Never made Chicken before, anyone have any good recipes for oven baked chicken? Please little or no onion and absolutely no peppers.Looking for a great recipe to make Bonless Chicken Breast?
I don't do ours in the oven, I cook it in a skillet with some crushed garlic and olive oil. Side of pasta or rice.
You can dice it up also, cook through, then I add the al dente pasta right to the skillet and toss, sometimes putting in broccoli and mushrooms.
You can slice it into strips, put in skilled, when pink is gone ad some fajita or taco seasoning, I don't like onions or peppers either but in this I cut them into BIG chunks while the chicken is cooking to get the flavor and then pick them out. Anyway, you don't need them, but then serve on warm tortillas with some rice and of course, your normal taco toppings.
I also like to cut mine into strips, heating up a skillet of peanut oil, put the strips into a milk/egg bath, then into some seasoned breading and fry in the hot oil. Serve with BBQ sauceLooking for a great recipe to make Bonless Chicken Breast?
Get chicken tenderloins. Bread the in Italian bread crumbs. Fry them in olive until they turn golden brown. Then get out a glass pan and line it with paper towels. Put all the chicken in stack if necessary. Bake until oil dries up at 350.
If you mean to use it try anything you like chicken marsala, chicken parmsean, chicken alfredo brushcetta chicken. The best idea is to Look up chicken at www.recipiezaar.com
easy put some bones and a chicken on your breasts if they are huge like mine then it will fall off he he he he he he he he he he he he he ha ha ha ha ha ha ha ha
this recipe sounds so gross, but, believe me, it is YUMMY
You need:
One small bottle of French Dressing
One can of cranberry sauce with or without whole cranberries
Mix the cranberry and dressing together and put your chicken breasts in it. Let the chicken marinate in this mixture for a bit - the longer the better.
You can bake the chicken in this sauce or not - just do not use the sauce unless you cook it with the chicken.
I thought it sounded awful until I tasted it - and OMG - is it good.
I hope you like these and good luck
HAWAIIAN BONELESS CHICKEN BREAST
4-6 Boneless Chicken Breasts
1/2 c. unsweetened pineapple juice
1/4 c. vegetable oil
1 tbsp. brown sugar
1 tsp. garlic powder
2 tsp. dry mustard
2 tsp. ground ginger
1/4 tsp. ground pepper
Combine in saucepan all ingredients except chicken. Bring to a boil, reduce heat, and simmer 5 minutes. Let cool, pour over chicken which has been placed in a shallow dish. Cover and refrigerate for 1 hour or more, remove chicken from sauce, cook on grill about 20 minutes. Baste while cooking.
BONELESS CHICKEN BREASTS
Boneless chicken breasts. Cut in chunks. Dip in egg, then Italian bread crumbs. Brown. 1 can clear chicken broth. Pour over top. Cut up mushrooms. Shred over the top Mozzarella cheese. Cover and bake at 350 degrees for approximately 45 minutes. Uncover and let brown for 10 minutes more.
BONELESS CHICKEN BREAST
2 tsp. all purpose flour
1/4 tsp. each ground sage and thyme
1 skinless, boneless chicken breast half or 6 skinless, boneless chicken thighs
2 tbsp. butter
10 3/4 oz. can Campbell's cream of chicken soup plus water
On waxed paper combine flour, sage and thyme; coat chicken lightly with flour mixture. In skillet over medium heat, in hot butter, cook chicken 10 minutes or until browned on both sides; push chicken to 1 side. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer for 5 minutes or until chicken is fork-tender. Serve over rice. Makes 4 servings
Boneless Pineapple Chicken recipe
Ingredients
3 c Boneless chicken, in chunks
PINEAPPLE SAUCE
PREPARE DEEP FRYING BATTER 2 c Water
2 c All purpose flour
1 Can pineapple juice
1 3/4 c Corn flour
1/2 c White vinegar
2 ts Baking powder
1 ts Salt
Salt
2 Beaten egg yolks
2 Beaten egg yolks
Corn flour
Cold water 1/4 c White sugar
Directions
Place flour and corn starch in mixing bowl. Add salt, mix dry ingredients well, add cold water to form a thin batter. Add beaten egg yolks and fold in baking powder (do not stir). Let sit for five minutes and fold again (do not stir) just before using. Prepare deep frying oil at 350-375 deg. Dip chicken chunks in batter. Deep fry 3 to 4 minutes until chicken is cooked. Remove and place on lettuce leaves on platter. Pour hot pineapple sauce over chicken and serve hot. Serves 4 or 5. For Pineapple Sauce Bring water to a boil, add pineapple juice, add vinegar, salt, sugar and food colouring. Season to taste. Boil continuously, add corn starch (mixed with water to form thin paste) to thicken sauce. (Reduce heat after corn starch is added to avoid burning. Serve hot. Note: A can of pineapple tid-bits may be added to sauce. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient: Chicken
Tangy Cherry Chicken Recipe
4
servings
47 min 30 min prep
3 tablespoons extra-virgin olive oil
4 (6 ounce) boneless skinless chicken breast halves
1 tablespoon fresh thyme leaves, chopped
salt
fresh ground black pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated nutmeg
1/2 cup dry white wine
1 cup chicken stock
1/2 cup dried cherries
3 tablespoons cold unsalted butter
1. Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of olive oil.
2. Season the chicken liberally with half of the thyme and salt and pepper; add to the hot skillet.
3. Cook the chicken 5-6 minutes on each side until cooked through.
4. Remove chicken from the pan and cover with foil to keep warm.
5. Return the skillet to the burner over med-high heat; add in the remaining 1 tablespoon olive oil and onions, celery, red pepper flakes, nutmeg, salt, and pepper.
6. Cook for 3-4 minutes or until the celery and onion are tender.
7. Add in the white wine and cook until the pan is almost dry, 1 minute.
8. Add in the chicken stock, dried cherries, and remaining thyme; continue to cook for about 4-5 minutes or until there is about ¼ cup of liquid left in the pan.
9. Turn the heat off the pan; add in the butter and whisk until it has completely melted.
10. Serve the chicken breasts whole or sliced with cherry sauce poured over them.
Cherry Cha Cha Chipotle Chicken
______________________________________…
Submitted by:
Serves 4
4 Oregon grown boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons unsalted butter
1/2 cup chopped shallots
1 tablespoon minced garlic
1 teaspoon ground cumin
2 whole bay leaves
1/3 cup Merlot or non-alcoholic red wine
1 tablespoon finely minced canned chipotle chilies in adobo sauce
2 tablespoons balsamic vinegar
1/2 cup cherry preserves
1/2 cup chopped dried tart cherries
2 cups low sodium chicken broth
1 teaspoon olive oil
1 cup basmati rice
1/3 cup pine nuts, toasted (optional)
Season the chicken on both sides with the salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer to plate and heat remaining butter in the same skillet. Add the shallots and sauté until golden brown, about 3-4 minutes. Add the garlic and cumin and sauté 1 minute more. Add the bay leaves, wine, chipotle chilies, vinegar, cherry preserves and dried cherries; heat for 5 minutes. Remove the bay leaves and return cooked chicken to the skillet to re-heat. Serve 1 chicken breast with sauce on a bed of rice.
Rice
Bring chicken broth, oil and rice to a boil over medium heat in a 2 quart saucepan. Lower heat and cover with a lid. Cook 20 minutes, add toasted pine nuts and then fluff with fork before serving.
Cherry Cobbler II
Rated: 4 out of 5 by 42 members Yields: 12 servings
';Melted butter is topped with a sweet biscuit dough and lots of cherry pie filling. This tasty cobbler is then popped into the oven and baked in a 9x13-inch pan until golden brown. This cobbler will serve twelve.';
INGREDIENTS:
1/2 cup butter
1 cup all-purpose flour
1 cup white sugar 1 teaspoon baking powder
1 cup milk
1 (21 ounce) can cherry pie filling
DIRECTIONS:
1. Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
3. Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
4. Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.
Cherry Dump Pudding
Rated: 5 out of 5 by 8 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 12 servings
';A vanilla-laced pudding is topped with sour cherries and sweetened cherry juices, and then it's baked for about 45 minutes.';
INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup white sugar
1/2 cup butter 1 cup milk
1 teaspoon vanilla extract
4 cups pitted sour cherries
1/2 cup white sugar
1 1/4 cups cherry juice
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
2. In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla;
beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
3. Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.
Cherry Chocolate Chip Cookies Recipe
Makes 3 dozen cookies
Ingredients:
• 1 1/4 cup firmly-packed brown sugar
• 3/4 cup golden crisco shortening
• 1 tsp vanilla
• 1 tsp almond extract
• 1 egg
• 1 3/4 cup all-purpose flour
• 1 tsp salt
• 3/4 tsp baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup maraschino cherries, well drained and coarsely chopped
Instructions:
1. Pre-heat oven to 375F.
2. Place sheets of foil on countertop for cooling cookies.
3. Combine brown sugar, shortening, milk and vanilla in large bowl.
4. Beat at medium speed of electric mixer until well blended.
5. Beat egg into creamed mixture.
6. Combine flour, salt and baking soda.
7. Mix into creamed mixture just until blended.
8. Stir in chocolate chips and cherries.
9. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
10. Bake one baking sheet at a time at 375F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE.
11. Cool 2 minutes on baking sheet.
12. Remove cookies to foil to cool completely.
Maple Cherry Sauce
This sauce is terrific! meats or poultry.
1 1/2
20 min 5 min prep
1/3 cup cherry juice, blend
2 tablespoons cornstarch
1 cup frozen unsweetened tart red cherries, thawed and well drained
3/4 cup maple-flavor syrup
1/2 cup chopped walnuts
1 teaspoon orange zest
1. Put cherry juice blend and cornstarch in a small saucepan, mix well.
2. Cook over medium heat until thickened.
3. Add cherries, maple-flavored syrup, walnuts and orange peel then mix well.
4. Cook, stirring frequently, over low heat until all ingredients are hot.
5. Serve over roast turkey, pork, chicken or ham.
Cherry Ice Cream Sauce
Yield: 6 half pints
4 cups halved and pitted Northwest fresh sweet cherries
2-1/2 cups sugar
1/2 cup light corn syrup
1/4 cup lemon juice
1 cup water
1 (1-3/4 oz.) package powdered fruit pectin
Combine cherries, sugar, corn syrup and lemon juice. Let stand 30 minutes; stir occasionally. Combine water and pectin; bring to boil and boil hard 1 minute. Pour over cherry mixture; stir about 3 minutes. Pour into clean containers; cover with tight-fitting lids. Let stand at room temperature until cool. Freeze.
Serving Tips: Serve on ice cream, yogurt, puddings or cake.
Go to www.tonysmarket.com then go to recipes im sure there is something there.... there are tons of great recipes!
http://busycooks.about.com/od/chickenbreastrecipes/r/parmesanchicken.htm
Marinate breasts or legs in Teriyaki (OY Soy is good).
You can BBQ/bake/or broil
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