Lets see how many different chicken dishes we can come up with!

[ebaynut31]

A real good one is you bake chicken breast in salsa and serve with spanish rice. It is tasty and juicy and sooo good.

 

[Cindy B]

Chicken African Stew (yummy)
Indonesian Chicken in Peanut Sauce (crockpot)
Forbidden City Chicken
Roast Chicken Rottissere style
Barbq Chicken in Crockpot (deliciouis)
Chicken Pot pie (make that with leftovers)
Chicken Soup
Chicken Enchiladas (my DH"s fave)
General Tso's Chicken (yes I make it... and its not that hard to do!)

Salsa Chicken
Chicken tacos
Ground chicken meatloaf
Cheesy Chicken Bake




Personally I don't like the use a can of soup things.. it gets too sodium filled. I do lots of other stuff with it. I love non American dishes as well.

I think I going to make the AFrican stew tonight with some chicken that I have defrosting.

 

[honeywolf7]

Almond Chicken with Lemon Sauce
Makes 4 servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.




2 boneless, skinless chicken breasts, halved

1/2 cup cornstarch

2 eggs beaten

1 cup sliced almonds

1/2 cup fresh lemon juice

1 tablespoon rice vinegar

1 1/2 tablespoons sugar

2 teaspoons cornstarch dissolved in 1 tablespoon cold water

2 tablespoons vegetable oil




Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed.


In a nonreactive sauce pan over medium-high heat, combine the lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.


In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the chicken breasts and saute for 5 minutes on each side, or until cooked through.


Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping sauce.


NOTES: A nonreactive sauce pan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine.


Reprinted by permission of Doubleday. All rights reserved.












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Nutrition Facts

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Makes 4 servings
Facts per Serving


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Calories: 459 Fat: 23g Carbohydrates: 28g
Cholesterol: 175mg Sodium: 113mg Protein: 35g
Fiber: 3g % Cal. from Fat: 45% % Cal. from Carbs: 24%

I got this recipe from www.cooking.com

 

[piratesmate]

Originally posted by Cindy B
Chicken African Stew (yummy)
Indonesian Chicken in Peanut Sauce (crockpot)
Forbidden City Chicken
Barbq Chicken in Crockpot (deliciouis)
Chicken Enchiladas (my DH"s fave)

When you get a chance, would you post these recipes? They sound really good!

Thanks,

Deb

 

[Cindy B]

Originally posted by piratesmate
When you get a chance, would you post these recipes? They sound really good!

Thanks,

Deb

Should I post them on the Cooking or here?

Tell me where, and I will post them...