hot pan - they should sizzle and spit immediately. If they don't, your pan isn't hot enough yet. Cook for 3 - 4 minutes on each side, depending on the thickness. Test for doneness by cutting into the thickest part - juices should run clear and there should be no pink left. Do not overcook! If you practice a few times, you'll get the hang of it and pretty soon you'll produce chicken that is crisp and flavorful on the outside, but still incredibly juicy.

If you want additional flavor, you can add seasonings to the chicken at the same time you do the salt and pepper. You can pour a little salsa, spaghetti sauce, etc. over the chicken just before it's done.

Answer 3

Alright this one is definetly the best out of all of the other answers! I red them and they don't know what the hell their talking about. This recipe is scrum-diddly-umscious! Here it is...

Garlic Fried Chicken

INGREDIENTS:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

DIRECTIONS:

In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

My Note:

I have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Answer 4

The person that told you that cooking chicken is hard, was wrong. Chickens about the easiet thing to cook and you don't ever put your chicken in a pressure cooker, really.

Chicken Spaghetti Pie

1 12 ounce bag of chicken strips (already cooked) cut up into bite sized pieces
1 box of spaghetti noodles
1 bag shredded mozzerella and whatever other cheese you want to add
1 jar of your favorite spaghetti sauce

Cook noodles. On the bottom of a 9 X 13 pan, layer some sauce, then noodles, then cheese and sauce and chicken, repeat this until your last layer is cheese. Cook for about 45 minutes on 350, will be bubbly. Let it sit for about 10 minutes and you can cut it into pie pieces.

Answer 5

I like to roast whole chickens. Get a fryer' trim off the excess fat. Stick a couple of very thin lemon slices under the skin of the breast area. Season the cavity of the bird with salt and pepper. Stuff a head of garlic and the rest of the lemon in the cavity. Take a stick of softened unsalted butter and spread it all over the skin and cavity area. Place the bird in a roasting pan ( with a rack if possible) in a preheated 475 degree oven for about 1 hour and enjoy!! P.S. Try putting a few slices of smoked bacon over the breast area of the bird, then at the halfway point of cooking take them off, it makes a great snack.

Answer 6

Chicken is hard to cook unless you like it dry. The absolute best solution is to buy a pressure cooker and cook it in there. It will always come out fully-cooked, but still moist and juicy.

You can get a good pressure cooker for $50 or less. If you like cooking at all, it's the best investment you'll ever make - ribs, roasts (even cheap cuts), chicken, turkey, etc. all come out perfect every time.

My favorite things to add to the pressure cooker chicken - salt, pepper, garlic, lemon or orange zest, and paprika. If you want BBQ, just warm up your favorite sauce on the stove and put it on the chicken after you take it out of the cooker.

Answer 7

Smothered Chicken

1 chicken, cut up (I use 2 packages of thighs)
1/2 plus 1/3 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup finely chopped brown onion

Wash chicken and pat dry. Combine the 1/2 cup flour, salt, and pepper. Roll chicken in flour mixture to coat. Heat butter in large heavy skillet. Brown chicken on all sides. Place chicken, skin-side up, in a 9 x 13-inch baking dish or roasting pan. Add onion to drippings in skillet; cook until soft. Add 1 1/2 cups water to skillet; bring to a boil. Pour over chicken. Cover tightly with a lid or foil. Bake at 350* for 60 minutes. Remove chicken and keep warm.

Carefully pour liquid from baking dish into skillet used for browning; bring to a boil. Combine the remaining 1/3 cup flour with 1 cup water; mix until smooth. Add to hot liquid. Cook, stirring constantly until gravy thickens. Taste for seasoning. Makes 4 servings.

TIP: Gravy is delicious served over rice or mashed potatoes.

Answer 8

3 tablespoons duck fat or olive oil
3 cremini mushrooms, stems removed and diced
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary leaves
2 (1-ounce) slices foie gras, optional
1 1/2 teaspoons truffle oil
1 (4-pound) free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
2/3 cup heavy cream
Salt and pepper

Serving suggestions: French green beans, carrots, and ratatouille
Special equipment: 2 (3-inch) ring molds

Preheat the oven to 350 degrees F.

Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.

Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.

Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.

Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.

Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.

Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.


good luck, o and i tried this one it is sooooo good

Answer 9

This is so easy...take thawed boneless chicken breasts...set oven at 350...take 1/2 cup of Parmesan cheese (grated) and a package of dry buttermilk ranch dressing. Combine the cheese and dressing in a bowl. Fillet your breast so they are split and open (flatter) Drizzle the breasts with a little oil and dredge the breasts through the dry mixture until coated. Bake for about 40 minutes at 350...delicious..serves well with any vegetable, salad, on a bun or with a side dish..very tender and flavorful..you can add pepper if you would like..watch for salt they have plenty of salt from the dry mixture...

Answer 10

Zesty Italian Chicken with Pasta & Vegetables
Prep Time: 5 min
Total Time: 23 min
Makes: 3 servings, about 1-1/2 cups each

1-1/2 cups whole wheat penne pasta, uncooked
1-1/2 tsp. olive oil
1 medium red pepper, cut into strips, halved
1 medium zucchini, cut lengthwise and crosswise in half, then cut into thin strips
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 Tbsp. KRAFT 100% Grated Parmesan Cheese


COOK pasta as directed on package.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken. Reduce heat to medium; cook 3 min. or until heated through, stirring occasionally.
DRAIN pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Sprinkle with the Parmesan cheese.