Anyone have any simple, family friendly, chicken recipes?

I am trying to cut back on red meat and am looking for some simple, HEALTHY, family friendly chicken recipes, I appriciate any relevant recipes, also any other non red meat recipes that are good for you.
Thanks

Related Items

15 Responses to “Anyone have any simple, family friendly, chicken recipes?”

  1. Lola C said:

    fried chicken is good

  2. steve said:

    this is my favorite
    cook bite sized pieces of chicken in a large pan
    add some garlic and onions while the chicken cooks
    when the chickken is done add bell pepper
    then add 1 0r 2 cans of diced tomatoes
    serve over pasta

    so easy and uses only 1 pan and 1 pot

  3. Debbie L said:

    Chicken and Rice is good. It is easy to make. What about barbecue chicken, baked potatoes and a salad. Perhaps you could try a chicken salad for a meal. Check out allrecipes.com and recipezaar.com, they have some good recipes.

  4. Nickname said:

    SAUTEED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE

    4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
    1 teaspoon kosher salt, divided
    1/4 cup plus 1 tablespoon all-purpose flour, divided
    3 teaspoons extra-virgin olive oil, divided
    2 large shallots, finely chopped
    1/2 cup dry white wine
    1 14-ounce can reduced-sodium chicken broth
    1/3 cup reduced-fat sour cream
    1 tablespoon Dijon mustard
    1/2 cup chopped chives (about 1 bunch)

    1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
    2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
    3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
    4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

  5. murrayc said:

    Garlic, paprika, salt (or none), pepper…wait til the button pops-up

  6. halefarmboy said:

    Stewed chicken. Cover the pieces with cold water, add onion and sweet basil, bring to a boil, and simmer till done. About 30 minutes. Olde Tyme receipe.

  7. jbgds12 said:

    check kraftfoods.com there are many simple and easy recipes

  8. BumbleToe said:

    Chicken Cacciatore:

    4 chicken thighs
    2 chicken breasts with skin and backbone, halved crosswise
    2 teaspoons salt, plus more to taste
    1 teaspoon freshly ground black pepper, plus more to taste
    1/2 cup all purpose flour, for dredging
    3 tablespoons olive oil
    1 large red bell pepper, chopped
    1 onion, chopped
    3 garlic cloves, finely chopped
    3/4 cup dry white wine
    1 ( 28-ounce) can diced tomatoes with juice
    3/4 cup reduced-sodium chicken broth
    3 tablespoons drained capers
    1 1/2 teaspoons dried oregano leaves
    1/4 cup coarsely chopped fresh basil leaves

    Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
    In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

    Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

  9. Who Am I said:

    Take a Pyrex cooking pan (about 10×16) and…

    cover the bottom with a single layer of skinless, boneless leg or breast meat. sprinkle with garlic powder. pour a 30 oz can of papaya or mango over the chicken (liquid & all). pour a small can of mandarin oranges over the meat (juice & all). put about 12 oz of small fresh mushrooms over the top. Let the mixture marinate in the fridge for 3-5 hours. cook in a 350 degree oven for 1-3/4 hours.

    Make some rice on the side.

    dish out the chicken and pour the fruit/shroom mixture over the rice (not the liquid)

    easy to cook, easy cleanup, & tasts good. – enjoy

  10. michael w said:

    Try a Deviled chicken, its lovely. Cut 2 cooked chicken breasts into cubes. Mix together a sauce of 2 teaspoons made hot mustard, 2 teaspoons of malt vinegar. 2 teaspoons of tomato ketchup, 1/2 teaspoon of black pepper, pinch Cheyenne pepper. Mix these until you have a smooth yellow mixture. Add the chicken cubes and mix together until all the chicken is well covered. Place on a flat oven proof dish and grill until mixture is golden brown, stirring a few times. Serve with savory rice. Will serve 2 people. For 4, just double amount of chicken and ingredients of sauce mix. Sit down and enjoy it. Good luck. PS Its not as hot as it may sound as the heat neutralise’s the mustard

  11. Scotty said:

    here’s what I do, I buy a bag of Tyson frozen boneless, skinless breasts from Sam’s,
    I then marinate them in Italian dressing overnight, then grill them for about 4 – 5 minutes per side.
    Then I bag them and freeze them, usually 4 per bag.
    I take them out whenever I need them , then make it all different ways.
    Chicken Italiano…
    Put the breasts into a pyrex dish, cover with marinara sauce and mozzarella or provolone cheese and bake till hot and cheese is melted..

    Another good dish is on the Campbell’s Cream of Asparagus soup, Cream of Asparagus Lemon Chicken, place the breasts in the dish
    fill with the can of soup and half can of milk, squirt some lemon in there, salt and pepper to taste then bake till hot. serve with garlic mashed potato’s or rice, you can use the soup as a gravy for the side dish too. that’s sooo good, that’s my fav.

    Then you can get some tortilla’s, and chop up the chicken and make Quesadilla’s, get some different kind of cheeses, add the chicken and nuke it to get it started melting, then fold them over and put in the oven to heat it and crisp it up.

    Good luck and bon appetite

  12. Jesi said:

    BAKED chicken and cucumbers
    Rub chicken breasts with olive oil, season with salt, pepper, ground cumin and ground mustard. Bake at 350 degrees for 20-30 minutes until cooked through. On stovetop, take a cucumber and peel, slice in half, seed with a spoon and dice small. Slice an onion into thin half-rings (cut onion in half and slice). Place in cucumber and onion in a saucepan with 1 chicken boullion cube and 1 cup of water and cover. Cook 7-10 minutes or until cucumber is tender and cooked through. Add 2 cloves of minced garlic, cook until fragrant. Season cucumber mixture with 1/2 tsp. ground cumin and a 1/2 tsp. ground mustard. Cook 1-2 minutes, stir in 3 tablespoons sour cream. Serve sauce over chicken.

    Un-Fried Chicken
    6 skinless, boneless chicken breasts
    2 cups sour cream
    2 cups crushed cornflakes cereal
    1 teaspoon Italian-style seasoning
    6 tablespoons butter, melted

    Preheat oven to 350 degrees F (175 degrees C).
    Rinse and trim the chicken breasts of any fat or skin. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs. Place coated chicken in a lightly greased 9×13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

    Chicken and Rice Soup
    2 cans Hormel Chunk Chicken or Chunk Turkey
    1/2 cup dry rice
    2 chicken boullion cubes
    8 cups water
    1/2 onion, diced
    2 carrots, diced
    2 stalks celery, sliced
    1 can mushroom pieces and stems, drained

    Combine all ingredients in heavy-bottomed pot or in slowcooker. Cook until rice is cooked through about 30 minutes on stove or 3-4hrs on high or 6-8 hours on low in crockpot. Freeze leftovers.

  13. pattie052062 said:

    go to http://www.allrecipes.com and look around.

  14. Juddles said:

    Zesty Italian Chicken

    Chicken pieces (with or without skin)
    No Fat Zesty Italian Salad Dressing

    Marinade the chicken in the dressing for at least 8 hours, 24 is best.

    Spray casserole dish with non-stick cooking spray (Pam) and place the chicken in it in a single layer.

    Bake uncovered at 375 deg F for 1 hour.
    Serve with rice, noodles, or potatoes and a vegetable.

    This can also be done in a crockpot, but you don’t get browned chicken pieces.

  15. Anyone have any simple, family friendly, chicken recipes? | DavidKaiserBlog said:

    […] this article: Anyone have any simple, family friendly, chicken recipes? Posted in: Uncategorized No Comments Tags: chicken, chicken-breast, fridge, fruit, […]




Message:

[newtagclound int=0]

Subscribe

Recent Comments

Recent Posts

Archives