Any good easy repices with chicken?

Question

My boyfriend is doing something for me for our own specails V-day , cause he had work and school on that day , he's going to take me to a fancy high price dinner, the movies, and to shoot pool, and I want to do something nice for him friday , any good recipes with chicken that is easy , what will I need, and what can I do , something romanice with my boyfriend , not rude things to show him I love him, Thanks for the great advice. Have a nice day.

Answer 1

Easy Italian Style Chicken Recipe

4 boneless skinless chicken breasts (halves)
3 large eggs, beaten
1 cup Parmesan cheese
1 cup fine dry Italian bread crumbs
1/4 cup Italian salad dressing
1/4 cup butter
PREPARATION:
Wash chicken and pat dry. Dip chicken into eggs. Combine cheese and bread crumbs. Coat chicken thoroughly with crumb mixture. Place on greased baking sheet. Drizzle with salad dressing and place pats of butter on each piece of chicken.
Bake at 350 degrees for 45 minutes.

Answer 2

Throw some Parmesan,ricotta and mozzarella cheese together. Even amounts respective to the number of chicken you're cooking. It's not important how much of what. It's going to taste great. Mix the 3 cheeses in a bowl. Feel free to sprinkle some parsley,salt, garlic. Just be careful with this if you decide to do it. Spices can go a long way in taste, sometimes unfavorably. I would leave the spices out. Turn the oven on to 350-375 degrees.

Chicken breasts: Rinse and pat dry. Trim any fat tissue.On the thin side, cut a tiny slit about 1 and 1/2 inch. Best with a steak knife rather than a fillet knife. As you cut,extend a wider cut through the thick part of the breast. Stuff the chicken pocket with your 3 cheese mixture.

Breaded: You don't have to bread the chicken but I do because this recipe is so easy for me that it's kitchen craft work when I make my breading. Have some dry bread crumbs. Again it doesn't matter how much. The breast will only bread what it can. It doesn't matter if you have a bucket or a small bowl. Just don't over do it because that is how much you will have to dispose of. So throw some dry bread crumbs into a bowl. Sprinkle some garlic powder,salt (or garlic salt),parsley and maybe some pepper. In another create a dipping mixture out of egg, milk and/or a little bit of melted butter. After stuffing the chicken (remember cutting from the thin side), dip the breast into the mixture, then roll it into the breading. This would be a very cool thing to do with your BF, by the way. I recommend that you find a "cute" apron to go with him. Spray some cooking oil on a baking dish and place the breaded chicken breasts on the dish. The oven should be ready to receive your 3 cheese stuffed chicken creations. Bake them for 30-45.

Sides:Boil some water. Place a strainer over the pot with some broccoli, put a lid on it. Steam it for about 5 minutes. Melt some butter on a different pan. When the broccoli is done, transfer it to the buttered pan and saute for about two minutes, then add some molasses or honey with a sprinkle of nutmeg. The last minute, throw about a spoonful of water to give it a glazed look. You can also do this with tiny carrots if you don't like broccoli.Now you have your veggies.

For dessert, try some fresh strawberries with whip cream or some oranges with vanilla fruit dip. You guys can "play" with your food. Have fun.

Answer 3

What an ironic time to see this question. Just yesterday I was talking about a restaurant I used to adore going to when I lived in NY, and how they made the most fabulous chicken recipe. After much begging they finally told us the main ingredients and I reinvented it. But I had totally forgotten about it and in the same convo said I must make again soon. It is VERY yummy, very easy and quite elegant to boot.

The only downside is the 2 main ingredients are rather expensive liquors if you don' t have them in the house. Though I guess you could get small sizes, but maybe by some luck you have them. It's not a real recipe but I'll tell you how to make it.

Take 2 (or however many you want to make) boneless, skinless chicken breasts. Pound to soften but don't totally flatten. Prepare a lightly seasoned flour to bread them in. I would suggest adding salt, a little Paprika, onion powder and just a little garlic. Maybe just a pinch of ginger or mustard powder too. Since the liquors are sweet you want to go light on the spices, but have enough to contrast the flavors. Heat a skillet with a little oil, dip/dredge chicken breasts in either a beaten egg or milk (milk tenderizes chicken but makes a lighter crust). Cook until done, varies per size of breast. Approx 30 minutes. Remove chicken and put either in warm oven (low setting) or on a covered plate. Pour off the excess oil but leave the drippings. They will both flavor it and the excess flour will thicken it. Turn temp up to medium high to high. When pan gets hot, now here comes the key ingredients, pour in equal parts of Amaretto and Grand Marnier. I have always eyeballed this so am not sure how much. Maybe 1/4 cup or so of each. Let cook down so alcohol burns off and it thickens to light syrup, either swirling pan or stirring a few times. Return chicken breasts to pan and coat on both sides. It will soak it up. I tried to leave a little extra so I could swirl some on top once it is on the plate.

Serve immediately with your choice of sides. And if you want to really have it look elegant you can thinly slice an orange, cut halfway though it and twist it and put ontop each breast. Another lovely complement to the flavors is to toss a few sliced almonds ontop the breasts. I would suggest toasting these earlier in a 325 oven for about 10 or 15 min (check to make sure they aren't getting too dark). You can do that early, but you don't have to, it's great without these touches too.

But this is really a fast, easy and delicious recipe. Enjoy if you try it!

And if you want an easy, romantic mood I'd suggest picking up a few floating candles. That always makes a table look lovely and is so simple. If you want to get fancier you can add a drop or 2 of food coloring to the water and/or float the top of any flower. If you ask in a florist or at the market they will often give you one or two they are throwing out because they are broken. Have a great nite!

Answer 4

Tadoori Spicy Chicken


Ingredients
1 x 1kg spring chicken, whole
2 tbsp lemon juice
1 tbsp ginger garlic paste
1 tsp Salt
1 tsp red chilli powder
oil and melted Butter, to baste

For the marinade
250g thick Yogurt
1 tsp garam masala
100ml vegetable oil
1/2 tsp ground cinnamon
1/2 tsp red chilli powder
1 tsp Salt
1 pinch red food colouring

To serve
1 1/2 tsp lime juice
1 tsp chaat masala

For the salad
50g fresh coconut slivers
1 bunch coriander sprigs
1 red onion, sliced
100g beetroot leaves
1 head Frisee lettuce

For the dressing
1 tsp cumin seeds
2 limes, juice only
2 tbsp Olive oil
pinch red chilli powder
pinch Salt
pinch Sugar
pinch chopped fresh Ginger

Method
1. Joint the chicken into 4 pieces (2 legs and 2 breasts with wing bones attached). Make 2-4 deep incisions in each piece, without cutting right through the flesh, then place in a shallow dish.

2. Mix the lemon juice with the ginger garlic paste, salt and chilli powder . Spread all over the chicken and set aside to marinate for 2 hours. Meanwhile mix together the ingredients for the spiced yogurt marinade.

3. Drain the chicken, coat with the spiced yogurt mixture and set aside to marinate for another 2 hours.

4. Preheat the oven to 200C/gas 6.

5. Put the chicken on a rack in a roasting tray and roast for 12-15 minutes, then take out of the oven and baste with the butter and oil mixture.

6. Return the chicken to the oven and cook for another 5 minutes or until it is cooked. Remove leave to rest for 5 minutes.

7. For the salad and dressing, mix all the salad ingredients together in a bowl.

8. Toast the cumin seeds in a dry pan on the hob for 1 minute until crackling and leave to cool slightly before crushing in the pestle and mortar. Place the seeds in a mixing bowl and stir in the rest of the dressing ingredients. Mix together and toss into the salad.

9. Serve the chicken sprinkled with lime juice and chaat masala, accompanied by the salad.

Answer 5

My husband is a very picky eater and he loves this recipe. It is Parmesan chicken. We usually make four chicken breasts.

You will need : 4 boneless skinless chicken breasts
1 cup bread crumbs
1/2 c grated Parmesan cheese
1/2 a cup grated Parmesan, asiago and Romano cheeses. ( next to the grated Parmesan cheese. )
1/2 stick butter melted
1 t minced garlic

Heres what you do :
Preheat oven to 350
Melt the butter, mix in garlic, dip chicken it butter mixture then roll in the mixture of bread crumbs and cheeses. Place in a baking dish that you have sprayed with spam for 45min to 1 hr. You can top the chicken breasts with a tomato sauce and shredded mozzarella cheese if you like. Hope you enjoy.

Answer 6

Chicken stir fry
boneless chicken (cut into strips or cubes)
veggies of your choice ( i like snow peas, broccoli, mushrooms, red or green peppers, onions and pineapple)
jar of terriyaki sauce or marinade
white rice (i like the jasmine flavored minute rice)

Put a little oil in the pan and get it hot (in the meantime have the rice going on another burner because stir frying goes pretty quick).....stir fry the chicken with a little salt and pepper on it....remove and set aside. Do the same with the veggies, once they are almost done, add the chicken back in and pour terriyaki sauce over mixture....heat until sauce is hot. Sever this over the white rice.
Hope this helps....its pretty easy and quick.

Answer 7

Chicken and Biscuits

2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon Dijon mustard
1 bag (1 lb) Green Giant® frozen mixed vegetables
1 container (10 oz) refrigerated Alfredo pasta sauce

1.Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
3. Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

Answer 8

I can't remember the name of this one, but I've tried it before and it's very tasty. Enjoy.

3 lb chicken, cut into serving pieces
1 tsp salt (optional)
I medium sized onion, chopped
1 tblsp grated fresh ginger
1/2 cup smooth natural peanut butter
2 tblsp tomato paste
2 cups fat-free low-sodium chicken broth
2 tomatoes, chopped
1 medium sized sweet potato, peeled and cut into 1-inch pieces
2 cups fresh or frozen okra (optional)
1 tsp crushed red pepper
1 tsp dried thyme

In Dutch oven (ie. big pot) over medium heat, combine chicken, salt, onion, ginger and 2 cups water. Bring to boil; reduce heat. Simmer about 15 minutes. In small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to boil; reduce heat. Cover and cook until done, about 25 to 30 minutes. Serve over rice.

Answer 9

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.


CHICKEN CORDON BLUE

6 Fresh Boneless, skinless Chicken Breast halves (6-7 oz. breasts)
3 ounces ham (cut into 2 inch strips)
3 ounces Swiss Cheese (big eye if possible)
White wine (enough to cover chicken)
6 eggs
1 quart buttermilk
Japanese Bread Crumbs
***WHITE WINE CREAM SAUCE***
2 ounces Butter
2 tablespoons Flour
salt & pepper
1 pint heavy cream

Pound the chicken breast lightly to tender Place a stick of ham and a stick of Swiss cheese in the center of the breast and roll up covering the ham and cheese and the secure with toothpicks Marinate chicken in white wine, eggs, and buttermilk (About 2 cups of Chardonnay Wine) Marinate for 24 hours Dredge Chicken in flour and then return to the egg and milk and wine mixture and roll in breadcrumbs. Deep fry until gold brown, then place into hot oven (350') and continue to bake till done. Place hot chicken breast on plate and ladle sauce over the breast

WHITE WINE CREAM SAUCE

Melt butter, mix in flour and cook for 1 minute Add cream liquid and stir continually over the heat, making sure there is no lumps in the mixture Season to taste Stir till sauce thickens Gradually add white wine (I prefer a chardonnay) Serves 6.