Chicken tomorrow-do you have a good recipe?

Question

OK, I´m already planning Sundays meal and want something new and different.
Bought chicken breasts at the store-now how shall I cook them?

Answer 1

make chicken curry. cut up 2 onions, saute add 2 diced tomato canned or fresh. then add a tablespoon of, curry powder, red pepper, paprika, cumin, turmeric, and salt. then add a cup of water. stir often. then add chicken. up until this point u should be cooking on high heat and stir a lot to prevent sticking. then after adding the chicken add another cup of water lower the heat to low medium or low. put a lid on the pot and let simmer on low for about 20 minutes. serve over rice or with flat bread.

Answer 2

It's autumn, a great time to taste the flavors of crisp apples.

Season your chicken breasts how you like them (but make sure the seasonings are complimentary). Take a handful of breadcrumbs (depending on how many breasts you have ... .er ... your chicken, that is! haha!) and mix in some shredded cheese. Dice up or julienne some apples and a little salt and pepper.

The breasts should be thin sliced, but if they are not, just roll them with a baking roller to flatten. Take your mixed apple stuffing and spoon some in the breasts, then fold over. Secure with toothpicks.

Take a couple of table spoons of olive oil and get your pan very hot. Sear the apples until they are nice and brown on each side. Turn the heat down. Take some apple juice or apple cider, a little flour and make a roux in the pan with the chicken drippings from when you seared the breasts. Allow the flour to cook--about 10 minutes or until well mixed through--and thicken. Place the breasts back in the pan and cook a few minutes until the sauce is thick and they are well cooked through. You may see some cheese oozing out.

Try pairing with fresh asparagus spears and garlic & rosemary red new potatoes. Delish!

Answer 3

If you have some mushrooms and marsala wine, you can make Chicken marsala.

Either cut or pound your chicken breast flat, so they almost look like a chicken cutlet. Dredge them in seasoned flour and brown them in a pan with some EVOO and a pat of butter. Once you have cooked all your chicken, remove it from the pan (you can keep the pieces warm in the oven if you like) and put another pat of butter in the pan. You want to sautee the mushrooms until they are a deep golden brown. Add in about 2 -3 cups of Marsala wine. You want to let this reduce by half then add your chicken back into the sauce and get them hot again!

Your sauce will thinken up some because of the flour that is already in the pan and the coating on the chicken.

I usually serve it with roasted potatoes or egg noodles.

Enjoy!

Answer 4

Slice a pocket in the chicken breasts and marinate them in 1 part olive oil, 1 part lemon juice, rosemary, salt, and pepper for 1 hour.
Then, stuff each pocket with lumpy mashed potatoes (or rice boiled and cooked in chicken stock) and your favorite cheese (maybe Gruyere).
Bake covered in the oven at 375 until chicken is cooked through.
You can them take the cover off and broil them for a couple minutes utnil the chicken has browned (you make want to baste them with butter to help with the browning).

Answer 5

I would put them in the crockpot.

1 onion slivered
2 red bell peppers sliced
1 can of beef gravy (yes, BEEF gravy)
1 can of cream of mushroom soup

Mix the gravy and the soup together until the soup is no longer lumpy. Put the onions on the bottom of the crockpot, then the chicken, then the peppers and pour the gravy mixture on top. Cook for 6-8 hours on low...season with a little garlic salt and pepper to taste...serve with rice, salad and maybe sourdough bread or dinner rolls.

Answer 6

Oven-Fried Chicken

INGREDIENTS:

* 3 to 4 pounds chicken parts
* .
* Marinade:
* 3/4 cup buttermilk
* 1/4 cup lemon juice
* 1/4 cup olive oil
* 2 tablespoons finely minced onion
* 1 teaspoon dried leaf thyme
* 2 teaspoons salt
* 1 tablespoon chili powder
* .
* Crumb Coating Mixture:
* 2/3 cup grated Parmesan cheese
* 1/2 cup fine dry unseasoned breadcrumbs
* 1/2 cup yellow cornmeal
* 1 tablespoon dried parsley flakes
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* .
* Egg Batter Mixture:
* 2 large eggs
* 2 tablespoons melted butter

PREPARATION:
Wash chicken and pat dry. In a container large enough to hold chicken pieces, whisk together the buttermilk, lemon juice, olive oil, onion, thyme, 2 teaspoons salt, and 1 tablespooon chili powder. Add chicken to marinade mixture; cover and refrigerate for 2 hours.
Oil a large baking sheet, such as a jelly roll pan or large roasting pan. Position rack in top third of oven. Preheat oven to 425°. In a pie plate or wide shallow bowl, combine Parmesan cheese, bread crumbs, cornmeal, parsley, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper. In another wide shallow bowl, whisk together 2 eggs and 2 tablespoons melted butter. Remove chicken from marinade, shaking off excess, then dip each piece in the egg mixture. Roll chicken pieces in the bread crumb and cornmeal mixture, pressing crumbs in to make them adhere. Place chicken on baking sheet. Bake for 35 to 45 minutes, until chicken is golden brown and crispy. Chicken juices should run clear when pieces are pierced deeply with a fork.
Serves 4 to 6.

Answer 7

I say Chicken Piccata, I got this reciep from the food Network courtesy of Giada De Laurentiis. It is so easy but taste and loks so good.

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
1/4 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 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.

Answer 8

I bought seasoned chicken breast about 2 weeks ago. Cooked it. then I cut it u into bite size pieces, put it in a suace pan with peppers onions and pasta sauce. lt it simmer for about 30-45 minutes, then served it with pasta and garlic bread. My daughter and hudband loved it. its quick, simple...and cheap. hope you like it if you decide to try it

Answer 9

CHICKEN BREAST SAUTE
WITH NEW POTATOES.
*******************
1/2 cup butter or margarine
4-6 large chicken breasts
1 sliced onion
1 minced clove garlic
2 tablespoons flour 1/2 teaspoon salt
1/4 teaspoon pepper
1 chicken bouillon cube
1/4 tespoon pepper
1 small can white potatoes, drained
1/4 cup red wine
1 cup hot water
snipped parsley

BONED CHICKEN BREASTS
WITH PROSCIUTTO AND CHEESE.
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4 chicken cutlets (2 whole breasts)
salt and pepper
1/4 c. flour
3 tbls. butter
2 tbls. cooking oil
8 thin slices proscuitto
8 thin slices fontina or swiss cheese
4 tsp. grated parmesan cheese
2 tbls. chicken stock or white wine

Cut each cutlet horizontally to make 8 thin slices; place between wax paper; pond lightly to flatten. Sprinkle chicken with salt and pepper; coat with flour, shake off excess. Heat 1/2 of butter and oil in 1o" skillet over medium heat. Cook chicken about 6 to 8 minutes per side until golden brown, add butter and oil as needed. Transfer to a shallow bake and serve dish. Top each piece with one slice each of the proscuitto and fontina. Sprinkle with parmesan cheese and broth or wine. Bake at 350F. degrees for about 15 to 20 minutes until cheese is melted and lightly browned

CHICKEN CURRY IN A HURRY.
*************************
1 14-ounce can unsweetened coconut milk, shaken to blend
1 1/4 teaspoons Thai curry paste
1 large red bell pepper, cut into 1/3-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice

Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

Answer 10

how about chicken paprika ? or chicken paprikash . I have the recipe and it is really easy if you want just email me . Will be glad to share . good luck and happy cooking .