Answers to Everyday Questions : easy and simple chicken recipes?

easy and simple chicken recipes?

13 Responses to “easy and simple chicken recipes?”

1. chrissiewild79 said :
   October 27th, 2010 at 12:07 pm

   allrecipes.com they have a wonderful paparika-parmesan chicken recipe that I just made Saturday night and it was AWESOME!!
2. Sugar PIe said :
   October 27th, 2010 at 1:03 pm

   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.
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   BBQ CHICKEN (quick & easy)

   2 chickens, cut up
   1/4 cup butter
   3 cloves of garlic, minced fine
   1 large onion, chopped
   1 cup ketchup
   2 T. Worcestershire sauce
   1/4 cup cider vinegar
   1/4 cup sugar
   1 tsp Creole seasoning, or salt
   1/2 cup water
   1/2 t. savory

   Brown the chicken in your cast iron skillet in the butter.

   Remove chicken and place in a baking pan/dish.

   Add the garlic, onion, ketchup, worcestershire sauce, vinegar, sugar, seasoning, water and savory to the butter in the frying pan.

   Mix well, then pour over the chicken.

   Cover with foil and bake in 350ºF oven for about 1½ hours until done. Baste and turn several times during baking.
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   Caramelized Baked Chicken
   Yield: 6 servings

   3 pounds chicken pieces
   2 Tbsp. olive oil
   ½ cup soy sauce
   2 Tbsp. ketchup
   1 cup honey
   1 tsp. cayenne pepper
   1 tsp Worcestershire sauce
   1 clove garlic, minced
   salt and pepper to taste

   Preheat oven to 400º F. Place chicken in a greased 9”x13” baking dish. Mix together remaining ingredients. Pour over the chicken. Bake in a preheated oven for 45 minutes. Turn chicken over, baste, and bake 45 minutes more.
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   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.
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   If you want even less ingredietns, marinate your chicken in either Italian salad dressing or Pace Picante sauce overnight in the fridge. Drain, then bake at 350ºF for about 45 min, turning once.
3. sven said :
   October 27th, 2010 at 1:08 pm

   1 can of cream of mushroom
   1 can of cream of chicken
   1 can of cream of celery
   about 1 can of water
   1.5 cups of rice.
   mix it all together
   add any kind of chicken
   throw in baking dish at 350 for like an hour or until chicken is done.
4. mamasunshine said :
   October 27th, 2010 at 2:04 pm

   Brown chicken in a skillet, add 1 pkg taco seasoning and 1 cu water. Simmer about 20 min. Serve with plain cooked spagetti, and a salad.
5. big77b77 said :
   October 27th, 2010 at 2:14 pm

   easiest one I know is take yoshidas gourmet sauce (teriyaki) and marinate for a full day in the fridge then cook on a grill or in the oven. You could always add a little soy, galic, ginger sesame seeds, green onions and oil and let marinadefor a day in a half to really spruce it up!
6. Rae said :
   October 27th, 2010 at 2:53 pm

   Great chicken recipe.
   8 – 10 chicken breast (or thighs and drumsticks).
   3 cans cream of chicken (or cream of mushrooms soup)
   1 1/2 cup red potatos – diced
   1 1/2 cup canned sliced carrots

   Bake 8 – 10 chicken breast (or thighs and drumsticks).
   Bake for 45 minutes.
   Add potatoes – bake for 10 minutes
   In saucepan heat cream of chicken or mushroom soups (as directed on can)

   Take chicken out of oven
   Pour soup over chicken, make sure you cover all of it.

   Sprinkle carrots over soup, cover with aluminun foil and bake an additional 15-20 minutes.
   Excellent dish! Quick and Easy.

   Serve with rice.

   Hope you enjoy it!
7. psycho_mommy said :
   October 27th, 2010 at 3:10 pm

   Crockpot chicken burritos

   2 large chicken breasts
   12 oz jar of salsa
   1 can of cream of chicken or chicken verde soup
   1 can of diced green chiles (mild)
   1 1/2 cups of grated cheese (I use the mexican blend)
   1 small onion
   1 small can sliced black olives
   2 tbls. of cooking tapioca
   Flour tortillas

   Combine all ingredients, except tortillas, in crockpot. Cook on low, 8 hours. Spoon concoction onto warmed tortillas and roll.
8. Beth said :
   October 27th, 2010 at 4:07 pm

   lemon chicken breast

   all’s you need is salt, pepper, and lemon juice
   I usually use 1/4 of a lemon on about 6 to 8 chicken breasts
   then sprinkle them (fairly heavily) with salt and a few shakes of pepper
   then you can cook them on the stove or grill.
   my family say’s it tastes excellent
   you may have to experiment according to your tastes before you get it just right
9. Dee said :
   October 27th, 2010 at 5:01 pm

   Chicken Ritz
   I love this recipe because it’s so easy to throw together and takes no time to serve. It’s a half hour in the oven and it’s ready. It can be prepared a day ahead of time for those busy people, just keep it refrigerated. It’s served best with cranberry sauce to the side or just spread on top of it after its cooked..it’s yummy!!

   2 lbs boneless chicken breasts (as much as you’d like to prepare)
   1/2 cup butter, melted (I use one stick for about 4 chicken breasts)
   2 packages of ground-up Ritz crackers
   4 servings

   1. Cut off all unecessary fat from chicken breasts.
   2. If breasts are thick, cut in half so you butterfly them.
   3. Pound down with a mallet so they’re not too thick, but not paper thin either.
   4. Dip the breasts in your melted butter, both sides.
   5. Dip the buttery breasts into the ritz cracker crumbs, on both sides and press firmly so the crumbs really stick to it.
   6. Place on a cookie sheet in oven set at 350* for 15 minutes on both sides.

   *You didn’t specify boneless or not..this recipe is for boneless.
10. Chuck H said :
    October 27th, 2010 at 5:39 pm

    Chicken Romano :

    use 4-6 oz skinless chicken breasts, split, dip into an egg wash, 1 egg beaten and mixed with milk, then coat with Italian flavored bread crumbs, heat 2 tablespoons of olive oil in a large non stick skillet, over medium heat, place the breaded chicken breast in the skillet and cook until golden brown then turn.(putting a lid on the skillet will make it a convection oven and help cut your cooking time by almost half) while this is cooking on the front burner, heat a small can of tomato sauce in a small sauce pan, when the chicken is done, place them on a foil lined cookie sheet and spoon the heated tomato sauce on top and then place a slice of mozzarella cheese on top of the tomato sauce covered chicken breast and place in a pre-heated oven just until the cheese melts. I serve this with a salad, pasta with marinara sauce, fried apples, and garlic bread. Delicious!

    Total time to prepare is approximately 20-30 minutes from start to table. Hope You Enjoy !
11. lavander_meadow said :
    October 27th, 2010 at 5:55 pm

    I use this camping, and at home it’s so easy and flavorful: chicken breasts, no bone, no skin. put in ZIPLOCK bag with some soy sauce ( I save them from when I have take out chinese food, use several packets, great for camping) or soy from bottle. add chopped garlic, or garlic powder. add some sort of acid, such as lemon, vinegar, or my favorite, pinapple juice from a small can of pinapple cubes. zip and refrigerate for an hour or overnite. you can grill it, bake it, without the sauce, or pan fry it. If you did it with the pineapple, add pineapple chunks after you cook the chicken. I like it that way, and if I have access to snow peas (the flat peas) I saute them briefly in a little oil, or just some water and the sno peas in a skillet. Add them to the pineapple/chicken. yum. Of course, basic chicken/soysauce blend is great on it’s own … with rice or noodles.
12. scrappykins said :
    October 27th, 2010 at 6:39 pm

    Chinese Walnut Chicken
    Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
    • 1 teaspoon cornstarch
    • 1 Tablespoon water
    • 1 egg white, beaten
    • 4 skinless, boneless chicken breasts, cut into one-inch cubes
    • 3 Tablespoons soy sauce
    • 1 Tablespoon bourbon
    • 1/2 teaspoon sugar
    • 4 Tablespoons oil
    • 3 whole scallions, cut into 2-inch slivers
    • 2 slices fresh ginger, minced
    • 1 medium garlic clove, minced
    • 3/4 cup coarsely chopped walnuts
    • Hot cooked rice
    Method:
    In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water “skittles” across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
    Notes:
    One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won’t spoil and keeps forever.
13. littlemarjie2 said :
    October 27th, 2010 at 7:00 pm

    I do baked chicken pieces in the oven by brushing them with Kraft mayonaise, then coating them in seasoned bread crumbs, bake at 425 for 30 mins or until done!….Tastes great