I need a recipe for chicken...?

I already have boneless, skinless chicken breasts.





I want something that's fast other than BBQ chicken, and frying it. Something fast too. I don't get home until after 6pm anyways and then I would have to cook.





I'm pregnant too... so I want something unique! lol





Thanks for your helpI need a recipe for chicken...?
I know pregnancy doesn't always agree with spicy food, but it was the time that I wanted spicy food more than anything. Thank goodness for Tums..here's a quick Thai dish you may like...(tastes fantastic with Jamine rice)





***Red Curry Chicken***





2 skinless boneless chicken breast halves, sliced into bite-sized pieces.


1 tablespoon vegetable oil


1 tablespoon Red Curry Paste


1-13.5 oz can Coconut Milk, original or Lite


1 red bell pepper, cored and sliced


1 tablespoon Fish Sauce


1/2 cup loosely packed fresh basil leaves








DIRECTIONS





Heat the oil in a large skillet on medium-high heat.


Add the curry paste and stir until bubbling.


Add the chicken and brown on both sides.


Add the Coconut Milk, bell pepper, Fish Sauce, and basil.


Simmer until the chicken is cooked.


Serve with rice.I need a recipe for chicken...?
All babies are unique to their mothers, congratulation.





Slice your chicken and add to my recipe.


Chop Suey:- Vegetable


2 tablespoons peanut oil


1 onion, chopped


3 garlic cloves, diced


1 green bell pepper, diced


1 red bell pepper, diced


2 3/4 ounces broccoli florets


1 zucchini, sliced


1 carrot, cut into matchsticks


3 1/2 ounces bean sprouts


2 teaspoons light brown sugar


2 tablespoons soy sauce


1/2 cup vegetable stock


salt and pepper


1/2 cup cashew (optional)


1 tablespoon chilli oil (optional)


1) Heat oil in a wok until oil is almost smoking.


2) Add the onion and garlic and stir fry for 30 seconds. Take care not to burn the garlic.


3) Stir in peppers, broccoli, zucchini, and carrots. Stir fry for 3 more minutes.


4) Add bean sprouts, brown sugar, soy sauce and vegetable stock (add chilli sauce and cashews here is desired).


5) Add a dash of salt and pepper and cook an additional 2 minutes.


Serve immediately with noodles or rice.



Chicken Piccata --





';Lemony flavored chicken with a heavenly coating. Prepare this dish and get ready to have your tummy 'touched by an angel'!';











INGREDIENTS


4 skinless, boneless chicken breasts


1 egg


3 tablespoons lemon juice


1/4 cup all-purpose flour


1/8 teaspoon garlic powder


1/8 teaspoon paprika


1/4 cup butter


2 teaspoons chicken bouillon powder


1/2 cup boiling water











DIRECTIONS


In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.


In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.


In a large skillet, melt butter/margarine and brown the coated chicken pieces.


Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.








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Gourmet Chicken Pizza --








INGREDIENTS


2 skinless, boneless chicken breast halves


1 (10 ounce) can refrigerated pizza crust


1/2 cup Ranch-style salad dressing


1 cup shredded mozzarella cheese


1 cup shredded Cheddar cheese


1 cup chopped tomatoes


1/4 cup chopped green onions











DIRECTIONS


Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.


Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.


Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.


Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.








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Chicken Cordon Bleu -- 5 STAR!!!








INGREDIENTS


6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream











DIRECTIONS


Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.


Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.


Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.








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Portuguese Chicken Soup --








INGREDIENTS


1 whole bone-in chicken breast, with skin


1 onion, cut into thin wedges


4 sprigs fresh parsley


1/2 teaspoon lemon zest


1 sprig fresh mint


6 cups chicken stock


1/3 cup thin egg noodles


2 tablespoons chopped fresh mint leaves


salt to taste


1/4 teaspoon freshly ground white pepper











DIRECTIONS


In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.


Remove the breast, cool, then strip off the meat and cut into a julienne.


Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.


Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
Easy Smothered Chicken





Ingredients:


Chicken parts - rinsed well and patted dry (healthier to remove the skin!)


Vegetable or Olive oil


Seasoning Salt


Onion Powder


Garlic Powder


Pepper (black or white)


1/2 to 1 tsp. paprika (optional)


1 small onion - chopped or diced


1 clove of garlic - minced


Chicken broth or hot water





Season the chicken to your liking. For a whole cut-up chicken, I use about 1 tablespoon of each of the seasonings except pepper (only use 1 to 2 tsp). Also, if you use onion salt and/or garlic salt, either emit the seasoning salt, or reduce the amount you use). Rub the seasonings well into the chicken.





Heat some oil over a medium-high heat in a saute or frying pan (again, for a whole cut-up chicken, I would use about 3 TBSP). Brown the chicken on all sides.





Add the chopped onion and garlic over the chicken and stir for about 1 minute. Slowly add about 1-1/2 cups of chicken broth, OR about 2 cups of hot water (depending on the amount of chicken you have, you'll want to add just enough liquid to not quite cover the chicken). Bring to a boil.





Turn the heat to low and simmer for about 20-30 minutes, or until your chicken is cooked thoroughly. The gravy/broth can be served over rice 'as is', or, you can add a little flour (Wondra Flour is the best) and about 1/2 tsp. of Kitchen Bouquet Browning %26amp; Seasoning Sauce (sort of like worcestershire sauce), to make a thicker gravy sauce.





After cooking, let the chicken sit for about 10 minutes and skim any excess oil from the top of the gravy.





ENJOY!!!
4 boneless skinless chicken breasts


3-4 baby red potatoes (cubed with skin)


1/4 cup zesty italian dressing (can add more if wanted)


1/4 cup Parmesan cheese (can add more if wanted)


pre-heat oven to 400 degrees


spray 13x9 glass pan with pam or any cooking spray


place chicken in pan not overlapping


add potatoes around chicken


pour dressing over everything


sprinkle cheese over everything


place in oven and bake for about 45min *check to make sure potatoes are done depending on your oven you may need to add 10min or so


take out of oven and you may squeeze a fresh lime over chicken


serve with a nice salad


i love this recipe u don't dirty alot of dishes and prep time is about 5-10 min max!


congrats
Did I miss something? Ok, so babies and mommies are unique and mommies to be sometimes have cravings and yearnings for something different to eat. Here are some ideas:





Pound your chicken breasts to 1/4 inch in thickness. Season with salt and pepper. Top with a slice of swiss cheese and canadian bacon or smoked ham. Roll up and secure with a toothpick. Dip in an egg wash then roll in a mixture of cracker crumbs or Italian bread crumbs and parmesan cheese. Saute until golden brown on all sides. Place in baking dish, cover and bake until cooked thru, about 40 minutes. Serve with sour cream mashed potatos and fresh green beans.





Pound your chicken breasts into 1/4 inch thickness and season with salt and pepper. Dip in egg wash then in Italian bread crumbs mixed with parmesan. Saute in hot oil until golden on all sides. Place in baking dish and top with your favorite marinara sauce and shredded mozarella and asiago cheese. Sprinkle with parmesan, cover and bake at 350 degrees for 45 minutes. Serve with linguini and salad.





Cut breasts into strips and marinate in Teriyaki sauce. In large saute pan, heat 3 T canola oil and add 1 yellow onion, cut into quarters. Add 1 Tsp minced garlic and strips. Cook for 5 minutes, then add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 cup sliced carrots, and saute until crisp tender. Add 1 cup teriyaki sauce and 1 can drained chopped pineapple. Use pineapple juice to make rice. Cover and simmer for 20 minutes. Serve over rice and with steamed pea pods.
dijon chicken is good. you can prep it a day or 2 ahead of time also. just get a bowl and fill it with grey poupon mustard and add a few drops of tabasco sauce, whochester sauce. dip the chicken in it then dip the chicken in bread crumbs with italian seasonings, salt and pepper. in a hot pan brown off the chicken. then you can refrigerate if you want and bake it the next day or bake it the same day. add some mashed potatoes and veggies on the side and there you go. you can also do a coconut encrusted chicken. (don't do the mustard part) dip the chicken in seasoned flour, then dip it in eggs, add some tabasco and whochester in the eggs. then dip it in bread crumbs with coconut flakes. brwon it off in a hot pan then bake it. it goes great with a black bean and mango salsa.
Quick and Easy and adaptable-





mix together mayo with either mustard or spagetti sauce in equal amounts.





Spread on chicken breasts





Roll in breadcrumbs- plain for mustard, italian for spaghetti sauce





Bake at 350 for 40 minutes





serve with roasted potatoes (mustard) or spaghetti with the rest of the sauce.





We eat this at least once a week at my house, both with boneless or bone in pieces- whatever is on sale!





Enjoy!
Here is a fast recipe:





Cut up boneless, skinless chicken into 1 inch cubes. Put the cubes into a bowl and add 1 cup of soy sauce. Grate about 4 TBS. of fresh ginger (can be found in the produce section of any super market) and let sit for about 30 minutes. Then dredge the chicken in corn starch. Put a skillet on with oil. Don't put in too much oil, just enough for it to go up a quarter of an inch of the pan. Fry up the chicken and you'll be eating in no time:)





I hope this helps! Enjoy!





~M
you get a bag of brown rice. you scoop it out into a 13x9'' pan. (as much as you want)


1 cup and a half of Chicken broth an pour it in there.


1 can of Rotel (mild heat) and pour the juice in with the rice as well.


season the chicken with Greek seasoning.


cover with foil.


place dish in a 400 degree oven.


Bake until both rice and ckicken are cooked.


take out and uncover.


sprinkle cheese over an put back in oven until melted.


it's healthy and delisious!
Preheat oven to 350. Put your chicken in a baking dish. Arrange some small red new potatoes around the chicken. Salt pepper and garlic salt to taste. Brush everything with olive oil. Squeeze a little lemon over top. Bake on center rack for 40 mins. Spoon some ranch dressing on top of chicken and bake for another 10 mins. Remove let stand for 5 mins. and enjoy.
http://kraftfoods.com/kf/recipes/perfect鈥?/a>


http://kraftfoods.com/kf/recipes/deluxe-鈥?/a>


http://kraftfoods.com/kf/recipes/chili-p鈥?/a>


http://kraftfoods.com/kf/recipes/easy-ch鈥?/a>


http://kraftfoods.com/kf/recipes/crispy-鈥?/a>
Try Blu Cheese %26amp; Bacon topped chicken breasts





Bake chicken breats in the oven @325 for 30 minutes top with blue cheese and bacon strips cook for another 10-15 minutes---easy and a great dish for guests!