does anyone know a good recipe for chicken?

Answer 1

try one of these ^_^

Cheesy Chicken Enchiladas
* sour cream, optional
* chopped cilantro and seeded, minced jalapeno peppers, optional
* 1 large green pepper, cut in thin strips
* 1 medium onion, sliced
* 1 tbsp oil
* 1 tbsp dry Southwestern seasoning blend
* 1 rotisserie chicken (2 - 2 1/4 lbs), skin removed and meat shredded (makes 3 cups)
* 1 pkg (8 oz) shredded Mexican-style cheese mix (2 cups), divided
* 2 cans (10 oz, each) mild enchilada sauce, divided
* 1 pkg (9 oz) corn tortillas, 12 tortillas
- Preheat oven to 375 F. Spray 13x9 inch baking dish with cooking spray.

- In nonstick skillet heat oil over medium-high heat. Add pepper, onion, and seasoning blend, cook until softened, stirring occasionally for 6 minutes.

- Remove from heat, stir in chicken, 1 cup cheese and 3/4 cup enchilada sauce.

- Warm tortillas according to directions. Top center of tortillas with 1/3 cup filling. Roll up tortillas, place in baking dish.

- Pour remaining sauce over enchiladas, top with cheese. Bake until bubbly for 18-20 minutes.

- Garnish with sour cream, cilantro and jalapenos if desired


Garlic Chicken Melt
* 1 (14 ounce) can diced tomatoes, undrained
* 1 envelope Lipton Recipe Secrets Savory Herb With Garlic Soup Mix
* 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
* 1 tablespoon olive oil
* 1/2 cup shredded mozzarella or Monterey jack cheese

Preheat oven to 375 degrees F.

Arrange chicken in a 13 x 9-inch roasting pan. Pour soup mix blended with tomatoes and oil over chicken.

Bake uncovered for 25 minutes or until chicken is thoroughly cooked.

Sprinkle with cheese and bake an additional 2 minutes or until cheese is melted.

Serves 4.

Cheese Chicken and Broccoli Bake
* 4 boneless chicken breasts, cooked & sliced
* 4 (1 L)cups cooked chopped broccoli
* paprika
* 1/4 cups (50 ml) butter
* 1/4 (50 ml) cup all purpose-flour
* 2 chicken bouillon cubes, crushed
* 2 cups milk
* salt and pepper, to taste
* 1 1/2 (375 ml) cups grated sharp cheddat cheese
* 1 tablespoon (15 ml) Dijon mustard
- Put broccoli in 9-inch (23 cm) square baking dish. Arrange chicken slices on top. Melt butter in saucepan. Add flour, stirring until smooth. Gradually add bouillon cubes, milk and mustard.

- Heat, stirring constantly until mixture comes to a boil and is thickened.

- Remove from heat, add cheese, stirring until melted. Season to taste with salt and pepper. Pour evenly over chicken.

- Sprinkle with paprika. Bake at 375 F (190 C) for 20-25 minutes or until heated through.


Chicken Breasts with Curried Vegetables
* 2 tablespoons butter or margarine
* 2 cup sliced vegetables: (broccoli, zucchini, bell pepper, onions, or mushrooms)
* 4 chicken breast halves, skinned and boned
* 4 cup cooked brown rice
* 1 teaspoon curry powder
* 1 clove Garlic, crushed
* 1/4 cup dry vermouth or dry white wine
* 1/2 cup prunes, pitted
- In large heavy skillet, melt butter over medium heat. Add chicken; sauté until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add vermouth and prunes. Cover; simmer over low heat 5 to 7 minutes.

- To test doneness, press finger into thickest part of chicken breast; meat should spring back.

- Place chicken on a plate and cover with skillet lid
to keep warm. Add vegetables to pan juices; stir. Cook until tender-crispy.

- Place chicken over cooked rice on platter or individual plates; spoon vegetables and juices over.


Note: Cooking brown rice is taking a while longer time than white rice

Answer 2

You can get 101 different chicken recipes from all over the world ,
http://tinyurl.com/24jqe7 ,

1. Chicken Breast
2. Fried Chicken
3. Baked Chicken
4. Chicken soup
5. Chicken Salad
6. Chicken Crockpot
7. Easy Chicken Recipe
8. Chicken Parmesan
9. Chicken Marsala
10. Chicken Pot Pie
11. Chicken and Dumplings
12. Chicken and Rice
13. Chicken Casserole
14. Chicken Noodle Soup
15. Chicken Curry
16. Chicken Wings
17. Chicken Enchilada
18. Chicken Cordon Bleu
19. Low Fat Chicken
20. Lemon Chicken a
and a whole lot more

Answer 3

CHICKEN AND DUMPLINGS

3 1/2 pounds chicken pieces
8 cups chicken broth

DUMPLINGS:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.

Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.

Serving Size: 6

Answer 4

I think this is the easiest I have ever made:
Wash quartered chicken breasts and remove skins. Place bone-side down in a baking dish. Sprinkle one package of Lipton Onion Soup over the chicken. Add 1 cup of water. Pop in the oven at 350 until done. I'm not sure how long but 45 minutes is a good guess.

Answer 5

One of my family's favorites is my Chicken A La King. It takes a bit to make but is well worth it!! Here's a recipe that's very close to mine!

http://www.mealsmatter.org/recipes-meals/recipe/7992

Instead of toast as in the recipe, I usually make both a pot of rice and one of noodles so everyone can have what they like best with the chicken and sauce.

Answer 6

I like to fry bonless skinless chicken breast in a little olive oil, then season it with lemon pepper and put parmesian cheese on top after you take it out of the skillet.
Try this too its tasty!
Boneless chicken breast fried in olive oil. Salt and heavily pepper before taking out of the skillet. Get a plate and pour out some honey to fill the bottom of the plate with. Dump the chicken into the honey, stir and serve over white rice. You can also add veggies if you like. A lot of pepper is the key.

Answer 7

Try Lemon Asparagus Chicken, the recipe is on a can of Campbell's soup.
you can either cook the chicken in the sauce, or cook it before hand.
Basically it's a can of soup, half a can of milk, a few squirts of lemon, some pepper. bake it all in the oven till it's nice and hot, serve with mashed potato's or rice. it's easy and tastes really great.

Answer 8

I make this....We call it Chicken Tarragon

4 Boneless Chicken Breasts-cut into bite size pieces
egg wash
bread crumbs
juice of 1 lemon
1 teaspoon of dried tarragon
1 tablespoon dried parsley
chicken stock
confectioners sugar

Dip the chicken in egg wash and then bread crumbs. Fry in a frying pan in a little oil until browned. Remove from pan. In same pan, add a splash of chicken stock(just enough to scrap up bits on the bottom of pan)Add juice of lemon,tarragon,parsley. You need to add sugar to taste. Some people like it sweeter,some like it tart. Taste it as you go. When you get it the way you like, add the chicken and toss with the sauce.
I serve this meal with some pasta(we like the long corkscrew type) that has a little butter and parmesan cheese on it and steamed broccoli.

You won't be sorry

Answer 9

Cheddar Chicken Spaghetti

1-7 oz. pkg. spaghetti, broken, cooked to al dente
2 c. cooked chicken, cubed
2 c. shredded cheddar cheese, halved
1 can cream of chicken soup, undiluted
1 c. milk
1 T. pimientos, opt.
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients except for 1/2 the cheese and blend. Pour into greased 13x9 baking pan and sprinkle with remaining cheese. Bake at 350 for 20-25 min. Very easy and tasty!

Answer 10

I like it without skin and bones. So I'd remove those, but that's not absolutely necessary. In a oiled skillet on very low heat add chicken pieces. Season with old bay seasoning and peeled cut up onions (and garlic if you have it) or if you don't have fresh oninons and garlic used powdered. (Only add salt if you used onion and garlic powder as opposed to onion or garlic salt) Cook it very low and slow. Turn when browned. Then when browned on both sides you can add a little water and cover. It will sort of slow cook and steam roast until cooked all the way through. When about half done I add peeled cut up potatoes. You can also add carrots. But the vegies are optional.

Answer 11

Chicken and Rice
In a large skillet saute chicken on med heat until done Flip chicken half way through. If you need to cut chicken in half to see if cooked through.
Take the chicken out of the pan
Add one large can of Cream of Chicken soup
Wisp in 2 to 3 cups of chicken broth or enough to thin out the soup.
Add two to three cups of Rice
Combine into the soup and broth, Mix well
Place chicken on top and cook on med,heat Cook until rice is done about 15 to 20 min. Stir often, and serve.