Chicken Recipe???

Question

I only eat chicken! Could someone give me one of there fav Chicken recipes? With ingredients (amount) and method. Thankyou heaps as im running out of ideas!! The meal size would be for 3....

Answer 1

Most of my recipes are with chicken, I think - I love it, too!

"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 throughly cooked.


"Chicken Breasts Florentine" - Serves 6 (leftovers!)

1 package wide egg noodles
2 tbsp. all-purpose flour
1/4 cup milk
1 cup chicken broth
2 tbsp. grated Parmesan cheese
Freshly ground salt and pepper, to taste
Freshly ground nutmeg
2 (10 oz.) pkgs. frozen spinach; thawed, drained and squeezed
1 1/2 lbs. boneless, skinless chicken breasts; cut into strips

Preheat oven to 350*. Bring a large pot of water to boil and cook noodles according to package directions.
Place milk and flour in covered container and shake together until smooth. Mix flour mixture in a saucepan with chicken broth; bring to boil, stirring constantly, until thickened. Remove from heat; stir in Parmesan, salt, pepper and nutmeg.
Mix spinach with half of the sauce; spread in 13x9" baking pan that has been sprayed with cooking spray.
Arrange chicken over spinach; pour remainder of sauce over chicken. Sprinkle with a bit of additional nutmeg. Bake, uncovered, for 20-25 minutes, or until chicken is cooked through


"Chicken Pepper Stir-Fry" - 3 to 4 servings

1 EACH small green, sweet red and yellow pepper; julienned (thin strips)
1 medium onion; quartered
2 garlic cloves; minced
4 tbsp. olive oil; divided
3/4 lb. boneless, skinless chicken breasts; cubed
3/4 tsp. Cajun seasoning
1/3 cup packed brown sugar
2 tsp. cornstarch
1 tbsp. water
1 tbsp. lemon juice
1 tbsp. honey mustard
1 tsp. soy sauce
1 tsp. Worcestershire sauce
Hot cooked rice (optional)

In large skillet, stir-fry peppers, onion and garlic in 2 tbsp. oil until crisp-tender. Remove and keep warm. In same skillet, stir-fry chicken and Cajun seasoning in remaining oil until juices run clear.
In small bowl, combine brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to skillet; cook and stir 1 minute. Serve with rice, if desired.

Here's a (cajun) spice blend for you...

"All That Jazz Seasoning" (Cajun Flavor) - 1 cup

1/4 cup garlic powder
1/4 cup onion powder
2 tbsp. paprika
1 tbsp. ground red pepper
1 tbsp. black pepper
1 1/2 tsp. celery seeds
1 1/2 tsp. chili powder
1 tsp. salt
1 tsp. lemon pepper
1/2 tsp. ground nutmeg

Combine all ingredients; store in airtight container.


Merry Christmas to you and yours - and happy eating!

Answer 2

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Answer 3

I have lots of ways to cook chicken. We eat a lot of chicken.

Pour some bourbon over the chicken and bake it. Bourbon makes chicken very moist, and adds a wonderful flavor. I don't like the taste of bourbon as a liquor, but it's great on chicken!

Put a whole chicken in a crockpot. Season the chicken with Lawry's seasoning salt - or just plain salt & pepper - then use the chicken to make sandwiches, casseroles, or go all out and make chicken & dumplings. (Yummy!)

Last night I experimented with a new chicken recipe that turned out delicious. I'll share this one with you in detail. Call it:

Deborah's Special Chicken

Olive oil - 1 cup in a frying pan
Saute in the oil:
2 onions, sliced
1 green pepper, chopped
8 oz mushrooms, fresh or frozen
1 tsp minced garlic

Add:
4 medium red potatoes, sliced thin, and continue frying for approximately 10 minutes, stirring frequently

Put the vegetables in a large baking dish (10 x 14 inches is good)

In the olive oil brown a family-size package of chicken thighs

Put the chicken in the baking dish.

Salt & pepper everything in the dish. Cover the dish with aluminum foil. Bake on 350 degrees for 1 hour.

Answer 4

Chicken Marsala

Ingredients

4 Chicken; cutlets, skinless
1/4 c Flour,
Salt & pepper
3 tb Olive oil,
1/2 c Chicken broth
1/2 c Marsala

Instructions

In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/3. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorperated; but I hardly ever do. it does make the dish a bit richer.
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Lemon-Rosemary Chicken

2 chicken breast halves, skinned, boneless
1 lemon, juiced and strained
2-3 tablespoons flour
1 1/2 teaspoons fresh rosemary, finely chopped OR 1/2 teaspoon dried, crushed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground pepper

Place chicken breasts in a large glass bowl. Pour lemon juice over, turn to coat all surfaces.
Cover with plastic wrap and refrigerate at last 4 hours.
Put remaining ingredients in a bag. Add chicken, one piece at a time, and shake each piece until well coated with flour mixture.
Place chicken in a greased baking pan and bake in a preheated 350F. oven for about 45 minutes or until done.

Answer 5

Thai Cashew BBQ Chicken

10 to 12 Thighs, Breast, Leg Pieces
1/2 Can Coconut Milk
2 Tblsp Fresh Finely Chopped Ginger
1/4 Cup Fresh Coarse Chopped Cilantro - Leaves, try to avoid stems.
3 Tblsp Chopped Green Onions, Washed thoroughly
2 Tblsp Fine Chopped Red Onion
Juice from 2 Limes, Fresh
1/4 Cup Rice Wine Vinegar
1/2 Cup Soy Sauce
1 Tblsp Honey
1/4 Cup of Cashew or Peanut Butter
1/2 Cup Packaged Cashews
1 tspn Red Pepper Flakes - like 1 packet from the Pizza Guy is good.

Combine all ingredients together, except chicken pieces, stir well.
In a bowl, place chicken pieces & coat w/ marinade until well coated.
Place into pan or container to place in refrigerator. Allow to marinate for at least 4 hours.
Set your grill to medium heat & grill carefully turning each piece to make sure each side is cooked thoroughly. Internal temperture should be over 160*F.

This chicken recipe can also be adapted to the oven - heat oven to 350*F & place marinated chicken in oven-proof dish or pan, cover with foil. PLace in oven & bake for approximately 45min to 1hr. Remove from oven & keep covered for 10-15 min. Carefully remove foil, watch out for the steam inside & serve immediately.
Great with Fried Rice or plain rice or even Noodles.
Arroy - (Thai for Delicious...)

Answer 6

Once again Steve has good ideas. I love Marsala but I like the cream Marsala sauce.

You need to try my Chicken Berlin.

This recipe is very easy to make for 1 or a bunch.

You'll need (per person)
1 Boneless skinless chicken breast.
Italian seasoned bread crumbs
flour
beaten egg
milk
1 slice jarlsburg cheese (or baby swiss)
1 slice onion
2 slices granny smith apple
oil (for frying)
Pound the chicken breast with a meat mallet until it doubles it's size.
soak in an egg & milk wash about 5 - 7 minutes.
mix together equal 1 part flour witih 3 parts bread crumbs
heat oil in saute pan (moderate heat)
coat breasts with crumb mixture, redip (quick) in egg wash and then re-coat in crumbs
brown both sides of the chicken in saute pan, then cook till done but, moist. Remove from pan.
Satue onions and apple slices in the pan. Remove.
return chicken to pan, top with apples & onions then place a piece of cheese on top. cover and heat just until cheese is melted.
Serve with your favorite steamed veggie.

You'll love it.

Answer 7

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.

Answer 8

I've got a Cheap and Easy Recipes web site that has some chicken recipes on it you might like. There are a few turkey recipes on there too and you could substitute chicken for turkey. My Balti Chicken recipe is here: http://www.cheap-and-easy-recipes.com/individual-recipes/balti-chicken.htm

My recipes will say chicken/turkey mince. That is the Australian equivalent of the US ground chicken/turkey.

Answer 9

I hope this helps....

3-Step Chicken Fajitas

This recipe is very quick, easy and healthy! Substitutions can be made for the chicken to appease any taste: beef, pork, shrimp, or portabello mushrooms. The spices are also available in a seasoning packet or marinade at most grocery stores.

28 min 10 min prep

INGREDIENTS

3 teaspoons cooking oil (any type)
1 (10 ounce) bag frozen peppers and onions
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1 lb boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon lime juice
4 (8 inch) flour tortillas
4 tablespoons cheddar cheese, shredded
4 tablespoons sour cream
4 tablespoons salsa

DIRECTIONS

HEAT 2 teaspoons of cooking oil in a large nonstick skillet over medium-high heat. Add onion & peppers mix and spices to the skillet; saute 10 minutes or until vegetables are tender. Remove mixture from skillet.
HEAT 1 teaspoon oil over medium-high heat in same skillet. Add chicken; cook, stirring constantly for 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in lime juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.
PLACE 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon each of cheese, sour cream, and salsa. Roll up and enjoy.

*SPECIAL NOTE: Frozen mix can be substituted with 2 cups sliced green bell peppers and 2 cups sliced onion.

Answer 10

Marinade 3 boneless chicken breast in creamy thousand island dressing for 30 minutes. Then grill them. Do not use the leftover dressing as a sauce because you have marinaded raw chicken in it.

Answer 11

CHICKEN TETRAZZINI

1 can (4 oz.) sliced mushrooms, drained
2 tbsp. chopped green pepper
2 tbsp. butter
1 can (2 c.) chicken gravy
1/2 c. shredded cheddar cheese
1 c. diced cooked chicken
2 c. cooked spaghetti
1/4 c. chopped tomato

In saucepan, brown mushrooms and cook green pepper in butter until tender.
Stir in gravy and cheese; heat until cheese melts. Add chicken, spaghetti, and tomato.

Heat; stir now and then.

4 servings.