Chicken recipes

[smilie]

What is your best chicken recipe? I need new ideas.

 

[java]

Breasts? Or whole bird? or thighs? I have a favorite for each of those.

Here is the most requested by my family.

Chicken, Sausage and potato bites.

Cut chicken breasts *I use thighs I think they don't dry out as much
Cut up red bliss potato into bite size pieces and microwave in water for 10 minutes
Cut up hot sausage into 1 inch pieces

Preheat oven to 400

Heat Olive Oil pan, add some garlic and lightly saute. Throw in the sausage and brown.
take out and put in a 13x9 kind of pan
In the saute pan toss in the chicken and lightly brown
Take out and put in the baking pan
then drain the potaoes and brown them in the saute pan.
Take out and toss in the baking dish
OOPS FORGOT THE ROSEMARY! Sprinkle with about 2 tbsp of chopped rosemary.

Bake for 15 minutes- add splash of Red Wine Vinegar(I am heavy with the splash I love vinegar) cook 10 minutes or so more until everything is cooked through.

Serve with salad and crusty bread.

 

[izzy]

Our version of Chicken Cordon Bleu:

put a slice of ham and slice of swiss cheese on a chicken breast. (We usually do four breasts total.)

Melt some butter in a skillet and brown one side of the chicken in the butter. You don't have to cook it until the entire breast is done, just until the bottom is browned.

Mix together a can of cream of chicken soup with 1/2 -3/4 can of milk in a separate bowl. Pour over chicken. Cover skillet and let simmer for about 30-45 minutes until chicken is cooked thru. If the soup mixture is too thick, you can add a little more milk. Serve with rice.

Easy, simply, and yummy! I made it at my friend's house one time, and her husband kept raving about my "gravy." I didn't have the heart to tell him that it was soup!

 

[Jeafl]

My family's favorite--cheap, fast and easy! (not low-cal though!)


Chicken Enchilada Suizas

Cook or poach chicken breast or boneless thighs and cube it. Add one 8-oz. bag of shredded cheese, any kind. Chop up 3-4 green onions and add to chicken mixture. Toss with a container of sour cream.

Stuff flour tortillas with mixture, roll up and place in 9x13 pyrex dish that has been sprayed with Pam. Pour a jar of salsa over the top and bake about 30 minutes at 350 degrees. Top with more sour cream if you like. Enjoy!

The good thing about this recipe is that you can't mess it up. You can use any ingredients in any quantity--makes it very flexible!

 

[mrsv98]

This was a huge hit in our house recently:

Lemon Mushroom Herb Chicken

Original Recipe Yield 4 servings

Ingredients

* 1 cup all-purpose flour
* 1/2 tablespoon dried thyme
* 2 tablespoons dried basil
* 1 tablespoon dried parsley
* 1 teaspoon paprika
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 4 boneless, skinless chicken breast halves
* 1/2 cup butter
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.5 ounce) can condensed chicken broth
* 1/4 cup dry white wine
* 1 lemon, juiced
* 1 tablespoon chopped fresh parsley
* 2 tablespoons capers
* 1 tablespoon grated lemon zest

Directions

1. In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
2. Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
3. Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.


Before I cooked the chicken, I sauteed a container of mushrooms, removed then from the pan, then did the chicken. After I add the sauce, I put the mushrooms back in. Served over rice, this is SO good!

 

[traviesojmt]

This is a family favorite in our house. It has a homey meal feel to it for us.

Buttermilk Chicken

4 to 6 chicken breasts (boneless)
1 1/2 cups buttermilk
3/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper ( I use much more pepper because we really like our buttermilk chicken peppery, so feel free to pepper to taste)
1/4 cup margarine or butter
1 can cream of chicken soup

Preheat oven to 425 degrees

Melt butter in a 13X9 baking dish and removed from oven when melted. Dip chicken in 1/2 cup of buttermilk Roll in flour mixed with salt and pepper. Place chicken in buttered dish. Bake 30 minutes uncovered. While chicken is baking, mix well remaining buttermilk and cream of chicken soup. Pour mixture around chicken and bake additional 15 minutes or until chicken is browned and cooked throughout.

Makes a wonderful gravy that we serve with mashed potatoes. Sometimes I mix extra buttermilk and cream of chicken soup to have extra gravy.

Although the recipe calls for dipping the chicken in buttermilk prior to baking, I like to marinate the chicken in the buttermilk in the fridge a while before rolling in flour. I would also suggest flattening out the chicken and not using thick chicken breasts. The flavor is better when it isn't so thick.

It is pretty easy and often requested by my DS12.

 

[Sorsha]

Chicken Enchiladas (lots of work, and NOT calorie free in any way, but SO good)

Buy a rotisserie chicken. Reserve all of the juices in the bottom of the container the chicken comes in. Cool bird, then pick off all meat and chop it as finely as your would like it. Mix in a can of Ro-Tel tomatoes and chiles, and about half a bag of grated cheddar (or jack or mexican mix or whatever)cheese. Set it aside.
** You can also boil your own whole chicken, and pick all the meat off. If you do this, you can cook the cooking stock way down, strain it, and use that for the broth in the next step**

Make sauce:
Whisk together 1 Tbsp flour and 1 cup chicken broth plus the drippings from the chicken container in a large skillet. Cook until thickened and bubbly.
Stir in 1 pint heavy cream and two finely chopped green onions (Tops and bottoms of onions both).
Add 1 tsp salt (or to taste) and pepper to taste.
Bring to a boil, remove from heat.
Stir in one pint sour cream until smooth.

To assemble:
One at a time, dip burrito sized flour tortillas into sauce (fully immersing in skillet), then lay in a greased 9 X 13 (or 11) baking dish. Put a handful of chicken mix in the tortilla, then roll it up. Repeat till either chicken or tortillas are all gone. Pour remaining sauce over top of enchiladas in dish. You may need a second 9X9 dish.

Bake at 350° for 30 minutes. Sprinkle a couple of cups of grated cheese over the top of the enchiladas, return to oven, and bake another 5 minutes, or till cheese melts and browns slightly. Serve over chopped fresh lettuce and tomatoes, spoon extra sauce from baking dish over top, sprinkle extra cheese on top (if desired), and serve with salsa.

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Oven barbecued chicken and veggies

INGREDIENTS
1 frying chicken, cut into serving pieces
1/4 cup seasoned flour
1/4 butter
1/2 cup sliced green pepper
1 cup small whole button mushrooms
1 small onion sliced in rings (or however...)
1/4 tsp salt
1 cup ketchup
2/3 cup water
2 tbsp worchestershire sauce
2 drops (or to taste) hot sauce
1 Tbsp brown sugar
1/2 tsp paprika

Wash chicken, dredge in flour. Brown on stovetop. In saucepan, melt butter. Add green pepper, onions, and mushrooms; cook until tender. Stir in remaining ingredients, bring to a boil. Put chicken in a greased baking dish, pour veggies and sauce over top, and cover. bake at 350° for 30-45 minutes, or until chicken is done with a thermometer. Serve over rice or pasta with lots of sauce and veggies.

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Lemon Asparagus Chicken

Use boneless, skinless chicken breasts for this one. Either leave them whole, or cut them up into chunks, or tenders. Either way, use a large, deep, electric skillet, and brown them well in a little butter or oil.

After they are browned, add a can or two (depending on how many chicken breasts you used) of Campbells Cream of Asparagus soup, and about 1/4 to 1/2 a can of milk for each can of soup. Stir well, and add black pepper and lemon juice, to taste. The original recipe called for 1 Tbsp of lemon juice per can of soup, but I always find I add more, because I really like the fresh lemon flavor.

Meanwhile, be steaming or roasting some nice fresh asparagus spears. You can used canned or frozen for this, but fresh is definitely best. Cook them just al dente.

Also make some rice of some kind. My kids like plain white or plain brown rice, but I prefer a nice rice pilaf or even some cous cous.

Serve rice on a plate, with asparagus on top, slightly to the side, and chicken and sauce spooned over it all. Delicious!

 

[Nette]

This is probably my favorite right now:

http://www.eatingwell.com/recipes/grapefruit_chicken_satay_salad.html

Grapefruit Chicken Satay Salad (don't knock it 'til you try it!)

2 large pink or ruby-red grapefruits
1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/4 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon hot sauce, or to taste
8 cups roughly chopped romaine lettuce, (about 2 hearts)
1 cup sliced radishes, (about 8 radishes)

PREPARATION
With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.
Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil.
Toss chicken, dry mustard, garlic powder, cinnamon, coriander, ginger, pepper and salt in a large bowl until the chicken is well coated. Place on the prepared pan in a single layer.
Broil the chicken until cooked through, about 5 minutes.
Meanwhile, whisk peanut butter, soy sauce, sugar and hot sauce into the reserved grapefruit juice until smooth. Add the cooked chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.

Another big hit in our family is Chicken tostadas... It's simple and uses up pre-cooked chicken (or you can just broil the breast for about 5 minutes)

1 large cooked (we broil) chicken breast shredded
1 can Rotel tomatoes
1 medium onion
8 tostada shells
1 can refried black beans
tomato
lettuce
cheese (optional)
sour cream (optional)
salsa

Heat the refried beans until warm through.

Slice the onion into thin strips and saute in a sauce pan until brown to your liking... Add the rotel and the chicken and let simmer until all the liquid from the rotel is gone.

On each tostada shell spread some refried beans, then add chicken mixture, lettuce, tomato and other toppings you like.

 

[Tinker'n'Fun]

Not the "best" chicken recipe, but my go to recipe on a hot summer night.

3 chicken breasts cubed
Mrs. Dash seasoning
olive oil

Salad mix
croutons
Fresh grated parm cheese
Salad dressing of your choice

Heat olive oil, drop cubed chicken, season with Mrs. Dash. Cook til no longer pink and a nice crust forms.

Serve warm chicken over the fresh cold salad made with above ingredients.

 

[JessicaR]

For a delicious summer time recipe my favorite is Chicken Milanese. So fresh and tasty and pretty healthy too!

Basically its just a chicken cutlet either grilled or breaded and fried with salad, tomatoes, olives, roasted peppers, parmesan reggiano, pepperoncini peppers and a balsamic dressing on top. You can change the ingredients to anything that appeals to you. So good!

 

[Ohiodislover]

I don't know what this is really called. My girls call it gooey chicken. Super yummy.


Lay the chicken breasts out in a 9x13 glass baking dish
Cover each piece of chicken with sliced swiss cheese
Mix 2 cans of creamy chicken mushroom soup with about 1/2 cup white wine, or water and smear on top
Cover with breadcrumbs, and drizzle a stick of melted margarine.

Bake at 350 until done. Sometimes I cut the chicken breasts into smaller pieces so it bakes faster.

 

[goodeats]

Here's a great asian marinade for chicken thighs I found on dean and deluca.com. Combine in blender to pour over 8 boneless,skinless chicken thighs between 6-24 hours:

1/2 cup coarsely chopped peeled ginger
2 large cloves garlic
1/2 cup hoisin sauce (found in asian food aisle)
2 tbsp soy sauce
2 tbsp sugar
1/4 cup water

Then you can either grill or broil them. They cook really fast too. I serve it with a cucumber salad and then either rice or a broccolli slaw.

 

[bookgirl]

Crock Pot Salsa Chicken

Salsa
1-2 pounds of chicken
Rice
salt, pepper, seasoning salt, etc

Take a large jar of your favorite salsa. (I put mine in the food processer because 1. I have a texture thing about onions and peppers and I barely tolerate salsa this way much less in chunky form. 2. It makes for a juicier sauce while cooking. 3. I don't like onions and peppers taste wise either and all whirled up it has a more tomato-y taste which I can tolerate)

Brown up your chicken (I use boneless skinless breasts about 3 to 4 for 1 dinner with some leftover) with whatever seasonings you prefer, I use salt and pepper or a little seasoning salt. I have done this without browning but I just prefer the taste of the chicken when it has been browned off and it doesn't fall apart as easily. If I know I'm going to be shredding it for sandwiches then I don't brown it.

Put half of your salsa in your crockpot, add the chicken, then cover with the rest of your salsa.

Cook on low for about 4 hours, if only doing a regular amount. Time will vary by crockpot and I almost always do a double or triple batch as it freezes well. So I tend to have to go for 4-6 hours on high.

Prepare your rice of choice.

Serve the chicken by or on your rice and spoon the sauce over them. I add a green veggie or beans to this meal, I like tortillas or chips with it, but my family likes bread or rolls. I have also shredded the chicken and mixed with sauce for a mexican style sandwich on a bun or in a tortilla as a taco.

I freeze a dinner's worth of chicken with sauce when I make extra and have kept it in the freezer for up to 3 months with no change in taste.