anyone know any REALLY easy chicken recipes?

Answer 1

2 chicken breasts
1½ cups unsweetened apple juice

Simmer together until breasts are tender. Reserve broth. Dice chicken, chill.

Prepare dressing:
1 cup mayonnaise
½ t seasoned salt
¼ t cinnamon

3 cups cooked wild rice
1½ seedless green grapes, halved
1 cup chopped unpeeled apple
½ cup finely chopped celery
½ cup chopped water chestnuts
¾ cup slivered almonds divided into ½

Lightly mix all ingredients except ½ of almonds. Chill for at least 30 min. Serve on top of fresh spinach leave (or lettuce). Sprinkle with remaining almonds.

Answer 2

If you have a crock pot throw a whole chicken in there thawed of course and let it cook for about 4 hoursa or until the chicken is done add celery carrots onions and potates to it. I put Garlic powder Italian Seasoning and basil in nt let it cook until the carrots are done.

Also a simple chicken recipe I use it's Lemon chicken preheat oven to 350 degrees put lemon juicew on the chicken and sprinkle lemon pepper on it cook 1/2 hour turn and then juice & Pepper the other side & Cook an additional 1/2 hour or until internal temperature reaches 180 degrees F

Answer 3

Couple breasts of chicken (on the bone) breast side down. Baking dish. Can of mushrooms, can of chicken brooth (or water with chicken bullion cubes), butter.

Just dump the can of mushrooms over the chicken breasts, which are face down in the baking dish. Add chicken brooth or water with chicken bullion cubes, no exact amount, just enough so the breasts are sitting in the mixture. Add about 3-4 tablespoons of butter. Cover with tin foil, bake at 375 for about 30 minutes, flip over and remove the foil. Cook for another 15 -20 minutes until chicken is cooked through. You may have to add more broth/water as it cooks.

Super cool thing, when you remove the foil you can add a cup of minute rice into the dish - making sure there is still pleanty of liquid in the bottom. When all is said and done, you have mushroom chicken with white rice.

Answer 4

This recipe sounds complicated, but it's so easy!

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.

Answer 5

Chicken Stuffing Stuff

2 large chicken breast in pieces
1 tablespoon olive oil
salt and pepper
one box of Stove Top (Any variety or other stuffing mix)
1 can of cream of chicken soup
1 cup sour cream
1/4 cup butter

Season your chicken and saute in the oil. In a bowl mix the stuffing mix with your melted butter. Set part of your stuffing aside. Mix the stuffing, cream of chicken soup, sour cream and chicken together. Put in a 13 x 9 pan. Sprinkle with remaining stuffing and bake at 350 for 30 mins. Serve with a green veggie and cranberry sauce.

Answer 6

-Put chicken in casserole pan.

-Pour breadcrumbs ( I prefer flavored) or Shake N Bake over top.

-Pour Cream of mushroom soup over top.

-Cover with foil. Bake at 375 until Chicken is done and top is golden. (If chicken cooks through first just turn on the broiler for a second.)



If you buy a cheapo tin pan you can just throw it away... No clean up. You can add rice as the bottom layer too... I just wasn't quick enough to say it first.

Answer 7

Barbecue Chicken Sandwiches:

1 3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups)
1 to 1 1/2 cups barbecue sauce
1/4 cup pickled jalapeños, roughly chopped (optional)
4 hamburger buns
Potato chips (optional)

In a bowl, combine the chicken, barbecue sauce, and jalapeños (if using). Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with potato chips (if using).

Yield: Makes 4 servings

Answer 8

CHICKEN WITH LOTS OF GARLIC

1 (3- to 3 1/2-lb) chicken, cut into 8 serving pieces
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons olive oil
20 garlic cloves, peeled
1/2 cup dry white wine
3/4 cup reduced-sodium chicken broth
2 tablespoons chopped fresh parsley




Pat chicken dry and sprinkle with pepper and 3/4 teaspoon salt. Dredge chicken in flour, shaking off excess.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown chicken in 2 batches, turning over once, about 5 minutes total per batch. Transfer to a plate.

Add garlic to skillet and cook, stirring, until just golden, about 2 minutes. Add wine and boil 1 minute. Add broth, then cover skillet and simmer until garlic is tender, about 15 minutes. Return chicken, skin side up, to skillet and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken to a platter. Mash 8 garlic cloves into sauce and season with remaining 1/4 teaspoon salt. Sprinkle with parsley. Spoon sauce and garlic over chicken.

Makes 4 servings.

Answer 9

Chicken in Wine in NO TIME: Flour chicken, fry in very little EVOO til golden brown; add 1 c. wine and pour 1 package of dry onion soup mix on top, cover and simmer until done - my kids LOVE this recipe and it's very easy to make. Boneless chicken is the quickest.

Answer 10

Maple-Baked Apple Chicken
Prep Time: 4 min Total Time: 30 min

4 boneless skinless chicken breast halves (1 lb.)
1/2 of a medium onion, sliced into rings
2 medium red cooking apples, sliced
1/2 cup maple-flavored or pancake syrup
1/3 cup Zesty Italian Dressing

PREHEAT oven to 350°F. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 min. on each side or until lightly browned on both sides. Remove from heat.

PLACE onion on top of chicken; place apples around sides of chicken. Mix syrup and dressing; pour over chicken.

BAKE 20 to 25 min. or until chicken is cooked through. Spoon syrup mixture in skillet over chicken just before serving.

If you don't have an ovenproof skillet, simply cover the handle of your regular skillet with several layers of foil before using.

Serve with MINUTE RICE or STOVE TOP Stuffing.
http://www.kraftfoods.com/recipes/PoultryEntrees/Baked/Maple-BakedAppleChicken.html
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RICOTTA AND SPINACH STUFFED CHICKEN BREASTS

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) package ricotta cheese
1 (10 ounce) package chopped frozen spinach, thawed and pressed
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce

Preheat oven to 350 degrees F (175 degrees C).Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.

In medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.

Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.