What is the best chicken recipe you have ever made?

Question

Please share your ingredients and check out this website.

http://helplilannie.blogspot.com

Answer 1

olive oil
2 tsp chili powder
1 tsp salt
1 tsp paprika
3/4 tsp chicken bouillon
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin.

this is really good.
i marinate chicken overnight and grill the next day.

Answer 2

I like this and so does my husband.

4 very thin chicken breasts
4 slices procuitto
4 slices mozz or provolone
1 cup seasoned bread crumbs
1 egg beat with a few tablespoons of milk
salt/pepper
spaghetti sauce
angle hair pasta, boiled, not rinsed

Pre heat oven to 350.

Lay out the chicken breasts, layer with procuitto and cheese and roll up and leave sitting seam side down. In a bowl add the crumbs, in another add the beaten egg mix and salt and pepper. Heat some vegetable oil in a large saute pan. Dredge the rolls in the egg wash, shake excess off, and then the crumbs, you can do this twice. Brown the rolls in the oil and then put into a shallow baking pan. (its tricky browning, the more you do it, the better you will get at it ...you could use toothpicks to help you out)...Bake the bundles for about 30 minutes...the cheese will just start to run out.

While those are in the oven, heat some sauce and make noodles....when they are done, take a pile of the noodles....add some sauce, add a roll top with sauce and serve with salad and garlic bread.

I know this sounds like alot of work, it really isnt after you do it a couple of times....but let me tell you this, anyone you serve this to will be impressed. And it really isn't hard.

i hope you try this out.

Answer 3

40 Clove Garlic Chicken - TDF!!

I use only chicken thighs, but you can use breast and thighs combined. Skin at least half of the chicken pieces - and if you are using breasts, cut them in half. (I totally recommend thighs, though). You want to use about two pounds of chicken.

From several heads of garlic, seperate out 40 cloves, leaving the papery skin intact. Cut into vertical strips one onion. Wash and string four or five ribs of celery, cutting them in half or thirds. Wash several twigs of tarragon - this is important!

Stack your chicken with onion, celery, tarragon and garlic cloves tightly into a casserole dish with high sides that will accommodate the all the ingredients. Salt and pepper lightly as you are stacking. You want the garlic to be well between the chicken.

Pour about a cup of Vermouth over the chicken. Seal the casserole with aluminum foil and place a lid on top. Bake at 350 degrees for two hours.

Do not open the lid until the two hours are up!

You will have the most delicious, fragrant chicken, which is perfumed with garlic, layered in a fantastic juice.

Serve in bowls with several garlic cloves, pieces of onion and celery and some of the juice. Serve with hot, crusty French bread.

You can dip your bread into the juice and squeeze the soft, cooked garlic onto the bread as well. It's quite a gourmet meal.

Enjoy!

Answer 4

Beer barbecued chicken.

Open a can of strong beer, stick it in the chicken and set the chicken (upright of course, so the beer doesn't spill out) right into the hot coals. You can cook that chicken for one hour or ten, and the meat will be juicy, tasty and fall right off the bones.

Answer 5

Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.

Answer 6

lemon herb chicken is the best chicken i've ever tasted.i've never amde chicken thiugh

Answer 7

Chicken Cordon Blue........Awesome.It's the sauce that goes over that makes it!

Answer 8

yeah:

http://www.myspace.com/beastmaster111