Chicken Receipes?!
Answers: I'm looking to cook something with chicken breasts tomorrow night, something easy (Im not the best cook) thats a bit spicy... any receipes
SPICY CHICKEN
2 lb. boneless, skinless chicken breasts
1/2 c. red wine (or cooking wine)
1/2 c. Heinz thick and spicy barbecue sauce
1 can or fresh mushrooms
1 clove minced garlic
1 onion, chopped
Seasoning - pepper, salt, parsley
1 c. rice, UNCLE BEN'S?
Saute onion, garlic; add chicken cut into pieces. Stir fry; add mushrooms. Add mixture of wine and barbecue sauce; season. Cover and simmer until sauce slightly thickens. Meanwhile, cook 1 cup rice. Spread above chicken mixture over rice in platter.
chicken tacos. quick , not much cooking, spicy, and great tasting
Marande chicken with parsley salt chili beans and butter, rub around the chicken. Bake chicken in a 400 degree oven for 5-10 minutes.You have good looken chicken.
-Marty Jean Baker.
How about putting your chicken breasts in your crockpot, get a jar of you favorite salsa pour it over the chicken breasts and let them cook on low all day.
You can make some rice to have on the side and maybe a salad. Or, after the chicken is done, shred it, heat up some flour, or corn tortillas, shred some lettuce, diced tomato, onion, shredded cheese, sour cream, guacamole and make some burritos, or chicken tacos.
We do this alot in our house. I even cheat sometimes and just by the chicken already roasted at the store get flour tortillas all the fixins and we have chicken burritos.
Good luck
mix together in a baking dish 1 cup uncooked rice add 1 cup salsa ,add pkg. of taco seasoning and 1cup water .add chicken .cover and bake @350" for 40 mins. remove cover and sprinkle with 1 cup cheddar cheese return to oven for 15 mins.easy & delicious and only 1 pan to clean up!
This is probably my family's favorite recipe and I love it because it's so EASY! Almost everything comes from cans.
* 2 quarts water
* 8 skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1 teaspoon garlic powder
* 1 (16 ounce) jar chunky salsa
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (10.75 ounce) can condensed tomato soup
* 3 tablespoons chili powder
* 1 (15 ounce) can whole kernel corn, drained
* 2 (16 ounce) cans chili beans, undrained
* 1 (8 ounce) container sour cream
DIRECTIONS
1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Also check out allrecipes.com. They have tons of recipes and it's easy to navigate their website. Good luck!
here we go!!! but I don't think it is spicy
Spinach Stuffed Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon
DIRECTIONS
In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.
Pan Fried Chilli Chicken on Coriander Rice
Per person, you will require:
1 chicken breast fillet (skinned)
3oz (75g) of basmati rice
1 small tomato (quartered)
1 tbsp of plain flour
1/2 tsp of chilli powder (or more if you like it hot!)
1 clove of garlic (crushed)
2 tsp of roughly chopped coriander (cilantro, in the USA)
Olive oil
Salt
The rice you buy will have cooking instructions on the packet so decide when to put it on in relation to the chicken - which takes about twenty minutes - accordingly.
Combine the flour, chilli powder and a pinch of salt on a flat plate and pat the chicken in it to coat it well. Add a splash of olive oil to a non-stick frying pan and bring it up to a medium heat. Fry the chicken for about ten minutes each side, depending on the thickness of the fillet, but always remember that chicken must be cooked thoroughly before being eaten. To check whether it is fully cooked, stick a skewer or even a fork in to it and ensure the juices run clear.
When the rice is cooked, drain it well and combine it in a bowl with the garlic, coriander (cilantro) and a pinch of salt. Plate the rice, put the chicken on top and garnish with the tomato.
Check the link for a photograph and lots more chicken recipes.
Try a chicken curry for something different.
2 pounds thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced
Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
Preheat the broiler to high.
Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.
Recipe #2
1/3 cup sliced almonds, a couple of handfuls
1 quart chicken stock
1 lemon, zested
2 to 3 sprigs fresh thyme
4 tablespoons butter, divided
1 1/2 cups white rice
1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
Salt and pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons plus about 1/2 cup all-purpose flour, divided
2 tablespoons extra-virgin olive oil, 2 turns of pan
1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends
6 or 7 large button mushrooms, sliced
1/3 cup half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped
2 scallions, chopped
Toast almonds in a small skillet until golden. Set aside.
Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?
I don't really have a spicy recipe but I usually season the chix with some salt, black pepper, rosemary, thyme, basil, etc (just to get some flavour) and pan fry it.
SESAME CHICKEN BREAST
1/4 c. plain flour
1/2 tsp. salt
Dash of pepper
3 chicken breasts, split and skinned
4 tbsp. vegetable oil
4 tbsp. sesame seeds
1/2 c. dry white wine
Preheat oven to 350 degrees. Dip chicken in flour. Coat both sides. Heat oil in baking pan in oven. Add chicken, turning to coat both sides with oil. Sprinkle with half of sesame seeds. Bake 30 minutes. Turn chicken; sprinkle with remaining sesame seeds. Pour wine into pan. Bake for 40-50 minutes more, until tender, basting occasionally
CHICKEN NUGGETS WITH HONEY MUSTARD
SAUCE
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
SAUCE:
1 tbsp. Dijon mustard
1 1/2 tsp. honey
Preheat oven to 475 degrees.
Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce.
GENERAL TSAO'S CHICKEN
Marinade:
3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions.
Allow to stand for 20 to 30 minutes, turning occasionally.
Sauce:
1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped
Mix sauce ingredients well in a small bowl.
Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.
Pour in sauce and stir fry for one minute.
In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.
Serve chicken garnished with a sprinkling of peanuts.
FAVORITE CHICKEN AND DUMPLINGS
Chicken Preparation:
1 4 lb broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb baby carrots
2-3 stalks celery, whole, plus leaves
Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.
Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.
When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.
Dumplings:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk
In a medium bowl, combine flour and salt; cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)
Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a dough forms (do not overmix - about 2 minutes total).
Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8" thick, then slice into strips, each about 2 inches in length.
Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.
Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.
Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simple add them to the broth during the last 10 minutes.
This dish will become your family's favorite comfort food and is just as well received when guests arrive.
CHICKEN ENCHILADA VERDE
4 boneless skinless chicken breasts
1 can of chicken broth (seasoned)
2 c. water
1 15 oz can of el Paso green chile sauce
1 8 oz can of el Paso green chile sauce
1 small can of diced green chiles (drained)
1 small can of salsa verde (green)
2 c. shredded monterey jack cheese
1 c. shredded pepper jack cheese
1 c.shredded american cheese
1 c. diced yellow onions
salt and white pepper to taste
1 pkg of flour or wheat tortillas
sour cream
black olives
You'll need 1 glass baking dish to hold 6 enchiladas. Preheat oven 350 degrees.
Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork.
Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl.
Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tblsp of green chile sauce. Reserve half the cheese and onion combination.
Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce.
Note: If needed you may have to grate more cheese depending on how much cheese you like.
Chicken parmasean. Great comfortating meal.