what are good chicken recipies?

Answer 1

Here is my favourite and my guests always compliment on it

http://www.recipezaar.com/91588

Answer 2

I have a family recipe that I absolutely loved and then found another online that was a spin off it and is even better, here it is (It's absolutely delicious):

Forgotten Chicken
1 (3lbs) of chicken pieces (I used chicken thighs, take the skin off)
1/2 envelope of onion soup mix
1 can of cream of chicken soup
1 package of Uncle Ben's Long Grain and Wild Rice Blend
2 3/4 cup of water

1. Turn oven on to preheat at either 325F (will cook for 2 - 2.5hrs) or 200F for 4 hours.
2. Roasting pan, or glass cooking ware (9x11 or 13), spray with Pam spray.
3. Place rice in pan.
4. Put chicken on top of rice.
5. Sprinkle with onion soup mix.
6. Spoon cream of chicken soup over chicken and rice.
7. Pour the water over all ingredients.
8. Sprinkle the herbs from the rice mixture over the ingredients.
9. Cover with foil.
10. Do not open or stir until cooking time is over.

*Serve with a nice salad and a side of vegetables. This is a great meal and smells good while cooking.

Enjoy!!!

Answer 3

Fried Chicken Recipe courtesy Alton Brown
Show: Good Eats
Episode:Fry Hard 2: The Chicken (Fried)

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch (reviewers say 1/3 the way up not 1/8 inch) up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan.

Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html
http://www.foodnetwork.com/food/my_recipe_box/review/0,1973,FOOD_9919_15279,00.html

Answer 4

CHICKEN FETTUCCINE

1 stick butter
2 lbs boneless, skinless chicken breast
1 cup half and half or cream
1/3 cup Parmesan cheese
1/4 cup green onions, chopped
2 cloves garlic, minced
1 T lemon juice

Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions.
Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender.

Serve over cooked and drained fettuccine. Sprinkle with lemon juice and additional Parmesan cheese if desired.

Answer 5

My favorite is really simple. I usually use boneless, skinless thighs (the skinless part reduces fat so I don't feel guilty about using dark meat!)

Sprinkle chicken all over with your favorite combination of seasonings (I like a mix of Italian seasoning, red pepper flakes, cumin, salt, and black pepper).

Lightly grease a 9"x13" pan (I like glass). Fill pan 2/3s full with fresh veggies; mushrooms, zuchinni, carrots, potatoes, onions, garlic, whatever you like. Sprinkle with same seasoning as chicken, and toss to coat.

Place chicken on top of veggies. Bake at 350 for 20 minutes; turn over the chicken and stir up the veggies a bit, then bake until chicken is nicely browned and juices run clear.

Answer 6

chicken bacon wraps! they are the best, and quick n easy!just cut up chicken tenders into small pieces, take 1 pound bacon, cut into 3rds, wrap each chicken piece in bacon then roll that into a mix of 1 cup brown sugar and 3 tablespoons chili powder, put toothpick through and bake on a broiler pan at 350 for 15 minutes (or until chicken is fully cooked) they are best hot but still great cold, they may sound spicy but they only have a small kick to them because the brown sugar is a great sweet balence to the chili powder. they are great finger foods:)

Answer 7

My favorite is to get a whole chicken and boil for 2 or 3 hours till it's falling off the bones. Clean and serve any way you like. Makes great sandwiches that way and healthy. Sorry 'bout that.

Answer 8

not Your Every Day Chicken Salad":

4¼ hours 5 min prep
4-6 servings

1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 crushed garlic cloves
3 tablespoons chopped fresh dill (or dried)
1 lb skinless chicken breast halves, cooked
1/4 cup crumbled feta cheese
1/2 cup red bell peppers, chopped

1. 1.Blend mayonnaise, vinegar, garlic and dill.
2. 2.Refrigerate for several hours or overnight.
3. 3. Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!

Answer 9

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!!

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If you have a crock pot/slow cooker these are really good and simple...

Favorite Barbecue Chicken

4 to 6 boneless, skinless chicken breasts
1 bottle (16 oz.) barbecue sauce

Put chicken into greased slow cooker. Pour bbq sauce over chicken. Cover and cook on high heat 4-6 hours or on low 8-10 hours. (I have found that 6 hours on low is perfect...I shred mine 1 hour before serving and have shredded chicken sandwiches. To shred it you use 2 forks and pull the chicken apart...it's really tender and it practically falls apart for you.)

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Creamy Chicken Soft Tacos

4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas

Place chicken in greased slow cooker. Pour salsa on top. Cover and cook on high heat 6-8 hours or on low 10-12 hours. Shred chicken by pulling apart with 2 forks. During last hour of cooking stir in sour cream.

Put chicken in tortillas with your favorite taco/burrito toppings.

(My husband and I LOVE this recipe…we have found that we needed more like 10 tortilla shells as this made A LOT of chicken…we used black beans, extra sour cream, lettuce and shredded cheese as our toppings…we made burritos instead of tacos…this is SUPER easy to make and it tastes SO good!!)

Answer 10

my favorite is chicken with soy cause. put a few chicken wings into a bowl, add thiny slice ginger ( about 3) pour in soy sauce into the bowl untill its covers about 1/4 of the bowl. put in the a large pot and steam it. ( which means u add water to bottom of the pot and put the bowl of chicken on it.) steam about 25-30 mins. or untill u think the chicken is cook. its very very yummmy and easy, u should try it

Answer 11

Olive Garden Chicken Scampi

Source: CDKitchen

Serves/Makes: 2

WHITE SAUCE:
1 tablespoon butter
2 tablespoons flour
3/4 cup milk; hot

SCAMPI SAUCE:
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
1 tablespoon dried cilantro, optional
2 teaspoons Italian seasoning
black pepper to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce

REMAINING INGREDIENTS:
1/2 pk. angel hair pasta, cooked and drained
bell peppers; thinly sliced
red onions; thinly sliced
10 cloves of garlic; roasted
2 chicken breasts; sliced
olive oil

For white sauce: Heat 1 Tbsp. butter in sauce pan, add 2 Tbsp. flour
and cook for 2 minutes on med. heat. heat stirring constantly. slowly add
3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure
that the white sauce is hot when adding to the scampi sauce)

For scampi sauce: Heat butter over low heat. add the garlic, Italian
seasoning, crushed red pepper and black pepper. cook for about 2 minutes
on low heat. add the wine and chicken broth. stir until combined. (I
usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and
cook till slightly thickened. In a large skillet, saute chicken in a
little olive till nearly done. add the peppers and onions, saute till
chicken is done. add the sauce. saute until everything is warmed. add
roasted garlic cloves. serve over pasta.

ROASTED GARLIC: Separate head of garlic into individual cloves still
in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a
small pint sized dish with a lid. bake in 350* oven for 45 minutes. when
the garlic has cooled to the touch you should be able to squeeze it out
of the 'paper' shell of the individual cloves.