TOMATO-CHICKEN PASTA
Ingredients
1 (9-ounce) package fresh fettuccine
1/4 cup boiling water
2 tablespoons sun-dried tomato sprinkles
2 teaspoons olive oil
Cooking spray
1/2 cup finely chopped shallots
1 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup dry white wine
1/3 cup whipping cream
1/2 cup chopped fresh basil, divided
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain.
While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally.
Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper
===
Chicken Fettuccini Alfredo
INGREDIENTS
* 6 skinless, boneless chicken breast halves - cut into cubes
* 6 tablespoons butter, divided
* 4 cloves garlic, minced, divided
* 1 tablespoon Italian seasoning
* 1 pound fettuccini pasta
* 1 onion, diced
* 1 (8 ounce) package sliced mushrooms
* 1/3 cup all-purpose flour
* 1 tablespoon salt
* 3/4 teaspoon ground white pepper
* 3 cups milk
* 1 cup half-and-half
* 3/4 cup grated Parmesan cheese
* 8 ounces shredded Colby-Monterey Jack cheese
* 3 roma (plum) tomatoes, diced
* 1/2 cup sour cream
DIRECTIONS
1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini
---Does anyone have a good recipe for chicken, tomato and basil pasta?
INGREDIENTS (Nutrition)
* 1 cup dry fusilli pasta
* 3 tablespoons olive oil
* 6 chicken tenderloins, cut into chunks
* 1 tablespoon dried minced onion
* salt and pepper to taste
* garlic powder to taste
* 1 tablespoon dried basil
* 1 tablespoon dried parsley
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 2 cups frozen mixed vegetables
* 1 cup dry bread crumbs
* 2 tablespoons grated Parmesan cheese
* 2 tablespoons butter, melted
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DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
4. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
5. Bake 30 minutes in the preheated oven until bubbly and lightly browned.Does anyone have a good recipe for chicken, tomato and basil pasta?
i suggest you make roulade of chicken, marinara sauce and angel hair and put them together.its 2 different dishes that have perfect flavors for each other.
Wednesday, April 28, 2010
What is the best recipe for making bbq chicken?
when I do bbq chichen I boil the chicken til done , then either put it on the grill ot in the oven covered in bbq sauce.What is the best recipe for making bbq chicken?
My very easy bbq chicken:
1 pound chicken legs
1 bottle bbq sauce
1 cup honey
Line baking dish (Rectangle cake pan is best) with foil. put legs in a single layer. Pour on bbq sauce and then honey. Cover with with foil. Bake at 300 degrees for two hours.
Tender and yummy!What is the best recipe for making bbq chicken?
Alright if you say BBQ then lets talk BBQ and not ovens.
Take two fresh whole fryers cleaned and dried
Rub the cavity with olive oil and cracked pepper then stuff with a split garlic bulb, rosemary sprigs, split lemon, and quartered onion.
Rub the outside with olive oil, chili powder and a bit of paprika.
Place on a 275 degree grate heated by oak, apple wood, pecan or hardwood charcoal. Make sure the fire is away from the birds. Indirect heat is key. Maintain the temp and after 3 hours wrap in foil. Continue cooking until the thigh reaches 180 degrees which takes about another 2 hours. The foil keeps the skin moist and easy to cut.
Let rest for 15 minutes and serve.
Uassa Au Poulet De La Casamance - BBQ Chicken With Lemon and Oni
1 cup fresh lemon juice
4 lbs chicken pieces, cut in halves
3 lbs white onions
1/2 cup chopped fresh parsley
1 tablespoon coarse black pepper
1 tablespoon coarse salt
3 bay leaves
1 teaspoon thyme
1 teaspoon crushed red pepper flakes (optional)
1 cup salad oil
1 quart chicken stock
white rice
watercress or fresh parsley (to garnish)
Whole Chicken One-Dish Meal
Reduced Carbohydrates One-Dish Meal
Pour: 1 cup lemoin juice and 1 cup salad oil over the chickens;.
Allow to marinate for 30 minutes.
REmove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done.
Simmer the onion mixture above over direct heat sitrring up from bottom to prevent onions from browning. Onions should remain white. cook no longer than 5 minutes.
Return chickens to pan, smothering them with the onions.
Pour 1 quart chicken stock over the mixture.
Bake at 375 degrees for 20 minutes until onions turn a light golden color.
cook 1/2 to 1 lb white rice as directed on package.
Place serving of cooked rice on a dinner plate. Top with 1 broiled chicken Half.
Cover with 1/2 to 1 cup Yassa onion mixture.
Garnish with watercress or parsley.
What makes my chicken barbecue good is I boil the chicken in a mixture of chicken broth, butter, a little water, onions, soy sauce, banana catsup, brown sugar, worcestershire sauce. And then I keep them in the ref for at least 4 hours. When I grill them, the skin gets somewhat crispy, and when it starts to get cooked, I take them out. No worries about the inside being undercooked or raw, the boiling did the trick!cheap make up
My very easy bbq chicken:
1 pound chicken legs
1 bottle bbq sauce
1 cup honey
Line baking dish (Rectangle cake pan is best) with foil. put legs in a single layer. Pour on bbq sauce and then honey. Cover with with foil. Bake at 300 degrees for two hours.
Tender and yummy!What is the best recipe for making bbq chicken?
Alright if you say BBQ then lets talk BBQ and not ovens.
Take two fresh whole fryers cleaned and dried
Rub the cavity with olive oil and cracked pepper then stuff with a split garlic bulb, rosemary sprigs, split lemon, and quartered onion.
Rub the outside with olive oil, chili powder and a bit of paprika.
Place on a 275 degree grate heated by oak, apple wood, pecan or hardwood charcoal. Make sure the fire is away from the birds. Indirect heat is key. Maintain the temp and after 3 hours wrap in foil. Continue cooking until the thigh reaches 180 degrees which takes about another 2 hours. The foil keeps the skin moist and easy to cut.
Let rest for 15 minutes and serve.
Uassa Au Poulet De La Casamance - BBQ Chicken With Lemon and Oni
1 cup fresh lemon juice
4 lbs chicken pieces, cut in halves
3 lbs white onions
1/2 cup chopped fresh parsley
1 tablespoon coarse black pepper
1 tablespoon coarse salt
3 bay leaves
1 teaspoon thyme
1 teaspoon crushed red pepper flakes (optional)
1 cup salad oil
1 quart chicken stock
white rice
watercress or fresh parsley (to garnish)
Whole Chicken One-Dish Meal
Reduced Carbohydrates One-Dish Meal
Pour: 1 cup lemoin juice and 1 cup salad oil over the chickens;.
Allow to marinate for 30 minutes.
REmove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done.
Simmer the onion mixture above over direct heat sitrring up from bottom to prevent onions from browning. Onions should remain white. cook no longer than 5 minutes.
Return chickens to pan, smothering them with the onions.
Pour 1 quart chicken stock over the mixture.
Bake at 375 degrees for 20 minutes until onions turn a light golden color.
cook 1/2 to 1 lb white rice as directed on package.
Place serving of cooked rice on a dinner plate. Top with 1 broiled chicken Half.
Cover with 1/2 to 1 cup Yassa onion mixture.
Garnish with watercress or parsley.
What makes my chicken barbecue good is I boil the chicken in a mixture of chicken broth, butter, a little water, onions, soy sauce, banana catsup, brown sugar, worcestershire sauce. And then I keep them in the ref for at least 4 hours. When I grill them, the skin gets somewhat crispy, and when it starts to get cooked, I take them out. No worries about the inside being undercooked or raw, the boiling did the trick!
When young, had a Mexican dish that had chicken and whole corn on the cob. Need recipe?
I believe it is a soup, perhaps a stew, I just know that the chicen was stewed and it had whole chunks of corn on the cob. Maybe some stewed tomatoes, onions and of course cumin, but I do not remember what else! Recipe needed now! I am making it as I type!When young, had a Mexican dish that had chicken and whole corn on the cob. Need recipe?
Caldo de Pollo?
2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
Mexican's also have a side of Spanish rice and lemon/lime wedges to go with it. Add Spanich rice into your soup and squeeze some lemon or lime juice for some extra zing.
Caldo de Pollo?
2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
Mexican's also have a side of Spanish rice and lemon/lime wedges to go with it. Add Spanich rice into your soup and squeeze some lemon or lime juice for some extra zing.
Looking for a basic indian curry chicken over rice recipe?
I'm in the need of a basic recipe, that would include only chicken breasts, rice, milk, salt and pepper, curry powder and oil. and of course the rice...mom made it years ago but wasn't sure now how to make it, and she didn't use any chicken broth or tomato paste...nothing extra like that or garlic....just an all easy basic recipe...thanks much appreciated :)Looking for a basic indian curry chicken over rice recipe?
This is the easiest chicken curry recipe, but I have never actually heard of milk being used, maybe you mean coconut milk?
In a little oil or butter, stir fry some thinly sliced onion. Some ginger %26amp; garlic would be nice too, but that's optional.
Let the onion brown %26amp; then add your spices (salt, pepper, 1-2 tbsp+ curry powder....cumin, red chili powder would also be good to add). Add the chicken pieces %26amp; stir fry until opaque. Add tomato or tomato paste is good at this point. Now add the coconut milk, reduce heat, cover %26amp; simmer 6-8 minutes ---- done! Serve over rice.
Rice: 2 cups water to 1 cup rice, bring to a boil. Reduce heat, cover %26amp; simmer 10-12 minutes or until done.Looking for a basic indian curry chicken over rice recipe?
I would have posted you the recipe but there is a Best way to get that particular recipe is to visit www.vahrevah.com website.
You will get typical Indian recipes there only.
Also you can brows www.youtube.com for the same.
Hope it will work for you as these sited helped me alot to learn different Indian and other international cuisine.
Good luck!
Ingredients
2 lbs chicken, cubed, bite size
1/4 cup vegetable oil
2 tablespoons curry powder
1 cup chicken stock or milk
1/4 teaspoon salt and pepper
Directions
cook, over medium heat, curry powder and oil. Immediately add cubed chicken. Cook for roughly 5 minutes. Add the chicken stock or milk, and salt and pepper. Cover and simmer for approximately 25 minutes.
The rice you speak of is Jasmine rice or Basmati you can buy it at any local grocery store just follow the directions on the bag. Usually 2 cups water to 1 cup of rice.
I am not sure how tasty a chicken curry would be without garlic etc. But if you want to marinate the chicken pieces with the curry powder and leave it for a while. Then saute it in some oil, onions might be a good thing to use and then cover and let it cook. The water from the chicken will make it moist, but you could add some milk if you want to as well.
If you want to go the extra mile here is a simple recipe
2 chicken breasts, cut into 1-inch cubes
1 cup thinly sliced onions
1 cup chopped tomatoes
1-2 green chilies, finely chopped
1 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp garam masala
1 tbsp ginger-garlic paste
salt, to taste
2 tbsp cooking oil
chopped coriander leaves for garnish
Method:
Heat oil in a deep pan and add cumin seeds. Wait till they start to sizzle, then add sliced onions and green chilies.
Fry till onions soften and lightly brown. Add turmeric, red chili powder, coriander powder, cumin powder and ginger-garlic paste, and fry till fragrant.
Add tomatoes and cook for a few minutes till they pulp. Add in salt and chicken pieces and allow to come to a simmer.
Add about a cup of water or as desired, and cover cook on medium heat for 15-20 minutes till chicken is cooked through.
Sprinkle with garam masala and fresh chopped coriander leaves, and enjoy with warm rice
INDIAN CHICKEN CURRY
1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil
Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.
AND
INDIAN CHICKEN CURRY
2 lb. chicken cut up
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 tbsp. plain yogurt
1 c. onions, chopped
2 tbsp. tomato paste
4 tbsp. cooking oil
2 tsp. salt
1 tsp. red pepper
1 sm. can mushrooms
Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms
JM
This is the easiest chicken curry recipe, but I have never actually heard of milk being used, maybe you mean coconut milk?
In a little oil or butter, stir fry some thinly sliced onion. Some ginger %26amp; garlic would be nice too, but that's optional.
Let the onion brown %26amp; then add your spices (salt, pepper, 1-2 tbsp+ curry powder....cumin, red chili powder would also be good to add). Add the chicken pieces %26amp; stir fry until opaque. Add tomato or tomato paste is good at this point. Now add the coconut milk, reduce heat, cover %26amp; simmer 6-8 minutes ---- done! Serve over rice.
Rice: 2 cups water to 1 cup rice, bring to a boil. Reduce heat, cover %26amp; simmer 10-12 minutes or until done.Looking for a basic indian curry chicken over rice recipe?
I would have posted you the recipe but there is a Best way to get that particular recipe is to visit www.vahrevah.com website.
You will get typical Indian recipes there only.
Also you can brows www.youtube.com for the same.
Hope it will work for you as these sited helped me alot to learn different Indian and other international cuisine.
Good luck!
Ingredients
2 lbs chicken, cubed, bite size
1/4 cup vegetable oil
2 tablespoons curry powder
1 cup chicken stock or milk
1/4 teaspoon salt and pepper
Directions
cook, over medium heat, curry powder and oil. Immediately add cubed chicken. Cook for roughly 5 minutes. Add the chicken stock or milk, and salt and pepper. Cover and simmer for approximately 25 minutes.
The rice you speak of is Jasmine rice or Basmati you can buy it at any local grocery store just follow the directions on the bag. Usually 2 cups water to 1 cup of rice.
I am not sure how tasty a chicken curry would be without garlic etc. But if you want to marinate the chicken pieces with the curry powder and leave it for a while. Then saute it in some oil, onions might be a good thing to use and then cover and let it cook. The water from the chicken will make it moist, but you could add some milk if you want to as well.
If you want to go the extra mile here is a simple recipe
2 chicken breasts, cut into 1-inch cubes
1 cup thinly sliced onions
1 cup chopped tomatoes
1-2 green chilies, finely chopped
1 tsp cumin seeds
1/2 tsp red chili powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp garam masala
1 tbsp ginger-garlic paste
salt, to taste
2 tbsp cooking oil
chopped coriander leaves for garnish
Method:
Heat oil in a deep pan and add cumin seeds. Wait till they start to sizzle, then add sliced onions and green chilies.
Fry till onions soften and lightly brown. Add turmeric, red chili powder, coriander powder, cumin powder and ginger-garlic paste, and fry till fragrant.
Add tomatoes and cook for a few minutes till they pulp. Add in salt and chicken pieces and allow to come to a simmer.
Add about a cup of water or as desired, and cover cook on medium heat for 15-20 minutes till chicken is cooked through.
Sprinkle with garam masala and fresh chopped coriander leaves, and enjoy with warm rice
INDIAN CHICKEN CURRY
1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil
Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.
AND
INDIAN CHICKEN CURRY
2 lb. chicken cut up
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 tbsp. plain yogurt
1 c. onions, chopped
2 tbsp. tomato paste
4 tbsp. cooking oil
2 tsp. salt
1 tsp. red pepper
1 sm. can mushrooms
Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms
JM
Homemade Hot wings but in chicken strips recipe?
My mom is going to make some homemade hot wings but I want her to make it in strips since its soo much better then bones. Can you guys give me some links or a hot recipe? My mom says she thinks the strips have to be breaded..can you guys tell me this stuff? ThanksHomemade Hot wings but in chicken strips recipe?
HOT CHICKEN STRIPS
2 garlic cloves, smashed %26amp; chopped
2 tbsp. fresh chopped ginger
2 tbsp. soy sauce
1/4 c. lemon juice
1 tsp. Louisiana hot sauce or Tabasco
1 tbsp. wine vinegar
1/4 c. olive oil
1/4 tsp. ground pepper
2 whole chicken breasts, skinned %26amp; cut in strips
Preheat barbecue to medium. Combine garlic, ginger, soy sauce, lemon juice, hot sauce, vinegar, oil and pepper in bowl. Place chicken strips in marinade and refrigerate 15 minutes.
Place chicken on barbecue grill and cook 6-8 minutes, depending on size. Season during cooking and baste frequently. Turn chicken strips at least 3 times. Serves 4. One serving: 212 calories.
CAJUN CHICKEN STRIPS
1 1/2 lbs. boneless chicken breasts
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. white pepper
1/8 tsp. sage
1/2 c. vegetable oil
Cut chicken breasts into strips, about 2 1/2 x 3/4 inch. Combine flour, salt, paprika, black pepper, thyme, onion powder, garlic powder, cayenne pepper, white pepper, and sage in a plastic bag. Add chicken strips. Shake well until coated evenly.
Heat oil in a large pan. Saute chicken over medium high heat, about 3 minutes or until crisp. Do not over fry. Do not over crowd pan. Makes 4 servings. May also use turkey breast.Homemade Hot wings but in chicken strips recipe?
try this recipe
Boneless Chicken Hot Wings
Poultry Party Party Poultry Other Other Poultry
Tasty Low fat/Low calorie version of the bar room favorite
25 Minutes to Prepare and Cook
Ingredients
33 grams Bread Crumbs
8 ounces Boneless Skinless Chicken Breast cut into nugget sized pieces
6 tsp Tabasco Sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp Cayenne Pepper
1 tsp Black Pepper
Directions
Preheat oven to 375 degrees. Put bread crumbs in dish. Add a dash of each of the seasonings and mix well. Place chicken pieces in a separate dish, and cover and toss with hot sauce. Spray a baking pan with nonstick spray. Give each chicken piece a shake (so it's not dripping with hot sauce), and then coat it evenly with the crumbs. Lay the nuggets on the baking pan. Place in the oven, and bake for 10 minutes. Then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout.
Number of Servings: 3
Recipe submitted by SparkPeople user ANGIERSJ.
Number of Servings: 3
First, get your flour out. Take 3 cups flour add
2 tsp garlic powder
1 tsp dry basil
2 tsp cayenne pepper
1 tsp cracked black pepper
4 tsp salt
dredge your chicken strips in the the spiced flour
Heat some canola oil in a pot. This will be your make shift deep fryer.
Enough to cover your strips completely.
Heat oil to 375 degrees
Add chicken strips
Make sure you don't add to many strips in deep fryer.
If your strips start bubbling right away you're ok.
If you add too many strips you will end up with greasy strips.
Fry till golden brown
Aprox. 7 minutes
Take out of fryer place in plate with paper towels.
Pat down strips to take out extra grease
Now is the fun part
Take a pan put it on your stove on high.
Do you want hot strips? Add your favorite hot sauce and saute your strips.
Do you want BBQ sauce, Teriyaki sauce, etc. do the same process
Enjoy your strips
bread the chicken strips- dip in flour, then egg, then crumbs
fry the chicken in 1 inch of hot oil until cooked and browned
Melt a stick of butter, add half a bottle of Tabasco or Pete's hot sauce
Toss chicken in hot sauce mix
serve with bleu cheese dressing and celery sticks
Yes the strips need to be breaded and also the need to start form whole breasts, then slice into strips.
Here is a good breading recipe for fried chicken, chicken strips chicken fried steaks etc...
Ziggy's Fried Chicken-Ziggy is an old cook from my town. He is well know thru out the county for his fried chicken. My mother in -law used to make his recipe at her resturant and he told me that I did it just right.
8 cups flour
2 tbsp onion powder
2 tbsp celery salt
2 tbsp poultry seasoning
2 tbsp white pepper
2 tbsp salt
Mix everything well and put in a reealable container. You will obviously not need the whole recipe, and it is great for chicken fried steaks, chicken nuggets, or anything that calls for seasoned flour.
Set up 2 bowls.One with ice water and one with the flour. Get a large sifter handy.
Dip chicken in the water then flour, then water and flour again. Drop in 350 degree oil. If ou have enough oil to submerge the chicken then your set a timer for 15 min exactly. If you only have enough oil to cover it say half way then probably around 5-7 minutes per side.
SIft the flour after every 4-6 pieces of chicken. The removes and clumps in the flour. If left in the main bowl these will stick to pieces and end up becoming hard rocks on your chicken-NO GOOD.
Even as the water becomes thicker with all the left behind flour keep it unless it gets real thick and goopy-ish. Ot add to the crust of the chicken.
**Oh yeah I forget to add thatyou just toss in hot sauce here is a good hot sauce recipe:
1 big bottle franks
1/2 cup butter
1-2 tablespoons itailian seasoning
1-2 cloves grated garlic-optional
Heat in sauce pan. I like to cool mine to about room temp then put it in food processor until it cools a little more. This makes it combine better for reheating.
This also keeps well in an air tight conatiner in the fridge.
HOT CHICKEN STRIPS
2 garlic cloves, smashed %26amp; chopped
2 tbsp. fresh chopped ginger
2 tbsp. soy sauce
1/4 c. lemon juice
1 tsp. Louisiana hot sauce or Tabasco
1 tbsp. wine vinegar
1/4 c. olive oil
1/4 tsp. ground pepper
2 whole chicken breasts, skinned %26amp; cut in strips
Preheat barbecue to medium. Combine garlic, ginger, soy sauce, lemon juice, hot sauce, vinegar, oil and pepper in bowl. Place chicken strips in marinade and refrigerate 15 minutes.
Place chicken on barbecue grill and cook 6-8 minutes, depending on size. Season during cooking and baste frequently. Turn chicken strips at least 3 times. Serves 4. One serving: 212 calories.
CAJUN CHICKEN STRIPS
1 1/2 lbs. boneless chicken breasts
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. white pepper
1/8 tsp. sage
1/2 c. vegetable oil
Cut chicken breasts into strips, about 2 1/2 x 3/4 inch. Combine flour, salt, paprika, black pepper, thyme, onion powder, garlic powder, cayenne pepper, white pepper, and sage in a plastic bag. Add chicken strips. Shake well until coated evenly.
Heat oil in a large pan. Saute chicken over medium high heat, about 3 minutes or until crisp. Do not over fry. Do not over crowd pan. Makes 4 servings. May also use turkey breast.Homemade Hot wings but in chicken strips recipe?
try this recipe
Boneless Chicken Hot Wings
Poultry Party Party Poultry Other Other Poultry
Tasty Low fat/Low calorie version of the bar room favorite
25 Minutes to Prepare and Cook
Ingredients
33 grams Bread Crumbs
8 ounces Boneless Skinless Chicken Breast cut into nugget sized pieces
6 tsp Tabasco Sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp Cayenne Pepper
1 tsp Black Pepper
Directions
Preheat oven to 375 degrees. Put bread crumbs in dish. Add a dash of each of the seasonings and mix well. Place chicken pieces in a separate dish, and cover and toss with hot sauce. Spray a baking pan with nonstick spray. Give each chicken piece a shake (so it's not dripping with hot sauce), and then coat it evenly with the crumbs. Lay the nuggets on the baking pan. Place in the oven, and bake for 10 minutes. Then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout.
Number of Servings: 3
Recipe submitted by SparkPeople user ANGIERSJ.
Number of Servings: 3
First, get your flour out. Take 3 cups flour add
2 tsp garlic powder
1 tsp dry basil
2 tsp cayenne pepper
1 tsp cracked black pepper
4 tsp salt
dredge your chicken strips in the the spiced flour
Heat some canola oil in a pot. This will be your make shift deep fryer.
Enough to cover your strips completely.
Heat oil to 375 degrees
Add chicken strips
Make sure you don't add to many strips in deep fryer.
If your strips start bubbling right away you're ok.
If you add too many strips you will end up with greasy strips.
Fry till golden brown
Aprox. 7 minutes
Take out of fryer place in plate with paper towels.
Pat down strips to take out extra grease
Now is the fun part
Take a pan put it on your stove on high.
Do you want hot strips? Add your favorite hot sauce and saute your strips.
Do you want BBQ sauce, Teriyaki sauce, etc. do the same process
Enjoy your strips
bread the chicken strips- dip in flour, then egg, then crumbs
fry the chicken in 1 inch of hot oil until cooked and browned
Melt a stick of butter, add half a bottle of Tabasco or Pete's hot sauce
Toss chicken in hot sauce mix
serve with bleu cheese dressing and celery sticks
Yes the strips need to be breaded and also the need to start form whole breasts, then slice into strips.
Here is a good breading recipe for fried chicken, chicken strips chicken fried steaks etc...
Ziggy's Fried Chicken-Ziggy is an old cook from my town. He is well know thru out the county for his fried chicken. My mother in -law used to make his recipe at her resturant and he told me that I did it just right.
8 cups flour
2 tbsp onion powder
2 tbsp celery salt
2 tbsp poultry seasoning
2 tbsp white pepper
2 tbsp salt
Mix everything well and put in a reealable container. You will obviously not need the whole recipe, and it is great for chicken fried steaks, chicken nuggets, or anything that calls for seasoned flour.
Set up 2 bowls.One with ice water and one with the flour. Get a large sifter handy.
Dip chicken in the water then flour, then water and flour again. Drop in 350 degree oil. If ou have enough oil to submerge the chicken then your set a timer for 15 min exactly. If you only have enough oil to cover it say half way then probably around 5-7 minutes per side.
SIft the flour after every 4-6 pieces of chicken. The removes and clumps in the flour. If left in the main bowl these will stick to pieces and end up becoming hard rocks on your chicken-NO GOOD.
Even as the water becomes thicker with all the left behind flour keep it unless it gets real thick and goopy-ish. Ot add to the crust of the chicken.
**Oh yeah I forget to add thatyou just toss in hot sauce here is a good hot sauce recipe:
1 big bottle franks
1/2 cup butter
1-2 tablespoons itailian seasoning
1-2 cloves grated garlic-optional
Heat in sauce pan. I like to cool mine to about room temp then put it in food processor until it cools a little more. This makes it combine better for reheating.
This also keeps well in an air tight conatiner in the fridge.
Any body have a recipe for General Tso chicken?
yes i do!!!
sauce: dark soy, brown sugar, ground ginger, a whisper of chinese 5 spice and sesame oil.. do this to taste and reduce a bit....add a slurry of corn starch/water to finish it..nappe say i.
get some DARK meat chix and defat hit with a meat mallet...do not flatten or pulverize..just tap it a few times. cut into 2x2 pieces...dredge in a combo of corn starch and rice flour. wok the chix in hot peanut oil till crispy...wok some broc florets till just al dente. toss in sauce and serve...zhege hen Xiang!!!Any body have a recipe for General Tso chicken?
now this is a great question :) i want the recipe as wellAny body have a recipe for General Tso chicken?
I use this one:
GENERAL TSO's CHICKEN by S. John Ross
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
Variations and Substitutions
Sherry substitutes well for the rice wine, but avoid ';cooking sherry'; if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of those.
Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste.
Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the chicken (the ginger can burn easily - add it last).
Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The ';fluid'; can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to.
http://www.io.com/~sjohn/food3.htm
http://www.cdkitchen.com/recipes/recs/46鈥?/a>
you can get lots of variations online, thats the one i used last time, and it came out pretty good. i've tried about 4 or 5 now.
General Tso's Chicken - fried boneless dark-meat chicken, served with vegetables and whole dried red peppers in a sweet-spicy sauce - is one the most common yet enigmatic dishes you will find on a Chinese menu.
It makes you wonder: Who was General Tso? What was his association with chicken? Why in heaven's name is this dish (which even an incompetent cook like me can
make) listed as a ';Chef's Specialty'; on most menus?
4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled %26amp; minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded
Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces.
In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.
In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.
Transfer it to a heated serving dish. Serves 4.
Remember the rice and a great Chinese beer!
sauce: dark soy, brown sugar, ground ginger, a whisper of chinese 5 spice and sesame oil.. do this to taste and reduce a bit....add a slurry of corn starch/water to finish it..nappe say i.
get some DARK meat chix and defat hit with a meat mallet...do not flatten or pulverize..just tap it a few times. cut into 2x2 pieces...dredge in a combo of corn starch and rice flour. wok the chix in hot peanut oil till crispy...wok some broc florets till just al dente. toss in sauce and serve...zhege hen Xiang!!!Any body have a recipe for General Tso chicken?
now this is a great question :) i want the recipe as wellAny body have a recipe for General Tso chicken?
I use this one:
GENERAL TSO's CHICKEN by S. John Ross
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.
Variations and Substitutions
Sherry substitutes well for the rice wine, but avoid ';cooking sherry'; if you can. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated before being used, in either soy, wine, vinegar, or some combination of those.
Many recipes include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to taste.
Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the chicken (the ginger can burn easily - add it last).
Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The ';fluid'; can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to.
http://www.io.com/~sjohn/food3.htm
http://www.cdkitchen.com/recipes/recs/46鈥?/a>
you can get lots of variations online, thats the one i used last time, and it came out pretty good. i've tried about 4 or 5 now.
General Tso's Chicken - fried boneless dark-meat chicken, served with vegetables and whole dried red peppers in a sweet-spicy sauce - is one the most common yet enigmatic dishes you will find on a Chinese menu.
It makes you wonder: Who was General Tso? What was his association with chicken? Why in heaven's name is this dish (which even an incompetent cook like me can
make) listed as a ';Chef's Specialty'; on most menus?
4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled %26amp; minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded
Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces.
In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.
In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.
Transfer it to a heated serving dish. Serves 4.
Remember the rice and a great Chinese beer!
Looking for a good & easy Chicken Enchilada Recipe?
I have some left over fried chicken pieces that I have removed the skin from, deboned %26amp; shredded. I was thinking enchiladas would be really good tonight so please help me out.
ThanksLooking for a good %26amp; easy Chicken Enchilada Recipe?
I did a search just for you
I have tamale web sites
I used that ';Do a little research'; on this Answer page..
and this came up
http://search.yahoo.com/search?p=enchila鈥?/a>
Now you look for what you wantLooking for a good %26amp; easy Chicken Enchilada Recipe?
Here's one from Rachel Ray and her 30 min meals...
http://www.foodnetwork.com/recipes/racha鈥?/a>
Good luck!
ThanksLooking for a good %26amp; easy Chicken Enchilada Recipe?
I did a search just for you
I have tamale web sites
I used that ';Do a little research'; on this Answer page..
and this came up
http://search.yahoo.com/search?p=enchila鈥?/a>
Now you look for what you wantLooking for a good %26amp; easy Chicken Enchilada Recipe?
Here's one from Rachel Ray and her 30 min meals...
http://www.foodnetwork.com/recipes/racha鈥?/a>
Good luck!
I have boneless/skinless chicken breast. What is a good recipe?
I want to cut the chicken into strips. What would be a good way to cook them? Also what could I cook to go with the chicken? Like a side dish?I have boneless/skinless chicken breast. What is a good recipe?
Chicken is good in too many different ways. My personal favourite that is quick and easy is Lemon Butter Chicken with rice and peas. I cook the chicken in a frying pan on Medium heat with some margarine or butter until it is all white then I add some lemon juice and let it simmer on low for about 5 minutes. After that I turn up the heat to Medium-High to brown the chicken nicely. Then I add a side of rice and peas to it :) I usually cut up my chicken before cooking it to make cooking time shorter and so I can actually add the pieces of chicken to my rice. Good luck with finding a scrumptious recipe that works for you. Websites such as Kraft Foods may help you there.I have boneless/skinless chicken breast. What is a good recipe?
Cornflake Chicken Strips Recipe
1 cups crushed plain cornflakes
1/2 cup all-purpose flour
1/4 teaspoon Lawry seasoning salt
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 eggs
1 /4 tablespoon water
1boneless, skinless chicken breast, cut in thin strips
Vegetable oil
Instructions
1. Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
2. Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
3. Pour oil into a large skillet to a depth of about 2 inches. Heat oil to 250F. Fry chicken strips 6 to 8 minutes or until done. Serve warm with your favorite dipping sauce.
I LOVE to use boneless/skinless chicken breasts in my cooking.
A great way to cook them is to grill them or pan cook them.
You can cut them into strips while cooking them for this:
You can make a pot of rice
Chicken
Broccoli (or any other kind of vegetable)
and if you serve what your cooking your self and want to make it very pretty put a bed of rice on a plate, place - 5 strips of chickenon top, place the brocoli on the side and serve.
This is my own recipe..
Butterfly chicken. Tenderize. In a separate bowl add cilantro tomato, onion, Mandarin oranges, jalapenos, Feta cheese.
mix together.
In each Chicken stuff with mixture fold over and close with tooth picks.
In another bowl mix 2 eggs. Place stuffed chicken in the egg cover well.
On a plate have 1 cup of flour salt and pepper and garlic.
Place chicken in flour and dust over evenly.
In a skillet heat up 1/2 cup Veg. oil place chicken to fry on low for about 1/2 hour to 45 min.
place in stove and over for about 15 min.
In a blender blend cilantro lime juice with a little olive oil. Blend well till you have a pesto.
When the chicken is done place on a plate and smother with the pesto.
serve with brown rice.
This is really good. Good Luck!!
Heat a pan up drizzle some Olive Oil in it. Sprinkle the chicken breast with some salt, pepper, and Herbes De Provence (made sure you crush the Herbes De Provence in your hand before sprinkling it over the chicken.) Oh and PLEASE season both sides! :) Then saute up for about 20minutes on medium/high heat. I make this once a week! :) Great with a salad or rice.
My Chicken Strip recipe is Tuscan Chicken Pasta. I get penne noodles, seasoned chicken strips, red pepper, green pepper, onion, cucumber, sun dried tomatos ( seasoned in olive oil, and pepper %26amp; salt.) Then I put creamy Itallian dressing on top of it, and add some shredded cheese!
yummmmm.............. :)
I like to marinade mine in teryaki, brown sugar, and lime juice. Then just bake it or roast it until it cooked through. I usually eat mine with some white rice, or garlic mashed potatos (potatoes, garlic, oregano, butter and parmesan cheese).
Sautee the chicken strips in olive oil, add onion slices and bell pepper slices, a small can of Hunt's tomato sauce, a pinch of oregano, salt %26amp; pepper. Serve either on noodles or white rice.
Chicken Alfredo :)
with or without noddles :D
Boil the chicken first then stir fry it with some sliced peppers, onions and beansprouts??
chicken nuggets or orange chicken and rice
I would slice some peppers and onions and cook them all in a skillet and make fajitas! yum!
FUNKY CHICKEN WITH SESAME NOODLES
1 lb. linguine
½ cup soy sauce
¼ cup toasted sesame oil
1/3 cup white sugar
¼ cup peanut butter
3 green onions, sliced diagonally (green %26amp; white parts)
½ cup thinly shredded cabbage (purple or green)
8 oz. sliced mushrooms
¼ cup sesame seeds, or more to taste
¼ cup soy sauce
¼ cup Hoisin sauce (or ¼ cup teriyaki sauce + ¼ cup brown sugar)
3 garlic cloves, minced or pressed
2 tsp. fresh ginger, minced (or ½ tsp. dry)
4 boneless, skinless chicken breasts
Oil for sautéing
In a bowl mix the soy sauce, Hoisin sauce, garlic, and the ginger. Add the chicken, making sure it's all coated with the sauce. Cover and refridgerate for 2-3 hours. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
Cook the linguine according to package directions; drain, return to pot. In a microwave safe bowl, add the soy sauce, sesame oil, sugar, and peanut butter. Microwave 30-45 seconds, then whisk until well-blended and the sugar and peanut butter has dissolved. Pour this over the cooked pasta. Set aside while you marinate and then cook the mushrooms and chicken.
On high med-heat, add 2 Tbsp oil in a large non-stick pan. Add mushrooms and sauté until tender, about 4-5 min. Remove mushrooms from pan and add to noodles. Add 2 Tbsp oil to skillet then add chicken breasts. Saute over high heat, about 6-8 minutes per side (depending upon thickness) until cooked through. Remove chicken to cutting board, and slice into thin strips. (If you happen to see any uncooked meat in the center, you can add it sliced back to the skillet to cook a bit more.) Toss chicken with mushrooms and noodles; add cabbage, green onions, and sesame seeds, and serve in bowls.
--my changes made to recipe from recipezaar.com
-------------------------------
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada DeLaurentiis
----------------------------------
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
Serve with pasta or rice and steamed veggies.cheap make up
Chicken is good in too many different ways. My personal favourite that is quick and easy is Lemon Butter Chicken with rice and peas. I cook the chicken in a frying pan on Medium heat with some margarine or butter until it is all white then I add some lemon juice and let it simmer on low for about 5 minutes. After that I turn up the heat to Medium-High to brown the chicken nicely. Then I add a side of rice and peas to it :) I usually cut up my chicken before cooking it to make cooking time shorter and so I can actually add the pieces of chicken to my rice. Good luck with finding a scrumptious recipe that works for you. Websites such as Kraft Foods may help you there.I have boneless/skinless chicken breast. What is a good recipe?
Cornflake Chicken Strips Recipe
1 cups crushed plain cornflakes
1/2 cup all-purpose flour
1/4 teaspoon Lawry seasoning salt
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 eggs
1 /4 tablespoon water
1boneless, skinless chicken breast, cut in thin strips
Vegetable oil
Instructions
1. Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
2. Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
3. Pour oil into a large skillet to a depth of about 2 inches. Heat oil to 250F. Fry chicken strips 6 to 8 minutes or until done. Serve warm with your favorite dipping sauce.
I LOVE to use boneless/skinless chicken breasts in my cooking.
A great way to cook them is to grill them or pan cook them.
You can cut them into strips while cooking them for this:
You can make a pot of rice
Chicken
Broccoli (or any other kind of vegetable)
and if you serve what your cooking your self and want to make it very pretty put a bed of rice on a plate, place - 5 strips of chickenon top, place the brocoli on the side and serve.
This is my own recipe..
Butterfly chicken. Tenderize. In a separate bowl add cilantro tomato, onion, Mandarin oranges, jalapenos, Feta cheese.
mix together.
In each Chicken stuff with mixture fold over and close with tooth picks.
In another bowl mix 2 eggs. Place stuffed chicken in the egg cover well.
On a plate have 1 cup of flour salt and pepper and garlic.
Place chicken in flour and dust over evenly.
In a skillet heat up 1/2 cup Veg. oil place chicken to fry on low for about 1/2 hour to 45 min.
place in stove and over for about 15 min.
In a blender blend cilantro lime juice with a little olive oil. Blend well till you have a pesto.
When the chicken is done place on a plate and smother with the pesto.
serve with brown rice.
This is really good. Good Luck!!
Heat a pan up drizzle some Olive Oil in it. Sprinkle the chicken breast with some salt, pepper, and Herbes De Provence (made sure you crush the Herbes De Provence in your hand before sprinkling it over the chicken.) Oh and PLEASE season both sides! :) Then saute up for about 20minutes on medium/high heat. I make this once a week! :) Great with a salad or rice.
My Chicken Strip recipe is Tuscan Chicken Pasta. I get penne noodles, seasoned chicken strips, red pepper, green pepper, onion, cucumber, sun dried tomatos ( seasoned in olive oil, and pepper %26amp; salt.) Then I put creamy Itallian dressing on top of it, and add some shredded cheese!
yummmmm.............. :)
I like to marinade mine in teryaki, brown sugar, and lime juice. Then just bake it or roast it until it cooked through. I usually eat mine with some white rice, or garlic mashed potatos (potatoes, garlic, oregano, butter and parmesan cheese).
Sautee the chicken strips in olive oil, add onion slices and bell pepper slices, a small can of Hunt's tomato sauce, a pinch of oregano, salt %26amp; pepper. Serve either on noodles or white rice.
Chicken Alfredo :)
with or without noddles :D
Boil the chicken first then stir fry it with some sliced peppers, onions and beansprouts??
chicken nuggets or orange chicken and rice
I would slice some peppers and onions and cook them all in a skillet and make fajitas! yum!
FUNKY CHICKEN WITH SESAME NOODLES
1 lb. linguine
½ cup soy sauce
¼ cup toasted sesame oil
1/3 cup white sugar
¼ cup peanut butter
3 green onions, sliced diagonally (green %26amp; white parts)
½ cup thinly shredded cabbage (purple or green)
8 oz. sliced mushrooms
¼ cup sesame seeds, or more to taste
¼ cup soy sauce
¼ cup Hoisin sauce (or ¼ cup teriyaki sauce + ¼ cup brown sugar)
3 garlic cloves, minced or pressed
2 tsp. fresh ginger, minced (or ½ tsp. dry)
4 boneless, skinless chicken breasts
Oil for sautéing
In a bowl mix the soy sauce, Hoisin sauce, garlic, and the ginger. Add the chicken, making sure it's all coated with the sauce. Cover and refridgerate for 2-3 hours. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
Cook the linguine according to package directions; drain, return to pot. In a microwave safe bowl, add the soy sauce, sesame oil, sugar, and peanut butter. Microwave 30-45 seconds, then whisk until well-blended and the sugar and peanut butter has dissolved. Pour this over the cooked pasta. Set aside while you marinate and then cook the mushrooms and chicken.
On high med-heat, add 2 Tbsp oil in a large non-stick pan. Add mushrooms and sauté until tender, about 4-5 min. Remove mushrooms from pan and add to noodles. Add 2 Tbsp oil to skillet then add chicken breasts. Saute over high heat, about 6-8 minutes per side (depending upon thickness) until cooked through. Remove chicken to cutting board, and slice into thin strips. (If you happen to see any uncooked meat in the center, you can add it sliced back to the skillet to cook a bit more.) Toss chicken with mushrooms and noodles; add cabbage, green onions, and sesame seeds, and serve in bowls.
--my changes made to recipe from recipezaar.com
-------------------------------
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada DeLaurentiis
----------------------------------
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
Serve with pasta or rice and steamed veggies.
Lookin for a chinese recipe containing mushrooms/chicken/soy sauce/chinese sauce called Hawaiian Chicken?
Local Chinese restaurant near Martinsville, VA has a dish on their menu they call Hawaiian Chicken. I asked one of the workers about it and they said it contains chicken, mushrooms, soy sauce, chinese sauce and other ingredients. they said it is sauted but i'm not sure how to actually make it. Can anyone help with that?Lookin for a chinese recipe containing mushrooms/chicken/soy sauce/chinese sauce called Hawaiian Chicken?
I found this one, and I'm sure you could add mushrooms
http://sundaynitedinner.com/hawaiian-mar鈥?/a>Lookin for a chinese recipe containing mushrooms/chicken/soy sauce/chinese sauce called Hawaiian Chicken?
Go to recipezaar.com At the bottom of the page click recipe requests. Those folk seem to know everything.
4 chicken breasts
1/4 cup flour
2 tablespoons butter
1 package frozen Hawaiian mixed veggies
2 tablespoons brown sugar
1 tablespoon soy sauce
1/4 teaspoon ginger
Pineapple chunks
Cut chicken into half-inch cubes. Toss in flour and brown in butter for five minutes. Simmer five more minutes after all other ingredients are added.
I found this one, and I'm sure you could add mushrooms
http://sundaynitedinner.com/hawaiian-mar鈥?/a>Lookin for a chinese recipe containing mushrooms/chicken/soy sauce/chinese sauce called Hawaiian Chicken?
Go to recipezaar.com At the bottom of the page click recipe requests. Those folk seem to know everything.
4 chicken breasts
1/4 cup flour
2 tablespoons butter
1 package frozen Hawaiian mixed veggies
2 tablespoons brown sugar
1 tablespoon soy sauce
1/4 teaspoon ginger
Pineapple chunks
Cut chicken into half-inch cubes. Toss in flour and brown in butter for five minutes. Simmer five more minutes after all other ingredients are added.
I need a good recipe for matzoh ball & chicken soup?
First you make chicken broth, either the lazy way (canned chicken broth or bullion cubes) or the real way. The real way is to boil a chicken in water with onion, garlic, thyme, rosemary and celery. After a while (bout 45 min) pick the meat off of the chicken and leave it in the soup, break all the bones in half and put the back in the soup inside some cheescloth so they are easy to get out. Boil it another hour or two untill it tastes like chicken broth.
For the Matzoh balls I just use the recepie on the box of Manachevitz matzoh meal. Or you can buy matzoh ball mix.I need a good recipe for matzoh ball %26amp; chicken soup?
Don't over mix the matzo balls and dip your fingers in water before rolling the balls if you want to keep them light and fluffy. I got this tip from the Food Network a few yrs ago. Sorry no recipe. You can download one off of the Food Network though.I use the one on the box too!I need a good recipe for matzoh ball %26amp; chicken soup?
I like to go to foodnetwork.com or recipezaar.com to get good recipes
For the Matzoh balls I just use the recepie on the box of Manachevitz matzoh meal. Or you can buy matzoh ball mix.I need a good recipe for matzoh ball %26amp; chicken soup?
Don't over mix the matzo balls and dip your fingers in water before rolling the balls if you want to keep them light and fluffy. I got this tip from the Food Network a few yrs ago. Sorry no recipe. You can download one off of the Food Network though.I use the one on the box too!I need a good recipe for matzoh ball %26amp; chicken soup?
I like to go to foodnetwork.com or recipezaar.com to get good recipes
Recipe for parm. encrusted chicken w/ white wine garlic cream sauce?
I had this at a restraunt and i'm dying to make it. anyone have a recipe that sounds similar?Recipe for parm. encrusted chicken w/ white wine garlic cream sauce?
I'll help you with the chicken part;
don't precook
dredge in seasoned flour
dip in eggs/milk
bread in a mix of parm cheese and bread crumbs
bake at 350F until done,45 to 60 minutesRecipe for parm. encrusted chicken w/ white wine garlic cream sauce?
You already know the ingredients, now just put them together. Brown the chicken breasts, then add the garlic, white wine and cream.
I'll help you with the chicken part;
don't precook
dredge in seasoned flour
dip in eggs/milk
bread in a mix of parm cheese and bread crumbs
bake at 350F until done,45 to 60 minutesRecipe for parm. encrusted chicken w/ white wine garlic cream sauce?
You already know the ingredients, now just put them together. Brown the chicken breasts, then add the garlic, white wine and cream.
I need this chicken recipe, please!!!?
Do you know what the recipe is?
One of my dad's friends made a type of chicken when he visited, and I lost the recipe. He started by mixing the sauce on the stove top, then grilled the chicken while basting w/sauce. It had eggs, lemon juice, lots of different spices and it was HOT. I do not recall if it contained beer, but it is a good possibility...The sauce was kinda creamy and beige-ish in color. It was not a chunky sauce, and it was not pureed. There were no vegetables in it, just herbs, spices and liquids...Maybe some type of jerk? It was served with a mild yellow rice.10 points for whoever can help me find the right ingredients. I will test, and then choose. And please don't send me links to recipe sites. I am not an idiot. I can find those myself. I have already searched a lot of them, and can't find what I am looking for. Thanks!!!I need this chicken recipe, please!!!?
im still hungryI need this chicken recipe, please!!!?
Try this and you might try adding some of your won spices to taste. (look at the golden Lemon Sauce)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 teaspoon lemon rind -- grated
3 tablespoons lemon juice
2 tablespoons butter
Mix together sugar, cornstarch, and salt; gradually stir in hot water,
bring to a boil and cook 15 minutes, stirring until smooth,
thickened and clear; stir in lemon rind and juice and butter. about 1
1/4 cups sauce-about 6 portions.
Golden Lemon Sauce: Before adding lemon juice and butter, stir in hot
mixture gradually into 1 egg yolk, slightly beaten and cook 1 minute,
stirring constantly.
Fruit Sauce: Substitute 1 cup hot fruit juice for water; reduce lemon
juice to 1 tablespoon, omit grated rind. Use less or add more sugar
if necessary, according to sweetness of juice. This is an excellent
way to use left over canned fruit juices. A little of the fruit may
be diced and added to sauce, if desired. (Mother served with Blanc
Mange or Cottage Pudding)
Orange Sauce: Reduce water to 3/4 cup and lemon juice to 1 tablespoon;
substitute grated orange for lemon rind; add 1/4 cup orange juice.
Add slightly beaten egg yolk for a richer sauce.
Lemon Coconut Sauce: add 2 tablespoons brown sugar, omit grated lemon
rind and increase lemon juice to 1/4 cup; add 1/2 cup shredded
coconut before serving. Serve, slightly cooled, on desserts or ice
cream. about 1 1/2 cups sauce.
Tootie Notes: I have found that having some good basic sauces will
add so much to different desserts, meats and other foods. I LOVE
lemon so many ways. I just love the lemon taste.
Maybe one of these? Hope one works for you :))
Lemon Pepper Chicken
Categories: None
Serves: 4 Servings
Ingredients:
* 1/3 c Lemon juice
* 1/4 c Olive oil
* 1/4 c Finely chopped onion
* 3 Cloves garlic; minced
* 1 tb Cracked block pepper
* 1 tb Brown sugar
* 2 ts Grated lemon peel
* 3/4 ts Salt
* 4 Chicken quarters; (about 2
* -1/2 pounds)
Instructions:
1. Combine lemon juice, oil, onion, garlic, pepper, sugar, lemon peel and
salt in small bowl; reserve 2 tablespoons marinade. Combine remaining
marinade and chicken in large resealable plastic food storage bag. Seal
bag; knead to coat. Refrigerate 4 hours or overnight.
2. Remove chicken from marinade; discard marinade. Arrange chicken on
microwavable plate; cover with waxed paper. Microwave at HIGH 5 minutes.
Turn and rearrange chicken. Cover and microwave at HIGH 5 minutes.
3. Transfer chicken to grill. Grill covered over medium-hot coals 15 to 20
minutes or until chicken is no longer pink in center and juices run clear,
turning several times and basting often with reserved marinade.
Posted to MC-Recipe Digest by ';Pamela Creeden';
on Apr 17, 1998
http://www.completerecipes.com/66631.htm
Lemon Pepper Grilled Chicken
Submitted by: Brian
Submit a recipe photo
';This lemony marinade is great for grilled chicken.';
Original recipe yield: 5 chicken breasts.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
1 Hour 30 Minutes
Servings:
5 (change)
INGREDIENTS:
* 1/4 cup lemon pepper
* 1 tablespoon dry mustard
* 1 tablespoon dried rosemary
* 5 skinless, boneless chicken breast halves
* 4 cloves garlic, crushed
* 4 tablespoons fresh lemon juice
* 3 cups dry white wine
DIRECTIONS:
1. In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
2. Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.
http://barbeque.allrecipes.com/az/LmnPpp鈥?/a>
Lemon Pepper Chicken Recipe #136575
chicken breast in a lemony cream sauce.
4 boneless skinless chicken breasts, diced into bite size pieces
2-4 tablespoons butter or Pam cooking spray (to prevent chicken from sticking to the pan)
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup water (I use half the soup can filled)
1/2 cup sour cream or half-and-half cream (sour cream adds some tang)
salt
pepper
garlic powder
onion powder
lemon pepper
4 servings Change size or US/metric
Change to: servings US Metric
35 minutes 5 mins prep
1. In a Skillet sautee diced chicken in butter or pam season chicken with genorus amounts of salt, pepper,garlic %26amp; onion powder.
2. After chicken is cooked through remove from pan.
3. With your skillet still over medium heat,Add your can of soup, water, and sour cream mix completely till you get a nice (gravy like consistency).
4. Then add the lemon pepper ( I use A LOT) atleast 2T. but start off with 1 T. taste it and see if you'd like more.
5. Put Chicken back into the pan and simmer. ( You can eat it right away, but I've found if you simmer it for like 20-30min the chicken gets so tender and yummy.
6. Serve over cooked white rice.
http://www.recipezaar.com/136575
Jamaican Jerk Chicken
This Jerk Chicken is marinated to add extra flavor, unlike other recipes that simply call for a jerk rub.
INGREDIENTS:
* 1 pound skinless chicken breasts
* 1 jalapeno pepper, seeded and diced
* 3 tablespoons water
* 2 tablespoons lime juice
* 2 tablespoons lemon juice
* 1 tablespoon Dijon style mustard
* 4 cloves garlic, mined
* 2 cubes chicken bouillon
* 1/2 teaspoon ground cumin
* 1/4 teaspoon dried thyme
PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.
Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.
http://bbq.about.com/od/chickenrecipes/r鈥?/a>
I'm not sure than I know but you can search it. You can watch cooking shows because they have alot of recipes for chicken you can go to http://www.foodnetwork.com or http://www.kraftfoods.com and look up chicken
One of my dad's friends made a type of chicken when he visited, and I lost the recipe. He started by mixing the sauce on the stove top, then grilled the chicken while basting w/sauce. It had eggs, lemon juice, lots of different spices and it was HOT. I do not recall if it contained beer, but it is a good possibility...The sauce was kinda creamy and beige-ish in color. It was not a chunky sauce, and it was not pureed. There were no vegetables in it, just herbs, spices and liquids...Maybe some type of jerk? It was served with a mild yellow rice.10 points for whoever can help me find the right ingredients. I will test, and then choose. And please don't send me links to recipe sites. I am not an idiot. I can find those myself. I have already searched a lot of them, and can't find what I am looking for. Thanks!!!I need this chicken recipe, please!!!?
im still hungryI need this chicken recipe, please!!!?
Try this and you might try adding some of your won spices to taste. (look at the golden Lemon Sauce)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 teaspoon lemon rind -- grated
3 tablespoons lemon juice
2 tablespoons butter
Mix together sugar, cornstarch, and salt; gradually stir in hot water,
bring to a boil and cook 15 minutes, stirring until smooth,
thickened and clear; stir in lemon rind and juice and butter. about 1
1/4 cups sauce-about 6 portions.
Golden Lemon Sauce: Before adding lemon juice and butter, stir in hot
mixture gradually into 1 egg yolk, slightly beaten and cook 1 minute,
stirring constantly.
Fruit Sauce: Substitute 1 cup hot fruit juice for water; reduce lemon
juice to 1 tablespoon, omit grated rind. Use less or add more sugar
if necessary, according to sweetness of juice. This is an excellent
way to use left over canned fruit juices. A little of the fruit may
be diced and added to sauce, if desired. (Mother served with Blanc
Mange or Cottage Pudding)
Orange Sauce: Reduce water to 3/4 cup and lemon juice to 1 tablespoon;
substitute grated orange for lemon rind; add 1/4 cup orange juice.
Add slightly beaten egg yolk for a richer sauce.
Lemon Coconut Sauce: add 2 tablespoons brown sugar, omit grated lemon
rind and increase lemon juice to 1/4 cup; add 1/2 cup shredded
coconut before serving. Serve, slightly cooled, on desserts or ice
cream. about 1 1/2 cups sauce.
Tootie Notes: I have found that having some good basic sauces will
add so much to different desserts, meats and other foods. I LOVE
lemon so many ways. I just love the lemon taste.
Maybe one of these? Hope one works for you :))
Lemon Pepper Chicken
Categories: None
Serves: 4 Servings
Ingredients:
* 1/3 c Lemon juice
* 1/4 c Olive oil
* 1/4 c Finely chopped onion
* 3 Cloves garlic; minced
* 1 tb Cracked block pepper
* 1 tb Brown sugar
* 2 ts Grated lemon peel
* 3/4 ts Salt
* 4 Chicken quarters; (about 2
* -1/2 pounds)
Instructions:
1. Combine lemon juice, oil, onion, garlic, pepper, sugar, lemon peel and
salt in small bowl; reserve 2 tablespoons marinade. Combine remaining
marinade and chicken in large resealable plastic food storage bag. Seal
bag; knead to coat. Refrigerate 4 hours or overnight.
2. Remove chicken from marinade; discard marinade. Arrange chicken on
microwavable plate; cover with waxed paper. Microwave at HIGH 5 minutes.
Turn and rearrange chicken. Cover and microwave at HIGH 5 minutes.
3. Transfer chicken to grill. Grill covered over medium-hot coals 15 to 20
minutes or until chicken is no longer pink in center and juices run clear,
turning several times and basting often with reserved marinade.
Posted to MC-Recipe Digest by ';Pamela Creeden';
on Apr 17, 1998
http://www.completerecipes.com/66631.htm
Lemon Pepper Grilled Chicken
Submitted by: Brian
Submit a recipe photo
';This lemony marinade is great for grilled chicken.';
Original recipe yield: 5 chicken breasts.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
1 Hour 30 Minutes
Servings:
5 (change)
INGREDIENTS:
* 1/4 cup lemon pepper
* 1 tablespoon dry mustard
* 1 tablespoon dried rosemary
* 5 skinless, boneless chicken breast halves
* 4 cloves garlic, crushed
* 4 tablespoons fresh lemon juice
* 3 cups dry white wine
DIRECTIONS:
1. In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
2. Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.
http://barbeque.allrecipes.com/az/LmnPpp鈥?/a>
Lemon Pepper Chicken Recipe #136575
chicken breast in a lemony cream sauce.
4 boneless skinless chicken breasts, diced into bite size pieces
2-4 tablespoons butter or Pam cooking spray (to prevent chicken from sticking to the pan)
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup water (I use half the soup can filled)
1/2 cup sour cream or half-and-half cream (sour cream adds some tang)
salt
pepper
garlic powder
onion powder
lemon pepper
4 servings Change size or US/metric
Change to: servings US Metric
35 minutes 5 mins prep
1. In a Skillet sautee diced chicken in butter or pam season chicken with genorus amounts of salt, pepper,garlic %26amp; onion powder.
2. After chicken is cooked through remove from pan.
3. With your skillet still over medium heat,Add your can of soup, water, and sour cream mix completely till you get a nice (gravy like consistency).
4. Then add the lemon pepper ( I use A LOT) atleast 2T. but start off with 1 T. taste it and see if you'd like more.
5. Put Chicken back into the pan and simmer. ( You can eat it right away, but I've found if you simmer it for like 20-30min the chicken gets so tender and yummy.
6. Serve over cooked white rice.
http://www.recipezaar.com/136575
Jamaican Jerk Chicken
This Jerk Chicken is marinated to add extra flavor, unlike other recipes that simply call for a jerk rub.
INGREDIENTS:
* 1 pound skinless chicken breasts
* 1 jalapeno pepper, seeded and diced
* 3 tablespoons water
* 2 tablespoons lime juice
* 2 tablespoons lemon juice
* 1 tablespoon Dijon style mustard
* 4 cloves garlic, mined
* 2 cubes chicken bouillon
* 1/2 teaspoon ground cumin
* 1/4 teaspoon dried thyme
PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.
Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.
http://bbq.about.com/od/chickenrecipes/r鈥?/a>
I'm not sure than I know but you can search it. You can watch cooking shows because they have alot of recipes for chicken you can go to http://www.foodnetwork.com or http://www.kraftfoods.com and look up chicken
Recipe for chicken noodle soup??
anyone know a relatively easy recipe for chicken noodle soup? i have never made it before and don't want to get myself into something too complicated, but i am really hungry for homemade soup.Recipe for chicken noodle soup??
Creamy rich, homemade Chicken Noodle Soup
Ingredients
1 Garlic clove
1/2 Small onion
3 Chicken breast
1 can Cream of celery
1 can Cream of chicken
1 Chopped celery
3 cups Water
1 No Yoke Noodles
Preparation
1) Chopped small onion, celery, and chicken breast into desired pieces.
2) Season chicken to taste with choice seasonings
3) Place 1%26amp;2 in pot of water.
4) Boil until chicken is tender.
5) Add cream of chicken, and celery to pot.
6) Stir until desired consistency.. Can add more cream of chicken or celery for thicker soup.
7) Add noodles and stir until noodles are done.Recipe for chicken noodle soup??
a few ways to start.
1:whole chicken
if you make a whole chicken for dinner--eat it, enjoy it. then when done put the carcas--yes carcass in a pot of water, boil it for a couple hours, strain, %26amp; wa-la you have your fresh chicken stock!
2. chicken parts--breasts, thighs whatever pieces u choose
again boil a couple hours %26amp; strain
now once you have the broth, add your ingredients
chop up
onions, celery, carrots, chop fresh parsley too, add salt %26amp; pepper to taste, little garlic if you like, maybe even a chicken boullion or 2 if u need. Depends on how much you are making %26amp; your taste for salt.then let simmer on medium, low for a while, after veggies soft, turn off then toss in noodles. put noodles in after you turn off, the noodles will cook, otherwise they get too overdone %26amp; yuck! so you have soup! EASY!
Check out allrecipes.com. It's a great site with user submitted recipes that are rated. I use it all the time. I'm sure you will find an easy and delicious chicken soup recipe. Good luck!
It isn't REALLY homemade, but it is easy! Saute chopped celery, carrots, onions in olive oil, add 1 or two cans chicken broth, boil egg noodles and at the end add some cut up rotisserie chicken from the grocery store.
Here is my hard, but really homemade recipe. Cover a whole chicken with water,add whole carrots, whole onions and 3 stalks celery, bring to a boil and simmer for 90 minutes. While you are stewing the chicken, make homemade noodles
2 1/3 c flour
1/2 tsp salt
2 eggs
1/3 c water
1 tsp oil.
knead together, roll out thin and cut to desired shape. Let dry.
When the chicken is boiled, strain broth through a cheese cloth, reserve. Set aside chicken till cool, pull the meat off the bones, then add meat to broth, with more cut up and sauteed vegetables if desired, Add salt and pepper to taste. boil noodles in the broth.
Easy Chicken Noodle Soup
INGREDIENTS:
4 cups chicken broth
1/8 teaspoon ground black pepper
1 carrot, diced or thinly sliced
1 rib celery, thinly sliced
1/2 cup uncooked egg noodles
1 cup cooked chicken, cut in small cubes
1/2 cup frozen peas, thawed
dash dried leaf thyme
chopped fresh parsley, optional
PREPARATION:
Combine chicken broth, pepper, carrot, and celery in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes. Add chicken, peas and thyme, boil for 5 to 10 minutes longer, or until noodles are tender and peas are cooked.
Sprinkle with chopped fresh parsley just before serving.
Serves 4.
Following is a great recipe. I cheat and buy egg noodles in the store instead of making my own and I also add a can of cream of chicken soup to this recipe.
Homemade Chicken noodle soup
NOODLES
3 cups all-purpose flour
3 tablespoons oil
2 eggs
1 teaspoon salt
3 tablespoons water
SOUP
1 whole fresh chicken
1 medium white onion, chopped
3 stalks celery, diced
5 whole carrots, diced
3 cloves garlic, minced
3 cans chicken broth
salt and pepper
For Noodles: Mix egg, oil, salt, and water together.
Add all purpose flour until it becomes a soft dough.
Roll dough out on a floured surface to very thin.
Let dry for at least 3 hours.
Cut into small noodle sized strips.
For soup: Cover chicken with water in a large stove top pan.
Add chicken broth, carrots, celery, garlic and onions.
Boil until chicken is done.
Remove chicken and debone.
Place chicken back in pot.
Add additional water to soup mixture if needed, usually about 4 cups.
Bring soup mixture to boil and then add noodles.
Boil soup until noodles are soft and ready to eat.
Salt and pepper to taste.
Chicken Noodle Soup
3 to 3 1/2 lbs. chicken
1 onion cut in half
2 celery ribs chunked
2 carrots cut in 3 inch pieces
Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.
Prepare:
2 celery ribs diced
3 carrots diced
Dice the chicken into bite size pieces.
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.cheap make up
Creamy rich, homemade Chicken Noodle Soup
Ingredients
1 Garlic clove
1/2 Small onion
3 Chicken breast
1 can Cream of celery
1 can Cream of chicken
1 Chopped celery
3 cups Water
1 No Yoke Noodles
Preparation
1) Chopped small onion, celery, and chicken breast into desired pieces.
2) Season chicken to taste with choice seasonings
3) Place 1%26amp;2 in pot of water.
4) Boil until chicken is tender.
5) Add cream of chicken, and celery to pot.
6) Stir until desired consistency.. Can add more cream of chicken or celery for thicker soup.
7) Add noodles and stir until noodles are done.Recipe for chicken noodle soup??
a few ways to start.
1:whole chicken
if you make a whole chicken for dinner--eat it, enjoy it. then when done put the carcas--yes carcass in a pot of water, boil it for a couple hours, strain, %26amp; wa-la you have your fresh chicken stock!
2. chicken parts--breasts, thighs whatever pieces u choose
again boil a couple hours %26amp; strain
now once you have the broth, add your ingredients
chop up
onions, celery, carrots, chop fresh parsley too, add salt %26amp; pepper to taste, little garlic if you like, maybe even a chicken boullion or 2 if u need. Depends on how much you are making %26amp; your taste for salt.then let simmer on medium, low for a while, after veggies soft, turn off then toss in noodles. put noodles in after you turn off, the noodles will cook, otherwise they get too overdone %26amp; yuck! so you have soup! EASY!
Check out allrecipes.com. It's a great site with user submitted recipes that are rated. I use it all the time. I'm sure you will find an easy and delicious chicken soup recipe. Good luck!
It isn't REALLY homemade, but it is easy! Saute chopped celery, carrots, onions in olive oil, add 1 or two cans chicken broth, boil egg noodles and at the end add some cut up rotisserie chicken from the grocery store.
Here is my hard, but really homemade recipe. Cover a whole chicken with water,add whole carrots, whole onions and 3 stalks celery, bring to a boil and simmer for 90 minutes. While you are stewing the chicken, make homemade noodles
2 1/3 c flour
1/2 tsp salt
2 eggs
1/3 c water
1 tsp oil.
knead together, roll out thin and cut to desired shape. Let dry.
When the chicken is boiled, strain broth through a cheese cloth, reserve. Set aside chicken till cool, pull the meat off the bones, then add meat to broth, with more cut up and sauteed vegetables if desired, Add salt and pepper to taste. boil noodles in the broth.
Easy Chicken Noodle Soup
INGREDIENTS:
4 cups chicken broth
1/8 teaspoon ground black pepper
1 carrot, diced or thinly sliced
1 rib celery, thinly sliced
1/2 cup uncooked egg noodles
1 cup cooked chicken, cut in small cubes
1/2 cup frozen peas, thawed
dash dried leaf thyme
chopped fresh parsley, optional
PREPARATION:
Combine chicken broth, pepper, carrot, and celery in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes. Add chicken, peas and thyme, boil for 5 to 10 minutes longer, or until noodles are tender and peas are cooked.
Sprinkle with chopped fresh parsley just before serving.
Serves 4.
Following is a great recipe. I cheat and buy egg noodles in the store instead of making my own and I also add a can of cream of chicken soup to this recipe.
Homemade Chicken noodle soup
NOODLES
3 cups all-purpose flour
3 tablespoons oil
2 eggs
1 teaspoon salt
3 tablespoons water
SOUP
1 whole fresh chicken
1 medium white onion, chopped
3 stalks celery, diced
5 whole carrots, diced
3 cloves garlic, minced
3 cans chicken broth
salt and pepper
For Noodles: Mix egg, oil, salt, and water together.
Add all purpose flour until it becomes a soft dough.
Roll dough out on a floured surface to very thin.
Let dry for at least 3 hours.
Cut into small noodle sized strips.
For soup: Cover chicken with water in a large stove top pan.
Add chicken broth, carrots, celery, garlic and onions.
Boil until chicken is done.
Remove chicken and debone.
Place chicken back in pot.
Add additional water to soup mixture if needed, usually about 4 cups.
Bring soup mixture to boil and then add noodles.
Boil soup until noodles are soft and ready to eat.
Salt and pepper to taste.
Chicken Noodle Soup
3 to 3 1/2 lbs. chicken
1 onion cut in half
2 celery ribs chunked
2 carrots cut in 3 inch pieces
Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.
Prepare:
2 celery ribs diced
3 carrots diced
Dice the chicken into bite size pieces.
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.
Can I get a recipe for marinara sauce to use for chicken parmesan?
Basic Marinara Sauce
INGREDIENTS
* 2 (14.5 ounce) cans stewed tomatoes
* 1 (6 ounce) can tomato paste
* 4 tablespoons chopped fresh parsley
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 6 tablespoons olive oil
* 1/3 cup finely diced onion
DIRECTIONS
1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce.
3. Simmer for 30 minutes, stirring occasionally.
=)Can I get a recipe for marinara sauce to use for chicken parmesan?
Check this out.
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.Can I get a recipe for marinara sauce to use for chicken parmesan?
My favorite recipe for marinara. It's easy, uses canned ingredients, but doesn't taste like it does:
1 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can peeled and diced tomatoes
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste
1 onion, chopped
1-2 cloves garlic
1 teaspoon dried thyme
1 tsp dried oregano
Red pepper flakes (optional)
1/4-1/2 c red wine (optional)
Combine all ingredients with salt and pepper to taste, cook 3-4 hours. Stir occasionally.
You can also add whatever leftover veggies you have on hand - mushrooms work really well. If the tomato sauce and red wine make it a little too bitter for your taste, add a tablespoon (or less) of white sugar.
INGREDIENTS
* 2 (14.5 ounce) cans stewed tomatoes
* 1 (6 ounce) can tomato paste
* 4 tablespoons chopped fresh parsley
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 6 tablespoons olive oil
* 1/3 cup finely diced onion
DIRECTIONS
1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce.
3. Simmer for 30 minutes, stirring occasionally.
=)Can I get a recipe for marinara sauce to use for chicken parmesan?
Check this out.
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.Can I get a recipe for marinara sauce to use for chicken parmesan?
My favorite recipe for marinara. It's easy, uses canned ingredients, but doesn't taste like it does:
1 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can peeled and diced tomatoes
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste
1 onion, chopped
1-2 cloves garlic
1 teaspoon dried thyme
1 tsp dried oregano
Red pepper flakes (optional)
1/4-1/2 c red wine (optional)
Combine all ingredients with salt and pepper to taste, cook 3-4 hours. Stir occasionally.
You can also add whatever leftover veggies you have on hand - mushrooms work really well. If the tomato sauce and red wine make it a little too bitter for your taste, add a tablespoon (or less) of white sugar.
Chicken Broccoli Casserole: I am looking for a good recipe for this.?
My friend makes it and supposedly it is a family recipe so she wont tell!. Anyway, the obvious ingredients are chicken, broccoli and onion rings to top i guess. I dont know what else is in it..... maybe cream of chicken or mushroom soup? possibly mayo but that just sounds gross. i m lookng for something with evaporated milk and or a cream soup. if anyone knows pleaseeee share. thanksChicken Broccoli Casserole: I am looking for a good recipe for this.?
Savory Chicken and Broccoli Bake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
A chicken casserole with broccoli and Parmesan cheese.
http://southernfood.about.com/od/chicken鈥?/a>
INGREDIENTS:
1/2 cup butter
3 tablespoons flour
1 can (about 14 ounces) chicken broth
2 cups herb seasoned croutons
1 package (10 oz) frozen broccoli spears, cooked and drained
8 large slices cooked chicken
1/4 cup grated Parmesan cheese
PREPARATION:
Melt butter in saucepan over low heat; stir in flour and pepper. Remove from heat; add chicken broth gradually, stirring until smooth. Return to medium heat and cook, stirring constantly, until thick and bubbly. Remove from heat.
Place croutons in bottom of greased 1 1/2 quart baking dish. Pour half of the sauce over the croutons. Arrange broccoli spears in single layer over croutons and sauce then layer chicken slices over the broccoli, then pour remaining sauce over the top. Sprinkle with Parmesan cheese. Bake at 375掳 for 25 minutes, or until heated through.
Savory chicken and broccoli recipe serves 4.
This is probaly closer;
Broccoli %26amp; Chicken Casserole
http://ourgodreigns.net/casserole_recipe鈥?/a>
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
DIRECTIONS:
Preheat oven to 350 degrees.
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.Chicken Broccoli Casserole: I am looking for a good recipe for this.?
*********CHICKEN AND BROCCOLI CASSEROLE
2 tbsp. chicken
1 bag broccoli pieces
1 can cream of mushroom soup
2 cans cream of chicken soup
1 c. mayonnaise or sour cream
2 tsp. dry mustard
2 tsp. lemon juice
1 tsp. curry powder
6 slices American cheese (enough to cover top of casserole)
Cook and dice chicken, then cook broccoli. Mix soup, mayonnaise, mustard, lemon juice and curry powder together. In a casserole dish layer broccoli and chicken, then pour over soup mixture and put American cheese on top. Bake at 350 degrees for about 30-40 minutes. Serve over rice, noodles or spaghetti. Serves 4-6.
1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
2 cups MINUTE White Rice, uncooked
2 cups fresh broccoli florets
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until cooked through. Remove from skillet.
ADD soup and water to skillet. Bring to boil.
STIR in rice and broccoli. Top with chicken; cover. Cook on low heat 5 min.
go get yourself some Pasta Roni, White Cheddar Shells. 2 boxes...
Get 2 lbs of boneless chicken and cut into small pieces.
1 bag of brocolli, and 1 bag of shredded cheddar cheese.
Cook your chicken, then add the pasta roni along with the instructions on the box...such as milk, water, butter, and add the brocolli, simmer until the pasta is cooked and the sauce is slightly gone.
Transfer to a casserole dish and sprinkle cheese on top and throw it in the oven until the cheese is melted.
Try the chicken /rice casserole on cream of mushroom soup can, add broccoli and top with onions towards end of cooking time.
I have several versions that are really good. The second recipe sounds like what you are looking for.
1.) Stove Top Easy Cheesy Chicken Bake
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
3 cups cooked chicken, diced (i have used less)
1 (14 oz) frozen broccoli florets, thawed, drained
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. shredded cheddar cheese (i prefer cheez whiz or velveeta)
Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside.
Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
Bake 30 minutes or until cooked through
2.) Broccoli Chicken Casserole
2-3 boiled chicken breasts, diced into small chunks
(just boil the chicken for at least 10-15 minutes or until no longer pink)
Cool and then cut into chunks
1 pkg broccoli
1 can of cream of chicken
Pepperidge Farm Stuffing
1/2 c. mayonnaise
1 1/2 tsp. lemon juice
4 oz pkg mild cheddar cheese
Boiled the broccoli for 5 minutes, then drain.(Boiling the broccoli speeds up the cooking time).
Combine soup, mayonnaise, and lemon juice. Mix with broccoli and diced chicken. Sprinkle with cheese and stuffing mix. Bake at 350' for 35 minutes :0}
3.) Chicken Broccoli Casserole
3c. cooked rice (i use success)
1 tbsp. butter or margarine
1 can of cream of chicken
1 soup can of milk
1/2 c. chopped onion (recipe calls for 1 cup, I'm not too crazy about onions so I use 1/2 cup)
1/2 c. chopped celery (recipe calls for 1 cup, I'm not too crazy about celery so I use 1/2 cup)
3 c. chicken, chopped
1 pkg frozen broccoli, cooked
8 oz Cheez Whiz (some times i add more)
the cheesier the better
Saute onions and celery in butter until clear.
Add chicken soup and milk.
Add cheez whiz and heat slowly until blended.
Mix in broccoli, rice and chicken.
Season to taste. Pour into casserole dish, and
bake at 350' for 30 minutes.
(casserole may be frozen after baking)
Savory Chicken and Broccoli Bake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
A chicken casserole with broccoli and Parmesan cheese.
http://southernfood.about.com/od/chicken鈥?/a>
INGREDIENTS:
1/2 cup butter
3 tablespoons flour
1 can (about 14 ounces) chicken broth
2 cups herb seasoned croutons
1 package (10 oz) frozen broccoli spears, cooked and drained
8 large slices cooked chicken
1/4 cup grated Parmesan cheese
PREPARATION:
Melt butter in saucepan over low heat; stir in flour and pepper. Remove from heat; add chicken broth gradually, stirring until smooth. Return to medium heat and cook, stirring constantly, until thick and bubbly. Remove from heat.
Place croutons in bottom of greased 1 1/2 quart baking dish. Pour half of the sauce over the croutons. Arrange broccoli spears in single layer over croutons and sauce then layer chicken slices over the broccoli, then pour remaining sauce over the top. Sprinkle with Parmesan cheese. Bake at 375掳 for 25 minutes, or until heated through.
Savory chicken and broccoli recipe serves 4.
This is probaly closer;
Broccoli %26amp; Chicken Casserole
http://ourgodreigns.net/casserole_recipe鈥?/a>
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
DIRECTIONS:
Preheat oven to 350 degrees.
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.Chicken Broccoli Casserole: I am looking for a good recipe for this.?
*********CHICKEN AND BROCCOLI CASSEROLE
2 tbsp. chicken
1 bag broccoli pieces
1 can cream of mushroom soup
2 cans cream of chicken soup
1 c. mayonnaise or sour cream
2 tsp. dry mustard
2 tsp. lemon juice
1 tsp. curry powder
6 slices American cheese (enough to cover top of casserole)
Cook and dice chicken, then cook broccoli. Mix soup, mayonnaise, mustard, lemon juice and curry powder together. In a casserole dish layer broccoli and chicken, then pour over soup mixture and put American cheese on top. Bake at 350 degrees for about 30-40 minutes. Serve over rice, noodles or spaghetti. Serves 4-6.
1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
2 cups MINUTE White Rice, uncooked
2 cups fresh broccoli florets
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until cooked through. Remove from skillet.
ADD soup and water to skillet. Bring to boil.
STIR in rice and broccoli. Top with chicken; cover. Cook on low heat 5 min.
go get yourself some Pasta Roni, White Cheddar Shells. 2 boxes...
Get 2 lbs of boneless chicken and cut into small pieces.
1 bag of brocolli, and 1 bag of shredded cheddar cheese.
Cook your chicken, then add the pasta roni along with the instructions on the box...such as milk, water, butter, and add the brocolli, simmer until the pasta is cooked and the sauce is slightly gone.
Transfer to a casserole dish and sprinkle cheese on top and throw it in the oven until the cheese is melted.
Try the chicken /rice casserole on cream of mushroom soup can, add broccoli and top with onions towards end of cooking time.
I have several versions that are really good. The second recipe sounds like what you are looking for.
1.) Stove Top Easy Cheesy Chicken Bake
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
3 cups cooked chicken, diced (i have used less)
1 (14 oz) frozen broccoli florets, thawed, drained
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. shredded cheddar cheese (i prefer cheez whiz or velveeta)
Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside.
Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
Bake 30 minutes or until cooked through
2.) Broccoli Chicken Casserole
2-3 boiled chicken breasts, diced into small chunks
(just boil the chicken for at least 10-15 minutes or until no longer pink)
Cool and then cut into chunks
1 pkg broccoli
1 can of cream of chicken
Pepperidge Farm Stuffing
1/2 c. mayonnaise
1 1/2 tsp. lemon juice
4 oz pkg mild cheddar cheese
Boiled the broccoli for 5 minutes, then drain.(Boiling the broccoli speeds up the cooking time).
Combine soup, mayonnaise, and lemon juice. Mix with broccoli and diced chicken. Sprinkle with cheese and stuffing mix. Bake at 350' for 35 minutes :0}
3.) Chicken Broccoli Casserole
3c. cooked rice (i use success)
1 tbsp. butter or margarine
1 can of cream of chicken
1 soup can of milk
1/2 c. chopped onion (recipe calls for 1 cup, I'm not too crazy about onions so I use 1/2 cup)
1/2 c. chopped celery (recipe calls for 1 cup, I'm not too crazy about celery so I use 1/2 cup)
3 c. chicken, chopped
1 pkg frozen broccoli, cooked
8 oz Cheez Whiz (some times i add more)
the cheesier the better
Saute onions and celery in butter until clear.
Add chicken soup and milk.
Add cheez whiz and heat slowly until blended.
Mix in broccoli, rice and chicken.
Season to taste. Pour into casserole dish, and
bake at 350' for 30 minutes.
(casserole may be frozen after baking)
Anybody know the recipe for Applebee's Chicken Fajita Roll-ups??
I simply adore these and since the closet Applebee's is more than 50 miles away, it's going to be awhile before I eat one.
I love the Mexi-Ranch dip that they serve with it too.
Many Thanks!Anybody know the recipe for Applebee's Chicken Fajita Roll-ups??
Hello Jen,
I have found the exact recipie for you, click on the link below.
Hope this helps and you have a wonderful meal.
Pamela
http://www.homegourmetcooking.com/Appleb鈥?/a>Anybody know the recipe for Applebee's Chicken Fajita Roll-ups??
Applebee's Chicken Fajita Roll-ups
Menu Description: ';A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-ranch dipping sauce';
Take Applebee's delicious chicken chipotle fajita recipe and wrap it up in a large flour tortilla with lettuce, cheeses and a simple pico de gallo and you've got an awesome meal. The dipping sauce clone here is made with just a little buttermilk, but if you don't want to buy a whole carton of buttermilk just to use a tablespoon of it for this recipe, that's okay. Just substitute the regular milk you've got sitting in the fridge. For the marinade it's best to use the ground chipotle pepper (smoked red jalapeno) made by McCormick. If you can't find it, cut the amount in half and use cayenne pepper. You'll need to half it since cayenne is much hotter than chipotle. For the cheeses, many major brands make a cheddar/monterey blend that will work just fine if you'd rather do that than buy the cheeses separately.
Marinade
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white distilled vinegar
1 tablespoon ground chipotle pepper
(or 1 1/2 tsp. ground cayenne pepper)
2 teaspoons hickory smoke flavoring
2 teaspoons paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 chicken breast fillets
Mexi-ranch Dipping Sauce
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon canned green chile pepper
3/4 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper
Pico de Gallo
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded monterey jack cheese
4 cups shredded iceberg lettuce
1. The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
2. While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.
3. The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well..
4. When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done.
5. Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.
Recipe: Mexi-Ranch Dip (like Applebee's)
The recipe is:
3 cups Reduced fat Ranch dressing
2 cups Pace Picante Sauce (medium)
1 cup water
Ingredients: 1pound chicken tenders
1/4cup lime juice
4cloves garlic, minced, divided
Nonstick cooking spray
1red bell pepper, sliced
1green bell pepper, sliced
1yellow bell pepper, sliced
1large red onion, cut into 1/4-inch-thick slices
1/2teaspoon ground cumin
1/4teaspoon salt
1/4teaspoon ground red pepper
8(8-inch) flour tortillas, warmed
Salsa (optional)
Preparation: 1.Combine chicken, lime juice and 2 cloves garlic in medium bowl; toss to coat. Cover and marinate 30 minutes in refrigerator, stirring occasionally.
2.Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center. Remove chicken from skillet. Drain excess liquid from skillet, if necessary; discard.
3.Add bell peppers, onion and remaining 2 cloves garlic to skillet; cook and stir about 5 minutes or until vegetables are tender. Sprinkle with cumin, salt and red pepper. Return chicken to skillet; cook and stir 1 to 2 minutes.
4.Fill tortillas with chicken mixture. Serve with salsa and garnish, if desired.
yes hold on..i have to get it
ok.... take a fajita, put chicken in it that has been tossed around in a pan full of a special applebees sause, add a little pepper. then, u can put any type of thing like lettuce on it. Last, roll it up!
My advice, experiment.
Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat
Recipe #2299922 ratings
Here's a south-of-the-border lunch or snack
4 servings 4 tortillas 15 min 5 min prep
Change to: tortillas US Metric
3/4 cup salsa (mild or hot)
1/2 cup mayonnaise
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomatoes
Not the one? See other Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat Recipes
%26lt; 15 mins Snacks
Tex-Mex Snacks
Shrimp Snacks
High Protein Snacks
Picnic Snacks
In a small bowl, mix salsa and mayo; set aside.
Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
OPTIONS: Black or green olives.
SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.
dip
1 tablespoon salsa
3 tablespoons ranch dressing
I can almost guarantee that you will not find the exact recipe on the Internet. Applebees would stupidly lose money if they put out the recipe due to people like you - Go out to the store and buy the required items to cook and eat their products instead of going there directly to purchase it.
However, I'm sure there are recipes out there that are very similar, and are almost as good *, but you will not find the exact recipe on the internet.
* -- No recipe released on the internet is as good as actually going to the restaurant and eating it there. They always have something extra to give it that kick everybody loves.
EDIT: I stand corrected. Applebees is very stupid for making this move. They will lose money from you and many others.
I love the Mexi-Ranch dip that they serve with it too.
Many Thanks!Anybody know the recipe for Applebee's Chicken Fajita Roll-ups??
Hello Jen,
I have found the exact recipie for you, click on the link below.
Hope this helps and you have a wonderful meal.
Pamela
http://www.homegourmetcooking.com/Appleb鈥?/a>Anybody know the recipe for Applebee's Chicken Fajita Roll-ups??
Applebee's Chicken Fajita Roll-ups
Menu Description: ';A large flour tortilla topped with melted Monterey Jack and cheddar cheeses, grilled chipotle chicken, shredded lettuce and pico de gallo. Rolled, sliced and served with a Mexi-ranch dipping sauce';
Take Applebee's delicious chicken chipotle fajita recipe and wrap it up in a large flour tortilla with lettuce, cheeses and a simple pico de gallo and you've got an awesome meal. The dipping sauce clone here is made with just a little buttermilk, but if you don't want to buy a whole carton of buttermilk just to use a tablespoon of it for this recipe, that's okay. Just substitute the regular milk you've got sitting in the fridge. For the marinade it's best to use the ground chipotle pepper (smoked red jalapeno) made by McCormick. If you can't find it, cut the amount in half and use cayenne pepper. You'll need to half it since cayenne is much hotter than chipotle. For the cheeses, many major brands make a cheddar/monterey blend that will work just fine if you'd rather do that than buy the cheeses separately.
Marinade
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white distilled vinegar
1 tablespoon ground chipotle pepper
(or 1 1/2 tsp. ground cayenne pepper)
2 teaspoons hickory smoke flavoring
2 teaspoons paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 chicken breast fillets
Mexi-ranch Dipping Sauce
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon canned green chile pepper
3/4 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper
Pico de Gallo
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded monterey jack cheese
4 cups shredded iceberg lettuce
1. The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
2. While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.
3. The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well..
4. When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done.
5. Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo. Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.
Recipe: Mexi-Ranch Dip (like Applebee's)
The recipe is:
3 cups Reduced fat Ranch dressing
2 cups Pace Picante Sauce (medium)
1 cup water
Ingredients: 1pound chicken tenders
1/4cup lime juice
4cloves garlic, minced, divided
Nonstick cooking spray
1red bell pepper, sliced
1green bell pepper, sliced
1yellow bell pepper, sliced
1large red onion, cut into 1/4-inch-thick slices
1/2teaspoon ground cumin
1/4teaspoon salt
1/4teaspoon ground red pepper
8(8-inch) flour tortillas, warmed
Salsa (optional)
Preparation: 1.Combine chicken, lime juice and 2 cloves garlic in medium bowl; toss to coat. Cover and marinate 30 minutes in refrigerator, stirring occasionally.
2.Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center. Remove chicken from skillet. Drain excess liquid from skillet, if necessary; discard.
3.Add bell peppers, onion and remaining 2 cloves garlic to skillet; cook and stir about 5 minutes or until vegetables are tender. Sprinkle with cumin, salt and red pepper. Return chicken to skillet; cook and stir 1 to 2 minutes.
4.Fill tortillas with chicken mixture. Serve with salsa and garnish, if desired.
yes hold on..i have to get it
ok.... take a fajita, put chicken in it that has been tossed around in a pan full of a special applebees sause, add a little pepper. then, u can put any type of thing like lettuce on it. Last, roll it up!
My advice, experiment.
Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat
Recipe #2299922 ratings
Here's a south-of-the-border lunch or snack
4 servings 4 tortillas 15 min 5 min prep
Change to: tortillas US Metric
3/4 cup salsa (mild or hot)
1/2 cup mayonnaise
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomatoes
Not the one? See other Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat Recipes
%26lt; 15 mins Snacks
Tex-Mex Snacks
Shrimp Snacks
High Protein Snacks
Picnic Snacks
In a small bowl, mix salsa and mayo; set aside.
Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
OPTIONS: Black or green olives.
SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.
dip
1 tablespoon salsa
3 tablespoons ranch dressing
I can almost guarantee that you will not find the exact recipe on the Internet. Applebees would stupidly lose money if they put out the recipe due to people like you - Go out to the store and buy the required items to cook and eat their products instead of going there directly to purchase it.
However, I'm sure there are recipes out there that are very similar, and are almost as good *, but you will not find the exact recipe on the internet.
* -- No recipe released on the internet is as good as actually going to the restaurant and eating it there. They always have something extra to give it that kick everybody loves.
EDIT: I stand corrected. Applebees is very stupid for making this move. They will lose money from you and many others.
Garlic Chicken Balls Recipe?
i want one with a chicken breast ball thing, with a pool of butter and garlic in the middle.
u kno?Garlic Chicken Balls Recipe?
haha chicken balls youre funny B :)
You get chicken mince and make them in squashed balls :P Put a blob of butter with garlic mixed in then fold the chicken mince around it :)
wow your busy these holidays ahha i ahve nothing planned i guess you wont be able to come horse riding? xxx love
omg omg omg omg we just got sims three annddddddddd i just discovered an amazingly gorgeous collingwood player blobey my colour but a bit lighter with tatoos? xxGarlic Chicken Balls Recipe?
I don't know if these are what you want?GHL
FRIED GARLIC CHICKEN BALLS
Categories: Chinese, Chicken
Yield: 8 servings
2 lb Ground chicken meat
1/2 ts White pepper
1/2 ts Salt
2 tb Cornstarch
1 tb Dark soy sauce
2 Egg whites
1/2 ts Freshly grated ginger
2 tb Dry sherry
4 Cloves garlic, crushed
Coating:
1 c Cornstarch
1 c Water-chestnut flour
4 c Peanut oil for deep frying
Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the
water-chestnut flour and roll each ball in this mixture. Deep fry in several batches in 360 degree oil until the balls float and are golden brown in color, about 5 minutes. Taste one to be sure they are
done to your liking.
This one is not a garlic one,but it is very tasty
INDIAN CHICKEN BALLS
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Cream cheese
2 tb Mayonnaise
1 c Chopped cooked chicken
1 c Blanched almonds or pecans,
-chopped
1 tb Chopped chutney
1/2 ts Salt
1 tb Curry powder
1/2 c Of grated coconut
Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape into walnut sized balls and roll in coconut.Chill. Makes 36 balls.
CHICKEN CHEESE BALL
1 (8 oz.) cream cheese, softened
1 tbsp. mayonnaise
Chopped onion
Seasoned salt
2 cans chicken spread
1 c. chopped nuts
Garlic powder
Mix all ingredients. Season to taste with seasonings. Form into a ball and roll in chopped nuts. Refrigerate until firm. Serve with crackers.
You want Chicken Kiev - chicken wrapped around cold, herbed butter, breaded and cooked. When you slice into it, the herb-butter runs out and is a sauce for the dish.
Alton Brown's recipe here:
http://www.foodnetwork.com/recipes/alton鈥?/a>
Plenty of others online.
I don't think that avians have testicles.
Edit: Maybe Chicken Cordon Bleu Balls.
This thread is too funny.
CHIICKEN BALLS
buy chicken balls at the store, but butter and garlic powder on them and put in the microwave.
u kno?Garlic Chicken Balls Recipe?
haha chicken balls youre funny B :)
You get chicken mince and make them in squashed balls :P Put a blob of butter with garlic mixed in then fold the chicken mince around it :)
wow your busy these holidays ahha i ahve nothing planned i guess you wont be able to come horse riding? xxx love
omg omg omg omg we just got sims three annddddddddd i just discovered an amazingly gorgeous collingwood player blobey my colour but a bit lighter with tatoos? xxGarlic Chicken Balls Recipe?
I don't know if these are what you want?GHL
FRIED GARLIC CHICKEN BALLS
Categories: Chinese, Chicken
Yield: 8 servings
2 lb Ground chicken meat
1/2 ts White pepper
1/2 ts Salt
2 tb Cornstarch
1 tb Dark soy sauce
2 Egg whites
1/2 ts Freshly grated ginger
2 tb Dry sherry
4 Cloves garlic, crushed
Coating:
1 c Cornstarch
1 c Water-chestnut flour
4 c Peanut oil for deep frying
Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the
water-chestnut flour and roll each ball in this mixture. Deep fry in several batches in 360 degree oil until the balls float and are golden brown in color, about 5 minutes. Taste one to be sure they are
done to your liking.
This one is not a garlic one,but it is very tasty
INDIAN CHICKEN BALLS
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Cream cheese
2 tb Mayonnaise
1 c Chopped cooked chicken
1 c Blanched almonds or pecans,
-chopped
1 tb Chopped chutney
1/2 ts Salt
1 tb Curry powder
1/2 c Of grated coconut
Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape into walnut sized balls and roll in coconut.Chill. Makes 36 balls.
CHICKEN CHEESE BALL
1 (8 oz.) cream cheese, softened
1 tbsp. mayonnaise
Chopped onion
Seasoned salt
2 cans chicken spread
1 c. chopped nuts
Garlic powder
Mix all ingredients. Season to taste with seasonings. Form into a ball and roll in chopped nuts. Refrigerate until firm. Serve with crackers.
You want Chicken Kiev - chicken wrapped around cold, herbed butter, breaded and cooked. When you slice into it, the herb-butter runs out and is a sauce for the dish.
Alton Brown's recipe here:
http://www.foodnetwork.com/recipes/alton鈥?/a>
Plenty of others online.
I don't think that avians have testicles.
Edit: Maybe Chicken Cordon Bleu Balls.
This thread is too funny.
CHIICKEN BALLS
buy chicken balls at the store, but butter and garlic powder on them and put in the microwave.
Does anyone know the recipe for Roast chicken?
please post it today as soon as possibleDoes anyone know the recipe for Roast chicken?
This is my own recipe- BIG hit in the family! I like to use herbs liberally, (not crazy) when I cook, so I will do my best to give you acurate directions:
WHOLE ROASTING CHICKEN 3-5 POUNDS
1/2 CUP OF EXTRA VIRGIN OLIVE OIL
1 WHOLE LEMON
salt and pepper
1 Tablespoon each of sage, thyme, and rosemary
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*PREHEAT YOUR OVEN TO 375 DEGREES*
1. use 1/3 to 1/4 of your olive oil and brush it on your chicken.
2.Sprinkle Salt and Pepper to your taste
3.Sprinkle your herbs (sage, thyme and rosemary) on your whole chicken
4. Cut half of your lemon and squeeze it on top of your chicken.
5. Cut the other half of your lemon in fourths and place it into the chicken's cavity.
Place your chicken in the 375 Degree oven and let it roast uncovered for 45-an hour!
Use the rest of your olive oil to baste it on top of the chicken if it gets too dry!!!!
Remove from oven- take out the lemons from the cavity!
This goes well with potatoes!! Yummmmmmmmm!!!!!
Good luck!Does anyone know the recipe for Roast chicken?
';Roast Chicken';
Wash chicken and pat dry. If desired, rub cavity lightly with salt. Do not salt cavity if bird is to be stuffed.
Stuff chicken just before roasting - not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack - stuffing will expand while cooking.) Tie drumsticks to tail.
Heat oven. Brush chicken with melted butter or margarine. Place breast-side up on rack in open shallow roasting pan. Do not add water. Do not cover. (Times and oven temperatures vary with size of chicken.) Chicken is done when thickest parts are fork-tender and drumstick meat feels very soft when pressed between fingers.
Easy one. First stuff butter under the skin of the chicken (but not too much) then pore some water over the chicken (make sure it is on a rack and in the pan) then sprinkle some chicken seasoning over the chicken with some salt and pepper. If you like stuffing mix some chicken and lamb mince in a bowl with some chopped up onion and bacon and an egg and salt and pepper. Mix it all together and stuff into the chicken.
Cook in the oven for 1 hour on 180 degrees. Make sure there is water in the bottom of the pan and that the chicken is on a rack.
a roasting rack that keeps it out of the drippings is the most important thing. There are many marinades, rubs, etc. But they all taste better when the bird ain't soaking in it's own grease
Preheat your oven to about 325 or so. Wash and stuff your chicken if you want it stuffed. Rub it down with salt on the outside and put in a pan with about couple of inches of water. Depending on how large it is. It may take an hour or two to roast it.
ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
Serve this with the Crispy Potato Galette, buttered green beans and a red C么tes du Rh么ne or white Burgundy.
click photo to enlarge
7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour
Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400掳F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180掳F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.
Makes 4 servings.
http://www.dianaskitchen.com/page/poultr鈥?/a>
pic.http://www.faeriesfinest.com/images/prod鈥?/a>
This is my own recipe- BIG hit in the family! I like to use herbs liberally, (not crazy) when I cook, so I will do my best to give you acurate directions:
WHOLE ROASTING CHICKEN 3-5 POUNDS
1/2 CUP OF EXTRA VIRGIN OLIVE OIL
1 WHOLE LEMON
salt and pepper
1 Tablespoon each of sage, thyme, and rosemary
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*PREHEAT YOUR OVEN TO 375 DEGREES*
1. use 1/3 to 1/4 of your olive oil and brush it on your chicken.
2.Sprinkle Salt and Pepper to your taste
3.Sprinkle your herbs (sage, thyme and rosemary) on your whole chicken
4. Cut half of your lemon and squeeze it on top of your chicken.
5. Cut the other half of your lemon in fourths and place it into the chicken's cavity.
Place your chicken in the 375 Degree oven and let it roast uncovered for 45-an hour!
Use the rest of your olive oil to baste it on top of the chicken if it gets too dry!!!!
Remove from oven- take out the lemons from the cavity!
This goes well with potatoes!! Yummmmmmmmm!!!!!
Good luck!Does anyone know the recipe for Roast chicken?
';Roast Chicken';
Wash chicken and pat dry. If desired, rub cavity lightly with salt. Do not salt cavity if bird is to be stuffed.
Stuff chicken just before roasting - not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack - stuffing will expand while cooking.) Tie drumsticks to tail.
Heat oven. Brush chicken with melted butter or margarine. Place breast-side up on rack in open shallow roasting pan. Do not add water. Do not cover. (Times and oven temperatures vary with size of chicken.) Chicken is done when thickest parts are fork-tender and drumstick meat feels very soft when pressed between fingers.
Easy one. First stuff butter under the skin of the chicken (but not too much) then pore some water over the chicken (make sure it is on a rack and in the pan) then sprinkle some chicken seasoning over the chicken with some salt and pepper. If you like stuffing mix some chicken and lamb mince in a bowl with some chopped up onion and bacon and an egg and salt and pepper. Mix it all together and stuff into the chicken.
Cook in the oven for 1 hour on 180 degrees. Make sure there is water in the bottom of the pan and that the chicken is on a rack.
a roasting rack that keeps it out of the drippings is the most important thing. There are many marinades, rubs, etc. But they all taste better when the bird ain't soaking in it's own grease
Preheat your oven to about 325 or so. Wash and stuff your chicken if you want it stuffed. Rub it down with salt on the outside and put in a pan with about couple of inches of water. Depending on how large it is. It may take an hour or two to roast it.
ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
Serve this with the Crispy Potato Galette, buttered green beans and a red C么tes du Rh么ne or white Burgundy.
click photo to enlarge
7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour
Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400掳F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180掳F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.
Makes 4 servings.
http://www.dianaskitchen.com/page/poultr鈥?/a>
pic.http://www.faeriesfinest.com/images/prod鈥?/a>
Chicken Breast, Can someone give me a simple recipe for dinner tonight?
It is about 2.33lbs. of chicken,three chicken breasts...! Thank youChicken Breast, Can someone give me a simple recipe for dinner tonight?
for 2 people; (adjust the ingredients for 3 people)
2 skinless chicken breasts
4 oz mushrooms
small tin sweetcorn
small onion
2 sticks celery
1 green pepper
1 pint savoury white sauce
teaspoon dried mixed herbs
8 oz rice of your choice
tablespoon veg/olive/sunflower oil
Slice the chicken breasts, and lightly cook in the oil in a large frying pan/wok. Chop the onion, green pepper and celery and add to the pan. Add the herbs and sweetcorn, put on a low simmer with a lid on the pan. Meanwhile cook the rice as per instructions on the pack. After 10 minutes, add the savoury white sauce to the chicken/veg/herb mix, stir well and continue to simmer until the rice is cooked. Check the seasoning in the chicken dish, adjust to taste, drain the rice really well, arrange a ring of rice on/over the plate, fill with chicken mix, eat and enjoy.
This is quick, easy, nourishing and tasty, a favourite with my family. You can vary the veggies eg peas instead of sweetcorn, red pepper instead of green, fresh herbs not dried!Chicken Breast, Can someone give me a simple recipe for dinner tonight?
BBQ chicken. Quick and easy.
Mine is sorta the same as the first.
Put chicken breast in baking pan cover with jar sauce.
Bake until done (350 degrees for 30 minutes or more)
Make some pasta for the side.
Easy Peasy!
CARIBBEAN STYLE CHICKEN
3 split chicken breasts
Garlic powder
1-1/2 tbsp. paprika
1/2 tbsp. pepper
1 tsp. salt
1 tbsp. soy salt
1 tbsp. hot sauce
1 c. vegetable oil
On platter, squeeze lemon over split chicken breasts. Rub garlic powder in breast, then sprinkle with paprika, pepper, salt, soy sauce and hot sauce. On a large platter, mix chicken in sauce until well coated. Put flour in paper bag and shake one piece of chicken at a time. Fry in 1 cup vegetable oil until chicken is done.
MARYLAND FRIED CHICKEN WITH CREAMY GRAVY
1 egg, beaten
3 tbsp. milk
1 c. finely crushed saltine crackers (28 crackers)
1 tsp. dried thyme, crushed
1 tsp. paprika
1/8 tsp. black pepper
2-1/2 to 3 lb. meaty chicken pieces (breasts, thighs, and/or drumsticks)
2-3 tbsp. cooking oil
1 c. Milk
Creamy Gravy-See Below
Mashed Potatoes (optional)
In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink. Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.
Creamy Gravy:
Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.
ELEGANT STRAWBERRY CHICKEN
3 tbsp. butter
3 lg. whole chicken breasts, cooked, de-boned, skinned, and cleaned
3/4 c. frozen strawberries, defrosted
6 pear halves
1-1/2 c. heated chicken stock
1-1/2 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice
Heat butter in saute pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside. Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.
CHICKEN ALFREDO
2 lbs boneless chicken breasts
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine
Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.
Sauce:
Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.
Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.
6 servings.
%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;
SIMPLE RANCH CHICKEN BREASTS
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Pre-heat oven to 375掳.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.SDR
*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up/boneless chicken breast
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6. Serve with salad and Garlic Bread.
Try cutting the chicken breasts down the side, stuffing them with philidelphia cream cheese (and garlic/peppers chopped etc if you like). Then wrap in parma ham. Cook in the oven for 20 mins (or until the chicken is cooked) and serve with pasta, green salad or rice.
How quick was that?
3 red, yellow orange peppers (cut up), marinara sauce, 1 red onion (cut up), garlic and marinara sauce. Mix it up, bake it like you would a plain chicken breast, place over your choice of pasta. Put shredded Cheddar cheese on top, place in Broiler to brown cheese and serve.
This is my chicken version of the turkey cranberry ring from Pampered Chef - actually what I am having for dinner tonight. I normally don't like cranberries, but this is really good!!!
Chicken Cranberry Wreath
2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked chicken, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1 egg, separated
Preheat oven to 375掳F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.
this is easy. put uncooked yellow or mexican rice in a baking dish, add amount of water required on package, place chicken on top and cook about 40 minutes at 350. remove from oven, place chicken to the side. Stir rice and test for doneness. If done or close to done, replace chicken, top with salsa and cheddar cheese, return to oven and cook for 10 more minutes, serve with salad.
1(10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
2. Cooking Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.cheap make up
for 2 people; (adjust the ingredients for 3 people)
2 skinless chicken breasts
4 oz mushrooms
small tin sweetcorn
small onion
2 sticks celery
1 green pepper
1 pint savoury white sauce
teaspoon dried mixed herbs
8 oz rice of your choice
tablespoon veg/olive/sunflower oil
Slice the chicken breasts, and lightly cook in the oil in a large frying pan/wok. Chop the onion, green pepper and celery and add to the pan. Add the herbs and sweetcorn, put on a low simmer with a lid on the pan. Meanwhile cook the rice as per instructions on the pack. After 10 minutes, add the savoury white sauce to the chicken/veg/herb mix, stir well and continue to simmer until the rice is cooked. Check the seasoning in the chicken dish, adjust to taste, drain the rice really well, arrange a ring of rice on/over the plate, fill with chicken mix, eat and enjoy.
This is quick, easy, nourishing and tasty, a favourite with my family. You can vary the veggies eg peas instead of sweetcorn, red pepper instead of green, fresh herbs not dried!Chicken Breast, Can someone give me a simple recipe for dinner tonight?
BBQ chicken. Quick and easy.
Mine is sorta the same as the first.
Put chicken breast in baking pan cover with jar sauce.
Bake until done (350 degrees for 30 minutes or more)
Make some pasta for the side.
Easy Peasy!
CARIBBEAN STYLE CHICKEN
3 split chicken breasts
Garlic powder
1-1/2 tbsp. paprika
1/2 tbsp. pepper
1 tsp. salt
1 tbsp. soy salt
1 tbsp. hot sauce
1 c. vegetable oil
On platter, squeeze lemon over split chicken breasts. Rub garlic powder in breast, then sprinkle with paprika, pepper, salt, soy sauce and hot sauce. On a large platter, mix chicken in sauce until well coated. Put flour in paper bag and shake one piece of chicken at a time. Fry in 1 cup vegetable oil until chicken is done.
MARYLAND FRIED CHICKEN WITH CREAMY GRAVY
1 egg, beaten
3 tbsp. milk
1 c. finely crushed saltine crackers (28 crackers)
1 tsp. dried thyme, crushed
1 tsp. paprika
1/8 tsp. black pepper
2-1/2 to 3 lb. meaty chicken pieces (breasts, thighs, and/or drumsticks)
2-3 tbsp. cooking oil
1 c. Milk
Creamy Gravy-See Below
Mashed Potatoes (optional)
In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink. Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.
Creamy Gravy:
Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.
ELEGANT STRAWBERRY CHICKEN
3 tbsp. butter
3 lg. whole chicken breasts, cooked, de-boned, skinned, and cleaned
3/4 c. frozen strawberries, defrosted
6 pear halves
1-1/2 c. heated chicken stock
1-1/2 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice
Heat butter in saute pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside. Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.
CHICKEN ALFREDO
2 lbs boneless chicken breasts
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine
Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.
Sauce:
Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.
Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.
6 servings.
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SIMPLE RANCH CHICKEN BREASTS
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Pre-heat oven to 375掳.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.SDR
*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up/boneless chicken breast
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6. Serve with salad and Garlic Bread.
Try cutting the chicken breasts down the side, stuffing them with philidelphia cream cheese (and garlic/peppers chopped etc if you like). Then wrap in parma ham. Cook in the oven for 20 mins (or until the chicken is cooked) and serve with pasta, green salad or rice.
How quick was that?
3 red, yellow orange peppers (cut up), marinara sauce, 1 red onion (cut up), garlic and marinara sauce. Mix it up, bake it like you would a plain chicken breast, place over your choice of pasta. Put shredded Cheddar cheese on top, place in Broiler to brown cheese and serve.
This is my chicken version of the turkey cranberry ring from Pampered Chef - actually what I am having for dinner tonight. I normally don't like cranberries, but this is really good!!!
Chicken Cranberry Wreath
2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked chicken, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1 egg, separated
Preheat oven to 375掳F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)
Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.
this is easy. put uncooked yellow or mexican rice in a baking dish, add amount of water required on package, place chicken on top and cook about 40 minutes at 350. remove from oven, place chicken to the side. Stir rice and test for doneness. If done or close to done, replace chicken, top with salsa and cheddar cheese, return to oven and cook for 10 more minutes, serve with salad.
1(10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
2. Cooking Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
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