i need a good chicken recipe!?

Question

so i finally have the day off and i thought i should make dinner tonight for me and my boyfriend...he loves chicken but i want to make something different. anyone know of a good recipe? thanks!

Answer 1

Not really knowing what type of chicken you have --- here are some of ideas .....

Hearty Chicken Pot Pie

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg


1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
3. Bake 30 minutes or until golden brown.
Special Touch
If desired, stir in 1/2 teaspoon dried thyme leaves, dried sage leaves or pepper.

Substitution
Use condensed cream of mushroom soup or condensed cheese soup instead of the chicken soup to give this dish a whole new taste!

Variation
For Hearty Beef Pot Pie, use 1 cup cut-up cooked leftover or deli roast beef instead of the chicken and condensed cream of mushroom soup instead of cream of chicken.


Cornbread-Topped Chicken Pot Pie

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
1 large onion, chopped (1 cup)
1 jar (12 oz) chicken gravy
1 bag (1 lb) Green Giant Select® frozen broccoli, carrots and cauliflower
1/2 cup sour cream
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons shredded Parmesan cheese

1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
2. Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
3. In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
4. Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.

Success
Make sure that the chicken filling is still hot before dropping the cornbread batter on top to ensure that the cornbread will bake throughout.

Substitution
This recipe will work with lots of other vegetable combinations. Let your family pick their favorite, or you can substitute leftover cooked vegetables for the frozen vegetables.



Chicken Divan

2 1/2 cups cooked chopped broccoli
2 cups shredded, cooked chicken meat
2 (4.5 ounce) cans mushrooms, drained
1/2 small onion chopped
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon curry powder
1 tablespoon melted butter
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
Arrange cooked broccoli in a lightly greased 3 quart casserole dish. Arrange chicken over broccoli. Add mushrooms and onions.
In a medium bowl combine the soup, mayonnaise, lemon juice, curry powder and butter/margarine. Mix together and pour mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven for 30 to 45 minutes.


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 2

CHICKEN STIR FRY

Non-Sauce:
1/3 cup sliced celery
1/3 cup sliced onion
1/3 cup sliced bell pepper
1/3 cup sliced pea pods
1/3 cup bean sprouts
1/2 cup cubed tofu
1/4 cup chopped cilantro
1/3 cup sliced cabbage
1 cubed chicken breast
1/4 cup chopped scallions
3 cloves garlic
Sauce:
2 Tbs soy sauce
1 Tbs rice vinegar
1 1/2 Tbs chunky peanut butter
1 tsp fish sauce
1 tsp chili sauce
1 tsp Thai green curry paste
2 tsp sherry
1/2 tsp cumin
1/4 tsp MSG (or salt)
1 tsp corn starch
1/4 cup chicken stock




Start by getting all of the ingredients laid out and ready to go. Don't use as much veggies as I show in the picture here. I got carried away a bit. You'd never be able to eat all that. Other items I sometimes add are broccoli, sweet red peppers, or carrots. Be sure to have the sauce ingredients mixed and ready. Also cook some rice to serve this over. Or serve it over noodles, that's good. Or whatever. Just don't serve it over potato salad. That's very bad.


In a separate pan saute the chicken in 1/4 tsp sesame oil. Half way though, press in the garlic. If you are using mushrooms, add them a few minutes before the chicken is done. Mushrooms won't stir fry well. Take off the heat and set aside.


Separate the veggies. Put everything but the tofu, bean sprouts, and scallions in a bowl and have at hand. Use a clean steel (not non-stick) pan to stir fry the veggies. Add 1/4 tsp olive oil, and put it on high heat until the oil starts smoking a little. Toss the veggies in the bowl into the pan and stir quickly for less than a minute. About 30 seconds for the amount I use here. Push everything to the side of the pan and turn off the heat.


Pure in the sauce and stir quickly until it thickens. Mix the veggies in and then add the cooked chicken, tofu, scallions, and bean sprouts. Mix everything together and serve over rice. One critical garnish is the crispy Chinese noodles which I forgot to buy for this meal. Don't forget those. Hee hee.

Answer 3

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 4

For this recipe you will need the following.
1.Boneless chicken breast or pre-sliced cutlets.
2.Fresh or dried rosemary
3.Balsamic vinegar
4.Olive oil
5.Fresh mozzarella
6.Red onion
7.Roasted red pepper slices
8.George Foreman or traditional grill.
First combine balsamic vinegar,rosemary,and a little bit of oil in a tupperware container or re-sealable ziploc bag.Enough to drown the quantity of chicken you r using.
Second,add the chicken to the marinade,refrigerate for a few hours(works best if done overnight).Shaking bag or covered container as often as u can.
Third,Pre-heat grill.
Fourth, whil grill is heating,thinly slice red onion and cut thick slabs of your fresh mozzarella,also remove however many slices of roasted red peppers u need from the jar.
Fifth,place chicken on grill until done,then remove from heat.
Sixth,place 1 slice of onion on top,followed by mozzarella,and top with 1 piece of red pepper.
Seventh,If using a Foreman grill,put the concoction back on and close the top and allow to sear for 30 seconds to 1 minute.If not place back on regular grill,lower heat and close lid for about 3 minutes and serve.
HINT********Put a little marinade in a seperate container after mixing and IMPORTANT:BEFORE adding chicken and drizzle a little bit over your finished dish.ENJOY.

Answer 5

well...it is chicken enchiladas....amazing....i will say...one of my favorite foods to make and eat..and it is easy too....but you might have to go to the store to get some things....but he is the recipe:
Ingredients: Enchilada sauce (2) 10 oz. cans, whole tomatoes 1 can, pkg. of 10 tortillas "flour", shredded cheese- recommend-Cheddar-about 4-5 C., 2-3 chicken breast- depending on size you want a good sized breast, and 13 by 9 by 2 pan....
Method: boil water and cook chicken until done. shred chicken with two forks...so you get finely sliced pieces kinda like the shredded cheese look. grease the pan. preheat oven to 325 degrees. Mix together whole tomatoes-drain juice- (chop up the tomatoes)chunky and one can of enchiladas sauce, and the chicken. Fill the tortilla shells with the mixer and top with a hand fill of cheese. wrap the tortilla shell. Place in the pan. Once pan is filled, pour the other can of enchilada sauce of all of the 10 tortilla-filled shells and add a very large amount of shredded cheese to the top of the sauce. Then cook for 45 min. or until warm inside the shells and cheese on top is melted. enjoy.....also you can have lettuce, tomato,cheese, sour cream, and salsa, for dinner time.

Answer 6

For this recipe you can use either chicken thighs or breasts (boneless, etc).

Place chicken in a baking dish skin side down if there is skin. Cover with Soy Sauce. About one cup for a 9x13 pan. Cover with foil and bake at 350. After first 30 minutes turn chicken and recover. Bake another 30 minutes or until done. (juice comes out clear when chicken is poked with a fork). Uncover and brown for about 20 mintues.

Serve with plain rice or other type of rice dish and vegie of your choice. My family likes the Oriental mixes of vegies with this dish.

Answer 7

Crispy Herbed Chicken


1/2 cup Quaker or Aunt Jemima Enriched White or Yellow Corn Meal
1/4 cup all-purpose flour
2 tablespoons grated parmesan cheese
1-1/2 teaspoons Italian seasoning
1/4 teaspoon garlic salt
1/4 teaspoon pepper
One 2-1/2 to 3-pound broiler-fryer chicken, cut up, skinned*
1/2 cup milk
3 tablespoons butter or stick margarine, melted




Preheat oven to 375°F.
In small bowl combine corn meal, flour, grated cheese, Italian seasoning, garlic salt and pepper.
Pour milk into small bowl. Dip chicken pieces into milk; coat with dry ingredients.
Place chicken on rack in a 15 x 10-inch pan; brush with melted butter.
Bake 50 to 55 minutes or until golden brown and internal temperature reaches 170°F in white meat and 180°F in dark meat.
Yield: 6 servings

Answer 8

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.



Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.



Tuscan Garlic Chicken
Serves 6
Prep Time: 15 minutes
Cook: 30 minutes
Ingredients
6 boneless, skinless chicken breasts
1 1/2 cup(s) flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
1 lb(s) curly or regular fettuccine
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup(s) dry, white wine
1/2 lb(s) whole leaf spinach, stemmed
12 oz heavy cream
1 cup(s) Parmesan cheese, grated
Procedures
Combine 1½ cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.

Dredge chicken in the mixture, shaking off any excess.

In a large, nonstick, ovenproof skillet, add 3 Tbsp of olive oil Рenough to coat Рand saut̩ chicken in batches over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. Add additional olive oil for each batch as necessary.

When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 10 to 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Cook pasta according to package directions. Drain and set aside until needed.

While the pasta is cooking, heat 2 Tbsp of olive oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.

Add remaining 1 Tbsp of flour and stir to combine.

Next, add the wine and bring to a boil for one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.

Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese.

Answer 9

make a garlic rub by finely chopping 4 cloves garlic add 1 tbs. coarse salt and rub under your knive to create a paste. Run on the chicken and grill. season with salt and pepper. This is really really good and has a nice garlic flavor. YUM I made it last night and served it with some parmasean pasta and brocolli. My boyfriend loves it

Answer 10

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 11

Corny Chicken Wraps
Cubed, cooked chicken breast meat and whole kernel corn are heated in salsa, then spooned atop cheddar cheese in flour tortillas and served.Ingredients:
• 2 cups cubed, cooked chicken breast
• 1 can (11 oz) whole kernel corn, drained
• 1 cup salsa
• 1 cup (4 oz) shredded cheddar cheese 8 (7-inch) flour tortillas, warmed
Method:
In a saucepan, combine chicken, corn and salsa. Heat through. Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up. Secure with toothpicks. Serve.


Summer Raspberry Chicken
A super easy chicken dish for the summer made with raspberries and marinade.Ingredients:
• 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 3/4 cup Lawry's Dijon & Honey Marinade with Lemon Juice, divided
• 1 cup fresh or frozen raspberries
• 1/2 cup walnut pieces
Method:
Grill or broil chicken 10 to 15 minutes or until no longer pink in center and juices run clear when cut, turning once and basting often with 1/2 cup Dijon & Honey Marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade. Cut chicken into strips. In food processor or blender, process raspberries and additional 1/4 cup Dijon & Honey Marinade for 10 seconds. Drizzle raspberry sauce over chicken; sprinkle with walnuts


Margarita Chicken
Meaty chicken pieces are marinated in a mixture of nonalcholic margarita mix, lime juice and garlic, sprinkled with coarse salt, then grilled. Ingredients:
• 1/2 cup nonalcholic margarita mix
• 3 tablespoons lime juice
• 1 clove garlic, crushed
• 3 to 4 pounds meaty chicken pieces(breast, thights, legs)
• 1 teaspoon coarse salt
Method:
Combine margarita mix, lime juice and garlic in a heavy re-sealable plastic food-storage bag. Add chicken pieces; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken, reserving marinade. Heat coals or gas grill. Place chicken, skin sides up, on the grill. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill over medium heat for 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 teaspoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when thickest pieces are cut.
Notes:
I usually make this recipe with boneless, skinless chicken breasts and reduce grilling time to 8 to 10 minutes.

Number of servings: 6