Yummy Chicken Recipes?

Question

Im looking for some really good chicken recipes that are pretty healthy too. Nothing with mushrooms, but anything else. Thanks!!!!

Answer 1

Marinate boneless, skinless, thawed chicken breast in salsa.

Put chicken on baking sheet and top each piece with a spoonful of salsa.

Bake at 350 F for 27 minutes. During last 3-5 minutes of cooking top with a slice (or handful of shredded) of Mexican cheese...I use 4 cheese Mexican blend.

Yummy!!

Answer 2

MY FAVORITE!!!!

Take 4 cloves of garlic & mash them (you can use a food processor or a mortar & pestle)
add salt, oregano, & a little bit of olive oil..make into a paste

If you have all purpose seasoning sprinkle some all over the chicken then rub the paste all over the chicken breasts (you may want to cut some slits in the chicken to get seasoning inside)

Put in a baking dish with half a cup of white wine & a tablesppon of lemon juice (this part is optional... I just love how juicey & tasty it comes out) Cover with tin foil...make sure the tin foil has a corner up or a a slit in the middle to let the chicken breath!

Bake for 15 minutes at 350 degrees...check on it..turn it iff you want and cook for another 15 minutes

Serve on top of plain pasta or on the side of rice pilaf

Good Luck! Enjoy! ;-)

Answer 3

EASY EASY BAKED PEPPER CHICKEN
6 uncooked chicken breasts
2 cups onions and peppers (thinly sliced)
2 tsp pepper
2 tsp basil seasoning
1/4 cup olive oil, separated in 1/8 cups
Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.
Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.
Hope this helps..

Answer 4

CHILAQUILES (Green Sauce-Chicken Casserole)
1 1/2 cups chicken broth
1 cup canned, diced green chilies, drained
1 cup chopped onion
1 cup sour cream
3/4 tsp salt
2 cans cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 corn tortillas
4 cups shredded cooked chicken
2 cups shredded cheddar

Preheat oven to 350 Degree. Combine first 7 ingredients in saucepan, stir. Bring to a boil, remove from heat. Spread one cup soup mixture in large baking dish coated with cooking spray. Arrange 6 tortillas over soup, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with cheese. Bake at 350 degrees for 30 minutes

Answer 5

Mexican Chicken
Crush up lowfat baked tortilla chips in a ziplock bag by rolling over them with a rolling pin.
Take boneless skinless breasts and dip in lime juice & a little honey. Then coat the breasts with the crushed tortilla chips .
Bake for 20-25 min. in a 375 oven. If you like, 5 min before they are done put a little Monteray Jack cheese on each.
Top ea. one with a little jar or homemade salsa and an extra squeeze of lime when plating...

Answer 6

right this is a rooster recipe that i've got made generally, and my acquaintances save soliciting for it repeatedly returned. rooster Fontina 3 boneless skinless rooster breasts, shrink in 0.5 a million a million/2 cups Italian salad dressing a million a million/2 cups Balsamic salad dressing 8 oz..sliced clean mushrooms a million/2 cup chopped onion 2 tsp tarragon 6-8 oz..shredded Fontina cheese (or white cheddar or MJ) In a large skillet, saute your onion in some EVOO or butter for 3 minutes till softened. upload the two salad dressings and place the rooster breasts interior the pan. upload somewhat S&P in case you like. convey liquid to a boil and then turn warmth to a simmer. Simmer rooster 10 minutes in line with component, turning as quickly as. get rid of rooster and place in a 13X 9 baking dish (i take advantage of a pitcher Pyrex dish). Then place your mushrooms and tarragon interior the liquid and cook dinner for 4 minutes. Pour the liquid and mushrooms over the surprising of the rooster, then sprinkle the shredded cheese on surprising. Bake in a 375 oven for greater or less 25 minutes. Serve with garlic mashed. Very yummy.

Answer 7

Try this, my BF and I love it. It's pretty easy and tastes great. It's from Cooking Light magazine, so you can look up the nutritional info there.

Chicken, Leek, and Tomato linguine
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/8 teaspoon ground cumin
Vegetable cooking spray
2 teaspoons margarine
3 cups sliced leeks (about 3 medium)
3 garlic cloves, minced
1 cup low-salt chicken broth
1/2 teaspoon dried basil
1/8 teaspoon salt
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
4 ounces linguine, uncooked

Place each chicken piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine 1/4 teaspoon of salt, garlic powder, and next 4 ingredients; sprinkle over both sides of chicken, and set aside.

Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add the chicken, and cook 1 1/2 minutes on each side or until lightly browned. Remove from skillet; set aside.

Add leeks and garlic to skillet; cook over medium-high heat 3 minutes or until tender. Add chicken broth and next 3 ingredients; bring to a boil. Break linguine into 2-inch pieces; add linguine and chicken to skillet. Cover and cook over medium-low heat 15 minutes or until pasta is tender.

Answer 8

2-Way Chicken Crumble

(serves 4)
1 red pepper, cored, skinned and roughly chopped
2 Spring onions, roughly chopped
2 garlic clove, finely chopped
2cm knob of fresh ginger root, peeled
1/2 red chilli, seeded and chopped
1 stalk of Lemon grass, bruised and roughly chopped
225g breadcrumbs
zest and juice of 1 lemon
400ml coconut cream
5g cornflour, dissolved in 2 tbsp lemon juice
4 chicken breasts
3 tbsp Olive oil

Set the oven to 200°C/gas 6. Place the red pepper, onions, garlic, ginger chilli and lemon grass into a food processor and blitz into a smooth paste.
Divide the paste into 2 (half for the crumble and half for the sauce).
For the crumble, add the breadcrumbs and zest of lemon, to form a dry crumb.
For the sauce, place the remaining paste into a saucepan, add the coconut milk and bring to the simmer. Mix in the dissolved cornflour and stir until the sauce thickens.
Place the chicken into an ovenproof dish and drizzle over the olive oil and lemon juice.
Scatter with the crumble mixture, transfer to the oven and cook for 20 minutes.
Serve with the sauce.


African Chicken Stew with Fried Plantain

(serves 4)
A 1.3kg chicken, cut into 12 pieces
4 Tomatoes
4 Chillies
2 Onions, finely chopped
4 garlic cloves, finely chopped
5 cm fresh ginger root, finely chopped
1 tsp ground cumin
1 tsp ground black pepper
3 tbsp tomato purée
1 chicken stock cube, dissolved in 300ml water
3 tbsp vegetable oil

Fried Plantain
1 large ripe plantain
1 red chilli
2 slices of fresh ginger root
1 garlic clove, chopped
Salt, to taste
vegetable oil, for deep-frying

First make the stew. In a food processor blend together the tomatoes and chillies.
In a pestle and mortar pound together the garlic and ginger into a paste.
In a casserole dish heat 1 tablespoon of vegetable oil. Fry the onion until softened, for 5 minutes, then add the garlic and ginger paste and the blended tomato mixture.
Cook, stirring often, for 5 minutes. Mix in the ground cumin, pepper and tomato puree and stir in the stock cube stock.
Bring to the boil and cook briskly for 10 minutes.
Meanwhile, heat the remaining oil in a large frying pan, Fry the chicken pieces gently for 5 minutes, until whitened on all sides.
Add the chicken pieces to the casserole dish, mixing in well.
Bring to the boil, then reduce the heat to a simmer. Cover the casserole and simmer for 30 minutes, stirring now and then.
While the casserole is simmering prepare the fried plantain. Peel the plantain and cut it into1cm thick slices.
Using a pestle and mortar pound together the chilli, ginger and garlic into a paste. Season with salt.
Toss the plantain slices in the chilli paste and set aside to marinate for 10 minutes.
Heat the oil for deep-frying in a wok or deep fat-fryer. Deep-fry the plantain in batches until golden brown, around 5 minutes, remove with a slotted spoon and drain on kitchen paper.
Serve the casserole with fried plantain, plus plain boiled white rice, boiled yam or sweet potatoes.

Answer 9

CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV
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Balsamic Lemon Chicken

1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved

Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
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Chicken Satay with Peanut Dipping Sauce

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups

--Tyler Florence
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Tequila Lime Chicken

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

--Ina Garten