Do you know a good chicken recipe?!
Answers: I would like something easy that I can just prepare and throw in the oven.. maybe something with garlic, tomatoes or mushrooms...
This is easier yet:
Place chicken pieces in a roaster.
Combine 1 cup brown sugar, 2/3 cup vinegar, 1/4 cup lemon-lime soda (like Sprite or 7-up), 3 tablespoons minced garlic, 2 tablespoons soy sauce and 1 teaspoon black pepper. Pour over the chicken and bake at 400 for one hour.
(or put in crockpot for 8 hours).
The smell as it cooks is heavenly!
chicken cacciatore
1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
8 ounces crimini (baby bella) mushrooms
1 very large red onion, thinly sliced (about 3 cups)
5 tablespoons olive oil, divided
2 tablespoons Sherry wine vinegar
1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed
1 1/2 tablespoons chopped fresh rosemary, divided
1/2 cup dry red wine
1 14 1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1/3 cup thinly sliced basil, divided
2 tablespoons drained capers, divided
12 ounces gemelli or penne, freshly cooked
reheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl. Add 3 tablespoons oil and vinegar; toss to blend. Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet. Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.
Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary. Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat. Add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
Place pasta in large shallow bowl. Top with chicken and sauce. Sprinkle remaining basil and capers over.
CHICKEN BREASTS WITH MUSHROOMS AND
MARSALA
3 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
4 (5 oz.) boneless, skinned chicken breast halves
2 tbsp. unsalted butter
1 tbsp. vegetable oil (safflower is lower)
6 oz. mushrooms, sliced
1/4 c. Marsala wine
1/4 c. beef broth
2 tsp. cornstarch
Combine flour, salt and pepper on piece of waxed paper. Dredge chicken in flour mixture to coat well. Heat 1 tablespoon of the butter and oil in large, heavy skillet. Add chicken and brown on both sides in skillet over moderate heat. Drain chicken on paper toweling.
Add remaining 1 tablespoon butter to skillet. Add mushroom and saute over moderately high heat 3 minutes. Add Marsala wine. Scrape up brown bits from bottom of skillet. Remove from heat.
Place chicken in microwave-safe 8x12x2 inch baking dish with thickest parts toward outside. Pour mushroom-wine mixture over all. Cover with waxed paper. Microwave at 100% power 6 to 8 minutes until chicken is tender, rotating casserole 180 degrees at high time. Remove chicken and mushrooms with slotted spoon to bowl. Keep warm.
Whisk together the broth and the cornstarch in a small bowl until smooth. Stir the cornstarch mixture into the baking dish liquid. Microwave, uncovered, at 100% power for 2 to 3 minutes until sauce thickens and boils, whisking at half time. Return chicken and mushrooms to baking dish. Spoon sauce over top. Serve with noodles.
you can get all these recipes at recipe.AOL.com Pennys' Chicken Bundles, Penne with Roasted Chicken & Radicchio,
CHICKEN FETTUCINNE,Pura Kichili Pazham Melagu Varuval :: Pigeon Cooked With Orange & Chettinad Spices _ Tamil Nadu, Mushroom, Sausage & Spinach Lasagna
Flour and brown breasts. Put in a casserole dish. Mix together spaghetti sauce, mushrooms and a clove of garlic crushed. Set aside, bake breast in a dish for 40 min. Pour sauce over breasts. Bake 10 min. top with mozz. cheese. If you don't have spaghetti sauce blend up your tomatoes and add italian seasoning.
2 large Chicken Breasts
4 oz (120 gm) Mushrooms Chestnut mushrooms have a lovely flavour however ordinary mushrooms will do just as well.
1/2 oz (15 gm) Butter
2 Cloves Garlic, crushed As always, adjust garlic according to taste
1/2 oz (15 gm) Breadcrumbs
Handful fresh Parsley, chopped
Handful fresh Coriander (Cilantro) leaves, chopped
Salt & pepper
--------------------------------------...
Wash the mushrooms then chop small. It'll look as if you've got enough to feed an army but don't worry, they'll reduce down.
Melt the butter in a pan, add the garlic and cook gently for a few seconds, then add the mushrooms and stir well. Cook over a medium heat for about ten minutes, stirring occasionally.
At first the mushrooms will release a lot of liquid, most of this will evaporate away in the latter half of the cooking.
Whilst the mushrooms are cooking, pre-heat the oven to 200C (400F).
Stir the herbs into the garlic mushrooms and season with a little salt and a generous helping of freshly ground black pepper. Add the breadcrumbs to soak up the remaining liquid. Mix together to form a paste - the stuffing. Remove from the heat and leave to cool.
Cut a deep slit in each chicken breast and insert half the garlic mushroom stuffing into each one. Use a couple of cocktail sticks to close the chicken up, fold the ends over the top and use another cocktail stick or two to close the parcel up.
Transfer the garlic mushroom stuffed chicken parcels to an ovenproof dish, the slit side uppermost. Cook for about 25 mins or until the chicken is properly done.
Serve the garlic mushroom chicken either with traditional potatoes and veg or on a bed of lightly spiced rice. Remember to remove the cocktail sticks before serving!
Baked Chicken Country Captain
Prep: 30 min.
Bake: 1 hour
Ingredients
2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 large onion, cut into thin wedges
1 small green sweet pepper, cut into 1-inch pieces
2 tablespoons raisins
2 cloves garlic, minced
1 tablespoon cooking oil
1 tablespoon curry powder
1 14-1/2-ounce can tomatoes, cut up
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
3 cups hot cooked rice
Directions
1. If desired, skin chicken. Arrange chicken, onion wedges, green sweet pepper pieces, and raisins in a 2-quart rectangular baking dish.
2. In a small saucepan cook garlic in hot oil for 15 seconds. Add curry powder. Cook and stir for 1 minute more. Stir in the undrained tomatoes, sugar, salt, mace, thyme, and pepper. Bring to boiling; pour over ingredients in dish.
3. Cover and bake in a 350 degree F. oven about 1 hour or until tender. Using a slotted spoon, transfer chicken, vegetables, and raisins to a platter.
4. For sauce, measure pan juices; if necessary, add enough water to equal 2 cups. Transfer to a saucepan. In a small bowl combine cornstarch and cold water; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
5. To serve, spoon chicken, vegetables, and raisins over hot cooked rice. Spoon some of the sauce atop chicken; pass remaining sauce when serving. Makes 4 servings.
Sweet-and-Sour Baked Chicken
Prep: 25 min.
Bake: 30 min.
Ingredients
4 medium skinless, boneless chicken breast halves (1 pound total)
Salt
Pepper
1 tablespoon cooking oil
1 8-ounce can pineapple chunks (juice pack)
1/2 cup jellied cranberry sauce
2 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons rice vinegar or cider vinegar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons dry sherry
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1 medium green sweet pepper, cut into bite-size strips
Hot cooked rice
Directions
1. Sprinkle chicken lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook 2 minutes per side or until browned. Transfer chicken to a 2-quart square baking dish. Drain pineapple well, reserving juice (you should have 1/3 cup juice). Spoon pineapple evenly over chicken in dish; set aside.
2. In a small saucepan stir together the reserved pineapple juice, the cranberry sauce, cornstarch, brown sugar, vinegar, orange juice concentrate, sherry, soy sauce, and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken and pineapple in dish. Cover and bake in a 350 degree F oven for 25 minutes. Uncover; add pepper strips, stirring gently to coat with sauce. Bake, uncovered, for 5 minutes more. Serve over rice. Makes 4 servings.
CHICKEN, CREAM AND MUSHOOM BAKE
4 whole skinless chicken breasts
2 tbs olive oil
600ml (1 pint) fresh pouring cream
500g (1/2 lb) sliced mushrooms
4 cloves garlic (minced)
100g (4 oz) butter
salt and black pepper to taste
500ml (1 pt) fresh cream
1 medium onion finely chopped
1/2 cup white wine
1 tsp paprika (optional)
Soak chicken breasts in olive oil and 2 tbs of fresh pouring cream, season with salt, pepper and paprika (optional). Place in an oven-proof dish and set aside.
Sauce:
Brown onions, mushrooms and garlic in butter over meidum heat in a wok or skillet for a few minutes, until the onions are clear to golden brown. Add the white wine, remainder of the cream, and allow to simmer until thickened (approximately 10-15 mins).
Once the sauce is done, pour over chicken and bake at 356 degrees F (180 deg C) (uncovered) for approximately 1 hour, or until the chicken is tender, stirring occcasionally.
Serve with vegetables of your choice.