Answers to Everyday Questions : what are the best chicken recipes you have used?

what are the best chicken recipes you have used?

10 Responses to “what are the best chicken recipes you have used?”

1. Leann C said :
   October 6th, 2010 at 2:37 am

   I make this one frequently. Parmesan Chicken recipe from The Barefoot Contessa. I have her cookbook.
   http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html
2. Miami Lilly said :
   October 6th, 2010 at 3:09 am

   If you like Thai food, this is a great recipe. I”ve made it before and it’s quick, easy, and yummy. Serve it over some jasmine rice…

   ***Red Curry Chicken***

   2 skinless boneless chicken breast halves, sliced into bite-sized pieces.
   1 tablespoon vegetable oil
   1 tablespoon Red Curry Paste
   1-13.5 oz can Coconut Milk, original or Lite
   1 red bell pepper, cored and sliced
   1 tablespoon Fish Sauce
   1/2 cup loosely packed fresh basil leaves

   DIRECTIONS

   Heat the oil in a large skillet on medium-high heat.
   Add the curry paste and stir until bubbling.
   Add the chicken and brown on both sides.
   Add the Coconut Milk, bell pepper, Fish Sauce, and basil.
   Simmer until the chicken is cooked.
   Serve with rice.

   I haven’t tried this but it’s the Editor’s Pick of chicken recipes this week…

   **Chicken Scallopine with Sage and Fontina**

   6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
   Salt and freshly ground black pepper
   6 sage leaves
   3 ounces grated fontina cheese
   3 tablespoons olive oil
   1 garlic clove, halved
   1/2 cup white wine
   1 (28-ounce) can whole San Marzano tomatoes
   1/2 teaspoon red pepper flakes
   1 teaspoon salt
   1/2 teaspoon freshly ground black pepper
   Special Equipment: toothpicks

   Directions
   Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.

   Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

   Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

   Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.

   Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

   Check out this link…10 new ways to cook chicken for dinner..
   http://www.foodnetwork.com/recipes-and-cooking/10-chicken-dinner-recipes/pictures/index.html
3. ror.obsn said :
   October 6th, 2010 at 3:30 am

   Yakitori Chicken

   2 pounds chicken breast fillets, cut into 1 inch cubes
   8 scallions, cut into 1 inch lengths
   soaked bamboo skewers

   Yakitori Sauce (makes 2 cups):

   6 tablespoons sake, or sherry
   3/4 cup soy sauce
   3 tablespoons Mirin
   2 tablespoons granulated sugar

   Combine the sauce ingredients in a saucepan and bring to the boil.

   Thread the five pieces of chicken and four pieces of scallion, alternatively onto soaked skewers and brush with the yakitori sauce. Grill, basting regularly, until thoroughly cooked to an internal temperature of 160 degrees.
4. Tina Marie said :
   October 6th, 2010 at 4:29 am

   Stir fry, it’s healthy. Or you could buy a large can of chicken chow mein and add more chicken to it, then serve over rice or chow mein noodles.
5. mrs_G said :
   October 6th, 2010 at 4:35 am

   Bake chicken in this mixture (works in crockpot too):
   1 c. brown sugar; 2/3 c vinegar; 1/4 c. Sprite or other lemon/lime soda; 3 T minced garlic; 2 T soy sauce; 1 tsp black pepper

   Best rub for whole chicken or pcs with skin (oven or grill);
   2 tsp salt; 1 tsp paprika; 1/2 tsp onion powder; 1/2 tsp dried thyme; 1 tsp black pepper; 1/4 to 1/2 tsp cayenne pepper; 1/2 tsp garlic powder.

   Marinate & bake or grill in this sauce:
   1/2 c buttermilk; 2 cloves garlic, crushed; 1 tsp cumin; 1/4 to 1/2 tsp cayenne pepper; 1/4 tsp black pepper; 1/4 tsp salt.

   Bake chicken pcs or wings in a mix of half soy sauce and half water, sounds too simple, but it’s really good.
6. yoohoo said :
   October 6th, 2010 at 5:32 am

   for an appitzer or snack-type thing the best was the little bites of white meat, wrapped with bacon, dredged in a cinnamon/chili powder/brown sugar ‘rub’, pierced w/ toothpicks to hold bacon then baked. Big YUM. Paula Deene, Food Network I believe. Kids love them of course.

   The other was a surprise–marinated overnight in a southwest flavor packet of spice (designed for beef) w/ a little vinegar & oil. Grilled on the Foreman in 8 minutes per breast–but you could fry or bake too. REALLY nice flavor! Not too hot, it was ‘hearty’ & nice. Cut up the leftovers into ‘fingers’ for the boys & they ate every one of them in car on the way to the mall.
7. danu said :
   October 6th, 2010 at 6:15 am

   chicken shiraz with porcini and whole shallots
   Bon Appétit | October 2004

   A rustic one-pot meal that’s similar to the classic French coq au vin. Two kinds of wild mushrooms add earthy flavor.

   Makes 6 servings.

   1 14-o
8. Jessie said :
   October 6th, 2010 at 6:39 am

   I like plain old lemon chicken the best, to be honest. Just marinade some skinless boneless chicken breasts in lemon juice and EVOO (3:1), sprinkle some lemon pepper and paprika on top, and broil for ten mins on each side. You can also make an oven fried version of this by breading the chicken breasts with some italian bread crumbs and baking in a casserole dish drizzled with melted butter (oven at 475, 20-25 mins, turn halfway).

   Chicken fajitas are also very good. Just marinade in 2 Tbsp lime juice, 1/2 Tbsp chili powder, 1/2 tsp ground cumin, 1/4 cup EVOO, 1/4 cup fresh snipped cilantro, and salt and pepper to taste. Then you grill them along with some slices of red onion. Serve on warm tortillas with lettuce, shredded cheese, chopped tomato, grilled red onion, sour cream, etc.
9. NeeNee said :
   October 6th, 2010 at 6:41 am

   EASY AND PERFECT CRISPY SALT AND PEPPER CHICKEN WINGS LIKE THE ONES YOU GET AT THE CHINESE TAKEAWAY – SO CHEAP DELICIOUS AND IMPRESSIVE!

   15 chicken wings – boil til cooked then drain.

   mix 4 tablespoons of self raising flour with 4 tsp salt and 4 tsp black pepper, powder the wings and deep fry til golden and crisp, the chickens already cooked so cook to the colour you like…

   dipping sauce – mix some light soy sauce with some lemon juice – add chopped red chilli and some shallot.

   ENJOY ENJOY ENJOY!!!

   you can also serve with some salad and some egg fried rice (just used leftover rice, mix in scrambled eggs-sometimes green peas if you like), you can finish of with sesame oil for a lovely aroma….
10. Person With Disabilities --- PWD said :
    October 6th, 2010 at 6:49 am

    SJ-SC-CA Incredible Chicken Salad

    3 cups chicken breast (cooked and cubed)
    1 cup pineapple (diced)
    1/2 cup celery (diced)
    1/2 cup mayonnaise
    1/4 cup raisins
    1/4 cup walnuts
    1/8 cup dried cranberries
    2 Tablespoons sweet onion (minced)
    2 Tablespoons apple juice

    Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.

    ***You can use the chicken salad as a sandwich filling.***