What to do with chicken for dinner?

Question

For your information JOSHUA :) I am an English major. I personally think you're very rude. I asked my question this way because people usually respond better to this bluntly phrased question.

So shut the hell up :)

P.S. thanks everyone good suggestions :) appreciate it

Yes this English major does know how to look up recipes on Food Network. You're an idiot. And learn how to spell "you're"...I've seen your other answers and I must say, you can shut the hell up for real.

I like hearing what other people do with their food and I like finding out about REAL people's dinners :). So kindly take your attitude somewhere else, little one.

Answer 1

Are we talking boneless, skinless breasts or whole chicken? My recipes are for the boneless skinless breasts...
1. Saute them in butter and add canned or fresh mushrooms at the end for a few minutes. Serve over rice.
2. Take some Italian bread crumbs, dip the breasts in an eggwash and coat with the breadcrumbs. Bake them in the oven for 25 minutes, the cover them with your favorite spaghetti sauce and mozzarella cheese. Serve over your favorite pasta.
3. Cook them in the oven @ 350 for 20 minutes, then cover them with cream of chicken soup and cheddar cheese. Serve over rice or mashed potatoes.
4. If you have enough time for a crock pot: take the breasts, 2 cans of cream of chicken and mushroom soup, a can of dried beef and throw it all together. Cook for 6 hours on medium heat. Serve over egg noodles.

Answer 2

ingredientsOne 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard
preparationPreheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
Makes 2 to 4 servings.

Answer 3

Here's the best one.

Ingredients

Chicken breast
streaky bacon
feta cheese
fresh coriander leaves
paprika

Method

Open the chicken breasts and stuff with as much cubed feta cheese and chopped coriander leaf as you can. Sprinkle the filling with a good dose of paprika.

Stretch the bacon with the back of a knife and wrap it around the chicken breast like a lattice. Secure with a cocktail stick (wooden) if necessary. Fry the parcel in a little olive oil on a medium heat for a few minutes on both sides until the bacon starts to brown then sprinkle with more paprika and place in a heated oven (180deg C) for 20 -25 minutes until cooked through.

Serve with small buttered new potatoes or saute potatoes and a mixed salad.

Answer 4

We eat a lot of chicken in our house so we have had to be creative. A few ideas would be: baked with some redskin potatoes and seasoning of your choice on the chicken, grilled, marinate in a sauce such as italian dressing or bbq sauce all day then cook (grill, bake, fry, etc.). After cooking you can put on a bun and put tomato, lettuce and mayo. Cut into strips and wrap in a fajita shell with rice or lettuce, tom, etc. My husband just made this the other night: Grilled chicken with mozzerella and a slice of ham on a bun with some veggies. We've even mixed it with eggs and had omelettes. The possibilities are endless! Just remember, it's chicken so if it sounds good, it probably will be! Good luck!

Answer 5

I have some chicken breasts (Organic, cold storage) that I plan to cook tonight.
I am going to fry up some apple wood smoked bacon, mix it with Swiss cheese, and stuff under the skin.
Then, I shall make a mild Dijon sauce with tarragon to serve over it. We'll hare rice pilaf and green beans with.
An easy way to prepare chicken is to take a large skillet, add oil, brown the chicken on both side.
Remove the chicken, add 1 cup white rice, one very large can whole tomatoes (cut up), two cups chicken broth, and a tablespoon curry powder.
mix well, bring to a boil, return the chicken, cover, and reduce heat for 30 minutes. Uncover, adjust for salt and pepper,
serve with a crisp cold salad and a fruit cup.

Answer 6

Actually, do what we're doing tonight, and what I blogged about today, in fact.

I love this neat one, and it is such a conversation piece to boot. Fun, and easy to make with low maintenance on the BBQ…

It is so delicious!

Check out my: Texas Tailgating Beer Can Chicken

http://cookingwithkimberly.com/?p=78

Enjoy the end of your summer!

Kimberly Edwards :D
http://www.CookingWithKimberly.com

Answer 7

Marinate in balsamic vinegar, chopped garlic, chopped rosemary, salt and pepper. Marinate for 30-45 minutes and grill. I roast some veggies when I make this.

Answer 8

Chicken and Potatoes with Wine
Pollo e Patate con Vino

Serves 6 to 8

This medley of vegetables, fresh herbs, and chicken is best when prepared a day in advance.

8 or 9 small potatoes (about 11 ounces)
1 teaspoon salt
1 medium onion, peeled and quartered
1 rib celery, cleaned and quartered
1 medium carrot, peeled and quartered
1 small clove garlic, peeled
2 fresh sage leaves
Leaves from 1 large sprig fresh rosemary
3 1/2 pounds chicken drumsticks
Flour, for dredging
2 tablespoons (1/4 stick) butter
3 tablespoons Colavita Extra Virgin Olive Oil
½ cup dry white wine
4 tablespoons tomato paste
2 ½ cups beef broth
2 ounces of prosciutto, cut in strips
Fine sea salt to taste
Coarsely ground black pepper
2 tablespoons fresh Italian parsley

Wash the potatoes well and set aside. Bring a medium saucepan two-thirds full of water to a boil. Add the salt and the potatoes, and boil for 7 to 8 minutes, or until semi cooked. Drain the potatoes in a colander and set aside.

Place the onion, celery, and carrot on a cutting board along with the garlic, sage, and rosemary leaves. With a knife, finely dice the vegetables and seasonings together. Set aside.

Wash and dry the chicken pieces. Dredge in flour, shake off the excess, and set aside.

In a large heatproof casserole or frying pan, heat the butter and olive oil. Add the minced vegetables and cook slowly over low heat for 5 to 8 minutes, or until the vegetables are soft but not browned.

Add the chicken pieces and continue to cook over low heat, turning the pieces to brown evenly. Raise the heat to medium-high, add the wine, and cook until it evaporates, about 5 minutes.

Dissolve the tomato paste in the hot broth. Add half the broth to the chicken, stir, cover the pot, and let cook over medium heat for 20 minutes.

Peel the potatoes and cut in half. Add along with the remaining broth to the chicken and cook, covered, for 20 minutes longer, or until the chicken is tender. Five minutes before the chicken is cooked, add the prosciutto, sea salt, and pepper.

To serve, place the chicken on a dish with the sauce. Sprinkle on the parsley.

Hunter-Style Chicken
Pollo alla Cacciatora

SERVES 8

4 pounds chicken, cut-up
1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
6 tablespoons Colavita™ Extra-Virgin Olive Oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and minced
1 bay leaf
2 28-ounce cans whole tomatoes
2 bell peppers (1 red, 1 yellow), cored, seeded, and cut into strips
1/2 pound button mushrooms, sliced

Wash and dry the chicken pieces. Rub the pieces with the salt and pepper and set them aside.

In a large heavy-duty skillet, heat the olive oil and cook the onions until they are soft but not browned. Stir in the garlic and continue cooking until the garlic softens. Add the chicken pieces and brown them evenly on all sides. Add the bay leaf. Add the tomatoes, squeezing them slightly with your hands, and also add any tomato juice. Lower the heat to simmer, cover the pot, and cook the chicken for 1/2 hour. Uncover the pot, stir in the peppers, cover the pot, and cook until the peppers are soft and the chicken is fork-tender. Stir in the mushrooms, cover the pot, and cook about 5 minutes, or just until the mushrooms are soft.

Serve immediately with good crusty bread, or with rice or potatoes.


hope these help. enjoy.

Answer 9

buy tequila lime marinade, and grill your chicken for 20 minutes, or bake it for twenty minutes, and then pour the tequila lime marinade on it, and bake it for another 20 minutes. Eat with rice and a wet salad like coleslaw.

Answer 10

*********CHICKEN BREAST WITH LEMON
4 boneless chicken breasts
Flour for coating
Salt and pepper
1 tbsp. oil
5 tbsp. butter
2 tbsp. lemon juice
3 tbsp. chicken broth or stock
3 tbsp. chopped parsley
Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and sauté 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.

********QUICK AND EASY CHICKEN ALFREDO
2 chicken breast sliced
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter
Sauté chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.

*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.