Chicken recipes

[Christina]

Now I'll share my chicken file with you. Now I know you all must have some chicken recipes to share. Please pass them along here!


Recipe Name: Chicken Spaghetti


Ingredients:
12 oz spaghetti
1 1/2 lb chicken breast ,cut in cubes
28 oz tomatoes
2 oz pimentos
1 c green pepper, chopped
1 c celery, chopped
1 c mushrooms, fresh
1 1/2 c onion
3 oz olives, sliced
1/3 c spaghetti seasoning
salt and pepper
2 c cheddar

Instructions:
Boil, simmer 15 minutes

[Christina]

Remember, when you cook wine, the alcohol content goes away. It leaves a good flavor without the alcohol.

Recipe Name: Chicken with Wine Sauce

Serves: 5

Ingredients:
2 lbs chicken pieces, skinned
1 c mushrooms, sliced
1 small onion, choped
1 tsp. basil, crushed
1 clove garlic, minced
1/3 c chicken broth
1/3 c dry white wine
1/4 tsp salt
1/4 tsp pepper
1 tbs cornstarch

Instructions:
Rinse chicken; pat dry; set aside.

Spray a large skillet with nonstick spray coating. Add mushrooms, onion, basil, and garlic. Cook over medium heat till onion is tender.

Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or till chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm.

Measure cooking liquid. Add waer to equal 1 cup, if necessary. Pour into skillet.

Combine cornstarch and 1 tablespoon water. Stir into cooking liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken.

[Christina]

Recipe Name: Chicken Cacciatore in 15 Minutes

Serves: 1

Ingredients:
1 chicken breast(s)
1/2 c tomato sauce
1/4 c mushrooms, fresh
1/4 c green pepper, chopped

Instructions:
Combine sauce, mushrooms, and peppers in sauce pan. Simmer 6 min. to cook vegetables slightly. While the sauce is cooking, spray a small fry pan with vegetable spray. Over medium heat, saute the chicken breast until lightly browned on both sides. Pour hot sauce oer chicken and simmer 5 minutes or until breast is just cooked.

[Christina]

Recipe Name: Garlic-Clove Chicken

Serves: 4

Ingredients:
1 1/2-2 lb chicken pieces
25 cloves garlic
1/4 c dry white wine
4 tsp lemon juice
salt
ground red pepper

Instructions:
Spray a large skillet with nonstick sray coating. Preheat skillet over medium heat. Add chicken and brown over medium heat for 10 minutes, turning to brown evenly. Place chicken in n 8x8x2 or 10x6x2 baking dish. Add unpeeled garlic cloves. In a small bowl, combine wine and lemon juice; pour over chicken. Lightly sprinkle chicken with salt and ground red pepper. Bake, covered in a 325 oven 45 to 50 minutes or until chicken is tender.

[Christina]

Recipe Name: Indian-Style Chicken

Serves: 6

Ingredients:
2 large onions
4 cloves garlic, minced
1 tbsp olive oil or cooking oil
2 c cooked brown rice
2 1/2 lb chicken pieces, skinned
8 oz plain yogurt
2 tbsp flour
1 tsp cumin
1/4 tsp ginger
1/2 c green or sweet red pepper, chopped
2 med tomatoes, coarsely chopped

Instructions:
In a a large skillet cook onion and garlic in got oil till onion is tender but not brown. Stir in cooked brown rice.

Spray a baking dish with nonstick spray coating. Sprea rice mixure in baking dish. Arrange chicken pieces atop rice.

In a mixing bowl sti together yogurt, flour, cumin, ginger, and 1/2 tsp salt. Stir in chopped green or sweet red pepper. Spoon over chicken in dish.

Bake, coveed, in a 350 oven for 50 to 60 minutes or till chicken is tender. Served with chopped tomatoes. Garnish with parsley.

[Christina]

Recipe Name: Oven-Fried Chicken


Serves: 6

Ingredients:
2 to 2 1/2 lb chicken pieces, skinned
1/4 c cornflakes
1 tbsp snipped fresh parsley
1/3 c plain yogurt
1 clove garlic, minced
2 tsp Worcestershire sauce
dash ground red pepper

Instructions:
Rinse chicken; pat dry. Place on a rack in a shallow baking pan; set aside.

In a small mixing bowl combin cornflake crumbs and parsley; set aside.

In another small mixing bowl, combine yogurt, garlic, Worcestershire sauce, and pepper.

Brush chicken with yogurt mixture, then sprinkle with crumb mixture.

Bake, uncovered at 375 for 45 to 55 minutes or till chicken is tender and no longer pink.

[Christina]

Recipe Name: Pineapple Chicken and Rice Bake

Serves: 6

Ingredients:
2 lb chicken pieces
1/2 c onion, chopped
1 lg sweet red pepper
1 8 oz. can pineapple chunks
1/4 c orange juice concentrate
2 tbsp soy sauce
1/8 tsp cloves
2/3 c long grain rice
1 c chicken broth
parsley, fresh sprigs or paprika

Instructions:
Place chicken pieces, onion, and red pepper into a large plastic bag et in a deep bowl. In a small mixing bowl stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves. Pour pineapple mixture over chicken mixture in bag. Seal bag. Marinate the mixture in the refrigerator for 4 to 24 hours, turning bag occasionally.

Before baking, drain chicken, reserving mrinade and vegetables. Set chicken aside. Place uncooked rice in 12x7 1/2x2 in baking dish. Stir chicken broth and the reserved marinade with chicken pieces. Cover with foil. Bake in a 375 oven bout 1 hour till chicken and rice are tender. Garnish with parsley or sprinkle with paprika.

[Christina]

Recipe Name: Stroganoff-Style Chicken

Serves: 5

Ingredients:
6 c boiling water
5 oz noodles (about 3 cups)
1/2 c onion, chopped
12 oz boneless, skinless chicken breasts, cubed
8 oz plain yogurt
2 tbsp flour
1 tsp paprika
1/4 tsp salt
2 4-oz cans mushrooms, sliced

Instructions:
Boil noodles according to package directions. Drain, and set aside. Spray 10-inch skillet with nonstick spray coating. Cook onion in skillet until tender. Add oil to skillet. Add chicken and cook for 2 to 3 minutes or till chicken is no longer pink. In a small bowl, stir together yogurt, flour, paprika, and salt. Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir till slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles.

[Christina]

Recipe Name: Yogurt Fried Chicken

Serves: 4

Ingredients:
8 thighs chicken
2 c yogurt, plain
1 c seasoned bread crumbs
2 tsp olive oil (optional)

Instructions:
Roll chicken in yogurt, coating chicken liberally. Then roll in seasoned bread crumbs. Place on a lightly oiled baking dish. Drizzle with olive oil, and bake 45 min. @ 375.

[guava]

SALSA CHICKEN

4 skinless, boneless chicken breast halves
4 tsp. taco seasoning mix (I use instead a mix of chili powder, garlic powder, onion powder, etc.)
1 c. salsa (mild, medium or hot)
1 c. shredded cheddar cheese (I don't put any cheese on mine)

1. Preheat oven to 375’F (190’C).
2. Place the chicken breasts in a 9X13 baking dish or any dish where they can fit comfortably in one layer. Sprinkle the taco seasoning on both sides of each chicken breast, and pour salsa over all.
3. Bake for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.

Serves 4

[GettinFit]

Every once and a while I will get creative with things that I have in the fridge. I tried this one out and it was to die for. Thought I'd share it with everyone.

Ingredients:

Boneless, skinless chicken breasts (2)
2 sprigs of rosemary
onion powder
salt and pepper
1 roma tomato
1 avacado

Begin by washing your chicken and placing it on a plate.
Drizzle a small amount of extra virgin olive oil on one side of the chicken
Take your fresh rosemary and finely chop it.
Sprinkle it over the chicken then sprinkle a little onion powder and some salt and pepper to taste.
After that, I flip the chicken over and make sure it gets on both sides then put in the fridge to marinate for at least 30 minutes.

When you're ready to cook.....heat a pan on the stove and without adding any more olive oil, cook the chicken until done.
When finished cooking, place thinly sliced tomatoes on top of chicken and broil until tomatoes become cooked. Serve with avacado on top and man it is good

[Sole]

Bump. This thread has some great recipies! Any others?

[taffer]

heres a couple of easy marandes i use

curry chicken...

few tablespoons of curry powder
few tablespoons of tomato sauce (unsalted)
few tablesspoons of water

mix together untill it forms a paste, the less water you add the thicker it will be, so you have to do alot of testing with this one and you dont even have to use the tomato sauce if you want, or you can just use tomato sauce! what a versitile recipe

tangy lemon chicken

zest from 1 lemon
juice from 1 lemon

mix these 2 in a bowl and maranate your chicken in it, when you cook it, make sure you get as much of the zest on the chicken as possible, it will really give it a great lemon flavor


remember to experiment with quantities for these, if you are making more than 1 breast you are going to have to, also if you want different consistensies you may wanna add some more!

[Chim-Chim]

I just wanted to post something really quick. This is for all of you George Forman grill users who are desperately getting sick of the same old chicken.

Before you put the chicken on spice it with whatever you desire
(I use "Poultry Majic") and splash some "Liquid Smoke" on each piece. It gives the chicken a smoked flavor and it has no carbs, fat, protein or even sodium. Actually I wonder what is in the stuff! Anyhow, it is a quick fix to bland chicken.

[ShadowPenguin]

bump

[ABguy]

Originally Posted by taffer

heres a couple of easy marandes i use

curry chicken...

Curry rocks !!

Very tasty, no calories....great stuff.

[ShadowPenguin]

I made the Chicken with Wine Sauce last night server with some angel hair pasta

VERY tasty...i think i put in to0 much onion and garlic cuz my stomach decided to play some tricks later on.

Also 15 minutes should be plenty of time to cook the chicken, i cooked it for 25 last night and it tasted kinda dry.

[empirikal]

This isn't the healthy version, cause I haven't tried a healthier version... but its not terrible to begin with.

Ill highlight suggested ideas to make it abit cleaner...

Spicy Peanut Chicken:

You will Need...
Chicken Breast: (2 boneless/skinless)
1 bag mixed stir fry vegtables: (This is found in the frozen foods isle, contains brocolli, carrot, water chesnut maybe something else)Instead of grabing frozen veggies.. grab your own fresh mix of oriental veggies
3tbsp soy sauce
2tbsp brown sugar I heard there are some alternatives to this, you may be able to just leave it out
2tsp lemmon juice
1/2tsp garlic powder
2tbsp creamy peanut butter Suggested that I use Natural Peanut Butter
1/4tsp crushed red pepper (i add more cause i love spicy)
1/4tsp ground pepper

Steamed rice - 2-4 servings Use brown rice

Prepare:
Cut chicken into bite size pieces.
Stir-fry chicken in wok/skillet (i use wok) with no more than 2 tbsp vegtable oil - You can avoid this and let the meat cook with its own juice. (cook fully - no pink)
Add vegtables with meat and put on lid and stiring occasionaly. (6-8 minutes)

While thats cooking combine sauce:
3tbsp soy sauce
2tbsp brown sugar or an alternative
2tsp lemmon juice
1/2tsp garlic powder
2tbsp peanut butter of your choice
1/4tsp crushed red pepper (i add more cause i love spicy)
1/4tsp ground pepper.

Mix sauce with chicken/vegtables let simmer while stirring constantly for another 4min until sauce thickens.

Put rice in bowl, put chicken/sauce ontop and serve.

[TheLemonSong]

Great recipe:

1 can chicken
1 bouillon cube
1 cup water
2 eggs

Beat eggs until unconscious! Well, for a long time anyways...
Add B-cube to 1C water. When the cube has dissolved and the water is boiling, add the can of chicken. Turn down the heat slightly.
Then (as suggested in my B-cube thread) take the beaten eggs and slowly pour them in the water while stirring.
Add seasonings and quickly reduce heat. Serve.

For seasonings I use "Taste of Thai: Garlic Chili Pepper Sauce" as I do with all chicken. Best sauce ever created.

[Puddy]

I picked this up from 30-minute meals... simplified and modified it a bit. Makes 4 servings.

1.5 lbs. boneless skinless breasts
2 cups brown rice (I used Uncle Ben's)
8 oz. canned tomato sauce
2-3 cups low fat, low sodium chicken stock (Modify the amount based on the rice you're using)
Olive oil or Pam
Seasonings (I used Goya Adobo and Chef Paul's Poultry Magic... plus some hot sauce)

Brown the chicken in a medium/large pot (salt/pepper here if you'd like)
Add the rice and let it toast for a minute or two
Add the tomato sauce, stock, and seasonings and stir
Bring to a boil
Turn heat to low, cover pot, and simmer for 15 minutes (follow the rice directions)

I topped it with salsa.

Comes out great, very simple, and fits well into my diet. Each serving has 1/2 cup rice and 6 oz chicken breast. It's a little high in sodium, but it's a nice break from the basic grilled chicken breast.

I'm going to experiment with this basic recipe in the future to make different style chicken-and-rice bowls.