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What are some extraordinary chicken recipes I can make?

► I am having guests over and was wondering if any one knew any delicious and extraordinary chicken recipes.


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16 Responses to “What are some extraordinary chicken recipes I can make?”

  1. kitty said :

    soak chicken in orange juice all day, then from the juice dip in bread crumbs and bake.

  2. mango bubble tea said :

    im not sure about recipes but you can find them on actually pretty good!!

  3. wumbology for life.^^ said :

    type in butter chicken (or makhani chicken) it’s an indian dish of gravy and pieces of chicken. the gravy is of tomato and butter and herbs and spices. it is delicious and served with basmati rice or naan (a type of flat bread) visit an indian restaurant and try it out.
    it’s delicious and my visiting guests of practically all races love this dish.

  4. angel said :


    2 boneless split chicken breasts
    4 strips bacon
    1 pkg. dried beef
    1 can cream of mushroom soup
    1 pt. sour cream with onion

    Line glass baking dish with dried beef. Roll chicken up tight and wrap with bacon. Mix soup with sour cream. Lay chicken in dish and cover with the soup mixture. Refrigerate 24 hours covered. Bake at 275 degrees for 4 hours uncovered. Great company dish because the work is done the day before.

  5. BIG BUBBA said :

    Chicken casarole, chicken spagetti, chicken salad, chicken fajitas, chicken soup, chicken burito, chicken fajita nachos, and chicken pot pie. That’s all I can think of for now.

  6. qnbee1 said :

    Well I don’t know if its extraordinary but it’s really good! You’ll need:
    chicken breasts (maybe 4 large ones; depends on how many guests)
    1 LARGE can cream of mushroom soup
    1 package of stuffing (I like cornbread stuffing; I’ve only been able to find the wal-mart brand)
    grated cheese (I use monterey jack)

    Put the chicken breasts, cut in halves, in a glass baking dish. Then pour the soup (mixed with 1/2 as much water) over the chicken.
    Sprinkle the grated cheese over the top; I use alot! Then pour the stuffing package, uncooked, over the top. Bake at 375 for about an hour. Soooooooo good! Everyone in my family loves it. I serve it with white rice and asparagus, or some other veggie. Its crunchy and cheesy goodness!

  7. Nat S said :

    Yes this is amazing…… try it first! serve with white rice…. i like to mix some jasmine and sushi together and then let it cook…. rice cooker is amazing…. but regular method is fine…. here is the recipe…. ENJOY!

    12 thighs of chicken (the thighs work best)
    2 cup soy sauce
    2 cup water
    1 clove garlic
    1 tablespoon minced ginger
    1 small onion (or half of a big one)
    1 cup brown sugar
    3 green onions, sliced

    Okay we ready to cook our ono chicken. Put the shoyu, water, garlic, onion, ginger, green onions, and sugar in a large pot. Heat so the sugar disolves. Throw in the chicken and simmer about 45 minutes.

  8. iceislimited said :

    if you like spicy-try cayenne pepper, ground red pepper, black pepper, salt, and garlic. you can bake broil grill or even fry for buffalo wings(sauce-texas pete hotter hot sauce, butter, garlic and parsley) with ranch. be careful
    if not you could stuff with a blend of white italian cheeses and spinach or broccolli and bake
    or bake with lemon or orange even pineapple juice
    apple juice would be good too
    all boneless breasts

  9. said :

    butterfly cut boneless skinless breasts so they are wide and thin. Put provalone cheese, spinach, sun dried tomatoes, and fresh spinach in the middle. Then fold up, skewer and bake in the oven until chicken is cooked through

  10. jeulo16 said :

    here are thhree yummy recipes from my fav website that i use all the time to do all my cooking

    Planet Hungrywood Sweet & Cap’n Crunchy Chicken

    PER SERVING (1/2 of recipe): 234 calories, 2g fat, 617mg sodium, 23.5g carbs, 4g fiber, 10g sugars, 29g protein

    8 oz. raw boneless skinless lean chicken breast tenders
    1/2 cup Cap’n Crunch cereal (original)
    1/4 cup Fiber One bran cereal (original)
    3 tbsp. fat-free liquid egg substitute (like Egg Beat ers Original)
    2 tbsp. Best Foods/Hellmann’s Dijonnaise
    2 tbsp. honey mustard (actual mustard, not dressing)
    1/8 tsp. onion powder
    1/8 tsp. garlic powder
    dash salt
    dash black pepper

    Place Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Set aside.

    Put Cap’n Crunch in a sealable plastic bag and seal. Using a rolling pin or a can, coarsely crush cereal through the bag. In a wide bowl, combine Fiber One crumbs, crushed Cap’n Crunch, onion powder, garlic powder, salt, and pepper. Mix well and set aside.

    Place chicken tenders in a separate medium bowl. Pour egg substitute over the chicken, and flip chicken to coat. Shake off any excess egg substitute, and then coat chicken in the cereal mixture.

    Bring a large pan sprayed with nonstick spray to medium heat on the stove . Place coated chicken pieces gently into the pan, spacing them out as much as possible. Cook for 5 minutes, and then carefully flip pieces over. Cook for about 4 additional minutes, until chicken is cooked through.

    Combine the Dijonnaise and honey mustard in a small dish, and mix well for a tasty dipping sauce. Enjoy!

    Buff Chick Hot Wing Dip
    PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein —

    Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
    One 8-oz. tub fat-free cream cheese, softened
    1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
    1/2 cup shredded part-skim mozzarella cheese
    1/4 cup fat-free ranch dressing
    1/4 cup fat-free Greek yogurt (Fage 0% is the bes t!)

    Preheat oven to 350 degrees.

    Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

    Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!

    P.S. dipping carrot sticks and red bell pepper chunks into this dip, but we’ve also dunked baked tortilla chips into it and used it as a sandwich spread!


    Chicken Pot Pockets
    PER SERVING (1 pocket): 88 calories, 1g fat, 242mg sodium, 16g carbs, 1g fiber, 1.5g sugars, 4g protein

    12 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
    One 10.75-oz. can 98% fat-free cream of celery condensed soup
    2 cups frozen bite-sized mixed veggies (like diced carrots, peas, corn, etc.)
    2 oz. cooked skinless lean chicken breast, finely chopped
    1 tsp. cornstarch
    Optional: salt and black pepper, to taste

    Preheat oven to 350 degrees.

    In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large bowl, combine cornstarch mixture with soup, and mix thoroughly. Add veggies and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.

    On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges — repeat this as needed while preparing your pockets, as it will help keep them sealed.

    Starting about 1/2 inch from the bottom, place 2 – 3 tbsp. of filling along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom — the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders wit h the prongs of a fork to seal completely.

    Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.

    Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving. Then dig in!


  11. libbyami said :

    This is from my MIL and really delish
    8 chicken breasts, boned and skinned
    1 package sliced chipped beef
    8 slices bacon
    1 can cream of chicken soup
    1 pint sour cream
    Lightly butter the bottom and sides of a large casserole dish. (I use Pam.)
    Line Dish with Dried Chipped Beef.
    Roll up the breasts and wrap with a slice of raw bacon. (I precook bacon-but not crisp or I use precooked bacon which reduces the fat.)
    Place chicken in casserole dish.
    In mixing bowl, mix soup and sour cream together. Pour over top of chicken.
    Cover and refrigerate overnight.
    Bake uncovered at 325 degrees for 2 1/2 -3 hours. Baste occasionally. I cover the dish until the last 20 minutes, or keep covered if the sauce is thickened.
    Serves 4. Will actually serve 6- 8, if chicken breasts are large.

  12. **TexasChick** said :

    Pasta with chicken
    1 pkg. of fresh linguine noodles
    1lb. chicken
    Sun-dried tomatoes- chopped
    Capers (drained)
    Fresh Basil/or dried
    Fresh Parmesan cheese
    Balsamic Vinegar
    Garlic & Herb seasonings
    Extra Virgin Olive Oil
    Sea salt & black pepper to taste
    1. Pre-heat oven to 350.
    2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning.
    3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
    4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
    5. Sauté mushrooms in butter and salt and pepper.
    6. Set aside.
    7. When chicken is done, cut into pieces and boil noodles.
    8. Drain water when the noodles are done. ( Leave the noodles in the pot)
    9. Add olive oil, salt and pepper. Mix well.
    10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
    11. Combine well.
    12. Serve warm with dipping spices and French bread.

    1 pre-done pizza dough
    1 ball of mozzarella
    Package of pre-shredded mozzarella
    1 bottle of pizza sauce
    Bell peppers-chopped
    Green onions-chopped
    Sun-dried tomatoes-chopped
    Pepperoni- sliced
    Broccoli- chopped
    Mushrooms- sliced/chopped
    Banana peppers
    Fresh/dried basil
    Basil pesto
    Red pepper flakes
    1. Pre-heat oven to 350.
    2. Place dough on a pre-greased (a bit of olive oil) cookie sheet.
    3. Spread evenly.
    4. Top with a little drizzle of olive oil.
    5. Poke holes and place in oven.
    6. While in oven, chopped the meats, vegetables, cheeses.
    7. Bake for about 6 -7 minutes or until lightly browned.
    8. Place fresh ingredients as desire.
    9. Place back into the oven for about 10-15 minutes.

    Chicken Piccata
    Govind Armstrong


    • 3 oz. chicken oysters pounded (An easy way: place chicken between two wax paper sheets)
    • Flour to coat
    • 1 Tbsp olive oil
    • 3 sprigs whole thyme
    • 1 garlic clove cracked
    • 1/4 cup dry white wine
    • Juice of 1 lemon, no seeds!
    • 1/2 cup chicken broth
    • 2 tablespoons butter
    • 1/4 cup caper relish (chopped capers, 3 small shallots minced, 1/4 bunch chopped Italian parsley and 3 Tbsp. extra virgin oil)
    • 1 meyer lemon
    • 2 cups cleaned baby spinach
    • 2 Tbsp. herbed breadcrumbs
    Pound chicken oysters between two sheets of wax paper until thin. Season with salt and pepper and then flour to coat. Saute chicken in olive oil, add the thyme sprigs and cracked garlic. Cook until golden on one side and then flip oysters. Remove thyme and garlic, and then remove chicken from pan. Add caper relish, wine, stock and reduce by half. Add butter, lemon juice and season with salt. Add spinach just a minute to wilt, arrange on a plate, top with chicken and garnish with breadcrumbs.

  13. TX2step said :

    Don’t make any casseroles that use cans of cream soup; they all taste alike – and I think guests deserve more just tossing a bunch of stuff together into a casserole….

    3 TB vegetable oil
    3-4 lbs. chicken pieces
    salt & pepper to taste
    1/2 c. flour (for dredging chicken)
    1 15-oz. can pitted dark cherries (reserve the juice)
    1/2 c. white sugar
    1 TB. cornstarch
    1 orange – with peel, quartered & thinly sliced
    1/2 c. slivered almonds, toasted

    Heat oil in large skillet over med-high heat. Season chicken with salt & pepper; then dredge in flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium; cover and cook another 25 min or until meat is tender & juices run clear… Remove chicken from pan; pour off all but 1/4 of dripping. Return to med. heat and stir in cherries (reserving juice for later). Stir in sugar & bring to boil; dissolve cornstarch in some reserved cherry liquid, then whisk into pan. Cook, stirring gently, until thickened … Arrange orange slices & almonds in skillet; then return chicken pieces to skilled. Spoon sauce over chicken to coat and simmer over low heat for 10-15 min before serving. Serves 4-6

    Serve with green salad and wild rice (or rice pilaf)

  14. danu said :

    Grilled Chicken Breast with White Rosemary Barbecue Sauce
    yield: Makes 8 servings
    White Rosemary Barbecue Sauce:
    2/3 cup mayonnaise
    Grated zest of 1/2 lemon
    1/4 cup fresh lemon juice
    2 teaspoons chopped fresh rosemary
    1 large garlic clove, crushed through a press

    8 boneless and skinless chicken breast halves (about 6 ounces each), well trimmed of excess fat
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper

    1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
    2. One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
    3. Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
    4. Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.
    Chicken with Fresh Herbs and Sherry Wine Vinegar
    1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)
    6 tablespoons olive oil
    1/3 cup Sherry wine vinegar
    1 tablespoon Dijon mustard
    1 teaspoon salt
    1 3/4 pounds boneless chicken breast halves with skin, each quartered
    1/4 cup dry vermouth or dry white wine
    2 tablespoons unsalted butter, chilled, diced
    PreparationWhisk first 5 ingredients in large bowl. Add chicken; turn to coat.
    Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
    Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken
    Grilled Chicken and Ratatouille
    2 medium zucchini, halved lengthwise
    1 medium Japanese eggplant, halved lengthwise
    1 red bell pepper, cut into 1-inch-wide strips
    1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
    2 medium tomatoes, halved crosswise
    2 tablespoons olive oil
    6 skinless boneless chicken breast halves (about 3 pounds)
    1/3 cup thinly sliced basil
    1 1/2 teaspoons red wine vinegar

    PreparationPrepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.

    Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

  15. lebanese girl said :


    1-Byriani with Chicken (Pakistan, India )

    2-Turkey Tomato Melts (usa)

    3-Baked Chicken :

    4-Chicken Drumettes:

    5-Eggs Fried with Chicken Giblets (lebanon)

    6-Garlic Sauce (lebanon and syria)

    7-Grilled Chicken (lebanon)

    8-Southern Fried Chicken (usa)

    i found them in:

    and u can find with something else than chicken:


  16. Meg D said :

    You can make a General Tao’s Chicken, just like the Chinese restaurants.


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