Chicken recipes?

Question

I LOVE chicken, I have boneless skinles chicken breasts and want a HEALTHY chicken recipe. I love adding seasonings and I have them all so any Ideas for simple pan fried or baked chicken breasts with seasonings ill take!

Answer 1

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste

Preparation:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.

One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Answer 2

Herb Roasted Chicken With Wild Mushroom & Marsala:

* 1 hr., 20 mins.
* Serves 4

Ingredients

* 1 whole free-range chicken (3 pounds)
* 1/2 stick unsalted butter, room temperature
* 4 garlic cloves, whole
* 6 sprigs thyme
* 4 sprigs rosemary
* 2 pounds assorted wild mushrooms (oyster, white button, chanterelle), large mushrooms cut in half*
* 6 medium shallots cut in half lengthwise
* 1 cup sweet Marsala wine
* 1 cup chicken stock
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper

* * You can use any kind of mushrooms you prefer or have available for this recipe.

Cooking Instructions

Preheat oven to 400° F.

Wash the chicken under cold running water then pat dry. Combine the garlic and butter and spread the mixture under the skin of the chicken and all over the body. Season the bird all over including the cavity with kosher salt and freshly ground black pepper. Take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie legs together with kitchen twine.

Take a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the Marsala and stock (depending on the depth of your roasting pan you may not need all of the marsala and stock -- it should be enough to cover the bottom of the pan but not submerge the mushrooms and shallots). Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and freshly ground black pepper.

Roast in the hot oven for 1 hour or until the internal temp of the bird registers 160° F between the leg and thigh. You may need to add more stock to the bottom of the pan if all the liquid evaporates while cooking. When done, place the bird on a plate and rest for 20 minutes.

Meanwhile take the pan with the mushrooms, shallots and juices and gently simmer over low heat on the stove top whilst scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard. Give it a final taste and seasoning before serving the Marsala mushrooms and shallots with the herb roasted chicken and jus.

Answer 3

Lowfat Baked Chicken

Original recipe yield:
4 servings

INGREDIENTS
4 skinless, boneless chicken breasts
4 cups plain non-fat yogurt
2 cups cornflakes cereal
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Crush the cornflake crumbs between 2 pieces of wax paper.
Dip the chicken breasts in the yogurt, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 minutes.

Answer 4

I don't know exactly how healthy this is, but a very simple recipe for baked "fried" chicken, is to dip the chicken pieces in one beaten egg, then roll in mashed cheddar fried onions (like the kind people use on top of green bean casserole), and place in oven at 425 for 1/2 hour or until no longer pink. Enjoy!

Answer 5

What I love to do w/ boneless and skinless chicken breast is heat them in a deep frying pan on the stove. I spray the pan w/ Pam or any cooking spray and then I add sliced onions and fresh crushed garlic and heat until the onions start turning golden brown. Then I add the breasts and sliced fresh mushrooms, sliced red peppers, a can of crushed tomato, a cup of dry red wine and seasoning *oregano, ground black pepper and a dash of garlic powder. When the chicken is thoroughly heated, I serve it all over a mound of white steamed or basmotti rice. Bon Appetite!

Answer 6

Chicken Parmesan with Fresh Tomato Sauce:

http://www.gourmet-food-revolution.com/chicken-parmesan-recipe.html

Answer 7

Buy some chicken breasts. Dip them in a beaten egg and milk mixture. Take a whole sealed row of Saltine crackers. Open and place them in a large ziploc. Beat them until they are crumbs. Take McCormick's Jambalaya chicken seasoning (like a tablespoon) and place into the ziploc bag. Shake the bag. Place the egg dipped chicken into bag and shake (like shake n bake). Place on top a cookie sheet covered buy aluminum foil (lay chicken ontop... do not cover). Bake at 375 degrees for 45 to 55 minutes or until chicken is no longer pink....

You only coat the chicken, you will not use all of the crackers although it sounds like it). It's healthy and YUMMY!!!!

Answer 8

rub chicken with a little olive oil. sprinkle liberally with garlic-pepper seasoning . take a couple of potatoes,slice thin, slice some fresh mushrooms , and quarter 1 med onion cut onion into slivers. divide chicken and vegetables among enough sheets of aluminum for each piece of chicken. fold into packets, bake at 350 until chicken is done. depending on thickness this could be 35 to 50 mins
or
take chicken,green beans,and quartered potatoes. place in casserole dish, sprinkle with garlic, pepper and salt add some dill if you like. cover with foil. bake at 350 until done

Answer 9

Chicken Marsala - Italian

Murgh Masala aka Butter Chicken - Indian

Answer 10

my own personal recipe:

*chicken breasts* potatoes* baby carrots* rosemary* salt* pepper* balsamic vinegar* vegetable oil* large freezer bag*


Using a large zip-lock freezer bag, pour 3 tablespoons of balsamic vinegar,3 tablespoons vegetable oil, 2 teaspoons crushed rosemary and salt and pepper to taste. Add your chicken breast and put in the fridge to marinate. Wash 4 large potatos (red bliss are the best for this recipe). Cut into bite-size chunks. Preheat the oven to 375 F. In mixing bowl, add 2 tablespoons vegetable oil, 2 teaspoons crushed rosemary, and salt and pepper to taste (i like white pepper). Toss potatos and baby carrots in mixing bowl w/ ingredients. Take chicken out of fridge. Place chicken breasts in middle of large 2" deep baking dish. Arrange potato/carrot blend around chicken. pour the rest of the marinade from the zip-lock bag over entire dish. Bake 45 minutes.