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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