try wrapping them in bacon! its delisious!What are some simple recipes that involve chicken?
I LOVE chicken, so I have several recipes. Something Delicious and different is this recipe:
Pour 1/2 jar of apricot jelly into bowl
Mix with 1/2 jar of Grey Poupon mustard
Either 1 garlic cloved minced or you can use garlic powder
Mix together and pour over chicken. Bake at 350 for 10 minutes. It is wonderful!
Chicken and Zucchini With Garlic Cream Sauce
Ingredients
1/4 cup butter
3 whole chicken breasts, halved
3 cups zucchini, sliced 1/8-inch thick
1/2 cup diced green onions
.
Garlic Cream:
2 tablespoons butter
1 large clove garlic, minced
3 tablespoons flour
1 (3 oz) package of cream cheese
1 can chicken broth
1/2 tsp. pepper
Preparation:
Chicken:
In skillet, melt 1/4 cup butter; add chicken breasts. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.
Garlic Cream Sauce:
In 2 quart saucepan, melt 2 tablespoons butter; add garlic. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Add remaining ingredients and continue cooking, stirring occasionally, until sauce is smooth and thickened.
This is pretty served on a bed of rice - layer the zucchini and then the chicken breasts on top then pour sauce over each chicken breast.
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Chicken Casserole Recipe
:Ingredients
1 whole stewing chicken, about 5 pounds
3 1/2 cups water
1 medium onion, sliced
1 carrot, cut in 4 slices
1/2 cup celery with tops
2 teaspoons salt
1 bay leaf
6 cups cooked rice
6 tablespoons chicken fat or part butter
6 tablespoons flour
1 cup half-and-half
2 cans (4 ounces each) sliced mushrooms
4 ounces chopped pimiento
1 cup toasted slivered almonds
1 cup soft buttered bread crumbs
Preparation:
In a large kettle or Dutch oven, combine chicken, water, onion, carrot, celery, salt, and bay leaf. Cover and simmer for 1 1/2 hours, or until tender.
Cool chicken in the stock; remove from stock. Remove skin and take meat from bones; cut into bite-size pieces and place in a medium bowl. Pour about 1/2 cup of stock over the chicken; cover and refrigerate.
Strain remaining stock into a bowl; chill. Skim fat off the strained chilled stock; save for the sauce.
Heat 1 cup of stock; pour over cooked rice in a bowl; let stand while making sauce.
Melt chicken fat or part chicken fat and part butter in a saucepan over medium low heat. Blend in flour until smooth and bubbly. Stir in 2 cups of strained stock. Cook sauce over low heat, stirring constantly, until sauce thickens; let boil 1 minute. Gradually stir cream; remove from heat. Stir in mushrooms with mushroom liquid, pimiento, and almonds. In a buttered 12 cup casserole dish, alternate layers of chicken with sauce and the rice-broth mixture. Sprinkle buttered bread crumbs over top. Bake at 350掳 for 45 to 55 minutes, or until sauce is bubbly and crumbs are nicely browned.
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Chicken Noodle Casserole
Ingredients:
8 ounces egg noodles, uncooked
1/2 cup butter (8 ounces)
1 cup sliced mushrooms, about 4 ounces
1/3 cup flour
2 cups chicken broth
1 cup milk
1/4 cup pimiento, chopped (2 ounce jar, drained)
2 teaspoons salt
1/2 teaspoon pepper
2 cups cooked diced chicken
1/3 cup grated Parmesan cheese
Preparation:
Cook noodles according to package directions and drain. In large skillet, melt butter in a large skillet over low heat; saut茅 mushrooms. Blend in flour, stirring until smooth. Gradually add broth, milk, pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 1/2-quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes in a preheated 350掳 oven.
Shared by Coastieswife
*****Italian Chicken Tenders*****
Chicken tenders need no preparation at all, so they are super easy to make in this simple one-pan dinner recipe.
Prep Time: 10 minutes
Cook Time: 35 minutes
1 tablespoon olive oil
1 (1 pound) package baby carrots
2 onions, chopped
1 (8 ounce) package sliced mushrooms
1 (26 ounce) jar pasta sauce
2 (1 pound) packages chicken tenders
1/4 cup grated Parmesan cheese
1 cup shredded CoJack cheese
Preheat oven to 350 degrees F. Heat olive oil in large skillet; cook carrots, onions, and mushrooms until crisp-tender, about 5-7 minutes. Place 1/2 cup pasta sauce in 13';x9'; glass baking dish. Top with chicken tenders and vegetables. Pour remaining pasta sauce over all.
Bake, covered, at 350 degrees F for 25-30 minutes until chicken is cooked and vegetables are almost tender. Uncover, sprinkle with cheese, return to oven, and bake for 5-10 minutes longer until cheese melts. Serve over hot cooked rice or couscous.
****Lantana Grille Chipotle-Raspberry Boneless Chicken *****
2 pounds chicken tenderloins, boneless
1 cup cornstarch
2 cups raspberry preserves
4 ounces chipotle chilies in adobo sauce, pureed
1/2 cup Cholula hot sauce
1 cup unsalted butter, melted
1/4 cup cilantro, chopped
2 cups jicama, julienned
1 1/2 cups bleu cheese salad dressing
1 quart canola oil
Toss chicken tenderloins with cornstarch. In a saucepan, heat oil to 375 degrees. Add chicken; cook until crisp.Mix together the raspberry preserves, chipotle puree, Cholula hot sauce and melted butter. Add cilantro. Toss fried chicken in raspberry preserves mixture. Serve chicken with jicama and bleu cheese dressing.
****Chicken Tenders****
Prep Time: 15 minutes
Cook Time: 15 minutes
1 pound chicken tenders
1/2 tsp. kosher salt
1/2 cup shredded Parmesan cheese
1/4 tsp. paprika
1 Tbsp. olive oil
2 Tbsp. Dijon mustard
1/2 cup regular mustard
1/4 cup apricot jelly
1/4 cup mayonnaise
Season chicken with kosher salt.
Place Parmesan cheese in a shallow dish. Toss with paprika.Heat olive oil in a skillet over medium heat.Brush Dijon mustard all over both sides of chicken tenders with a pastry brush.Dip each chicken tender in Parmesan cheese mixture, pressing lightly to coat on both sides.Place chicken tenders in skillet in a single layer, being careful not to crowd them. Cook 5-7 minutes, turning halfway through, until chicken is cooked through.Combine remaining ingredients in a small serving bowl. Serve chicken tenders with apricot mustard dipping sauce.
*****Baked Italian Chicken Tenders and Garlic Fries*****
http://tastytreatsbymichi.blogspot.com/2鈥?/a>
*****Crunchy Parmesan Chicken Tenders*****
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
*****Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy****
2 pounds chicken tenders
3 cups buttermilk
2 cups olive, canola or peanut oil, as needed to shallow fry
2 cups plus 3 tablespoons flour, divided
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 tablespoons chili powder
2 tablespoons grill seasoning
2 tablespoons poultry seasoning or dried ground thyme
3 tablespoons butter
2 cups chicken stock
2 tablespoons Worcestershire sauce
1/4 cup molasses
Salt and ground black pepper
2 tablespoons poultry seasoning or dried ground thyme
Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.
Preheat oven to 250潞F.Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).
While the oil heats up, combine 2 cups flour and spices in a large dish. Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good br
You can make oven baked chicken -- it tastes like fried chicken, but is healthier.
Mix together some Bisquick, salt, pepper, and paprika if you have it. You can also use garlic salt if you like it. Dredge the chicken in the mixture. Put 1-2 tablespoons of butter or veg. oil in a glass baking dish. Preheat oven (and dish) to 425. Bake chicken tenders for 1/2 hr, then turn. Bake for another 15 minutes or so. Another REALLY easy way to do chicken is to marinade it in a salad dressing that you like. (I like honey dijon) and then bake it at about 350, turning over once, until done. If your chicken pieces are really small, then you adjust the baking time, of course
my fav chicken (white meat marinade) can be used to season your chicken regardless of how you choose to cook it. you can even use it for parm chicken recipes, arroz con pollo, jerk, bbq ANYTHING.
cooking wine (vino seco) bay leaves (or bay leaves in powder form) salt and pepper. marinate for at least 1 hour. yum . works great on pork too,
Wow! That is a good question, although you can make literally thousands of recipes with chicken. I would suggest that you be creative and invent your own recipe. The more you experiment in the kitchen, the better food you can make. I would just look through my fridge, and my cabinets and figure out which ingredients would taste good together, and just go for it. Good luck, and let us know how it comes out.
Crispy Fried Chicken
2 C. Flour
1/2 tsp. pepper
1 C. oil
3/4 C. buttermilk
1 tsp. salt
1 frying chicken, cut up; or use chicken breast, legs or thighs
Combine salt, flour and pepper . Skin chicken; dip in butter milk. Coat with
flour mixture. Heat oil until 375* fry until golden brown.
//////////////////////////////////////鈥?Hawallan Chicken
8 pieces of chicken
small jar apricot marmalade
1 pkg. dry onion soup mix
8 oz bottle Russian salad dressing
Pat the chicken dry and place in 9x13'; baking pan. Cover the chicken
pieces with the apricot marmalade and then sprinkle on the soup mix
and cover with the Russian salad dressing. Bake for 1 hour at 350*.
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http://www.youtube.com/watch?v=iw6AfgkWY鈥?/a>
Moroccan Chicken Drumsticks
marinate them, skewer them, grill them, serve with sauce of cooked down marinade or other preference
brush with olive oil, sprinkle with lemon pepper or other favorite spices, grill
cut into bite size pieces, cook in wok/skillet with veggies %26amp; sauce of choice
I like to scan recipes at this website: http://www.allrecipes.com
stirfry. chop up some leeks, carrots, onions, garlic boil some rice in chicken broth. fry the chicken, add the other ingredients and fry until slightly browned. add spices like parsley salt and pepper to taste
How about breading them, and topping with mozzarella and a fresh tomato sauce?
http://tastyeatsathome.wordpress.com/200鈥?/a>
Baste in ceasar salad dressing, refrigerate a couple of hours in a plastic bag .coat them with crushed crackers , bake 20 minutes then cut into strips serve with mustard sauce .
When I am tired, I coat my chicken in bottled barbecue sauce and bake them. Hope this helps!
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