What is your favorite recipe for chicken? Can you share it with me?

Answer 1

IN THE MOOD FOR SOMETHING SPICY?
Spicy Chicken Coconut Curry Recipe

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings

3 tablespoons Ghee, recipe follows
2 medium onions, chopped
1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

Ghee:
1 pound unsalted butter

Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Yield: 1 1/2 cups

Curry Powder (Garam Masala):
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
Yield: about 1/2 cup

SOMETHING SWEET?:
Honey Nut Chicken Recipe

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows

Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.

Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.

Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.

Barbecued Succotash:
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Cook Time
Ease of preparation: easy

CRUNCHY?:
Almond Crusted Chicken From Food Network Kitchens

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

1 cup unblanched almonds
1 1/2 teaspoons Spanish pimenton or paprika
2 large eggs whites
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
4 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, melted
1 tablespoon sherry vinegar
5 cups mesclun salad greens

Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
Preheat the oven to 350 degrees F. Place rack on a baking sheet.

Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.

Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

Answer 2

Bourbon Chicken

4 chicken breasts
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons minced dried onions
1/2 cup packed brown sugar
1/2 cup bourbon
1/2 teaspoon garlic powder

Place chicken breasts in a 9x13 inch baking dish.
In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.
Mix together and pour mixture over chicken.
Cover dish and place in refrigerator.
Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover.
Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Answer 3

Both of these are baked as you usually would...
1) Mix a packet of Good Seasons Italian Dressing Mix according to directions, and brush the chicken pieces.
OR:
2) Spread mayonnaise over the chicken pieces, then dip them into Italian bread crumbs.

Answer 4

I just do the basics. Lots of backs and wings for the collogin. Large chunks of onion, carrots, celery and cook it up for 1-2 hours. Remove the limp vegies and chicken. Pick the meat out of the bones. Cut more onions, carrots and celery into soup sized pieces and saute them to carmalize a bit and create flavor. In the last 30 seconds toss in some minced garlic and ginger. Then pour in the chicken stock. Bring everything to a boil, add salt and pepper and the meat. Add in the fresh store noodles. Toss in a lemon slice or some lemon juice near the end to add brightness. Serve with thick, chewy bread.

Answer 5

I have two favorites. Beer Can Chicken and Oven Fried Chicken which has an instant potato flake and parmigiana cheese coating. Here are the links.

Beer Can Chicken
http://foodgeeks.com/recipes/recipe.phtml?recipe_id=18225
Crispy Herb Baked Chicken
http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=21875

Answer 6

I like to take a small fryer already cut up and place on top of several peeled and sliced potatoes in baking dish. You can also add some diced onion or celery, salt and pepper. Pour a can of cream of mushroom soup over the dish and bake in 375 degree oven about 1 hr. Yummy and easy!

Answer 7

Tuscan Chicken Torta
1 1/3 cups Bisquick Original baking mix
1 can (15 ozs) cannellini beans,drained, rinsed and mashed
1/3 cup Italian dressing
1 1/2 cups diced cooked chicken
1 package (10 oz) frozen spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ozs)
3 eggs, slightly beaten
1 1/4 cups milk
1/3 cup slivered almonds

Heat oven to 375*. Mix baking mix, beans and dressing.Spread in bbottom and 2 inches up side of ungreased springform pan, 9 by 3 inches.Bake 10 to 12 minutes or until set.
Layer with chicken,spinach and cheese.Mix eggs and milk; pour over cheese.Sprinkle almonds evenly over top.
Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean.Let stand 10 minutes.Loosen edge of torta from side of pan, remove side of pan.

Answer 8

This is one of my favs, easy and good

Chicken Divan
1 10oz pkg frozen broccoli spears
2 boneless whole chicken breasts
1 C cream of chicken soup
half cup of mayo
half teaspoon lemon juice
one quarter teaspoon curry powder
one half C shredded Cheddar cheese
one quarter C soft bread crumbs
2 teaspoons melted butter

cook and drain broccoli accoding to pkg. directions and place in a one and a half quart baking dish
simmer chicken in water for 35 minutes, drain, cut in slices and layer on top of broccoli
Mix next 4 ingreds and pour over chicken
Sprinkle cheese over top
Stir bread crumbs in butter and sprinkle over cheese

Bake at 350 for 25 minutes

Serve over rice

Answer 9

take boneless, skinless chicken breast, marinate it in Franks hot sauce, Then make a batter to coat it in, Egg dip Then flour with salt and pepper. Deep fry it until golden brown. Serve with a side of ranch or blue cheese dressing for dipping.

Answer 10

I take boneless and skinless chicken breasts brown them on both sides for about 8 minutes each and take a pot of cooked stuffing put stuffing in bottom of baking dish ..place chicken on top of the stuffing ...then cover with cream of chicken or mushroom soup. This great. You bake it in oven at 350 degrees for about 40 minutes.

Answer 11

This is one of my family's favorites. It's from Rachael Ray's 30 Minute Meals show.

Chicken Scarpariello Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: No Smoke and Mirrors, Just Dinner







1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar
Orzo with Parsley and Lemon Zest, recipe follows

Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls


Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 12 minutes
Ease of preparation: super easy