Chicken 4 dinner 2morow. What can i do different?

Question

I love my own cooking,
but fed up of the way i do my chicken.
Always tastes nicer when my partner does it ,
even thou he uses the same ingredients as me.
Any one got any good recipe ideas?
Or recipe web sites.

Answer 1

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste

Preparation:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.

One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.



Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.



Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.


MAPLE BROILED CHICKEN BREAST

4-6 1" pieces of chicken breast
1/3 strips of bacon, 1 per chicken piece
¼ cup maple syrup
¼ tsp. horseradish


Mix syrup and horseradish.

Wrap each chicken piece with 1/3 strip bacon and secure with a toothpick.

Place on broiler pan, brush with syrup, and broil 3 minutes.

Turn, brush, and broil 2-3 minutes more, until bacon is crisp.

Serve hot.

Answer 2

Two traditional Italian recipes
Chicken cacciatora (Pollo alla caccaitora)
2 lbs. chicken parts
6 tbs. olive oil
1 small carrot
1 stalk celery
1 lb. tomatoes, peeled, seeded and chopped
1 bay leaf
few juniper berries
1 glass dry white wine
1 oz. dried mushrooms
1 clove garlic
3 cup chicken broth
1 tbs. parsley, chopped
salt
pepper

Wash the chicken parts and pat dry. Sauté the carrot, celery, onion, and garlic in olive oil. When tender, but not crisp, add the chicken parts, salt and pepper, bay leaf, juniper berry and let brown over a high flame. Add the wine and, when it has evaporated, add a few mushrooms (previously re-constituted in warm water), the tomatoes and 1/2 cup broth. Cook for about one hour over medium heat. When ready remove from heat, add the chopped parsley and arrange in a pre-heated serving platter. Serve.

Devil chicken – Pollo alla diavola
young chicken (about l 1/2 lbs.)
olive oil
salt
pepper

Wash and dry the bird. Cut it along its back and remove the breastbone. Turn it over and pound the breast with a meat mallet without crushing it. Cut two holes in the skin beside the chicken's tail and insert the end of the thigh bones into them, sprinkling generously with oil on both sides. Place on a gridiron or a metal griddle. Place a weight over the chicken to keep it flat. Reduce the heat to allow the chicken to cook thoroughly. Baste often with oil, using a brush or a rosemary sprig. Once it is cooked on one side, turn it over and finish cooking (should not take more than 30 mins.) Salt and pepper on both sides and serve.

Answer 3

for a healthy alternative, make an aluminum foil pouch large enough to hold the chicken in. Spice the meat with ginger (ground), garlic, and layer orange slices over the tops. Place the chicken in the pouch (chicken should be skinned) and then add 1 cup of Sangria. You can either place the whole pouch (sealed) on the BBQ or else bake it in the oven. If you use the BBQ, turn the pouch after 12 minutes...total time will be 24-30 minutes depending on the size of meat you are using. If in the over, bake at 375 and turn after 15-18 minutes. It will be done in 30-40 minutes.
Enjoy!

Answer 4

Chicken Cordon Bleu

Ingredients:
6 boneless, skinless chicken breasts (approx. 4 ounces each)
2 tablespoon Dijon-style mustard
3 slices lean ham, cut in half
3 slices reduced-fat Swiss cheese, cut in half
4 slices reduced-calorie whole wheat bread
2/3 tablespoons dried parsley flakes

Preheat oven to 350 degrees. Pound chicken breasts between 2 pieces of wax paper to 1/4-inch thickness using a meat mallet or rolling pin. Brush mustard on 1 side of each chicken breast, and then layer 1 slice ham and cheese over mustard.

Tear bread into pieces and place in a blender or food processor. Pulse-blend into breadcrumbs. Place breadcrumbs in a shallow dish, add the dried parsley flakes and mix well.

Roll up chicken from the short end and secure with wooden toothpicks and set aside. Lightly spray chicken with nonstick cooking spray and roll in breadcrumbs to coat. Arrange chicken in a baking dish sprayed with nonstick cooking spray. Cover and bake for 10 minutes, uncover and bake an additional 15 minutes or until chicken is no longer pink.

Makes 6 Servings

Answer 5

I have a chicken and dumplings recipe that is very easy and my family loves it. Just mix one can of cream of mushroom soup and one can of cream of chicken soup, 8 ounces of water and 1 chicken bullion cube all in a crock pot, put in 4-6 boneless skinless chicken breasts and set it on low for the entire day. About an hour before you are ready to eat, take out the chicken breasts and shred them, put them back in the crockpot and turn it on high. Take 2 cans of buttermilk biscuits (I use the cheap ones because you can't tell the difference), tear each biscuit into quarters and roll them into little balls and put them in the crockpot. Let those cook for about an hour, stirring a few times, and then serve. My kids even love this one and it is a great comfort food.

Answer 6

This take 15 mins start to finish and no chopping needed! Buy a jar of roasted red peppers, you'll find them in any main supermarket. Hammer the chicken breasts slighly so they are flatter and so will cook evenly.
1. Pan fry the chicken breast. Turning for 15 mins until slightly browned
2. Add two red peppers to pan for final 5 minutes.
3. Take out chicken, lay pepper on top and sprinkle feta cheese.
4. Serve with rice/cous cous or bulgar wheat and salad- yum yum.

Answer 7

www.allrecipes.com

OR

I will place a little oil in the pan, brown the chicken and then place 2 cans of cCambelll's Herb Roasted Chicken Soup (add some milk but NOT 2 cans worht) Simmer it for about 30-60" with lid on over low-med heat. Serve over rice. Very easy and yummy.

Answer 8

Brilliant easy recipe I tried one time -on www.realsimple.com Chicken with pears in orange sauce . So so so easy. I was so impressed (not being a good cook) that I sent it over to my sister-in-law (whose a good cook). Just cook the chicken on a low low heat so it gets really tender. I did small pieces rather than big hunks or breasts.

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=659308

Answer 9

The best is either to throw chicken breasts in a casserole dish and smother with cheese and cream of mushroom soup and bake it for about an hour or so.

Also, McCormick's makes a GREAT chicken rub. I rub it on my chicken before throwing it on the grill. It's superb!

Answer 10

you will need chicken fillets or breasts,mushrooms,mushroom soup,and white rice, dice the chicken then put in frying pan with a little butter,then add sliced mushrooms cook until soft then add mushroom soup and stir for about 3 Min's,whilst doing this cook rice then when rice is soft its ready to serve,put the chicken on top of the rice and there you've got it

Answer 11

Roast youthful pheasant or partridge on yuletide Eve, goose on yuletide Day and a mix of beef, beef and baked ham for a chilly buffet on Boxing Day. the problem is there are in basic terms 2 human beings - we could desire to continually be embarrassed approximately ourselves!