Know a good Chicken recipe?

Question

I have boneless, skinless chicken breasts, and no clue what do do with them. I don't have a lot of ingredients on hand, but what is the best way to cook them so they are moist and not dry? Thanks for your help.

Answer 1

If you have Italian dressing soak your chicken in it for 30 min and than bake chicken is moist and taste great. Remember to cover and bake with a bit of water in the bottom of the dish. 350 for about 30 to 45 min.

Answer 2

have u ever heard of stew chicken
well if u have not , it taste really good
it goes great with a plain white rice or even fried rice

the ingredients are simple
u can use ketchep or BROWN sugar

here is what u do
u put a lil oil in a pot an then put like 2 tbsp of brown sugar an burn it until dark brown but when u see that coluor coming in u can add some ketchep or u can throw in the chicken an stir well until all pieces get some sugar
if u dont thrown the ketchep before the chicken u can throw it after
(ketchep is not necessary)
leave the chicken until what ever water is in it dries up
when that happens add like 2-3 cups of water in it so it can now coook.
u can add what ever seasonings u want
or even vegetables
make sure the chicken cooks good
taste an make sure it has enough salt ,pepper etc
turn ocassionaly an when the water reaches a certain thickness an u like it the way it is an chicken is properly cooked u can turn it off

the recipe sounds hard but it is rather easy an it taste great an goes well with lots of stuff

Answer 3

Lemon pepper chick is the best. Cover the chicken in melted butter, season with seasoned or regular salt, pepper, lemon juice and lemon pepper seasoning if you have it. Season to taste. Add water to your baking dish so that the chicken doesn't stick to the pan (you can season the water with the same ingredients if you like. The water also makes a very tasty juice you can baste the chicken in a use to cover your rice if that's what you want to serve with the chicken. Bake uncovered for about 45 minutes to an hour at 350. Make sure all the water doesn't cook out. Hope this works for you! Good luck and Good eating!

Answer 4

I invented a recipe recently for some quail braests...It should work with chicken also...
place the meat in a baking dish.
Take 2 or 3 bouillion cubes and crumble over the meat...add a cup of chopped onion
Pour a large glass of fresh orange juice over them and bake in the oven until the meat is tender...
Spoon the juice over the chicken at least twice during the baking, if it dries, add a little water and another half glass of juice. Make sure the chicken breasts are always covered with liquid.

Salt and pepper to taste.
When the meat is tender. Remove from pan...
Put the remaining juices (with the onion) in a blender and blend until you have a smooth sauce.. Pour over the meat on your serving platter. Adorn the platter with some orange slices.

Serve with a white rice and some mixed vegetables, like peas, carrots and corn.

If you don't have bouillion cubes use a packet of ready made dry soup mix (preferably onion) or some clear broth. You can thicken the sauce with a tablespoonful of cornstarch dissolved in cold water, then brought to a boil with the juices and stirred a few seconds until the sauce thickens.

Answer 5

Easy Chicken & Noodles
1 pkg of egg noodle
1 lb boneless skinless chicken, diced
1/2 onion, diced
1/2 c sliced mushrooms
1 can cream mushroom soup
1 dollop sour cream, optional
salt/pepper
Prep time: 5 minutes
Cook time: 30-45 minutes

Cook noodles acording to the package. (you can sub with rice if you want)

While the noodles are cooking, in a skillet add 1 tsp of oil. On medium heat sautee the onions and mushrooms. Add the chicken and sautee for 10 minutes.

Add can of cream of mushroom soup into meat mixture, mix well.
Lower heat to med/low. Cover and let cook for 15-20 minutes, stirring occassionally.

When meat is cooked, turn to low. Add a dollop of sour cream and mix. Cover and wait for noodles to be cooked.
Drain the noodles, and serve meat over a plate of noodles.




MEXICAN CHICKEN SALAD
2 boneless chicken breast, cooked, diced and chilled.
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the chicken and avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold

Answer 6

How about this simple dish.
Heat 5 table spoons of oil in a frying pan.

Cut chicken into 1 inch pieces.

fry the chicken for 3 minutes, then sprinkle with 2 table spoons of plain flower and brown the chicken.

Pour in a cup of Balsamic vinegar and stir to make the sauce,simmer till done.

Answer 7

Ah, good one...I hate white meat chicken b/c it is dry but this is an easy way to prepare it so it is yummy even to me: Slice the chicken into strips and pound on it a little so it is tender. Beat an egg or two in a shallow bowl that you can dip the chicken into. Mix fresh parsley and grated parmesan into some canned breadcrumbs. (Other herbs would do but fresh is better!) You would want it 3/4's breadcrumbs, 1/4 cheese and herb. Bread the chicken by dipping in egg and then the crumb mixture. (if you have some flour, sprinkle some on or dip chicken in b4 crumbs to help them stick.) Then fry. I use olive oil so the oil isn't unhealthy, but you have to keep it hot without smoking. It is gooooood.

Answer 8

First marinate in a mixture of italian dressing and cumin. Then slow cook in this sauce

Enchilada Sauce

1/4 cup yellow onion, diced fine
2 TB garlic, minced
2 cups chicken stock
2 TB chile powder
1 tsp cumin
1 tsp paprika
1/4 TB dried oregano

Place onions in saute pan and saute for about 2 minutes over medium heat. Add garlic. When both are golden, add chicken stock and oregano. Simmer for 5 minutes then strain. Return to saucepan and add all other ingredients, simmer for minutes...then thicken with a cooked roux. Season with salt and pepper.

Answer 9

Chicken Breasts
3 cups flour
3 tbsp season salt or garlic salt and pepper
4 to 6 eggs scrambled (but left raw)

divide the flour in half and in one of the halves put your seasoning it. Roll the breasts in the plain flour and then dip them in the egg mixture. Then roll them in the seasoned flour and put them in a hot skillet with about 1/4 inch vegetable oil on med-high heat. Brown one side and then turn them and brown the other they won't take a lot of time to cook so cut one open and check for doneness and if they aren't done yet turn them another time or two and they will finish quickly. The best way to not get them dried out is to not over cook them. If you have a meat thermometer they should be cooked to an internal temperature of 180 degrees to ward of food poisoning



another way to cook them is to soak them over night in a mixture of buttermilk and hot wing sauce. When it is time to cook them roll them in seasoned flour and fry them. Again cooking to an internal temperature of 180 degrees.

Answer 10

Well if you have a can of either cream of mushroom or cream of chicken soup and some rice,have I got a receipt for you!!! Wash and season your chicken breasts and then put them in a baking dish, add rice, and then mix the soup with 1 can of water and pour over rice and chicken,stur really good through rice and bake at 350 for 45 min. or until chicken is done. It is soooooooo good!!!