Chicken recipe?? please help?

I have some chicken breast and would like to try something new. Does anyone one have a good recipe they could suggest.Chicken recipe?? please help?
Tex-Mex Fajita


(Beef or Chicken)





2 T. olive oil


4 cup lean steak strips or


4 cup chicken breast strips


1 Tbsp. Chipotle Pepper (or to taste)


1 cup thin sliced green bell peppers


1 1/2 cup thin sliced onions


1 T. minced garlic


2 T. lemon juice


10 large flour or corn Tortillas


2 cups basic red sauce or prepared salsa


1 pint no fat sour cream


2 cups shredded x-sharp cheddar cheese


salt, to taste (optional)





Put olive oil and garlic in a preheated wok. Stir-fry the steak or Chicken and add the salt and cook until it is almost done. Then add onions, green peppers, lemon juice, Chipotle pepper and cook until the onions and peppers are limp. When finished pour in a bowl and prepare the Fajita on a Tortilla with the salsa, sour cream, and cheddar cheese.


Makes 8 FajitasChicken recipe?? please help?
Stuffed chicken breasts





Ingredients


2 large boneless, skinless chicken breasts, halved and pounded flat


coarse salt


freshly ground white pepper


1/3 cup liver p芒t茅


1/4 cup soft white bread crumbs


4 shallots, minced


1/4 cup unsifted flour


2 tablespoons unsalted butter


1/2 cup chicken stock





Method


Heat oven to 350掳





Spread breasts flat and season with salt and pepper. Mix p芒t茅, crumbs and shallots; place 2 tablespoons on each breast, roll up and secure with poultry pins. Dredge rolls with flour and brown in butter in a heavy skillet over moderately high heat, about 5 minutes. Transfer rolls to an ungreased shallow casserole, add broth; cover, bake 20 minutes just until the juices run clear and the meat is tender. Remove poultry pins and serve.








Variation





Spicy Ham Stuffing


Prepare as directed, stuffing breasts with 1/2 cup ground boiled ham mixed with 1 lightly beaten egg yolk, 1 teaspoon Dijon mustard, and the bread crumbs and shallots called for.
GARLIC LEMON CHICKEN BREAST





2 tablespoons grated lemon rind (fresh)


4-5 cloves garlic, crushed


2 tablespoons soy sauce


1/2 cup fresh lemon juice


2 teaspoons Hungarian paprika


4 boneless, skinless chicken breasts


olive oil


salt, pepper, garlic powder (for sprinkling)


4 sprigs Italian parsley


4 onion slices (sliced in thick rings)


heavy duty aluminum foil





Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.





Combine first 5 ingredients (this can optionally be done in a blender).





Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.





Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.





Bake at 350掳F for about 50-60 minutes (this depends on the size of each chicken piece).





4 Servings.
COMPLETELY FOOLPROOF 100% DELICIOUS GRILLED CHICKEN


(6-8 servings, recipe from George Bauer)








6-8 boneless, skinless chicken breasts





Marinade:


1 small bottle Paul Newman's Olive Oil and Vinegar salad dressing


1 pkg. Zesty Italian dressing mix (powdered mix)


1-2 T Spike Seasoning


Coarse ground black pepper to taste (about 1 tsp.)





Trim all visible fat and membranes from chicken, then cut small crosswise slits about 1/2 inch apart down the length of each chicken breast. (This helps the marinade penetrate and makes chicken cook more quickly and evenly. It also gives a gourmet look to the cooked chicken breasts.) Put chicken in single layer in zip loc bag. Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6 hours or longer. (This is great to put in the refrigerator in the morning when you go to work and cook after work that night.) To cook, preheat grill to medium high. Have a spray bottle ready to spray flames which will shoot up when you first put the chicken on the grill. Put chicken on the grill with slit side down first for best grill marks. Grill about 20 minutes, turning about every 5 minutes, or until chicken is well browned and firm but not hard to the touch. You can baste with reserved marinade the first few minutes, but be sure chicken is cooked well on both sides after the last time you baste to be sure all bacteria from the marinade is killed








Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa


(Makes 4 servings, recipe created by Kalyn many years ago.)





4 boneless, skinless chicken breasts


1/2 cup peanut oil


1/4 cup fresh-squeezed lime juice


2 tsp chile powder (I use Ancho Chile powder from Penzeys)


1 tsp. garlic puree (also called ground garlic)


1/2 tsp. onion powder


1 tsp. ground cumin (or less if you're not that fond of cumin)


2 T Worcestershire sauce





Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.





Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.





This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.





Serve hot, with Mango Salsa with Red Bell Peppers if desired.
This is spicy but not so spicy you won't enjoy the flavors.





Grilled Chicken Breast


With Mole-Chile Marinade





4 Boneless Chicken Breast


Marinade:


2 tbs ancho chile powder


1 tbs chile powder


1 1/2 tbs chipotle chile powder


3 tbs cocoa powder


2 tbs kosher salt


1 tsp cayenne pepper


2 tbs mexican oregano


4 cloves garlic chopped


1/4 cup grape seed oil


1 large or 2 small limes





# Measure all dry ingredients for the marinade into


a plastic bag. Seal and shake to mix. Add grape seed


oil, juice from the lime, and chopped garlic.





# Place chicken breast on cutting board, remove


any fat. With a small fork, pierce chicken, both


sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken


to marinade. Refrigerate 1 hour and up to 4 hours.





# Let chicken rest at room temperature 30 minutes before you to grill. Remove the chicken from the bag and drain the excess marinade from the chicken.





# Grill 5 minutes per side. Place on serving platter,


cover with foil %26amp; rest 5 minutes.





I have another recipe on my site for chicken kabobs and you can find that at:


http://www.cooking-is-easy-and-fun.com/C鈥?/a>
Good chicken to me is always something you marinade. Spear the chicken breast with a fork all over. This marinade is for 2 chicken breasts. 1 Cup Lemon Juice and 2 TBS Black Pepper. Mix together and let it sit for about 2 hours turning after 1 hour.





You can also marinade it in Italian Dressing. Gives it a great flavor.





One of my favorites I do is a Buffalo Chicken. Take one stick of butter and melt it in the bottom of a frying pan. Add in Frank's Red Hot Sauce to your taste. The more you add the hotter it will be. Then place the chicken breast in the mixture and cook on Med High heat covered. After about 20 - 25 min remove the lid and let each side crisp up in the sauce. Leaves the chicken moist and tasty. I usually eat buttered egg noodles with it.





Ive also used a marinade with Coconut milk, pineapple juice and some cracked red pepper..
Not sure what country you live in but I have a really simple recipe that is yummy. Spread a tablespoon of tomato paste (I think they call it puree in UK and USA) on each half of breast. Place a couple of fresh sage leaves on top of chicken and wrap each half breast in prosciutto or parma ham (Italian) and bake in moderate oven for 20 minutes until cooked through. Serve with fried potatoes and fresh green veg like broccoli or beans.
One Dish Chicken and Rice





From: Campbell's Kitchen


Prep: 5 minutes


Bake: 45 minutes





Serves: 4





Ingredients:





1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)


1 cup water *


3/4 cup uncooked regular long-grain white rice


1/4 tsp. paprika


1/4 tsp. ground black pepper


4 skinless, boneless chicken breasts





Directions:





Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.





Bake at 375掳F. 45 min. or until done.





*For creamier rice, increase water to 1 1/3 cups.
Some flower and eggs, mix it together, put your seasonings, get some oil in a pot, put it on your stove, and drop the chicken it there! Home made fried chicken is SO good. And to get the grease off, put it on a plate with some paper towels over it.
a cup of rice (2 cups of water) in a baking pan with boneless, skinless chicken breasts with cream of mushroom soup poured over top. bake at 350 for 45 min- 1 hour


so good :)
delicious recipes


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