Looking for awesome chicken recipies for Valentine's dinner?

Question

Does anyone have a really special recipe for chicken? I am making a dinner for my hubby and our children (nine of us in all) and I am making a really great steak recipe that I have but some of them don't like steak and I want to do something with chicken thats doesn't taste like the same old everyday chicken. Please include recipe!! Thanks!! :) (I have boneless, skinless chicken breast to use for it)

Answer 1

chicken basil fettucine

You need cubed chicken, basil, cream, flour, butter chicken stock, onions and mushrooms and pepper

Saute 500g mushrooms with 500g chicken and cup of diced onion, till chicken is cooked.

Mix 3 tsp flour with 3 tsp butter till smooth, add 2 cups chicken stock and cream, add 2 tsp basil and 1/4 tsp pepper, bring to boil for 2 minutes, then combine chicken and sauce, serve over fettucine.
We had that last night, it must be pretty fattening but it is SO GOOD!

Grilled chicken in tzatzaki sauce.
Mix paprika, pepper, and a little bit of oil, the coat chicken in it. and grill
Mix 500g plain yougurt, mint, garlic, cucumber and spring onions in a bowl
serve chicken with a bit of the (cold) tzatziki on top, its fantastic, and probably a bit healthier

Answer 2

You can still use boneless chicken for this one........


Baked Chicken with Raspberry sauce

3 lbs chicken legs-thighs (leg/thigh combo)
1/4 cup butter, melted
1 cup raspberry jam (seedless)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes

Place chicken in shallow pan.
Drizzle with melted butter.
Bake at 350 for 45 minutes.
Drain any excess fats from pan.
Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.


or you can try........

Baked Chicken Parmesan

6 boneless skinless chicken breasts
1/2 cup ranch dressing
1 cup seasoned dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground sage
1/2 teaspoon salt
1/4-1/2 teaspoon garlic powder

Marinate chicken breasts in the ranch dressing for 4 hours or overnight.
I opted for overnight.
Preheat oven to 450 degrees.
Combine bread crumbs, Parmesan cheese, black pepper, sage, salt and garlic powder; mix well.
Remove the chicken from the ranch dressing and coat with the breadcrumb mixture.
Place in a 13 x 9 pan baking dish.
Bake for 20 minutes, then reduce heat to 350 degrees and bake for an additional 30 minutes or until done and juices run clear.
Time does not reflect marinading time.

Answer 3

White House Chicken (Oregano Chicken):

5¼ hours 5 min prep
4 servings

2 small broiler-fryer chickens, halved
1/2 cup butter, melted
2 lemons, juice of, reserved
1 teaspoon garlic salt
1 tablespoon paprika
1 tablespoon oregano
pepper

1. Combine butter, lemon juice and seasonings.
2. Marinate chickens for 3-4 hours in this butter sauce.
3. Grill, basting often with remainder of the sauce or you can bake at 350 degrees for 1 hour or until chicken is cooked, basting often.

Answer 4

chicken pasta Skillet
Prep: 10 min
Ready In: 40 min
Serves: 4

1 lb. boneless skinless chicken breasts, cut into small pieces
1 medium green pepper, sliced
1 small onion, sliced
1-1/2 cups water
2 cups PRIMO Rotini Pasta, uncooked
1 can (680 mL) PRIMO Tomato Sauce
1 cup KRAFT Mozzarella Shredded Cheese

SPRAY large fry pan with cooking spray. Add chicken; cook and stir on medium-high heat 5 min. Add green pepper and onion; cook and stir an additional 3 to 5 min. or until chicken is cooked through and vegetables are tender.
ADD water. Bring to boil; reduce heat to medium-low. Stir in pasta, making sure pasta is covered with water; cover. Simmer 15 min. or until pasta is tender.
STIR in sauce. Sprinkle with cheese; cover. Reduce heat to low; continue cooking 5 min. or until cheese is melted and mixture is heated through.

Great Substitute
Substitute 1 lb. Italian sausage, crumbled, or lean ground beef instead of chicken or use Kraft 4 Cheese Italiano Shreds instead of mozzarella.


obviously you may have to double it but this should make everyone happy.

Answer 5

Chicken Parmesan with Fresh Tomato Sauce.....check out this great recipe:

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

Enjoy!

Answer 6

do chicken marsala with parmesan on top. all you need are chicken breasts, marsala wine, mushroom, parsley, garlic and lemon juice. cook mushrooms first, put to the side. slightly brown chicken on both sides ( 8 min or so) then add the wine, parsley, garlic and lemon juice and put mushrooms back. YUM. sprinkle parmesan cheese on top.

Answer 7

chicken with creme fraiche and pesto sauce.

Answer 8

CHICKEN AND RICE WITH BROCOLI

·1 packages (10 ounces each) frozen broccoli spears
·1 cup grated Cheddar cheese
·2 cups cubed cooked chicken
·salt and pepper
·1 cup cooked rice
·2 tablespoons butter
·2 tablespoons flour
·1 cup milk
·1 tablespoon lemon juice
·1 cup sour cream
Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice.

In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream. Pour over chicken. Sprinkle with remaining cheese. Bake at 400° for 15 to 20 minutes.


MOZZERELLA CHICKEN
·4 to 6 chicken breast halves
·salt and pepper
·garlic powder
·1 tablespoon olive oil
·1 tablespoon butter
·8 ounces sliced mushrooms
·1 tablespoon butter
·2 to 3 tablespoons Marsala or white wine, or use chicken broth
·1 medium to large tomato, sliced
·4 to 6 green onions, thinly sliced
·8 ounces Mozzarella cheese, sliced

Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. In a large skillet, heat 1-tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then sauté the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325° for 25 minutes.
Serves 4 to 6.

GRILLED LEMON CHICKEN

1 tablespoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup vegetable oil
1 large egg
1 tablespoon salt
1 teaspoon poultry seasoning
1/4 teaspoon white pepper
1 (3 1/2-lb) chicken, cut into 8 serving pieces


To make marinade combine all ingredients except chicken in a blender and blend until emulsified.Put chicken pieces in a large sealable plastic bag. Add marinade and turn chicken once or twice to coat. Marinate at least 8 hours. Bring chicken to room temperature 30 minutes before grilling and discard marinade.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about 3 times higher on opposite side. When charcoal turns grayish white (about 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken on lightly oiled grill rack over coals, uncovered, turning occasionally, until browned, 4 to 8 minutes total. Move chicken to side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through, about 12 minutes for wings, 18 to 20 minutes for breasts, and 20 to28 minutes for dark meat. Transfer chicken as cooked to a platter.
To cook chicken using a gas grill:
Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high. Sear chicken on lightly oiled grill rack, uncovered, turning over once, until well browned, 4 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange chicken on rack above shut-off burner. Cook, covered with lid and turning over occasionally, until just cooked through, about 12 minutes for wings, 18 to 20 minutes for breasts, and 20 to 28 minutes for dark meat. Transfer chicken as cooked to a platter.
Cooks' notes:
• Chicken can be marinated up to 24 hours.
• If you aren't able to grill outdoors, chicken can be seared in batches in a hot well-seasoned ridged grill pan over moderately high heat, turning occasionally, 10 to 12 minutes. Transfer chicken as seared to a large baking pan and bake, skin sides up, in middle of a preheated 375°F oven until just cooked through, 20 to 25 minutes.

Makes 4 to 6 servings.