Anyone know of a good recipe for chicken?

Question

Sauces, salads, stir-frys, anything! I'm looking for some unique stuff! :^)

Answer 1

GREEK LEMON CHICKEN AND POTATOES

1 broiler chicken or breasts (If using a whole chicken you can use it cut up)
Salt and pepper to taste
Oregano about 2 teaspoons
3 garlic cloves chopped finely
Lemon juice of 2 lemons
Olive oil about 1/2 cup (If you don't have olive oil use margarine but olive oil is best)
6 lg. potatoes


Preheat oven to 350 degrees. Place chicken in baking dish. Salt, pepper, and garlic to taste; use enough to put some in the bottom of dish. Cover chicken with oregano.
Pour olive oil over entire chicken, covering bottom of dish. Add 1 1/2 cups of water to bottom of dish.
Cut and peel potatoes into wedges rinse with water, drain and sprinkle with salt pepper and a little oregano.
Place potatoes in baking dish along with the chicken.
Sprinkle with salt and pepper.
Add additional water/lemon juice as needed (the more lemon the better). Juice should cover at least half of potatoes.
Baste frequently.
Bake for about 1 1/2 hours till chicken is golden and the potatoes crusty.

Answer 2

This recipe is easy enough for even a novice cook, yet is elegant enough to serve when entertaining.
It is also healthy as it uses only a minimal amount of oil. Imported porcini mushrooms can now be found in many grocery stores, and certainly at Italian specialty stores. To complete this meal, I might serve it with an herb-flavored rice, or garlic mashed potatoes. A tasty sautéed green such as spinach or broccoli rabe would round out the meal nicely.

Ingredients
1 oz. Dried Porcini Mushrooms
8 oz. Fresh White Mushrooms
4 Chicken Breast Halves, Skinned
Flour For Dredging
Salt & Pepper
3 Tablespoons Olive Oil
2/3 Cup Dry Marsala Wine
1/4 Cup Fresh Chopped Parsley

Directions
Re hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsely. Strain the porcini water, and set aside to use later. Slice the fresh mushrooms thinly. Dredge the chicken breasts in flour seasoned lightly with salt and pepper, and then brown in a skillet with the oil over medium heat. Once well browned, remove the chicken and set aside.

Cook the sliced mushrooms in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the porcini liquid to moisten it. Return the chicken pieces to the pan with the mushrooms, and add the porcini, the Marsala wine and 1/4 cup of the porcini liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water. When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a platter, spoon over the juices, and sprinkle with the fresh parsley.

Answer 3

Yummy Yummy Chicken Marsala

4 boneless skinless chicken breasts
Flour
Kosher salt
Fresh ground pepper
1/2 cup olive oil
3 slices chopped bacon
8 ounces mushrooms
1/2 cup sweet Marsala wine
1/2 cup Swansons chicken broth
2 T butter
1/2 cup chopped Italian parsley
1 clove minced garlic
Fresh sliced or shaved mozzarella cheese

1. Flatten chicken breasts by covering with plastic wrap and pounding with a meat mallet until they are only about 1/4 inch thick.
2. Put 1/2 cup of flour in a small bowl. Season with salt and pepper. 3. Heat the olive oil in a frying pan until the oil is hot.
4. Coat both sides of the chicken pieces with flour, shaking the excess off into the bowl.
5. Fry the chicken in the hot oil for 3-4 minutes on each side until golden brown.
6. Lower the heat to medium, fry bacon pieces in frying pan for a few minutes.
7. Add mushrooms and minced garlic and saute for approximately 5 minutes until brown and moisture has evaporated.
8. Season with salt and pepper.
9. Add Marsala to the pan and cook for 30-60 seconds to cook out the alcohol.
10. Add the chicken stock and simmer for 1 minute.
11. Add the butter. Place chicken back into the pan.
12. Simmer mixture to heat the chicken.
13. Season with salt and pepper. Top with chopped parsley.
14. Serve with fresh sliced or shaved mozzarella cheese.


This will make 4 servings.

Answer 4

Chicken on the bottle.

You need:
A whole chicken.
Mayonnaise
Montreal Steak seasoning.
Toothpicks.
A bottle of dark beer. (Guiness will do)
Crushed garlic.
An empty jar the the chicken will fit on... A small mayo jar will do.

First wash the bird thoroughly by rubbing it inside and out with kosher salt; rinse.
Place the bottle on a foil lined cookie sheet.
Fill the jar half-way with beer, about 1/4 cup of Montreal seasoning & 1-2 tbs. garlic.
Set the bird on the bottle, the bird should be standing. You rub additional seasoning all over the bird. Close the neck of the bird by pinning the skin over with toothpicks to seal it up. Then cover the bird with mayo. You only need a thin coating, but it has to be completely covered.
Place the bird in a preheated oven to 350 degrees. Cook approximately to 45 minutes. you will know it is done when the skin is completely browned.

What you get is a bird that is steamed from the inside and crispy on the outside. The mayo acts as a seal for the skin and melts off, as the skin cooks and seals itself. The inside is flavorful and juicy while the skin is crispy & has an almost nutty flavor.

Answer 5

yes, very good, and fairly easy, and they look nice and fancy.

Beer cooked chicken. If you don't like beer, don't worry, the final product does not have a strong beer flavor at the end.
1 cup nut brown ale for every 3 chicken breasts.
1 bay leaf
fresh or dried whole rosemary.
olive oil.
Brown as many chicken breasts as you like in olive oil
When brown, reduce heat to medium and pour a combination of 1 cup of nut brown ale, 1 shallot, 1 bay leaf, some whole rosemary.
Cook until the beer soaks into the chicken.


Balsamic vinegar chicken:
boneless chicken
Italian bread crumbs
lemon juice
white pepper
olive oil
butter
8 oz. balsamic vinegar

Bread boneless chicken breasts in lemon juice, Italian seasoned bread crumbs, and ground white pepper
Brown chicken in 3 tbsp olive oil and 3 tbsp butter.
When chicken is cooked pour balsamic vinegar over it and cook for 5 more minutes.

be careful when adding the vinegar. the steam can rise and irritate your eyes.

both recipes are extremely good and easy. I would recommend trying both

Answer 6

this is a delicious chicken recipe: arrange chicken in an oven proof pan, cut peeled potatoes into wedges and put in between the chicken. sprinkle salt, pepper, garlic powder all over everything. If you have greek seasoning, use instead of salt and pepper. then take about a half a cup of lemon juice and sprinkle that over everything, add about a half a cup of water to the pan.Put butter pats on the chicken, the more the better.... Bake one hour covered, then uncovered till brown, the potatoes and chicken take on hint of the lemon juice and with the garlic and all, it is so moist and delicious.

Answer 7

Quick and Creamy Chicken Stew

3/4 lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size chunks
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 cup KRAFT Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream



PLACE potatoes and water in microwaveable dish; cover with lid. Microwave on HIGH 7 min. or until fork-tender. Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until browned, stirring occasionally.
ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to medium-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.
STIR in sour cream; cook 1 min. or until heated through, stirring occasionally

Answer 8

Chicken breast in the oven.
1/2 kg.Chicken breast seasoned with salt, grated garlic, olive oil.
250 ml Cream cheese
100 g crushed potato chips

Oint a refratary dish with butter or margerine
Lay the chicken breasts side by side
Cover with the cream cheese
Spread the crushed potato chips all over
Add a little olive oil to the surface
Take it to the oven for one hour.

You can serve it with white rice and green salad.
Bon Apetite.

Answer 9

HOPE YOU ENJOY THESE RECIPES...WE SURE DO...TAKE CARE AND GOOD LUCK.

Mexican Chicken

Biol 1 pack chicken breasts
hold 1 cup broth
1 velveeta cheese
1 can cream chicken
1 can chicken broth
1 can cream of chicken
1 can rotel
1 large bag Doritoes

Boil chicken, after full boil, add chicken broth, Let cool and debone, mix together rotel, cream of chicken, and 1/2 box cheese. If runny, add more cheese. Line ban with butter and pour 1/2 doritoes in bottom of pan, add chicken mixture and top with doritoes. Bake for 10-20 minutes until warm and cheese is melted.

Chicken Spaghetti

1 chicken boiled and de-boned
1 can cream of chicken soup
1 can rotel
1 10 oz package spaghetti noodles
10 oz velveeta cheese

Biol and debone chicken. Use chicken broth to boil spaghetti. Cut velveeta into small chunks and mix with margarine. Let sit at room temperature for 20 minutes. Mix chicken soup and rotel, add chicken and spaghetti. Mix cheese last. Bake at 350 for 20 minutes. If mixture is dry add 1/2 cup milk or 1/2 cup chicken broth.

Chicken and Cheese Enchiladas

Prep: 25 min Cook: 15 min
Nonstick cooking spray
1 small onion
1 1/2 cups cooked, shredded chicken breast meat
3/4 cup (3 oz) shredded cheddar cheese, divided
1 1/2 cups chunky salsa, divided
1/2 of an 8 oz package cream cheese
8 (7-8 inch) taco size flour tortillas

Pre-heat oven to 350. Spray large nonstick skillet with non stick spray. Add onion; cook over med-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes until cheeses are melted. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place in a 13x9 inch baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese is melted. Makes 4 servings.

Easy Chicken Fahita Skillet

1 lb boneless skinless chicken breast cut into bite size pieces
1 teaspoon chili powder
1/4 teaspoon salt
2 cups uncooked elbow macaroni
1 small onion finely chopped
1 can rotel
1/2 lb (8oz) velveeta cheese

Cook chicken and seasonings in non-stick skillet on medium-high heat for 5 to 7 minutes or until chicken is done stirring occasionally. Stir in 2 1/4 cups water, bring to boil. Stir in macaroni; cover. Add Rotel and onion and simmer 5 minutes more. Add velveeta; cook until melted stirring frequently. Makes 6-1 cup servings.

Answer 10

1 pkg. Stuffing Mix for Chicken
1-1/2 cups water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick. if they are thicker they will need to cook longer. I usually slice mine in half if they are thick.
4 cups broccoli florets, fresh work best
1-1/2 cups Shredded Cheese
1/4 cup Real Bacon Bits
1/2 cup Ranch Dressing
Preheat oven to 400F. Combine stuffing mix and water; spoon evenly onto centers of six large sheets of foil (spray with cooking spray to prevent sticking). Top each with one chicken breast and 2/3 cup broccoli. Sprinkle evenly with cheese and bacon bits, then drizzle evenly with dressing.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in a large baking pan.
Bake 30 to 35 min. or until chicken is cooked through (170F). Remove packets from oven; let stand 5 min. Cut slits in foil with sharp knife to release steam before opening.