I can never get it right. Where do you get the right ';chilis'; to put in the marinade? Also, the right food coloring to get the darker red color? I have tried making it before and I know you use plain yogurt, garlic, ginger, chili, and red food coloring....but I need some help because mine always turns out light pink....which doesn't look very appetizing.Anyone have a good recipe for tandouri chicken tikka?
You are on the right track with marinating the chicken in yogurt and spices. But to get the exact combination of spices and make life easier in the process :) you can buy tandoori masala or tandoori paste available in many different brands. Also yes, restaurants do use red food coloring to make it look red...so to make yours darker red...try using more quantity of color and add lotsa paprika. Paprika is not at all spicy, but will add a very nice smoky flavor to the marinade and help with the color too.Anyone have a good recipe for tandouri chicken tikka?
Don't use food coloring! To make a decent chicken tikka all you have to do is marniate the chicken in a mixture of cumin powder, red chili pepper, and turmeric, (you can add pieces of chili and garlic in as well). The red chili pepper will turn it red. Just add spices according to your taste. It's best to put yogurt in the bag as well, to help it marinate. Then grill it. You have chicken tikka.
The can use any type of chili, but we use the small green chilis you can find in any indian grocery store. They are very small.
CHICKEN TIKKA
.
Active time: 1 1/2 hr Start to finish: 14 hr (includes marinating chicken and preparing accompaniments)
click photo to enlarge
3/4 teaspoon cumin seeds, toasted
3/4 teaspoon coriander seeds, toasted
2 cups whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 tablespoons vegetable oil plus additional for greasing pan
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala (Indian spice mixture)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes
Special equipment: 20 (12-inch) wooden skewers
Accompaniments: mango and red pepper chutney and mint raita
Garnish: lime wedges
Pur茅e all ingredients except chicken in a blender until spices are well ground.
Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
Preheat broiler and brush a broiler pan lightly with oil.
Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
Cooks' note:
Chicken can be marinated up to 24 hours.
Makes 10 servings.
Friday, January 8, 2010
What is a good recipe for this chicken?
I have boneless skinless chicken thighs. Any good recipe ideas?What is a good recipe for this chicken?
Spicy Stuffed Chicken Thighs
INGREDIENTS
10 boneless, skinless chicken thighs
5 hot Italian sausage links, casings removed
1 green bell pepper, diced
1 onion, diced (optional)
8 ounces canned diced tomatoes, with juices
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
Preheat oven at 350 degrees F (175 degrees C).
Find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. Place on a 10x13-inch ungreased baking pan. Place bell pepper and onion around the chicken. Pour tomatoes and their juices over the chicken, and season with Italian seasoning and crushed red pepper flakes.
Bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.What is a good recipe for this chicken?
This is a fantastic and easy Rachel Ray recipe using boneless skinless chicken thighs and chicken tenderloins. I don't see why you can't adapt it to just using the thighs. You will love it!
TUSCAN CHICKEN
2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)
Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic. Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through
Pasta With Chicken in Creamy Garlic Sauce
2 cups shell pasta
2 tablespoons canola oil
4 boneless skinless chicken breast, cubed
4 cups 2% low-fat milk
3 tablespoons flour
3 tablespoons butter or margarine
2-3 minced garlic clove
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
1/3 cup frozen peas or broccoli (optional)
Directions
Boil pasta in lightly salted water.
Fry chicken in canola until lightly browned, set aside.
In large pot saut茅 garlic in butter or margarine, do not brown.
Add flour, salt, pepper to garlic and butter or margarine and mix to form a roux.
Slowly add milk, whisking to prevent lumps.
Add parmesan cheese and mix well.
Cook over medium heat stirring often until sauce thickens.
Add chicken to the sauce.
Drain cooked pasta and mix into sauce.
Serve immediately.
Super easy: dump a bottle or two of italian dressing on them, let them marinate for a few hours, then bake while still in the marinade. They will be tender, juicy, and yum.
Easy and even tastier than the Italian route: Mix up soy, teriyaki (be careful to balance well, otherwise they'll be too salty from the soy), a handful of chopped garlic, and a handful of chopped ginger. Allow them to marinate several hours, then cook in the marinade. They will be chock-full of salty, gingery, garlicky goodness.
I had a friend that swears by thighs for Indian-style chicken: marinated in yogurt, garam masala, and other spices for several hours and then baked in the oven. I don't make them but you might google some good results.
All of these preparations also yield tasty leftovers that are good cold right out of the fridge.
I make this all the time and love it! Tips: cover with foil!
Baked Teriyaki Chicken --
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 400 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
**************************************鈥?br>
Pollo Fajitas --
INGREDIENTS
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
DIRECTIONS
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
**************************************鈥?br>
Easy Garlic Broiled Chicken --
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
**************************************鈥?br>
Chicken Jalfrezi --
';This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.';
INGREDIENTS
2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 1/2 pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 1/2 teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
1/2 cup chopped cilantro leaves
DIRECTIONS
Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another
Put them in an iron skillet, pour a can of cream of chicken soup of them, flavor them with salt and pepper (or whatever spices you usually use for your chicken, I use Tony's) and bake in the oven (not on the stove) as you normally would. You can also add a little chicken broth and I recommend using an oven bag, though you really don't have to.
I put some chicken broth and lemon juice in with the chicken then put some lemon slices on top of the chicken. I baked them at 250 for 5 hours when there is 1 hr left take off the lemon slices and baste the chicken with the juice. throw away the lemon slices after cooking. I made gravy with the broth. It turned out good.
After washing each thigh, dry with paper towel.
rub each with olive oil
sprinkle with alspice and pepper
then use some crushed garlic on each
bake for 90 min @ 375 F , covered for first hour
excellent
Chicken salad, fajitas, pot pie, spaghetti, grill them on the BBQ pit, chicken %26amp; cornbread dressing.
Adobo is my favorite, its filipino food. heres the link how to make it.
egg flour bread crumbs seasoning and fryblackheads
Spicy Stuffed Chicken Thighs
INGREDIENTS
10 boneless, skinless chicken thighs
5 hot Italian sausage links, casings removed
1 green bell pepper, diced
1 onion, diced (optional)
8 ounces canned diced tomatoes, with juices
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
Preheat oven at 350 degrees F (175 degrees C).
Find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. Place on a 10x13-inch ungreased baking pan. Place bell pepper and onion around the chicken. Pour tomatoes and their juices over the chicken, and season with Italian seasoning and crushed red pepper flakes.
Bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.What is a good recipe for this chicken?
This is a fantastic and easy Rachel Ray recipe using boneless skinless chicken thighs and chicken tenderloins. I don't see why you can't adapt it to just using the thighs. You will love it!
TUSCAN CHICKEN
2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)
Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic. Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through
Pasta With Chicken in Creamy Garlic Sauce
2 cups shell pasta
2 tablespoons canola oil
4 boneless skinless chicken breast, cubed
4 cups 2% low-fat milk
3 tablespoons flour
3 tablespoons butter or margarine
2-3 minced garlic clove
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
1/3 cup frozen peas or broccoli (optional)
Directions
Boil pasta in lightly salted water.
Fry chicken in canola until lightly browned, set aside.
In large pot saut茅 garlic in butter or margarine, do not brown.
Add flour, salt, pepper to garlic and butter or margarine and mix to form a roux.
Slowly add milk, whisking to prevent lumps.
Add parmesan cheese and mix well.
Cook over medium heat stirring often until sauce thickens.
Add chicken to the sauce.
Drain cooked pasta and mix into sauce.
Serve immediately.
Super easy: dump a bottle or two of italian dressing on them, let them marinate for a few hours, then bake while still in the marinade. They will be tender, juicy, and yum.
Easy and even tastier than the Italian route: Mix up soy, teriyaki (be careful to balance well, otherwise they'll be too salty from the soy), a handful of chopped garlic, and a handful of chopped ginger. Allow them to marinate several hours, then cook in the marinade. They will be chock-full of salty, gingery, garlicky goodness.
I had a friend that swears by thighs for Indian-style chicken: marinated in yogurt, garam masala, and other spices for several hours and then baked in the oven. I don't make them but you might google some good results.
All of these preparations also yield tasty leftovers that are good cold right out of the fridge.
I make this all the time and love it! Tips: cover with foil!
Baked Teriyaki Chicken --
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 400 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
**************************************鈥?br>
Pollo Fajitas --
INGREDIENTS
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
DIRECTIONS
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
**************************************鈥?br>
Easy Garlic Broiled Chicken --
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
**************************************鈥?br>
Chicken Jalfrezi --
';This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.';
INGREDIENTS
2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 1/2 pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 1/2 teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
1/2 cup chopped cilantro leaves
DIRECTIONS
Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another
Put them in an iron skillet, pour a can of cream of chicken soup of them, flavor them with salt and pepper (or whatever spices you usually use for your chicken, I use Tony's) and bake in the oven (not on the stove) as you normally would. You can also add a little chicken broth and I recommend using an oven bag, though you really don't have to.
I put some chicken broth and lemon juice in with the chicken then put some lemon slices on top of the chicken. I baked them at 250 for 5 hours when there is 1 hr left take off the lemon slices and baste the chicken with the juice. throw away the lemon slices after cooking. I made gravy with the broth. It turned out good.
After washing each thigh, dry with paper towel.
rub each with olive oil
sprinkle with alspice and pepper
then use some crushed garlic on each
bake for 90 min @ 375 F , covered for first hour
excellent
Chicken salad, fajitas, pot pie, spaghetti, grill them on the BBQ pit, chicken %26amp; cornbread dressing.
Adobo is my favorite, its filipino food. heres the link how to make it.
egg flour bread crumbs seasoning and fry
Anybody have a recipe for chicken pot pie with a crust using bisquick?
Chicken Pot Pie
Ingredients:
2 cups frozen veggies, thawed
1 cup cooked chicken, or 1 can chicken
1 can cream of chicken soup
1 cup Bisquick
1/2 cup milk 1 egg, beaten
Direction:
Preheat oven to 400 degrees. Mix veggies, chicken and soup in a glass pie plate. In a separate bowl, mix the Bisquick, milk and egg. Pour batter on veggie mixture. Bake for 30 minutes.Anybody have a recipe for chicken pot pie with a crust using bisquick?
here is the link to Bisquick ..it has an easy chicken pot pie recipe that I use.Anybody have a recipe for chicken pot pie with a crust using bisquick?
Here's a good recipe !
CHICKEN POT PIE WITH BISQUICK
1/3 c. butter, melted
1/2 c. Bisquick
1/3 c. chopped onion
1/4 tsp. pepper
1/8 tsp. thyme
Combine the above in a saucepan to boil. Add:
1/2 c. chicken broth
2/3 c. milk
Heat to boil, constantly stirring, boil 1 minute and stir. Add:
1 3/4 c. chicken
10 oz. frozen peas %26amp; carrots
Mix well with spoon, turn off heat.
TOPPING:
1 1/2 c. Bisquick
3 tbsp. hot water
3 tbsp. softened butter
Form dough and put on top of above mixture in a 9 inch square dish.
Bake in a preheated 375掳F degree oven for about 45 minutes, or until crust is golden and lightly browned on edges.
Yes...I'll go get it in a second and type it here...but just to warn you..it is kind of spongy. (the Bisquick crust that is.)
Ingredients:
2 cups frozen veggies, thawed
1 cup cooked chicken, or 1 can chicken
1 can cream of chicken soup
1 cup Bisquick
1/2 cup milk 1 egg, beaten
Method
Preheat oven to 400 degrees. Mix veggies, chicken and soup in a glass pie plate. In a separate bowl, mix the Bisquick, milk and egg. Pour batter on veggie mixture. Bake for 30 minutes.
Notes:
Number of servings: 4
Try their website
Its usually on the Bisquick box. Or try www.allrecipes.com for a good one
Ingredients:
2 cups frozen veggies, thawed
1 cup cooked chicken, or 1 can chicken
1 can cream of chicken soup
1 cup Bisquick
1/2 cup milk 1 egg, beaten
Direction:
Preheat oven to 400 degrees. Mix veggies, chicken and soup in a glass pie plate. In a separate bowl, mix the Bisquick, milk and egg. Pour batter on veggie mixture. Bake for 30 minutes.Anybody have a recipe for chicken pot pie with a crust using bisquick?
here is the link to Bisquick ..it has an easy chicken pot pie recipe that I use.Anybody have a recipe for chicken pot pie with a crust using bisquick?
Here's a good recipe !
CHICKEN POT PIE WITH BISQUICK
1/3 c. butter, melted
1/2 c. Bisquick
1/3 c. chopped onion
1/4 tsp. pepper
1/8 tsp. thyme
Combine the above in a saucepan to boil. Add:
1/2 c. chicken broth
2/3 c. milk
Heat to boil, constantly stirring, boil 1 minute and stir. Add:
1 3/4 c. chicken
10 oz. frozen peas %26amp; carrots
Mix well with spoon, turn off heat.
TOPPING:
1 1/2 c. Bisquick
3 tbsp. hot water
3 tbsp. softened butter
Form dough and put on top of above mixture in a 9 inch square dish.
Bake in a preheated 375掳F degree oven for about 45 minutes, or until crust is golden and lightly browned on edges.
Yes...I'll go get it in a second and type it here...but just to warn you..it is kind of spongy. (the Bisquick crust that is.)
Ingredients:
2 cups frozen veggies, thawed
1 cup cooked chicken, or 1 can chicken
1 can cream of chicken soup
1 cup Bisquick
1/2 cup milk 1 egg, beaten
Method
Preheat oven to 400 degrees. Mix veggies, chicken and soup in a glass pie plate. In a separate bowl, mix the Bisquick, milk and egg. Pour batter on veggie mixture. Bake for 30 minutes.
Notes:
Number of servings: 4
Try their website
Its usually on the Bisquick box. Or try www.allrecipes.com for a good one
Care to share your recipe for a chicken & pasta dish?
I already have 1.5 cups cooked cubed lemon %26amp; herb chicken ready %26amp; I'd like to put some kind of pasta %26amp; I don't know what else...mayo %26amp; something... I'm thinking of a dish I can make today %26amp; eat off of a couple of days during work this week...healthy ideas preferred. Thanks for all the ideas I know ya'll have for me !!!Care to share your recipe for a chicken %26amp; pasta dish?
pasta sheels with chicken %26amp; broccoli
1 c fresh brocoli
1/2 c choped onion
2 garlic toe
1 carrot cut in thin strips
3 T veg# oil
2 c cooked chicken or turkey
1 t salt
2 tomadoes choped
4 c cooked shell noodles
1/2 c grated cheese parmesan
2 T parsley
cook the broccoli onion garlic and carrot in oil 10 inch skillet over med# heat until broccoli is crisp -tender about 10 min#
stir the chicken in salt %26amp; tomadoes heat just until chicken is hot 3 min# about spoon over the macroni sprinkle with the cheese------add mayo to make it a salidCare to share your recipe for a chicken %26amp; pasta dish?
DIJON CHICKEN BREASTS AND ANGEL HAIR
PASTA
1 c. Ranch original salad dressing
1/3 c. Dijon mustard
4 whole chicken breasts, skinned and boned (pound thin)
1/2 c. butter
1/3 c. white wine
10 oz. angel hair pasta
Chopped parsley
In small bowl, whisk together salad dressing and mustard; set aside. In skillet, saute chicken in butter until browned. Transfer to dish and set aside.
Pour wine into skillet, cook over medium heat, stir well, 5 minutes. Whisk in dressing mixture and blend well. Serve over pasta. Sprinkle with parsley.
INGREDIENTS
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream
DIRECTIONS
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Chicken Pasta
1 tablespoon extra-virgin olive oil
2 cups shredded store-bought rotisserie chicken
1 cup frozen baby peas
1/2 cup chicken broth
2 cloves garlic, finely chopped
Pinch cayenne pepper
12 ounces wagon wheels or other short pasta
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1 tablespoon butter
Salt
1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.
***Excellent,easy recipe. ENJOY!!
try this one.
Chicken Pasta
8 ounces angel hair pasta
1 1/2 tablespoons soy sauce
1 tablespoon vinegar, preferably rice wine
2 teaspoons sesame oil
3 cloves garlic, minced
1 lb boneless chicken breasts, cut in strips
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sesame seeds
1 tablespoon oil, preferably peanut
1 (15 ounce) can baby corn, drained and cut into bite-size pieces
4 cups mixed vegetables, parboiled (broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.)
soy sauce, for serving (optional)
Cook and drain pasta according to package and set aside.
Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
Sprinkle both sides of chicken with salt and pepper.
In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
Remove from heat and set aside.
In same skillet, heat peanut oil over medium heat.
Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
Add chicken, cook, stirring, until no longer pink, about 6 minutes.
In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
Toss well.
Sprinkle with reserved sesame seeds.
this has a little asian twist to it
boil some farfalle (bowties) or some fusilli (corkscrews).
add your chicken, add some cucumber slices, season with a little salt and pepper, and add a little chili flakes.
coat with this dressing. will be a little sesame oil, asian fish sauce, black pepper.
or toss the pasta, the chicken, a few fresh apple chunks (any crunchy type, fuji will be great), celery chunks, and walnuts in 1 part WHIPPED cream %26amp; 1 part mayonnaise (note that the dressing will not taste nice if you don't whip the cream first as it would make it more creamy)
or this (something hot)
on a baking dish, layer your pasta, then your chicken, then top with a few cooked veggies like brocolli, carrots, peas, etc. then pour over a can of mushroom soup. top with breadcrumbs and cheese.
bake then eat! 眉
This is my extra special recipe. Use the chicken and add cooked pasta any type is fine, but I like bow tie for this recipe. Then add tons of stuff, like tomatoes, garlic, olive oil, roasted red peppers, pine nuts, lemon juice, smoked Gouda or mozzarella cheese, splash of white wine, herbs. You can add olives too. I serve it chilled and trust me this salad does not last more than a day. It gets eaten up quickly.
pasta sheels with chicken %26amp; broccoli
1 c fresh brocoli
1/2 c choped onion
2 garlic toe
1 carrot cut in thin strips
3 T veg# oil
2 c cooked chicken or turkey
1 t salt
2 tomadoes choped
4 c cooked shell noodles
1/2 c grated cheese parmesan
2 T parsley
cook the broccoli onion garlic and carrot in oil 10 inch skillet over med# heat until broccoli is crisp -tender about 10 min#
stir the chicken in salt %26amp; tomadoes heat just until chicken is hot 3 min# about spoon over the macroni sprinkle with the cheese------add mayo to make it a salidCare to share your recipe for a chicken %26amp; pasta dish?
DIJON CHICKEN BREASTS AND ANGEL HAIR
PASTA
1 c. Ranch original salad dressing
1/3 c. Dijon mustard
4 whole chicken breasts, skinned and boned (pound thin)
1/2 c. butter
1/3 c. white wine
10 oz. angel hair pasta
Chopped parsley
In small bowl, whisk together salad dressing and mustard; set aside. In skillet, saute chicken in butter until browned. Transfer to dish and set aside.
Pour wine into skillet, cook over medium heat, stir well, 5 minutes. Whisk in dressing mixture and blend well. Serve over pasta. Sprinkle with parsley.
INGREDIENTS
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream
DIRECTIONS
In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Chicken Pasta
1 tablespoon extra-virgin olive oil
2 cups shredded store-bought rotisserie chicken
1 cup frozen baby peas
1/2 cup chicken broth
2 cloves garlic, finely chopped
Pinch cayenne pepper
12 ounces wagon wheels or other short pasta
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1 tablespoon butter
Salt
1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.
***Excellent,easy recipe. ENJOY!!
try this one.
Chicken Pasta
8 ounces angel hair pasta
1 1/2 tablespoons soy sauce
1 tablespoon vinegar, preferably rice wine
2 teaspoons sesame oil
3 cloves garlic, minced
1 lb boneless chicken breasts, cut in strips
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sesame seeds
1 tablespoon oil, preferably peanut
1 (15 ounce) can baby corn, drained and cut into bite-size pieces
4 cups mixed vegetables, parboiled (broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.)
soy sauce, for serving (optional)
Cook and drain pasta according to package and set aside.
Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
Sprinkle both sides of chicken with salt and pepper.
In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
Remove from heat and set aside.
In same skillet, heat peanut oil over medium heat.
Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
Add chicken, cook, stirring, until no longer pink, about 6 minutes.
In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
Toss well.
Sprinkle with reserved sesame seeds.
this has a little asian twist to it
boil some farfalle (bowties) or some fusilli (corkscrews).
add your chicken, add some cucumber slices, season with a little salt and pepper, and add a little chili flakes.
coat with this dressing. will be a little sesame oil, asian fish sauce, black pepper.
or toss the pasta, the chicken, a few fresh apple chunks (any crunchy type, fuji will be great), celery chunks, and walnuts in 1 part WHIPPED cream %26amp; 1 part mayonnaise (note that the dressing will not taste nice if you don't whip the cream first as it would make it more creamy)
or this (something hot)
on a baking dish, layer your pasta, then your chicken, then top with a few cooked veggies like brocolli, carrots, peas, etc. then pour over a can of mushroom soup. top with breadcrumbs and cheese.
bake then eat! 眉
This is my extra special recipe. Use the chicken and add cooked pasta any type is fine, but I like bow tie for this recipe. Then add tons of stuff, like tomatoes, garlic, olive oil, roasted red peppers, pine nuts, lemon juice, smoked Gouda or mozzarella cheese, splash of white wine, herbs. You can add olives too. I serve it chilled and trust me this salad does not last more than a day. It gets eaten up quickly.
I need a good recipe for a chicken casserole any ideas?
chicken breast, white wine, chicken stock (made from boiling bones is good) veg, seasoning and flour to thicken (slightly) throw it all in a big pot and shove it in the oven. Wait until they are absolutely starving before you serve it and you'll be amazed at how well it is received, no matter what it looks like. That's my top tip for the dayI need a good recipe for a chicken casserole any ideas?
';Creamy Chicken Casserole'; - 8 servings
2 tbsp. butter or margarine
1/2 cup chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 cup milk
1/8 tsp. pepper
3 cups cubed cooked chicken
4 cups cooked noodles
1/2 cup shredded Cheddar cheese
1) In 4-quart saucepan over medium-high heat, in hot butter, cook onion until tender. Stir in soups, milk and pepper. Stir in chicken and noodles. Pour into 3-quart casserole.
2) Bake at 400* - 25 minutes or until hot; stir. Sprinkle with cheese; bake 5 minutes more or until cheese melts. Yields 8 cups.I need a good recipe for a chicken casserole any ideas?
Save this one it`s really Good
+- 1.5 kg chicken portions
1陆 cup mayonnaise
1陆 cup chutney
1 cup boiling water
1 pack brown onion instant soup powder
Put chicken portions in a casserole and season
Mix all sauce ingredients and pour over chicken
Put in a preheated oven of 180 潞c with lid for 30 min
and then for another hour with out a lid till brown and sauce
is nice and thick
well, i would go onto google and type in wot u want and it comes up with gd things and then u can chose 1 that suits ur ability 2 cook
Herb Chicken Casserole
NGREDIENTS:
* 6 chicken boneless breast halves
* salt and pepper
* 1/4 cup butter
* 1 can (10.5 ounces) condensed cream of chicken soup
* 6 to 8 ounces mushrooms, sliced
* 3/4 cup dry white wine
* 2 tablespoons chopped green bell pepper
* 1/4 teaspoon leaf thyme, crushed
* 1 teaspoon dried parsley flakes
* 1/4 teaspoon tarragon or rosemary, crumbled
* 1/4 teaspoon dried minced chives or 1 scant teaspoon fresh
PREPARATION:
Lightly season chicken with salt and pepper. Brown chicken slowly in butter in a large skillet. Arrange browned chicken in a baking dish. To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth.
Add remaining ingredients and heat to boiling.
Pour sauce over the chicken and cover dish with foil. Bake at 350掳 for 25 minutes. Remove foil and continue baking for 35 minutes or until tender. Serve with rice or noodles-serves 6.
layer chicken thighs in a casserole with cherry tomatoes, lots of basil leaves, whole cloves of garlic, salt and pepper and olive oil. Cook for 2 hrs at 150 degrees. So simple and yum. If you want it browned with less sauce, take the lid off for the last 40 mins xxx
Chicken with 40 Cloves of Garlic
When garlic is slowly simmered, it mellows and becomes almost sweet in flavor. Serve this stew with crusty bread onto which the softened garlic may be spread.
4 pound chicken
4-5 medium potatoes, scrubbed and cut into wedges
Salt, freshly ground black pepper
1 shallot, minced
6 sprigs thyme
6 sprigs parsley
2 stalks celery with leaves
2 bay leaves
9 oz pkg frozen artichoke hearts, thawed or 8 oz can, drained
2 sprigs each rosemary, oregano, sage OR 2 tablespoons dried herbs
2 heads garlic (approximately 40 cloves), peeled
Toasted French bread slices
Preheat oven to 350. Sprinkle chicken inside and out with salt and pepper. Place shallot, 2 thyme sprigs, 2 parsley sprigs, a cut celery stalk and a bay leaf into cavity. Truss bird.
Place in baking pan and add potatoes, artichokes and bouquet garnish of fresh rosemary, oregano, sage, remaining thyme, parsley, celery and bay leaf. Place chicken breast up on vegetables. Scatter garlic around the chicken. If using dried herbs, sprinkle over chicken.
Bake covered in a baking pan about 1 hour, uncover and roast 15-30 minutes longer to brown breast and until juices run clear when a thigh is pierced. Remove chicken and vegetables to a platter. Let stand a few minutes before carving chicken. Serve garlic with toasted French bread for spreading.
http://www.oregonchickens.com/recipe_tem鈥?/a>
----------
Chicken Tetrazzini
Serving Size : 4
4 tablespoons butter or margarine, divided
1 cup sliced white mushrooms
4 cups cubed cooked chicken
1/2 cup thawed frozen peas
3 tablespoons dry sherry or chicken broth
1/2 pound spaghetti
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add mushrooms; saute, stirring, until tender, about 7 minutes. Stir in chicken, peas, and sherry. Remove from heat; set aside.
Cook spaghetti according to package directions. Drain thoroughly in a colander; set aside.
Preheat oven to 375F. In a small saucepan, melt remaining butter over medium-high heat. Add flour; cook, stirring, until smooth and golden, about 2 minutes. Add broth; cook, stirring, until sauce thickens, 4 to 5 minutes. Stir in cream, salt and nutmeg.
Transfer cooked spaghetti and chicken mixture to a 13- x 9-inch baking dish. Pour sauce over top and mix well. Sprinkle with Parmesan; bake until cheese is lightly golden, about 20 minutes.
You simply get a chicken, make sure you've taken the giblets out (if supplied), clean the inside, place in a large pot, add a load of peeled and chopped veggies - carrots, onions mainly, potatoes later on if you like, chuck in a couple of chicken stock cubes (crumbled), top up with water, cover, place in oven Mark 3 for at least a couple of hours - more won't hurt - then serve when ready.
try this one, it's really nice.
Chicken, Red Wine and Bacon Casserole
To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas.
Preparation time: 1 hour
Final cooking time: 45 minutes
Serves: 4-6
Ingredients
2.5kg roasting chicken, such as a poulet d'or
4 tbsp olive oil
24 small shallots, peeled
200g smoked back bacon, cut into large dice
5 carrots (about 300g), cut into batons
150-200g button mushrooms, trimmed
2 level tbsp flour
2 cloves garlic, finely diced
陆 bottle full-bodied red wine
350ml good chicken stock
4 tbsp good brandy
3 sprigs parsley
3 sprigs lemon thyme
1 small bay leaf
1 strip lemon zest
Salt and freshly ground black pepper
Instructions
Preheat the oven to 140掳C/gas 1. Wash the chicken and pat dry. Cut into eight pieces, two from each breast and two from each leg.
Put a heavy-bottomed ovenproof casserole dish over a medium heat with 2 tbsp oil. Once hot, add the chicken, a few pieces at a time, and fry on all sides until golden brown. Remove and set aside in a large dish.
Add the shallots to the pan and saut茅 for 10-15 minutes until golden and beginning to soften. Add to the chicken. Add the diced bacon to the pan and fry until it begins to colour. Add the carrots and continue cooking until they begin to soften. Mix in the mushrooms and cook until lightly coloured. Add all the contents of the pan to the chicken, leaving any juices in the pan.
Reduce the temperature to low, pour another 1-2 tbsp oil into the pan, add the flour and stir into the pan juices. Cook for a couple of minutes or until it starts to look cooked and lightly coloured. Immediately, stir in the garlic and the wine, followed by the stock. Return to the boil, and cook briskly until it has thickened slightly. Meanwhile, pour the brandy over the chicken mixture. Set alight and once the flames have gone out, tip the mixture, juices and all, into the simmering sauce. Add the herbs and lemon zest, and season to taste (remembering that freezing can intensify the saltiness of a dish). Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through. It is then ready to serve, or to cool and freeze.
MEXICAN CHICKEN AND VEGETABLE CASSEROLE
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon
2 teaspoons white-wine vinegar
3 garlic cloves
3 tablespoons vegetable oil
8 chicken thighs (about 2 pounds)
1 large onion, sliced thin
2 tomatoes, chopped coarse
4 zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces
1/4 cup chicken broth
1 to 2 tablespoons drained minced pickled jalape帽o pepper (wear rubber gloves)
1 red bell pepper, cut into 1/2-inch pieces
1 cup fresh or thawed frozen corn
1/4 teaspoon dried or茅gano, crumbled
1/2 cup coarsely grated Monterey Jack
In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.
While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalape帽o, the bell pepper, the corn, the or茅gano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.
In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.
Serves 4 to 8.
this one always goes down well in my house :) enjoy
Ingredients
3 tbsp olive oil
2 onions, sliced
8 skinless chicken thighs
1 tbsp plain flour, seasoned with a little salt and pepper
290ml/陆 pint chicken stock
grated zest of 1 orange
juice of 2 oranges
150ml/录pt sherry
1 tbsp Worcestershire sauce
300g/10oz button mushrooms, sliced
2 tbsp fresh parsley, chopped
salt and pepper
boiled rice, to serve
Method
1. Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
2. Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken stock, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.
3. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.
Mexican chicken casserole recipe
INGREDIENTS:
* 4 boneless chicken breast halves, cooked, cubed
* 1 can tomatoes with green chilies
* 1 can cream of mushroom soup
* 1 can cream of chicken soup
* 1 can (4 ounces) taco sauce
* 1/2 cup chicken broth
* 1 package taco chips or Doritos
* 1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend
PREPARATION:
In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350掳 until bubbly and hot.
Serves 4.
NGREDIENTS:
* 4 tablespoons margarine
* 6 to 8 ounces sliced mushrooms
* 1/4 cup all-purpose flour
* 1 can (1 2/3 cups) evaporated milk
* 1 1/2 cups chicken broth
* 3 cups cooked rice
* 2 to 3 cups chopped, cooked chicken
* 1/3 cup chopped bell pepper, green
* 1 small jar (2 ounces) chopped pimiento, drained (1/4 cup)
* salt, to taste
* buttered bread crumbs, optional
PREPARATION:
In a large saucepan over medium heat, melt margarine; add mushrooms and cook until softened, about 2 minutes. Blend in flour; cook, stirring, for about 1 minute. Gradually add milk and broth. Cook and stir until thickened and bubbly.Add rice, chicken, pepper and pimiento. Add salt to taste.
Transfer to a greased, 2-quart casserole. Bake at 350掳 for 35 to 45 minutes. If desired, top with buttered bread crumbs or other topping.
Serves 8 to 10.
for more recipes
Gigi's Chicken Casserole
Club Chicken Casserole
Taco Chicken Casserole
Southern Chicken Casserole
Ritzy Chicken Casserole
Ozark Chicken Casserole
Chicken Casserole Divan
RosyGrace's Chicken Casserole
Colleen's Chicken Casserole
Mexican Chicken Casserole
Chicken Casserole with Biscuits
Chicken Casserole with Dressing
Chicken Casserole Cordon Bleu
Chicken Rice Casserole
Launa's Chicken Casserole with Rice
Tennessee Chicken Casserole
Oven Chicken Casserole or Salad
Chicken Casserole with Dried Beef
Hot Chicken Casserole Salad
Chicken Casserole with Zucchini
Chicken Casserole with Cheese and Macaroni
Kentucky Chicken Casserole
Chicken Casserole with Asparagus
Macaroni Chicken Casserole
Nacho Chicken Casserole
Dorito Chicken Casserole
Broccoli Chicken Casserole
Chicken Casserole with Mushrooms
http://southernfood.about.com/od/chicken鈥?/a>
i would go Mediterranean
chicken
onion
garlic
pepper
courgettes
mushrooms
tin tomatoes
Worcester sauce
balsamic vinegar
put it all in a large casserole dish and pop in the oven for 2 hour at 150c
try these recipes...
CHICKEN CASSEROLE
INGREDIENTS
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter or margarine
2 cups cubed, cooked chicken
1 (4 ounce) can sliced mushrooms, drained
6 pimento-stuffed green olives, sliced
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 (8 ounce) package wide egg noodles, cooked and drained
TOPPING:
1/2 cup cornflake crumbs
1/4 cup shredded Cheddar cheese
2 tablespoons butter or margarine, melted
DIRECTIONS
In a skillet, saute celery, onion and green pepper in butter. Remove from the heat; add chicken, mushrooms, olives, soup, milk and noodles. Mix well. Spoon into a 2-qt. baking dish. Cover and bake at 325 degrees F for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle topping around edges of casserole; return to the oven for 5 minutes or until the cheese is melted.
OR
BROCOLLI CHICKEN CASSEROLE
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
ENJOY!
this is a brilliant one and works for me all the time
get 1 chicken
cut it up
get 1 pack of chicken casserole sauce (knorr is best)
mix them together in a saucepan and cook
good one eh?
';Creamy Chicken Casserole'; - 8 servings
2 tbsp. butter or margarine
1/2 cup chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 cup milk
1/8 tsp. pepper
3 cups cubed cooked chicken
4 cups cooked noodles
1/2 cup shredded Cheddar cheese
1) In 4-quart saucepan over medium-high heat, in hot butter, cook onion until tender. Stir in soups, milk and pepper. Stir in chicken and noodles. Pour into 3-quart casserole.
2) Bake at 400* - 25 minutes or until hot; stir. Sprinkle with cheese; bake 5 minutes more or until cheese melts. Yields 8 cups.I need a good recipe for a chicken casserole any ideas?
Save this one it`s really Good
+- 1.5 kg chicken portions
1陆 cup mayonnaise
1陆 cup chutney
1 cup boiling water
1 pack brown onion instant soup powder
Put chicken portions in a casserole and season
Mix all sauce ingredients and pour over chicken
Put in a preheated oven of 180 潞c with lid for 30 min
and then for another hour with out a lid till brown and sauce
is nice and thick
well, i would go onto google and type in wot u want and it comes up with gd things and then u can chose 1 that suits ur ability 2 cook
Herb Chicken Casserole
NGREDIENTS:
* 6 chicken boneless breast halves
* salt and pepper
* 1/4 cup butter
* 1 can (10.5 ounces) condensed cream of chicken soup
* 6 to 8 ounces mushrooms, sliced
* 3/4 cup dry white wine
* 2 tablespoons chopped green bell pepper
* 1/4 teaspoon leaf thyme, crushed
* 1 teaspoon dried parsley flakes
* 1/4 teaspoon tarragon or rosemary, crumbled
* 1/4 teaspoon dried minced chives or 1 scant teaspoon fresh
PREPARATION:
Lightly season chicken with salt and pepper. Brown chicken slowly in butter in a large skillet. Arrange browned chicken in a baking dish. To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth.
Add remaining ingredients and heat to boiling.
Pour sauce over the chicken and cover dish with foil. Bake at 350掳 for 25 minutes. Remove foil and continue baking for 35 minutes or until tender. Serve with rice or noodles-serves 6.
layer chicken thighs in a casserole with cherry tomatoes, lots of basil leaves, whole cloves of garlic, salt and pepper and olive oil. Cook for 2 hrs at 150 degrees. So simple and yum. If you want it browned with less sauce, take the lid off for the last 40 mins xxx
Chicken with 40 Cloves of Garlic
When garlic is slowly simmered, it mellows and becomes almost sweet in flavor. Serve this stew with crusty bread onto which the softened garlic may be spread.
4 pound chicken
4-5 medium potatoes, scrubbed and cut into wedges
Salt, freshly ground black pepper
1 shallot, minced
6 sprigs thyme
6 sprigs parsley
2 stalks celery with leaves
2 bay leaves
9 oz pkg frozen artichoke hearts, thawed or 8 oz can, drained
2 sprigs each rosemary, oregano, sage OR 2 tablespoons dried herbs
2 heads garlic (approximately 40 cloves), peeled
Toasted French bread slices
Preheat oven to 350. Sprinkle chicken inside and out with salt and pepper. Place shallot, 2 thyme sprigs, 2 parsley sprigs, a cut celery stalk and a bay leaf into cavity. Truss bird.
Place in baking pan and add potatoes, artichokes and bouquet garnish of fresh rosemary, oregano, sage, remaining thyme, parsley, celery and bay leaf. Place chicken breast up on vegetables. Scatter garlic around the chicken. If using dried herbs, sprinkle over chicken.
Bake covered in a baking pan about 1 hour, uncover and roast 15-30 minutes longer to brown breast and until juices run clear when a thigh is pierced. Remove chicken and vegetables to a platter. Let stand a few minutes before carving chicken. Serve garlic with toasted French bread for spreading.
http://www.oregonchickens.com/recipe_tem鈥?/a>
----------
Chicken Tetrazzini
Serving Size : 4
4 tablespoons butter or margarine, divided
1 cup sliced white mushrooms
4 cups cubed cooked chicken
1/2 cup thawed frozen peas
3 tablespoons dry sherry or chicken broth
1/2 pound spaghetti
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add mushrooms; saute, stirring, until tender, about 7 minutes. Stir in chicken, peas, and sherry. Remove from heat; set aside.
Cook spaghetti according to package directions. Drain thoroughly in a colander; set aside.
Preheat oven to 375F. In a small saucepan, melt remaining butter over medium-high heat. Add flour; cook, stirring, until smooth and golden, about 2 minutes. Add broth; cook, stirring, until sauce thickens, 4 to 5 minutes. Stir in cream, salt and nutmeg.
Transfer cooked spaghetti and chicken mixture to a 13- x 9-inch baking dish. Pour sauce over top and mix well. Sprinkle with Parmesan; bake until cheese is lightly golden, about 20 minutes.
You simply get a chicken, make sure you've taken the giblets out (if supplied), clean the inside, place in a large pot, add a load of peeled and chopped veggies - carrots, onions mainly, potatoes later on if you like, chuck in a couple of chicken stock cubes (crumbled), top up with water, cover, place in oven Mark 3 for at least a couple of hours - more won't hurt - then serve when ready.
try this one, it's really nice.
Chicken, Red Wine and Bacon Casserole
To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas.
Preparation time: 1 hour
Final cooking time: 45 minutes
Serves: 4-6
Ingredients
2.5kg roasting chicken, such as a poulet d'or
4 tbsp olive oil
24 small shallots, peeled
200g smoked back bacon, cut into large dice
5 carrots (about 300g), cut into batons
150-200g button mushrooms, trimmed
2 level tbsp flour
2 cloves garlic, finely diced
陆 bottle full-bodied red wine
350ml good chicken stock
4 tbsp good brandy
3 sprigs parsley
3 sprigs lemon thyme
1 small bay leaf
1 strip lemon zest
Salt and freshly ground black pepper
Instructions
Preheat the oven to 140掳C/gas 1. Wash the chicken and pat dry. Cut into eight pieces, two from each breast and two from each leg.
Put a heavy-bottomed ovenproof casserole dish over a medium heat with 2 tbsp oil. Once hot, add the chicken, a few pieces at a time, and fry on all sides until golden brown. Remove and set aside in a large dish.
Add the shallots to the pan and saut茅 for 10-15 minutes until golden and beginning to soften. Add to the chicken. Add the diced bacon to the pan and fry until it begins to colour. Add the carrots and continue cooking until they begin to soften. Mix in the mushrooms and cook until lightly coloured. Add all the contents of the pan to the chicken, leaving any juices in the pan.
Reduce the temperature to low, pour another 1-2 tbsp oil into the pan, add the flour and stir into the pan juices. Cook for a couple of minutes or until it starts to look cooked and lightly coloured. Immediately, stir in the garlic and the wine, followed by the stock. Return to the boil, and cook briskly until it has thickened slightly. Meanwhile, pour the brandy over the chicken mixture. Set alight and once the flames have gone out, tip the mixture, juices and all, into the simmering sauce. Add the herbs and lemon zest, and season to taste (remembering that freezing can intensify the saltiness of a dish). Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through. It is then ready to serve, or to cool and freeze.
MEXICAN CHICKEN AND VEGETABLE CASSEROLE
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon
2 teaspoons white-wine vinegar
3 garlic cloves
3 tablespoons vegetable oil
8 chicken thighs (about 2 pounds)
1 large onion, sliced thin
2 tomatoes, chopped coarse
4 zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces
1/4 cup chicken broth
1 to 2 tablespoons drained minced pickled jalape帽o pepper (wear rubber gloves)
1 red bell pepper, cut into 1/2-inch pieces
1 cup fresh or thawed frozen corn
1/4 teaspoon dried or茅gano, crumbled
1/2 cup coarsely grated Monterey Jack
In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.
While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalape帽o, the bell pepper, the corn, the or茅gano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.
In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.
Serves 4 to 8.
this one always goes down well in my house :) enjoy
Ingredients
3 tbsp olive oil
2 onions, sliced
8 skinless chicken thighs
1 tbsp plain flour, seasoned with a little salt and pepper
290ml/陆 pint chicken stock
grated zest of 1 orange
juice of 2 oranges
150ml/录pt sherry
1 tbsp Worcestershire sauce
300g/10oz button mushrooms, sliced
2 tbsp fresh parsley, chopped
salt and pepper
boiled rice, to serve
Method
1. Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
2. Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken stock, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.
3. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.
Mexican chicken casserole recipe
INGREDIENTS:
* 4 boneless chicken breast halves, cooked, cubed
* 1 can tomatoes with green chilies
* 1 can cream of mushroom soup
* 1 can cream of chicken soup
* 1 can (4 ounces) taco sauce
* 1/2 cup chicken broth
* 1 package taco chips or Doritos
* 1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend
PREPARATION:
In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350掳 until bubbly and hot.
Serves 4.
NGREDIENTS:
* 4 tablespoons margarine
* 6 to 8 ounces sliced mushrooms
* 1/4 cup all-purpose flour
* 1 can (1 2/3 cups) evaporated milk
* 1 1/2 cups chicken broth
* 3 cups cooked rice
* 2 to 3 cups chopped, cooked chicken
* 1/3 cup chopped bell pepper, green
* 1 small jar (2 ounces) chopped pimiento, drained (1/4 cup)
* salt, to taste
* buttered bread crumbs, optional
PREPARATION:
In a large saucepan over medium heat, melt margarine; add mushrooms and cook until softened, about 2 minutes. Blend in flour; cook, stirring, for about 1 minute. Gradually add milk and broth. Cook and stir until thickened and bubbly.Add rice, chicken, pepper and pimiento. Add salt to taste.
Transfer to a greased, 2-quart casserole. Bake at 350掳 for 35 to 45 minutes. If desired, top with buttered bread crumbs or other topping.
Serves 8 to 10.
for more recipes
Gigi's Chicken Casserole
Club Chicken Casserole
Taco Chicken Casserole
Southern Chicken Casserole
Ritzy Chicken Casserole
Ozark Chicken Casserole
Chicken Casserole Divan
RosyGrace's Chicken Casserole
Colleen's Chicken Casserole
Mexican Chicken Casserole
Chicken Casserole with Biscuits
Chicken Casserole with Dressing
Chicken Casserole Cordon Bleu
Chicken Rice Casserole
Launa's Chicken Casserole with Rice
Tennessee Chicken Casserole
Oven Chicken Casserole or Salad
Chicken Casserole with Dried Beef
Hot Chicken Casserole Salad
Chicken Casserole with Zucchini
Chicken Casserole with Cheese and Macaroni
Kentucky Chicken Casserole
Chicken Casserole with Asparagus
Macaroni Chicken Casserole
Nacho Chicken Casserole
Dorito Chicken Casserole
Broccoli Chicken Casserole
Chicken Casserole with Mushrooms
http://southernfood.about.com/od/chicken鈥?/a>
i would go Mediterranean
chicken
onion
garlic
pepper
courgettes
mushrooms
tin tomatoes
Worcester sauce
balsamic vinegar
put it all in a large casserole dish and pop in the oven for 2 hour at 150c
try these recipes...
CHICKEN CASSEROLE
INGREDIENTS
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter or margarine
2 cups cubed, cooked chicken
1 (4 ounce) can sliced mushrooms, drained
6 pimento-stuffed green olives, sliced
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 (8 ounce) package wide egg noodles, cooked and drained
TOPPING:
1/2 cup cornflake crumbs
1/4 cup shredded Cheddar cheese
2 tablespoons butter or margarine, melted
DIRECTIONS
In a skillet, saute celery, onion and green pepper in butter. Remove from the heat; add chicken, mushrooms, olives, soup, milk and noodles. Mix well. Spoon into a 2-qt. baking dish. Cover and bake at 325 degrees F for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle topping around edges of casserole; return to the oven for 5 minutes or until the cheese is melted.
OR
BROCOLLI CHICKEN CASSEROLE
INGREDIENTS
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
ENJOY!
this is a brilliant one and works for me all the time
get 1 chicken
cut it up
get 1 pack of chicken casserole sauce (knorr is best)
mix them together in a saucepan and cook
good one eh?
Does anyone have a recipe for curried chicken, made with mushrooms, heavy cream served over rice?
try this one, just add sliced mushrooms
CHICKEN ELIZABETH WITH CREAM CURRY
SAUCE
2 young roasting hens or 6 to 8 breasts
1 c. white wine
1 bay leaf
1 sprig parsley
1 tsp. thyme
1 carrot, halved
SAUCE:
1 tbsp. oil
1 sm. onion, chopped
1 tbsp. curry powder
1 1/2 tsp. tomato paste
3/4 c. dry red wine
1/2 c. water
1 bay leaf
1 tsp. sugar
1/4 tsp. lemon juice
2 tbsp. apricot puree
1 1/2 c. mayonnaise
3 tbsp. whipping cream (lightly whipped)
Place chicken in large pot with wine and seasonings. Add water to cover. Poach until tender. Cool in liquid. Remove chicken from bones in large pieces. Set aside.
SAUCE: Saute onion in oil 3 to 4 minutes. Add curry, simmer 2 minutes. Add wine, wter, tomato paste, bay leaf and bring to a boil. Add sugar and lemon juice. Simmer 5 to 10 minutes. Remove from pan and let cool. Blend the curry mixture with mayonnaise and apricot puree and adjust seasonings, if necessary. Mix in whipped cream. Toss chicken with sauce. Serve chilled. This lovely, delicate dish is well worth the effort. Serves 4 to 6.Does anyone have a recipe for curried chicken, made with mushrooms, heavy cream served over rice?
yes......kinda.
1 large tub of sour cream
1 can cream of mush soup
1/2 can of milk
curry powder
pre cooked chicken -1 pound
5 fresh small mushrooms
mix soup and sour cream in large skillet add milk in slow. put in curry to taste. cut up chicken and add to the sauce. cook slow for 10 min add mushrooms, and cook for 5 min. I serve it ove buttered egg noodles btu you can put it on rice
CHICKEN ELIZABETH WITH CREAM CURRY
SAUCE
2 young roasting hens or 6 to 8 breasts
1 c. white wine
1 bay leaf
1 sprig parsley
1 tsp. thyme
1 carrot, halved
SAUCE:
1 tbsp. oil
1 sm. onion, chopped
1 tbsp. curry powder
1 1/2 tsp. tomato paste
3/4 c. dry red wine
1/2 c. water
1 bay leaf
1 tsp. sugar
1/4 tsp. lemon juice
2 tbsp. apricot puree
1 1/2 c. mayonnaise
3 tbsp. whipping cream (lightly whipped)
Place chicken in large pot with wine and seasonings. Add water to cover. Poach until tender. Cool in liquid. Remove chicken from bones in large pieces. Set aside.
SAUCE: Saute onion in oil 3 to 4 minutes. Add curry, simmer 2 minutes. Add wine, wter, tomato paste, bay leaf and bring to a boil. Add sugar and lemon juice. Simmer 5 to 10 minutes. Remove from pan and let cool. Blend the curry mixture with mayonnaise and apricot puree and adjust seasonings, if necessary. Mix in whipped cream. Toss chicken with sauce. Serve chilled. This lovely, delicate dish is well worth the effort. Serves 4 to 6.Does anyone have a recipe for curried chicken, made with mushrooms, heavy cream served over rice?
yes......kinda.
1 large tub of sour cream
1 can cream of mush soup
1/2 can of milk
curry powder
pre cooked chicken -1 pound
5 fresh small mushrooms
mix soup and sour cream in large skillet add milk in slow. put in curry to taste. cut up chicken and add to the sauce. cook slow for 10 min add mushrooms, and cook for 5 min. I serve it ove buttered egg noodles btu you can put it on rice
Looking for a good recipe for lemon chicken?
The delicate greek dish with a cream and lemon sauce NOT the the nasty battered chinese version !!!Looking for a good recipe for lemon chicken?
If you want it to taste really Greek, add about 1/2 C of FRESH chopped oregano to your sauce.
Take some boneless skineless breasts, %26amp; salt %26amp; pepper them liberally. Brown them in olive oil for about 8 min. per side, then set aside.
Keep the same pan hot, add a little more olive oil and add garlic %26amp; one chopped onion to the heated oil. Then add the zest of 1 lemon %26amp; the juice of that whole lemon. Stir a bit more, then add approx. 1 pint of heavy cream. Whisk it a little to get the bits of flavor up from the bottom of the pan. Add your fresh oregano %26amp; stir for another 7 min., or until the cream begins to thicken. If it doesn't thicken enough for your taste, add 2 Tablespoons of plain yogurt, another popular Greek ingredient. When sauce is desired thickness, season it to taste. You may want to add a couple pinches of hot pepper flakes. Put chicken back into pan w/ sauce to coat, and to warm it through.
Bon appetit!!! :)Looking for a good recipe for lemon chicken?
This one?
1-2 tablespoons extra virgin olive oil
1 lb (500g) chicken thighs diced into 1'; squares
4-6 cloves garlic
juice of one lemon
5/8 cup (150ml) water
1/2 tablespoon dried oregano
1 teaspoon (generous) freshly ground black pepper
3/4 cup rice
Peel and crush or chop garlic, set aside. Chop and squeeze lemon and add to cup measure.
Fill cup to 600-750 ml with water. Add olive oil to hot pan and add chicken when oil has begun to get hot. Brown chicken on all sides, approximately 5-10 minutes total, reduce heat.
Add oregano and black pepper; stir into chicken mix.
Add lemon/water mixture and stir gently till all is mixeed in. Simmer until most of the liquid has been reduced and all of the flavours have been combined, serve with freshly cooked/steamed rice.
8 chicken thighs, skinned
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon McCormick庐 Gourmet Collection庐 Greek Seasoning
1/4 teaspoon McCormick庐 Garlic Powder
1/4 teaspoon McCormick庐 Coarse Ground Black Pepper
1 teaspoon salt
1. Preheat grill. When coals are ashy in color, remove grill rack and coat with cooking spray. Return grill rack and arrange chicken thighs on top. Cover and cook 30 minutes, or until no longer pink in the center, turning every 10 minutes.
2. Meanwhile, combine remaining ingredients in a jar; set aside.
3. When chicken is done, place in a 13x9-inch baking pan. Secure jar with lid and shake vigorously to blend well; pour evenly over chicken. Turn chicken pieces to coat. Cover with a sheet of foil or plastic wrap and let stand 10 minutes to absorb flavors.
Cook's Tip: To skin chicken easily, remove skin with a paper towel. The paper towel gives traction, keeping the skin from slipping. Use one paper towel per piece of chicken for easy removal.
I think you mean...Souvlaki marinade?
its a long one..but I found this....
INGREDIENTS
Souvlaki Marinade:
3/4 cup balsamic vinaigrette
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
Tzatziki Sauce (cucumber sauce):
1/2 cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon Greek seasoning
1 pinch kosher salt to taste
1 pinch freshly ground black pepper to taste
4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1/2 cup pepperoncini
1 cup crumbled feta cheese
DIRECTIONS
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
Preheat an outdoor grill for high heat.
Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Chicken with Lemon, Oregano, and Feta Cheese
SERVES: 4
1 chicken (3 to 3 1/2 pounds), quartered
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 tablespoon butter, cut into 4 pieces
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
Heat the oven to 375潞. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.
Cook chicken
Add lemon
Serve
Go to this is website:
Lots of black pepper!
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
DIRECTIONS
Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
Preheat grill for medium heat, and lightly oil grate.
Cook chicken on grill until meat is no longer pink and juices run clear.
I hope this helps!
Chicken Breast Spanaki
1/2 cup olive oil
2 stalks fresh green onions, chopped
1 medium onion, chopped
1 pound frozen spinach, washed, squeezed to remove excess water
1/2 cup fresh dill, chopped
2 whole eggs
1 pound feta cheese, crumbled
1 tablespoon ground pepper
8 large chicken breasts
Olive oil
Lemon
Oregano
Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
Preheat the broiler.
Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.
If you want it to taste really Greek, add about 1/2 C of FRESH chopped oregano to your sauce.
Take some boneless skineless breasts, %26amp; salt %26amp; pepper them liberally. Brown them in olive oil for about 8 min. per side, then set aside.
Keep the same pan hot, add a little more olive oil and add garlic %26amp; one chopped onion to the heated oil. Then add the zest of 1 lemon %26amp; the juice of that whole lemon. Stir a bit more, then add approx. 1 pint of heavy cream. Whisk it a little to get the bits of flavor up from the bottom of the pan. Add your fresh oregano %26amp; stir for another 7 min., or until the cream begins to thicken. If it doesn't thicken enough for your taste, add 2 Tablespoons of plain yogurt, another popular Greek ingredient. When sauce is desired thickness, season it to taste. You may want to add a couple pinches of hot pepper flakes. Put chicken back into pan w/ sauce to coat, and to warm it through.
Bon appetit!!! :)Looking for a good recipe for lemon chicken?
This one?
1-2 tablespoons extra virgin olive oil
1 lb (500g) chicken thighs diced into 1'; squares
4-6 cloves garlic
juice of one lemon
5/8 cup (150ml) water
1/2 tablespoon dried oregano
1 teaspoon (generous) freshly ground black pepper
3/4 cup rice
Peel and crush or chop garlic, set aside. Chop and squeeze lemon and add to cup measure.
Fill cup to 600-750 ml with water. Add olive oil to hot pan and add chicken when oil has begun to get hot. Brown chicken on all sides, approximately 5-10 minutes total, reduce heat.
Add oregano and black pepper; stir into chicken mix.
Add lemon/water mixture and stir gently till all is mixeed in. Simmer until most of the liquid has been reduced and all of the flavours have been combined, serve with freshly cooked/steamed rice.
8 chicken thighs, skinned
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon McCormick庐 Gourmet Collection庐 Greek Seasoning
1/4 teaspoon McCormick庐 Garlic Powder
1/4 teaspoon McCormick庐 Coarse Ground Black Pepper
1 teaspoon salt
1. Preheat grill. When coals are ashy in color, remove grill rack and coat with cooking spray. Return grill rack and arrange chicken thighs on top. Cover and cook 30 minutes, or until no longer pink in the center, turning every 10 minutes.
2. Meanwhile, combine remaining ingredients in a jar; set aside.
3. When chicken is done, place in a 13x9-inch baking pan. Secure jar with lid and shake vigorously to blend well; pour evenly over chicken. Turn chicken pieces to coat. Cover with a sheet of foil or plastic wrap and let stand 10 minutes to absorb flavors.
Cook's Tip: To skin chicken easily, remove skin with a paper towel. The paper towel gives traction, keeping the skin from slipping. Use one paper towel per piece of chicken for easy removal.
I think you mean...Souvlaki marinade?
its a long one..but I found this....
INGREDIENTS
Souvlaki Marinade:
3/4 cup balsamic vinaigrette
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
Tzatziki Sauce (cucumber sauce):
1/2 cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon Greek seasoning
1 pinch kosher salt to taste
1 pinch freshly ground black pepper to taste
4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1/2 cup pepperoncini
1 cup crumbled feta cheese
DIRECTIONS
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
Preheat an outdoor grill for high heat.
Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Chicken with Lemon, Oregano, and Feta Cheese
SERVES: 4
1 chicken (3 to 3 1/2 pounds), quartered
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 tablespoon butter, cut into 4 pieces
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
Heat the oven to 375潞. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.
Cook chicken
Add lemon
Serve
Go to this is website:
Lots of black pepper!
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
DIRECTIONS
Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
Preheat grill for medium heat, and lightly oil grate.
Cook chicken on grill until meat is no longer pink and juices run clear.
I hope this helps!
Chicken Breast Spanaki
1/2 cup olive oil
2 stalks fresh green onions, chopped
1 medium onion, chopped
1 pound frozen spinach, washed, squeezed to remove excess water
1/2 cup fresh dill, chopped
2 whole eggs
1 pound feta cheese, crumbled
1 tablespoon ground pepper
8 large chicken breasts
Olive oil
Lemon
Oregano
Pour olive oil in pot over medium heat and add both types of onion. Saute for 1 minute, and then add spinach. Saute for approximately 10 minutes.
Preheat the broiler.
Pour spinach mixture in a bowl and cool. Add dill, eggs, feta and pepper to spinach mixture and mix very well.
Butterfly chicken breasts and fill with spinach/feta mixture. Close the breast and broil for 10 minutes on each side. After 15 minutes, douse chicken breasts with olive oil, lemon and oregano, and serve.
I want a good substitute for mushrooms in a chicken marsala recipe. I can't eat mushrooms but I love marsala.
Much as I hate to say it, this is one of those (in my mind, very few) places where tofu would be a good bet. The texture is similar to that of mushrooms, and, like mushrooms, it largely takes on the flavor of whatever it's cooked with.I want a good substitute for mushrooms in a chicken marsala recipe. I can't eat mushrooms but I love marsala.
Why can't you make it without the mushrooms and just serve it with rice and a green vegetable. Chicken Marabella is good, look up the recipe on line. No mushrroms.I want a good substitute for mushrooms in a chicken marsala recipe. I can't eat mushrooms but I love marsala.
leave them out all together. i would probably pick one or more of the following:
1. steamed asparagus with hollandaise sauce
2. garlic mashed potatos
3. fried cream corn
4. broccoli with cheese sauce
5. chicken marsala over a bed of rice and french style green beans on the side!
What about spring onions?
Eggplant diced
Traditionally, Chicken Marsala does not have mushrooms in it.
Sauteed potatoes, or Dauphinoises, would go well. And any vegetable your choice.
eggplant
use olivesblackheads
Why can't you make it without the mushrooms and just serve it with rice and a green vegetable. Chicken Marabella is good, look up the recipe on line. No mushrroms.I want a good substitute for mushrooms in a chicken marsala recipe. I can't eat mushrooms but I love marsala.
leave them out all together. i would probably pick one or more of the following:
1. steamed asparagus with hollandaise sauce
2. garlic mashed potatos
3. fried cream corn
4. broccoli with cheese sauce
5. chicken marsala over a bed of rice and french style green beans on the side!
What about spring onions?
Eggplant diced
Traditionally, Chicken Marsala does not have mushrooms in it.
Sauteed potatoes, or Dauphinoises, would go well. And any vegetable your choice.
eggplant
use olives
Can i please have a spicy curry chicken recipe and how d0 make the sauce thicker?
a good thickening agent is corn starch, disolve it in a little water first then add to to the mix constantly stirringCan i please have a spicy curry chicken recipe and how d0 make the sauce thicker?
1 medium onion, chopped
6 cloves garlic, chopped
1 jalapeno, chopped
1 tablespoon garam masala
1/2 teaspoon ground cumin
2 to 4 cloves
2 tablespoons vegetable oil
2 tablespoons curry powder
1/14 cup water
1 chicken, cut into 8 pieces
4 medium potatoes, peeled and diced
Kosher salt
Steamed white rice, for serving
In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.Can i please have a spicy curry chicken recipe and how d0 make the sauce thicker?
you can thicken that by adding a mixture of corn starch and water, a couple tblspoons water and a tblspoon corn starch mix them together first. Then, while your curry sauce is simmering, add it in a little at a time, whisking all the time. It will only take a tblspoon or two or so, let it boil for a minute and its thickened!
Try using a roux (butter and flower) to thicken.
Chicken curry
This is a very well known Indian recipe.
Cuisine International
Main ingredients
Chicken, Curry, Green Pepper, Carrots
Time of preparation 15 Minutes
Time of cooking 40 Minutes
Serving 4
Ingredients
1 Chicken
1 Green Peppers , medium size, diced
1 Onion , large size, finely chopped or grated
1 tbsp Yoghurt
1/2 tsp Ginger , grated
1 Carrot , medium size, thickly sliced
1 1/2 tbsp Curry ,powder
1 tbsp Flour
1/4 tsp Chili Powder
1 Chicken Stock Cubes Fine Foods Knorr
1/2 tsp Garam Masala
Salt
3 tbsp Corn Oil Crystal
Directions
Wash chicken well. Boil until tender. Strain and reserve one cup of chicken broth. Debone chicken, remove skin and cut into large sized pieces.
In a saucepan heat and stir oil and onions until yellow. Add green pepper and carrot and stir for about 1 minute.
Add curry powder, ginger, chili powder, garam masala and salt and stir until smell rises.
Add flour and stir well. Stir in yoghurt. Leave for about 30 seconds. Add chicken broth, stock cube and 1 cup water, stirring constantly, until mixture is smooth.
Bring to boil, reduce heat and simmer until sauce is reduced to half. Add chicken and continue cooking for another 5 minutes.
Taste to adjust seasoning and add more curry if needed. Serve in a bowl with plain rice.
i hope this helps
Good luck
1 medium onion, chopped
6 cloves garlic, chopped
1 jalapeno, chopped
1 tablespoon garam masala
1/2 teaspoon ground cumin
2 to 4 cloves
2 tablespoons vegetable oil
2 tablespoons curry powder
1/14 cup water
1 chicken, cut into 8 pieces
4 medium potatoes, peeled and diced
Kosher salt
Steamed white rice, for serving
In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.Can i please have a spicy curry chicken recipe and how d0 make the sauce thicker?
you can thicken that by adding a mixture of corn starch and water, a couple tblspoons water and a tblspoon corn starch mix them together first. Then, while your curry sauce is simmering, add it in a little at a time, whisking all the time. It will only take a tblspoon or two or so, let it boil for a minute and its thickened!
Try using a roux (butter and flower) to thicken.
Chicken curry
This is a very well known Indian recipe.
Cuisine International
Main ingredients
Chicken, Curry, Green Pepper, Carrots
Time of preparation 15 Minutes
Time of cooking 40 Minutes
Serving 4
Ingredients
1 Chicken
1 Green Peppers , medium size, diced
1 Onion , large size, finely chopped or grated
1 tbsp Yoghurt
1/2 tsp Ginger , grated
1 Carrot , medium size, thickly sliced
1 1/2 tbsp Curry ,powder
1 tbsp Flour
1/4 tsp Chili Powder
1 Chicken Stock Cubes Fine Foods Knorr
1/2 tsp Garam Masala
Salt
3 tbsp Corn Oil Crystal
Directions
Wash chicken well. Boil until tender. Strain and reserve one cup of chicken broth. Debone chicken, remove skin and cut into large sized pieces.
In a saucepan heat and stir oil and onions until yellow. Add green pepper and carrot and stir for about 1 minute.
Add curry powder, ginger, chili powder, garam masala and salt and stir until smell rises.
Add flour and stir well. Stir in yoghurt. Leave for about 30 seconds. Add chicken broth, stock cube and 1 cup water, stirring constantly, until mixture is smooth.
Bring to boil, reduce heat and simmer until sauce is reduced to half. Add chicken and continue cooking for another 5 minutes.
Taste to adjust seasoning and add more curry if needed. Serve in a bowl with plain rice.
i hope this helps
Good luck
Anybody have any GOOD chicken pot pie recipes?
I am craving one lately!Anybody have any GOOD chicken pot pie recipes?
Use your basic pastry pie crust recipe, and make as many double pie crusts as you'll want to make.
Cube up some boneless skinless chicken breasts, season to taste with garlic, salt, pepper, or lemon pepper, sage, rosemary, thyme-maybe a little cumin for smokiness. In a large pot, saut茅e the cut up chicken with diced onion in a stick...yes a stick, of butter. Add about 1/3-2/3 cup all purpose flour and about 2-3 cups of milk(tastes best with 2% or whole, but you can use 1% or skim), stirring constantly so as not to leave any lumps. What you are doing is making a base sauce. Add some vegetables, like frozen mixed vegetables, or canned peas, corn, and carrots(drain and rinse the canned stuff). Keep stirring until it's thick. Divide mixture into your pie crusts and cover with the top crust, cut slits in the center of the top crust. Seal the crusts together with either a spoon or a fork. Bake at 350F according to pie crust directions or until golden brown.Anybody have any GOOD chicken pot pie recipes?
oooo why just the other day i had to make a chicken pot pie in my foods class and i went on the internet (computers were in the foods class also) and used this
http://www.cooks.com/rec/doc/0,1737,1331鈥?/a>
sure!
step one: get in ur car
step two: drive to ur nearest boston market
step three: get out of car and walk into store
step four: purchase one pot pie
There's a really easy one on back of a bisquik box
First you take- a da chickeeen:
no
Use your basic pastry pie crust recipe, and make as many double pie crusts as you'll want to make.
Cube up some boneless skinless chicken breasts, season to taste with garlic, salt, pepper, or lemon pepper, sage, rosemary, thyme-maybe a little cumin for smokiness. In a large pot, saut茅e the cut up chicken with diced onion in a stick...yes a stick, of butter. Add about 1/3-2/3 cup all purpose flour and about 2-3 cups of milk(tastes best with 2% or whole, but you can use 1% or skim), stirring constantly so as not to leave any lumps. What you are doing is making a base sauce. Add some vegetables, like frozen mixed vegetables, or canned peas, corn, and carrots(drain and rinse the canned stuff). Keep stirring until it's thick. Divide mixture into your pie crusts and cover with the top crust, cut slits in the center of the top crust. Seal the crusts together with either a spoon or a fork. Bake at 350F according to pie crust directions or until golden brown.Anybody have any GOOD chicken pot pie recipes?
oooo why just the other day i had to make a chicken pot pie in my foods class and i went on the internet (computers were in the foods class also) and used this
http://www.cooks.com/rec/doc/0,1737,1331鈥?/a>
sure!
step one: get in ur car
step two: drive to ur nearest boston market
step three: get out of car and walk into store
step four: purchase one pot pie
There's a really easy one on back of a bisquik box
First you take- a da chickeeen:
no
What's a good easy recipe for boneless chicken breasts?
I would prefer something quick to prepare please.What's a good easy recipe for boneless chicken breasts?
Stuff it with Jalapeno Cheese %26amp; wrap with bacon pan fried or oven %26amp; brush with teriyaki sauce serve with mexican yellow rice or plain white buttered rice.What's a good easy recipe for boneless chicken breasts?
Easier and quicker than this, it does not get:
Chicken Dinner in Foil
Place a boneless chicken breast in the center of a square of heavy-duty alumnium foil. Season with one of the following:
Lemon pepper, teryaki sauce, Montreal chicken seasoning, barbecue sauce, or other favorite chicken seasoning
Place any or all of the following around the chicken:
A peeled and quartered potato; a few spears of brocolli; a peeled and sliced carrot; a few mushrooms; some slivers of mild red onion; red pepper slices.
Season the vegetables with a little salt and pepper, then dot with butter. Fold up the sides of the foil to make a tight package, and bake in a preheated 350 degree oven until chicken is done and veggies are tender -- approximately 25 to 35 minutes.
Serve with some breadsticks and fruit for an easy and delicious meal with virtually no clean up afterwards!
you could bread them, with cracker or bread crumbs.
Cook them in a skillet with a little oil. transfer chicken to a plate pour over heated tomato sauce and sprinkle some shredded mozzarella cheese over it
Bash flat with meat tenderiser or slice through if too thick.
Drop pieces into raw egg (whisked) then coat in breadcrumbs and shallow fry.
Or you could marinade in honey and soy sauce or cut up and place on kebab sticks.
Quick Chicken Breasts in Currant Wine Sauce:
40 min 15 min prep
4 servings
1/2 cup butter
1 shallot, minced
4 boneless skinless chicken breasts
1/2 cup dry vermouth or dry white wine
1/2 cup red currant jelly or black currant jelly, to taste
1 cup sour cream
salt and pepper, to taste
1. Preheat oven to 350 degrees F.
2. In a skillet saut茅 the shallot with the butter until slightly soft, then add the chicken breasts and cook on each side until browned.
3. Place browned chicken baking dish.
4. Deglaze pan with the vermouth, then stir in the remaining ingredients; pour currant sauce over the chicken in the baking dish.
5. Bake at 350 degrees F for 25 minutes or until juices run clear.
6. Serve with wild rice.
7. Makes 4 servings.
Grill Chicken
Here's a quick and easy family favorite:
Easy Chicken and Broccoli
Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings
1 lb. boneless skinless chicken breasts, cut into chunks
3 cups frozen broccoli florets
1 can (10 oz.) condensed cream of mushroom soup
1 soup can water
1-1/2 cups instant white rice, uncooked
1 cup KRAFT Shredded Cheddar Cheese
SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
ADD broccoli, soup and water. Bring to boil.
STIR in rice. Sprinkle with cheese; cover. Reduce heat to low; cook 5 min.
Chicken Tarragon
Ingredients
8 chicken breasts with skin and bone
1 stick unsalted butter, softened
3 shallots, chopped
1/2 cup fresh parsley
1/4 cup fresh tarragon or 2 teaspoons dried
coarse salt
freshly ground black pepper
Method
Use your fingers to gently loosen the skin of each breast, being careful not to tear it.
In a food processor or with a mortar and pestle, combine the butter, parsley, tarragon and salt and pepper to taste into a paste.
Put a healthy tablespoon of the herb butter under the skin of each breast, massaging it into and spreading it across the top surface the meat. [Chicken can be prepared in advance; cover and refrigerate until ready to cook].
Arrange oven rack to center position of oven and heat broiler to 450掳
Season both sides of the chicken with salt and pepper. Place breasts skin side down on broiler rack [or on a half sheet pan with sides (the chicken will release a lot of moisture and butter)]. Broil for 25 minutes; turn breasts over and broil another 20 minutes [skin should be crisp and brown, if not, turn broiler to 500掳 and broil a few minutes more].
Blackened Chicken Breasts
INGREDIENTS
Blackening Spices
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons paprika
Blackened Boneless Chicken Breasts
4 skinless chicken breasts (about 1 1/4 lbs)
2 teaspoons vegetable oil
Topping
1/2 cup sour cream
1 tablespoon chopped fresh cilantro
salt and pepper
PREP
Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
Dip both sides of the chicken breasts in the mixture of spices, coating well.
Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.
Stuff it with Jalapeno Cheese %26amp; wrap with bacon pan fried or oven %26amp; brush with teriyaki sauce serve with mexican yellow rice or plain white buttered rice.What's a good easy recipe for boneless chicken breasts?
Easier and quicker than this, it does not get:
Chicken Dinner in Foil
Place a boneless chicken breast in the center of a square of heavy-duty alumnium foil. Season with one of the following:
Lemon pepper, teryaki sauce, Montreal chicken seasoning, barbecue sauce, or other favorite chicken seasoning
Place any or all of the following around the chicken:
A peeled and quartered potato; a few spears of brocolli; a peeled and sliced carrot; a few mushrooms; some slivers of mild red onion; red pepper slices.
Season the vegetables with a little salt and pepper, then dot with butter. Fold up the sides of the foil to make a tight package, and bake in a preheated 350 degree oven until chicken is done and veggies are tender -- approximately 25 to 35 minutes.
Serve with some breadsticks and fruit for an easy and delicious meal with virtually no clean up afterwards!
you could bread them, with cracker or bread crumbs.
Cook them in a skillet with a little oil. transfer chicken to a plate pour over heated tomato sauce and sprinkle some shredded mozzarella cheese over it
Bash flat with meat tenderiser or slice through if too thick.
Drop pieces into raw egg (whisked) then coat in breadcrumbs and shallow fry.
Or you could marinade in honey and soy sauce or cut up and place on kebab sticks.
Quick Chicken Breasts in Currant Wine Sauce:
40 min 15 min prep
4 servings
1/2 cup butter
1 shallot, minced
4 boneless skinless chicken breasts
1/2 cup dry vermouth or dry white wine
1/2 cup red currant jelly or black currant jelly, to taste
1 cup sour cream
salt and pepper, to taste
1. Preheat oven to 350 degrees F.
2. In a skillet saut茅 the shallot with the butter until slightly soft, then add the chicken breasts and cook on each side until browned.
3. Place browned chicken baking dish.
4. Deglaze pan with the vermouth, then stir in the remaining ingredients; pour currant sauce over the chicken in the baking dish.
5. Bake at 350 degrees F for 25 minutes or until juices run clear.
6. Serve with wild rice.
7. Makes 4 servings.
Grill Chicken
Here's a quick and easy family favorite:
Easy Chicken and Broccoli
Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings
1 lb. boneless skinless chicken breasts, cut into chunks
3 cups frozen broccoli florets
1 can (10 oz.) condensed cream of mushroom soup
1 soup can water
1-1/2 cups instant white rice, uncooked
1 cup KRAFT Shredded Cheddar Cheese
SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
ADD broccoli, soup and water. Bring to boil.
STIR in rice. Sprinkle with cheese; cover. Reduce heat to low; cook 5 min.
Chicken Tarragon
Ingredients
8 chicken breasts with skin and bone
1 stick unsalted butter, softened
3 shallots, chopped
1/2 cup fresh parsley
1/4 cup fresh tarragon or 2 teaspoons dried
coarse salt
freshly ground black pepper
Method
Use your fingers to gently loosen the skin of each breast, being careful not to tear it.
In a food processor or with a mortar and pestle, combine the butter, parsley, tarragon and salt and pepper to taste into a paste.
Put a healthy tablespoon of the herb butter under the skin of each breast, massaging it into and spreading it across the top surface the meat. [Chicken can be prepared in advance; cover and refrigerate until ready to cook].
Arrange oven rack to center position of oven and heat broiler to 450掳
Season both sides of the chicken with salt and pepper. Place breasts skin side down on broiler rack [or on a half sheet pan with sides (the chicken will release a lot of moisture and butter)]. Broil for 25 minutes; turn breasts over and broil another 20 minutes [skin should be crisp and brown, if not, turn broiler to 500掳 and broil a few minutes more].
Blackened Chicken Breasts
INGREDIENTS
Blackening Spices
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons paprika
Blackened Boneless Chicken Breasts
4 skinless chicken breasts (about 1 1/4 lbs)
2 teaspoons vegetable oil
Topping
1/2 cup sour cream
1 tablespoon chopped fresh cilantro
salt and pepper
PREP
Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
Dip both sides of the chicken breasts in the mixture of spices, coating well.
Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.
What is a really hot recipe for spicy chicken?
SWEET AND SPICY CHICKEN
6-8 chicken legs
1/2 cup orange marmalade
1-2 Teaspoons chili powder
Preheat oven to 400 degrees.
Line baking sheet with foil. Combine marmalade and chili powder in a ziplock bag. Place chicken in bag and evenly coat.
Place chicken on baking sheet and spoon any remaining mixture over chicken.
Bake for 30 min.What is a really hot recipe for spicy chicken?
Spread some of this hot sauce on cooked chicken and have the sour cream and milk handy.
I just get out a packet of taco seasoning and spread it over a whole chicken and then bake it then I add a hot sauce, lime, onions, bell peppers, garlic and tomatoes and make a sauce.
http://www.sammcgees.com/storegen/C202_1鈥?/a>What is a really hot recipe for spicy chicken?
Take some of your favorite super hot salsa and pour it over frozen chicken breasts in your crockpot... cook on low for 8-10 hours. Add jalapenos if this isn't hot enough for you... enjoy!
Spicy Chicken
Ingredients:
1 pound chicken breast (chopped into bite size pieces)
1 teaspoon cornstarch
1 tablespoon soy sauce
3-4 cloves of garlic, chopped
2 carrots, diced
2 stalks of celery, chopped
4 ounces canned banboo
Szechwan hot sauce (or substitute jalapeno pappers)
Preparation:
1. After cutting ingredients, add a small amount of oil to a frying pan. Add garlic and saute for one minute, being careful not to burn the garlic.
2. Add the chicken and saute for one minute, briskly moving chicken pieces, at about 400 degrees. Then add 1/2 to 2 tablespoons of Szechwan hot sauce (or peppers). Add carrots and celery. Continue stir frying for about 3 more minutes. Serve over rice.
This is THE best recipe ever - the key to giving it heat is to NOT take the seeds out of the pepperoncinis. You could even add a few for more heat. It's not spicy like salsa spicy, but it is definitely a heat kinda spicy!
8 Pepperoncinis
1/2 cup of black olives
1 chicken cut into 8 pieces (or 6-8 of your favorite chix piece)
6 cloves of garlic, minced
1/2 tsp paprika (optional)
1/3 cup lemon juice
Put first 2 ingredients and garlic on bottom of pan. Place chicken on top, sprinkle with paprika. Pour lemon juice over top. Cover and cook in crock pot on low setting for about 7 hours or on 300 degree oven for about 4 - 5 hours (use a thermometer to check for doneness). Put chicken on warm serving platter; skim and discard fat from dish. Blend in 1 1/2 TBS cornstarch mixed with 2 TBS cold water into chicken liquid. Put in small saucepan on top of stove until just thickened (only a couple/few minutes). Season to taste with salt and spoon over chicken.
This is super served over green and white fettucine. Serve it with some flavorful cheese, crusty bread and apples and grapes. It's unbelievably good! You will have leftovers, but they're great the second day too.
Cook some wings, either fry them or cook them till they are crispy in the oven. In a small saucepan melt about 1/2 stick of butter, add a mess of hotsauce. When the wings are done dump them in a large bowl and pour the sauce on them. Serve with celery sticks and bluecheese dressing.
learn how to make chicken curry that is nice and spicey and also really tasty
Hooter's Buffalo Chicken Wings
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing and celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
6-8 chicken legs
1/2 cup orange marmalade
1-2 Teaspoons chili powder
Preheat oven to 400 degrees.
Line baking sheet with foil. Combine marmalade and chili powder in a ziplock bag. Place chicken in bag and evenly coat.
Place chicken on baking sheet and spoon any remaining mixture over chicken.
Bake for 30 min.What is a really hot recipe for spicy chicken?
Spread some of this hot sauce on cooked chicken and have the sour cream and milk handy.
I just get out a packet of taco seasoning and spread it over a whole chicken and then bake it then I add a hot sauce, lime, onions, bell peppers, garlic and tomatoes and make a sauce.
http://www.sammcgees.com/storegen/C202_1鈥?/a>What is a really hot recipe for spicy chicken?
Take some of your favorite super hot salsa and pour it over frozen chicken breasts in your crockpot... cook on low for 8-10 hours. Add jalapenos if this isn't hot enough for you... enjoy!
Spicy Chicken
Ingredients:
1 pound chicken breast (chopped into bite size pieces)
1 teaspoon cornstarch
1 tablespoon soy sauce
3-4 cloves of garlic, chopped
2 carrots, diced
2 stalks of celery, chopped
4 ounces canned banboo
Szechwan hot sauce (or substitute jalapeno pappers)
Preparation:
1. After cutting ingredients, add a small amount of oil to a frying pan. Add garlic and saute for one minute, being careful not to burn the garlic.
2. Add the chicken and saute for one minute, briskly moving chicken pieces, at about 400 degrees. Then add 1/2 to 2 tablespoons of Szechwan hot sauce (or peppers). Add carrots and celery. Continue stir frying for about 3 more minutes. Serve over rice.
This is THE best recipe ever - the key to giving it heat is to NOT take the seeds out of the pepperoncinis. You could even add a few for more heat. It's not spicy like salsa spicy, but it is definitely a heat kinda spicy!
8 Pepperoncinis
1/2 cup of black olives
1 chicken cut into 8 pieces (or 6-8 of your favorite chix piece)
6 cloves of garlic, minced
1/2 tsp paprika (optional)
1/3 cup lemon juice
Put first 2 ingredients and garlic on bottom of pan. Place chicken on top, sprinkle with paprika. Pour lemon juice over top. Cover and cook in crock pot on low setting for about 7 hours or on 300 degree oven for about 4 - 5 hours (use a thermometer to check for doneness). Put chicken on warm serving platter; skim and discard fat from dish. Blend in 1 1/2 TBS cornstarch mixed with 2 TBS cold water into chicken liquid. Put in small saucepan on top of stove until just thickened (only a couple/few minutes). Season to taste with salt and spoon over chicken.
This is super served over green and white fettucine. Serve it with some flavorful cheese, crusty bread and apples and grapes. It's unbelievably good! You will have leftovers, but they're great the second day too.
Cook some wings, either fry them or cook them till they are crispy in the oven. In a small saucepan melt about 1/2 stick of butter, add a mess of hotsauce. When the wings are done dump them in a large bowl and pour the sauce on them. Serve with celery sticks and bluecheese dressing.
learn how to make chicken curry that is nice and spicey and also really tasty
Hooter's Buffalo Chicken Wings
vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces
ON THE SIDE: bleu cheese dressing and celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
Do you have a favorite recipe for stuffed chicken breasts?
I can Google recipes. I was just wondering if anyone has a stuffed chicken recipe they absolutely LOVE. Do you have a favorite recipe for stuffed chicken breasts?
Oh yes I do, but if I give it to you, I would have to kill you, it is a matter of National Security, my receipe is guarded by 4 dogs of the house, ha ha
Stuffed chicken breasts
how many chicken breasts are you gonna fix at one time, I do 8 at a time due to my dogs love it....
3 cups cooked cornbread
2 cups bread crumbs, ground kind
1 cup of drained mushrooms, Green Giant sliced
2 cups celery, cooked till tender
1/4 cup ground sage
1 onion, chopped fine
salt and pepper to taste.
1 teaspoon garlic salt, California style, to your taste.
stuff boneless chicken breast, put on broler pan, oven on 325 for 2 hrs, cooked up tender and juicy...sometimes I cook alittle longer to make chicken breast kinda crisp outside, but still tender and totally done on the inside.Do you have a favorite recipe for stuffed chicken breasts?
Mushroom Stuffed Chicken Breasts with Light Pan Sauce and Braised Celery
4 boneless, skinless chicken breast halves
Shiitake Mushroom Stuffing, recipe follows
1/2 cup finely chopped shallots
1 teaspoon minced garlic
1 tablespoon chopped fresh thyme
1/4 cup Madeira
2 cups chicken stock
Preheat the oven to 400 degrees F.
Place the chicken breast between sheets of plastic wrap and pound, with the flat side of a meat mallet to 1/4-inch thickness. Pat dry with paper towels.
Place 1 ball of mushroom stuffing along 1/2 of each chicken piece. Tuck the short ends in and, starting at 1 long side, roll up the chicken into a tight cylinder. Fasten with toothpicks. Season with salt and pepper.
In a large, non-stick skillet, heat the oil over high heat. Add the stuffed chicken and cook, turning, until brown on all sides, 3 to 4 minutes. Remove from the heat and place in the oven. Bake until cooked through, about 7 minutes. Alternately, cover the skillet and cook over low heat until the chicken is cooked through, about 6 minutes.
Remove from the oven. Transfer the chicken to a plate and cover to keep warm. Add the shallots to the pan juices and cook, over medium heat until soft, about 3 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds. Add the Madeira and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes. Add the chicken stock, return to a boil, and cook, until reduced by half, about 6 minutes.
Add the chicken and any juices to the pan and cook until the chicken is warmed through, about 1 minute. Serve with Braised Celery.
Mushroom Stuffing:
1 tablespoon olive oil
12 ounces assorted mushrooms, stems trimmed and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons dry white wine
2 tablespoons freshly grated Parmesan
2 tablespoons dried fine bread crumbs
2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
Heat the oil in a large, heavy skillet over medium-high heat. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the wine and cook, stirring to loosen any browned bits in the pan, and until the liquid has almost all evaporated, about 2 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
Transfer to a bowl and divide into 4 equal portions. Roll each into firm balls and use to stuff the chicken breasts.
Yield: about 1 cup
Braised Celery:
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 teaspoons minced garlic
1 head celery, ends trimmed and cut into 4-inch lengths
1 1/2 cups chicken broth
1/2 cup dry white wine or vermouth
1 bay leaf
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
2 tablespoons minced parsley
2 tablespoons lightly toasted chopped walnuts
In a large, non-stick skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, Vermouth, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes.
Remove from the heat and transfer the celery to serving plates. Spoon a little cooking liquid over each serving, and sprinkle with the parsley and toasted walnuts. Serve.
Yield: 4 servings
1/4 cup grated Swiss or 1/2 cup depending on how cheesy you like it,,,, i have a tendency to use 2 cheese a swiss and mozzarella or a jack cheese
2 tablespoons thin sliced Ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.
Mix cheese, ham, mustard and pepper in a small bowl.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center
This is not stuffed but its really good
INGREDIENTS
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
I added spinach to it and everyone loved it.
1. 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2. 2 tablespoons chopped ham
3. 2 teaspoons Dijon mustard
4. Freshly ground pepper, to taste
5. 4 boneless, skinless chicken breast halves
6. 1 egg white
7. 1/2 cup plain dry breadcrumbs
8. 2 teaspoons extra-virgin olive oil
2. Cooking Directions
1. Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, ham, mustard and pepper in a small bowl.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.
Yield: 4 servings
BROCCOLI-STUFFED CHICKEN BREASTS (MICROWAVE)
1 (10 oz.) pkg. frozen chopped
broccoli, cooked
2 green onions, minced
4 oz. (1 c.) Monterey Jack cheese,
shredded
3 lg. whole chicken breasts, skinned,
boned, and cut in half
3 (1 oz.) slices cooked ham, cut in
half
1 c. fresh bread crumbs
1 tbsp. parsley
1/2 tsp. paprika
3 tbsp. margarine, melted
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under. In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, place chicken. Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender. To prepare sauce, place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.
Stuffed Chicken A'la Orange
Prepare Stove Top Stuffing and put a spoonful on each chicken breast and roll it up.(Or cut a pocket in the chicken breast and fill it instead of rolling it up.) Dip in melted butter, then roll in crushed corn flakes. Place in baking dish and spoon orange sauce over the top. Cover with foil. Bake at 300潞F for about an hour, frequently basting with the orange sauce. After an hour, take the foil off and bake uncovered an additional 15 minutes.
Orange sauce:
陆 c. sugar
1/4 tsp. salt
1 tsp. grated orange peel
陆 c. brown sugar
1 T. corn starch
1 c. orange juice
Combine all ingredients over low heat on the stove.
Here is my fav...I dont really do recipes just by sight.
Take some chicken breasts cut them almost in half creating a pocket, place 2 slices of provolone cheese from the deli counter inside...Put Broccoli Rabe on the top and wrap the whole thing with a piece of prosuitto, bake for 1/2 hour or so at 350 YUM!!
The broccoli Rabe should be sauteed with oil, garlic and red pepper flakes before hand!
My Family and I love this...
I flatten out the chicken breast and stuff it with.....
I cook rice and add chopped Fresh spinach, cheese(any kind you like),
Fresh Garlic and salt.
Add to the center of the chicken breast and roll up and then brown in a pan then add to baking dish with some chicken broth and chopped garlic. Bake about 25 min. I then remove the chicken broth to a pan and thicken and spoon over the chicken...
Gordon Bleu
Oh yes I do, but if I give it to you, I would have to kill you, it is a matter of National Security, my receipe is guarded by 4 dogs of the house, ha ha
Stuffed chicken breasts
how many chicken breasts are you gonna fix at one time, I do 8 at a time due to my dogs love it....
3 cups cooked cornbread
2 cups bread crumbs, ground kind
1 cup of drained mushrooms, Green Giant sliced
2 cups celery, cooked till tender
1/4 cup ground sage
1 onion, chopped fine
salt and pepper to taste.
1 teaspoon garlic salt, California style, to your taste.
stuff boneless chicken breast, put on broler pan, oven on 325 for 2 hrs, cooked up tender and juicy...sometimes I cook alittle longer to make chicken breast kinda crisp outside, but still tender and totally done on the inside.Do you have a favorite recipe for stuffed chicken breasts?
Mushroom Stuffed Chicken Breasts with Light Pan Sauce and Braised Celery
4 boneless, skinless chicken breast halves
Shiitake Mushroom Stuffing, recipe follows
1/2 cup finely chopped shallots
1 teaspoon minced garlic
1 tablespoon chopped fresh thyme
1/4 cup Madeira
2 cups chicken stock
Preheat the oven to 400 degrees F.
Place the chicken breast between sheets of plastic wrap and pound, with the flat side of a meat mallet to 1/4-inch thickness. Pat dry with paper towels.
Place 1 ball of mushroom stuffing along 1/2 of each chicken piece. Tuck the short ends in and, starting at 1 long side, roll up the chicken into a tight cylinder. Fasten with toothpicks. Season with salt and pepper.
In a large, non-stick skillet, heat the oil over high heat. Add the stuffed chicken and cook, turning, until brown on all sides, 3 to 4 minutes. Remove from the heat and place in the oven. Bake until cooked through, about 7 minutes. Alternately, cover the skillet and cook over low heat until the chicken is cooked through, about 6 minutes.
Remove from the oven. Transfer the chicken to a plate and cover to keep warm. Add the shallots to the pan juices and cook, over medium heat until soft, about 3 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds. Add the Madeira and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes. Add the chicken stock, return to a boil, and cook, until reduced by half, about 6 minutes.
Add the chicken and any juices to the pan and cook until the chicken is warmed through, about 1 minute. Serve with Braised Celery.
Mushroom Stuffing:
1 tablespoon olive oil
12 ounces assorted mushrooms, stems trimmed and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons dry white wine
2 tablespoons freshly grated Parmesan
2 tablespoons dried fine bread crumbs
2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
Heat the oil in a large, heavy skillet over medium-high heat. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the wine and cook, stirring to loosen any browned bits in the pan, and until the liquid has almost all evaporated, about 2 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
Transfer to a bowl and divide into 4 equal portions. Roll each into firm balls and use to stuff the chicken breasts.
Yield: about 1 cup
Braised Celery:
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 teaspoons minced garlic
1 head celery, ends trimmed and cut into 4-inch lengths
1 1/2 cups chicken broth
1/2 cup dry white wine or vermouth
1 bay leaf
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
2 tablespoons minced parsley
2 tablespoons lightly toasted chopped walnuts
In a large, non-stick skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, Vermouth, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes.
Remove from the heat and transfer the celery to serving plates. Spoon a little cooking liquid over each serving, and sprinkle with the parsley and toasted walnuts. Serve.
Yield: 4 servings
1/4 cup grated Swiss or 1/2 cup depending on how cheesy you like it,,,, i have a tendency to use 2 cheese a swiss and mozzarella or a jack cheese
2 tablespoons thin sliced Ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.
Mix cheese, ham, mustard and pepper in a small bowl.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center
This is not stuffed but its really good
INGREDIENTS
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
I added spinach to it and everyone loved it.
1. 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2. 2 tablespoons chopped ham
3. 2 teaspoons Dijon mustard
4. Freshly ground pepper, to taste
5. 4 boneless, skinless chicken breast halves
6. 1 egg white
7. 1/2 cup plain dry breadcrumbs
8. 2 teaspoons extra-virgin olive oil
2. Cooking Directions
1. Preheat oven to 400 degrees F. Use a baking sheet with sides and lightly coat it with cooking spray.
2. Mix cheese, ham, mustard and pepper in a small bowl.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F, about 20 minutes.
Yield: 4 servings
BROCCOLI-STUFFED CHICKEN BREASTS (MICROWAVE)
1 (10 oz.) pkg. frozen chopped
broccoli, cooked
2 green onions, minced
4 oz. (1 c.) Monterey Jack cheese,
shredded
3 lg. whole chicken breasts, skinned,
boned, and cut in half
3 (1 oz.) slices cooked ham, cut in
half
1 c. fresh bread crumbs
1 tbsp. parsley
1/2 tsp. paprika
3 tbsp. margarine, melted
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under. In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, place chicken. Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender. To prepare sauce, place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.
Stuffed Chicken A'la Orange
Prepare Stove Top Stuffing and put a spoonful on each chicken breast and roll it up.(Or cut a pocket in the chicken breast and fill it instead of rolling it up.) Dip in melted butter, then roll in crushed corn flakes. Place in baking dish and spoon orange sauce over the top. Cover with foil. Bake at 300潞F for about an hour, frequently basting with the orange sauce. After an hour, take the foil off and bake uncovered an additional 15 minutes.
Orange sauce:
陆 c. sugar
1/4 tsp. salt
1 tsp. grated orange peel
陆 c. brown sugar
1 T. corn starch
1 c. orange juice
Combine all ingredients over low heat on the stove.
Here is my fav...I dont really do recipes just by sight.
Take some chicken breasts cut them almost in half creating a pocket, place 2 slices of provolone cheese from the deli counter inside...Put Broccoli Rabe on the top and wrap the whole thing with a piece of prosuitto, bake for 1/2 hour or so at 350 YUM!!
The broccoli Rabe should be sauteed with oil, garlic and red pepper flakes before hand!
My Family and I love this...
I flatten out the chicken breast and stuff it with.....
I cook rice and add chopped Fresh spinach, cheese(any kind you like),
Fresh Garlic and salt.
Add to the center of the chicken breast and roll up and then brown in a pan then add to baking dish with some chicken broth and chopped garlic. Bake about 25 min. I then remove the chicken broth to a pan and thicken and spoon over the chicken...
Gordon Bleu
Looking for Rachel Ray Buffalo Chicken Burrito recipe she made on her tv show.?
Does anyone have this recipe or know where I can get it. I checked her website but no luck. I know it had ground chicken, butter, and about a 1/2 cup of hot sauce. She then layered it in a burrito wrap. ThanksLooking for Rachel Ray Buffalo Chicken Burrito recipe she made on her tv show.?
Other Rachel Ray sites w/ her recipes: http://www.rachaelray.com/
http://www.rachaelrayshow.com/
http://www.rachaelraymag.com/
%26amp; Food Network's site about 30 Min. Meals: http://www.foodnetwork.com/food/show_tmLooking for Rachel Ray Buffalo Chicken Burrito recipe she made on her tv show.?
I was searching for this, too, and finally found it simply by 'googling' the words buffalo chicken burritos......the first site for info. was IT!! Report Abuse
Here is the link to the recipe you've requested :)
http://www.rachaelrayshow.com/food/recip鈥?/a>
foodnetwork.com
try going into foodnetwork.com and pull up her show or go into recipes and look their.
or goggle her for her website Rachel ray. She should have her recipes in both places Good Luckblackheads
Other Rachel Ray sites w/ her recipes: http://www.rachaelray.com/
http://www.rachaelrayshow.com/
http://www.rachaelraymag.com/
%26amp; Food Network's site about 30 Min. Meals: http://www.foodnetwork.com/food/show_tmLooking for Rachel Ray Buffalo Chicken Burrito recipe she made on her tv show.?
I was searching for this, too, and finally found it simply by 'googling' the words buffalo chicken burritos......the first site for info. was IT!! Report Abuse
Here is the link to the recipe you've requested :)
http://www.rachaelrayshow.com/food/recip鈥?/a>
foodnetwork.com
try going into foodnetwork.com and pull up her show or go into recipes and look their.
or goggle her for her website Rachel ray. She should have her recipes in both places Good Luck
Chicken Ritz Casserole Recipe?
What is the origin of this recipe? How does it look like? How do you make it? It sounds great! help me make it please! Thanks!Chicken Ritz Casserole Recipe?
Take 2 cups white meat chicken chopped. Add 1/2 cup chopped celery, 1/2 cup mayo, 1 can cream of mushroom soup, 1/2 cup chopped fresh mushrooms - optional, garlic salt, fresh ground pepper, 1/2 cup chicken stock %26amp; 1 sleeve Ritz crackers. Mix all together, then pour into glass casserole dish. Cover with 1 cup shredded cheese %26amp; dot with butter.....Yummy.....Chicken Ritz Casserole Recipe?
Deluxe Tuna Noodle Casserole Recipe
Submitted by: rec.food.recipes Luckytrim Luckytrim
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Categories:
--Tuna Casserole Recipes
Ingredients:
8 ounces noodles
1 can tuna (water packed), well drained
1 1/2 cup dairy sour cream
3/4 cup milk
1 can (3 oz.) sliced mushrooms, drained
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cracker crumbs
1/4 cup Parmesan cheese
2 tablespoons butter or margarine, melted
Directions:
Heat oven to 350 degrees. Cook noodles as directed on package; drain noodles, stir in tuna, sour cream, milk, mushrooms, salt and pepper. Place in casserole dish. Mix cracker crumbs, cheese and butter; sprinkle over casserole. If desired, sprinkle paprika over the mixture. Bake, uncovered for 35 to 40 minutes. The family will love it.
This recipe for Deluxe Tuna Noodle Casserole serves/makes 4.
Take 2 cups white meat chicken chopped. Add 1/2 cup chopped celery, 1/2 cup mayo, 1 can cream of mushroom soup, 1/2 cup chopped fresh mushrooms - optional, garlic salt, fresh ground pepper, 1/2 cup chicken stock %26amp; 1 sleeve Ritz crackers. Mix all together, then pour into glass casserole dish. Cover with 1 cup shredded cheese %26amp; dot with butter.....Yummy.....Chicken Ritz Casserole Recipe?
Deluxe Tuna Noodle Casserole Recipe
Submitted by: rec.food.recipes Luckytrim Luckytrim
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Categories:
--Tuna Casserole Recipes
Ingredients:
8 ounces noodles
1 can tuna (water packed), well drained
1 1/2 cup dairy sour cream
3/4 cup milk
1 can (3 oz.) sliced mushrooms, drained
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cracker crumbs
1/4 cup Parmesan cheese
2 tablespoons butter or margarine, melted
Directions:
Heat oven to 350 degrees. Cook noodles as directed on package; drain noodles, stir in tuna, sour cream, milk, mushrooms, salt and pepper. Place in casserole dish. Mix cracker crumbs, cheese and butter; sprinkle over casserole. If desired, sprinkle paprika over the mixture. Bake, uncovered for 35 to 40 minutes. The family will love it.
This recipe for Deluxe Tuna Noodle Casserole serves/makes 4.
Did anyone see nigella express last night, can't remember the recipe FOR CHICKEN POT PIE?
I believe this is what you're looking for
Chicken, Mushroom and Bacon Pie
3 rashers bacon cut into strips
1tsp garlic olive oil
125g chestnut mushrooms sliced
250g chicken diced
25g flour
1/2tsp dried thyme
1tbsp butter
300ml chicken stock
1tbsp marsala
1 sheet ready rolled puff pastry
Preheat the oven to Gas7. In a pan fry the bacon, then add mushrooms and soften them with the bacon.
Toss the chicken in the flour and thyme. Melt the butter in the bacon %26amp; mushroom pan, before adding the chicken and any left over flour. Stir until the chicken begins to colour.
Pour in the hot stock and marsala, stirring to form a sauce. Let this bubble for 5 minutes.
Divide the chicken into pie pots, top with a pastry lid. Brush with beaten egg.
Cook the pies for 20 minutes.Did anyone see nigella express last night, can't remember the recipe FOR CHICKEN POT PIE?
Go to the BBC website. You'll find all the recipes on there.
Hope this helps.Did anyone see nigella express last night, can't remember the recipe FOR CHICKEN POT PIE?
It's on again tonight (Thursday 18th) at 01:55 so Friday morning really.
Chicken, Mushroom and Bacon Pie
3 rashers bacon cut into strips
1tsp garlic olive oil
125g chestnut mushrooms sliced
250g chicken diced
25g flour
1/2tsp dried thyme
1tbsp butter
300ml chicken stock
1tbsp marsala
1 sheet ready rolled puff pastry
Preheat the oven to Gas7. In a pan fry the bacon, then add mushrooms and soften them with the bacon.
Toss the chicken in the flour and thyme. Melt the butter in the bacon %26amp; mushroom pan, before adding the chicken and any left over flour. Stir until the chicken begins to colour.
Pour in the hot stock and marsala, stirring to form a sauce. Let this bubble for 5 minutes.
Divide the chicken into pie pots, top with a pastry lid. Brush with beaten egg.
Cook the pies for 20 minutes.Did anyone see nigella express last night, can't remember the recipe FOR CHICKEN POT PIE?
Go to the BBC website. You'll find all the recipes on there.
Hope this helps.Did anyone see nigella express last night, can't remember the recipe FOR CHICKEN POT PIE?
It's on again tonight (Thursday 18th) at 01:55 so Friday morning really.
What's a yummy/easy recipe for a chicken pasta dish?
I have about 2 chicken breasts cut up and some angel hair pasta. I also have the essentials for cooking, but nothing fancy. What is a yummy pasta dish I can make?What's a yummy/easy recipe for a chicken pasta dish?
Chicken Piccata!
I just made this tonight. Wonderful and simple.
Here is the recipe:
You'll Need:
* 2 Chicken Breasts (I cut them up into smaller pieces, but you can leave them whole)
* All-purpose flour, for dredging
* Extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, heat olive oil until it starts to sizzle. Add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add a tsp more olive oil to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
I actually doubled the sauce recipe so I would have more for the angel hair pasta! Enjoy!What's a yummy/easy recipe for a chicken pasta dish?
Pasta with chicken
1 pkg. of fresh linguine noodles
1lb. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic %26amp; Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt %26amp; black pepper to taste
1. Pre-heat oven to 350.
2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.
3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
5. Saut茅 mushrooms in butter and salt and pepper.
6. Set aside.
7. When chicken is done, cut into pieces and boil noodles.
8. Drain water when the noodles are done. ( Leave the noodles in the pot)
9. Add olive oil, salt and pepper. Mix well.
10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
11. Combine well.
12. Serve warm with dipping spices and French bread.
Do you have fresh spinach?
Here's one:
While boiling pasta, fry chopped chicken in oil in pan over med-high heat. Add a jar of prepared pasta sauce. When pasta is finished, pour it over the fresh spinach in a colander to blanch the spinach. Add the pasta and spinach to the meat/sauce mixture and heat.
chicken alfredo
alfredo sauce:
1/4 cup butter
3/4 cup heavy cream
1/2 cup parmesan cheese
melt butter in sauce pan. add cream and cheese, cook over low heat, stirring constantly. do not boil.
I like chicken and pasta salad. I add some red bell peppers and onion and celery and a cup of frozen rinsed peas...For the dressing I just put whatever italian style dressing I have on hand and it's wonderful...
Chicken Pesto Pasta
Chicken garlic pasta w/parmesan cheese and artichoke hearts
you could always try a chicken lasagne instead of the traditional beef.
Chicken Piccata!
I just made this tonight. Wonderful and simple.
Here is the recipe:
You'll Need:
* 2 Chicken Breasts (I cut them up into smaller pieces, but you can leave them whole)
* All-purpose flour, for dredging
* Extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, heat olive oil until it starts to sizzle. Add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add a tsp more olive oil to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
I actually doubled the sauce recipe so I would have more for the angel hair pasta! Enjoy!What's a yummy/easy recipe for a chicken pasta dish?
Pasta with chicken
1 pkg. of fresh linguine noodles
1lb. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic %26amp; Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt %26amp; black pepper to taste
1. Pre-heat oven to 350.
2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.
3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
5. Saut茅 mushrooms in butter and salt and pepper.
6. Set aside.
7. When chicken is done, cut into pieces and boil noodles.
8. Drain water when the noodles are done. ( Leave the noodles in the pot)
9. Add olive oil, salt and pepper. Mix well.
10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
11. Combine well.
12. Serve warm with dipping spices and French bread.
Do you have fresh spinach?
Here's one:
While boiling pasta, fry chopped chicken in oil in pan over med-high heat. Add a jar of prepared pasta sauce. When pasta is finished, pour it over the fresh spinach in a colander to blanch the spinach. Add the pasta and spinach to the meat/sauce mixture and heat.
chicken alfredo
alfredo sauce:
1/4 cup butter
3/4 cup heavy cream
1/2 cup parmesan cheese
melt butter in sauce pan. add cream and cheese, cook over low heat, stirring constantly. do not boil.
I like chicken and pasta salad. I add some red bell peppers and onion and celery and a cup of frozen rinsed peas...For the dressing I just put whatever italian style dressing I have on hand and it's wonderful...
Chicken Pesto Pasta
Chicken garlic pasta w/parmesan cheese and artichoke hearts
you could always try a chicken lasagne instead of the traditional beef.
Chicken Teppanyaki recipe?
I'm looking for the recipe of the japanese dish tori teppanyaki or chicken teppanyaki. I particularly like the taste of the versions of the SUSHIYA and SAISAKI restaurants in the Philippines. I hope you can help me.Chicken Teppanyaki recipe?
here it is..
Teppanyaki
Recipe #131128
This simple, Japanese style of cooking is idea for thinly sliced breast of chicken. You can use thin turkey scallops, if you prefer. Just a note: Mirin is a rich, sweet rice wine from Japan- You can buy it in Asian supermarkets, but if it is not availble, add 1 tablespoon soft, light brown sugar to the sauce instead. Also, double the recipe for the dip if you need to.
by Bec
4 boneless skinless chicken breasts
1 medium red bell pepper
1 medium green bell pepper
4 scallions
8 baby sweet corn cobs
3 1/2 ounces bean sprouts
1 tablespoon sesame oil or sunflower oil
Dip for chicken and vegetables
4 tablespoons soy sauce
4 tablespoons mirin
1 tablespoon grated fresh gingerroot
Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.
here it is..
Teppanyaki
Recipe #131128
This simple, Japanese style of cooking is idea for thinly sliced breast of chicken. You can use thin turkey scallops, if you prefer. Just a note: Mirin is a rich, sweet rice wine from Japan- You can buy it in Asian supermarkets, but if it is not availble, add 1 tablespoon soft, light brown sugar to the sauce instead. Also, double the recipe for the dip if you need to.
by Bec
4 boneless skinless chicken breasts
1 medium red bell pepper
1 medium green bell pepper
4 scallions
8 baby sweet corn cobs
3 1/2 ounces bean sprouts
1 tablespoon sesame oil or sunflower oil
Dip for chicken and vegetables
4 tablespoons soy sauce
4 tablespoons mirin
1 tablespoon grated fresh gingerroot
Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch.
Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs.
Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken.
Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil.
Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly.
Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables.
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