Any good recipes??

Question

For boneless chicken??

Answer 1

Aloha Chicken Recipe

Serves: 4

4 boneless skinless chicken breast halves
1 tablespoon all purpose flour
1 tablespoon oil
2 cans (8 oz. size) unsweetened pineapple chunks (drained)
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon light teriyaki sauce or light soy sauce
1/8 teaspoon pepper
Hot cooked rice

Flatten the chicken to 1/4 inch thickness Place 1 Tablespoon of flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3 to 5 minutes on each side or until juices run clear. Remove and keep warm.

Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.

Answer 2

Easy Chicken Parmesan

4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
PREPARATION:
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. In a skillet with a little olive oil over medium-high heat, brown on both sides until golden. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad

Answer 3

This sounds odd but tastes like a BBQ sauce...........great over noodles or rice.

Rinse chicken and lay in an oblong baking dish

Mix together;

1 small bottle of Russian salad dressing
1 can whole cranberry sauce
1 pkg dried onion soup mix

Pour mixture over chicken and bake for 1 hour at 350.

Answer 4

Marinate chicken in soy sauce for l5-30 minutes. Saute until no longer pink. Saute onions and garlic (however much you like) in canola or olive oil. Add canned diced green chiles (1 can) or 1/2 cup salsa. Add to chicken, salt (if needed) and pepper to taste. If you like cumin, add two dashes of that, too. Heat flour tortillas. Spoon chicken onto tortillas, top with your choice of cheese, lettuce and tomato if you'd like. Serve more salsa on the side. Also good with chopped fresh cilantro if you like it.

Answer 5

Chicken Lettuce Wraps

2-3 chicken breasts cut in stips
2 hanfulls baby carrots cut in strips
3 stalks celery cut in strips
Handfull sliced mushrooms
1 green onion cut up.
1/4 c. Stir-fry sauce
Butter lettuce

cook chicken untill nearly done (2-3 mins left), toss in rest of veggies (except lettuce) pour sauce over top, finish cooking until chicken is fully cooked. serve with lettuce on side.
Spoon into lettuce and enjoy!

Answer 6

I cut up into bite size pieces and season with Cavendar's greek seasoning or an all purpose seasoning (you can use your favorite).
Saute chicken in olive oil with green peppers and onion

It's really tasty and you can serve it over rice by making a gravy or make a rice dish on the side and serve with a vegetable.

It's a very versatile recipe and one of my families favorites.
I think I serve this in one form or another once a week.

Answer 7

I like to take & lay each piece of chicken in the center of a piece of foil. Add sliced carrots, mushrooms, onions, potatos. Top with a couple of pieces of butter & a tablespoon of cream of mushroom soup and a splash of worchester sauce. Bake @ 350 for about 40 minutes, then serve wtih a tossed salad, corn & homemade garlic bread.....Yummy!!

Answer 8

Country Chicken Casserole
1 can (10 3/4 oz.) Cream of Mushroom Soup
1 can Cream of Potato Soup
1 cup milk
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
4 cups cooked cut-up vegetables *
2 cups cubed cooked chicken OR turkey
4 cups prepared Herb Seasoned Stuffing

MIX soups, milk, thyme, pepper, vegetables and chicken in 3-qt.
shallow baking dish. Top with stuffing.Bake at 400 degrees F.
for 25 min. or until hot. Serves 5.



CHEESY CHICKEN ENCHILADAS
2boneless skinless chicken breasts, cooked and shredded
1 can each cream of chicken and cream of mushroom soups
½ can (or to taste) can green chiles, chopped or minced
4 cups shredded cheddar cheese, divided
1 pkg. 10 inch tortillas

In a saucepan, combine soups, chiles and 2 cups cheddar cheese. Cook until all is melted and cooked down to a sauce. Wrap the chicken, cheese, and a spoonfull of the sauce in tortillas, and line them up in a casserole dish. Pour the sauce over the whole batch of enchiladas, top with more cheese. Bake them at 350 until everything is gooey and melted and bubbly, and serve.


Chicken Savannah
8 boneless, skinless chicken breasts
8 slices cheese
1 can cream of mushroom soup
1/4 C dry white wine
1 cup seasoned stuffing mix, crushed
2 to 3 T butter, melted
parsley (optional)

Arrange chicken in a lightly greased 9 x 13 baking dish. Top
with cheese slices. Combine soup and wine; stir well. Spoon
sauce over chicken; sprinkle with the stuffing mix. Drizzle
butter over crumbs; bake at 350 degrees for 45 minutes. Garnish
with parsley.


CHICKEN PARMESAN
4-6 chicken breasts
3 eggs plus 1 tablespoon water, beaten
1 1/2 cups breadcrumbs plus 1/3 cup grated parmesan cheese
1 jar favorite spaghetti or maranara sauce
Sliced Mozarella cheese

Place each breast between two pieces of saran wrap and pound thin using a meat hammer, rolling pin or a heavy can. Heat two tablespoons of oil in a skillet. Dip breast in the mixture of breadcrumbs and parmesan, into the egg wash and into the breadcrumbs again. Place in skillet and brown on each side, 2 to three minutes. Place in baking dish and cover with maranara sauce. Bake at 350 degrees for 30-45 minutes until chicken is cooked through. Place mozarella slices over breasts. Place under broiler 5-7 minutes until cheese is melted and bubbly and lightly browned.



Chicken in Mushroom Gravy
4 boneless, skinless chicken breasts, cut in half
salt and pepper
1/4 cup dry white wine or chicken broth
1 10 3/4-oz. condensed cream of mushroom soup
1 4-oz. can sliced mushrooms, drained

Place chicken in slow cooker. Salt and pepper chicken to taste. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on Low 7-9 hours (High 3-4 hours).Serve over noodles or rice.

Answer 9

Beer Chicken

1 cup beer
1 cup soy sauce
1 cup water
2 Tbsp minced garlic
Salt and peppar to taste
Marinade 2 hours to overnight and cook on the grill.

It's delicious!