I need a GOOD AND EASY chicken recipe. Today is my husbands birthday and I want to make him dinner...?

Question

I was going to make him something else with Chicken but it's not wokring out because its 4:15pm where I live and the recipe takes 4 hours to make (I should of read it earlier). So I need something new yet GOOD to make him. I want it to be some what easy. Maybe some ideas for sides also. Please...time is running out.

Answer 1

ok this is a simple and easy dish , its done in about 45 mins.
take some chicken breast and season them ( with your prefered seasoning ) then make some stuffing on the side , stove top is good , stuff the chicken breast with the stuffing then put in a pirex pan , top the chicken with some stuffin and put in the oven , temp at 400 degrees , it should be done within 45 mins to an hour , also get some gravy , a little bit of cranberry sauce is good too , i make this with garlic mashed potatoes and a salad , its on of my fav meals . i hope it helps

Answer 2

This is really called Engagement Chicken, but it's a simple crispy Chicken with a light lemon flavor.


Ingredients
1 whole chicken - approx. 3 lbs (1.4 kg).
2 medium lemons
1/2 cup (125 ml) fresh lemon juice
Kosher or sea salt
ground black pepper
Preparation
Place rack in upper third of oven and preheat to 400 degrees (200 C.).
Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until reaches room temperature (about 15 minutes).
Pat dry with paper towls.
Pour lemon juice all over the chicken (both inside and out).
Season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees (175 C.) and bake uncovered for 15 minutes.
Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.
To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees (80 C.), or juices should run clear when chicken is pierced with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.

Answer 3

Take chicken parts (drumsticks, thighs, etc... about 8-9 pcs.) Mix 1/2 C. soy sauce 1/2 C. of honey add 5 cloves of garlic minced whisk well, pour over chicken bake on 375 for an hour and a half uncovered your house will smell so good the neighbors will come knocking! This is a no fail recipe and I have yet to meet someone who didn't love it!

Answer 4

Try this...

Baked Dijon Chicken

Estimated Times:
Preparation - 10 min | Cooking - 15 min |

Ingredients:

Nonstick cooking spray
1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
3 to 4 tablespoons Dijon mustard
1/4 cup plain, dry bread crumbs
1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

Directions:
PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.

BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.

Answer 5

good easy chicken recipe today husbands birthday dinner

Answer 6

Just take some thin slices of chicken breast and dip into flour and bake it. Add some marinera sauce and some parmersean cheese. For sides you could put like a dinner roll and some fresh steamed veggies.

Answer 7

Caribbean Chicken Breasts - serves 4

4 boneless, skinless chicken breast halves
1/2 tsp ground coriander
1/4 tsp ground ginger
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1 tbsp vegetable oil
1/4 cup fresh lemon juice
3 tbsp fresh orange juice
3 tbsp fresh lime juice
1/3 cup mango chutney with jalapenos
Cilantro sprigs
Red chili peppers

In small dish, mix together coriander, ginger, cumin and cayenne pepper. Rub mixture over each chicken breast half.
In nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease.
Remove chicken to platter and keep warm. To frypan, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken.
Garnish with cilantro sprigs and red chili peppers.

Answer 8

This is a Peg Bracken recipe that is so easy it's almost stupid and it tastes much fancier than it is. She called it "Saturday Chicken" and a virtually noncooking friend of mine used it to land her now husband.

You need a cut-up fryer, or about 2 to 3 pounds of your favorite parts. You also need garlic salt or powder, pepper, paprika, one cup heavy cream and can of cream of mushroom soup. Use a baking dish adequate to hold the chicken pretty much into a single layer. Preheat the oven to 350F. Season the chicken well with paprika and garlic powder and salt and pepper to taste on both sides, place in the baking dish. Mix the can of mushroom soup with the heavy cream. Don't substitute, it is the cream that does the trick here. If you want more mushrooms, add some extra sauteed ones or a drained can of sliced mushrooms, fresh being better, of course. Pour the sauce over the chicken and bake uncovered until lightly browned and at safe temperature inside, juices should be clear. This usually only takes about an hour or so.

It's great served with a brown and wild rice blend, or any rice you like. For a vegetable, we taught our noncooking friend to make green beans in browned butter. All you need is cooked beans, which you sauce with real butter carefully simmered until just browned (careful not to burn!) and to which you add a squeeze of lemon juice, salt and white pepper. Garlic bread is good with this, as are hot biscuits.

No one will suspect this is based on a can of soup, so hide it well in the trash!

Another quicker option is Chicken Cacciatore, which can be done in an hour or so. Bone the chicken if you want, or cut into serving pieces, which is easier if somewhat messier. Heat a little extra virgin olive oil in a large heavy pan and add a crushed clove of garlic cooking until fragrant, but not burned. remove the garlic and add the chicken pieces and brown on both sides quickly. Place in a large stew pot off heat.

Do not drain the pan, but add to it two or three bell peppers, sliced into pretty good sized slices, a med to lg sliced onion and two cloves crushed and minced garlic. Stir fry this over medium and season with salt, pepper, basil, and oregano to taste. Add one cup of white or red wine of your choice (chicken broth is OK if you avoid wine) and add about 4 cups diced tomatoes, which is a jumbo can in some varieties and two large ones in others, but this is flexible. Fire-roasted tomatoes are really nice if you have them, and you can also use stewed tomatoes or whole ones broken up a bit. Add all of this to the chicken, bring to a boil, and then lower heat and simmer until the chicken is tender, tasting and adjusting seasonings. It's great to add some fresh basil or parsley after cooking for color and flavor, and a few gratings of really good romano or parmesan on top is nice as well.

Serve this over rice or a substantial pasta like large spaghetti or penne. All you need is bread and a salad with this and leftovers if any are awesome.

Answer 9

Easy Feta Chicken Bake

6 boneless skinless chicken breasts halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp.salt
1/4 tsp. black pepper
1 cup (4oz.) Athenos Traditional Crumbled Feta Cheese
1/4 cup diced red pepper
1/4 cup diced parsley

1. PREHEAT oven to 350 degrees. Arrange chicken in 13x9 inch baking dish.

2. DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

3. BAKE 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.

Answer 10

http://www.recipezaar.com/recipe/getrecipe.zsp?scaleto=10&sys=e&id=39087 go to this site it has pictures of this cajun chicken pasta and rave reviews from tons of happy people including myself YUM YUM good luck, HAPPY B-DAY 2 him!

25 min 10 min prep
Change to: servings US Metric
10 boneless skinless chicken breasts, cut into thin strips
20 ounces linguine, cooked al dente
10 teaspoons cajun seasoning
5/8 cup butter
5 thinly sliced green onions
5-10 cups heavy whipping cream
5/8 cup chopped sun-dried tomatoes
1 1/4 teaspoons salt
1 1/4 teaspoons dried basil
5/8 teaspoon ground black pepper
5/8 teaspoon garlic powder
1 1/4 cups grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss,with Parmesan cheese.