Post Chicken Recipes! [Archive]

Marilyn

08-08-2005, 08:23 AM

I don't have any but since no one is biting, here are some I found on allrecipes.com that had many good reviews. The first one sounds like the traditional chicken salad recipe.

The Best Chicken Salad Ever
This is the best chicken salad I have ever had in my life
and it is so simple to make. Prep Time: approx. 10
Minutes. Ready in: approx. 10 Minutes. Makes 2 cups (8
servings).
Printed from Allrecipes, Submitted by Richard Rego
--------------------------------------------------------------------------------
2 boneless chicken breast
halves, cooked
1/4 cup creamy salad dressing
4 tablespoons cole slaw dressing
1 stalk celery, chopped
1/4 onion, chopped
salt and pepper to taste

Directions
1 In a food processor, combine the chicken, creamy salad
dressing, cole slaw dressing, celery, onion, and salt and
pepper. Mix until well chopped.

Best Chicken Salad Ever I
This is the result of a day at home with my brother and
nothing to do. We decided to create a new lunch. Serve on
rolls or sandwich bread; this is especially nice if you
toast the bread, or use a flavorful whole-grain bread. The
chicken can be substituted with turkey, and the ingredients
can be rearranged to suit differing tastes. Enjoy! Prep
Time: approx. 10 Minutes. Ready in: approx. 10 Minutes.
Makes 6 servings.
Printed from Allrecipes, Submitted by Samantha
--------------------------------------------------------------------------------
1 (5 ounce) can chunk
chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped (optional)
2/3 cup raisins
salt and pepper to taste

Directions
1 In a large bowl, mix the chicken, creamy salad
dressing, pickle relish, apple, pecans, celery, and raisins.
Season with salt and pepper. Chill until serving.

Here is the link if you want to check out the reviews

http://search.allrecipes.com/recipe/quick.asp?q1=chicken+salad&r1=0

vmw774180

08-08-2005, 08:49 AM

Here is the one I use. People love it!! If you like chicken salad with out fruit, you should too.

These measurement are all pretty much to taste:

Aprox - 3c - cooked chicken, (all white breast (you can use a mix if you like)
Duke's (very important - or Hellmans) Mayonnaise - about 1/2c or more to get to the consistancy you like
1/2 Celery - diced fine (use more or less or omit if you don't like)
5 or 6 slices of American Cheese - diced (you can use more if you like)
Salt and Pepper to taste

This is so simple and you can add things you like (ie grapes cranberries onions whatever. It is yummy!! The cheese kinda melts as it sits in the fridge. I realize the measurements are off, but I am not a big measurer, just keep tasting until you are happy.

cyd_96

08-08-2005, 09:28 AM

Thanks! These all look great! Can't wait to try them.

singerwife

08-08-2005, 09:35 AM

Diced chicken meat
Dried cranberries
Walnuts or almonds or sunflower seeds
Mayo

All in a bowl in the proportion that you like. Add mayo one spoonful at a time until you get a consistency you like. Very easy, and very yummy!

Katy

08-08-2005, 10:34 AM

twainny

08-08-2005, 11:21 AM

Chicken Salad- (this is from memory)

cubed cooked chicken
about 1/2 cup Mayo
curry-- to taste, I like a lot, so about 1 tbsp
tyme-- to taste
pineapple - cubed
pineapple juice
roasted slivered almonds (optional)

combine Mayo, curry, tyme and pineapple juice.... add pineapple and chicken. Let sit for about 2 hours. Serve with slivered almonds on top. Is sooo yummy.... I might just make this tomorrow!

Sposa06

08-08-2005, 11:43 AM

I don't have exact measurements, but this is about how I make chicken salad (it's so good! I think I may have to make it tomorrow!):

3-4 cups cubed cooked chicken
4 or 5 strips of bacon, cooked then crumbled
1 small can (6 or 8 ounces, I think) waterchestnuts, drained
2 or 3 stalks celery, chopped
1 cup seedless red or green grapes, halved
1 cup mayonnaise
Salt and pepper

Mix everything together, using as much or as little mayonnaise as desired. I think it usually comes out to one cup, though. Adjust proportions as you think necessary. Sometimes I add some green onions, sometimes some walnuts. Chicken salad is an art, not a science ;)

jen71

08-08-2005, 04:37 PM

Does anyone have a good chicken recipe? I used to have one for baked-fried-chicken but cannot seem to find it.

Any suggestions? Thanks!

jen71

08-08-2005, 04:57 PM

I have had it made using thousand island salad dressing instead of mayo. It is really good. Also if I do it with mayo, I mix in chives also, & green onion.

bookworm

08-08-2005, 05:02 PM

Not really a recipe, but I soak chicken in buttermilk with a few dashes of tabasco for awhile (an hour to overnight), then coat with breadcrumbs mixed with salt and pepper and bake on a rack in a hot oven (maybe 400?).

I also tried it once with crushed cornflakes instead of breadcrumbs. It had good crunch, but the flavor didn't quite do it.

Sposa06

08-08-2005, 06:54 PM

Okay, I emailed my most Martha Stewart-like friend, and she sent me back a few recipes (she has files upon files of recipes on her computer, all sorted and rated, plus some she has yet to try. It's insane!). The first two she's made and loves (I've had the first one, and it's different, but good) and she hasn't tried the third.

Chicken and Fruit Salad

2 cups chicken, cooked, cubed
3/4 cup celery, sliced
3/4 cup seedless grapes, green, sliced
3/4 cup fresh peeled and cubed peaches
1/2 cup mayonnaise
1/2 cup sour cream
seasoning salt, to taste

In a large bowl, combine chicken, celery, grapes, and peaches; toss gently. Mix mayonnaise and sour cream together and pour over the salad. Add seasoning salt and mix gently. Taste and adjust seasoning. Refrigerate until ready to use. Garnish with fresh sliced peaches, whole grapes, and parsley if desired.

Chicken Salad

1 boneless chicken breast, cooked and chopped
4 stalks celery, chopped
1/4 cup mayonnaise
1 onion, finely diced
4 dill pickles, chopped
1/2 teaspoon garlic powder
salt and pepper to taste

Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
Season with the garlic powder, salt and pepper.

Chicken Curry Salad

8 small red potatoes
1/4 cup mayonnaise
1 1/2 teaspoons curry powder
3 boneless chicken breast halves, cooked and diced
1 small red onion, diced
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 head lettuce - rinsed, dried and torn
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, whisk together the mayonnaise and curry powder. Add the potatoes, chicken, onion and artichoke hearts and mix together until evenly coated. Refrigerate until chilled. To serve, arrange over a lettuce bed and sprinkle with salt and pepper.

jen71

08-09-2005, 05:57 PM

Thanks!

irish74

08-09-2005, 05:58 PM

The one on the bisquick box comes out quite well if you don't expect a lot of battery stuff.

tgray99

08-09-2005, 06:25 PM

I made some really good baked chicken nuggets last night. I cut up 2 boneless, skinless chicken breasts into nuggets sized pieces, dipped them in "I Can't Believe it's Not Butter" and then tossed them in a baggie filled with Italian seasoned breadcrumbs, chicken seasoning, garlic salt and oregano. I baked them on a cookie sheet sprayed with olive oil for 20 minutes in a 400 degree oven.

YUMMY!!

Traciann

08-09-2005, 08:17 PM

I use Oven Fry for chicken...you can get it where you buy shake and bake. Its really good!

Pineknot

08-11-2005, 10:14 PM

I had a friend in high school who made this one night I stayed over and I still haven't forgotten how good it was.

boneless chicken breasts
ruffles potato chips
pam spray
cookie sheet with 1" lip

Preheat oven to 375
crunch up the potato chips about 1/4-1/2 inch slices and put them on a plate. take each chicken breast and press it into the chips.

Spray the cookie sheet and put breasts on it. Cook in oven for about 20 min (not quite sure how long, so make sure you keep checking)

gayle

08-12-2005, 09:23 AM

A really easy one is to coat the chicken in mayo, then in seasoned read crumbs. Bake at 350 for an hour.

Tastes great, crunchy crust but juicy chicken.

IrisHope

08-12-2005, 09:30 AM

Medako

08-12-2005, 11:04 AM

We too like bisquick's oven fried chicken and it's so easy!

Ohana

08-12-2005, 12:53 PM

I do what Gayle does, with bite sized pieces of chicken breast. It is so yum.

MrsTazlvr

08-12-2005, 12:59 PM

Rachael Ray had a really good recipe for Honey Nut Baked Chicken Tenders on her show a few weeks ago. I don't have the exact recipe but I am sure you could find it on her site. She dipped the chicken in flour, then an egg wash, and then in the breading. The twist on the breading was that she added 1/4 cup veggie oil to the breading to it would taste fried without so much oil. The breading was made of (I am not 100% positive on the measurements here) honey nut corn flakes, bread crumbs, poultry seasoning or sage, rosemary, etc. if you don't have poultry seasoning, grill seasoning, paprika, and the oil.

We are eating our left overs from Wedneday of this dish. I had to put the rest in the fridge that night as soon as DH finished his portion or he would have eaten 2 meals worth, it was so good.

steviem

08-12-2005, 01:07 PM

I have a recipe for oven baked chicken which is to-die-for! It isn't "fried chicken"" but very yummy and very easy!

*Preheat oven to 475 (yes, 475! :D )
*Salt & Pepper boneless, skinless chicken breasts
*Mix 2-3 tbs of dijon mustard, 1 tbs of olive oil and fresh thyme (It's okay to
use powdered thyme if you don't have fresh)
*Dredge the chiken in the mustard mixture
*Roll chicken breasts in parmesan cheese
*Place on baking sheet and bake for 15-20 mins depending on thickness of
chicken breasts.

Ladies, I got this recipe from a friend and recently tried it. It was amazing. I shared with my coworkers and they are raving about it too!

Enjoy! :)

lawyerlee

08-12-2005, 06:23 PM

This recipe is from Everday Food, and it is excellent! :)

Buttermilk Baked Chicken

http://a444.g.akamai.net/7/444/703/20040130154156/www.marthastewart.com/images/content/feature/02edf21_e.jpg

Serves 4; Prep time: 10 minutes; Total time: 50 minutes

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

1. Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

4. Bake until chicken is golden brown, about 35 minutes.

Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

lawyerlee

08-12-2005, 06:29 PM

Do you basically just use one package of boneless, skinless chicken breasts for that recipe, steviem? It sounds delicious! :)

steviem

08-16-2005, 10:02 AM

lawyerlee,

I usually use 4 chicken breasts for the recipe. I am sure you can easily make more by adding more dijon and olive oil to the mix.

It is really good and super easy! Enjoy. :p

Sal03

08-18-2005, 08:03 AM

I bought two pints of grape tomatoes (buy one get one free) and I used one in a salad but would like to cook with the other. Any good recipes?

CarlaB

08-18-2005, 11:11 AM

Rachel Ray had a good recipe called Sherry Cherry Tomatoes. Very easy, very yummy.

Sherry Cherry Tomatoes
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt

Preheat oven to 375 degrees F.
Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

To shake up that recipe, I sometimes leave the sherry out, and some Kalamata olives and thyme and serve over broiled tilapia.

HTH.

lawyerlee

08-21-2005, 09:48 AM

mrsfromage

08-21-2005, 05:02 PM

I just made the Rachael Ray's honey nut chicken tenders the other week and they were so yummy. Thanks guys!

May have to try the salt and pepper ones.

Asha

08-22-2005, 04:41 AM

i mix some paprika, salt, and pepper in about 2 cups of flour.

i cover the chicken (with skin of course) with the flour. i cook at about 425 degrees on one side for about 30 minutes then i turn the chix over and cook for another 30 mins.

it's very very easy. i don't cook it anymore bc my dh doesn't like the skin on chix, but i used to cook for my fam when i was a teenager, so that tells you its a very simple recipe.

Rose

08-23-2005, 02:02 PM

I made this for dinner Friday night, and it was so delicious. The mustard mixture made the chicken so flavorful and moist!

How long did you cook the chicken? I have the thin cut breasts but I don't think they'll 15-20 minutes.

steviem

08-23-2005, 02:28 PM

Rose,

Believe it or not, 15-20 minutes is all it takes to cook the chicken breasts at 475 degrees. The high temperature of the oven "roasts" the chicken breasts. If your chicken breasts are really thin, they may cook in less than 15 mins... maybe 12 minutes. I would suggest just keeping an eye on them. If you have to pull them out to test if they are done, I think it will be fine.

They will come out moist and delicious! I am actually making this for dinner tonight as well.

Good luck and enjoy! :p

WestieMomma

09-01-2005, 07:54 PM

I made the Parmesean Crusted Dijon Chicken last weekend and it was yummy. DH and me both loved it. Thanks for a new favorite recipe!

steviem

09-02-2005, 10:06 AM

WestieMomma,

I'm glad you liked it! It is so good..... my friend actually gave me the recipe so I owe her a huge thanks!

Happy Labor Day! :)

JRPAGV

09-28-2005, 05:24 AM

Please post any and all chicken recipes (preferably ones you've tried and liked). This includes any method of cooking (and casseroles too!). I just thought a master chicken thread would be helpful. :) TIA!

tlew12778

09-28-2005, 05:35 AM

Honey-Roast Chicken

Yield: serves 6

# Special Equipment: 1 or 2 shallow baking sheets with 1-inch rims

* Ingredients: 1 stick (1/4 pound) butter or margarine
* 1/2 cup minced yellow onion
* 2 large cloves garlic, minced
* 1/4 cup Dijon mustard
* 1/2 cup mild honey
* 1 teaspoon salt
* 1 rounded teaspoon curry powder
* 2 tablespoons peach or mango chutney
* Small handful dried currants or chopped dark raisins
* 2 roasting chickens (3 1/2 to 4 pounds each)

1) To make sauce: Melt butter in a heavy 1 1/2- to 2-quart saucepan over medium heat. When bubbling, sauté onion and garlic until softened, 3 to 5 minutes. Add remaining ingredients except chicken and stir until combined. Heat until warm throughout and set aside to cool slightly.

2) To prepare chicken: Rinse and pat each chicken dry. Cut each chicken into 8 serving pieces (or just use thighs!). (Reserve and freeze backs for stock.) Dip each piece in honey mixture, coating chicken completely. Lay chicken pieces (skin side up) on 1 or 2 shallow baking pans. Spoon any remaining sauce over chicken.

3) To bake: Place chicken in a cold oven, turn heat to 400°F and bake 1 hour. If you are using 2 baking sheets, roast in the upper and lower thirds of the oven and switch shelf positions after half the baking time.

4) To serve: Transfer chicken to a warmed serving platter and serve hot, at room temperature or slightly chilled.

Curried Chicken Salad
A good reason to double this recipe is the leftovers. They not only reheat well, but they also make fabulous chicken salad! Just remove any thick pieces of skin and tear flesh into bite-sized pieces, add some coarsely chopped, unpeeled Golden Delicious apples, coarsely chopped toasted almonds, dried currants and minced scallions. Make a dressing with mayonnaise, some Dijon mustard and a touch of honey. Toss chicken salad with just enough dressing to bind, adding salt and freshly ground black pepper to taste. Serve with a salad greens and some crusty rolls and you've got a yourself great lunch or a light supper!

Garden Salsa Chicken

2 tablespoons vegetable/olive oil
2 pounds chicken thighs and legs or boneless/skinless breast
1 small onion, sliced and quartered
1 small green bell pepper, cut into strips
2 cloves garlic, finely chopped
1 (24-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup reduced-sodium chicken broth
1/2 cup sliced mushroom

HEAT oil in large skillet. Add chicken; cook, turning frequently, until browned on all sides. Remove from skillet.

ADD onion, bell pepper, mushroom and garlic to skillet; cook, stirring occasionally, until vegetables are tender. Stir in salsa, broth and chicken. Bring to a boil. Reduce heat to low; partially cover. Cook for 25 to 30 minutes or until chicken is no longer pink near bone.

Changes I made - I eyeballed the entire recipe actually. I used a container of Uncle Ben's mild salsa... it's like 1/2 pint for 3 thighs (without drumsticks)... I used a yellow pepper, not green ;)...in the end I added a few tablespoons of whole-kernel canned corn bc I had it in the fridge leftover but it was GREAT that way.

andrew&shannah

09-28-2005, 05:48 AM

Jamaican Chicken with Mango Salsa

Ingredients:
1/2 teaspoon Jamaican jerk seasoning (such as Spice Islands)
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 cup minced fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon chopped fresh mint
1 teaspoon brown sugar
2 teaspoons fresh lime juice
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (16-ounce) jar sliced peeled mango, drained and chopped

Instructions:
Heat a large nonstick skillet over medium-high heat. Sprinkle seasoning and 1/4 teaspoon of salt evenly over chicken. Coat chicken with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
While chicken cooks, combine 1/4 teaspoon salt, cilantro, and remaining ingredients. Serve salsa with chicken.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)

NUTRITION PER SERVING
CALORIES 244(9% from fat); FAT 2.4g(sat 0.6g,mono 0.6g,poly 0.5g); PROTEIN 39.8g; CHOLESTEROL 99mg; CALCIUM 33mg; SODIUM 445mg; FIBER 1.6g; IRON 1.5mg; CARBOHYDRATE 14.7g
************************************************** *
Smothered Chicken with Pierogies

Ingredients:
1 dozen frozen potato and cheddar cheese pierogies
1 can (10 ¾ oz) lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1/2 cup frozen peas
2 cups cubed or shredded cooked chicken

Instructions:
Preheat oven to 350*. Spray a 2 quart casserole with nonstick coating.

Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.
***********************************************
Taco-Barbecue Chicken

Ingredients:
2 Tbsp Old El paso Taco seasoning mix
1 tsp dried oregano leaves
4 boneless chicken breast halves (1 ¼ lb)
1 Tbsp olive oil
½ cup barbecue sauce
¼ cup chili sauce
1 tsp ground cumin

Instructions:
Heat grill for 5 minutes. In shallow bowl, mix taco seasoning and oregano. Brush chicken with oil; coat with taco seasoning mix. Place chicken on grill. Close grill and cook for 4 to 6 minutes or until juice of chicken is no longer pink.

Meanwhile, in 1 qt saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.

andrew&shannah

09-28-2005, 05:50 AM

Chicken with Chipotle Peach Glaze

Ingredients:
½ cup peach preserves
¼ cup lime juice
1 chipotle chili in adobo sauce, chopped
1 tsp adobo sauce
2 Tbsp chopped fresh cilantro
8 boneless chicken breast halves (2 ½ lb)
1 tsp garlic pepper blend
½ tsp ground cumin
½ tsp salt
4 peaches, cut in half, pitted

Instructions:
Heat grill. In 1-quart saucepan, mix preserves, lime juice, chili and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic pepper, cumin, and salt.

Cover and grill chicken over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling. Add peach halves and grill for last 2 to 3 minutes of grilling until just heated.

Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches.
************************************************** **
Grilled Asian Chicken

Ingredients:
2 Tbsp soy sauce
1 Tbsp olive oil
1 tsp Dijon mustard
¼ tsp salt
¼ tsp cayenne pepper
2 cloves garlic, finely chopped
1 ½ lb chicken breast

Instructions:
Heat grill. In small bowl, mix all ingredients except chicken; brush over chicken.

Cover and grill chicken over medium heat 15 to 20 minutes; turn. Cover and grill 20 to 40 minutes longer, turning 2 to 3 times.
************************************************** ****
Paprika Chicken Dinner Packets

Ingredients:
4 boneless chicken breast halves (1 ¼ lb)
2 cups quartered small red potatoes
1 ½ cups baby-cut carrots cut lengthwise in half
1 cup Green Giant frozen cut green beans
1 cup chicken gravy
2 Tbsp all purpose flour
1 tsp paprika
½ tsp dried thyme leaves
2 Tbsp finely chopped fresh parsley

Instructions:
Heat gas grill for direct heat. Cut for 8x12 inch pieces of heavy duty foil. Place chicken breast half on each piece of foil. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.

Fold foil over chicken and vegetables so edges meet. Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packets over medium heat for 30 to 40 minutes, rotating packets ½ turn after 15 minutes, until juice of chicken is no longer pink and vegetables are tender. Place packets on plates. Cut a large X across top of each packet. Sprinkle with parsley.

andrew&shannah

09-28-2005, 05:52 AM

Spanish Chicken Supper

Ingredients:
3 medium unpeeled baking potatoes, cut into ½ inch cubes
2 medium green or red bell peppers, chopped
1 large onion, coarsely chopped
12 large pimiento stuffed olives, coarsely chopped
1 can diced tomatoes with roasted garlic, undrained
1 Tbsp all purpose flour
3 tsp chili powder
1 tsp salt
1 ½ chicken breast tenders

Instructions:
Heat grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 tsp of the chili powder and ½ tsp of the salt. Spoon mixture into large heavy duty foil bag.

Sprinkle remaining 1 tsp of chili powder and ½ tsp of salt over chicken. Arrange chicken on top of vegetables. Double fold open end of bag. Slide foil bag onto cookie sheet to carry.

Slide foil bag onto grill. Cover and grill over medium high heat for 30 to 35 minutes, rotating bag ½ turn after 15 minutes, until potatoes are tender and chicken is no longer pink.
*************************************************
Grilled Chicken Cutlet Parmigiana
2 pounds thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced
Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
Preheat the broiler to high.
Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes
************************************************** **
Chicken in Cherry Marsala Sauce

1/3 cup dried cherries
1/3 cup Marsala
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon butter
1/4 cup finely chopped shallots
1 tablespoon chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth

Combine cherries and Marsala in a small microwave-safe bowl. Microwave at high for 45 seconds, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm.
Add butter to pan, and cook until butter melts. Add shallots and thyme; sauté 1 minute or until tender. Stir in broth, scraping pan to loosen browned bits. Add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to medium, and simmer 2 minutes or until sauce is slightly thick. Serve chicken with sauce.

Yield: 4 servings (serving size: 1 breast half and about 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 297(16% from fat); FAT 5.4g (sat 1.4g,mono 2.6g,poly 0.8g); PROTEIN 40.5g; CHOLESTEROL 101mg; CALCIUM 33mg; SODIUM 464mg; FIBER 1.1g; IRON 2.1mg; CARBOHYDRATE 13.7g

JRPAGV

09-28-2005, 05:52 AM

andrew&shannah: Thanks for posting! Have you tried any of those recipes?

tlew12778: Thanks!

I'm really interested in tried-and-true chicken recipes. Anyone else?

Sue

09-28-2005, 05:53 AM

Really easy recipe, but it has some bite to it... It's simple and quick.

Fry some breaded chicken cutlets until brown, they don't need to be fully cooked. Put in a baking dish and pour a jar of sliced cherry peppers in water over the chicken. Bake at 350 until the chicken is cooked through. The juice from the cherry peppers tenderizes the chicken and adds a nice flavor. I serve with pasta or egg noodles to cut down on the heat.

tlew12778

09-28-2005, 06:47 AM

Another recipe I use (the above two are my absolute faves though bc thighs are cheap and I prefer dark meat) is for breasts. I dip the breasts in egg then coat them with a plain bread crumb mix... I prepare the mix by adding garlic powder and "italian spices" (I think this is parsley, garlic, oregano, carrot, and celery or something) PLUS parmesan cheese. Then I lightly fry them in oil with a garlic clove. It makes then a little garlicy basically. Then I put them in a baking dish, cover them in tomatoe sauce, top them off with mozzarella cheese and bake for 20 min. I really like the way they turn out but I find the frying/baking deal a lot of work honestly. I like the one pot deals with the thigh recipes.

Kingdono

09-28-2005, 07:10 AM

This is a recipe from my husbands cooking days but we have always eyed the amounts.

CHICKEN MARSALA

Take chicken about 4 breasts sometimes more if they are small either whole or cut into bite size pieces.
Flour seasoned with a little salt and pepper
couple eggs with a little milk

Dredge in Egg then into flour
Fry until golden colored (Chicken does not need to be cooked all the way during frying it will be cooked again in the sauce)

FOR SAUCE
Marsala wine (about 1 to 2 bottles) I use the brand in the suppermarket
beef gravy 1 large or 2 small jars I use regular hines beef gravy
butter a few tablespoons I have used both salted and unsalted
mushrooms (regular white button mushrooms) Sometimes I use the presliced small containers Sometimes the larger ones really depends on how much mushroon I'm in the mood for.

Make sure your pan in large enough to hold everything

Add some butter to the pan
Cook mushrooms on med/high until slightly brown. You may need additional butter to coat all mushrooms it depends on how many you use
Once browned add 1/2 bottle of marsala let simmer for a few minutes
Then add one jar of gravy and the rest of the marsala. Mix well
Add back in Chicken simmer for about 5 minutes. Taste
If it tastes more like wine add in a little more gravy If it's more like the gravy add in a little more wine Whenever you add you must mix well and let it cook for a few minutes. Once you have what you feel is enough sauce and you think it tastes good then remove from heat. (be sure chicken is cooked through first) Swirl in a tablespoon or two of butter (optional) and serve over egg noodles.

Enjoy
Trish

emmjay

09-28-2005, 07:14 AM

Here is my recipe for sesame chicken:

Sesame Chicken:

2 Tbsp sesame seeds
2 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp honey
2 tsp cornstarch
1/8 c dry sherry
1 Tbsp ginger root, minced
1 clove garlic, minced
1/2 tsp five-spice powder
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-inch pieces
2 tsp peanut oil

Instructions

Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk hoisin sauce, soy sauce, honey, cornstarch, sherry, ginger, garlic and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Sprinkle chicken with toasted sesame seeds and serve, drizzled with any additional sauce. 4 servings

andrew&shannah

09-28-2005, 07:36 AM

andrew&shannah: Thanks for posting! Have you tried any of those recipes?

I've actually tried them all! :) I made a few adjustments to some of them but most are great as is...

For the Smothered Chicken with Pierogies, I use the mini Pierogies. I also only use 1/2 a can of mushrooms because a whole can is ALOT. Once it is done, I also sprinkle it with cheese because my husband is a big cheese person.

For the Grilled Asian Chicken, I tend to marinate in the sauce over night and grill vs brushing it on.

For the two that are cooking in foil packets, I tend to cook them less than what the recipe says because my grill cooks faster than theirs I guess. Just a keep and eye on it. Also, it's good to turn the packets fairly frequently while cooking :)

ETA: Not sure how I could forget my husband's current favorite!
Parmesan Chicken Cutlets

1/4 cup parmesan cheese
2 tablespoons bread crumbs, seasoned -- italian
1/8 teaspoon paprika
16 ounces boned and skinned chicken breast

Preheat oven to 400°. In resealable plastic bag, combine cheese,
crumbs, and paprika; shake well.

Transfer mixture to plate; dip each chicken breast in cheese mixture,
turning to coat all sides. Arrange on nonstick baking sheet; bake
until chicken is cooked through, 20 - 25 minutes. 161 calories; 3 g
fat, 0 g fiber;
-->my only note for this one is to use the good quality grated parmesan because you will be able to taste it :)

fuzzy

09-28-2005, 08:11 AM

My two favorites:

Stuffed Chicken Marsala
From Sara Moulton

6 chicken breasts
Salt
Pepper
Thyme
6 slices prosciutto
6 slices Fontina cheese
Flour, for dredging
Canola oil
10 ounces sliced mushrooms
1/2 cup marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon flour

Cut pockets into chicken breasts. Season pockets with salt, pepper and thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina. Dip chicken breasts in flour. Heat skillet. Add oil to skillet and saute chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Add more oil if necessary. Add mushrooms to skillet and saute on high heat until browned. Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and reduce by half, about 5 minutes. Add chicken stock to skillet and put chicken back to the pan. Simmer until chicken is cooked through, about 5 to 10 minutes. Transfer chicken to platter. Thicken sauce by making a buerre manie with butter and flour, and whisking it in until sauce thickens.

****

A regional favorite from Upstate NY:

Chicken Riggies

Boil one pound rigitoni. Drain and set aside.
Boil one pound chicken tenders, until chicken is cooked. Drain and shred.
In a large pot, melt one stick of butter. Add in garlic, oregano, salt and pepper to suit your tastes. Add in chicken and sautee lightly.
Add in one can (drained) black loives. Add in one jar (drained) of sliced pepperocinis. Add in one jar (Drained) of marinated sliced roasted red pepers.
Stir well.
Add in one cup parm cheese, one pint heavy whipping cream and one and 1/4 cup spaghetti sauce. Stir well.
Add in rigitoni, stir and serve.

shaqangel

09-28-2005, 08:28 AM

i have a few simple chicken casserole recipes, the first is from a friend and the 2nd one i made up last week with leftovers!

chicken casserole

4-6 chicken breasts, steamed and shredded
1 can cream of chicken
1 can cream of mushroom
8 ounces sour cream
ritz crackers
butter
salt n pepper to season

optional: the original recipe doesnt call for this but i usally add french cut green beans or sliced fresh mushrooms.

heat oven to 350. mix the shredded chicken breast, cream of mushroom and chicken and sour cream together and place in a casserole. add a little salt n pepper ( i add more pepper) to season. crush one package of the ritz crackers and cover the entire top. spread a little butter on the top of the ritz.
bake for 20mins.

chicken casserole - mexican flavour!
i made this one up, sharing it cos my unexpected company really enjoyed it and we had no leftovers!

shredded (or diced) chicken breasts
8 ounces sour cream
1 can cream of chicken
1 can cream of corn
1 green pepper finely chopped (can use red or yellow as well)
half medium onion chopped
1 cup cheese (i used cheddar)
2 cups crushed tostito chips

heat oven to 350
mix the chicken, soup, sour cream, corn, cheese, peppers and onions together and place in a casserole. top with the tostito chips and add a little butter on the top of it. bake for about 20-25mins.

Missy2U

09-28-2005, 08:42 AM

shaqangel - I think I'm going to try the chicken cassrole recipe tonight - it looks really, really good! What do you usually serve it with? Rice? Noodles?

shaqangel

09-28-2005, 08:48 AM

missy we usually have it with a salad, but i am sure it might go well with a nice flavoured rice:)

Missy2U

09-28-2005, 08:50 AM

Thank you ma'am! I'm adding in the french cut green beans too I think! YUM! Anything that involves cream of mushroom soup and sour cream is a winner in my book! :D

shaqangel

09-28-2005, 08:53 AM

missy u're welcome!!! and u're right - that combo makes anything a winner! if you're using frozen green beans, pop it in a microwave to steam a little so it wont take a long to cook through in the oven. enjoy!
oh and the best part of this recipe is you can vary it anyway u want:)

manda_kate

09-28-2005, 12:59 PM

Italian Crock Pot Chicken
(from Woobie on the WC)

4-6 boneless, skinless chicken breasts halves
1 stick butter/margarine
1 package Good Seasons Italian Dressing mix (the powdered kind)
1 can cream of chicken soup
1 8 oz. package cream cheese

Put chicken, Italian dressing mix, and butter in crock pot, adding a little water to it (I usually fill up the little packet from the dressing mix with water and throw that in). Cook on low, 4-6 hours or until done.
After chicken is cooked, remove it from crock pot and shred it. Add the can of soup and the cream cheese to the crock pot and let melt together. Once melted, add the chicken back in and stir well.
Serve over mashed potatoes, rice, or noodles.

This is VERY good, and makes a lot! Sometimes I just use 2 chicken breast halves.

angelraven

09-28-2005, 01:29 PM

Hello! I bought a pre-stuffed chicken at the grocery store yesterday. It seemed like a good idea at the time, but I have no idea how to cook the thing! I'm guessing I just bake it at 350 for a couple hours??? Do I need to put any liquid in the bottom of the pan??? Help! lol

Thanks in advance!

Natrat80

09-28-2005, 03:03 PM

Here are my chicken dishes ( I only have a few that I make, and I repeat them over and over! :D )

Chicken Potato Casserole
2 chicken breasts cooked and diced (I usually boil the chicken then cut up)
potatoes (usually just need 1 or 2)
1 can cream of chicken
grated cheddar cheese-1 package

thinly * slice the potatoes.
Spray pam on the bottom/sides of a corning ware casserole dish. Layer the ingredients.
potatoes on bottom
chicken
1/2 can of cream of chicken
1/2 cheese
repeat

*if the slices are too thick you'll be eating crunchy potato casserole! :rolleyes:
Cook at 350 for 1 hour.
__________________________________________________ ____________
King's Ranch Chicken

2 1/2 to 3 lbs stewed chicken diced up (again I usually boil chicken breasts)
1 package plain doritos

Chop 3/4 cup of onion-I put it in the food processor and then add the following ingredients and mix it all up in there
1 can cream of mushroom
1 can cream of chicken
1 can rotels
1 t chili powder
1/2 c water with chicken bullion

Crush 1/2 bag of doritos and put on bottom of casserole dish. Cover with chicken, then wet ingredients. Top with 1/2 cheddar cheese.
Bake at 350 for 40 minutes

I serve this one on white rice

Natrat80

09-28-2005, 03:09 PM

one more...

Full Moon Tortilla Soup
Bring to a boil:
3 16 oz cans of Campbell's Healthy Request chicken broth
1/2 teaspoon white pepper

Add 1/2 cup parkay light over low hea
Stir in 1 c. flour with whisk (just a bit at a time and stir quickly)

Add: 1c Monterrey Jack cheese
1 c cheddar cheese
1 pint half and half
2 t. diced jalapenos
1 10 oz can of rotels
1 cup of chicken (cooked and diced)

Serve with tortilla chips

I can't wait until cold weather arrives-I like making soups, stews and chilis!

~Lucy

09-28-2005, 05:13 PM

Chicken Stuffed Manicottis

Cubed Cooked Chicken (I ususally cut up part of a rotisserie chicken)
Box StoveTop Stuffing Mix
Cheddar Cheese
Cream of Chicken Soup
Milk
Manicottis

Boil manicottis until al dente, strain and pat dry with paper towel. Prepare stuffing mix according to directions. In bowl, mix together stuffing, cubed chicken and cheddar cheese. Spoon mixture into manicottis and place in baking dish. Mix cream of chicken soup and can of milk together and pour over manicottis. Sprinkle with cheddar cheese and bake covered for 45 minutes at 350 degrees.

~Lucy

09-28-2005, 05:21 PM

I've only done the ones I stuffed myself, but there should be directions. I would cook it for a couple of hours at 350, like you said. I would also put some water in the bottom of the pan so it doesn't stick and burn, it also makes the chicken moist and adds makes more juice for gravy.

emmjay

09-28-2005, 06:11 PM

This is from Fine Cooking magazine - they are really good!

Stuffed Chicken Breasts:

INGREDIENTS:
4 large boneless, skinless chicken breasts ( 8 to 9 oz each), tenderloins removed, trimmed, rinsed and patted dry
Filling (see below)
¾ cup all-purpose flour
2 large eggs
1 ½ cup panko breadcrumbs
Salt and pepper
2/3 cup olive oil

DIRECTIONS:
Create a pocket in each breast, cutting into the thicker side and slicing to within about ¼ inch of the other side. Stuff with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.

Line up three, wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with ½ tsp each salt and pepper. Season the breasts generously on both sides with salt and pepper. For each breast, dredge first in the flour, shaking off any excess. Dip into the eggs, turning to coat evenly, and then dredge in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set.

Heat oven to 350°. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts and cook until golden brown, about 3 minutes per side. Transfer the breasts to a baking sheet. Repeat with the other two breasts. Bake about 15 minutes or until cooked through.

FILLINGS:

Proscuitto and Fontina Filling –
2 tbsp Dijon mustard (add to whisked eggs)
4 tsp dried sage leaves (add to breadcrumbs)
4 thin slices prosciutto
1 cup lightly packed grated Fontina cheese

Lay a slice of prosciutto along the length of the pocket before stuffing in the cheese

~~~~~~~~~~~~~~~~~~~~~~~
Chile and Jack Cheese Filling –
2 tbsp olive oil
1 ½ cups diced poblano peppers (about 2 large)
1 cup diced red onion (half a medium onion)
2 tsp minced garlic
1 tsp chipotle Tabasco sauce; more to taste
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper
1 ½ cups grated Monterey Jack cheese
¼ cup chopped fresh cilantro

Heat oil in a 12-inch skillet over medium high heat. Add chiles and onion; cook, stirring frequently, until the vegetables are quite soft and somewhat browned, 7 to 9 minutes. Stir in the garlic, Tabasco, cumin, salt and pepper. Remove from heat and let cool to room temperature. Stir in the cheese and cilantro.

~~~~~~~~~~~~~~~~~~~~~~~
Spinach and Goat Cheese Filling –
2 tbsp olive oil
1 cup finely chopped shallots (6 – 8 medium shallots)
8 oz fresh spinach, stemmed and chopped (7 lightly packed cups)
¼ cup dry white wine
3 ½ oz fresh goat cheese, crumbled
¼ tsp salt
¼ tsp pepper

Heat oil in large skillet over medium-low heat. Add the shallots and cook slowly until softened and aromatic, 8 to 10 minutes. Increase the heat to medium and add the spinach and wine. Cook, stirring frequently, until the spinach is wilted and all the liquid is evaporated, 3 to 4 minutes. Remove from the heat and stir in the goat cheese, salt and pepper. Let cool to room temperature.

~~~~~~~~~~~~~~~~~~~~~~~
Antipasto Filling –
1 ½ c grated mozzarella (6 oz)
2 tbsp chopped oil-packed sundried tomatoes
3 tbsp chopped pitted Kalamata olives
¼ cup very finely diced salami
2 tbsp freshly grated Parmigiano Reggiano
2 tsp chopped fresh oregano
Freshly ground black pepper

Combine all ingredients in a bowl.

StClaire

09-28-2005, 07:29 PM

Chicken Divine

Layer the 9X 13 pan with 3 cups of rice
Next layer chopped broccoli (i use 1 1/2 c)
Add 1/2 c onions & 1/2 c bell beppers mixed together
Next layer 3 c diced chicken
next layer alfredo sauce
top with 1 c shredded cheddar

Bake at 350 for 15 minutes

StClaire

09-28-2005, 07:34 PM

this is fabulous for company. i usually freeze half of the recipe for another night because it makes so much.

Tuscan Chicken & Penne Pasta

3 cups canned diced tomatoes with juice
1 cup canned tomato sauce
½ cup canned quartered artichokes
1 cup uncooked penne pasta
½ cup sliced canned mushrooms, drained
½ cup diced onions
¼ cup peeled whole garlic cloves
2 teaspoons dried Italian herbs
1 teaspoon kosher salt
½ teaspoon pepper
6, 4-ounce chicken breasts
1 cup shredded mozzarella cheese

In bottom of 9 X 13 pan combine all ingredients. Top with 6 chicken breasts, pushing pieces down into sauce. Top with 1 cup shredded mozzarella cheese. Cook at 350 for 45 minutes or until chicken is done.

SingleWhiteFemale

09-28-2005, 08:02 PM

Chicken with Bacon, Tomato and Thyme
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26560,00.html
Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Make Ahead Meals

http://images.scrippsweb.com/FOOD/2004/07/09/ll1a02_chicken_bacon_thyme_e.jpg

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 servings

8 pieces bacon, par-cooked half-way (may use precooked) (I fry until about half cooked, slightly crispy instead of baking)
1 1/2 pounds boneless skinless chicken breast, cut into halves (4 breasts)
2 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
2 tablespoons red onion, chopped
2 Roma tomatoes, sliced
1 bunch fresh thyme

Preheat the oven to 400 degrees F.

To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree F oven for about 10 minutes until half-cooked. Remove and reserve.

Working on a sheet pan, coat the chicken breast with olive oil and minced garlic. Sprinkle lightly with salt and pepper. Next, wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an "x" pattern in the center. Sprinkle with the diced onion (After cooking my bacon in the pan, I put the onion and garlic in the bacon grease and fry until slighlty browned, then drain the onions from the excess grease. Adds good bacony flavor ;) ) and place a thick slice of Roma tomato and a couple sprigs of fresh thyme in the center of each breast, tucked in behind the bacon.

Arrange chicken a little apart from each other on the sheet pan and bake until the chicken is completely cooked and reaches an internal temperature of 165 degrees F, about 30 minutes. (When I do it, I tent foil over the pan, in an attempt to keep the moisture in as I'm afraid of drying out my chicken. After it's finished cooking, I remove the foil and put a slice of swiss cheese on top then pop back into the oven to melt the cheese).

angelraven

09-28-2005, 08:16 PM

Thanks Lucy. That's exactly what I did and it turned out just fine. :)

kmmommy

10-02-2005, 08:48 AM

I have a recipe that I basically "borrowed" from Chili's. It's really easy and quick.

Cook or grill chicken breasts (1 per person or so). When they're done cooking put in a pan on the stove (I use a Foreman grill) and put some BBQ sauce, a strip or 2 of already cooked bacon, and some shredded cheese (whatever kind you like) on top. Let the cheese melt and serve.

singerwife

10-02-2005, 01:27 PM

This will sound disgusting (and look disgusting when you mix it up), but please trust me that it is the single best chicken dish I've ever tasted. Also, I try to stay away from overly processed ingredients, but this is really good stuff, and I haven't figured out a way to replicate it with fresh items.

Cranberry chicken
1 package boneless chicken breasts or thighs, arranged in a baking dish

Combine the following, and try not to gag at the mix of colors...
1 can whole berry cranberry sauce
1 small bottle French or Catalina salad dressing
1 envelope onion soup mix

Pour over chicken, cover with foil, and bake at 400 for a half hour or so until done. Let sit for 10 minutes or so before serving.

BethElena

10-03-2005, 07:35 AM

Does anybody have a recipee for (i think it's called) Chicken Scallopini with lemon butter sauce? We had it at Carmine's in AC, NJ and I wanted to replicate it. I couldn't find it on allrecipees.com

Missy2U

10-03-2005, 09:35 AM

http://www.cooks.com/rec/search/0,1-0,chicken_scallopini,FF.html

BethElena

10-03-2005, 10:05 AM

CHICKEN SCALLOPINI

4 chicken breast halves, boneless and skinless
1/4 c. flour
1 1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 c. butter
3 tbsp. water
1 tbsp. lemon juice
1/4 tsp. instant chicken bouillon

Mix flour, garlic salt and paprika. Coat chicken with flour mixture. Brown chicken in butter in skillet. Remove chicken to serving platter and keep warm. Stir water, lemon and bouillon into skillet, loosening brown particles on bottom. Pour over chicken on platter and serve.

The thing that's throwing me for this recipee, is that the chicken we were served had no coating on it, and it was in a yellow lemon butter sauce, and the chicken seemed like it had been cooked in the oven....

andrew&shannah

10-03-2005, 10:11 AM

This one still has a coating on it:
Chicken Scallopini
4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 206(20% from fat); FAT 4.6g (sat 2.2g,mono 1.3g,poly 0.5g); PROTEIN 29.2g; CHOLESTEROL 76mg; CALCIUM 27mg; SODIUM 657mg; FIBER 0.6g; IRON 1.6mg; CARBOHYDRATE 7.7g
********************************************
How about a chicken piccata?
Chicken Piccata
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons dry white wine
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
1 tablespoon capers, drained

Heat oil in a large nonstick skillet over medium-high heat.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Spoon sauce over chicken.

Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 227(22% from fat); FAT 5.5g (sat 1g,mono 3g,poly 0.8g); PROTEIN 39.7g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 505mg; FIBER 0.3g; IRON 1.6mg; CARBOHYDRATE 1.1g

BethElena

10-03-2005, 10:17 AM

Well, DH is just going to have to live with a topping :)

That's probably what keeps it moist....

andrew&shannah

10-03-2005, 10:19 AM

The second one I posted is not coated in anything. I believe it has almost all the same ingredients...just not butter...just in case he opposed to a breading :)

BethElena

10-03-2005, 11:58 AM

Hey thanks! i will have to try these tonight :)

MLA

10-11-2005, 03:45 PM

My husband's favorite, Chicken Cordon Bleu

4 boneless, skinless chicken breasts
Ham slices (sliced thinly)
Swiss cheese
1 egg
1 T. water
ground oregano
onion powder (I don't usually use this -- you can season it however you like)
pepper
1 c. plain or italian bread crumbs
1/3 c. Parmesan cheese
Flatten each chicken breast and sprinkle each with spices. Layer ham and Provolone cheese on each breast. In small bowl, combine egg and water. In another small bowl, combine bread crumbs and Parmesan. Roll each chicken breast starting at narrow end. Dip in egg and water mixture, then in bread crumb and Parmesan mixture. Place on a cookie sheet and bake at 350 degrees for 1 hour

njnewyearsbride

10-13-2005, 07:09 AM

SunnyAB

10-13-2005, 09:38 AM

singerwife - would there be about 4 breasts in a package?? and have you ever used just the jellied cranberry sauce, not the berries? (FH has an aversion to some textures) :rolleyes:

SunnyAB

10-15-2005, 12:54 PM

I didnt mean to kill this thread!! :(

Katy

10-30-2005, 02:26 PM

:bump:

I'll skim through this later as I look for something creative to do with my chicken tenders for tomorrow's (Monday's) dinner.

MrsD

10-30-2005, 08:41 PM

Salsa Chicken
Boneless, skinless chicken breasts
1 package taco seasoning
1 cup salsa
shredded cheese

Preheat oven to 375. Coat each chicken breast in taco seasoning to taste. Place in baking dish, pour salsa evenly over chicken. Bake 30 minutes or until juices run clear. Sprinkle cheese over chicken, bake until melted. Top with sour cream and olives if desired.

mgrace

11-01-2005, 01:07 PM

Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce
Cooking Light

1/2 cup fat free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 Tablespoon butter
1 Tablespoon vegetable oil
4 (5 oz.) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all purpose flour
2 Tablespoons finely chopped shallots
chopped parsley optional

1. Combine broth, vinegar, and honey.
2. Melt butter and oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, and shake off excess flour.
4. Increase heat to medium-high, heat 2 minutes or until butter turns golden brown. Add chicken to pan, cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and saute 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil and cook until reduced to 1/2 cup(about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired. Yield: 4 servings(serving size: 1 breast and 2 Tablespoons sauce).

CAL 269; FAT 8.1g(sat 2.7g); PROTEIN 34g; CARB 13.1g;FIBER 0.2g; CHOL 90mg.

andrew&shannah

11-01-2005, 01:24 PM

Baked Lemon-Garlic Chicken with Bell Peppers

Sauce:
3/4 cup fresh lemon juice (about 6 lemons)
3/4 cup fat-free Italian dressing
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced

Chicken:
2 cups (1/4-inch) red bell pepper strips
1 cup (1/4-inch) green bell pepper strips
1 cup (1/4-inch) yellow bell pepper strips
3 chicken breast halves (about 1 1/2 pounds)
3 chicken leg quarters (about 1 1/2 pounds)
12 (1/8-inch-thick) slices lemon (about 1 lemon)
Cooking spray

To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 cup sauce.
To prepare the chicken, combine remaining 1 cup sauce, bell peppers, and chicken in a large bowl, and toss to coat. Cover chicken mixture, and refrigerate for 4 hours or overnight.

Preheat oven to 400°.

Remove chicken from bowl, and discard the sauce. Loosen the skin from the breast halves and leg quarters by inserting fingers, gently pushing between the skin and meat. Insert 2 lemon slices under loosened skin of each chicken piece. Place the chicken pieces, loosened skin sides up, on a broiler pan coated with cooking spray. Spread the bell peppers on broiler pan around chicken. Bake at 400° for 50 minutes or until the chicken is done. Remove the skin from the chicken. Arrange chicken and bell peppers on a platter, and keep warm.

Place 1/2 cup chilled sauce in a small saucepan, and cook over medium heat 3 minutes or until warm. Pour warm sauce over the baked chicken and bell peppers.

Yield: 6 servings (serving size: 1 chicken piece, 1/3 cup bell peppers, and about 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 216(28% from fat); FAT 6.7g (sat 1.8g,mono 2.4g,poly 1.6g); PROTEIN 30.2g; CHOLESTEROL 91mg; CALCIUM 28mg; SODIUM 385mg; FIBER 1.7g; IRON 1.7mg; CARBOHYDRATE 9g
__________________________________________________ ______
Caramelized Onion Chicken
http://i.timeinc.net/cooking/images/recipefinder/cl_20276.1_m.jpg

1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.
Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Yield: 4 servings (serving size: 3 ounces chicken and 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 246(10% from fat); FAT 2.6g (sat 0.5g,mono 1.2g,poly 0.4g); PROTEIN 26.6g; CHOLESTEROL 66mg; CALCIUM 19mg; SODIUM 521mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 28.5g

Amaye

11-02-2005, 10:19 AM

This is one of my go-to dishes for the week. It's a meal so you don't need to add anything else. Soooo good and very easy to make!

Baked Drumsticks with Potatoes

8 large chicken drumsticks
2 large russet potatoes -- 1 inch wedges
1 cup onion -- thinly sliced
1 cup Italian plum tomatoes, canned -- drained & chopped
1 1/2 tablespoons fresh oregano -- minced
OR 1 1/2 tsp. crumbled dried oregano
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
4 teaspoons olive oil
2 tablespoons Italian parsley -- minced

1. Adjust oven rack to center of oven and preheat to 350^F.
2. Wash chicken legs and blot dry. Place legs on work surface.
3. Starting at top of leg, slip your fingers under the skin to loosen. Peel off skin carefully, using a pair of kitchen shears to snip the skin and any connecting membrane to avoid tearing the meat; discard skin. Trim off any membrane or bits of fat that may still be attached to leg.
4. Lightly grease bottom of 9x13x2-inch ovenproof baking pan with cooking spray.
5. Arrange drumsticks in single layer in pan. Arrange potatoes between and around drumsticks.
6. Place a single layer of onion slices over drumsticks and potatoes. Spoon tomatoes over onions.
7. Sprinkle oregano on top; season with salt and pepper. Drizzle with olive oil.
8. Cover pan with foil and bake for 25 minutes.
9. Remove foil and baste with pan juices. Continue baking, basting frequently with pan juices, until drumsticks are very tender and potatoes are cooked, about 25 minutes.
10. Transfer drumsticks to a platter. Spoon tomatoes, onions, and pan juices over top. Garnish with parsley and serve.

Recipe from "Lean Italian Cooking"

singerwife

11-03-2005, 10:28 AM

singerwife - would there be about 4 breasts in a package?? and have you ever used just the jellied cranberry sauce, not the berries? (FH has an aversion to some textures) :rolleyes:

Hmm. I've never used the jellied sauce, but I imagine it would work. In my recipe, everything sort of magically turns into a homemade-tasting whole cranberry marinade/glaze with the full berries in it. It should be the same with the jelly...just minus the berries.

And I've used up to eight breasts. Basically, however many will fit in the 9 x 13 baking dish. (This recipe also works great for beef tips!)

chiclady815

11-16-2005, 10:49 AM

I have a craving for BBQ chicken pizza with red onion and cilantro and I can't find a decent one around here. Anyone have a recipe for it? I can always wing it but just wanted to check to see if anyone had a tried and true recipe for it. Thanks!

chiclady815

11-18-2005, 08:31 AM

So I got no responses but I tried one anyway and it was phenomenal. I hope I don't hurt myself patting myself on the back.:D

Here's what I did:

1/8 C. BBQ sauce (I used Sweet Baby Ray's)
1/8 C. Pizza Sauce
Two handfuls Shredded Smoked Gouda Cheese
One Handful Shredded Mozzarella Cheese
One Boneless Skinless Chicken Breast
1/8 C. BBQ Sauce
Onion
1 pre-made Pizza Dough (I used Trader Joe's)
Fresh Cilantro finely chopped

1. Saute chicken breast in 1/8 C. BBQ Sauce. I didn't want mine too saucy but you could use more.
2. While Sauteeing chicken, slice onions into half moons and saute' in olive oil until carmelized. Season with salt and pepper. Onions should take on a sweet smoky flavor and a carmel color.
3. Shred chicken with two forks
4. Preheat oven to 425.
5. Spread pizza dough to a 12 inch circle.
6. Mix remaining BBQ sauce and pizza sauce together. Spread over top of crust.
7. Top with chicken, cheese, and onion.
8. Place in preheated oven for 10-12 minutes.
9. Finish with cilantro.

Delicious! And my husband is already asking when we're having it again!

bookworm

11-18-2005, 04:14 PM

I'm glad it turned out well :).

Katy

11-20-2005, 12:07 AM

Right on. Glad it worked out for you. Me, I'd just be dragging my hubby to CPK for some. Talk about yum!

LeslieR

11-26-2005, 05:08 PM

I made the Smothered Chicken with Pierogies tonight for dinner and it was soooo good!!! DH loved it. Will definitely have to put this one in the rotation. Thanks so much!:)

looch

12-28-2005, 08:00 AM

I have been doing a little research on weeknight meals, and a lot of them revolve around brined chicken breasts. I tend to do all my food prep on Sundays and then freeze the prepared portions. Does anyone know if brined chicken breasts can be frozen, or if you need to do the brining right before cooking?

KarenS

12-28-2005, 08:06 AM

It's better to brine before you cook. Brining helps draw moisture into the meat - if you then freeze it, you create sharp ice crystals that will puncture the cells and cause the meat to be tough after it's thawed and cooked. Brining is, in fact, a great way to thaw chicken. Create your brine, put your frozen chicken pieces into it, and stash in the fridge overnight. Then cook the next day.

Karen

looch

12-28-2005, 08:08 AM

Thanks for the advice, sounds like it will work perfectly for unstuffed recipes. I guess I can still make the fillings in advance and just stuff right before cooking.
Thanks again.

houseblend

01-06-2006, 10:23 AM

I made a chicken pasta dish for dinner last night and saved the leftovers in the fridge. DH and I took it to work for leftovers today, but he put it in the cabinet. He thought it would take less time to reheat that way. I thought that was not good for chicken to stay out that long. :confused:

Is this safe to eat since it's been sitting out for 4 hours now?

QueenDillyDally

01-06-2006, 10:29 AM

NO NO NO - more than 2 hours in the danger zone is not a good thing - salmonella poisoning possible

PG-rated

01-06-2006, 10:30 AM

According to this (http://www.dvo.com/newsletter/monthly/2005/march/remedy.html) site,

Cooked chicken should not be left at room temperature for more than 2 hours.
Sorry!

P.S. I've always wondered if it would be safe if you heated it enough to effectively "recook" it, but I can't find any info on that, so I'm not about to recommend it.

houseblend

01-06-2006, 10:32 AM

Thank you both for the info!

I guess this means I have to find something else to eat then. <sigh>

IrisHope

01-06-2006, 10:37 AM

What was he thinking?? :) lol

pocket

01-06-2006, 10:43 AM

*shrug*

I'd eat it.

bethnjim

01-06-2006, 10:52 AM

Don't eat it! Good way to get food poisoning!

houseblend

01-06-2006, 11:01 AM

What was he thinking?? :) lol

lol...He said he's used to doing that for frozen foods since he likes to thaw them a bit to make microwaving quicker. I always question that to, but not to this extent.

I've sent him off to get us La Madeleine's, so all's good. :D

IrisHope

01-06-2006, 11:07 AM

Yes, for frozen things I've placed them in the fridge not the freezer. :) oh well, lesson learned!

jnettie

01-06-2006, 11:07 AM

Silly boy! Defrosting a frozen item to eat is different than something that is not frozen. Leaving food out is a really good way to grow all sorts of bacteria!

Course, I am much more paranoid than your average person about food. It's odd, because normally I'm not a germ freak or anything, but I just can't eat anything that's been sitting out or anything that has past it's experation date. DH laughs at me every time I smell the milk. I have to. Every time I open the milk, I smell it. I think it stems back to my crazy school nurse that came to talk to my 1st grade class about a salmonella outbreak in a local milk company. She freaked out a whole class of 7 year olds - I was suddenly afraid to drink ANY milk at all.

KitKat

01-06-2006, 11:08 AM

*shrug*

I'd eat it.

Heehee. I probably would too.

I can't tell you how many times my assistant will buy me a hot lunch (meat, chicken, whatever) and it will sit on my desk for hours before I get to it!

pocket

01-06-2006, 11:22 AM

Hello Kitty

01-06-2006, 12:04 PM

*shrug*

I'd eat it.
:o me too.

katmg

01-06-2006, 12:06 PM

I'd probably eat it as well. :o DH regularly goes through our refrigerator and throws out the leftovers that have been in there over a week. I would probably still eat them if he weren't there!

maplekitty

01-06-2006, 12:06 PM

I'd eat it.
How many times did we all go to school with chicken sandwhiches and we never had fridges to put them in!!

IrisHope

01-06-2006, 12:07 PM

Now that's a good point. Ewwww.

hockeybrat

01-06-2006, 12:07 PM

I'd probably eat it as well. :o DH regularly goes through our refrigerator and throws out the leftovers that have been in there over a week. I would probably still eat them if he weren't there!

DH does that too!

I would have probably eaten it but after the sniff test first ;)

PG-rated

01-06-2006, 12:08 PM

I was trying to be all official in my original advice, but I'd eat it, too, as long as I could reheat it thoroughly first. ;)

irish74

01-06-2006, 12:14 PM

Originally Posted by pocket
*shrug*

I'd eat it.

I'd totally eat it too. I've definitely eaten a piece of chicken that has sat out for 4 hours without any issues.

Secret_Squirrel

01-06-2006, 12:17 PM

Not only would I eat it, but I did the exact same thing today: brought leftover lemon-basil chicken for lunch today, forgot and left it in my bag.

boilermaker

01-06-2006, 12:22 PM

I'm another who would eat it. Heck, I eat KFC at picnics that have been out for well over 4 hours. And more than once, I've brought in a frozen entree and forgot to put it in either the fridge or freezer...I eat those too.

On the other hand, La Madeleine's sounds really yummy. We don't have those around here :(

PrincessTommi

01-06-2006, 12:29 PM

I've sent him off to get us La Madeleine's, so all's good. :D
OMG. La Madeleine's. I dream about their tomato soup.

houseblend

01-06-2006, 12:54 PM

I'll eat all kinds of things, including steet hawker food in Asia. You really miss out on a lot of things if you insist on being that phobic about germs. A cooked chicken dish is not going to go bad in 4 hrs in the middle of winter.

Well, not exactly winter here in the Texas 60 degree heat, but I get your idea. :p

So, it sounds like 4 hours is disputable. Not recommended, but likely not going to get you sick either. Ah, well. I guess we could have saved the money. Good to know for next time hubby starts being silly.

(Although, I won't complain about getting a La Madeleine's treat out of it. :D )

suzubeane

01-06-2006, 03:15 PM

You really miss out on a lot of things if you insist on being that phobic about germs.My first husband was a native rural Italian whose family did not even have a refigerator until he was 13 years old. After sharing a home with him for over a decade, my ideas about how long it takes for things to become unsafe outside the fridge really shifted.

That's not to say that the rules of thumb are the same for every kind of food, and in every season, but chicken and pasta? Two hours? I'd eat it. (Assuming there's no dairy in it, and it wasn't left in 80 degree heat.) I take cold sliced chicken in a salad for lunch all the time, and sometimes it sits out. No problems.

KarenS

01-08-2006, 08:21 PM

I'll eat all kinds of things, including steet hawker food in Asia. You really miss out on a lot of things if you insist on being that phobic about germs. A cooked chicken dish is not going to go bad in 4 hrs in the middle of winter.Yep. Ditto that. I'd have eaten it w/out a second thought. What Suzu said is right on too - I grew up overseas (South Africa and SE Asia) and refrigeration and these "do not eat" guidelines are not nearly as big a deal over there as it is here. I've eaten all kinds of things left out all day and even overnight and never suffered any ill effects.

Karen

Happy1

01-10-2006, 09:20 AM

Okay-I'm hoping you guys can help me here. This is what I have at home:

-Cheese soup
-Boneless Skinless Chicken breasts

I know with cream of whatever soup, you can just pour that over thawed chicken breasts and bake them for about 30 minutes at around 375 F (I've done that before). But I don't know what the consistency of the cheddar/cheese soup is since I've never used that before. Could I do the same with that? Could I add anything to give it some pizzaz? (nothing spicey though)

Thanks so much for your help.

Nikki :D

Missy2U

01-10-2006, 10:23 AM

Howdy, Happy! Here are the results from a search on allrecipes ingredient finder thingy for chicken breasts and cheese soup. (http://search.allrecipes.com/Recipe/Ingredient.aspx?i1=Chicken+breast&n1=&q1=&i2=cheese+soup&n2=&i3=&n3=&i4=&n4=&siteid=52&srt=1&Submit=GO). Let me know what you end up making!! :)

Happy1

01-10-2006, 10:29 AM

Thank you! I never realized that option was there.:p

Nikki :D

Missy2U

01-10-2006, 10:32 AM

PS - I forgot to tell you - your avatar makes me smile every time I see it!!

vwinkel

01-20-2006, 10:24 AM

Boston Market had a lemon herb chicken and I've been trying to find a recipe similar to it. I often use this recipe on chicken legs or chicken breasts and roast in the oven (not the whole chicken). I just made it last night - yum! I like the lemon flavor so I also grate a bit of lemon zest and mix that up in the seasoning. Or, I've also used a packet of True Lemon with it.

Roasted Lemon Herb Chicken

2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets.
3. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
4. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Katy

01-23-2006, 07:47 PM

I made this last year for Valentine's Day and I'd like to make it again, but for the life of me, I can't find where I put the recipe.

Anyone?

Jazz

01-23-2006, 08:45 PM

Did you search??? Just kidding. :D

I was delighted to just spot it in the freezer-friendly recipes thread (http://www.constantchatter.com/showpost.php?p=338188&postcount=27), since I had lost track of it myself and never made it. I'm looking forward to trying it out. Is that the one you're thinking of?

Katy

01-23-2006, 09:01 PM

actually, I did search, but I wasn't sure what to search for (what did you use to search). I searched allrecipes.com too (it didn't work). I never would have thought it was freezer friendly. Who knew :o

Jazz

01-23-2006, 09:05 PM

I didn't search either (I really was just kidding!!). I just happened to see it yesterday and then your well-titled post. ;)

nic

01-24-2006, 07:35 AM

Here you go!

Chicken in Puff Pastry

1 package puff pastry, thawed a bit and cut into fourths

4 small chicken breast halves (boneless and skinless)

1 3 ounce package cream cheese

3 TBSP pesto
salt and pepper to taste

-Mix together cream cheese and pesto

-Place one chicken breast on one of the puff pastry pieces-sprinkle with a bit of salt and pepper

-Spoon 1/4 of the pesto mixture on top.
-Fold up puff pastry to make a packet and seal edges with a bit of water.
-Place on lightly greased cookie sheet, seam side down, and brush with a bit of milk or egg. Bake at 400 degrees for about 25 minutes, until puff pastry is golden brown.

IrisHope

01-24-2006, 07:37 AM

Katy, god that sounds delicious!

Ohana

01-24-2006, 10:17 AM

Yay! I love that other people are enjoying this recipe!

It really is freezer friendly. I made a double batch and froze them. They turned out fabulously.

irish74

01-24-2006, 01:17 PM

Ohana - Thank you so much for that recipe. We just love it!:D

Katy

01-24-2006, 02:20 PM

I didn't search either (I really was just kidding!!). I just happened to see it yesterday and then your well-titled post. ;)Jazz, gotta love those "well-titled posts," huh? ;) Thanks for having such a good memory! I've now made my (ha!) contribution to the Valentine's Dinner thread stickied up top.

It really is freezer friendly. I made a double batch and froze them. They turned out fabulously.Ohana, this is SO good to know, especially since I really only need to two for us. Then again, I used the leftover pastry to make a apple puff pastry dessert - again, so easy and so tasty.

Ohana

01-25-2006, 10:27 AM

I think the trick in freezing them is to thaw them in the fridge the day you plan to use them. Otherwise, I think the inside might still be frozen when the puff pastry is done.

Also, I've started chopping up the chicken before I put it in the puff pastry. Maybe a tad less elegant, but easier to eat.

Katy

01-25-2006, 01:31 PM

Ohana, that chopping part sounds smart (you're right in that it might appear a tad less elegant - for those of us that pretend with the hubby/guests that this is a very complicated meal)

PinkGirl

02-11-2006, 10:04 AM

Spray pam on the bottom/sides of a corning ware casserole dish. Layer the ingredients.
potatoes on bottom
chicken
1/2 can of cream of chicken
1/2 cheese
repeat

I have a question for you... do you put ALL of the pototoes and chicken at the bottom, then layer and repeat the cheese and cream of chicken or do you layer and repeat everything? Thanks! :)

PinkGirl

02-11-2006, 10:13 AM

If a recipe calls for "cups" of chicken, how do you know how to equate that to breasts?

For example, the recipe I'm looking at is calling for 3 cups of chicken.. how many breasts do I need?

Pineknot

02-11-2006, 10:17 AM

To me, that would be three small cooked chicken breasts....or two large ones.

HTH :)

PinkGirl

02-11-2006, 10:19 AM

That does help, thanks!

maplekitty

02-11-2006, 10:27 AM

1 large chicken breast = approx 8oz
8oz = 1 cup

3 cups chicken = approx 3 large chicken breasts.

:)

PinkGirl

02-11-2006, 10:49 AM

Yay, I knew I could count on CC! Thanks! :)

JRPAGV

03-05-2006, 02:13 PM

Before you start laughing at me, I'll go ahead and admit that I'm clueless when it comes to cooking meat and poultry. I'm paranoid when it comes to raw meat/poultry, so DH is usually in charge of cooking it. We almost always eat meals made with ground beef, but I think it's time we branch out. I heard on TV that 50% of all poultry in the grocery store is contaminated with salmonella. :eek: That makes me even more paranoid. So I need your reassurance and help in order to get over this and cook like I want to and should. :) Here are my first questions...

1) If I buy fresh boneless, skinless chicken breasts... how long can I store them in the fridge in the package they come in? Should I put a dish underneath in case it leaks?

2) If I buy frozen boneless, skinless chicken breasts... what's the best and safest way to thaw them? Is it okay to thaw them in the microwave, and if so, how do I go about that? How do I know the center isn't still frozen?

3) When a casserole or dish calls for cooked chicken, how do I cook it (boneless, skinless chicken breasts)? Do I bake or boil it? If I can boil it, how do I do that and for how long, etc. (I need specifics)?

4) Also, how long and at what temp do most people bake boneless, skinless chicken breasts?

5) I know that you're supposed to cook chicken until there's no pink juice coming out, but how else can you tell? What if it has somekind of marinade on it and I can't tell if the pink juice is the marinade or uncooked chicken? If you suggest using a meat thermometer, I've never used one and have no idea how they work. :o

Anything else I need to know? I'm so embarrassed to even post about this, but I never really had anyone teach me to cook growing up, and I've always been a little skiddish about meat/poultry.

I'm sure I'll be back with more questions. TIA!

ejs

03-05-2006, 02:22 PM

Here's a link to a Foster Farm page that answers some of your questions: http://www.fosterfarms.com/faq/prepare.asp

http://www.fosterfarms.com/cooking/chicken/index.asp

tlew12778

03-06-2006, 06:06 AM

1) If I buy fresh boneless, skinless chicken breasts... how long can I store them in the fridge in the package they come in? Should I put a dish underneath in case it leaks? I would say 2-3 days. I try to use it immediately though. If I buy the "family pack" I will open it up, freeze half, then use the rest either that day or the next. If you buy those containers that have one-way volves on top I think it lasts longer but I always like to use it at its freshest. Mine never leaks, but sometimes I will stick the pack in a vegetable back in the supermarket, just bc I sometimes dump it into my plastic bag sideways when I leave the store.

2) If I buy frozen boneless, skinless chicken breasts... what's the best and safest way to thaw them? Is it okay to thaw them in the microwave, and if so, how do I go about that? How do I know the center isn't still frozen? Um, I thaw under running warm water. It takes like 10 min if they aren't all stuck together. I actually freeze them separately for this reason (plus I am the only meat eater in this house). I have tried thawing in the microwave (mine has a special button for thawing chicken... you have to enter it's weight and it decides time and power for you), but it always cooks the edges.

3) When a casserole or dish calls for cooked chicken, how do I cook it (boneless, skinless chicken breasts)? Do I bake or boil it? If I can boil it, how do I do that and for how long, etc. (I need specifics)? I just cook a breast in a frying pan with olive oil. I am sure this is not the easiest way to do it but whatever. It works. I have read that you can save the chicken from when you make chicken broth, and then freeze the meat so as to always have cooked chicken in your freezer. I actually use hens when I make broth and the meat is not edible so I don't know about this.

4) Also, how long and at what temp do most people bake boneless, skinless chicken breasts? Just follow the recipe :) I think it's usually around 350F. It depends whether or not the chicken is cooked already though. For instance, if you are making chicken parm and the chicken breast has already been fried, you only need to really heat the sauce and melt the cheese.

5) I know that you're supposed to cook chicken until there's no pink juice coming out, but how else can you tell? What if it has somekind of marinade on it and I can't tell if the pink juice is the marinade or uncooked chicken? If you suggest using a meat thermometer, I've never used one and have no idea how they work. :o I always cut it open a tiny but and look. I don't always look at the juice per se, but the color of the meat. It should not be pink and shiny at all, but white and moist is perfect. I have only used a meat thermometer once, on a big turkey breast that I roasted in the oven. You basically stick the thermometer into the middle and wait until it reaches the correct temp for the correct amount of time. I think that salmonella dies at 165C after like 1 min or less.

FWIW, I am still always careful when I work with poultry. Getting it cooked enough is not an issue with me. I am just super anal anout the cleanup and I use anti-bacterial sprays or better yet, bleach sprays on all the surfaces in the kitchen. I also wash the knives and cutting board immediately (not to mention my hands too!).

KarenS

03-06-2006, 06:39 AM

Initial disclaimer: There's a lot of variation in how people feel about this issue. I am probably one of the more easy-going people with regard to food safety (not to say that I'm unsafe, I'm just not terribly paranoid about a lot of things that other people might freak out about). So with that disclaimer ...

1) If I buy fresh boneless, skinless chicken breasts... how long can I store them in the fridge in the package they come in? Should I put a dish underneath in case it leaks?I generally keep mine in the fridge no more than 2 days. If it's going to be longer than that, I"ll freeze them. I do put a dish underneath (actually I put them in their wrapping in a flat tupperware container - no lid). I hate the idea of having to clean chicken juice off of the inside of the fridge! :) Usually, however, we buy the big packs from Sam's Club (10 breasts to a pack) and repackage and freeze them in packs of 2.

2) If I buy frozen boneless, skinless chicken breasts... what's the best and safest way to thaw them? Is it okay to thaw them in the microwave, and if so, how do I go about that? How do I know the center isn't still frozen?Like a PP, I thaw them under warm (not hot) running water. Or you can fill a bowl or container with warm water, soak for 10-15 mins, change out the water, and repeat as necessary until thawed. You can also thaw them in the fridge - it will take overnight and maybe a bit longer. People will tell you NOT to thaw them on the counter, but I do. I have taken chicken breasts out in the morning, put them in a flat tupperware container on the counter (again, to keep the juices from getting all over the place) and they're thawed but still cold by the time I get home. Again, I'll say that this is NOT the recommended way to do it and a lot of people will tell you not to, but we've never gotten sick and we eat a LOT of chicken.

3) When a casserole or dish calls for cooked chicken, how do I cook it (boneless, skinless chicken breasts)? Do I bake or boil it? If I can boil it, how do I do that and for how long, etc. (I need specifics)? If the recipe calls for cooked chicken - well it depends on the recipe. I've cooked chicken on the George Foreman grill and used it sliced in recipes. Mostly I poach it: place the chicken breasts in a pot of chicken broth or stock (you can use water, but the chicken broth gives more flavor) bring to a boil for 7 minutes, and then lower to a simmer until the chicken is cooked through. This could be anywhere from 10 - 35 minutes depending on the size of the chicken. You can check by pulling a piece of chicken out of the water after about 15 mins of simmering and cutting it open. If it's pink at all in the middle, you want to cook it more. It's something that you learn to judge over time.

4) Also, how long and at what temp do most people bake boneless, skinless chicken breasts?Again, it varies with the size of the breast. I cook mine at 350 for 30 minutes or so. The ideal here is an internal temperature of 165 deg F.

5) I know that you're supposed to cook chicken until there's no pink juice coming out, but how else can you tell? What if it has somekind of marinade on it and I can't tell if the pink juice is the marinade or uncooked chicken? If you suggest using a meat thermometer, I've never used one and have no idea how they work. If you're cooking chicken breasts you often don't get "pink juice" anyway. They're not fatty enough. And rarely is the marinade you use pink. :) Really once you do it a couple of times, you'll be able to tell the difference between marinade and chicken juice. It's pretty easy. :)

But truly if you're going to cook a lot of chicken, until you learn to judge by eye, I'd recommend getting an instant read meat thermometer. They cost $10 or less and they're well worth the money if you're new to cooking different kinds of meat. All you do is stick the thermometer into the thickest part of hte meat and it should read in 2 or 3 seconds. It saves you having to take meat out and cut into it and then return it to cooking.

Anything else I need to know? I'm so embarrassed to even post about this, but I never really had anyone teach me to cook growing up, and I've always been a little skiddish about meat/poultry. Don't be embarassed. :) Everyone has to learn somewhere. I cook chicken all the time, but I certainly wasn't born knowing how.

The PPs advice about cross contamination is a good one. I'm much less paranoid about the cooking of the meat. But I do have a cutting board that is *just* for chicken and I wash it in the dishwasher on high heat after every use. Don't use the same knife that you've used on the chicken on anything else before washing it. I don't use bleach in my kitchen at all - I don't like the idea of bleach on or around my food - and I loathe anti-bacterial soaps with a passion (whole 'nother topic there), but I do clean up thoroughly with HOT water and soap after workign with chicken.

Finally, one other thing - any marinade that you use with chicken should be thrown away after use. Don't save it for use on another batch of chicken or use it to baste veggies on the grill or anything like that. Once you've soaked chicken in it, then it's dead. :) If I know I'm going to want to use the marinade to baste anything else, I'll set aside a portion of it before I put the chicken in.

Hope that helps a little. Feel free to ask any other questions. I love to cook and like I said, we eat a lot of chicken and poultry. If you want any recipes, I'll be happy to share those, too. :)

Karen

KarenS

03-06-2006, 06:43 AM

Oh, I noticed I didn't answer the microwave thawing question. I don't thaw mine in the microwave because no matter how careful you are, you always wind up cooking the edges of the chicken and then they get rubbery (at least I think they do). But you can do it by setting the power to 50% and doing it in 2 minute bursts. Microwave for 2 mins, check, flip, microwave for 2 more mins.

You'll know when the chicken isn't frozen anymore no matter what method you use because it becomes completely limp and not hard or firm in the center. :)

Karen

jenjunum

03-06-2006, 12:24 PM

I think the previous posters have given you some excellent advice. I have a couple things to add but I also do much of what was mentioned above.

I have a thermometer very similar to the one below. I think it's one of my most used tools in the kitchen. I hate just cutting open a piece of meat and deciding if it's done or not. More often than not I end up overcooking meat to make sure it's done and overcooked meat doesn't taste that great. You just stick the probe into the thickest part of the meat and wait for it to read. Mine even has a little table on the back that tells you what temp everthing should be cooked to.
http://www.bedbathandbeyond.com/assets/product_images/380/73287170193.jpg

I try to always thaw in the fridge. I put my frozen chicken breasts in a glass bowl and cover it with something. Sometimes it's not 100% thawed when I get home (if I take it out in the morning) but usually close enough to just use it as is. If I'm really thinking ahead I'll take it out the night before.

I don't like thawing in the microwave either. It always cooks the edges. I try to avoid it if I can. Plus is usually produces a lot of chicken juice (which is gross).

I think cross-contamination should be your biggest worry when cooking chicken. Pay careful attention that you don't get chicken juice somewhere or that you don't touch raw chicken and then touch something else. I even was my tongs after I put the chicken in the pan so I don't touch cooked chicken with the same tongs that touched raw chicken.

Fresh chicken should have a sell by date on the package. I try to use it within one or two days of that date. But I usually use frozen breasts.

If I'm making regular baked chicken I often make extra so I have some cooked chicken for casseroles, etc. I also always have extra when I'm cookiing a whole chicken so I use that as well. If you want to cheat you can just buy a roitissere chicken from the grocery store.

PaulsGirl

05-17-2006, 07:59 PM

I'm looking for some new variations!

Rosebud

05-23-2006, 05:47 PM

Here's a variation on chicken & rice that sounds really good. I've been meaning to try it.

Chicken, Wild Rice And Pecan Salad In Romaine Spears

6 cups chicken broth
8 ounces wild rice
2 1/2 pounds cooked chicken
1 red bell pepper, chopped
2 bunches arugula, chopped
1/4 cup green onions, chopped
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sesame oil
2 cups pecans, toasted and chopped
3 heads romaine lettuce

For chicken: roasted chicken, skinned, boned, meat cut into 1/-inch pieces.

Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.

Transfer the rice to a large bowl. Mix in chicken, bell pepper, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner romanie leaves on platter around salad.

Serves 12

SingleWhiteFemale

05-26-2006, 10:28 AM

So amazingly good and flavorful! But what a great spin on a crab cake!

Chicken Cakes with Tangy Remoulade Sauce

1 tablespoon unsalted butter
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
3 tablespoons seeded and finely chopped red bell pepper
3 tablespoons seeded and finely chopped yellow bell pepper
2 teaspoons minced garlic
3/4 teaspoon salt
Pinch cayenne pepper
3 cups cooked chicken, finely shredded while warm
3 tablespoons finely chopped green onion tops, green part only
3/4 cup dried fine bread crumbs
1/3 cup mayonnaise
2 large eggs, lightly beaten
1 tablespoon Creole mustard
1/4 teaspoon freshly ground black pepper
3/4 cup vegetable oil
1 recipe Tangy Remoulade Sauce, recipe follows

Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.

In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.

Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.

In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.

Tangy Remoulade Sauce:
2 tablespoons Creole or whole-grain mustard
2 tablespoons chopped green onion tops, green part only
1 1/2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 tablespoons drained and coarsely chopped capers

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.

With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

GoCougs

05-26-2006, 11:48 AM

I got this recipe out of the crockpot thread, and it's rapidly become one of our favorites!

Easy Chicken Santa Fe
Ingredients
1 can black beans -- (15 ounce) rinsed and drained
2 cans whole kernel corn -- (15.25 ounce) drained (I used frozen)
1 cup bottled thick and chunky salsa
5 skinless, boneless chicken breasts halves (5 to 6); or less, depending on the size of your crockpot and the # of people being served
1 (8 ounce) brick cream cheese (you can use less-fat variety)
1 cup shredded cheddar cheese
1 packet taco seasoning mix

Directions
1. In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, taco seasoning mix and 1/2 cup salsa. Top with chicken breasts, then pour remaining salsa over chicken.
2. Cover and cook on high heat setting 2.5-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.
3. Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice (we use Rice-a-Roni Mexican rice). Top with shredded cheese.

looch

05-27-2006, 08:25 AM

Not exactly recipes, but I like to have cooked chicken on hand for weeknight dinners. One thing that I have consistently done is simmered chicken breasts (bone in) in enchilada sauce from a can or roasted it in the oven with a little olive oil and sea salt.

When the chicken is cool enough to handle, I shred it and store it in plastic containers or baggies. I use it in enchiladas, chicken pot pie, bisquick impossible pies, quesedillas, etc.

If I have whole, boneless chicken breasts, my new favorite way to prepare them is to butterfly them, pound them flat, fill with herb and garlic cream cheese and sliced deli ham, roll and tie, and lightly sautee them in a frying pan before finishing them off in the oven.

Rosebud

05-30-2006, 10:37 PM

My MIL sent me a cookbook called "100 Best Chicken Recipes" (it's by Good Housekeeping). Here's one of the recipes from the cookbook:

Chicken with Pears and Marsala

Fresh pears and a wine sauce spiked with sage transform basic chicken breasts into an elegant main course.

Prep: 10 min
Cook: 15 min
Makes: 4 servings

Ingredients:
1 tsp. vegetable oil
4 small boneless, skinless chicken breast halves (1 pound)
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Bosc or Anjou pears, each peeled, cored and quartered
3/4 cup chicken broth
1/2 cup dry Marsala wine*
1 Tbsp. cornstarch
2 tsp. chopped fresh sage leaves

Directions:
1. In nonstick 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook, turning once, until chicken loses its pink color throughout, 10 to 12 minutes. Transfer to plate; keep warm.
2. To the skillet, add pears and cook until browned on all sides, 3 to 5 minutes. Meanwhile, in cup, whisk broth, wine, cornstarch and sage until blended.
3. Carefully add broth mixture to skillet; boil 1 minute to thicken slightly. Return chicken with any juices to skillet; heat through. Remove chicken and pears and serve.

Per serving:
Calories: 195. Protein: 27gr. Carbs: 12gr. Total fat: 3gr. (1 gr. saturated). Cholesterol: 66mg. Sodium: 410mg.

*For an alcohol-free option, you can try substituting watered-down cranberry juice or red grape juice for the Marsala. If you can't find Marsala wine, any dry red wine will do. You can also use sweet vermouth as a substitute.

Rosebud

07-07-2006, 11:08 AM

Just tried this recipe for the first time and it was fantastic! Really tasty and fairly quick/easy to prepare:

NORMANDY CHICKEN
(serves 1)

1 chicken breast, skin on, boned*
2 Tbsp. unsalted butter
1/2 yellow onion, diced
1/2 Granny Smith apple, thinly sliced, skin on
1 tsp. fresh thyme, chopped
1 1/2 cups hard dry cider
1 tsp. salt
2 Tbsp. Dijon mustard
1 cup heavy cream

In a saucepan, melt butter. On high heat, add onions, saute until translucent and add chicken breast, skin side down. Cook for 5 minutes until skin begins to brown. Add sliced green apple, turn chicken over and continue to cook for 5 minutes.

Add 1 1/2 cups hard cider and reduce by half on a simmer. Add more cider to get more sauce. Let reduce a bit and add heavy cream, mustard, thyme and salt. Slowly simmer. Make sure to stir in the mustard thoroughly. Continue to cook for another 5 minutes or until chicken is cooked through. Be careful not to cook the sauce too hard or it will break. If it does, add back into the sauce a little more cream and incorporate. Check for seasoning.

Pull out apples and arrange on a plate. Serve with roasted potatoes and crusty bread, with hard cider or a light red Beaujolais.

*I actually made this with boneless, skinless chicken breasts and it was great. I doubled the recipe to serve 2 and there was a ton of leftover sauce.

SallieB

07-07-2006, 01:05 PM

If the recipe calls for cooked chicken - well it depends on the recipe. I've cooked chicken on the George Foreman grill and used it sliced in recipes. Mostly I poach it: place the chicken breasts in a pot of chicken broth or stock (you can use water, but the chicken broth gives more flavor) bring to a boil for 7 minutes, and then lower to a simmer until the chicken is cooked through. This could be anywhere from 10 - 35 minutes depending on the size of the chicken. You can check by pulling a piece of chicken out of the water after about 15 mins of simmering and cutting it open. If it's pink at all in the middle, you want to cook it more. It's something that you learn to judge over time.

Again, it varies with the size of the breast. I cook mine at 350 for 30 minutes or so. The ideal here is an internal temperature of 165 deg F.

Don't be embarassed. :) Everyone has to learn somewhere. I cook chicken all the time, but I certainly wasn't born knowing how.

Hope that helps a little. Feel free to ask any other questions. I love to cook and like I said, we eat a lot of chicken and poultry. If you want any recipes, I'll be happy to share those, too. :)

Karen

Thanks for sharing all of the great tips :) I've never really tried boiling chicken before, but it sounds like a great way to cook chicken for certain recipes while keeping it moist. My question is, if your chicken breasts are frozen, do you think I should thaw them first before boiling them or could I just place the frozen breasts in the boiling broth/water and cook them a little longer? Thanks :)

KK812

07-07-2006, 05:46 PM

Anyone have a good chicken and rice recipe. The kind I mean is where the chicken is browned on the stove, the cooked on top of the rice with cream of chicken soup. Or is that all it is?

SallieB

07-07-2006, 08:50 PM

Anyone have a good chicken and rice recipe. The kind I mean is where the chicken is browned on the stove, the cooked on top of the rice with cream of chicken soup. Or is that all it is?

I don't usually brown mine first (mostly because it is easier not to). So, i just take rice, mix it with water, veggies, and any flavoring I want. I then place the chicken breasts on top of the mix. I have used the cream soups before and when I do, I decrease the water a bit. You can also just use rice (plain or flavored), a combo of water, broth and/or wine, add veggies and seasonings. Then, place the chicken on top. I cover the whole dish with foil. At the end of the time for baking, I like to put cheese on top and remove the foil to let the cheese brown.

ejs

07-07-2006, 08:56 PM

Anyone have a good chicken and rice recipe. The kind I mean is where the chicken is browned on the stove, the cooked on top of the rice with cream of chicken soup. Or is that all it is?
Is this what you're looking for?
http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=MealIdeas&recipeID=24702&rc=253&page=1&index=4&Lastindex=false

LeslieR

07-16-2006, 03:29 PM

Chicken Potato Casserole
2 chicken breasts cooked and diced (I usually boil the chicken then cut up)
potatoes (usually just need 1 or 2)
1 can cream of chicken
grated cheddar cheese-1 package

thinly * slice the potatoes.
Spray pam on the bottom/sides of a corning ware casserole dish. Layer the ingredients.
potatoes on bottom
chicken
1/2 can of cream of chicken
1/2 cheese
repeat

*if the slices are too thick you'll be eating crunchy potato casserole!
Cook at 350 for 1 hour.

I made this tonight for dinner and it was sooooo good! I used 2 breasts/1 large potato and we ate the whole thing. Think I might double it next time so that we have leftovers.:)

KK812

07-16-2006, 03:56 PM

Thanks, SallieB & ejs. :)

Foley42

07-31-2006, 07:53 PM

txssenorita

08-01-2006, 12:22 AM

I noticed several people saying to thaw in warm water. I believe that poultry is supposed to be thawed in cool or cold water and that the water needs to be changed after 20 minutes of thawing so that it stays cool/cold.

Foley42

08-01-2006, 08:21 AM

Yes, I thaw mine in warm water. It might not be the right way, but I've never been sick from it or had problems cooking it.

SingleWhiteFemale

10-16-2006, 12:46 AM

Chicken Piccata (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14935,00.html)
Recipe courtesy Steve DeShazo, Gourmet On The Go

4 (8-ounce) chicken breasts, boneless, skinless
Salt and pepper
1 tablespoon butter, clarified
1 cup sliced mushrooms
3 cups chicken broth, plus 1/4 cup for cornstarch slurry
1 tablespoon chopped parsley
1 teaspoon fresh rosemary
1 tablespoon fresh chopped basil, chiffonade
2 tablespoons lemon juice
2 tablespoons cornstarch, to thicken
Capers, for garnish

Season both sides of chicken with salt and pepper. Place clarified butter in hot frying pan and saute chicken breasts over medium heat for 3 to 4 minutes on each side until cooked through. Remove to plate. Add more clarified butter to pan if necessary and saute mushrooms until brown. Deglaze the pan with chicken broth, add the fresh herbs and lemon juice, and reduce by 1/3. Thicken with cornstarch mixed with a little chicken broth. Salt and pepper the sauce, to taste. Plate the chicken breasts, and spoon the sauce over. Garnish with capers.

mrstim

10-16-2006, 04:27 PM

Swiss Chicken

6 chicken breasts
6 slices swiss cheese
1 can cream of mushroom soup
1/2 cup milk

Layer chicken and then cheese in a crockpot. Stir together soup and milk and pour on top. Cook all day on low or on high until done.

YUMMY! We ate this tonight over rice with broccoli on the side and it was delish!

Rosebud

11-11-2006, 12:03 AM

Made this recently and thought it was delicious. It's also pretty quick and easy to prepare.

Chicken Saltimbocca

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
1/3 cup butter
1 cup white wine
4 slices provolone cheese

Place 1 proscuitto slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear). Remove toothpicks.

Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Serves 4
Allrecipes.com

Rosebud

11-12-2006, 09:16 PM

I made this for dinner tonight for the first time and it was fantastic! My DH loved it, and it was super easy to make. I used Italian seasoned bread crumbs. Enjoy!

Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs (or Panko crumbs)
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F.

Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Rosebud

11-19-2006, 11:13 AM

I can't believe I never posted my Chicken Provencal recipe here. This is so delicious & is a favorite in my house.

Chicken Provencal

4 (6-oz.) skinless, boneless chicken breast halves
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 ½ tsp. olive oil
1 garlic clove, minced
1 cup fat free, low sodium chicken broth
1 ½ tsp. dried herbes de Provence
1 tsp. butter
1 tsp. fresh lemon juice
Fresh thyme sprigs

Place each chicken breast half between 2 sheets of heavy duty plastic wrap. Pound to 1.2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Heat oil in large pan over medium heat. Add chicken. Cook 6 minutes on each side or until done. Remove chicken from pan. Keep warm.

Add garlic to pan. Cook 1 minute, stirring constantly. Add broth and herbes de Provence. Bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to ½ cup, about 3 minutes. Remove from heat. Add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs.

Serves 4

Foley42

01-16-2007, 11:08 PM

Corn Flake Chicken

Cook Time: 20-230 minutes
Prep Time: 5 minutes
Cook Method: Bake
Cook Temperature: 375

1. Place corn flakes in plastic bag, crush gently with rolling pin. Add salt and pepper. Set aside.

2. Melt margarine in microwave-safe bowl.

3. Dip chicken breast in margarine then place one at a time into bag with corn flake mixture. Shake gently and place in 9x13 Pyrex dish.

4. Sprinkle remaining corn flakes from bag over chicken. Bake uncovered at 375 degrees for 20 to 30 minutes or until chicken is tender.

Lisa

01-17-2007, 04:31 PM

Happy1

01-18-2007, 06:13 AM

Just made a recipe last night that my DH not only loved but it's also supposed to be super healthy.

Honey Mustard Chicken

Ing. for the Stove Portion
-**Optional** 2 T. Canola or Soybean Oil
-4 boneless, skinless chicken breasts
-1/2 C. Apple Juice (you may need a little more if it cooks out too quickly)
-2 C. Frozen Baby Carrots

Ing. for the Sauce
-2 T. Honey Mustard (you can have more if you desire more sauce)
-About 1 T. Applejuice (you can add more or less depending on how thick you want the sauce)

Directions:

-Heat a skillet over medium high heat (if you're using the oil, put the oil in the skillet and warm it up). Once skillet is warm, place chicken breasts in skillet and cook for 5-8 minutes turning once so both sides are browned.

-Add the apple juice, reduce heat to Medium and cover. Cook for 5-10 minutes

-Add the frozen baby carrots, cover and cook for 5-10 minutes or until carrots are cooked to your desire and the chicken is completely cooked through.

-While the chicken is being cooked, in a microwave-safe bowl, mix the Honey Mustard with the applejuice. Warm in the microwave (about 30-45 seconds depending on how much sauce and how fast the microwave cooks)

-Remove chicken and carrots from heat, dump sauce over chicken and carrots and serve.

Nikki :D

eli1126

01-18-2007, 12:26 PM

I am going to try the corn flake chicken tonight as we bought one of those multi-pack cereal boxes from BJ's and have only the corn flakes left! Thanks Foley42!

jimmysgirl424

01-18-2007, 01:31 PM

Easy Chicken Cacciatore

1.5 - 2 lbs boneless, skinless chicken breasts, cubed
1 medium green pepper, coarsely chopped
1 medium red pepper, coarsely chopped
1 medium white or red onion, sliced & separated into rings
1 large can of sliced mushrooms, drained or 1 cup of fresh mushrooms, sliced
1 & 1/2 tsp. Italian seasoning
1 clove garlic, minced
2 tbs olive oil
1 large jar of spaghetti sauce, any variety

Heat 1 tbs of oil in large skillet over medium heat, add chicken and lightly brown. Drain and remove from pan. Add remaining tbs of oil and add peppers, onion, mushrooms and garlic, saute until veggies are tender. Return chicken to pan. Add spaghetti sauce and Italian seasoning, stir well to combine. Bring to a boil over medium high heat, stirring regularly to keep from sticking. Reduce heat, cover and simmer 20 minutes, stirring occasionally.Serve over pasta of your choice. I also make garlic bread when making this dish.

myshel

01-18-2007, 03:48 PM

Stove Top Cheesy Chicken (adapted from the Cheesy Crockpot Chicken recipe in the Crockpot thread)

2 large skinless, boneless chicken breasts
2 cans cream soup (I use 1 cream of chicken and 1 cream of mushroom)
1 can cheddar cheese soup
Seasoning salt
Pepper

Heat skillet ( I use 1 tablespoon of olive oil).
Dice chicken breasts into bite size pieces and cook thoroughly in hot skillet.
Add 2 cans cream soup and 1 can cheddar cheese soup to fully cooked chicken pieces.
Add seasoning salt and pepper to taste.
Simmer until soups have thinned and are hot.

I served this over brown rice and added a veggie to make this a complete meal.

klanae

01-18-2007, 09:32 PM

I love the garlic chicken recipe too that was posted above! I have made it twice and serve it with Chicken Rice-a-Roni. Its super easy and quick!

Rosebud

01-19-2007, 10:52 PM

Here's another good chicken recipe. I thought this was really delicious. And it's from Cooking Light, so it's easy on the calories!

Sauced Chicken Breasts with Apples and Onions

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
2 teaspoons olive oil, divided
3 cups vertically sliced onion
2 1/2 cups sliced peeled Granny Smith apple (about 3 apples)
1 teaspoon dried marjoram or 1/2 teaspoon dried rosemary
1 cup apple cider or apple juice

Place first 3 ingredients in a zip-top plastic bag; add chicken. Seal and shake to coat. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan; keep warm.
Heat 1 teaspoon oil in skillet until hot. Add onion, and sauté 5 minutes or until lightly browned. Add apple and marjoram; sauté 5 minutes. Add chicken and cider; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done.

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup sauce)

NUTRITION PER SERVING
CALORIES 261(14% from fat); FAT 4.1g (sat 0.8g,mono 2g,poly 0.7g); PROTEIN 27.8g; CHOLESTEROL 66mg; CALCIUM 41mg; SODIUM 225mg; FIBER 3.7g; IRON 1.6mg; CARBOHYDRATE 28g

Source: Cooking Light

dnagirl

01-23-2007, 07:20 PM

I've been looking for a simple and good tasting Roasted Chicken recipe. Please share! TIA!

lbs27

01-23-2007, 08:02 PM

Hi!

I love your username (I'm a molecular biologist). I have a couple of different recipes-I love roasted chicken!

One is just to brush the whole chicken with a mixture of olive oil, salt, pepper, garlic powder and any mix of spices you want (I actually use Emeril's Original essence), I make a sort of paste. Then stick a few peeled garlic cloves and onion chunks (optional) under the skin and roast.

I recently started using the Barefoot Contessa's recipe and have gotten raves both times (even from DH who thinks roasted chicken is boring). Brushe the top of a whole roasting chicken (5-6 lb) with butter and sprinkle the inside and out with salt and pepper. Stuff the cavity with two halves of lemon, a whole head (yes, head!) of garlic, unpeeled and cut in half cross-wise), and a bunch of fresh thyme. Then place one onion, thickly sliced, along the bottom of the roasting pan. Roast at 425 for about 1.5 hours until juices run clear. Let rest about 15 minutes before cutting.

This recipe is great, I think the lemon makes it really moist and the garlic adds flavor. The butter gives the skin a great golden color.

Hope this helps, I'd love to see more recipes!

dana b

01-23-2007, 09:44 PM

i use the barefoot contessa recipe as well, i *think* i use a higher temp though (i make this once a week and still have to look at my recipe every time :o ). i usually make mashed potatoes along with it and take the onions from the bottom of the pan and put them on top of the potatoes...sooo yummy.

Missy2U

01-24-2007, 06:27 AM

This is one that came from a Top Chef Episode - and I will tell you that it is unbelievable. I know two people who have tried it - and it is just as good as it looked on TV.

Ingredients:
1 whole chicken, giblets removed, legs tied together with kitchen twine
4 sticks butter, cut into pieces
5 carrots, peeled and cut into chunks
5 zucchini, sliced
8 ounces button mushrooms, cut in half
12 ounces fingerling potatoes, sliced lengthwise
4 sprigs fresh rosemary
8 sprigs fresh thyme
salt and pepper for seasoning

Directions:
1. Heat oven to 350F.
2. Using about 1/4 cup butter, rub chicken all over, evenly coating the bird. Sprinkle generously with salt and pepper.
3. Combine carrots, zucchini, mushrooms and potatoes in a large roasting pan. Spread into one layer in bottom of pan. Distribute remaining pieces of butter evenly over top of vegetables.
4. Top with chicken and sprinkle with herb sprigs.
5. Roast for 30 minutes to 1 1/2 hours, depending on size of chicken, until chicken is golden brown and has reached an internal temperature of 165F.
6. To serve: Cut chicken into four to eight pieces. Divide vegetables between plates and top with chicken.

jenjunum

01-24-2007, 03:26 PM

I make one similar to the Barefoot Contessa one with a whole head of garlic, S&P and big wedges of lemon and orange inside. Then olive oil and S&P on the outside.

dnagirl

01-24-2007, 04:14 PM

I've seen that Barefoot Contessa recipe; glad you girls like it! I saw that Top Chef episode too!

Any tips for roasting it (temp/length) to make sure it doesn't dry out (or will all that butter do it)?

Thanks

lbs27

01-24-2007, 06:47 PM

Hi!

I could be wrong, but I think the lemon actually keeps it really moist. When I used to make it without citrus inside, it would dry out. As far as temp/length, I think what she has at 425 for 1.5 hours is just about right. I usually start to check it at about 1.25 hours with a thermometer to monitor it so that it doesn't get dry.

Good luck!

Renrel

01-25-2007, 06:44 PM

Family recipe for garlic roasted chicken - pretty much the way my mom wrote it out for me when I had my first apartment. The house smells sooooo good when you cook this.

garlic power - 2 tsp
paprika - 2-4 tsps
salt - 1 tsp
oil - 2 tbps

Mix together to make a paste. Taste for a heavy garlic taste, paprika is mostly for color. Oil is to combine the ingrediants and keep chicken from drying out. (Feel free to play with the amounts. )

Let the paste sit for 1/2 hour.

Rub paste all over the chicken, under the skin and inside as well. Let chicken absorb seasoning, overnight if possible.

Preheat oven to 350 degrees.

Roast covered, with some cut up onions, carrots and potatos in the pan and maybe a cup of water for about 1.5 hours or until drumstick loosens.

Baste with apricot jam for a shiny skin.

Continue roasting uncovered until soft and brown and the fluid runs clean if you stab it with a fork.

Best to slice it after it cools.

Foley42

01-25-2007, 07:18 PM

I am going to try the corn flake chicken tonight as we bought one of those multi-pack cereal boxes from BJ's and have only the corn flakes left! Thanks Foley42!
How did you like it? I hadn't tried it out yet.

myshel

01-28-2007, 03:52 PM

A chicken recipe, courtesy of Rachael Ray:
Long Live the Chicken ala King

1 tube jumbo bake-off biscuits (recommended: Pillsbury brand "Grands"), available on dairy aisle
A sprinkle cayenne (spicy) or sweet paprika (mild)

1 cup dry white wine

2 cups chicken broth

1 bay leaf

4 pieces boneless, skinless chicken breasts

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

1/2 pound small white mushrooms, sliced

1/2 small white onion, chopped

2 tablespoons all-purpose flour

3 tablespoons chopped pimentos

1 cup frozen green peas

2 tablespoons chopped flat-leaf or curly parsley

Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

I alter the recipe slightly for our tastes. Here are my alterations:
* Use 2 C white wine (adds more flavor)
* Use frozen green beans, add to boiling liquids mix (DH hates mushrooms, adds a veggie)
* omit the green peas and pimenttos (DH hates them)
* Add flour at the end rather than with the onions
* a dollop or two of sour cream to chicken and sauce (adds creaminess)
* add paprika to each dish separately (We have an 18 month old)

solongtogo

01-30-2007, 09:27 AM

does anyone have a good pulled chicken recipe?

Ms Chanticleer

02-01-2007, 08:18 AM

Here is one of our favorite chicken recipes, even though it isn't a low calorie dish.

Tuscan Garlic Chicken
Servings: 6
cook: 30 min(s)
Inspired by our Culinary Institute of Tuscany, this chicken pasta dish is layered with flavors!

Ingredients:
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning (I use Victoria Taylor's Tuscan Seasoning)
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated
Procedures:
Preparing the Chicken:
- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
- Dredge chicken in the mixture, shaking off any excess.
- Saute the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
- When finished, transfer the ovenproof skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the Pasta:
- Cook pasta al dente (or according to package instructions).
- Drain and set aside until needed.
Preparing the Sauce:
- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
- Slowly add remaining one tablespoon of flour and stir to combine.
- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the Parmesan cheese.
Preparing Tuscan Garlic Chicken Entree:
- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese. Serve and enjoy.
It is much simpler than it looks. And good!

vjel

02-01-2007, 08:21 AM

does anyone have a good pulled chicken recipe?

do you mean like a pulled BBQ pork type recipe?

charmcitygirl

02-05-2007, 02:41 PM

this was really good but a bit spicy... use less (maybe half?) hot cherry peppers if you want less spicy. very quick and easy to make as well.

Skillet Chicken Breast Aglio e Olio
Cooking Light, March 2006
Serving Size: 6

6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/3 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons butter
8 cloves garlic, thinly sliced
2 to 3 tablespoons capers, drained
4 pickled hot cherry peppers, halved and seeded
1 cup organic vegetable broth
1 tablespoon dry breadcrumbs
3 tablespoons fresh flat-leaf parsley, chopped

Sprinkle chicken with 1/4 teaspoon salt. Dredge chicken in flour.

Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until browned. Add garlic; cook 30 seconds. Add capers and peppers; cook 30 seconds. Add broth; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done. Stir in breadcrumbs; cook until liquid thickens (about 1 minute). Taste sauce, and add remaining 1/4 teaspoon salt, if needed. Remove from heat; sprinkle with parsley.

Notes:
Chicken benefits from the strong flavors of garlic, capers, and cherry peppers in the sauce for this dish. Taste the sauce before serving to be sure the flavors are balanced. You can use more or fewer capers to suit your taste. Breadcrumbs serve as a thickener, lending the sauce body and texture. Serve with green beans and rice.

Nutritional Information:
(serving size: 1 chicken breast half and about 2 1/2 tablespoons sauce)
CALORIES 286(27% from fat); FAT 8.5g (sat 3.3g,mono 3.3g,poly 0.9g); PROTEIN 40.9g; CHOLESTEROL 109mg; CALCIUM 42mg; SODIUM 831mg; FIBER 0.6g; IRON 2mg; CARBOHYDRATE 9.1g

-----------------------------------

another goodie:

Apricot-Dijon-Glazed Chicken
Martha Stewart Living, October 2004
Serving Size: 4

8 chicken thighs
coarse salt and freshly ground pepper
1 jar (12oz) apricot jam
2 tablespoons honey
2 tablespoons Dijon mustard

Preheat oven to 425°. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.

Bring jam, honey and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spread with back of spoon to coat evenly.

Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

*** i make this with chicken breasts and cook at 400° for about 20-25 minutes. i also use Bonne Maman apricot preserves... after trying other brands, i find that this stays thick and is most tasty.

karen

02-06-2007, 01:06 PM

Rosebud

03-11-2007, 08:00 PM

A good one for summer grilling:

Garlic and Lemon Marinated Chicken Kebabs

A leisurely wait in a mellowing spiced mayonnaise marinade makes this an easy dish to ready for last minute grilling. This is an excellent summer dish, served with tabouli and a sweet pepper and caper salad.

1 1/4 pounds skinless, boneless chicken breasts
4 large garlic cloves
1/4 tsp coarse salt
2 pinches Middle Eastern spices (or substitute a pinch of ground cinnamon and a pinch of ground allspice)
1/4 tsp. freshly ground pepper
2 Tbsp mayonnaise
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil

Cut the chicken into 1-inch cubes. You should have 3-4 dozen pieces.

Pound the garlic with the salt until pureed. Add the spices, pepper, mayonnaise, lemon juice and oil and whisk until smooth. Roll the chicken in the mayonnaise mixture to coat. Cover, refrigerate and let marinate for 3 to 4 hours.

Preheat the broiler or light a hot fire in a barbeque grill. String the chicken on 4 long metal skewers. Broil or grill, brushing with the marinade, turning and basting until well browned and cooked, 8-10 minutes. For safety, stop basting 3 or 4 minutes before the chicken in finally cooked.

Note: Please follow the timings here as marinated chicken is tricky. Marinate too long and the flesh may turn mushy; marinate too briefly and the flavors won’t penetrate.

Serves 4
The Slow Mediterranean Kitchen

JennW

03-14-2007, 08:52 AM

*subscribing*

tlew12778

04-10-2007, 02:48 AM

This (http://allrecipes.com/Recipe/Amys-Garlic-Egg-Chicken/Detail.aspx) is SUPER easy. You really do not need to marinate it overnight. 3 hours is sufficient.

Amy's Garlic Egg Chicken
Submitted by: Amy Miazga
Rated: 4 out of 5 by 810 members Prep Time: 5 Minutes
Cook Time: 40 Minutes Ready In: 4 Hours 45 Minutes
Yields: 4 servings
"An egg yolk/garlic marinade tenderizes these chicken breasts before they are dipped in a seasoned crumb mixture and baked."
INGREDIENTS:
1 egg yolk
6 cloves garlic, chopped
4 skinless, boneless chicken
breast halves
6 tablespoons butter
1 cup dry bread crumbs

1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
1/2 tablespoon salt
1 tablespoon ground black
pepper
DIRECTIONS:
1. In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
4. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

Ohana

04-12-2007, 09:39 AM

Miso Shoyu Chicken

I can't remember if I've already posted this, but it is perfect for grilling.

Boneless, skinless chicken thighs
Equal parts miso, soy sauce (shoyu), beer or sake, and brown sugar (for 8 chicken thighs, I used about 1/4 cup of each ingredient)

Mix together marinade ingredients and marinate chicken at least 8 hours (can marinate up to 24). Grill chicken.

This is great on its own with rice and salad. It also makes great wraps. Just cut up the chicken and put in a wrap with shredded cabbage and your favorite Asian inspired salad dressing.

Rosebud

01-18-2008, 12:11 PM

This one is really simple and easy, perfect for a quick weeknight dinner. The flavor is really nice. I grill it up on the George Foreman and pair it with fresh vegetables and cous cous. I've also made this without the bell pepper when I didn't have any on hand and it was just as good.

Grilled Lemon Chicken (http://allrecipes.com/Recipe/Grilled-Lemon-Chicken/Detail.aspx)

1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
Preheat grill for high heat.

Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Rosebud

01-19-2008, 11:16 AM

Another good and really simple recipe, this time from Cooking Light:

Chicken with Sun-Dried Tomato Sauce (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1011273&package_id=1017739)

1 (8-ounce) jar oil-packed sun-dried tomato halves
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon balsamic vinegar

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.

Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.

kithara

01-19-2008, 02:21 PM

Not sure if this was posted but I made Chicken Marsala last night and it was really and pretty easy. DH loved it and said I need to add it to our list.

The recipe is from Tyler Florence and is on the Food Network website. Chicken Marsala recipe (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24021,00.html?rsrc=search)

I loved the Chicken Marsala - we only had two chicken breasts, so we haved the recipe, but kept it the same for the sauce and served it over fresh pasta. It was yummy!

Rosebud

03-21-2008, 10:16 PM

Dropping off a really good recipe I tried for the first time recently. It's very easy to make, as well!

Panko Mustard Chicken

1 medium shallot, minced
2 Tbsp. butter
2 Tbsp. Dijon mustard with seeds
2 tsp. chopped fresh tarragon
1/2 cup panko (Japanese style bread crumbs)
4 medium, skinless, boneless chicken breast halves (1 1/4 pounds)
1/4 tsp salt

Preheat oven to 475 degrees.

In a small, microwave-safe bowl, place shallot and 2 teaspoons butter. Microwave on high 1 minute. Stir in mustard and tarragon.

In another small microwave-safe bowl, place remaining butter. Microwave on high until melted, 15 to 20 seconds. Stir in panko until mixed.

Arrange chicken breasts in 15x10 inch jelly roll pan; sprinkle with salt. Spread mustard mixture evenly over breasts. Top with panko mixture, patting gently to adhere. Bake in top third of oven until chicken loses its pink color throughout, 12 to 15 minutes.

Rosebud

05-05-2008, 10:47 AM

Just tried this over the weekend and enjoyed it:

Sweet & Sour Apricot Skewers

1/2 cup apricot jam
1 1/2 tablespoons soy sauce
1/2 teaspoon dried basil
1/4 teaspoon cayenne
2 lemons (5 oz. each)
1 pound boned, skinned chicken breast halves
About 1/2 cup dried apricots
Salt and pepper

1. In a small microwave-safe bowl, heat jam in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Stir in soy sauce, basil, and cayenne.

2. Rinse lemons and cut crosswise into 1/8-inch-thick slices. Discard ends and any seeds.

3. Rinse chicken and pat dry; cut into 1-inch pieces.

4. Thread 2 pieces of chicken onto an 8- to 10-inch-long skewer. Fold 1 lemon slice around 1 dried apricot and thread onto skewer through both sides of lemon slice. Repeat to fill 4 skewers equally. Set skewers on a rack in a foil-lined 10- by 13-inch broiler pan. Brush jam mixture generously all over chicken and fruit.

5. Broil about 4 inches from heat, turning once, until chicken is no longer pink in the center (cut to test), 8 to 10 minutes total. If desired, set pan over high heat, add any remaining jam mixture, and stir, scraping up browned bits, until boiling; pour into a small bowl and serve with meat. Add salt and pepper to taste.