Chicken recipe?

i have three chix breasts and 8 chix legs.


Please help me with any recipes.


I do not really want to bbq it, chix and dumplings is out and I can make chix and rice, but I need some different ones please...Chicken recipe?
Season your chicken breasts with salt, pepper, garlic powder and lemon pepper. Set aside for flavors to blend. Make rice a roni as directed on your package. While its cooking, cut breasts into chunks and saute until golden on all sides. Place rice in baking dish and top with chicken chunks. Top with a mixture of 1 cup sour cream, 1 T dijon mustard, and 1 T packaged chicken gravy. Cover and bake for 45 minutes, or until chicken is completely cooked.Chicken recipe?
Cha cha chicken salad:


(5.9-ounce) package RICE-A-RONI 庐 Chicken %26amp; Garlic


1 tablespoon cooking oil


2 fresh chicken breast halves, boned and skinned


1/2 cup chopped mild onion


1/2 cup chopped red bell pepper


1/4 cup chopped fresh cilantro, lightly packed


1 to 2 jalapeno peppers, seeded and chopped


1/3 cup red wine vinegar


2 tablespoons olive oil


1/4 teaspoon ground allspice


2 tablespoons orange marmalade


Salt and freshly ground black pepper, as desired


1 avocado, peeled, seeded and chopped


1 mango, peeled, seeded and chopped


1/4 cup shelled sunflower seed kernels


Crisp salad greens





Preparation Steps


Prepare RICE-A-RONI as package directs, substituting oil for margarine. Cool for 10-15 minutes.


Meanwhile, heat cooking oil in a large nonstick skillet; add chicken breasts, cooking for 5 minutes on each side or until golden brown and done. Remove to a cutting board; let rest for 5 minutes before cutting into bite-sized pieces.


In a large mixing bowl toss together gently the cooled RICE-A-RONI, cooked chicken, onion, bell pepper, cilantro, and jalapeno peppers.


Whisk together vinegar, oil, marmalade, allspice, salt and pepper, blending well. Add to RICE-A-RONI mixture, tossing gently to coat thoroughly.


Add avocado, mango and sunflower seed kernels just before serving, tossing gently until well blended. Divide among 4 serving plates, serving over crisp salad greens.


Preparation Time: 20 Minutes Cook Time: 20 Minutes Time to Table: 40 Minutes Recipe Yield: 6 Servings





BAKED PARMESAN CHICKEN LEGS





2 c. dry bread crumbs


2/3 c. grated Parmesan cheese


1/2 tsp. ground oregano


1/2 tsp. pepper


Salt to taste


1 clove garlic, minced


1 1/2 c. melted butter


12 chicken legs or thighs





Combine crumbs, cheese, oregano, pepper and salt and set aside. Lightly saute garlic in 2 tablespoons butter. Stir in remaining butter. Dip each piece of chicken in butter and then in bread crumb mixture. Place chicken in long shallow pan. Sprinkle remaining bread crumbs and butter over chicken. Bake at 350 degrees for 55 minutes or until golden brown. Serves 12.
Put Rice or Pasta in a casserole dish, add a cream soup.


Lay chicken pieces on top, bake for 40-60 minutes @ 350F.


Or toss chicken in Shake.n.Bake AKA cornmeal first.


Or put chicken pieces in baking dish with salad dressing.


Italian style oil %26amp; vinegar type works best.





You can also use a slow-cooker if you have lots of time.


Potatoes, root vegetables, celery/onions/leeks, then meat.


Add a can of boullion or cup of water to prevent burning.


Frozen mixed veggies go in last 10-15 minutes.
submerge in OJ and bake @350 til done for citrus chicken or bake with Italian dressing try a dry seasoning rub with a bunch of different spice from your local dollar store(2 for a 1$ usually) like Italian, poultry seasoning, soul-food seasoning etc mix all in a empty shaker coat well bake or grill with a splash of lemon juice use the above spice mixture on all meats and everything
You Put The Lime In The CoConut
Easy Island Chicken





2 tablespoons butter


1 whole chicken -- cut into 8 pieces


3/4 cup cream of coconut -- (see note)


1/4 cup lime juice


1 tablespoon soy sauce


2 teaspoons cornstarch


1 green or red bell pepper -- diced


8 ounces pineapple chunks -- drained


1 onion -- cut into wedges





Preheat the oven to 350F. In a large skillet, melt the butter over medium-high heat, then brown the chicken. Remove the chicken to a 9'; x 13'; baking pan that has been coated with nonstick vegetable spray; set aside.





In the same skillet, combine the cream of coconut, lime juice, soy sauce, and cornstarch; bring to a boil over medium-high heat. Stir in the remaining ingredients then pout over the chicken.





Bake, uncovered, for 50 to 60 minutes, or until no pink remains in the chicken and the juices run clear.





Note: Cream of coconut is usually available in the supermarket beverage section, near other cocktail mixes

















Baked Chicken In Honey Sauce





Serves: 6


Prep Time: Ready in 50 min





1/4 c butter


1/4 c honey


1/4 c orange juice concentrate


2 tbs lemon juice


1 tbs mustard prepared


1 tsp salt


1 tsp curry powder


1 broiler-fryer chicken (3 to 4 lb.), cut up


1 tbs water cold


1 tsp cornstarch





1. Preheat oven to 375掳.





2. Melt butter in a 13 x 9 x 2-inch baking dish. Add honey, orange juice, lemon juice, mustard, salt and curry powder. Mix well. Coat both sides of chicken pieces with honey mixture and place, skin-side down, in baking dish.





3. Bake for 30 minutes, basting occasionally. Turn chicken over and bake 30 minutes longer or until chicken tests done. Transfer chicken to a warm platter; cover and keep warm.





4. Transfer honey mixture to a small saucepan. In a small bowl or cup, mix cold water and cornstarch until smooth. Pour into honey mixture. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes.





5. Drizzle honey sauce over chicken.


























Spanish Chicken








2-1/2 to 3 lb. chicken, cut up


salt and pepper, to taste


melted shortening


1 cup chopped onion


1/2 cup chopped celery


1/2 cup chopped green bell pepper


2 cloves garlic, minced


2 Tbs. melted butter


1-1/2 tsp. salt


1 tsp. black pepper


1 Tbs. flour


4 cups tomato sauce


1-1/2 tsp. sugar


1 tsp. ground marjoram


1/2 tsp. grated lemon rind


1/2 tsp. ground thyme


hot cooked rice, optional





Sprinkle chicken with salt and pepper, and brown in hot shortening in


a skillet. Remove chicken from skillet; place in a 13x9'; baking dish.


Saute onion, celery, green pepper and garlic in butter; spoon over


chicken. Combine remaining ingredients, except rice, in a saucepan;


simmer over low heat 10-12 minutes. Pour over chicken. Bake,


uncovered, at 350 for 1 hour. Serve over rice, if desired.




















Dancing Lemonade Chicken


1 tablespoon lemonade powder


1 tablespoon brown sugar


1 tablespoon paprika


2 teaspoons hickory-smoked salt


1 teaspoon lemon pepper


1 teaspoon garlic powder


1 teaspoon onion powder


1/4 teaspoon celery seed


1 (12 ounce) can lemonade


1 (3 1/2 to 4 pound) chicken


2 teaspoons vegetable oil





Mix together lemonade powder, brown sugar, paprika, hickory salt, lemon pepper, garlic and onion powders and celery seed in a small bowl.





Open the lemonade can, pour out half and reserve for the Lemonade-Mustard Sauce. Make two additional holes in the top of the can.





Remove the giblets; remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity. Drizzle the oil over the outside of the chicken and rub it all over the skin. Sprinkle the outside of the chicken with 1 tablespoon rub mix. Set aside 2 teaspoons of rub for the sauce. Spoon the remaining rub into the lemonade can.





Put the can in a shallow roasting pan. Lower the bird over the can so the can fits into the body cavity. Tuck the tips of the wings behind the chicken's back. Roast at 350 degrees for 1 1/4 to 1 1/2 hours. Allow chicken to rest five minutes before lifting the chicken off the can. Serve with Lemonade-Mustard Sauce.





Lemonade-Mustard Sauce


1 tablespoon butter


2 or 3 shallots, or 1 small onion, finely chopped (about 1/2 cup)


3/4 cup lemonade


1/2 cup firmly packed light brown sugar


6 tablespoons Dijon mustard


3 tablespoons fresh lemon juice, or more to taste


1/2 teaspoon grated fresh lemon zest


Coarse salt and freshly ground black pepper





Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook until just beginning to brown, about 4 minutes.





Add the lemonade, raise the heat to high, and boil until reduced to 2 tablespoons (about 5 minutes). Stir in the brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and let the sauce simmer until thick, about 5 minutes, whisking occasionally. Taste for seasoning, adding salt, pepper and more lemon juice to taste.





Serve with Dancing Lemonade Chicken.

















7 SEAS CHICKEN





1 lg. bottle 7 Seas Buttermilk salad dressing


Italian bread crumbs


1 chicken cut up or chicken breasts, legs or thighs





Skin chicken. Pour salad dressing over chicken and marinade for 2 hours or more. Shake off excess and roll in Italian bread crumbs. Place on shallow baking dish or jelly roll pan. Bake 1 hour at 350 degrees




















EASIEST SWEET AND SOUR CHICKEN





skinless, boneless chicken


1 small bottle Russian salad dressing


1/2 jar apricot preserves


1 package Lipton Onion Soup Mix





Preheat oven to 375掳F.


Combine dressing, preserves and soup mix in a bowl, stirring well.





Place chicken in a greased pan and pour mixture over top.





Roast for 45 minutes or until done




















Russian Chicken


1/4 cup vegetable oil


1 (8 ounce) bottle Russian salad dressing


1 envelope dry onion soup mix


1 teaspoon salt


2 broiler-fryer chickens, cut in


parts or 8 chicken breasts





Mix together all ingredients except chicken. Place chicken in single layer, skin side up, in large shallow baking pan. Pour preserves mixture on chicken. Bake covered at 350 degrees F for 1 1/2 hours or until tender, basting occasionally with pan drippings. Uncover last 1/2 hour.





Serve hot with plain rice and sweet and sour sauce