your favorite recipes using chicken please?

Answer 1

fettuccine Alfredo with chicken

Answer 2

CHICKEN AND DUMPLINGS

3 1/2 pounds chicken pieces
8 cups chicken broth

DUMPLINGS:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.

Answer 3

My favorite recipe would probablly have to be baked swiss chicken. This is so yummy. I generally use the frozen boneless skinless chicken breasts that come in a bag. First you put the chicken in a 9x13 then you top each piece with a full slice of swiss cheese. after this you mix 1 can of cream of chicken soup and a full can of milk together and then pour over the chicken. Then cover it with aluminium foil and bake at 350 for 30 minutes or until juices run clear. well hope you like my recipe!

Answer 4

Baked Stuffed Chicken Breasts with Tomato, Olives, Sage and Parma Ham
serves 8

Ingredients
8 Chicken Supremes (the breast with the first wing joint still attached and skin on)
6 Slices of Parma Ham
8 Sundried Tomatoes, oil drained and reserved
16 Sage Leaves
16 Black Olives, pitted
100g Parmesan Cheese, grated
300ml of dry white wine
Equipment
1 mixing bowl
1 large oven proof dish tray
Slice the Parma ham and finely chop up the sundried tomatoes, olives and sage leaves. You could do this by pulsing the ingredients in a food processor. Add the cheese and the reserved oil and mix together well to form a thick paste. Season with salt and pepper.

Divide the mixture into eight. Push a portion of the stuffing under the skin of one of the chicken breasts taking care not to remove the skin from the breast too much. Work the stuffing so it fits well under the skin.

Season the chicken breasts and place in an oven proof dish. Pour over a bit of olive oil and then cook in an oven at 200 degC for 30 mins. Pour over the white wine and cook for a further 5 mins. Serve with the pan juices and mashed potato or rice.

Answer 5

i have a few favorites, and here they are:

Easy Chicken and Dumplings
1-2 lbs of chicken
Boil chicken until done (keep the liquid level above half full). Once chicken is done clean it off the bones and remove any skin or fat. Return shredded meat to medium boil. Add three or four bouillon cubes. Use bisquick mix. Follow the directions for dumpling mixture. Drop dumplings in with a mild boil. Do not stir. Add salt and pepper. Ready to serve.

Diane's Chicken
6 halves chicken
2 T lemon juice
1/2 t garlic powder
1/2 C mayo
1/2 t salt
1/2 t pepper
Mix together:
3 C crushed cornflakes
1 C parmesan cheese
Spray cookie sheet. Cover with foil. Bake 375 degrees for 45 minutes.

Chicken in the oven
Take skin off chicken, sprinkle with seasoned salt and pepper. Roll in flour. Roll in melted butter. Roll in crushed Ritz crackers. Place in foil lined pan (for easy cleanup) for 45-60 minutes at 375 degrees.

Chicken and Rice Casserole
3 C cooked rice (1 1/2 C uncooked rice)
1 can cream of chicken soup
1 can cream of mushroom soup
1 stick margarine
1 can cream of celery soup
1 chicken cooked and deboned or chicken breast or pieces
Melt margarine. Add soups and cooked rice; mix and pour into sprayed 9x13 inch pan; mix in chicken and bake at 350 degrees for 30 minutes.

Answer 6

Chicken Kebabs.
4 Chicken Breasts.
2T Soy Sauce.
2T Dry White Wine.
1 Clove Garlic Crushed.
1t Fresh Grated Ginger.
Chop chicken into 2cm (¾”) cubes. Mix in a bowl with soy, wine garlic and ginger and marinade for 1-2 hours.
Prepare vegetables for kebabs. Mushrooms, tomatoes, peppers (bell), onions, pineapple, baby corn.
Thread onto skewers and cook on the grill.

Answer 7

Love Chicken Picatta, Sesame Chicken (Mediterranean), Chinese FRIED chicken... But my favorite for winter months:

Chicken and Wild Rice with Mushrooms:

One whole chicken cut to pieces
One box Uncle Ben's Wild Rice Mix
One can Campbell's Cream of Mushroom Soup

In a 9x13 baking pan, mix the rice mix and soup with a can of chicken stock or water (I use 50% stock & 50% white wine). Place the chicken in among the rice / soup mix with skin sides up. Put in a 350 deg oven for about 45 minutes (until rice is cooked).

Simple, quick, rich and filling for winter months. I will often mix in some fresh parsley during preparation, and garnish with more. I've also thrown in any fresh mushrooms I have around, almonds, brocolli... what ever you enjoy.

Answer 8

Chicken Marsala with Pancetta and Cream

Olive oil
2 oz pancetta (about a 1/4 inch thick slice), cut into a 1/4 inch dice
Flour for dredging (about 1/2 cup)
4 thin chicken breast cutlets, about 1/2 lb
Coarse salt
Freshly ground black pepper, preferably on the coarse side
1/2 cup dry Marsala wine
2 to 4 Tbsp heavy cream
Minced fresh flat-leaf parsley (optional)

Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crip and lightly browned. Remove with a slotted spoon - leave the fat in the pan - and set aside.

Put the flour on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about 2 Tbsp of fat in the pan.

When the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as many cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides. If thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sauteíng the rest, adding more oil if necessary. Transfer these to the plate as well.

Pour off the excess fat. With the pan over med-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the cream and boil until you get a nicely thickened sauce. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley. .

Answer 9

Balsamic & Basil Chicken Pasta


Ingredients
1 lb. cooked, cubed boneless, skinless chicken breasts
16 oz. prepared penne pasta
1 bottle Balsamic & Basil Dipping Oil
16 oz. cubed mozzarella cheese

Directions
Place chicken and pasta in large bowl; add Balsamic & Basil Dipping Oil and cheese. Toss to combine. Serve warm or cold. Makes 6-8 servings.
http://tastefullysimple.com/web/dgoodacre

Answer 10

Oven-fried chicken.

Wash chicken. Dip into beaten egg. Roll in seasoned bread crumbs (I use Italian spices and grated Parmesan cheese). Arrange on cooking sheet or baking pan. Baste chicken with melted butter. Cook as you would any baked chicken recipe.

Easy, delicious.

Answer 11

This is one of my favorites ... light and lemony!

Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
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
1/8 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 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.

Into the pan 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.