give me some good chicken ideas and recipes?

Answer 1

The same ol chicken gets old reallllly fast, so here's some different ideas :) Hope they help

Broccoli Chicken Cheddar Bundles

8 boneless skinless chicken thighs (1 lb.)
1 cup frozen broccoli florets, thawed, chopped
1 cup KRAFT Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

PREHEAT oven to 400ºF. Place chicken thighs, smooth-sides down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon.
ROLL up each chicken thigh tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating mix until evenly coated on all sides. Place, seam-sides down in single layer in foil-lined shallow baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks before serving.

Chicken Taco Cornbread Pie


1 Tbsp. oil
1-1/2 lb. boneless skinless chicken breasts, chopped
1 medium green pepper, chopped
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
3/4 cup water
1 cup KRAFT Shredded Cheddar Cheese
1 pkg. (8-1/2 oz.) corn muffin mix

PREHEAT oven to 400°F. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until cooked through. Drain. Add green pepper, seasoning mix and water. Bring to boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.
SPOON chicken mixture into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
BAKE 20 minutes or until golden brown. Let stand 5 minutes before serving.

Thai Chicken Tacos

1/2 cup A.1. Classic Marinade
1 cup PLANTERS Dry Roasted Peanuts
1/4 cup soy sauce
1 Tbsp. crushed red pepper
1-1/4 lb. boneless skinless chicken breasts
1/2 cup finely chopped peeled and seeded cucumber
1/4 cup finely chopped green onions
1/4 cup finely chopped cilantro
6 corn tortillas, warmed

PLACE marinade, peanuts, soy sauce and crushed red pepper in blender container; cover. Blend until smooth. Pour into large resealable plastic bag. Add chicken breasts; seal bag. Turn bag over several times to evenly coat chicken with marinade mixture. Refrigerate at least 4 hours to marinate.
PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until cooked through. Shred chicken, using 2 forks.
MIX cucumbers, onions and cilantro until well blended. Spoon about 1/2 cup of the chicken onto each tortilla; top with 1 Tbsp. of the cucumber mixture. Roll up.

Chicken Cesar Salad Pizza

1 Italian pizza crust (12 inch)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1 pkg. (10 oz.) mixed salad greens (8 cups)
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1 cup seasoned croutons
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup KRAFT Classic Caesar Dressing, divided

PREHEAT oven to 425°F. Place pizza crust on baking sheet; top with mozzarella cheese.
BAKE 7 to 8 min. or until cheese is melted. Meanwhile, toss greens with chicken breast strips, croutons, Parmesan cheese and dressing in large bowl.
PLACE greens mixture over hot pizza. Cut into 6 wedges to serve.

Answer 2

My favorite way to cook a chicken is to bake a whole chicken. I put the chicken (breast up) in a roasting pan, poke a few holes in the breasts, and then I massage some olive oil onto the chicken. Then I season with salt, pepper, Mrs. Dash, garlic powder, and chives. I bake the chicken at 400 for about an hour and a half for a 5 to 7 lb. chicken. Delicious and tender!

Also, chicken breasts with Miracle Whip brushed on (kinda thick) and then sprinkled with Lawry's seasoned salt and baked in a 350 oven, covered, for an hour is very good.

Answer 3

Jamaican Jerk Chicken Breasts
Yield: 4 Servings

4 lg chicken breasts
jerk marinade

Prepare breasts and remove skin if desired. Marinade chicken for
2 to 3 hours in refrigerator.

Preheat oven to 275F. Place chicken on shallow pan and bake for
30 minutes. Remove chicken from oven and place immediately on hot
grill. Grill for 5 minutes on each side, or until the skin is
crispy.



Jerk Marinade
Yield: 1 Cup

1 onion, minced
1/2 c scallion, chopped
2 ts thyme, fresh
1 ts salt
2 ts sugar
1 ts allspice
1/2 ts nutmeg
1/2 ts cinnamon
1 hot pepper, finely ground
1 ts black pepper
3 tb soy Sauce
1 tb vegetable oil
1 tb white vinegar

Combine all ingredients in a blender. Process
until finely chopped. Store excess marinade in the refrigerator
for about 1 month.

Answer 4

My favorite way is to take 5 or 6 boneless chicken breast and place them in a gallon size Ziploc bag with 1 bottle of zesty Italian dressing and 1 cup of teriyaki sauce. Let the chicken marinate over night and then cook on the grill. The chicken is so moist and delicious.

Answer 5

I know one-chicken barbecue.This is very easy and yummy! Try this: Ingredients: 2 kilos of chicken thigh/leg/wings(whatever part you like), 11/2 cup pineapple juice, 1/2 cup soy sauce, 3/4 cup sugar, 1/2 tbsp. grounded black pepper, small chopped red chili. Set the chicken aside. Mix all the remaining ingredients in a big bowl. Put the chicken in the mixture and leave it overnight in the refrigerator.Then grill it on the fire but be extra careful. Enjoy!

Answer 6

My favorite is your take a few pieces of chicken breast or whatever you like put in a baking dish dice up red potatoes in half inch cubes, put about a half cup of water and some onions and garlic, then pour a good size can of cream of chicken soup over it and season... bake it at 325 for about an hour (be sure to check the chicken to see if its done) be sure to flip it once or twice!! Its really good and the chicken stays tender!! ENJOY! This is my own personal recipe i hope you like it!

Answer 7

Mexican Chicken. Boil a whole chicken cut up, debone, set aside, in large bowl mix 1 can of cream of mushroom soup, 1 can cream of chicken soup, and 1 can rotel with chilies, and with an empty can fill with chicken brooth mix all and set aside. chop 1 onion, set aside. Layer 1/2 chicken, 1/2 the onion, 1/2 bag of nacho doritos (crushed) and 1 cup of shredded cheese, spread 1/2 the soup mixture on top, repeat the layers. Finish with the last of the soup mixture and bake in 350 oven 30 minutes. Use a 9x13 pan.

Answer 8

We love this one!! Southwest Chicken Chicken breasts(duh) 1 can of yellow corn 1 can diced tomatoes 1 can of black beans (rinsed well) 1 small onion diced 1 teaspoon cumin ( more or less depending on your tastes) 1/2 teaspoon chili powder (again, to your tastes) Mix all ingredients in a bowl and pour over chicken breasts. Cover and bake at 350 degrees for an hour. Serve over rice You can also cook this in a roasting bag! No mess!! Hope this helps!!

Answer 9

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 10

Buy a whole roasted chicken from the store, tear off the meat and chop into pieces. Mix with mayo, salt & pepper, chopped pecans and a little sweet pickle relish. Spread on large croissants. Makes super good chicken salad sandwiches.

Answer 11

Mix 1 bottle french dressing with 1 can whole cranberry sauce. Pour over chicken breasts and bake at 350 for about 35 minutes or until done. Also great on pork chops.