I need an easy chicken recipe?

I've got some boneless skinless chicken breast that I need to use up, but I'm out of ideas for what to do with it. I'm a beginner cook, so the easier the better for me. I don't mind something that takes time, just not complicated. Everything I seem to find has either mushrooms or onions and I can't stand either. So if anyone has any good recipes I would greatly appreciate it.I need an easy chicken recipe?
i can't eat dairy either so I know they will work for you :) all are very easy to make using simple ingredients.





Delicious Baked Chicken





INGREDIENTS:


4 skinless, boneless chicken


breast halves


1 tablespoon olive oil


1 pinch garlic powder


salt and pepper to taste


3/4 cup Worcestershire sauce





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.








Baked Honey Mustard Chicken





INGREDIENTS:


6 skinless, boneless chicken


breast halves


salt and pepper to taste


1/2 cup honey 1/2 cup prepared mustard


1 teaspoon dried basil


1 teaspoon paprika


1/2 teaspoon dried parsley





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.


3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.








Easy Garlic and Rosemary Chicken





INGREDIENTS:


2 skinless, boneless chicken


breasts


2 cloves garlic, chopped 2 tablespoons dried rosemary


1 tablespoon lemon juice


salt and pepper to taste





DIRECTIONS:


1. Preheat oven to 375 degrees F (190 degrees C).


2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).





Easy Grilled Chicken





INGREDIENTS:


4 skinless, boneless chicken


breast halves


1 cup fat free Italian-style


dressing 1 green bell pepper


1 red bell pepper


1 zucchini





DIRECTIONS:


1. Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.


2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.


3. Grill chicken and veggies over medium heat.








Easy Grilled Chicken Teriyaki





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:


1. 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.


2. Preheat grill for high heat.


3. 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.I need an easy chicken recipe?
well our favorite chicken recipe uses cream of mushroom soup but you can't taste the mushrooms i promise! you could also replace it with cream of chicken soup





preheat oven to 375 peel %26amp; slice 6 potatoes (i've also used the canned potatoes %26amp; they come out less crunchy that way %26amp; it's less work!) lay them in the bottom of a baking dish then open up a can or two of green beans spread them out on top of the potatoes then put the chicken on top of that then in a bowl mix cream of mushroom soup or cream of chicken soup with some ranch to your likeing then put that over the chicken %26amp; cover it with foil then bake it for an hour or until the chicken is done. we typically don't have any left overs at all when i make this
hello,you can grill them,pan sear them then finish in the oven,slice thin and use with a pasta dish,if your a little adventurous you can make a chicken soup,cream or noodle,chicken pot pie..very versatile product..


whatever you make i,m sure it will be fine!!
http://allrecipes.com/


at the top of the page they have a search section where you can enter a key word....in your case ...chicken...and then it will bring up a variety of recipies. Most of the recipies here are usually pretty simple. I go here alot whn I need a new recipe or just cant find mine in my book ...or whatever....good luck!
You can download this free chicken cookbook which has 300 recipes, am sure you will find it useful for now and later





http://www.mycookery.com/blog
http://allrecipes.com/Recipe/Chicken-Tor鈥?/a>





without the cheeze
um what does this have 2 do with cooking and recipes
Crumb them and serve with creative baked potatoes, and a tossed green salad.
Creamy Chicken %26amp; Rice Casserole





2 celery ribs, chopped


1 Tbsp. butter or margarine


1 cup mayonnaise


1 (10.75 oz) can condensed cream of chicken soup, undiluted


1 cup frozen peas


1 tablespoon lemon juice


1 teaspoon salt


3 cups cubed cooked chicken


2 cups cooked rice


1 cup crushed potato chips or crushed Ritz crackers





In a small skillet, saute celery in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350潞F for 25-30 minutes or until heated through.


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Chicken With Red Wine Sauce





3 pounds boneless chicken roast, cut into 1-inch pieces


1 medium onion, sliced- omit


1 pound fresh mushrooms, sliced- omit


1 (1.61-ounce) package brown gravy mix


1 (10 1/2-ounce) can beef broth


1 cup red wine


2 Tbsp. tomato paste


1 bay leaf


Hot cooked egg noodles or rice


Garnish: chopped fresh parsley





Place first 3 ingredients in a 6-quart slow cooker.


Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.


Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.


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Swiss Steak





1 round or cube chicken steak, (approximately 1陆lbs), see note


1 teaspoon garlic powder


Salt and pepper


All-purpose flour, for dusting


1/3 cup vegetable oil


2 cloves garlic, crushed


1 (14-1/2 oz) can diced tomatoes


1 medium onion, cut into strips


1 medium bell pepper, cut into strips





Cut chicken into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over chicken and simmer over low heat until meat is tender, about 1陆 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.





Hint: Cook this in a slow-cooker on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 潞F.


Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber


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Creamy Ziti with Sausage: use bite size cut up chicken with butter instead





8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli


12 ounces fresh Italian sausage links, sliced


1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce


1/3 cup whipping cream, half-and-half, or light cream


Shredded Parmesan cheese (optional)





Directions


1. Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently. Drain well.





2. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling. Stir in cream; heat through. Toss with hot pasta; sprinkle with Parmesan cheese, if desired


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Baked Macaroni %26amp; Cheese - TOP This with your ';blah'; baked chicken :





1 lb. macaroni, boiled al dente, according to pkg. directions


2 cups white sauce** (recipe below)


2 c ups yellow cheddar


2 cups Muenster cheese





Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350掳 oven until slightly brown and bubbly on top -- 25-30 minutes.





**White Sauce:


1 cup heavy cream


1 cup milk


4 Tbsp butter


3 Tbsp flour





Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.


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tOP This with your ';blah'; baked chicken :Miami Macaroni and Wisconsin Cheese





Ingredients:





2 cups pancetta in 1/4'; dice


3/4 loaf of 12'; x 2'; baguette (dry)


8 ounces unsalted butter


1 1/2 pound rotelli (corkscrew) pasta


1 1/2 quart (6 cups) heavy cream


2 1/2 cups milk


8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided


12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4'; cubes and chilled


salt to taste


pepper to taste





Preparation:





Preheat oven to 375 degrees F.





Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.





Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.





In a large saut茅 pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.





Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.





Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.





Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.





Butter twelve 5- to 6-ounce individual casserole dishes (or one 12'; x 18'; casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.


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