Cure for the "same old boring chicken" recipe?!
I've been trying to eat healthier, and cheaper!. Frozen boneless chicken breasts are perfect, with a side vegetable!. However, baking them with a little spice on top is getting very plain lately!. Any ideas!? Maybe involving some type of good healthy sauce, or alternative veggies such as bell peppers, that people could recommend!?Www@FoodAQ@Com
Answers:
My family loves chicken!.!.!.we marinate it in italian salad dressing and either grill it or bake it in the oven!. When we grill it we serve it with a green salad and rolls!.!.!.if we bake it we serve it with white rice, mashed potatoes or baked potatoes!.
I also love to make chicken fajitas!.!.!.very simple and the kids love it!Www@FoodAQ@Com
I also love to make chicken fajitas!.!.!.very simple and the kids love it!Www@FoodAQ@Com
Baking is for bread and cakes!.
Poultry is a pretty boring meat!. I prefer to cook it at low temp in a water smoker, using a good fruit-wood or hickory!. Since it's not sitting over flame, no carcinogenic nitrosamines are produced, and it ends up with plenty of taste!.
If you can afford the canola oil, most chicken can be breaded and then fried after smoking, adding another dimension of crunch and taste to an otherwise boring bird!.
Asparagus, mushrooms and other veggies can also come out yummy in a water smoker if you find the usual steaming or baking is also getting boring!.
It does require investing in a vertical or horizontal smoker or adapting a standard barbecue, but your dinner guests will probably like the results more, too!. Left overs can be frozen and microwaved and eaten throughout the week, so you won't be stuck firing up the "Q" every day!.Www@FoodAQ@Com
Poultry is a pretty boring meat!. I prefer to cook it at low temp in a water smoker, using a good fruit-wood or hickory!. Since it's not sitting over flame, no carcinogenic nitrosamines are produced, and it ends up with plenty of taste!.
If you can afford the canola oil, most chicken can be breaded and then fried after smoking, adding another dimension of crunch and taste to an otherwise boring bird!.
Asparagus, mushrooms and other veggies can also come out yummy in a water smoker if you find the usual steaming or baking is also getting boring!.
It does require investing in a vertical or horizontal smoker or adapting a standard barbecue, but your dinner guests will probably like the results more, too!. Left overs can be frozen and microwaved and eaten throughout the week, so you won't be stuck firing up the "Q" every day!.Www@FoodAQ@Com
Chicken Breasts with Broccoli Pesto
Juice of 3 lemons (about 1/2 cup)
1/2 cup extra virgin olive oil
6 garlic cloves, sliced
2 tablespoons chopped rosemary, or 1 teaspoon dried
Salt and freshly ground black pepper
2 whole, skinless and boneless chicken breasts, cut in half crosswise
For the pesto:
2 cups broccoli florets
6 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Salt
1/4 cup chicken stock or water
Marinate the chicken: In a nonreactive bowl big enough to hold the chicken breasts, combine the lemon juice, oil, garlic, rosemary, and salt and pepper to taste!. Add the chicken breasts and marinate them in the refrigerator for several hours!.
Heat the grill!.
For the pesto: Bring a large pot of salted water to a boil over high heat!. Add the broccoli and cook until the water comes up to a boil again!. Scoop out about 1 cup of the cooking water, then drain the broccoli!. Heat 2 tablespoons of the oil in a small skillet over medium heat!. Add 1 tablespoon of the garlic and cook the garlic until it begins to take on color, about 3 minutes!. Add the broccoli and about ? cup of the cooking liquid!. Cook the florets until they are fork-tender, about 10 minutes!. Transfer the broccoli and garlic to the food processor!. Add the remaining 4 tablespoons of oil, the remaining garlic, and salt to taste and puree to a rough paste!. Add the chicken stock a few tablespoons at a time and pulse until the pesto is loose and saucy!. Adjust the seasoning!.
Grill the chicken breasts over hot coals or gas for about 3 minutes on each side!. Do not overcook the chicken!. (If cooking on top of the stove, cook in a lightly oiled grilling pan over high heat for 20 minutes, then turn over and cook for an additional 10 minutes!.) Remove the breasts and allow them to rest for a few minutes!. Slice the breasts on an angle against the grain of the flesh, about 1/2 inch thick!. Garnish with broccoli pesto!.
Serves 4!.Www@FoodAQ@Com
Juice of 3 lemons (about 1/2 cup)
1/2 cup extra virgin olive oil
6 garlic cloves, sliced
2 tablespoons chopped rosemary, or 1 teaspoon dried
Salt and freshly ground black pepper
2 whole, skinless and boneless chicken breasts, cut in half crosswise
For the pesto:
2 cups broccoli florets
6 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Salt
1/4 cup chicken stock or water
Marinate the chicken: In a nonreactive bowl big enough to hold the chicken breasts, combine the lemon juice, oil, garlic, rosemary, and salt and pepper to taste!. Add the chicken breasts and marinate them in the refrigerator for several hours!.
Heat the grill!.
For the pesto: Bring a large pot of salted water to a boil over high heat!. Add the broccoli and cook until the water comes up to a boil again!. Scoop out about 1 cup of the cooking water, then drain the broccoli!. Heat 2 tablespoons of the oil in a small skillet over medium heat!. Add 1 tablespoon of the garlic and cook the garlic until it begins to take on color, about 3 minutes!. Add the broccoli and about ? cup of the cooking liquid!. Cook the florets until they are fork-tender, about 10 minutes!. Transfer the broccoli and garlic to the food processor!. Add the remaining 4 tablespoons of oil, the remaining garlic, and salt to taste and puree to a rough paste!. Add the chicken stock a few tablespoons at a time and pulse until the pesto is loose and saucy!. Adjust the seasoning!.
Grill the chicken breasts over hot coals or gas for about 3 minutes on each side!. Do not overcook the chicken!. (If cooking on top of the stove, cook in a lightly oiled grilling pan over high heat for 20 minutes, then turn over and cook for an additional 10 minutes!.) Remove the breasts and allow them to rest for a few minutes!. Slice the breasts on an angle against the grain of the flesh, about 1/2 inch thick!. Garnish with broccoli pesto!.
Serves 4!.Www@FoodAQ@Com
Marinade your chicken in lemon juice and cut your green peppers and one lg!. onion and sliced mushrooms or canned!. mushrooms, slice your peppers into one inch pieces and slice the onion into rings cook slowly in olive oil vegies that is when the vegies are almost cooked add the chicken also sliced into the dirsired thickness!. also add mushrooms at this time, cover until peppers and chicken are cooked to your disired tenderness, also you can add some soy sauce for more flavoring!. enjoy AprilWww@FoodAQ@Com
make a stir fry!.!.!.
2 ts Vegetable oil
1/2 c Water
1 lg Onion; sliced thin
1/4 Stir-fry sauce
1 Red pepper; sliced thin
1 1/2 c Cooked sliced chicken
12 oz Broccoli florets; cut into
Rice or couscous
Heat oil in large skillet over medium-high heat!. Add onion and pepper!. Cook 5 minutes!. Stir in broccoli, water and stir-fry sauce!. Cook until tender, stirring occasionally, 5 minutes!. Stir in chicken and heat through!. Serve with rice or couscous!. Prep time: 10 minutes Cooking time: 10 minutesWww@FoodAQ@Com
2 ts Vegetable oil
1/2 c Water
1 lg Onion; sliced thin
1/4 Stir-fry sauce
1 Red pepper; sliced thin
1 1/2 c Cooked sliced chicken
12 oz Broccoli florets; cut into
Rice or couscous
Heat oil in large skillet over medium-high heat!. Add onion and pepper!. Cook 5 minutes!. Stir in broccoli, water and stir-fry sauce!. Cook until tender, stirring occasionally, 5 minutes!. Stir in chicken and heat through!. Serve with rice or couscous!. Prep time: 10 minutes Cooking time: 10 minutesWww@FoodAQ@Com
Try fajitas, or chicken wraps!. I could eat the wraps daily!. I put whole boneless breasts in a pan with olive oil and cook, part way through remove from pan and dice, return to pan and continue cooking add diced green chili's, diced jalapenos, and some medium salsa!. continue cooking until chicken is done!. Warm Jalapeno Cheddar wraps and fill with chicken mixture, top with cheese, light sour cream, and whatever else you heart desires!. The whole process takes about 30min!.Www@FoodAQ@Com
I just wrote you the recipe below and then noticed that you said cheap options - Oops!. It's not that expensive a recipe but it depends if you see olives as a luxury item or not!.!.!.
Mince up some olives and mushrooms to make a kind of pesto!. Then wrap the breast in a piece of parma ham (you can cut off the fat if you prefer or use bresaola instead if you want to be really fat free, or bacon if that's what you have)!. Bake in the oven until the parma ham goes crispy!. I would serve this with cooked spinach (I use the frozen stuff and cook it in a frying pan with some garlic and a little bit of olive oil, on a gentle heat)!. I'd have a couple of bits of bread with it, I like the little ciabatta rolls that you buy half baked so you can make them fresh in your house!.Www@FoodAQ@Com
Mince up some olives and mushrooms to make a kind of pesto!. Then wrap the breast in a piece of parma ham (you can cut off the fat if you prefer or use bresaola instead if you want to be really fat free, or bacon if that's what you have)!. Bake in the oven until the parma ham goes crispy!. I would serve this with cooked spinach (I use the frozen stuff and cook it in a frying pan with some garlic and a little bit of olive oil, on a gentle heat)!. I'd have a couple of bits of bread with it, I like the little ciabatta rolls that you buy half baked so you can make them fresh in your house!.Www@FoodAQ@Com
Make it into chicken cacciatore--a rustic Italian dish where the chicken is baked, then topped with salt and pepper!. The sauce that accompanies the chicken is made from a red sauce embellished with red and green bell peppers, garlic, mushrooms, onions, and sometimes carrots!. Garnish the dish with fresh basil and serve along side whole wheat pasta!.Www@FoodAQ@Com
Get Italian Herb Marinade and marinade the breasts for a few hours or overnight!. Then grill, slice up and add Cesar dressing and shredded Parmesan cheese for Cesar chicken salad!.
Cook extras and then bake a large potato and dice up the chicken, add non-fat cottage cheese, low fat sour cream and left over mixed vegtables and have large stuffed potato's for dinner!.Www@FoodAQ@Com
Cook extras and then bake a large potato and dice up the chicken, add non-fat cottage cheese, low fat sour cream and left over mixed vegtables and have large stuffed potato's for dinner!.Www@FoodAQ@Com
Grill the chicken breast on the BBQ or electric grill, or panfry it with a small amount of veggie oil!. Then slice and serve warm over your favourite salads, or make wraps with lots of lettuce and veggies and some lite ranch dressing!.
Both are easy, fast and tasty!.Www@FoodAQ@Com
Both are easy, fast and tasty!.Www@FoodAQ@Com
slice it thinner, stirfry with garlic and ginger and mushrooms!. Serve with brown rice and your steamed veggie of choice!. OR you can also stirfry some broccoli and serve with the chicken and rice!.Www@FoodAQ@Com
Here are 26,000 chicken recipes that will keep you busy!. Click this link:
http://www!.cooks!.com/rec/search!?q=chicke!.!.!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/search!?q=chicke!.!.!.Www@FoodAQ@Com
Curried chicken and onions over fluffy white rice with a side of carrots, green beans or peas!.Www@FoodAQ@Com
Pour a jar of good salsa over the chicken breasts and make Mexican Chicken!.Www@FoodAQ@Com
get some chicken and try baking it in bacon or covering it in a tasty cheeseWww@FoodAQ@Com
poach the chicken - cut into cubes and then add to cold salads on these hot daysWww@FoodAQ@Com
I have some restaurant recipes I was emailed today (there are over 400! So I will just include a few!.!.!.If you want the whole email, you can email me and I will send it to you!)
Applebee's Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl!. Refrigerate while
preparing salad!.
Cut each chicken breast into 5 strips!. In one bowl, beat egg with milk!. In another bowl, combine flour with corn flake crumbs, salt and pepper!. Preheat oil over medium heat!.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture!. Fry chicken until browned, drain and set aside!. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots!. Sprinkle sliced green onion on top of the lettuce!. Sprinkle almonds over the salad, then the chow mein noodles!.
Cut the chicken into small chunks!. Place the chicken onto the salad forming a pile in the middle!. Serve with salad dressing on the side!.
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Boston Market Chicken
1/4 cup canola oil
1 Tbl!. honey
1 Tbl!. lime juice
1/4 tsp!. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees!. In a small bowl, combine canola oil, honey, lime juice, and paprika!. Place chicken, skin side up, in a 7X11 inch baking dish!. Apply mixture to chicken pieces in a single layer!. Bake in oven for 35?40 minutes, basting every 8?10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken!. Remove from oven!. Cover with foil for 15 minutes!.
This softens the chicken and keeps it hot until served!. Serves four!.
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Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp!. Garlic powder
1 tsp!. Powdered ginger
2 tbs!. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs!. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl!. Cover and refrigerate (stirring often) for several hours (best overnight)!. Bake chicken at 350 for one hour in a single layer, basting every 10 minutes!. Remove chicken!. Scrape pan juices with all the brown bits into a frying pan!. Heat, and add 2 Tbs!. white wine!. Stir and add chicken!. Cook for 1 minute and serve!.
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Chi Chi's Mexican Chicken Salad
1 Pound boneless skinless chicken breasts, cooked and shredded
1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayo
2 tbsp!. finely chopped onion
1 tsp!. grated lime peel
1/2 tsp!. chili powder
1/4 tsp!. ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves!. Mix well!.
Serve over lettuce leaves!.
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Chick?Fil?A Chicken Salad
2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 ? 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked!. Remove from water and cool meat!. You can save the chicken broth, seal and refrigerate no more than a week!. After chicken is cool, cut into tiny pieces!. Place in a mixing bowl with all other ingredients and mix well!. Butter one side of sandwich bread and grill!. Place salad in between grilled bread slices and serve!.
Enjoy!Www@FoodAQ@Com
Applebee's Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl!. Refrigerate while
preparing salad!.
Cut each chicken breast into 5 strips!. In one bowl, beat egg with milk!. In another bowl, combine flour with corn flake crumbs, salt and pepper!. Preheat oil over medium heat!.
Dip individual chicken pieces in egg mixture and then roll in the flour mixture!. Fry chicken until browned, drain and set aside!. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots!. Sprinkle sliced green onion on top of the lettuce!. Sprinkle almonds over the salad, then the chow mein noodles!.
Cut the chicken into small chunks!. Place the chicken onto the salad forming a pile in the middle!. Serve with salad dressing on the side!.
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Boston Market Chicken
1/4 cup canola oil
1 Tbl!. honey
1 Tbl!. lime juice
1/4 tsp!. paprika
4 chicken breast halves, washed and patted dry
Preheat oven to 400 degrees!. In a small bowl, combine canola oil, honey, lime juice, and paprika!. Place chicken, skin side up, in a 7X11 inch baking dish!. Apply mixture to chicken pieces in a single layer!. Bake in oven for 35?40 minutes, basting every 8?10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken!. Remove from oven!. Cover with foil for 15 minutes!.
This softens the chicken and keeps it hot until served!. Serves four!.
***************************
Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp!. Garlic powder
1 tsp!. Powdered ginger
2 tbs!. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs!. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl!. Cover and refrigerate (stirring often) for several hours (best overnight)!. Bake chicken at 350 for one hour in a single layer, basting every 10 minutes!. Remove chicken!. Scrape pan juices with all the brown bits into a frying pan!. Heat, and add 2 Tbs!. white wine!. Stir and add chicken!. Cook for 1 minute and serve!.
********************
Chi Chi's Mexican Chicken Salad
1 Pound boneless skinless chicken breasts, cooked and shredded
1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayo
2 tbsp!. finely chopped onion
1 tsp!. grated lime peel
1/2 tsp!. chili powder
1/4 tsp!. ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves!. Mix well!.
Serve over lettuce leaves!.
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Chick?Fil?A Chicken Salad
2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 ? 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked!. Remove from water and cool meat!. You can save the chicken broth, seal and refrigerate no more than a week!. After chicken is cool, cut into tiny pieces!. Place in a mixing bowl with all other ingredients and mix well!. Butter one side of sandwich bread and grill!. Place salad in between grilled bread slices and serve!.
Enjoy!Www@FoodAQ@Com