WHATZ A different WAY TO COOK chicken?!


Question: im so tired of the same ole way anything new or good recipes?


Answers: im so tired of the same ole way anything new or good recipes?

WELL I LIKE TO COOK BONELESS CHIC IN MOORES/DALES SAUCE JUST BOIL IT AND EAT WITH RANCH DRESSING YUMMY

HI Breanna,
Do you have a whole chicken, breasts or what exactly

Chicken Parmesan?

I use 2 cans tomato sauce, you can use a jar of Ragu.

I use one can, dump it into a 9x13 pan, sprinkle with Parmesan cheese, place my boneless skinless chicken breasts in, cover with the other can of sauce (or you can use half Ragu on the bottom then cover with other half). I make sure the chicken is covered in the sauce. I bake at 350 for 30 minutes, then sprinkle with mozzarella cheese (but you can use any kind really), bake another 5 minutes, to melt the cheese.

Serve by itself or over pasta.

I did mine with pasta last night, steamed broccoli and some garlic bread.

maybe do a filling uinside or add some HOT suace

SUPER EASY CHICKEN

1 package dry onion soup mix
1 small bottle French or Catalina salad dressing
1 small jar apricot preserves OR 1 can whole cranberry sauce OR 1 small jar whatever preserves or jam you like
Mix all together and pour over the chicken pieces in a baking dish. Bake at 375 about 45 min. Covered, but uncover for about the last 15 min.

You can change the flavor by changing the jam that you use, or experimenting with other salad dressings. This sounds weird, but it's really good.....

Make a curried chicken pie, or a stir fry.

I started using this spice rub and everyone says how awesome the chicken is. It's best for pieces like drumsticks thighs and breasts. The rub is 3Tbls brown sugar, 2Tbls chili powder, 2 Tbls paprika, 1 Tbls salt, 1tsp garlic powder, pinch of cayenne pepper and black pepper. Rub it all over the pieces and under the skin, let it sit for an hour at least. The salt in the rub gets the juices moving in the chicken and distributes the flavor of the spices all through the meat. Bake at 425 for 20 minutes. If you want, at the end crank up the brioler for a couple of minutes to crisp up the skin (but keep an eye on it).
It makes a nice picnic style chicken that you can eat hot or cold. Great with cornbread and potato salad, or corn on the cobb, that type of stuff.

You didn't mention how you are currently making your chicken, so some of these suggestions might be redundent. Here are some of my favorites:

1. Marinate chicken in Italian Dressing overnight. Drain, season with salt and pepper, and grill.
2. Cut breasts into "tenders" and season with kosher salt, pepper, oregano, sage, and garlic. Dip in egg wash and roll in a combination of panko bread crumbs and parmesan cheese. Bake until golden brown and serve with your favorite dipping sauce.
3. Season boneless, skinless chicken thighs with seasoned salt and pepper. Place in non-stick skillet and brown on both sides. Reduce heat, cover, and let cook 20 minutes. Remove from pan. To liquid in pan, add 1 1/4 cup boiling water and one package of Stouffers Cornbread Stuffing Mix. Toss and return thighs to stuffing. Cover and let sit for 5 minutes. Pour on top of thighs, one jar Roasted Chicken Gravey that's been heated. Serve with green beans and mashed potatos.
3. Chicken and artichokes: Using large, meaty, bone-in chicken breasts, make a slit in the thickest part and form a "pocket". Mix together chopped artichoke hearts, feta cheese, parsley, and fresh thyme. Stuff cheese mixture into pockets and secure with tooth picks. Brown in skillet and transfer to baking dish. Cover and bake for 40 minutes. Remove cover and bake for additional 10 minutes. To juices, add reserved artichoke brine, 1/2 cup white wine, 1 T mustard and 1 T butter. Blend and bring to a boil. Continue to boil until sauce has thickened and reduced. Serve over breasts. Good sides with this are rice pilaf and roasted asparagas.
4. Marinate chicken in a mixture of soy sauce, minced garlic, brown sugar, and chopped ginger overnight. Cut into cubes and saute with chopped onion, sliced carrots, celery, bean sprouts, cauliflower florets, mushrooms and sliced green bell pepper. Cook until chicken is cooked thru and veges are crisp tender. Make a sauce of soy sauce, candied ginger, brown sugar and garlic mixed with 1 tsp corn starch and 1/2 cup water. Toss in hot mixture until thickened. Season with salt and pepper. Serve over jasmine rice.
5. Cut boneless/skinless chicken thighs into chunks and marinate in Teriyaki Sauce. Saute 1 onion, cut into rings, and1 seeded bell pepper, chopped, until tender. Add chicken and cook thru. Add 1 can drained chunk pineapple and additional teriyaki sauce. Cover and simmer for 15 minutes. Use reserved pineapple juice as part of the liquid for your rice. Serve chicken over white rice.





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