Know a tasty chicken recipe?

__marinate it with vinegar and pepper for two hors, cook it with lime juice garnish with coriander leafs__pref chik. breastKnow a tasty chicken recipe?
poached eggs, ummm,Know a tasty chicken recipe?
I made Chicken Condon Bleu yesterday yummy and easy too.


Take boneless skinless chicken breasts and pound to 1/2 ';. Put a slice of ham and a slice of swiss cheese on each.. Roll up and hold with tooth picks. Dip in egg %26amp; milk wash, then into breads crumbs (with what ever spices you like. Fry in 2 T butter 2 T olive oil till brown. Add 1C chicken broth Cover and cook about 15 mins till done. Remove from pan Add white wine and heavy cream mixed with 1 T corn starch. Cook till bubbly and thickened. I served it with white rica and brocolli, and pouresd the sauce over it all YUMMY
There are thousands of recipes out there check out someof the sites below but this is one of my favourites and so easy to do, can use guiness or just ordinary beer if you prefer





Chicken in Porter Beer


Chicken Part: Skinless - boneless breast | Preparation Method: Saute





Ingredients








6 chicken breast halves, boneless and skinless


4 cups porter beer


1/2 cup olive oil


2 TBLS garlic, chopped


6 shallots, chopped


4 tsps herbal rub


1 tsp salt


1 tsp black pepper


2 cups all-purpose flour


4 eggs, lightly beaten


4 cups plain dry bread crumbs


4 TBLS butter


9 ounces lump crab meat


2 cups Bearnaise sauce (recipe follows, or use Knorr Hollandaise Sauce Mix)





Instructions





Pound chicken breasts to even thickness. In large shallow dish, place chicken. Add beer, olive oil, garlic, shallots and herbal rub; cover with plastic wrap and refrigerate overnight.


Remove chicken from marinade; pat dry with paper towels. Discard marinade. Sprinkle chicken with salt and pepper.





Place flour in large shallow dish or on dinner plate; dredge chicken in flour and shake off excess flour. Dip each chicken breast in egg, then coat both sides of each chicken breast with bread crumbs.





In large skillet over medium heat, melt butter. Add chicken and cook, turning once, 4 鈥?5 minutes per side, until golden brown and cooked throughout. Remove chicken from skillet and reserve.





To serve, top each breast with 1 1/2 ounces lump crabmeat and with Bearnaise sauce.





Walter Staib鈥檚 Bearnaise Sauce:


In top of double boiler simmering over low heat, whisk together 4 egg yolks; 3 tablespoons lemon juice and 1 tablespoon dry white wine. (Remove pan from heat to prevent overcooking of eggs.) Add 1/8 teaspoon cayenne pepper and, in slow, steady stream, 1 cup clarified butter, whisking to blend. Season with salt and white pepper to taste. Set aside to keep warm. In separate saucepan, make Bearnaise reduction by combining 6 tablespoon tarragon vinegar or white wine vinegar; 1 tablespoon finely chopped onion; 2 teaspoons dried tarragon leaves and 录 teaspoon white pepper. Bring to boil over high heat; reduce heat and simmer until nearly all liquid is evaporated. Stir Bearnaise reduction into sauce and serve immediately.





Serves 6
Try the following





Oriental Chicken


4 plump, free-range chicken thighs


5 fl oz (150 ml) Shaosing (Chinese brown rice wine)


3 fl oz (75 ml) Japanese soy sauce


1 heaped teaspoon peeled, grated fresh root ginger


4 cloves garlic, crushed


5 whole star anise


1 teaspoon toasted sesame oil





To garnish:


1 small red chilli, deseeded and cut into fine shreds


1 spring onion, cut into fine shreds





To serve:


5 fl oz (150 ml) rice, cooked


Pre-heat the oven to gas mark 6, 400掳F (200掳C).





Remove the skin from the chicken. Then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time.


Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.








or Chicken Paprika


4 part-boned chicken breasts or 8 thighs


1 heaped tablespoon hot paprika, plus a little extra, to sprinkle


2-3 tablespoons groundnut or other flavourless oil


2 medium onions, chopped


1 dessertspoon plain flour


2 good pinches of cayenne pepper


1 lb (450 g) ripe tomatoes, skinned and chopped or 14 oz (400 g) tinned Italian tomatoes


5 fl oz (150 ml) chicken stock


1 medium green or red pepper, deseeded and cut into small strips


5 fl oz (150 ml) soured cream


salt and freshly milled black pepper





Pre-heat the oven to gas mark 3, 325掳F (170掳C).


Begin by heating 2 tablespoons of the oil in the frying pan or casserole and gently frying the chicken joints or thighs to a golden colour, you will probably need to do this in two batches. As the chicken is ready, use a draining spoon to transfer it to a plate, and season it with salt and pepper. In the oil left (add a little more if you need to) fry the onions gently for about 10 minutes to soften. Meanwhile, if you are using fresh tomatoes, you can skin them. To do this, pour boiling water over them and leave them for exactly 1 minute or 15-30 seconds if the tomatoes are small, before draining and slipping off their skins (protect your hands with a cloth if they are too hot). Then chop them.





Now stir in the flour, cayenne pepper and paprika into the onions, with a wooden spoon, to soak up the juices before adding the chopped tomatoes. Stir them around a bit, then add the stock. Bring everything up to a simmering point, then return the chicken to the pan or casserole, put the lid on and bake in the oven for 45 minutes. After that, stir in the chopped pepper, replace the lid and cook for a further 30 minutes.





Just before serving, spoon the soured cream all over, mixing it in just to give a marbled effect, then sprinkle on a little more paprika.





or Chicken Puttanesca


4 part-boned chicken breasts, skin on, weighing about 8 oz (225 g) each


2 tablespoons extra virgin olive oil


2 cloves garlic, crushed


1 fresh red chilli, deseeded and finely chopped


1 x 400 g tin Italian chopped tomatoes


1 rounded tablespoon tomato pur茅e


6 oz (175 g) pitted black olives, roughly chopped


1 heaped tablespoon capers, rinsed and drained


1 level tablespoon chopped fresh basil


salt and freshly milled black pepper





To serve:


12 oz (350 g) spinach tagliatelle


extra sprigs fresh basil





Begin by heating the oil in the frying pan until it's very hot. Wipe the chicken breasts with kitchen paper, season them with salt and pepper, then add them to the hot oil and fry them over a medium heat until they are a rich golden colour on both sides. This will take about 5 or 6 minutes. Then transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds. After that, add the tomatoes, tomato pur茅e, olives, capers, chopped basil and some seasoning. Stir everything well, bringing it up to a gentle simmer, then replace the chicken breasts in the pan, skin side up, pushing then well down into the sauce and basting a little over the top. Now simmer for 40-45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened. About 15 minutes before the end of the cooking time, put a large pan of salted water on to the heat and bring it up to the boil 鈥?this will take about 10 minutes. Then boil the tagliatelle 鈥?put a timer on it and give it 5 minutes. After that, quickly drain and serve the chicken with the sauce spooned over, the tagliatelle on the side, and garnish with fresh sprigs of basil.
make a cut in a chicken breast fill cut with wenslydale cheese wrap in streaky bacon fry in a pan till bacon starts to brown and then place in oven till chicken is cooked
chicken limes garlic olive oil





put it all to gether in a pan and you have 1 tasty chiken !
Creamy chicken with lemon and tarragon.





I am too tired to write out the whole recipe but the ingredients are in the name!
Spicy Chicken Spaghetti





INGREDIENTS


1 (16 ounce) package uncooked spaghetti


1 cup Worcestershire sauce


1 cup ketchup


1 cup tomato sauce


1 cup chopped green bell pepper


1 cup chopped onion


1/2 cup brown sugar


1 teaspoon chili powder


1 whole cooked chicken, deboned and chopped





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.


In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.
What i like doing is very easy, buy Campbell's cream of chicken or cream of mushroom, in a frying pan brown chicken breasts, then place them in a casserole baking dish, cover with the soup mixed with water I always use 1/2 can. bake 325 for 30 mins. Place you favorite cheese on top. place over a bed of cooked white rice. Makes 4 breasts.
Fettachina alfredo noodles and mix with chicken in it
Indian resturant - get a takeaway, saves washing up, cooking and time.....


Other than that, Chicken (even tho im veggie) Saag (Onions, tomatoes, spinage - yum yum)
Sweet and Spicy Glazed Chicken





1/3 cup apricot jam


1 Tbl lime juice


1 jalapeno pepper, seeded and chopped fine


1 tsp chili powder


1/2 tsp salt


4 boneless, skinless chicken breasts


1 garlic clove, pressed


1 Tbl cilantro, chopped





Place jam in small bowl, microwave 30-40 seconds until melted; add lime juice and jalapeno. Whisk and set aside.





Combine chili powder and salt. Flatten chicken to an even thickness. Rub garlic over chicken, sprinkle with chili powder mixture.





Heat skillet over medium-high heat until hot. Lightly spray skillet with cooking spray to prevent sticking. Add chicken to skillet. Cook 5-7 min on each side, or until no longer pink in the center. As you cook, brush evenly with glaze using a basting brush. Sprinkle with cilantro.





4 Servings





calories 190, fat 1.5g, carbohydrate 18g, protein 27g, sodium 380 mg
This is one I make often that is super easy %26amp; really tasty, if you like veggies. I bake some skinless boneless chicken thighs (or you can use breasts, but thighs are more moist and flavorful) in a pan w/ some roasted stewed canned tomatoes, plain artichoke hearts and zuccini. Season the chicken really well with whatever you like. I dice all the veggies up before I throw them in the pan w/ the chicken. Drizzle some olive oil all over, then cover w/ foil %26amp; bake for about 45 minutes at 350. You can put it on a bed of rice or eat alone.
MacNuggets.
Honduras 1 chicken quartered or cut into pieces (leg, thigh, breasts,wings)





1 Lg tomatoe Diced


1 cup Sour Cream





Bake 350 or stove top for 55-70 mins





Or Barbeque





Wet mustard Teaspoon


1 / 2 cup ketch





3/4 cup Maple syrup





Mix and brush over chicken, cook





Or Beanpot Chicken





1 large onion, leave whole, slit end + w/ knife, it will keep the onion from coming apart


1/3 cup Butter


Chicken into beanpot





Covered, bake 350 for 1` hr
Manchester Chicken 鈥?serves 4





Ingredients


4 Tbsp soy sauce


4 tbsp sunflower oil


2 tbsp lemon juice *


ground black pepper


4 chicken fillets


50g butter


2 cloves garlic, chopped


1 tbsp fresh parsley, finely chopped


juice of half a lemon **





Method


1. make diagonal cross cuts in the chicken breasts on both sides. Marinade for 10 minutes in the soy sauce, sunflower oil, 2 tbsp lemon juice and black pepper.


2. Preheat the grill and cook the chicken, frequently basting with the marinade. Grill for about 8 minutes on each side.


3. Meanwhile, heat the butter, garlic and the juice of half a lemon. Cook gently for 1 minute and add the parsley. Pour over the grilled chicken just before serving. Serve with boiled coriander rice.





* Optional, add the zest of a lemon to the marinade. As an alternative to the lemon juice, substitute balsamic vinegar.





** As an alternative to the lemon juice, substitute balsamic vinegar.





Try using lime juice in place of the lemon juice if using.
If you go to bbc.co.uk/food.......you can find some really good recipies for everything. I use that site very often.
Cut a whole chicken in good sized pieces. Place the into a Roast a Bag. Add Knorr Onion soup and pepper. Cook for an hour in the oven. Delicious!!
Cut boneless skinless chicken breasts into bite size pieces, add salt, pepper, and garlic powder, and stirfry in 2 Tbs. hot oil until golden.
marinate in coconut milk and peanut butter....then grill.


blend one can with one big tablespoon of peanut butter....if you like spice add some chili paste..Marinate for a couple hours and then grill....YUM!
Chicken and Broccoli Lasanga





Blanche the broccoli and cut it up, Dice and lightly fry som onions and mushrooms. Cut up and sear some chicken then make a white sauce and add chicken, broccoli, onions an mushroom. Season.





Layer in a dish with sheets of lasanga and top with grated cheese.





Bake in the oven for half an hour.





If you don't like mushrooms raplace them with some corn.
take fettacheese,garlic,basil mix it together until it's smooth.take skinless chickenbreast and stuff it into the chicken.wrap parmaham round it,cook in oven for 15 minutes on 225 c.serve with a salad and couscous
Popeyes lol
I absolutely love marinading strips of boneless, skinless chicken in concentrated orange juice with fresh, diced ginger(increases metabolism), dried or fresh chili flakes(sweats out toxins) a dollope of honey( natural antioxidant) and enough, not too much. light soy sauce. Add a Little bit of corn starch to thicken. Cook covered at 375 C for 7 mins. then stir to coat all pieces, and cook uncovered for no more then 10 mins. depending on size of strips. Can be served on top of rice, rice noodles and soy sauce or my favorite whole wheat angle hair with minced garlic and green onion,tossed in olive oil
pinapple chicken


just bbq chk breast with pinapple sauce( by the asian stuff in the grocery store its in a glass). then cut into strips add a bit more sauce and serve its really good !!
cut pocket in chicken breast, fill with boursin (garlic+ herbs is good) wrap with streaky bacon rashers and roast20/25 mins gas mark 6(200c) or till done......
Chicken and Broccoli Lasanga





Blanche the broccoli and cut it up, Dice and lightly fry som onions and mushrooms. Cut up and sear some chicken then make a white sauce and add chicken, broccoli, onions an mushroom. Season.





Layer in a dish with sheets of lasanga and top with grated cheese.





Bake in the oven for half an hour.





If you don't like mushrooms raplace them with some corn.
Here's an Italian chicken recipe site:





http://rds.yahoo.com/_ylt=A0oGkjROdeBFgLMAvApXNyoA;_ylu=X3oDMTE3aTB0MW9sBGNvbG8DdwRsA1dTMQRwb3MDMgRzZWMDc3IEdnRpZANGODYxXzEwNQ--/SIG=12htci62d/EXP=1172424398/**http%3a//recipes.lightandtasty.com/eRMS/recp.aspx%3frecid=23323





Here is ';Nancy's'; tasty recipe ideas





http://rds.yahoo.com/_ylt=A0oGkjROdeBFgLMAwgpXNyoA;_ylu=X3oDMTE3Mmk5a25hBGNvbG8DdwRsA1dTMQRwb3MDMwRzZWMDc3IEdnRpZANGODYxXzEwNQ--/SIG=1285c8o46/EXP=1172424398/**http%3a//www.mealsmatter.org/recipes-meals/recipe/9098





There you are!


Good luck!


I hope i helped!
marinate boneless skinless chicken in italian dressing for atleast 6 hours, and fry it in the dressing. or dip bonless skinless chicken in ranch dressing and roll around in crushed cornflakes bake at 375 for 30-40 minutes.


i almost forgot one, dip in an egg/milk mixture then roll in self rising flour with a little bit in corn starch and fry in vegetable oil. all are really good!
four chicken pieces marinated in half a bottle of oyster sauce two crushed garlics,two slices of ginger, four Pinchas of sugar ,then leave over night in frigged , take out place chicken pieces put on baking tray an roast in oven on gas mark five for 40 Min's or till cooked throw fully then serve with fried rice ..