and ohh,nutrituous too!I need a good recipe for chicken?
Chicken with broccoli
chicken cutlet - cut up in cubs or thin slices
broccoli fresh or frozen - cut into bite size pcs.
fresh chopped garlic
salt to taste
optional: cooked sliced carrots or chopped onion or fav veggies
Saute chicken with salt and garlic until its cooked. Use olive oil to coat pan/chicken
Once chicken is cooked throw in cooked broccoli, mix it up, let the broccoli take the flavor of the garlic
Eat! It's fast tasty and great over rice or noodles or by it self.I need a good recipe for chicken?
You should check out the recipes on the back (and inside label) of Campbells Soups. Most only have like 4 ingredients and take only 20 minutes to prepare. There is a real good one using Campbells Cream of Onion. Check it out.
(m)
Chicken Cutlets
4 chicken drumsticks
50 grams yoghurt
2 tbsp chopped coriander leaves
Cooking oil
1 large onion finely chopped
1 tsp crushed ginger
60 grams flour
2 large eggs beaten with a dash of salt
Bread crumbs enough to coat cutlets
Carefully remove all skin from chicken drumsticks. With the blunt edge of a big knife and starting at the smaller of the drumstick, clear flesh from as close as possible to bone, and gently push towards the big end of drumstick. Keep chicken meat in one piece. Leave last half inch or one centimetre of chicken flesh tied to chicken bone.
Mix the yoghurt, coriander, chopped onions and crushed ginger together. Marinate the chicken pieces in mixture for at least two hours.
Remove chicken pieces and shape into flat cutlets as in picture. Coat with flour, then into the beaten eggs, and coat with a thin layer of breadcrumbs. Press breadcrumbs onto cutlets with fingers.
Heat oil in enough quantity to fry cutlets over medium heat in a frying pan. When oil starts sizzling, carefully place cutlets and fry one by one until cooked on both sides. Turn cutlets over to cook both sides until golden brown. Be careful not to overcook.
Serve with chatini cotomili, piment and pomme d'amour. Serve with potato chips.
The only ingredient you need is cash. Pull up to drive thru at KFC and tell them how much you want. Drive home and eat.
I would get a chicken, inject it with tranquilizers, and then eat it while it's still alive. 1 ingredient, fresh, and you get Chicken Wings!
try this: an old sock - two inner bicycle tubes - a used oiece of toilet paper...three tins of mcewans lager...and a pinch of salt!
Bon Apittit!
This one's really easy.
1/2 onion, diced
2 cloves garlic, minced
1 tbsp butter
1/4 cup olive oil
4 bonless chicken breasts
Vegetable oil
Lemon Pepper seasoning
Salt and pepper
In a large skillet, melt butter and add olive oil. Add onions and garlic and saute on medium heat for 2 minutes. Add chicken breasts. Drizzle with vegetable oil, and sprinkle generously with lemon pepper, and sprinkle with salt and pepper. Turn chicken over and grill for 10 minutes. Repeat on other side of chicken. I serve it with Rice a Roni, it's so good!
From: FINGER FOOD 鈥?BITE SIZED SNACKS TO SHARE WITH FRIENDS
HONEY MUSTARD CHICKEN DRUMETTES
Bake: 400 degrees Fahrenheit
Cook: 45 minutes
Makes 24
Ingredients:
1/3 cup vegetable oil
录 cup honey
录 cup soy sauce
录 cup Dijon mustard
录 cup lemon juice
4 cloves garlic, crushed
24 chicken drumettes
Methods:
1. To make the marinade, place the oil, honey, soy sauce, mustard, lemon juice, and garlic in a large, nonmetallic dish and mix together thoroughly.
2. Trim the chicken of excess fat, then place in the dish with the marinade and toss until well coated. Cover and refrigerate for at least 2 hours or preferably overnight, turning 2 to 3 times
3. Preheat the oven to 400 degrees Fahrenheit. Lay the drumettes on a wire rack that has been placed over a baking sheet lined with aluminum foil. Bake, turning and brushing with the marinade 3 to 4 times, for 45 minutes or until golden brown and cooked. Serve immecdiately.
Notes: Drumettes are the chicken wing with the wing tip removed.
Think ahead:
Cook a day ahead and reheat in an oven at 315 degrees Fahrenheit for 10-12 minutes
Recipes from: Benihana
Hibachi Chicken
Makes 1 Serving
Ingredients:
1-teaspoon safflower oil
7 ounces skinned, boneless chicken breast, cut into bite-sized pieces
2 mushrooms sliced into 8 pieces
1-tablespoon butter
陆 tablespoon squeezed lemon juice
陆 tablespoon sesame seeds
Method:
Add oil to heated non-stick skillet (for electric skillet, set at 400掳F). Place chicken in the skillet with mushrooms and cook eight minutes or more until chicken is done. Add butter, lemon juice, and sesame seeds. Mix with saut茅ed mushroom slices. Season with salt and pepper if desired.
From: BETTY CROCKER'S COOKBOOK or http://www.bettycrocker.com
TWO-MUSTARD CHICKEN
8 Servings
Preparation time: 6 minutes
Bake: 375 degrees
Bake time: 35 minutes
Ingredients:
1/2 cup Dijon mustard
1/4 cup coarse-grained mustard
1/4 cup honey
8 boneless, skinless chicken breast halves (about 2 陆 pounds)
Methods:
1. Heat oven to 375 degrees F.
2. Grease rectangular pan, 13 x 9 x 2 inches. Mix mustards and honey; spread on both sides of chicken. Place in pan.
3. Bake uncovered 25 to 35 minutes or until juice is no longer pink when centers of thickest pieces are cut.
From: The Four Ingredient Cookbooks
COMPANY CHICKEN
Serves 4 to 6
Bake: 350 degrees
Bake time: 1 hour.
Ingredients:
6 chicken breasts (skinned and boned)
1/4-cup Sherry or white wine
1/2-cup chicken broth
1/2-cup grated Parmesan cheese
Methods:
Place chicken in baking dish. Pour wine and broth on top of chicken. Sprinkle with Parmesan cheese. Bake covered 45 minutes and uncovered 15 minutes. Serve with white rice.
SOY SAUCE CHICKEN
Serves 4
Bake: 350 degrees
Bake time: 1 hour.
Ingredients:
4 chicken breasts (skinned and boned)
1-cup sour cream
1/4-cup soy sauce
Methods:
Place chicken in greased casserole dish. Mix sour cream and soy sauce together. Spread over chicken. Bake Covered 1 hour.
CHICKEN RICE
Serves 4 to 6
Bake: 350 degrees
Bake time: 30 Minutes
Ingredients:
2 cups diced chicken
1 box Uncle Bens Wild Rice mix
1 can Cream Mushroom Soup
1/2 Soup can milk
Methods:
Mix all ingredients and pour in greased 2-quart dish. Cover and bake.
Easy BBQ wings recipe
BBQ Chicken Wings
Prep Time: 10 min
Total Time: 55 min
Makes: 14 servings
You may also enjoy
2-1/2 lb. chicken wings
1 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 450掳F. Cut chicken wings at joints; discard tip sections.
PLACE chicken in 15x10x1-inch baking pan. Bake 35 minutes; drain.
BRUSH chicken with barbecue sauce; continue baking 10 minutes or until cooked through.
OR
Pineapple Chicken Wings
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 6 servings
2-1/2 lb. split chicken wings, tips removed
2 cans (8 oz. each) pineapple tidbits
1 cup KRAFT Original Barbecue Sauce
PREHEAT oven to 400掳F. Place chicken wing pieces in greased 13x9-inch baking pan. Bake 30 min.
DRAIN pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice; add to pan with chicken, stirring well to coat.
BAKE 30 min. more or until well browned and sauce is thickened.
WITH
Tropical Tornado Punch
Prep Time: 5 min
Total Time: 5 min
Makes: 10 servings, 1 cup each
1 envelope (2-qt. size) KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
2 qt. (8 cups) pineapple-orange juice
1 tsp. rum extract (optional)
2 cups ice cubes
PLACE drink mix in large plastic or glass pitcher.
ADD juice and extract; stir until drink mix is completely dissolved.
Refrigerate until ready to serve. Pour into 10 tall glasses filled with ice cubes.
Orange Dijon Chicken Wings
Prep Time: 15 min
Total Time: 2 hr min
Makes: 24 servings
1/4 cup GREY POUPON Country Dijon Mustard
1/2 cup ketchup
1/3 cup orange marmalade
1 Tbsp. reduced sodium soy sauce
1 Tbsp. dried minced onion
1 clove garlic, crushed
12 chicken wings, separated at joints, tips discarded
BLEND mustard, ketchup, marmalade, soy sauce, onion and garlic in small bowl. Place chicken in resealable plastic bag; coat with 1/2 cup of the mustard mixture. Refrigerate chicken and remaining mustard mixture separately for at least 1 hour.
PREHEAT oven to 375掳F. Arrange chicken on baking sheet. Bake 20 minutes; pour off any excess fat. Bake an additional 20 to 25 minutes or until cooked through.
HEAT remaining mustard mixture until warm; serve as a dipping sauce with hot chicken wings.
Chicken Parmesan Pasta
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings
1-1/2 lb. boneless skinless chicken breast halves
2 egg whites, slightly beaten
1 cup Italian seasoned dry bread crumbs
3 cups spaghetti sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. dried oregano leaves
6 oz. spaghetti, cooked, drained
DIP chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of chicken. Place in greased 13x9-inch baking pan.
BAKE at 400掳F for 20 to 25 minutes or until chicken is cooked through. Top with 2 cups of the spaghetti sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until mozzarella cheese is melted.
SERVE over hot pasta tossed with remaining 1 cup spaghetti sauce, heated.
I hope you like it. Those are the main things I cook when I have a get together.
For wings? Coat it with an egg/water mixture, roll in bread crumbs and bake 30 minutes at 325 degrees.
If you're real lazy, get some shake n bake type coating, and coat the fresh chicken with that mixture. Tastes just as good.
Or, I've also made a ponzu style sauce as a marinade.
1/4 cup soy sauce,
1/8 c vinegar,
1/4 of a fresh ginger root, skin removed and sliced,
1/2 bunch cilantro, chopped
1 tsp sugar,
1 whole green or red chili peppers (they're like jalapenos but smaller, found in the asian market. ok to use jalapenos too) cut up
In a bowl add the ingredients and Mix well.
In a baking dish, add the chicken wing pieces (remove the drumette part from the wing part). Pour the marinade and let the chicken sit for 10-15 minutes.
Cover with foil and Bake at 350 for 20 minutes. Remove foil, flip the wings, and bake for an additional 5-10 minutes or until wings are done.
If you are good with the fryer, deep fry the wings first.
Then add to the marinade sauce after frying. Serve hot.
I thought you would never ask! lol I love CHICKEN..done many ways...
1 whole chicken or your favorite parts cut up into serving pieces
salt and pepper
paprika and cayenne pepper
all purpose flour
1 cup buttermilk
(if you don't have buttermilk take 1 cup regular milk add 2 tablespoons of white vinegar and 1 teaspoon baking soda....let it sit until it becomes thick)
soak the chicken in the buttermilk for an hour or overnight in the refrigerator.
when it's time to cook heat enough oil in a deep frying pan that comes up about 2 inches.....I use peanut oil it does not burn as easy...start it on medium heat then bring up the heat when it starts to bubble when you put a piece of bread in it..then it's ready for the chicken...it needs to be hot but not too hot or the chicken will burn....
remove the chicken from the buttermilk...
take a large plastic bag or a big grocery paper bag and
place into it:
1 1/2 cup regular white flour
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon red cayenne pepper ground
shake this up good and then drop in the chicken...shake shake shake until all is coated.
Now ...let this sit for about 5 minutes...and check the oil ...if you tested it with the piece of bread then it's time to cook the chicken...place the larger pieces in first in the center and then add the smaller ones....it should really sizzle and cook fast...cook about 9 minutes on each side...until golden brown...pierce with a fork until no pink juices flow .....nothing like hot fried chicken ..for eating at home or cold to take on a picnic...ENJOY NOTE..USE A HEAVY FRYING PAN FOR THE BEST RESULTS..LIKE CAST IRON
No comments:
Post a Comment