Answers to Everyday Questions : Chicken recipes anyone?

Chicken recipes anyone?

15 Responses to “Chicken recipes anyone?”

1. hiraldo_andy said :
   October 22nd, 2010 at 11:57 pm

   A nice chicken salad! All you need to do is put some seoson in the chiken, cook it in the oven and add al the greens you like.
2. keenanj2004 said :
   October 23rd, 2010 at 12:24 am

   Not a great recipe, but if you want to make the juiciest chicken you ever tasted in a flash without any effort put it in a pan with diced tomatoes for 15-30 min (depending on whether it is defrosted). You can put it in the oven with some mozzarella cheese afterwords and serve it with pasta for a healthy chicken parm!
3. terri2003anne said :
   October 23rd, 2010 at 12:57 am

   Well, i got a good one for ya.
   Make a rub for your chicken, like lemon peel and herbs. Pull the skin loose and place the rub next to the flesh( being careful not to tear the skin, ( this is on a whole chicken by the way)) then take a beer and drink 1/3rd of it before sticking it up the butt of the chicken. Put the whole thing on the bbq on indirect heat and let cook for about an hour or so. (don’t touch it!) you ‘ll know when it is done when the skin is nice and crispy, and the leg pulls away. Enjoy
4. TayLee said :
   October 23rd, 2010 at 1:13 am

   2 ripe avocados
   ½ red onion, minced (about 1/2 cup)
   1-2 serrano chiles, stems and seeds removed, minced
   2 tablespoons cilantro leaves, finely chopped
   1 tablespoon of fresh lime or lemon juice
   1/2 teaspoon coarse salt
   A dash of freshly grated black pepper
   1/2 ripe tomato, seeds and pulp removed, chopped

   Garnish with red radishes or jicama. Serve with tortilla chips.

   1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

   2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

   Keep the tomatoes separate until ready to serve.

   Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

   3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

   4 Just before serving, add the chopped tomato to the guacamole and mix.

   Serves 2-4.
5. siege said :
   October 23rd, 2010 at 1:14 am

   guacamole:

   ripe avocados,
   chopped up onion
   fresh cilantro
   garlic salt
   juice from 1 fresh lime
   fresh jalapenos

   mix together and taste test until you like it.
6. tonyagc23 said :
   October 23rd, 2010 at 1:19 am

   Cut up carrots and potatoes and cook them with worrcheshire sauce and butter on 350 until they start to get tender. Then add cut up chicken and cook that until its all done. I love this recipe. Also, it’s good to bake chicken,then when its done put bacon and cheese on top and melt that in the oven for a minute or two. Making me hungry just thinking about it. And at Ruby Tuesdays they have a good recipe that I’ve made at home before. Bake chicken, when its done top with barbecue sauce, bacon, diced tomatoes, and cheese and let that melt. It’s really good.
7. Sassy V said :
   October 23rd, 2010 at 1:36 am

   GUACAMOLE

   2 to 3 lg. avocados
   2 to 3 lg. ripe tomatoes
   Mayonnaise
   1 fresh lemon
   Black pepper
   Garlic salt
   1 lg. onion
   Worcestershire sauce (Lea & Perrins)
   Hungarian red paprika
   Tabasco sauce

   Step 1: Peel the avocados and slice into small pieces, place in a large mixing bowl.
   Step 2: Slice the tops of the tomatoes and scoop out pulpy material and place in mixing bowl.

   Step 3: Dice up one onion and place in mixing bowl.

   Step 4: Place 3 cups mayonnaise into mixing bowl.

   Step 5: Slice fresh lemon up and squeeze out all juice into mixing bowl.

   Step 6: Add the following to bowl:

   1 tsp. black pepper
   1 tsp. garlic salt
   1 tsp. red paprika
   3 tsp. Worcestershire sauce

   Step 7: Stir lightly in bowl, mashing as much of avocados and tomatoes as possible by hand.
   Step 8: Transfer to a food processor or blender if own one, and blend thoroughly.

   Step 9: Transfer back to serving bowl and add tabasco sauce drop by drop, tasting until mixture is hot to your satisfaction. Then cover and chill before serving.

   Step 10: If in a salad, you can save the tomato shells and stuff the shells with guacamole.

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   LEMON CHICKEN
   1 chicken, cut into pieces
   3-4 tbsp. butter
   2/3 c. lemon juice
   3 cloves garlic
   1/2 c. Worcestershire
   2 tbsp. brown sugar
   Garlic salt
   Cornstarch to thicken if desired

   Melt butter in electric skillet and brown chicken sprinkled with garlic salt. Mix lemon juice, Worcestershire sauce and brown sugar. Add cornstarch if you like thicker sauce. Pour over chicken. Cover and simmer 30 to 45 minutes.
   Mix cornstarch with cold water to melt before adding.

   I double the liquids and sugar and pour the extra liquid over white rice.
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   SESAME HONEY CHICKEN

   2 chickens, cut in eighths or 8 breasts, halved
   1 1/4 c. honey
   1/4 c. apple juice concentrate
   1/4 c. brandy, optional
   1/2 c. sesame seeds
   1 c. flour
   1 tsp. garlic powder
   1 pkg. onion soup mix
   1/4 tsp. pepper

   Mix honey, apple juice concentrate, brandy. Dip chicken in mix and then in mixture of sesame seeds, flour and seasonings. Put coated chicken in lightly greased pan and bake at 325 degrees for 1 1/2 hours. Serves 6 to 8.
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   CHICKEN MARSALA
   4 chicken breast halves, skinned and fat removed
   1 tbsp. butter
   1/8 tsp. salt
   1/8 tsp. freshly ground black pepper
   2 tbsp. shallots or scallions, finely chopped
   1/2 c. Marsala wine
   1/2 c. chicken stock or broth (fat removed)
   2 c. tomatoes, chopped, seeded, peeled
   1/4 c. fresh parsley, finely chopped

   Melt butter in skillet. Brown chicken parts, both sides. Sprinkle with salt and pepper; remove from skillet. Add chopped shallots, wine, stock, and tomatoes to skillet. Simmer until liquid is partially reduce, about 10 minutes. Return chicken to skillet, spooning sauce over chicken. Cover and simmer until chicken is tender or about 30 minutes. Serve sauce over chicken. Sprinkle with chopped parsley. Yields: 4 servings. ( I do not care for tomatoes so I use mushrooms, but when I do it ofr freind s and family I add both)
8. jnllnichols said :
   October 23rd, 2010 at 2:35 am

   This recipes is for four chicken breast. Simply marinade in a mixture of 1 c. salsa (any label) and 1 c.ranch dressing. Make extra of mixture if you like, to use as a brush on during cooking. Throw on the grill. Enjoy!
9. Cat said :
   October 23rd, 2010 at 2:55 am

   http://www.uktvfood.co.uk
   http://chicken.betterrecipes.com/
10. ♥*starlite90*♥ said :
    October 23rd, 2010 at 3:27 am

    This is a good chicken recipe

    Garlic Cheddar Chicken

    1/2 cup butter
    4 cloves garlic, minced
    3/4 cup dry bread crumbs
    1/2 cup freshly grated Parmesan cheese
    1 1/2 cups shredded Cheddar cheese
    1/4 teaspoon dried parsley
    1/4 teaspoon dried oregano
    1/4 teaspoon ground black pepper
    1/8 teaspoon salt
    8 skinless, boneless chicken breast halves – pounded thin

    DIRECTIONS:
    Preheat oven to 350 degrees F (175 degrees C).
    Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
    In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
    Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
    Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
11. Diane E said :
    October 23rd, 2010 at 3:56 am

    here is my fav chicken recipe.
    CHICKEN STROGANOFF
    2-3 skinless boneless chicken breast cut in bite size pieces
    1/2 stick of margarine
    1 lg onion chopped
    1 pound fresh mushrooms ,sliced
    1 t garlic powder
    1 can cream of mushroom soup
    1/2 soup can of 2% milk
    1 Tchives 1 T parsley flakes
    1 16 oz tub light sour cream
    salt an fresh ground pepper to taste
    cooked noodles

    spray lg frin pan with cookin spray. heat pan to med high add chicken an brown quickly on all sides add onion an mushrooms an garlic powder an margarine. cook an stir 5-7 min…add soup milk add salt an pepper if needed,,, cooked on very low heat..12-15 min til ckicken is done[ no longet pink in center].. add sour cream an chives an parsley heat til hot but DO NOT BOIL…. taste an add more pepper serve over noodles..[ or yur fav pasta] this is good with fresh fruit salad an choc cream pie..
12. Donna_Land of Oz, USA said :
    October 23rd, 2010 at 4:05 am

    Here are some of our family favorites! Enjoy!

    CHINESE LEMON CHICKEN

    8 chicken breast halves, deboned & cut into bite size pieces
    1/2 cup cornstarch
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1/4 cup water
    4 egg yolks, beaten
    2 cups Cooking Oil
    Green onions, sliced

    Lemon Sauce:
    1 1/2 cup water
    1/2 cup lemon juice
    3 1/2 tablespoons light brown sugar
    3 tablespoons cornstarch
    3 tablespoons honey
    2 teaspoons chicken bouillon granules
    1/4 teaspoon ginger, or more if desired

    Combine cornstarch, salt and pepper. Blend in water and egg yolks. Dip chicken pieces into cornstarch-egg mixture. Fry chicken in oil for about 5 minutes until golden. Drain. Sprinkle with green onions. Pour sauce over chicken. Serves 6.

    For the sauce: Combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils. Pour over chicken. This recipe also works well in a wok.

    ****************************************

    OLIVE GARDEN CHICKEN MARSALA

    4 Chicken half-breasts — pound 1/4″ thick — skinned & Deboned
    1/4 cup Wondra flour
    1/2 teaspoon Salt
    pepper to taste
    1/2 teaspoon Oregano
    4 tablespoons Oil
    4 tablespoons Butter/margarine
    1 cup Fresh mushroons — sliced
    1/2 cup Marsala wine

    Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

    ****************************************
    BAKED LEMON CHICKEN

    1 whole chicken, cut up
    1/3 cup flour
    1 teaspoon salt
    1/2 teaspoon paprika
    1/4 cup oil to saute
    1 can ( 22 oz. ) lemon pie filling
    1/2 cup water
    1/4 cup soy sauce
    1/4 cup cider vinegar

    Place flour and seasoning in bag and add chicken and shake bag to coat chicken pieces. Heat oil in heavy duty skillet and brown chicken on both sides. Arrange chicken in oblong baking pan. Combine pie filling, water, soy sauce and vinegar and pour over chicken. Bake 375F uncovered 45 minutes to 1 hour or chicken is tender. Garnish with lemon slices and chopped parsley. Serves 4 Serve over hot rice.

    *********************************
    GRILLED STUFFED CHICKEN BREAST

    4 boneless chicken breast halves
    4 pc. bacon, thickly sliced
    fruity BBQ GLAZE, like teriyaki, Hawaiian, or cherry
    4 slices Muenster Cheese, fold in 1/3s

    Prepare & heat grill. With a tenderizing mallet, pound breast thin & flat. Place the folded Muenster Cheese in center. Wrap like a burrito, ends first, & secure with toothpicks. Secure one end of bacon slice to end of chicken with a toothpick, & wrap around to other end securing with toothpick. Place seam-side down directly over heat. Cook about 10 min, or until bacon crisps a bit (you may want to keep spray bottle of water handy to control flare-ups). Turn seam-side up, spread with glaze, & cover grill. Cook about 10 min more, or till bacon crisps. Serves 4.

    ******************************…
    CAJUN STYLE ROAST CHICKEN

    For each whole broiler/fryer you will need:
    4 tsp. salt
    2 tsp. paprika
    1 1/2 tsp. cayenne
    1 tsp. thyme
    1/2 tsp. garlic powder
    1/2 tsp. white pepper
    1/2 tsp. black pepper
    2 lg. yellow onion, finely chopped
    2 rib celery, finely chopped

    Combine spices in small bowl. Rub mixture into chicken inside & out, making sure the spices are evenly distributed & rubbed into pores. Seal in a resealable bag & refrigerate for 24hrs. Stuff loosely with onion & celery & bake, uncovered, for 4 1/2 to 5 hours at 250 degrees F. (three hours unstuffed), basting occasionally.Let sit 10 minutes at room temperature & carve. I like to defat the pan juices, heat them, & pour over the white meat slices.

    For Cajun Gravy:
    Deglaze the pan with a splash of water. Pour into a large measuring cup. Dissolve 4 tsp. of instant Chicken bouillon in the pan water, then add enough whole Milk to equal 4 cups. Over medium heat, melt 4 T. butter or Butter Flavored Crisco. Stir in 1 tsp. Cajun Seasoning (see above spice mixture), and 6 T. flour, & cook until mixture takes on peanut butter consistency. Whisk in milk mixture, & heat until thickened.

    ******************************…
    GOLDEN CORRAL BOURBON CHICKEN

    1 lb. chicken leg or thigh meat, cut into bite-size chunks
    4-oz. soy sauce
    1/2 c. brown sugar
    1/2 tsp. garlic powder
    1 tsp. powdered ginger
    2 T. dried minced onion
    1/2 c. Jim Beam Bourbon Whiskey
    2 T. white wine

    Mix all the marinade ingredients & pour over chicken pieces in a bowl. Cover & refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 degrees F. for 1 hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, & add white wine. Stir & add chicken. Cook for 5 minutes & serve.

    ******************************…
    MAMMA MIA CHICKEN

    2 chickens, cut up & skinned
    1 c. lemon juice
    1 onion, chopped
    2 c. seasoned bread crumbs
    2 tsp. cheese, grated
    olive oil
    parsley
    black pepper

    Place chicken pieces in a bowl with the lemon juice. In a medium brown paper bag, put in flavored breadcrumbs, grated cheese & parsley. Shake slightly to mix. Put 3 pieces of chicken into the bag at a time & shake to coat thoroughly.
    Put the chicken pieces in a baking pan with the onion. Sprinkle with pepper & drizzle with a little olive oil. Bake at 350 degrees F. for 1 hour. To serve, squeeze a little lemon juice over chicken & garnish with lemon slice, parsley, & a little grated cheese.

    ******************************…
    HILLBILLY JIM’S CHICKEN FRIED CHICKEN
    Absolutely Heavenly! So moist & tender you can cut it with a fork!

    1 egg
    1 lg. chicken breast, & skinless
    2 T. milk
    1/2 to 1 c. flour
    Lawry’s Seasoned Salt
    oil for deep frying

    In a bowl beat egg & add milk. In another bowl mix flour & seasoned salt. Tenderize chicken breast. Dip in egg & milk mixture, & roll in flour & salt mixture. Deep fry until light golden brown. Finish browning on dry grill or in dry skillet.

    ******************************…
    OVEN-FRIED CHICKEN
    This is so tasty & easy, & it’s one of our favorites.

    3 lb. skinless chicken pieces
    1/3 c. flour
    1 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. paprika
    1/4 tsp. poultry seasoning
    non-stick spray or hand pumped oil

    Prepare the chicken. If you use leg-quarters remove the backs, the skin & any visible fat from your chicken before you weigh it. You will need 3 lb. of prepared chicken.

    Coating: combine flour & seasonings in a resealable food bag. Place the chicken, 1 or 2 pieces at a time, into the bag. Seal & shake to cover the chicken evenly with he coating. Arrange the chicken on a cookie sheet sprayed with Non-Stick Spray. When all the chicken is coated, evenly scatter any remaining flour over the top of the chicken pieces. This step is the secret to my oven-fried chicken, so be sure NOT to omit it. Spray the coated chicken with oil or Non-Stick Spray. I like the taste of Butter-Flavored spray, but any type will work. A hand-pump sprayer for cooking oil can be purchased at almost any discount store for under $5.00. I filled it with olive oil & it works great! It’s cheaper than aerosol sprays, & no added chemicals. The coating of non-stick spray sort of seals in the seasoning & flour, & gives the chicken its “fried” chicken flavor.

    Bake the chicken at 400°F. for about 45 minutes. Remove from oven & serve hot. The chicken will be tender & juicy on the inside, while the outside is crispy & well seasoned, just the way good fried chicken is supposed to be.
13. lynchvm said :
    October 23rd, 2010 at 4:47 am

    Chicken Marsala

    INGREDIENTS

    8 chicken tenders pounded thin
    * 1/2 cup all purpose flour
    * 2 tablespoons butter
    * 2 cups mushrooms
    * 1 tablespoons olive oil
    * 1/2 cup Marsala wine
    * Salt and freshly ground black pepper, to taste
    * 1-2 sprigs fresh flat-leafed parsley

    PREP WORK

    Flatten the chicken between two pieces of waxed paper with a meat pounder until thin. If you’re not a gadget person like myself and don’t own every kitchen utensil available including a meat pounder, try using the edge of a can of soup or a small sauté pan.

    It’s important that you pound the breasts to an equal thickness. This is so they cook evenly and one breast doesn’t cook faster then another.

    Slice the mushrooms into thin slices and finely chop the parsley.

    Add the butter to a sauté pan, melt over medium heat, add the mushrooms and cook until lightly browned. Remove the mushrooms and reserve.

    Add the oil to the pan and up the heat a little.
    While the oil is heating up, dredge each chicken breast in flour. What I like to do is put the flour in a shallow soup bowl or on a plate and using one hand, dip each breast into the flour and add to the pan.

    Sauté the breasts for approximately 1-2 minute each side. Remember the chicken breasts will cook faster because they are thinner. If you are preparing more than four breasts, it’s important not to crowd the pan so they sauté and do not steam. Better to cook in batches then trying to cook them all at once.

    Remove the breasts from the pan, reserve on a platter, and cover with tin foil to keep warm.

    Add the Marsala wine to the pan to deglaze, scraping the small bits of chicken stuck to the pan. (Remember, Marsala is a wine and contains alcohol so be careful when adding it to a hot pan. Better to remove the pan from the heat when deglazing any pan with wine.) Simmer until slightly reduced, approximately 2 minutes, again depending on your stovetop.

    Add the reserved mushrooms, season with salt and pepper and parsley.

    Plate the chicken breasts along with your sides (I served this with rice) and top with sauce.
14. loretta said :
    October 23rd, 2010 at 5:03 am

    3 pounds Frying chicken — cut up
    1 cup Honey
    1/2 cup Butter
    1/4 cup Lemon juice
    1 teaspoon Salt

    Place chicken in roasting pan. In saucepan, mix honey and butter. Heat til bubbly.
    Remove from heat. Stir in lemon juice and salt. Baste chicken and bake in 325~ F oven 1 1/2 – 2 hours. Baste with sauce about every half hour.
15. iknowtruthismine said :
    October 23rd, 2010 at 5:34 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.