I don't need to use all of these ingredients, but I've been searching online, and they keep mentioning ingredients I simply don't have. I figured I'd give this a shot. If you know how to prepare a great oven-baked recipe based on these ingredients (or a few modifications), please let me know.
I have---
boneless, skinless ckn breast
sherry wine
paprika
chicken broth/crm of chicken %26amp; crm of mushroom soups
basil/oregano/paprika/garlic salt/parsley/thyme
garlic
mozzarella
cracker crumbs
I'd love to create a good marinade and let the chicken soak until I bake them tonight. Thanks for your help!!Any suggestions for a good chicken recipe based on my basic ingredients?
This creamy chicken dish is a quick and easy meal to make on busy weeknights.
Ingredients:
4 boneless, skinless chicken breasts
4 1 1/2-oz. slices Mozzarella cheese
1/2 can of condensed cream of chicken soup
2 tbsp. chicken broth
1/4 c. butter, melted
1/2 cup bread crumbs (or small pieces broken bread)
Directions:
Preheat the oven to 350 degrees.
Arrange chicken in a lightly greased baking dish.
Top each piece of chicken with cheese slices.
In a separate bowl, combine soup and wine or chicken broth. Mix well.
Pour the soup mixture over the chicken.
In a separate bowl, mix breadcrumbs and butter together. Put bread crumbs on top of chicken.
Bake for 45 to 50 minutes. Be sure that chicken is no longer pink inside.
Any suggestions for a good chicken recipe based on my basic ingredients?
SPANISH RICE WITH CHICKEN
1 1/4 cup of long grain rice rinsed
6 chicken breast strips
2 cups of chicken broth
4 tsp olive oil
2 tsp cilantro
3 cloves chopped fresh garlic
1 small can of tomato sauce
1 cup frozen or canned corn
red pepper (optional)
1 pkg taco seasoning mix
salt %26amp; pepper
Rinse rice, add only 2 teaspoon olive oil to prevent sticking, Use chicken broth instead of water. Boil, then simmer 20 minutes in a separate pan.
Simmer 20 minutes; add 2 more teaspoon olive oil. Saute chicken; cook just 5 minutes turning once, then add to cooked rice mixture and serve.
Allrecipe.com has an awesome ingredient search engine. You can plug in the ingredients you have and it tells you what you can make from that.
One result based on chicken, paprika and garlic is...
http://allrecipes.com/Recipe/Chicken-A-L鈥?/a>
You could probably also do a nice chicken parmesan if you added some tomato sauce to the mix.
Combine the sherry, broth, and some olive oil in fairly equal amounts. Add herbs and spices to taste. Definitely use garlic, paprika, and oregano.
When ready to bake, roll in cracker crumbs.
In the last 5 minutes of baking, sprinkle with the cheese.
bake it at 350 for 40 min.
roll breasts in cracker crumbs %26amp; garlic and any other seasonings you'd like, top with ( either ) soup %26amp; cheese the put in the oven.
serve over noodles with a tossed salad
Mix all chicken with marinade from: oil, oregano, paprika, garlic salt and ketchup. Hope so you get one. Its really taste nicely.
boneless chicken--- dip in the cracker crumbs---
tomatoes and mozzarella...
garlic bread...
Marinade
1 cup of sherry wine
1 cup of white wine vinegar, or white vinegar
Basil
Garlic
Thyme
When ready to bake discard Marinade, bake chicken in a pan with 2in sides, toss in crushed garlic cloves(slghtly chopped), onion cut into petals, and some olive oil, when the chicken is finished place on a plate to rest, leave onion and garlic in pan and place on stove top, If there is still oil in the pan whisk 2 Tbsp flour into the oil and let brown, (a reoux, not sure of spelling) When the reoux is golden deglaze the pan with 1 cup sherry, add thyme, basic, salt and pepper to taste. Besure to let the mix boil lightly for 1 minute...if gets to thick add chicken stock to your desired consistency. And if you have any capers in the fridge toss a few in the sauce also. can add mushrooms etc, a squeeze of lemon juice, to change the flavors up a little.
Not a whole lot in there to base a marinade off of, here's what I'd recommend:
Pound chicken breasts flat, to about 1/4'; thickness
Chill in fridge
Combine 1C cracker crumbs with 1 tsp basil, oregano, thyme and garlic salt.
If the mozzarella is a solid piece, cut 1 ';stick'; of mozzarella per chicken breast, about 3/4'; on a side, by ~3'; long. If pre-sliced Mozzarella, remove 1-2 pieces per chicken breast, depending on the thickness of the slices.
Beat two eggs and place on a plate/shallow bowl.
Get 1 C flour, mix with 1/2tsp salt and pepper, place on plate/shallow bowl.
Place cracker crumb mixture in plate/shallow bowl.
Dredge chicken breasts in flour, shake off excess. Wash in eggs, making sure all areas get covered. Let drip over egg wash, then dredge in cracker crumbs. Place cheese (slices or sticks) in center of breast and roll up, tucking in the sides. Secure with a toothpick through the center, and place back in the refrigerator.
Preheat oven to 350, and heat oil in a shallow frying pan. When a wooden spoon or bamboo skewer placed in the oil begins to bubble at the contact point, remove chicken from fridge.
Fry chicken breasts until browned on each side. Transfer to baking dish, and when all breasts are browned, place in oven.
Drain excess oil from frying pan and then melt 2T butter. Once melted, add 2T flour and mix well, cooking over med-low heat until lightly browned. Add 2C chicken broth and 1/2C sherry and stir until roux (butter/flour mixture) is completely dissolved. Simmer over medium heat until thickened.
As sauce thickens, add 1T dijon mustard (if you prefer). Add 1/2 T basil, thyme and parsley.
Chicken should take about 15-20 minutes to cook through. Remove toothpicks, plate, and top with sauce.
Serve with steamed veggies and a rice dish of your choice
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