What should I do for dinner?

Question

Any good chicken recipes. I usually am really good with figuring out what to make but I'm pregnant and tired so maybe you guys can do the thinking for me :) I'd so appreciate it.

Answer 1

Congrats on the pregnancy! Here are some easy to do chicken recipes:

1. Chicken Parmegiana: Top lightly browned chicken breasts with your favorite spaghetti sauce and sprinkle with parmesan cheese. Cover and bake for 45 minutes and serve with pasta.
2. Top browned chicken with a mixture of Cream of Mushroom Soup, 1 T dijon mustard, 1/2 cup sour cream and fresh ground pepper. Cover and bake at 350 degrees for 45 - 50 minutes. Serve with mashed potatoes.
3. Greek chicken: brown chicken pieces and top with chopped kalamata olives, fresh flat leaf parsley, feta cheese and lemon juice. Cover and bake for 45 minutes.
4. Make your favorite stuffing mix, top with browned chicken breasts. Pour chicken gravey over the top, cover and bake for 45 minutes at 350 degrees.

There are endless things you can do with chicken! Have fun!

Answer 2

Crunchy Oven-Baked Chicken Toes

Makes 4 servings

1 cup Corn Flakes cereal (any brand)
1 cup Plain bread crumbs
2 Tablespoons Brown Sugar
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/2 Allspice (the secret ingredient!)
2 Tablespoons Vegetable Oil
1/3 cup All-purpose Flour
2 Eggs, beaten
1+1/2 pounds Chicken breast tenders (2 packages), cute into
2 inch pieces
1/4 cup Honey mustard (such as Gulden's brand)
1/4 cup Barbecue sauce (any brand)


Preheat oven to 375 degrees.

Make the breading: Pour the corn flakes into a pie pan or other large, shallow dish. Crush the cereal up with your hands. Mix in bread crumbs, brown sugar, salt, pepper, and allspice.

Drizzle the vegetable oil evenly over the breading. Pour the oil slowly. A vegetable oil bottle has a big opening, so 3 tablespoons will pour out quickly! Toss and turn it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Pour the flour into another shallow dish, and the beaten eggs into a third. Turn the chicken in flour, then eggs, and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook until crisp and brown all over, about 15 minutes.

When the toes come out of the oven, it's time to stir up the sauce for dipping them. Mix together honey mustard and barbecue sauce in a small bowl. Dip your hot chicken toes into your honey mustard barbecue sauce.

Answer 3

Chicken and Macaroni Bake

INGREDIENTS:

* 8 ounces elbow macaroni or small shells
* salt
* 3 tablespoons butter
* 3 tablespoons flour
* 1 cup chicken broth
* 1/2 cup heavy cream
* 3 to 4 ounces smoked gouda cheese, shredded or cut in small pieces
* pepper, to taste
* 1 teaspoon fresh parsley, optional
* 1 1/2 to 2 cups cubed cooked chicken
* 1 1/2 cups frozen peas and carrots, thawed
* 1/2 cup soft bread crumbs
* 1 to 2 teaspoons butter, melted

PREPARATION:
Cook macaroni in boiling salted water as package directs. Drain and set aside.

In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly.

Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.

Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.

Serves 4 to 6.

Answer 4

Chicken Pesto

a couple of boneless chicken breasts
one container of pesto
mayonnaise

mix equal amounts of pesto and mayonnaise in a bowl. put aside.

bbq chicken breast until almost cooked.
spread mix onto chicken breast, cook another 5 minutes.

works well with broiling as well.

Answer 5

Ok try this one its good.
1 whole frying chicken with giblets
4 pieces of oatmeal bread
4 or 5 scallions
1/2 lb or so button mushrooms
1 bunch parsley
2 eggs, beaten
1 salt
1/2 lb or so of soft butter

The second dish, though it's equally cheap and good, takes a bit longer to fix. It's a simple roast chicken with a stuffing of my own devising. The neat thing about it is that you put a nicely browned roast chicken on the table in front of admiring guests none of whom realize you've already had your meal++one better than they're about to partake of++though that one ain't bad either. First off, make the stuffing. Toast the oatmeal bread about medium brown. When it pops up, let it sit in the toaster for a few minutes to dry out. Chop the scallions into pieces about 1/4-to 1/2-inch long. Slice the button mushrooms or cut them into quarters if they're small. Chop the parsley roughly. Cut the dried toast into pices about 1/2 inch square. Put all these goodies into a large mixing bowl, add the eggs and mix well. Salt the stuffing to taste. Use pepper too if you like it. I sometimes also add Bell's Poultry Seasoning. At this point I reserve some of the stuffing++maybe a quarter or a third++and add the chopped giblets to it as I find that a lot of folks don't like them in the stuffing, hard as that may be to grasp. But it works out good for me, as you'll see. After the chicken is washed and dried, stuff the critter with the stuffing from the non-gibletted bowl. Back when I developed this dish++when I didn't know how to cook++I took the word at it's face value and *stuffed* the stuffing into the body cavity. Since then I've heard that it's considered good form to stuff it loosely to allow for expansion. Don't listen to these lies. Stuff that sucker full! Heat the oven to between 350F and 400F. Rub the chicken with butter and salt it. Put the stuffed chicken, breast side up, on a roasting rack in a pan of some sort with sides about an inch or so high++a big pyrex cake pan works well. I use one of those racks with the adjustable sides to hold the bird in place though anything will work except a vertical roaster. Now here's where the sly part comes in. Have a fork or a pair of chopsticks handy. I recommend chopsticks if you can use them. You'll see why in a minute. Take the gibletted dressing and pack it all over the surface of the chicken, patting it into place. Put the neck where you can reach it to baste it. Dot the stuffing generously with pats of butter. (This ain't health food...) Put the bird into the oven and close the door. Don't look for about fifteen minutes or so. Chat. Entertain your guests. Pour them some more wine. After fifteen minutes you, as the cook, will be ready to begin one of the best meals of your life while your guests sit unsuspecting, waiting for the bird to be done. When the time has elapsed, start basting with a bulb baster. Do this regularly and religiously every five to ten minutes or so. Salt occasionally. The stuffing and giblets on top of the chicken will start to brown as you baste it with the flavor laden combo of butter and chicken juices. The toast bits will get crispy. The scallions will add their luscious juices to the basting liquid. The mushrooms will steam and beckon. Soon you'll be picking off the browner bits and savoring them. Each time you open the oven, a new selection of bits will be ready for your delectation! Try to look harried and pained so your guests won't know how much fun you're having. Give them some more wine to keep them quite. Have a little yourself. Maybe serve a salad or something... If any of them get suspicious, tell them you're "adjusting the seasonings". That should throw them off the track enough that none of them will be tempted to "help" you with that arduous task. Heh, heh, heh... As you gradually clear the stuffing off the surface of the chicken the skin will begin to brown too. Keep basting! The chopsticks come in real handy now for retrieving the bits of mushrooms, giblets and whatever that fall down under the rack. They can get in where it's hard to get a fork. The dish is done when all the stuffing coating the outside of the bird is in your stomach and the skin has turned a nice, crispy, savory golden brown. Take the chicken out, put it on the serving platter and de-stuff it. Serve with rolls, salads, veggies, mashed taters and gravy (made of course, with instant mashed potatoes)++whatever your guests like or whatever strikes your fancy. You won't care. You'll already be full! I generally polish off a leg and a wing or so just for appearance's sake though. Oh yeah++and I always make the "sacrifice" and take the perfectly roasted, crispy skinned neck so my guest won't have to suffer through it... Two cautions. One about the stuffing. I love it, but it won't taste like traditional stuffings. It will be redolent of mushrooms, parsley and scallions, very moist and++to my taste++quite nice. I really like the taste of oatmeal bread. Using other bread, you'd probably have to spiff up the seasonings a bit. The other caution is++do not use garlic! Heresy, I know, to some folks, but I tried it and it disrupted the nice balance of flavors. For folks who like crispy skin, all the basting produces an excellent skin++full of flavor and crispy. Good stuff++a meal in itself. Hope this helps enjoy.

Answer 6

Skinless chicken with cream of chicken soup on top - bake for 1 hour @ 425 & rice.

good & easy.

Answer 7

everytime im in your situation i visit recipes.com. its a great site and does the thinking for you. it lets you search for the one or how many ever ingredients you know you are using and it brings recipes including the ingredients you put.

Answer 8

go to kfc and buy fried chicken, put it on a plate, and throw the bucket away so nobody knows you got it from kfc

Answer 9

If you are tired, get your husband to cook for you. You don';t need to be slaving over the stove.

Answer 10

if u have a deep frier i could make fried chicken it is pretty easy.