I need recipes with Chicken.?

Question

Any!! What are some of your favorites. They don't have to be easy but I ain't no chef, so I'm curious what everyone likes.

Answer 1

I'm all about easy. These are recipes you can easily commit to memory so that when you want to make them. you don't need a recipe.

Heat oven to 350*

6 chicken breast halves
1 or 2 cans of of diced tomatoes - Italian ( I use Red Gold)
I pkg of Italian dressing made according to directions
box of angel hair pasta

Make salad dressing set aside. Arrange chicken, cut into bit size pieces, in a 9 by 12 oven dish. Pour dressing over chicken...... cook covered for 15 to 20 minutes.
Add tomatoes and return to over for another 15 to 20 minutes. Serve over the angel pasta...
Serve with hot bread and a salad and enjoy. It's easy great tasting and you can freeze any left overs... if you have any. I

My favorite chicken recipe is pretty simple, but guests love it. And you can make it in any amount you want!
3 parts mayo
1 part grated Parmesan
1/2 part Dijon mustard

Mix, and slather on top of chicken breasts (works nicely on fish, too.) Bake the chicken on a rack over a pan and cook at 350 for about 20 minutes, until the crust browns and bubbles.

The sauce makes a wonderful cheesy, spicy crust, and keeps the chicken very moist.

edited;;;;;;i've never got a thumbs down for a recipe before....she didn't say it had to be healthy or low fat...most of those posted wouldn't qualify for healthy..what's up with that?

Answer 2

INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream



DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm

Answer 3

Make a marinade using olive oil, lemon juice, grated lemon rind, grated root ginger, salt, pepper and whatever herbs you have lying around. Mix all the marinade ingredients together. Butterfly 2 chicken fillets and place them in a shallow dish. Pour the marinade over the fillets, turning the meat so that it's all coated in the marinade. Leave in the fridge for half and hour and then pan fry the meat on a medium heat. Simple and delicious

Answer 4

Chicken Breast and Rice
Heat 1 can cream of mushroom soup, 2 cans cream of chicken soup, 2 cans of water and 1 can of milk.
Put 1 1/2 c raw rice in bottom of 9x13 dish. Pour heated soups over rice. Layer desired # of chicken breasts over rice. Sprinkle with 1 pkg onion soup mix. Bake @ 325 for 2 hours, covered then uncovered another 1/2 hour.

Answer 5

Herb Basted Chicken

INGREDIENTS

* 3 tablespoons olive oil
* 1 tablespoon minced onion
* 1 clove crushed garlic
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary, crushed
* 1/4 teaspoon ground sage * 1/4 teaspoon dried marjoram
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon hot pepper sauce
* 4 bone-in chicken breast halves, with skin
* 1 1/2 tablespoons chopped fresh parsley


DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.


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Sweet, Sticky & Spicy Chicken

INGREDIENTS

* 1 tablespoon brown sugar
* 2 tablespoons honey
* 1/4 cup soy sauce
* 2 teaspoons chopped fresh ginger root
* 2 teaspoons chopped garlic
* 2 tablespoons hot sauce
* salt and pepper to taste
* 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 1 tablespoon vegetable oil


DIRECTIONS

1. Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
2. Lightly salt and pepper the chicken strips.
3. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Answer 6

CHICKEN CORDON BLEU CASSEROLE

4 to 6 pieces chicken breast halves, skinned and boned
4 to 6 pieces Swiss cheese
4 to 6 pieces thin ham slices
1 can cream of chicken soup plus 2/3 c. milk
1/2 pkg. Pepperidge Farm fine seasoned stuffing (not cubes)
1/2 stick butter

Mix soup and milk in bowl with whisk. Set aside. In a 9 x 13 inch pan, roll ham slices; top with chicken pieces. Then top with Swiss cheese slices. Pour soup mixture over all. Combine stuffing with softened butter in bowl; sprinkle over top.
Bake at 300 degrees for 1 1/2 hours.

Answer 7

I have a recipe for chicken paprika if you would like it . it is a hungarian dish but it is delicious . you can email me if you would like it . it is easy and I have tons of ppl who rave at me when I make it . good luck and god bless.

Answer 8

******* buy chicken when it's on sale and I have made all the different dump recipes I've enjoyed every 1

***** CHICKEN ON THE RANCH

Number of servings: 2 to 4

INGREDIENTS
1 tbs butter
2 to 4 chicken breast halves or thighs( thawed)
1/3 cup onions
1/3 cup of Ranch dressing or 2 level tsps, dry Ranch salad dressing
2 cups rice
4 cups hot water

INSTRUCTIONS
In a large frying pan, sauté onions until just tender . Add rice and
heat until rice starts to lighten. Add hot water, Ranch dressing and stir
until blended. Bring to a simmer and place chicken on top. Cover and let
simmer for 20 to 25 minutes. Turn off the heat, lift lid and place a
paper towel over the top, then replace the lid. Let stand for 5 minutes
more.

Lemon & Garlic "DUMP" Chicken
2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
1 1/2 Pounds Chicken Pieces

Chili Maple Glazed Chicken
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
Honey Glazed "DUMP" Chicken

1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
4 boned and skinned chicken breast halves

BBQ Jelly Chicken
3/4 cup Ketchup
3/4 cup Blackberry Jam (Strawberry, peach, and apricot also work well)
1/4 cup White Vinegar
1 Teaspoons Worcestershire sauce
2 Teaspoons Chili Powder
1/8 Teaspoon Salt

Chili Maple Glazed Chicken
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder

Citrus Ginger Chicken
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

Cranberry Chicken
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

Creole Chicken
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes

(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

Garlic Dijon Chicken
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

Herb-wine Chicken
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Honey Ginger Chicken
4 Tablespoons Chopped Onion
1.5 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives

Honey Glazed Chicken
1/4 cup Butter, Melted
1/8 cup Soy Sauce
1/2 cup Honey

Honey Sesame Chicken
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic

Lemon & Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper

Lemon Marinade Chicken
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

Pepper-lime Chicken
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt

Raspberry Currant Chicken
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
(Also can substitute
Raspberry Vinaigrette
Salad Dressing)
1/2 cup Currant Jelly

Russian Chicken
2/3 cup Apricot Preserves
16oz Russian Dressing
2 Packages Dry Onion Soup Mix
Spiced Citrus Chicken
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt

Spicy Sweet Glaze
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

Sweet & Sour Chicken
1/4 cup + 2 Tablespoons Honey
1/4 cup + 2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic

Sweet & Spicy Chicken
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

Sticky Chicky
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
Teriyaki Chicken

1 Clove Garlic, Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1.5 Tablespoons Cider Vinegar
1.5 Tablespoons Brown Sugar
1.5 Tablespoons Minced Ginger


Here are Dump Chicken Recipes. Take the ingredients for the recipe, place in a one-gallon freezer bag, then add your chicken and freeze. Then thaw before you cook. You can use 4-8 pieces of chicken,
pieces, or breasts and we always chose to use boneless and skinless.
When cooking using boneless and skinless, only cook for 25-35 minutes
or until no longer pink. When using full chicken pieces your cooking
time will be around one hour. We always take the sauce and reduce it
in a pan after the chicken is done, making some of the most DELICIOUS
sauces!!! Enjoy!!!

Garlic Herb Dump Chicken:
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon minced onion
1/3 cup veggie oil
1 fryer, cut up or 3 pounds pieces

Dump the chicken into the freezer baggie, pour in the seasoning then
the oil. Seal, squish around, and freeze. Wonderful aroma when baked,
and good favor without overwhelming. Use more or less seasoning if you like!

Answer 9

boneless, skinless chicken breast with this on it:

http://www.foodandwine.com/recipes/indian-rub

Answer 10

if you go to
allrecipes.com
they have alot of different recipes and really really good ones!!!!