Whats your Fav recipe for Chicken?

Question

I am having a special dinner party with 6 people what would be an easy but elegant recipe to serve?

Answer 1

Chicken and Bowties

Start to Finish: 30 minutes

8 ounces dried bow tie pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast
halves, cut into thin bite size strips
1 teaspoon dried basil, crushed
1/8 teaspoon crushed red pepper
3/4 cup chicken broth
1/2 cup oil-packed dried tomatoes, drained
and cut into thin strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated Parmesan cheese (1ounce)
Grated Parmesan cheese (optional)

Directions:
1.) COOK pasta according to package directions; drain.
2.) MEANWHILE, heat oil in a large skillet over medium-high heat.
Add garlic; cook for 30 seconds. Add chicken, basil, and crushed
red pepper. Cook and stir about 4 minutes or until chicken is browned.
Add broth, dried tomatoes, and white wine. Bring to boiling; reduce heat.
Simmer, uncovered, about 10 minutes or until chicken is tender and no
longer pink.
3.) STIR IN whipping cream and the 1/4 cup Parmesan cheese; simmer
for 2 minutes more. Stir cooked pasta into chicken mixture. Heat through.
Serve with additional Parmesan cheese, if desired.
Make 4 Servings
Nutrition facts per servings 574 cal 24g total fat, 414 mg sodium, 48 g carbo.

** Friends, I doubled the recipe and it is awesome..but l did NOT double
the red pepper nor the sun dried tomatoes, the girls do not like them. Hubby and I love them. Also you need to go to a store (ak.. Kroger or something) get baguette bread put it through the slicer and put butter or olive oil on
it and garlic powder and make miniature garlic breads for the sauce. The
sauce is really nice, not a thick sauce... ENJOY....

OR

Puff Pastry Chicken

3 whole chicken breasts, split & boned

6 slices ham (Kroger-Russer Canadian maple)

6 slices of Gruyere cheese/**or more read below

1 package Pepperidge Farm Puff Pastry

Tarragon dried

*Dijon mustard

Poach split chicken breasts in solution of ½ wine

And ½ water until cooked all the way through. (DO

NOT LET CHICKEN BROWN) Cool enough to handle.

Wrap chicken in a slice of ham that has been spread with

Dijon mustard & tarragon mixed. Then wrap a slice of

cheese around it,** (I cut up the Gruyere and put a slice

on the bottom and one on the top). Wrap chicken/ham

cheese and envelope the the puff pastry. Seal with hot

water and place seal side down in a baking dish (you can

use a cookie sheet) Bake at 425 degrees for 30 minutes.

(You can make these 6-8 hours ahead of time).

Puff Pastry: Thaw and roll out each rectangle to about ¼

inch thickness. Cut each piece into equal thirds. Then use to

wrap around chicken.

Pouch – Put chicken breast in a skillet with a cover. Bring to a boil

on medium heat, once it is boiling reduce the heat and watch it so

that the chicken does not brown, I always cut into the center of each

piece to make sure they are not pink inside. You do NOT have to pound

the chicken first. Use a white wine that you would drink, not a cooking wine.

Do NOT buy in error Puff Pastry Shells…you need the SHEETS in the

freezer section.

Maille brand mustard mix in the dried Tarragon. *( or any kind of dijon mustard will do)
** I take the Puff Pastry out of the box, I carefully take the 6 total pieces and separate them, I put them on the counter top and set the timer for 10 minutes, after it goes off I turn them over for another 10 minutes. Than I roll them out with alittle flour. I take the ham which is spread with the mustard tarragon mixture and put a slice of the Gruyere cheese than the chicken breast and than another slice of Gruyere cheese than I place it on the rolled out puff pastry

envelope and seal it and bake it. I serve this with a salad and at times with asparagus. I take Paul Newman Balsamic Dressing and shake it up, put it in a coffee cup about an inch of the dressing, cover the cup with a baggy and microwave it for 1 minute be very careful when you take the baggy off. Pour it over the steamed asparagus, or use any

Italian dressing you chose. This is a nice change when serving asparagus.

Enjoy!!!

Dessert **********************


Better Than Sex Cake


Ingredients:
1 C. flour
1 C. chopped nuts (use pecans)
1 stick (1/4 lb) butter, softened
1 (8oz) pkg. cream cheese, softened
1 C. confectioner's sugar
2 cartons (8 oz each) whipped dessert topping, divided
3 C. milk
2 (3 1/2 oz.) pkg. Instant chocolate pudding mix



Preparation:
In medium bowl, combine flour, nuts and butter; mix thoroughly and press into the bottom of a greased 9x13-inch baking dish. Bake at 350 degrees 20 minutes. Cool on wire rack. In medium bowl, with electric mixer; combine cream cheese, confectioner's sugar and one carton of the dessert topping. Beat until well combined and spread over cooled cake layer in dish.
Refrigerate. In large bowl with electric mixer, combine milk and chocolate pudding mixer; beat three minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer in dish. Refrigerate until pudding is set. Spread remaining carton of dessert topping (like Cool Whip) evenly over chocolate layer and refrigerate until
serving time. You can decorate the top with chocolate shavings or chopped nuts.

You can substitute lemon pudding… if there is a chocolate allergy…or just because.

Answer 2

One traditional plate from my country:


Greek Chicken Breast

For one person you will need:

1 Whole Chicken breast (boneless)
1/4 Cup feta cheese (it's a greek type cheese you can use also gruere)
1/4 Cup green pepper chopped
1 Slice mozzarella cheese

Directions:
Grill the chicken breast until done. Put the mozzarella cheese on top of the chicken to melt (medium oven approx. 2 min). Then place feta cheese and peppers on top. Put in medium oven for 2 min. Serve with white rice.

You can serve also vegetables as bellow:

Briam
You need:
2 Eggplants
1 Whole green sweet pepper
1 Whole yellow sweet pepper
3 Medium onion (Sliced)
1 Bunch parsley (Diced)
4 Tomatoes (Ripened & peeled)
4 Medium size potatoes
3-4 Zucchinis
1/3 Tea cup olive oil
1-2 Pinch pepper (To taste)
2-3 Pinch salt (To taste)
8 Tablespoons water

If desired you can place all over a cup of fraying cheese (pizza type)

Directions:
Clean and chop all the vegetables in medium pieces. Put all together in a deep pan and rince them with oil and water.
Bake for about 1 to 1 1/2 hr (medium oven).


Please let me know your opinion when you make them
Find more recipes from Greece in:

Answer 3

Here is an easy one, that I ofte do, simple quick and easy.
Get a roasting pan, place chicken breasts, with skin removed, all around, hte bottom of the pan. With six, this may take a couple of pans, for enough chicken.
Bake them, for thirty minutes, at 350 degrees, remove, drain off the fat.
Cover them with Campells Cream of Mushroom soup, and place back in the oven. Bake for thirty minutes more at 350 degrees.
That's it, they are all done. You can boil some white rose potatoes, or mash some, add some vegetables, of your own choosing.
One or two breasts per diner, with potatoes, or rice, or pasta will work. Some garlic toast, or dinner rolls, and any other extra you care to add, will add to this dish.

Answer 4

This one of the best I have ever had.


Buttermilk Baked Chicken

½ cup butter or margarine
4 chicken breast halves
½ tsp salt
½ tsp pepper
1 ½ cup buttermilk, divided
¾ cup flour
1 can cream of mushroom soup

Melt butter in a lightly greased 13X9 baking dish in a 425 oven. Sprinkle chicken with salt and pepper. Dip chicken in ½ cup buttermilk then dredge in flour. Bake at 425 for 25 minutes. Turn chicken and bake an additional 10 minutes. Stir together remaining ingredients and pour over chicken and bake 10 more minutes covered with aluminum foil. Drizzle gravy over chicken.

If you want, add a pinch of dried tarragon to soup and buttermilk mix.

Answer 5

Chicken Marsala is wonderful and delicious, there are several recipes but i recommend you try it at the Olive Garden first so you know what it's suppose to taste like, then go online and get it. Also it must be with Angel hair pasta. It's a simple recipe give it a try.

Answer 6

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock, preferably homemade
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional kosher salt and freshly ground black pepper
Thin slices lemon and chopped fresh parsley leaves, for garnish

Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.
Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.

Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.

Answer 7

the slow cooker should have recipies with it. i say that because i tried some & they were good when i bought mine. an easy beef stew is some cubed beef about 1 to 1/2 lbs. 2+ cups of bite size potatoes about 3 chopped celery stalks, 3 chopped carrots or maybe 1/2+ pound of baby carrots, 2 medium tomatoes chopped, 1 small onion cut up & a couple of garlic cloves. salt & pepper to taste if you have it a little of oregano & a pinch of savory, if desired, add 1 bay leaf & remove after cooking. I like to use the reynolds slow cooker liners they make cleanup a snap. put the liner in the crock pot first then the veggies on top put the meat, add water to cover cook on low for about 6 1/2 hours. the liner, when you are done after food is removed from crock pot can be thrown away

Answer 8

I love to just roast a whole chicken, stuffed with wild rice on a bed of russet potatoes, onions and carrots. It's so elegant and easy, a full meal cooked in one pan.

Look on allrecipes.com or foodnetwork for exact directions on how long to cook your chicken (it'll depend on the weight of the chicken). I particularly like to brine my chicken--let it marinate in a salt/spice solution for 8 hours or so before putting it in the oven. It helps keep the chicken breast moist.

Answer 9

Chicken Fettucini Alfredo.....yummy! : P

Just boil up some chicken breasts, cut into pieces, boil your pasta noodles til done, drain the noodles, pour in Ragu or whichever parmesan sauce you'd like on top of noodles, add your chicken pieces in and voile', a delicious Alfreado Dinner.

You can add cooked broccoli to pasta to add color.
Season to your own taste. Dont forget garlic bread or some type of rolls.

Answer 10

eww kfc sucks...go to kentuckyfriedcruelty.com...they beat and stomp on there chickens cause they do it for fun...they claim its so that they wont be attacked but reli have u ever heard of ppl say i just got attacked by a chicken today?...i think not...kfc sucks
a girl once found a tumor
and a guy once found a rat it was on the news on channel 11 so yea im rite about this...he ate the foot
i hate chicken...i dont eat meat...i just clicked this cause i new someone was gonna say they eat at kfc...im a pescatarian

Answer 11

Oak Town Chicken

• 6 tablespoons olive oil , divided
• 2 medium yellow onions, julienned
• 2 Anaheim chiles, cleaned and julienned
• 6 boneless, skinless chicken thighs
• 3/4 cup minced garlic, divided
• 8 ounces beer
• 8 ounces chicken stock
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 cup red wine vinegar
• 3 tablespoons green onions, sliced
Directions
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions.