What are your favorite chicken recipes?

Question

Whole, cut up, breats any thing.

Answer 1

chicken parmesan

It is so good!


Home > Recipes
Chicken Parmesan
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Raiding the Pantry


Tyler Florence
Great dinner ideas:
Chicken
Beef
Shrimp
Pasta
Pork

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 4 servings

Add To Recipe Box Add to My Recipe Box
Email Email to a Friend
Print Print: Full Page
3X5 Card | 4X6 Card

Ratings and Reviews
User Rating: 5 Stars
Rate Recipe Read Reviews Ratings & Reviews FAQ





1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Answer 2

Chicken Fantastic
You will need one fryer that is cut into peices or you can all ready get individual chicken pieces all cut up. Place chicken pieces in a roaster or casserole. Mix in seperate bowl the following ingredients.
1 small jar of apricot preserves
1 small bottle of Russian dressing
1 package of Lipton onion soup mix
Mix perserves, dressing and soup mix. Pour over chicken peices and backe at 350 F for 1-11/2 hours until chicken is tender.

Answer 3

Pepsi Chicken:

Place chicken pieces in a skillet (whatever you have on hand works, bone-in or boneless). Add Pepsi to almost cover the chicken. Pour BBQ sauce over each chicken piece. Cover the pan and cook on low for 30 minutes. Turn the chicken and top with BBQ sauce. Re-cover and cook another 30 minutes or until done.

Answer 4

Chicken Pot Pie

Cut up cooked chicken with your choice of vegetables in a 9x12 pan. Heat lg cream o chick soup w/ some broth (not too thick or thin (creamy))& pour over chicken. Pour the following batter on top for a golden brown crust. It is wonderful.
Crust batter:
1 stick marg, 1 cup flour, 1 cup buttermilk, salt & pepper to taste.

Chicken Dumplings:
Cook whole chicken or breasts (your choice) in large pot. When finished cooking, tear into pieces (debone if necessary) & put back in the pot. Add lg can of cream o chick. Bring to boil. Add Bisquick dumplings to boiling mixture (dbl the recipe on side of box). Let cool and they will thicken.

Terriyaki Chicken:
I just cut the chicken up and add terriyaki sauce. This is good for a change in taste.

Chicken Legs-
Use Adolph's Seasoning (Meat Tendorizer) with a yellow lid if you can find it. Just cook the chicken slow in a dry pan. The juices will cook themselves and no need for fattening oils or butter.

Chicken Breast-
Just cook boneless chicken breasts and add shredded moz cheese; quick and delicious.

Chicken Alfredo:
One of the best alfredo sauces I've ever had. you can cut in half. I served this with cooked chicken chunks and angel hair. Delicious...http://www.recipezaar.com/64196

Answer 5

My fav would be a kinda oven fried.
PreHeat oven to 400 degrees

I only use the Breast and drumsticks, but use what you like.

either melt 1stick butter or use 1 cup olive oil in bowl
wash and season chicken : salt, pepper, garlic powder(all to taste)
Put approx 1 1/2 cup flour in another bowl. season same way, mix up.

roll chicken in oil or butter then flour then put in baking dish
cover cook 45 min uncover let brown should be done.

Use as much chicken for people eating, and use seasonings to taste

Answer 6

Coq Au Vin in a pressure cooker

1 (3-pound) chicken, cut up
1 onion, sliced
1 carrot, sliced
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
1/2 pound mushrooms, sliced
1 cup red wine
1 clove garlic, minced
2 teaspoons minced parsley
1 teaspoon chopped fresh basil OR 1/2 teaspoon dry basil
1 small bay leaf
1 (1-pound) can white onions, drained
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
1/4 cup brandy
Coat chicken, onion, and carrot in mixture of flour, salt, and pepper; set aside. Fry bacon in a 4- or 6-quart Presto® pressure cooker until crisp; remove, crumble, and set aside. Saute mushrooms in bacon drippings; remove and set aside. Brown chicken a few pieces at a time; set aside. Brown onions and carrots. Return all chicken to pressure cooker along with onions and carrots. Combine wine, garlic, parsley, basil, and bay leaf; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm dish. Add mushrooms and canned onions to liquid and simmer until heated through; thicken if necessary. Add brandy and bacon; heat. Pour sauce over chicken and vegetables.
Makes 4 to 6 servings

Answer 7

BBQ chicken. Use mesquite coal (pure mesquite) and use a method that doesn't require lighter fluid. Mix butter and lemon 2:1 ratio and add salt and pepper. Baste while cooking.

Simple, but this old family recipe never fails to please.

Answer 8

Chicken salad..... poached, roasted or grilled chicken.

Option 1-- sour cream, mayo, salt & pepper, celery, seedless red grapes and walnuts

Option 2-- sour cream, mayo, salt & pepper, splash of apple cider vinegar and celery, fresh herbs like parsley and tarragon

Answer 9

Chicken enchiladas

Answer 10

Greek lemon chicken!

http://www.recipezaar.com/56252