I want to make 4 different meals with 4 chicken breasts.I have all ingredients.4 deboned chicken breasts, 4 recipes?
you could make soups, stew, salads, stir fry, BBQ, chicken rice, etc. Here are four recipes I've found which contains chicken breasts.
recipe #1:
Ingredients
Truffle Butter:
1 stick unsalted butter, at room temperature
2 tablespoons white truffle oil (or truffle trimmings, or shaved fresh truffle)
Pinch fleur de sel or kosher salt
4 (6 to 8-ounce) boneless, skinless chicken breast halves
Salt
Freshly ground white pepper
2 large eggs
1 tablespoon water
1/2 cup all-purpose flour
3/4 cup fine dry bread crumbs
2 tablespoons very finely grated Parmesan
3 tablespoons clarified butter or vegetable oil, plus 1 tablespoon
1 shallot, finely chopped
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 ounces fresh baby spinach
Directions
Truffle Butter:
In a bowl, cream together the butter with the truffle oil and fleur de sel. Divide the butter into 4 equal amounts and place each on a piece of plastic wrap. Mold each into a plug the size of a small finger and wrap tightly. Refrigerate until firm before using. (Can be refrigerated for up to 1 week and frozen for up to 1 month before use.)
Place each chicken breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the breasts to a 1/4-inch thickness, being careful not to tear the meat. Remove the top piece of the plastic wrap and season lightly with salt and pepper.
Insert 1 plug of truffle butter in the center of each breast. Roll the meat up and over to completely enclose the butter. Secure the meat with a toothpick.
In a shallow bowl, beat the eggs and water. In another bowl, place the flour and lightly season with salt and white pepper. In a third bowl, combine the bread crumbs and Parmesan and lightly season with salt and white pepper. One at a time, turn the stuffed chicken breasts in the flour to lightly coat, shaking to remove any excess. Dip in the beaten eggs, letting the excess drip off, then dredge in the bread crumbs to coat completely. Refrigerate until very cold, at least 30 minutes or until ready to cook.
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of the clarified butter in a large, ovenproof skillet over medium-high heat. Add the chicken breasts and cook, turning, until browned on all sides, 2 to 3 minutes.
Place in the oven to finish cooking, about 12 minutes.
While the chicken is cooking, heat the remaining 1 tablespoon of clarified butter over medium-high heat.
Add the shallots, red pepper flakes, and garlic and cook, stirring, until tender, about 3 minutes. Add the spinach and cook until just wilted, about 3 minutes. Lightly season with salt and remove from the heat.
Remove the chicken from the oven. Place 1 chicken breast on each of 4 plates and arrange the spinach around the sides.
Serve immediately.
recipe #2:
Ingredients
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows
Directions
Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
Grilled Tomato Jam:
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron
Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
Herbed Yogurt:
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper
Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.
recipe #3:
Ingredients
2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Serving suggestion: crusty bread
Directions
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
recipe #4:
Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch
Serving suggestion: Hot, cooked rice noodles
Directions
In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to pork mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.4 deboned chicken breasts, 4 recipes?
Try cooks.com they have a lot of great recipes. Any time i need a recipe for anything i look on that site.
Monday, August 23, 2010
What or where is a good recipe for chicken salad?
1 can chicken, drained
1 c. seedless red grapes cut in half
1/4 c. celery chopped (I like mine small)
1/2 c. chopped pecans
1/2 c. diced apple
salt, pepper, and mayo. to taste
mix and enjoyWhat or where is a good recipe for chicken salad?
Chinese chicken salad - I would give you my receipt, maybe next time when I have a chance to get the points.
Love ya Report Abuse
What or where is a good recipe for chicken salad?
INGREDIENTS:
2 to 3 chicken breast halves, grilled and sliced into narrow strips
1 head romaine lettuce or mixed greens
4 hard-cooked eggs
1 medium tomato, cut into 8 wedges
12 to 16 ripe or pimiento stuffed olives, sliced
sliced purple onion or green onion
8 small new potatoes, boiled and halved, optional
.
Mustard Vinaigrette
1 tablespoon Creole mustard
3 tablespoons white wine or sherry wine vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
dash Tabasco sauce
2/3 cup extra-virgin olive oil
PREPARATION:
Arrange chicken, lettuce, sliced hard-cooked eggs, and remaining salad ingredients on 4 plates. Combine vinaigrette ingredients in a blender or jar. Cover and blend or shake until smooth. Serve the dressing with the salad.
Serves 4.
http://southernfood.about.com/od/chicken鈥?/a>
Chicken salad is pretty simple. Dice up some chicken, add mayo, a little pepper, garlic %26amp; onion. Mix together and enjoy. You can also add other ingredients, ie; walnuts, raisins, etc.
CHICKEN FAJITA SALAD
2 tbsp. cooking oil, divided
1/4 c. lime juice
1 garlic clove, minced
1/2 tsp. ground cumin
1/2 tsp. oregano
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, cut into thin wedges
1 sweet red pepper, cut into thin strips
1 can (7 oz.) chopped green chilies, drained
1 c. whole almonds, drained
Shredded lettuce
3 tomatoes, cut into wedges
1 avocado, sliced
Combine 1 tablespoon oil, lime juice, garlic, cumin and oregano. Toss with chicken; marinate at least 30 minutes. Meanwhile, in a skillet, heat remaining oil on medium-high. Saute onion 2 minutes. Drain chicken, reserving marinade. Add chicken to skillet; stir-fry until it begins to brown. Add red pepper, chilies and marinade; cook 2 minutes. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado. Yields: 4-6 servings.
San Antonio Chicken Salad
Makes 4 servings
Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.
What sort of chicken salad? The kind with mayonnaise? Or the kind you make with fresh greens and grilled chicken?
1 c. seedless red grapes cut in half
1/4 c. celery chopped (I like mine small)
1/2 c. chopped pecans
1/2 c. diced apple
salt, pepper, and mayo. to taste
mix and enjoyWhat or where is a good recipe for chicken salad?
Chinese chicken salad - I would give you my receipt, maybe next time when I have a chance to get the points.
Love ya Report Abuse
What or where is a good recipe for chicken salad?
INGREDIENTS:
2 to 3 chicken breast halves, grilled and sliced into narrow strips
1 head romaine lettuce or mixed greens
4 hard-cooked eggs
1 medium tomato, cut into 8 wedges
12 to 16 ripe or pimiento stuffed olives, sliced
sliced purple onion or green onion
8 small new potatoes, boiled and halved, optional
.
Mustard Vinaigrette
1 tablespoon Creole mustard
3 tablespoons white wine or sherry wine vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
dash Tabasco sauce
2/3 cup extra-virgin olive oil
PREPARATION:
Arrange chicken, lettuce, sliced hard-cooked eggs, and remaining salad ingredients on 4 plates. Combine vinaigrette ingredients in a blender or jar. Cover and blend or shake until smooth. Serve the dressing with the salad.
Serves 4.
http://southernfood.about.com/od/chicken鈥?/a>
Chicken salad is pretty simple. Dice up some chicken, add mayo, a little pepper, garlic %26amp; onion. Mix together and enjoy. You can also add other ingredients, ie; walnuts, raisins, etc.
CHICKEN FAJITA SALAD
2 tbsp. cooking oil, divided
1/4 c. lime juice
1 garlic clove, minced
1/2 tsp. ground cumin
1/2 tsp. oregano
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, cut into thin wedges
1 sweet red pepper, cut into thin strips
1 can (7 oz.) chopped green chilies, drained
1 c. whole almonds, drained
Shredded lettuce
3 tomatoes, cut into wedges
1 avocado, sliced
Combine 1 tablespoon oil, lime juice, garlic, cumin and oregano. Toss with chicken; marinate at least 30 minutes. Meanwhile, in a skillet, heat remaining oil on medium-high. Saute onion 2 minutes. Drain chicken, reserving marinade. Add chicken to skillet; stir-fry until it begins to brown. Add red pepper, chilies and marinade; cook 2 minutes. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado. Yields: 4-6 servings.
San Antonio Chicken Salad
Makes 4 servings
Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.
What sort of chicken salad? The kind with mayonnaise? Or the kind you make with fresh greens and grilled chicken?
What a great southern chicken pot pie recipe.?
I need it to give my husband a really great meal. He says I can't cook. Which is true. But will see!What a great southern chicken pot pie recipe.?
Deep Dish Chicken Pot Pie
Serves: 4 Servings
Ingredients:
2 c All-Purpose Flour
1/4 ts Salt
2/3 c Butter Or Margarine
1/4 c Cold Water
1 1/2 c Chicken; cooked and cubed
2 c Fresh Or Frozen Peas
1/4 c Onion; finely chopped
3 md Carrots; sliced 1/4'; thick
2 md Potatoes; peeled and cubed
3 tb Butter Or Margarine
3 tb All-Purpose Flour
1 c Half-And-Half
1/2 c Chicken Broth
1/2 ts Salt
1/4 ts Pepper
Instructions:
Milk Heat oven to 375 deg. In large bowl stir together 2 c. flour and 1/4
tsp. salt. Cut in 2/3 c. butter until crumbly; with fork mix in water.
Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough
into 14'; circle 1/8'; thick. Gently fit into 3-qt. deep dish casserole;%26gt;%26gt;
set aside.
In large bowl combine all filling ingredients; set aside. In 2-qt. saucepan
melt 3 tbsp. butter; stir in 3 tbsp. flour. Cook over med. high heat,
stirring ocassionally until hot and bubbly (3 to 4 min.). whisk in
half-and-half, chicken broth, 1/2 tsp. salt and pepper. Continue cooking,
stirring occasionally, until sauce thickens (3 to 5 min.). Stir hot sauce
into filling; spoon into prepared pie crust.
Roll reserved 1/3 dough into 10'; circle 1/8'; thick. Place on top of pie.
Flute edges to seal. Makes 3 small slits in top crust; lightly brush top
crust with milk. Bake for 50 to 60 min. or until golden brown. %26gt;%26gt;%26gt;
Tip:12x8'; baking pan can be used for 3-qt. casserole. Roll 2/3 dough into
18x14'; rectangle. Roll reserved 1/3 dough into 13x9'; rectangle.What a great southern chicken pot pie recipe.?
find the best recipies possible
that'll show him!
TIP:watch the food network
Here's one I made recently and it was fabulous. Well worth the extra effort. It actually made enough filling for two pies, so I froze the extra filling for another one. I definitely would recommend using a tsp each of sage and poultry seasoning.
Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts
Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400掳.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!
You can add a bit of sage and poultry seansoning if you liked it more spiced....I do for at home,,,but when I take it somewhre,,,,I leave them out...some people can't eat spicy.....I will sometimes add a little parsley, and thyme....instaed of the sage and poultry seasoning....just for a change....
Here's an easier one, also.
Chicken pot pie
frozen pie crust (I like the deep-dish kind)
1 small bag frozen veggies (contains peas, carrots %26amp; whatever else you like)
1 small bag of cubed frozen potatoes
1 jar of Homestyle Chicken Gravy (I think it's Heinz)
Some cooked chicken, either canned or cook your own
Let the veggies thaw, mix everything in a bowl. Put into pie crust. Put pie crust top on according to directions on the package. Bake according to pkg directions
Quick Chicken Pot Pie
2 cups cooked chicken, diced
1 package (10 oz.) frozen mixed vegetables, thawed
1 cup chopped onion
1 can cream of chicken soup
陆 cup milk
录 teaspoon thyme
1/8 teaspoon black pepper
1 陆 cups Bisquick mix
戮 cup milk
1 egg
1. Preheat oven to suggested degrees for biscuits.
2. Combine chicken, vegetables and onions.
3. Add cream of chicken soup, 陆 cup milk, thyme and black pepper; stir until smooth.
4. Spoon mixture into a 2-quart baking dish.
5. Combine Bisquick mix, 戮 cup milk and egg; stir to blend
6. Pour over chicken mixture.
7. Cook in oven for suggested time or until golden brown.
practice makes perfect you'll show him... you can find great recipes online... recipes.com
Can you vote for my mom on this website
America's favorite mom she is Joyce G in 5th
she was 1st and 2nd and then other people started using websites and myspace to get votes and she dropped down I really need the help if you could pass it on and vote once a day it would be appreciated.....
Deep Dish Chicken Pot Pie
Serves: 4 Servings
Ingredients:
2 c All-Purpose Flour
1/4 ts Salt
2/3 c Butter Or Margarine
1/4 c Cold Water
1 1/2 c Chicken; cooked and cubed
2 c Fresh Or Frozen Peas
1/4 c Onion; finely chopped
3 md Carrots; sliced 1/4'; thick
2 md Potatoes; peeled and cubed
3 tb Butter Or Margarine
3 tb All-Purpose Flour
1 c Half-And-Half
1/2 c Chicken Broth
1/2 ts Salt
1/4 ts Pepper
Instructions:
Milk Heat oven to 375 deg. In large bowl stir together 2 c. flour and 1/4
tsp. salt. Cut in 2/3 c. butter until crumbly; with fork mix in water.
Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough
into 14'; circle 1/8'; thick. Gently fit into 3-qt. deep dish casserole;%26gt;%26gt;
set aside.
In large bowl combine all filling ingredients; set aside. In 2-qt. saucepan
melt 3 tbsp. butter; stir in 3 tbsp. flour. Cook over med. high heat,
stirring ocassionally until hot and bubbly (3 to 4 min.). whisk in
half-and-half, chicken broth, 1/2 tsp. salt and pepper. Continue cooking,
stirring occasionally, until sauce thickens (3 to 5 min.). Stir hot sauce
into filling; spoon into prepared pie crust.
Roll reserved 1/3 dough into 10'; circle 1/8'; thick. Place on top of pie.
Flute edges to seal. Makes 3 small slits in top crust; lightly brush top
crust with milk. Bake for 50 to 60 min. or until golden brown. %26gt;%26gt;%26gt;
Tip:12x8'; baking pan can be used for 3-qt. casserole. Roll 2/3 dough into
18x14'; rectangle. Roll reserved 1/3 dough into 13x9'; rectangle.What a great southern chicken pot pie recipe.?
find the best recipies possible
that'll show him!
TIP:watch the food network
Here's one I made recently and it was fabulous. Well worth the extra effort. It actually made enough filling for two pies, so I froze the extra filling for another one. I definitely would recommend using a tsp each of sage and poultry seasoning.
Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts
Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400掳.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!
You can add a bit of sage and poultry seansoning if you liked it more spiced....I do for at home,,,but when I take it somewhre,,,,I leave them out...some people can't eat spicy.....I will sometimes add a little parsley, and thyme....instaed of the sage and poultry seasoning....just for a change....
Here's an easier one, also.
Chicken pot pie
frozen pie crust (I like the deep-dish kind)
1 small bag frozen veggies (contains peas, carrots %26amp; whatever else you like)
1 small bag of cubed frozen potatoes
1 jar of Homestyle Chicken Gravy (I think it's Heinz)
Some cooked chicken, either canned or cook your own
Let the veggies thaw, mix everything in a bowl. Put into pie crust. Put pie crust top on according to directions on the package. Bake according to pkg directions
Quick Chicken Pot Pie
2 cups cooked chicken, diced
1 package (10 oz.) frozen mixed vegetables, thawed
1 cup chopped onion
1 can cream of chicken soup
陆 cup milk
录 teaspoon thyme
1/8 teaspoon black pepper
1 陆 cups Bisquick mix
戮 cup milk
1 egg
1. Preheat oven to suggested degrees for biscuits.
2. Combine chicken, vegetables and onions.
3. Add cream of chicken soup, 陆 cup milk, thyme and black pepper; stir until smooth.
4. Spoon mixture into a 2-quart baking dish.
5. Combine Bisquick mix, 戮 cup milk and egg; stir to blend
6. Pour over chicken mixture.
7. Cook in oven for suggested time or until golden brown.
practice makes perfect you'll show him... you can find great recipes online... recipes.com
Can you vote for my mom on this website
America's favorite mom she is Joyce G in 5th
she was 1st and 2nd and then other people started using websites and myspace to get votes and she dropped down I really need the help if you could pass it on and vote once a day it would be appreciated.....
Anyone have a chicken breast recipe that will take 30 minutes or less?
MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
**************************************鈥?br>
KFC Original Fried Chicken
1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkg. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
Combine eggs and milk. Set aside.
Combine flour with the Italian dressing and soup mix.
Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
Fry pieces over medium heat for 25 to 30 minutes, turning often.
Remove from fire. Drain and serve.
******************************...
General Tso's Chicken
3/4 lb Boneless chicken breast
2 tsp Dark soy sauce
2 tsp Rice wine or dry sherry
1 tsp Finely chopped ginger root
1 tsp Cornstarch
1 tsp Sesame oil
1/3 cup Oil, preferably peanut
2 Dried red chiles
cut in half lengthwise
1 Tbsp Chopped fresh orange peel OR
2 tsp - dried citrus peel
-(soaked and coarsely chopped)
1/2 tsp Roasted Sichuan peppercorns
* (finely ground), optional
2 tsp Dark soy sauce
1/4 tsp Salt
1 tsp Sugar
1/2 tsp Sesame oil
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet until
it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
and leave to drain in a colander or sieve. Pour off most of the oil,
leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once.
Add toasted sesame seeds to make sesame chicken.
******************************...
Panda Express Orange Chicken
2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 tsp salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbsp cornstarch
1/4 cup flour
1 Tbsp minced ginger root
1 tsp minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp rice wine
1/4 cup water
1/2 to 1 tsp sesame oil
ORANGE SAUCE FOR STIR FRY:
2 tsp Minced zest and
1/4 cup Juice from
1 large Orange
1/2 tsp Sugar
2 Tbsp Chicken stock
1 Tbsp Light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2'; squares and place in large bowl. Stir in egg,
salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 Tbsp cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.
Serve at once.
Makes 6 servings.
******************************...
Planet Hollywood Cap'n Crunch Chicken
2 cups Cap'n Crunch cereal
1 1/2 cups Corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast -- cut in 1oz. tenders
vegetable oil -- for frying
Coarsely grind or crush the Cap'n Crunch and Cornflakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well. Heat oil in a large heavy skillet to 325掳F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately with Creole mustard sauce. Makes 8 servings.
Creole Mustard Sauce
1 cup mayonnaise
1/4 cup Creole style mustard (Dijon is fine too)
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4'; pieces
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly. Make about 1 1/2 cups.
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Steak %26amp; Ale Hawaiian Chicken
4-6 Chicken Breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 Tbsp dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 Tbsp sugar
1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
Muenster or provolone cheese and broil just until cheese starts to melt.
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Hooter's Buffalo Chicken Wings
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing and celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
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MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
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Orange chicken
INGREDIENTS:
4 medium skinless, boneless chicken breasts
1 1/2 tsp cornstarch
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/2 cup orange juice
2 small oranges, peeled, skinned and chopped
PREPARATION:
Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once.
In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through.
To serve, place chicken on plates. Spoon sauce over chicken.
Servings: 4
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Planet Hollywood Cap'n Crunch Chicken
Chicken Crunch:
2 cup Cap'n Crunch cereal
6 eggs
2 cup corn flakes
1 cup milk
2 1/2 cup all-purpose flour
25 to 30 chicken tenders
3 Tbsp granulated onion
Vegetable oil for deep frying
3 Tbsp granulated garlic
Creole mustard sauce, recipe follows
1 Tbsp pepper
In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.
Creole Mustard Sauce
1/4 cup sliced green onions
2 Tbsp horseradish
2 Tbsp chopped garlic
1 Tbsp red wine vinegar
2 Tbsp chopped onion
1 Tbsp water
2 Tbsp chopped celery
2 tsp. cider vinegar
2 Tbsp chopped green pepper
1 tsp. Worcestershire sauce
1 cup mayonnaise
1 tsp. Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 Tbsp yellow mustard
Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.
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Popeye's Fried Chicken
3 cup Self-rising flour
1 cup Cornstarch
3 Tbsp Seasoned salt
2 Tbsp Paprika
1 tsp Baking soda
1 pkg Italian Salad Dressing Mix Powder
1 pkg Onion Soup Mix -- (1 1/2 Ounces)
1 pkg Spaghetti sauce mix -- (1/2 Ounce)
3 Tbsp Sugar
3 cup Corn flakes -- crushed
2 Eggs -- well beaten
1/4 cup Cold water
4 lb Chicken -- cut up
Combine first 9 ingredients in large bowl. Put the corn flakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1'; deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
******************************...
Spicy Grilled Chicken Breasts Recipe
4 skinless boneless chicken breast halves
1/2 cup orange juice
1/4 cup vegetable oil
2 tbsp. soy sauce
2 tbsp. honey
2 cloves garlic -- minced
juice of 1/2 lime
1 tsp. chipotle sauce or more
Mexican seasoning mix
Make some slits in the chicken breasts, wash them, dry them and
then cut off any excess fat or gristle.
In a large bowl, combine orange juice, oil, soy sauce, honey, garlic,
lime juice and chipotle sauce. Add chicken, cover and refrigerate
several hours or overnight, turning chicken once or twice to distribute
marinate.
Light a charcoal fire, heat a large cast-iron grill pan or Preheat electric grill.
When hot, drain chicken and dust both sides with Mexican seasoning mix.
Grill, or blacken in pan with just a film of oil, turning once until chicken is
browned outside and white throughout but still juicy, about 7 minutes.
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Marie Callender's Chicken Pot Pie
CRUST:
1 1/2 C all-purpose flour
3/4 tsp salt
2 egg yolks
3 TBL ice water
2/3 C cold butter
FILLING:
1 C sliced carrots (3 carrots)
1 C sliced celery (1 stalk)
2 C frozen peas
1 C chopped white onion
4 boneless, skinless breasts (or more if you like a lot of chicken!)
4 TBL butter
5 TBL all-purpose flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash of pepper
1 egg, beaten
Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!
When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.
In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.
Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.
Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a ';lip';, which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.
ENJOY!!!Anyone have a chicken breast recipe that will take 30 minutes or less?
Pound the breasts until they are flat
place a piece of provolone cheese on each breast
roll them up with at least two asparagus spears in each
bake for twenty minutes at 400 degrees
salt and pepper to taste
They are so yummy!Anyone have a chicken breast recipe that will take 30 minutes or less?
take chicken breast dredge in flour brown in skillet on medium high heat add strawberry preserves and amaretto liquor finish with toasted almonds takes about fifteen minutes depending on the size of the breasts for larger breasts finish in the oven covered with foil until internal temperature is 165 degrees
Chicken Burrito
ingredients: chicken breast, salt, pepper, marinara sauce, large tortilla, beans, tomato, onion, cheese, sour cream.
bake your chicken breast in the oven a day ahead. keep in in the fridge. boil some beans, pinto/black.
the next day, chop onion, saute it with oil (i prefer olive oil). pour a jar of marinara sauce. let it simmer for 5 minutes, then put your shredded chicken breast. let it cook for 5-10 minutes on medium heat.
on a large tortilla wrap, spread sour cream, guacamole (optional) and put some cheese. put the chicken and the beans, you can add jalapeno for extra heat, some salsa. put some chopped tomato and onion (optional).
for the last touch, put more cheese and roll it.
Sure, but you need to split the chicken breast in half, but not divided, as it will be stuffed.
Split and flatten the chicken breast to about 1/2 thickness.
Stuff with thinly sliced red peppers, thinly sliced garlic, one tablespoon mixed herbs and olive oil (mint, basil, oregano, rosemary, thyme, and olive oil to make a paste), and 1 tablespoon lemon or lime juice. Add some finely grated, fresh, parmesan or old cheddar. Add a sprinkle of freshly crushed chili peppers. Fold so that ingredients are between layers of chicken breast.
Coat a piece of aluminum foil (large enough to wrap each stuffed Chicken breast individually) with vegetable (canola) or olive oil and place each breast on its own foil wrapper. wrap chickn breasts so that juices do not drip out on to pan.
Place in a preheated 350 degree oven for 35 minutes. Take out of oven, and cool for 5 mnutes. Open on top of cooked Jasmine rice.
Wonderful!
mix up honey and mustard, more honey than mustard coat and grill.
Chop two of those puppies into cubes and mix with Zatarain's Jambalya mix (Rice and spices). Instructions willtell you to add some ater and a little oil and put in a covered casserole in the nuker for 20 mintues and there you go! A healthy quick spicy meal! You could also make your own rice mix. Put in a Cup of rice with the chicken, a cup of water and a couple TBLSp of oil and then all the spices you might like and do the same thing. It will be your specialty.
chicken breast recipe
INGREDIENTS:
4 boneless chicken breasts
1 tablespoon butter or margarine
8 ounces sliced mushrooms
1 can cream of mushroom soup
1 clove of garlic, minced
1/4 teaspoon leaf thyme, crumbled
1/8 teaspoon dried rosemary, crumbled
1/3 cup half-and-half
salt and pepper to taste
hot cooked noodles
PREPARATION:
Directions for chicken with mushrooms
In a large covered skillet, brown chicken in butter or margarine; remove to a plate and keep warm. Add mushrooms to skillet; saut茅 until golden. Stir in soup, garlic, thyme, and rosemary.
Return chicken to skillet. Cover and cook over low heat 30 to 40 minutes, stirring now and then. Blend in half-and-half; heat slowly. Taste and adjust chicken and mushrooms seasoning, adding salt and pepper, if needed. Serve chicken and mushrooms with hot cooked noodles.
Chicken and mushrooms serves 4.
Rachel Ray must have one.
Easy chicken and noodles
1 pkg of bowtie or penne noodles
1 lb chicken breast, diced and boneless
1 onion, peeled and diced
1 can cream chicken soup
sour cream, optional
salt/pepper
Cook noodles acording to the package.
While the noodles are cooking, in a skillet add 3 tsp of oil. On med/high heat sautee the diced onions and mushrooms for 3 minutes. Add the chicken and cook for 5-10 minutes.
Add cream of mushroom soup into meat mixture, mix well.
Lower heat to med/low. Cover and let cook for 15 minutes, stirring occassionally. When meat is cooked, turn off heat. Add a few dollops of sour cream and mix. Cover and wait for noodles to be cooked.
Coat your chicken in flour with salt and pepper. Fry until golden brown, about 25 minutes, top with can of cream of mushroom sauce and heat all the way through.
While chicken is cooking, cook noodles.
Serve chicken on top of noodles.
yes, it's called KFC (korean fried cat)
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
**************************************鈥?br>
KFC Original Fried Chicken
1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkg. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
Combine eggs and milk. Set aside.
Combine flour with the Italian dressing and soup mix.
Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
Fry pieces over medium heat for 25 to 30 minutes, turning often.
Remove from fire. Drain and serve.
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General Tso's Chicken
3/4 lb Boneless chicken breast
2 tsp Dark soy sauce
2 tsp Rice wine or dry sherry
1 tsp Finely chopped ginger root
1 tsp Cornstarch
1 tsp Sesame oil
1/3 cup Oil, preferably peanut
2 Dried red chiles
cut in half lengthwise
1 Tbsp Chopped fresh orange peel OR
2 tsp - dried citrus peel
-(soaked and coarsely chopped)
1/2 tsp Roasted Sichuan peppercorns
* (finely ground), optional
2 tsp Dark soy sauce
1/4 tsp Salt
1 tsp Sugar
1/2 tsp Sesame oil
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet until
it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
and leave to drain in a colander or sieve. Pour off most of the oil,
leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once.
Add toasted sesame seeds to make sesame chicken.
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Panda Express Orange Chicken
2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 tsp salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbsp cornstarch
1/4 cup flour
1 Tbsp minced ginger root
1 tsp minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp rice wine
1/4 cup water
1/2 to 1 tsp sesame oil
ORANGE SAUCE FOR STIR FRY:
2 tsp Minced zest and
1/4 cup Juice from
1 large Orange
1/2 tsp Sugar
2 Tbsp Chicken stock
1 Tbsp Light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2'; squares and place in large bowl. Stir in egg,
salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 Tbsp cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.
Serve at once.
Makes 6 servings.
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Planet Hollywood Cap'n Crunch Chicken
2 cups Cap'n Crunch cereal
1 1/2 cups Corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast -- cut in 1oz. tenders
vegetable oil -- for frying
Coarsely grind or crush the Cap'n Crunch and Cornflakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well. Heat oil in a large heavy skillet to 325掳F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately with Creole mustard sauce. Makes 8 servings.
Creole Mustard Sauce
1 cup mayonnaise
1/4 cup Creole style mustard (Dijon is fine too)
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4'; pieces
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly. Make about 1 1/2 cups.
******************************...
Steak %26amp; Ale Hawaiian Chicken
4-6 Chicken Breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 Tbsp dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 Tbsp sugar
1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
Muenster or provolone cheese and broil just until cheese starts to melt.
******************************...
Hooter's Buffalo Chicken Wings
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing and celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
******************************...
MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
******************************...
Orange chicken
INGREDIENTS:
4 medium skinless, boneless chicken breasts
1 1/2 tsp cornstarch
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/2 cup orange juice
2 small oranges, peeled, skinned and chopped
PREPARATION:
Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once.
In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through.
To serve, place chicken on plates. Spoon sauce over chicken.
Servings: 4
******************************...
Planet Hollywood Cap'n Crunch Chicken
Chicken Crunch:
2 cup Cap'n Crunch cereal
6 eggs
2 cup corn flakes
1 cup milk
2 1/2 cup all-purpose flour
25 to 30 chicken tenders
3 Tbsp granulated onion
Vegetable oil for deep frying
3 Tbsp granulated garlic
Creole mustard sauce, recipe follows
1 Tbsp pepper
In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.
Creole Mustard Sauce
1/4 cup sliced green onions
2 Tbsp horseradish
2 Tbsp chopped garlic
1 Tbsp red wine vinegar
2 Tbsp chopped onion
1 Tbsp water
2 Tbsp chopped celery
2 tsp. cider vinegar
2 Tbsp chopped green pepper
1 tsp. Worcestershire sauce
1 cup mayonnaise
1 tsp. Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 Tbsp yellow mustard
Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.
******************************...
Popeye's Fried Chicken
3 cup Self-rising flour
1 cup Cornstarch
3 Tbsp Seasoned salt
2 Tbsp Paprika
1 tsp Baking soda
1 pkg Italian Salad Dressing Mix Powder
1 pkg Onion Soup Mix -- (1 1/2 Ounces)
1 pkg Spaghetti sauce mix -- (1/2 Ounce)
3 Tbsp Sugar
3 cup Corn flakes -- crushed
2 Eggs -- well beaten
1/4 cup Cold water
4 lb Chicken -- cut up
Combine first 9 ingredients in large bowl. Put the corn flakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1'; deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
******************************...
Spicy Grilled Chicken Breasts Recipe
4 skinless boneless chicken breast halves
1/2 cup orange juice
1/4 cup vegetable oil
2 tbsp. soy sauce
2 tbsp. honey
2 cloves garlic -- minced
juice of 1/2 lime
1 tsp. chipotle sauce or more
Mexican seasoning mix
Make some slits in the chicken breasts, wash them, dry them and
then cut off any excess fat or gristle.
In a large bowl, combine orange juice, oil, soy sauce, honey, garlic,
lime juice and chipotle sauce. Add chicken, cover and refrigerate
several hours or overnight, turning chicken once or twice to distribute
marinate.
Light a charcoal fire, heat a large cast-iron grill pan or Preheat electric grill.
When hot, drain chicken and dust both sides with Mexican seasoning mix.
Grill, or blacken in pan with just a film of oil, turning once until chicken is
browned outside and white throughout but still juicy, about 7 minutes.
******************************...
Marie Callender's Chicken Pot Pie
CRUST:
1 1/2 C all-purpose flour
3/4 tsp salt
2 egg yolks
3 TBL ice water
2/3 C cold butter
FILLING:
1 C sliced carrots (3 carrots)
1 C sliced celery (1 stalk)
2 C frozen peas
1 C chopped white onion
4 boneless, skinless breasts (or more if you like a lot of chicken!)
4 TBL butter
5 TBL all-purpose flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash of pepper
1 egg, beaten
Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!
When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.
In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.
Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.
Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a ';lip';, which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.
ENJOY!!!Anyone have a chicken breast recipe that will take 30 minutes or less?
Pound the breasts until they are flat
place a piece of provolone cheese on each breast
roll them up with at least two asparagus spears in each
bake for twenty minutes at 400 degrees
salt and pepper to taste
They are so yummy!Anyone have a chicken breast recipe that will take 30 minutes or less?
take chicken breast dredge in flour brown in skillet on medium high heat add strawberry preserves and amaretto liquor finish with toasted almonds takes about fifteen minutes depending on the size of the breasts for larger breasts finish in the oven covered with foil until internal temperature is 165 degrees
Chicken Burrito
ingredients: chicken breast, salt, pepper, marinara sauce, large tortilla, beans, tomato, onion, cheese, sour cream.
bake your chicken breast in the oven a day ahead. keep in in the fridge. boil some beans, pinto/black.
the next day, chop onion, saute it with oil (i prefer olive oil). pour a jar of marinara sauce. let it simmer for 5 minutes, then put your shredded chicken breast. let it cook for 5-10 minutes on medium heat.
on a large tortilla wrap, spread sour cream, guacamole (optional) and put some cheese. put the chicken and the beans, you can add jalapeno for extra heat, some salsa. put some chopped tomato and onion (optional).
for the last touch, put more cheese and roll it.
Sure, but you need to split the chicken breast in half, but not divided, as it will be stuffed.
Split and flatten the chicken breast to about 1/2 thickness.
Stuff with thinly sliced red peppers, thinly sliced garlic, one tablespoon mixed herbs and olive oil (mint, basil, oregano, rosemary, thyme, and olive oil to make a paste), and 1 tablespoon lemon or lime juice. Add some finely grated, fresh, parmesan or old cheddar. Add a sprinkle of freshly crushed chili peppers. Fold so that ingredients are between layers of chicken breast.
Coat a piece of aluminum foil (large enough to wrap each stuffed Chicken breast individually) with vegetable (canola) or olive oil and place each breast on its own foil wrapper. wrap chickn breasts so that juices do not drip out on to pan.
Place in a preheated 350 degree oven for 35 minutes. Take out of oven, and cool for 5 mnutes. Open on top of cooked Jasmine rice.
Wonderful!
mix up honey and mustard, more honey than mustard coat and grill.
Chop two of those puppies into cubes and mix with Zatarain's Jambalya mix (Rice and spices). Instructions willtell you to add some ater and a little oil and put in a covered casserole in the nuker for 20 mintues and there you go! A healthy quick spicy meal! You could also make your own rice mix. Put in a Cup of rice with the chicken, a cup of water and a couple TBLSp of oil and then all the spices you might like and do the same thing. It will be your specialty.
chicken breast recipe
INGREDIENTS:
4 boneless chicken breasts
1 tablespoon butter or margarine
8 ounces sliced mushrooms
1 can cream of mushroom soup
1 clove of garlic, minced
1/4 teaspoon leaf thyme, crumbled
1/8 teaspoon dried rosemary, crumbled
1/3 cup half-and-half
salt and pepper to taste
hot cooked noodles
PREPARATION:
Directions for chicken with mushrooms
In a large covered skillet, brown chicken in butter or margarine; remove to a plate and keep warm. Add mushrooms to skillet; saut茅 until golden. Stir in soup, garlic, thyme, and rosemary.
Return chicken to skillet. Cover and cook over low heat 30 to 40 minutes, stirring now and then. Blend in half-and-half; heat slowly. Taste and adjust chicken and mushrooms seasoning, adding salt and pepper, if needed. Serve chicken and mushrooms with hot cooked noodles.
Chicken and mushrooms serves 4.
Rachel Ray must have one.
Easy chicken and noodles
1 pkg of bowtie or penne noodles
1 lb chicken breast, diced and boneless
1 onion, peeled and diced
1 can cream chicken soup
sour cream, optional
salt/pepper
Cook noodles acording to the package.
While the noodles are cooking, in a skillet add 3 tsp of oil. On med/high heat sautee the diced onions and mushrooms for 3 minutes. Add the chicken and cook for 5-10 minutes.
Add cream of mushroom soup into meat mixture, mix well.
Lower heat to med/low. Cover and let cook for 15 minutes, stirring occassionally. When meat is cooked, turn off heat. Add a few dollops of sour cream and mix. Cover and wait for noodles to be cooked.
Coat your chicken in flour with salt and pepper. Fry until golden brown, about 25 minutes, top with can of cream of mushroom sauce and heat all the way through.
While chicken is cooking, cook noodles.
Serve chicken on top of noodles.
yes, it's called KFC (korean fried cat)
What is the best chicken noodle soup recipe?
I like it with a clear broth %26amp; veg %26amp; egg noodles...
Anyone know how to best make it?What is the best chicken noodle soup recipe?
I made some really good chicken and noodle soup for my mom when she was sick. I bought a herbed rotisserie chicken, celery, carrots, onion and some fresh egg noodles.
I melted a little butter in the bottom of my stock pot and browned about half of a small cut up onion. Then I filled it with water and a can of low sodium chicken broth. Then I cut off pieces of chicken to throw in, you will not use anywhere close to the whole chicken, but it's great leftovers. I also added a sage leaf, some rosemary, ground thyme, and parsely (just like Simon %26amp; Garfunkel). While that was coming to a boil I cut up the carrot and celery and when the water was ready added the noodles and veggies.
It doesn't take very long for it to be done cooking and then you just let it simmer. The longer it gets to sit the better the flavor. I think that most soup that has set for a day in the fridge tastes better, but that's just personal preference.What is the best chicken noodle soup recipe?
My chicken soup recipe is delicious: http://www.eat-well-save-money-recipes.c鈥?/a>
You will make 1 1/2 gallons, so it will be easy to save a broth only container, along with containers filled with chicken and vegetables.
Hope you like it,
Anne
check kosher chicken soup
Anyone know how to best make it?What is the best chicken noodle soup recipe?
I made some really good chicken and noodle soup for my mom when she was sick. I bought a herbed rotisserie chicken, celery, carrots, onion and some fresh egg noodles.
I melted a little butter in the bottom of my stock pot and browned about half of a small cut up onion. Then I filled it with water and a can of low sodium chicken broth. Then I cut off pieces of chicken to throw in, you will not use anywhere close to the whole chicken, but it's great leftovers. I also added a sage leaf, some rosemary, ground thyme, and parsely (just like Simon %26amp; Garfunkel). While that was coming to a boil I cut up the carrot and celery and when the water was ready added the noodles and veggies.
It doesn't take very long for it to be done cooking and then you just let it simmer. The longer it gets to sit the better the flavor. I think that most soup that has set for a day in the fridge tastes better, but that's just personal preference.What is the best chicken noodle soup recipe?
My chicken soup recipe is delicious: http://www.eat-well-save-money-recipes.c鈥?/a>
You will make 1 1/2 gallons, so it will be easy to save a broth only container, along with containers filled with chicken and vegetables.
Hope you like it,
Anne
check kosher chicken soup
What is an easy Chicken Pot Pie recipe?
I have the premade pie crusts.What is an easy Chicken Pot Pie recipe?
1 can of cream of chicken soup
1 can cream of celery soup
1 bag of frozen mixed veggies(thawed)
cubed chicken or turkey (several cups)
Thin out soups a little with milk, add remaining ingredients. Pour into crust, or place crust on top of. Bake til crust is done.What is an easy Chicken Pot Pie recipe?
Chicken Pot Pie
3 - 4 cup cooked chicken, cubed
1 can mixed vegetables, drained
1 can cream of chicken soup
录 teaspoon poultry seasoning
salt and pepper
2 unbaked pie crust - 9 inch
Combine first 5 ingredients in large bowl. Pour into prepared pie shell. Top with remaining pie crust, seal edges with water and flute. Cut steam slits in top, brush with milk.
Bake at 350 degrees for 45 minutes, or until golden brown. Let sit for at least 10 minutes before serving.
2 cups of cooked chopped chicken
2 talbespoons flour
2 tablespoons butter/or oil
2 cups milk
1 cup of mixed frozen vegetables
1 tsp thyme or basil (or italien mixed spice blend, like thyme, basil,oregano etc)
salt/pepper
boil up the veggies, drain. set aside
then make the gravy sauce... melt butter in pan, stir in flour till bubbly, add milk slowly and whisking to encorporate it in slowly without clumping, keep whisking till all milk is in.. this will start to thicken quick... add spices.. then when thickish.. add vegetables and chicken..
poor into prepared crusts and bake as directed... mmmm!
I dont have prepared pie crusts, I sometimes use puff pastry (or croisants in a can, I unroll and place on top) or (canned bisquits on top).. or a sachet of cornbread mix poured on top..... even I have made chedder mashed potatoes and plopped on top before baking.. use your imagination....
enjoy!
this is the easiest ever you are going to thank me for this!!!!!!
okay here are the ingredients
2 pie crust (or ready made pie crust's)
1 cream of chicken soup
1 small can of chicken (or left over what ever chicken)
1 small box of carrots and peas
1/2 soup can milk
1 can cream of potato soup
directions:
place 1 of the pie crusts in a pie plate
in a bowl , mix the cream of chicken and the cream of potato soup and the box of carrots and peas than the can of chicken
add 1/2 soup can of milk
mix well
pour the mixture into the pie shell
top the mixture with the second pie shall.press all the edges of the pie crust and cut a slit in the top of the pie crust
bake at 350 degrees for 35 to 40 minutes
i hope you love it
Make your filling first, like a chicken stew:
Cook 2 sliced onions or sliced leeks in oil or butter over low heat.
Add 1 cup chopped carrot, 1/2 cup chopped celery,
3 minced garlic cloves, 1/4 tsp salt, 1/8 tsp pepper.
Heat %26amp; stir for 5 minutes until softened. Raise to medium heat.
Add 2 tbsp all-purpose flour, heat %26amp; stir for 1 minute.
Slowly add 1 cup chicken broth %26amp; 1/4 cup dry white wine.
Heat %26amp; stir for 5 minutes until boiling %26amp; thickened.
Add 3 cups of chopped cooked chicken %26amp; 1/4 cup sour cream.
Stir together well %26amp; let cool.
Divide pastry into 2 portions for pie crust, roll out on floured surface.
When 1/8'; thick, line 9'; pie plate; spread chicken mix over.
Roll out pie top 1/8'; thick; brush crust edge with egg, cover pie.
Trim %26amp; crimp edge to seal. Brush top with egg. Cut steam slits.
Bake on bottom rack at 375F for 50 minutes until golden.
Let stand on cooling rack for 10 minutes before cutting into 6 wedges.
1/4 cup margarine or butter
1/3 cup all-purpose flour
Dash pepper
1 can (10 1/2 oz) condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken or turkey
1/3 cup chopped onion
1 can (4 oz) Green Giant庐 mushroom pieces and stems, drained
1 cup Green Giant庐 Valley Fresh Steamers鈩?frozen sweet peas
1 cup frozen sliced carrots
1 can (16.3 oz) Pillsbury庐 Grands!庐 Flaky Layers refrigerated original biscuits
Additional milk, if desired
Sesame seed, if desired
DIRECTIONS
1. Heat oven to 350掳F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
2. In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
3.
Chicken Pot Bisquick Pie
Yield: 4 servings
1 2/3 c frozen mixed vegetables, thawed
1 c cut-up cooked chicken
1 cn condensed cream of chicken soup (10 3/4 oz)
1 c Bisquick
1/2 c milk
1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased
9-inch pie plate. Stir remaining ingredients with fork until blended.
Pour into pie plate.
Bake 30 minutes or until golden brown
Make gravy, toss in cooked chicken, a bag of frozen mixed veggies. I recommend FreshLike brand. Pour into crust, slit the top and bake until brownrecipes cream
1 can of cream of chicken soup
1 can cream of celery soup
1 bag of frozen mixed veggies(thawed)
cubed chicken or turkey (several cups)
Thin out soups a little with milk, add remaining ingredients. Pour into crust, or place crust on top of. Bake til crust is done.What is an easy Chicken Pot Pie recipe?
Chicken Pot Pie
3 - 4 cup cooked chicken, cubed
1 can mixed vegetables, drained
1 can cream of chicken soup
录 teaspoon poultry seasoning
salt and pepper
2 unbaked pie crust - 9 inch
Combine first 5 ingredients in large bowl. Pour into prepared pie shell. Top with remaining pie crust, seal edges with water and flute. Cut steam slits in top, brush with milk.
Bake at 350 degrees for 45 minutes, or until golden brown. Let sit for at least 10 minutes before serving.
2 cups of cooked chopped chicken
2 talbespoons flour
2 tablespoons butter/or oil
2 cups milk
1 cup of mixed frozen vegetables
1 tsp thyme or basil (or italien mixed spice blend, like thyme, basil,oregano etc)
salt/pepper
boil up the veggies, drain. set aside
then make the gravy sauce... melt butter in pan, stir in flour till bubbly, add milk slowly and whisking to encorporate it in slowly without clumping, keep whisking till all milk is in.. this will start to thicken quick... add spices.. then when thickish.. add vegetables and chicken..
poor into prepared crusts and bake as directed... mmmm!
I dont have prepared pie crusts, I sometimes use puff pastry (or croisants in a can, I unroll and place on top) or (canned bisquits on top).. or a sachet of cornbread mix poured on top..... even I have made chedder mashed potatoes and plopped on top before baking.. use your imagination....
enjoy!
this is the easiest ever you are going to thank me for this!!!!!!
okay here are the ingredients
2 pie crust (or ready made pie crust's)
1 cream of chicken soup
1 small can of chicken (or left over what ever chicken)
1 small box of carrots and peas
1/2 soup can milk
1 can cream of potato soup
directions:
place 1 of the pie crusts in a pie plate
in a bowl , mix the cream of chicken and the cream of potato soup and the box of carrots and peas than the can of chicken
add 1/2 soup can of milk
mix well
pour the mixture into the pie shell
top the mixture with the second pie shall.press all the edges of the pie crust and cut a slit in the top of the pie crust
bake at 350 degrees for 35 to 40 minutes
i hope you love it
Make your filling first, like a chicken stew:
Cook 2 sliced onions or sliced leeks in oil or butter over low heat.
Add 1 cup chopped carrot, 1/2 cup chopped celery,
3 minced garlic cloves, 1/4 tsp salt, 1/8 tsp pepper.
Heat %26amp; stir for 5 minutes until softened. Raise to medium heat.
Add 2 tbsp all-purpose flour, heat %26amp; stir for 1 minute.
Slowly add 1 cup chicken broth %26amp; 1/4 cup dry white wine.
Heat %26amp; stir for 5 minutes until boiling %26amp; thickened.
Add 3 cups of chopped cooked chicken %26amp; 1/4 cup sour cream.
Stir together well %26amp; let cool.
Divide pastry into 2 portions for pie crust, roll out on floured surface.
When 1/8'; thick, line 9'; pie plate; spread chicken mix over.
Roll out pie top 1/8'; thick; brush crust edge with egg, cover pie.
Trim %26amp; crimp edge to seal. Brush top with egg. Cut steam slits.
Bake on bottom rack at 375F for 50 minutes until golden.
Let stand on cooling rack for 10 minutes before cutting into 6 wedges.
1/4 cup margarine or butter
1/3 cup all-purpose flour
Dash pepper
1 can (10 1/2 oz) condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken or turkey
1/3 cup chopped onion
1 can (4 oz) Green Giant庐 mushroom pieces and stems, drained
1 cup Green Giant庐 Valley Fresh Steamers鈩?frozen sweet peas
1 cup frozen sliced carrots
1 can (16.3 oz) Pillsbury庐 Grands!庐 Flaky Layers refrigerated original biscuits
Additional milk, if desired
Sesame seed, if desired
DIRECTIONS
1. Heat oven to 350掳F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
2. In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
3.
Chicken Pot Bisquick Pie
Yield: 4 servings
1 2/3 c frozen mixed vegetables, thawed
1 c cut-up cooked chicken
1 cn condensed cream of chicken soup (10 3/4 oz)
1 c Bisquick
1/2 c milk
1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased
9-inch pie plate. Stir remaining ingredients with fork until blended.
Pour into pie plate.
Bake 30 minutes or until golden brown
Make gravy, toss in cooked chicken, a bag of frozen mixed veggies. I recommend FreshLike brand. Pour into crust, slit the top and bake until brown
Anyone have a good chicken and dumplings recipe?
I love chicken and dumplings and I want to make them but can't find a receipe that looks good and easy. HELP you moms out there!!!Anyone have a good chicken and dumplings recipe?
Chicken and Dumplings A La Celeste
I use Costco chicken because it's bigger that let's say, a Safeway chicken. You can use any plain roasted chicken, but if you do use more of it.
1 breast and thigh (or more) from Costco chicken skinned and separated with fork
陆 cup chopped onion
2 bay leaves
1 carrot sliced (optional)
1 celery rib sliced (optional)
2 quarts chicken stock
Freshly ground black pepper
1 egg
1 cup plus 2 Tbsp milk
Pepper
2 tablespoons baking powder
3 tablespoons chopped parsley (optional)
1 1/4 cups flour (or more you want it to be thick like a paste)
1 1/2 tablespoons cornstarch
Bring the stock to a boil reduce to a simmer add bay leaves, onion, celery and carrot simmerfor 20 minutes. Add the chicken meat to the stockpot, and cook for another 10 minutes. In a mixing bowl, whisk the egg and 1 cup of the milk together. Season the mixture with pepper. Stir in the baking powder and parsley. Stir in the flour, mixing to make a thick paste. In a small bowl, dissolve the cornstarch in the remaining milk. Bring the liquid back to a boil. Whisk the cornstarch mixture into chicken broth cook at a boil for a minute and then reduce to a simmer. Drop heaping tablespoons of the dumpling batter into the soup mixture, distributing the dumplings evenly, until all the batter is used. When the dumplings have risen to the surface, simmer and cook for 4 minutes, stirring gently. Serve the chicken and dumplings immediately in soup bowls
Difficulty: Easy Yield: 4 servingsAnyone have a good chicken and dumplings recipe?
--Chicken 'n Dumplings Recipe
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup all purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 oz) frozen green peas
4 cups cubed chicken
***DUMPLINGS***
2 cups buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk
Directions:
In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. S tir in chicken. Pour into a greased 13in. X 9in. X 2in. baking dish.
For dumplings: Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings).
Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.
**********CHICKEN %26amp; DUMPLINGS
2 cans of can butter biscuits
1 can Cream of Chicken soup
3 bouillon cubes
1 tsp garlic salt (optional)
3 to 4 boneless chicken breast
Boil chicken breast until done (20 minutes). While chicken is boiling, prepare dumplings.
Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Set them aside.
When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more. Bring to a boil and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of garlic salt. Stir well
Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water.
Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft; this usually takes 30 to 45 minutes. I promise these are the best dumplings you will ever eat!. Enjoy!
MMMMMM!!!!!
My Recipe:
1 whole roasting chicken
4 cups veggies (potatoes,carrots,onions,peas)
cornstarch
Bisquick
I like to boil my chicken till its falling off the bone.strain it,saving the broth for the base of the stew.Pick apart the chicken and put back in broth. Add veggies (the ones that take longer first) Boil them till they are almost done. take a couple tablespoons cornstarch and mix it with cold water til it looks like milk.Add it slowly,stirring constantly to stew. Till you get desired consistency you desire.Follow the directions on the box of Bisquick for dumplings.Very easy.
You can do this even easier if you use bone-in breasts and frozen veggies.They actually sell a stew mix with pot,carrots ect....Or use boneless breast and cans of chicken broth.
After making this a couple times you'll get it just the way you want it.I like to add a dash of Bells seasoning it gives it a slight stuffing taste, if you like stuffing.
Chicken and Dumplings A La Celeste
I use Costco chicken because it's bigger that let's say, a Safeway chicken. You can use any plain roasted chicken, but if you do use more of it.
1 breast and thigh (or more) from Costco chicken skinned and separated with fork
陆 cup chopped onion
2 bay leaves
1 carrot sliced (optional)
1 celery rib sliced (optional)
2 quarts chicken stock
Freshly ground black pepper
1 egg
1 cup plus 2 Tbsp milk
Pepper
2 tablespoons baking powder
3 tablespoons chopped parsley (optional)
1 1/4 cups flour (or more you want it to be thick like a paste)
1 1/2 tablespoons cornstarch
Bring the stock to a boil reduce to a simmer add bay leaves, onion, celery and carrot simmerfor 20 minutes. Add the chicken meat to the stockpot, and cook for another 10 minutes. In a mixing bowl, whisk the egg and 1 cup of the milk together. Season the mixture with pepper. Stir in the baking powder and parsley. Stir in the flour, mixing to make a thick paste. In a small bowl, dissolve the cornstarch in the remaining milk. Bring the liquid back to a boil. Whisk the cornstarch mixture into chicken broth cook at a boil for a minute and then reduce to a simmer. Drop heaping tablespoons of the dumpling batter into the soup mixture, distributing the dumplings evenly, until all the batter is used. When the dumplings have risen to the surface, simmer and cook for 4 minutes, stirring gently. Serve the chicken and dumplings immediately in soup bowls
Difficulty: Easy Yield: 4 servingsAnyone have a good chicken and dumplings recipe?
--Chicken 'n Dumplings Recipe
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup all purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 oz) frozen green peas
4 cups cubed chicken
***DUMPLINGS***
2 cups buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk
Directions:
In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. S tir in chicken. Pour into a greased 13in. X 9in. X 2in. baking dish.
For dumplings: Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings).
Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.
**********CHICKEN %26amp; DUMPLINGS
2 cans of can butter biscuits
1 can Cream of Chicken soup
3 bouillon cubes
1 tsp garlic salt (optional)
3 to 4 boneless chicken breast
Boil chicken breast until done (20 minutes). While chicken is boiling, prepare dumplings.
Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Set them aside.
When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more. Bring to a boil and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of garlic salt. Stir well
Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water.
Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft; this usually takes 30 to 45 minutes. I promise these are the best dumplings you will ever eat!. Enjoy!
MMMMMM!!!!!
My Recipe:
1 whole roasting chicken
4 cups veggies (potatoes,carrots,onions,peas)
cornstarch
Bisquick
I like to boil my chicken till its falling off the bone.strain it,saving the broth for the base of the stew.Pick apart the chicken and put back in broth. Add veggies (the ones that take longer first) Boil them till they are almost done. take a couple tablespoons cornstarch and mix it with cold water til it looks like milk.Add it slowly,stirring constantly to stew. Till you get desired consistency you desire.Follow the directions on the box of Bisquick for dumplings.Very easy.
You can do this even easier if you use bone-in breasts and frozen veggies.They actually sell a stew mix with pot,carrots ect....Or use boneless breast and cans of chicken broth.
After making this a couple times you'll get it just the way you want it.I like to add a dash of Bells seasoning it gives it a slight stuffing taste, if you like stuffing.
SPICY CHICKEN QUESADILLA RECIPES!!! 10PTS HELP?
!!!!!!!!!!!!!!!!!!! WITH SALSA AND SOUR CREAM NO ADDED WEIRD SH*TSPICY CHICKEN QUESADILLA RECIPES!!! 10PTS HELP?
Get a flor tortilla and layer it with cooked and shredded chicken, cheese (cheddar, pepper jack, Monterrey jack or combo) some spicy chillies if you like, tomatoes or whatever. Place a second tortilla on top and grill it in a pan like a grilled cheese sandwich. Slice it like a pizza and top with sour cream, salsa, olives, Green onions, cilantro, a squeeze of lime or whatever else seems like it works to you.
As for the chicken......you can get some boneless skinless chicken breast and season it with chili powder, cumin, red pepper, or any already prepared mexican spice mix. Grill it up and then cool and shred. Or you can get a rotisserie chicken from the market and shred that meat if you want it easier. Then just spice up the meat before adding it into the tortilla. Good luck and enjoy!SPICY CHICKEN QUESADILLA RECIPES!!! 10PTS HELP?
Mexican Food Recipes
Spicy Chicken Quesadillas
2 teaspoons olive oil
2 boneless chicken breasts cut into strips
2 tablespoons chili sauce
1 jalapen帽o pepper seeded and sliced
4 eight inch flour tortillas
1 cup shredded cheddar cheese
4 teaspoons vegetable oil
Preheat the comal or your favorite cast iroin skillet on medium heat on top of the stove.
Add the olive oil to the hot pan.
Place the chicken strips, chili sauce and jalape帽o pepper in the pan and saute until cooked through, approximately 35 Minutes.
Remove and reserve. Wipe the pan clean.
Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle.
Again, preheat the comal or skillet on medium heat.
Lightly oil the comal cooking surface with vegetable oil.
Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas.
Slice each tortilla into three wedges and serve with Black Bean Salsa and Delicious Guacamole.
Serves 4
This recipe is a little elaborate but well worth the effort
To make 2 quesadillas you will need:
1/8 teaspoon chile powder like ancho or Cayenne
1/8 teaspoon ground cumin
1/4 teaspoon garlic powder
salt and pepper to taste1 boneless skinless chicken breast or 2 boneless skinless thighs (I like thighs better because they are juicier)
cooking spray
1/4 to 1/2 cup grated cheese (I like to use a mix or a jalapeno jack)
4 corn or flour tortillas
For the chicken:
1. Mix chile powder and cumin together and toast pan for a few minutes on low heat until aromatic. Mix with garlic, salt and pepper.
2. Wash chicken and pat dry. Slice chicken. Rub with seasoning and let stand for 10 to 15 minutes allowing chicken to come to room temperature.
3. Heat a pan. Spray with cooking spray and add chicken. Saute over medium high heat until lightly brown and cooked through. Remove from pan and set aside.
For the quesadillas:
1. Heat a comal or pan. Warm tortillas until they are no longer brittle.
2. Add cheese to 2 tortillas, top cheese with chicken, top chicken with second tortilla.
3.Heat through and allow the cheese to melt. I usually like to make my quesadillas with corn tortillas and then allow the tortillas to get a bit crispy.
4. Remove tortillas from pan let set a few minutes then cut into 4.
5. Top with salsa, sour cream, chives and/or anything else you like.
Enjoy!!!
http://www.spicytasty.com/featured/chick鈥?/a>
I'd add some hot chilies (jalapeno)? to your sautee. Yum.
Add some chopped jallepenos with a little of the juice (you can buy it in a can) - it will be just enough spice :)
Get a flor tortilla and layer it with cooked and shredded chicken, cheese (cheddar, pepper jack, Monterrey jack or combo) some spicy chillies if you like, tomatoes or whatever. Place a second tortilla on top and grill it in a pan like a grilled cheese sandwich. Slice it like a pizza and top with sour cream, salsa, olives, Green onions, cilantro, a squeeze of lime or whatever else seems like it works to you.
As for the chicken......you can get some boneless skinless chicken breast and season it with chili powder, cumin, red pepper, or any already prepared mexican spice mix. Grill it up and then cool and shred. Or you can get a rotisserie chicken from the market and shred that meat if you want it easier. Then just spice up the meat before adding it into the tortilla. Good luck and enjoy!SPICY CHICKEN QUESADILLA RECIPES!!! 10PTS HELP?
Mexican Food Recipes
Spicy Chicken Quesadillas
2 teaspoons olive oil
2 boneless chicken breasts cut into strips
2 tablespoons chili sauce
1 jalapen帽o pepper seeded and sliced
4 eight inch flour tortillas
1 cup shredded cheddar cheese
4 teaspoons vegetable oil
Preheat the comal or your favorite cast iroin skillet on medium heat on top of the stove.
Add the olive oil to the hot pan.
Place the chicken strips, chili sauce and jalape帽o pepper in the pan and saute until cooked through, approximately 35 Minutes.
Remove and reserve. Wipe the pan clean.
Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle.
Again, preheat the comal or skillet on medium heat.
Lightly oil the comal cooking surface with vegetable oil.
Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas.
Slice each tortilla into three wedges and serve with Black Bean Salsa and Delicious Guacamole.
Serves 4
This recipe is a little elaborate but well worth the effort
To make 2 quesadillas you will need:
1/8 teaspoon chile powder like ancho or Cayenne
1/8 teaspoon ground cumin
1/4 teaspoon garlic powder
salt and pepper to taste1 boneless skinless chicken breast or 2 boneless skinless thighs (I like thighs better because they are juicier)
cooking spray
1/4 to 1/2 cup grated cheese (I like to use a mix or a jalapeno jack)
4 corn or flour tortillas
For the chicken:
1. Mix chile powder and cumin together and toast pan for a few minutes on low heat until aromatic. Mix with garlic, salt and pepper.
2. Wash chicken and pat dry. Slice chicken. Rub with seasoning and let stand for 10 to 15 minutes allowing chicken to come to room temperature.
3. Heat a pan. Spray with cooking spray and add chicken. Saute over medium high heat until lightly brown and cooked through. Remove from pan and set aside.
For the quesadillas:
1. Heat a comal or pan. Warm tortillas until they are no longer brittle.
2. Add cheese to 2 tortillas, top cheese with chicken, top chicken with second tortilla.
3.Heat through and allow the cheese to melt. I usually like to make my quesadillas with corn tortillas and then allow the tortillas to get a bit crispy.
4. Remove tortillas from pan let set a few minutes then cut into 4.
5. Top with salsa, sour cream, chives and/or anything else you like.
Enjoy!!!
http://www.spicytasty.com/featured/chick鈥?/a>
I'd add some hot chilies (jalapeno)? to your sautee. Yum.
Add some chopped jallepenos with a little of the juice (you can buy it in a can) - it will be just enough spice :)
Any chicken breast recipes?
need something new easy and kid friendly and not dryAny chicken breast recipes?
The key to having, not dry, chicken breasts are obviously not over cooking them. Be careful of the temp, and make sure you check on them every once in a while.
I like getting shake and bake for those nights that you need a quick fix. You can also use Panko breadcrumbs if you want a more crunchy, chicken.
If you have kids, this is one way to get them involved in the kitchen::
A delicious way to bread chicken is using ... believe it or not... potato chips. If you take a big gallon ziploc bag full of potato chips (sour cream and onion or barbeque work really well) you can have the kids smash them up for you.
From there, all you have to do is do the three quick steps.
- dredge in flour (lightly sifted)
- dredge in egg wash (eggs, scrambled with salt and pepper)
- and then lightly toss the in potato chips
With these you can either put them in a pan with some oil and cook them till brown on both sides, or put them in the oven for about 400. Cook until lightly turning brown (checking periodically for white, NO PINK, chicken in the middle.)
P.S. -- It also makes it more fun to cut them into tenders,,, kids love finger food.Any chicken breast recipes?
Lemon Chicken
4 boneless skinless chicken breast halves
4 teaspoons flour
salt and pepper
2 teaspoons oil
1/2 cup chicken broth
1 teaspoon minced garlic
2 teaspoons lemon juice
1 teaspoon butter
1 Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
2 Fry in hot oil 5 minutes each side. Remove chicken from pan.
3 To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.
I have one that my kids love to eat. You can make a chicken tetrazinni. What kid doesn't love pasta, chicken and cheese. Simply pound out your chicken breast season on both sides. put a nice seer on them to get carmelized. In the meantime you should boil your pasta noodles according to the package directions. I generally use spaghetti noodles but any type of dried pasta would work. Once you have cooked the pasta and the chicken is done. I would dice up the chicken into bite size chunks. Place the chicken and the pasta into a casserole dish, add the shredded cheese and seasonings you desire. Plus a can of either cream of chicken soup or mushroom soup. Top with additional cheese if you like. Place into the oven at 350 for about 20 minutes. I suggest a side salad and some garlic bread on the side and you'd be good to go.
Here are some recipes that will add a new exciting twist to plain chicken breasts:
Golden Chicken Breasts: http://www.recipe4living.com/recipes/gol鈥?/a>
Stuffed Chicken Breasts: http://www.recipe4living.com/recipes/stu鈥?/a>
Chinese Chicken Breasts:http://www.recipe4living.com/recipes/chi鈥?/a>
I use this one alot!
Pasta Roni, Chicken Breast, any kind of veg, such as frozen peas, onions. Serve with Garlic bread and a salad. Sit and talk with the kids and always look at their ideas to add to the meal. I do! I have a set of twins...
Why don't you try Googling '; chicken breasts recipes'; You'll be astounded by how many there are.
The key to having, not dry, chicken breasts are obviously not over cooking them. Be careful of the temp, and make sure you check on them every once in a while.
I like getting shake and bake for those nights that you need a quick fix. You can also use Panko breadcrumbs if you want a more crunchy, chicken.
If you have kids, this is one way to get them involved in the kitchen::
A delicious way to bread chicken is using ... believe it or not... potato chips. If you take a big gallon ziploc bag full of potato chips (sour cream and onion or barbeque work really well) you can have the kids smash them up for you.
From there, all you have to do is do the three quick steps.
- dredge in flour (lightly sifted)
- dredge in egg wash (eggs, scrambled with salt and pepper)
- and then lightly toss the in potato chips
With these you can either put them in a pan with some oil and cook them till brown on both sides, or put them in the oven for about 400. Cook until lightly turning brown (checking periodically for white, NO PINK, chicken in the middle.)
P.S. -- It also makes it more fun to cut them into tenders,,, kids love finger food.Any chicken breast recipes?
Lemon Chicken
4 boneless skinless chicken breast halves
4 teaspoons flour
salt and pepper
2 teaspoons oil
1/2 cup chicken broth
1 teaspoon minced garlic
2 teaspoons lemon juice
1 teaspoon butter
1 Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
2 Fry in hot oil 5 minutes each side. Remove chicken from pan.
3 To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.
I have one that my kids love to eat. You can make a chicken tetrazinni. What kid doesn't love pasta, chicken and cheese. Simply pound out your chicken breast season on both sides. put a nice seer on them to get carmelized. In the meantime you should boil your pasta noodles according to the package directions. I generally use spaghetti noodles but any type of dried pasta would work. Once you have cooked the pasta and the chicken is done. I would dice up the chicken into bite size chunks. Place the chicken and the pasta into a casserole dish, add the shredded cheese and seasonings you desire. Plus a can of either cream of chicken soup or mushroom soup. Top with additional cheese if you like. Place into the oven at 350 for about 20 minutes. I suggest a side salad and some garlic bread on the side and you'd be good to go.
Here are some recipes that will add a new exciting twist to plain chicken breasts:
Golden Chicken Breasts: http://www.recipe4living.com/recipes/gol鈥?/a>
Stuffed Chicken Breasts: http://www.recipe4living.com/recipes/stu鈥?/a>
Chinese Chicken Breasts:http://www.recipe4living.com/recipes/chi鈥?/a>
I use this one alot!
Pasta Roni, Chicken Breast, any kind of veg, such as frozen peas, onions. Serve with Garlic bread and a salad. Sit and talk with the kids and always look at their ideas to add to the meal. I do! I have a set of twins...
Why don't you try Googling '; chicken breasts recipes'; You'll be astounded by how many there are.
Filipino Chicken Empanada Recipes???
Can anyone provide a good recipe for the Filipino chicken empanadas?
Preferably ones that are NOT spicy or cheese filled etc.
Salamat!Filipino Chicken Empanada Recipes???
CHICKEN EMPANADA
Filling for Empanada
2 cups cooked, flaked chicken meat
1 chopped onion
2 cups cooked, diced potatoes
1 green bell pepper (optional)
1/4 cup evaporated milk
1/2 tsp. powdered pepper
salt to taste
Saute onion, add all ingredients except milk. Cook for 5 minutes, add milk and cook for another 3 minutes. Cool. Then, fill in dough.
Crust
2 cups all-purpose flour (no sifting)
1 tsp. fine salt
6 tbsp. water
2/3 cup butter or margarine
2 tbsp. white sugar
Mix sugar, salt, and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal. Sprinkle water and mix well with hand to form ball. Knead lightly. Sprinkle flour on a board and roll out dought into 1/4'; thick. Cut using a round cutter (a medium sized saucer can be used if there is no molder. Place saucer up-side down on dough and cut with a knife). Then, fill each cut dough with 2 tbsp. of sauted fillings. Food dough (to form a half moon, press one end to the other. Brush with egg yolk or milk. Arrange on a greased baking sheet. bake at preheated oven until crust is golden brown.
Preferably ones that are NOT spicy or cheese filled etc.
Salamat!Filipino Chicken Empanada Recipes???
CHICKEN EMPANADA
Filling for Empanada
2 cups cooked, flaked chicken meat
1 chopped onion
2 cups cooked, diced potatoes
1 green bell pepper (optional)
1/4 cup evaporated milk
1/2 tsp. powdered pepper
salt to taste
Saute onion, add all ingredients except milk. Cook for 5 minutes, add milk and cook for another 3 minutes. Cool. Then, fill in dough.
Crust
2 cups all-purpose flour (no sifting)
1 tsp. fine salt
6 tbsp. water
2/3 cup butter or margarine
2 tbsp. white sugar
Mix sugar, salt, and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal. Sprinkle water and mix well with hand to form ball. Knead lightly. Sprinkle flour on a board and roll out dought into 1/4'; thick. Cut using a round cutter (a medium sized saucer can be used if there is no molder. Place saucer up-side down on dough and cut with a knife). Then, fill each cut dough with 2 tbsp. of sauted fillings. Food dough (to form a half moon, press one end to the other. Brush with egg yolk or milk. Arrange on a greased baking sheet. bake at preheated oven until crust is golden brown.
I am looking for a good southern white gravy recipe for chicken fried steak?
Ok, I got this all day ;)
You need cubed steak..... coat with seasoned flour and shake of excess.
In a large skillet, cook the coated cubed steak in about a 1/2 inch of oil. Cook until both sides are browned and it is cooked through...
Once cooked, set steaks to the side and drain off a little of the oil... leave about 3-4 tbsp(just guess) in the pan. With the heat still on, add about 3-4 tbsp of flour to the oil and stir over heat until it cooked through. It will be bubbly and golden brown.
Begin adding milk a splash at a time.. Start with a full cup and let that thicken up over medium-high heat. Then keep adding milk until you get your desired consistency.
This part will go fast so keep stirring as you add the milk, especially at first.
Salt and pepper to taste... a little sage might go well also.
Return the steaks to the pan with teh gravy and serve with mashed potatoes, of course! Fried okra is yummy too!I am looking for a good southern white gravy recipe for chicken fried steak?
go to recipezaar or allrecipes.com
Yahoo answers is not a good place to get recipe advice.I am looking for a good southern white gravy recipe for chicken fried steak?
';kat'; %26amp; ';sandypaw'; both have it right. YOU can alter your gravy now by adding just a touch of chicken boullion, salt, pepper or other spice. Some use nutmeg YUK !!
Make 3 small batches of this gravy and experiment with some things you like. I love adding garlic. Out of these 3, pick your fav. and write it down. Next time you make this again make 3 small batches and experiment more, constantly eliminating the ones you don't like. This process will leave you with the best gravy for YOU. : )
The recipe ';kat'; %26amp; ';sandypaw'; gave you here can also be used when frying bacon or sausage, leaving alittle of the grease, adding your flour and then the milk slowly till thick. Use this over biscuits and eggs.
: )
Happy cooking.
A good white gravy that's not hard to make comes in a package from Mcccormack. It's easy and good.
After you cook the chicken fried steak ( I always use my cast iron skillet for this one ) Do NOT drain skillet. Over medium-low heat, add a little butter or Crisco %26amp; flour a little at a time, scraping bottom of skillet w/fork to loosen all the yummy tidbits left over. Once flour is browned, slowly add milk stirring constantly til thickened. Serve w/mashed potatos, pinto beans %26amp; of course homemade cornbread....
Cracked black pepper Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren鈥檛 gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It鈥檚 gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick
how many people do you think that use yahoo are gourmet chefs?!?!?recipes cream
You need cubed steak..... coat with seasoned flour and shake of excess.
In a large skillet, cook the coated cubed steak in about a 1/2 inch of oil. Cook until both sides are browned and it is cooked through...
Once cooked, set steaks to the side and drain off a little of the oil... leave about 3-4 tbsp(just guess) in the pan. With the heat still on, add about 3-4 tbsp of flour to the oil and stir over heat until it cooked through. It will be bubbly and golden brown.
Begin adding milk a splash at a time.. Start with a full cup and let that thicken up over medium-high heat. Then keep adding milk until you get your desired consistency.
This part will go fast so keep stirring as you add the milk, especially at first.
Salt and pepper to taste... a little sage might go well also.
Return the steaks to the pan with teh gravy and serve with mashed potatoes, of course! Fried okra is yummy too!I am looking for a good southern white gravy recipe for chicken fried steak?
go to recipezaar or allrecipes.com
Yahoo answers is not a good place to get recipe advice.I am looking for a good southern white gravy recipe for chicken fried steak?
';kat'; %26amp; ';sandypaw'; both have it right. YOU can alter your gravy now by adding just a touch of chicken boullion, salt, pepper or other spice. Some use nutmeg YUK !!
Make 3 small batches of this gravy and experiment with some things you like. I love adding garlic. Out of these 3, pick your fav. and write it down. Next time you make this again make 3 small batches and experiment more, constantly eliminating the ones you don't like. This process will leave you with the best gravy for YOU. : )
The recipe ';kat'; %26amp; ';sandypaw'; gave you here can also be used when frying bacon or sausage, leaving alittle of the grease, adding your flour and then the milk slowly till thick. Use this over biscuits and eggs.
: )
Happy cooking.
A good white gravy that's not hard to make comes in a package from Mcccormack. It's easy and good.
After you cook the chicken fried steak ( I always use my cast iron skillet for this one ) Do NOT drain skillet. Over medium-low heat, add a little butter or Crisco %26amp; flour a little at a time, scraping bottom of skillet w/fork to loosen all the yummy tidbits left over. Once flour is browned, slowly add milk stirring constantly til thickened. Serve w/mashed potatos, pinto beans %26amp; of course homemade cornbread....
Cracked black pepper Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (You weren鈥檛 gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It鈥檚 gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick
how many people do you think that use yahoo are gourmet chefs?!?!?
Awesome chicken breast recipes... unique?
Been there done that... Gone on allrecipies.com and others. I want a tasty good chicken breast recipe for the family that my kids will love too. Chicken %26amp; rice, pasta, potatoes. enchiladas, on %26amp; on! Share your wealth... Do you have an awesome creative way to preparing chicken breast? Thanks so much for sharing!Awesome chicken breast recipes... unique?
I just finished an article of recipes using chicken breasts. There are several there that should help you out. I'm sure your kids will like some of them. My mother was hard to please when it came to chicken, so in many ways, feeding her was like feeding a picky child. I hope you enjoy them. The link to the article is below.Awesome chicken breast recipes... unique?
PARMESAN CHICKEN EXCEPT I MAKE IT BY THE LOADS SO HERE i will do it one at a time
one large chicken breast lay in foil add totmatoes sauce mixed with tomatoes paste, add italian seasoning clove of garlic a whole onion whole pepper green and a very small bit of hot pepper is optional.
wrap in the foil and slow bake for an hour about 300 degrees, check your chicken sprinkle parmesan cheese over the chicken, recover and bake for anther while, add mozza. cheese place back in oven to melt it down and serve with french baguette bread sliced and buttered with garlic toast it and serve side salad. good luck with cleaning everyones faces afterwords though
Here is my favorite chicken breast recipe: http://www.eat-well-save-money-recipes.c鈥?/a>
It's easy, delicious, and very moist. I like to serve it with rice, and use the drippings from the pan over the rice for a little added flavor.
Hope you like it!
Anne
Go here and try the chicken recipes. My fav I found is the chicken provolone. I love the site, the people are great and it's simple, regular food recipes without all the advertisements and hype!
This is my homemade and personal recipe for a yummy cooked and baked chicken and biscuits. There are pictures too check it out!
http://www.ehow.com/how_5219432_make-del鈥?/a>
The teriyaki chicken recipe on this site is really good, as is the Thai chicken recipe.
www.tried-and-tested-recipes.com
Hope this helps : )
good chicken recipes avail here
http://www.samayalblog.com/
marinate in ranch dressing
grill basting with the dressing as you go or fry slowly in a pan using all the dressing in the marinate
my kids love it very easy too
Go to www.foodnetwork.com and use Tyler Florence's Chicken Marsala recipe. It's the best chicken dish I've served, and it's fun to make.
I just finished an article of recipes using chicken breasts. There are several there that should help you out. I'm sure your kids will like some of them. My mother was hard to please when it came to chicken, so in many ways, feeding her was like feeding a picky child. I hope you enjoy them. The link to the article is below.Awesome chicken breast recipes... unique?
PARMESAN CHICKEN EXCEPT I MAKE IT BY THE LOADS SO HERE i will do it one at a time
one large chicken breast lay in foil add totmatoes sauce mixed with tomatoes paste, add italian seasoning clove of garlic a whole onion whole pepper green and a very small bit of hot pepper is optional.
wrap in the foil and slow bake for an hour about 300 degrees, check your chicken sprinkle parmesan cheese over the chicken, recover and bake for anther while, add mozza. cheese place back in oven to melt it down and serve with french baguette bread sliced and buttered with garlic toast it and serve side salad. good luck with cleaning everyones faces afterwords though
Here is my favorite chicken breast recipe: http://www.eat-well-save-money-recipes.c鈥?/a>
It's easy, delicious, and very moist. I like to serve it with rice, and use the drippings from the pan over the rice for a little added flavor.
Hope you like it!
Anne
Go here and try the chicken recipes. My fav I found is the chicken provolone. I love the site, the people are great and it's simple, regular food recipes without all the advertisements and hype!
This is my homemade and personal recipe for a yummy cooked and baked chicken and biscuits. There are pictures too check it out!
http://www.ehow.com/how_5219432_make-del鈥?/a>
The teriyaki chicken recipe on this site is really good, as is the Thai chicken recipe.
www.tried-and-tested-recipes.com
Hope this helps : )
good chicken recipes avail here
http://www.samayalblog.com/
marinate in ranch dressing
grill basting with the dressing as you go or fry slowly in a pan using all the dressing in the marinate
my kids love it very easy too
Go to www.foodnetwork.com and use Tyler Florence's Chicken Marsala recipe. It's the best chicken dish I've served, and it's fun to make.
Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Hi! Ok, I AM a vegetarian, have been for almost 14 years now, but my boyfriend likes meat. For the whole 2 years we have been together, I barely cook for him at all, and if I do it's veggie food. I would like to learn some simple, tasty meat dishes. Now remember, I cannot taste these while cooking, so be specific!!
Happy New Year!
Thanks!Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Why not BBQ some burgers for him, and BBQ whole portobello mushrooms for YOU! You can each put them on an onion roll with lettuce, tomato, onion %26amp; sliced avocados. (Make the burgers with lean ground sirloin; a package of dry onion soup mix per lb. of meat with 1 egg %26amp; some Italian seasoned bread crumbs).....
I make white pizza too, which is easy. You can put some shredded cooked chicken on his half, and leave yours plain. Use a tube of refrigerated pizza dough; make a white sauce with garlic and spread that on top. Then a layer of fresh mozzarella cheese; a layer of fresh spinach leaves; chopped sun-roasted peppers and cut-up artichoke hearts; kalamata olives; and a small package of feta cheese sprinkled all over it. Bake according to the dough package instructionsQuick and easy chicken or any meat recipes for a vegetarian!!!!!?
Ok, so if you can make yourself a decent vege stir fry, simply do that adjust the taste so its all good for you, slice thinly and fry some chicken or beef or something in another pan, then take out your serving of the vege stuff, stir the meat into the rest of the stir fry and serve that for him.
A good basic stir fry sauce combination is 1 clove minced garlic, 2 tablespoons vegetarian 'oyster' sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, a little bit of chilli powder or sauce if you like it spicy.
Get a couple chicken breasts, moisten them with milk, then mix some chili powder (about 2Tbsp) and about 1/4 cup parmesan cheese, dip the chicken in thi parmesan chili mixture, put it on a cookie sheet and bake at 350 for about 20 mins. It's delicious! Otherwise, why not cook him other things like specialty pastas (fetucinni alfredo, spaghetti caprese) or just some good sandwiches or something like that. Make him your fave food I'm sure he will learn to eat it!
Go to www.allrecipes.com. Each recipe has a rating and user comments so you know if others found it good or how they adapted the recipe. I'm in the same situation. My hubby is a meat eater, I'm a lifelong vegetarian born to vegetarian parents. The most important thing I've learned is that meat should be marinated to make it taste good. Super easy stuff is just a strip steak or a peice of chicken, buy a bottle of marinade, then cook it unitl it's done. Or, go to the deli and get something already made that you can just heat up.
r u mad to ask about non veg recipes in vegetarian group?
Happy New Year!
Thanks!Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Why not BBQ some burgers for him, and BBQ whole portobello mushrooms for YOU! You can each put them on an onion roll with lettuce, tomato, onion %26amp; sliced avocados. (Make the burgers with lean ground sirloin; a package of dry onion soup mix per lb. of meat with 1 egg %26amp; some Italian seasoned bread crumbs).....
I make white pizza too, which is easy. You can put some shredded cooked chicken on his half, and leave yours plain. Use a tube of refrigerated pizza dough; make a white sauce with garlic and spread that on top. Then a layer of fresh mozzarella cheese; a layer of fresh spinach leaves; chopped sun-roasted peppers and cut-up artichoke hearts; kalamata olives; and a small package of feta cheese sprinkled all over it. Bake according to the dough package instructionsQuick and easy chicken or any meat recipes for a vegetarian!!!!!?
Ok, so if you can make yourself a decent vege stir fry, simply do that adjust the taste so its all good for you, slice thinly and fry some chicken or beef or something in another pan, then take out your serving of the vege stuff, stir the meat into the rest of the stir fry and serve that for him.
A good basic stir fry sauce combination is 1 clove minced garlic, 2 tablespoons vegetarian 'oyster' sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, a little bit of chilli powder or sauce if you like it spicy.
Get a couple chicken breasts, moisten them with milk, then mix some chili powder (about 2Tbsp) and about 1/4 cup parmesan cheese, dip the chicken in thi parmesan chili mixture, put it on a cookie sheet and bake at 350 for about 20 mins. It's delicious! Otherwise, why not cook him other things like specialty pastas (fetucinni alfredo, spaghetti caprese) or just some good sandwiches or something like that. Make him your fave food I'm sure he will learn to eat it!
Go to www.allrecipes.com. Each recipe has a rating and user comments so you know if others found it good or how they adapted the recipe. I'm in the same situation. My hubby is a meat eater, I'm a lifelong vegetarian born to vegetarian parents. The most important thing I've learned is that meat should be marinated to make it taste good. Super easy stuff is just a strip steak or a peice of chicken, buy a bottle of marinade, then cook it unitl it's done. Or, go to the deli and get something already made that you can just heat up.
r u mad to ask about non veg recipes in vegetarian group?
Jamie Oliver recipe for Chicken Tray Bake?
I haven't been able to find this recipe in the several cookbooks of his I have checked. It has chicken thighs, potatoes and tomatoes. Please provide the recipe and/or advise where to find it (which of his cookbooks). Thanks!Jamie Oliver recipe for Chicken Tray Bake?
Didn't he make it on his new show. It should be in his new book Jamie at home.Jamie Oliver recipe for Chicken Tray Bake?
I saw this recipe in his latest cookbook - ';Jamie At Home';.
Looks quite simple - fry the chicken thigh pieces, boil some potatoes, lightly crush them with thumb, drop tomatoes in boiling water and skin them,, lightly crush them, then put all together in a dish, drizzle with olive oil, oregano and lemon rind.
Bake till light golden brown... Haven't tried it yet, but sounds yummy.
Jamies Dinner's, is where you find it!
This is a really quick and convenient dinner to make - great for Saturday nights with your family. Everyone I've cooked it for has loved it, including the kids. It's kinda like an easy and healthy version of the southern American Maryland or, as many call it, ';sunshine'; cooking. Although the idea of cooking chicken with sweetcorn and banana may sound grotesque to you, it really does work! Anyway, I've taken a few liberties in order to move this dish on to another level. You can use tinned sweetcorn, but remember that the flavour won't be anything near as good as fresh.
Serves 4
4 chicken breasts, skin removed
4 fresh corn on the cob
1 x 410g tin of cannellini or butter beans, drained
2 bananas, peeled
sea salt and freshly ground black pepper
1 large wineglass of white wine
300ml/10fl oz double cream
55g/2oz butter
12 rashers of smoked streaky bacon or pancetta
a handful of fresh mint, leaves picked
Preheat your oven to 220掳C/425掳F/gas 7 and get yourself an appropriately sized roasting tray in which you can snugly fit the chicken breasts side by side. Run a knife down the length of the raw corn cobs to remove the lovely sweet bits of corn. It takes literally no time at all to do this. Once done, add the corn to the tray and discard the cobs. Using a fork (or your fingers!), squash up half your cannellini or butter beans until you have a pulp and add these, with the unsquashed half of the beans, to the tray.
Next thing to do is to put the chicken breasts on a chopping board. You will notice that each breast has a little strip or flap of meat on one side. If you fold that back using a knife and make a cut you can carefully form a little pocket inside the chicken breast. Once you have done this to all 4 chicken breasts, squash half a banana into each pocket. Then fold the flap back over to cover the banana up and season with salt and freshly ground black pepper.
Turn the fillets the other way up and carefully place them on top of the corn and beans. Add your wine and double cream, then divide the butter into little knobs and scatter these all around the tray. Drape the bacon or pancetta slices over the chicken breasts and bake in the oven for 35 to 40 minutes, until the bacon is crisp. The smoky flavour from the bacon and the smooth flavour of the bananas will have really cooked into the corn and the chicken. A lovely combination of flavours. Taste and correct the seasoning if it needs it. I usually serve this in the dish at the table, with a handful of fresh mint thrown over, and let people help themselves.
Didn't he make it on his new show. It should be in his new book Jamie at home.Jamie Oliver recipe for Chicken Tray Bake?
I saw this recipe in his latest cookbook - ';Jamie At Home';.
Looks quite simple - fry the chicken thigh pieces, boil some potatoes, lightly crush them with thumb, drop tomatoes in boiling water and skin them,, lightly crush them, then put all together in a dish, drizzle with olive oil, oregano and lemon rind.
Bake till light golden brown... Haven't tried it yet, but sounds yummy.
Jamies Dinner's, is where you find it!
This is a really quick and convenient dinner to make - great for Saturday nights with your family. Everyone I've cooked it for has loved it, including the kids. It's kinda like an easy and healthy version of the southern American Maryland or, as many call it, ';sunshine'; cooking. Although the idea of cooking chicken with sweetcorn and banana may sound grotesque to you, it really does work! Anyway, I've taken a few liberties in order to move this dish on to another level. You can use tinned sweetcorn, but remember that the flavour won't be anything near as good as fresh.
Serves 4
4 chicken breasts, skin removed
4 fresh corn on the cob
1 x 410g tin of cannellini or butter beans, drained
2 bananas, peeled
sea salt and freshly ground black pepper
1 large wineglass of white wine
300ml/10fl oz double cream
55g/2oz butter
12 rashers of smoked streaky bacon or pancetta
a handful of fresh mint, leaves picked
Preheat your oven to 220掳C/425掳F/gas 7 and get yourself an appropriately sized roasting tray in which you can snugly fit the chicken breasts side by side. Run a knife down the length of the raw corn cobs to remove the lovely sweet bits of corn. It takes literally no time at all to do this. Once done, add the corn to the tray and discard the cobs. Using a fork (or your fingers!), squash up half your cannellini or butter beans until you have a pulp and add these, with the unsquashed half of the beans, to the tray.
Next thing to do is to put the chicken breasts on a chopping board. You will notice that each breast has a little strip or flap of meat on one side. If you fold that back using a knife and make a cut you can carefully form a little pocket inside the chicken breast. Once you have done this to all 4 chicken breasts, squash half a banana into each pocket. Then fold the flap back over to cover the banana up and season with salt and freshly ground black pepper.
Turn the fillets the other way up and carefully place them on top of the corn and beans. Add your wine and double cream, then divide the butter into little knobs and scatter these all around the tray. Drape the bacon or pancetta slices over the chicken breasts and bake in the oven for 35 to 40 minutes, until the bacon is crisp. The smoky flavour from the bacon and the smooth flavour of the bananas will have really cooked into the corn and the chicken. A lovely combination of flavours. Taste and correct the seasoning if it needs it. I usually serve this in the dish at the table, with a handful of fresh mint thrown over, and let people help themselves.
Looking for a simple but good chicken breast recipe.?
Take 4 cloves of garlic %26amp; mash them (you can use a food processor or a mortar %26amp; pestel sorry my spelling sucks)
add salt, oregano, %26amp; a little bit of olive oil..make into a paste
Rub the paste all over the chicken breasts (you may want to cut soem slits in the chicken to get seasoning inside)
Put in a baking dish with half a cup of white wine %26amp; a tablesppon of lemon juice (this part is optional... I just love how juicey %26amp; tasty it comes out) Cover with tin foil...make sure the tin foil has a corner up or a a slit in the middle to let the chicken breath!
Bake for 15 minutes at 350 degrees...check on it..turn it iff you want and cook for another 15 minutes
Serve on top of plain pasta or on the side of rice pilaf
or you could make
Oven Baked Fried Chicken
Make three ';dipping stations';
Season the chicken with all purpose seasoning.
Cover in first bowl which you have filled with flour %26amp; a little extra seasonings
Dip in second bowl which contains two eggs beaten.
Cover in third bowl which has bread crumbs in it!... Italian or whatevr style you like.
Simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 25-30 minutes.
Good Luck! Enjoy! ;-)Looking for a simple but good chicken breast recipe.?
Yey! I'm glad you liked it ;-) It's one of our favorites. Report Abuse
Looking for a simple but good chicken breast recipe.?
One Dish Chicken Bake
INGREDIENTS
1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
DIRECTIONS
In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
My family loves this and it is super easy. But we have to cook it longer than it says. Make sure you check the temp of the chicken when done.
Foil Packet Southwestern Chicken Dinner
Prep Time: 10 min
Total Time: 40 min
Makes: Makes 4 servings, one packet each.
2 cups instant brown rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Light Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped
PREHEAT oven to 400掳F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170掳F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.
KRAFT KITCHENS TIPS
Cooking Know-How
To prevent rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil.
Cooking Know-How
If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear (170掳F).
Crockpot Chicken Stroganoff
Ingredients
(4 servings)
6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's
Instructions
Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.
Margarita Chicken
4 boned and skinned chicken breast halves
1/4 cup tequila
1/4 cup thawed, frozen limeade concentrate
2 tablespoons Triple Sec
1 to 2 tablespoons chopped cilantro
1 large or 2 small cloves garlic, minced
1 jalapeno pepper, seeded and chopped
juice of 1 lime
Combine all ingredients in a zip-top bag. Marinate in refrigerator at least 4 hours. Grill over medium coals until juices run clear.
The easiest, fastest and most tender way I found and my family loves it, is simply ';Paper wrapped Lemon Chicken';. place a square of aluminum foil under each chicken breast, (Make it like boat to hold the juice) place a large slice of butter on each breast, season slightly with salt, pepper, a small sprinkling of basil and a 2 tablespoons of lemon juice. For extra flavor and serving appearance, I put a couple slices of lemon on top. Wrap tightly in the foil and place in pre-heated 425 degree oven for about 20 -25 minutes,(check for doneness) open the foil and place under the broiler just long enough to brown the tops.
Try the Cheesy Chicken Casserole on the Campbells Kitchen website. It's simple and really good.
I put cajun/creole spice all over my chicken breast, throw it in the oven at 350 for about 45 minutes to an hour. it's flavorful, and good.
add salt, oregano, %26amp; a little bit of olive oil..make into a paste
Rub the paste all over the chicken breasts (you may want to cut soem slits in the chicken to get seasoning inside)
Put in a baking dish with half a cup of white wine %26amp; a tablesppon of lemon juice (this part is optional... I just love how juicey %26amp; tasty it comes out) Cover with tin foil...make sure the tin foil has a corner up or a a slit in the middle to let the chicken breath!
Bake for 15 minutes at 350 degrees...check on it..turn it iff you want and cook for another 15 minutes
Serve on top of plain pasta or on the side of rice pilaf
or you could make
Oven Baked Fried Chicken
Make three ';dipping stations';
Season the chicken with all purpose seasoning.
Cover in first bowl which you have filled with flour %26amp; a little extra seasonings
Dip in second bowl which contains two eggs beaten.
Cover in third bowl which has bread crumbs in it!... Italian or whatevr style you like.
Simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 25-30 minutes.
Good Luck! Enjoy! ;-)Looking for a simple but good chicken breast recipe.?
Yey! I'm glad you liked it ;-) It's one of our favorites. Report Abuse
Looking for a simple but good chicken breast recipe.?
One Dish Chicken Bake
INGREDIENTS
1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
DIRECTIONS
In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
My family loves this and it is super easy. But we have to cook it longer than it says. Make sure you check the temp of the chicken when done.
Foil Packet Southwestern Chicken Dinner
Prep Time: 10 min
Total Time: 40 min
Makes: Makes 4 servings, one packet each.
2 cups instant brown rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Light Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped
PREHEAT oven to 400掳F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170掳F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.
KRAFT KITCHENS TIPS
Cooking Know-How
To prevent rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil.
Cooking Know-How
If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear (170掳F).
Crockpot Chicken Stroganoff
Ingredients
(4 servings)
6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's
Instructions
Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.
Margarita Chicken
4 boned and skinned chicken breast halves
1/4 cup tequila
1/4 cup thawed, frozen limeade concentrate
2 tablespoons Triple Sec
1 to 2 tablespoons chopped cilantro
1 large or 2 small cloves garlic, minced
1 jalapeno pepper, seeded and chopped
juice of 1 lime
Combine all ingredients in a zip-top bag. Marinate in refrigerator at least 4 hours. Grill over medium coals until juices run clear.
The easiest, fastest and most tender way I found and my family loves it, is simply ';Paper wrapped Lemon Chicken';. place a square of aluminum foil under each chicken breast, (Make it like boat to hold the juice) place a large slice of butter on each breast, season slightly with salt, pepper, a small sprinkling of basil and a 2 tablespoons of lemon juice. For extra flavor and serving appearance, I put a couple slices of lemon on top. Wrap tightly in the foil and place in pre-heated 425 degree oven for about 20 -25 minutes,(check for doneness) open the foil and place under the broiler just long enough to brown the tops.
Try the Cheesy Chicken Casserole on the Campbells Kitchen website. It's simple and really good.
I put cajun/creole spice all over my chicken breast, throw it in the oven at 350 for about 45 minutes to an hour. it's flavorful, and good.
Does anyone know a good recipe for chicken drumsticks?
I have six drumsticks / 2.10 lbs. Does anyone have a recipe for this much chicken?Does anyone know a good recipe for chicken drumsticks?
There are some recipes you like, maybe you can give it a shot.
http://www.chinese-healthy-recipes.comDoes anyone know a good recipe for chicken drumsticks?
throw some good BBQ sauce on them and grill them up!
Spicy Honey Drummies
2 lbs chicken drumsticks
1 cup honey
2 tablespoons curry powder
1 teaspoon ginger
1 teaspoon cayenne pepper
Place drummies in a single layer on a baking sheet with rim.
Bake in a 400掳 oven for 10 minutes.
In a mixing bowl, add the remaining ingredients; stir to combine.
Spoon half of the honey mixture over the drumsticks; bake for 10 more minutes.
Turn wings over and spoon the remaining honey mixture over the drumsticks; bake 10 more minutes.
Let cool slightly before serving
If you are going to cook them all at once, and not freeze some of them...I would just wash them in clear water, let them drain on paper towels. I would melt a little butter mix in a little olive oil, add some seasoning salt, pepper, garlic powder, and if you have it onion powder. Mix that in with the butter/oil and brush it on the chicken to coat lightly. Bake at 350 about 50 minutes to 1 hr. You can also shake them in flour (in a ziplock bage) after brushing on the oil mixture.
If you like you can download this free chicken cookbook which has 300 recipes to choose from , am sure you can find something you like:
http://mycookery.com/blog
If you go into Google and type in chicken drumstick recipes, it will come up with all the recipes you need, any variation.
If you want a specific way like e.g. bbq chicken drumsticks just type that in.
Cheese Stuffed Drumsticks
Bread Recipes
A delicious three cheese filling is stuffed under the skin of chicken drumsticks and baked until tender. Yum.
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
3 oz. pkg. cream cheese, softened
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
2 Tbsp. dry bread crumbs
1 tsp. dried Italian seasoning
1/4 tsp. pepper
8 chicken drumsticks
3 Tbsp. butter, melted
Preparation:
Preheat oven to 375 degrees. Grease broiler pan and set aside. In medium bowl, combine cheeses, bread crumbs, Italian seasoning and pepper and mix well.
Carefully separate skin from drumstick, starting at wide end and leaving skin attached at the end of the bone. Fill the space between the skin and flesh with about 1 tablespoon cheese filling. Place chicken on prepared broiler pan and brushed with melted butter.
Bake at 375 degrees 50-55 minutes until juice of chicken runs clear and chicken is thoroughly cooked. 4-6 servings
There are some recipes you like, maybe you can give it a shot.
http://www.chinese-healthy-recipes.comDoes anyone know a good recipe for chicken drumsticks?
throw some good BBQ sauce on them and grill them up!
Spicy Honey Drummies
2 lbs chicken drumsticks
1 cup honey
2 tablespoons curry powder
1 teaspoon ginger
1 teaspoon cayenne pepper
Place drummies in a single layer on a baking sheet with rim.
Bake in a 400掳 oven for 10 minutes.
In a mixing bowl, add the remaining ingredients; stir to combine.
Spoon half of the honey mixture over the drumsticks; bake for 10 more minutes.
Turn wings over and spoon the remaining honey mixture over the drumsticks; bake 10 more minutes.
Let cool slightly before serving
If you are going to cook them all at once, and not freeze some of them...I would just wash them in clear water, let them drain on paper towels. I would melt a little butter mix in a little olive oil, add some seasoning salt, pepper, garlic powder, and if you have it onion powder. Mix that in with the butter/oil and brush it on the chicken to coat lightly. Bake at 350 about 50 minutes to 1 hr. You can also shake them in flour (in a ziplock bage) after brushing on the oil mixture.
If you like you can download this free chicken cookbook which has 300 recipes to choose from , am sure you can find something you like:
http://mycookery.com/blog
If you go into Google and type in chicken drumstick recipes, it will come up with all the recipes you need, any variation.
If you want a specific way like e.g. bbq chicken drumsticks just type that in.
Cheese Stuffed Drumsticks
Bread Recipes
A delicious three cheese filling is stuffed under the skin of chicken drumsticks and baked until tender. Yum.
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
3 oz. pkg. cream cheese, softened
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
2 Tbsp. dry bread crumbs
1 tsp. dried Italian seasoning
1/4 tsp. pepper
8 chicken drumsticks
3 Tbsp. butter, melted
Preparation:
Preheat oven to 375 degrees. Grease broiler pan and set aside. In medium bowl, combine cheeses, bread crumbs, Italian seasoning and pepper and mix well.
Carefully separate skin from drumstick, starting at wide end and leaving skin attached at the end of the bone. Fill the space between the skin and flesh with about 1 tablespoon cheese filling. Place chicken on prepared broiler pan and brushed with melted butter.
Bake at 375 degrees 50-55 minutes until juice of chicken runs clear and chicken is thoroughly cooked. 4-6 servings
Chicken Recipes!!!?
I have started dieting and I am trying to find new recipes. Does anyone know any seasoning that you can use on chicken and it is still good for you???Chicken Recipes!!!?
try marinating your chicken in liquid italian dressing. it adds a lot of flavor without many extra calories. marinate up to 6 hours, then bake or pan fry...Chicken Recipes!!!?
check out http://www.highclassrecipes.com
They have some great recipes.
Here are a few four ingredient recipes that are low fat.... Hope this helps! I have lost 106 lbs. with weight watchers and can guarantee that these are low fat and good.
4 5oz. chicken breast
1 minced garlic
1/2 c. chicken broth
1 Tbs. lemon juice
Spray skillet and saute garlic slow............add chicken cook over medium heat and brown..........add broth and lemon juice.................heat to boiling and reduce...........cover and simmer 10 - 15 min. until done..........remove and keep warm............cook sauce with chicken out to thicken around 3 min. 4 servings
Baked Lemon Chicken
6 5 oz. chicken breast
1 tea. garlic salt
juice of 2 lemons
1/4 cup fat free margarine
Rub chicken with garlic salt and lemon and place in baking dish.............pour margarine melted over chicken..............bake 350 1 hour..........baste often
Honey Chicken
6 5 oz. chicken breast
1/2 c. honey
1/3 cup lemon juice
1/4 c. soya sauce
Combine honey, lemon juice and soy............brush chicken with half.............bake 350 for 20 min. ............brush with additional mixture................bake 30 min. or until done........baste lots
BBQ chicken
4 5 oz. chicken breast
1/2 cup cranberry sauce (jelly)
1/4 cup. tomato sauce
2 Tbs. mustard
Combine cranberry sauce, tomato sauce and mustard......brush both sides with mixture.......bake uncovered 375 for 30 min......................turn chicken........brush again............bake 20 min. until tender
Orange Chicken
4 5 oz. chicken breast
1 cup sugar free orange soda
1/4 low sodium soya
4 to 6 green onions
Combine soda and soya.......marinate overnight..............Place chicken and marinate in baking dish and sprinkle with onions..............bake 350 for 1 hour...........baste occasionally
Crock Pot chicken
4 5 oz. chicken
1 small cabbage quartered
1 lb. mini carrots
2 (14 1/2 oz. (Mexican stewed tomatoes)
Place all ingredients in crock pot............cover and cook 6 to 7 hours on low.................4 servings
Mexican Chicken
4 5oz chicken breast
1 16oz. jar mild salsa
1 2 1/2 oz. can sliced black olives drained
1/2 tea. minced garlic
Beat chicken breast to uniform thickness...........spray non-stick with olive oil spray.........saute garlic over low heat...........add chicken and over low medium heat cook until golden turning once.......add salsa and cover........continue to cook over low heat 30 to 40 min. Serve over rice if desired...............sprinkle with olives over top
Cranberry Chicken
6 5 oz. chicken breasts
1 8 oz. Catalina fat free salad dressing (orange one)
1 Pkg. dried onion soup mix
1 16 oz. can whole cranberry sauce
Combine dressing, onion soup and whole cranberry sauce.........pour over chicken breast..........marinate overnight.......remove from marinade and reserve for brushing well baking...Bake uncovered for 45 min. for 350
Mandarin Chicken Breast
4 5 oz. chicken breast
1 Pkg. onion soup mix
1 8 oz. can pineapple chunks undrained
1 11 oz. can Mandarin orange undrained
On stove over low heat brown chicken breast in non-stick skillet......combine soup, pinapple chunks and mardarin oranges........pour over chicken breast and simmer 30 to 40 min. or until done
Potatoes O'Brien
2 15 oz. can sliced drained new potatoes
1/2 onion finely minced
1/2 green pepper diced
2 Tbs. fat free margarine
Melt margarine, add onions and green pepper and cook over medium heat until tender....add drained potatoes and saute for 5 min. add pepper to taste.......place in 9 inch sprayed pie plate and bake for 15 min. at 350...................... 4 servings
Soak the chicken over night in butter milk, no rinse oven bake with your favorite seasoning, you may even use shake and bake.
I use Pampered Chef Italian seasoning sprinkled on each chicken breast then, I put a tiny piece of butter or a little olive oil on each breast - depending on the mood ;o) - and then I sprinkle a little (only a little maybe 1/8 -1/4 tsp) lemon juice on each one and then bake at 350 F for about 40 minutes or until chiken is golden and juices run clear. I love the Pampered Chef Italian Seasoning (which you can order from their website) but you could probably use any italian seasoning. Even my kids love this!!
Anything with garlic, tomatoes, or salsa... totally fat free, and full of flavor! best of luck.
lemon pepper is great on chickenskin
try marinating your chicken in liquid italian dressing. it adds a lot of flavor without many extra calories. marinate up to 6 hours, then bake or pan fry...Chicken Recipes!!!?
check out http://www.highclassrecipes.com
They have some great recipes.
Here are a few four ingredient recipes that are low fat.... Hope this helps! I have lost 106 lbs. with weight watchers and can guarantee that these are low fat and good.
4 5oz. chicken breast
1 minced garlic
1/2 c. chicken broth
1 Tbs. lemon juice
Spray skillet and saute garlic slow............add chicken cook over medium heat and brown..........add broth and lemon juice.................heat to boiling and reduce...........cover and simmer 10 - 15 min. until done..........remove and keep warm............cook sauce with chicken out to thicken around 3 min. 4 servings
Baked Lemon Chicken
6 5 oz. chicken breast
1 tea. garlic salt
juice of 2 lemons
1/4 cup fat free margarine
Rub chicken with garlic salt and lemon and place in baking dish.............pour margarine melted over chicken..............bake 350 1 hour..........baste often
Honey Chicken
6 5 oz. chicken breast
1/2 c. honey
1/3 cup lemon juice
1/4 c. soya sauce
Combine honey, lemon juice and soy............brush chicken with half.............bake 350 for 20 min. ............brush with additional mixture................bake 30 min. or until done........baste lots
BBQ chicken
4 5 oz. chicken breast
1/2 cup cranberry sauce (jelly)
1/4 cup. tomato sauce
2 Tbs. mustard
Combine cranberry sauce, tomato sauce and mustard......brush both sides with mixture.......bake uncovered 375 for 30 min......................turn chicken........brush again............bake 20 min. until tender
Orange Chicken
4 5 oz. chicken breast
1 cup sugar free orange soda
1/4 low sodium soya
4 to 6 green onions
Combine soda and soya.......marinate overnight..............Place chicken and marinate in baking dish and sprinkle with onions..............bake 350 for 1 hour...........baste occasionally
Crock Pot chicken
4 5 oz. chicken
1 small cabbage quartered
1 lb. mini carrots
2 (14 1/2 oz. (Mexican stewed tomatoes)
Place all ingredients in crock pot............cover and cook 6 to 7 hours on low.................4 servings
Mexican Chicken
4 5oz chicken breast
1 16oz. jar mild salsa
1 2 1/2 oz. can sliced black olives drained
1/2 tea. minced garlic
Beat chicken breast to uniform thickness...........spray non-stick with olive oil spray.........saute garlic over low heat...........add chicken and over low medium heat cook until golden turning once.......add salsa and cover........continue to cook over low heat 30 to 40 min. Serve over rice if desired...............sprinkle with olives over top
Cranberry Chicken
6 5 oz. chicken breasts
1 8 oz. Catalina fat free salad dressing (orange one)
1 Pkg. dried onion soup mix
1 16 oz. can whole cranberry sauce
Combine dressing, onion soup and whole cranberry sauce.........pour over chicken breast..........marinate overnight.......remove from marinade and reserve for brushing well baking...Bake uncovered for 45 min. for 350
Mandarin Chicken Breast
4 5 oz. chicken breast
1 Pkg. onion soup mix
1 8 oz. can pineapple chunks undrained
1 11 oz. can Mandarin orange undrained
On stove over low heat brown chicken breast in non-stick skillet......combine soup, pinapple chunks and mardarin oranges........pour over chicken breast and simmer 30 to 40 min. or until done
Potatoes O'Brien
2 15 oz. can sliced drained new potatoes
1/2 onion finely minced
1/2 green pepper diced
2 Tbs. fat free margarine
Melt margarine, add onions and green pepper and cook over medium heat until tender....add drained potatoes and saute for 5 min. add pepper to taste.......place in 9 inch sprayed pie plate and bake for 15 min. at 350...................... 4 servings
Soak the chicken over night in butter milk, no rinse oven bake with your favorite seasoning, you may even use shake and bake.
I use Pampered Chef Italian seasoning sprinkled on each chicken breast then, I put a tiny piece of butter or a little olive oil on each breast - depending on the mood ;o) - and then I sprinkle a little (only a little maybe 1/8 -1/4 tsp) lemon juice on each one and then bake at 350 F for about 40 minutes or until chiken is golden and juices run clear. I love the Pampered Chef Italian Seasoning (which you can order from their website) but you could probably use any italian seasoning. Even my kids love this!!
Anything with garlic, tomatoes, or salsa... totally fat free, and full of flavor! best of luck.
lemon pepper is great on chicken
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