Answers to Everyday Questions : Any good chicken recipes?

Any good chicken recipes?

14 Responses to “Any good chicken recipes?”

1. coco said :
   October 10th, 2010 at 5:46 am

   CHICKEN TETRAZZINI

   1 lb. pasta, cooked
   1/2 pound fresh mushrooms
   1 stick butter
   2/3 cup flour
   1 large onion, sliced
   5 cloves garlic, peeled and chopped
   4 c. chicken broth
   2 c. light cream
   1/4 cup dry sherry
   4 c. diced chicken, cooked
   1 c. grated Parmesan cheese
   1/3 teaspoon garlic powder
   Salt and pepper to taste

   Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
   Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.

   Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.

   Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.
2. Polon T said :
   October 10th, 2010 at 6:31 am

   Recipe for 2:
   Place some chicken breasts in an oven-proof dish. Add chopped carrots and broccoli florets. Make up a tn of Campbells chicken soup according to the tin, add a pinch of curry power. Pour into the dish with the meat and veg and bake in the oven for about 45 mins on gas 5 or 190C. Serve with a jacket potato.
   Yummy!
3. Empy said :
   October 10th, 2010 at 6:50 am

   Brown chicken breast in frying pan. Add 1 can of cream of chicken soup mixed with 1/2 cup water. Let simmer until soup sauce is mostly gone.

   Slice potatoes and bake with chicken breast in tomato soup. Melt mozzarella cheese over chicken once finished.
4. Sandy said :
   October 10th, 2010 at 7:05 am

   Chicken Almondine
   Use the same Red Snapper or any White Fish Almondine recipe, replace the fish with Chicken, and enjoy.
   I have used many Fish,Duck,Turkey,recipes on Chicken and they are all pretty good.
5. LoveMyLife said :
   October 10th, 2010 at 7:12 am

   I make a good marinade or cooking sauce-I start by putting boneless /skinless chicken in a frying pan- I use tenderloins. Then I defrost the chicken just a little, pour in Balsamic vinegrette with just a little olive oil, next a few dashes of Worshcheshire sauce, Throw in garlic and onion , pepper,and oregeno. Let the chicken cook until it is almost done. Then splash it with soy sauce , cook for a few minutes more, throw on just a little bit of brown sugar and cook for the last minute. AWESOME!
6. Sugar PIe said :
   October 10th, 2010 at 7:43 am

   This is really easy, but very impressive. Serve w/ a side of angel hair or linguine pasta.

   CHICKEN PICCATA

   2 skinless and boneless chicken breasts, butterflied and then cut in half
   Sea salt and freshly ground black pepper
   2 cups all purpose flour, for dredging
   6 tablespoons unsalted butter
   5 tablespoons extra-virgin olive oil
   1/3 cup fresh lemon juice
   1/2 cup chicken stock
   1/4 cup brined capers, rinsed
   1/3 cup fresh parsley, chopped

   Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
   In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

   Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

   — Giada De Laurentiis, FoodTV
   ____________________________

   CHINESE CHICKEN WITH ALMONDS

   1 lb. chicken meat
   2 Tbsp oil
   1 tsp salt
   2 Tbsp soy sauce
   2 sticks celery, thinly slices
   2 oz fresh mushrooms, thinly sliced
   4 oz frozen peas
   1 cup stock
   2 tsp cornstarch
   3 oz split, toasted almonds

   Cut the meat into paper thin slices and salt. Heat the oil, add chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.

   Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.

   Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.

   Add the almonds and serve with steamed or fried rice.
7. uther_aurelianus said :
   October 10th, 2010 at 8:39 am

   Chicken corn soup

   6 thighs
   6 legs
   1 # carrots
   1 head celery
   2 large or 4 small onions
   3 cloves garlic
   3 12 oz bags frozen corn
   3 Tbsp dried parsley
   6 hard boiled eggs, diced
   1 bag egg noodles
   Salt
   Pepper

   Wash and cut the celery and carrots into chunks. Cut the roots and tops off of the onions, quarter them. (There is no need to peel the veggies.) Put all the veggies into a large pot with all the chicken. Peel the garlic, cut it up and put into the pot. Put in 1-2 teaspoons salt (to taste) and about 1 teaspoon ground black pepper. Put in enough water to cover all the veggies and the chicken. Bring to a boil on the stove and simmer, covered, for about one hour, stirring a couple times. Pull your chicken out and set aside. Strain the liquid, removing all the carrots, celery and onions. Wipe out your pot and put the stock back into it. Pull the meat off of the bones and shred or cut it into bite size pieces. Put the chicken into your stock. Add the corn and parsley, simmer for another hour. Put the noodles and eggs into the soup, continue simmering about 15-20 minutes, until noodles are soft. Salt and pepper to taste.
8. CookingBlonde said :
   October 10th, 2010 at 9:08 am

   Caprese Chicken
   Serving Size : 4

   4 boneless, skinless chicken breast halves
   6 medium Roma tomatoes
   1 teaspoon sugar
   1 teaspoon kosher salt
   1/4 cup olive oil
   1 container (8 oz.) mozzarella cheese, cut in 1/4-inch pieces
   1/4 cup coarsely chopped fresh basil leaves
   1/2 teaspoon pepper

   Lemon Vinaigrette:
   1/4 cup olive oil
   2 tablespoons freshly-squeezed lemon juice
   1 clove garlic, minced
   3/4 teaspoon kosher salt
   1/2 teaspoon pepper

   Lemon Vinaigrette: In small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.

   Place chicken in 1-gallon zip bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.

   Cut each tomato into quarters, lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto rimmed cookie sheet so that tomato pieces don’t touch. Place in 375 degree F. oven and roast for 30 minutes. Spoon tomatoes and all accumulated juices into small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.

   Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast at 350 degree F. for about 30 minutes, turning once. To serve, place one chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.
   ———–

   Buffalo-Wings-Style Cheese-Stuffed Chicken

   2 whole large chicken breasts, boneless
   2 Tbl butter
   2 garlic cloves, minced
   2 ounce bottle Tabasco
   8 oz cream cheese, room temp
   1 cup Ranch dressing
   3/4 cups celery, chopped
   5 Tbl butter, softened
   1/2 lb crumbled bleu cheese
   Olive oil

   Mix together cream cheese, Ranch dressing, celery, 5 Tbl butter and blue cheese. Form into two 3″ oval patties.

   Melt 2 Tbl butter. Add Tabasco and garlic. Flatten chicken until 1/4″ thick. Place cheese mixture on chicken and roll up, tucking in sides to enclose filling. Secure with wooden picks. Dust chicken rolls in flour. Dip chicken rolls in the butter/Tabasco/garlic mixture. Roll in bread crumbs. Brown chicken rolls on all sides in olive oil. Bake at 325 for 45 minutes.
9. Mikan said :
   October 10th, 2010 at 9:09 am

   Chicken Vegetable- Barley Soup
   INGREDIENTS
   3/4 cup and 1 tablespoon and 1 teaspoon slivered almonds
   1 tablespoon and 2 teaspoons olive oil
   7/8 medium onion, chopped
   3/4 cup and 1 tablespoon and 1 teaspoon chopped celery
   3-1/3 cups sliced fresh mushrooms
   3-1/4 cloves garlic, minced
   3/4 cup and 1 tablespoon and 1 teaspoon chopped carrots
   4 cups and 2 tablespoons diced red potatoes
   2-1/2 cups chopped cooked chicken
   8-1/3 cups chicken broth
   3/4 cup and 1 tablespoon and 1 teaspoon quick-cooking barley
   1 tablespoon and 2 teaspoons butter
   1/3 cup and 1 tablespoon and 1 teaspoon chopped fresh parsley
   salt and black pepper to taste
   DIRECTIONS
   Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
   Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
   Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
   Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

   Here’s another recipe
   Carol’s King Ranch Chicken Casseroles
   INGREDIENTS
   4 skinless, boneless chicken breast halves
   1 tablespoon chicken bouillon
   1 cup chicken broth
   1 cup chopped onion
   1 (10.75 ounce) can condensed cream of chicken soup
   1 (10.75 ounce) can condensed cream of mushroom soup
   1/2 cup diced red bell pepper
   1 (14.5 ounce) can diced tomatoes with green chile peppers
   2 (8 ounce) cans chili beans, drained
   12 (8 inch) flour tortillas
   3 cups shredded Colby-Monterey Jack cheese
   DIRECTIONS
   Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.
   In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.
   Preheat oven to 350 degrees F (175 degrees C).
   In a 9×13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese.
   Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.
10. Krissy Krinkle said :
    October 10th, 2010 at 9:55 am

    “Cheesy Chicken & Rice Casserole” – 4 servings

    1 (10 3/4 oz.) can Campbell’s Cream of Chicken Soup
    1 1/3 cups water
    3/4 cup uncooked long-grain white rice
    2 cups fresh or frozen vegetables
    1/2 tsp. onion powder
    4 boneless, skinless chicken breast halves
    1/2 cup shredded Cheddar cheese

    Stir soup, water, rice, vegetables and onion powder in 12×8″ baking dish; top with chicken. Season chicken as desired. Cover and bake at 375* – 45 minutes or until done. Top with cheese.
11. iknowtruthismine said :
    October 10th, 2010 at 10:08 am

    CHICKEN MARSALA – In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.
12. PDY said :
    October 10th, 2010 at 10:21 am

    Here’s two simple but delicious recipes:

    1. Lemon Chicken: Dip thin sliced chicken breast in egg, then in bread crumbs. Place in fry pan with olive oil or cooking spray on medium/low heat to brown. Sprinkle with a little rosemary and thyme. (fresh is better if you really want to impress, but dried will work well) Brown on one side. Flip and sprinkle a little more of the spices on this side. Once they are cooked through (which should take only about ten minutes tops), add a little water to the pan to keep them from sticking and burning. Spritze fresh lemon over top. Simmer briefly and serve.

    2. Cheesy chicken. Lightly brown thin sliced chicken breasts (two pieces per person) on both sides, on medium/low in a little olive oil or cooking spray. Remove chicken to a cool dish. Place a slice of cheese (swiss or cheddar are best) on a chicken piece, add a little finely chopped onion and slightly cooked, chopped bacon. Place a second chicken piece over each. Place back in frying pan. Cook on low after adding a little water. Should be done and ready to serve within five to ten minutes.
13. Jesi said :
    October 10th, 2010 at 11:07 am

    CHICKEN WITH CUCUMBERS
    2 tbsp. olive oil
    1 tbsp butter
    3 chicken breasts
    1 large cucumber
    1/2 an onion, sliced thin
    1/2 tsp. ground cumin
    1/2 tsp. ground mustard
    2 cloves garlic, minced
    1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
    3 tbsp. sour cream

    Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.

    Tarragon Chicken Casserole
    2 cans condensed Cream Of Chicken soup
    2 cups half and half
    4 teaspoons dried tarragon
    1/2 teaspoon pepper
    1 16 oz. box linguine or spaghetti, cooked, and drained
    5-6 cups cooked chicken, cubed
    1/2 cup Parmesan cheese, grated
    paprika, optional

    In a large bowl, combine soup, cream, tarragon and pepper.
    Stir in the linguine and chicken. Transfer to an ungreased 4 qt. baking dish. Sprinkle with the Parmesan cheese and paprika, if desired. Bake, uncovered, at 350, for 30 minutes, or until heated through.

    Chicken Alfredo Pizza
    12 inch prebaked pizza crust
    1 jar Ragu Al fredo pasta sauce
    2 boneless skinless chicken breasts, cooked and shredded
    1 can sliced mushrooms (optional)
    1 /2 an onion, sliced thinly (optional)
    1 /2 a green pepper, sliced thinly (optional)
    ½ cup each mozzarella and fontina cheeses

    Spoon sauce onto pizza crust. Top with chicken, mushrooms, onion, and green pepper. Top with cheeses and bake at 350 for 12 minutes or until cheeses are bubbly .

    Hens in a Blanket
    1 (9 ounce) package chicken breast tenders
    1 (8 ounce) can refrigerated crescent rolls
    Cheddar cheese slices

    Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden brown. Variations: Use Swiss or pepper jack cheese, sautéed onions, peppers, etc.

    Chicken in Mushroom Gravy
    4 boneless, skinless chicken breasts, cut in half
    salt and pepper
    1/4 cup dry white wine or chicken broth
    1 10 3/4-oz. condensed cream of mushroom soup
    1 4-oz. can sliced mushrooms, drained

    Place chicken in slow cooker. Salt and pepper chicken to taste. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on Low 7-9 hours (High 3-4 hours).Serve over noodles or rice.

    CHICKEN PARMESAN
    4-6 chicken breasts
    3 eggs plus 1 tablespoon water, beaten
    1 1/2 cups breadcrumbs plus 1/3 cup grated parmesan cheese
    1 jar favorite spaghetti or maranara sauce
    Sliced Mozarella cheese

    Place each breast between two pieces of saran wrap and pound thin using a meat hammer, rolling pin or a heavy can. Heat two tablespoons of oil in a skillet. Dip breast in the mixture of breadcrumbs and parmesan, into the egg wash and into the breadcrumbs again. Place in skillet and brown on each side, 2 to three minutes. Place in baking dish and cover with maranara sauce. Bake at 350 degrees for 30-45 minutes until chicken is cooked through. Place mozarella slices over breasts. Place under broiler 5-7 minutes until cheese is melted and bubbly and lightly browned.

    Chicken Savannah
    8 boneless, skinless chicken breasts
    8 slices cheese
    1 can cream of mushroom soup
    1/4 C dry white wine
    1 cup seasoned stuffing mix, crushed
    2 to 3 T butter, melted
    parsley (optional)

    Arrange chicken in a lightly greased 9 x 13 baking dish. Top
    with cheese slices. Combine soup and wine; stir well. Spoon
    sauce over chicken; sprinkle with the stuffing mix. Drizzle
    butter over crumbs; bake at 350 degrees for 45 minutes. Garnish
    with parsley.
14. Sassy MiMa said :
    October 10th, 2010 at 11:20 am

    1-2 bags of chicken wings/drummettes
    1 bottle of soy sauce
    Crushed garlic
    Garlic seasonings
    Salt
    Pepper
    Brown sugar
    Large foil pan

    Cook on Broil or at 425

    Cook time 60 minutes or until your wings are done.

    I have a few really great chicken recipes.

    Chinese Chicken wings

    Buy one bag of chicken wings
    Wash and remove the tips ( I usually cut my wings in half at the drum)
    Sprinkle fresh crused garlic all over your chicken wings.
    Add salt and pepper or any seasonings you like in foil pan.
    Stir wings to make sure seasonings are marinated through the meat.
    Cook in your oven but if you have a broiler much better. If you have a broiler continue to turn your chicken until brown.

    In the oven turn your chicken every 20-30 minutes until your chicken is brown.

    Add soy sauce (lots) keep pouring it all over the chicken for color. Add more garlic and brown sugar. Put back in oven until mixture is sticky on the chicken.

    I promise this dish will impress everyone

    I have more chicken recipes

    For fried chicken the key is marinating
    Buy season all
    Buy any chicken you like I use drumsticks

    Season your chicken with season all. Stir to make sure your chicken is seasoned well. If you can refrigerate for a day to assure great flavor. If not season thawed chicken in the am and refrigerate until ready to cook.

    In a large zip lock bag add your flour
    You will need 1-2 egss and milk
    Make your milk about 1 cup to 1 1/2 cups of milk and 1-2 eggs mix

    Dip your seasoned chicken in the egg milk mixture and then dip into your flour bag. Shake your bag to coat your chicken.

    While you are doing this heat your cooking oil in a frying pan on medium to high heat.

    Once your grease is hot add the chicken, cooking on each side until light brown. Continue turning to keep your chicken golden brown until done. You will know when your chicken is done you will not see any blood from the chicken
    Best fried chicken ever