BAKED PARMESAN CHICKEN
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts
Preheat oven to 400 degrees.
In 13x9in baking pan melt butter in oven. Meanwhile in bowl mix all ingredients exept milk and chicken.
Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown.
(Parmesan cheese forms a crunchy coating on this oven-baked chicken.)What is a good recipe for Parmesan chicken?
PARMESAN CHICKEN
Active time: 15 min Start to finish: 40 min
click photo to enlarge
3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon unsalted butter, melted
Special equipment: parchment paper
Preheat oven to 450掳F and line a baking sheet with parchment.
Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.
Cooks' note:
鈥?Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.
Each serving contains about 238 calories and 7 grams fat.
Makes 6 servings.What is a good recipe for Parmesan chicken?
Take a chicken breast and tenderize it with a meat tenderizer
take a bowl and put bread crumbs in it
take another bowl and put eggs in it stir
take the breast and baste it with the egg and then dio in the bread crumbs and then fry in a frying pan with oil cook both sides 3 min and then
put in baking dish spread sauce and the parm cheese and monzerella stick in over until cheese is mealted and a little brown on top
I always go to epicurious.com for recipes.
Wednesday, April 28, 2010
Does anyone have a good recipe for a deconstructed chicken enchilada?
I found a great recipe last year that involved tortilla chips, chicken, salsa verde and monterey Jack but I can't find the recipe anywhere in my house or online. Anyone know any similar recipes?Does anyone have a good recipe for a deconstructed chicken enchilada?
Chicken Enchiladas
10 Mission庐 Corn Tortillas heated
1 tablespoon vegetable oil
1 onion chopped
2 cloves garlic, minced
1 (4 ounce) can green chilies, chopped
1 pound cooked chicken, shredded
1 (10 ounce) can enchilada sauce
1cup Cheese (Montery Jack, Cheddar, jalapeno jack cheese or any that will melt smoothly, grated
cooking spray
DIRECTIONS
Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.Does anyone have a good recipe for a deconstructed chicken enchilada?
This is more like a casserole, but I've had people compare it to chicken enchiladas without the tortillas. Hope this helps:
Mexican Super Supper
Chopped cooked chicken, about 2 to 3 cups
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 can chopped green chilis (1/2 c of salsa verde works well)
1 chopped onion ( I sautee mine before adding)
1/2 cup milk
1/2 tsp. salt
1 bag of Doritos, crunched up a little (any flavor, Taco and Nacho Cheese are great)
Grated cheese (Cheddar, Monterey Jack, CoJack)
Mix everything together, pour into sprayed casserole dish or 9 x 13 pan.
Cover with grated cheese.
Bake at 350 for about 35 minutes, or until very bubbly.
I've also added a can of chopped ripe olives to mine.
Chicken Enchiladas
10 Mission庐 Corn Tortillas heated
1 tablespoon vegetable oil
1 onion chopped
2 cloves garlic, minced
1 (4 ounce) can green chilies, chopped
1 pound cooked chicken, shredded
1 (10 ounce) can enchilada sauce
1cup Cheese (Montery Jack, Cheddar, jalapeno jack cheese or any that will melt smoothly, grated
cooking spray
DIRECTIONS
Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.Does anyone have a good recipe for a deconstructed chicken enchilada?
This is more like a casserole, but I've had people compare it to chicken enchiladas without the tortillas. Hope this helps:
Mexican Super Supper
Chopped cooked chicken, about 2 to 3 cups
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 can chopped green chilis (1/2 c of salsa verde works well)
1 chopped onion ( I sautee mine before adding)
1/2 cup milk
1/2 tsp. salt
1 bag of Doritos, crunched up a little (any flavor, Taco and Nacho Cheese are great)
Grated cheese (Cheddar, Monterey Jack, CoJack)
Mix everything together, pour into sprayed casserole dish or 9 x 13 pan.
Cover with grated cheese.
Bake at 350 for about 35 minutes, or until very bubbly.
I've also added a can of chopped ripe olives to mine.
Have you a Chicken Pasta Recipe Please?
ThankyouHave you a Chicken Pasta Recipe Please?
Here you go ....... = )
Pasta Chicken Salad
1/4 pound cooked spaghetti, cut into 2 inch long pieces
1 rib celery cut into 1/4-inch dice
1 scallion, cut into thin rounds
Small McIntosh apple, unpeeled, cored, and cut into 1/4-inch dice
4 pieces cooked bacon cut into pieces
1/4 cup walnuts, roughly chopped
6 ounces smoked chicken breast, skinned and cut into pieces, 1/4 inch wide and 2-inches long
2 to 3 tablespoons fresh lemon juice
1 teaspoon dried tarragon
3 tablespoons mayonnaise, regular or low fat
2 to 3 tablespoons sour cream, regular or low fat
Washed Boston or Bibb lettuce leaves
In the bottom of a mixing bowl combine the spaghetti, celery, half the amount of scallion, apple, walnuts, bacon, and chicken. Now make a dressing of lemon juice, tarragon, mayonnaise and sour cream. Season, to taste, with salt and pepper and add to salad. Toss to combine, adjust seasoning. Serve over lettuce and garnish with remaining scallion.Have you a Chicken Pasta Recipe Please?
I have a great one. I marinade chicken in Caesar dressing for about a day. I then grill it and cut it up. I make tri-colored pasta and add frozen stir fry veggies to that (not cooked - just thawed). Mix it all up and add about another bottle of Caesar dressing and some Parmesan/Romano cheese. Just keep in mind that once the pasta cools it will suck up a ton of the dressing, so I keep a little extra for that purpose. Plus you can use whatever veggies you want to that.
The next recipe I have calls for breakfast sausage, but I have substituted chicken, pork and shrimp.
MEDITERRANEAN PASTA
1 package of Brown %26amp; Serve Sausage
录 tsp. Oregano
2 Onions (minced)
录 tsp. Salt
Minced Garlic (add to taste)
Dash of Pepper
1 tbs. Olive Oil
2 Tomatoes (seeded %26amp; cubed)
2 Zucchini (sliced thin)
Hot Cooked Vermicelli
陆 tsp. Basil Leaves
Grated Parmesan/Romano Cheese
Cook sausage in large skillet until brown. Remove, cut into 1/3鈥檚 and reserve. Add onions, garlic and oil to skillet. Cook until onions are soft. Add zucchini, basil, oregano, salt and pepper. Cook for 5 minutes more. Add tomatoes and sausage; cover and simmer 10 minutes more, stir occasionally. Serve over Vermicelli w/cheese.
Enjoy whatever recipe that you decide on.
Chicken-Pasta Primavera
4 ounces uncooked fettuccine
1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
1. Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
2. While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
3. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.
This is a really simple yummy pasta salad. Cook rotini pasta til done. Cook 3 chicken breasts any way you want. Pan fry, grilled, or in a pinch even canned white meat chicken chunks. 1 small bag broccoli florets just til tender not mushy. Cut chicken,(and broccoli if needed) into bite size pieces. Mix with rotini and let cool. Mix in a bottle of prepared poppy seed salad dressing. (Brianna brand is the best.) Kind of sweet and savory. A one bowl meal especially refreshing on a hot summer afternoon.
Here you go ....... = )
Pasta Chicken Salad
1/4 pound cooked spaghetti, cut into 2 inch long pieces
1 rib celery cut into 1/4-inch dice
1 scallion, cut into thin rounds
Small McIntosh apple, unpeeled, cored, and cut into 1/4-inch dice
4 pieces cooked bacon cut into pieces
1/4 cup walnuts, roughly chopped
6 ounces smoked chicken breast, skinned and cut into pieces, 1/4 inch wide and 2-inches long
2 to 3 tablespoons fresh lemon juice
1 teaspoon dried tarragon
3 tablespoons mayonnaise, regular or low fat
2 to 3 tablespoons sour cream, regular or low fat
Washed Boston or Bibb lettuce leaves
In the bottom of a mixing bowl combine the spaghetti, celery, half the amount of scallion, apple, walnuts, bacon, and chicken. Now make a dressing of lemon juice, tarragon, mayonnaise and sour cream. Season, to taste, with salt and pepper and add to salad. Toss to combine, adjust seasoning. Serve over lettuce and garnish with remaining scallion.Have you a Chicken Pasta Recipe Please?
I have a great one. I marinade chicken in Caesar dressing for about a day. I then grill it and cut it up. I make tri-colored pasta and add frozen stir fry veggies to that (not cooked - just thawed). Mix it all up and add about another bottle of Caesar dressing and some Parmesan/Romano cheese. Just keep in mind that once the pasta cools it will suck up a ton of the dressing, so I keep a little extra for that purpose. Plus you can use whatever veggies you want to that.
The next recipe I have calls for breakfast sausage, but I have substituted chicken, pork and shrimp.
MEDITERRANEAN PASTA
1 package of Brown %26amp; Serve Sausage
录 tsp. Oregano
2 Onions (minced)
录 tsp. Salt
Minced Garlic (add to taste)
Dash of Pepper
1 tbs. Olive Oil
2 Tomatoes (seeded %26amp; cubed)
2 Zucchini (sliced thin)
Hot Cooked Vermicelli
陆 tsp. Basil Leaves
Grated Parmesan/Romano Cheese
Cook sausage in large skillet until brown. Remove, cut into 1/3鈥檚 and reserve. Add onions, garlic and oil to skillet. Cook until onions are soft. Add zucchini, basil, oregano, salt and pepper. Cook for 5 minutes more. Add tomatoes and sausage; cover and simmer 10 minutes more, stir occasionally. Serve over Vermicelli w/cheese.
Enjoy whatever recipe that you decide on.
Chicken-Pasta Primavera
4 ounces uncooked fettuccine
1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
1. Cook and drain fettuccine as directed on package--except add broccoli and carrot 1 minute before fettuccini is done.
2. While fettucine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes, stirring frequently, until chicken is no longer pink in center; remove from heat.
3. Stir dressing, cheese and basil into chicken. Toss with fettucine and vegetables.
This is a really simple yummy pasta salad. Cook rotini pasta til done. Cook 3 chicken breasts any way you want. Pan fry, grilled, or in a pinch even canned white meat chicken chunks. 1 small bag broccoli florets just til tender not mushy. Cut chicken,(and broccoli if needed) into bite size pieces. Mix with rotini and let cool. Mix in a bottle of prepared poppy seed salad dressing. (Brianna brand is the best.) Kind of sweet and savory. A one bowl meal especially refreshing on a hot summer afternoon.
Need a recipe for split breast chicken, anyone?
My boyfriend bought this pack of chicken with ribs attached and wants me to cook them for dinner. Problem is I need to cook them in the oven. At what temp? For how long? What other spice besides Season Salt can I use? Do I cover them in foil? Please help.Need a recipe for split breast chicken, anyone?
bake them at about 375. how long depends on how big they are. a good rule is 15 min. per pound. brush them with a little butter and use some garlic onion powder, a little salt and pepper. i dont cover them. my family loves them that way.Need a recipe for split breast chicken, anyone?
I would cook them in a covered baking dish for about 40 minutes at 375. You can use pam, or olive oil on the pan surface, then season the meat with Cavender's. After 40 minutes, take the foil off and let them brown for about another 10 minutes. Let them cool for a few minutes and serve with a white of blush (just kidding).
Garlic salt is a great sub for Cavender's if you dont have Cavender's or know what Cavender's is.
Baked chicken is great with rice and 1 veggie!
allrecipes.com/Recipe/Tasty-Baked-Chicke鈥?br>
Hope this helps
1 way
dust with s%26amp;p dot with butter or marg.
roast 35-45 min @375 if skinless cover w/ foil for first 30 min.
2nd way
in baking pan put ribs down.s%26amp;p , cover with sliced or grated cheese and cover w/ cream of mushrome soup w/1/2 can H20 mixed 40-50 min@350., swiss is best, chedar is good too.
poweered garlic, poultery seasoning . powdered onion all ok and reccomended.
If you have any salad dressing (Italian, Raspberry Vinaigrette, Honey Mustard, etc) you have a great start. Rinse the chicken well and pat dry then marinate in dressing for 20 minutes (more is better but 20 will work) and then place in a oven safe baking dish and cook for 1 hour at 350 until the meat is 165degrees at the thickest point. Serve with rice and or salad.
Another option if you like spice is to cook covered in salsa, barbecue sauce or even enchilada sauce. Good Luck!
bake them at about 375. how long depends on how big they are. a good rule is 15 min. per pound. brush them with a little butter and use some garlic onion powder, a little salt and pepper. i dont cover them. my family loves them that way.Need a recipe for split breast chicken, anyone?
I would cook them in a covered baking dish for about 40 minutes at 375. You can use pam, or olive oil on the pan surface, then season the meat with Cavender's. After 40 minutes, take the foil off and let them brown for about another 10 minutes. Let them cool for a few minutes and serve with a white of blush (just kidding).
Garlic salt is a great sub for Cavender's if you dont have Cavender's or know what Cavender's is.
Baked chicken is great with rice and 1 veggie!
allrecipes.com/Recipe/Tasty-Baked-Chicke鈥?br>
Hope this helps
1 way
dust with s%26amp;p dot with butter or marg.
roast 35-45 min @375 if skinless cover w/ foil for first 30 min.
2nd way
in baking pan put ribs down.s%26amp;p , cover with sliced or grated cheese and cover w/ cream of mushrome soup w/1/2 can H20 mixed 40-50 min@350., swiss is best, chedar is good too.
poweered garlic, poultery seasoning . powdered onion all ok and reccomended.
If you have any salad dressing (Italian, Raspberry Vinaigrette, Honey Mustard, etc) you have a great start. Rinse the chicken well and pat dry then marinate in dressing for 20 minutes (more is better but 20 will work) and then place in a oven safe baking dish and cook for 1 hour at 350 until the meat is 165degrees at the thickest point. Serve with rice and or salad.
Another option if you like spice is to cook covered in salsa, barbecue sauce or even enchilada sauce. Good Luck!
Whats a good and easy recipe to cook grilled chicken?
I would like something with marinated in wine or something like that.Whats a good and easy recipe to cook grilled chicken?
This is one simple way....
Grill the chicken first...olive oil, salt pepper.
Remove chicken from the skillet.
Make the Sauce:
add white wine to the skillet (Don't clean the skillet after cooking the chicken).
add Lemon, olive oil, butter
add chopped herbs: parsley, terragon, chives
add salt/pepper for taste
Pour sauce over chicken and serve.Whats a good and easy recipe to cook grilled chicken?
rub herbs on the filet. such as basil, ground cayenne pepper, soy sauce, thyme, and put a bit of sesame oil..
grilll it on a grilll with a bunch of seasonings
couple of my favorites....marinate in Italian Dressing for a day - then grill...yummy!! Also, there's a special marinade they sell in New York - called Speidie...you can order it off the website. Just Google Speidie marinade (famous in the Binghamton, New York area).REALLY good stuff for grilling ckn or pork.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
Marinate over night in ranch DRESSING, OIL AND VINEGAR,BUY ONE OF THOSE READY MADE ONES. eMERIL AS SOME GOOD ONES.
Brick-Grilled Chicken:
Notes: Instead of bricks, you can use cast-iron pans (20 to 25 lb. total) to flatten birds. Weights work best if equally sized and evenly distributed.
2 chickens (about 3 lb. each), 4 Cornish hens (about 1 3/4 lb. each), or 8 quail (4 1/2 to 6 oz. each)
1/4 cup lemon juice
1/4 cup chopped parsley
About 3 tablespoons olive oil
3 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon coarse-ground pepper
1/2 teaspoon hot chili flakes
About 1/2 teaspoon salt
Lemon wedges
1. Remove neck and giblets from chickens, hens, or quail if present; reserve for another use or discard. Pull off and discard any lumps of fat from birds. With poultry shears or kitchen scissors, cut along one side of backbone on each bird, cutting back completely in two; for chickens, cut along other side of backbones as well and discard backbones. Rinse birds well and pat dry. Pull birds open and set skin side up on a flat surface; with your hand, press birds to flatten.
2. In a 9- by 13-inch baking dish, mix lemon juice, parsley, olive oil, garlic, basil, oregano, pepper, chili flakes, and 1/2 teaspoon salt. Rub mixture all over birds. Place in dish, overlapping and stacking as needed. Cover and chill at least 30 minutes or up to 1 day.
3. Set birds, skin side down and side by side, on a 12- by 17-inch section of an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Set a 12- by 17-inch roasting pan, right side up, on birds. Distribute 4 clean bricks (5 to 6 lb. each) evenly in pan (see notes).
4. Cover grill and cook until skin is well browned (lift pan to check), about 20 minutes for chickens, 18 minutes for hens, and 12 to 15 minutes for quail. Remove weighted pan and, with a wide spatula, turn birds over. Cover grill and cook without weighted pan until meat at thigh bones is no longer pink (cut to test), 5 to 10 minutes longer for chickens and hens, 2 to 5 minutes for quail.
5. Transfer birds, skin up, to a platter. With a knife or poultry shears, cut chickens into quarters and hens into halves if desired. Serve with lemon wedges to squeeze over birds. Add salt to taste.
Yield: Makes 4 servings
Put seasoned (salt and pepper) uncooked chicken in a plastic, durable bag. Add to it: 4 tablespoons of both lemon and orange juice - More for more chicken. To this, add sprigs of rosemary. Try cutting some of the pieces up before adding them to the bag because this will release the oils quicker. Add 4 tablespoons of extra virgin olive oil. Let this sit for 15 minutes minimum or even overnight. You can change this up in many ways - Use thyme and oregano for an italian theme - then serve on pasta topped with fresh tomatoes. I usually grill this on the grill. HOwever, you can bake it, too. Oh - one more tip - I usually make extra marinade and I dont put it in the bag - reason? Because this can be used as a sauce.
Marinate the chicken at least 4 hours before cooking, with black pepper, salt, mustard, garlic powder, pre heat oven at 350o F. before putting the chicken in the oven cut a green lime or lemon, making like a Cross in the whole lemon, and put it inside the whole chicken, cook until done, put some margarine over the skin so the chicken skin will be shiny and golden.Good luck the flavor of the meat is delicious because of the lemon flavors and it is different.
Grilled Chicken Breast with a Champagne Sauce
This is a great use for leftover Champagne. You can substitute any white wine and get great results.
Makes 2 servings
Ingredients:
2 boneless chicken breast halves
1 tablespoon olive oil
salt and freshly ground pepper
Champagne Sauce:
1 tablespoon olive oil
2 tablespoons butter
1/4 cup shallots, finely chopped
1/2 cup mushrooms
1/4 cup champagne
1/2 cup heavy cream
Preparation:
Chicken Breast:
Prepare the grill. Rub the chicken with olive oil and season with salt and pepper. Put the chicken on the grill and cook for three minutes. Turn and cook for three more minutes. (You want the internal temperature to be 165 degrees F.)
Champagne Sauce:
Heat the olive oil and butter in a saucepan on a medium flame. Add the shallots cook for two minutes. Add the mushrooms and cook until soft. Add the champagne and cook for five minutes. Add the cream and cook until reduced by about one quarter. Stir occasionally so that the sauce does not burn. Arrange chicken on the plate. Pour sauce over and serve.
wine, garlic, thyme, olive oil, salt, pepper,cumin seed
This is one simple way....
Grill the chicken first...olive oil, salt pepper.
Remove chicken from the skillet.
Make the Sauce:
add white wine to the skillet (Don't clean the skillet after cooking the chicken).
add Lemon, olive oil, butter
add chopped herbs: parsley, terragon, chives
add salt/pepper for taste
Pour sauce over chicken and serve.Whats a good and easy recipe to cook grilled chicken?
rub herbs on the filet. such as basil, ground cayenne pepper, soy sauce, thyme, and put a bit of sesame oil..
grilll it on a grilll with a bunch of seasonings
couple of my favorites....marinate in Italian Dressing for a day - then grill...yummy!! Also, there's a special marinade they sell in New York - called Speidie...you can order it off the website. Just Google Speidie marinade (famous in the Binghamton, New York area).REALLY good stuff for grilling ckn or pork.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
Marinate over night in ranch DRESSING, OIL AND VINEGAR,BUY ONE OF THOSE READY MADE ONES. eMERIL AS SOME GOOD ONES.
Brick-Grilled Chicken:
Notes: Instead of bricks, you can use cast-iron pans (20 to 25 lb. total) to flatten birds. Weights work best if equally sized and evenly distributed.
2 chickens (about 3 lb. each), 4 Cornish hens (about 1 3/4 lb. each), or 8 quail (4 1/2 to 6 oz. each)
1/4 cup lemon juice
1/4 cup chopped parsley
About 3 tablespoons olive oil
3 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon coarse-ground pepper
1/2 teaspoon hot chili flakes
About 1/2 teaspoon salt
Lemon wedges
1. Remove neck and giblets from chickens, hens, or quail if present; reserve for another use or discard. Pull off and discard any lumps of fat from birds. With poultry shears or kitchen scissors, cut along one side of backbone on each bird, cutting back completely in two; for chickens, cut along other side of backbones as well and discard backbones. Rinse birds well and pat dry. Pull birds open and set skin side up on a flat surface; with your hand, press birds to flatten.
2. In a 9- by 13-inch baking dish, mix lemon juice, parsley, olive oil, garlic, basil, oregano, pepper, chili flakes, and 1/2 teaspoon salt. Rub mixture all over birds. Place in dish, overlapping and stacking as needed. Cover and chill at least 30 minutes or up to 1 day.
3. Set birds, skin side down and side by side, on a 12- by 17-inch section of an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Set a 12- by 17-inch roasting pan, right side up, on birds. Distribute 4 clean bricks (5 to 6 lb. each) evenly in pan (see notes).
4. Cover grill and cook until skin is well browned (lift pan to check), about 20 minutes for chickens, 18 minutes for hens, and 12 to 15 minutes for quail. Remove weighted pan and, with a wide spatula, turn birds over. Cover grill and cook without weighted pan until meat at thigh bones is no longer pink (cut to test), 5 to 10 minutes longer for chickens and hens, 2 to 5 minutes for quail.
5. Transfer birds, skin up, to a platter. With a knife or poultry shears, cut chickens into quarters and hens into halves if desired. Serve with lemon wedges to squeeze over birds. Add salt to taste.
Yield: Makes 4 servings
Put seasoned (salt and pepper) uncooked chicken in a plastic, durable bag. Add to it: 4 tablespoons of both lemon and orange juice - More for more chicken. To this, add sprigs of rosemary. Try cutting some of the pieces up before adding them to the bag because this will release the oils quicker. Add 4 tablespoons of extra virgin olive oil. Let this sit for 15 minutes minimum or even overnight. You can change this up in many ways - Use thyme and oregano for an italian theme - then serve on pasta topped with fresh tomatoes. I usually grill this on the grill. HOwever, you can bake it, too. Oh - one more tip - I usually make extra marinade and I dont put it in the bag - reason? Because this can be used as a sauce.
Marinate the chicken at least 4 hours before cooking, with black pepper, salt, mustard, garlic powder, pre heat oven at 350o F. before putting the chicken in the oven cut a green lime or lemon, making like a Cross in the whole lemon, and put it inside the whole chicken, cook until done, put some margarine over the skin so the chicken skin will be shiny and golden.Good luck the flavor of the meat is delicious because of the lemon flavors and it is different.
Grilled Chicken Breast with a Champagne Sauce
This is a great use for leftover Champagne. You can substitute any white wine and get great results.
Makes 2 servings
Ingredients:
2 boneless chicken breast halves
1 tablespoon olive oil
salt and freshly ground pepper
Champagne Sauce:
1 tablespoon olive oil
2 tablespoons butter
1/4 cup shallots, finely chopped
1/2 cup mushrooms
1/4 cup champagne
1/2 cup heavy cream
Preparation:
Chicken Breast:
Prepare the grill. Rub the chicken with olive oil and season with salt and pepper. Put the chicken on the grill and cook for three minutes. Turn and cook for three more minutes. (You want the internal temperature to be 165 degrees F.)
Champagne Sauce:
Heat the olive oil and butter in a saucepan on a medium flame. Add the shallots cook for two minutes. Add the mushrooms and cook until soft. Add the champagne and cook for five minutes. Add the cream and cook until reduced by about one quarter. Stir occasionally so that the sauce does not burn. Arrange chicken on the plate. Pour sauce over and serve.
wine, garlic, thyme, olive oil, salt, pepper,cumin seed
I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
I cant seem to find it even on campbell's kitchen, and can't remember it exactly.I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
Here is the Campbell's Kitchen site that has chicken and cream of mushroom soup. There are a number of recipes.
http://www.campbellkitchen.com/RecipeSea鈥?/a>I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
My family loves this recipe!
6 chicken breasts
2-3Tbsp. oil
8oz. fresh sliced mushrooms (we use more because we love mushrooms)
fresh cut-up broccoli
2 cans cream of mushroom soup, undiluted
Brown chicken %26amp; mushrooms in oil. Place in a 9x13 pan. Add broccoli. Pour soup over top. Bake @ 350 for 1 1/2 hours.
I'm pretty sure that the recipe is usually right on the side of the soup can.
I'm not sure what recipe you are looking for, but I make a chicken tetrazini dish. It calls for chicken, chicken broth, onion, spaghetti noodles, cream of mushroom soup, and cheddar cheese soup. I make it quite often, because my husband and kids love it. Hope this helps.
Cut the chicken into cubes, brown in a skillet with salt, pepper, and a (very) little oil, then add the cream of mushroom soup with only 1/2 the can of milk, scraping the bottom of the pan so you get all the yummy browned bits up fo flavor. Serve with rice, or better yet over mashed potatoes.
Also very good with pork chops.
You can try this -
1. Mix one can soup with milk or creame. Just enough where it is a smooth paste - not too runny.
2. Put a couple chicken breast in a baking dish, cover with soup mixture, add whatever spices and seasonings you want and back at about 350 until the chicken is done.
3. You can ALSO put a layer of cooked rice in the baking dish, put the chicken on top of that and then add soup mixture.
4. You can ALSO add broccoli or other veggies - just make sure the chicken is done.nail polish
Here is the Campbell's Kitchen site that has chicken and cream of mushroom soup. There are a number of recipes.
http://www.campbellkitchen.com/RecipeSea鈥?/a>I am looking for the recipe where you cook chicken with campbells cream of mushroom soup, it is a classic but?
My family loves this recipe!
6 chicken breasts
2-3Tbsp. oil
8oz. fresh sliced mushrooms (we use more because we love mushrooms)
fresh cut-up broccoli
2 cans cream of mushroom soup, undiluted
Brown chicken %26amp; mushrooms in oil. Place in a 9x13 pan. Add broccoli. Pour soup over top. Bake @ 350 for 1 1/2 hours.
I'm pretty sure that the recipe is usually right on the side of the soup can.
I'm not sure what recipe you are looking for, but I make a chicken tetrazini dish. It calls for chicken, chicken broth, onion, spaghetti noodles, cream of mushroom soup, and cheddar cheese soup. I make it quite often, because my husband and kids love it. Hope this helps.
Cut the chicken into cubes, brown in a skillet with salt, pepper, and a (very) little oil, then add the cream of mushroom soup with only 1/2 the can of milk, scraping the bottom of the pan so you get all the yummy browned bits up fo flavor. Serve with rice, or better yet over mashed potatoes.
Also very good with pork chops.
You can try this -
1. Mix one can soup with milk or creame. Just enough where it is a smooth paste - not too runny.
2. Put a couple chicken breast in a baking dish, cover with soup mixture, add whatever spices and seasonings you want and back at about 350 until the chicken is done.
3. You can ALSO put a layer of cooked rice in the baking dish, put the chicken on top of that and then add soup mixture.
4. You can ALSO add broccoli or other veggies - just make sure the chicken is done.
What's a simple, delicious recipe for fried garlic chicken tenders?
They're one of my favorite snack foods and I'd love to learn how to make them for my family and boyfriend. :)What's a simple, delicious recipe for fried garlic chicken tenders?
try this little recipe i learned from my fellow chef, as i was working with sri lankans,
Add 5 chicken terderloins,
2 teaspoons, crushed garlic
1/2 teaspoon, ginger
1/2 chopped onion
3 egg whites
salt n pepper
blend in a food processor, then roll into balls, (you can prepare them and store for a week in the fridge)
then just fry them when you need them.
served with garlic butter, or sweet chilli AWSOME!
or,
place tenderloins into a plastic bag, add corn flour, garlic, sesame seeds(optional) salt and pepper, bread crumbs,(rice bubbles or cornflakes crushed up also for crispy coating! trust me, try it)
then crack an egg into the bag, shake it all up, to coat the tenders, then fry till golden brown..........walla good stuff!
or maybe just............ heat a pan up, add Butter, olive oil, Brunoise(finely chopped) onion, crushed garlic, eschallots(or spring onion), untill the onion sweats, then throw in your tenders, cook , and serve on some rice, or mash potato, to absorb that garlic! mmmmmmmm yummy
i hope that has given you some inspiration, now im hungry, i hope that will help, it is what i have served in a cafe/resturant, and people have love all of them.
ToddWhat's a simple, delicious recipe for fried garlic chicken tenders?
The same way you would make a chicken tender...
a. Dip tender in egg..
Then in breadcrumbs mixed with garlic salt. fry enjoy
b. Tried a new recipie for buffalo popcorn nuggets... but I bet you could do the same but instead of tobasco sauce... use garlic and parsley.
Make up a batch of pancake batter.. the regular package directions...mix in your seasonings.. and garlic...
dip , fry and enjoy.... this breadding is like the chinese fried chicken.... very yummy.
hhhmmm... go and get your basic breading materials...
which is basically, flour, eggs and bread crumbs..
place each ingredient in a separate plate...
add garlic granules and enough salt and pepper into the flour...
first dip the chix fingers into the flour, then to the eggs
lastly, coat it with bread crumbs...
then deep fry it until it is done..
this recipes is very simple! but it always works! hehe!
it goes well with gravy too!
try this little recipe i learned from my fellow chef, as i was working with sri lankans,
Add 5 chicken terderloins,
2 teaspoons, crushed garlic
1/2 teaspoon, ginger
1/2 chopped onion
3 egg whites
salt n pepper
blend in a food processor, then roll into balls, (you can prepare them and store for a week in the fridge)
then just fry them when you need them.
served with garlic butter, or sweet chilli AWSOME!
or,
place tenderloins into a plastic bag, add corn flour, garlic, sesame seeds(optional) salt and pepper, bread crumbs,(rice bubbles or cornflakes crushed up also for crispy coating! trust me, try it)
then crack an egg into the bag, shake it all up, to coat the tenders, then fry till golden brown..........walla good stuff!
or maybe just............ heat a pan up, add Butter, olive oil, Brunoise(finely chopped) onion, crushed garlic, eschallots(or spring onion), untill the onion sweats, then throw in your tenders, cook , and serve on some rice, or mash potato, to absorb that garlic! mmmmmmmm yummy
i hope that has given you some inspiration, now im hungry, i hope that will help, it is what i have served in a cafe/resturant, and people have love all of them.
ToddWhat's a simple, delicious recipe for fried garlic chicken tenders?
The same way you would make a chicken tender...
a. Dip tender in egg..
Then in breadcrumbs mixed with garlic salt. fry enjoy
b. Tried a new recipie for buffalo popcorn nuggets... but I bet you could do the same but instead of tobasco sauce... use garlic and parsley.
Make up a batch of pancake batter.. the regular package directions...mix in your seasonings.. and garlic...
dip , fry and enjoy.... this breadding is like the chinese fried chicken.... very yummy.
hhhmmm... go and get your basic breading materials...
which is basically, flour, eggs and bread crumbs..
place each ingredient in a separate plate...
add garlic granules and enough salt and pepper into the flour...
first dip the chix fingers into the flour, then to the eggs
lastly, coat it with bread crumbs...
then deep fry it until it is done..
this recipes is very simple! but it always works! hehe!
it goes well with gravy too!
Does anyone have the recipe from Sister's Chicken and Biscuits for their fried Chicken? That was the best!
I miss the Sister's Chicken Franchise and if anyone has the recipe for the Fried Chicken I would greatly appreciate your assistance! Thanks!Does anyone have the recipe from Sister's Chicken and Biscuits for their fried Chicken? That was the best!
no but fry chicken in bread crumbs and butter and cook in oilDoes anyone have the recipe from Sister's Chicken and Biscuits for their fried Chicken? That was the best!
No sorry =U(
no but fry chicken in bread crumbs and butter and cook in oilDoes anyone have the recipe from Sister's Chicken and Biscuits for their fried Chicken? That was the best!
No sorry =U(
Can you give me a recipe for a chicken pie with BBQ'd chicken in it?
Chicken + Gravy + Mushrooms + Herbs
=gorgeous chicken pieCan you give me a recipe for a chicken pie with BBQ'd chicken in it?
Barbecued-Chicken Pot Pie
Ingredients:
1 teaspoon margarine or butter
Cooking spray
2 cups chopped onion
1/2 cup chopped green bell pepper
1 (4.5-ounce) can chopped green chiles, drained
1 small garlic clove, minced
11/2 teaspoons cumin seeds
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1-1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12-ounce) bottle chili sauce
1 (101/2-ounce) can low-salt chicken broth
1 (11.5-ounce) can refrigerated corn bread twists
Directions:
Preheat oven to 375 degrees. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.Can you give me a recipe for a chicken pie with BBQ'd chicken in it?
INGREDIENTS:
* 1 recipe Fluffy Buttermilk Biscuits
* 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
* 2 cups homemade chicken broth or low-sodium canned broth
* 1 1/2 tablespoons vegetable oil
* 1 medium-large onion, chopped
* 3 medium carrots, peeled and cut crosswise 1/4-inch thick
* 2 small celery ribs, cut crosswise 1/4-inch thick
* Salt
* Ground black pepper
* 4 tablespoons butter
* 1/2 cup all-purpose flour
* 1 1/2 cups milk
* 1/2 teaspoon dried thyme leaves
* 3 tablespoons dry sherry
* 3/4 cup frozen green peas, thawed
* 3 tablespoons minced fresh parsley leaves
DIRECTIONS:
1. Make pie dough or biscuits and refrigerate until ready to use. If using commercial puff pastry or phyllo dough, follow package instructions for thawing.
2. Adjust oven rack to low-center position; heat oven to 400 degrees F. Put chicken and broth in a Dutch oven over medium heat. Cover and bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to a large bowl; transfer broth to another bowl.
3. Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
4. Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minute. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
5. Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9-inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies. Serve immediately.
Note:
Topping Options:
In addition to the biscuit and flaky pie dough toppings, puff pastry, either commercial or homemade, can blanket the chicken filling. Or you can top the pie with four or five phyllo sheets that have been thawed according to package directions, trimmed to pan size and brushed with butter. If you want, you can top the pot pie with leftover mashed potatoes.
sorry no BBQ Chicken pot pies were found, but instead of regular chicken, you can substitute BBQ chicken
BBQ Chicken Potpie With Cornbread Crust
Ingredients
1 T olive oil
1 T unsalted butter
2 C chopped onion
2 (4.5oz) cans of chopped green chilies
1 t minced garlic
2 t cumin seeds
1 t ground coriander
1/4 c vinegar (preferably cider vinegar)
5 previously cooked chicken legs, shredded
2 T brown sugar
1 oz unsweetened chocolate, finely chopped
1 (12oz) bottle chili sauce
1C chicken broth
2 boxes cornbread mix (I use Jiffy)
2 large eggs
2/3 C milk (water or chicken broth also work well)
Salt %26amp; pepper to taste
Directions
Preheat oven to 375.
In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to
loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
Stir to combine %26amp; check for seasoning. Bring to simmer and stir, cooking gently till thickened.
Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even
chicken broth) in a medium bowl.
Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake
'til cornbread is lightly golden brown on top (about 23 min).
=gorgeous chicken pieCan you give me a recipe for a chicken pie with BBQ'd chicken in it?
Barbecued-Chicken Pot Pie
Ingredients:
1 teaspoon margarine or butter
Cooking spray
2 cups chopped onion
1/2 cup chopped green bell pepper
1 (4.5-ounce) can chopped green chiles, drained
1 small garlic clove, minced
11/2 teaspoons cumin seeds
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1-1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12-ounce) bottle chili sauce
1 (101/2-ounce) can low-salt chicken broth
1 (11.5-ounce) can refrigerated corn bread twists
Directions:
Preheat oven to 375 degrees. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.Can you give me a recipe for a chicken pie with BBQ'd chicken in it?
INGREDIENTS:
* 1 recipe Fluffy Buttermilk Biscuits
* 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
* 2 cups homemade chicken broth or low-sodium canned broth
* 1 1/2 tablespoons vegetable oil
* 1 medium-large onion, chopped
* 3 medium carrots, peeled and cut crosswise 1/4-inch thick
* 2 small celery ribs, cut crosswise 1/4-inch thick
* Salt
* Ground black pepper
* 4 tablespoons butter
* 1/2 cup all-purpose flour
* 1 1/2 cups milk
* 1/2 teaspoon dried thyme leaves
* 3 tablespoons dry sherry
* 3/4 cup frozen green peas, thawed
* 3 tablespoons minced fresh parsley leaves
DIRECTIONS:
1. Make pie dough or biscuits and refrigerate until ready to use. If using commercial puff pastry or phyllo dough, follow package instructions for thawing.
2. Adjust oven rack to low-center position; heat oven to 400 degrees F. Put chicken and broth in a Dutch oven over medium heat. Cover and bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to a large bowl; transfer broth to another bowl.
3. Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
4. Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minute. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
5. Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9-inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies. Serve immediately.
Note:
Topping Options:
In addition to the biscuit and flaky pie dough toppings, puff pastry, either commercial or homemade, can blanket the chicken filling. Or you can top the pie with four or five phyllo sheets that have been thawed according to package directions, trimmed to pan size and brushed with butter. If you want, you can top the pot pie with leftover mashed potatoes.
sorry no BBQ Chicken pot pies were found, but instead of regular chicken, you can substitute BBQ chicken
BBQ Chicken Potpie With Cornbread Crust
Ingredients
1 T olive oil
1 T unsalted butter
2 C chopped onion
2 (4.5oz) cans of chopped green chilies
1 t minced garlic
2 t cumin seeds
1 t ground coriander
1/4 c vinegar (preferably cider vinegar)
5 previously cooked chicken legs, shredded
2 T brown sugar
1 oz unsweetened chocolate, finely chopped
1 (12oz) bottle chili sauce
1C chicken broth
2 boxes cornbread mix (I use Jiffy)
2 large eggs
2/3 C milk (water or chicken broth also work well)
Salt %26amp; pepper to taste
Directions
Preheat oven to 375.
In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.
Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to
loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
Stir to combine %26amp; check for seasoning. Bring to simmer and stir, cooking gently till thickened.
Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even
chicken broth) in a medium bowl.
Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake
'til cornbread is lightly golden brown on top (about 23 min).
Have a recipe to brine a chicken breast. It calls for water, salt & sugar. Can I use an artificial sweetner?
Am diabetic and trying to watch sugar intake. Can I use an artificial sweetner when I brine a chicken breast?Have a recipe to brine a chicken breast. It calls for water, salt %26amp; sugar. Can I use an artificial sweetner?
It won't have the same effect. You can still brine the chicken breast, just omit the sugar and it will still turn out juicy and tender with just the salt brine.
It won't have the same effect. You can still brine the chicken breast, just omit the sugar and it will still turn out juicy and tender with just the salt brine.
Can someone give me a recipe for GENERAL TSO CHICKEN?
General Tsao's Chicken
INGREDIENTS (Nutrition)
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG)
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried
http://allrecipes.com/Recipe/General-Tsa鈥?/a>Can someone give me a recipe for GENERAL TSO CHICKEN?
You can use your chicken breast in this recipe.
__________________________________
General Tso's Chicken
Serves 2 to 3 as part of a multi-course meal
1 pound boneless, skinless chicken thighs
6 dried red chilis
2 teaspoons minced ginger
2 teaspoons finely chopped garlic
3 cups peanut oil for deep-frying
2 cups cornstarch
1 big pinch white sesame seeds, for garnish
Scallions, thinly sliced, for garnish
Marinade:
2 teaspoons dark soy sauce
2 teaspoons sesame oil
1 egg yolk
Sauce:
1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
1 teaspoon cornstarch
3 teaspoons white sugar
2 teaspoons dark soy sauce
1 teaspoons rice vinegar
3 tablespoons chicken stock or water
Mix ingredients for marinade. Slice chicken into 1-inch cubes and add to marinade mixture. Let sit for 15 to 20 minutes.
Mix ingredients for the sauce. Set aside.
Drip excess marinade off the chicken, and toss cubes in the 1 cup cornstarch. Shake off excess cornstarch before frying.
Add about 2 inches of peanut oil to your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat wok over medium-heat heat. Add dried chilis, garlic, and ginger to wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add sauce mixture and stir until thickened, about 1 to 2 minutes. Return chicken to wok and stir well to coat with sauce. Transfer chicken to serving dish. Garnish with white sesame and scallions. Serve with white rice and vegetables.Can someone give me a recipe for GENERAL TSO CHICKEN?
Here's a recipe that doesn't distinguish between the parts of the chicken. I'd assume using only white meat would work fine with it.
Ingredients:
***Make sauce and refrigerate until needed:***
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoon minced fresh Garlic
1 1/2 teaspoon minced fresh Ginger
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup Sherry
1 can condensed Chicken Broth
***Meat***
3 pounds boneless, skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup Cornstarch
2 cups sliced Green Onions
8 small dried Hot Peppers, seeds removed
Sauce:
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
Meat:
Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.
INGREDIENTS (Nutrition)
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (MSG)
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1/2 cup soy sauce
1 teaspoon ground white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chile peppers, sun-dried
http://allrecipes.com/Recipe/General-Tsa鈥?/a>Can someone give me a recipe for GENERAL TSO CHICKEN?
You can use your chicken breast in this recipe.
__________________________________
General Tso's Chicken
Serves 2 to 3 as part of a multi-course meal
1 pound boneless, skinless chicken thighs
6 dried red chilis
2 teaspoons minced ginger
2 teaspoons finely chopped garlic
3 cups peanut oil for deep-frying
2 cups cornstarch
1 big pinch white sesame seeds, for garnish
Scallions, thinly sliced, for garnish
Marinade:
2 teaspoons dark soy sauce
2 teaspoons sesame oil
1 egg yolk
Sauce:
1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
1 teaspoon cornstarch
3 teaspoons white sugar
2 teaspoons dark soy sauce
1 teaspoons rice vinegar
3 tablespoons chicken stock or water
Mix ingredients for marinade. Slice chicken into 1-inch cubes and add to marinade mixture. Let sit for 15 to 20 minutes.
Mix ingredients for the sauce. Set aside.
Drip excess marinade off the chicken, and toss cubes in the 1 cup cornstarch. Shake off excess cornstarch before frying.
Add about 2 inches of peanut oil to your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat wok over medium-heat heat. Add dried chilis, garlic, and ginger to wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add sauce mixture and stir until thickened, about 1 to 2 minutes. Return chicken to wok and stir well to coat with sauce. Transfer chicken to serving dish. Garnish with white sesame and scallions. Serve with white rice and vegetables.Can someone give me a recipe for GENERAL TSO CHICKEN?
Here's a recipe that doesn't distinguish between the parts of the chicken. I'd assume using only white meat would work fine with it.
Ingredients:
***Make sauce and refrigerate until needed:***
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoon minced fresh Garlic
1 1/2 teaspoon minced fresh Ginger
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup Sherry
1 can condensed Chicken Broth
***Meat***
3 pounds boneless, skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup Cornstarch
2 cups sliced Green Onions
8 small dried Hot Peppers, seeds removed
Sauce:
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
Meat:
Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.
Does any one have a recipe for an Engagement Chicken?
I have read about this chicken in many magazines.I can't get ahold of any directions.Does any one have a recipe for an Engagement Chicken?
Engagement Chicken Recipe #83772
A chicken with ultracrisp skin and a subtle lemon flavor. Rumor has it that if you cook this for your boyfriend he will propose.. here's to hoping. :o)
3 lbs whole chicken
2 medium lemons
1/2 cup fresh lemon juice
kosher salt or sea salt (to taste)
ground black pepper (to taste)
2-3 servings Change size or US/metric
Change to: servings US Metric
1 hour 10 minutes 20 mins prep
Place rack in upper third of oven and preheat to 400 degrees.
Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 min) Pat dry with paper towels.
Pour lemon juice all over the chicken (inside and outside) season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
(Tip: If lemons are hard, roll on the countertop with your palm to get juices flowing.) Place the chicken breast-side down on a rack in a roasting pan, lower heat to 350 and bake uncovered for 15 minutes.
Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.
Test for doneness - a meat thermometer inserted in the thigh should read 180, or juices should run clear when chicken is pricked with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.
Serve with boiled new potatoes tossed with olive oil and fresh chopped parsley and/or steamed asparagus with butter.
Enjoy.Does any one have a recipe for an Engagement Chicken?
Engagement Chicken
--------------------------------------鈥?br>
Recipe Information
Source:
John
Serves/Makes:4 or more
Ingredients
1 whole chicken (approx. 3 lbs (1.4 kg).)
2 medium lemons
1/2 cup (125 ml) fresh lemon juice
Kosher or sea salt
Ground black pepper
Preparation
Place rack in upper third of oven and preheat to 400 degrees (200 C.).
Remove giblets.
Wash chicken inside and out with cold water.
Let chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).
Pat dry with paper towels.
Pour lemon juice all over the chicken (inside and out).
Season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
Place the bird breast-side down on a rack in a roasting pan.
Lower heat to 350 degrees (175 C.) and bake uncovered for 15 minutes.
Remove from oven and turn bird breast-side up (use wooden spoons).
Return it to the oven for 35 minutes more.
To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees (80 C.), or juices should run clear when pricked with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.
Comments
Glamour Magazine's January ';Menu of the Month'; for Engagement Chicken has led to three marriage proposals (that they know of)and was such a smash that even Howard Stern's girlfriend tried it. Hope this is the recipe you're looking for.
Please see the link below. It sounds yummy!! I will have to try it myself.
Description:
Chicken flavored with lemons.
Source:
Glamour Magazine
Serves/Makes:4
Ingredients
1 whole chicken - approx. 3 lbs (1.4 kg).
2 medium lemons
1/2 cup (125 ml) fresh lemon juice
Kosher or sea salt
ground black pepper
Preparation
Place rack in upper third of oven and preheat to 400 degrees (200 C.).
Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until reaches room temperature (about 15 minutes).
Pat dry with paper towls.
Pour lemon juice all over the chicken (both inside and out).
Season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees (175 C.) and bake uncovered for 15 minutes.
Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.
To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees (80 C.), or juices should run clear when chicken is pierced with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.nail polish
Engagement Chicken Recipe #83772
A chicken with ultracrisp skin and a subtle lemon flavor. Rumor has it that if you cook this for your boyfriend he will propose.. here's to hoping. :o)
3 lbs whole chicken
2 medium lemons
1/2 cup fresh lemon juice
kosher salt or sea salt (to taste)
ground black pepper (to taste)
2-3 servings Change size or US/metric
Change to: servings US Metric
1 hour 10 minutes 20 mins prep
Place rack in upper third of oven and preheat to 400 degrees.
Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 min) Pat dry with paper towels.
Pour lemon juice all over the chicken (inside and outside) season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
(Tip: If lemons are hard, roll on the countertop with your palm to get juices flowing.) Place the chicken breast-side down on a rack in a roasting pan, lower heat to 350 and bake uncovered for 15 minutes.
Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.
Test for doneness - a meat thermometer inserted in the thigh should read 180, or juices should run clear when chicken is pricked with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.
Serve with boiled new potatoes tossed with olive oil and fresh chopped parsley and/or steamed asparagus with butter.
Enjoy.Does any one have a recipe for an Engagement Chicken?
Engagement Chicken
--------------------------------------鈥?br>
Recipe Information
Source:
John
Serves/Makes:4 or more
Ingredients
1 whole chicken (approx. 3 lbs (1.4 kg).)
2 medium lemons
1/2 cup (125 ml) fresh lemon juice
Kosher or sea salt
Ground black pepper
Preparation
Place rack in upper third of oven and preheat to 400 degrees (200 C.).
Remove giblets.
Wash chicken inside and out with cold water.
Let chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).
Pat dry with paper towels.
Pour lemon juice all over the chicken (inside and out).
Season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
Place the bird breast-side down on a rack in a roasting pan.
Lower heat to 350 degrees (175 C.) and bake uncovered for 15 minutes.
Remove from oven and turn bird breast-side up (use wooden spoons).
Return it to the oven for 35 minutes more.
To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees (80 C.), or juices should run clear when pricked with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.
Comments
Glamour Magazine's January ';Menu of the Month'; for Engagement Chicken has led to three marriage proposals (that they know of)and was such a smash that even Howard Stern's girlfriend tried it. Hope this is the recipe you're looking for.
Please see the link below. It sounds yummy!! I will have to try it myself.
Description:
Chicken flavored with lemons.
Source:
Glamour Magazine
Serves/Makes:4
Ingredients
1 whole chicken - approx. 3 lbs (1.4 kg).
2 medium lemons
1/2 cup (125 ml) fresh lemon juice
Kosher or sea salt
ground black pepper
Preparation
Place rack in upper third of oven and preheat to 400 degrees (200 C.).
Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until reaches room temperature (about 15 minutes).
Pat dry with paper towls.
Pour lemon juice all over the chicken (both inside and out).
Season with salt and pepper.
Prick the whole lemons three times with a fork and place deep inside the cavity.
Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees (175 C.) and bake uncovered for 15 minutes.
Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.
To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees (80 C.), or juices should run clear when chicken is pierced with a fork.
Continue baking if necessary.
Let chicken cool for a few minutes before carving.
Serve with juices.
Cuisine at Home- Chicken Carbonara Recipe?
Desperately searching out this recipe. It has peas in it and is super easy and delish!Cuisine at Home- Chicken Carbonara Recipe?
this one?..
Chicken Carbonara
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.Cuisine at Home- Chicken Carbonara Recipe?
Chicken Carbonara recipeGood, basic, savory dish. A bit salty for my taste but easy to make.
4 Servings 100% would make this recipe again
47 chefs marked this as Favorite 2 chefs marked this as Try Soon
posted by stevemur
image submitted by stevemur
Award a Medal if you like it. Or, submit the best photo of the month and Win $100.00!
Sign up free to see larger recipe photos!
Recipe look good to you?
Ingredients for Chicken Carbonara
2 packages Uncle Bens Garlic %26amp; Butter Rice 1 cup heavy cream
10 oz. bacon 1 inch sliced 1 cup frozen petite peas thawed, drained
1 lb. chicken breast boneless, skinless, sliced 2 oz. Parmesan cheese shaved
1 tsp. garlic minced 3 green onions thinly sliced
Directions for Chicken Carbonara
1. Cook rice to package directions.
2. Cook bacon until crisp; drain off all but 2 tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, saut until seared on all sides.
3. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.
4. Serve over rice; garnish with onion; top with cheese, if desired.
Main Ingredient: Chicken Cuisine: American
for flavor and categorization
Summer Spring Saute Main Dish
American Chicken Dinner
Bacon
Chicken Breast
Cream
Garlic
Onion
Parmesan
I Love this recipe. I also love to cook. When I fix this there is never any for the next day to eat. My friends and family love it.
Chicken Carbonara
Ingredient
2 packages Uncle Bens Garlic %26amp; Butter Rice 1 cup heavy cream
10 oz. bacon 1 inch sliced 1 cup frozen petite peas thawed, drained
1 lb. chicken breast boneless, skinless, sliced 2 oz. Parmesan cheese shaved
1 tsp. garlic minced 3 green onions thinly sliced
Directions
1. Cook rice to package directions.
2. Cook bacon until crisp; drain off all but 2 tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, saut until seared on all sides.
3. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.
4. Serve over rice; garnish with onion; top with cheese, if desired.
Chicken Carbonara Deluxe:
Turn leftover cooked chicken into this creamy, fragrant pasta experience!
Prep Time:10 min
Start to Finish:30 min
Makes:4 servings
1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream
1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
3. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.
this one?..
Chicken Carbonara
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.Cuisine at Home- Chicken Carbonara Recipe?
Chicken Carbonara recipeGood, basic, savory dish. A bit salty for my taste but easy to make.
4 Servings 100% would make this recipe again
47 chefs marked this as Favorite 2 chefs marked this as Try Soon
posted by stevemur
image submitted by stevemur
Award a Medal if you like it. Or, submit the best photo of the month and Win $100.00!
Sign up free to see larger recipe photos!
Recipe look good to you?
Ingredients for Chicken Carbonara
2 packages Uncle Bens Garlic %26amp; Butter Rice 1 cup heavy cream
10 oz. bacon 1 inch sliced 1 cup frozen petite peas thawed, drained
1 lb. chicken breast boneless, skinless, sliced 2 oz. Parmesan cheese shaved
1 tsp. garlic minced 3 green onions thinly sliced
Directions for Chicken Carbonara
1. Cook rice to package directions.
2. Cook bacon until crisp; drain off all but 2 tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, saut until seared on all sides.
3. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.
4. Serve over rice; garnish with onion; top with cheese, if desired.
Main Ingredient: Chicken Cuisine: American
for flavor and categorization
Summer Spring Saute Main Dish
American Chicken Dinner
Bacon
Chicken Breast
Cream
Garlic
Onion
Parmesan
I Love this recipe. I also love to cook. When I fix this there is never any for the next day to eat. My friends and family love it.
Chicken Carbonara
Ingredient
2 packages Uncle Bens Garlic %26amp; Butter Rice 1 cup heavy cream
10 oz. bacon 1 inch sliced 1 cup frozen petite peas thawed, drained
1 lb. chicken breast boneless, skinless, sliced 2 oz. Parmesan cheese shaved
1 tsp. garlic minced 3 green onions thinly sliced
Directions
1. Cook rice to package directions.
2. Cook bacon until crisp; drain off all but 2 tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, saut until seared on all sides.
3. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.
4. Serve over rice; garnish with onion; top with cheese, if desired.
Chicken Carbonara Deluxe:
Turn leftover cooked chicken into this creamy, fragrant pasta experience!
Prep Time:10 min
Start to Finish:30 min
Makes:4 servings
1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream
1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
3. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.
Recipe for Pomegranate Chicken from La Mediterranee?
I go to La Mediterranee and order the pomegranate chicken with the rice that has almonds and raisins in it. I would love to have the recipe for it. If anyone has a old family recipe, that would be great. I love the food and would love to cook it at home. Thanks in advance.Recipe for Pomegranate Chicken from La Mediterranee?
Here's a great recipe for Braised Mediterranean Chicken:
ingredients
1 cup dried Black Mission figs (about 15)
2 chickens (3 pounds each), rinsed and patted dry
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 medium onions, finely diced (about 2-1/2 cups)
6 cloves garlic, peeled and smashed
1 teaspoon ground cumin
1/4 teaspoon saffron threads, crumbled
2 cinnamon sticks (3 inches long each)
14 ounces (1-3/4 cups) homemade or canned low-salt chicken broth
2 medium tomatoes (about 1-1/4 pounds total), cored, seeded, and cut into 1/2-inch cubes (about 3 cups)
1 cup coarsely chopped fresh flat-leaf parsley; plus another 1/4 cup for garnish
1 cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice; more if needed
1 butternut squash (about 1-1/2 pounds), peeled and cut into 3/4-inch dice 6 drops Tabasco or other hot sauce; more to taste
Couscous with Chickpeas %26amp; Pistachios
1/2 cup pomegranate seeds (from about 1/2 pomegranate)
Savory Lemon Garnish, gently rinsed
how to make
Soak the dried figs in 1/2 cup boiling water for 30 minutes.
Cut each chicken into six or eight pieces, reserving the backs for a soup or stock. Season the chicken parts with salt and pepper. In a Dutch oven or a large, heavy pot, heat the olive oil over medium-high heat and saut茅 as many chicken pieces as will fit into the pan without crowding (about a third to a half) on both sides until golden brown. Transfer to a plate and repeat with the remaining chicken; set aside.
Put the onions, garlic, cumin, saffron, and cinnamon into the pot and stir, scraping up the browned bits clinging to the bottom. Saut茅, stirring often, until the onions are soft and translucent, about 5 minutes. If the mixture begins to dry out or burn, add some of the fig soaking liquid.
Add the chicken broth, the figs and their soaking liquid, the tomatoes, 1 cup of the parsley, the cilantro, and the lemon juice, and return the reserved chicken pieces and any accumulated juices to the pot. Bring to a boil and then reduce the heat to low. Partially cover the pot and simmer, skimming any fat or froth as necessary. After 20 minutes, add the squash and nestle it into the stew so that it's completely submerged. Cook until the chicken is cooked through and tender and the squash has softened, about another 20 minutes.
Remove the chicken and squash from the broth and set aside. Discard the cinnamon sticks. Increase the heat to medium high and, stirring, reduce the broth by half or until it attains a saucy consistency, 10 to 15 minutes. Return the chicken to the pot; set the squash aside separately. At this point, you can cool and refrigerate the braise.
Before serving, gently reheat the braise over low heat. If the broth is too thick, thin it with a bit of water. When the chicken is hot, stir in the squash and toss gently until warmed through. Add the Tabasco and adjust the salt, pepper, and lemon juice to taste. Mound the couscous on a platter and surround it with the chicken. Drizzle with the sauce. Arrange the squash on top of the couscous. Garnish with the pomegranate seeds, lemon garnish, and the remaining 1/4 cup parsley.
From Fine Cooking 55, pp. 44
Recipe for Pomegranate Chicken from La Mediterranee?
Pomegranate Chicken
Serves 4-6
1 large shallot, sliced
1 large clove garlic, sliced
juice and zest of 1 lemon
录 cup pomegranate juice
录 cup balsamic glaze [we have a bottle from Trader Joe鈥檚, but you could also boil down 陆 cup balsamic vinegar with a teaspoon or so of sugar, or use molasses instead]
录 cup olive oil
2 sprigs thyme
2 bay leaves
10 black peppercorns, crushed
8 medium skinless, boneless chicken breast halves, or 6 large ones
Whisk all the ingredients except the chicken together, then add the chicken. Cover and marinate in the fridge for at least half an hour.
Preheat the broiler, and prepare the broiler pan [for me this means covering it in aluminum foil and spraying the foil with nonstick spray鈥攎akes cleanup eeeeeasy]. Place the chicken on the pan, and broil for 5-8 minutes on each side. Pay attention, since cooking time depends on your particular broiler's habits. When you turn the chicken, brush a little of the leftover marinade onto the uncooked side before returning it to the oven.
To make a sauce, pour the remaining marinade into a small pan and heat until boiling. Let it bubble for a few minutes, then taste鈥攊f it鈥檚 too strong, dilute with a little chicken broth or water. You could also stir in a pat of butter, to richen and thicken it, though I skipped this part to save the calories.
http://homecooking.about.com/od/chickenr鈥?/a>
http://www.thespicehouse.com/recipes/pom鈥?/a>
Here's a great recipe for Braised Mediterranean Chicken:
ingredients
1 cup dried Black Mission figs (about 15)
2 chickens (3 pounds each), rinsed and patted dry
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 medium onions, finely diced (about 2-1/2 cups)
6 cloves garlic, peeled and smashed
1 teaspoon ground cumin
1/4 teaspoon saffron threads, crumbled
2 cinnamon sticks (3 inches long each)
14 ounces (1-3/4 cups) homemade or canned low-salt chicken broth
2 medium tomatoes (about 1-1/4 pounds total), cored, seeded, and cut into 1/2-inch cubes (about 3 cups)
1 cup coarsely chopped fresh flat-leaf parsley; plus another 1/4 cup for garnish
1 cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice; more if needed
1 butternut squash (about 1-1/2 pounds), peeled and cut into 3/4-inch dice 6 drops Tabasco or other hot sauce; more to taste
Couscous with Chickpeas %26amp; Pistachios
1/2 cup pomegranate seeds (from about 1/2 pomegranate)
Savory Lemon Garnish, gently rinsed
how to make
Soak the dried figs in 1/2 cup boiling water for 30 minutes.
Cut each chicken into six or eight pieces, reserving the backs for a soup or stock. Season the chicken parts with salt and pepper. In a Dutch oven or a large, heavy pot, heat the olive oil over medium-high heat and saut茅 as many chicken pieces as will fit into the pan without crowding (about a third to a half) on both sides until golden brown. Transfer to a plate and repeat with the remaining chicken; set aside.
Put the onions, garlic, cumin, saffron, and cinnamon into the pot and stir, scraping up the browned bits clinging to the bottom. Saut茅, stirring often, until the onions are soft and translucent, about 5 minutes. If the mixture begins to dry out or burn, add some of the fig soaking liquid.
Add the chicken broth, the figs and their soaking liquid, the tomatoes, 1 cup of the parsley, the cilantro, and the lemon juice, and return the reserved chicken pieces and any accumulated juices to the pot. Bring to a boil and then reduce the heat to low. Partially cover the pot and simmer, skimming any fat or froth as necessary. After 20 minutes, add the squash and nestle it into the stew so that it's completely submerged. Cook until the chicken is cooked through and tender and the squash has softened, about another 20 minutes.
Remove the chicken and squash from the broth and set aside. Discard the cinnamon sticks. Increase the heat to medium high and, stirring, reduce the broth by half or until it attains a saucy consistency, 10 to 15 minutes. Return the chicken to the pot; set the squash aside separately. At this point, you can cool and refrigerate the braise.
Before serving, gently reheat the braise over low heat. If the broth is too thick, thin it with a bit of water. When the chicken is hot, stir in the squash and toss gently until warmed through. Add the Tabasco and adjust the salt, pepper, and lemon juice to taste. Mound the couscous on a platter and surround it with the chicken. Drizzle with the sauce. Arrange the squash on top of the couscous. Garnish with the pomegranate seeds, lemon garnish, and the remaining 1/4 cup parsley.
From Fine Cooking 55, pp. 44
Recipe for Pomegranate Chicken from La Mediterranee?
Pomegranate Chicken
Serves 4-6
1 large shallot, sliced
1 large clove garlic, sliced
juice and zest of 1 lemon
录 cup pomegranate juice
录 cup balsamic glaze [we have a bottle from Trader Joe鈥檚, but you could also boil down 陆 cup balsamic vinegar with a teaspoon or so of sugar, or use molasses instead]
录 cup olive oil
2 sprigs thyme
2 bay leaves
10 black peppercorns, crushed
8 medium skinless, boneless chicken breast halves, or 6 large ones
Whisk all the ingredients except the chicken together, then add the chicken. Cover and marinate in the fridge for at least half an hour.
Preheat the broiler, and prepare the broiler pan [for me this means covering it in aluminum foil and spraying the foil with nonstick spray鈥攎akes cleanup eeeeeasy]. Place the chicken on the pan, and broil for 5-8 minutes on each side. Pay attention, since cooking time depends on your particular broiler's habits. When you turn the chicken, brush a little of the leftover marinade onto the uncooked side before returning it to the oven.
To make a sauce, pour the remaining marinade into a small pan and heat until boiling. Let it bubble for a few minutes, then taste鈥攊f it鈥檚 too strong, dilute with a little chicken broth or water. You could also stir in a pat of butter, to richen and thicken it, though I skipped this part to save the calories.
http://homecooking.about.com/od/chickenr鈥?/a>
http://www.thespicehouse.com/recipes/pom鈥?/a>
How do you shred chicken for a recipe? Like the way they do it at Mexican restaurants.?
hello
i'm half mexican and i boil my chicken, than let it cool, i than tear all the meat off the bone, put it in a pan, and season it as if it were taco meat, with garlic powder, chili powder, cumin powder, onion powder and salt and pepper, dont be afraid of seasoning it at all!! pour it on!! (not the salt) i also add a little water, like 1/2 cup and boil it, it should shred by itself. you basically now have chicken tacos. ( i eat white meat only, so i use breast). but with chicken tacos, legs are fine. 4 breasts makes quite a helping!!! hope this helps!!How do you shred chicken for a recipe? Like the way they do it at Mexican restaurants.?
just pull it apartHow do you shred chicken for a recipe? Like the way they do it at Mexican restaurants.?
Take a few pieces of boneless skinless chiken breast. Pre-heat oven to 350 degrees. Rub extra virgin olive oil on chicken, both sides as well as seasoning well with salt and pepper. Place on cookie sheet or pan and place in oven. Roast for 35 minutes, take out of the oven and let cool. Then use a fook and shred the chicken into the size of pieces you need. It will take extreamly great and be moist.. Its the best way to shred chicken or just have chicken breast..
By hand!
chicken shreds better after its cooked longer than normal boiled that is.
Use onr fork to hold the cooked chicken and a second to pull small parts .. You will see it starts coming off in layers ...
To shred chicken at Mexican restaurants, they place it in a boiling liquid and then let it simmer for a long time (at least 3-5 hours or until tender enough to shred with a fork). In the home, you can use a crock pot or a dutch oven.
For the liquid, you can use chicken broth, veggie broth, or just plain water. Whatever liquid you use, make sure you season it well with fresh garlic and onion.
Good luck!
After boiling the chicken, let it sit for about 10 minutes, remove the skin (if there is any), then using two forks, pull the forks across the chicken (use one fork to hold the chicken if you need to). It should shred easily. It does best if the chicken is still warm.
cook the chicken then take a fork and tear it into pieces.
I like to use the pre-broiled chickens you get at grocery stores. It's easier to handle if you put it in the fridge for a couple of hours. Strip it off the bones and then use two forks to tear it apart.
simmer the chicken pieces in water for about an hour. let it cool of then tear it up. You can use chicken breasts or bone-in pieces. I like the ones with bones, they taste better.
Cut chicken breasts into 2'; chunks, across the grain. Then use 2 forks and pull the chicken into shreds. You can leave some chunky, some finer.
Poach it, broil it, roast it, grill it, pan fry it, in other words cook it first. Then shred it with your hands or forks. If you poach it add some seasoning to the water. It will make your food a lot better.
I shred it with a fork after cooking it by either paching or grilling. Grilling makes crispy bits so if you just want plain old shredded chicken poach it then rip it up with a fork.
You can use your fingers or a fork....or both!
Hold it down with one fork and shred it with another. Cook it first.
i'm half mexican and i boil my chicken, than let it cool, i than tear all the meat off the bone, put it in a pan, and season it as if it were taco meat, with garlic powder, chili powder, cumin powder, onion powder and salt and pepper, dont be afraid of seasoning it at all!! pour it on!! (not the salt) i also add a little water, like 1/2 cup and boil it, it should shred by itself. you basically now have chicken tacos. ( i eat white meat only, so i use breast). but with chicken tacos, legs are fine. 4 breasts makes quite a helping!!! hope this helps!!How do you shred chicken for a recipe? Like the way they do it at Mexican restaurants.?
just pull it apartHow do you shred chicken for a recipe? Like the way they do it at Mexican restaurants.?
Take a few pieces of boneless skinless chiken breast. Pre-heat oven to 350 degrees. Rub extra virgin olive oil on chicken, both sides as well as seasoning well with salt and pepper. Place on cookie sheet or pan and place in oven. Roast for 35 minutes, take out of the oven and let cool. Then use a fook and shred the chicken into the size of pieces you need. It will take extreamly great and be moist.. Its the best way to shred chicken or just have chicken breast..
By hand!
chicken shreds better after its cooked longer than normal boiled that is.
Use onr fork to hold the cooked chicken and a second to pull small parts .. You will see it starts coming off in layers ...
To shred chicken at Mexican restaurants, they place it in a boiling liquid and then let it simmer for a long time (at least 3-5 hours or until tender enough to shred with a fork). In the home, you can use a crock pot or a dutch oven.
For the liquid, you can use chicken broth, veggie broth, or just plain water. Whatever liquid you use, make sure you season it well with fresh garlic and onion.
Good luck!
After boiling the chicken, let it sit for about 10 minutes, remove the skin (if there is any), then using two forks, pull the forks across the chicken (use one fork to hold the chicken if you need to). It should shred easily. It does best if the chicken is still warm.
cook the chicken then take a fork and tear it into pieces.
I like to use the pre-broiled chickens you get at grocery stores. It's easier to handle if you put it in the fridge for a couple of hours. Strip it off the bones and then use two forks to tear it apart.
simmer the chicken pieces in water for about an hour. let it cool of then tear it up. You can use chicken breasts or bone-in pieces. I like the ones with bones, they taste better.
Cut chicken breasts into 2'; chunks, across the grain. Then use 2 forks and pull the chicken into shreds. You can leave some chunky, some finer.
Poach it, broil it, roast it, grill it, pan fry it, in other words cook it first. Then shred it with your hands or forks. If you poach it add some seasoning to the water. It will make your food a lot better.
I shred it with a fork after cooking it by either paching or grilling. Grilling makes crispy bits so if you just want plain old shredded chicken poach it then rip it up with a fork.
You can use your fingers or a fork....or both!
Hold it down with one fork and shred it with another. Cook it first.
Mock up recipe for Healthy Choice Chicken Margherita?
Anyone have a mock up recipe for Health Choice Chicken Margherita? It's the one with grilled, marinated chicken breast, fire-grilled sweet bell pepper, roasted garlic, diced tomatoes, basil and a balsamic vinaigrette sauce served with angel hair pasta. I can't figure out how to make the balsamic vinegar sauce.Mock up recipe for Healthy Choice Chicken Margherita?
From Healthy Choice:
';We grill a tender marinated chicken breast and top with fire-grilled sweet bell peppers and serve it with a side of angel hair pasta tossed with roasted garlic, diced tomatoes, basil and a balsamic vinaigrette sauce';
Balsamic Vinaigrette Sauce
Ingredients
6 tablespoons mayonnaise
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon freshly ground pepper
Preparation
Combine all ingredients in a bowl, stirring until blended.
Yield
1 1/4 cupsMock up recipe for Healthy Choice Chicken Margherita?
THANKS! I will try this! I was looking for this recipe also! Report Abuse
This was the worst thing I have ever made! Definitely not recommend trying this! Report Abuse
From Healthy Choice:
';We grill a tender marinated chicken breast and top with fire-grilled sweet bell peppers and serve it with a side of angel hair pasta tossed with roasted garlic, diced tomatoes, basil and a balsamic vinaigrette sauce';
Balsamic Vinaigrette Sauce
Ingredients
6 tablespoons mayonnaise
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon freshly ground pepper
Preparation
Combine all ingredients in a bowl, stirring until blended.
Yield
1 1/4 cupsMock up recipe for Healthy Choice Chicken Margherita?
THANKS! I will try this! I was looking for this recipe also! Report Abuse
This was the worst thing I have ever made! Definitely not recommend trying this! Report Abuse
Does anybody have a good recipe for herb-roasted chicken?
Unfortunately, I don't have a whole chicken to use but I have breasts and thighs :). Any body have anything? Thank you!Does anybody have a good recipe for herb-roasted chicken?
2 1/2 To 3-pound chicken, cut into serving pieces
1 Envelope Lipton Savory Herb
-with Garlic Recipe Soup Mix
2 tb Water
1 tb Olive or vegetable oil
Preheat oven to 375F.
In 13x9-inch baking pan, arrange chicken.
In small bowl, combine soup, water, and olive oil; brush on chicken.
Bake for 45 minutes or until chicken is done.
///////////////////Does anybody have a good recipe for herb-roasted chicken?
yeah, oil outside of chicken, mix salt pepper and herbs from your cabinet and rub outside of chicken. Then cook at low temperature, 300ish till almost done, then crank up to broil and brown the outsides. Cook it this way and it won't matter what you put in the herb mixture. Although sage goes well w/ chicken.
2 1/2 To 3-pound chicken, cut into serving pieces
1 Envelope Lipton Savory Herb
-with Garlic Recipe Soup Mix
2 tb Water
1 tb Olive or vegetable oil
Preheat oven to 375F.
In 13x9-inch baking pan, arrange chicken.
In small bowl, combine soup, water, and olive oil; brush on chicken.
Bake for 45 minutes or until chicken is done.
///////////////////Does anybody have a good recipe for herb-roasted chicken?
yeah, oil outside of chicken, mix salt pepper and herbs from your cabinet and rub outside of chicken. Then cook at low temperature, 300ish till almost done, then crank up to broil and brown the outsides. Cook it this way and it won't matter what you put in the herb mixture. Although sage goes well w/ chicken.
Whats is that recipe for that chicken?
I just went to Miedieval Times and loved there chicken. My nephew went too and loved it. He hardly likes anything and it is hard to get him to eat. Does anyone know the recipe?Whats is that recipe for that chicken?
I've never been there but this is what I found. Doesn't sound like something from that place, but you can decide. It was in a review of the restaurant. http://davincisbloglog.com/2009/04/how-t鈥?/a>Whats is that recipe for that chicken?
it might be here: http://yumeebee.blogspot.com/2009/06/mak鈥?/a>nail polish
I've never been there but this is what I found. Doesn't sound like something from that place, but you can decide. It was in a review of the restaurant. http://davincisbloglog.com/2009/04/how-t鈥?/a>Whats is that recipe for that chicken?
it might be here: http://yumeebee.blogspot.com/2009/06/mak鈥?/a>
What is a good and easy chicken meal recipe?
Marinate chicken in Itallian dressing for one hour. Bake or grill until done. Cream of chicken, cream of mushroom will add flavor to chicken recipes.What is a good and easy chicken meal recipe?
Place chicken breast in a pan and open a can of cream of chicken soup mixed with about 1/3 cup of milk. Pour the condensd soup/milk mix over the chicken breasts, cover with foil and bake in a 325 degree oven for about 35 minutes or until no longer pink inside. Serve over rice or noodles.What is a good and easy chicken meal recipe?
roll in mayo then roll in crumbled ritz crackers umm ummm good oh it has to be real mayo........
One of my favorite chicken recipes is oven bbq chicken. Just coat chicken pieces in your favorite bbq sauce (I personally love KC Masterpiece Original) and bake in a shallow dish. Brush it with additional bbq sauce two or three times before it's done. Mix up a box of macaroni and cheese, heat up some sweet peas or green beans, heat up some rolls and there you go.
Crock pot chicken and dumpling You will need, 4 skinless boneless chicken breast, 2 tablespoon of butter, 2 cans of cream of chicken soup, 1 onion diced, 2 cans of refr biscuits. Place chicken, butter, soup, onion, and fill pot with enough water to cover. Cover and cook 5 to 6 hours on hi. About 30 minutes before serving place torn biscuit dough in slow cooker. Cook until dough is no longer raw. This is a great dish!
There's a recipe for some type of mushroom bake on the campbells can. I don't know how good it is(i'm a vegetarian), but my family adores it.
cook chicken and cut in little pieces...cook macaroni and cheese...steam some broccoli,peas, etc (which ever you prefer)..mix all together add ENJOY!!! ....after you mixed it all together you can also put it in a bowl top with some breadcrumbs and cheese of your choice and broil for a few minutes till gold brown and you have yourself a casserole....and oh my its soooo tasty....so quick and easy
some chicken breast rubbed with honey mustard and coverd in french fried onions? I could give you a good recipe for meatballs!
saute in olive oil, slice up a lemon on it, add fresh cracked pepper, fresh mozzarella or grated cheese
Take the chicken and roll it in mashed potato flakes. Bake at 350 for 30-35 minutes for bonless or 45-55 minutes for bone-in.
Place chicken breast in a pan and open a can of cream of chicken soup mixed with about 1/3 cup of milk. Pour the condensd soup/milk mix over the chicken breasts, cover with foil and bake in a 325 degree oven for about 35 minutes or until no longer pink inside. Serve over rice or noodles.What is a good and easy chicken meal recipe?
roll in mayo then roll in crumbled ritz crackers umm ummm good oh it has to be real mayo........
One of my favorite chicken recipes is oven bbq chicken. Just coat chicken pieces in your favorite bbq sauce (I personally love KC Masterpiece Original) and bake in a shallow dish. Brush it with additional bbq sauce two or three times before it's done. Mix up a box of macaroni and cheese, heat up some sweet peas or green beans, heat up some rolls and there you go.
Crock pot chicken and dumpling You will need, 4 skinless boneless chicken breast, 2 tablespoon of butter, 2 cans of cream of chicken soup, 1 onion diced, 2 cans of refr biscuits. Place chicken, butter, soup, onion, and fill pot with enough water to cover. Cover and cook 5 to 6 hours on hi. About 30 minutes before serving place torn biscuit dough in slow cooker. Cook until dough is no longer raw. This is a great dish!
There's a recipe for some type of mushroom bake on the campbells can. I don't know how good it is(i'm a vegetarian), but my family adores it.
cook chicken and cut in little pieces...cook macaroni and cheese...steam some broccoli,peas, etc (which ever you prefer)..mix all together add ENJOY!!! ....after you mixed it all together you can also put it in a bowl top with some breadcrumbs and cheese of your choice and broil for a few minutes till gold brown and you have yourself a casserole....and oh my its soooo tasty....so quick and easy
some chicken breast rubbed with honey mustard and coverd in french fried onions? I could give you a good recipe for meatballs!
saute in olive oil, slice up a lemon on it, add fresh cracked pepper, fresh mozzarella or grated cheese
Take the chicken and roll it in mashed potato flakes. Bake at 350 for 30-35 minutes for bonless or 45-55 minutes for bone-in.
Hi, i also need a recipe for chicken teryaki?
CHICKEN TERIYAKI
1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks
1/3 c. teriyaki sauce
1/4 c. chicken broth
2 tsp. cornstarch
Cooked frozen oriental vegetables
Place chicken chunks in 1 quart glass casserole. Stir in teriyaki sauce. Cover with plastic wrap. Refrigerate 20 minutes. Drain marinade; reserve. Cover with pierced plastic wrap. Microwave on high 3 minutes; pour off drippings. Combine reserved marinade, broth, and cornstarch; stir into chicken. Microwave covered at high 2 to 2 1/2 minutes or until thickened; stir once. Let stand covered 2 minutes. Serve over cooked vegetables.
Makes 4 servings.Hi, i also need a recipe for chicken teryaki?
Chicken Teriyaki
3 whole chicken breast filets
MARINADE
1/4 c light soy sauce
1/4 c dry white wine
2 tb sugar
1 ds ground ginger
1 garlic clove, minced
Instructions
Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4'; thick; repeat with remaining chicken pieces. In 12x8'; baking dish or plastic bag, combine all imarinade ingredients; mix well to dissolve sugar. Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.
Heat grill. Drain chicken, reserving marinade. When ready to
barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with
reserved marinade. Discard any remaining marinade.Hi, i also need a recipe for chicken teryaki?
just buy the sauce
Easy Grilled Chicken Teriyaki
PREP TIME 15 Min /COOK TIME 15 Min / READY IN 1 Day 30 Min
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
DIRECTIONS
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
1 Chicken Breast per person
Honey
Soy Sauce
Fresh Chilli, Deseeded and chopped
Fresh ginger, peeled and grated
Sake or Mirin to taste
Salt and Pepper
Mix all ingredients togeter, pur over chicken and leave to marinade for an hour or so. Discard the marinade when done
Chicken Teriyaki
Yield: 6 Servings
Ingredients
3 whole chicken breast filets
--------------------------------MARINADE鈥?br>
1/4 c light soy sauce
1/4 c dry white wine
2 tb sugar
1 ds ground ginger
1 garlic clove, minced
Instructions
Place 1 chicken breast half, boned side up, between two pieces of
plastic wrap or waxed paper. Working from center, gently pound
chicken with rolling pin or flat side of meat mallet until about 1/4';
thick; repeat with remaining chicken pieces. In 12x8'; baking dish or
plastic bag, combine all imarinade ingredients; mix well to dissolve
sugar. Add chicken; turn to coat. Cover dish or seal bag;
refrigerate 1 to 2 hours, turning several times.
Heat grill. Drain chicken, reserving marinade. When ready to
barbecue, place chicken on gas grill over low heat or on charcoal
grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or
until chicken is no longer pink, turning once and brushing with
reserved marinade. Discard any remaining marinade.
Chicken Teriyaki Bento
CHICKEN
1 lb boneless skinless chicken thighs
2 tbl regular or low-sodium soy sauce
2 tbl mirin
1 tsp grated ginger root
1 tbl sugar
1 tbl sake
BASIC RICE
1 cup short-grain rice
1 cup water plus
2 tbl water - (to 3)
1 tsp toasted sesame seeds
Lime wedges for garnish
Chopped green onion for garnish
For the Chicken: Heat the broiler or grill to medium-high heat. Cut each chicken thigh into 8 bite-size pieces. Combine the soy sauce, mirin, ginger, sugar and sake. Add the chicken and marinate 10 minutes. Thread the chicken on skewers, then broil or grill, basting with the marinade and turning the skewers every minute so the chicken doesn't burn, until lightly browned. The chicken will take about 6 to 8 minutes to grill or about 5 minutes to broil.
For the Basic Rice: Gently rinse the rice under cold running water 2 or 3 times. Combine the rice and water in a saucepan. Bring to a boil and reduce the heat to low. Simmer, covered, until the rice is tender and the water has been absorbed, 20 minutes.
To arrange a bento box, place 1 1/2 cups of rice in each box. You may use sushi molds and mold the rice into finger foods. Sprinkle the rice with the sesame seeds. Add the chicken to the bento box with the lime wedges and the green onion. For side dishes in the bento box, arrange an orange wedge, a steamed broccoli floret and some plum tomatoes.
This recipe yields 2 to 3 servings.
You can substitute 6 to 8 ounces of tuna, salmon or yellowtail filets for the chicken. Slice the fish into 1/4-inch-thick bite-size pieces and marinate in teriyaki sauce for a couple of minutes. Pan-fry the fish in a nonstick frying pan with a little oil until brown on both sides.
Mirin and sake can be found at Asian markets. Also look for mirin in the Asian aisle of well-stocked supermarkets, and sake at well-stocked liquor stores.
One way I make it and the family loves it is to buy boneless chicken breasts. Soak wooden skewers while you slice the chicken lengthwise about 3/4 inch thick. Thread the chicken on the skewers, put in a container and pour teriyaki sauce on them. Let it marinate for about 45 min while you fire up the BBQ. They don't take long to cook - maybe 6 min per side and serve on skewers with steamed brown rice - fun and yummy!
1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks
1/3 c. teriyaki sauce
1/4 c. chicken broth
2 tsp. cornstarch
Cooked frozen oriental vegetables
Place chicken chunks in 1 quart glass casserole. Stir in teriyaki sauce. Cover with plastic wrap. Refrigerate 20 minutes. Drain marinade; reserve. Cover with pierced plastic wrap. Microwave on high 3 minutes; pour off drippings. Combine reserved marinade, broth, and cornstarch; stir into chicken. Microwave covered at high 2 to 2 1/2 minutes or until thickened; stir once. Let stand covered 2 minutes. Serve over cooked vegetables.
Makes 4 servings.Hi, i also need a recipe for chicken teryaki?
Chicken Teriyaki
3 whole chicken breast filets
MARINADE
1/4 c light soy sauce
1/4 c dry white wine
2 tb sugar
1 ds ground ginger
1 garlic clove, minced
Instructions
Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4'; thick; repeat with remaining chicken pieces. In 12x8'; baking dish or plastic bag, combine all imarinade ingredients; mix well to dissolve sugar. Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.
Heat grill. Drain chicken, reserving marinade. When ready to
barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with
reserved marinade. Discard any remaining marinade.Hi, i also need a recipe for chicken teryaki?
just buy the sauce
Easy Grilled Chicken Teriyaki
PREP TIME 15 Min /COOK TIME 15 Min / READY IN 1 Day 30 Min
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil
DIRECTIONS
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
1 Chicken Breast per person
Honey
Soy Sauce
Fresh Chilli, Deseeded and chopped
Fresh ginger, peeled and grated
Sake or Mirin to taste
Salt and Pepper
Mix all ingredients togeter, pur over chicken and leave to marinade for an hour or so. Discard the marinade when done
Chicken Teriyaki
Yield: 6 Servings
Ingredients
3 whole chicken breast filets
--------------------------------MARINADE鈥?br>
1/4 c light soy sauce
1/4 c dry white wine
2 tb sugar
1 ds ground ginger
1 garlic clove, minced
Instructions
Place 1 chicken breast half, boned side up, between two pieces of
plastic wrap or waxed paper. Working from center, gently pound
chicken with rolling pin or flat side of meat mallet until about 1/4';
thick; repeat with remaining chicken pieces. In 12x8'; baking dish or
plastic bag, combine all imarinade ingredients; mix well to dissolve
sugar. Add chicken; turn to coat. Cover dish or seal bag;
refrigerate 1 to 2 hours, turning several times.
Heat grill. Drain chicken, reserving marinade. When ready to
barbecue, place chicken on gas grill over low heat or on charcoal
grill 4 to 6 minches from medium coals. Cook 10 to 15 minutes or
until chicken is no longer pink, turning once and brushing with
reserved marinade. Discard any remaining marinade.
Chicken Teriyaki Bento
CHICKEN
1 lb boneless skinless chicken thighs
2 tbl regular or low-sodium soy sauce
2 tbl mirin
1 tsp grated ginger root
1 tbl sugar
1 tbl sake
BASIC RICE
1 cup short-grain rice
1 cup water plus
2 tbl water - (to 3)
1 tsp toasted sesame seeds
Lime wedges for garnish
Chopped green onion for garnish
For the Chicken: Heat the broiler or grill to medium-high heat. Cut each chicken thigh into 8 bite-size pieces. Combine the soy sauce, mirin, ginger, sugar and sake. Add the chicken and marinate 10 minutes. Thread the chicken on skewers, then broil or grill, basting with the marinade and turning the skewers every minute so the chicken doesn't burn, until lightly browned. The chicken will take about 6 to 8 minutes to grill or about 5 minutes to broil.
For the Basic Rice: Gently rinse the rice under cold running water 2 or 3 times. Combine the rice and water in a saucepan. Bring to a boil and reduce the heat to low. Simmer, covered, until the rice is tender and the water has been absorbed, 20 minutes.
To arrange a bento box, place 1 1/2 cups of rice in each box. You may use sushi molds and mold the rice into finger foods. Sprinkle the rice with the sesame seeds. Add the chicken to the bento box with the lime wedges and the green onion. For side dishes in the bento box, arrange an orange wedge, a steamed broccoli floret and some plum tomatoes.
This recipe yields 2 to 3 servings.
You can substitute 6 to 8 ounces of tuna, salmon or yellowtail filets for the chicken. Slice the fish into 1/4-inch-thick bite-size pieces and marinate in teriyaki sauce for a couple of minutes. Pan-fry the fish in a nonstick frying pan with a little oil until brown on both sides.
Mirin and sake can be found at Asian markets. Also look for mirin in the Asian aisle of well-stocked supermarkets, and sake at well-stocked liquor stores.
One way I make it and the family loves it is to buy boneless chicken breasts. Soak wooden skewers while you slice the chicken lengthwise about 3/4 inch thick. Thread the chicken on the skewers, put in a container and pour teriyaki sauce on them. Let it marinate for about 45 min while you fire up the BBQ. They don't take long to cook - maybe 6 min per side and serve on skewers with steamed brown rice - fun and yummy!
Hi, has anybody got a recipe for chicken rice soup?
Chicken Rice Soup
3 pound stewing chicken, cut in pieces
2 quarts water
1 tablespoon salt
6 peppercorns
1 cup chopped celery
1/4 cup chopped onion
1/2 cup rice
1/8 teaspoon pepper
Combine chicken, water, salt and peppercorns in a large saucepan. Cover. Simmer 2 1/2 hours, until chicken is tender. Remove chicken and peppercorns Skim off fat. Cut chicken into small cubes. Add chicken and remaining ingredients to broth. Cover; simmer 30 minutes, until rice is tenderHi, has anybody got a recipe for chicken rice soup?
CHICKEN RICE SOUP INGREDIENTS: *1 pound boneless chicken breasts, cut into small cubes *5 cups chicken broth
*8 oz. fresh mushrooms, sliced (2 cup) *3/4 cup sliced celery
*1/2 cup sliced carrots *1/2 cup raw rice *1/4 cup chopped onions *1 cup frozen or canned mixed vegetables *1/2 tsp. ground sage *1/4 tsp. pepper
PREPARATION:
-In slow cooker, combine chicken, broth, vegetables and seasonings.
-Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours. Makes 2 quarts of chicken rice soup.
HAVE A NICE WEEKEND. BYE.Hi, has anybody got a recipe for chicken rice soup?
Hi, check these recipes:
http://www.bearmountainbooks.com/recipes/soups/chicken-rice-soup/
http://www.coles.com.au/cmi/recipe.asp?rid=70
http://www.sysco.com/recipes/recipepage.asp?recipeid=537%26amp;mealtypeid=10
one dead chicken, some left over fried rice, can of cream , bobs ya uncle
';Savory and tasty, a great recipe to make. Just throw everything in the slow cooker on your way out the door in the morning, and a delicious soup will greet you on your return. The whole family will like this down to home soup.';
Original recipe yield: 6 servings
INGREDIENTS
1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning
DIRECTIONS
Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.
Take 1 Chicken
Feed with rice
Put on a sunbed
Then blend
Add Salt to taste
Add stock to dilute if too thick
Serve in a pint glass with a slice of mighty white
3 pound stewing chicken, cut in pieces
2 quarts water
1 tablespoon salt
6 peppercorns
1 cup chopped celery
1/4 cup chopped onion
1/2 cup rice
1/8 teaspoon pepper
Combine chicken, water, salt and peppercorns in a large saucepan. Cover. Simmer 2 1/2 hours, until chicken is tender. Remove chicken and peppercorns Skim off fat. Cut chicken into small cubes. Add chicken and remaining ingredients to broth. Cover; simmer 30 minutes, until rice is tenderHi, has anybody got a recipe for chicken rice soup?
CHICKEN RICE SOUP INGREDIENTS: *1 pound boneless chicken breasts, cut into small cubes *5 cups chicken broth
*8 oz. fresh mushrooms, sliced (2 cup) *3/4 cup sliced celery
*1/2 cup sliced carrots *1/2 cup raw rice *1/4 cup chopped onions *1 cup frozen or canned mixed vegetables *1/2 tsp. ground sage *1/4 tsp. pepper
PREPARATION:
-In slow cooker, combine chicken, broth, vegetables and seasonings.
-Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours. Makes 2 quarts of chicken rice soup.
HAVE A NICE WEEKEND. BYE.Hi, has anybody got a recipe for chicken rice soup?
Hi, check these recipes:
http://www.bearmountainbooks.com/recipes/soups/chicken-rice-soup/
http://www.coles.com.au/cmi/recipe.asp?rid=70
http://www.sysco.com/recipes/recipepage.asp?recipeid=537%26amp;mealtypeid=10
one dead chicken, some left over fried rice, can of cream , bobs ya uncle
';Savory and tasty, a great recipe to make. Just throw everything in the slow cooker on your way out the door in the morning, and a delicious soup will greet you on your return. The whole family will like this down to home soup.';
Original recipe yield: 6 servings
INGREDIENTS
1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning
DIRECTIONS
Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.
Take 1 Chicken
Feed with rice
Put on a sunbed
Then blend
Add Salt to taste
Add stock to dilute if too thick
Serve in a pint glass with a slice of mighty white
Anybody know how to make the sauce applebees puts on there fiesta lime chicken? whole recipe maybe?
Applebees blows goatsAnybody know how to make the sauce applebees puts on there fiesta lime chicken? whole recipe maybe?
Try this website ;)Anybody know how to make the sauce applebees puts on there fiesta lime chicken? whole recipe maybe?
1 cup water
1/3 cup teriyaki sauce
1/2 lime, juiced
3 cloves garlic - minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pound boned, skinned chicken breasts
1/4 cup real mayonnaise - low fat okay
1/4 cup sour cream - low fat okay
2 tablespoons Spicy, Chunky Salsa
1 tablespoon Milk - low fat okay
1 teaspoon cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded colby jack cheese
2 cups corn chips - crumbled
Directions:
Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
Whisk together the next 9 ingredients, cover, and chill until needed.
Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
Serve the chicken over a bed of crumbled chips.
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
Try this website ;)Anybody know how to make the sauce applebees puts on there fiesta lime chicken? whole recipe maybe?
1 cup water
1/3 cup teriyaki sauce
1/2 lime, juiced
3 cloves garlic - minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pound boned, skinned chicken breasts
1/4 cup real mayonnaise - low fat okay
1/4 cup sour cream - low fat okay
2 tablespoons Spicy, Chunky Salsa
1 tablespoon Milk - low fat okay
1 teaspoon cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded colby jack cheese
2 cups corn chips - crumbled
Directions:
Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
Whisk together the next 9 ingredients, cover, and chill until needed.
Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
Serve the chicken over a bed of crumbled chips.
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
Does anyone know where I can find the recipe for Maggiano's Chicken & Spinach Manicotti?
Or at least what the 'crepes' are made of? I can more or less get the filling right, but have not been able to find the thin shell or crepe they use.
Thanks!Does anyone know where I can find the recipe for Maggiano's Chicken %26amp; Spinach Manicotti?
My wife loves that dish also, but they make the shells (or crepe's) themselves.
Use your filling recipe, and for the thin shells make your own:
http://allrecipes.com/Recipe/Manicotti-S鈥?/a>Does anyone know where I can find the recipe for Maggiano's Chicken %26amp; Spinach Manicotti?
12 uncooked dried manicotti shells
2 1/2 cups lowfat cottage cheese
2 cups cooked chicken strips
1/4 cup grated Parmesan cheese
1 (10-ounce) package frozen cut spinach, thawed, well-drained
1 egg
8 ounces (2 cups) LAND O LAKES庐 Mozzarella Cheese, shredded
1 (28-ounce) jar fat free pasta sauce*
Heat oven to 350掳F. Spray 13x9-inch baking pan with no-stick cooking spray.
Cook manicotti shells according to package directions. Drain.
Meanwhile, combine all remaining ingredients except 1 cup Mozzarella cheese and spaghetti sauce in medium bowl; mix well.
Fill each manicotti shell with 1/3 cup chicken mixture; place in baking pan. Pour spaghetti sauce over filled pasta shells; top with remaining cheese.
Cover; bake for 35 to 40 minutes or until heated through, uncovering during last 5 minutes.
*Substitute your favorite pasta sauce.
TIP: Manicotti can be prepared ahead. Cook pasta shells; prepare sauce and stuff shells. Cover; refrigerate. Bake at 350掳F for 45 to 50 minutes or until heated through, uncovering during last 5 minutes.
go on foodnetwork.com they have tons of recipes
Thanks!Does anyone know where I can find the recipe for Maggiano's Chicken %26amp; Spinach Manicotti?
My wife loves that dish also, but they make the shells (or crepe's) themselves.
Use your filling recipe, and for the thin shells make your own:
http://allrecipes.com/Recipe/Manicotti-S鈥?/a>Does anyone know where I can find the recipe for Maggiano's Chicken %26amp; Spinach Manicotti?
12 uncooked dried manicotti shells
2 1/2 cups lowfat cottage cheese
2 cups cooked chicken strips
1/4 cup grated Parmesan cheese
1 (10-ounce) package frozen cut spinach, thawed, well-drained
1 egg
8 ounces (2 cups) LAND O LAKES庐 Mozzarella Cheese, shredded
1 (28-ounce) jar fat free pasta sauce*
Heat oven to 350掳F. Spray 13x9-inch baking pan with no-stick cooking spray.
Cook manicotti shells according to package directions. Drain.
Meanwhile, combine all remaining ingredients except 1 cup Mozzarella cheese and spaghetti sauce in medium bowl; mix well.
Fill each manicotti shell with 1/3 cup chicken mixture; place in baking pan. Pour spaghetti sauce over filled pasta shells; top with remaining cheese.
Cover; bake for 35 to 40 minutes or until heated through, uncovering during last 5 minutes.
*Substitute your favorite pasta sauce.
TIP: Manicotti can be prepared ahead. Cook pasta shells; prepare sauce and stuff shells. Cover; refrigerate. Bake at 350掳F for 45 to 50 minutes or until heated through, uncovering during last 5 minutes.
go on foodnetwork.com they have tons of recipes
Stuffed Chicken Recipe?
I am looking for a recipe for stuffed chicken from ';Step-by-step Chicken Recipes cookbook'; published by ';Family Circle';. Chicken is stuffed with wild rice, pistachio and dried apricots.with lovely orange sauce..I left the book in another country and really need to cook this chicken again....Hope you can help me....thanksStuffed Chicken Recipe?
You might want to re-invest in this cookbook since you enjoyed the recipes so much. Click on Family Circle Recipes and take a look at what they've got at Target or Amazon.comStuffed Chicken Recipe?
3 tablespoons olive oil
1/4 pound sweet Italian sausage, removed from casings
1/4 cup finely chopped onions
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 teaspoon chopped garlic
1 teaspoon minced orange zest
1/2 cup long-grain white rice
1/4 cup golden raisins
2 tablespoons toasted almond slivers
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chicken stock
2 cups apricot jam
1 tablespoon sugar
1 cup fresh orange juice
8 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece
Salt and freshly ground black pepper
In a saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Add the onions, carrots, and celery and cook, stirring, until soft, about 3 minutes. Add the garlic and 1/2 teaspoon of orange zest and stir until fragrant, about 30 seconds. Add the rice and stir until it turns opaque, about 3 minutes. Stir in the raisins, almonds, parsley, thyme, cinnamon, and salt. Add the chicken stock and bring to a boil. Stir, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Remove the rice from the heat and let sit for 10 minutes. Fluff with a fork and spread on a baking sheet to cool.
Preheat the oven to 400 degrees F.
Meanwhile, in a saucepan make the glaze by combining the jam, remaining 1/2 teaspoon orange zest, sugar, and orange juice. Whisk to combine and bring to a boil. Reduce the heat and simmer until reduced by half, 8 to 10 minutes. Set aside to cool.
Season the chicken legs lightly with salt and pepper. Place on a baking sheet and divide the stuffing between the legs, about 1/4 to 1/3 cup each.
Pull the skin up around the filling and secure shut with a toothpick. Coat with the apricot glaze and bake until the chicken is tender and cooked through, 25 to 30 minutes, re-applying the glaze twice. Remove from the oven and serve immediately.
http://www.parents.com/recipes/recipedet鈥?/a>
this is the closest I could findnail polish
You might want to re-invest in this cookbook since you enjoyed the recipes so much. Click on Family Circle Recipes and take a look at what they've got at Target or Amazon.comStuffed Chicken Recipe?
3 tablespoons olive oil
1/4 pound sweet Italian sausage, removed from casings
1/4 cup finely chopped onions
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 teaspoon chopped garlic
1 teaspoon minced orange zest
1/2 cup long-grain white rice
1/4 cup golden raisins
2 tablespoons toasted almond slivers
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chicken stock
2 cups apricot jam
1 tablespoon sugar
1 cup fresh orange juice
8 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece
Salt and freshly ground black pepper
In a saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Add the onions, carrots, and celery and cook, stirring, until soft, about 3 minutes. Add the garlic and 1/2 teaspoon of orange zest and stir until fragrant, about 30 seconds. Add the rice and stir until it turns opaque, about 3 minutes. Stir in the raisins, almonds, parsley, thyme, cinnamon, and salt. Add the chicken stock and bring to a boil. Stir, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Remove the rice from the heat and let sit for 10 minutes. Fluff with a fork and spread on a baking sheet to cool.
Preheat the oven to 400 degrees F.
Meanwhile, in a saucepan make the glaze by combining the jam, remaining 1/2 teaspoon orange zest, sugar, and orange juice. Whisk to combine and bring to a boil. Reduce the heat and simmer until reduced by half, 8 to 10 minutes. Set aside to cool.
Season the chicken legs lightly with salt and pepper. Place on a baking sheet and divide the stuffing between the legs, about 1/4 to 1/3 cup each.
Pull the skin up around the filling and secure shut with a toothpick. Coat with the apricot glaze and bake until the chicken is tender and cooked through, 25 to 30 minutes, re-applying the glaze twice. Remove from the oven and serve immediately.
http://www.parents.com/recipes/recipedet鈥?/a>
this is the closest I could find
Who can give me a simple chicken dinner recipe??
i just moved out with my bf, and i dont know how to cook!! well i am trying to learn.. he loves chicken so i want to make him dinner tonight.. but i need a recipe that's not so complicated because i'm barely learning!! so who can help me out??? ok thanks! and details will be appreciated!!!!!! :DWho can give me a simple chicken dinner recipe??
Chicken and Rice Casserole
1 cup Uncle Ben's white rice (uncooked)
1 med green pepper (diced)
1 can of Campbell's Cream of Chicken Soup
1 can of Campbell's Cream of Celery Soup
1 can of evaporated milk
2-4 skinless chicken breasts (rinsed)
Preheat oven to 350.
Combine rice, green pepper, soups, and evaporated milk. You can add a pinch of salt and pepper if desired.
Pour mixture into a greased 9x13 dish and place chicken breasts on top. (again, you can season those if desired)
Cover with alum foil and bake for 1 hour.
This casserole is one of my favorites and it is very easy!
Best wishes!Who can give me a simple chicken dinner recipe??
Nice and Easy- KFC.
soak the chicken in buttermilk for about 4 hours and then put it in a bag with some salt pepper and dry bread crumbs shake it up then place it in an oiled baking pan and bake it at 425 degrees for 45 minutes. a little sage in the crumbs is nice also.
Beer-Can Chicken
Who knew that a beer can could be so integral to the grilling of a chicken? Well in this recipe it is! Try this recipe at your next barbeque, it is my take on a great grilling recipe.
Serving: 6
Prep Time: 60 minutes
Cook Time: 75 minutes
Total Time: 135 minutes
2 whole dried chiles, such as chipotle or New Mexico
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon oregano
1 teaspoon ground cinnamon
1 3 1/2- to 4-pound whole chicken
1 12-ounce can of beer
1. In a food processor, combine chilles, sugar, salt, and spices. Rub the chicken inside and out with the spice rub. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Drink half the beer; leave the other half in the can. Slide the chicken over the can and place in the center of the cooking grate, balancing the chicken on its two legs and the can, like a tripod. Cover grill.
4. Grill about 1 1/4 hours or until an instant-read thermometer registers 170掳 F inserted in the breast and 180掳 F in the thigh, or until the juices run clear.
5. Carefully remove the chicken and hot can from grill. Let the chicken rest 10 minutes before lifting it from the can.
Nutrition note: The calories and carbohydrates in the beer are not included in the nutritional analysis of the chicken because none of the beer ends up in the dish.
If you are doing boneless chicken breasts, put them in a 1 gal zip lock bag, add about a 1/2 cup of mayo, mix it around till all the pieces are covered, add itialian bread crumbs to another 1 gallon bag, I would say about a cup (You can add more it is not going to hurt) add the breasts and mix them around until they are covered, place them on a baking sheet, put them in an over pre heated to about 375 for about 45 mins or until done (Cut open and it is all white on the inside) I would serve with green beans, potatoes, or pasta noodles with butter.
speghetti and meatballs and a salad.
For 2
2 chicken breasts or thighs
can of cream of mushroom (or celery, or cheese etc)
salt, pepper, spices
chopped onions
grated cheese
Brown the chicken - take the skin off
put chicken in a baking dish add salt, pepper, whatever spices like curry, or thyme etc.add onions and soup
bake at 350 for up to an hour....after 45 minutes top the dish with grated cheddar or swiss cheese
let this sit 15 minutes after cooking serve with rice or noodles.
I like to cook my chicken in a saucepan with a can of italian-style diced tomatoes and about 1/2 cup of Balsamic vinegar, served over pasta!
If it is boneless, wrap it in foil bake at 350 for 45-60 min.
Boil spaghetti noodles. Heat up a jar of spaghetti sauce.
Serve the chicken over noodles with sauce and parmesan cheese.
Get those bags of Frozen Chicken breasts and you will save yourself a TON of Time and MONEY!!
Spicey Chicken: Do this one day before you plan to make this meal.
2 Frozen Chicken breasts
3-4 Tbsp of Olive Oil
3/4 c Hot sauce or pepper sauce
1 Tsp Garlic powder
1 Tsp Onion powder
1 Tsp Cumin
2 Tsp Crushed Red Pepper Flakes
In a baking dish, Place both frozen chicken breasts. Pour Olive Oil over it. Add all of your spices, sprinkling them over your chicken.
Cover with Plastic Wrap and leave in the fridge until next day.
Next day, Uncover and place into a 350 degree oven. Bake for 30 Minutes and serve with a creamy rice. Those Lipton Rice packets are a life saver!!!!
Stuffed Tomato Basil Chicken
INGREDIENTS
2 (6 ounce) boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
8 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
6 slices bacon
1/8 cup freshly grated Parmesan
DIRECTIONS
Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
Preheat oven to 500 degrees F (260 degrees C).
Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.
Enjoy Chef Ric
im not sure of the recipe, but if u take fresh chicken breasts (boneless) then add 2 cans of cream of mushroom soup put it in a casserole dish and bake. serve with rice SOOOOOOOOOO good!
Easy Chicken %26amp; Potato Dinner
2 lbs chicken breasts or chicken thighs (bone-in)
1 lb potatoes, cut into wedges
4 small carrots, cut into small chunks
1/2 cup Italian dressing
1 tablespoon italian seasoning
1/2 cup parmesan cheese
1. Place chicken, potato%26amp; carrot in 13'; X 9'; dish.
2. Pour dressing over dish contents.
3. Sprinkle with seasonings and parmesan cheese.
4. Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.
--------------------------------------鈥?br>
Easy Swiss Chicken dinner
6 boneless skinless chicken breasts
2 (10 ounce) boxes frozen broccoli, spears (or you can use equivalent fresh broccoli)
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup dry white wine
6 slices swiss cheese
1 small thinly sliced onion
paprika
1. Cook Broccoli until almost tender.
2. Place in a 13 x 9 baking dish which has been sprayed with cooking spray (such as Pam) Cover with chicken.
3. Place slices of onions on chicken.
4. Cover the chicken and onions with sliced Swiss cheese.
5. Mix the soups with the wine and pour over the mixture in the pan.
6. Sprinkle with Paprika.
7. Bake at 350 degrees for 35 to 40 minutes.
Buy a packet of yellow rice, season to taste (maybe onions, salt, pepperand anything else you have) put it in the pot with the rice and you have just cooked yellow rice and chicken.
Take 4 Chicken breasts ( skinned) Placed on a chopping board or plate, using a sharp knife make cuts about one quarter depth across the breasts.
Next, take about 4 table spoons of Marg or Butter and put them into a mug, heat in microwave until marg/butter is in a liquid form. Now add garlic if you have some to taste
Then pore a generous layer of the marg/butter from the mug over the breasts.
Place under a medium grill until cooked.
Take a large tin of new potato's put into a frying pan with a table spoon of marg/butter and fry on a high heat (turning them regularly) until potato's are golden brown. (if you have garlic you may wish to put some in with the potato's too)
Serve with either tinned chopped tomato's/baked beans or peas
When serving up, pore marg/butter from frying pan over chicken and potato's
Simple and most items should be in your cuboard and fridge (maybe not the garlic tho .... lol )
Suz
Rinse and clean your parts.
Place in sprayed baking pan and season with pepper and salt.
Top with salsa(1/2ccup-1cup depends on your taste)
Bake in oven at 350 until done usually 20-30mins.
Top with shredded cheese once out of oven.
You may want to cover with foil while baking to keep it from drying out.
Also if you are useing chicken breasts strips you can season them with garlic,salt,pepper, and soy sauce and cook them in a skillet until done maybe 10min. Toss in some frozen veggies and cook until done about 5 mins. Good luck!
Chicken and Rice Casserole
1 cup Uncle Ben's white rice (uncooked)
1 med green pepper (diced)
1 can of Campbell's Cream of Chicken Soup
1 can of Campbell's Cream of Celery Soup
1 can of evaporated milk
2-4 skinless chicken breasts (rinsed)
Preheat oven to 350.
Combine rice, green pepper, soups, and evaporated milk. You can add a pinch of salt and pepper if desired.
Pour mixture into a greased 9x13 dish and place chicken breasts on top. (again, you can season those if desired)
Cover with alum foil and bake for 1 hour.
This casserole is one of my favorites and it is very easy!
Best wishes!Who can give me a simple chicken dinner recipe??
Nice and Easy- KFC.
soak the chicken in buttermilk for about 4 hours and then put it in a bag with some salt pepper and dry bread crumbs shake it up then place it in an oiled baking pan and bake it at 425 degrees for 45 minutes. a little sage in the crumbs is nice also.
Beer-Can Chicken
Who knew that a beer can could be so integral to the grilling of a chicken? Well in this recipe it is! Try this recipe at your next barbeque, it is my take on a great grilling recipe.
Serving: 6
Prep Time: 60 minutes
Cook Time: 75 minutes
Total Time: 135 minutes
2 whole dried chiles, such as chipotle or New Mexico
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon oregano
1 teaspoon ground cinnamon
1 3 1/2- to 4-pound whole chicken
1 12-ounce can of beer
1. In a food processor, combine chilles, sugar, salt, and spices. Rub the chicken inside and out with the spice rub. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Drink half the beer; leave the other half in the can. Slide the chicken over the can and place in the center of the cooking grate, balancing the chicken on its two legs and the can, like a tripod. Cover grill.
4. Grill about 1 1/4 hours or until an instant-read thermometer registers 170掳 F inserted in the breast and 180掳 F in the thigh, or until the juices run clear.
5. Carefully remove the chicken and hot can from grill. Let the chicken rest 10 minutes before lifting it from the can.
Nutrition note: The calories and carbohydrates in the beer are not included in the nutritional analysis of the chicken because none of the beer ends up in the dish.
If you are doing boneless chicken breasts, put them in a 1 gal zip lock bag, add about a 1/2 cup of mayo, mix it around till all the pieces are covered, add itialian bread crumbs to another 1 gallon bag, I would say about a cup (You can add more it is not going to hurt) add the breasts and mix them around until they are covered, place them on a baking sheet, put them in an over pre heated to about 375 for about 45 mins or until done (Cut open and it is all white on the inside) I would serve with green beans, potatoes, or pasta noodles with butter.
speghetti and meatballs and a salad.
For 2
2 chicken breasts or thighs
can of cream of mushroom (or celery, or cheese etc)
salt, pepper, spices
chopped onions
grated cheese
Brown the chicken - take the skin off
put chicken in a baking dish add salt, pepper, whatever spices like curry, or thyme etc.add onions and soup
bake at 350 for up to an hour....after 45 minutes top the dish with grated cheddar or swiss cheese
let this sit 15 minutes after cooking serve with rice or noodles.
I like to cook my chicken in a saucepan with a can of italian-style diced tomatoes and about 1/2 cup of Balsamic vinegar, served over pasta!
If it is boneless, wrap it in foil bake at 350 for 45-60 min.
Boil spaghetti noodles. Heat up a jar of spaghetti sauce.
Serve the chicken over noodles with sauce and parmesan cheese.
Get those bags of Frozen Chicken breasts and you will save yourself a TON of Time and MONEY!!
Spicey Chicken: Do this one day before you plan to make this meal.
2 Frozen Chicken breasts
3-4 Tbsp of Olive Oil
3/4 c Hot sauce or pepper sauce
1 Tsp Garlic powder
1 Tsp Onion powder
1 Tsp Cumin
2 Tsp Crushed Red Pepper Flakes
In a baking dish, Place both frozen chicken breasts. Pour Olive Oil over it. Add all of your spices, sprinkling them over your chicken.
Cover with Plastic Wrap and leave in the fridge until next day.
Next day, Uncover and place into a 350 degree oven. Bake for 30 Minutes and serve with a creamy rice. Those Lipton Rice packets are a life saver!!!!
Stuffed Tomato Basil Chicken
INGREDIENTS
2 (6 ounce) boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
8 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
6 slices bacon
1/8 cup freshly grated Parmesan
DIRECTIONS
Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
Preheat oven to 500 degrees F (260 degrees C).
Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.
Enjoy Chef Ric
im not sure of the recipe, but if u take fresh chicken breasts (boneless) then add 2 cans of cream of mushroom soup put it in a casserole dish and bake. serve with rice SOOOOOOOOOO good!
Easy Chicken %26amp; Potato Dinner
2 lbs chicken breasts or chicken thighs (bone-in)
1 lb potatoes, cut into wedges
4 small carrots, cut into small chunks
1/2 cup Italian dressing
1 tablespoon italian seasoning
1/2 cup parmesan cheese
1. Place chicken, potato%26amp; carrot in 13'; X 9'; dish.
2. Pour dressing over dish contents.
3. Sprinkle with seasonings and parmesan cheese.
4. Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.
--------------------------------------鈥?br>
Easy Swiss Chicken dinner
6 boneless skinless chicken breasts
2 (10 ounce) boxes frozen broccoli, spears (or you can use equivalent fresh broccoli)
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup dry white wine
6 slices swiss cheese
1 small thinly sliced onion
paprika
1. Cook Broccoli until almost tender.
2. Place in a 13 x 9 baking dish which has been sprayed with cooking spray (such as Pam) Cover with chicken.
3. Place slices of onions on chicken.
4. Cover the chicken and onions with sliced Swiss cheese.
5. Mix the soups with the wine and pour over the mixture in the pan.
6. Sprinkle with Paprika.
7. Bake at 350 degrees for 35 to 40 minutes.
Buy a packet of yellow rice, season to taste (maybe onions, salt, pepperand anything else you have) put it in the pot with the rice and you have just cooked yellow rice and chicken.
Take 4 Chicken breasts ( skinned) Placed on a chopping board or plate, using a sharp knife make cuts about one quarter depth across the breasts.
Next, take about 4 table spoons of Marg or Butter and put them into a mug, heat in microwave until marg/butter is in a liquid form. Now add garlic if you have some to taste
Then pore a generous layer of the marg/butter from the mug over the breasts.
Place under a medium grill until cooked.
Take a large tin of new potato's put into a frying pan with a table spoon of marg/butter and fry on a high heat (turning them regularly) until potato's are golden brown. (if you have garlic you may wish to put some in with the potato's too)
Serve with either tinned chopped tomato's/baked beans or peas
When serving up, pore marg/butter from frying pan over chicken and potato's
Simple and most items should be in your cuboard and fridge (maybe not the garlic tho .... lol )
Suz
Rinse and clean your parts.
Place in sprayed baking pan and season with pepper and salt.
Top with salsa(1/2ccup-1cup depends on your taste)
Bake in oven at 350 until done usually 20-30mins.
Top with shredded cheese once out of oven.
You may want to cover with foil while baking to keep it from drying out.
Also if you are useing chicken breasts strips you can season them with garlic,salt,pepper, and soy sauce and cook them in a skillet until done maybe 10min. Toss in some frozen veggies and cook until done about 5 mins. Good luck!
Is there a recipe with baked chicken, tomatoes and maybe provolone cheese melted on top?
i would like to make something that has chicken baked with tomatoes, spices and some kind of cheese melted on top.... maybe provolone...
is there a recipe for something like this?Is there a recipe with baked chicken, tomatoes and maybe provolone cheese melted on top?
If you look up ';chicken cacciatore'; in Yahoo! Food, you'll get thousands of links. Try looking at some of them, and adopting them for your use. Also, try looking at ';chicken Marengo,'; though this is usually topped with fruit, it wouldn't be hard to top it with cheese.
Good luck, and happy cooking!
Oops! ';happy cooking'; is someone else's sign off...';hasta la vista, Baby!';Is there a recipe with baked chicken, tomatoes and maybe provolone cheese melted on top?
You make a caccitore and put cheese on top or chicken parmesan.
Two ways to do chicken parm:
The easy way:
Bread some boneless chicken with half soft bread crumbs and half parmesan and fry it (really easy buy chicken already breaded)
Put them on a cookie sheet - spread a basic tomato sauce over each piece, top with cheese and bake.
The slightly harder way is to bread the chicken with soft crumbs and parmesan, make a nice tomato sauce - see below.
Lay it in a baking pan and pour the sauce over. Lay slices of cheese and bake it.
The simple tomato sauce that I use for everything (came from Good housekeeping veal parm recipe):
Saute 2, 3 or 4 cloves of minced garlic in olive oil.
Add a tin of tomatoes (19 or 29 oz tin)
small tin (7oz) plain tomato sauce
ground pepper
1/4 teaspoon thyme or a larger amount of fresh thyme.
Simmer the sauce - simple but amazing.
Please please use soft crumbs if you are breading the chicken yourself - it makes a huge difference.
Perhaps fry the chicken in a frying pan with some oil until toasty. Then add in some diced tomatos, diced onion, garlic and spices and finish cooking in the oven. You'll end up with chicken in a chunky tomato sauce. You can then melt the cheese over it.
Bake your chicken.
Slice your tomatoes.
Skillet fry your tomatoes.
Put on top of chicken.
Place cheese on top.
Put under broiler until melted.
Yes, if you add artichoke as well, it's called Tuscan chicken.
is there a recipe for something like this?Is there a recipe with baked chicken, tomatoes and maybe provolone cheese melted on top?
If you look up ';chicken cacciatore'; in Yahoo! Food, you'll get thousands of links. Try looking at some of them, and adopting them for your use. Also, try looking at ';chicken Marengo,'; though this is usually topped with fruit, it wouldn't be hard to top it with cheese.
Good luck, and happy cooking!
Oops! ';happy cooking'; is someone else's sign off...';hasta la vista, Baby!';Is there a recipe with baked chicken, tomatoes and maybe provolone cheese melted on top?
You make a caccitore and put cheese on top or chicken parmesan.
Two ways to do chicken parm:
The easy way:
Bread some boneless chicken with half soft bread crumbs and half parmesan and fry it (really easy buy chicken already breaded)
Put them on a cookie sheet - spread a basic tomato sauce over each piece, top with cheese and bake.
The slightly harder way is to bread the chicken with soft crumbs and parmesan, make a nice tomato sauce - see below.
Lay it in a baking pan and pour the sauce over. Lay slices of cheese and bake it.
The simple tomato sauce that I use for everything (came from Good housekeeping veal parm recipe):
Saute 2, 3 or 4 cloves of minced garlic in olive oil.
Add a tin of tomatoes (19 or 29 oz tin)
small tin (7oz) plain tomato sauce
ground pepper
1/4 teaspoon thyme or a larger amount of fresh thyme.
Simmer the sauce - simple but amazing.
Please please use soft crumbs if you are breading the chicken yourself - it makes a huge difference.
Perhaps fry the chicken in a frying pan with some oil until toasty. Then add in some diced tomatos, diced onion, garlic and spices and finish cooking in the oven. You'll end up with chicken in a chunky tomato sauce. You can then melt the cheese over it.
Bake your chicken.
Slice your tomatoes.
Skillet fry your tomatoes.
Put on top of chicken.
Place cheese on top.
Put under broiler until melted.
Yes, if you add artichoke as well, it's called Tuscan chicken.
I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
Chinese Garlic Chicken
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 tablespoon cornstach and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 teaspoon of dark sesame oil. Serve over rice.I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
http://www.cooks.com/rec/view/0,1942,148鈥?/a>
hope it helps.I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
You get a some chicken breast or thigh, which ever one you like better and you cut it up into small pieces. In a wok or pan, you heat some oil and garlic and stir that around for a while. Then you stir in the chicken pieces and stir fry it with the garlic. Add some salt and some soy sauce if you like. Cook rice in a rice cooker or get minute rice and there you go!
3 ounces uncooked chicken breasts, cut into 1 inch chunks
2 teaspoons reduced-calorie margarine
1 clove garlic, minced
1/2 cup frozen peas, thawed
2 teaspoons lemon juice
2 tablespoons white wine
parsley, minced
1/2 cup brown rice, cooked
1 servings Change size or US/metric
Change to: servings US Metric
20 minutes 10 mins prep
Melt the butter in a skillet and saute the garlic in it.
Add the chicken and all the other ingredients (except the rice,) cover and cook until done, about 5-10 minutes.
Serve on a 1/2 cup of cooked brown rice
Panda Express Orange Chicken
2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 tsp salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbsp cornstarch
1/4 cup flour
1 Tbsp minced ginger root
1 tsp minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp rice wine
1/4 cup water
1/2 to 1 tsp sesame oil
ORANGE SAUCE FOR STIR FRY:
2 tsp Minced zest and
1/4 cup Juice from
1 large Orange
1/2 tsp Sugar
2 Tbsp Chicken stock
1 Tbsp Light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2'; squares and place in large bowl. Stir in egg,
salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 Tbsp cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.
Serve at once.
Makes 6 servings.
I made up this recipe the other night when I wanted something easy and savory. I based it on my mother's old standby baked chicken and rice, but made it a lighter version by using broth in place of the cream soup and spicing it up with some garlic and ginger. Depending on your taste, you may want to add more garlic and ginger. You could probably throw in some vegetables (like broccoli) and make it a true one-dish meal
2 split chicken breasts
1/2 cup brown rice
1 cup mushroom broth
1/2 cup minced onions
2 cloves garlic, minced (more if you like things garlicky)
1 tablespoon minced fresh ginger
2 teaspoons vegetable oil
salt and pepper
Preheat oven to 350.
Saute onions, garlic and ginger in the vegetable oil over medium high heat until the onion is translucent.
Add uncooked rice and saute until you can smell toasted rice.
Add the rice mixture and the broth to a baking dish sprayed with nonstick spray.
Add salt and pepper to taste.
Place the chicken on top of the rice (if you remove the skin from the chicken breasts, place them meat side down).
Cover the dish and bake for 1 hour and 15 minutes, or until the rice is cooked.
If you leave the skin on the chicken, remove the dish cover for the last 15-20 minutes.
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 tablespoon cornstach and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 teaspoon of dark sesame oil. Serve over rice.I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
http://www.cooks.com/rec/view/0,1942,148鈥?/a>
hope it helps.I need a recipe for garlic chicken with rice. You know like what you get a good Chinese restaurant.?
You get a some chicken breast or thigh, which ever one you like better and you cut it up into small pieces. In a wok or pan, you heat some oil and garlic and stir that around for a while. Then you stir in the chicken pieces and stir fry it with the garlic. Add some salt and some soy sauce if you like. Cook rice in a rice cooker or get minute rice and there you go!
3 ounces uncooked chicken breasts, cut into 1 inch chunks
2 teaspoons reduced-calorie margarine
1 clove garlic, minced
1/2 cup frozen peas, thawed
2 teaspoons lemon juice
2 tablespoons white wine
parsley, minced
1/2 cup brown rice, cooked
1 servings Change size or US/metric
Change to: servings US Metric
20 minutes 10 mins prep
Melt the butter in a skillet and saute the garlic in it.
Add the chicken and all the other ingredients (except the rice,) cover and cook until done, about 5-10 minutes.
Serve on a 1/2 cup of cooked brown rice
Panda Express Orange Chicken
2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 tsp salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbsp cornstarch
1/4 cup flour
1 Tbsp minced ginger root
1 tsp minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp rice wine
1/4 cup water
1/2 to 1 tsp sesame oil
ORANGE SAUCE FOR STIR FRY:
2 tsp Minced zest and
1/4 cup Juice from
1 large Orange
1/2 tsp Sugar
2 Tbsp Chicken stock
1 Tbsp Light soy sauce
Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2'; squares and place in large bowl. Stir in egg,
salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 Tbsp cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.
Serve at once.
Makes 6 servings.
I made up this recipe the other night when I wanted something easy and savory. I based it on my mother's old standby baked chicken and rice, but made it a lighter version by using broth in place of the cream soup and spicing it up with some garlic and ginger. Depending on your taste, you may want to add more garlic and ginger. You could probably throw in some vegetables (like broccoli) and make it a true one-dish meal
2 split chicken breasts
1/2 cup brown rice
1 cup mushroom broth
1/2 cup minced onions
2 cloves garlic, minced (more if you like things garlicky)
1 tablespoon minced fresh ginger
2 teaspoons vegetable oil
salt and pepper
Preheat oven to 350.
Saute onions, garlic and ginger in the vegetable oil over medium high heat until the onion is translucent.
Add uncooked rice and saute until you can smell toasted rice.
Add the rice mixture and the broth to a baking dish sprayed with nonstick spray.
Add salt and pepper to taste.
Place the chicken on top of the rice (if you remove the skin from the chicken breasts, place them meat side down).
Cover the dish and bake for 1 hour and 15 minutes, or until the rice is cooked.
If you leave the skin on the chicken, remove the dish cover for the last 15-20 minutes.
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