Your favorite way to prepare chicken is................ Recipie or link?

Question

Blessings
David

Answer 1

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 2

I like this and you can adapt it easily enough for one or more. Will make it for four.

4 boneless, skinless chicken breasts.
1 Jar teriyaki sauce

Marinade the chicken breasts in the teriyaki sauce for at least an hour.

While this is occurring:

dice one medium tomato, one green pepper, one small onion. Grate (or buy pre-shredded) about 1 cup of cheddar cheese, may use other type of cheese if desired.

Pan fry or place marinaded chicken on the grill and cook until just done. Top the chicken with tomatoes, green peppers, onion, and cheese. Return to grill or pop under a broiler and cook until the cheese is melted and golden.

Answer 3

My favourite recipe:
Marinate some chicken wings/drumsticks in chopped garlic and ginger, and soy sauce (add some water otherwise it would be really salty). Then roast with honey. This makes great finger food/starters/picnic food!

A quicker recipe:
Place some chicken breasts (1 per person) into an ovenproof dish with broccoli and carrots. Mix a can of Campbells chicken soup according to the label and stir in a pinch of curry powder, then add to the chicken and veg. Bake in the oven for 45mins to an hour on 190C. Serve with jacket potatoes. Yummy!

Answer 4

20 Minute Chicken Parmesan

4 bonless chicken breast halves
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter
1 4/3 cups prego spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley

Using palm of hand, flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat in hot butter, brown chicken on both sides. Reduce heat. Cover, simmer 10 minutes. Sprinkle with cheese & parsley. Cover, simmer 5 minutes or until cheese melts.
Makes 4 servings.

Answer 5

The slow method: I buy a large roasting chicken, preferably organic or Kosher, or at least "all natural", wash it, smear lemon juice on the outside and inside, sprinkle salt and seasoning on it, spray it with olive oil spray and bake it in roasting pan at 350 for 2 hours.
The quick method: I make a marinade out of something (I'll list combinations below) and I put washed boneless chicken pieces in it for about 20 minutes, then grille it in my George Foreman grill - about 400 degrees is fine. Make sure you flip the pieces a few times and scrape off any stuff that is burning. This cna take about 5-10 minutes depending on how thick the pieces are.
Throw some sliced onions on there with the chicken and be sure to spray the grill with olive or canola oil.

1) lemon juice, soy sauce, and a bit of Paul Newman's Oil & Vinegar dressing.
2) mesquite marinade, garlic marinade plus lemon juice
3) lemon juice, garlic, olive oil and salt.

OK. Here's an addition. It's my favorite way to make fried chicken.

Wash chicken legs or leg quarters and pat them dry. In a bowl mix 2/3 milk with 1/3 Goya Mojo Chipotle Marinade. soak the chicken for a few minutes and toss it in a baggie with 1/2 flour and 1/2 Aunt Jemimah's Buttermilk Pancake mix.
Fry it in oil until a little brown in both sides, sprinkle with a bit of salt if you like, and then bake it in the oven at 350 for about 45 minutes. When you bake it, you can crumple aluminum foil and then stretch it out again to put it underneath. This helps catch some of the oil dripping off and will keep it crispier.

Answer 6

I love making the Rachel Ray chicken with leeks.

First you season boneless skinless chicken breases with garlic powder and lemon pepper seasoning (you don't need to season with salt and pepper because the lemon pepper includes both). Sautee the chicken breases in a skillet for a few minutes.

Clean and chop the leeks into small portions. After removing the partiall-cooked chicken breasts, put in the leeks and sautee until slightly translucent. Add in 1/2 cup of white wine and let the alcohol evaporate off. Add back in the chicken breasts and cover until they are full cooked. Plate and serve! MMMMMM!

Answer 7

Happy Hanukkah David:

I like to use the rotisserie for a whole chicken. I macerate garlic and fresh herbs and rub the paste on the chicken and stuff the rest inside. Then I drizzle olive oil - dust with Kosher salt and pepper and rotiss on medium for about 2 hours

Cheers!

Answer 8

you received't believe this, even with the undeniable fact that it truly is impressive and the hen is sooo moist and in no way interior in the slightest degree salty. a million oven waiting hen 2 dsp sesame oil a million/2 a leek a million/2 onion a million/2 purple chili 50 g. bean sprouts 2 eggs an excellent pinch of floor ginger a million tsp overwhelmed black pepper AND about 2 kg. Salt!!! Dry the hen nicely with kitchen paper. warmth the sesame oil decrease the leek, onion and chili into skinny strips and practice dinner gently contained in the oil till the onion is apparent. upload the bean sprouts and upload to the pan. Beat the eggs such as the ginger and the pepper. upload to the veg. and stir nicely. Stuff the hen with the aggregate. cover the bottom of an excellent oven evidence dish with a layer of salt. position the filled hen in this an spread something of the salt over the hen, masking it thoroughly. position in a pre-heated oven 2 hundred° for a million a million/2 hours. spoil open the salt crust and serve on the instantaneous. Rice and stir fried pak choi make an impressive accompaniment. it truly is noted as 'shao yanji'.

Answer 9

A great chicken recipe and really EASY to prepare! I found it on the net a while back but can't remember where!

This is:
Grilled Chicken and Mozzerella Panini

* 4 boneless chicken breasts
* 8 slices of Italian Bread
* 8 slices of Mozzarella Cheese
* 3 Tablespoons of Olive Oil
* 2 Teaspoons of fresh rosemary, chopped (If I can't find it fresh, I use the jarred rosemary and it works just as well)
* 1/2 Teaspoon of garlic powder
* 1/4 Teaspoon of salt
* 1/4 Teaspoon of black pepper
* 1 tomato, sliced (I find thin slices to work better)
* Italian Dressing (Wish Bone Creamy Italian is a richer, better tasting dressing for this particular recipe)

Pre-heat grill to a medium-high heat. Brush chicken with olive oil and season with garlic powder, salt and pepper. Place chicken on lightly oiled grill and cook for approx. 7 minutes on each side or until juices run clear and chicken is no longer pink in center. Remove from grill and allow to cool for 5-10 minutes then cut into 1/2 slices. Drizzle Italian Dressing on 4 slices of the Italian bread and the chicken pieces. Add to 4 slices of bread, the chicken pieces, tomato and Mozzarella cheese and then top each with the remaining 4 slices (making 4 "sandwiches"). Brush each "sandwich" (on both sides) with olive oil and place on grill. Cook for approx. 4 minutes on each side or until cheese is melted. Remove from grill and serve. I like to serve the paninis with a great tossed salad and homemade corn chowder!! DELIZIOSO!!

I hope you enjoy this as much as I do!
Happy Holidays to you and yours!!

Answer 10

Inject split chicken breast with a combination of lemon juice,orange juice,bbq sauce, melted butter,almond extract.---try it,it sounds funny,but its wonderful...