Chicken recipe?

I need to use some chicken before it goes bad. Any good recipes? They are chicken breasts, and I don't want anything fried.Chicken recipe?
I go tthis from my grandma before she died





Chicken recipe with angel hair pasta is made with chicken breasts, broccoli, garlic, and Parmesan cheese.


INGREDIENTS:


1 tablespoon olive oil


2 teaspoons butter


3 boneless chicken breast halves cut into 1-inch cubes


1 carrot, sliced on diagonal into 1/4-inch thick pieces


1 1/2 cups frozen broccoli florets, thawed


2 cloves garlic, minced


12 ounces angel hair pasta or linguini


2/3 cup chicken broth


1 teaspoon dried leaf basil


salt and pepper, to taste


3 tablespoons Parmesan cheese


PREPARATION:


Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels.


Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.


Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.


Serves 4Chicken recipe?
Thanks!





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Chicken Enchilada Skillet





鈥?1 tablespoon oil


鈥?1 lb. boneless skinless chicken breasts, cut bite-sized


鈥?1 14.5 oz. can chicken broth


鈥?1/4 cup ranch dressing


鈥?2 tablespoons flour


鈥?6 flour tortillas, cut into small pieces


鈥?1 cup shredded four cheese


鈥?1/2 cup salsa





鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.


鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.


鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.





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Grilled Raspberry Chicken





鈥?6 boneless, skinless chicken breasts


鈥?1/2 cup frozen raspberries, thawed


鈥?1 cup raspberry vinaigrette


鈥?1/4 cup raspberry vodka (optional)


鈥?1/4 cup finely chopped mint leaves (optional)


鈥?Fresh mint sprigs, for garnish (optional)


鈥?Fresh raspberries, for garnish (optional)





Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.





Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
*********CHICKEN CACCIATORE


3 to 4 boneless, skinless chicken breast


1 jar spaghetti sauce


1 sm. can sliced olives


1 sm. onion, chopped


2 each celery stock, sliced


1 c. mushrooms, slices


1 c. carrots (optional) or any vegetable desired


1 pkg. macaroni (shells, elbow, etc.)


Cut chicken in bite size pieces. In crock pot, combine chicken, spaghetti sauce, olives, onion, celery, mushrooms and carrots. Cook on low 6 to 7 hours or high 3 to 4 hours. Cook macaroni. Place macaroni in bowl, spoon Chicken Cacciatore over. Great with french bread and a salad.





******* CHICKEN CORDON BLEU IN PASTRY





1 tub 8 oz refrigerated crescent rolls


录 cup spread able chive and onion cream cheese


4 thin slices of deli ham


4 boneless skinless chicken breast halves (4 oz each)


4 slices Swiss Cheese





On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of the rectangle. Place ham widthwise over the dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each end, pinch the dough together around chicken, forming points.





Bake at 375 for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.





********ITALIAN HONEY MUSTARD BAKED CHICKEN


4 boneless skinless chicken breasts


1/3 c. Italian dressing


1 bulb garlic (or less/more to your taste)


3/4 tbsp mustard powder


3/4 tbsp honey


2 tsp salt


Preheat oven to 400F.


1. Place Chicken in a glass casserole dish that has a cover.


2. Sprinkle salt over chicken.


2. Pour Italian dressing over chicken.


3. Peel cloves from Garlic Bulb and scatter them over the chicken.


4. Sprinkle mustard powder over chicken.


5. Drizzle Honey over chicken.


6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.


Serves 4.
Basil-Grilled Chicken on a Sourdough Baguette





2 lbs. chicken breast


1/4 C. pesto sauce (see recipe below)


2 T. olive oil


1 t. salt


2 t. cracked black pepper


1/4 lb. arugula or your favorite lettuce


3 plum tomatoes sliced


1/4 lb. provolone Cheese sliced


1 1/4 C. pesto aioli (*see recipe below)


1 loaf Sourdough Baguette cut in half lengthwise





*Pesto Sauce


1 C. packed basil leaves - fresh


1 T. pine nuts or walnuts lightly toasted


1 T. parmesan cheese finely grated


2 cloves garlic cloves


1 t. salt





*Pesto Aioli


1/2 C. pesto sauce


1/2 C. mayonnaise





Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.





Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.





Assembling the Tuscan Style Sandwiches





Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.
Sprinkle them with salt and pepper, mince up some garlic and onion and add to a baking dish. Add about 3/4 cup of orange juice and one teaspoon of Madras Curry Powder (put the powder in the juice and stir then add to pan) cover with foil and bake about 1 1/2 hours. remove foil last 15 mins for some color. Baste often, and if you run low on liquid add more juice or water. (I would usually put is all together and let it sit for about an hour in the fridge, then cook) You can serve this with rice and peas and corn mixed (peas and corn mixed but not with the rice). If you have no curry just omit it.
STUFFED GRILLED CHICKEN BREASTS





6 split chicken breasts


1/2 lb Italian sausage meat


3 cloves fresh garlic, minced


4 strips hickory or maple flavored bacon, chopped


1/4 lb fresh mushrooms, finely chopped


2 tablespoons butter


1 tablespoon fresh parsley, minced


1/4 teaspoon paprika


1/2 cup bread crumbs


1/8 teaspoon each onion and garlic powder


1 cup sherry


6 bacon strips


salt and pepper, to taste


wooden toothpicks or butcher's string





Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.


Preheat grill until it reaches 350掳F.





Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.





Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.





Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).





When chicken is pierced with a fork and juices run clear, it is done.





If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.





During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.





or





PERFECT GRILLED CHICKEN





4 boneless, skinless chicken breast halves (1 lb.)


1/3 cup Kraft classic Caesar dressing


1/4 cup Kraft barbecue sauce, any flavor,


or Bull's-eye original barbecue sauce





Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking.


Pour dressing into a large resealable plastic bag.





Place chicken in bag with dressing. Seal bag and refrigrate 30 min. to 1 hour to marinate.





Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.





Brush with barbecue sauce during last few minutes of grilling time.





Prep: 5 min. total 1 hour 21 minutes (incl. marinating).





Makes 4 Servings.





or





CHICKEN TORTILLA CASSEROLE





3 cups cubed chicken


3/4 cup chicken broth


3 tbsp flour


1/4 cup butter


2 1/2 tbsp onions (chopped)


1 1/2 cup milk


1 1/2 oz jalepeno peppers


1 tsp salt


1 doz. tortillas, pulled into pieces, or taco chips


1/2 cup shredded cheese (preferably sharp)


1 1/2 cup chopped stewed/canned tomatoes





Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.


In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.





Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.





Serves 6-8





ENJOY
Dijon mustard, apple juice, Parmesan cheese and garlic form a crispy and delicious coating on chicken breasts in this easy recipe.


INGREDIENTS:


1/2 cup dijon mustard


1/4 cup apple juice


2 cloves garlic, minced


2 cups fresh soft bread crumbs


1 cup grated Parmesan cheese


1 Tbsp. butter, melted


1/4 tsp. salt


1/8 tsp. pepper


2 tsp. dried parsley flakes


8 boneless, skinless chicken breast halves


PREPARATION:


Line a 13x9'; pan with foil and preheat oven to 375 degrees.


In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes


Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8
Pecan Chicken


4 boneless, skinless chicken breasts


1/4 cup honey


1/4 cup Dijon mustard


1 cup pecans, finely chopped


Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4