I'm tired of the same ol' chicken, can anyone give me some new ideas?

[momof3disneyholics]

I have chicken breast layed out for dinner and I don't know what to do with them. I need a new recipe. Can anyone help?

 

[JoenAdamnErinnSam]

Sure-it's really my grandmother's recipe-but it's simple and delicious,and this works with bone in or boneless.
Just coat chicken with onion salt,pepper and paprika,and place in baking dish,and place a pat of butter on each breast,and bake at 400 for 1 hour for bone in-less for boneless-maybe 1/2 hr. See-simple!!

 

[Robinrs]

Try one of these!

 

[msdznyduck]

what else do you have in the house?
I put stuffing mix in a pan, with chicken on top, and mushroom soup and put it in the oven, when I only have a couple of min to do something.
A stir fry with broccoli, or whatever in the house over rice
Brown chicken, add can of cream of mushroom soup, over noodles and a veggie
slice chicken breasts into strips, shake in cornstarch, fry. After brown, add garlic, lemon juice, and small amouts of chicken broth. Serve over rice, or noodles.
I am a quick cooker, and hate recipes with more than 6 ingredients.
Try www.epicurious.com or www.allrecipes.com. They may help
Elaine

 

[winniedapooh]

msdznyduck.....I just put that in the oven for dinner, lol! Great DIS minds think alike!

 

[momof3disneyholics]

I have just about every spice known to man, and if I get a recipe I want to try, I'll even run to the store to pick up something. I really appreciate the help. I've been in a bbq chicken rut for a while.

 

[Meriweather]

* Exported from MasterCook *

Applebee's® Chicken Fajita Rollup

Recipe By :topsecretrecipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white distilled vinegar
1 tablespoon ground chipotle pepper -- OR
1 1/2 teaspoons ground cayenne pepper
2 teaspoons hickory smoke flavoring
2 teaspoons paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 chicken breast fillets
Mexi-ranch Dipping Sauce
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon canned green chile pepper
3/4 teaspoon paprika
1/2 teaspoon sugar
1/4 teaspoon salt
1 pinch dried dill weed
1 pinch cumin
1 pinch cayenne pepper
Pico de Gallo
2 medium tomatoes -- diced
1/3 cup diced red onion
1 jalapeno -- seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 cups shredded iceberg lettuce

The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl.
Stir well until the sugar has dissolved.
Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.
The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well..
When you're ready to make your roll-ups, preheat your grill to medium/high heat.
Grill the chicken breast for 4 to 7 minutes per side or until done.
Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan.
When the cheese begins to melt, remove the tortilla from the pan.
Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo.
Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom.
Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.



* Exported from MasterCook *

Chicken Artichoke Casserole

Recipe By :Barbara
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chicken broth
4 cooked chicken breasts -- shredded
1 can artichoke hearts
6 tablespoons butter
1/4 cup flour
1/4 teaspoon salt
3/4 cup half and half
1/2 cup Parmesan cheese
2 tablespoons sherry
1/4 pound mushrooms
pepper -- to taste

Saute mushrooms first.
Melt butter and add flour, salt and pepper. Stir until bubbly. Add sauteed mushrooms. Remove from heat.
Stir in 3/4 cup chicken broth. Slowly add half and half.
Put back on low heat and stir until thickened. Add cheese and sherry.
Remove from heat. Stir in chicken.
Bake 350 degrees for 30-45 minutes, until hot.
Serve over rice or noodles.


* Exported from MasterCook *

Chicken Caesar Salad Pizza

Recipe By lanet Hollywood, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Turkey Pizza


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breasts
2 garlic cloves -- minced
1/4 cup Parmesan cheese -- grated
1 small onion -- chopped
1 red bell pepper -- chopped
1 cup mozzarella cheese -- shredded
Refrigerated pizza dough
1/2 head romaine lettuce -- shredded
2 tomatoes -- diced
Prepared Caesar salad dressing
Croutons -- optional

Cook chicken and chop into 1-inch pieces.
Over medium heat, combine garlic, onion and red bell pepper with 2 tablespoons Caesar salad dressing and cook until vegetables are tender. Add chicken pieces and continue cooking for another minute.
Roll out pizza dough to cover pizza stone and create a ridge around the edge. Brush pizza dough lightly with salad dressing. Spread chicken and vegetables on dough. Top with mozzarella and Parmesan cheeses.
Bake at 350 degrees for 20 - 25 minutes, or until cheese is bubbly and crust is golden.
While pizza is baking, chop lettuce and tomato and toss with salad dressing to taste. When pizza comes out of oven, place salad on top of pizza and garnish with croutons if desired.



* Exported from MasterCook *

Chicken Enchilada Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey
Foreign

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breasts
2 cups sliced fresh mushrooms
1 1/4 cups chopped onion -- (1 medium)
1/2 cup chopped green bell pepper
2 tablespoons minced jalapeno pepper
4 ounces chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato -- chopped
1/4 cup sour cream

Cook chicken and dice. Set aside.
Saute mushrooms, onion, green pepper and jalapeno pepper until tender.
Remove skillet from heat . Stir in chicken and green chiles. Set aside.
Combine milk and flour in a small saucepan. Gradually stir in water. Place on medium heat. Cook and stir until thick and bubbly. Stir in chili powder, salt, cumin and pepper. Add to chicken mixture and set aside.
Wrap tortillas in damp paper towels and then in foil.
Bake at 350 degrees for 10 minutes.
Arrange half of the tortillas in a 12x8" dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture.
Cover and bake at 350 degrees for 25 minutes.
Uncover and sprinkle with cheese. Let stand 10 minutes.
Top each serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.



* Exported from MasterCook *

Chicken, Ham and Pecan Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces poached, skinned and boned chicken breasts -- torn in shreds *
4 ounces fully cooked ham -- cut in thin strips
Green Onion Dressing
6 tablespoons red wine vinegar
3/4 teaspoon salt
3/4 teaspoon Dijon mustard
3 drops hot pepper sauce
1 cup olive oil
1/3 cup thinly sliced green onions
Boston Lettuce Leaves
3/4 cup pecan halves, lightly toasted -- cut lengthwise into thirds
Freshly coarse-ground black pepper

Put chicken, ham and 1/3 cup dressing in a medium bowl. Toss to mix, adding more dressing if necessary to coat well. Line a serving platter with lettuce leaves. Mound salad on top and sprinkle with pecans and a grinding of black pepper.
Serve with remaining dressing on the side.
Green Onion Dressing: In a small bowl whisk together vinegar, salt, mustard and hot pepper sauce until blended. gradually whisk in oil and then green onions.
* To poach chicken: Put in a large skillet. Add water, chicken broth or wine to a depth of 1/2" (about 1 cup). Bring to a boil. Cover and simmer for 12-15 minutes. Cool in broth.



* Exported from MasterCook *

International Intrigue (Chicken)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Recipe
4 boneless, skinless chicken breast halves
Marinade
1/2 cup water
Garnish
M A R I N A D E S
HERB LEMON PEPPER
1/4 cup chopped scallions
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 tablespoon honey
1 teaspoon dried tarragon
1 teaspoon lemon pepper
1 teaspoon salt
TEX-MEX
1/4 cup tomato-based chili sauce OR catsup
4 ounces chopped green chiles
1 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce
Fresh cilantro -- garnish
BARBECUE
1/3 cup tomato-based chili sauce OR catsup
2 tablespoons packed brown sugar
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 teaspoons cider vinegar
1/2 teaspoon spicy brown mustard
1/2 teaspoon ground ginger
1/2 teaspoon bottled liquid smoke -- optional
HERBED ITALIAN
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon white wine Worcestershire sauce (?)
1 teaspoon Italian herb seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion -- quartered
1 clove garlic
2 tablespoons grated Parmesan cheese
ASIAN STYLE
1/4 cup soy sauce
3 tablespoons dry sherry OR water
1 tablespoon honey
2 teaspoons grated fresh gingerroot
1/2 teaspoon minced garlic
Thinly sliced scallions -- garnish

BASIC RECIPE: Place chicken in a large, preferably nonstick, pan. Pour marinade evenly over chicken breasts. Pour water directly into skillet all at once. Cover, bring to a boil over med-high heat and boil 5-7 minutes. Turn chicken over, reduce heat to medium and gently boil uncovered 7-8 minutes until chicken is no longer pink at center (cut a small slit in thickest part to find out). Marinade will boil down to a thickened sauce. If there's not enough to spoon over each serving, stir 2-3 tablespoons into what's left in pan. Spoon sauce over chicken. Add garnish.
HERB LEMON PEPPER: Mix all ingredients together. Use as directed.
TEX-MEX: Mix all ingredients together. Use as directed.
BARBECUE: Mix all ingredients together. Use as directed.
HERBED ITALIAN: Process all ingredients except Parmesan in a blender or food processor until smooth. Use as directed.
ASIAN STYLE: Mix all ingredients together. Use as directed.


* Exported from MasterCook *

Lattice-Top Chicken

Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed cream of potato soup
1 cup milk
1/2 teaspoon seasoned salt
2 cups cubed cooked chicken
16 ounces frozen broccoli, carrots and cauliflower
1 cup shredded cheddar cheese
1 can french fried onions
1 package refrigerated crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions.
Place in 8x12" baking dish.
Bake, covered, at 375 degrees for 20 minutes.
Unwrap crescent rolls. Separate into 2 rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips.
Place strips on casserole to form lattice top.
Bake, uncovered, 15 minutes longer.
Top lattice with remaining cheese and onions. Bake uncovered, 3-5 minutes.



* Exported from MasterCook *

Panda Express Mandarin Chicken

Recipe By :topsecretrecipes
Serving Size : 2 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1/4 cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons arrowroot
6 skinless chicken thigh fillets

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Combine water with arrowroot in a small bowl and stir until arrowroot is dissolved. Add to saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.
Preheat your grill on high for the chicken.
When the grill is hot, rub each chicken piece with oil and cook the chicken for 4 to 6 minutes per side or until done. Chicken should have browned in spots.
When chicken is done, chop it into bite-size pieces. Pour the chicken pieces into a large frying pan over medium heat. Heat until chicken sizzles then reduce heat and cover chicken until ready to serve.
Spoon chicken into a medium bowl, then pour all the sauce over the chicken and stir until well-coated.
Serve with steamed white rice.
*I use chicken breasts

* Exported from MasterCook *

Taco Bell Grilled Chicken Burrito

Recipe By :Top Secret Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
1/2 cup water
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon black pepper
1/4 teaspoon chili powder

2 boneless chicken breasts
1 cup cooked rice
1/2 cup enchilada sauce
1/2 teaspoon salt
4 12" flour tortillas
1/3 cup shredded Cheddar cheese
1/3 cup shredded Monterey jack cheese
green onion -- sliced

In a small bowl combine marinade ingredients. Pour the mixture over the chicken breasts and marinade overnight.
Cook the chicken on your barbecue or indoor grill over med-high heat for 5-6 minutes per side, or until done. Slice the chicken into bite-size chunks.
Add the enchilada sauce to the rice. Put on the rice over low heat, uncovered, and cook until hot.
Heat the tortillas in a steamer, or wrap them in moist towels and heat on high for 25-30 seconds in the microwave.
Build the burrito by spreading 1/4 of the chicken down the middle of one of the tortillas. Leave room at the end for folding.
Spread 1/4 of the rice over the chicken.
Sprinkle a heaping tablespoon of each of the cheeses over the rice. Sprinkle sliced green onions to taste.
Fold up. You may want to heat up each burrito in the microwave for 20-30 seconds to help the cheese melt.

NOTES : I also spoon a little more enchilada sauce over chicken mixture.
This is soooo good. Tastes like the real Taco Bell ones ))

 

[LOVETHATMOUSE]

Take chick breast - pound thin. Take a slice of virginia ham and alphine swiss, lay over breast, roll up, secure with a toothpick. Make a bunch of these, put them in a casserole dish, pour cream of mushroom (or chix or celery - whatever you like) over it and bake it until done. Sort of like Chicken Cordon Blu but easy. My daughter LOVES this! Add a little rice or cous cous , veggie and you've got a meal

 

[momof3disneyholics]

I'm printing this thread out! Chicken is almost the only kind of meat my kids will really eat good, so being able to do something different with it really helps. Thanks so much for the advice. Keep them coming if you can!

 

[Tina]

Here's mine:

Pound chicken breasts flat.
Place 1" to 2" square block of mozzerella on breast
Place one slice of tomato on breast
Place freshly minced basil on tomato slice
Roll breast up
Dip in melted margarine
Then dip in bread crumbs
Sprinkle with parmesan cheeses (shredded)

Bake on flat cookie sheet at 400 degrees for 25 minutes

For presentation, I sometimes place an additional slice of tomato with basil on mozzerella on top of the rolled breast.

Its quick, easy, and tasty!!

 

[Meriweather]

Well, if you want more
I love chicken, love to cook and collect recipes!


* Exported from MasterCook *

Casserole Chicken Cordon Bleu

Recipe By :Sheila Exner
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli florets
2 cups stuffing mix
4 chicken breast halves
4 slices Swiss cheese
4 slices ham
2 cans chicken gravy

Stream broccoli.
Moisten stuffing mix.
Combine broccoli and stuffing. (Do not steam broccoli more than 2 minutes.)
Put chicken breasts in baking dish. Sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix.
Cover and microwave on med.-high (70 percent) for 15 minutes, rotating dish three times. Uncover, top with chicken gravy. Microwave on high to heat.


* Exported from MasterCook *

Cheddar Chicken Pie

Recipe By :Quick Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded cheddar cheese -- divided
10 ounces frozen chopped broccoli -- thawed and drained
1 1/2 cups cubed cooked chicken
2/3 cup finely chopped onion
1 1/3 cups milk
3 eggs
3/4 cup biscuit mix
3/4 teaspoon salt
1/4 teaspoon pepper

In a bowl, combine 2 cups cheese, broccoli, chicken and onion.
Spread into a greased 10" pie plate.
In a small mixing bowl, beat the milk, eggs, biscuit mix, salt and pepper until smooth. Pour over broccoli mixture (do not stir).
Bake at 400º for 30-35 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted.



* Exported from MasterCook *

Chicken Caesar Wraps

Recipe By :Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
3 tablespoons olive oil
1 teaspoon lemon pepper
1 teaspoon garlic -- crushed
1/2 teaspoon Italian seasoning
1 pound boned and skinned chicken breast halves
Caesar Dressing
8 ounces sour cream
2 tablespoons milk
3 tablespoons Parmesan cheese -- grated
1/2 teaspoon Italian seasoning
1/2 teaspoon seasoned pepper
1/2 teaspoon garlic -- crushed
Flour tortillas
Romaine lettuce -- chopped

In a large self-closing plastic bag combine first 4 ingredients. Add chicken to bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes.
Preheat grill to medium heat. Remove the chicken from the marinade and arrange on the rack.
Grill 10-14 minutes, turning occasionally. Remove chicken and cut into strips.
In a small bowl combine dressing ingredients. Place Romaine and sliced chicken in warmed tortilla. Top with dressing. Fold tortilla.

NOTES : I slice chicken and then place in marinade. I also cook on the stovetop.



* Exported from MasterCook *

Chinese Chicken Sandwich

Recipe By :Better Homes and Gardens
Serving Size : 1 Preparation Time :0:00
Categories : Chicken/Turkey Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bibb lettuce leaves
1 large whole wheat pita bread -- halved
1/2 cup chicken -- cooked, and chopped
1/4 cup fresh bean sprouts -- chopped
2 tablespoons mayonnaise
1 green onion -- sliced
1 teaspoon sesame seeds -- toasted
1 teaspoon soy sauce
dash ground pepper
dash garlic powder

Place one lettuce leaf inside each pita half.
In a small bowl stir together remaining ingredients.
Fill pita halves with mixture. Wrap in plastic wrap and chill.



* Exported from MasterCook *

Italian Garlic Chicken

Recipe By :Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup miracle Whip® light
1/2 cup Italian dressing
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
4 chicken breast halves

Mix dressings and seasonings. Pour dressing mixture over chicken.
Cover; refrigerate 20 minutes. Drain.
Place chicken on grill over med-hot coals or greased rack of broiler pan.
Grill or broil for 10-12 minutes on each side or until tender.



* Exported from MasterCook *

Panda Express Orange Flavored Chicken

Recipe By :top secret recipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce
1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced fresh garlic
1 teaspoon chopped green onions
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot
Chicken
4 chicken breast fillets
1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour
Vegetable oil for frying

Combine all ingredients for sauce--except the cornstarch and arrowroot--in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the sauce from the pan and pour it over the chicken in a large resealable plastic bag or other container that allows the chicken to be completely covered with the sauce. Chicken should marinate for at least a couple of hours. Cover remaining sauce and leave it to cool until chicken is ready.
When chicken is marinated, preheat 2" of vegetable oil in a wok or skillet to 350 degrees.
Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thickens, cover and remove from heat.
Beat together the ice water and egg in med. bowl. Add baking soda and salt.
Add 3/4 cup of flour and stir with fork just until the flour is blended into the mixture. The batter will be lumpy.
Sprinkle another 1/4 cup flour on top of the batter and mix with only one or two strokes. Most of this flour will still be floating on top of the mixture. Put the remaining flour (1/2 cup) into a med. bowl.
Dip each piece of chicken first into flour, then into batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces at a time, for 3-4 min., or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
When all the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all the pieces are well coated.



* Exported from MasterCook *

Roasted Chicken and Potatoes Monterey

Recipe By :Sargento
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds red potatoes -- cut into 1 1/2" pieces
2 tablespoons butter -- melted, divided
4 boneless skinless chicken breast halves
1 tablespoon lime juice
1 1/2 cups 4 cheese Mexican blend shredded cheese
1/4 cup chopped fresh cilantro
3 tablespoons salsa
lime wedges -- optional

Toss potatoes with 1 tablespoon butter.
Arrange in layer around edges of foil-lined shallow pan.
Bake in preheated 425º oven for 10 minutes.
Remove potatoes from oven.
Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice.
Bake for 20 minutes or until chicken is no longer pink in center and potatoes are browned and tender.
Combine cheese, cilantro and salsa.
Sprinkle cheese mixture over chicken and potatoes.
Bake 2 minutes or until cheese is melted. Serve with lime wedges, if desired.



* Exported from MasterCook *

Stuffed Sourdough bread with Hot Chicken Salad

Recipe By :Family Circle
Serving Size : 6 Preparation Time :0:00
Categories : Chicken/Turkey Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound round loaf sourdough bread
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1 1/2 pounds boneless, skinless chicken breasts -- cut into 1/2" strips
1/3 cup sliced green onions
1/4 cup sliced celery
1/4 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
1/2 teaspoon mustard seeds
1/4 teaspoon salt
1/4 teaspoon pepper
4 large lettuce leaves -- garnish, optional
cherry tomatoes -- optional

Heat oven to 375 degrees.
Cut loaf in half horizontally. Hollow out center of each half, leaving 1" thick shell. Place bread shells, hollow side up, on baking sheet.
Bake for 12-15 minutes or until crusty.
Heat oil in large skillet over med-high heat. Add garlic and chicken. Saute until chicken is fork-tender and no longer pink in center, 10 minutes. Remove from heat.
Combine chicken, green onion, celery, cilantro, sour cream, mayonnaise, lemon juice, mustard, mustard seeds, salt and pepper in a large bowl.
Arrange lettuce leaves, if using, inside bottom of bread shell, with ends overhanging edge of shell.
Spoon chicken mixture into shell. Cover with top shell.
Garnish with cherry tomatoes, if using. Cut into wedges.

 

[MICKEY88]

I just made this Saturday and everyone loved it...

I left out the poppy seeds and sherry


Poppy Seed Chicken


6 skinless, boneless chicken breast halves - diced
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 tablespoons dry sherry
salt and pepper to taste
8 ounces buttery round crackers, crushed
1 1/2 tablespoons poppy seeds
1/2 cup butter, melted



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1 Preheat to 350 degrees F (175 degrees C).
2 Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
3 Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.


Makes 6 servings

 

[MOMTOMOOTOO]

Our favorite chicken recipe:

Lemon Chicken w/ orzo

6 chicken breasts cut into cubes, 1 cup mushroooms 1 can of artichoke hearts 1 box ronzoni orzo (only ronzoni)
1/2 cup each of olive oil and fresh lemon juice & chicken broth

Sautee chicken in oil and lemon add mushrooms and artichokes
Cook orzo drain and add to the pan w/ chicken. Add chicken broth. Sprinkle w/ parmesean cheese and bake for 15mins
Prior to baking if its dry add a little more olive oil

serve w/ italian bread and a salad.

 

[Growin'upDisney]

A really easy chicken recipe is for Salsa Chicken.

Take bonesless skinless chicken (between 3-6 breasts depending on # of people)
Put it in crockpot
Cover it with Salsa - mild will not be even the least bit spicy hot after cooking
Add crushed garlic - as much as you want
Add a couple of shots of either Margarita mix for a sweet flavor or a couple of shots of white wine for a savory flavor.
Cook at least 4-5 hours on low or 2-3 on high until chicken is done all the way through.

Take a spoon and pull apart the chicken. It will shred easily. After is shreds keep it on low for another 1/2 hour so it soaks up all the salsa juice.

Viola - easy salsa chicken. I serve it over white rice or as a meat for tacos/burritos/enchiladas, wtc. It freezes well too so you can make a lot and save it.