Good Chicken Recipe - Skinless Boneless - WOW recipe?

Question

Looking for something that isnt hard to prepare ... since I will be making it after working all day & dont want to be eatting to late.

Maybe a chicken and rice recipe - in the oven

Something that the ingredients arent to overwhelming and can easily be picked up at the grocery store - or might possibly have at home.

I make chicken alot - and want this to be different.

and Yummy.

I will be feeding about 5 people.

Also please be specific with ingredients by using brand names Thank You

Or maybe just any chicken dish made in the oven - - - with a yummy gravy/sauce

I think I am going to serve stuffing with it ......

Any ideas ????????

Answer 1

This is easy, yummy, and decently healthy to boot.

Chop an onion and/peppers and saute in a large skillet in a few tablespoons of veggie or olive oil. Add bite-sized pieces of your boneless, skinless chicken breasts (4 small-medium breasts should be fine). Cook the chicken and veggies over medium-high until the chicken is lightly browned and cooked through. Add a jar of your favorite salsa, a can of chicken broth and a can of drained corn to the pan. Bring the liquid to a boil, add two cup of minute rice and mix in. Sprinkle a bag of shredded cheddar or mexican blend cheese on top and cover. Turn off the heat. Keep covered for ten minutes and serve.

Answer 2

Here's one that has wild rice to add a bit of 'wow' to the dish, and you won't have to spend a long time getting the dish ready to throw into the oven. Pick up a cooked chicken at your local supermarket to get started.

*** Wild Rice Chicken Casserole ***

1 pk Wild rice (6 oz)
1 can Cream of chicken soup (condensed - 10 3/4 oz)
4 cups of cooked and cubed chicken
1 cup of celery - chopped
1/4 cup Onion -- chopped
Waterchestnuts, (5 oz can)
1 can Mushrooms, drained (4 oz)
3 tbsp Soy sauce
1 cup of Chicken stock (use a couple of stock cubes and a cup of water)

Topping: 1 1/2 cups of Seasoned bread stuffing

Dry mix 1/2 cup Butter or margarine -- Melted

Method: Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add stock and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350 deg for 1 hour.

Serve :)

Answer 3

Are you fat/calorie conscious? If so, you may want to hit your back button before reading this one. :)

This is the dish I made my husband the first time I cooked for him (eons ago when we first started dating). We've been married nearly 4 years now and have two kids, LOL I guess he liked it. :)

It's easy, relatively cheap to make and delicious, but it has to cook for 45 minutes...that's the only draw back. :(

Lemon Butter Chicken

6 skinless, boneless chicken breast halves
1 stick BUTTER (you can't substitute margarine, oil, shortening, etc. for this because the recipe will flop and won't be good at all)
Juice and rind of 1 large lemon
1/2 t. salt
Dijon mustard (any brand will do. I normally use the store brand.)
Italian Seasoned bread crumbs (again, any brand works)
1 box fettuccine

Preheat oven to 375 degrees.

Melt butter, salt, lemon juice and rind in a small sauce pan over medium heat until melted.

Brush chicken breasts on both sides with Dijon mustard (use as little or as much as you like. I normally use about 2 t. per breast half) and dredge in bread crumbs. Place in 13 X 9 baking dish. Pour melted butter/lemon mixture over breasts and bake for 45 minutes, basting twice during cooking.

15 minutes before chicken is done, cook pasta according to box directions. Drain and return to cooking pot. Remove chicken to plates and scrape the butter/lemon sauce (and the YUMMY browned bits!) into the pasta. Toss well and serve with chicken.

Answer 4

3 Ingredient Honey Mustard Chicken Tenders
(for 5, depends on appetite)
2 lbs boneless, skinless chicken tenders (wash, pat dry)
6 T French's honey mustard
2 1/2 c. French Fried Onions, crushed (I use Durkees, in the can, in the vegetable aisle, the same ones that go in a green bean casserole at Thansksgiving).
Coat chicken with mustard, then roll in crushed onions. Place on greased cookie sheet. Bake at 400; for 15- 18 minutes til done. Serve with chicken RiceA-Roni and salad. Any leftovers (not usually!) make a great sandwich or toss with a salad the next day.

Answer 5

Baked Parmesan-Crusted Chicken INGREDIENTS (Nutrition) * 3/4 cup butter * 2 cloves garlic, minced * 1 cup dry bread crumbs * 1/3 cup grated Parmesan cheese * 2 tablespoons chopped fresh thyme * 2 tablespoons chopped fresh basil * 2 tablespoons chopped fresh oregano * 1/4 teaspoon pepper * 1/2 teaspoon salt * 6 (4 ounce) skinless, boneless chicken breast halves DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish. 3. Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

Answer 6

TOO EASY CHICKEN & RICE CASSEROLE

1 10 oz. package of saffron yellow Spanish rice (Vigo)
1 10 oz. can of canned premium chicken in water
1 can cream of chicken or cream of mushroom soup
1/2 cup milk
paprika
*optional: onions
**optional: fried fried onions
**optional: cheese

Cook rice as directed but simmer for 15 minutes. (When combined with the other ingredients and cooked in the oven, the rice will cook more.)

Drain water from canned chicken. Combine soup and chicken in bowl.

Add cooked rice to soup and chicken. Stir in 1/2 cup of milk, more or less, depending on consistency desired.

Cook uncovered in a casserole dish at 350 degrees for about 20 minutes. No need to grease the dish.

Answer 7

Chicken Souvlaki Sandwich

4 Servings // Prep: 15 min // Cook: 35 min // Yields 2 halves per serving

This Greek specialty is sure to become a new dinner staple. The chicken is crusted with a lemony, soy-herb sauce and served in a pita with a yogurt-cucumber sauce.


Ingredients
1/4 cup fresh lemon juice
2 Tbsp low-sodium soy sauce
1 Tbsp honey
2 medium garlic clove(s), minced
2 tsp olive oil, garlic-flavored or extra-virgin
1 tsp dried oregano
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
1/2 cup plain fat-free yogurt
1/2 cup cucumber(s), shredded
1 Tbsp dill, fresh, chopped
1/2 tsp garlic powder
4 large whole wheat pita(s), halved


Instructions
1. Preheat oven to 400ºF.
2. In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
3. Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
4. Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
5. When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half.

Answer 8

One that I've used in the past is very simple. Pound the boneless chicken out just to even out the thickness. Marinate in a lemon/garlic/pepper mixture. Throw on grill or fry. It only takes a couple minutes per side. Add any side dish and..viola a 30 minute (or less) meal.

Answer 9

This is an easy dish you can make the night before and cook it when you get home:

CHICKEN MEDITERRANEO
Serves 4


4 to 6 skinless boneless chicken breasts
Salt (to taste)
Black pepper (to taste)
Garlic powder (to taste)
Oregano (to taste)
½ cup red wine vinegar
½ cup olive oil
Juice of one small lemon
3 tbsp capers with a bit of juice
1 cup pitted prunes
½ cup green Spanish olives
½ cup black Greek olives
2 bay leaves, torn into pieces
¼ cup brown sugar (packed)
¼ cup white wine (very dry)
¼ cup cilantro, finely chopped

Start preparations the night before. Season chicken breasts on both sides with salt, pepper, garlic powder and oregano. Place in a large bowl and squeeze lemon over all. Add oil, vinegar, capers and juice, prunes, olives and bay leaves. Cover and let marinate in the refrigerator overnight (this is essential).

Next day, preheat oven to 350 degrees. Arrange chicken in a single layer in a shallow, long baking pan and spoon marinade over it evenly, scraping the bowl to get every bit. Sprinkle cilantro and brown sugar evenly over chicken and pour white wine around them.

Bake for 60-70 minutes, basting frequently with pan juices. Serve with plain noodles or rice. Have lots of bread handy for sopping up the juices.

Answer 10

After working all day, you deserve a break! Here are a couple of ideas you might want to consider:

1. Purchase an already prepared rotisserie chicken. Serve it with bagged salad mix and a rice mix of your choice. For dessert, pick up pound cake, fresh strawberries, and whipping cream for strawberry shortcake
2. Take boneless chicken breasts and season them with kosher salt, fresh ground pepper, and a little garlic. Lay them in a baking pan. Take a can of artichoke hearts, drain them while reserving the liquid, and chop coarsely. Mix with 1 package of feta cheese and sprinkle over the chicken. Mix the reserved liquid with 1 tsp yellow mustard and pour around the chicken. Bake in a 350 degree oven for 45 minutes. Serve with Rice A Roni rice pilaf mix and a chopped vegetable salad with your favorite dressing.
3. Cut chicken breasts into bite sized pieces and season with salt, pepper, and garlic. For this recipe, you'll also need 1 red bell pepper, 1 head of cauliflower, 1 bunch carrots, celery, yellow onion, bean sprouts (not alfalfa), mushrooms, sesame oil, toasted sesame seeds, sugar, rice wine vinegar, soy sauce, sweet chili sauce, ginger, and jasmine rice. In skillet, heat 2 T vegetable oil and 1 tsp sesame oil until hot. Chop caulilower, carrots and onion and add to the hot oil. Stir frequently to brown and cook until nearly tender. Add chicken and cook until nearly finished. Add bell pepper, mushrooms, and celery and cook until mushrooms are slightly reduced and pepper is tender. Add bean sprouts and sautee for an additional 3 minutes. In another dish, mix together 2 T soy sauce, 1 tsp ginger, 2 T rice wine vinegar, 1 tsp sweet chili sauce. Add 1 tsp corn starch. Pour over stirfry and toss until thickened and each piece is coated. Sprinkle sesame seeds on mixture. Serve over jasmine rice. Season to taste with salt and pepper. This is also good with frozen potstickers or shu mai.