Anyway! I would like to do something different. Can you all provide me with your favorite chicken recipe? Oh, but please keep in mind that I'm somewhat a ';n00b'; cooker, soooo try to make it not too difficult... haha
I hope this all makes sense. Thanks for your suggestions! If my parents make it through dinner, that'll be a real achievement for me! ;)What's a good CHICKEN recipe, like your favorite?
Chicken Parmigiana -- Serves 2 but you can double or triple this recipe. Serve with garlic bread and pasta, salad too.
INGREDIENTS
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
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Creamy Swiss Chicken -- Serve with egg noodles.
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups white wine
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon mustard seed
1/2 cup sour cream
4 slices Swiss cheese
1/2 cup seasoned croutons
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soup, wine, garlic powder, cayenne pepper, mustard seed and sour cream and blend together; set aside.
Top each chicken breast with a slice of Swiss cheese and pour sour cream mixture evenly over the chicken. Crush the bag of croutons and sprinkle evenly over all, then drizzle with melted butter.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear.
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Quick and Easy Chicken --
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
DIRECTIONS
Saute onion in oil until translucent.
Add chicken, and brown lightly.
Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.What's a good CHICKEN recipe, like your favorite?
Stuffed chicken thighs
This is far and away my favorite chicken recipe
Ingredients
Nonstick cooking spray, oil or butter
6 boneless, skinless chicken thighs
freshly ground black pepper
6 half-inch thick sticks of Swiss Gruyère cheese
3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham
3 fresh sage leaves, halved
coarse salt
1/3 cup freshly grated Parmesan cheese
1/3 cup dried breadcrumbs [not fresh]
2 tablespoons unsalted butter, cut into 6 pats
Method
Heat oven to 350°
Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly.
Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter.
Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops.
GARLIC CHEDDAR CHICKEN
INGREDIENTS
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
very good recipe. family favorite. :)
you can use whatever chicken you have for this recipe
Chicken and Mushrooms with Sour Cream Sauce
3 to 3 1/2 pounds chicken pieces
1/4 cup milk
1/2 cup flour
6 tablespoons butter
salt and pepper
8 ounces fresh sliced mushrooms
2 cups sour cream
paprika
Dip chicken pieces in milk then dredge in flour. Heat butter in a skillet over medium-low heat. Brown chicken pieces on all sides; transfer to a 3-quart casserole.
Sprinkle with salt and pepper. Brown mushrooms lightly in the same skillet; arrange over chicken and sprinkle with a little more salt and pepper.
Cover and bake at 350° F. 45 minutes.
Add sour cream, seasoned with 1/2 teaspoon of salt. Bake 10 minutes longer then sprinkle with paprika.
Serves 4.
A couple of simple favorites are Moo-shu Chicken and Carribian Jerk Chicken (you can find carribian marinades at the store). Both are fairly easy to do with the right ingredients.
This moo-shu recipe is fairly simple, but I'd add a little garlic and some hoisin sauce to the marinade, and have extra on hand as a condiment for the wraps:
http://chinesefood.about.com/od/poultryr…
Another thing you can do is simply pound out and marinate (for at least an hour) some chicken breasts in some white wine, adding garlic, salt, pepper, rosemary, paprika, and italian seasoning (you can modify it however you want and experiment). Throw it on the grill or cook it on the pan. Serve with a side of steamed broccoli, a sald, or something that will compliment it.
Or just let the chicken marinate in a jar of Sticky Fingers or Stubbs BBQ sauce before grilling. You can't go wrong with that! MMMM
Enjoy!
PS- thanks for making me hungry. :-P
I don't make anything complicated. I like
1) Shake n bake with boneless thin chicken breasts, and dip it in barbeque sauce
2) Hamburger Helper Cheesy Enchilada, and make it with cut up chicken instead of hamburger
3) Grill the chicken on both sides, cover in barbeque sauce, and bake on 350 or so for 5 minutes to really get the flavors in...
4) With chicken pieces/parts, I like to buy McKormicks seasoning and a bag to bake the chicken with.
Of course there are more that are more complicated but I couldn't recite it from memory...
wow... we have so many we love, it just depends on what our taste buds are wanting....... this is one we love and it is very easy....
Easy Baked Chicken
INGREDIENTS.....
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce ( i use Lawry's brand, not as salty)
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits (i use real bacon crumbled up)
1 tablespoon chopped fresh parsley, for garnish
DIRECTIONS.....
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Sprinkle with cheese, bacon and green onions the last 10-15 minutes. Garnish with parsley if desired and serve......
Good Eating...... : )
I like to fry chicken like normal then when it's done, dip it in honey, roll it in frosted flakes and deep-fry it again. add hot sauce to the honey and it has a tangy kind of thing going on.
Sesame Chicken over white rice w/ broccoli
I add some crushed pepper to the sauce for a little kick...
http://allrecipes.com/Recipe/Perfect-Ses…
my all time favorite is a hugarian dish called chicken paprikash . I love it and I cook any chance I get .
chicken cacciatore the way my mama makes it.
anything but kfc
HERB-ROASTED CHICKEN WITH LEMON GRASS
Ingredients: 3-3 1/2 pound broiler-fryer chicken
1 teaspoon finely shredded lemon peel
1 package(3 ounces) cream cheese,
softened
1 tablespoon of chopped fresh or 1
teaspoon of dried basil leaves
2 cups of cooked white rice
2 tablespoons of chopped, fresh
parsley
1 tablespoon of finely chopped lemon
grass
Preheat your oven to 375 degrees F. Mix your rice, parsley, lemongrass and lemon peel in a bowl. Fill the wishbone area, of your broiler-fryer chicken, with the rice mixture. Fasten the neck skin to the back of the chicken with a skewer. Fold the wings across the back, with the tips touching each other. Next, fill the body cavity with the rest of your rice mixture. Now tie the drumsticks together, or skewer them to the tail. Place your chicken, breast side up, on a rack in a shallow roasting pan. Mix your cream cheese and basil in a bowl. Then, loosen the breast skin, from the breast, as far back as possible, without tearing the skin. Spread your basil-cream cheese mixture in between the breast and the skin, and then cover the breast up with the skin. Place chicken in your oven, on the rack, and roast, uncovered, from 1 hour to 1 hour and 15 minutes or until drumstick is pulled out easily.
Makes enough servings for about 6, you might want to double the ingredients for this one.
BUTTERMILK FRIED CHICKEN
Ingredients:1 cup of all-purpose flower
1 teaspoon of paprika
1 teaspoon of salt
1/4 teaspoon of pepper
3-3 1/2 pound broiler-fryer chicken,
cut up
1 cup of buttermilk
vegetable oil
In a large bowl, mix your flour, paprika, salt and pepper. Take each piece of chicken and dip it in the buttermilk, then cover it completely in your flour mixture. Repeat the process for an added crispness. Heat the vegetable oil, to approximately 350-375 degrees F, in a 12-inch skillet(oil should be 1/4 inch deep). Place chicken in heated oil and cook for 10 minutes on one side, then turn and cook for 5 minutes on the other side. The skin of the chicken should now be lightly browned on both sides. Cover the pan tightly(if the pan can not be coverd tightly, add 1-2 tablespoons of water when the chicken is first placed in the pan), with a lid, and simmer for about 35 minutes, turning once or twice to ensure it is thoroughly done on both sides. The chicken is done when the juices run clear from the chicken, instead of a reddish color. Remove the cover during the last 5 minutes to increase crispness. This recipe also makes enough for six, because that was how many people lived in our house. This is the best fried chicken ever created. It is truely a representation of my grandmothers finest chicken, basic, but satisfying.
OVEN-BARBECUED CHICKEN
Ingredients:3-3 1/2 pound broiler-fryer chicken
3/4 cup of chili sauce
2 tablespoons of honey
2 tablespoons of soy sauce
1 teaspoon of dried mustard
1/2 teaspoon of prepared horseradish
1/2 of red pepper sauce
Preheat your oven to 375 degrees F. Place your broiler-fryer chicken, skin up, in an ungreased rectangular pan(13x9x2). Mix all of your remaining ingredients in a small bowl. Pour the entire contents of the bowl over your chicken, spreading the sauce evenly over the chicken. Cover the pan, with the chicken in it, with aluminum foil tightly. Bake it for approximately 30 minutes, then remove the foil and spoon sauce over the chicken. Finally, bake uncovered for another 30 minutes or until the juices run clear. Surprisingly enough this also makes enough for six helpings.
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