any really really really good chicken recipies???

Question

anything that dosent involve tomatoes

Answer 1

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

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Marie Callender's Chicken Pot Pie

CRUST:
1 1/2 C all-purpose flour
3/4 tsp salt
2 egg yolks
3 TBL ice water
2/3 C cold butter

FILLING:
1 C sliced carrots (3 carrots)
1 C sliced celery (1 stalk)
2 C frozen peas
1 C chopped white onion
4 boneless, skinless breasts (or more if you like a lot of chicken!)
4 TBL butter
5 TBL all-purpose flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash of pepper
1 egg, beaten

Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!

When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.

In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.

Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.
Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a "lip", which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

ENJOY!!!

Answer 2

HULI HULI CHICKEN
5 pounds chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry or sweet rice wine
1 (2-inch) piece gingerroot, minced
1 clove garlic, crushed
Mix all of the ingredients except the chicken in a medium-sized bowl. Place chicken in a large container that has a tight-fitting lid, or a large re-closable freezer bag. Pour marinade over all, seal and allow to marinate for at least 4 hours or overnight, turning several times. Arrange chicken skin-side up on the grill over low heat, about 6 to 8 inches from heat. Grill for about 10 minutes on each side, basting with marinade and turning pieces over and basting again, until done. Note: Chicken must reach an internal temperature of 160 degrees F on a meat thermometer before it is safe to serve. If you want to serve the marinade as a sauce for dipping, be sure to boil it for 1 full minute before serving to kill any harmful bacteria.

Answer 3

Chicken tikka- The best chicken recipie of India


boneless skinless chicken thighs or boneless skinless chicken breasts
2 teaspoons curry powder
4 garlic cloves, finely chopped
1 inch fresh ginger, finely chopped
2 tablespoons tomato paste
2 tablespoons lemon juice
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon paprika
2 cups plain natural yoghurt

4-6 servings Change size or US/metric
Change to: servings US Metric

1 hour 30 mins prep

Mix all but chicken together in bowl, refrigerate overnight.
Add chicken, cut in 1 1/2 inch cubes to marinate in afore-mentioned bowl, cover and refrigerate at least 4 hours.
Preheat oven to 350 degrees.
Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
Place on baking tray and bake in oven for 20 to 35 minutes.
Three tablespoons of butter can be drizzled over for the last 5 minutes of cooking.

Answer 4

Chicken Enchilada Dip

"This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers."


INGREDIENTS:

* 1 pound skinless, boneless chicken breast halves
* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) jar mayonnaise
* 1 (8 ounce) package shredded Cheddar cheese
* 1 (4 ounce) can diced green chile peppers
* 1 jalapeno pepper, finely diced

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 30

Answer 5

Chicken Picatta is yummy. It takes like you spent hours and yet is very simple. Even my picky kids will eat it.

4 chicken breasts, pounded thin
1/4 cup flour, seasoned with pepper
3 tablespoons olive oil
2 tablespoons margarine
2 cloves minced garlic (or more if you like)
1 cup white wine or chicken broth
1/2 lemon
1 Tbsp capers (optional)

Dredge chicken in flour.

Brown in oil and margarine in a large skillet over medium high heat 4 minutes per side.

Remove to a plate and keep warm.

Add garlic and saute quickly.

Add wine and cook over high heat.

Add chicken back in.

When liquid is reduced by half, remove the chicken to a warm plate, and add the juice from the lemon to the sauce.

Pour the sauce over the chicken and sprinkle with parsley and capers. ENJOY!!!!

Answer 6

There are 2 chicken dishes I make on a regular basis...Chicken and Peppers with Balsamic Vinegar...and Baked Cornish Hens. They're both FANTASTIC. The cornish hens require oven time but the other is stovetop only...and neither use tomatoes. You can find them, along with tons of other delicious recipes, at allrecipes.com...it's free and safe and they should be listed under those titles...just search the site when you get there. Have fun and good luck.

Answer 7

I'll bet a lot of you will love this recipe! It's easy and good

1/2 cup lite olive oil
x lemons, zest of
1/4 cup fresh lemon juice
2 packets oxo chicken bouillon
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, finely chopped
4 boneless chicken breasts (about 1lb)
black pepper

Combine Oil, lemon zest with the juice of the lemon, oxo, dijon, parsley& pepper.
Pour 0ver the chicken, refrigerate covererd for a few hours or overnight.
Grill or BBQ as desired basting as you cook.

Answer 8

very simple, very delicious....

rinse and defat a fresh fryer ....

using kosher salt and fresh ground pepper , season inside cavity to taste, throw in a few crushed garlic cloves, then tie legs together and tuck wings ....

lightly oil (extra virgin oil oil), salt and pepper, and rub fresh crushed and diced garlic on outside skin.....

place in a shallow roasting pan in a preheated oven - 425* - and roast for approx. 1 hr for small fryer or 1.5 for large fryer - might have to cover losely with foil if bird browns too much too soon- cook until thermometer reads 165* inserted into thick part of the breast or 175* in thick part of thigh...

the roasting bird should yield a 1/2 cup or so of delicious "pot liquor" or cooking juices ... make sauce by thickening with a small amout of arrowroot, corn starch or, flour and adding 1/2 cup to a cup of chicken broth to the consistency you like the sauce to be or just skim off the fat and use the concentrated juice as is.

an alternate way of cooking this chicken is by adjusting the oven temperature and length of cooking time .... say 275* for maybe 2 to 2.5 hrs or so ....

do yourself a favor and buy an inexpensive digital thermometer - $ 11. to 15. at most upscale grocers or places like bed bath and beyond- and get used to using it to insure all you recipes from hamburgers and grilled steaks to
roasted meats like birds and pork are not under or over cooked.....

might seem like a lot of steps but it's just automatic after a couple of times.....
enjoy

Answer 9

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

******************************...

Marie Callender's Chicken Pot Pie

CRUST:
1 1/2 C all-purpose flour
3/4 tsp salt
2 egg yolks
3 TBL ice water
2/3 C cold butter

FILLING:
1 C sliced carrots (3 carrots)
1 C sliced celery (1 stalk)
2 C frozen peas
1 C chopped white onion
4 boneless, skinless breasts (or more if you like a lot of chicken!)
4 TBL butter
5 TBL all-purpose flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash of pepper
1 egg, beaten

Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!

When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.

In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.

Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.
Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a "lip", which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

ENJOY!!!

Answer 10

Here are 2 recipes my family likes

Bacon mushroom chicken
2 tlbs melted butter
chicken breast
seasoning salt
crushed garlic
slices bacon
mushrooms (I use fresh and alot but it is per taste)
heavy whipping cream

preheat oven to 350. Melt butter in 9x13 pan. Add chicken sprinkle with seasoning salt, flip, sprinkle again. Top with garlic, add strips of bacon (i do 2 slices per breast) top with 'shrooms. Bake 1 hour.
When done add drippings from pan to cream, heat over med until it starts to thicken. About 5-7 min. pour over chicken, serve.

Chicken Enchilidas
1 tlbs butter
1/2 green onion chopped
1/2 tsp garlic powder
4 oz diced green chilies
1 can cream mushroom soup
1/2 cup sour cream
1 1/2 cups chicken breast (you can use canned chicken or boil real breasts and shredd or dice)
1 cup cheddar cheese
flour tortillas
1/4 cup milk
1 can olives (optional- my family just loves them)

Preheat oven to 350. In large pan, on the stove, melt butter, add onions, cook til tender. Add garlic powder, chilies, soup and sour cream. Mix well. Reserve 3/4 of this in a separate bowl. In pan add chicken and 1/2 cup cheddar cheese, stir.
Fill tortillas with this mix. Roll up, seam side down, place in 9x13 pan (spray this with Pam).
Add milk to remaining sauce in bowl, stir pour over tortillas, top with cheese.
Cover with foil bake 20 min. Take foil off bake 10-15 more minutes.