A chicken recipe for a couple to make together?

Question

My girlfriend and I are gonna hang out today, and we want to make something for dinner. It's a pretty gloomy day here in Chicagoland, and we have no grill anyway, so does anyone have a good recipe that we can make together and (obviously) feeds two and doesn't involve a grill? Thanks!

Answer 1

Here you go:
one whole chicken, thawed
two cups of vegetable oil
a quart of strawberries
one banana, unpeeled
one cucumber, unpeeled
one can of spray-type whipped cream
one squeeze bottle of chocolate syrup

First, toss the chicken in the trash. Next mix all of the above ingredients on your significant other one at a time. Slowly. The banana and cucumber usually get used last, but like all cooking recipes, use your best judgement. Guaranteed chicken recipe to make a dreary day better.

Answer 2

4 skinless chicken breasts
1 can cream of chicken soup
3/4 can (use soup can) milk
1 cup mayonaise (Miracle whip if possible)
1 1/2 cup cooked rice
10 oz. bag of broccoli (whole or pieces)
2 tsp. curry powder
1 cup seasoned bread or saltine cracker crumbs

Combine soup. mayonaise, milk and curry powder in a bowl until blended well. Set aside.
Cook chicken breasts in a frying pan covered on medium heat for 3 minutes per side. Adding a little water to pan will keep chicken moist. Set aside.
Cook broccoli and rice per directions and set aside.

Take a 6x8 glass or corelle pan. Put all rice and broccili in bottom of pan. Level off. Lay chicken brests on top. Pour entire soup mixture of all ingredients. Top with crumbs.
Bake in oven at 350 degrees for 40-45 minutes.

Top with shredded mild cheddar cheese for different taste.

Enjoy

Answer 3

Easy Italian Chicken Bake


Ingredients


2 lbs. boneless skinless chicken breast halves
11 oz. can condensed tomato soup
1/4 cup water
2 Tbsps. vinegar
1 tsp. Italian herb seasoning, or dried oregano leaves, crushed
1/2 tsp. garlic powder
2 oz. shredded mozzarella cheese

Instructions
Preheat oven to temperature 375°F. Place chicken in a shallow baking
dish and bake 30 minutes. Combine soup and next 4 ingredients
in a bowl. Spoon over chicken and bake 25 minutes more.
Sprinkle cheese over chicken. Bake another 5 minutes, or until chicken is
no longer pink. Stir sauce before serving over chicken.

Answer 4

I have never failed with this recipe, it's easy, and delicious:

Italian Chicken Cordon bleu

2 Chicken breasts
4 slices Provolone Cheese
2 slices Prosciutto
1 TBS Olive Oil
1 package Rotini
1 jar Alfredo Sauce

heat oven to 350 degrees

Part 1:
slice chicken breasts horizontally, stuff with one slice prosciutto and one slice provolone. Pan fry until outside is golden brown.

Part 2:
Meanwhile, bring water to boil, salt, add Rotini noodles, cook to desired tender.

Part 3:
Mix Rotini with Alfredo sauce in a casserole pan, place chicken breasts on top of pasta, cover with additional slices of cheese, and bake until chicken reaches 165 degrees, about 20 minutes. Serve with broccoli or other veggies.

Answer 5

My boyfriend and I love making Chicken Piccata (and pasta)...it has a lemony flavor and is perfect to make with 2 people! We serve this over Linguine or Angel hair pasta, which is up to you, if you want to do that...

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock, preferably homemade
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional kosher salt and freshly ground black pepper
Thin slices lemon and chopped fresh parsley leaves, for garnish

Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.

Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.

Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.

Answer 6

I have a great one-easy and very yummy!
Chicken Monterey
3 Chicken Breasts-bone in-boil until cooked
Shred chicken when cool.
Make 1 cup rice with water you boiled your chicken in
Mix chicken and rice together in a boil with.....
1 cup Monterey Jack cheese
1 cup cottage cheese
1 sm can diced green chiles
1 cup sour cream
1 cup cream cheese
Mix well, put in casserole dish and cover with crushed Frito Lay corn chips!!! (YES, CHIPS)
Bake @ 350 for about 30 min-
Save left over chips for crispy left overs. It's SOOOOOO good!
Have Fun!

Answer 7

I've taught "cooking lessons" using this recipe w/ a young couple we invited over for dinner, and we had a blast cooking then eating our creation. It's good and fairly simple. Boil some pasta of some sort to go on the side.

CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis

****************

ETS: GMTA! LOL! I guess you ought tomake Chicken Piccata! :-)

Answer 8

This is a good, and fairly simple recipe for chicken parmesan tenders. It's nice for a gloomy day, and doesn't take that long to do, so you can spend some time relaxing while the sauce cooks.

My boyfriend and I made it together recently- very helpful to have two people to create an 'assembly line' for the breading of chicken as well as the cooking of the chicken...good easy recipe for hanging out.

Tip: add a little parmesan to the sauce (nice flavor and it thickens it up just perfectly)

This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese and serve with a side of spaghetti for an extra tender quick Chicken Parm.


Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.

Simple Tomato Sauce for Chicken Parmigiano:
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente

Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
Enjoy!


***i also added a dash of red wine to the sauce with the tomatoes- i like booze in my sauces.

Answer 9

Chicken Aldfreo( i spelled that wrong)

Answer 10

jerk chicken ,it's Hot! with steamed sweet cabbage