Whats a good recipe for chicken breasts??!
Please give details!.!.Www@FoodAQ@Com
Answers:
CHICKEN GRILL ITALIENNE
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling!.
Melt butter in microwave, stir in oil!. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo)!. Allow the herbs to infuse for 10 minutes!. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken!.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap!. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out!. Sprinkle chicken with salt, pepper, and garlic powder!.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham!. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil)!.
Spoon stuffing mixture into the hollow part inside the chicken breasts!. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks!.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down!. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray)!. Turn chicken over and grill for another 20 minutes or until chicken is tender and golden!. Remove toothpicks and serve!.
Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up!.
To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast)!. Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor!.
*********************
CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness
In a heavy bottomed skillet, sauté onions and garlic!. Add chicken breasts and brown lightly!. Do not allow garlic to brown (you might want to add it towards the end of the sauté)!.
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients!. Add to skillet!. Cover and simmer, stirring occasionally, until chicken is tender!.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes!. Place on serving dish and ladle over with sauce!. Garnish with chopped parsley!.
Makes 8 Servings, 1 chicken breast per serving!.
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STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks!. Add butter to pan and sauté the mushrooms over medium heat!. Stir in bread crumbs and parsley!. Season with salt, pepper, onion powder, garlic powder and paprika!. Stir together well and pour in sherry to moisten!. Remove from heat and stir in the sausage mixture!.
Preheat grill until it reaches 350°F!.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap!. Do not make too thin!. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside!. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water!.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper!.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick!. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high!. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces)!.
When chicken is pierced with a fork and juices run clear, it is done!.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost!.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish!.Www@FoodAQ@Com
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling!.
Melt butter in microwave, stir in oil!. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo)!. Allow the herbs to infuse for 10 minutes!. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken!.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap!. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out!. Sprinkle chicken with salt, pepper, and garlic powder!.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham!. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil)!.
Spoon stuffing mixture into the hollow part inside the chicken breasts!. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks!.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down!. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray)!. Turn chicken over and grill for another 20 minutes or until chicken is tender and golden!. Remove toothpicks and serve!.
Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up!.
To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast)!. Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor!.
*********************
CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness
In a heavy bottomed skillet, sauté onions and garlic!. Add chicken breasts and brown lightly!. Do not allow garlic to brown (you might want to add it towards the end of the sauté)!.
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients!. Add to skillet!. Cover and simmer, stirring occasionally, until chicken is tender!.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes!. Place on serving dish and ladle over with sauce!. Garnish with chopped parsley!.
Makes 8 Servings, 1 chicken breast per serving!.
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STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks!. Add butter to pan and sauté the mushrooms over medium heat!. Stir in bread crumbs and parsley!. Season with salt, pepper, onion powder, garlic powder and paprika!. Stir together well and pour in sherry to moisten!. Remove from heat and stir in the sausage mixture!.
Preheat grill until it reaches 350°F!.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap!. Do not make too thin!. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside!. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water!.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper!.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick!. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high!. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces)!.
When chicken is pierced with a fork and juices run clear, it is done!.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost!.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish!.Www@FoodAQ@Com
My favorite and oh so easy recipe:
Boneless skinless chicken breasts (can be fresh or frozen)
placed in a large covered plastic container!. Add:
1 can pineapple juice
1/2 cup soy sauce
1 crushed clove of garlic (if desired)
Let marinate at least overnight in refrigerator!. Even tastier if left for 24 hours!.
Grill careful not to overcook!.
If desired top with a slice of provolone cheese, as a main dish!. Or on a bun with lettuce, tomato and mayo!.
also great sliced in strips on top of a bed of salad greens with your favorite dressing!.Www@FoodAQ@Com
Boneless skinless chicken breasts (can be fresh or frozen)
placed in a large covered plastic container!. Add:
1 can pineapple juice
1/2 cup soy sauce
1 crushed clove of garlic (if desired)
Let marinate at least overnight in refrigerator!. Even tastier if left for 24 hours!.
Grill careful not to overcook!.
If desired top with a slice of provolone cheese, as a main dish!. Or on a bun with lettuce, tomato and mayo!.
also great sliced in strips on top of a bed of salad greens with your favorite dressing!.Www@FoodAQ@Com
Chicken Katsu
SUBMITTED BY: SAKURAGIRL1 PHOTO BY: FOODGU1
"This is my family recipe for Chicken Katsu - Japanese style fried chicken!. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken!. Serve with white rice and tonkatsu sauce!."
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
READ REVIEWS (108)
Review/Rate This Recipe
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Post a Favorite Food List
Create a Menu
DIRECTIONS
Season the chicken breasts on both sides with salt and pepper!. Place the flour, egg and panko crumbs into separate shallow dishes!. Coat the chicken breasts in flour, shaking off any excess!. Dip them into the egg, and then press into the panko crumbs until well coated on both sides!.
Heat 1/4 inch of oil in a large skillet over medium-high heat!. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown!.
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Jillian Michaels' tough-love approach to weight loss is now a customized online program!. Try it now!Www@FoodAQ@Com
SUBMITTED BY: SAKURAGIRL1 PHOTO BY: FOODGU1
"This is my family recipe for Chicken Katsu - Japanese style fried chicken!. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken!. Serve with white rice and tonkatsu sauce!."
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
READ REVIEWS (108)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Season the chicken breasts on both sides with salt and pepper!. Place the flour, egg and panko crumbs into separate shallow dishes!. Coat the chicken breasts in flour, shaking off any excess!. Dip them into the egg, and then press into the panko crumbs until well coated on both sides!.
Heat 1/4 inch of oil in a large skillet over medium-high heat!. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown!.
Lose Big With TV's Toughest Trainer
Jillian Michaels' tough-love approach to weight loss is now a customized online program!. Try it now!Www@FoodAQ@Com
Here's a gorgeous recipe to treat yourself!! Different and delicious and definitely impressive!
Here we go:(This recipe is for about 4 breasts,but you could adjust , depending on the quantity you need to cook or the size of the portions)
Pound breast a bit with a mallet(or a rolling pin!), to flatten!.
Cut each one in half!.
Dredge with flour!.
Keep aside!.
1 eggplant(aurbegine)Slice into thickish rounds and cook on oiled grill till golden!.
*I do it on my George Foreman grill but an ordinary skillet will also do or you could just pop them in to a hot oven after drizzling with some oil!.*
Chop an onion!.
Slice about 8 button mushrooms(white)
Heat 1 - 2 tablespoons of butter or oil
Add in 1 chopped onion,cook for 3 mins until just 'pink'!.
Add in 1 full teaspoon of black mustard seeds
Throw in the mushrooms along with 1 teaspoon of ground garlic!.
(If you feeling brave,you could put in 1 teaspoon of ground green chili or just leave it out!.)
Cook for a little while ,then throw in floured chicken breasts!.Add salt to taste and a grinding of black pepper!.
Cook till chicken is well coated with the other ingredients and LIGHTLY browned!.
Pour in 1 tub (250-300ml fresh cream) and mix till thickened a bit!.Turn off heat!.
Layer chicken with sauce , top with eggplant slices,repeat until all is used up!.Sprinkle cheese on top and put into a hot oven to melt cheese!.
Serve with a tossed salad and some home made chips!.
Maybe some bread as well to mop up the sauce!Www@FoodAQ@Com
Here we go:(This recipe is for about 4 breasts,but you could adjust , depending on the quantity you need to cook or the size of the portions)
Pound breast a bit with a mallet(or a rolling pin!), to flatten!.
Cut each one in half!.
Dredge with flour!.
Keep aside!.
1 eggplant(aurbegine)Slice into thickish rounds and cook on oiled grill till golden!.
*I do it on my George Foreman grill but an ordinary skillet will also do or you could just pop them in to a hot oven after drizzling with some oil!.*
Chop an onion!.
Slice about 8 button mushrooms(white)
Heat 1 - 2 tablespoons of butter or oil
Add in 1 chopped onion,cook for 3 mins until just 'pink'!.
Add in 1 full teaspoon of black mustard seeds
Throw in the mushrooms along with 1 teaspoon of ground garlic!.
(If you feeling brave,you could put in 1 teaspoon of ground green chili or just leave it out!.)
Cook for a little while ,then throw in floured chicken breasts!.Add salt to taste and a grinding of black pepper!.
Cook till chicken is well coated with the other ingredients and LIGHTLY browned!.
Pour in 1 tub (250-300ml fresh cream) and mix till thickened a bit!.Turn off heat!.
Layer chicken with sauce , top with eggplant slices,repeat until all is used up!.Sprinkle cheese on top and put into a hot oven to melt cheese!.
Serve with a tossed salad and some home made chips!.
Maybe some bread as well to mop up the sauce!Www@FoodAQ@Com
Chili Cheese Chicken
2 tablespoons extra-virgin olive oil
1/2 teaspoon chili powder
!/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon chopped cilantro, or to taste
1/4 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves, rinsed and patted dry
2 tablespoons finely chopped red onion
I medium tomato, seeded and diced Vi medium green bell pepper, cut into strips
shredded Cheddar cheese!.
Preheat oven to 400F!. Line a baking sheet with foil and arrange chicken on the sheet!. Top with onion, tomato and bell pepper!. 4 Bake, uncovered, 20 minutes, until chicken is no longer pink in the center!. Remove from oven, sprinkle evenly with cheeseWww@FoodAQ@Com
2 tablespoons extra-virgin olive oil
1/2 teaspoon chili powder
!/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon chopped cilantro, or to taste
1/4 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breast halves, rinsed and patted dry
2 tablespoons finely chopped red onion
I medium tomato, seeded and diced Vi medium green bell pepper, cut into strips
shredded Cheddar cheese!.
Preheat oven to 400F!. Line a baking sheet with foil and arrange chicken on the sheet!. Top with onion, tomato and bell pepper!. 4 Bake, uncovered, 20 minutes, until chicken is no longer pink in the center!. Remove from oven, sprinkle evenly with cheeseWww@FoodAQ@Com
Here are a few E-Z recipes you might want to try!.
Good Luck & enjoy!.
COLA CHICKEN
(And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz!. can cola (pepsi, coke, etc!.)
Put chicken in a non-stick pan!.
Mix together catsup and cola, pour over chicken!.
Bring to a boil!. Cover, reduce heat and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
You can double the recipe and use more pieces of
chicken!.!.!.!.wings!.!.!.would be ideal!.!.!.add some hot sauce!.!.!.!.presto "Hot Wings"!
I have used Ribs, just as good!.
I tried this recipe with 'meatballs'!.!.!.!.was equally
as good!.!.!.served over rice!.
I found another variation!.!.!.!.!.omit the catsup and add a small jar of Salsa (any variety)!.
I have tried using Salsa (omitting the catsup!.!.!.!.not)!.
You'd think a recipe with only '3' ingredients couldn't be messed up!.!.!.!.wouldn't you!?!?
Well!.!.!.while I was preparing to fix the 'Cola Chicken' recipe
using Salsa!.!.!.!.!.I was also trying to carry on a conversation with my
husband!.!.!.(just proves!.!.!.I can't do two things at once)!.!.!.!.mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola!.!.!.!.!.!.!.!.still turned out really tasty (to me)!.!.!.might be a little sweeter than some of you like!.
I fixed chicken wings, (using the above recipe)
but!.!.!.I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
Finally!.!.!.!.!! I fixed the 'SALSA' chicken!.!.!.!.!.!.that's good , too!.
Another (bright)idea!.!.!.!.!.I thought of trying!.!.!.!.!.!.replace the
catsup with a bottle of Shrimp Cocktail Sauce!.!.!.and add a bag of (pop corn) shrimp!.!.!.!.!.!
Fixed the shrimp with cocktail sauce!.!.!.!.!.!.eh!.!.!.wasn't all that
great!.!.!.was OK!.!.!.probably won't be fixing it again!.
also tried beef stew cuts!.!.!.!.!.!.that was pretty good!.!.!.!.!.I can see
myself making this again!.
Served both over rice!.!.!.!.!.think the stew cuts would have been just as
good over noodles!.
Try little cocktail weiners/sausages…for appetizers!.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag!.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken!.
BAKE:
Preheat oven to 400 degrees!.
Place chicken on lightly greased baking pan!.
Sprinkle with additional onion crumbs, if desired!.
Bake for 20 minutes or until no longer pink in center!.Www@FoodAQ@Com
Good Luck & enjoy!.
COLA CHICKEN
(And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz!. can cola (pepsi, coke, etc!.)
Put chicken in a non-stick pan!.
Mix together catsup and cola, pour over chicken!.
Bring to a boil!. Cover, reduce heat and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
You can double the recipe and use more pieces of
chicken!.!.!.!.wings!.!.!.would be ideal!.!.!.add some hot sauce!.!.!.!.presto "Hot Wings"!
I have used Ribs, just as good!.
I tried this recipe with 'meatballs'!.!.!.!.was equally
as good!.!.!.served over rice!.
I found another variation!.!.!.!.!.omit the catsup and add a small jar of Salsa (any variety)!.
I have tried using Salsa (omitting the catsup!.!.!.!.not)!.
You'd think a recipe with only '3' ingredients couldn't be messed up!.!.!.!.wouldn't you!?!?
Well!.!.!.while I was preparing to fix the 'Cola Chicken' recipe
using Salsa!.!.!.!.!.I was also trying to carry on a conversation with my
husband!.!.!.(just proves!.!.!.I can't do two things at once)!.!.!.!.mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola!.!.!.!.!.!.!.!.still turned out really tasty (to me)!.!.!.might be a little sweeter than some of you like!.
I fixed chicken wings, (using the above recipe)
but!.!.!.I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
Finally!.!.!.!.!! I fixed the 'SALSA' chicken!.!.!.!.!.!.that's good , too!.
Another (bright)idea!.!.!.!.!.I thought of trying!.!.!.!.!.!.replace the
catsup with a bottle of Shrimp Cocktail Sauce!.!.!.and add a bag of (pop corn) shrimp!.!.!.!.!.!
Fixed the shrimp with cocktail sauce!.!.!.!.!.!.eh!.!.!.wasn't all that
great!.!.!.was OK!.!.!.probably won't be fixing it again!.
also tried beef stew cuts!.!.!.!.!.!.that was pretty good!.!.!.!.!.I can see
myself making this again!.
Served both over rice!.!.!.!.!.think the stew cuts would have been just as
good over noodles!.
Try little cocktail weiners/sausages…for appetizers!.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag!.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken!.
BAKE:
Preheat oven to 400 degrees!.
Place chicken on lightly greased baking pan!.
Sprinkle with additional onion crumbs, if desired!.
Bake for 20 minutes or until no longer pink in center!.Www@FoodAQ@Com
Greek Style Garlic Chicken Breast
INGREDIENTS
* 4 chicken breast halves
* 1 cup extra virgin olive oil
* 1 lemon, juiced
* 2 teaspoons crushed garlic
* 1 teaspoon salt
* 1 1/2 teaspoons black pepper
* 1/3 teaspoon paprika
1!. Cut 3 slits in each chicken breast to allow marinade to penetrate!. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds!. Place chicken in a large bowl, and pour marinade over!. Using your hands, work marinade into chicken!. Cover, and refrigerate overnight!.
2!. Preheat grill for medium heat, and lightly oil grate!.
3!. Cook chicken on grill until meat is no longer pink and juices run clear!.
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Spinach Stuffed Chicken
NGREDIENTS
* 4 chicken breasts
* 1 cup mayonnaise
* 1 cup crumbled feta cheese
* 2 cloves garlic, chopped
* 1 (6 ounce) package frozen chopped spinach, thawed and drained
* 4 slices bacon
DIRECTIONS
1!. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended!. Set aside!.
2!. 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!.
3!. Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink!.
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Savory Stuffed Chicken Breast with Plum Glaze
INGREDIENTS
* 1 tablespoon olive oil
* 2 (6 ounce) skinless, boneless chicken breast halves
* Salt and pepper to taste
* 2 pieces cornbread, crumbled
* 2 slices cooked bacon, crumbled
* 2 tablespoons minced celery
* 2 tablespoons minced onion
* 2 tablespoons butter, melted
* 1/4 cup chicken stock
* 1/3 cup chicken stock
* 1/3 cup plum jam
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. Heat olive oil in a skillet over high heat!. Using a paring knife, cut a pocket into the side of each breast!. Place into skillet and sear until lightly browned on both sides, but not cooked through!. Set aside!.
3!. Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined!. Stuff each breast with cornbread mixture!.
4!. Bake in preheated oven for 25 minutes!.
5!. While the chicken is baking, bring 1/3 cup chicken stock to a simmer!. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated!.
6!. Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C)!.
--------------------------------------!.!.!.
Pistachio Crusted Chicken
INGREDIENTS
* 1 cup chopped pistachios
* 1/2 cup bread crumbs
* 2 tablespoons Dijon mustard
* 2 tablespoons olive oil
* 2 tablespoons honey
* salt and pepper to taste
* 2 large skinless, boneless chicken breast halves, cut into 1-inch strips
DIRECTIONS
1!. Preheat oven to 500 degrees F (260 degrees C)!. Lightly coat a baking sheet with cooking spray!.
2!. Mix together pistachios and bread crumbs in a shallow bowl!. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth!. Dip chicken into Dijon mixture to coat, then coat with bread crumbs!. Place onto prepared baking sheet!.
3!. Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C)!. Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes!.Www@FoodAQ@Com
INGREDIENTS
* 4 chicken breast halves
* 1 cup extra virgin olive oil
* 1 lemon, juiced
* 2 teaspoons crushed garlic
* 1 teaspoon salt
* 1 1/2 teaspoons black pepper
* 1/3 teaspoon paprika
1!. Cut 3 slits in each chicken breast to allow marinade to penetrate!. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds!. Place chicken in a large bowl, and pour marinade over!. Using your hands, work marinade into chicken!. Cover, and refrigerate overnight!.
2!. Preheat grill for medium heat, and lightly oil grate!.
3!. Cook chicken on grill until meat is no longer pink and juices run clear!.
--------------------------
Spinach Stuffed Chicken
NGREDIENTS
* 4 chicken breasts
* 1 cup mayonnaise
* 1 cup crumbled feta cheese
* 2 cloves garlic, chopped
* 1 (6 ounce) package frozen chopped spinach, thawed and drained
* 4 slices bacon
DIRECTIONS
1!. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended!. Set aside!.
2!. 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!.
3!. Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink!.
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Savory Stuffed Chicken Breast with Plum Glaze
INGREDIENTS
* 1 tablespoon olive oil
* 2 (6 ounce) skinless, boneless chicken breast halves
* Salt and pepper to taste
* 2 pieces cornbread, crumbled
* 2 slices cooked bacon, crumbled
* 2 tablespoons minced celery
* 2 tablespoons minced onion
* 2 tablespoons butter, melted
* 1/4 cup chicken stock
* 1/3 cup chicken stock
* 1/3 cup plum jam
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!.
2!. Heat olive oil in a skillet over high heat!. Using a paring knife, cut a pocket into the side of each breast!. Place into skillet and sear until lightly browned on both sides, but not cooked through!. Set aside!.
3!. Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined!. Stuff each breast with cornbread mixture!.
4!. Bake in preheated oven for 25 minutes!.
5!. While the chicken is baking, bring 1/3 cup chicken stock to a simmer!. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated!.
6!. Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C)!.
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Pistachio Crusted Chicken
INGREDIENTS
* 1 cup chopped pistachios
* 1/2 cup bread crumbs
* 2 tablespoons Dijon mustard
* 2 tablespoons olive oil
* 2 tablespoons honey
* salt and pepper to taste
* 2 large skinless, boneless chicken breast halves, cut into 1-inch strips
DIRECTIONS
1!. Preheat oven to 500 degrees F (260 degrees C)!. Lightly coat a baking sheet with cooking spray!.
2!. Mix together pistachios and bread crumbs in a shallow bowl!. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth!. Dip chicken into Dijon mixture to coat, then coat with bread crumbs!. Place onto prepared baking sheet!.
3!. Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C)!. Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes!.Www@FoodAQ@Com
peri peri chicken hot
for 1 breast take
2 red chillies seeds removed and crushed
6-8 table spoons of cider or white vinegar
pinch of salt
pinch of crushed black pepper
1 tea spoon of sugar
3 table spoon of oil (any oil)
Mix every thing together, slice the chicken side ways so you have 2 pieces of same size chicken!. pour the mixture over the chicken and rub it in leave for about 1 hour and grill them under the grill or BBQ or in the oven until chicken is cooked and brown,
serve with green saladWww@FoodAQ@Com
for 1 breast take
2 red chillies seeds removed and crushed
6-8 table spoons of cider or white vinegar
pinch of salt
pinch of crushed black pepper
1 tea spoon of sugar
3 table spoon of oil (any oil)
Mix every thing together, slice the chicken side ways so you have 2 pieces of same size chicken!. pour the mixture over the chicken and rub it in leave for about 1 hour and grill them under the grill or BBQ or in the oven until chicken is cooked and brown,
serve with green saladWww@FoodAQ@Com
it depends!.!. a simple recipe would be to add cream of mushroom soup and simmer it!. yummy if you want to get a little fancier cook it in garlic and olive oil!. when it is finished put some fresh mozerrella on the top with tomatoes and basil!. serve it over a creamy pastaWww@FoodAQ@Com
You can cut it up and make a stir fry or season it and add side dished like mash potatoes and vegetable with it!.
Here's Some Site With Great Chicken Breast recipes also: (Hope This Helped)
http://search!.foodnetwork!.com/food/recip!.!.!.
http://busycooks!.about!.com/od/chickenrec!.!.!.
http://www!.cooks!.com/rec/search/0,1-0,gr!.!.!.Www@FoodAQ@Com
Here's Some Site With Great Chicken Breast recipes also: (Hope This Helped)
http://search!.foodnetwork!.com/food/recip!.!.!.
http://busycooks!.about!.com/od/chickenrec!.!.!.
http://www!.cooks!.com/rec/search/0,1-0,gr!.!.!.Www@FoodAQ@Com
Foil-Pack Dinners-turn on your sound (video):
http://www!.kraftfoods!.com/kf/cookingscho!.!.!.Www@FoodAQ@Com
http://www!.kraftfoods!.com/kf/cookingscho!.!.!.Www@FoodAQ@Com