I've given this recipe to other people on here, and they all have liked it.
A really good way to cook it is to lightly coat in in flour, then sautee it in a pan with a little bit of oil and butter. Once they're golden in color, remove them and set aside.
Drain off any excess grease, but leave a little in the bottom of the pan. Sautee garlic and onions until soft. Add a little bit of white wine and cook for about 2 minutes. Add chicken stock or broth, and simmer for about 5 minutes. Add diced tomato and chopped up basil. Add the chicken back until it's fully cooked and warmed through.
Hope you like it.Chicken Recipe?
*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.
***************BEEF-BACON WRAP CHICKEN BREAST
4 whole chicken breasts
8 slices of bacon
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1/2 pt. sour cream
Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9';x13'; with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.
*********CHICKEN BREAST WITH LEMON
4 boneless chicken breasts
Flour for coating
Salt and pepper
1 tbsp. oil
5 tbsp. butter
2 tbsp. lemon juice
3 tbsp. chicken broth or stock
3 tbsp. chopped parsley
Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and saut茅 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips
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Ingredients
Chicken breasts - 2
Garlic puree
Garlic - 4 cloves
Laughing cow cheese triangles - 4
Rashers of bacon - 4
Making Method
1.Make a slice across middle of chicken breast, spread a little garlic then put two cheese spread triangle into the chicken.
2. Turn over the chicken. wrap two rashers of bacon around each breast and hold in place with a skewer.
3. Place under grill and keep turning every ten minutes until the chicken in completely cooked through.
Serves: 2.
simple one is to coat the chicken breasts in ranch dressing (could also use mayo, Italian dressing Cesar dress) then drudge it in crushed Ritz crackers mixed with a little Parmesan cheese. Bake for 20-30 min until they are done.
If you are using cutup pieces of chicken, brush them with dijon mustard (such as Grey Poupon brand), preheat oven to 350F, put chicken in the oven (on a suitable baking dish, roasting pan or whatever you have) and bake for about one hour, or until done. When you slice into the meat, the juices should run clear. Another alternative is to use a Louisiana style hot sauce, such as Durkee's, Trappey's, Frank's or the Mexican sauce Chalula, rather than dijon mustard. Another option is to use a bottle of Teriyaki sauce. I think all 3 of these are tasty.
I wasn't sure what parts of the chicken you intended to prepare. This is one I like to make with breasts. And make sure you use hot picante sauce even if you're not a hot 'n' spicy kinda person. The final dish is not hot.
Spicy Cashew Chicken
3/4 cup hot Pace picante sauce
3 Tbs soy sauce
4 Tbs dry sherry (or white wine)
1/2 tsp red pepper sauce (or to taste)
1 Tbs sugar
1 1/2 Tbs corn starch
3 tsp light olive oil
3 large boneless, skinless chicken breasts cut into 1 inch squares
1 very large green pepper cut into 1 x 1/4 inch strips
9 green onions (with tops) cut into 1 inch pieces (or 1 chopped onion)
1/2 cup salted cashews
Rice: 2 1/2 cups water %26amp; 1 1/4 cup rice
Combine picante sauce, soy sauce, sherry, hot sauce,and sugar in a bowl. Whisk in cornstarch. (Must be whisked or it will clump.)
Heat oil in large skillet over medium heat.
Add chicken and green peppers.
Cook for 3 - 5 minutes.
Add green onions.
Cook for another 3 minutes or until chicken is done.
Add cashews and sauce mixture.
Cook and stir about 1 minute until sauce thickens.
Serve over rice.
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