chicken recipes?

Question

I'm wondering if any one can send me some chicken recipies. I have searched and searched and can't find any I like. So if you cook chicken maybe you could send me your recipie. Thanks

Answer 1

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 chicken 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. Add chicken 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. Stir in sour cream. Serve cucumber sauce over chicken.


Tarragon Chicken Casserole
2 cans condensed Cream Of Chicken soup
2 cups half and half
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 16 oz. box linguine or spaghetti, cooked, and drained
5-6 cups cooked chicken, cubed
1/2 cup Parmesan cheese, grated
paprika, optional

In a large bowl, combine soup, cream, tarragon and pepper.
Stir in the linguine and chicken. Transfer to an ungreased 4 qt. baking dish. Sprinkle with the Parmesan cheese and paprika, if desired. Bake, uncovered, at 350, for 30 minutes, or until heated through.


Chicken Alfredo Pizza
12 inch prebaked pizza crust
1 jar Ragu Al fredo pasta sauce
2 boneless skinless chicken breasts, cooked and shredded
1 can sliced mushrooms (optional)
1 /2 an onion, sliced thinly (optional)
1 /2 a green pepper, sliced thinly (optional)
½ cup each mozzarella and fontina cheeses

Spoon sauce onto pizza crust. Top with chicken, mushrooms, onion, and green pepper. Top with cheeses and bake at 350 for 12 minutes or until cheeses are bubbly .



Hens in a Blanket
1 (9 ounce) package chicken breast tenders
1 (8 ounce) can refrigerated crescent rolls
Cheddar cheese slices

Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden brown. Variations: Use Swiss or pepper jack cheese, sautéed onions, peppers, etc.



Chicken in Mushroom Gravy
4 boneless, skinless chicken breasts, cut in half
salt and pepper
1/4 cup dry white wine or chicken broth
1 10 3/4-oz. condensed cream of mushroom soup
1 4-oz. can sliced mushrooms, drained

Place chicken in slow cooker. Salt and pepper chicken to taste. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on Low 7-9 hours (High 3-4 hours).Serve over noodles or rice.


CHICKEN PARMESAN
4-6 chicken breasts
3 eggs plus 1 tablespoon water, beaten
1 1/2 cups breadcrumbs plus 1/3 cup grated parmesan cheese
1 jar favorite spaghetti or maranara sauce
Sliced Mozarella cheese

Place each breast between two pieces of saran wrap and pound thin using a meat hammer, rolling pin or a heavy can. Heat two tablespoons of oil in a skillet. Dip breast in the mixture of breadcrumbs and parmesan, into the egg wash and into the breadcrumbs again. Place in skillet and brown on each side, 2 to three minutes. Place in baking dish and cover with maranara sauce. Bake at 350 degrees for 30-45 minutes until chicken is cooked through. Place mozarella slices over breasts. Place under broiler 5-7 minutes until cheese is melted and bubbly and lightly browned.


Chicken Savannah
8 boneless, skinless chicken breasts
8 slices cheese
1 can cream of mushroom soup
1/4 C dry white wine
1 cup seasoned stuffing mix, crushed
2 to 3 T butter, melted
parsley (optional)

Arrange chicken in a lightly greased 9 x 13 baking dish. Top
with cheese slices. Combine soup and wine; stir well. Spoon
sauce over chicken; sprinkle with the stuffing mix. Drizzle
butter over crumbs; bake at 350 degrees for 45 minutes. Garnish
with parsley.

Answer 2

I try not to eat red meat so I have a ton of chicken recipes, it is the easiest thing to cook. first learn the basics, then you can experiment. the easiest way to make chicken is the "bag" method. preheat your oven to 425*. buy some nonstick reynolds wrap or some kind of foil (if you can 't find nonstick, spray the foil directly with pam cooking spray, but hold the can several inches from the foil so you don't saturate it) fold the foil in half, then seal three sides by folding over the edges to make a packet. now you have a foil pouch. take some chicken breasts and season them with a little kosher salt and some ground pepper. add some lemon juice and some sliced mushrooms and thinly sliced raw potatoes and some fresh thyme. seal the fourth end of the packet and slip the whole thing onto a cookie sheet. bake for thirty minutes and serve with french bread and butter. you can vary the spices and veg to your own taste, but the temp and cooking time and packet style remain the same. also, you can make an awsome,and I mean the best, fried chicken you will ever eat in your life if you bread it with japanese bread cumbs, flour and parsely and fry in oil. omg, if you like chicken you totally have to try that one, I make it weekly and there are never any leftovers. good luck and happy eating!

Answer 3

I make this about once a month my family likes it, and it's easy.

Crock Pot Whole Baked Chicken
1 whl broiler-fryer chicken
1 tsp vegetable oil
2 x carrots sliced (2 to 4)
2 x celery ribs cut into 1" pieces
3 x green onions - (to 4) sliced
2 x garlic cloves minced
1/2 tsp dried oregano
2 cup low-fat chicken broth
1 cup dry white wine (or more chicken broth)
Salt to taste
Freshly-ground black pepper to taste
Wash chicken and remove giblets from inside; dry and sprinkle lightly with salt and pepper. Heat the oil in a large skillet and lightly brown the chicken on all sides. Transfer to the crock pot; rinse the drippings out with some of the broth or wine and pour over chicken. Place carrots, celery, and onions around the chicken and season with salt and pepper. Add the remaining ingredients.
Cover and cook on LOW for 8 hours, or until tender. Remove the chicken and transfer juices to a saucpan. Skim fat from juices and bring to a boil; boil until reduced to about 1 cup.
This recipe yields 6 servings.

Answer 4

I got this one from the take home chef and my family went nuts over it.


Orange Chicken with Carrot and Celery

Serves 4

Ingredients:

For the sauce:

2 cups/490 ml strained fresh orange juice
1 1/4 cups/250 g granulated sugar
2/3 cup/145 ml white wine vinegar
1 tablespoon/10 g cornstarch
1 tablespoon/15 ml water
4 carrots, peeled, channeled and cut thinly on the bias
2 celery stalks, cut thinly on the bias
Salt

For the chicken:

Vegetable oil, for deep-frying
3 free-range boneless skinless chicken breasts (about 1 1/2 pounds/700 g total), each halved lengthwise
2 teaspoons/about 5 g Chinese five-spice powder
Salt
1/4 cup/30 g plus 1 1/4 cups/120 g all purpose flour
1 cup/225 ml ice cold water

Method:

To make the sauce:

Stir the orange juice, sugar and vinegar in a heavy medium saucepan. Add the carrots and celery and bring to the boil over high heat. Boil for 15 minutes or until reduced by one third. Mix the cornstarch and water together in a small bowl or cup. Slowly add the cornstarch slurry to the orange juice mixture while constantly stirring to blend.

Simmer the sauce for 2 minutes or until the sauce thickens slightly, skimming any impurities from atop the sauce with a ladle. Season the sauce to taste with salt. Set the sauce aside and keep warm.

To prepare the chicken:

Add enough oil to a heavy-based large saucepan to reach a depth of 4 inches/10 cm. Heat the oil over a medium heat to 350°F/180°C. Meanwhile, sprinkle the chicken breasts with the Chinese five-spice powder and salt. Dust the chicken with 1/4 cup/30 g of flour. Stir the remaining 1 1/4 cups/120 g of flour and the ice water in a bowl to blend.

Dip the chicken pieces in the batter and slowly lower them into the hot oil. Deep fry the chicken pieces for about 3 minutes or until they are just cooked through and pale golden and crispy on the outside. Using tongs, transfer the chicken pieces to a paper towel-lined plate to absorb any excess oil.

Answer 5

chicken breasts or thighs or parts

Can saute in olive oil or butter or veg oil with 2 cloves choppe garlic

1 can mushroom soup (I use low fat)
1 soup can water or chicken stock
1 Tablespoon soy sauce

Salt Pepper

Cover simmer for about 35 mins (if the pieces do not have bones about 20 mins)

Can add: 1/4 cup heavy cream, some whole canned or bottled mushrooms (sliced is okay too)

Serve on noodles, potatoes, rice - peas can be put in the dish at the last minute or served along side

Answer 6

2 easy ones:

In the morning put boneless skinless chicken breasts in a ziplock bag (or bowl with a lid) and cover with Zesty Italian Dressing. Allow it to marinate ALL day long and then toss it on the grill. Yummy and good for you.

Boil 3 large boneless breasts, shred. in a casserole dish combine: chicken, 1 can of cream of chicken soup, 1 container of sour cream, 3/4 tablespoon dill weed, dash of garlic powder and sliced water chess nuts if you like them. Take one roll (package) of Ritz crackers and crush in a bowl, melt 1/2 a stick of butter and drizzle over the crackers while tossing them. Cover the chicken mixture evenly with the crushed buttered crackers. bake at 350 for about 30 minutes, serve over rice. YUMMO
Good Luck

Answer 7

Curry Chicken with Broccoli

2lbs. chicken, cooked and shredded
2 bunches broccoli, or 1 pkg. frozen florets
1cup lowfat or nonfat yogurt, or sour cream
1cup lowfat or regular mayo
1 can cream mushroom soup
3 tsp. curry powder
1 Tbsp. lemon juice
1-2 bay leaves
grated cheddar cheese

Boil chicken with bay leaves for 20 minutes. Let sit in water for 1 hour as it cools. Cook broccoli for 3-4 minutes in microwave. Layer broccoli, then chicken in baking dish. Stir together all remaining ingredients, except cheese. Pour over chicken and broccoli. Top with cheese. Place in a 375 degree oven for 20 minutes or until browned and bubbly. Serve over rice or noodles.

Answer 8

INGREDIENTS
4 skinless, boneless chicken breast halves
4 hard-cooked eggs, sliced
2 cups chopped celery
3/4 cup creamy salad dressing, e.g. Miracle Whip ™
2 tablespoons orange juice
3/4 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1 teaspoon onion salt
1 (4 ounce) jar diced pimento peppers, drained
1/2 cup blanched slivered almonds
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups crushed potato chips
DIRECTIONS
Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake casserole in preheated oven for 45 minutes.

Answer 9

I make an easy Chicken Parmesan.

In a bag put a handful of flour, a handful of Parmesan cheese, garlic powder, salt and pepper.

Rinse chicken breasts under cold water then season them then shake them in the bag to coat them well.

Place them on a buttered cookie sheet and put a dob of butter on each. Bake them in the oven at 400 for about 40 min. Great served with fettuccine & garlic noodles and a toss salad. :)

Answer 10

dice chicken sautee till brown and cook spanish rice open can of corn microwave cook and put all together in a bowl and mix u have a spanish chicken and spanish rice corn meal love it made it up myself had it for dinner was the best

chicken kebabs chicke diced and put on skrewers with onion chucks and cherry tomatoes marinate in italian dress then grill them and put over goya's yellow rice

chicken dipped in egg and breaded with bread crumbs like progresso then pan fry in olive oil and when done let sit for 10 mins then reheat cooking them in tomato sauce in a pot use prego or ragu any flavor cook till sauce heated then make chicken parm sandwiches or chicken parm over pasta add cheese to them

dice chicken up and add to homemade mac and cheese

chicken fajitas sliced chicken browned and then fry with onions and green peppers then start putting them in tortillas and use salsa if u want to

make chicken tenders out of them and make onion rings and fries too if u want

bake chicken seasoned with pepperflacks garlic parsley paprika cayenne salt pepper and let cook fully through or u can use season salt on them bake for an hour at 400 degrees and then make sure crispy and not bloody and serve with rice like broccoli au gratin from betty crocker or mashed potatoes with cheese and garlic and corn or peas or carrots for vege

Answer 11

Easy easy easy. Get chicken breasts *giggle* and dump an entire bottle of BBQ sauce on top. Then put it in the oven for an hour at 350 degrees. Serve with rice (or mashed potatoes) and cornbread.

Broke da mouth!
And it isn't too bad for you.