looking for simple chicken recipes?????can any body help???

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

1

Answer 3

Chicken Adobo

vinegar
soy sauce
garlic
bay leaf
ground pepper
chicken

Any chicken cut will do. Better if cut in approximately 2 inch pieces. Approx 1 lb.

Place chicken in pot or casserole, add 1/4 cup vinegar, 14 cup soy sauce, 4-5 cloves of garlic finely chopped, 2 bay leaves. 1/8 tsp of ground black pepper, or to your taste.
Add enough water to just barely cover the chicken and allow to boil till chicken is tender.

Once it is boiling, taste the broth and adjust to your taste with either soy sauce, vinegar or both. The vinegar taste should be just like a hint of vinegar.

Some will add a dash of ginger powder and/or a tablespoonful of sugar for added flair.

Let it simmer until the broth is reduced to half. Stir every now and then to prevent the chicken from sticking to the bottom of the pot.

Serve hot over steamed rice.

Answer 4

My cousin made this up. I call it chicken Marcia:

saute 6 chicken breasts in 1/4 cup butter, 1 bunch chopped scallions and 2 cloves chopped garlic, for about 5 minutes on each side, until brown.

Steam broccoli until it's "al dente".

Put the chicken and broccoli in a glass baking dish, cover with peach halves, and slather on a mixture of 1/2 cup mayonnaise, and 1/2 cup sour cream.

Bake at 350 for 25 minutes.

Answer 5

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
chicken breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.

Answer 6

For Chicken Breasts:

** This is a great one that's super easy...
Sprinkle poultry seasoning on both sides of all chicken breasts. Place in a glass pan. Open a can of 'cream of chicken' soup. Mix in 1/2 c. of sour cream. Pour mixture over chicken breasts. Cook at 350*F for 45-50 minutes or until juices run clear.

**For Mexican Style chicken breasts...My husband LOVES this recipe...
simmer a sliced green bell pepper and onion in butter or **OLIVE OIL** (what I use) until softened.- set aside. Do not drain pan. Add chicken breats to warm pan. Cook for 7 minutes on one side. Flip breasts and cook an addl' 7 minutes or until juices run clear. Top chicken with bell pepper and onion strips. Sprinkle with cheese and allow to melt!

**For an easy recipes that's different and uses items you may already have...This is soooo good.
Crush cheese nip or Ritz crackers. Melt 1/3 cup butter. Dip chicken in butter and coat in crushed crackers...Bake at 350*F for 45-50 minutes or until juices run clear.

**Also, if you want something SUPER easy and have the time, I use a bottle of Italian dressing and pour it into a freezer bag. Add sliced onion and green bell pepper (uncooked). Add thawed chicken breasts and allow to marinate for about an hour. Pour the entire mixture into a saucepan and cook chicken until juices run clear and sauce has thickened...So good...


**Hope one of these sounds yummy!!**

Answer 7

My favorite:

Cover the bottom of a baking dish with rice, about 5 mm deep.
Pour one can of Campbell's Cream of Mushroom soup over the rice and add one can of water. Mix the rice, soup, and water until they are all evenly mixed and spread uniformly around the baking dish.
Put a the pieces of a cut up chicke on top of the rice mixture. Salt, pepper, garlic powder, (lemon pepper, cumin, chili powder) etc to taste. (The spices in the parentheses are optional.)

Cook at 400 degrees F for 50 minutes.

I had to stop making this dish because I would eat the whole pan in one sitting...

Answer 8

For a wide range of simple and quick chicken recipes log on to:
http://allrecipes.com/recipes/meat-and-poultry/chicken/main.aspx

Answer 9

Here's a great one for the Crock Pot or slow cooker:

Place boneless, skinless chicken breasts in Crock Pot.
Cover with your favorite Barbaque sauce (just enough to coat well.) Cook on high for 4-5 hrs or low for 7-8 hrs until chicken is tender and easy to shred. Drain off liquid and keep chicken in the pot. Use two forks to shred the chicken. Add more sauce. Serve on toasted buns or bread. Coleslaw and baked beans make a great addition.

Answer 10

well i get a big can of cream of chicken, add it in an oven safe pan with instant rice, onion powder and pepper. put chicken on top, bake until done. add cheeese on top. Add any veggies in with it. Campbells have all kinds of recipes with chicken on the website.
The other day I cut chicken breasts up, rolled in flour mixture( salt, pepper, cayenne pepper, and flour) then added in egg mixture( 2 eggs, a couple shots of hot sauce, pepper, salt,splash of milk) then put back into flour mixture. Fried the nuggets in shortening( didn't say it was healthy)
There you have the best chicken nuggets you have ever tasted!

Yet another recipe, sounds more difficult than it really is.
cut up 1/2 onion, saute with butter, a little garlic salt, pepper, red pepper, in a pan. Pour 1 big can of cream of chicken soup in it with 1/2 can of milk. Mix up and there is your sauce.
boil chicken( salt and pepper added), cut up into pieces add to sauce. Boil some noodles( preferbly the tube kind) add to sauce, and add a little fresh graded parm( just not the powder crap.) mix all together, put into an oven safe pan, spread parm cheese all over top. Bake at 350 degrees for 45 mins. I cook this all of the time, my husband loves it.
Another recipe: get chicken saute in pan on stove until each side is brown, finish off in oven with bbq sauce.
( by browning each side, you keep the juicyness in, because you finish it off in the oven)
Another recipe: cut up chicken into chuncks, add onion, bellpepper and italian dressing. Marinade, then throw into wok. You could substitue that madinade for teryaki