What can I cook with chicken??

Question

What are some easy ways to cook with chicken??

Answer 1

These are my favorites!!

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.

Answer 2

I make chicken in a pot roast fashion. It comes out really good. Instead of using beef substitute chicken then follow the recipe. I add any vegetables in the fridge and have stuffed an orange, lemon, onion and even a whole head of garlic. Then cover all and let them roast until done. Find a recipe that your family likes then go for it. Season to your taste. I hope that I have helped.

Answer 3

Apricot Chicken with Roasted Potato Thins:

Serve with a side of green beans.

4 skinned and boned chicken breast halves
1/4 teaspoon salt
1 (16-ounce) can apricot halves, undrained
1/2 cup orange juice
2 tablespoons lite soy sauce
1 garlic clove, minced
1 teaspoon dark sesame oil
3/4 cup all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
2 teaspoons vegetable oil
6 green onions, thinly sliced
1/4 cup chopped fresh cilantro
Roasted Potato Thins

Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt.

Drain apricots, reserving liquid. Coarsely chop apricots.

Stir together reserved liquid, apricots, juice, and next 3 ingredients.

Combine flour and pepper; dredge chicken in flour mixture.

Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins.

Yield: Makes 4 servings

Answer 4

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.

Answer 5

We rub a little bit of Dinosaur BBQ Foreplay spice rub onto the chicken and grill it! Try any type of rub..it gives the chicken a kick and is so easy to make.

Answer 6

From: FINGER FOOD – BITE SIZED SNACKS TO SHARE WITH FRIENDS

HONEY MUSTARD CHICKEN DRUMETTES
Bake: 400 degrees Fahrenheit
Cook: 45 minutes
Makes 24

Ingredients:
1/3 cup vegetable oil
¼ cup honey
¼ cup soy sauce
¼ cup Dijon mustard
¼ cup lemon juice
4 cloves garlic, crushed
24 chicken drumettes

Methods:
1. To make the marinade, place the oil, honey, soy sauce, mustard, lemon juice, and garlic in a large, nonmetallic dish and mix together thoroughly.

2. Trim the chicken of excess fat, then place in the dish with the marinade and toss until well coated. Cover and refrigerate for at least 2 hours or preferably overnight, turning 2 to 3 times

3. Preheat the oven to 400 degrees Fahrenheit. Lay the drumettes on a wire rack that has been placed over a baking sheet lined with aluminum foil. Bake, turning and brushing with the marinade 3 to 4 times, for 45 minutes or until golden brown and cooked. Serve immecdiately.

Notes: Drumettes are the chicken wing with the wing tip removed.

Think ahead:
Cook a day ahead and reheat in an oven at 315 degrees Fahrenheit for 10-12 minutes


Recipes from: Benihana

Hibachi Chicken
Makes 1 Serving

Ingredients:
1-teaspoon safflower oil
7 ounces skinned, boneless chicken breast, cut into bite-sized pieces
2 mushrooms sliced into 8 pieces
1-tablespoon butter
½ tablespoon squeezed lemon juice
½ tablespoon sesame seeds

Method:
Add oil to heated non-stick skillet (for electric skillet, set at 400°F). Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done. Add butter, lemon juice, and sesame seeds. Mix with sautéed mushroom slices. Season with salt and pepper if desired.


From: BETTY CROCKER'S COOKBOOK or http://www.bettycrocker.com

TWO-MUSTARD CHICKEN

8 Servings
Preparation time: 6 minutes
Bake: 375 degrees
Bake time: 35 minutes

Ingredients:
1/2 cup Dijon mustard
1/4 cup coarse-grained mustard
1/4 cup honey
8 boneless, skinless chicken breast halves (about 2 ½ pounds)

Methods:
1. Heat oven to 375 degrees F.

2. Grease rectangular pan, 13 x 9 x 2 inches. Mix mustards and honey; spread on both sides of chicken. Place in pan.

3. Bake uncovered 25 to 35 minutes or until juice is no longer pink when centers of thickest pieces are cut.


From: The Four Ingredient Cookbooks

COMPANY CHICKEN
Serves 4 to 6
Bake: 350 degrees
Bake time: 1 hour.

Ingredients:
6 chicken breasts (skinned and boned)
1/4-cup Sherry or white wine
1/2-cup chicken broth
1/2-cup grated Parmesan cheese

Methods:
Place chicken in baking dish. Pour wine and broth on top of chicken. Sprinkle with Parmesan cheese. Bake covered 45 minutes and uncovered 15 minutes. Serve with white rice.


SOY SAUCE CHICKEN
Serves 4
Bake: 350 degrees
Bake time: 1 hour.

Ingredients:
4 chicken breasts (skinned and boned)
1-cup sour cream
1/4-cup soy sauce

Methods:
Place chicken in greased casserole dish. Mix sour cream and soy sauce together. Spread over chicken. Bake Covered 1 hour.


CHICKEN RICE
Serves 4 to 6
Bake: 350 degrees
Bake time: 30 Minutes

Ingredients:
2 cups diced chicken
1 box Uncle Bens Wild Rice mix
1 can Cream Mushroom Soup
1/2 Soup can milk

Methods:
Mix all ingredients and pour in greased 2-quart dish. Cover and bake.

Answer 7

chick fila chicken! do a google search for a recipe. you'll have to marinate the chicken in milk for an hour I think for it to work though and you need a pressure cooker. sicne I don't have one I just fry it. since the pieces are so big, I usuually filet the chicken.

Answer 8

French Fries

Answer 9

ESTHER's MILK CRACKER STUFFING
1 can evaporated milk
1/2 cup (1 stick) butter
1 cup water
salt and pepper to taste
1 box Royal Lunch Milk Crackers (crumbled)
2 eggs (well beaten)
In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald. Add milk mixture to cracker crumbs and stir. Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan. Bake at 350 degrees for 30 to 40 minutes or until heated through.

OLGA's CORN FRITTERS:
2 eggs (yolks separated from whites)
1 cup fresh corn kernels or drained can corn
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
dash paprika
Beat egg yolks well. Beat in corn kernels. Sift, then measure flour. Resift with baking powder, sugar, salt and paprika. Mix dry ingredients with yolk mixture. Beat egg whites stiff but not dry. Fold egg whites gently into yolk mixture. Fry spoonfuls of batter on a greased griddle or skillet until golden brown. Serve with butter.

CORN CASSEROLE
1 can whole kernel corn
1 can creamed style corn
1 stick butter, melted
2 eggs, beaten
1 box Jiffy cornbread mix
1 (8 oz.) sour cream or nonfat yogurt
Melt the stick of butter in the casserole dish. Empty all of the ingredients in the casserole dish and mix. Bake at 350 degrees for 1 hour.

Answer 10

My favorite recipe website is www.allrecipes.com

I always find lots of great ideas there. I like that the recipes are all rated too. So you get plenty of peoples ideas and feedback.