Chicken for dinner tomorow?!


Question: do you have any good ideas/recipes to liven it up as i find chicken can be so boring !


Answers: do you have any good ideas/recipes to liven it up as i find chicken can be so boring !

Chicken A la King is tasty.

Chicken breats topped with bacon and cheese. Grill some peppers too and put on it. yummy! I use any kind of white cheese..

My grand father use to soak his chicken in some great seasoning or BBQ sauce. That always taste great!

theres 10 million ways to cook chicken, go here and type in chicken

www.chefs.com
www.foodnetwork.com
www.allrecipes.com
www.google.com

hope i helped somewhat

Chicken Curry

How about boxed "Stove Top Chicken Dressing" on the side (do not stuff chicken). Stove Top has a delicious flavor.

Canned cranberry sauce on the side.

Stuffed eggs on the side.

Mashed potatoes goes well with chicken.

Green peas or green beans go well too.

Chicken curry!

Add that spicey jerk stuff
Tastes goood :]

Chicken and Fennel:

Prep time: 20 min. Cook time: 45 min.

Chicken:
6 to 8 chicken thighs (about 2 1/2 pounds), bone in with skin
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium bulb fennel, halved, cut into 1/2-inch wedges attached to core, fronds reserved
1 medium red onion, sliced into thin wedges about 1/3 to 1/2-inch wedges
4 cloves garlic, smashed and peeled
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes or to taste
1/2 cup oil packed sun-dried tomatoes, roughly chopped
1/3 cup kalamata olives

Couscous:
1 1?2 cups uncooked couscous
3 cups low-sodium chicken broth
1 teaspoon kosher salt, plus additional for seasoning
Freshly grated nutmeg
Pinch cayenne pepper
Freshly ground black pepper
3/4 cup pine nuts
1 navel orange, zested
1/4 cup roughly chopped or whole flat-leaf parsley
2 to 3 tablespoons water or chicken broth


For the chicken: Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 minutes. Turn chicken and brown for another 2 minutes. Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.

Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes. Stir in the tomatoes and olives. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 minutes.

While the chicken bakes, make the couscous: Rinse the couscous in a fine mesh sieve under cold water until the water runs clear. Put couscous into a medium bowl and set aside. In a small saucepan add the chicken broth, reserved drippings, the 1 teaspoon salt, nutmeg, cayenne, and black pepper and bring to a boil. Add the broth to the couscous and cover with plastic wrap and set aside until the liquid has been absorbed and the couscous is plump, about 5 minutes.

Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2 to 3 minutes. Add the orange zest, fennel fronds and parsley.

When ready to serve, fold the parsley mixture into the couscous and fluff with a fork. Mound the couscous on a warm serving platter and arrange the chicken around the couscous. Stir 2 to 3 tablespoons water or broth into the fennel mixture so they look glazed. Adjust seasoning and spoon fennel over the couscous and chicken; scatter the toasted pine nuts on top.

look on food.com and type in chicken and rice and u can really have a delicious satisfying dinner.

I've just cooked tomorrows chicken and it's all ready, for my potatoes and veg, stuffing and puddings.
That's the way to do it for sunday lunch.

Get a sheet of aluminum foil.
A good size boneless chicken breast.
Your favorite veggies and potatoes.

Spray the foil with a vegetable shortning spray, add some water as well for steaming.

Season the breast and place on foil. Surround with veggies and potatoes.

Tent it up and place in oven at 425 degrees for 30 minutes.

A delicious dinner, and no mess.

The Rat

Tried and true:

ONION BAKED CHICKEN

1 chicken, 3-3 1/2 lbs
1 stick butter OR margerine
2 cloves garlic, minced or pressed
4 green onions, sliced
2 Tbsp parsley, minced
1 tsp dried thyme leaves
1 egg
2 tsp Dijon-style mustard
About 3 Tbsp additional butter, softened


Wash chicken and pat dry. Blend butter, garlic, onions, parsley, and
thyme. Loosen skin above breastof chicken and over leg and thigh.
With spatula, place butter mixture under skin. With fingers on
outside of chicken, distribute mixture evenly over breast and legs
under the skin. Place in a shallow roasting panand roast in a
preheated 350° oven for 1 hour, or until leg moves easily when
wiggled.

Remove chicken onto warm platter, keep warm. Strain juices into
measuring cup. You should have about 1/2 cup. Add a little water to
the roasting pan and bring to a boil. Strain into the cup with hte
roasting juices. In saucepan, whisk egg, mustard, and lemon juice.
Over low heat, whisk in the juices for the cup until sauce is smooth
and thickened. Pas at the table with the chicken.

the other day i sliced a boneless chicken breast and grilled it with taco seasoning - it was DELICIOUS with a hint of lime

(try it and i swear you'll love it)

go to
www.cooks.com

type in april's louisiana chicken spaghetti

try that it is sooo DELISH!!

oh btw...it's MY tried and true recipe

Baste it with Wishbone Italian Dressing (not the cream but oil) And Bake it at 350 Degrees until it is tender and browned.

Baked Chicken Breasts

Marinate chicken in breasts in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with smashed potatoes, green beans and maybe some gravy. It is easy, fast and very tasty.

Cherry glazed chicken breasts:

1 can cherry pie filling
4-6 boneless chicken breasts

Heat oven to 350 degrees F. Place the chicken breasts in a glass baking pan that has been sprayed with a non-stick cooking spray like Pam. Spoon just enough of the cherry pie filling over the chicken to cover lightly. Place pan into oven and cook for 1 hour and 15 minutes spreading more of the pie filling over the chicken every 30 minutes. Serve with rice or potatoes - either smashed or baked - and a steamed green veggie such as broccoli, peas or whole green beans or corn.

This is very easy and you get a nice moist chicken breast. This also works well for Cornish game hens or pork chops.

SAC

a good idea is to get somebody else to cook it for you !!





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