Chicken Recipe???

I only eat chicken! Could someone give me one of there fav Chicken recipes? With ingredients (amount) and method. Thankyou heaps as im running out of ideas!! The meal size would be for 3....Chicken Recipe???
Most of my recipes are with chicken, I think - I love it, too!





';Parmesan Crusted Chicken'; - 4 servings





1/2 cup mayonnaise


1/4 cup grated Parmesan cheese


4 boneless, skinless chicken breast halves


4 tsp. Italian seasoned dry bread crumbs





Combine mayonnaise and cheese; spread on chicken. Sprinkle with bread crumbs; bake at 425 - 20 minutes or until throughly cooked.








';Chicken Breasts Florentine'; - Serves 6 (leftovers!)





1 package wide egg noodles


2 tbsp. all-purpose flour


1/4 cup milk


1 cup chicken broth


2 tbsp. grated Parmesan cheese


Freshly ground salt and pepper, to taste


Freshly ground nutmeg


2 (10 oz.) pkgs. frozen spinach; thawed, drained and squeezed


1 1/2 lbs. boneless, skinless chicken breasts; cut into strips





Preheat oven to 350*. Bring a large pot of water to boil and cook noodles according to package directions.


Place milk and flour in covered container and shake together until smooth. Mix flour mixture in a saucepan with chicken broth; bring to boil, stirring constantly, until thickened. Remove from heat; stir in Parmesan, salt, pepper and nutmeg.


Mix spinach with half of the sauce; spread in 13x9'; baking pan that has been sprayed with cooking spray.


Arrange chicken over spinach; pour remainder of sauce over chicken. Sprinkle with a bit of additional nutmeg. Bake, uncovered, for 20-25 minutes, or until chicken is cooked through








';Chicken Pepper Stir-Fry'; - 3 to 4 servings





1 EACH small green, sweet red and yellow pepper; julienned (thin strips)


1 medium onion; quartered


2 garlic cloves; minced


4 tbsp. olive oil; divided


3/4 lb. boneless, skinless chicken breasts; cubed


3/4 tsp. Cajun seasoning


1/3 cup packed brown sugar


2 tsp. cornstarch


1 tbsp. water


1 tbsp. lemon juice


1 tbsp. honey mustard


1 tsp. soy sauce


1 tsp. Worcestershire sauce


Hot cooked rice (optional)





In large skillet, stir-fry peppers, onion and garlic in 2 tbsp. oil until crisp-tender. Remove and keep warm. In same skillet, stir-fry chicken and Cajun seasoning in remaining oil until juices run clear.


In small bowl, combine brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to skillet; cook and stir 1 minute. Serve with rice, if desired.





Here's a (cajun) spice blend for you...





';All That Jazz Seasoning'; (Cajun Flavor) - 1 cup





1/4 cup garlic powder


1/4 cup onion powder


2 tbsp. paprika


1 tbsp. ground red pepper


1 tbsp. black pepper


1 1/2 tsp. celery seeds


1 1/2 tsp. chili powder


1 tsp. salt


1 tsp. lemon pepper


1/2 tsp. ground nutmeg





Combine all ingredients; store in airtight container.








Merry Christmas to you and yours - and happy eating!Chicken Recipe???
Chicken Marsala





Ingredients





4 Chicken; cutlets, skinless


1/4 c Flour,


Salt %26amp; pepper


3 tb Olive oil,


1/2 c Chicken broth


1/2 c Marsala





Instructions





In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/3. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorperated; but I hardly ever do. it does make the dish a bit richer.


**************************************


Lemon-Rosemary Chicken





2 chicken breast halves, skinned, boneless


1 lemon, juiced and strained


2-3 tablespoons flour


1 1/2 teaspoons fresh rosemary, finely chopped OR 1/2 teaspoon dried, crushed


1/2 teaspoon paprika


1/8 teaspoon salt


1/8 teaspoon ground pepper





Place chicken breasts in a large glass bowl. Pour lemon juice over, turn to coat all surfaces.


Cover with plastic wrap and refrigerate at last 4 hours.


Put remaining ingredients in a bag. Add chicken, one piece at a time, and shake each piece until well coated with flour mixture.


Place chicken in a greased baking pan and bake in a preheated 350F. oven for about 45 minutes or until done.
Thai Cashew BBQ Chicken





10 to 12 Thighs, Breast, Leg Pieces


1/2 Can Coconut Milk


2 Tblsp Fresh Finely Chopped Ginger


1/4 Cup Fresh Coarse Chopped Cilantro - Leaves, try to avoid stems.


3 Tblsp Chopped Green Onions, Washed thoroughly


2 Tblsp Fine Chopped Red Onion


Juice from 2 Limes, Fresh


1/4 Cup Rice Wine Vinegar


1/2 Cup Soy Sauce


1 Tblsp Honey


1/4 Cup of Cashew or Peanut Butter


1/2 Cup Packaged Cashews


1 tspn Red Pepper Flakes - like 1 packet from the Pizza Guy is good.





Combine all ingredients together, except chicken pieces, stir well.


In a bowl, place chicken pieces %26amp; coat w/ marinade until well coated.


Place into pan or container to place in refrigerator. Allow to marinate for at least 4 hours.


Set your grill to medium heat %26amp; grill carefully turning each piece to make sure each side is cooked thoroughly. Internal temperture should be over 160*F.





This chicken recipe can also be adapted to the oven - heat oven to 350*F %26amp; place marinated chicken in oven-proof dish or pan, cover with foil. PLace in oven %26amp; bake for approximately 45min to 1hr. Remove from oven %26amp; keep covered for 10-15 min. Carefully remove foil, watch out for the steam inside %26amp; serve immediately.


Great with Fried Rice or plain rice or even Noodles.


Arroy - (Thai for Delicious...)
I hope this helps....





3-Step Chicken Fajitas





This recipe is very quick, easy and healthy! Substitutions can be made for the chicken to appease any taste: beef, pork, shrimp, or portabello mushrooms. The spices are also available in a seasoning packet or marinade at most grocery stores.





28 min 10 min prep





INGREDIENTS





3 teaspoons cooking oil (any type)


1 (10 ounce) bag frozen peppers and onions


1/2 teaspoon salt


1/2 teaspoon ground cumin


1/4 teaspoon chili powder


1/4 teaspoon ground black pepper


1 lb boneless skinless chicken breasts, cut into 1-inch strips


1 tablespoon lime juice


4 (8 inch) flour tortillas


4 tablespoons cheddar cheese, shredded


4 tablespoons sour cream


4 tablespoons salsa





DIRECTIONS





HEAT 2 teaspoons of cooking oil in a large nonstick skillet over medium-high heat. Add onion %26amp; peppers mix and spices to the skillet; saute 10 minutes or until vegetables are tender. Remove mixture from skillet.


HEAT 1 teaspoon oil over medium-high heat in same skillet. Add chicken; cook, stirring constantly for 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in lime juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.


PLACE 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon each of cheese, sour cream, and salsa. Roll up and enjoy.





*SPECIAL NOTE: Frozen mix can be substituted with 2 cups sliced green bell peppers and 2 cups sliced onion.
look up www,campbellssoupreciepes.com





The chicken reciepies they have are awsome, easy, delious, %26amp; cheap, %26amp; most of all as a busy mom, easy %26amp; quick to make too.
I have lots of ways to cook chicken. We eat a lot of chicken.





Pour some bourbon over the chicken and bake it. Bourbon makes chicken very moist, and adds a wonderful flavor. I don't like the taste of bourbon as a liquor, but it's great on chicken!





Put a whole chicken in a crockpot. Season the chicken with Lawry's seasoning salt - or just plain salt %26amp; pepper - then use the chicken to make sandwiches, casseroles, or go all out and make chicken %26amp; dumplings. (Yummy!)





Last night I experimented with a new chicken recipe that turned out delicious. I'll share this one with you in detail. Call it:





Deborah's Special Chicken





Olive oil - 1 cup in a frying pan


Saute in the oil:


2 onions, sliced


1 green pepper, chopped


8 oz mushrooms, fresh or frozen


1 tsp minced garlic





Add:


4 medium red potatoes, sliced thin, and continue frying for approximately 10 minutes, stirring frequently





Put the vegetables in a large baking dish (10 x 14 inches is good)





In the olive oil brown a family-size package of chicken thighs





Put the chicken in the baking dish.





Salt %26amp; pepper everything in the dish. Cover the dish with aluminum foil. Bake on 350 degrees for 1 hour.
Roasted Airline Chicken Breast with Black Eyed Pea Risotto:





* 1 hr., 5 mins.


* Serves 6





Ingredients





* 4 chicken breasts trimmed with small winglet (';drum';) still attached


* 1/4 lb butter


* 1 tbsp fresh thyme leaves


* 1 tsp fresh ground black pepper


* Kosher Salt


* 1 1/2 cups chicken stock


* Black-eyed Pea Risotto:


* 2 medium onions, peeled and finely chopped


* 1 cup bacon, cut into 1/4 inch chunks


* 3 tbsps extra-virgin olive oil


* 2 garlic cloves, pressed


* 1 (16-ounce) package arborio rice


* 8 cups chicken stock


* 1 cup dry white wine


* 1 can (16 oz) black-eyed peas, reserve juice


* 1 cup heavy cream


* 1 cup fresh Italian parsley, chopped


* 2 tbsps butter


* 1 tsp salt


* 1/4 cup Parmigiano Reggiano - grated





Cooking Instructions





Prepare the breasts...remove the wing tip so that only the drum part remains attached. Preheat oven to 350掳F. Mix together the butter, salt, thyme and black pepper to form a compound butter. Rub the breasts all over with the compound butter. Pre-heat pan until hot. Then sear the skin side over high heat. Turn them over, baste with any remaining compound butter and then finish in the pre-heated oven, approximately 15 minutes.





Heat olive oil in a large pot and add bacon. Slowly cook for 3-4 minutes to render fat and ensure bacon gets crispy. Set aside and keep fat in the pot. Add the garlic and onions, and saut茅 for 2 minutes until translucent. Add rice and stir well to ensure it is all completely coated in fat. Stir constantly for 2 minutes.





Reduce the heat to medium and add white wine, continuing to stir as the rice cooks and absorbs the wine. Add the juice from the black-eyed peas continuing to stir and then add 1 cup of warm chicken broth, stirring until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time. (This takes about 30 minutes). Continue to cook until the rice is tender. Add the bacon back in, stir in the black-eyed peas and heat for 2-3 minutes. Finish with butter and heavy cream, shower with Parmigiano Reggiano, season with salt, pepper and parsley, then serve immediately.
easy chicken cordon blu: chk breasts


sliced ham (lunch meat)


crm chk soup


stove top stuffing


dijon mustard


swiss cheese (grated or slice)


place chk breast in baking dish place piece of ham on chk. mix one can of crm chk soup and 1 tbs of mustard and pour ontop of chk and ham to cover and top with prepared stuffing bake at 350 degrees for 25 min and top with cheese and bake additional 5 min or until cheese is melted
Chicken Ritz Casserole





Ingredients:


5-6 chicken breasts, cooked


1 can cream of chicken soup


1 can cheddar broccoli soup


about 1/4 soup can of milk


1-1/2 c. sour cream


2 c. cooked minute rice (1 c. prior to cooking)


dash salt and pepper


30 to 40 Ritz crackers, crumbled


Butter


Cooking Instructions:


Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
This is my absolute favorite chicken recipe, it's a recipe we got out of a Dr. Atkins cookbook that we tweaked just a bit.





CHICKEN WITH CUCUMBERS


2 tbsp. olive oil


1 tbsp butter


3 chicken breasts


1 large cucumber


1/2 an onion, sliced thin


1/2 tsp. ground cumin


1/2 tsp. ground mustard


2 cloves garlic, minced


1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)


3 tbsp. sour cream





Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.








Other family favorites in our house are:


Easy Cheesy Slow Cooker Chicken


6 boneless chicken breast halves, without skin


salt and pepper, to taste


garlic powder, to taste


2 cans condensed cream of chicken soup


1 can condensed cheddar cheese soup





Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles.








Sweet and Sour Chicken


1 medium onion, sliced


1 medium carrot, peeled, sliced


1 medium celery stalk, sliced


1 lb. boneless skinless chicken thighs, cut into bite-size pieces


1/2 cup KRAFT CATALINA Dressing


1/2 cup soy sauce


1/2 cup firmly packed brown sugar


1 tsp. grated gingerroot


1 can (8 oz.) pineapple chunks, drained, juice reserved


1 medium green pepper, sliced


1 medium red pepper, sliced


4-1/2 cups hot cooked MINUTE White Rice





PLACE onions, carrots and celery in slow cooker; top with chicken. ADD dressing, soy sauce, brown sugar, gingerroot and pineapple juice. Cover with lid. COOK on LOW for 7 to 8 hours (or on HIGH for 3-1/2 to 4 hours), adding pineapple and peppers for the last 30 min. of the cooking time. Serve over rice.








Slow-cook Chicken %26amp; Mushroom Stew


1 can cream of mushroom %26amp; roasted garlic soup


5-6 fresh, boneless, skinless chicken breasts


Salt and pepper to taste


1 package (8 oz.) med. white mushrooms


1 cup baby-cut carrots


2 celery ribs, cut into 1 1/2 inch lengths





In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.





CHICKEN PARMESAN


4-6 chicken breasts


3 eggs plus 1 tablespoon water, beaten


1 1/2 cups breadcrumbs plus 1/3 cup grated parmesan cheese


1 jar favorite spaghetti or maranara sauce


Sliced Mozarella cheese





Place each breast between two pieces of saran wrap and pound thin using a meat hammer, rolling pin or a heavy can. Heat two tablespoons of oil in a skillet. Dip breast in the mixture of breadcrumbs and parmesan, into the egg wash and into the breadcrumbs again. Place in skillet and brown on each side, 2 to three minutes. Place in baking dish and cover with maranara sauce. Bake at 350 degrees for 30-45 minutes until chicken is cooked through. Place mozarella slices over breasts. Place under broiler 5-7 minutes until cheese is melted and bubbly and lightly browned.
CHICKEN TETRAZZINI





1 can (4 oz.) sliced mushrooms, drained


2 tbsp. chopped green pepper


2 tbsp. butter


1 can (2 c.) chicken gravy


1/2 c. shredded cheddar cheese


1 c. diced cooked chicken


2 c. cooked spaghetti


1/4 c. chopped tomato





In saucepan, brown mushrooms and cook green pepper in butter until tender.


Stir in gravy and cheese; heat until cheese melts. Add chicken, spaghetti, and tomato.





Heat; stir now and then.





4 servings.
Marinade 3 boneless chicken breast in creamy thousand island dressing for 30 minutes. Then grill them. Do not use the leftover dressing as a sauce because you have marinaded raw chicken in it.
I've got a Cheap and Easy Recipes web site that has some chicken recipes on it you might like. There are a few turkey recipes on there too and you could substitute chicken for turkey. My Balti Chicken recipe is here: http://www.cheap-and-easy-recipes.com/in鈥?/a>





My recipes will say chicken/turkey mince. That is the Australian equivalent of the US ground chicken/turkey.
Once again Steve has good ideas. I love Marsala but I like the cream Marsala sauce.





You need to try my Chicken Berlin.





This recipe is very easy to make for 1 or a bunch.





You'll need (per person)


1 Boneless skinless chicken breast.


Italian seasoned bread crumbs


flour


beaten egg


milk


1 slice jarlsburg cheese (or baby swiss)


1 slice onion


2 slices granny smith apple


oil (for frying)


Pound the chicken breast with a meat mallet until it doubles it's size.


soak in an egg %26amp; milk wash about 5 - 7 minutes.


mix together equal 1 part flour witih 3 parts bread crumbs


heat oil in saute pan (moderate heat)


coat breasts with crumb mixture, redip (quick) in egg wash and then re-coat in crumbs


brown both sides of the chicken in saute pan, then cook till done but, moist. Remove from pan.


Satue onions and apple slices in the pan. Remove.


return chicken to pan, top with apples %26amp; onions then place a piece of cheese on top. cover and heat just until cheese is melted.


Serve with your favorite steamed veggie.





You'll love it.
Check this site out it gives you 3128 chicken recipes:





http://www.epicurious.com/recipes/find/r鈥?/a>





Hope you can find the recipe you are looking for.
Check out my Cooking Blog. I've got PLENTY of that stuff on there! 360.yahoo.com/korgboy98