Recipes with chicken?!


Question: I need some ideas to cook with chicken.. I rarely cook chicken because I dont know many chicken recipes and if I bake it, I seem to over cook it and its dry... I know of chicken parmesan and stir fry... Any others??


Answers: I need some ideas to cook with chicken.. I rarely cook chicken because I dont know many chicken recipes and if I bake it, I seem to over cook it and its dry... I know of chicken parmesan and stir fry... Any others??

Try chicken w/yellow rice and sausage. It's very good. You would cook it the same you would cook chicken bog-only you will be using yellow rice and adding sausage about 15-20 before it's done. Don't forget to add red pepper, bell pepper, onions, and other seasonings.

When baking chicken, bake at 375, cover it aluminum foil, and cook for about 1-2 hours(depends on the type of chicken).

Fast Chicken Marsala

2 whole boneless, skinless chicken breasts
salt and white pepper
flour, for dredging
1 T. olive oil
1 T. butter
1/4 C. Marsala wine
1/4 C. chicken stock
1/3 C. sliced fresh mushrooms

Cut each chicken breast in half, and pound between layers of plastic wrap until each is about 1/4-inch thick. Season lightly with salt and white pepper and dredge in flour. Heat olive oil and butter in a large saute pan over medium-high heat. Shake off excess flour from chicken breasts and saute about 2 minutes per side until lightly browned.

Add Marsala, chicken stock and mushrooms. Reduce to a simmer, and cook until mushrooms soften and sauce thickens slightly, about 5 minutes. Serve with a side of pasta.

Makes 2 servings.


Cashew Chicken and Snow Peas Recipe

3/4 lb. skinless, boneless chicken breasts
freshly ground pepper
1/2 lb. fresh snow peas
3 garlic cloves
3 T. peanut or vegetable oil (divided use)
1/2 C. salted roasted cashews
1/2 C. chicken broth

Cut chicken into thin strips and season with pepper. Remove stems and strings from snow peas and cut in half diagonally if very large. Finely chop garlic.

Heat 2 tablespoons oil in a wok or large skillet. Add chicken and stir-fry over high heat until just cooked through, 2 to 3 minutes. Remove to a plate. Add remaining 1 tablespoon oil to wok and stir-fry snow peas over high heat 1 minute. Reduce heat to medium. Add garlic and cashews and cook, stirring, 1 minute.

Return chicken to pan, add 1/2 cup chicken broth and simmer until heated through, about 1 minute.

Makes 4 servings.


Turkey or Chicken Florentine

10 oz. frozen spinach, chopped
4 T butter, divided
3 T flour
1 1/2 C milk
1/4 C grated Parmesan cheese
1/2 C cream
2 C cooked chicken or turkey, cubed
1 tsp. salt
1/2 tsp. pepper
1/4 C dried bread crumbs

Preheat oven to 350°F. Cook spinach according to package directions. Drain well, then arrange in the bottom of a 1 1/2 quart casserole dish.

In a medium saucepan, melt 2 tablespoons butter, stir in flour, salt and pepper. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Reduce heat and add cheese and cream, stirring over low heat until cheese melts. Mix in cooked chicken or turkey and pour over spinach. Sprinkle top of casserole with bread crumbs. Can be refrigerated at this point. Dot casserole with remaining butter. Bake for 15 minutes then use the broiler to lightly brown the top.

YIELD; 4 Servings

more here
http://www.razzledazzlerecipes.com/quick...

chicken spaghetti

www.cooks.com
april's louisiana chicken spaghetti (that's mine!)

Chicken Tikka Masala
Servings: 4
Level of difficulty: Easy
Preparation Time: 30 minutes, plus 1-2 days marinating
Cooking Time: 10 minutes


Ingredients
900g boneless chicken, cubed
1 small bunch of fresh coriander, chopped
1 tbsp fried onions
1/2 tsp Salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
10 green chillies, chopped
100ml Yogurt
100ml single cream
juice of 1/2 lime
1/2 tsp garam masala powder


Method
1. Place the coriander, fried onions, salt, ginger paste, garlic paste, green chillies, yoghurt, cream and lime juice in a food processor. Blend into a smooth paste.

2. Place the cubed chicken in a large bowl and toss thoroughly with the marinade paste. Sprinkle over the garam masala.

3. Cover with cling film and marinate in the fridge for 1-2 days.

4. Preheat the oven to 200°C/Gas 6.

5. Spread the chicken out evenly in a roasting tray and dot with butter.

6. Roast for 10-15 minutes until the chicken is cooked through. Serve hot from the oven.


--------------------------------------...


2nd Receipe

of Chicken Tikka Masala

Servings: 2
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 10 minutes


Ingredients
2.5 cm fresh ginger root, finely chopped
2 garlic clove, finely chopped
1 onion, thinly chopped
1 tsp Chilli powder
freshly ground salt and black pepper
juice of 1 lime
1 red chilli, seeded and finely chopped
1 tsp ground turmeric
2 tbsp vegetable oil
700g cooked chicken pieces, skinned, boned and cut into chunks
300ml double cream
juice of ? a lemon
2 tbsp fresh coriander
naan bread or steamed basmati rice, to serve

To garnish:
fresh coriander sprigs
toasted flaked coconut


Method
1. In a large bowl mix together the ginger , garlic, onion, chilli powder , salt, freshly ground pepper, lime juice, red chilli, turmeric and 1 tablespoon of vegetable oil.

2. Add in the chicken, mixing well, and set aside.

3. Heat the remaining oil in a heavy-based frying pan. Once hot, add in the spiced chicken. Fry for 3 to 4 minutes until the chicken is brown on both sides.

4. Stir in the cream and cook gently, stirring, for a couple of minutes.

5. Taste and season with salt and freshly ground pepper if needed. Mix in the lemon juice to taste and chopped coriander.

6. Garnish with fresh coriander and toasted flaked coconut and serve at once with the naan bread or basmati rice.

Homemade Chicken and Dumplings

1 whole fryer chicken or hen
4 to 5 bay leaves
salt and pepper, to taste
4 to 6 tablespoons butter
pepper, to taste

Dumplings:

1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour

Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.

Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.

For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.

Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.

Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy). Most of the broth will be absorbed. Serve with red pinto beans and corn bread.

here's a few for you hope it helps you....

INGREDIENTS
6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.


chicken fried chicken
INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear


HONEY BAKED CHICKEN

INGREDIENTS
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Well, for a change, try a whole, juicy apricot chicken.
You'll need; Apricot jam, Wholegrain mustard, Thyme and 1 Free Range chicken.

Melt a little apricot jam with some wholegrain mustard and small sprigs of thyme, brush over your chicken 20 mins before the end of cooking.
You can do this with normal chicken breasts aswell.

Hope this helps =]

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Chicken with a white wine and basil pesto cream sauce...
put chicken in a baking dish and mix together 1/4-1/2C of white wine, a couple of table spoons basil pesto and some cream (i dont use measurements i just do it by sight) mix together those things and pour over top of your chicken, cover it and bake until the chicken is cooked through (about 30-45 mins) at 375F.
Another good chicken recipe are homemade chicken fingers...
slice chicken into strips against the grain
prepare some lightly beaten egg in a bowl, in another bowl some flour and in another bowl some crunched up corn flakes or corn meal
dip the chicken in the flour to coat, then do the same in the egg, then in the cornflakes/cornmeal (its always nice if you add some spices to the cornflakes/cornmeal)
bake the chicken on a parchment covered baking sheet in a 400F oven for about 20mins or until golden brown and cooked through
enjoy!

Put the chicken in a pot, season well and brown the bird in olive oil by turning all over. Put in 560 mls of milk and lemon juice/zest and some herbs and a head of garlic smashed up. Cook 1 hour 20-30 mins. The milk will end up a bit odd.. but is tastes really good. If you baste during cooking you will avoid dry chicken.

Tangy Almond Chicken Kabobs

INGREDIENTS
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon vegetable oil
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves - cubed
1/4 cup chopped toasted almonds
16 bamboo skewers, soaked in water for 20 minutes
DIRECTIONS
In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
Thread chicken onto skewers. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Brush chicken occasionally with remaining marinade while cooking.
Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken. Discard remaining marinade mixture.

a chicken salad is very nice. cut some chicken breast into strips and either fry then or cook then normal. and simpley mix in with a salad. any salad works as long as you have a nice dressing.





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