Whats your favorite recipe for chicken?

I love chicken, and eat it at least twice a week, but I'm bored of having the same old roast chicken. Any tips??Whats your favorite recipe for chicken?
This is a Rachael Ray recipe that I absolutely LOVE!








';Everything'; Chicken Tenders


Serves 4


Tags: dinner lunch cheese poultry bake Yum-o! Family-Friendly


Submitted by


Rachael Ray


Yum-o! Family-Friendly


on 09/20/07





This is a little riff on the everything bagel. We coated chicken tenders in ';everything'; crust and baked them, and then dipped them in a scallion cream cheese sauce - hey, why not - everything in moderation!





Ingredients





* 3 tablespoons minced onion


* 3 tablespoons garlic flakes


* 3 tablespoons poppy seeds


* 3 tablespoons sesame seeds


* 2 tablespoons black pepper


* 1 tablespoons coarse salt or sea salt


* 1 1/2 pounds chicken tenders


* Extra virgin olive oil (EVOO) for drizzling


* Wood skewers, soaked in water for 10-15 minutes


* 1 box or tub of low fat cream cheese (8 ounces), softened


* 1 container of low fat sour cream (12 ounces)


* 6 scallions, chopped





Preparation





Pre-heat the oven to 375掳F.


Place the minced onion, garlic flakes, poppy seeds, sesame seeds, black pepper and coarse salt on a plate and mix it all together. Drizzle the chicken tenders with some EVOO, giving them a toss to make sure they are fully coated. Place skewers through each chicken tender lengthwise. Dip each skewered piece of chicken into the seed mixture and turn to coat. Repeat until all the chicken has been coated then transfer skewers to a nonstick baking sheet.


Cook in the oven for 20-25 minutes. Turn them over about halfway through the cooking time.


While the chicken is cooking, make the dipping sauce: In a bowl, combine the soft cream cheese and sour cream. Stir in the chopped scallions and season with a little salt and pepper.


Remove the chicken tenders from the oven and serve alongside the scallion-cream cheese dipping sauce.





This is a great recipe for kids and the whole family from Yum-o! It's good AND good for you. For more information about Yum-o! go to the Yum-o! website.


Whats your favorite recipe for chicken?
i love chicken too so this is my favorite recipe





egg noodles


red bell pepper


yellow bell pepper


green bell pepper (half of each)


1 onion


cabbage stripes


4 chicken fillet cut in strips


salt and pepper to taste


2 handfuls of cashew nuts


2 taps paprika spice


1 tsp chili spice


2 tablespoon sauce


1 tbsp fruit chutney





saute your onion with salt and pepper and chicken, spice, chutney and soy sauce. set aside.





stir fry all veg together. mix everything except nuts


add nuts into a pan and roast for 4 Min's. toss together and enjoy!
I love chicken too, but the possible recipes are endless. You probably wouldn't be able to make them all in your lifetime. Sometimes it's best just to get creative with chicken and do your own thing.





Here are just a few chicken dishes that I make:





Want something easy, but a little different %26amp; very flavorful? Try a baked chicken with salsa, gr peppers, onion and zucchini, with a blend of shredded Mexican cheese on top.





CHICKEN %26amp; ZUCCHINI WITH SALSA


boneless, skinless chicken breasts


green pepper (cut in strips)


onion (sliced thin)


zucchini (sliced and cut in quarters)


jar of your favorite salsa





Put the chicken in a baking dish. Throw green pepper strips, thinly sliced onion and slice and cut in quarters zucchini. Then throw your favorite salsa over that. Bake at 350 deg. F. for about 45 mins. Spoon juices over periodically. About 5 mins before taking it out of the oven, sprinkle on some shredded cheese (the Mexican blend purchased at the supermarket is great), and take out just after it melts and starts to brown. No seasoning is needed because there's so much flavor in the salsa.





I'm Hungarian, so:


Chicken Paprikash


Ingredients


2 chicken breast halves (about 1 pound), skinned


2 chicken drumsticks (about 1/2 pound), skinned


2 chicken thighs (about 1/2 pound), skinned


1/2 teaspoon salt, divided


1/2 teaspoon black pepper, divided


Cooking spray


2 cups chopped onion


1/2 cup fat-free, less-sodium chicken broth


1 1/2 tablespoons Hungarian sweet paprika


2 tablespoons all-purpose flour


1 cup sour cream (reduced fat is great)


4 cups cooked medium egg noodles (about 2 3/4 cups uncooked pasta)





Preparation


Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes or until lightly browned. Remove chicken from pan.





Add onion; saut茅 5 minutes or until lightly browned. Return chicken to pan. Stir in broth and paprika; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat.





Thai Chicken Salad and Chicken over past with peanut sauce:





(For the chicken: Cut boneless breast halves in 3-4 strips, season and broil.)





Sometimes, when I make a salad with the chicken, I make it a Thai chicken salad and make a peanut dressing. I had this in a restaurant once and fell in love with it. I'm not good at measurements... just a sense for right amounts, but this will give you an idea of how to make the dressing. It's got a bite to it, but as nippy or as mild as you like:





- canola oil


- rice vinegar


- about 2 tblsps. natural peanut butter


- 1-2 cloves fresh, crushed garlic


- cayenne pepper (careful... hot but it makes the dressing... if possible, try not to leave it out)


- squeeze of lime (or lemon)


- water (pb thickens, so add a little at a time as you mix ingredients well.)





Mix all ingredients, toss with salad. (keep warm if using over pasta instead of a dressing)





The above can also be the base for a peanut sauce served warm with a Thai dish of some sort... like shrimp and steamed vegetables. Heat in a small sauce pan on low heat adding water as needed. The sauce should be a little thicker than the dressing so adjust oil and vinegar accordingly. It's just a little of each for the sauce. A little more for the dressing.





For the pasta dish:





You can broil the chicken strips, and serve over angel hair pasta with peanut sauce for a tasty, hot meal. Be sure to add some nice herbs with the sauce for pasta (tarragon, fresh chopped parsley, etc.)






This is oh so yummy!!


1 pre cooked chicken or 2 chicken breasts


1 tspn butter or olive oil


1 onion


1 tspn crushed garlic


4 rashers bacon diced


2 shallots


2 carrots


1 zucchini


1 full head of brocolli


5 medium mushrooms


1 cup water


1 cube of chicken stock


1 small tub thickened cream


2 tspn cornflour (mix to a paste with a little milk)


handful of grated cheese


vol-au-vent cases or pasta


pre heat oven to 180 c


heat butter in fry pan add garlic and onion until slightly brown, add bacon and cook to liking.


If you decide to use chicken breast ad them now. (diced) cook and remove.


add all other vegies to the pan with stock and enough water to cover the vegies.


When vegies are nearly soft, add the cooked diced chicken.


Pour in thickened cream and cornflour mixture and let mixture thicken.


once thickened scoop into vl-au-vent cases (whaeer size you like), sprinkle with cheese and put in the oven for aprox 15 mins or until cheese is slightly browned.


Sometimes/often, I just cook some pasta and stir it through the sauce instead of putting it in vol-au-vent cases.



I am a pasta girl ...here is a recipe I found a couple of weeks ago...








Linguine with Creamy Alfredo Sauce





From: Campbell's Kitchen


Prep/Cook: 25 minutes





Serves: 6











Ingredients:








1/4 cup all-purpose flour


1/4 tsp. garlic powder OR 2 cloves garlic, minced


1/4 tsp. ground black pepper


1 can (14 oz.) Swanson庐 Chicken Broth (1 3/4 cups)


1/3 cup plain yogurt


6 cups hot cooked linguine, cooked without salt


6 tbsp. grated Parmesan cheese


Chopped fresh parsley











Directions:











MIX flour, garlic powder and pepper in saucepan. Stir in broth until smooth. Cook and stir until mixture boils and thickens. Remove from heat.





STIR in yogurt. Toss with pasta and 4 tbsp. cheese. Sprinkle with parsley and remaining cheese.



Garlic Broiled Chicken





INGREDIENTS


1/2 cup butter


3 tablespoons minced garlic


3 tablespoons soy sauce


1/4 teaspoon black pepper


1 tablespoon dried parsley


6 boneless chicken thighs, with skin


dried parsley, to taste





DIRECTIONS


Preheat the oven broiler. Lightly grease a baking pan.


In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.


Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.


Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.











Broiled Herb Butter Chicken





INGREDIENTS


4 skinless, boneless chicken breast halves


1/2 cup butter, softened


3 cloves garlic, minced


1 teaspoon dried parsley


1/4 teaspoon dried rosemary


1/4 teaspoon dried thyme





DIRECTIONS


Preheat oven to Broil/Grill and line broiler pan with aluminum foil.


Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.


Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

















Orange Herb Roasted Chicken





INGREDIENTS (Nutrition)


1 cup chicken broth


1 (4 pound) whole chicken, rinsed and patted dry


1/2 cup butter, cut into 1 tablespoon sized pieces


2 navel oranges, halved


salt and pepper to taste


2 cloves garlic, minced


1/2 cup butter, melted


2 sprigs fresh rosemary


2 sprigs fresh thyme


2 sprigs fresh sage





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.


Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.


Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.




















Balsamic Chicken





INGREDIENTS


6 skinless, boneless chicken breast halves


ground black pepper to taste


1 teaspoon garlic salt


2 tablespoons olive oil


1 onion, thinly sliced


1/2 cup balsamic vinegar


1 (14.5 ounce) can diced tomatoes


1 teaspoon dried basil


1 teaspoon dried oregano


1 teaspoon dried rosemary


1/2 teaspoon dried thyme





DIRECTIONS


Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.


Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.




















Lemon Chicken





INGREDIENTS


1 lemon


2 teaspoons dried oregano


3 cloves garlic, minced


1 tablespoon olive oil


1/4 teaspoon salt


1/4 teaspoon ground black pepper


6 chicken legs





DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C).


In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.


Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.


Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.




















Poppy Seed Chicken





INGREDIENTS


5 cups chopped cooked chicken


1 (10.5 ounce) can condensed cream of chicken soup


1 cup sour cream


1 1/2 cups crushed buttery round crackers


1 teaspoon poppy seeds


1/2 cup butter, melted





DIRECTIONS


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


Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.


Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

















Chicken with Lime Butter








INGREDIENTS (Nutrition)


4 tablespoons vegetable oil


6 boneless, skinless chicken breasts


salt and pepper to taste


1 lime, juiced


1/2 cup butter


1/2 teaspoon dried dill weed





DIRECTIONS


Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.


Drain excess oil from pan. Stir in lime juice, and cook over low heat until it begins to bubble. Stir in butter, 1 tablespoon at a time. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed. Spoon sauce over chicken, and serve.






I cook chicken every week and eat it with ranch and lettuce in a wrap for easy on the go lunches. Here is how I cook it:





Get a bag of frozen chicken breasts. if it say to thaw, then thaw but if it says cook from package run the chicken under warm water for a minute. Season them with any spice you like. I use lemon pepper for a delicious tangy flavor. Sprinkle the entire top with the spice. Bake according to the bag. When its done, let it cool. Then you can do a number of things. You could cut it into strips for a chicken wrap, a salad, or chicken quesedilla. Or eat it plain with cooked veggies and rice.
Angel Chicken Pasta





INGREDIENTS (Nutrition)





* 6 skinless, boneless chicken breast halves


* 1/4 cup butter


* 1 (.7 ounce) package dry Italian-style salad dressing mix


* 1/2 cup white wine


* 1 (10.75 ounce) can condensed golden mushroom soup


* 4 ounces cream cheese with chives


* 1 pound angel hair pasta








DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C).


2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.


3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.



Honey BBQ Chicken Nuggets





Cut your boneless skinless chicken up into squares.





Put them in a large frying pan and let cook fully.





In a medium sized bowl mix the following ingredients:





*Salt


*Pepper


*Crushed Red Pepper


*Honey


*Ketchup


*Soy Sauce


*Bown Sugar


*Hot Sauce


*Melted Butter





Stick in the microwave for a about 45 seconds to let it all melt together. Stir it up.





Then very lightly bread your cooked chicken and put it in a frying pan with a small about of hot grease.





Preheat your oven for about 350 degree's.





When your chicken fully browns, dunk them in the sace and lay them out on a large sheet pan.





Put them back in the oven for about 7 minutes, and wa-la :)





its boneless honey bbq wings :)






I saute cut up chicken, onion, bell pepper, celery, broccolli and garlic in EVOO on medium heat until chicken is cooked through and veggies are still a bit crisp. I don't like mushy veggies. I then add some terriaki sauce to taste and I serve with rice of my choosing for the day either brown rice or white rice or fried rice.
my fave way is simple but yummy...





take chicken breast pat dry and very generously coat entire breast with lawerys season salt....bake uncovered for 50 minutes at 350 degrees preheated oven...remove from oven cover in a foil tent and let sit and rest bout 15 minutes while you finish preparing your meal...super tasty and easy!
try sinampalukang manok (chicken in tamarind soup) one of my favorites,,.





enchiladas are good.. when still hot,.





or try d link below for lots of chicken recipes..
Chicken enchiladas are my favourite.





http://chickenrecipebook.com/easy-chicke鈥?/a>





but that website is all about chiken so take your pick.
you should try chicken adobo!! it's really good...


i also like chicke curry or chicken cooked with pineapples, cream and garlic..
Chicken Adobo in Coconut Milk


:)
what ever yours is