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
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Chardonnay
Click here to find out more!
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!
Subscribe to:
Posts (Atom)