anyone got an interesting recipe for chicken.?

Question

I am looking for something that will work with a fullsized chicken and maby have a twist of Italian food to it.

Answer 1

BBQ Chicken Pizza:

We love the contrast of flavors provided by sweet tomato chutney, savory chicken, and sharp cheddar cheese.

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions

Preheat oven to 450°.

Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.

Yield: 6 servings (serving size: 1 wedge)

Answer 2

Chicken Cordon Bleu

4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

Answer 3

If you don't already have a George Foreman rotisserie - invest in one!! It will be the best $50 you ever spent. Take a small/medium roasting chicken & remove innards. Rinse well, rub with olive oil & sprinkle inside & out with Italian seasoning. Place on rotisserie & cook for about 75 - 90 minutes depending on size of chicken ( juices will run clear when meat is done ) Serve with homemade mashed potatoes, baby peas & fresh wheat rolls.....Yummy!

Answer 4

Rub it with vegetable oil and sprinkle with garlic, rosemary, thyme, oregano, and black pepper, then roast. You can serve with Fettuccine Alfredo, spinach or asparagus, a salad, and bread.

Cut into pieces, saute, pour in either marinara or spaghetti sauce, or a large can of chopped or whole tomatoes, garlic, oregano, thyme, and black pepper. Cook until chicken is no longer pink in the middle, or 165 degrees. Serve over spaghetti.

Answer 5

Try curry chicken....cut chicken breast into small pieces..saute with chopped green onions and green bell peppers. when chicken is golden brown and veggies are cooked add curry powder to taste. throw in more seasonings to taste....salt pepper and garlic. pour in a can of chopped tomatos. cook down for a while add a can of coconut milk. cook until it gets thick and forms a wonderful tomatoe gravy....serve over rice

Answer 6

chicken with pineapples, bell peppers and coconut milk

ingredients:

Skinless chicken, bell peppers, carrots, potatoes, pineapples tidbits, onion, garlic, salt and pepper to taste, coconut milk

how to:

in a wok, lightly sauté onion and garlic, add chicken pieces and continue to cook the chicken until lightly brown, add some water, then mix in potatoes and carrots, simmer until everything is biteable, season with salt and pepper, then add the coconut milk, lower the flame and leave the wok covered, when a film of oil starts to surface, add the pineapple tidbits and the bellpeppers, leave the wok over low flame for around 10 minutes, then serve.

best eaten when reheated, accompanied by basmati rice or any variety of white rice

Answer 7

cilantro, black pepper, garlic, paprika, and red wine vinegar, marinate the chicken in these spices over night and bake in the oven. garnish with the cilantro add some fresh diced onions and tomatoes and add some fettuccine as a a side dish along with some garlic bread and you have meal.