i would like to do a simple chicken dish for a midweek meal nothing to fancy but something very tasty?

Answer 1

POLLO EN FRICASE

3 lbs. chicken pieces, seasoned
3 tsps. adobo
3 tbsp. olive oil
1 tbsp. vinegar
3 tbsps. garlic, mashed

¼ cup olive oil
1 cup sofrito
1 cup tomato sauce
1 cup white wine
1 hoja de laurel
8 olives stuffed with red peppers
1 cup diced potatoes
1 cup chopped carrots
sal al gusto

Season the chicken ahead of time (at least 1 hour) and refrigerate until needed.

In a medium sized sauce pan heat olive oil, add chicken and cook until it is brown on both sides. Remove from oil and drain. En the same pan add the sofrito and cook for 3 minutes or so. Add the chicken and the rest of the ingredients, season to taste, cover and cook over medium heat for 35 minutes until the chicken is tender.

Answer 2

I am terrible with amounts but have been told that I am a great cook.

Simple = quick to me so I hope that is what you mean

Boneless chicken breasts
Sliced provolone cheese
Sliced Capicolla or Proscutto
Italian Seasoning
Garlic paste
Mayonnaise
Bread Crumbs (1/2 c)
Parmesan Cheese (1/2 c)

Split the chicken breast without actually cutting it in half.
Spread on garlic paste and Italian seasoning lightly
Insert a piece of cheese and meat of your choice.
Close the Chicken breast.
Bush mayonnaise on both sides of the chicken.
Bread the chicken in the crumbs and Parmesan cheese that you have mixed together.

Place stuffed breasts onto a cookie sheet with non-stick spray and bake on 350 - 375 for about 20 minutes. Turn the chicken over once it will easily pull away from the cookie sheet.

If you set up an assembly line of sorts your prep time should only be about 10 minutes. My family begs for this meal and I usually serve it with risotto and a green veggie.

Answer 3

Make a simple marinade with honey, soy sauce, a little lemon juice, salt & pepper. brush this all over some chicken pieces, like drumsticks, breasts, etc.
Let them sit at least half an hour.

Heat up the grill in the mean time till very hot. Dribble some melted butter over the chicken pieces, & lay them skin side down on the grill pan. Grill for about 12-15 minutes. Turn them over & cook for a further 10-12 minutes. The skin side should be golden brown & crispy. Scrumptious!!!

Answer 4

Easy Zesty Italian Chicken

Chicken pieces (with or without skin)
Fat Free Zesty Italian Dressing

Marinade the chicken in the dressing overnight or just all day.

Spray a casserole dish (large enough to hold the chicken in a single layer) with non stick spray. Dump in the chicken and marinade.

Bake (uncovered) at 375 deg. F. for 45 - 60 minutes, or until the chicken is done.

Serve with rice or noodles and a nice vegetable.

Answer 5

Chicken Chasseur
Step 1 - Chicken
1 c. flour, all-purpose
2 Tbsp. salt
1 1/2 tsp. ground black pepper
2 lb. chicken breast, boneless, skinless, butterflied
1/2 c. salad oil
Step 2 - Vegetables
2 c. Spanish onions, medium dice
2 c. mushrooms, quartered
2 c. tomatoes, skinned, seeded, diced
Step 3 - Sauce
2 c. dry red or white wine
1/4 c. tarragon, stripped and chopped
1/4 c. parsley, chopped
3 c. chicken broth or water
to taste salt and ground black pepper
1/4 c. cornstarch, if needed
1/2 c. water, if needed
Step 1 - Chicken procedure:
Combine the flour, salt and pepper. Coat the chicken and shake off the extra flour. In a large sauté pan, brown the chicken on both sides in the oil over medium-high heat so that the flour and drippings in the pan do not burn. Remove the chicken as each breast is completed. The chicken breast will be fully cooked when you see watery liquid seeping through the cooked surface after it is flipped over. If the breasts still seem very soft you may finish cooking them on a baking sheet in a 350°F oven for 5 minutes.
Step 2 - Vegetables procedure:
Add the onions to the same pan you cooked the chicken in and cook until they are softened and lightly browned. Add the mushrooms and tomatoes and continue cooking over high heat until they begin to weep.
Step 3 - Sauce procedure:
Add the wine, herbs and chicken stock or water. Bring to a boil and simmer until the sauce reduces by one-third. Adjust the thickness of the sauce by adding a small amount of cornstarch and cold water blended together, whisking the mixture in while the sauce boils.
Pour sauce over the chicken on a serving platter and serve with your favorite starch or crusty bread.

Answer 6

Chicken and bacon salad

Grill or oven roast some chicken breast
Grill some lean back bacon

Prepare any kind of salad you like
Put in whatever ingredients you want to

When chicken is cooked - slice into strips
When bacon is cooked - cut into small pieces

Mix it all together

Healthy, simple and great tasting

Don't forget to season the chicken before cooking, you can also sprinkle with mixed herbs as well

For that extra something in the salad, use peppers, red onion, grated carrot, grated cheese, raw broccoli or cauliflower - the possibilities are endless..........

Answer 7

Make Chicken with peppers...

Just chop your chicken up in to bite size pieces (or joint a whole chicken).
Fry a medium onion and a couple of cloves of garlic in a little oil. Take the onion out. Brown the chicken. Add the onion back in. Add 2 medium tomatoes, chopped and three peppers cut into strips. season with salt and pepper. Put a lid on. Leave it on a medium heat for an hour or so. You don't need to add any liquid as loads comes out the tomatoes and peppers and you'll have succulent chicken in tasty sauce. serve with rice or cous cous. It's really easy and healthy and nice...

Answer 8

~~~~~~~~~~ Chicken Almond Casserole ~~~~~~~~~~
This casserole is really great. The almonds add a delicious crunch and texture to the dish.

Serving: 4
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes

1 cup uncooked long grain rice
1 broiler-fryer chicken, cut up (3 1/2 pounds)
1 10 3/4-ounce can condensed cream of mushroom soup, undiluted
1 cup milk
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided

1. Place the rice in a greased 13-inch x 9-inch x 2-inch baking dish; top with chicken.

2. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper, and 1/4 cup of almonds. Pour over chicken.

3. Cover and bake at 350º F for 45 minutes, or until meat juices run clear.

~~~~~~~~~~ Chicken and Noodles Deluxe ~~~~~~~~~~
This chicken and noodles dish is full of flavor and color.

Serving: 6
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

6 boneless skinless chicken breast
1 10.75 oz can cream of chicken soup
1 10.75 oz can cream of celery soup
1/2 cup dry sherry
3/4 shredded cup sharp Cheddar cheese
1 tbsp dried onion flake
1 drained 8 oz can sliced water chestnuts
1 cup frozen peas
2 chopped tbsp pimento

1. Arrange chicken in a buttered baking dish. Mix all other ingredients and pour over chicken.

2. Bake, uncovered, at 375°F for one hour. Remove from oven and let sit 10 minutes before serving over hot buttered noodles.


3. Cook Notes: You can use up to 8 chicken breast fillets and still have enough sauce. You could also add an 8-ounce can of sliced mushrooms which have been drained if you would like.

Good luck & Enjoy!...._;-)

Answer 9

Italian Simple Chicken Crisp:

1¼ hours 10 min prep
4-6 servings

3 lbs chicken parts
1/2 cup Italian salad dressing
1 cup finely crushed corn flakes

1. Dip chicken in salad dressing and coat with crumbs.
2. Arrange skin side up in greased baking pan enough to hold in single layer.
3. Bake without turning in 350 oven for 1 to 11/4 hours until tender.

Answer 10

For a nice home cooked meal in the crock-pot that's pretty quick and easy to finish off once you get home from work try...

Crock Pot Chicken and Dumplings serves 4

4 boneless/skinless chicken breast halves
2 cups carrots (chunked or use bagged baby carrots)
½ c. each celery and onions (diced or pureed)
1 cup frozen peas (if using canned, add before putting dumplings in)
1 TBL. Worcestershire sauce
½ tsp. Each marjoram, thyme, garlic powder, salt
¼ tsp. Paprika, ground black pepper, ground cloves (opt.)
½ cup white or rose wine (opt. If omitting, use water instead)
2 cans cream of chicken soup
1½ cups water

Combine all ingredients in a crock-pot with vegetables, meat then rest of ingredients that you’ve mixed together. Cook on low 8-10 hours (can do high for 4-5 hours).

Add: 1-cup sour cream, mix well then turn to HIGH. Make dumplings.
*Note: at this point, I added 1 can whole potatoes cut in half to the stew, but it is optional.

Dumplings:
1 cup Bisquick (or other biscuit mix)
6 TBL. Milk
1 TBL. Dried parsley
½ tsp. Paprika
Mix together with a fork until a dough forms. Drop by teaspoon around edges of the hot stew and then put the lid on tight. Without removing the lid again until done, cook for 35 minutes. (Dumplings are like steamed biscuits)

Serve hot in big bowls, it is too liquid for plates.