Awesome Chicken Breast Recipe?!
Whats you favorite recipe that uses chicken breast!?Www@FoodAQ@Com
Answers:
This is one of the best chicken breast recipes I have ever eaten!. The chicken is flavorful and moist and the kitchen smells divine while it is cooking!
Garlic Chicken with a Potato Chip-Basil Crust
ingredients
For the marinade and chicken:
6 Tbs!. olive oil
2 Tbs!. minced garlic
1/2 tsp!. cayenne
3 Tbs!. Dijon-style mustard
1/2 cup chopped fresh basil
6 boneless, skinless chicken breast halves (about 6 oz!. each)
For the coating:
One 6-oz!. bag potato chips, crushed
1 cup well-crushed cracker pieces (about 10 crackers)
1/2 cup roughly chopped basil
1/2 tsp!. freshly ground black pepper
2 Tbs!. melted butter
how to make
For the marinade -- In a nonreactive bowl, combine the olive oil, garlic, cayenne, mustard, and basil!. Rinse the chicken breasts, pat them dry, and add them to the marinade; turn to coat!. Cover and refrigerate for 1 to 4 hours!.
For the coating -- In a large, shallow dish, mix the chips, crackers, basil, and pepper!. Drizzle the melted butter over the crumb mixture and toss until well combined!.
To coat and cook the chicken -- Heat the oven to 450°F and butter a baking sheet or rack!. Take a breast from the marinade with one hand--this is now your "wet" hand!. Don't wipe off the marinade!. Lay the chicken on the crumbs!. Scoop and pat the crumbs over the breast using your other hand (your "dry" hand), patting until both sides are thoroughly coated!. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts!. Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 min!. Check after 15 min!. If the chicken is getting too brown, reduce the heat to 400° and add 5 min!. to the total cooking time!.Www@FoodAQ@Com
Garlic Chicken with a Potato Chip-Basil Crust
ingredients
For the marinade and chicken:
6 Tbs!. olive oil
2 Tbs!. minced garlic
1/2 tsp!. cayenne
3 Tbs!. Dijon-style mustard
1/2 cup chopped fresh basil
6 boneless, skinless chicken breast halves (about 6 oz!. each)
For the coating:
One 6-oz!. bag potato chips, crushed
1 cup well-crushed cracker pieces (about 10 crackers)
1/2 cup roughly chopped basil
1/2 tsp!. freshly ground black pepper
2 Tbs!. melted butter
how to make
For the marinade -- In a nonreactive bowl, combine the olive oil, garlic, cayenne, mustard, and basil!. Rinse the chicken breasts, pat them dry, and add them to the marinade; turn to coat!. Cover and refrigerate for 1 to 4 hours!.
For the coating -- In a large, shallow dish, mix the chips, crackers, basil, and pepper!. Drizzle the melted butter over the crumb mixture and toss until well combined!.
To coat and cook the chicken -- Heat the oven to 450°F and butter a baking sheet or rack!. Take a breast from the marinade with one hand--this is now your "wet" hand!. Don't wipe off the marinade!. Lay the chicken on the crumbs!. Scoop and pat the crumbs over the breast using your other hand (your "dry" hand), patting until both sides are thoroughly coated!. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts!. Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 min!. Check after 15 min!. If the chicken is getting too brown, reduce the heat to 400° and add 5 min!. to the total cooking time!.Www@FoodAQ@Com
Amazing Slow Cooker Orange Chicken taste yummy
INGREDIENTS
2 tablespoons vegetable shortening
1/4 cup all-purpose flour
1 (10!.75 ounce) can condensed cream of chicken soup
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
1/2 cup chicken broth
2 teaspoons brown sugar
1/3 cup frozen orange juice concentrate
DIRECTIONS
Heat the shortening in a skillet over medium-high heat!. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt!. Dip chicken in the mixture to coat, and fry in the skillet until golden brown!.
Place chicken in a slow cooker!. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker!.
Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High!.
I dipped it in a basic flour mixture to coat over the batter if not it will stick to pan!.Www@FoodAQ@Com
INGREDIENTS
2 tablespoons vegetable shortening
1/4 cup all-purpose flour
1 (10!.75 ounce) can condensed cream of chicken soup
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
1/2 cup chicken broth
2 teaspoons brown sugar
1/3 cup frozen orange juice concentrate
DIRECTIONS
Heat the shortening in a skillet over medium-high heat!. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt!. Dip chicken in the mixture to coat, and fry in the skillet until golden brown!.
Place chicken in a slow cooker!. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker!.
Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High!.
I dipped it in a basic flour mixture to coat over the batter if not it will stick to pan!.Www@FoodAQ@Com
STUFFED CHICKEN MARSALA
Ingredients:
---CHEESE STUFFING---
1/2 cup smoked provolone or gouda cheese
8 ounces shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup bread crumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper
2 tablespoons sun-dried tomato flakes, if in oil, drain first (optional)
1/3 cup sour cream
1/2 teaspoon salt and pepper
---CHICKEN---
2 pounds Skinless boneless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
---SAUCE---
1 small onion, chopped
6 cups button mushrooms, thinly sliced
1/2 cup (more or less to your tastes) Marsala wine
8 ounces heavy cream
Directions:
1!. Preheat oven to 350 F!.
2!. STUFFING: Combine all cheese stuffing ingredients in a bowl!.
3!. CHICKEN: Butterfly thickest section to create two lobes - pound until 1/4"-1/2" thick!. Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast!. Gently press stuffing down and fold over other side of chicken breast!.
4!. Preheat a large saute pan on stove top!. add 4 oz oil, heat oil until shimmering!. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper!. Dredge chicken in flour and shake off excess flour!. Place stuffed chicken breasts in saute pan with the preheated oil!. Cook each side until golden!. When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes!. Bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees!.
5!. SAUCE: Add the onions to the saute pan!. stir with spatula!. After 2 minutes add the mushrooms, saute mixture until onions are translucent!. Deglaze saute pan with the marsala wine - make sure to incorporate particles from bottom of pan!. Bring wine to a simmer and add heavy cream!. Simmer sauce on low heat until reduced by half!.
6!. Place cooked chicken breast on a plate and top with onions, mushrooms and sauce!. Serve with your favorite garlic mashed potato recipe!.Www@FoodAQ@Com
Ingredients:
---CHEESE STUFFING---
1/2 cup smoked provolone or gouda cheese
8 ounces shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup bread crumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper
2 tablespoons sun-dried tomato flakes, if in oil, drain first (optional)
1/3 cup sour cream
1/2 teaspoon salt and pepper
---CHICKEN---
2 pounds Skinless boneless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
---SAUCE---
1 small onion, chopped
6 cups button mushrooms, thinly sliced
1/2 cup (more or less to your tastes) Marsala wine
8 ounces heavy cream
Directions:
1!. Preheat oven to 350 F!.
2!. STUFFING: Combine all cheese stuffing ingredients in a bowl!.
3!. CHICKEN: Butterfly thickest section to create two lobes - pound until 1/4"-1/2" thick!. Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast!. Gently press stuffing down and fold over other side of chicken breast!.
4!. Preheat a large saute pan on stove top!. add 4 oz oil, heat oil until shimmering!. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper!. Dredge chicken in flour and shake off excess flour!. Place stuffed chicken breasts in saute pan with the preheated oil!. Cook each side until golden!. When chicken is seared on both sides remove them from saute pan and place them in a baking pan and into the oven for 10-20 minutes!. Bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees!.
5!. SAUCE: Add the onions to the saute pan!. stir with spatula!. After 2 minutes add the mushrooms, saute mixture until onions are translucent!. Deglaze saute pan with the marsala wine - make sure to incorporate particles from bottom of pan!. Bring wine to a simmer and add heavy cream!. Simmer sauce on low heat until reduced by half!.
6!. Place cooked chicken breast on a plate and top with onions, mushrooms and sauce!. Serve with your favorite garlic mashed potato recipe!.Www@FoodAQ@Com
Parmigiano and Herb Chicken Breast Tenders
This recipe is so versatile: serve these tenders hot or cold!. Cold, pair them with pasta salad!. Hot, they're good as is with a simple mixed green salad!. Or, top the tenders with tomato sauce and cheese and serve with a side of spaghetti for an extra tender quick Chicken Parm!.
Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows
Preheat oven to 350 degrees F!. Place a nonstick cookie sheet in oven with a tin foil liner!.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat!.
Season chicken tenders with salt and pepper!. Wash hands!. Place flour in a shallow dish!. Beat eggs with water in a second dish along side the flour!. In a third dish, combine the breading ingredients!. Coat chicken in flour, then egg, then bread and cheese mixture!. To keep your hands clean, ask for plastic gloves at the butcher counter!. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs!.
Cook chicken until deeply golden on each side, 3 to 4 minutes!. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time!. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary!. If the chicken begins to brown too quickly lower heat slightly!. Serve chicken hot or cold with green salad or, complete as a Parmigiano!.
Simple Tomato Sauce for Chicken Parmigiano:
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente
Set water on to boil for pasta and prepare according to package directions for al dente!. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat!. Stir occasionally for 10 minutes while you are working on the chicken!. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble!. Reduce heat to a simmer until ready to serve!. Stir in torn basil and season sauce with salt, to your taste!.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano!. Place in oven or broiler to melt the cheese and then serve!. Coat the hot, cooked pasta lightly with sauce then serve!.
Enjoy!
Sauce for the chicken tenders:
Bourbon BBQ Sauce
2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger
Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds!. Scrape down the sides of the bowl with a rubber spatula!. Pulse 2 or 3 times!. Store in a sterilized container until ready to use!.Www@FoodAQ@Com
This recipe is so versatile: serve these tenders hot or cold!. Cold, pair them with pasta salad!. Hot, they're good as is with a simple mixed green salad!. Or, top the tenders with tomato sauce and cheese and serve with a side of spaghetti for an extra tender quick Chicken Parm!.
Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows
Preheat oven to 350 degrees F!. Place a nonstick cookie sheet in oven with a tin foil liner!.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat!.
Season chicken tenders with salt and pepper!. Wash hands!. Place flour in a shallow dish!. Beat eggs with water in a second dish along side the flour!. In a third dish, combine the breading ingredients!. Coat chicken in flour, then egg, then bread and cheese mixture!. To keep your hands clean, ask for plastic gloves at the butcher counter!. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs!.
Cook chicken until deeply golden on each side, 3 to 4 minutes!. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time!. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary!. If the chicken begins to brown too quickly lower heat slightly!. Serve chicken hot or cold with green salad or, complete as a Parmigiano!.
Simple Tomato Sauce for Chicken Parmigiano:
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente
Set water on to boil for pasta and prepare according to package directions for al dente!. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat!. Stir occasionally for 10 minutes while you are working on the chicken!. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble!. Reduce heat to a simmer until ready to serve!. Stir in torn basil and season sauce with salt, to your taste!.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano!. Place in oven or broiler to melt the cheese and then serve!. Coat the hot, cooked pasta lightly with sauce then serve!.
Enjoy!
Sauce for the chicken tenders:
Bourbon BBQ Sauce
2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger
Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds!. Scrape down the sides of the bowl with a rubber spatula!. Pulse 2 or 3 times!. Store in a sterilized container until ready to use!.Www@FoodAQ@Com
Chicken Breasts With Almonds
INGREDIENTS:
salt and pepper to taste
4 to 6 boneless, skinless chicken breast halves
4 tablespoons vegetable oil
1 can cream of mushroom soup, undiluted
1/2 cup cooking sherry
1/4 cup grated Cheddar cheese
3 tablespoon minced onion
2 teaspoons Worcestershire sauce
1/2 cup slivered almonds
PREPARATION:
Salt and pepper chicken; brown in oil!. Place browned chicken in baking dish!. Combine soup, sherry, cheese, onion and Worcestershire sauce; pour over chicken!. Sprinkle almonds on top!. Cover with foil and bake at 350° for 45 minutes!.
Recipe for chicken with almonds serves 4 to 6!.
__________________
Oven Fried Chicken Breasts
INGREDIENTS:
8 ounces herb-seasoned stuffing cubes
8 boneless chicken breasts halves, skin removed
4 ounces melted butter
PREPARATION:
Put stuffing cubes or crumbs in a bag and crush until crumbs are fine!. Dip chicken breasts in melted butter, then roll in crumbs!. Place on foil-lined cookie sheet, at least 1 inch apart!. Bake at 350° for 45 minutes to 1 hour, depending on size of the chicken breasts, or until golden brown!.
Juices should run clear when pierced with a fork!.
__________________
Chicken with Wine
INGREDIENTS:
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
4 chicken breasts halves with bone
1/4 cup olive oil
1 teaspoon sugar
1/2 cup peeled chopped tomatoes, fresh or canned
1 cup dry white wine
4 ounces fresh sliced mushrooms
PREPARATION:
In a wide, shallow bowl, combine 4 tablespoons flour, salt, and pepper!. Dredge chicken in flour mixture!. Heat canola oil in a large skillet!. Cook chicken in hot oil until browned on all sides!. Cover and cook over low heat for 15 to 20 minutes; drain off excess oil!.
Stir 2 tablespoons flour and the sugar into tomatoes; blend well!. Add tomato mixture to chicken!. Add wine and mushrooms to chicken; stir!. Cover and simmer for 20 to 30 minutes, or until chicken is tender!. Serves 4!.Www@FoodAQ@Com
INGREDIENTS:
salt and pepper to taste
4 to 6 boneless, skinless chicken breast halves
4 tablespoons vegetable oil
1 can cream of mushroom soup, undiluted
1/2 cup cooking sherry
1/4 cup grated Cheddar cheese
3 tablespoon minced onion
2 teaspoons Worcestershire sauce
1/2 cup slivered almonds
PREPARATION:
Salt and pepper chicken; brown in oil!. Place browned chicken in baking dish!. Combine soup, sherry, cheese, onion and Worcestershire sauce; pour over chicken!. Sprinkle almonds on top!. Cover with foil and bake at 350° for 45 minutes!.
Recipe for chicken with almonds serves 4 to 6!.
__________________
Oven Fried Chicken Breasts
INGREDIENTS:
8 ounces herb-seasoned stuffing cubes
8 boneless chicken breasts halves, skin removed
4 ounces melted butter
PREPARATION:
Put stuffing cubes or crumbs in a bag and crush until crumbs are fine!. Dip chicken breasts in melted butter, then roll in crumbs!. Place on foil-lined cookie sheet, at least 1 inch apart!. Bake at 350° for 45 minutes to 1 hour, depending on size of the chicken breasts, or until golden brown!.
Juices should run clear when pierced with a fork!.
__________________
Chicken with Wine
INGREDIENTS:
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
4 chicken breasts halves with bone
1/4 cup olive oil
1 teaspoon sugar
1/2 cup peeled chopped tomatoes, fresh or canned
1 cup dry white wine
4 ounces fresh sliced mushrooms
PREPARATION:
In a wide, shallow bowl, combine 4 tablespoons flour, salt, and pepper!. Dredge chicken in flour mixture!. Heat canola oil in a large skillet!. Cook chicken in hot oil until browned on all sides!. Cover and cook over low heat for 15 to 20 minutes; drain off excess oil!.
Stir 2 tablespoons flour and the sugar into tomatoes; blend well!. Add tomato mixture to chicken!. Add wine and mushrooms to chicken; stir!. Cover and simmer for 20 to 30 minutes, or until chicken is tender!. Serves 4!.Www@FoodAQ@Com
I like to cut a pocket in them, stuff it with herbed cream cheese or yoghurt cheese, wrap them in bacon and bake!. So juicy and rich! Lovely with potato salad and green salad!.
Or cut into tenders, coat with a mix of yoghurt, mayo, garlic and herbs, then with herbed breadcrumbs, leave to chill in the freezer for an hour (so the coating sticks properly), then bake!. Serve with tomato sauce and oven-baked chips!.
Or panfry slices quickly in sundried tomato olive oil with chilli, garlic and parsley, remove chicken, add a splash of (homemade) chicken stock and simmer for a couple of minutes, scraping everything up from the bottom of the pan to mix, then toss with freshly cooked pasta and serve with chicken on top!.
Or butterfly chicken breasts, rub with paprika, salt, pepper, garlic granules and onion powder, spray with a little chilli oil, and grill for 7 minutes a side (serve with roast vegetables cooked with the same mix on them)!.Www@FoodAQ@Com
Or cut into tenders, coat with a mix of yoghurt, mayo, garlic and herbs, then with herbed breadcrumbs, leave to chill in the freezer for an hour (so the coating sticks properly), then bake!. Serve with tomato sauce and oven-baked chips!.
Or panfry slices quickly in sundried tomato olive oil with chilli, garlic and parsley, remove chicken, add a splash of (homemade) chicken stock and simmer for a couple of minutes, scraping everything up from the bottom of the pan to mix, then toss with freshly cooked pasta and serve with chicken on top!.
Or butterfly chicken breasts, rub with paprika, salt, pepper, garlic granules and onion powder, spray with a little chilli oil, and grill for 7 minutes a side (serve with roast vegetables cooked with the same mix on them)!.Www@FoodAQ@Com
This one os one of my fave's
CHICKEN CORDON BLUE
2-4 (8 oz!.) chicken breast, boneless & skinless
1/4 cup flour seasoned
egg wash
bread crumbs
enough slices of Swiss cheese for each chicken breast
enough slices of ham for each chicken breast
Trim all fat from chicken!. Lay Swiss cheese and ham slices on top of each other and roll together!. Lay chicken breast flat and place cheese and ham roll inside!. Roll chicken around the ham and cheese and freeze!. Once frozen, dredge in flour, egg and bread crumbs!. Deep fry until golden brown!. Finish baking in ovenWww@FoodAQ@Com
CHICKEN CORDON BLUE
2-4 (8 oz!.) chicken breast, boneless & skinless
1/4 cup flour seasoned
egg wash
bread crumbs
enough slices of Swiss cheese for each chicken breast
enough slices of ham for each chicken breast
Trim all fat from chicken!. Lay Swiss cheese and ham slices on top of each other and roll together!. Lay chicken breast flat and place cheese and ham roll inside!. Roll chicken around the ham and cheese and freeze!. Once frozen, dredge in flour, egg and bread crumbs!. Deep fry until golden brown!. Finish baking in ovenWww@FoodAQ@Com
My favorite quick and easy recipes for chicken breast are!.!.!.
Stove Top: you take your chicken breasts, pound them thin!. put them in a bowl with a splash of balsamic vinegar a little bit of olive oil and salt & pepper to taste!. Then fry them in a preheated pan until done, flipping half way so they brown on both sides!.
Oven: brush the tops with a mixture of miracle whip, parmesan cheese, parsley, garlic, & pepper!. Bake!.
BBQ: lightly coat with olive oil, salt & pepper!. BBQ to perfection!.Www@FoodAQ@Com
Stove Top: you take your chicken breasts, pound them thin!. put them in a bowl with a splash of balsamic vinegar a little bit of olive oil and salt & pepper to taste!. Then fry them in a preheated pan until done, flipping half way so they brown on both sides!.
Oven: brush the tops with a mixture of miracle whip, parmesan cheese, parsley, garlic, & pepper!. Bake!.
BBQ: lightly coat with olive oil, salt & pepper!. BBQ to perfection!.Www@FoodAQ@Com
Here are a few E-Z recipes you might want to try!. Good Luck & enjoy!.
COLA CHICKEN
(And more variations of recipe)
(My favorite are the Wings or Ribs)
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 wieners/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!.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup!.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart!.
Serve over noodles or rice or dressing!.!.!.!.or!?!?!?Www@FoodAQ@Com
COLA CHICKEN
(And more variations of recipe)
(My favorite are the Wings or Ribs)
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 wieners/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!.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup!.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart!.
Serve over noodles or rice or dressing!.!.!.!.or!?!?!?Www@FoodAQ@Com
1/2 c!. ketchup
1 (12 oz!.) can Diet Coke
4-5 chicken breasts (boneless and skinless)
Pour ketchup and Diet Coke together in electric skillet or frying pan!. Mix some; add chicken!. Cook on low (200 to 250 degrees) until done (about 30 to 45 minutes)!. Allow moisture to escape so a mild barbecue sauce forms!.
Enjoy!Www@FoodAQ@Com
1 (12 oz!.) can Diet Coke
4-5 chicken breasts (boneless and skinless)
Pour ketchup and Diet Coke together in electric skillet or frying pan!. Mix some; add chicken!. Cook on low (200 to 250 degrees) until done (about 30 to 45 minutes)!. Allow moisture to escape so a mild barbecue sauce forms!.
Enjoy!Www@FoodAQ@Com
At first I grill breasts!. Then I fry 2 sp flour in 5-6 sp oil, add 4-5 sp tomatoe pure, some water and mushrooms!. Put breasts and stew for 1/2 hour!. Spices- hot pepper and nutmeg!.Www@FoodAQ@Com
cut a pouch into the chicken breast then stuff with pesto and mozzerella then wrap in parma ham deeeliciousWww@FoodAQ@Com