as I remember it's a complete meal in a casserole dish. What I have is about 1 1/4 lb uncooked chicken tenders that I intend to have for supper. Or If you have any other ideas I would love to hear about them (It's only the two of us) thanks so much.What is that chicken w/chicken soup recipe?
i'm not sure of the one you're talking about, but my favorite is one my mum invented last chirstmas as she was not well enough to create an entire turkey dinner..it is now a sunday/company favorite
mums chicken casserole
-1 1/4 lb chicken, cooked
-2 cups broccoli, chopped
-1 cup mushrooms, chopped
-1 cup white oninons, chopped
-2 cans mushroom soup, condensed
-2 cups grated cheese (cheddar or marble)
-3 boxes stovetop turkey stuffing (or about 5-6 cups homemade)
1) cut all chicken into bite size pieces, place in large mixing bowl
2) add vegetables and toss with chicken
3) toss 1 1/2 cups of the cheese with the above mixture
4) take the two cans of mushroom soup and wisk in seperate small bowl, add a little water and wisk to make a thick sauce
5) toss sauce with veggie/chicken mixture enough to coat evenly
6) place mixture in greased casserole dish
7) take PREPARED stuffing and place on top of mixture, top with remaining cheese
8) place in 350 F oven covered for twenty minutes, then uncovered for another twenty five or thirty minutes
p.s. this can easily be halved or doubled
enjoy, it is our new favorite!What is that chicken w/chicken soup recipe?
You could always use the left over chicken by making a pan of fried rice with chicken. Make chicken taco out of them. Make a hot open faced sandwich, with fresh gravy and mashed potato's.
Sorry I 'm not sure about a casserole dish for you.
Monday, August 23, 2010
How can i get the recipe to L&L hawaiian bbq chicken?
here it is..
Hawaiian BBQ Chicken
6 chicken thighs
1 cup pineapple juice
1/2 cup brown sugar
2 tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ginger
Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.How can i get the recipe to L%26amp;L hawaiian bbq chicken?
4 flour tortillas
1 chicken breast
barbecue sauce
crushed pineapple
bacon bits (optional)
cheese (I prefer colby-jack)
cooking spray
Start to heat up a skillet on the stove because this won't take long.
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
Hawaiian BBQ Chicken
6 chicken thighs
1 cup pineapple juice
1/2 cup brown sugar
2 tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ginger
Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.How can i get the recipe to L%26amp;L hawaiian bbq chicken?
4 flour tortillas
1 chicken breast
barbecue sauce
crushed pineapple
bacon bits (optional)
cheese (I prefer colby-jack)
cooking spray
Start to heat up a skillet on the stove because this won't take long.
Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
When done, cut into wedges and serve with added BBQ sauce if you like to dip.
What's a good recipe to make with chicken and white wine?
White Wine Almond Chicken
INGREDIENTS
3/4 cup white wine
1 cup chicken broth
1 cup heavy cream
3 tablespoons all-purpose flour
1 pound fresh mushrooms, sliced
1 white onion, finely chopped
1 cup sliced almonds
salt and pepper to taste
6 skinless, boneless chicken breast halves
DIRECTIONS
Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.
Preheat oven to 325 degrees F(165 degrees C).
Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.What's a good recipe to make with chicken and white wine?
chicken piccata
4 chicken breasts pounded flat
salt and black pepper
All-purpose flour, for dredging
4 tablespoons butter
4 tablespoons olive oil
1/3 cup fresh lemon juice
1/2 cup white wine
1/4 cup capers
1/3 cup fresh parsley, chopped
salt and pepper chicken and dredge in flour.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. cook 2 pieces of chicken for 3 mins each side. reapeat with other two pieces.
In the pan mix the lemon juice, wine and capers and some of the chicken frying goop leftovers. Bring to boil, Return the chicken to the pan and simmer for 5 minutes. When serving pour lemon/wine/caper sauce over chicken and garnish with parsley.
chicken cacciatore
4 chicken breasts
Salt and black pepper
2 teaspoons olive oil
1 medium onion, sliced
1 red bell pepper, sliced
1/2 pound white mushrooms, sliced
3 garlic cloves, minced
1/2 cup white wine
2 cups chopped tomatos
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/8 teaspoon red pepper flakes
Season the chicken with salt and pepper.
Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 6 minutes. Remove the chicken.
Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes and wine, herbs and red pepper flakes and 1/4 teaspoon of salt and simmer the mixture uncovered for 10 minutes.
Return the chicken breasts to the pan and simmer about 20 minutes longer.What's a good recipe to make with chicken and white wine?
Google in for a recipe for Chicken Marsala. This uses chicken breasts and white wine, and is delicious!
I made a Japanese dish a few weeks back that turned out extremely well. It's called Yakitori chicken. Very sweet. I highly recommend it
INGREDIENTS
1/2 cup sake (can be substitued with White Wine)
1/2 cup soy sauce
1 tablespoon sugar
1 clove garlic, crushed (Optional)
1 (2 inch) piece fresh ginger root, grated (Ginger Power will work)
1 pound skinless, boneless chicken breast meat - cubed
3 leeks, white part only, cut into 1/2 inch pieces (Can be substituted with any vegetable, but Finnel is the best alternative.)
DIRECTIONS
In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.
Enchilados, Pancakes or Omelettes outside with the chicken and white wine inside. Delicious.
Any italian dish. Look for italian recipes.
How about an Aussie Barbeque recipe? Go to www.philpott.com.au for Sue's BBQ recipes.
INGREDIENTS
3/4 cup white wine
1 cup chicken broth
1 cup heavy cream
3 tablespoons all-purpose flour
1 pound fresh mushrooms, sliced
1 white onion, finely chopped
1 cup sliced almonds
salt and pepper to taste
6 skinless, boneless chicken breast halves
DIRECTIONS
Heat wine, broth and most of the cream (reserve a little) in a medium saucepan over medium low heat. Thicken flour with reserved cream, enough to make a thin paste. Add this to saucepan, stirring constantly until sauce has thickened. Stir in mushrooms and onions.
Preheat oven to 325 degrees F(165 degrees C).
Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and top with almonds. Bake in the preheated oven for 1 1/2 hours.What's a good recipe to make with chicken and white wine?
chicken piccata
4 chicken breasts pounded flat
salt and black pepper
All-purpose flour, for dredging
4 tablespoons butter
4 tablespoons olive oil
1/3 cup fresh lemon juice
1/2 cup white wine
1/4 cup capers
1/3 cup fresh parsley, chopped
salt and pepper chicken and dredge in flour.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. cook 2 pieces of chicken for 3 mins each side. reapeat with other two pieces.
In the pan mix the lemon juice, wine and capers and some of the chicken frying goop leftovers. Bring to boil, Return the chicken to the pan and simmer for 5 minutes. When serving pour lemon/wine/caper sauce over chicken and garnish with parsley.
chicken cacciatore
4 chicken breasts
Salt and black pepper
2 teaspoons olive oil
1 medium onion, sliced
1 red bell pepper, sliced
1/2 pound white mushrooms, sliced
3 garlic cloves, minced
1/2 cup white wine
2 cups chopped tomatos
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/8 teaspoon red pepper flakes
Season the chicken with salt and pepper.
Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 6 minutes. Remove the chicken.
Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes and wine, herbs and red pepper flakes and 1/4 teaspoon of salt and simmer the mixture uncovered for 10 minutes.
Return the chicken breasts to the pan and simmer about 20 minutes longer.What's a good recipe to make with chicken and white wine?
Google in for a recipe for Chicken Marsala. This uses chicken breasts and white wine, and is delicious!
I made a Japanese dish a few weeks back that turned out extremely well. It's called Yakitori chicken. Very sweet. I highly recommend it
INGREDIENTS
1/2 cup sake (can be substitued with White Wine)
1/2 cup soy sauce
1 tablespoon sugar
1 clove garlic, crushed (Optional)
1 (2 inch) piece fresh ginger root, grated (Ginger Power will work)
1 pound skinless, boneless chicken breast meat - cubed
3 leeks, white part only, cut into 1/2 inch pieces (Can be substituted with any vegetable, but Finnel is the best alternative.)
DIRECTIONS
In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.
Enchilados, Pancakes or Omelettes outside with the chicken and white wine inside. Delicious.
Any italian dish. Look for italian recipes.
How about an Aussie Barbeque recipe? Go to www.philpott.com.au for Sue's BBQ recipes.
What's your favorite recipe for Huli Huli Chicken?
And please don't just google it and cut and paste a recipe from about.com or allrecipes.com. I can do that myself, and have done so.
I want tried-and-true, favorite recipes that you have made before and like.
Thanks!!What's your favorite recipe for Huli Huli Chicken?
I got this a couple years ago off of an Hawaiian Luau site. I use a mix of breast and thighs. Often I use ginger from my spice rack if I don't have the fresh. But this is easy breezy. WE mainly make it in the summer on our gas grill.
4-5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
PREPARATION:
Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well.
Place chicken, skin side up, on the rack of broiler pan about 6 inches from the heat or preferably on an outdoor grill.
Baste the chicken frequently and continue broiling or grilling for about 10 minutes on each side or until chicken appears done.What's your favorite recipe for Huli Huli Chicken?
I started making this chicken once I got back from Hawaii. I did get this Huli Huli Chicken recipe from the interenet but I added some of my own twists to the recipe.
I think you will enjoy it.
INGREDIENTS:
4-5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
PREPARATION:
Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well.
Place chicken, skin side up, on the rack of broiler pan about 6 inches from the heat or preferably on an outdoor grill.
Baste the chicken frequently and continue broiling or grilling for about 10 minutes on each side or until chicken appears done.zits
I want tried-and-true, favorite recipes that you have made before and like.
Thanks!!What's your favorite recipe for Huli Huli Chicken?
I got this a couple years ago off of an Hawaiian Luau site. I use a mix of breast and thighs. Often I use ginger from my spice rack if I don't have the fresh. But this is easy breezy. WE mainly make it in the summer on our gas grill.
4-5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
PREPARATION:
Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well.
Place chicken, skin side up, on the rack of broiler pan about 6 inches from the heat or preferably on an outdoor grill.
Baste the chicken frequently and continue broiling or grilling for about 10 minutes on each side or until chicken appears done.What's your favorite recipe for Huli Huli Chicken?
I started making this chicken once I got back from Hawaii. I did get this Huli Huli Chicken recipe from the interenet but I added some of my own twists to the recipe.
I think you will enjoy it.
INGREDIENTS:
4-5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry
1 piece ginger root, crushed
1 clove garlic, crushed
PREPARATION:
Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well.
Place chicken, skin side up, on the rack of broiler pan about 6 inches from the heat or preferably on an outdoor grill.
Baste the chicken frequently and continue broiling or grilling for about 10 minutes on each side or until chicken appears done.
Rachel allens chicken kiev recipe?
from last saturdays favourite food episodeRachel allens chicken kiev recipe?
on this page I found 2 ch. kiev recipes
http://uktv.co.uk/food/search
on this page you can find Rachel Allen's recipes
http://uktv.co.uk/food/item
good luck...
on this page I found 2 ch. kiev recipes
http://uktv.co.uk/food/search
on this page you can find Rachel Allen's recipes
http://uktv.co.uk/food/item
good luck...
I would like to a recipe for copy cat kentucky fried chicken?
http://www.awesome-chef-recipes.com/copy鈥?/a>
Here's a recipe.I would like to a recipe for copy cat kentucky fried chicken?
When I was a teenager, the 3 p.m. movie channel had ';Intermission'; which is equal to today's Dinner and a Movie on cable. During the ';Intermission'; they would interview different people and this one time they interviewed ';The Colonel';. He was just starting his KFC business. He had retired at age 65 after being a cook in someone else's business. He decided at that age to start his own business. He cooked his chicken during the ';Intermission'; and used a special pressure cooker that takes oil (a normal pressure cooker can't handle that). He cooked his chicken in just 7 minutes. He used 11 herbs and spices. When he sold his KFC business, they changed his recipe and he wasn't happy - that was before they even added the crispy which he totally hated. I found a recipe from Secret Recipes that says a woman - as he was coming out of court regarding the new business changing his recipes and making his personal recipes sealed and not available to anyone - showed him a piece of paper stating the herbs and spices he used and he said she was pretty close. The recipe I have has you cook the chicken in the oven - which is totally different than what the Colonel did. But it does produce a very moist piece of chicken. I have done it with pork, chicken and fish. All came out very nice. But, it's not the Colonel's recipe. I don't think anyone will ever get his recipe. The recipe I have takes a package of Italian Salad dressing - the powder, a package of tomato cup-of-soup, and self-rising flour. It's very difficult to get a package of tomato cup-of-soup these days so you might not be able to make it. Between those two packages, all the herbs and spices are there - or so said the Colonel. Mix together the two powder packages with 2 cups of the self-rising flour. Wash off your chicken, dip it in the flour mixture inside a zip lock bag. Set it aside for 15 minutes and dip it a second time. Then place it in a casserole dish that has about 1/4'; of melted butter in the bottom. Turn the pieces over to coat with the butter and bake at 350潞 for 30-40 minutes or until the chicken is done.I would like to a recipe for copy cat kentucky fried chicken?
One chicken cut up.
Wash and soak chicken pieces in buttermilk for one hour.
Mix 1 tbl. each of dried parsley, sage, rosemary, thyme, salt, pepper, chili powder, garlic powder, tumeric, marjorum, dillweed, brown sugar.
Mix seasonings with 2 cups flour.
Jumble chicken pieces in flour mix in plastic ziplock bag.
let stand 1/2 hour. Coating will soak in. repeat with leftover flour mixture in bag.
Fry in hot peanut oil in deep dutch oven or deep fryer or skillet. After browned, reduce heat and cook low until cooked through. about another 15 minutes.
Hope you like it.
You can try topsecretrecipes.com. I know they have it but you have to purchase the recipe for .79 cents
I cant give you the recipe but heres the little i know about it.
They brine the chicken for about 15 minutes before cooking it.
The Original chicken is cooked in a pressure type cooker.
The Krispy is dunked in a milk water and then rolled in flour and deep fryed.
I've almost got the seasoning down, but i've never measured. I take the flour and add lots of herbs and spices..( remember its 11 herbs and spices) I also crush a chicken cube into the flour. The Colonel got it right when he came up with the secret spice.
Here's a recipe.I would like to a recipe for copy cat kentucky fried chicken?
When I was a teenager, the 3 p.m. movie channel had ';Intermission'; which is equal to today's Dinner and a Movie on cable. During the ';Intermission'; they would interview different people and this one time they interviewed ';The Colonel';. He was just starting his KFC business. He had retired at age 65 after being a cook in someone else's business. He decided at that age to start his own business. He cooked his chicken during the ';Intermission'; and used a special pressure cooker that takes oil (a normal pressure cooker can't handle that). He cooked his chicken in just 7 minutes. He used 11 herbs and spices. When he sold his KFC business, they changed his recipe and he wasn't happy - that was before they even added the crispy which he totally hated. I found a recipe from Secret Recipes that says a woman - as he was coming out of court regarding the new business changing his recipes and making his personal recipes sealed and not available to anyone - showed him a piece of paper stating the herbs and spices he used and he said she was pretty close. The recipe I have has you cook the chicken in the oven - which is totally different than what the Colonel did. But it does produce a very moist piece of chicken. I have done it with pork, chicken and fish. All came out very nice. But, it's not the Colonel's recipe. I don't think anyone will ever get his recipe. The recipe I have takes a package of Italian Salad dressing - the powder, a package of tomato cup-of-soup, and self-rising flour. It's very difficult to get a package of tomato cup-of-soup these days so you might not be able to make it. Between those two packages, all the herbs and spices are there - or so said the Colonel. Mix together the two powder packages with 2 cups of the self-rising flour. Wash off your chicken, dip it in the flour mixture inside a zip lock bag. Set it aside for 15 minutes and dip it a second time. Then place it in a casserole dish that has about 1/4'; of melted butter in the bottom. Turn the pieces over to coat with the butter and bake at 350潞 for 30-40 minutes or until the chicken is done.I would like to a recipe for copy cat kentucky fried chicken?
One chicken cut up.
Wash and soak chicken pieces in buttermilk for one hour.
Mix 1 tbl. each of dried parsley, sage, rosemary, thyme, salt, pepper, chili powder, garlic powder, tumeric, marjorum, dillweed, brown sugar.
Mix seasonings with 2 cups flour.
Jumble chicken pieces in flour mix in plastic ziplock bag.
let stand 1/2 hour. Coating will soak in. repeat with leftover flour mixture in bag.
Fry in hot peanut oil in deep dutch oven or deep fryer or skillet. After browned, reduce heat and cook low until cooked through. about another 15 minutes.
Hope you like it.
You can try topsecretrecipes.com. I know they have it but you have to purchase the recipe for .79 cents
I cant give you the recipe but heres the little i know about it.
They brine the chicken for about 15 minutes before cooking it.
The Original chicken is cooked in a pressure type cooker.
The Krispy is dunked in a milk water and then rolled in flour and deep fryed.
I've almost got the seasoning down, but i've never measured. I take the flour and add lots of herbs and spices..( remember its 11 herbs and spices) I also crush a chicken cube into the flour. The Colonel got it right when he came up with the secret spice.
A recipe of chicken corn soup with the ingredient written in african language?
Just in case you don't find it, here are a few chicken soup recipes that feature corn.
Quinoa Corn Chowder
Three Sisters Corn and Chili Chowder
Velvet Chicken %26amp; Corn Soup (Slow Cooker)
These recipes and many more are on the Chicken Farmers of Canada website at www.chicken.ca.
Enjoy!
Marty Brett
Chicken Farmers of CanadaA recipe of chicken corn soup with the ingredient written in african language?
If you mean an ingredient from African cuisine, you will have to put it in your question.A recipe of chicken corn soup with the ingredient written in african language?
Chicken corn soups is sooooooo delicious.......
Which African language? There are a ton of them.
Quinoa Corn Chowder
Three Sisters Corn and Chili Chowder
Velvet Chicken %26amp; Corn Soup (Slow Cooker)
These recipes and many more are on the Chicken Farmers of Canada website at www.chicken.ca.
Enjoy!
Marty Brett
Chicken Farmers of CanadaA recipe of chicken corn soup with the ingredient written in african language?
If you mean an ingredient from African cuisine, you will have to put it in your question.A recipe of chicken corn soup with the ingredient written in african language?
Chicken corn soups is sooooooo delicious.......
Which African language? There are a ton of them.
KFC original recipe chicken strips in Canada?
I like original recipe, but vastly prefer boneless chicken. I was wondering if anyone knew if and when Canada will get the new original recipe strips?
(Hopefully, while I'm still pregnant and craving!)KFC original recipe chicken strips in Canada?
I don't kniow, but I had those last week and they are hell of small. I was disappointed.
(Hopefully, while I'm still pregnant and craving!)KFC original recipe chicken strips in Canada?
I don't kniow, but I had those last week and they are hell of small. I was disappointed.
Need to find an easy baked chicken recipe!?
Any recipes that are easy and tastes good would be a huge help.Need to find an easy baked chicken recipe!?
Doesn't get any easier than this!
SPICY CHICKEN
1 frying chicken, cut up or chicken parts
1 8-oz. bottle Russian or Catalina dressing
1 pkg. dried onion soup mix
1 6-8 oz. jar apricot/pineapple preserves
Put chicken, skin side up, in buttered baking dish. Mix other ingredients and pour over chicken. Bake at 300 for 2 hours (or 350 for 1 hour).........Need to find an easy baked chicken recipe!?
You need:
- chicken breast
- Chicken broth
- mushrooms or any veggies (optional)
- potatoes
- Olive Oil
- salt %26amp; pepper
Pre-heat oven to 350 degree. Pour some olive oil in a baking dish. Cut up some potatoes, veggies/mushrooms and toss them all in a baking dish. clean the chicken and place in with potatoes and veggies. Add salt and pepper and pour in chicken broth. Bake for 35-40 mins. Delish!
cut your chicken in to pieces and bake in oven at 350 degrees for 1 hour. then drain excess juices off and baste with your choice of barbeque sauce and bake for about 20 more minutes.
Rinse well, pat dry. Rub inside %26amp; out with extra virgin olive oil then salt %26amp; pepper. Roast at 350 degrees for 45 mins to an hour depending on the size.
They don't come much easier than a good old-fashioned Roast Chicken:
try just pouring orange juice on it and cook the same as you always do.it comes out realy tasty.
Yum. That makes two of us.
Doesn't get any easier than this!
SPICY CHICKEN
1 frying chicken, cut up or chicken parts
1 8-oz. bottle Russian or Catalina dressing
1 pkg. dried onion soup mix
1 6-8 oz. jar apricot/pineapple preserves
Put chicken, skin side up, in buttered baking dish. Mix other ingredients and pour over chicken. Bake at 300 for 2 hours (or 350 for 1 hour).........Need to find an easy baked chicken recipe!?
You need:
- chicken breast
- Chicken broth
- mushrooms or any veggies (optional)
- potatoes
- Olive Oil
- salt %26amp; pepper
Pre-heat oven to 350 degree. Pour some olive oil in a baking dish. Cut up some potatoes, veggies/mushrooms and toss them all in a baking dish. clean the chicken and place in with potatoes and veggies. Add salt and pepper and pour in chicken broth. Bake for 35-40 mins. Delish!
cut your chicken in to pieces and bake in oven at 350 degrees for 1 hour. then drain excess juices off and baste with your choice of barbeque sauce and bake for about 20 more minutes.
Rinse well, pat dry. Rub inside %26amp; out with extra virgin olive oil then salt %26amp; pepper. Roast at 350 degrees for 45 mins to an hour depending on the size.
They don't come much easier than a good old-fashioned Roast Chicken:
try just pouring orange juice on it and cook the same as you always do.it comes out realy tasty.
Yum. That makes two of us.
Need healthy tastey recipe i can make with chicken!?
i would like to know what are some dishes that i can cook with bonless and fatless chicken.
i want it to be healthy. (but dont go overboard, i want it to taste great too)
k thanksNeed healthy tastey recipe i can make with chicken!?
Chicken breast is tasty and healthy, but there's no such thing as ';fatless';. If there were, it wouldn't likely be very edible. I'd be happy to share a few simple recipes here, but there are soooo many wonderful dishes that can be made with chicken. Check out a few recipe sites to look for recipes too.
One I can suggest is http://allrecipes.com
Here's one that I make that's super simple and healthy:
CHICKEN %26amp; ZUCCHINI WITH SALSA
boneless, skinless chicken breasts
green pepper (cut in strips)
onion (sliced thin)
zucchini (sliced and cut in quarters)
jar of your favorite salsa
Put the chicken in a baking dish, put the peppers, onions and zucchini on top. Pour salsa over all.
Bake at 350 deg. F (175 C) for about an hour. You can cut into the chicken to check it for doneness. Spoon juices over during cooking a few times.
There you have it. If you like, you can buy the shredded reduced fat Mexican cheese mix to sprinkle over it. About 5 minutes before chicken is done, sprinkle on the cheese. Take out when it's melted and starts to brown.
SALADS
I love a salad with either a mixture of lettuces, or romaine with sharp cheese, red onions, cucumbers, celery, chopped walnuts, etc. Season %26amp; broil chicken strips, and add to the salad while hot. There's something wonderful about the combination of the cold salad and hot chicken (great with grill salmon too.) Trader Joe's, if you have one near you, has a wonderful reduced fat, Celtic cheddar that is delicious. It's a reduced fat chees I'd serve to company.
THAI CHICKEN SALAD
Broiled chicken strips over a salad with peanut dressing. I had this in a restaurant once and fell in love with it. I'm not good at measurements... just a sense for right amounts, but this will give you an idea of how to make the dressing. It's got a bite to it, but as nippy or as mild as you like:
canola oil
rice vinegar
about 2 tblsps. natural peanut butter
1-2 cloves fresh, crushed garlic
cayenne pepper (careful... hot but it makes the dressing... if possible, try not to leave it out)
squeeze of lime (or lemon)
water (pb thickens, so add a little at a time as you mix (wisk) ingredients well.)
Toss the salad, and add the chickenNeed healthy tastey recipe i can make with chicken!?
do chicken skewrs, dice chicken breasts into large chunks marinate chicken breast in honey and soy sauce for a hour, cut up green and red and orange peppers in2 big chunks, dont cut button mushrooms and baby tomatoes. chop onions in2 big chunks. put i piece of chicken on askewer folowed by a vegtable, once you have at least 4 chunks of chicken and vegtables on a skewer place under the grill, serve with chopped salad and warmed pitta bread and dip of your choice i reccomend mayonaise or sour cream and chive dip, you need at least 2 skewers each, really tasty meal and vey low fat
A super easy and healthy way to prepare chicken is to spray the pan with Pam, then cook the chick on medium heat until cooked--add a good amount of lime juice and cajun seasonings to the pan as it's cooking--it gives a very zesty effect-it's delicious.
good
for 2 people;
2 skinless chicken breasts
4 oz mushrooms
small tin sweetcorn
small onion
2 sticks celery
1 green pepper
1 pint savoury white sauce
teaspoon dried mixed herbs
8 oz rice of your choice
tablespoon veg/olive/sunflower oil
Slice the chicken breasts, and lightly cook in the oil in a large frying pan/wok. Chop the onion, green pepper and celery and add to the pan. Add the herbs and sweetcorn, put on a low simmer with a lid on the pan. Meanwhile cook the rice as per instructions on the pack. After 10 minutes, add the savoury white sauce to the chicken/veg/herb mix, stir well and continue to simmer until the rice is cooked. Check the seasoning in the chicken dish, adjust to taste, drain the rice really well, arrange a ring of rice on/over the plate, fill with chicken mix, eat and enjoy.
This is quick, easy, nourishing and tasty, a favourite with my family. You can vary the veggies eg peas instead of sweetcorn, red pepper instead of green, fresh herbs not dried!
FAVORITE WEB SITE TO GO TO FOR HEALTHY RECIPES
http://www.recipe4living.comzits
i want it to be healthy. (but dont go overboard, i want it to taste great too)
k thanksNeed healthy tastey recipe i can make with chicken!?
Chicken breast is tasty and healthy, but there's no such thing as ';fatless';. If there were, it wouldn't likely be very edible. I'd be happy to share a few simple recipes here, but there are soooo many wonderful dishes that can be made with chicken. Check out a few recipe sites to look for recipes too.
One I can suggest is http://allrecipes.com
Here's one that I make that's super simple and healthy:
CHICKEN %26amp; ZUCCHINI WITH SALSA
boneless, skinless chicken breasts
green pepper (cut in strips)
onion (sliced thin)
zucchini (sliced and cut in quarters)
jar of your favorite salsa
Put the chicken in a baking dish, put the peppers, onions and zucchini on top. Pour salsa over all.
Bake at 350 deg. F (175 C) for about an hour. You can cut into the chicken to check it for doneness. Spoon juices over during cooking a few times.
There you have it. If you like, you can buy the shredded reduced fat Mexican cheese mix to sprinkle over it. About 5 minutes before chicken is done, sprinkle on the cheese. Take out when it's melted and starts to brown.
SALADS
I love a salad with either a mixture of lettuces, or romaine with sharp cheese, red onions, cucumbers, celery, chopped walnuts, etc. Season %26amp; broil chicken strips, and add to the salad while hot. There's something wonderful about the combination of the cold salad and hot chicken (great with grill salmon too.) Trader Joe's, if you have one near you, has a wonderful reduced fat, Celtic cheddar that is delicious. It's a reduced fat chees I'd serve to company.
THAI CHICKEN SALAD
Broiled chicken strips over a salad with peanut dressing. I had this in a restaurant once and fell in love with it. I'm not good at measurements... just a sense for right amounts, but this will give you an idea of how to make the dressing. It's got a bite to it, but as nippy or as mild as you like:
canola oil
rice vinegar
about 2 tblsps. natural peanut butter
1-2 cloves fresh, crushed garlic
cayenne pepper (careful... hot but it makes the dressing... if possible, try not to leave it out)
squeeze of lime (or lemon)
water (pb thickens, so add a little at a time as you mix (wisk) ingredients well.)
Toss the salad, and add the chickenNeed healthy tastey recipe i can make with chicken!?
do chicken skewrs, dice chicken breasts into large chunks marinate chicken breast in honey and soy sauce for a hour, cut up green and red and orange peppers in2 big chunks, dont cut button mushrooms and baby tomatoes. chop onions in2 big chunks. put i piece of chicken on askewer folowed by a vegtable, once you have at least 4 chunks of chicken and vegtables on a skewer place under the grill, serve with chopped salad and warmed pitta bread and dip of your choice i reccomend mayonaise or sour cream and chive dip, you need at least 2 skewers each, really tasty meal and vey low fat
A super easy and healthy way to prepare chicken is to spray the pan with Pam, then cook the chick on medium heat until cooked--add a good amount of lime juice and cajun seasonings to the pan as it's cooking--it gives a very zesty effect-it's delicious.
good
for 2 people;
2 skinless chicken breasts
4 oz mushrooms
small tin sweetcorn
small onion
2 sticks celery
1 green pepper
1 pint savoury white sauce
teaspoon dried mixed herbs
8 oz rice of your choice
tablespoon veg/olive/sunflower oil
Slice the chicken breasts, and lightly cook in the oil in a large frying pan/wok. Chop the onion, green pepper and celery and add to the pan. Add the herbs and sweetcorn, put on a low simmer with a lid on the pan. Meanwhile cook the rice as per instructions on the pack. After 10 minutes, add the savoury white sauce to the chicken/veg/herb mix, stir well and continue to simmer until the rice is cooked. Check the seasoning in the chicken dish, adjust to taste, drain the rice really well, arrange a ring of rice on/over the plate, fill with chicken mix, eat and enjoy.
This is quick, easy, nourishing and tasty, a favourite with my family. You can vary the veggies eg peas instead of sweetcorn, red pepper instead of green, fresh herbs not dried!
FAVORITE WEB SITE TO GO TO FOR HEALTHY RECIPES
http://www.recipe4living.com
Chicken recipe from 5-4-06 Oprah show?
Woman on Oprah show won a million dollars with her chicken recipe %26amp; I couldn't write it down fast enough + kids interrupted me,but would love to have the recipe.Chicken recipe from 5-4-06 Oprah show?
9 Pillsbury庐 Dunkables庐 frozen homestyle waffle sticks with 3 syrup cups (from 1 lb.-1.3-oz. box)
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 tablespoon beaten egg white
1 box (9 oz) Green Giant庐 frozen spinach, thawed and drained, or 1 1/2 cups Green Giant庐 frozen cut leaf spinach (from 1 lb. bag)
1 tablespoon chopped pecans
Heat oven to 350掳F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
Bake uncovered 40 to 45 minutes. Meanwhile, toast waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion, cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat, cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top.
Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170掳F) and stuffing is thoroughly heated. Spoon remaining syrup mixture from pie plate over chicken. Serve chicken with stuffing.
9 Pillsbury庐 Dunkables庐 frozen homestyle waffle sticks with 3 syrup cups (from 1 lb.-1.3-oz. box)
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 tablespoon beaten egg white
1 box (9 oz) Green Giant庐 frozen spinach, thawed and drained, or 1 1/2 cups Green Giant庐 frozen cut leaf spinach (from 1 lb. bag)
1 tablespoon chopped pecans
Heat oven to 350掳F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
Bake uncovered 40 to 45 minutes. Meanwhile, toast waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion, cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat, cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top.
Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170掳F) and stuffing is thoroughly heated. Spoon remaining syrup mixture from pie plate over chicken. Serve chicken with stuffing.
Street Vendor Halal Chicken Recipe?
Does anyone have the recipe for this chicken that's sold at vendor carts all over NYC, it's incredible.Street Vendor Halal Chicken Recipe?
http://www.opensourcefood.com/people/ras鈥?/a>
Sounds yummy !!
http://www.opensourcefood.com/people/ras鈥?/a>
Sounds yummy !!
What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
When you walk past a pakistani household and the wonderful aroma of a curry wafts up your nostrils dont you wish you could knock the door and beg for a taste, I do. I come from Birmingham and a Balti is a consumer curry made for the commercial masses. I want Ammas (mums ) recipe please,thin sauce, just made for dipping your chappatis and roti in. Birmingham Has a Wonderfully massive pakistani community so ingredients are not a problem to come by. Please no restaurant curries or packet mixes.What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
Ingredients
Recipe #1
- 3 tbsp. sesame tahini
- 1 minced clove of garlic
- 1\2 tsp. salt
- 3 tbsp. lemon juice
- 3 tbsp.water
- 1 tbsp. plain yogurt
Recipe # 2
- 4 slices of stale white bread
- 4 garlic cloves, peeled and crushed,
- 2 tbsp. vinegar or 2 tbsp. lemon juice
- 5-6 tbsp. olive oil
- salt and pepper
- 2-3 tbsp. water
Recipe # 3
- 1 medium potato, boiled
- 4-5 garlic cloves
- 1\2 tsp. vinegar
- 1 tbsp. mayonnaise (optional)
Recipe # 4
- 4 tbsp mayonnaise
- 1 1/2 tsp. garlic paste.
- 1 tsp. lemon juice
- pinch of salt
Recipe # 5
- 2 whole garlic bulbs
- 1 tsp. salt
- 1 cup corn oil
- 3 tbsp. lemon juice
Recipe # 6
- 1cup whole red chilli
- 1\2 cup garlic, sliced
- 1\2 cup water
- salt, according to taste
Recipe # 1
Tahini garlic sauce:
Place tahini, garlic, salt and lemon juice in a small bowl and mix with a spoon and gradually add water until tahini becomes smooth. Add chopped parsley and mix well.
Serve this sauce with fried chicken
Recipe # 2
2. Thick garlic sauce
Remove the crust of the bread and soak in water for 10 minutes. Squeeze out the water. Place the bread, garlic, salt, pepper and lemon juice or vinegar in a blender and puree to form a thick paste. Gradually work in the oil a little at a time to form a thick sauce. If the mixture appears too thick add water. The sauce should be of running consistency. The sharpness of the sauce depends on the amount of the garlic, from mild to really hot and burning. Serve this sauce with fried chicken, Roast Turkey and fish pakora.
Recipe # 3
3. Potato garlic sauce:
Place potato, garlic and vinegar in a chopper or food processor and blend to a paste. The sauce should be of running consistency. If the sauce appears too sticky, blend it for few more seconds. Stir in mayonnaise if desire. The sharpness of the sauce depends on the amount of garlic used. This sauce can be served with Roasted lamb leg and Chatpattay kabab
Recipe # 4
4. Mayonnaise garlic sauce:
Mix all ingredients well with a fork. Serve this sauce with fried dishes such as Chicken fingers or Fish kabab.
Recipe # 5
5.Garlic spread:
Put the garlic and salt in a food processor or chopper and process to a smooth paste. Add oil in a thin stream and process until oil and garlic form a uniform mixture. add lemon juice and process once.
This spread can be in chicken or beef shawarma.
Recipe # 6
Place all the ingredients in a blender or food processor and blend to a coarse purree.What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
best ask your amma
Ingredients
Recipe #1
- 3 tbsp. sesame tahini
- 1 minced clove of garlic
- 1\2 tsp. salt
- 3 tbsp. lemon juice
- 3 tbsp.water
- 1 tbsp. plain yogurt
Recipe # 2
- 4 slices of stale white bread
- 4 garlic cloves, peeled and crushed,
- 2 tbsp. vinegar or 2 tbsp. lemon juice
- 5-6 tbsp. olive oil
- salt and pepper
- 2-3 tbsp. water
Recipe # 3
- 1 medium potato, boiled
- 4-5 garlic cloves
- 1\2 tsp. vinegar
- 1 tbsp. mayonnaise (optional)
Recipe # 4
- 4 tbsp mayonnaise
- 1 1/2 tsp. garlic paste.
- 1 tsp. lemon juice
- pinch of salt
Recipe # 5
- 2 whole garlic bulbs
- 1 tsp. salt
- 1 cup corn oil
- 3 tbsp. lemon juice
Recipe # 6
- 1cup whole red chilli
- 1\2 cup garlic, sliced
- 1\2 cup water
- salt, according to taste
Recipe # 1
Tahini garlic sauce:
Place tahini, garlic, salt and lemon juice in a small bowl and mix with a spoon and gradually add water until tahini becomes smooth. Add chopped parsley and mix well.
Serve this sauce with fried chicken
Recipe # 2
2. Thick garlic sauce
Remove the crust of the bread and soak in water for 10 minutes. Squeeze out the water. Place the bread, garlic, salt, pepper and lemon juice or vinegar in a blender and puree to form a thick paste. Gradually work in the oil a little at a time to form a thick sauce. If the mixture appears too thick add water. The sauce should be of running consistency. The sharpness of the sauce depends on the amount of the garlic, from mild to really hot and burning. Serve this sauce with fried chicken, Roast Turkey and fish pakora.
Recipe # 3
3. Potato garlic sauce:
Place potato, garlic and vinegar in a chopper or food processor and blend to a paste. The sauce should be of running consistency. If the sauce appears too sticky, blend it for few more seconds. Stir in mayonnaise if desire. The sharpness of the sauce depends on the amount of garlic used. This sauce can be served with Roasted lamb leg and Chatpattay kabab
Recipe # 4
4. Mayonnaise garlic sauce:
Mix all ingredients well with a fork. Serve this sauce with fried dishes such as Chicken fingers or Fish kabab.
Recipe # 5
5.Garlic spread:
Put the garlic and salt in a food processor or chopper and process to a smooth paste. Add oil in a thin stream and process until oil and garlic form a uniform mixture. add lemon juice and process once.
This spread can be in chicken or beef shawarma.
Recipe # 6
Place all the ingredients in a blender or food processor and blend to a coarse purree.What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
best ask your amma
Anyone have a recipe for General Tso's Chicken?
General Tso's Chicken, Awsome recipe
* 1 lb chicken thighs, boned and cubed
* 3 eggs, beaten
* 1/2 cup and 2 tsp cornstarch
* 5 dried pepper pods
* 1-1/2 tbsp rice vinegar
* 2 tbsp rice wine
* 3 tbsp sugar
* 3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.Anyone have a recipe for General Tso's Chicken?
General Tso's Chicken
2/3 cup hot chicken broth - low-fat okay
1/3 cup granulated sugar
1/4 cup cornstarch mixed with 2 Tbls. water
1/4 cup soy sauce
1/4 cup sherry
2 Tbls. white vinegar
1 tsp. minced garlic
1 tsp. minced ginger
1/2 tsp. monosodium glutamate - optional
1 1/2 lbs. boned, skinned chicken thighs - cubed
2 Tbls. soy sauce
1/2 tsp. white pepper
1 egg - beaten
1/2 cup cornstarch
1/2 cup vegetable oil
1 tsp. sesame OR peanut OR vegetable oil
1 cup diced scallions
2-6 sm. dried chili pepper - chopped
-Combine broth, sugar, cornstarch/water mixture, 1/4 cup soy sauce, sherry, vinegar, garlic, ginger, and monosodium glutamate; refrigerate until needed.
-Mix together chicken, 2 Tbls. soy sauce, white pepper, and egg.
-Stir in cornstarch until chicken is coated evenly.
-Stir in 1/2 cup vegetable oil to separate chicken pieces.
-Deep-fry chicken in 350 degree oil until crispy.
-Drain chicken on brown paper bags.
-Place 1 tsp. oil in wok and heat until wok is hot.
-Add scallions and peppers and stir-fry briefly.
-Pour refrigerated mixture and chicken into wok.
-Simmer and stir until sauce is thick.
NOTES : Broccoli is a perfect accompaniment to this spicy Oriental dish.Anyone have a recipe for General Tso's Chicken?
Kill a rat, toss in deep fryer then enjoy.
i've got the phone number to the chineese resturant up the street. that's as close as i do to cooking chineese.
4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled %26amp; minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded
* 1 lb chicken thighs, boned and cubed
* 3 eggs, beaten
* 1/2 cup and 2 tsp cornstarch
* 5 dried pepper pods
* 1-1/2 tbsp rice vinegar
* 2 tbsp rice wine
* 3 tbsp sugar
* 3 tbsp soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.Anyone have a recipe for General Tso's Chicken?
General Tso's Chicken
2/3 cup hot chicken broth - low-fat okay
1/3 cup granulated sugar
1/4 cup cornstarch mixed with 2 Tbls. water
1/4 cup soy sauce
1/4 cup sherry
2 Tbls. white vinegar
1 tsp. minced garlic
1 tsp. minced ginger
1/2 tsp. monosodium glutamate - optional
1 1/2 lbs. boned, skinned chicken thighs - cubed
2 Tbls. soy sauce
1/2 tsp. white pepper
1 egg - beaten
1/2 cup cornstarch
1/2 cup vegetable oil
1 tsp. sesame OR peanut OR vegetable oil
1 cup diced scallions
2-6 sm. dried chili pepper - chopped
-Combine broth, sugar, cornstarch/water mixture, 1/4 cup soy sauce, sherry, vinegar, garlic, ginger, and monosodium glutamate; refrigerate until needed.
-Mix together chicken, 2 Tbls. soy sauce, white pepper, and egg.
-Stir in cornstarch until chicken is coated evenly.
-Stir in 1/2 cup vegetable oil to separate chicken pieces.
-Deep-fry chicken in 350 degree oil until crispy.
-Drain chicken on brown paper bags.
-Place 1 tsp. oil in wok and heat until wok is hot.
-Add scallions and peppers and stir-fry briefly.
-Pour refrigerated mixture and chicken into wok.
-Simmer and stir until sauce is thick.
NOTES : Broccoli is a perfect accompaniment to this spicy Oriental dish.Anyone have a recipe for General Tso's Chicken?
Kill a rat, toss in deep fryer then enjoy.
i've got the phone number to the chineese resturant up the street. that's as close as i do to cooking chineese.
4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled %26amp; minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded
Recipe ideas using both chicken thighs and suasages please?
Am thinking of maybe doing a one pot roast but need some inspiration asap. ThanksRecipe ideas using both chicken thighs and suasages please?
I would cook both in a crock pot with onions and garlic. Add potatoes and carrots. Salt, pepper, rosemary. For the liquid, I would do either chicken broth or white wine. You could even add a can of cream of mushroom. It should turn out like a nice hearty stew.
Another idea would be a classic French cassoulet, just substitute the chicken %26amp; sausage you already have:
broiler-fryer chicken, cut up, about 2 1/2 pounds
4 to 6 sweet Italian sausages
1 1/2 cups chopped onion
1 large clove garlic, finely minced
1/2 cup chopped fresh parsley
1 large can (15 ounces) tomato sauce
1 cup dry white wine
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 bay leaf
3 large cans (about 16 to 20 ounces each) Great Northern Beans, about 6 to 7 cups cooked beans
In a Dutch oven, cook bacon until crisp; transfer to paper towels to drain. In bacon drippings, brown sausages and chicken on both sides, about 10 minutes each side. Transfer chicken and sausages to a shallow baking pan as they are browned. Bake at 375掳 for about 15 minutes.
To remaining drippings in Dutch oven, add chopped onion, garlic, and parsley; cook over medium low heat until onion begins to yellow, about 5 to 7 minutes. Add tomato sauce, wine, salt, pepper, and bay leaf; bring to a boil. Reduce heat; add drained beats and stir well. Remove chicken and sausages from oven and add to the Dutch oven. If Dutch oven is not ovenproof, transfer to a large ovenproof pot or casserole. Sprinkle bacon over casserole; bake at 375掳 for 45 minutes. Cassoulet with chicken and Italian sausages serves 6.Recipe ideas using both chicken thighs and suasages please?
Sugar Pie鈥檚 Chicken %26amp; Sausage Gumbo
陆 cup A/P flour
陆 cup veg. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
录 of a bellpepper, chopped (I like red for color, %26amp; less bitter than green)
5-6 garlic cloves, sliced
1 lb. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp. Tony Chachere鈥檚 (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.
2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.
3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.
4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.
5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere鈥檚, and any additional salt or pepper to suit your taste.
6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.
7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.
NOTES:
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.
** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.
----------------------
Delicious %26amp; Easy Crockpot Roast
1 chuck or rump Beef Roast (sized for your crockpot)
陆 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix
Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain.
I have to be honest and say that I would probably make a casserole with the chicken thighs, I always think they taste better when cooked slowly in the oven. Sausages again they can go in a casserole with carrots and potatoes, little onion, sauce or gravy.
I cheated one day with a recipe I saw for sausages and using a jar of Big Ben Chinese Stir Fry Sweet n Sour, cooked the sausages as normal, then cut them into 3 or 4 parts. Add the sausages to the jar of Big Ben and simmer for 20 minutes and serve with rice. Nice easy and cheap meal, and we all liked it.
my dad makes a gorgeous chicken casserole that has bits of sausage and bacon in. You need to cover the chopped up sausages, bacon and the chicken in seasoned flour and then put them in a casserole dish, add beef stock cube or two (depending on how much you're making.) beef stock's always tastier than chicken in a casserole. and cover with water. Add onions and mushrooms and put in the oven for about an hour and a half on 180 degrees. Serve with green veg and some mashed potato. My mouth's watering just thinking about it!!
chop some chunky onions fry in a pan till golden add pre browned chicken thighs, sausages, ( veg if you want )add chicken stock.
(you can add tin of tomatoes if you fancy a tomato ish sauce) boil then simmer for 1hr.
you can add garlic spice if you like that sort of thing.
I would only do this if I was cooking for a crowd. Make a large amount of my spaghetti sauce and than drop the meats into it and cook it i the slow cooker the whole day. I have done this with ribs and it worked out great but sure the other meats would work out as well.
then you need a recipe for Jambalaya, here are some
http://allrecipes.com/Recipes/Holidays-a鈥?/a>
make a type of paella with them both, add basil and paprika onions chickpeas and peppers %26amp; chicken stock or wine to paella rice
I would cook both in a crock pot with onions and garlic. Add potatoes and carrots. Salt, pepper, rosemary. For the liquid, I would do either chicken broth or white wine. You could even add a can of cream of mushroom. It should turn out like a nice hearty stew.
Another idea would be a classic French cassoulet, just substitute the chicken %26amp; sausage you already have:
broiler-fryer chicken, cut up, about 2 1/2 pounds
4 to 6 sweet Italian sausages
1 1/2 cups chopped onion
1 large clove garlic, finely minced
1/2 cup chopped fresh parsley
1 large can (15 ounces) tomato sauce
1 cup dry white wine
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 bay leaf
3 large cans (about 16 to 20 ounces each) Great Northern Beans, about 6 to 7 cups cooked beans
In a Dutch oven, cook bacon until crisp; transfer to paper towels to drain. In bacon drippings, brown sausages and chicken on both sides, about 10 minutes each side. Transfer chicken and sausages to a shallow baking pan as they are browned. Bake at 375掳 for about 15 minutes.
To remaining drippings in Dutch oven, add chopped onion, garlic, and parsley; cook over medium low heat until onion begins to yellow, about 5 to 7 minutes. Add tomato sauce, wine, salt, pepper, and bay leaf; bring to a boil. Reduce heat; add drained beats and stir well. Remove chicken and sausages from oven and add to the Dutch oven. If Dutch oven is not ovenproof, transfer to a large ovenproof pot or casserole. Sprinkle bacon over casserole; bake at 375掳 for 45 minutes. Cassoulet with chicken and Italian sausages serves 6.Recipe ideas using both chicken thighs and suasages please?
Sugar Pie鈥檚 Chicken %26amp; Sausage Gumbo
陆 cup A/P flour
陆 cup veg. oil
1 whole cut up chicken, breasts cut in half, or 8 of your favorite chicken parts
2 cups chopped onion (about 2 small)
2 cups chopped celery (about 5 ribs)
录 of a bellpepper, chopped (I like red for color, %26amp; less bitter than green)
5-6 garlic cloves, sliced
1 lb. smoked sausage or andouille (AHN-dewey), sliced
1 (14 oz.) can petite diced tomatoes, w/ juice
8 cups chicken stock
2 bay leaves
2 Tbsp. Tony Chachere鈥檚 (less if chicken stock is salty)
Salt and Black pepper to taste
Handful of chopped fresh flat-leaf parsley
1. Start by making a roux. In a big, heavy Dutch oven, add flour and oil to pot and set over medium heat. With a flat-bottomed spoon, stir roux, scraping the bottom clean with eat motion. Slowly, the flour will begin to darken. You can smell it caramelizing. Slowly take it to the color of milk chocolate for best flavor, or at least dark caramel. Stir almost constantly or it will burn, especially once the darkening has begun.
2. When your roux reaches the right color, add chicken pieces skin side down. Turn heat up to med-high or even high, depending upon your stove. The goal right now is to brown the chicken well, not cook them through. If they will not all easily fit in the bottom of the Dutch oven, brown them in 2 batches. Remove browned chicken to plate; set aside.
3. Add sliced sausage or andouille to pot, stirring occasionally, about 5 minutes. Remove to plate w/ chicken.
4. Add onions, celery, and bellpepper to the roux. Stir well to coat, and cook about 3-5 minutes until wilted. Add garlic, and cook 2-3 minutes more.
5. Return chicken and sausage to pot, and add tomatoes, chicken stock, bay leaves, Tony Chachere鈥檚, and any additional salt or pepper to suit your taste.
6. Bring pot of gumbo to a simmer over high heat, then cover w/ lid and reduce heat to low. Stir occasionally and simmer about an hour. Remove lid and stir; simmer another 15 minutes. Stir in chopped parsley just before serving.
7. To serve, place steamed rice in the bottom of a bowl, and top with a chicken piece and sausage slices and gumbo liquid as desired.
NOTES:
** If the roux burns (you can smell a scorch and it has black flecks in it), throw it out, wash your pot, and start over on a lower heat setting. Keep stirring; most roux is ruined by walking away.
** If you are coordinated, you can chop your meat and veggies stove-side while stirring your roux. If not, chop before you begin your roux to give it your full attention.
----------------------
Delicious %26amp; Easy Crockpot Roast
1 chuck or rump Beef Roast (sized for your crockpot)
陆 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix
Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain.
I have to be honest and say that I would probably make a casserole with the chicken thighs, I always think they taste better when cooked slowly in the oven. Sausages again they can go in a casserole with carrots and potatoes, little onion, sauce or gravy.
I cheated one day with a recipe I saw for sausages and using a jar of Big Ben Chinese Stir Fry Sweet n Sour, cooked the sausages as normal, then cut them into 3 or 4 parts. Add the sausages to the jar of Big Ben and simmer for 20 minutes and serve with rice. Nice easy and cheap meal, and we all liked it.
my dad makes a gorgeous chicken casserole that has bits of sausage and bacon in. You need to cover the chopped up sausages, bacon and the chicken in seasoned flour and then put them in a casserole dish, add beef stock cube or two (depending on how much you're making.) beef stock's always tastier than chicken in a casserole. and cover with water. Add onions and mushrooms and put in the oven for about an hour and a half on 180 degrees. Serve with green veg and some mashed potato. My mouth's watering just thinking about it!!
chop some chunky onions fry in a pan till golden add pre browned chicken thighs, sausages, ( veg if you want )add chicken stock.
(you can add tin of tomatoes if you fancy a tomato ish sauce) boil then simmer for 1hr.
you can add garlic spice if you like that sort of thing.
I would only do this if I was cooking for a crowd. Make a large amount of my spaghetti sauce and than drop the meats into it and cook it i the slow cooker the whole day. I have done this with ribs and it worked out great but sure the other meats would work out as well.
then you need a recipe for Jambalaya, here are some
http://allrecipes.com/Recipes/Holidays-a鈥?/a>
make a type of paella with them both, add basil and paprika onions chickpeas and peppers %26amp; chicken stock or wine to paella rice
Does anyone out there have The Hairy Bikers Recipe for Cardamon Chicken !?
(or any Cardamon Chicken recipe would do !)Does anyone out there have The Hairy Bikers Recipe for Cardamon Chicken !?
Here's a couple I found that have good reviews...enjoy!
Roast Cardamom Chicken
4 pieces chickens (breasts are my favourite)
250 ml plain yogurt
For the spice paste:
2 tablespoons water
2 teaspoons salt
1 inch gingerroot, chopped
3 garlic cloves, chopped
1 teaspoon black peppercorns
6 cardamom pods, the seeds of
1 teaspoon cumin seeds
3 teaspoons coriander
1 cinnamon stick
1 teaspoon cayenne pepper
2 tablespoons white wine vinegar
1/4 cup mint leaves
Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
Blend to a smooth paste.
Put the yogurt in a bowl large enough to hold the chicken.
Stir in the spice paste.
Add the chicken and make sure all pieces are covered in the marinade.
Break the cinnamon stick in two and tuck it in with the chicken.
Cover and marinate for at least two hours and as much as overnight.
Set the oven to 220 C or 425掳F.
Bake the chicken in a shallow dish for 30 minutes or until cooked through.
The yogurt should have formed a dark brown crust.
Sprinkle with mint leaves.
______________________________________鈥?br>
Cardamom and Black Pepper Chicken
For marinating the chicken:
6 tablespoons finely chopped onions
2 inches piece fresh ginger
2 large garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breasts, cut crosswise into 1/8-inch thick slices
For cooking the chicken:
3 tablespoons corn oil or peanut oil or olive oil
1 medium cinnamon stick
8 whole cardamom pods
1 cup onions, sliced into fine half rings
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 tablespoons plain yogurt
5 tablespoons grated tomatoes
1 teaspoon salt
1/4 teaspoon garam masala
2-3 teaspoons lemon juice
To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed.
To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours.
To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.zits
Here's a couple I found that have good reviews...enjoy!
Roast Cardamom Chicken
4 pieces chickens (breasts are my favourite)
250 ml plain yogurt
For the spice paste:
2 tablespoons water
2 teaspoons salt
1 inch gingerroot, chopped
3 garlic cloves, chopped
1 teaspoon black peppercorns
6 cardamom pods, the seeds of
1 teaspoon cumin seeds
3 teaspoons coriander
1 cinnamon stick
1 teaspoon cayenne pepper
2 tablespoons white wine vinegar
1/4 cup mint leaves
Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
Blend to a smooth paste.
Put the yogurt in a bowl large enough to hold the chicken.
Stir in the spice paste.
Add the chicken and make sure all pieces are covered in the marinade.
Break the cinnamon stick in two and tuck it in with the chicken.
Cover and marinate for at least two hours and as much as overnight.
Set the oven to 220 C or 425掳F.
Bake the chicken in a shallow dish for 30 minutes or until cooked through.
The yogurt should have formed a dark brown crust.
Sprinkle with mint leaves.
______________________________________鈥?br>
Cardamom and Black Pepper Chicken
For marinating the chicken:
6 tablespoons finely chopped onions
2 inches piece fresh ginger
2 large garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breasts, cut crosswise into 1/8-inch thick slices
For cooking the chicken:
3 tablespoons corn oil or peanut oil or olive oil
1 medium cinnamon stick
8 whole cardamom pods
1 cup onions, sliced into fine half rings
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 tablespoons plain yogurt
5 tablespoons grated tomatoes
1 teaspoon salt
1/4 teaspoon garam masala
2-3 teaspoons lemon juice
To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed.
To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours.
To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.
What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
When you walk past a pakistani household and the wonderful aroma of a curry wafts up your nostrils dont you wish you could knock the door and beg for a taste, I do. I come from Birmingham and a Balti is a consumer curry made for the commercial masses. I want Ammas (mums ) recipe please,thin sauce, just made for dipping your chappatis and roti in. Birmingham Has a Wonderfully massive pakistani community so ingredients are not a problem to come by. Please no restaurant curries or packet mixes.What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
orite........here it goes:
take chicken pieces......with bones it's yummm(6 drumsticks)
Take oil and add whole garam masala (mix available in mkt),fry finely chopped onions (2), then add ginger garlic paste made at home (fresh), fry till golden brown
add 1 large red tomato, cook it well, then simmer the flame, add chicken pieces and fry them for about 10 mins, then add degi/degchi mirch red chilly powder, salt,turmeric powder,a lil garam masala powder, chicken masala(optional, and also add a lil when the curry is done),coriander powder. cook for a while, now add 2-3 spoons of greek yoghurt..........fry for a while, add a very lil water and leave the chicken to cook on a medium flame. after 15 mins check if the pieces are done.......yessssssss here is your amma's cooked chicken :)......i know various other methods too...........lazy to type all :PWhat is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
aska your momma
Next doors dog
Here we go then.
Long list of ingredients.
2lb. chicken joints skinned.
4 tbsp cooking oil
1 tsp cumin seeds
1 large onion finely chopped
1/2 inch cube of fresh Ginger root, peeled and chopped
4 cloves of garlic, peeled and crushed
3 dried red chillies whole
2 cinnamon sticks 2 inches long, broken into small pieces
2 black cardamons pods, split open at the top
4 whole cloves
10 whole allspice seeds
1/2 tsp turmeric
1 tsp paprika powder
5 fluid ounces of water
2 ripe tomatoes, skinned and chopped
2 fresh green chillies, whole
1 tbls ground almonds
2 tbls chopped coriander leaves
Now to the cooking.
cut chicken breasts in half, separate the legs into two.
Heat 4 tbls of oil over medium heat. Fry cumin seeds until they start to pop, add the onions, ginger, garlic, and red chillies. Cook till the onion is soft but not brown.
Stir in the cinnamon, cardamon, cloves and allspice.Cook for 30 seconds.
Add the turmeric and paprika,then the chicken. Fry for 6 minutes.
Add water and salt to taste, bring to the boil, cover and simmer for 30 minutes.
Add the tomatoes, green chillies and the almonds, stir and cook for 6 minutes.
Stir in the coriander leaves and serve.
Chicken and Capsicum Curry
Saira Ali, Karachi, Pakistan
Ingredients
2 chicken breasts cut in thin strips
2 medium sized tomatoes, chopped
2 tsp. soy sauce
1 tbs. ginger paste
1 tbs. garlic paste
2-3 capsicum, cut in long strips
2 onions, chopped
1 tsp. salt
1 tsp. red chili powder
1 tsp. tumeric powder
1 tsp. coriander powder
1 tsp. coriander, chopped for garnishing
2 tbs. cooking oil (canola preferably)
Take the chicken strips and marinate them in soy sauce, seasoning, ginger and garlic paste for 20 minutes.
Take a wok, heat the cooking oil. Then add the chopped onions and saut茅 them for a little while till they are light brown.
Then add the chicken strips and mix them with the onions thoroughly.
When the chicken is slightly cooked, add the tomatoes and mix them thoroughly with the chicken.
When a slight reddish colour appears, add the capsicum making sure they do not break while mixing.
Keep it on low flame till the chicken is tender.
Place it in a dish and garnish it with chopped coriander.
Serves 6-7
orite........here it goes:
take chicken pieces......with bones it's yummm(6 drumsticks)
Take oil and add whole garam masala (mix available in mkt),fry finely chopped onions (2), then add ginger garlic paste made at home (fresh), fry till golden brown
add 1 large red tomato, cook it well, then simmer the flame, add chicken pieces and fry them for about 10 mins, then add degi/degchi mirch red chilly powder, salt,turmeric powder,a lil garam masala powder, chicken masala(optional, and also add a lil when the curry is done),coriander powder. cook for a while, now add 2-3 spoons of greek yoghurt..........fry for a while, add a very lil water and leave the chicken to cook on a medium flame. after 15 mins check if the pieces are done.......yessssssss here is your amma's cooked chicken :)......i know various other methods too...........lazy to type all :PWhat is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
aska your momma
Next doors dog
Here we go then.
Long list of ingredients.
2lb. chicken joints skinned.
4 tbsp cooking oil
1 tsp cumin seeds
1 large onion finely chopped
1/2 inch cube of fresh Ginger root, peeled and chopped
4 cloves of garlic, peeled and crushed
3 dried red chillies whole
2 cinnamon sticks 2 inches long, broken into small pieces
2 black cardamons pods, split open at the top
4 whole cloves
10 whole allspice seeds
1/2 tsp turmeric
1 tsp paprika powder
5 fluid ounces of water
2 ripe tomatoes, skinned and chopped
2 fresh green chillies, whole
1 tbls ground almonds
2 tbls chopped coriander leaves
Now to the cooking.
cut chicken breasts in half, separate the legs into two.
Heat 4 tbls of oil over medium heat. Fry cumin seeds until they start to pop, add the onions, ginger, garlic, and red chillies. Cook till the onion is soft but not brown.
Stir in the cinnamon, cardamon, cloves and allspice.Cook for 30 seconds.
Add the turmeric and paprika,then the chicken. Fry for 6 minutes.
Add water and salt to taste, bring to the boil, cover and simmer for 30 minutes.
Add the tomatoes, green chillies and the almonds, stir and cook for 6 minutes.
Stir in the coriander leaves and serve.
Chicken and Capsicum Curry
Saira Ali, Karachi, Pakistan
Ingredients
2 chicken breasts cut in thin strips
2 medium sized tomatoes, chopped
2 tsp. soy sauce
1 tbs. ginger paste
1 tbs. garlic paste
2-3 capsicum, cut in long strips
2 onions, chopped
1 tsp. salt
1 tsp. red chili powder
1 tsp. tumeric powder
1 tsp. coriander powder
1 tsp. coriander, chopped for garnishing
2 tbs. cooking oil (canola preferably)
Take the chicken strips and marinate them in soy sauce, seasoning, ginger and garlic paste for 20 minutes.
Take a wok, heat the cooking oil. Then add the chopped onions and saut茅 them for a little while till they are light brown.
Then add the chicken strips and mix them with the onions thoroughly.
When the chicken is slightly cooked, add the tomatoes and mix them thoroughly with the chicken.
When a slight reddish colour appears, add the capsicum making sure they do not break while mixing.
Keep it on low flame till the chicken is tender.
Place it in a dish and garnish it with chopped coriander.
Serves 6-7
I need A recipe for a whole chicken...with side dish....quickly please?
i dont have that much ingredients available.....please keep it simpleI need A recipe for a whole chicken...with side dish....quickly please?
You could make this just change the vegetable around with some you have.
Roast Chicken with Vegetables
- triple-tested at The Good Housekeeping Research Institute
Roasting a whole chicken with sweet potatoes, onion, and an apple means deliciously flavored accompaniments are ready when the chicken is. If you use a larger pan, the vegetables may brown more quickly, so check and remove them when they are tender.
Ingredients
1 whole chicken (about 3 1/2 pounds)
2 medium sweet potatoes (about 10 ounces each), unpeeled and each cut into 8 wedges
1 jumbo onion (1 pound), cut into 8 wedges
1 Golden Delicious apple, unpeeled, cored and cut into 8 wedges
2 tablespoons orange marmalade
Directions
1. Preheat oven to 450 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Tie legs together if you like.
2. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
3. Place chicken, breast side up, on small rack in medium roasting pan (15 1/2 inches by 10 1/2 inches). Place sweet-potato and onion wedges around rack in pan. Rub chicken with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Sprinkle vegetables with 1/4 teaspoon salt. Roast chicken and vegetables 40 minutes. Remove pan from oven; tilt chicken to drain juices from cavity onto vegetables. Add apple wedges to pan.
4. Return pan with chicken, vegetables, and apple wedges to oven; roast 15 minutes longer. Brush chicken with marmalade; roast 5 minutes longer or until vegetables and apples are tender and juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh next to body reaches 175 to 180 degrees F.
5. Place chicken on warm large platter; spoon vegetable mixture around chicken. Remove skin from chicken before eating if you like.I need A recipe for a whole chicken...with side dish....quickly please?
Take a chicken...put a can of beer or soda in the END...the butt...place it CAREFULLY in the oven or on the grill...bake at about 350 for about an hour or so...it is very good..but you have to be careful....oh and pour about half the liquid out of the can....pretty much anything can be a side...taters...rice..veggies...anything you have on hand is good.
try
LEMON CHICKEN
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe Info
Category : Meat / Beef / Chicken
Rating : 4
Contributor : n/a
Print Recipe
Directions
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
Boil your chicken. With some salt pepper. Stip it clean of the meat, throw it in a pan with the other ingredients than whip up a stir. Garnish the top of it with some tomatoes chopped into chunks and lightly sauteed in Italian dressing, if you don't have that. Olive oil and basil. Serve it next to some nice bread.
You could make this just change the vegetable around with some you have.
Roast Chicken with Vegetables
- triple-tested at The Good Housekeeping Research Institute
Roasting a whole chicken with sweet potatoes, onion, and an apple means deliciously flavored accompaniments are ready when the chicken is. If you use a larger pan, the vegetables may brown more quickly, so check and remove them when they are tender.
Ingredients
1 whole chicken (about 3 1/2 pounds)
2 medium sweet potatoes (about 10 ounces each), unpeeled and each cut into 8 wedges
1 jumbo onion (1 pound), cut into 8 wedges
1 Golden Delicious apple, unpeeled, cored and cut into 8 wedges
2 tablespoons orange marmalade
Directions
1. Preheat oven to 450 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Tie legs together if you like.
2. With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
3. Place chicken, breast side up, on small rack in medium roasting pan (15 1/2 inches by 10 1/2 inches). Place sweet-potato and onion wedges around rack in pan. Rub chicken with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Sprinkle vegetables with 1/4 teaspoon salt. Roast chicken and vegetables 40 minutes. Remove pan from oven; tilt chicken to drain juices from cavity onto vegetables. Add apple wedges to pan.
4. Return pan with chicken, vegetables, and apple wedges to oven; roast 15 minutes longer. Brush chicken with marmalade; roast 5 minutes longer or until vegetables and apples are tender and juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh next to body reaches 175 to 180 degrees F.
5. Place chicken on warm large platter; spoon vegetable mixture around chicken. Remove skin from chicken before eating if you like.I need A recipe for a whole chicken...with side dish....quickly please?
Take a chicken...put a can of beer or soda in the END...the butt...place it CAREFULLY in the oven or on the grill...bake at about 350 for about an hour or so...it is very good..but you have to be careful....oh and pour about half the liquid out of the can....pretty much anything can be a side...taters...rice..veggies...anything you have on hand is good.
try
LEMON CHICKEN
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe Info
Category : Meat / Beef / Chicken
Rating : 4
Contributor : n/a
Print Recipe
Directions
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
Boil your chicken. With some salt pepper. Stip it clean of the meat, throw it in a pan with the other ingredients than whip up a stir. Garnish the top of it with some tomatoes chopped into chunks and lightly sauteed in Italian dressing, if you don't have that. Olive oil and basil. Serve it next to some nice bread.
What are some good recipes to use with chicken breasts?
I am trying to find recipes that I can use with chicken breasts.
Like chicken salad, grilled chicken, or some other tasty dishes.
I am thinking of cooking dinner tomorrow for my family and want to make a dish with chicken breasts.
Any good recipes or anyone here have a good suggestion on what kind of dish to make?What are some good recipes to use with chicken breasts?
you could try this i know u wanted it for 4 but i got my mom to double the recipe because you/mite want more so here go's
Stuffed Chicken Breasts with Cornbread Dressing
';This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!';
INGREDIENTS
8 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons and 2 teaspoons butter
1-1/3 small onion, chopped
2/3 green bell pepper, seeded and chopped
2-3/4 chicken livers, trimmed and chopped
2-3/4 cloves garlic, minced
1-1/4 teaspoons dried sage
1-1/3 cups chicken broth
3/4 teaspoon salt
3/4 teaspoon ground black pepper
5-1/3 cups cornbread crumbs
1-1/3 (10.75 ounce) cans condensed cream of chicken soup
2/3 cup water
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2%26gt; Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
3. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
4. Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
Bake in the preheated oven for 45 minutes. Remove the aluminum foil
5. and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
you don't need every thing in this recipe u can use what ever you have
hope this helps youWhat are some good recipes to use with chicken breasts?
you're welcome. Report Abuse
I made a nice one last night called Sticky Chicken Skewers using 4 chicken breasts.
~~~~~
Make a marinade which consists of
4 Tablespoons French or English Mustard
4 Tablespoons Tomato Ketchup
4 Tablespoons Worcestershire Sauce
2 Tablespoons Honey
3 Cloves chopped Garlic.
Cut the chicken into bitesize pieces and leave in the marinade for 30 minutes or overnight.
Slide the chicken pieces onto skewers, and alternate with chopped vegetables.
BBQ the skewers for 20 minutes or until cooked.
Serve with Salad
~~~~~~
I didn't have a BBQ though, so I just fried them in a little bit of oil on a griddle pan! It was very nice, and although I expected the marinade to be overly mustardy or overly sweet, it wasn't!
SPICY LOW FAT CHICKEN FAJITAS
2 cooked boneless, skinless, chicken breasts
1 can Rotel tomatoes (not drained)
1 bell pepper, diced
1 onion (Vidalia is best), diced
1 tsp. minced garlic
1 tomato, diced
cooking spray or 1 tsp. of olive oil
corn tortillas
sour cream (low-fat or fat-free)- optional
shredded cheddar cheese - optional
Coat the skillet in cooking spray or 1 teaspoon of olive oil. On medium heat, add the diced bell pepper and onion to the skillet.
Saut茅 until the peppers have softened enough to be cut easily with a spatula. If the skillet becomes too dry, a few teaspoons of water may be added to prevent sticking.
Add the minced Garlic, diced tomato, and can of Rotel. While the above ingredients are cooking, shred and add cooked chicken to the skillet.
Cook until the juice from the Rotel has thickened. Set aside the cooked fajita filling in a covered bowl.
Heat the corn tortillas. Place fajita filling in the middle of your warm tortillas and serve. Top with sour cream and shredded cheese, if desired.
This recipe is very easy to modify to your personal preferences. You can add or decrease ingredients as you like. Rice also makes an excellent addition to this meal.
Marinate your chicken breasts in thyme and lemon juice,salt and pepper then bake them for 30-35 mins
Keep the juice when cooked.
peel and chop potatoes, par boil them and stick them in the oven with salt, pepper, oregano and a squeeze of lemon. Put these in 10mins after the chicken.
Serve with a tomato salad, chicken, those potatoes and the lemony/thyme sauce.
This is my personal recipe and its very Delicious.
Try it :)
Grill the chicken, then top with a scoop of salsa and some grated cheese. Keep on the grill until the cheese has melted.
Chicken cordon bleu:
Pound the chicken breast flat. Lay down one piece of chicken, top with a slice of deli ham and a slice of swiss cheese. Place another piece of chicken on top. Season this in shake %26amp; bake and fry in the frying pan with oil until crispy. Remove from pan, and put on a cookie sheet and place in the oven to finish the cooking process.
Salad: Grilled chicken on top of cesar salad
Chicken fingers: Slice the chicken into strips and coat with shake %26amp; bake mixture and bake in the oven
Chicken stir fry: Cut chicken into strips and fry in a frying pan (with seasonings of course, salt pepper, etc). Once cooked remove and set aside. To the same pan add a variety of veggies (thin sliced carrots, celery, onion, bok choy, baby corn, green pepper, water chestnuts, broccoli, etc..what every you like). When the veggies are softened, add some soy sauce and return the chicken to the pan to re-heat. Serve over rice or noodles.
Chicken with pasta: Cut chicken into strips and fry in a frying pan. Once cooked remove and set aside. To the same pan add a variety of veggies (thin sliced carrots, celery, onion, green pepper, broccoli, cauliflower etc..what every you like). When the veggies are almost done, add to the pan 1 can of cream of mushroom soup with 1 equal part milk and return the chicken to the pan. Heat until the soup is bubbly. Serve over pasta noodles
Chicken salad sandwiches: Grill the chicken. Once cooked, dice and add to a bowl. Add in some chopped cilantro, celery, green onion, hot pepper. Season with salt %26amp; pepper. Mix in some mayo until everything is coated. Serve on top of thick sliced toast with a green salad on the side
Chicken Mignons;
4 chicken breasts
4 rashers of bacon (rind off)
1 bottle of Honey Soy Marinade (home made is honey and soy sauce)
hold the tail end of chicken breast face up and slice upward until breast becomes the same thickness. Slice three quarters of the way down the middle of the breast. this will make it look like a joined strip.
Marinade for 1 hour or longer.
When ready to cook lay out the rashers with eye of the bacon further away. Place breast strips on bacon, roll up bacon and hold together with a skewer. Place on a greased oven tray and cook one side at a time 4 about 10 minutes each side. when mignon is nearly ready, as a topping you can use garlic butter or camembert cheese to melt over mignon. Oven temp 180 degrees.
boil 4 chicken breast with seasonings like salt and pepper and bullion cube.. garlic powder makes a lot of things taste soo good too.. love it on my eggs : ) in a bowl chop onion, celery, and mix in a can of pineapple chunks drained.. add mayo or Miracle whip and some kinda chunk cheese.. lay it on a bed of lettuce.. now that's pretty good stuff.. have a bowl of chopped tomatoes on the side if someone wants them.. am'i invited : ) ops i also add some of the juice from the pine apple 2 the miracle whip and mix good before i add it 2 the food..
Chicken curry
Chicken pesto risotto
Fajitas
Chicken pie
cut up the chicken into pieces cook in frying pan with extra virgin oil, red peppers with a touch of honey,a little sugar..
Okay this is my own made up dish:
Chicken breasts cut up in chunks
Rotini pasta
1 jar of Spaghetti sauce (Rago, Prego, etc.)
Olive oil (extra virgin or regular)
Sliced red, yellow, orange, green peppers, tomatoes
Half a cup of mozzarella cheese
1. Start boiling water in a big pot for the pasta.
2. Cook diced chicken first with the seasoning that you like. (I usually add paprika, lemon pepper, garlic/onion powder, poultry seasoning, Italian seasoning, and a dash of pepper for a bit more spiciness).
3. After chicken is fully cooked, add the spaghetti sauce and vege's and let it simmer under low heat. Cover it.
4. Add the pasta to the boiling water and boil it for whatever texture you like it. I usually do it for 6-7 minutes. Drain.
5. While the pasta is sitting warm on the stove, add the mozzarella to the chicken combination. It will melt within a minute or two.
6. Add a tablespoon of Olive Oil to the rotini, mix, and add the chicken mixture to the pasta. OR You can keep the pasta separate from the chicken combo and let your family decide what amount of meat sauce they want for their rotini (this is usually what I do because there's usually more pasta than the chicken sauce concoction and my mom likes more pasta than sauce for her portion).
Voila! Done!
If you like this and you feel I left out any details, just email me and I'll clear it up right away.
It's soo delicious. You will not regret it!
These are two of my faves- both easy, and I always get lots of compliments on them too!
Chicken Creole
2-3 Tblsp olive or veg. oil
4-6 boneless, skinless chicken breasts, cut into 1 - 1 1/2'; cubes
1 medium onion, cut into large pieces (about 1' squares)
1 lg bell pepper, also cut into large pieces
1 Tblsp fresh minced garlic
1 can (approx 14 oz) tomato sauce
1 can (4 oz) tomato paste
1/2 lb cut okra, fresh or frozen
Tony Chachere's Original Creole Seasoning (to taste)
Cayenne Pepper (to taste) if you prefer spicy
Salt (to taste) if you prefer mild
Pour oil into 5-quart saucepan, warm to med-high heat. Add onions and saute about 4-5 minutes, then add bell pepper and garlic. Continue to saute until peppers are limp. Add chicken, cook for another 5 minutes, stirring often to prevent vegetables from scorching. Add tomato sauce, bring to a light boil, then reduce to med heat. Add Creole Seasoning according to taste. If you prefer spicy, add seasoning until sauce is SALTY enough, then add Cayenne Pepper to get it spicier. Conversely, if you prefer mild, add seasoning until sauce is SPICY enough, then add salt, if needed. Cook, uncovered, until chicken is done, stirring often. If the sauce becomes too thick, it is okay to add a little water. Add okra, cover and reduce to med-low heat. Simmer until okra is tender, stirring occasionally. If the sauce needs thickening, add the tomato paste- otherwise, leave it out. If tomato paste is added, be sure to taste again to see if seasoning needs to be adjusted. Serve over steamed white rice. For future reference, this can also be made with 2 lb peeled shrimp instead of chicken. Just leave out okra, and don't add shrimp until about 15 minutes before finished.
Chicken Tacos with Fresh Pico de Gallo and Guacamole
Tacos:
2 Tblsp olive or veg. oil
4-6 boneless, skinless chicken breasts, cut into 1 - 1 1/2'; cubes
3/4 medium onion, diced or cut into thin strips
2-3 teas fresh minced garlic
4-5 roma tomatoes, diced large (about 1'; pieces)
1/2 - 2 whole jalapenos, chopped, depending on desired spiciness
1 teas salt (more if desired)
2 Tblsp chili powder
1 teas ground cumin
cayenne pepper (to taste)
2-3 Tblsp cilantro, roughly chopped
Stove-Top Directions:
Heat oil in 5 quart sauce pan over med-high heat. Add onions, saute until nearly transparent. Add garlic, continue to saute 2-3 more minutes. Add tomatoes and jalapenos, stir until tomatoes begin to break down, then add spices and cook to form sauce. Add chicken, stirring until outside of chicken turns white. Add 1/2 c. water (should be a bit soupy), bring to boil, then cover and reduce to med heat. Cook until chicken is done, stirring often, adding more water if neccessary to prevent sticking. Once chicken is done, uncover and increase to high heat. Cook, stirring constantly, until chicken shreds and water evaporates. Remove from heat, add cilantro, and cover. DO NOT STIR! Allow to sit 2-3 minutes for cilantro to wilt, then mix into meat.
Can also be cooked (mostly) in a slow-cooker. Just throw all ingredients (except oil and cilantro) into slow-cooker with 1/2 c. water. Cover and cook about 2-3 hours on high, or 5-6 hours on low. Transfer to saucepan, with a little oil, and cook on high, finishing according to above directions.
Best with corn tortillas, shredded cheese, pico de gallo, shredded lettuce, and guacamole.
Pico de Gallo:
3-4 roma tomatoes, diced, without seeds
1/2 medium onion, diced
1/2 - 1 jalapeno, chopped, without seeds
2 Tblsp cilantro, finely chopped
juice from 1/2 lg lemon
Mix all ingredients together, refrigerate until served.
Guacamole:
4 lg, ripe avacados, diced
2-3 Tblsp pico de gallo
dash chili powder
dash cayenne pepper
salt, to taste
juice from 1/2 lg lemon
Mash all ingredients together with fork or potato masher, cover with plastic wrap touching surface of guacamole to prevent browning, and refrigerate until served.
Hope these help...
Here's a recipe from my blog. I created this and have made it many times before.
Chimichangas ~
http://whitetrashmomma.blogspot.com/2009鈥?/a>
Ingredients
3 chicken breasts
1 medium onion
1 teaspoon of garlic powder
2 tablespoons of season all
1 (1 oz) package of taco seasoning
1 (10.5 oz) can of cream of chicken soup
1 (8 oz) package of cream cheese
1 (8 oz) package of cheddar cheese
Flour tortillas (at least 8)
Toothpicks
Directions
*Put chicken breasts in a large pot, cover with water.
*Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).
*Bring to a boil and then simmer until the chicken is completely cooked.
*Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.
*To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.
*Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.
Like chicken salad, grilled chicken, or some other tasty dishes.
I am thinking of cooking dinner tomorrow for my family and want to make a dish with chicken breasts.
Any good recipes or anyone here have a good suggestion on what kind of dish to make?What are some good recipes to use with chicken breasts?
you could try this i know u wanted it for 4 but i got my mom to double the recipe because you/mite want more so here go's
Stuffed Chicken Breasts with Cornbread Dressing
';This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!';
INGREDIENTS
8 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons and 2 teaspoons butter
1-1/3 small onion, chopped
2/3 green bell pepper, seeded and chopped
2-3/4 chicken livers, trimmed and chopped
2-3/4 cloves garlic, minced
1-1/4 teaspoons dried sage
1-1/3 cups chicken broth
3/4 teaspoon salt
3/4 teaspoon ground black pepper
5-1/3 cups cornbread crumbs
1-1/3 (10.75 ounce) cans condensed cream of chicken soup
2/3 cup water
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2%26gt; Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
3. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
4. Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
Bake in the preheated oven for 45 minutes. Remove the aluminum foil
5. and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
you don't need every thing in this recipe u can use what ever you have
hope this helps youWhat are some good recipes to use with chicken breasts?
you're welcome. Report Abuse
I made a nice one last night called Sticky Chicken Skewers using 4 chicken breasts.
~~~~~
Make a marinade which consists of
4 Tablespoons French or English Mustard
4 Tablespoons Tomato Ketchup
4 Tablespoons Worcestershire Sauce
2 Tablespoons Honey
3 Cloves chopped Garlic.
Cut the chicken into bitesize pieces and leave in the marinade for 30 minutes or overnight.
Slide the chicken pieces onto skewers, and alternate with chopped vegetables.
BBQ the skewers for 20 minutes or until cooked.
Serve with Salad
~~~~~~
I didn't have a BBQ though, so I just fried them in a little bit of oil on a griddle pan! It was very nice, and although I expected the marinade to be overly mustardy or overly sweet, it wasn't!
SPICY LOW FAT CHICKEN FAJITAS
2 cooked boneless, skinless, chicken breasts
1 can Rotel tomatoes (not drained)
1 bell pepper, diced
1 onion (Vidalia is best), diced
1 tsp. minced garlic
1 tomato, diced
cooking spray or 1 tsp. of olive oil
corn tortillas
sour cream (low-fat or fat-free)- optional
shredded cheddar cheese - optional
Coat the skillet in cooking spray or 1 teaspoon of olive oil. On medium heat, add the diced bell pepper and onion to the skillet.
Saut茅 until the peppers have softened enough to be cut easily with a spatula. If the skillet becomes too dry, a few teaspoons of water may be added to prevent sticking.
Add the minced Garlic, diced tomato, and can of Rotel. While the above ingredients are cooking, shred and add cooked chicken to the skillet.
Cook until the juice from the Rotel has thickened. Set aside the cooked fajita filling in a covered bowl.
Heat the corn tortillas. Place fajita filling in the middle of your warm tortillas and serve. Top with sour cream and shredded cheese, if desired.
This recipe is very easy to modify to your personal preferences. You can add or decrease ingredients as you like. Rice also makes an excellent addition to this meal.
Marinate your chicken breasts in thyme and lemon juice,salt and pepper then bake them for 30-35 mins
Keep the juice when cooked.
peel and chop potatoes, par boil them and stick them in the oven with salt, pepper, oregano and a squeeze of lemon. Put these in 10mins after the chicken.
Serve with a tomato salad, chicken, those potatoes and the lemony/thyme sauce.
This is my personal recipe and its very Delicious.
Try it :)
Grill the chicken, then top with a scoop of salsa and some grated cheese. Keep on the grill until the cheese has melted.
Chicken cordon bleu:
Pound the chicken breast flat. Lay down one piece of chicken, top with a slice of deli ham and a slice of swiss cheese. Place another piece of chicken on top. Season this in shake %26amp; bake and fry in the frying pan with oil until crispy. Remove from pan, and put on a cookie sheet and place in the oven to finish the cooking process.
Salad: Grilled chicken on top of cesar salad
Chicken fingers: Slice the chicken into strips and coat with shake %26amp; bake mixture and bake in the oven
Chicken stir fry: Cut chicken into strips and fry in a frying pan (with seasonings of course, salt pepper, etc). Once cooked remove and set aside. To the same pan add a variety of veggies (thin sliced carrots, celery, onion, bok choy, baby corn, green pepper, water chestnuts, broccoli, etc..what every you like). When the veggies are softened, add some soy sauce and return the chicken to the pan to re-heat. Serve over rice or noodles.
Chicken with pasta: Cut chicken into strips and fry in a frying pan. Once cooked remove and set aside. To the same pan add a variety of veggies (thin sliced carrots, celery, onion, green pepper, broccoli, cauliflower etc..what every you like). When the veggies are almost done, add to the pan 1 can of cream of mushroom soup with 1 equal part milk and return the chicken to the pan. Heat until the soup is bubbly. Serve over pasta noodles
Chicken salad sandwiches: Grill the chicken. Once cooked, dice and add to a bowl. Add in some chopped cilantro, celery, green onion, hot pepper. Season with salt %26amp; pepper. Mix in some mayo until everything is coated. Serve on top of thick sliced toast with a green salad on the side
Chicken Mignons;
4 chicken breasts
4 rashers of bacon (rind off)
1 bottle of Honey Soy Marinade (home made is honey and soy sauce)
hold the tail end of chicken breast face up and slice upward until breast becomes the same thickness. Slice three quarters of the way down the middle of the breast. this will make it look like a joined strip.
Marinade for 1 hour or longer.
When ready to cook lay out the rashers with eye of the bacon further away. Place breast strips on bacon, roll up bacon and hold together with a skewer. Place on a greased oven tray and cook one side at a time 4 about 10 minutes each side. when mignon is nearly ready, as a topping you can use garlic butter or camembert cheese to melt over mignon. Oven temp 180 degrees.
boil 4 chicken breast with seasonings like salt and pepper and bullion cube.. garlic powder makes a lot of things taste soo good too.. love it on my eggs : ) in a bowl chop onion, celery, and mix in a can of pineapple chunks drained.. add mayo or Miracle whip and some kinda chunk cheese.. lay it on a bed of lettuce.. now that's pretty good stuff.. have a bowl of chopped tomatoes on the side if someone wants them.. am'i invited : ) ops i also add some of the juice from the pine apple 2 the miracle whip and mix good before i add it 2 the food..
Chicken curry
Chicken pesto risotto
Fajitas
Chicken pie
cut up the chicken into pieces cook in frying pan with extra virgin oil, red peppers with a touch of honey,a little sugar..
Okay this is my own made up dish:
Chicken breasts cut up in chunks
Rotini pasta
1 jar of Spaghetti sauce (Rago, Prego, etc.)
Olive oil (extra virgin or regular)
Sliced red, yellow, orange, green peppers, tomatoes
Half a cup of mozzarella cheese
1. Start boiling water in a big pot for the pasta.
2. Cook diced chicken first with the seasoning that you like. (I usually add paprika, lemon pepper, garlic/onion powder, poultry seasoning, Italian seasoning, and a dash of pepper for a bit more spiciness).
3. After chicken is fully cooked, add the spaghetti sauce and vege's and let it simmer under low heat. Cover it.
4. Add the pasta to the boiling water and boil it for whatever texture you like it. I usually do it for 6-7 minutes. Drain.
5. While the pasta is sitting warm on the stove, add the mozzarella to the chicken combination. It will melt within a minute or two.
6. Add a tablespoon of Olive Oil to the rotini, mix, and add the chicken mixture to the pasta. OR You can keep the pasta separate from the chicken combo and let your family decide what amount of meat sauce they want for their rotini (this is usually what I do because there's usually more pasta than the chicken sauce concoction and my mom likes more pasta than sauce for her portion).
Voila! Done!
If you like this and you feel I left out any details, just email me and I'll clear it up right away.
It's soo delicious. You will not regret it!
These are two of my faves- both easy, and I always get lots of compliments on them too!
Chicken Creole
2-3 Tblsp olive or veg. oil
4-6 boneless, skinless chicken breasts, cut into 1 - 1 1/2'; cubes
1 medium onion, cut into large pieces (about 1' squares)
1 lg bell pepper, also cut into large pieces
1 Tblsp fresh minced garlic
1 can (approx 14 oz) tomato sauce
1 can (4 oz) tomato paste
1/2 lb cut okra, fresh or frozen
Tony Chachere's Original Creole Seasoning (to taste)
Cayenne Pepper (to taste) if you prefer spicy
Salt (to taste) if you prefer mild
Pour oil into 5-quart saucepan, warm to med-high heat. Add onions and saute about 4-5 minutes, then add bell pepper and garlic. Continue to saute until peppers are limp. Add chicken, cook for another 5 minutes, stirring often to prevent vegetables from scorching. Add tomato sauce, bring to a light boil, then reduce to med heat. Add Creole Seasoning according to taste. If you prefer spicy, add seasoning until sauce is SALTY enough, then add Cayenne Pepper to get it spicier. Conversely, if you prefer mild, add seasoning until sauce is SPICY enough, then add salt, if needed. Cook, uncovered, until chicken is done, stirring often. If the sauce becomes too thick, it is okay to add a little water. Add okra, cover and reduce to med-low heat. Simmer until okra is tender, stirring occasionally. If the sauce needs thickening, add the tomato paste- otherwise, leave it out. If tomato paste is added, be sure to taste again to see if seasoning needs to be adjusted. Serve over steamed white rice. For future reference, this can also be made with 2 lb peeled shrimp instead of chicken. Just leave out okra, and don't add shrimp until about 15 minutes before finished.
Chicken Tacos with Fresh Pico de Gallo and Guacamole
Tacos:
2 Tblsp olive or veg. oil
4-6 boneless, skinless chicken breasts, cut into 1 - 1 1/2'; cubes
3/4 medium onion, diced or cut into thin strips
2-3 teas fresh minced garlic
4-5 roma tomatoes, diced large (about 1'; pieces)
1/2 - 2 whole jalapenos, chopped, depending on desired spiciness
1 teas salt (more if desired)
2 Tblsp chili powder
1 teas ground cumin
cayenne pepper (to taste)
2-3 Tblsp cilantro, roughly chopped
Stove-Top Directions:
Heat oil in 5 quart sauce pan over med-high heat. Add onions, saute until nearly transparent. Add garlic, continue to saute 2-3 more minutes. Add tomatoes and jalapenos, stir until tomatoes begin to break down, then add spices and cook to form sauce. Add chicken, stirring until outside of chicken turns white. Add 1/2 c. water (should be a bit soupy), bring to boil, then cover and reduce to med heat. Cook until chicken is done, stirring often, adding more water if neccessary to prevent sticking. Once chicken is done, uncover and increase to high heat. Cook, stirring constantly, until chicken shreds and water evaporates. Remove from heat, add cilantro, and cover. DO NOT STIR! Allow to sit 2-3 minutes for cilantro to wilt, then mix into meat.
Can also be cooked (mostly) in a slow-cooker. Just throw all ingredients (except oil and cilantro) into slow-cooker with 1/2 c. water. Cover and cook about 2-3 hours on high, or 5-6 hours on low. Transfer to saucepan, with a little oil, and cook on high, finishing according to above directions.
Best with corn tortillas, shredded cheese, pico de gallo, shredded lettuce, and guacamole.
Pico de Gallo:
3-4 roma tomatoes, diced, without seeds
1/2 medium onion, diced
1/2 - 1 jalapeno, chopped, without seeds
2 Tblsp cilantro, finely chopped
juice from 1/2 lg lemon
Mix all ingredients together, refrigerate until served.
Guacamole:
4 lg, ripe avacados, diced
2-3 Tblsp pico de gallo
dash chili powder
dash cayenne pepper
salt, to taste
juice from 1/2 lg lemon
Mash all ingredients together with fork or potato masher, cover with plastic wrap touching surface of guacamole to prevent browning, and refrigerate until served.
Hope these help...
Here's a recipe from my blog. I created this and have made it many times before.
Chimichangas ~
http://whitetrashmomma.blogspot.com/2009鈥?/a>
Ingredients
3 chicken breasts
1 medium onion
1 teaspoon of garlic powder
2 tablespoons of season all
1 (1 oz) package of taco seasoning
1 (10.5 oz) can of cream of chicken soup
1 (8 oz) package of cream cheese
1 (8 oz) package of cheddar cheese
Flour tortillas (at least 8)
Toothpicks
Directions
*Put chicken breasts in a large pot, cover with water.
*Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).
*Bring to a boil and then simmer until the chicken is completely cooked.
*Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.
*To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.
*Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.
Wat is a quick easy recipe for chicken caseadia??? an can you fry chicken wit flour??
can i use egg,an flour,salt an pepper,and it still be good???i usually use pergresso ready made bread crumbs..but dont have anymore an NEED a good chicken recipeWat is a quick easy recipe for chicken caseadia??? an can you fry chicken wit flour??
If you are accustom to frying your chicken in bread crumbs, try seasoning your chicken with seasoning salt and dusting with flour. Shake off any excess flour and throw that into a vat of hot grease. Brown on each side.
And are you referring to a quesadilla? Hey just throw some queso on a tortilla with chicken breast and heat.Wat is a quick easy recipe for chicken caseadia??? an can you fry chicken wit flour??
Quesadaias, are so good and so quick. We simply fix them by putting cup up beef or chicken on a tortilla, a little salsa then cheese then top it with another tortilla and heat in the oven or a pan until the cheese melts and flip over (or not) and then top with sour cream and salsa and olives. (Many times we just have them plain right out of the pan! )
As far as chicken goes, you got all the answers that I would have given, so I think you are covered. Actually, I often use crushed corn flakes for the breading part instead of bread crumbs, and it has become our favorite way to bread them before frying. Enjoy!
I always use flour to fry chicken. If you dip in in an egg/milk mix and then into the flour, repeating twice, you'll have a good crunchy crust. You can put seasoning in the flour - salt, pepper, paprika, poultry seasoning...
My son taught me how to make easy quesadillas - cut already cooked chicken into 1/2 or smaller chunks. Heat oil in a skillet on medium until very hot. Take a flour tortilla and put chicken on 1/2 of the tortilla. Sprinkle with shredded cheese (I use cheddar) and seasoned salt. Fold the other half over the chicken and place in oil. When it has browned, turn it over to fry the other side - marvelous!
By the way, being from the south, we tend to fry a lot of stuff, although we are trying to incorporate healthier things, but it's hard to beat good ole fried chicken, mashed potatoes (skin on) and gravy!
yes you can fry chicken in flour A lot of people do and as for the quesadias just cut up cooked chicken and put in tortilla with cheese in pan till it is as crispy as you like it
If you are accustom to frying your chicken in bread crumbs, try seasoning your chicken with seasoning salt and dusting with flour. Shake off any excess flour and throw that into a vat of hot grease. Brown on each side.
And are you referring to a quesadilla? Hey just throw some queso on a tortilla with chicken breast and heat.Wat is a quick easy recipe for chicken caseadia??? an can you fry chicken wit flour??
Quesadaias, are so good and so quick. We simply fix them by putting cup up beef or chicken on a tortilla, a little salsa then cheese then top it with another tortilla and heat in the oven or a pan until the cheese melts and flip over (or not) and then top with sour cream and salsa and olives. (Many times we just have them plain right out of the pan! )
As far as chicken goes, you got all the answers that I would have given, so I think you are covered. Actually, I often use crushed corn flakes for the breading part instead of bread crumbs, and it has become our favorite way to bread them before frying. Enjoy!
I always use flour to fry chicken. If you dip in in an egg/milk mix and then into the flour, repeating twice, you'll have a good crunchy crust. You can put seasoning in the flour - salt, pepper, paprika, poultry seasoning...
My son taught me how to make easy quesadillas - cut already cooked chicken into 1/2 or smaller chunks. Heat oil in a skillet on medium until very hot. Take a flour tortilla and put chicken on 1/2 of the tortilla. Sprinkle with shredded cheese (I use cheddar) and seasoned salt. Fold the other half over the chicken and place in oil. When it has browned, turn it over to fry the other side - marvelous!
By the way, being from the south, we tend to fry a lot of stuff, although we are trying to incorporate healthier things, but it's hard to beat good ole fried chicken, mashed potatoes (skin on) and gravy!
yes you can fry chicken in flour A lot of people do and as for the quesadias just cut up cooked chicken and put in tortilla with cheese in pan till it is as crispy as you like it
Simple chicken breast recipe?
i need a quick and easy chicken breast recipe?
nothing like chicken parmigian or chicken alfredo or anything with pasta please
thanksSimple chicken breast recipe?
Saute chicken breasts in a little cooking oil until done. Then pour over them a Campbell soup, like the cream of chicken w/herb soup, or golden mushroom soup - You will need to add water or milk to that - either is ok, up to one canful of water or milk. It doesn't get any easier than that! And tastes pretty darn good - don't add more salt, but you might want to sprinkle w/black pepper or other spices or herbs.Simple chicken breast recipe?
Season the chicken with all purpose seasoning, chicken seasoning and ground black pepper along with a little bit of salt,
then george foreman it or grill it if you haven't got that for about 15-20 minutes,
boil some baby potatoes until nearly cooked and then roast them with butter %26amp; sprinkle some salt and then roast for about 15minutes, or until golden brown
use some of the grease/fat/juice from when you grilled the chicken and add some chicken granules to make a gravy
%26amp; make a salad and serve ....
Grill or bake the chicken and baste with orange marmelade!!!
if you have some knorr's onion soup mix - follow those directions on the packet - or... if you do not you can make your own.... take a cup of breadcrumbs and either onion soup mix or - dried onion and italitan seasonings (say about 1/2 cup or flavor to taste... ) brush either a low-fat mayo, or dip in egg and coat with the breading - back at 450 degrees for 20 mins. pasta sauce you can either do oil/garlic or buttered w/parmesan... quick and easy and oh yeah - don't forget a veggie!
I grill them, make a honey, garlic, ginger, soy sauce glaze. do that right before they are finished. Serve with a salad, great.
Best...simply season breasts with salt, pepper, garlic powder, rosemary and drizzle some olive oil over all. Bake @ 325 for about 45 mins., or until done. Serve w/ rice pilaf.
Into a dish, toss in some marsala wine, a can of mushrooms, bake at 350 for 40 minutes. Chicken Marsala--no problem. OR into a baking dish, top with a pineapple slice, and dump on a little Teriyaki sauce. Bake at 350 for 40 minutes. Chicken Teriyaki--no problem. OR into a baking dish, pour on this mixture: 1/4 cup apple juice, 1/3 cup soy sauce, 1/2 cup water, 1/3 cup brown sugar, 1/2 tsp ginger, 1 tsp red pepper flakes, 1 tbsp of cider vinegar. 40 minutes at 350. Bourbon Chicken--no problem. OR you could always do the Campbell's Cream of Mushroom soup on top of the chicken breasts--350 fur 40 minutes. That's TOO easy.
Cook chicken breasts in a little olive oil in a pan. When juices run clear top with salsa and then cheese. Cover until cheese is melted. Top with sour cream if you wish. Yum.
Lemon Chicken.......
Drizzle Chicken with olive oil. Sprinkle with parsley, basil, salt and pepper. Slice a lemon into thin pieces and put on top of chicken. Squeeze lemon juice from another lemon over the top. Bake @ 400 degrees for an hour - (covered for 45 min. then uncover for last 15 min.) This is so simple and so good.
Chicken Parm is easy to make!!!
Just cut the chicken breasts lengthwise (so they are long and skinny)
then press them into a bowl of bread crumbs and chopped garlic. (both sides)
Fry them in a tablespoon of hot oil over medium high heat for about five minutes per side.
Take them out of the pan and put them into a baking dish or cookie sheet. Put a big spoonful of sauce on each piece, then cover it with shreded mozzerella cheese.
Bake it in an oven at 375 degrees for about 10 minutes or until the cheese melts.
What you need:
Boneless Skinless Chicken breasts
Italian style bread crumbs
chopped garlic
Spaghetti Sauce
Mozzarella Cheese
Olive Oil
Frying Pan
Baking Pan, cake dish or cookie sheet
Before you start - Preheat oven and heat oil in the frying pan.
There are lots of very easy recipes in the back of cans of campbells soup. the best one, I think anyway, is their ';chicken pot pie';
To make it, just cut the raw chicken into cubes, mix it with a bag of frozen stew veggies (in the frozen veggie section) then stir in one or two cans of Cream of Celery soup. (and a little milk to thin it out a little)
Bake it in the oven at 350 for about an hour or until the chicken is cooked. Take it out and put Grand's Buttermilk Biscuits on top (you can cut each one into fourths before covering the top, that makes it better)
Cook for another 10 minutes or until the biscuits are done. This is SOOO good and really easy!
What you need:
Cream of celery soup (the campbells soup has the recipe on the back)
Chicken
Vegetables for Stew (frozen)
Grands buttermilk biscuits (usually where you buy cookie dough and eggs...)
Adobe Chicken
Ingredients
2 Tbsp sugar
1 tsp pepper
陆 c soy sauce
陆 c white vinegar
1 Tbsp heaping minced garlic
4 boneless chicken breasts
Mix first 4 ingredients well, put into frying pan. Heat well, and add chicken breasts. Cover and cook until no longer pink (approximately 20-25 minutes). Meanwhile, prepare Minute Rice as directed on package. Pour sauce from chicken over rice and serve. ENJOY!
Hope this helped :)
nothing like chicken parmigian or chicken alfredo or anything with pasta please
thanksSimple chicken breast recipe?
Saute chicken breasts in a little cooking oil until done. Then pour over them a Campbell soup, like the cream of chicken w/herb soup, or golden mushroom soup - You will need to add water or milk to that - either is ok, up to one canful of water or milk. It doesn't get any easier than that! And tastes pretty darn good - don't add more salt, but you might want to sprinkle w/black pepper or other spices or herbs.Simple chicken breast recipe?
Season the chicken with all purpose seasoning, chicken seasoning and ground black pepper along with a little bit of salt,
then george foreman it or grill it if you haven't got that for about 15-20 minutes,
boil some baby potatoes until nearly cooked and then roast them with butter %26amp; sprinkle some salt and then roast for about 15minutes, or until golden brown
use some of the grease/fat/juice from when you grilled the chicken and add some chicken granules to make a gravy
%26amp; make a salad and serve ....
Grill or bake the chicken and baste with orange marmelade!!!
if you have some knorr's onion soup mix - follow those directions on the packet - or... if you do not you can make your own.... take a cup of breadcrumbs and either onion soup mix or - dried onion and italitan seasonings (say about 1/2 cup or flavor to taste... ) brush either a low-fat mayo, or dip in egg and coat with the breading - back at 450 degrees for 20 mins. pasta sauce you can either do oil/garlic or buttered w/parmesan... quick and easy and oh yeah - don't forget a veggie!
I grill them, make a honey, garlic, ginger, soy sauce glaze. do that right before they are finished. Serve with a salad, great.
Best...simply season breasts with salt, pepper, garlic powder, rosemary and drizzle some olive oil over all. Bake @ 325 for about 45 mins., or until done. Serve w/ rice pilaf.
Into a dish, toss in some marsala wine, a can of mushrooms, bake at 350 for 40 minutes. Chicken Marsala--no problem. OR into a baking dish, top with a pineapple slice, and dump on a little Teriyaki sauce. Bake at 350 for 40 minutes. Chicken Teriyaki--no problem. OR into a baking dish, pour on this mixture: 1/4 cup apple juice, 1/3 cup soy sauce, 1/2 cup water, 1/3 cup brown sugar, 1/2 tsp ginger, 1 tsp red pepper flakes, 1 tbsp of cider vinegar. 40 minutes at 350. Bourbon Chicken--no problem. OR you could always do the Campbell's Cream of Mushroom soup on top of the chicken breasts--350 fur 40 minutes. That's TOO easy.
Cook chicken breasts in a little olive oil in a pan. When juices run clear top with salsa and then cheese. Cover until cheese is melted. Top with sour cream if you wish. Yum.
Lemon Chicken.......
Drizzle Chicken with olive oil. Sprinkle with parsley, basil, salt and pepper. Slice a lemon into thin pieces and put on top of chicken. Squeeze lemon juice from another lemon over the top. Bake @ 400 degrees for an hour - (covered for 45 min. then uncover for last 15 min.) This is so simple and so good.
Chicken Parm is easy to make!!!
Just cut the chicken breasts lengthwise (so they are long and skinny)
then press them into a bowl of bread crumbs and chopped garlic. (both sides)
Fry them in a tablespoon of hot oil over medium high heat for about five minutes per side.
Take them out of the pan and put them into a baking dish or cookie sheet. Put a big spoonful of sauce on each piece, then cover it with shreded mozzerella cheese.
Bake it in an oven at 375 degrees for about 10 minutes or until the cheese melts.
What you need:
Boneless Skinless Chicken breasts
Italian style bread crumbs
chopped garlic
Spaghetti Sauce
Mozzarella Cheese
Olive Oil
Frying Pan
Baking Pan, cake dish or cookie sheet
Before you start - Preheat oven and heat oil in the frying pan.
There are lots of very easy recipes in the back of cans of campbells soup. the best one, I think anyway, is their ';chicken pot pie';
To make it, just cut the raw chicken into cubes, mix it with a bag of frozen stew veggies (in the frozen veggie section) then stir in one or two cans of Cream of Celery soup. (and a little milk to thin it out a little)
Bake it in the oven at 350 for about an hour or until the chicken is cooked. Take it out and put Grand's Buttermilk Biscuits on top (you can cut each one into fourths before covering the top, that makes it better)
Cook for another 10 minutes or until the biscuits are done. This is SOOO good and really easy!
What you need:
Cream of celery soup (the campbells soup has the recipe on the back)
Chicken
Vegetables for Stew (frozen)
Grands buttermilk biscuits (usually where you buy cookie dough and eggs...)
Adobe Chicken
Ingredients
2 Tbsp sugar
1 tsp pepper
陆 c soy sauce
陆 c white vinegar
1 Tbsp heaping minced garlic
4 boneless chicken breasts
Mix first 4 ingredients well, put into frying pan. Heat well, and add chicken breasts. Cover and cook until no longer pink (approximately 20-25 minutes). Meanwhile, prepare Minute Rice as directed on package. Pour sauce from chicken over rice and serve. ENJOY!
Hope this helped :)
Whats your best chicken noodle soup scratch recipe?
i've already made the egg noodles. i have a couple pounds of chicken thighs that i want to cook off and make noodle soup. what is your favorite recipe?Whats your best chicken noodle soup scratch recipe?
Boil chicken with chopped onion ,celery ,salt,pepper, poultry seasoning,garlic,parsley and i like to cheat a bit so i add KORR bouillon cubes usually 2 to the stock, remember all of the ingredients are to taste so start out using a tablespoon of each and go from there, let chicken boil till done and strip from the bone and take off any skin, and return to the pot and let come to a boil dont remove any veggies, add some carrots and noodles, let boil till tender and its lunch.zits
Boil chicken with chopped onion ,celery ,salt,pepper, poultry seasoning,garlic,parsley and i like to cheat a bit so i add KORR bouillon cubes usually 2 to the stock, remember all of the ingredients are to taste so start out using a tablespoon of each and go from there, let chicken boil till done and strip from the bone and take off any skin, and return to the pot and let come to a boil dont remove any veggies, add some carrots and noodles, let boil till tender and its lunch.
Looking for Jamie Oliver's chicken Caesar salad recipe?
Did anyone get the recipe for jamie oliver's chicken caesar salad... i cant stop thinking about it.. i wrote down as much as i could but im confused on the dressing.. please if anyone can help would be appreciated.
Thanks LaraLooking for Jamie Oliver's chicken Caesar salad recipe?
Jamie Oliver's Best Pasta Salad
One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing
311.84 g small shell pasta
3.00 cloves garlic
255.15 g yellow cherry tomatoes
255.15 g cherry tomatoes
118.30 ml black olives, pitted
29.58 ml fresh chives
59.15 ml fresh basil
1.00 medium cucumber
59.16 ml white wine vinegar
103.53 ml extra virgin olive oil
sea salt
fresh ground black pepper
Bring a large pan of salted water to the boil.
Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing.
Put the pasta in a bowl.
Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
Squash the garlic cloves out of their skins and pound in a pestle and mortar.
Add the vinegar, oil and seasoning.
Drizzle this over the salad, adding a little more seasoning to taste.Looking for Jamie Oliver's chicken Caesar salad recipe?
girl... I cant really give it to you... I looked it up in the internet trying to help you but nothing seemd to work.. but I give you this similar recepie of chicken caesar salad... sorry... and i really hope this helps you girl!
CAESAR CHICKEN SALAD
Makes 2 servings.
1/2 garlic clove
2 tbsp. plus 2 tsp. lemon juice
1 tbsp. plus 1 tsp. mayonnaise
2 tsp. grated Parmesan cheese
8 oz. skinned and boned cooked chicken, chilled and diced
1/2 c. diced chilled celery
2 tbsp. diced drained canned pimientos
2 tbsp. chopped scallion (green onion)
4 pitted black olives, sliced
1/8 tsp. each salt and pepper
4 chilled iceberg or romaine lettuce leaves
Rub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture.
Go to Food Network. All of the recipes are listed.
Why don't you go to his web site and see if he will email it to you? -- http://www.jamieoliver.com/
Tell him you saw the show but didn't get all the information.
Or go to www.foodnetwork.com and you can email him from there. They didn't list the recipe there.
Good luck! ~-~
Thanks LaraLooking for Jamie Oliver's chicken Caesar salad recipe?
Jamie Oliver's Best Pasta Salad
One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing
311.84 g small shell pasta
3.00 cloves garlic
255.15 g yellow cherry tomatoes
255.15 g cherry tomatoes
118.30 ml black olives, pitted
29.58 ml fresh chives
59.15 ml fresh basil
1.00 medium cucumber
59.16 ml white wine vinegar
103.53 ml extra virgin olive oil
sea salt
fresh ground black pepper
Bring a large pan of salted water to the boil.
Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing.
Put the pasta in a bowl.
Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
Squash the garlic cloves out of their skins and pound in a pestle and mortar.
Add the vinegar, oil and seasoning.
Drizzle this over the salad, adding a little more seasoning to taste.Looking for Jamie Oliver's chicken Caesar salad recipe?
girl... I cant really give it to you... I looked it up in the internet trying to help you but nothing seemd to work.. but I give you this similar recepie of chicken caesar salad... sorry... and i really hope this helps you girl!
CAESAR CHICKEN SALAD
Makes 2 servings.
1/2 garlic clove
2 tbsp. plus 2 tsp. lemon juice
1 tbsp. plus 1 tsp. mayonnaise
2 tsp. grated Parmesan cheese
8 oz. skinned and boned cooked chicken, chilled and diced
1/2 c. diced chilled celery
2 tbsp. diced drained canned pimientos
2 tbsp. chopped scallion (green onion)
4 pitted black olives, sliced
1/8 tsp. each salt and pepper
4 chilled iceberg or romaine lettuce leaves
Rub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture.
Go to Food Network. All of the recipes are listed.
Why don't you go to his web site and see if he will email it to you? -- http://www.jamieoliver.com/
Tell him you saw the show but didn't get all the information.
Or go to www.foodnetwork.com and you can email him from there. They didn't list the recipe there.
Good luck! ~-~
Does anyone have a recipe for a Chinese dish called pappered chicken?
i hope u mean was paper chk/ chk parcels/ grease proof paper bag chk. ? chk. tt's wrap up in grease proof bag, %26amp; deep fried ? haven't had this in a long time, enjoy ! :)
1) use skin on boneless chk. thighs. place chk. between plastic bag, beat it up a lil' w/meat hammer to tenderize the meat. remove fr. bag, cut meat into pieces. cut scallions into diagonal sections. brush grease proof wax paper bags w/some oil. all set aside.
2) marinade : salt, white peppers, ground ginger/ginger juice, shaoxing cooking wine/other chinese cooking wine,5-spice powder (lil' plastic baggie tt u can find them at spices section at the oriental market), ground blue ginger(cekur)/not, sesame oil, cornstach.
3) place meat %26amp; section scallions into grease proof paper bags. wrap well, %26amp; seal w/ needle thread/ stapler.
4) heat oil on hg heat, put low heat, place chk. bags into
oil for 5 min+ until marination sinks in nicely %26amp; slowly,
then turn heat to high, deep fry another 3-4 min. dish up, let chk. cool down in bags b4 removing. yummy !!
but if u mean peppered chk., then there's lotsa versions to tt. sinple one, would b :
1) marinade : diced chk. white/dark meat w/cornstarch,
light soy sauce, cooking wine, sesame oil, white %26amp; blk. pepper.
2) heat up pan, stir fry chopped garlic, slices of ginger,
chunks of onions, red %26amp; green bell peppers, dry whole chili pods, bamboo shoots, waterchesnut slices/ ur fav. veges until slightly brown, toss in chk. stir fry at high fire, tossing it around, add a lil' more chk.broth + cornstarch solution. simmer a min. %26amp; u're fired up !Does anyone have a recipe for a Chinese dish called pappered chicken?
I hope you mean 'Pepper Chicken' dear. Here it is :
CHINESE CHICKEN WITH STUFFED PEPPER
Description
Ingredients 1 Lg sweet red Pepper
1 Cup Finely chopped Chicken
1 Tablespoon Sesame oil
1 Cup Cooked regular Rice
1 Clove garlic - minced
1/2 Cup Green Peas
1 Teaspoon Minced fresh Gingerroot
1 Egg - beaten
1/2 Cup Finely chopped Carrots
1 Tablespoon Plus 1 1/2 t Soy sauce
1/4 Cup Green Onions - thinly sliced
1/8 Teaspoon Salt
Directions
Take 1 cup finely chopped, cooked Chicken Breast (skinned before cooking). Cut a 1/2'; thick slice from the side of each pepper, reserving slices; remove seeds.
Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with sesame oil, and place over medium heat until hot. Add garlic and gingerroot; stir fry for 30 seconds. Add carrots and green onions; stir fry for 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2'; baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated.
NUTRITION PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium.
Serves 4
1) use skin on boneless chk. thighs. place chk. between plastic bag, beat it up a lil' w/meat hammer to tenderize the meat. remove fr. bag, cut meat into pieces. cut scallions into diagonal sections. brush grease proof wax paper bags w/some oil. all set aside.
2) marinade : salt, white peppers, ground ginger/ginger juice, shaoxing cooking wine/other chinese cooking wine,5-spice powder (lil' plastic baggie tt u can find them at spices section at the oriental market), ground blue ginger(cekur)/not, sesame oil, cornstach.
3) place meat %26amp; section scallions into grease proof paper bags. wrap well, %26amp; seal w/ needle thread/ stapler.
4) heat oil on hg heat, put low heat, place chk. bags into
oil for 5 min+ until marination sinks in nicely %26amp; slowly,
then turn heat to high, deep fry another 3-4 min. dish up, let chk. cool down in bags b4 removing. yummy !!
but if u mean peppered chk., then there's lotsa versions to tt. sinple one, would b :
1) marinade : diced chk. white/dark meat w/cornstarch,
light soy sauce, cooking wine, sesame oil, white %26amp; blk. pepper.
2) heat up pan, stir fry chopped garlic, slices of ginger,
chunks of onions, red %26amp; green bell peppers, dry whole chili pods, bamboo shoots, waterchesnut slices/ ur fav. veges until slightly brown, toss in chk. stir fry at high fire, tossing it around, add a lil' more chk.broth + cornstarch solution. simmer a min. %26amp; u're fired up !Does anyone have a recipe for a Chinese dish called pappered chicken?
I hope you mean 'Pepper Chicken' dear. Here it is :
CHINESE CHICKEN WITH STUFFED PEPPER
Description
Ingredients 1 Lg sweet red Pepper
1 Cup Finely chopped Chicken
1 Tablespoon Sesame oil
1 Cup Cooked regular Rice
1 Clove garlic - minced
1/2 Cup Green Peas
1 Teaspoon Minced fresh Gingerroot
1 Egg - beaten
1/2 Cup Finely chopped Carrots
1 Tablespoon Plus 1 1/2 t Soy sauce
1/4 Cup Green Onions - thinly sliced
1/8 Teaspoon Salt
Directions
Take 1 cup finely chopped, cooked Chicken Breast (skinned before cooking). Cut a 1/2'; thick slice from the side of each pepper, reserving slices; remove seeds.
Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with sesame oil, and place over medium heat until hot. Add garlic and gingerroot; stir fry for 30 seconds. Add carrots and green onions; stir fry for 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2'; baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated.
NUTRITION PER SERVING: 231 calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg calcium.
Serves 4
Recipe for chicken salad?
CHICKEN SALAD
1 7 oz. Creamette elbow macaroni 1 1/2 to 2 lbs chicken breast
1 small. onion, diced (red)
1 green bell pepper
1 red bell pepper
1 celery stalk, chopped
Salt and Pepper to taste
2 boiled eggs, chopped placed on top at the end
Hellmann's mayonnaise
Frozen peas
Cut up vegetables Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.
Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up to much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later.
If using cooked chicken, add onion, celery together until done. Cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika.
Optional - a pinch of Paprika on eggs, but not to much otherwise it will change the taste to much.
Optional - cherry tomatoes.
Note: you can substitute 1 large can of chicken meat for the chicken breasts.Recipe for chicken salad?
Best Ever Chicken Salad
INGREDIENTS
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
DIRECTIONS
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.Recipe for chicken salad?
http://chicken.betterrecipes.com/chicken鈥?/a>
Garden Chicken Salad
2 to 3 cups cut-up cooked chicken
1/2 cup chopped zucchini
1/4 cup chopped carrot
2 tablespoons chopped onion
2 tablespoons snipped fresh parsley
1/3 cup mayonnaise
1/4 cup dairy sour cream
1/2 teaspoon celery salt
1/8 teaspoon pepper
1 tablespoon CRISCO Oil
1/2 cup sliced almonds
Combine chicken, zucchini, carrot, onion and parsley in small serving bowl. Set aside. Mix 1/3 cup mayonnaise, sour cream, celery salt and pepper in small mixing bowl. Add to chicken mixture. Mix well. Cover and refrigerate at least 2 hours.
Heat Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, about 4 minutes, or until almonds are light golden brown. Drain on paper towels. Cool. Sprinkle on chicken salad.
BBQ Ranchero Chicken Salad:
6 servings
6 boneless skinless chicken breast halves, about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce) package mixed salad greens, torn (6 cups packed)
2 medium tomatoes, chopped
1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) can whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 (2 1/2 ounce) can ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin, ground
1. Brush both sides of chicken with barbecue sauce; grill or broil about 5'; from heat source 6 minutes per side, or until juices are clear.
2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
3. Combine dressing, chili powder and cumin; mix well.
4. To serve, divide lettuce mixture onto 6 serving plates.
5. Cut chicken crosswise into 1/2'; thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
6. Reheat chicken or served chilled.
7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
Hi Curious;
If you want homemade chicken salad then I would suggest boiling some chicken breasts or if you have baked chicken on hand from a previous meal this is ok also.
2/3 cups of chicken (cut up)or 2 cans of chicken breast in the tuna isle.
1/2 cup chopped celery or use 1/2 teaspoon of celery seed
salt/pepper to taste
1/4 cup onion (optional)
Mrs.Dash (herb%26amp;garlic) or (regular) to taste
Miracle Whip
walnuts, green grapes = these items are optional. Sometimes if I want a different taste than just plain chicken salad I will chop a few walnuts and cut up a few green grapes into the salad mix.
Mix your ingredients together and let chill for an hr. Now if you don't like Miracle Whip you can use Mayo. Your preference.
Now, sometimes I will sprinkle a little sugar into the salad to give it a boost of sweetness but here again it's your preference. You don't have too. Enjoy! This salad recipe is good on toast or even stuffed in a tomato for a summer dish. have a super one.
If you're going for easy, just mix together
1 can white meat chicken
tablespoon of mayo
teaspoon miracle whip
tablespoon sweet pickle relish
salt and pepper to taste
Its easy and you can adjust the amout of mayo and miracle whip depending on how wet or dry you want it.
Chicken and salad. :) Really I just buy some chicken cook it tear the meat off and put it in a bowl. Then I add Miracle whip and some sweet pickle relish. Then a touch of pepper and couple of boiled eggs. I am a simple person.
chicken and salad....thanks 4 the points
chicken and lettuse
1 7 oz. Creamette elbow macaroni 1 1/2 to 2 lbs chicken breast
1 small. onion, diced (red)
1 green bell pepper
1 red bell pepper
1 celery stalk, chopped
Salt and Pepper to taste
2 boiled eggs, chopped placed on top at the end
Hellmann's mayonnaise
Frozen peas
Cut up vegetables Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.
Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up to much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later.
If using cooked chicken, add onion, celery together until done. Cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika.
Optional - a pinch of Paprika on eggs, but not to much otherwise it will change the taste to much.
Optional - cherry tomatoes.
Note: you can substitute 1 large can of chicken meat for the chicken breasts.Recipe for chicken salad?
Best Ever Chicken Salad
INGREDIENTS
1/4 cup honey
1/4 cup Worcestershire sauce
6 (4 ounce) skinless, boneless chicken breast halves
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons lemon zest
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
1 cup halved seedless red grapes
1/2 cup cashews
DIRECTIONS
In a large, self-sealing bag, combine honey and Worcestershire sauce. Add chicken and place bag in a shallow dish in the refrigerator. Chill 2 to 4 hours, turning bag occasionally. Remove chicken and discard marinade.
Grill chicken over medium heat for 12 to 15 minutes, until juices run clear and chicken is no longer pink inside. Remove from grill, cool and chop.
In a medium bowl, whisk together the remaining honey, mustard, vinegar, lemon zest, lemon pepper, poppy seeds and garlic powder. Add chicken, grapes and cashews and toss until evenly coated. Cover and chill until serving.Recipe for chicken salad?
http://chicken.betterrecipes.com/chicken鈥?/a>
Garden Chicken Salad
2 to 3 cups cut-up cooked chicken
1/2 cup chopped zucchini
1/4 cup chopped carrot
2 tablespoons chopped onion
2 tablespoons snipped fresh parsley
1/3 cup mayonnaise
1/4 cup dairy sour cream
1/2 teaspoon celery salt
1/8 teaspoon pepper
1 tablespoon CRISCO Oil
1/2 cup sliced almonds
Combine chicken, zucchini, carrot, onion and parsley in small serving bowl. Set aside. Mix 1/3 cup mayonnaise, sour cream, celery salt and pepper in small mixing bowl. Add to chicken mixture. Mix well. Cover and refrigerate at least 2 hours.
Heat Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, about 4 minutes, or until almonds are light golden brown. Drain on paper towels. Cool. Sprinkle on chicken salad.
BBQ Ranchero Chicken Salad:
6 servings
6 boneless skinless chicken breast halves, about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce) package mixed salad greens, torn (6 cups packed)
2 medium tomatoes, chopped
1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) can whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 (2 1/2 ounce) can ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin, ground
1. Brush both sides of chicken with barbecue sauce; grill or broil about 5'; from heat source 6 minutes per side, or until juices are clear.
2. Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
3. Combine dressing, chili powder and cumin; mix well.
4. To serve, divide lettuce mixture onto 6 serving plates.
5. Cut chicken crosswise into 1/2'; thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
6. Reheat chicken or served chilled.
7. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
Hi Curious;
If you want homemade chicken salad then I would suggest boiling some chicken breasts or if you have baked chicken on hand from a previous meal this is ok also.
2/3 cups of chicken (cut up)or 2 cans of chicken breast in the tuna isle.
1/2 cup chopped celery or use 1/2 teaspoon of celery seed
salt/pepper to taste
1/4 cup onion (optional)
Mrs.Dash (herb%26amp;garlic) or (regular) to taste
Miracle Whip
walnuts, green grapes = these items are optional. Sometimes if I want a different taste than just plain chicken salad I will chop a few walnuts and cut up a few green grapes into the salad mix.
Mix your ingredients together and let chill for an hr. Now if you don't like Miracle Whip you can use Mayo. Your preference.
Now, sometimes I will sprinkle a little sugar into the salad to give it a boost of sweetness but here again it's your preference. You don't have too. Enjoy! This salad recipe is good on toast or even stuffed in a tomato for a summer dish. have a super one.
If you're going for easy, just mix together
1 can white meat chicken
tablespoon of mayo
teaspoon miracle whip
tablespoon sweet pickle relish
salt and pepper to taste
Its easy and you can adjust the amout of mayo and miracle whip depending on how wet or dry you want it.
Chicken and salad. :) Really I just buy some chicken cook it tear the meat off and put it in a bowl. Then I add Miracle whip and some sweet pickle relish. Then a touch of pepper and couple of boiled eggs. I am a simple person.
chicken and salad....thanks 4 the points
chicken and lettuse
Recipe for chicken chili?
This is SO good and super easy to make...I hope you try it.
Chicken Chili
1 (48 oz.) jar deluxe Great Northern beans
1 (4 oz.) can diced green chilies
2 (10 oz.) cans chicken breast, NOT drained
1/2 cup frozen chopped onion (or raw diced)
1 1/2 tsp. chili powder
1 cup chicken broth
Sour cream
Spray slow cooker with cooking spray
In the cooker add beans, chilies, chicken, onion, chili powder, and broth. Mix well.
Cover and cook on high 3-4 hours -OR- low for 6-9 hours
Stir 1 Tbsp. sour cream into each 1 cup serving
Yield : 9 Servings 1 cup eachRecipe for chicken chili?
Go to food network, type in chicken chili. I saw a show on there the other day, I think it was Paula Dean they were making chicken chili.Recipe for chicken chili?
take a few dried chillis and blend it..
heat up your cooking pan, put in some onion, garlic, and ginger..
after a while, put in some chickens (make sure you cut down into cubes), pour the blended chillis into the pan and add some salt to it..
let it to be cooked for 15-20 minutes, now your chilli chicken is ready to be eaten....
Hi,
Pepper Chilli Chicken With Honey:
500 g boneless chicken
3 spring onions, sliced
1 tablespoon garlic, finely chopped
1 teaspoon green chilies, finely chopped
2 tablespoons soya sauce
1 egg
1/2 cup corn
1 teaspoon sugar
1 pinch aji-no-moto
1 teaspoon pepper
salt
2 red capsicums, cut into juliennes
2 teaspoons sesame seeds
1 tablespoon oil
4 red chilies
1 tablespoon vinegar
2 tablespoons honey
Marinate the boneless chicken pieces (1'; cube) in a mixture of 1 tbsp soya.
sauce, salt, egg and 1 tbsp corn flour for 10 minutes.
Deep fry chicken in hot oil till light brown.
Drain and keep aside.
Grind red chillies with vinegar and keep aside.
Heat 1 tbsp of oil in a wok.
Add garlic, spring onions and green chillies.
Stir fry for a few seconds.
Add soya sauce and mix.
Add ajinomoto, sugar, black pepper powder and red chilli paste.
Add water and stir.
Add the fried chicken pieces and mix well.
Add the remaining corn flour after dissolving it in water and stir in honey.
Add capsicum juliennes and mix.
Sprinkle toasted sesame seeds and serve hot with your choice of rice or noodle dish.
--------------------------------------鈥?br>
Chilli Chicken - Chinese style:
Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too!
4 chicken breasts, chopped into one inch bits
Marinade:
4 tablespoons cornstarch
1 egg
1 tablespoon vinegar
1 teaspoon soya sauce
1/2 teaspoon salt
Cooking Procedure:
6 small green chilies, slit length ways
4 cloves garlic, chopped fine
1 green pepper, deseeded and roughly chopped into one inch pieces
1 shallot, diagonally sliced into one inch pieces
1 tablespoon cornstarch
1/2 cup water
1 teaspoon soya sauce
1 teaspoon vinegar
1 pinch msg (optional)
1/2 teaspoon salt
oil, for deep frying chicken
Make a batter with the'Marinade' ingredients.
Put chicken pieces into it and mix well.
Set aside for 1/2 hour.
Heat oil, about 2 inches deep, in a wok/frypan.
Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
Drain fried chicken on a paper towel.
When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
In a small bowl mix together cornstarch and water.
Put back the wok on fire and heat the 2 tblsps of oil.
Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
The sauce will thicken; if you find it too thick, add some more water.
When the bubbles appear, add the fried chicken pieces.
Add salt and a pinch of MSG (if using).
Stir fry chicken for 2 minutes and remove from fire.
Serve hot with chinese fried rice/plain rice or noodles.
--------------------------------------鈥?br>
Indonesian Chilli Chicken:Simple, tasty dish with on hand ingredients. Quickly put together and always popular
4 chicken breasts
2 teaspoons crushed garlic
2 teaspoons dry crushed red pepper
2 teaspoons chopped ginger
2 small onions, finely chopped
2 tablespoons oil
1 (400 ml) can coconut milk (or 1 can evaporated skim milk with coconut essence to taste)
Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
Add chicken breasts turning to cover with spices and lighlty browned.
Pour coconut milk or evaporated milk oven chicken and simmer until chicken is tender approx.
15 minutes.
Serve with rice.
--------------------------------------
Have a nice, delicious meal.
Cheers!
try meals.com
Chicken Chili Soup
INGREDIENTS
9 ounces diced chicken breast meat
2/3 green bell peppers, diced
2/3 red bell peppers, diced
1/3 onion, diced
2 tablespoons and 2 teaspoons frozen corn kernels
1-1/3 (15 ounce) cans kidney beans with liquid
2/3 (14.5 ounce) can diced tomatoes
1/3 (15 ounce) can tomato sauce
2/3 cup water
3/4 teaspoon chili powder
1 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
DIRECTIONS
Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Serves 6
Chicken Chili II
INGREDIENTS
1 pound skinless, boneless chicken breast meat - finely chopped
4 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
5 cups chicken broth
2 (15 ounce) cans cannellini beans
1 (4 ounce) can diced green chiles
1/4 cup cornmeal (optional)
salt and pepper to taste
1/4 teaspoon hot pepper sauce
DIRECTIONS
In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.
If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.
Serves 6
Chicken Chili
1 (48 oz.) jar deluxe Great Northern beans
1 (4 oz.) can diced green chilies
2 (10 oz.) cans chicken breast, NOT drained
1/2 cup frozen chopped onion (or raw diced)
1 1/2 tsp. chili powder
1 cup chicken broth
Sour cream
Spray slow cooker with cooking spray
In the cooker add beans, chilies, chicken, onion, chili powder, and broth. Mix well.
Cover and cook on high 3-4 hours -OR- low for 6-9 hours
Stir 1 Tbsp. sour cream into each 1 cup serving
Yield : 9 Servings 1 cup eachRecipe for chicken chili?
Go to food network, type in chicken chili. I saw a show on there the other day, I think it was Paula Dean they were making chicken chili.Recipe for chicken chili?
take a few dried chillis and blend it..
heat up your cooking pan, put in some onion, garlic, and ginger..
after a while, put in some chickens (make sure you cut down into cubes), pour the blended chillis into the pan and add some salt to it..
let it to be cooked for 15-20 minutes, now your chilli chicken is ready to be eaten....
Hi,
Pepper Chilli Chicken With Honey:
500 g boneless chicken
3 spring onions, sliced
1 tablespoon garlic, finely chopped
1 teaspoon green chilies, finely chopped
2 tablespoons soya sauce
1 egg
1/2 cup corn
1 teaspoon sugar
1 pinch aji-no-moto
1 teaspoon pepper
salt
2 red capsicums, cut into juliennes
2 teaspoons sesame seeds
1 tablespoon oil
4 red chilies
1 tablespoon vinegar
2 tablespoons honey
Marinate the boneless chicken pieces (1'; cube) in a mixture of 1 tbsp soya.
sauce, salt, egg and 1 tbsp corn flour for 10 minutes.
Deep fry chicken in hot oil till light brown.
Drain and keep aside.
Grind red chillies with vinegar and keep aside.
Heat 1 tbsp of oil in a wok.
Add garlic, spring onions and green chillies.
Stir fry for a few seconds.
Add soya sauce and mix.
Add ajinomoto, sugar, black pepper powder and red chilli paste.
Add water and stir.
Add the fried chicken pieces and mix well.
Add the remaining corn flour after dissolving it in water and stir in honey.
Add capsicum juliennes and mix.
Sprinkle toasted sesame seeds and serve hot with your choice of rice or noodle dish.
--------------------------------------鈥?br>
Chilli Chicken - Chinese style:
Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too!
4 chicken breasts, chopped into one inch bits
Marinade:
4 tablespoons cornstarch
1 egg
1 tablespoon vinegar
1 teaspoon soya sauce
1/2 teaspoon salt
Cooking Procedure:
6 small green chilies, slit length ways
4 cloves garlic, chopped fine
1 green pepper, deseeded and roughly chopped into one inch pieces
1 shallot, diagonally sliced into one inch pieces
1 tablespoon cornstarch
1/2 cup water
1 teaspoon soya sauce
1 teaspoon vinegar
1 pinch msg (optional)
1/2 teaspoon salt
oil, for deep frying chicken
Make a batter with the'Marinade' ingredients.
Put chicken pieces into it and mix well.
Set aside for 1/2 hour.
Heat oil, about 2 inches deep, in a wok/frypan.
Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
Drain fried chicken on a paper towel.
When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
In a small bowl mix together cornstarch and water.
Put back the wok on fire and heat the 2 tblsps of oil.
Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
The sauce will thicken; if you find it too thick, add some more water.
When the bubbles appear, add the fried chicken pieces.
Add salt and a pinch of MSG (if using).
Stir fry chicken for 2 minutes and remove from fire.
Serve hot with chinese fried rice/plain rice or noodles.
--------------------------------------鈥?br>
Indonesian Chilli Chicken:Simple, tasty dish with on hand ingredients. Quickly put together and always popular
4 chicken breasts
2 teaspoons crushed garlic
2 teaspoons dry crushed red pepper
2 teaspoons chopped ginger
2 small onions, finely chopped
2 tablespoons oil
1 (400 ml) can coconut milk (or 1 can evaporated skim milk with coconut essence to taste)
Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
Add chicken breasts turning to cover with spices and lighlty browned.
Pour coconut milk or evaporated milk oven chicken and simmer until chicken is tender approx.
15 minutes.
Serve with rice.
--------------------------------------
Have a nice, delicious meal.
Cheers!
try meals.com
Chicken Chili Soup
INGREDIENTS
9 ounces diced chicken breast meat
2/3 green bell peppers, diced
2/3 red bell peppers, diced
1/3 onion, diced
2 tablespoons and 2 teaspoons frozen corn kernels
1-1/3 (15 ounce) cans kidney beans with liquid
2/3 (14.5 ounce) can diced tomatoes
1/3 (15 ounce) can tomato sauce
2/3 cup water
3/4 teaspoon chili powder
1 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
DIRECTIONS
Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.
Serves 6
Chicken Chili II
INGREDIENTS
1 pound skinless, boneless chicken breast meat - finely chopped
4 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
5 cups chicken broth
2 (15 ounce) cans cannellini beans
1 (4 ounce) can diced green chiles
1/4 cup cornmeal (optional)
salt and pepper to taste
1/4 teaspoon hot pepper sauce
DIRECTIONS
In a large stock pot, saute chicken, olive oil, onion, garlic, red bell pepper and yellow bell pepper, until vegetables start to soften.
Add chili powder, cumin and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies and continue to cook on medium low for 5 to 10 minutes.
If you want to thicken soup, mix cornmeal with a little water to form a paste and add to chili. Season with salt, pepper and hot sauce and serve.
Serves 6
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