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
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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
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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.
