wat are the best chicken recipes???

Answer 1

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.


Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.



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 – enough to coat – and sauté 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.


Pesto Chicken Florentine

•2 tablespoons olive oil
•2 cloves garlic, finely chopped
•4 skinless, boneless chicken breast halves - cut into strips
•2 cups fresh spinach leaves
•1 (4.5 ounce) package dry Alfredo sauce mix
•2 tablespoons pesto
•1 (8 ounce) package dry penne pasta
•1 tablespoon grated Romano cheese
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DIRECTIONS:
1.Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2.Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3.In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4.Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Answer 2

I think fried chicken would be the best chicken recipe:

1. Ingredents
4 pounds chicken wings, legs and thighs, trimmed of excess fat
2 cups buttermilk or plain nonfat yogurt
2 1/2 tablespoons kosher salt
8 teaspoons ground chipotle powder
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
Peanut oil, for frying
Nutrition InfoServing size: 4 servings

Calories: 998 kcal
Carbohydrates: 54 g
Dietary Fiber: 2 g
Fat: 52 g
Protein: 71 g
Sugars: 6 g

2. Cooking Directions
Rinse the chicken and pat dry. Cut the wings in half and discard the wing tips. In a bowl, mix the buttermilk with 1 tablespoon of the kosher salt and 2 teaspoons of the chipotle powder. Add the chicken, turn to coat and let stand at room temperature for 20 minutes.
In a resealable plastic bag, mix the flour with the remaining 2 tablespoons of chipotle powder, the cayenne and the remaining 1 1/2 tablespoons of kosher salt. Seal the bag and shake to blend.
In a large, heavy skillet, heat 3/4 inch of peanut oil to 360 degrees F. Working in 2 batches, shake the buttermilk off the chicken, put the chicken in the bag with the flour mixture and shake to coat well. Add the chicken to the hot oil and fry over moderate heat, turning once or twice, until golden and crisp, about 20 minutes; lower the heat if necessary so the chicken doesn't brown too quickly. Drain the chicken on a rack lined with paper towels and serve immediately.
Yield: 4 servings (Serving size: 4 servings)

Answer 3

Stuffed Chicken Breast:

* Prep Time 5 min.
* Cook Time 25 min.

1. Ingredients

1. 4 (8 ounce) skinless, boneless chicken breast halves
2. 1 (8 ounce) container Philadelphia-brand Garlic 'N Herb cream cheese spread
3. 8 slices bacon

Serving size: 6 sandwiches

2. Cooking Directions

1. Pound the chicken until thin. Spread each chicken breast with cream cheese and roll up, jelly-roll style. Wrap 2 bacon slices around each roll and secure with toothpicks. In a grill pan or on a grill over medium heat, cook, turning occasionally, until done, about 25 minutes.

Yield: 6 servings (Serving size: 6 sandwiches)

Answer 4

This is really good, and very easy!

Chicken Piccata
Yield: 4 servings

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

I poured off the oil and butter after I took the chicken out, leaving the brown bits, before I started the sauce. I think that was left out of the recipe. Make this once, you'll make it again.

Answer 5

"Parmesan Crusted Chicken" - 4 servings

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs

Combine mayonnaise and cheese; spread on chicken. Sprinkle with bread crumbs; bake at 425* - 20 minutes or until thoroughly cooked.


"Chicken Pot Pie Soup" - 8 servings

1 (1 lb.-3 oz.) tube refrigerated large buttermilk biscuits
1 lb. red potatoes; cut into 1/2" pieces
2 ribs celery; sliced
1/2 onion; chopped
2 (10 3/4 oz.) cans condensed cream of chicken soup
2 1/2 lb. rotisserie chicken; skin and bones removed, meat shredded (4 cups)
1 (10 oz.) pkg. frozen pea-and-carrot mixture
1 1/2 tsp. dried Italian seasoning
2 tbsp. chopped fresh parsley (optional)

Prepare biscuits according to package directions.
Meanwhile, in large pot, combine potatoes, celery, onion and 4 cups water; over high heat, bring to a boil. Reduce heat to medium-low; stir in condensed soup. Simmer until potatoes are almost tender, about 12 minutes. Add chicken, peas and carrots, Italian seasoning and pepper. Cook until potatoes are tender and soup is heated through, about 15 minutes. If desired, sprinkle with fresh parsley.


"Burrito Wraps" - 4-6 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
2 cups shredded cooked chicken
1 cup sour cream
1/2 cup salsa
4-6 (10") flour tortillas; warmed
Optional Fillings: black beans, lettuce, cabbage, red pepper strips, cheese

Combine dressing mix, chicken, sour cream and salsa in saucepan; heat thoroughly. Fill tortillas with chicken mixture and desired fillings.

Answer 6

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

1/ 2cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta

4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto

1/4 cup pine nuts, toasted




Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

Serves 4.

Answer 7

chicken cordon bleu:
1. flatten the chicken breast (deboned)
mix powdered onion,garlic, pepper, salt, cumin (optional)
2. sprinkle it on the flattened meat
3. add sliced ham then add cheeseand roll it.. you could also add scrambble egg(thinly cook it).. use cocktail toothpicks to lock the roll..
prepare breadcrumbs and beaten eggs (season with pepper and salt)
4. wash with egg the rolled meat and roll it on the bread crumbs and deep fry it.. slice it and serve with mayo

Answer 8

Depends if you happen to be a chicken or not.

Answer 9

chicken adobo

Answer 10

those that's good enough to eat...