Chicken recipes?

anybody have any good chicken recipes besides baking it and please no fried chicken recipes.Chicken recipes?
Grilled barbeque chicken... I use a lot of Chicken Helper recipes out of the box. They're yummo! I'm thinking about making bbq baked chicken right now.Chicken recipes?
Marinate chicken in Italian dressing, fresh-squezzed lemon, vinegar, garlic, and some spices.(Salt, pepper, oregano, etc.)


Let it marinade couple hours and then you can grill it and it comes out real juicy! I have one of those indoor smokeless grills and it comes out so good! Or you can put it in the oven with carrots, potatoes and celery!!! YUMMY!!!
BUTTERMILK BAKED CHICKEN


Southern Living 2000 Recipe Hall of Fame





1/4 cup butter or margarine


4 bone-in chicken breast halves


1/2 teaspoon salt


1/2 teaspoon pepper


1 1/2 cups buttermilk, divided


3/4 cup all-purpose flour


1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted


Garnish: chopped fresh parsley





Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.





Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.





Arrange chicken, breast side down, in baking dish.





Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.





Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.


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Cheesy Garlic Butter Chicken





4 boneless, skinless chicken breasts, filleted into 2 pieces and pounded thin


¾ cup Rondele or Alouette Garlic and Herb cheese spread


2 eggs, beaten


2 Tbsp. milk


2 cups seasoned dry bread crumbs


1 stick butter or margarine, melted


1 Tbsp. minced garlic





Preheat oven to 375ºF. Spread flavored cream cheese on each of the 8 filets of chicken and roll them up, securing with a toothpick. Combine eggs and milk to make an egg wash. Dip each piece of rolled chicken into egg wash, then into seasoned bread crumbs. Place chicken into greased 9”x13” a baking dish.





Stir minced garlic into melted butter, stir well. Pour the mixture over the chicken and bake uncovered for 45-55 min, or until juices run clear. Do not turn them over during the baking!


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Stuffed Chicken A'la Orange





Prepare Stove Top Stuffing and put a spoonful on each chicken breast and roll it up.(Or cut a pocket in the chicken breast and fill it instead of rolling it up.) Dip in melted butter, then roll in crushed corn flakes. Place in baking dish and spoon orange sauce over the top. Cover with foil. Bake at 300ºF for about an hour, frequently basting with the orange sauce. After an hour, take the foil off and bake uncovered an additional 15 minutes.





Orange sauce:


½ c. sugar


1/4 tsp. salt


1 tsp. grated orange peel


½ c. brown sugar


1 T. corn starch


1 c. orange juice





Combine all ingredients over low heat on the stove.


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Old Fashioned Chicken %26amp; Dumplings





1 (3-lb.) whole chicken, cut up


6 chicken bouillon cubs (or 4 Tbsp. granules)


1 teaspoon pepper


2 cups all-purpose flour


1 tablespoon baking powder


1 teaspoon salt


1/4 cup shortening


2/3 to 3/4 cup milk


4 hard-cooked eggs, chopped


Bring chicken and enough water to cover to a boil in a large Dutch oven; reduce heat, and simmer 1 hour. Remove chicken; cool. Pour broth through a wire-mesh strainer into a large saucepan, discarding solids. Skim off fat. Return broth to Dutch oven.





Skin and bone chicken; cut into bite-size pieces. Add chicken, bouillon granules, and pepper to broth; return to a simmer.


Combine flour, baking powder, and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. (2¼ cups baking mix can be substituted for dry dumpling ingredients.) Add milk, stirring until dry ingredients are moistened.


Turn dough out onto a lightly floured surface. Roll out to 1/8” thickness; sprinkle lightly with flour, and cut into 3” x 2” strips.


Bring broth mixture to a boil. Drop strips, 1 at a time, into boiling broth, stirring gently, until all are added. Reduce heat, and simmer, stirring often, 20 minutes. Stir in egg just before serving. Yield: 6 to 8 servings





--Southern Living, DECEMBER 1997


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Spicy Ginger Garlic Chicken





4 cloves garlic, minced


1-1/2 tsp grated ginger (I have used powdered)


1/2 tsp salt


1/4-3/4 ground red pepper


1/4 tsp black pepper


1/4 tsp ground cinnamon


1/4 tsp ground cardamom


1 TBSP catsup


1 TBSP red wine vinegar


1 tsp water


8 skinless, boneless chicken breast halves (about 2 pounds)





In a small bowl, combime all ingredients except chicken. Mix well. Brush both sides of each chicken breast and bake uncovered in a 375° oven for 45-50 minutes or until no longer pink. Works well on the grill also.





--BH%26amp;G 1992
i like to pan sear boneless skinless chicken breasts in hot oil till brown. then add jarred spaghetti sauce and chopped onion. simmer covered till chicken is done. meanwhile, boil water for pasta and cook pasta. when chicken and pasta is done. sprinkle chicken with mozzarella cheese and let melt. plate up the pasta and chicken and serve extra sauce over the pasta. this is very good and yet simple...
Wonder Chicken





5 chicken breasts


1 bottle Russian dressing


1/2 bottle peach jam


1 package onion soup mix


1 can mushrooms


1 red and green pepper, chopped





Bake chicken in a shallow baking dish at 300F for 10 to 15 minutes. Mix sauce with chopped vegetables. Pour over chicken. Bake at 325F for 25 minutes. Serve with rice, potatoes or noodles
2 teaspoons garlic powder, or to taste


1 teaspoon ground black pepper


1 teaspoon salt


1 teaspoon paprika


1/2 cup seasoned bread crumbs


1 cup all-purpose flour


1/2 cup milk


1 egg


4 skinless, boneless chicken breast halves - pounded thin


1 cup oil for frying, or as needed














DIRECTIONS


In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.


Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.


Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
We made Emeril's Turkey Tetrazzini today and it turned out fabulous. Two changes: reduce the onion to 2 Tbsp. and we used regular Emeril's Essence (instead of his Creole). We used Pinot Grigio wine and it was just perfect.





Chicken gets boring and people forget how good turkey is!
marinate chicken breast in white wine 1 cup a jar of Dijon mustard %26amp; a bottle of wishbone italian dressing marinate for a least 24 hours. BBQ bake or broil.


if you wan't you can add two peices of bacon layer on top of chicken breast add mozzalla cheese.


Put on a hogie roll cut in half and enjoy!
Chicken Casserole.


Cut Chicken into bite sized pieces and brown with some garlic and onion in a little oil and transfer to casserole dish.


Add diced Peppers and other vegetables.


Use soup mix as a liquid.


Cover with bread crumbs and grated cheese and bake in a 180C for about 20 minutes until bubbling hot and the cheese has started to brown.