Easy chicken recipe?

I am wanting to make chicken for dinner. We usually have it grilled. I would like something different but easy. I have chicken tenders and also chicken breast that I can use. Easy chicken recipe?
Fried Chicken with Creamy Gravy --- VERY delicious and easy to make.





1/2 cup milk


1 egg, beaten


1 cup all-purpose flour


2 teaspoons garlic salt


1 teaspoon paprika


1 teaspoon ground black pepper


1/4 teaspoon poultry seasoning


1 (4 pound) whole chicken, cut into pieces


3 cups vegetable oil


1 cup chicken broth


1 cup milk





In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.


In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.


Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken. serves 8.





///\\\Easy chicken recipe?
I always make this recipe and EVERYONE loves it. Its super easy and quick and can be made with the chicken breasts or tenders. However i think its best to be made with the breasts because there is more meat.





1. Cut up the chicken into medium sized dices.





2. After the chicken is all cut up, put about 3-4TBSP of butter in a sauce pan on medium heat.





3. Add the chicken,season it with salt, pepper and i also used onion powder and garlic salt(not a must have) and sautee' it until no longer pink inside.





4. Get a can of campbells cream of chicken soup, add it to the chicken and also add 1/2 can of water and 1/2 can of milk.





5. Stir the chicken and the soup together until no longer lumpy. Simmer until warm and THATS IT!








I make this dish to serve over rice and i usually prefer sweet peas as the vegetable, but whatever vegetable you like to eat is up to you, it doesnt matter i just think its a nice combination.
Here are a few of my of my favorite recipes for chicken:





Parmesan Crusted Chicken


1/2 c. real mayonnaise


1/4 c. grated parmesan cheese


4 boneless, skinless chicken breast halves or 8 tenders, use whatever you have


4 t. italian seasoned dry bread crumbs


Combine mayo and cheese. Spread on chicken, then sprinkle with bread crumbs. Bake at 425 for 20 min. or until thoroughly cooked.








TERIYAKI CHICKEN


1-1/2 lbs. boneless, skinless chicken breasts, cut in thin pieces


3/4 cup water


1/2 cup lite soy sauce


1/3 cup brown sugar


1/3 cup Splenda*


1/4 tsp. garlic powder


1/8 tsp. ground ginger


3/4 tbsp. cornstarch


1 tbsp. canola oil


1. Combine water, soy sauce, brown sugar, Splenda, garlic and ginger; whisk to mix well.


2. Marinate chicken in one third of the sauce 2 to 3 hours, turning once. Stir cornstarch into remaining sauce and bring to a boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly. Cool to room temperature.


3. Drain marinade off of chicken and reserve 2 tbsp. of the marinade; discard remaining marinade. Stir fry chicken in vegetable oil until chicken is almost done. Stir in reserved 2 tbsp. of sauce and continue stir frying until chicken is done and glazed. Serve over hot rice with cooled teriyaki sauce. Yield: 4 servings.








All-in-One Box Dinners


1 pound chicken breasts, about 3 large 4 small breasts (you can get a bag of skinless boneless chicken breasts for a reasonable price, but its not really that hard to skin and de-bone breasts which will save you a good bit of money)


1 small can cream of mushroom soup (or cream of chicken, any variety of creamy soup works but make sure the flavor is one you enjoy because it will be a main taste in this meal--my family likes chicken, mushroom, and celery but cheese and broccoli struck out)


1/2 cup milk





1 box stuffing mix (any brand, any variety- I use store brands and whatever kind comes to my hand first)


1 T. butter or margarine


1/4 c. boiled water (micro waving the water and butter is convenient - more water for softer stuffing)





Shredded cheese optional, for appearance





Directions:


Prepare a 9x13 casserole dish with cooking spray. Mix milk and soup thoroughly in bottom of dish, place raw, cleaned, de-boned and de-skinned chicken breast in soup mixture, mixture should cover chicken just slightly. In a separate bowl mix water and butter gradually with stuffing mix, stir until moist, put stuffing on top of chicken.


Cover with aluminum foil. Bake at 350 degrees for 30 minutes or until chicken is done (use a meat thermometer to be sure). Remove foil. Add cheese if desired, and wait until melted, or place back in oven until crispy.








Golden Baked Chicken Breast


4 chicken breasts


8 t. soft butter


4 T. minced onion


1 t. garlic salt


1/2 t. paprika


Heat oven to 425. Place chicken in baking pan. Spread each with butter. Sprinkle with onion, garlic salt and paprika. Bake uncovered 30-35 min. or until tender.





French's Crunch Onion Chicken


1 1/3 c. french fried onions


1 lb. boneles, skinless chicken breasts


1 egg, beaten


Crush french fried onions in plastic bag. Dip chicken into egg; then coat in onion crumbs. Bake 20 min at 400 until cooked through.





Hope these helps.



Chicken Kabobs with a Greek Salad is a favorite of mine. Here is the recipe for the Kabobs, even though they are a grilled item, it is the marinade that makes all the difference.





Greek Style Kabobs





Marinade:


1/2 cup extra virgin olive oil


Zest 1/2 of a large lemon, then Juice


1 large clove garlic, minced


1 tsp dried oregano


1/2 tsp fresh ground pepper


1/4 tsp salt





4 boneless chicken breast


6 - 8 Metal or Bambo Skewers





Combine olive oil, lemon zest %26amp; juice, garlic,


oregano, salt %26amp; pepper. Mix well, set aside.





Cut chicken into 2 inch cubes, place in a plastic


zip-lock bag. Pour marinade over chicken. Release


air, seal bag %26amp; mix ingredients. Refrigerate 30 minutes


or up to 4 hours. Remove from refrigerator


15 minutes prior to cooking.





Heat Grill for 10 minutes. Thread 4 or 5 pieces


of meat onto skewers, leaving a little space


between each. (if using bambo skewers, soak 30 minutes).





Place on grill, cook for 2 minutes, turn and


cook 2 minutes, turn again %26amp; cook for 2 minutes.


Remove from grill, place on serving platter.





Let rest a few minutes. Carefully remove


chicken with a fork.





Looking for a wonderful casserole for chicken, this broccoli chicken bake is awesome:


http://www.cooking-is-easy-and-fun.com/B鈥?/a>
Try this one.





Really easy:





1 PC SKINLESS CHICKEN BREAST PER FAMILY MEMBER


1 PEELED POTATO PER FAMILY MEMBER


CHICKEN BROTH (1) CAN DEPENDING ON PAN SIZE, MORE AS NEEDED.


THE FOLLOWING SEASONINGS: 2 TBLSP EACH SMALL PAN, 4 EACH LARGE PAN.


ITALIAN SEASONING, LEMON PEPPER, GARLIC POWDER, SEASONING SALT, PAPRIKA, ONION BITS.





IN THE PAN FIRST:


SPRINKLE THE SEASONINGS. (I am guessing at the measurements, I don't measure. I do about 5 good shakes of the spice jar). ADD THE CHICKEN BROTH CAN. MIX AROUND TO BLEND SEASONINGS. ADD CHICKEN BREASTS AND PEELED POTATO (sliced in half, place the potato around where ever it fits in the pan). THE CHICKEN BROTH SHOULD GO 3/4 THE WAY UP THE CHICKEN BREAST.





COVER WITH ALUMINUM FOIL TIGHTLY. BAKE IN OVEN ON 350 DEGREES FOR 2 1/2 HOURS, OR ON THE GRILL FOR 1 HOUR, CHECK FOR DRYNESS IN PAN, THEN FOR ANOTHER 1 HOUR.





I COOK THIS UNTIL THE MEAT REACHES 180-200 DEGREES INSIDE. THE CHICKEN COMES OUT SO MOIST AND CAN BE EASILY CUT WITH A FORK. THE MAIN THING IS TO KEEP IT WITH THE BROTH FOR THE MOISTURE, DON'T LET IT DRY OUT.
this is super easy. Buy fresh tagliatelle pasta and a Buitoni sauce called pesto a la siciliana. Lightly brown the chicken with mushrooms, bacon and chopped red onion.mix all together sprinkle over some grated cheese and crushed black pepper, serve with salad with olive oil and balsamic vinegar dressing. takes 10mins in total and tastes like you have slaved over stove for hours.


enjoy.
If you have breasts, make sure they are boneless, marinade in italian salad dressing all day and roast in a pan before supper. You can season with whatever spice you like or put any sauce you want and broil in the over for 3 or 4 min. Quite easy and makes for very tasty chicken! Make sure your pan is very hot, and you can add a dash or fed wine while raosting, will add even more flavor
chopped onion seasoned with some salt and pepper put the chicken breast in it and cover it allover with onion;


dip it in whipped egg seasoned with salt and pepper and then to flower then deep fry it








don't eat too much cause it's fatty lol :)


have a nice dinner



If you own a slow cooker you can mix mushroom soup and chicken and throw it in a slow cooker for about 6 hours. Serve over rice. Good Luck.






www.ndtvcooks.com


http://kitchenmishmash.blogspot.com/



allrecipes.com has a whole category of chicken recipes! I love this site! You should check it out!

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