Fast and Easy Chicken Recipes?!
Answers: I want a fast and easy recipe for bonless chicken breast. Something that doesnt need a lot of over the top ingredients. Just the basics, and it has to be for dinner, and serve at least 3. THX!
Try this chicken stew, you will love this....
http://www.myfirstcookbook.org/page14.ht...
Lemon Marsala Chicken Breasts
3 boneless skinless chicken breasts, cut in half
1/2 cup butter
1/2 cup oil
flour
2 eggs, beaten (did not add water..it's just the eggs beaten)
Lemon Marsala Sauce:
1/4 cup butter
1 teaspoon minced garlic
1 teaspoon minced shallot
2 tablespoons flour
1 1/2 cups chicken broth
1/2 cup marsala wine (this is what makes it!)
juice of 1 lemon
Trim chicken.
Cut chicken breast in half -- pound nice and flat.
Heat butter and oil together in skillet.
Dredge chicken in flour (mixed with salt and pepper to taste).
Shake of excess flour.
Dip chicken in beaten eggs.
Saute in hot fat until golden on both sides.
Drain on paper towel.
Place in shallow baking dish.
Make sauce;.
Melt butter in saucepan.
Add garlic and shallots. Saute for a minute.
Add flour, stirring constantly. DO NOT ALLOW MIXTURE TO BROWN.
Add stock and Marsala and continue to stir until smooth and slightly thickened.
Add lemon juice.
Pour sauce over chicken and bake until tenders (30 min).
Preheat oven to 375.
Sprinkle with fresh parsley and add fresh lemon slices when serving.
Marinate them in either italian dressing, or make up your own marinade. Teriyaki is always good.
Then just bake them in the oven on a baking pan at 350 degrees for about an hour, or until they are done.
I usually hate when people give websites for answers, but here goes:
Try www.kraftfoods.com, go to dinners, chicken. There are a few 15 minute one skillet meals that are good. I recommend cutting the chicken into bite size pieces so it cooks easier.
Chicken Fettuccine with Pesto Cream Sauce:
3 boneless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
2 tablespoon olive oil
1/2 pound fettuccine
4 cubes frozen pesto (1/2 cup)
1/2 cup heavy cream
1. Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm.Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce
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.
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Cheesy Garlic Butter Chicken
4 boneless, skinless chicken breasts, filleted into 2 pieces and pounded thin
? cup Rondele or Alouette Garlic and Herb cheese spread
2 eggs, beaten
2 Tbsp. milk
2 cups seasoned dry bread crumbs
1 stick butter or margarine, melted
1 Tbsp. minced garlic
Preheat oven to 375oF. Spread flavored cream cheese on each of the 8 filets of chicken and roll them up, securing with a toothpick. Combine eggs and milk to make an egg wash. Dip each piece of rolled chicken into egg wash, then into seasoned bread crumbs. Place chicken into greased 9”x13” a baking dish.
Stir minced garlic into melted butter, stir well. Pour the mixture over the chicken and bake uncovered for 45-55 min, or until juices run clear. Do not turn them over during the baking!
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Tuscan Farmhouse Chicken
4 - 6 boneless, skinless, chicken breast
4 oz extra virgin olive oil
1 tsp. kosher or sea salt
1 tsp. coarse black pepper or milled pepper
2 Tbsp. minced garlic
1 cup diced onions
1 cup sliced mushrooms
1 cup artichoke hearts or bottoms, quartered
1 lemon (zested for garnishn; squeeze juice for sauce)
1 tsp. tarragon leaves
1 tsp. oregano
? cup chicken stock
3 oz butter
1 Tbsp. chopped parsley
Trim excess fat from chicken breast and pat dry.
Heat olive oil in a sauté pan over medium-high heat.
Add salt, pepper, garlic and sauté for about 30 seconds.
Place chicken breasts in pan and lightly sear for about 2 minutes.
Turn chicken over and add onions, mushrooms, artichokes and sauté for another 1 1/2 minutes.
Squeeze juice from 1 lemon and add tarragon, oregano and half of the chopped parsley.
Add chicken stock and allow to just boil.
Whisk in butter to “cream” the sauce.
Allow to reduce to a medium thick consistency.
Garnish with remainder of parsley and lemon zest.
Yields: 4 - 6 servings
slice the chicken thin or whack with hammer (the meat tenderizer ones) until its about half an inch thin, i would rub the chicken with some olive oil or butter. then sprinkle both sides with some salt, pepper, garlic salt, and onion salt. (i always mix the seasons together first so i make sure i balance out the salts)
you can use any kind of cheese like mozerrella or jack small rectangular shape sizes then roll the chicken around the cheese make sure you seal the cheese inside as best you can if you must use a toothpick to seal. then roll the chicken in bread crumbs and bake uncovered at 350 for about 30-35 minute
This is easy and tastes like there's 10 ingredients in it when there is only 3 main ones.
1 cup brown mustard (Gulden's or other similar)
1 cup honey
2 Tbs curry powder
Salt and pepper to taste
optional - 1 tsp garlic powder
Mix this all up, pour over any chicken peices, thighs, breasts etc even tastes good with bar-b-qued chicken.
Bake covered in a 350 degree oven till done. 45 min to an hour usually.
When I'm really lazy, I take chicken pieces or even a whole chicken and shake on equal amounts of Italian seasoning, garlic powder, salt & pepper then bake covered if skinless, uncovered if not. It tastes great and any leftovers can be used in salads, sandwiches etc
Mix one can of mushroon/cream of chicken/cream of celery soup and 1/2 can of milk, 1 tbs of Italian seasoning, salt and pepper. Pour over chicken pieces, cover with sliced onions and bake in a covered cassorole dish.
i like just plain cooked chicken breast served with a side of your choice (noodles and sauce, or some potato thing is good) but this is what i do:
preheat oven to 400
always tenderize your chicken breast by hitting it with a wooden meat tenderizing hammer thing
coat the chicken in mayo (make sure not to touch the utensil to the raw chicken and stick it back in the mayo jar- very unsanitary)
salt and pepper the chicken, and also season with a bit of garlic salt if you like.
the mayo keeps it really moist. then you can eat it like that or cut it up and put it in spaghetti sauce for chicken spaghetti or use it for chicken tacos or chicken salad, but it does taste GREAT alone.
the most basic of all chicken recipes
take 3 chicken breasts
place them in a glass pan
season with salt and pepper and a slight bit of poultry seasoning
add a can of cream of mushroom or cream of chicken soup
place in 350 oven for 30 minutes (or until chicken is no longer pink)
serve with rice or noodles and a veggie(greenbeans would be good)
just marinate it in italian dressing for one hour.poke chicken to let marinate go through it all.. then get a fry pan add butter to it.. put it on med heat.. put the chicken in the fry pan with the marinate sauce cover it...put it on low.. let it cook turning over throughout the cooking time. you may have to add a little more butter while cooking.. this is the easiest recipe i have .. you can make rice or mashed potatoes to go with it...I always par boil my chicken for 15 minutes before putting in a pan and marinating it but you dont have too. good luck..