How to cook chicken with a good recipe?

I wanna cook chicken for my family but I'm tired of cooking the same thing. Does anyone have some great simple chicken recipes that my family will love and think i slaved over a hot stove all day without actually having to slave over all day (LOL) someone please help me with a very simple but great recipe??How to cook chicken with a good recipe?
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Apple Cheddar Stuffed Chicken Breasts





2 skinless, boneless chicken breasts


1/2 cup chopped apple


2 tablespoons shredded Cheddar cheese


1 tablespoon Italian-style dried bread crumbs


1 tablespoon butter


1/4 cup dry white wine


1/4 cup water


1 tablespoon water


1 1/2 teaspoons cornstarch


1 tablespoon chopped fresh parsley, for garnish





Combine apple, cheese, and bread crumbs. Set aside.


Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.


Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.


Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.





======================================…How to cook chicken with a good recipe?
HUNGARIAN CHICKEN PAPRIKAS WITH


DUMPLINGS





1 frying chicken, cut into 8 pieces


1 large onion, chopped


4 tbsp. butter


1 tbsp. Hungarian paprika


1 1/2 cups water


1/2 pint dairy sour cream





Dumplings:





3 eggs, beaten


3 c. all-purpose flour


1 tbsp. salt


1/2 cup water





In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings. To make dumplings, combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprikas.
Stuffed chicken thighs





I'm a bit wordy in this recipe, but really, it's as easy as laying out the chicken thighs and putting some salt and pepper and ham and cheese and some of your favorite herb and folding them in half into a pan, sprinkling them with breadcrumbs and topping with butter before baking.





Ingredients


Nonstick cooking spray, oil or butter


6 boneless, skinless chicken thighs


freshly ground black pepper


6 half-inch thick sticks of Swiss Gruyère cheese


3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham


3 fresh sage leaves, halved


coarse salt


1/3 cup freshly grated Parmesan cheese


1/3 cup dried breadcrumbs [not fresh]


2 tablespoons unsalted butter, cut into 6 pats





Method


Heat oven to 350°


Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly.





Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter.





Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops.
Beer Can Chicken


Ingredients


1 (4-pound) whole chicken


2 tablespoons vegetable oil


2 tablespoons salt


1 teaspoon black pepper


3 tablespoons of your favorite dry spice rub


1 can beer


Directions


Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.





Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.





Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
You can do a whole stuffed chicken easier than anything. Just wash and salt the interior, stuff with boxed stuffing or a Ricearoni prepared mix. Then mince some garlic or use garlic powder and melt a half cube of margarine - add garlic and heat it up good. Drizzle slowly over the whole chicken, cover tightly and roast for 30 min per pound in a slow oven (300 degrees). Uncover the last 30 min and turn the heat up to 375 degrees to brown off.





Sometimes I separate the breast skin from the meat and sprinkle a small amount of Rosemary in there. It is very good that way, too.





Any leftovers make excellent chicken salad. This is such a great sandwich filling sometimes I do 2 chickens so there is plenty left over and then make a chicken salad with diced chicken, smoked chopped almonds, finely diced celery and onion and then enough mayo stirred in to hold it together. You can put a scoop in half a melon and you have Sunburst Salad. :) I like the extra chicken as the salad gets more flavorful if it sets a day or so in fridge well covered and then you have your 2nd meal without much cooking!!





We also like to put the whole chicken stuffed on the grill for about an hr on the high rack and then bring in and finish in the oven - then you've got your smokey taste but the tender done chicken from the oven.





Good luck!
The easiest chicken dish ever.





Ingredients


1 tbsp canola oil


4 (1 – 1 ½ lb) boneless, skinless chicken breasts


1 can of ';cream of'; soup of your choice


2 Tbsp whole grain Dijon-style mustard


1 Tbsp honey





Directions





* 1. Brown chicken in heated oil at medium-high heat in large skillet.


* 2. Stir in soup (mixed to can instructions), mustard and honey. Cover and simmer until chicken is cooked through – about 10 minutes.





We've got 80 quick and easy chicken recipes at www.chicken.ca.





Enjoy!





Marty Brett


Chicken Farmers of Canada
This recipe for whole roasted chicken is simple and delicious. I like to serve baked mashed potatoes with gouda cheese when I make roasted chicken. Here is the link for that recipe if you are interested.


http://www.cooking-is-easy-and-fun.com/b…





Roasted Chicken With


Fresh Herbs, Butter %26amp; Garlic


3 1/2 - 4 pound roasting chicken


3 tbs butter, room temperature


1 large clove garlic minced


1 tsp fresh chopped thyme


1 tsp fresh chopped sage


Kosher Salt


Cracked Pepper


Olive Oil





# Rinse, pat dry chicken. Remove any excess


skin and fat. Place on cutting board.





# Preheat oven to 350 degrees





# Mince garlic very fine and blend with butter.


Carefully pull skin up from breast, place 1 tbs


of butter mixture under skin %26amp; spread around.


Do this on both sides. Take remaining butter


and mix chopped ingredients together, set aside.





# Place chicken in roasting pan, one with wire rack.


Drizzle with olive oil, rub over chicken. Salt %26amp; Pepper





# Roast for 50 minutes. In microwave safe bowl heat


butter/seasonings for 30 seconds until melted. Remove


chicken from oven. With pastry brush, coat chicken


with herb mixture. Return to oven for 10-15 minutes.


Internal temp should be 165. Remove from oven,


tent with foil and rest for 10 minutes.
I was working at a banquet hall and we had this really easy tasty way to do chicken. Just cut all the chicken into the usual pieces (leg, thigh, lower breast and breast with wing attached). A whole chicken will give you 8 pieces. Rub each piece of chicken with some vegetable oil and place on a bake sheet. Sprinkle with salt, pepper, garlic powder and paprika and bake at 350 for an hour. It tastes great and no one knows how easy it was.
This is the best chicken I have even eaten... Judy Rogers Zuni Cafe Roast Chicken. You can buy a cheap chicken from Walmart and use this method to roast the chicken and you will be delighted with the result. I will say that it is a little salty but I'm working on that for my own personal taste. And you have to let it dry brine at least 6 hours or more (overnight is best) but once you try the recipe, well... shrug, it's a keeper.





http://images.google.com/imgres?imgurl=h…





Oh btw, I've never tried the bread salad.
I like to take my chicken, cut up. Put it in a bowl, pour about a 1/4 of cup of yellow mustard, same amount of honey, toss in some sesame seeds salt pepper, put in oven on 375 for about 45 min or till done, depending on which parts of the chicken u use. Serve with some rice. Good and quick. I make it all the time and my husband hates mustard but you can't tell its in there. He's been fooled for years.
dip the chicken breasts in egg, breadcrumbs and parmesan cheese and fry for around 5 mins on both sides,until golden and cooked through,serve with grilled halved tomatoes drizzled with olive oil and topped with basil leaves and a wedge of lemon, simple!!
Very simple - chicken breasts covered with mild salsa - baked in the oven. Serve w/ rice and corn.