Does anyone have a good recipe for chicken?

Question

I want something that is fast, easy and also healthy... Does anyone have any suggestions?

Answer 1

Here's one that's super simple and suprisingly good.

1 pound boneless breast
1 bottle catalina dressing

Pace chicken in baking pan. Pour dressing over chicken. Cover with aluminum foil. Bake in 400 degree oven for about 1/2 hour (depending on your oven) or until chicken is done.

I serve this with mashed potatoes and a vegetable or salad. We use the dressing from the chicken as a gravy for the potatoes.

Answer 2

Put some lemon pepper (found in the spice section) on it and stick it in a roasting pan.

Rub it with a low cal margarine and garlic (can use powdered garlic). stick it in a roating pan.

Rub it with a barbeque rub (found in the barbeque sauce section, but it is a dry rub). Stick it in a roasting pan.

Cook any of the above in the oven at 350 degrees until the meat falls off the bones when cut at the drumstick. Cook it a lot more if you see any bloody juice.

Take chicken breasts and cream soup. Cook the breasts until they are about finished. Add the cream soup straight out of the can and then add 1/2 the amount of water asked for, for the soup recipe. Also add water instead of milk. Easy Peasy. Works especially well with mushroom soup.

Take a low cal. barbeque sauce and plop it on some cut up chicken (I like to use chicken thighs or thighs with drumsticks). Put is into glass roasting pan (acidic things and aluminum don't go together). Turn it over in about 1/2 an hour and finish until cooked. Oven again at 350 degrees. Check for donest like above. This one has very little prep time. Just more cooking time.

Chicken is the easiest thing to cook in the world. Why do you think it is the largest amount of meat eaten in the world except for fish?

Answer 3

Roast Chicken With Lemony Gravy

Serves 4-6:
1 chicken weighing 1.75 – 2.25 kg (4-5 lb)
2 lemons,
2 tbsp olive oil
50g (1/4 cup) butter
1 tbsp flour
150ml (1/2 cup) chicken stock

Preheat oven to 350F/180C/gas 4. Cut one of the lemons into four pieces and place inside the chicken carcass. Squeeze the other lemon. Mix half the juice with the olive oil and rub into the chicken skin. Place in a roasting tin, and cook for 75-90 minutes, basting from time to time, until the skin is browned and the juices run clear when tested with a knife point. To make the gravy, melt the butter in a saucepan and stir in the flour. Cook for a couple of minutes, then gradually stir in the chicken stock and remaining lemon juice, stirring well to incorporate the liquid into the flour mixture to make a smooth sauce. Bring to the boil, stirring, and simmer for 2-3 minutes. Carve the chicken and serve with the lemony gravy.

Answer 4

How about some Hidden Valley Ranch chicken

1-pkg. Hidden Valley Ranch Dressing Mix
1/4 C. olive oil (i use extra virgin)
1/4 C. vinegar
4-Boneless, Skinless Chicken Breasts

Combine ranch dressing mix, oil, and vinegar in large, resealable plastic bag. Add chicken breasts and marinate in the fridge for at least one hour. Grill on medium hot coals for approximately ten minutes or until juices run clear.

This is quick, easy, healthy, and the clean up is great.

Answer 5

Curried Chicken Salad with Broccoli and Dates
2 SERVINGS
PREP TIME: 15 min; COOK TIME: 10 min



Ingredients

1 tablespoon vegetable oil
1 whole skinless, boneless chicken breast
Salt and freshly ground pepper
3/4 cup broccoli florets
1/3 cup mayonnaise
1 tablespoon cider vinegar

1/2 teaspoon curry powder
1/2 Granny Smith apple, chopped
3 dates, pitted and finely chopped
2 celery ribs, thinly sliced
2 pita rounds





1. Heat the oil in a medium skillet over medium heat. Season the chicken breast on both sides with salt and pepper and cook, until lightly browned and cooked through, about 5 minutes on each side; let cool.
2. Meanwhile, bring a small saucepan of salted water to a boil, add the broccoli and cook until crisp-tender, about 5 minutes. Drain, rinse under cold water and set aside.
3. Chop the chicken and broccoli into bite-size pieces. In a large bowl, whisk together the mayonnaise, vinegar and curry powder. Add the chicken, broccoli, apple, dates and celery, and toss. Season to taste with salt and pepper and serve with pita.

Answer 6

Breaded Breast of Chicken (Chicken Cutlets):

30 min 15 min prep
4-6 servings

4 boneless chicken breast halves
1 cup Italian style breadcrumbs
2 eggs, beaten
salt and pepper
2 tablespoons oil
1 clove garlic, crushed

#1 Pound chicken to flatten.
#2 Sprinkle salt and pepper on each.
#3 Dip into beaten eggs and then coat with bread crumbs.
#4 In a large skillet, heat oil over medium heat.
#5 Saute garlic until golden and then discard.
#6 Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.
#7 Cooking time will vary depending on how thick your chicken is.

Answer 7

I have a delicious, easy and fairly healthy chicken recipe. The following is the recipe for chicken piccata: It takes about ten minutes to prepare and is FANTASTIC!

You need:
Chicken cutlets (or chicken breasts pounded thin, one for each person).
Pasta (angel hair is best)
1/2 c. flour
2tsp salt
1/2 tsp pepper

1 1/2 tsp veg. oil
5tsp butter
1c white cooking wine
1/2 chicken broth
1 clove garlic
2tbs lemon juice

Mix flour,salt and pepper. Dredge chicken coating throughroughly.
Heat oil till hot, not smoking. Add 1 1/2 tsp butter. Cook the chicken for one minute on each side, till nicely browned. after cooking all breasts, set them aside. take the pan drippings add the wine. Boil and reduce by half (5-10 minutes) add chicken broth, garlic, and lemon. Cook five more minutes. add remainder of butter. Once butter is melted, add chicken to quickly heat again. Serve on bed of angel hair pasta.

Quick easy and delicious!

Answer 8

My mom had a recipe for a dish called Chicken Marengo, it was incredibly delicious, but it was not that fast to prepare. She also made "Maryland Fried Chicken" and that was yummmmmmy too.

Answer 9

This is one of my favorite ways to make chicken:

Chicken with Herbed Cranberry Sauce

4 boneless chicken breast halves
3 TBS unsalted butter
1/4 C minced shallots or green onions
1 large bay leaf
1/4 C dry red wine
2/3 C canned whole berry cranberry sauce
1/2 C canned low-sodium chicken broth
1 TBS balsamic vinegar

Season chicken on both sides with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and cook until gold or just cooked through, about 4 minutes per side. Transfer to plate.

Melt remaining 1 tablespoon butter in same skillet. Add shallots or green onions and the bay leaf; saute 1 minute. Add wine and bring to boil, scraping up browned bits. Boil until mix reduces to a thick glaze, about 4 minutes. Add cranberry sauce, broth and vinegar and cook until sauce thickens slightly, about 3 minutes. Return chicken and any accumulated juices in the plate back to the skillet. Simmer until chicken is heated through, about 1 minute.

Season with salt and pepper, remove bay leaf. Transfer chicken to platter. Spoon sauce over.

I usually serve this with steamed rice and a side of green beans.

Answer 10

Ms Peachez
http://youtube.com/watch?v=rGrqW3nx5HM