Chicken.....??!
Answers: I defrosted some chicken breasts.....any ideas for dinner?
CHICKEN PARMESAN - EASY RECIPE. love this stuff.
http://southernfood.about.com/od/chicken...
STUFFED CHICKEN BREASTS
4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk
Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast.
cant help! im a vegetarian!
Chicken Cordon Bleu
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons all-purpose flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream
DIRECTIONS
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Slice 'em up, stir fry with some shredded veg and pour over a nice chinese sauce (black bean, yellow bean, hoi sin, plum)
Or cut up and make a curry
Or make some BBQ sauce (one part brown sauce, two parts tomato ketchup, tablespoon honey, and a good shake of worcestershire sauce, tsp BBQ seasoning
Coat and leave the chicken to marinate then grill .
mix chopped fresh herb such as Coriander, lime juice, garlic and sweet chili sauce, brush over chicken, keep basting with sauce throughout cooking
or make some garlic and parsley butter, put a pat inside each breast, egg and breadcrumb them (you could use a packet of stuffing mix) and then roast off for chicken Kiev.
Cover with a tomato based sauce (like one for lasagne) add veg such as peppers, mushrooms and onions and have Italian style chicken casserole
serve with rice, noodles, couscous, jacket wedges glass or three of vino and a smile!
try stuffed chicken breast.
This is so good! Your family will love it.
My recipe feeds 6 people.
Boil the chicken breasts. The whole 3 lb. package. Add about a stick of butter and salt and pepper. About an hour all together. Do NOT dump the water you boil this in. You will use it.
Then, cut up the chicken in bite size pieces.
Then layer the bottom of a cake size pan with the chicken.
Then, take a family size can of cream of chicken soup and mix with 1/2 can of milk. Pour this over the chicken.
Then layer with a bag of chicken stuffing. I personally use Pepperage Farm. Better flavoring I think.
Then, pour 1 cup of your broth over the stuffing.
Bake at 350 for about 1 hour.
Use the rest of your broth to boil a bag of noodles in.
When done, serve the chicken casserole over the noodles.
This is a really simple dish to make that tastes like you did alot more!
ENJOY!
You can download this free chicken cookbook with 300 recipes
http://www.mycookery.com/blog
Boneless skinless or bone in?