Whats a good dinner with chicken?!
Whats a good dinner with chicken?
i only have chicken
Answers:
My favorite is chicken with cream of mushroom and white rice and then have stuffing and a vegetable. It's very good.
coat the chicken pieces with flour, paprika, chilli and breadcrumbs, then shallow fry or oven cook.
I did mac and cheese with corn , with my chicken last night. Its fast I didnt feel like cooking.
Cut up that chicken and fry it and make lots of side dishes with it such as, homebaked spaghetti, potato salad, corn on the cob, a big green salad or mashed potatoes and gravy and steamed buttered broccoli. this all sounds good to me.
green beans and corn, mixed together, (drain and put in a bowl minute and a half in the microwave) with cornbread and some instant mashed potatoes. or asparagus, steamed, with grands flaky biscuits (buttermilk kind) and sweet potatoes with brown sugar. (very pretty color combo on the plate too)
Simple Southwestern Chicken Salad
INGREDIENTS
2 boneless chicken breast halves, cooked and cubed
3/4 cup mayonnaise
1/4 cup chopped celery
chopped fresh cilantro to taste
1 (1 ounce) package taco seasoning mix
DIRECTIONS
In a medium bowl, combine the chicken, mayonnaise, celery, cilantro and seasoning mix. Mix well.
Cover bowl and refrigerate for 1 hour.
it would help if you told use what other ingredients that you had around.
side dish that goes good with this is Screaming Potatoes
INGREDIENTS
2 pounds clean, scrubbed new red potatoes
1 tablespoon kosher salt
2 tablespoons water
DIRECTIONS
Place the potatoes in the bottom of a large cast iron skillet. Place about 2 tablespoons of water in the bottom of the pot and sprinkle with the salt. Cover tightly and place over low heat. Cook for 40-50 minutes. Do not lift the lid during this time. Occasionally give the pan a shake.
Chicken Enchiladas with Creamy Green Chile Sauce
INGREDIENTS
12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
10 ounces shredded Monterey Jack cheese
3/4 cup minced onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
2 ounces shredded Monterey Jack cheese
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Tropical Baked Chicken
3 lbs chicken pieces
4 teaspoons dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green or red bell peppers
2 tablespoons butter, cut into bits
1 teaspoon dried basil, crumbled
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
1/4 cup dark brown sugar, firmly packed
Preheat oven to 350 degrees F.
Mix together dijon mustard, basil and honey. Smear the chicken with this mixture.
Arrange chicken, skin side down, in a shallow roasting pan or baking dish.
Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste, half the basil, and 1/2 teaspoon each of cinnamon and paprika.
Pour orange and pineapple juice around the chicken. Bake, basting once, for 30 minutes.
Turn the chicken skin side up, season with salt and pepper, the remaining basil, 1/2 teaspoon each of cinnamon and paprika, and all of brown sugar.
Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry.
Pour the juice into a small saucepan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.
after cooking the chicken, make a nice salad and/or rice and or/a potato and or/bread and or/ roasted veggies and or/corn.