How should i fix my chicken...?!
Answers: i have to cook my chicken before it goes bad.. how should i cook it?
Buffalo Cheesy Chicken Lasagna
Try it, you'll love it!
PREP TIME 15 Min
COOK TIME 1 Hr 15 Min
INGREDIENTS
1 pound boneless chicken breast - cooked and diced
4 cups spaghetti sauce
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1 1/2 cups water
1 teaspoon garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) can mushrooms, drained
1 egg, beaten
1 (15 ounce) container ricotta cheese
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
3/4 cup crumbled blue cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
In a large bowl combine the chicken, spaghetti, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
Remove from oven, cover and let stand for about 15 to 20 minutes before serving
bake it or fry it
fry it with some jalape?os,bell peppers and some rice on the side
u can broil it, bake it, fry it, bbq it, steam it, make some stir fry, quesadillas.
With salt, pepper, sage, rosemary, and garlic--bake for 350 degrees 15-20 minutes
put shake n bake on lt and put lt in the oven
Fry it, but before frying it soak it in water and add salt to it. let it soak for a couple of hours, Fry it and it, it will not be dry, even the white meat will not be dry!!!!!!!!!!!!!!!!!!!!
ok, this recipe is AMAZING. im serious. my dad makes it all the time for me and my sister and it's sooo good!
Mix 1/4 cup olive oil, 2 tablespoons white wine vinegar, 1 tablespoon Seasoning and 1/2 teaspoon McCormick? Italian Seasoning. Add 1 pound chicken; marinate 1 to 2 hours. Grill.
ENJOY! =]
Easy bake!!!!!!!!!!!!!
I would probably just marinate,bread,and then either fry,or bake it.. you can always grill indoors... Some Herbs,veggies,... your good to go.
Bar-b-cue it ....yummy
is it breasts or a whole chicken? if its whole make a nice roast my fave is garlic, chilli and lemon juice mixed together then brushed over it before and throughout cooking it. cook for approx 1 and a half hours at 180 degrees...if you dont want it as a roast cook it as above with or without the flavour and chop up the chicken and put it through a salad or some warm pasta and vegies with a creamy sauce....yum........if its breast slice it through the middle almost all the way through and stuff it with whatever you like. seal the cut edges down with egg yolk and then wrap some puff pastry around the whole breast so it is sealed and seal it with egg yolk too put some slits across the top and bake in the oven until golden and cooked through....once again yummo.......i hope this helps
I joke around about being an "iron chef and enjoy cooking as a man even cook better than most people I know. However there are days when you just want quality food fast with no.___
The fastest, easiest, laziest and maybe healthiest ways to cook chicken or even tough cuts of beef is using a medium sized 4- 6 QT pressure cooker. Simply rinse it off and toss it in with potatoes and carrots, broccoli ect add 1 - 2 cups water lock the lid on and wait 20-25 min. The meat will fall off the bones and is moist and not fried or dried like beef jerky out of the oven.
cream of chicken and mushroom bake in oven and put on top of pasta
i dont know enything in cooking .
This is my next recipe to try for chicken.I thought it was interesting...
GREEN TABASCO CHICKEN
1 whole chicken (about 3 lbs.), well rinsed and patted dry
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 lemon
1 jalapeno pepper
1 clove garlic
1 (5 oz) bottle Green Tabasco Jalapeno Sauce (or other green hot pepper
sauce)
Melted butter or bacon grease (for basting)
FOR THE SAUCE:
1 1/2 cups of dry white wine
Preheat oven to 500 degrees F.
Snip off the tail and last joint of each of the chicken's wings. Salt and
pepper the cavity and stuff it with the lemon, jalapeno and garlic. Truss up
the chicken with kitchen twine, and place it on a rack in a roasting pan.
Baste the chicken with half of the bottle of the Tabasco. Sprinkle salt and
lots of black pepper on the wet Tabasco.
Place the chicken in the oven in a roasting pan.
Put the trimmings plus the giblets of the chicken, minus the liver, in a
1-quart saucepan and cover with cold water. Bring to a simmer and let it
cook while the chicken roasts. This will be the base for the sauce.
In about 20 minutes you should begin to hear the chicken sizzling. When you
do, reduce the heat to 350 degrees, and baste the chicken with the butter or
bacon grease. Repeat every 20 minutes. Cook until the legs can be wiggled
easily. This should take between 1 and 1 1/4 hours. I prefer roasted chicken
to be a little past done; it will be better cold the next day, if there is
any left.
Let the chicken rest for 20 minutes on the counter.
FOR THE SAUCE:
If it is then cool enough to handle, remove the string. Use poultry shears
(if you cook chickens a lot, you really should buy these) to cut out the
spine. Try to save all the juice that will be in the cavity. Put the juice,
spine, jalapeno and garlic into the saucepot that has been simmering with
the giblets and turn up the heat to a heavy boil, but discard the lemon, as
it will make the sauce bitter. (Note: the recipe doesn't mention when to use
the remaining 1/2 bottle Tabasco sauce, but this may be the time to add it
to the sauce, if desired.)
Place the roasting pan on top of the stove and turn the heat up high. Pour
in the wine and use a metal spatula to scrape up all of the browned bits and
drippings. Add all this to the sauce. Let the sauce reduce until it begins
to thicken. The time will vary according to the amount of liquid you begin
with. Skim the grease off the top of your sauce.
Cut the chicken into serving pieces and arrange on a platter. When the sauce
has reduced until it is thick and lustrous, strain it through a sieve over
the chicken. If there is more sauce than the platter can hold, bring the
rest to the table in a gravy boat.
Servings: 4-6