Any ideas for some really simple chicken recipes?

Chicken breast prefferbly.
Something healthy?

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19 Responses to “Any ideas for some really simple chicken recipes?”

  1. hambone2338 said:

    How about three ingredients?

    Pound bonleess breasts just to tenderize a bit, sprnikle with Good Seasoning dry italian dressing, and some Parmesan cheese. Bake at 400 for 20-22 minutes.

  2. Itchy1977 said:

    Pop the chicken into a caserole dish. Pour in half a pint of nice stock. Put in some vergetables, anything you have around really, then put it in the oven for an hour and a half at 180c – serve it with some mash potato.
    yum.

  3. chris w said:

    Chicken & Broccoli Cannelloni

    8 ounces cannelloni noodles
    3 cups nonfat milk
    1/3 cup flour
    1/8 teaspoon nutmeg
    1/4 teaspoon salt and pepper — divided
    1/4 teaspoon pepper
    3/4 cup Romano cheese — grated
    2 cups cooked chicken breast–chopped fine
    10 ounces frozen broccoli-thawed & drained
    2 cloves garlic — minced
    1/2 teaspoon Italian seasoning
    26 ounces jar tomato & garlic pasta sauce

    1. Cook cannelloni according to package directions; drain, rinse and set aside.

    2. Mix milk, flour, nutmeg, pepper & 1/8 teas. salt in saucepan with whisk. Bring to boil; reduce heat and simmer uncovered, 5 min. or till thickened, stirring constantly. Remove from heat, stir in cheese; set aside.

    3. Combine chicken, broccoli, garlic, Italian seasoning, remaining salt and 1 C. white sauce. Let cool.

    4. Spoon 1 C pasta sauce into 13×9 baking dish. Spoon chicken mixture over cooked cannelloni. Pour remaining pasta sauce cannelloni; pour remaining white sauce on top. Bake, uncovered, at 350 for 35 min. or till bubbly. Let stand 10 min. before serving.

    Per serving: 81 Calories; 3g Fat (37% calories from fat); 6g Protein; 7g Carbohydrate; 12mg Cholesterol; 205mg Sodium

  4. Lex said:

    – Take however many chicken breasts you want.
    -1/2 a spoon of pepper, 1/2 a spoon of red chilli, 1/2 a spoon of black pepper for each piece.
    -Marinate the chicken in the spices for about 15-20 minutes and then put it in the oven (450) for about 25-30 minutes.

    -Goes real well with green beans and rice!

  5. searching for friends said:

    curried chicken breast is always a favorite at my house.
    Brown the chicken breast in a skillet w/ olive oil
    add curry paste 1 table spoon with 1 can coconut milk 1 table spoon soy sauce and 1 table spoon fish sauce. simmer for about 20 minutes add corn starch slurry to thicken and serve with rice and a veggie

  6. karen w said:

    bisquick chicken,recipe is on box!

  7. desertchica18 said:

    Do you have a crock pot? I LOVE crockpots, and they make chicken so tender that it falls apart like turkey, only moister. Anyway, you can cook chicken in the cp with just about anything (ie: can of campbells cream of mushroom, a jar of pasta sauce, some chick broth and veggies, etc.) There are endless possibilities. Another good thing is the George Foreman grill, just put some Mrs. Dash on the chick breasts and throw them on the grill, done in about 14 minutes.

    Hope this help!! If all else fails, just buy one of those chickens from the store!

  8. Doreen said:

    I place boneless chicken breast in a frying pan with 1/2 to a whole bottle of italian dressing and cook on med to med high for about 20 minutes . about 10 minutes before it is done I place chunk pineapple on top and top that with mozzerella cheese, let the cheese melt and its all done!!

  9. mmuscs said:

    If you have a crock pot this is great.

    Place 4 or 5 deboned chicken breast in the crock pot. Drain and pour over them
    1 can whole kernel corn
    1 can black beans
    1 jar Pace Hot sauce (I use hot, but it depends on your taste buds)

    Cover and cook on low for 8 hours. About 45 minutes before it is down place a brick of cream cheese on top and let it melt into the sauce.

    It really is good. Use deboned breast because it is so tender the meat falls off the bones and gets in the way. 🙂

  10. mama817 said:

    You Will need chicken breast, can of chicken broth, and i block of cream cheese for this recipe.
    ~Brown the chicken in pan until almost done
    ~take chicken out of pan and add can of chicken broth and cream cheese
    ~cook until cream cheese is melted and creamy
    ~put chicken back in the pan and cook the rest of the way until done

    Might not sound that good using cream cheese but everybody says it’s excellent!

  11. angelmalak said:

    use low cal spray to gently seal chicken breasts, along with chopped onion and peppers. you can add some basil and a dash of white wine for flavour. season as required. then cover with chopped tomatoes and slo-cook or put in oven (covered) for an hour and a half. serve with fresh seasonal veg:-)

  12. Marjie L said:

    Would you consider this healthy?…

    Boneless, skinless chicken breast for the amount of people being served.

    Lemon, half a lemon per chicken breast.

    Garlic, pounded or thinly chopped

    Soy sauce.

    Pepper.

    Clean chicken, put in marinating bowl. Add soy sauce to completely cover chicken. Squeeze lemon fresh over chicken and soy sauce. Pepper mix with however much you want. Add garlic. Mix ingredients either with hands or a large mixing spoon. Marinate for about 2 hours.

    Preheat oven to 375. After chicken is done marinating, put into a pan big enough to hold the food, chicken and marinade. Cover with aluminum foil, put in oven for an hour to an hour and a half. Fifteen minutes before whichever desired time is up, remove foil and let it finish cooking the rest of the time uncovered.

    I usually marinate the chicken over night so that it absorbs more of the marinade. It tastes better that way. The foil helps with keeping the chicken moist. Also, I usually eat this with some rice and some kind of vegetable. I love this stuff. It’s my mother’s recipe. 😀

  13. Kat said:

    Here’s my super simple chicken casserole.

    Cook 3-4 chicken breasts in water or stock till cooked through. Set aside and let cool for a few minutes. Turn oven on about 375. In a casserole dish or baking dish, add a can of mixed veggies (more or less or none to taste) with the stock in the can. Add a can of cream of chicken soup and stir the veggies (with stock) and the soup together. Once the chicken has cooled enough to touch, either cut the chicken up a bit or shred into bits with your fingers, and add the chicken to the stock in your baking dish. Add a box of stove top stuffing to the top of the mixture. Pour about a cup to two cups of your chicken stock on top of the stuffing to moisten it, (don’t fill the dish too full!) and then bake till the stuffing is browned.

  14. Sugar PIe said:

    Balsamic Lemon Chicken

    1/2 cup olive oil
    1/4 cup lemon juice
    2 Tbsp. balsamic vinegar
    1 tsp. lemon zest
    1 Tbsp. dry basil
    2 cloves garlic, minced
    1/2 tsp. salt
    1/4 tsp. pepper
    4 whole boneless chicken breasts, halved

    Mix all ingredients and pour over chicken. Broil in 9×13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
    ____________________

    Chicken & Farfalle Salad with Walnut Pesto

    SALAD:
    2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
    2 cups cubed cooked skinless, boneless chicken breast
    1 cup quartered cherry tomatoes
    2 tablespoons chopped pitted kalamata olives

    WALNUT PESTO:
    1 cup basil leaves
    1/2 cup fresh parsley leaves
    3 tablespoons coarsely chopped walnuts, toasted
    1 1/2 tablespoons extravirgin olive oil
    1 tablespoon white wine vinegar
    1/2 teaspoon salt
    1 garlic clove

    REMAINING INGREDIENT:
    4 curly leaf lettuce leaves
    To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
    To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.
    Yield 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)

    Nutritional Information: CALORIES 374(30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); PROTEIN 29.4g; CHOLESTEROL 60mg; CALCIUM 62mg; SODIUM 393mg; FIBER 3g; IRON 3.6mg; CARBOHYDRATE 36.3g

    –Cooking Light, JUNE 2005
    __________________________

    Crispy Chicken Cutlets

    4 bonesless skinless chicken breast halves
    1 egg white, whipped w/ fork
    1/4 teas. salt
    1/4 tsp. pepper
    1/4 tsp. Tony Chachere’s cajun seasoning
    3/4 cup finely chopped pecans
    3 Tbls. flour
    1 Tblsp. butter
    1 Tblsp. EVOO

    Flatten the chicken pieces by putting between plastic wrap and pounding w/ mallet. Season both sides w/ salt, pepper, & Tony’s. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine flour and pecans. Heat oil & butter in a skillet over medium heat. Dip the chicken first into the egg white wash, then into the pecan mixture to coat. Fry in the skillet 4-6 minutes for each side over medium heat. Serve immediately. (An electric skillet can be used for this dish, and keeps it warm after cooking.)

    You can deglaze the pan w/ chicken broth, reduce, and finish w/ butter. You can also used condensed soup + ½ cup sour cream as a gravy.
    ______________________

    Sesame Chicken Strips

    6 skinless boneless chicken breast halves
    1 cup sour cream
    1 tablespoon lemon juice 1/2 lemon, juiced
    2 teaspoons celery salt
    2 teaspoons Worcestershire sauce
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cloves garlic, minced
    1 cup dry bread crumbs
    1/3 cup sesame seeds
    4 tablespoons (1/2 stick) butter, melted

    Lightly grease a 15 by 10-inch jelly roll pan. Cut chicken crosswise into 1/2-inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight.
    Preheat oven to 350 degrees F.
    In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.

    –Paula Dean

  15. dontknow said:

    serial chicken. it’s named this cause my kids want it to “strike again”. mix equal part of mayo and sour cream. brush lightly on top of boneless breasts. crush special k and sprinkle on top. drizzle with honey. cook at 350 for about 40 min. we have used many different types of cereal. we like frosted flakes. i also have used jams instead of honey. it may not be totally healthy, but it is good.

  16. ☆P!nk☆ said:

    Orange Glazed Chicken:

    Ingredients:
    1 (3-3 1/2 pound) whole chicken
    1/2 cup honey
    2 tablespoons frozen orange juice concentrate, undiluted
    1 tablespoon lemon juice
    1/4 teaspoon ground nutmeg

    Heat oven to 375 degrees. Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour and 15 minutes. Combine remaining ingredients and mix well. If desired, separate the glaze and reserve some to serve with chicken after cooking.*

    Brush some of the orange mixture on chicken and roast uncovered another 15 minutes. Periodically brush chicken with the orange mixture until chicken is no longer pink (180 degrees using a meat thermometer). Serve chicken with remaining orange mixture.

    Makes 6 Servings

  17. hey said:
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  19. Gaynelle Magistrale said:

    I must admit that that is one great insight. It absolutely gives an organization the chance to get in on the bottom ground and actually take part in creating one thing special and tailor-made to their needs.




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