Answers to Everyday Questions : Do you have any favorite chicken recipes?

Do you have any favorite chicken recipes?

15 Responses to “Do you have any favorite chicken recipes?”

1. °ΤΘΜ° said :
   September 23rd, 2010 at 8:41 am

   Stuffed Thighs

   Ingredients
   Nonstick cooking spray, oil or butter
   6 boneless, skinless chicken thighs
   freshly ground black pepper
   6 half-inch thick sticks of Swiss Gruyère cheese
   3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham
   3 fresh sage leaves, halved
   coarse salt
   1/3 cup freshly grated Parmesan cheese
   1/3 cup dried breadcrumbs [not fresh]
   2 tablespoons unsalted butter, cut into 6 pats

   Method
   Heat oven to 350°
   Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly.

   Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter.

   Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops.
2. AMBER D said :
   September 23rd, 2010 at 9:21 am

   Take 2 chicken breasts, rub them with
   1 chopped garlic
   1 teaspoon worcerstershire sauce,
   1 Tablespon mustard
   1 teaspoon honey
   salt and pepper.
   Place them in the oven and cook for 30 minutes at 350°.

   Sesame Chicken Pasta Salad
   Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

   Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

   In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

   Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

   Ingredients:
   1/4 cup sesame seeds
   1 (16 ounce) package bow tie pasta
   1/2 cup vegetable oil
   1/3 cup light soy sauce
   1/3 cup rice vinegar
   1 teaspoon sesame oil
   3 tablespoons white sugar
   1/2 teaspoon ground ginger
   1/4 teaspoon ground black pepper
   3 cups shredded, cooked chicken breast meat
   1/3 cup chopped fresh cilantro
   1/3 cup chopped green onion

   Chicken Alfredo
   When cooking Chicken Alfredo you start by saute chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes.

   Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.

   Ingredients:
   2 c. cooked chicken (chopped up)
   2 jars Alfredo sauce
   2 c. mushrooms
   1 lb. fettuccine or any pasta
   2 tsp. butter.

   Alfredo Sauce Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Pour over chicken, shrimp or pasta.

   Alfredo Sauce Ingredients:
   4 tablespoons butter
   4 tablespoons flour
   1 cup cream (or half and half or milk)
   1 cup chicken broth
   1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
   1/2 cup Parmesano Reggiano cheese (or plain Parmesan)
   3 tablespoons fresh or 1-2 tablespoons dried parsley
   4-5 cloves garlic (minced)
   1/2 teaspoon fresh nutmeg
   1/4 cup sherry or white wine
   salt and pepper.

   Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.
3. Lucky said :
   September 23rd, 2010 at 10:00 am

   Two of my favs

   Oven Baked Chicken

   Make three “dipping stations”

   Season the chicken with all purpose seasoning.
   Cover in first bowl which you have filled with flour & a little extra seasonings

   Dip in second bowl which contains two eggs beaten.

   Cover in third bowl which has bread crumbs in it!… Italian or whatever style you like.

   Place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.

   You can serve this with potatos and corn or with rice and green beans or if you like top with marinara and mozzarella cheese and you have chicken parm!

   POLLO EN FRICASE

   3 lbs. chicken pieces, seasoned
   3 tsps. adobo
   3 tbsp. olive oil
   1 tbsp. vinegar
   3 tbsps. garlic, mashed

   ¼ cup olive oil
   1 cup sofrito (liquid spanish seasoning found in you local grocer’s freezer by Goya)
   1 cup tomato sauce
   1 cup white wine
   1 laurel leaf
   8 olives stuffed with red peppers
   1 cup diced potatoes
   1 cup chopped carrots
   salt to taste

   Season the chicken ahead of time (at least 1 hour) and refrigerate until needed.

   In a medium sized sauce pan heat olive oil, add chicken and cook until it is brown on both sides. Remove from oil and drain. In the same pan add the sofrito and cook for 3 minutes or so. Add the chicken and the rest of the ingredients, season to taste, cover and cook over medium heat for 35 minutes until the chicken is tender.
4. w@rper said :
   September 23rd, 2010 at 10:32 am

   Ooo, my delicious chicken and rice soup! Boil chicken, then take it out and cut up (but leave the water on to simmer). Skim off the gunk on top, put in chicken stock, carrots, celery, diced spinach, chopped up garlic and onions, and chicken. Put on a lid and simmer for about 15 minutes, stir in rice and simmer longer. Then suck down deliciousness. Mmm-mmm-mmm.
5. krazyfordoggies said :
   September 23rd, 2010 at 11:27 am

   I work 75 hrs a week and don’t have much time to cook, however, I found that this website has very easy recipes:

   http://www.kraftfoods.com

   Go to meal occasion and select poultry and it will give you all the chicken options.

   One of my favorite, super easy recipes is chicken, potato & vegetable bake. It has sort of a lemon chicken taste to it…it only takes about 10-15 to prep. See if this link works, if not just search on the website. ENJOY!

   http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=3&u1=bytype&u2=2*379&u3=**47*135&wf=9&recipe_id=74359
6. Steve G said :
   September 23rd, 2010 at 11:47 am

   This is great with Jasmine rice and steamed Asparagus
   Chicken Kiev Recipe

   Ingrdients:
   3 tablespoons reduced-fat margarine, softened
   1 tablespoon snipped fresh parsley
   1/8 teaspoon garlic powder
   6 small boneless, skinless chicken breasts
   2 cups Cornflakes
   2 tablespoons chopped fresh parsley
   1/2 teaspoon paprika
   1/2 cup skim milk

   Prep:
   Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.

   Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.

   Makes 6 Servings
7. UVRay said :
   September 23rd, 2010 at 12:04 pm

   Chicken stir fry, chicken tacos, chicken cordon bleu, chicken-rice combination, chicken chili, chicken salad.
8. AMY said :
   September 23rd, 2010 at 1:02 pm

   i love homemade chicken fried rice

   i boil my rice ( i use the white rice in the 10 minute bags)
   as the rice is boiling i put a can of peas and carrots on the stove to heat up and then i start my chicken
   i cut up chicken breats in bite sizes and cook in soy sauce
   ( this stuff called dales sauce works excellent too)
   as the chicken cooks i take the rice and put in a frying pan on medium heat crack an egg in it and fry it up add the peas and carrots and chicken once done and mix together and then serve! and enjoy!
9. francisco said :
   September 23rd, 2010 at 1:28 pm

   you are insulting me with you question. my world revals around chiken.
10. "Mouse Potato" said :
    September 23rd, 2010 at 2:10 pm

    Hi !!!
    I just made this last week… and we loved it…

    Aussie Chicken

    Original recipe yield:
    4 servings

    PREP TIME 25 Min
    COOK TIME 25 Min
    READY IN 1 Hr 20 Min

    INGREDIENTS
    4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
    2 teaspoons seasoning salt
    6 slices bacon, cut in half
    1/2 cup prepared yellow mustard
    1/2 cup honey
    1/4 cup light corn syrup
    1/4 cup mayonnaise
    1 tablespoon dried onion flakes
    1 tablespoon vegetable oil
    1 cup sliced fresh mushrooms
    2 cups shredded Colby-Monterey Jack cheese
    2 tablespoons chopped fresh parsley

    DIRECTIONS
    Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
    Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
    In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
    Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
    Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

    —-AND THIS ONE, TOO…

    King Ranch Chicken Casserole III

    Original recipe yield:
    8 servings

    PREP TIME 30 Min
    COOK TIME 1 Hr
    READY IN 1 Hr 30 Min

    INGREDIENTS
    1 (10.75 ounce) can condensed cream of chicken soup
    1 (10.75 ounce) can condensed cream of mushroom soup
    2 cups chicken broth
    1 (10 ounce) can diced tomatoes with green chile peppers
    1 (12 ounce) package corn tortillas
    3 cups cooked, diced chicken breast meat
    1 onion, chopped
    1 green bell pepper, chopped
    8 ounces shredded Cheddar cheese
    1 1/2 teaspoons chili powder
    1 teaspoon garlic salt

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).
    Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
    Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.
11. eddie said :
    September 23rd, 2010 at 2:42 pm

    this is more than easy and great boneless skinless breasts coated with Parmesan cheese brown in olive oil make a tomato and fresh basil topping chunk tomatoes and slice basil put on top I usually make roasted fingerling potatoes to go with meal easy and great
12. kirene45 said :
    September 23rd, 2010 at 2:47 pm

    I like a quick and easy Chicken Wok

    INGREDIENTS:
    * 500 grams Wok vegetables (waterchestnuts, baby sweet corn, broccoli and carrots)
    * 200 grams fillets of chicken, cut into strips
    * 300 grams egg noodles
    * oil

    MARINADE:
    * 2 cloves garlic, crushed
    * 2 tablespoons brown sugar
    * 2-3 Japanese soy
    * ½ stock cube (hen or chicken)+ 2 tablespoons water

    METHOD:
    1. Marinate chicken for about 10 minutes.
    2. Boil egg noodles according to package directions.
    3. Pour off and reserve the marinade.
    4. Stir-fry the vegetables.
    5. Stir-fry chicken strips.
    6. Mix chicken, vegetables, noodles and reserved marinade.
    7. Reheat and serve.

    http://minareceptsamlingar.blogspot.com/2007/03/wok-classic.html
13. D C said :
    September 23rd, 2010 at 3:02 pm

    chicken francese

    season the chicken w/ salt and pepper
    cover w/ flower and fry in garlic and oil.

    when the chicken is done, put 1/4 cup of lemon juice in the fying pan w/ a a little white wine, half a stick of butter and some garlic.. when the sauce simmers put the chicken back in
14. shari516 said :
    September 23rd, 2010 at 3:40 pm

    I like chicken a lot (white meat anyway) but I unfortunately can’t stand the look and feel of preparing it raw. 🙁 So most of my recipes for it involve fully cooked, canned, chunk chix breast. Among those recipes, this is my fave.

    It’s called “Sassy Chicken Salad.” 🙂 I found it on a card in the packaging of the canned chix sold at Costco (Kirkland brand). I love this recipe because it’s super easy, tastes delicious & refreshing, and is very healthy. I hope you like it!!

    SASSY CHICKEN SALAD

    1 can (10 oz.) diced tomatoes & green chiles (drained)
    1/2 cup light/reduced fat mayonnaise
    1 tablespoon honey
    1 can (12.5 oz.) chunk chicken breast
    1 cup celery, thinly sliced
    1 cup grapes, halved (any grape type is fine)
    1/3 cup toasted pecans, chopped

    In medium bowl, combine tomatos & chiles, mayo and honey. Then stir in chix, celery, grapes & pecans. Cover and chill. Serves approx. 6.
15. Do you have any favorite chicken recipes? | DavidKaiserBlog said :
    September 23rd, 2010 at 12:52 pm

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