I need some more quick and easy chicken recipes. Any help??

Question

I would like some lemon pepper chicken, and chicken and rice, but all responses are appreciated!

Answer 1

This is easy, and really good......

Orange Chicken
Prep: 15 min / Cook: 20 min

This simple recipe is based on a popular Malaysian dish with a fruity sauce. Serve with brown rice or egg noodles.

4 boneless chicken breasts, each weighing about 5oz / 150g
2 tbsp shoyu or soy sauce
1 bunch spring onions
3 oranges (juice from 2, segments from 1)
2 tbsp groundnut oil
4oz / 115g frozen peas
2 tsp soft brown sugar
Salt and freshly ground black pepper
Fresh coriander for garnish (optional)

Skin the chicken breasts. If using frozen chicken, wait until it is partially thawed before cutting it into thin strips. If using fresh chicken breasts, pound with a mallet or rolling pin to flatten them before cutting crossways into 1/2in / 15mm thick slices.
Place the slices in a shallow dish, then add shoyu or soy sauce and stir well to mix. Cover and set aside.
Trim the spring onions and slice them crossways into 11/2in / 40mm lengths. Cut away the rind, pith and skin of one orange and slice out the segments with a knife. Squeeze the juice from the oranges.
Heat the oil in a wok or large frying pan. Add the chicken slice in batches and stir-fry over moderate to high heat for 3-4 minutes, until the meat turn white, then remove and set aside. Stir-fry the spring onions for 2 minutes. Remove and set aside.
Add the orange juice to the pan along with the frozen peas and sugar. Bring to the boil, stirring all the time, then simmer for 3 minutes. Remove the peas with a slotted spoon and set aside.
Bring the orange juice to boil again, stirring constantly and boiling rapidly until reduced by half. Turn the heat down and return the chicken to the pan, with the onions, peas and orange segments. Heat through gently, then season to taste. Sprinkle with coriander if desired, and serve.

~~~~~ Enjoy! ~~~~~ _:-)

Answer 2

Orange Glazed Chicken Ingredients: 1 (3-3 1/2 pound) whole chicken 1/2 cup honey 2 tablespoons frozen orange juice concentrate, undiluted 1 tablespoon lemon juice 1/4 teaspoon ground nutmeg Heat oven to 375 degrees. Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour and 15 minutes. Combine remaining ingredients and mix well. If desired, separate the glaze and reserve some to serve with chicken after cooking.* Brush some of the orange mixture on chicken and roast uncovered another 15 minutes. Periodically brush chicken with the orange mixture until chicken is no longer pink (180 degrees using a meat thermometer). Serve chicken with remaining orange mixture. Makes 6 Servings

Answer 3

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.



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.



And here is a site on quick chicken recipes

http://www.quick-chicken-recipes.info/

Answer 4

i saw this recipe on foodnetwork on the show Everyday Italian: you need a pack of chicken breast, some bread crumbs, spices, salt pepper, olive oil-extra virgin please!, fresh lemons, lemon zest, rice, water,eggs, large pan and utensils, bowls, parmasean cheese- couple of cups-etc.

this recipe can be used for 2 people or 8 people since it is so easy to make.

take two or 3 eggs and beat them up in a glass bowl that is large enough to fit the chicken-you will bread the chicken and so forth as well as pinch of salt and some pepper.
in another bowl you need the crumbs-regular, italian or lemon.

in another large bowl use some cheese to coat the chicken, then move to the chicken to the breadcrumbs and lastly through the egs since they give you a nice and golden color and the nice crispy texture.

do repeat the process with how ever much chicken you may do. them place in a cooking pan, and bake them at 475 degrees for 40 minutes or until the chicken is done.

place the chicken on a plate, use some lemon zest as decoration and some lemon juice from the lemon that you have set to the side: use half a lemon for garnish and half for lemon juice or up to the taste. serve with some rice and a fresh salad and you have one healthy meal.

for dessert try a nice tart or pastry that Giada de Laurantiis demonstrates on the foodnetwork.com;i love her easy to make raspberry dessert.

good luck.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

This doesn't have a name

Put chicken in deep frying pan, cover with water, boil down. As soon as water is gone, fry it (add a couple of TBS of oil)
Rough chop 3 or 4 tomatoes and an onion
Put them in pan and fry for a couple of minutes
Add 3-4 cups of water and chicken base
add 1-2 tsp of cumin
simmer until flavors meld and veggies are soft
I eat over rice
goooood stuff and easy to make

Answer 7

4 bone-in (I use boneless) chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. Italian seasoning



PREHEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180ºF), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.

Answer 8

This website is great for quick and easy chicken recipes!

Answer 9

For the Lemon Pepper Chicken, what I do is take the chicken put it in a dish, add the juice of one lemon (half of lemon per side...I use one lemon/2 pieces) Then I would add fresh black pepper. Let it sit in the fridge for about 12 hours, and then grill it up or even bake it. As for chicken with rice, add some bell peppers and onions.

Answer 10

LEMON-PEPPER CHICKEN
2 lemons
3-pound chicken, quartered
1 teaspoon black peppercorns
1 1/2 teaspoons coarse sea or coarse salt
1/4 cup water
Preheat oven to 400°F.
With a vegetable peeler remove zest from lemon in strips and remove any white pith from strips. Coarsely chop enough zest to measure 1 tablespoon, reserving remainder for another use. Squeeze enough juice from lemons to measure 1/4 cup. In a flameproof roasting pan combine juice and chicken, tossing to coat, and arrange chicken skin sides down. Marinate chicken 15 minutes.
In an electric coffee/spice grinder grind zest, peppercorns, and salt until finely chopped. Arrange chicken, skin sides up, and pat lemon-pepper onto it. Roast chicken in middle of oven, basting occasionally, until just cooked through, 45 to 50 minutes. Transfer chicken to a platter and keep warm. Add water to juices in roasting pan and simmer, stirring and scraping up any browned bits, until liquid is slightly thickened, about 2 minutes. Pour sauce over chicken. Serves 4
http://www.epicurious.com/recipes/recipe_views/views/100907?id=100907

Chicken and Rice Dinner
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 to 1/3 cup all-purpose flour
2 tablespoons vegetable oil
2-1/3 cups water
1-1/2 cups uncooked long grain rice
1 cup milk
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
Chopped fresh parsley
Dredge chicken pieces in flour. In a large skillet, brown chicken on all sides in oil over medium heat.
In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
Cover lightly with foil and bake at 350° for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=149&r_d=y