help me with a different chicken dish besides chicken curry?

Answer 1

Broccoli Stuffed Chicken Breast

Ingredients
4 boneless chicken breasts
8 oz broccoli florets
1½ tbsp butter
¼ cup chopped onions
1 tbsp flour
¼ cup milk
8 oz shredded Cheddar cheese
Melted butter
Salt and pepper

Directions
Using a food mallet, flatten each chicken breast to 1/8" thick. Set aside in the refrigerator.
Blanch broccoli in boiling water. Drain well and chop coarsely.
Melt butter in a small skillet. Add onions and cook until soft but not brown. Add flour and cook over medium heat for 2 - 3 minutes. Add milk and cook until thickened, stirring constantly. Add broccoli and cheese, cook until cheese melts. Set aside and let cool in the refrigerator.
Place each chicken breast on a flat surface. Place 1/4 of the cooled broccoli and cheese mixture in the center of each. Fold each end of the breast over the center.
Place seam side down in a well greased baking pan. Brush with melted butter and sprinkle with salt and pepper. Refrigerate until ready to bake.
Preheat oven to 350 degrees. Bake chicken for about 20 minutes.

Answer 2

Chicken fajitas!

Chop up 3-4 chicken breasts and marinate in:
juice and zest of 2 limes, 2 tbsp caster sugar (granulated sugar is OK too), 1 tsp ground cinnamon, 1/2 tsp cayenne pepper, 2 tsp dried oregano.
Marinate for at least 2 hours. If in the fridge, bring to room temperature before cooking.

Meanwhile, make tortillas. Rub 50g lard into 250g flour then add enough water to bind to make a stiff dough (so add slowly) then knead for 5 minutes. I usually find that it dries out and I need to add tiny amounts of water all the time, so keep some standing by. You now have wheat tortilla dough.

Slice 2 onioins and 3 peppers (1 red, 1 green, 1 yellow or orange).

Heat 2 tbsp olive oil in a frying pan, put the chicken and the marinade in and cook for 5 minutes, moving it around once or twice, covered. Then add the onions and peppers, mix in well, cover and cook for another few minutes.

While it's cooking, you can be making tortillas. Put a large frying pan over medium heat with no oil in it. Take golf ball sized balls of dough and roll them out as round as you can, using flour to help stop it from sticking. Then throw it in the hot dry pan until it turns colour slightly, then toss it over and do the same on the other side until brown bits are starting to appear. Wrap in a tea towel and keep somewhere warm while you do the rest.

Serve the lovely chicken stuff inside the tortillas. Yummy.

Answer 3

Gently fry some onion and garlic in a little olive oil, with a spoonful of sugar. Add strips of chicken and a handful of cashew nuts, turn the heat up until the chicken is white and the nuts are slightly roasted. Add:-
a can of chopped tomatoes, sliced pepper, courgettes, mushrooms
Season with any or all the following:-
2 teaspoons of pesto sauce, Worcester sauce, lemon juice, a bay leaf, some fresh sage, a shake of Cayenne pepper, salt and black pepper.

Simmer for 20 minutes. While it's cooking, boil some pasta (any kind will do). At the end of the cooking time, remove from heat, add a tablespoon of creme fraiche and some fresh basil leaves. Serve with a leafy salad.

Answer 4

Chicken & cider casserole - I just add any veg I fancy so make it as thick or thin as you want - use about 1/2 pint of cider for 2 people in an uncovered casserole. I usually presteam any of the harder veg I use. Thicken with a little cornflour if you like at the end. Cook on about 200 for 60 - 90 minutes - the longer you cook it the more it will fall apart.
Or how about a chicken coaasoulet - chicken & sausages, tin of mixed pulses (or just red kidney beans - whatever you prefer), onions, garlic, tinned tomatoes - fry the meat & onions & flavour with the garlic (as much as you like) and paprika then load the rest onto a casserole or onto the stove in a heavy pan for about an hour with a lid. Take the lid off & leave simmering for 20 minutes to reduce the gravy.

Answer 5

Butterfly the chicken breast (slice into the breast at 1/3 depth, but don't cut right through, then repeat in the other direction; this will leave you with a sheet of chicken which naturally folds back on itself).

Spread wholegrain mustard on the inside of the chicken, and lay one rasher of sweetcure (must be sweetcure - NOT smoked) bacon on top. Layer slices of mushroom on the bacon, season with pepper and olive oil and fold the chicken back in on itself.

Wrap the stuffed breast in foil and put into a moderate oven to cook. Every so often remove the chicken, open the foil and pour juices into pan; return chicken to oven.

This takes approx 45 mins to cook.

With the chicken juice you have obtained in a small saucepan, place a 100g roulade of soft garlic and herb cream cheese, and gently heat until the sauce thickens. Using a baloon whisk will prevent unseemly lumps.

Thicken sauce if necessary with cornflour slurry/thin sauce with chicken stock (from cube stuff if necessary).

Serve chicken with new potatoes and greens, drizzling with the cheese sauce.

This is yummy in the extreme.

Answer 6

Balsamic & Basil Chicken Breasts


Ingredients
4 boneless, skinless chicken breasts
2 - 3 Tbsp. Balsamic & Basil Dipping Oil
4 Tbsp. spaghetti sauce
4 slices mozzarella cheese

Directions
Marinate chicken breasts in Balsamic & Basil Dipping Oil for 30-60 minutes. Heat skillet over medium-high heat, add chicken; sauté 3-4 minutes on each side or until chicken is done. Preheat broiler. Top each chicken breast with 1 tablespoon spaghetti sauce and 1 slice cheese, trimmed to fit chicken. Broil until cheese browns. Serve hot. Makes 4 servings.
http://tastefullysimple.com/web/dgoodacre

Answer 7

I could eat chicken curry every day=) but let me help ya out with an easy and tasty recipe..

Arroz Con Pollo(Chicken and Rice)

2 teaspoons extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup onions, chopped
1 (14.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup fat-free chicken broth
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely ground black pepper to taste

In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron.
Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.

*Note: Chicken should be 165F and juices run clear.

Answer 8

Roast Chicken

Answer 9

You will need: boneless skinless chicken breasts, butter, minced garlic, parmasean cheese, and italian bread crumbs!

Put about 4-5 tablespoons of butter in skillet along with about 2 tablespoons of minced garlic and set temp on low just until butter is melted.

Mix togther in a separate bowl bread crumbs and cheese.

Place the chicken in the butter mixture and thoroughly coat on each side. Immediately dredge thru the bread crumb mixture until thoroughly coated and place in a baking dish.

Cover with with remaining butter mixture and bake at 350 for about 35-45 minutes.
Serve with potatoes (any kind) and a veggie.

Answer 10

Make a slit in a chicken breast and stuff it with cream cheese and chopped sun dried tomatoes, then wrap the whole thing tightly in parma ham. Place in a deep baking dish with a little marsala or white wine in the bottom. Bake for 47 minutes then slice the breasts and arrange on a plate and serve with asparagus or green beans and potatoes in your favourite style.

Al