I need a good chicken recipe that's not boring preferably Italian or Mexican style.?

Answer 1

Italian Light Fettuccini Alfredo and Chicken Parmiggiana
2 pieces Breast of Chicken (breaded to your taste)

8 oz. Fettuccini

1/4 C. Butter

8 oz. Fat Free Sour Cream

4 oz. Parmesan Cheese

1 t. Chopped Basil

1 t. Garlic

1/2 t. Salt

1/4 t. Pepper

2 oz. Shredded Mozzarella Cheese

Fettucini:
Heat frying pan with cube of non-fat butter

Add one clove of garlic and pinch of basil. Stir for one minute.

Add sour cream, parmesan cheese, salt, pepper and stir.

Add cooked fettucini noodles, mix for 30 seconds.

Chicken:
Bake chicken in 400° F. --five minutes each side with butter until golden brown.

Melt cheese on top of chicken.

Answer 2

Mexican Chicken Recipe courtesy Paula Deen
See this recipe on air Monday Oct. 02 at 4:00 PM ET/PT.




Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 servings
User Rating:




Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Answer 3

I like thus:
Ingredients:

2 6 oz. chicken breasts without skin
2 oz. Jalapeno Jack cheese
1/4 c. bread crumbs
8 oz. canned tomato sauce
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1 tsp. cilantro
2 garlic cloves, minced
1/4 c. onion, minced
2/3 c. rice, cooked
Directions:

Trim all fat from chicken breast.
Place chicken breast in glass casserole dish.
Sprinkle breadcrumbs over the top of the chicken.
Cook chicken at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until chicken is no longer pink in the middle.
In a small saucepan, combine tomato sauce, cumin, chili powder, cilantro, minced garlic, and onion. Simmer over low heat until chicken is ready to be served (approximately 30 minutes).
Remove casserole dish from oven and put 1 oz. Jalapeno Jack soy cheese on each piece of chicken. Cook at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 3 to 5 minutes or until cheese has melted.
Serve chicken and rice with tomato sauce drizzled over the top.
Will serve 2

Answer 4

Mexican Chicken Casserole:

1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Yield: 8 servings (serving size: 1 cup)

Answer 5

Chicken Saltimbocca

The Italian word saltimbocca means "jump in the mouth," and believe us, bite after bite of this delicious prosciutto-wrapped chicken will jump right into yours!

Credit: Rori Trovato

Servings: 4

Ingredients:

* 3 tablespoons olive oil
* 2 cloves garlic, peeled
* 4 large sage leaves
* 4 skinless, boneless chicken breasts
* 4 slices prosciutto
* 1/2 cup all-purpose flour
* Salt and pepper to taste
* 3/4 cup dry white wine
* 3 tablespoons cold unsalted butter, cut into pieces

Directions:

Preheat the oven to 400 degrees F.

In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with a prosciutto slice, overlapping the slice and tucking it underneath the breast.

Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once

Answer 6

Heres my favorite recipe:
I love dark meat, so I always get a package of thighs and I make sure the skin is on the top and I season them with Magic Pauls poultry seasoning, paprika,seasoning salt and pepper. Then I bake them in the oven at 425 for 35 minutes, then I turn the oven to broil, for 3-5 minutes or until the skin gets nice and crispy.

Answer 7

Mojo Grilled Chicken Plaintain Tostada

Recipe Ingredients:

8 Soft Taco Size Flour Tortillas
4 oz. Mojo Croillo (Could be purchased or homemade. Available in ethnic sections or at a Latin Grocery)
1 ripe Plaintain sliced and sauteed until crispy
6 Green Onions sliced thin
1 Tomato diced fine
8 oz. Monterey Jack Cheese grated
Juice from one Lime
1 Salsa (optional) to taste
2 oz. Vegetable Oil
Sour Cream (optional) to taste
Serve with Yellow Rice and Black Beans
4 boneless, skinless Chicken Breasts

Recipe Instructions:

1. Marinate chicken one hour in mojo.
2. Grill chicken on open flame grill, turning frequently: approximately six minutes per side (Option: if grill is not available you can bake in 400 degree F. oven approximately twelve minutes.). Cool. Dice into 1/4-inch pieces.
3. Place tortillas on clean work surface. Evenly divide chicken, plaintains, tomato and green onions into each tortilla. Drizzle lime juice and (if desired) hot sauce. Top with two oz. cheese on each tortilla. Place another tortilla on top and press gently.
4. Preheat and non-stick pan until medium hot; then place oil in hot pan. Place tostada in pan; brown both sides approximately 45 seconds per side.
5. Place on a serving platter; serve with black beans and yellow rice (sour cream is an optional garnish for tostada.).

Enjoy this delicious chicken plaintain tostada Mexican recipe!

Answer 8

my favorite is this:
one whole chicken in pieces
three cans of Herdez green chili salsa
one cup chicken broth
one onion cut in bits
three carrots cut into one inch pieces
throw it all into the slow cooker (or an 8 qt dutch oven)
cook until tender, serve with sour cream avocado and tortillas. you can serve beans and rice too

i mak lots at a time and freeze the meat to use later in enchaladas or tamales or tacos or whatever.

Answer 9

There is Chickan Divan..... so yummy:
4 chicken breasts
1 cup water
1 bay leaf
1 onion sliced
1/8 teaspoon black pepper
1 pound broccoli
1 10-ounce can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 cup cheddar cheese soup sharp, shredded
In large skillet place chicken breasts. Add water, bay leaf, onion, and pepper. Cover and simmer for 30 minutes or until breasts are tender when pierced with sharp knife. Skin, bone, and cut meat into 2x4-inch pieces; set aside. Cook broccoli until crisp-tender. Arrange on bottom of 9x9x2-inch baking dish. Place chicken over broccoli. Mix together chicken soup, mayonnaise (sour cream or yogurt may be substituted), lemon juice, and curry powder. Pour over chicken and broccoli. Sprinkle cheese over top. Cover with foil. Bake at 350 degrees F. for 30 to 35 minutes or until bubbling hot. Do not overbake.

Variation
Chicken Divan with Rice: Use one 3-pound broiler-fryer, cut in pieces, in place of chicken breasts; cook as directed. In bottom of buttered 9x13-inch casserole, spread 3 cups cooked rice. Arrange cooked broccoli over rice, then top with chicken pieces. Dot soup mixture over top and spread lightly to cover casserole; top evenly with cheese. Makes 8 servings.

Answer 10

I got this recipe from Southern Living Magazine several years ago. I have mad it often - and my family absolutely gobbles it up!

King Ranch Chicken Casserole
From Southern Living

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.



Yield: Makes 6 to 8 servings

Southern Living, NOVEMBER 2000
http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=257982
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Here is another awesome recipe from Southern Living - I cater some as a side business - and this is the recipe I use for Chicken Tetrazzini. I get a lot of request for this casserole from my clients!

Chicken Tetrazzini
From Southern Living

1/2 cup butter or margarine
1/2 medium-size sweet onion, diced
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
1 1/2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked chicken
12 ounces vermicelli, cooked
1 (6-ounce) jar sliced mushrooms, drained
1 cup soft breadcrumbs
2 tablespoons butter or margarine, melted

Melt 1/2 cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.

Whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until thickened.

Add bouillon granules, seasoned pepper, and 1 cup cheese. Cook, whisking constantly, 1 minute or until bouillon granules dissolve and cheese melts. Remove from heat. Stir in chicken, pasta, and mushrooms. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake chicken mixture, covered, at 350° for 20 minutes.

Stir together remaining 1/2 cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole. Bake casserole 10 to 15 more minutes.



Yield: Makes 8 servings

Southern Living, JULY 2002
http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=266771