does anyone know any good chicken recipes? Preferably baked chicken, I'm bored with my usual?!
Answers:
Check out the taste of home website....if you type in chicken you'll get some many ideas for cooking chicken....we eat alot of chicken so I always am looking for different ways.
We like chicken fajita's, chicken tacos, chicken soup (several types) chicken taco salad,
I likew to bake chicken breasts with spaghetti sauce and cheese on top......also BBQ in the oven and leftovers make good BBQ chicken sandwiches later......I love lemon pepper chicken also in the oven. Alfredo I usuall do on stove top with noodles.
This is my mom's recipe and I have used canned peaches or apricots in place of pineapple and it has tasted very good. Corn flour is ok as a replacement for corn starch as it is basically for thickening the sauce !
This is a favorite at our house and fairly easy to make !
Sweet-and-Sour Baked Chicken
Ingredients:
1 cup soy sauce
2 cup water
3/4 cup sugar
1 can crushed (chunky works also) pineapple
2 carrots chopped or sliced (optional)
1 small onion chopped
peppers ( green, red or yellow are optional )
corn starch to thicken (I use 2 table spoons)
3/4 to 1 teaspoon garlic salt, celery salt & onion salt
1 broiler/fryer chicken cut up pieces (3-1/2 to 4 pounds)
(have substituted chicken breasts)
Directions:
Add all ingredient (except chicken) to a large pan and bring to a boil on stove top ....put chicken in 13-in. x 9-in. baking dish, pour hot sauce over chicken & bake uncovered, at 350° for 1-1/4 hours or until juices run clear. Yield: 6-8 servings.
Chicken & Dumplings Recipe
INGREDIENTS
Chicken & Vegetables
* 1 large roasting chicken (5 to 6 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock
* 1 Tbsp olive oil
* 1 large onion, cut into large chunks
* 2 bay leaves
* Salt
* 3 celery stalks, trimmed and cut into 1/2-inch pieces
* 4 medium carrots, peeled and cut into 1/2-inch pieces
* 6 boiling onions (smaller than regular onions, larger than pearl onions), peeled and halved
* 6 Tbsp unsalted butter, or chicken fat from the cooked chicken
* 6 Tbsp all-purpose flour
* 1 teaspoon dried thyme
* 2 Tbsp dry sherry or vermouth (optional)
* 1 Tbsp of heavy cream (optional)
* 3/4 cup frozen peas, thawed
* 1/4 cup minced fresh parsley leaves
* Ground black or white pepper
Dumplings
* 2 cups cake flour (can sub all-purpose flour)
* 2 teaspoons baking powder
* 3/4 teaspoon salt
* 2 Tbsp butter, melted
* 3/4 cup milk
* 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
METHOD
First Make the stock.
Heat olive oil in a 6-qt Dutch oven or larger over medium-high heat. Add hacked up chicken pieces – the back, neck, and wings – and onion chunks (not the boiling onions). Saute until onions soften and chicken pieces lose their raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook for about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add the 6 cups of hot water to the chicken pieces.
Second
Poach the chicken in the stock.
Add skinless chicken parts (legs, thighs, breasts), 2 bay leaves, and 3/4 teaspoon of salt to the stock and bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts from the pan and set aside. When they are cool enough to handle, remove the meat from the bones in 2-inch chunks or strips. Place a strainer over a large bowl and pour the broth through it, straining out the solids from the broth. Discard the solids. Skim and reserve the chicken fat from broth and set aside 5 cups of broth, reserving extra for another use.
Third
Make the dumpling batter.
While chicken is cooking, sift together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Note: do not over mix! or your dumplings will turn out too dense.) Set aside.
4th
Make the stew base, assemble the stew.
Heat reserved chicken fat (or butter) in the pan you had used to make the stock over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then slowly add the reserved 5 cups of chicken stock; simmer until mixture thickens slightly, 2 to 3 minutes. Stir in the vegetables, simmer for 5 minutes. Stir in chicken and optional cream; return to a strong simmer. Add salt and freshly ground black pepper to taste.
Fifth
Add the dumplings.
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.
Gently stir in peas and parsley. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.
Serves 6 to 8
http://wildernessoutdoors.net/category/d…
Chicken Marsala
You can bake it or fry it. Flatten your chicken to a quarter inch. Dredge in seasoned flour and bake at 350 for about a half hour...or fry in oil until golden and cooked through.
In skillet, saute some onion, garlic and sliced mushrooms together. Mix in a can of Campbells golden mushroom soup and about a cup of marsala wine. This goes over the chicken and potatoes, preferably mashed potatoes, but baked is good too.
baked chicken
here r a couple of the easiest but best recipes my family just LOVES.
pre-heat over to 350
put chicken in baking pan and smother with italian dressing for extra flavor sprinkle parmesan cheese on top. YUMMY cover tightly with foil,
throw it in oven for about 2 1/2 hours and u have your self a delicious meal the chicken just falls apart when u touch it with a fork. enjoy
now if u want the same delicious meal that falls apart when u touch it with the fork do all the same steps above but instead of smothering in italian smother with a bottle of bar b que sauce. cover and cook 2 1/2 hours and tah dah dinner is served and your family will be happy
bake the chicken with brocoli and cheese, or bake chicken in marinara sauce. if you want something for potatoes, roll the chicken in bread crumbs mixed with those french fried onions. also, for potatoes, do like chicken with chicken stock, celery, carrots, potatoes, and onions, or try adding saur kraut and garlic to your chicken breast
Not for nothing but my favorite chicken recipe is a basic roasted bird.
Butterfly your bird by cutting out the backbone, and put your palm on the breast and push till the wishbone cracks and the bird lays flat. Oil, salt and pepper the skin side and GENEROUSLY salt and pepper the inside of the bird.
Put it on a sheet pan into a 425 degree oven for 30 minutes
Tun the sheet pan after 30 minutes and cook until the breast reaches 175 degrees and the thigh reaches 185 - about another 30 minutes
The skin gets so crispy and the bird is so moist.
GL
Two of my favorites are:
Blood-orange Chicken
Squeeze the juice from a blood-red orange
Crush one or two garlic cloves and mix the two.
Clean and dry the chicken and place it in a roasting pan sprayed with Pam (or similar spray).
Place potatoes and other vegetables around the chicken.
Pour the garlic and blood-red orange mix over the chicken and vegetables.
Cook in a 350 degree oven and cook to your preferred doneness.
Lemon Garlic Chicken:
Slice garlic cloves into thin strips
Squeeze the juice of a lemon
Wash and dry the chicken
With a very sharp knife, put lots of slits into the chicken. Place the garlic slices into the slits in the chicken. Pour the lemon juice over the chicken. Cook to your preferred level of doneness at 350 degrees.
I have lots more if you like. You can email me through my profile here on Yahoo! Answers.
Bake chicken pieces in a half soysauce/half water mixture. They taste great.
Or use a rub- this is my favorite:
2 t. salt; 1 t. paprika; 1/2 t. onion powder; 1/2 t. thyme; 1 t. black pepper; 1/4 to 1/2 t. cayenne pepper; 1/2 t. garlic powder.
This is enough for a 4 lb chicken or 2-3 cornish hens.
It is absolutely delicious on the grill OR on our rotisserie.
Or a teriyaki-style sauce:
1 c brown sugar; 2/3 c vinegar; 1/4 c lemon lime soda (Sprite or 7Up); 3 T chopped garlic; 2 T soy sauce; 1 t black pepper. Mix all together & pour over chicken pieces before baking.
here's how my family makes a tray of chicken drumsticks:
1 large pot
put a thin film of oil on the bottom of the pot
add the chicken
3/4 cup water
1/2 lemon (squeeze all the juice in the chicken)
salt & pepper to taste
maybe some italian spices if desired
Do not preheat oven. Bake at 365 degrees, with the lid on for about 45 min. Then take off the lid and continue baking until nicely brownish and water evaporated.
sprinkle minced garlic on top after taking it out.
lick your fingers after eating the whole pot :)
place chicken in ziploc & add 1/2 bottle worchestire sauce. Let marinate for about 20 minutes. remove chicken & season with salt, pepper & cajun seasoning. Place in glass pan (use your pam), pour enough marinade in bottom of pan to keep moist. Cook at 350 for 30-45 minutes - until done.
potatoes go great with this.
slice raw potato like chips - slice onion same. in baking dish, layer potato/onion. season each layer with salt,pepper, cajun seasoning. dallop with 3 t butter. pour in 1/3 cup milk, 1/3 cup sour cream. cover & microwave 7 minues on high. sprinkle w/ shredded cheese & cook til potatos are tender - approx 3-5 minutes more.
Here's some we make about once a month. The alfredo we have often- but what I love about it is how easy it is to put together and it actually tastes like alfredo.
Baked Teriyaki Chicken
From Allrecipes Submitted by Collins
INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425F.
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
- - -
Chicken and Broccoli Alfredo
Campbells.com
Ingredients
1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request?)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Happy cooking!
Check out my blog for a few great chicken recipes such as pulled BBQ chicken sandwiches... www.realmomsrealdinners.blogspot.com
An easy one is- rub chicken breasts or whole chicken with some olive oil or canola oil. Then pat with seasonings (rosemary, fresh minced garlic, salt and pepper). Place in baking dish. Quarter potatoes and carrots. season those and place around chicken. Bake in 375 oven for aprox 45 mins. (time will very depending on thickness of chicken and if you do breasts or whole.
Another favorite is chicken rollups served over mash potatoes.
*Pound chicken thin and cut length wise to make it into tenders. (I usually do this to 3-4 chicken breasts and each breast you can get 2-3 tenders out of)
*In bowl one: Melt stick of butter and squeese 1/2 lemon (or more to taste)
*In bowl two, mix: Italian bread crumbs, fresh grated parm cheese, italian seasonings, salt and pepper.
*Dip chicken tenders in lemon butter, then dip and coat in bowl two. Roll and stick a toothpick through them. Place them all in glass baking pan. When they are all in pour remaining lemon butter over top and around sides.
Bake 350 for 40-45 mins till done and not pink inside. Serve these directly on top of mash potatoes with a side of green beans or broccoli. We also always serve with rolls. It's a favorite at my house!
Toast two pieces of bread, tear it up and put it in the food processor. Add a clove or two of garlic, some pecans or almonds, a little parmesan cheese, pepper and some dried Italian spice. Blend. Pour breading into plastic bag.
Dip chicken pieces in milk (or buttermilk) then put in plastic bag & shake.
Bake.
I'm obsessed with this chicken saltimbocca recipe, i've made it probably 10 times now: http://wp.me/p1l2Zx-4b
Pecan crusted baked chicken
Chicken Marsala
Chicken Picatta
Cornflake garlic crusted chicken
Salsa baked chicken
Chicken Parm
Baked honey mustard chicken
bar-bq