My family lives on chicken. I'm looking for some new chicken recipes. Thanks!!!What's your favorite chicken recipe?
Jerk ChickenWhat's your favorite chicken recipe?
Greek...chicken souvlaki.....my fav with a baked potato and Ceasar salad....yummmmmm
Chicken and Mushroom or baked chicken
Season some flour with garlic powder, salt, ground pepper, ground sage, and a little paprika. Coat the chicken with the seasoned flour and fry golden brown. Pour off all the fat/grease except 1 tablespoon and add 1 can of cream of mushroom soup and 1/2 can of milk. Cover and cook over med/low - low heat for approx. 45 minutes. Serve with the starch of your choice.
Chicken and Rice:
Chopped onion, and garlic (lots - to your own taste) sauteed with olive oil. Season Chicken with salt and pepper and add to onion and garlic. Once browned and rice and use chicken broth (NOT water). Cook until liquid is gone and let set 10 min.
i dont know if u can get these products where you live, but i love to cut up chicken breasts and sautee them. when they are just about done i add cauliflower, carrots, broccoli mixed frozen veggies and when thats just about done, i add Hickory Farms sweet and sour sauce. i serve that over Near East rice pilaf. everybody loves it!
also, i love to bake together in a baking dish/roasting pan, boneless chicken breasts w/fat free chicken gravy, peeled carrots and peeled and cut up sweet potatoes. very good too
I have a couple that i like. 1- wash and pat dry chicken peices then rub them with lemon juice and then coat them with a greek spice rub like a mixture of oregano, seasoning salt, black pepper, dry thyme leaves and garlic. then bake at 350 on baking pan until juices run clear and chicken is beginning to crisp a bit. 2- use whole chickens in a rotisserie or cut in quarters for oven baking but either way just blend a mixture of dry BBQ spice, white pepper, salt, garlic and rosemary, coat your chicken well with dijon or brown mustard then season well with spice mixture and roast in oven or slow cook in rotisserie until done, different and tasty. 3- Hunter Style Chicken, basically Cachiatorre- bake chicken peices seasoned with salt and pepper in oven on baking pans, when almost done remove from pans and place in dutch oven or big oven safe baking dish and cover with a rich and chunky marinara sauce made with mushrooms and onions and bell peppers and large tomato chunks, either homemade or store bought, return to 325 deg oven and let bake for at least an hour then serve with some hearty sides like brown rice pilaf or roasted corn on cob or whatever you like, simple and fast but really good!!!
the one were the chicken crosses the road
My mother made a chicken and rice dish that we loved as kids. Spray 9x13. Add 1 c. raw rice. Mix and bring to simmer, 1 can crm of mushroom soup, 1 envelope dry onion soup mix, and 1 c. water. Pour over rice. Place cut up chicken on it, and dot with butter. Cover and bake in moderate oven til rice is tender. This is an old recipe, not fancy.
I have a wonderful recipe for Hawaiin chicken. I will send it if interested in it. Will have to look for it. Delicious.
Wednesday, April 28, 2010
Fried chicken recipe?
whats the recipe for fried chicken hahaFried chicken recipe?
http://allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Fried/Main.aspx go there. you can make any kind you want =) yumm.Fried chicken recipe?
KFC Extra Crispy (Copycat)
Ingredients
1 whole frying chicken, cut up and marinated
6-8 cups shortening (for cooking)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
Trim any excess skin and fat from the chicken pieces.
2 Preheat the shortening in a deep-fryer to 350 degrees.
3 Combine the beaten egg and milk in a medium bowl.
4 In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
5 When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
6 Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
7 Be sure that each piece is coated very generously.
8 Stack the chicken on a plate or cookie sheet until each piece has been coated.
9 Drop the chicken, one piece at a time into the hot shortening.
10 Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
11 You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
12 Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
i get the colonel seasoned flour
i buy it where you get the coating for fish or breading aisle
put chicken in zip lock bag shake let sit in refir for one hour
take out and add more seasoned flour shake
you are ready to fry delishbowel cleansing
http://allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Fried/Main.aspx go there. you can make any kind you want =) yumm.Fried chicken recipe?
KFC Extra Crispy (Copycat)
Ingredients
1 whole frying chicken, cut up and marinated
6-8 cups shortening (for cooking)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
Trim any excess skin and fat from the chicken pieces.
2 Preheat the shortening in a deep-fryer to 350 degrees.
3 Combine the beaten egg and milk in a medium bowl.
4 In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
5 When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
6 Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
7 Be sure that each piece is coated very generously.
8 Stack the chicken on a plate or cookie sheet until each piece has been coated.
9 Drop the chicken, one piece at a time into the hot shortening.
10 Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
11 You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
12 Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
i get the colonel seasoned flour
i buy it where you get the coating for fish or breading aisle
put chicken in zip lock bag shake let sit in refir for one hour
take out and add more seasoned flour shake
you are ready to fry delish
Recipe for BBQ chicken Wings Please?
ThankyouRecipe for BBQ chicken Wings Please?
Here is a yummy one for you ........ = )
Pomegranate and Mango BBQ Chicken Wings
Pomegranate and Mango BBQ Sauce:
1 1/2 cups pitted and peeled mango
1 to 2 tablespoons water
1 cup pomegranate juice
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1 teaspoon liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
1/4 cup apple cider vinegar
Chicken Wings:
6 to 10 cups vegetable oil
2 dozen chicken drumettes
3 teaspoons salt
2 teaspoons black pepper
2 cups all-purpose flour
2 teaspoons paprika
2 eggs
1 cup evaporated milk
Puree the mango flesh in a food processor or blender (water may be needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.Recipe for BBQ chicken Wings Please?
These are super easy and super tasty.
BBQ Party Wings
Ingredients:
鈥?2 pounds Chicken Wings (folded)
鈥?1 Bottle Demon Pig BBQ Sauce
鈥?Demon Pig BBQ Rub
鈥?Spray Margarine
Directions:
Rinse and dry wings, folding and locking tip. Spray wings with pump spray margarine and coat with Demon Pig BBQ Rub. Bake on sheet pan 45 minutes in preheated 350 degree oven. Remove to crock pot or covered baking dish. Coat with Demon Pig BBQ Sauce and cook for one hour on high. Reduce to low, stir and serve. To finish in conventional oven - bake at 350 degrees, when covered and sauced. Reduce heat to 250 to finish.
Notes: Any flavor of Demon Pig Sauce works with this recipe. Blaze Orange is my favorite.
1. Cook some chicken wings.
2. Put BBQ sauce on 'em.
Sorry, couldn't resist.
Forget BBQ chicken wings
try Tequila lime chicken wings
cook some chicked wings
then pour a lil tequila
and your good to go
foodnetwork.com
Here is a yummy one for you ........ = )
Pomegranate and Mango BBQ Chicken Wings
Pomegranate and Mango BBQ Sauce:
1 1/2 cups pitted and peeled mango
1 to 2 tablespoons water
1 cup pomegranate juice
1/4 cup tomato paste
2 teaspoons yellow mustard
1/2 cup brown sugar
1 teaspoon liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
1/4 cup apple cider vinegar
Chicken Wings:
6 to 10 cups vegetable oil
2 dozen chicken drumettes
3 teaspoons salt
2 teaspoons black pepper
2 cups all-purpose flour
2 teaspoons paprika
2 eggs
1 cup evaporated milk
Puree the mango flesh in a food processor or blender (water may be needed to puree). Transfer puree to a large saucepan, and add remaining ingredients for the barbecue sauce. Mix together until all ingredients are combined, and bring to a boil. Reduce heat to medium and simmer, covered, for about 30 to 45 minutes or until the sauce has thickened.
Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken drumettes and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
To serve, place the fried wings in a large bowl and toss with the barbecue sauce (or less, to taste). Refrigerate any leftover barbecue sauce.Recipe for BBQ chicken Wings Please?
These are super easy and super tasty.
BBQ Party Wings
Ingredients:
鈥?2 pounds Chicken Wings (folded)
鈥?1 Bottle Demon Pig BBQ Sauce
鈥?Demon Pig BBQ Rub
鈥?Spray Margarine
Directions:
Rinse and dry wings, folding and locking tip. Spray wings with pump spray margarine and coat with Demon Pig BBQ Rub. Bake on sheet pan 45 minutes in preheated 350 degree oven. Remove to crock pot or covered baking dish. Coat with Demon Pig BBQ Sauce and cook for one hour on high. Reduce to low, stir and serve. To finish in conventional oven - bake at 350 degrees, when covered and sauced. Reduce heat to 250 to finish.
Notes: Any flavor of Demon Pig Sauce works with this recipe. Blaze Orange is my favorite.
1. Cook some chicken wings.
2. Put BBQ sauce on 'em.
Sorry, couldn't resist.
Forget BBQ chicken wings
try Tequila lime chicken wings
cook some chicked wings
then pour a lil tequila
and your good to go
foodnetwork.com
Grilled Chicken Recipe.?
Hey, I need a recipe for grilled chicken that is kid friendly, can marinate over night, and be cooked on a grill. Any ideas?Grilled Chicken Recipe.?
Try honey and soy as a marinade and before cooking roll in bread crumbs.Grilled Chicken Recipe.?
Arugula Salad with Chicken and Apricots
2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons olive oil
4 teaspoons white wine vinegar
Dash of freshly ground black pepper
4 cups baby arugula
4 cups gourmet salad greens
3 apricots (about 8 ounces), pitted and thinly sliced
1/3 cup thinly vertically sliced red onion
Preparation
1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.
I absolutely love marinated chicken here are my 2 favourite home made marinades:
Honey Mustard Chicken
(Recipe per 1 chicken breast)
1 tsp french mustard
2tsp wholegrain mustard
3tbsp honey
1tsp olive oil (can use canola or vegetable oil)
Very small pinch of salt and pepper
Mix together, add chicken, and put in fridge.
Honey Soy Chicken
(Recipe per 1 chicken breast)
1 1/2 tbsp soy sauce
3tbsp Honey
1/2 tsp olive oil (can use canola or vegetable oil)
(No salt or pepper needed because soy sauce has salt already)
1 chicken breast
Mix together, add chicken, and put in fridge.
*For both these recipes you can marinate the chicken breast whole, or in pieces. If you want to make skewers soak the skewers in water for at least 30mins before you cook to prevent burning, add marinated chicken pieces then cook.*
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
ok. heres some really good recipes
HAWAIIAN GRILLED CHICKEN
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoons fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)
Wash chicken and place both halves in a large Ziploc bag.
Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally.
Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
Serve garnished with sprigs of Rosemary and a lemon wedge
JUDY'S GRILLED CHICKEN
4 boneless skinless chicken breast
陆 c. fat free Italian zesty salad dressing
录 c. low salt soy sauce
1 teaspoon dry mustard
录 c. chopped onion
Mix Italian dressing, soy sauce, dry mustard and onion. Marinate chicken breast in sauce mix 1 hour, over night even better. Grill 20 minutes per side. Can also be broiled.
i hope i gave you what you were looking for. good luck!
This is a kid friendly recipe.
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
You may also want to consider a dry rub of salt, pepper, garlic powder and lemon pepper.
Best Marinated Grilled Chicken
6 pcs chicken (thighs or breasts)
2 cups plain yogurt
2 tsp cayenne powder
1 tsp cumin powder
1 tsp lime or lemon juice
1 tsp garam masala or curry powder
3 tbsp minced cilantro
Mix all together
Marinate the chicken overnight and all day.
Then grill on low for 25-35 minutes
until the juices of the chicken run clear.
Raspberry Chicken Marinade
quart of raspberries, crushed
tsp tarragon
1/4 c olive oil
pepper
marinade overnight
Asian Apricot Glaze
1 c apricot jam
1/2 c chili sauce
2 tbsp soya sauce
2 tbsp honey
1 tsp salt
1/4 tsp ground ginger
Tart and sweet recipes depending on kids tastes
Good Luck :)
This one is super simple - take a bottle of any brand of Italian dressing and marinate overnight. No strong flavors to turn kids off.
Its here: http://yumeebee.blogspot.com/2009/06/mak鈥?/a>
Try honey and soy as a marinade and before cooking roll in bread crumbs.Grilled Chicken Recipe.?
Arugula Salad with Chicken and Apricots
2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons olive oil
4 teaspoons white wine vinegar
Dash of freshly ground black pepper
4 cups baby arugula
4 cups gourmet salad greens
3 apricots (about 8 ounces), pitted and thinly sliced
1/3 cup thinly vertically sliced red onion
Preparation
1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.
I absolutely love marinated chicken here are my 2 favourite home made marinades:
Honey Mustard Chicken
(Recipe per 1 chicken breast)
1 tsp french mustard
2tsp wholegrain mustard
3tbsp honey
1tsp olive oil (can use canola or vegetable oil)
Very small pinch of salt and pepper
Mix together, add chicken, and put in fridge.
Honey Soy Chicken
(Recipe per 1 chicken breast)
1 1/2 tbsp soy sauce
3tbsp Honey
1/2 tsp olive oil (can use canola or vegetable oil)
(No salt or pepper needed because soy sauce has salt already)
1 chicken breast
Mix together, add chicken, and put in fridge.
*For both these recipes you can marinate the chicken breast whole, or in pieces. If you want to make skewers soak the skewers in water for at least 30mins before you cook to prevent burning, add marinated chicken pieces then cook.*
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
ok. heres some really good recipes
HAWAIIAN GRILLED CHICKEN
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoons fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)
Wash chicken and place both halves in a large Ziploc bag.
Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally.
Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
Serve garnished with sprigs of Rosemary and a lemon wedge
JUDY'S GRILLED CHICKEN
4 boneless skinless chicken breast
陆 c. fat free Italian zesty salad dressing
录 c. low salt soy sauce
1 teaspoon dry mustard
录 c. chopped onion
Mix Italian dressing, soy sauce, dry mustard and onion. Marinate chicken breast in sauce mix 1 hour, over night even better. Grill 20 minutes per side. Can also be broiled.
i hope i gave you what you were looking for. good luck!
This is a kid friendly recipe.
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
You may also want to consider a dry rub of salt, pepper, garlic powder and lemon pepper.
Best Marinated Grilled Chicken
6 pcs chicken (thighs or breasts)
2 cups plain yogurt
2 tsp cayenne powder
1 tsp cumin powder
1 tsp lime or lemon juice
1 tsp garam masala or curry powder
3 tbsp minced cilantro
Mix all together
Marinate the chicken overnight and all day.
Then grill on low for 25-35 minutes
until the juices of the chicken run clear.
Raspberry Chicken Marinade
quart of raspberries, crushed
tsp tarragon
1/4 c olive oil
pepper
marinade overnight
Asian Apricot Glaze
1 c apricot jam
1/2 c chili sauce
2 tbsp soya sauce
2 tbsp honey
1 tsp salt
1/4 tsp ground ginger
Tart and sweet recipes depending on kids tastes
Good Luck :)
This one is super simple - take a bottle of any brand of Italian dressing and marinate overnight. No strong flavors to turn kids off.
Its here: http://yumeebee.blogspot.com/2009/06/mak鈥?/a>
Easy Chicken Recipe (stomach growling)?
hey
im home alone right now, got some chicken in the freezer and im hungry, lol
ive never really cooked before and i just need an EASY and TASTY way to make some chicken
ur help will be appreciated
thnx, lol Easy Chicken Recipe (stomach growling)?
cut it into thin strips, fry it in a little olive oil, when it looks mostly cooked add some veggies (either frozen or fresh) and some pepper or spices and maybe some sort of sauce if you have it. fry it for a couple more minutes and voila! you have stir fry! eat it like that or wrap it in a pita.Easy Chicken Recipe (stomach growling)?
bake the chicken in the oven with some rice, cream of mushroom, cream of celery soup.
1 cup of rice,
1 can of cream of celery
1 can of cream of mushroom
enough water about a cup
Stir that together
put in glass baking dish
lay chicken on top
salt and pepper
bake on 350 for about 30 t0 45 minutes
Take stale bread and food process or breadcrumbs already made/add salt and pepper/garlic and onion. Heat a pan.
Beat 2 eggs and coat chicken with it. Fill ziploc bag with breadcrumbs and shake wet chicken in it. Cover them with crumbs.
Heat oil and then brown the chicken VERY well on each side. After turning, squeeze a lemon or an orange on the browned side. Place on paper towels. tada.
run chicken breasts under cold water-
defrost in the microwave once they are able to be separated-
put in microwavable dish halfway ful w/ water-
microwave about 6 mins on each side, or until their done-
season and eat!
Better make something else if you're that hungry, frozen chicken will take hours to defrost.
Garlic salt, season salt and pepper - bake in oven at 400* for 45 minutes!
Either eat it like that or throw it on the grill when done and slather on some BBQ sauce!!
Like jimmy d says.Don`t cook chicken from frozen,you will get an upset
stomach or worse.
season it by putting alittle salt, and garlic...I like Adobe too. And just fry it on a pan!
Thats simple enough!
im home alone right now, got some chicken in the freezer and im hungry, lol
ive never really cooked before and i just need an EASY and TASTY way to make some chicken
ur help will be appreciated
thnx, lol Easy Chicken Recipe (stomach growling)?
cut it into thin strips, fry it in a little olive oil, when it looks mostly cooked add some veggies (either frozen or fresh) and some pepper or spices and maybe some sort of sauce if you have it. fry it for a couple more minutes and voila! you have stir fry! eat it like that or wrap it in a pita.Easy Chicken Recipe (stomach growling)?
bake the chicken in the oven with some rice, cream of mushroom, cream of celery soup.
1 cup of rice,
1 can of cream of celery
1 can of cream of mushroom
enough water about a cup
Stir that together
put in glass baking dish
lay chicken on top
salt and pepper
bake on 350 for about 30 t0 45 minutes
Take stale bread and food process or breadcrumbs already made/add salt and pepper/garlic and onion. Heat a pan.
Beat 2 eggs and coat chicken with it. Fill ziploc bag with breadcrumbs and shake wet chicken in it. Cover them with crumbs.
Heat oil and then brown the chicken VERY well on each side. After turning, squeeze a lemon or an orange on the browned side. Place on paper towels. tada.
run chicken breasts under cold water-
defrost in the microwave once they are able to be separated-
put in microwavable dish halfway ful w/ water-
microwave about 6 mins on each side, or until their done-
season and eat!
Better make something else if you're that hungry, frozen chicken will take hours to defrost.
Garlic salt, season salt and pepper - bake in oven at 400* for 45 minutes!
Either eat it like that or throw it on the grill when done and slather on some BBQ sauce!!
Like jimmy d says.Don`t cook chicken from frozen,you will get an upset
stomach or worse.
season it by putting alittle salt, and garlic...I like Adobe too. And just fry it on a pan!
Thats simple enough!
Fried chicken recipe?
whats the recipe for fried chicken hahaFried chicken recipe?
INGREDIENTS (Nutrition)
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
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What to Drink?
Sauvignon Blanc
Sao Paulo Lime and Vodka
DIRECTIONS
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
INGREDIENTS (Nutrition)
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
What to Drink?
Sauvignon Blanc
Sao Paulo Lime and Vodka
DIRECTIONS
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
CHICKEN KORMA. CREAMY AND COCONUTTY ??? Can anyone give me a recipe for an authentic Korma?
I've never had it, but here's a recipe.
http://allrecipes.com/Recipe/Chicken-Kor鈥?/a>CHICKEN KORMA. CREAMY AND COCONUTTY ??? Can anyone give me a recipe for an authentic Korma?
Buy a jar of patacks korma nearest you will get.Trust me.CHICKEN KORMA. CREAMY AND COCONUTTY ??? Can anyone give me a recipe for an authentic Korma?
i'm not sure about a recipe but kormas are simply delicious.
hoep you find a good one, x
always make sure when you use pataks,put in tomatoes cut up and plenty of fresh corriander.............you can`t go wrong
see I can smell that from here..! It`s got to be worth a star ?
This is what I did%26gt; I rang up my local indian, pick a time when it is not really busy and ask them for a receipe or go to www.videojug.com it is a really cool website and it goes through receipes step by step and shows you how to do it.
http://allrecipes.com/Recipe/Chicken-Kor鈥?/a>CHICKEN KORMA. CREAMY AND COCONUTTY ??? Can anyone give me a recipe for an authentic Korma?
Buy a jar of patacks korma nearest you will get.Trust me.CHICKEN KORMA. CREAMY AND COCONUTTY ??? Can anyone give me a recipe for an authentic Korma?
i'm not sure about a recipe but kormas are simply delicious.
hoep you find a good one, x
always make sure when you use pataks,put in tomatoes cut up and plenty of fresh corriander.............you can`t go wrong
see I can smell that from here..! It`s got to be worth a star ?
This is what I did%26gt; I rang up my local indian, pick a time when it is not really busy and ask them for a receipe or go to www.videojug.com it is a really cool website and it goes through receipes step by step and shows you how to do it.
Is there Another Name For Chicken Olay Because I Cant Find A recipe??
Its skinless chicken breast baked with corn tortillas cilantro cheddar cheese dicecd jalopones diced green chiles cream of chicken layered all togetherIs there Another Name For Chicken Olay Because I Cant Find A recipe??
It's chicken ole.
http://chicken.betterrecipes.com/chicken鈥?/a>Is there Another Name For Chicken Olay Because I Cant Find A recipe??
';Ole'; is a Spanish word, that's what had you stumped. Just Google Chicken Ole and you'll get all sorts of recipes.
Go to recipezaar.com and type in ';chicken ole';. Thirteen recipes will come up; choose your favorite!
Grilled Chicken Olay
陆 cup fresh lime juice
录 cup salsa verde
录 cup chopped scallions
录 cup chopped cilantro
1 tsp finely minced jalapeno peppers
1 tsp white wine vinegar
1 tsp cumin
1 tsp salt
1 tsp Cajun or Mexican seasoning
8 skinless chicken breasts
Combine the lime juice, salsa verde, scallions, cilantro, jalapeno peppers, vinegar and cumin in a small bowl. Whisk ingredients and pour over the chicken (in a flat glass dish or zip-lock bag to marinate. Refrigerate the marinated chicken for 4-8 hours, turning occasionally to marinate evenly. Remove the chicken from the marinade and pat dry. Season both sides with the salt and Cajun seasoning and grill over a medium flame with the lid closed, until both sides are brown, cooked through and juices run clear 鈥?approx. 25 minutes 鈥?turning frequentlybowel cleansing
It's chicken ole.
http://chicken.betterrecipes.com/chicken鈥?/a>Is there Another Name For Chicken Olay Because I Cant Find A recipe??
';Ole'; is a Spanish word, that's what had you stumped. Just Google Chicken Ole and you'll get all sorts of recipes.
Go to recipezaar.com and type in ';chicken ole';. Thirteen recipes will come up; choose your favorite!
Grilled Chicken Olay
陆 cup fresh lime juice
录 cup salsa verde
录 cup chopped scallions
录 cup chopped cilantro
1 tsp finely minced jalapeno peppers
1 tsp white wine vinegar
1 tsp cumin
1 tsp salt
1 tsp Cajun or Mexican seasoning
8 skinless chicken breasts
Combine the lime juice, salsa verde, scallions, cilantro, jalapeno peppers, vinegar and cumin in a small bowl. Whisk ingredients and pour over the chicken (in a flat glass dish or zip-lock bag to marinate. Refrigerate the marinated chicken for 4-8 hours, turning occasionally to marinate evenly. Remove the chicken from the marinade and pat dry. Season both sides with the salt and Cajun seasoning and grill over a medium flame with the lid closed, until both sides are brown, cooked through and juices run clear 鈥?approx. 25 minutes 鈥?turning frequently
What is the recipe for the K.F.C chicken batter?
u know... with the ';secret'; 11 herbs and spices or wotever it isWhat is the recipe for the K.F.C chicken batter?
Top Secret recipes site used to post this
http://www.topsecretrecipes.com/What is the recipe for the K.F.C chicken batter?
Nobody knows these except a selected few. You wont find it.
Top Secret recipes site used to post this
http://www.topsecretrecipes.com/What is the recipe for the K.F.C chicken batter?
Nobody knows these except a selected few. You wont find it.
A sauce for chicken using good seasons italian dressing mix. It wasn't mixed up like dressing. Recipe?
Ok, so a few years back a guy I used to date's mom made this really good sauce for chicken. It had good seasons italian dressing mix in it, but it wasn't dressing. She would never tell me how she made it. Has anyone ever heard of this or made this recipe? It would be super if I could get the recipe because I have been craving it lately. LOL. Thanks in advance!A sauce for chicken using good seasons italian dressing mix. It wasn't mixed up like dressing. Recipe?
You could try using it as a rub before baking/grilling the chicken. For a sauce to be poured over the top, try mixing it with olive oil and white wine and stirring in a little cream. If you want to bake it in the sauce, don't use a dairy product during the cooking process, but add it to the ';drippings' afterward.A sauce for chicken using good seasons italian dressing mix. It wasn't mixed up like dressing. Recipe?
Crock-Pot Italian Chicken
by Jamie
4-6 chicken breasts (skinless works just as well!)
1 bottle Italian dressing (your favorite!)
1 can Cream of Chicken Soup
1 Cup Chicken broth
8 oz. pkg. cream cheese
1/2 tsp. dried basil
1/2 tsp. dried thyme
Salt and Pepper to taste
Put first two items in crock and cook 6-8 hours on low. (I've let my cooker go sometimes as long as 10 hours!) Remove chicken from crock and remove skin. Tear into pieces. Then melt in a pan- 1 can cream of chicken soup, 1 cup chicken broth, 1-8 oz. pkg. cream cheese, 1/2 tsp. dried basil, 1/2 tsp. dried thyme, Salt %26amp; Pepper to taste. After melting these in a pan, drain the crock of 1/3 of the dressing liquid. Add the melted ingredients and the chicken to the crock. Cook for 1 hour on low. Serve over angel hair pasta
well, I just use the IOne bottle of Kraft Zesty Italian Dressing and some parmesan Cheese. Pour dressing over chicken and add some parmesan. I also throw in some cut up potatoes in mine and bake at 350 degrees for 45 minutes. It is great.
I use it dry with some flour for fried chicken. You know, dip the chicken pieces in milk or egg and then dredge in the flour/Good Seasons mixture then fry as usual, turning over as little as possible in a covered fryer.
I use this as a marinate.. but I add stuff to it. Mix the good seasons in the cruet, instead of water add extra vinegar, then add poultry seasoning, garlic, mosquite flavor and marinate the chicken overnight. Can be baked broiled or fried but best on a charcoal grill...mmmmm
hope it helps
1. Easy Italian Seasoned Chicken
From Diana Rattray
This chicken recipe boasts only 3 ingredients - chicken breasts, a little wine, and an envelope of Good Seasons Italian Dressing Mix.
INGREDIENTS:
* 4 to 6 chicken breast halves
* 1/4 cup dry white wine
* 1 envelope Good Seasons Italian salad Dressing Mix
PREPARATION:
In a heavy skillet, brown chicken breasts in a little oil. Place chicken in crockpot. Sprinkle dressing mixture over chicken; add wine. Cover and cook on high for about 3 to 4 hours, or until chicken is tender and juices run clear.
~~~~~
2. Party Wings
by Maryann Gilliard
Ingredients:
1 5-pound bag frozen chicken wings
1 stick real butter
1 envelope Good Seasons Italian Dressing mix
4 ounces hot sauce (use your favorite kind)
oil
Method: Deep-fry chicken wings in oil until brown. Drain well. Place chicken wings in shallow pan. In a small saucepan melt butter, slowly blending in Italian dressing mix and hot sauce. Let simmer 5 minutes, stirring several times. Add extra hot sauce, mustard, or other spices if desired. Pour sauce over chicken wings, coating each one thoroughly. Serve with blue cheese and celery, or just let them stand on their own.
You could try using it as a rub before baking/grilling the chicken. For a sauce to be poured over the top, try mixing it with olive oil and white wine and stirring in a little cream. If you want to bake it in the sauce, don't use a dairy product during the cooking process, but add it to the ';drippings' afterward.A sauce for chicken using good seasons italian dressing mix. It wasn't mixed up like dressing. Recipe?
Crock-Pot Italian Chicken
by Jamie
4-6 chicken breasts (skinless works just as well!)
1 bottle Italian dressing (your favorite!)
1 can Cream of Chicken Soup
1 Cup Chicken broth
8 oz. pkg. cream cheese
1/2 tsp. dried basil
1/2 tsp. dried thyme
Salt and Pepper to taste
Put first two items in crock and cook 6-8 hours on low. (I've let my cooker go sometimes as long as 10 hours!) Remove chicken from crock and remove skin. Tear into pieces. Then melt in a pan- 1 can cream of chicken soup, 1 cup chicken broth, 1-8 oz. pkg. cream cheese, 1/2 tsp. dried basil, 1/2 tsp. dried thyme, Salt %26amp; Pepper to taste. After melting these in a pan, drain the crock of 1/3 of the dressing liquid. Add the melted ingredients and the chicken to the crock. Cook for 1 hour on low. Serve over angel hair pasta
well, I just use the IOne bottle of Kraft Zesty Italian Dressing and some parmesan Cheese. Pour dressing over chicken and add some parmesan. I also throw in some cut up potatoes in mine and bake at 350 degrees for 45 minutes. It is great.
I use it dry with some flour for fried chicken. You know, dip the chicken pieces in milk or egg and then dredge in the flour/Good Seasons mixture then fry as usual, turning over as little as possible in a covered fryer.
I use this as a marinate.. but I add stuff to it. Mix the good seasons in the cruet, instead of water add extra vinegar, then add poultry seasoning, garlic, mosquite flavor and marinate the chicken overnight. Can be baked broiled or fried but best on a charcoal grill...mmmmm
hope it helps
1. Easy Italian Seasoned Chicken
From Diana Rattray
This chicken recipe boasts only 3 ingredients - chicken breasts, a little wine, and an envelope of Good Seasons Italian Dressing Mix.
INGREDIENTS:
* 4 to 6 chicken breast halves
* 1/4 cup dry white wine
* 1 envelope Good Seasons Italian salad Dressing Mix
PREPARATION:
In a heavy skillet, brown chicken breasts in a little oil. Place chicken in crockpot. Sprinkle dressing mixture over chicken; add wine. Cover and cook on high for about 3 to 4 hours, or until chicken is tender and juices run clear.
~~~~~
2. Party Wings
by Maryann Gilliard
Ingredients:
1 5-pound bag frozen chicken wings
1 stick real butter
1 envelope Good Seasons Italian Dressing mix
4 ounces hot sauce (use your favorite kind)
oil
Method: Deep-fry chicken wings in oil until brown. Drain well. Place chicken wings in shallow pan. In a small saucepan melt butter, slowly blending in Italian dressing mix and hot sauce. Let simmer 5 minutes, stirring several times. Add extra hot sauce, mustard, or other spices if desired. Pour sauce over chicken wings, coating each one thoroughly. Serve with blue cheese and celery, or just let them stand on their own.
Does anyone know a good recipe for Chicken salad?
Angel's Chunky Chicken Salad
* 1 cooked, boneless chicken breast half, chopped
* 2 stalks celery, chopped
* 3 tablespoons mayonnaise
* 1/2 onion, finely diced
* 2 dill pickles, chopped
* 1/4 teaspoon garlic powder
* salt and pepper to taste
1. Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
2. Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
http://allrecipes.com/Recipe/Angels-Chun鈥?/a>
Enough to make two sandwiches.Does anyone know a good recipe for Chicken salad?
Chicken Salad With Walnuts and Grapes
This chicken salad makes a delicious luncheon salad served on lettuce leaves with sliced avocado, or fill sandwich rolls with the mixture.
* 2 cups diced chicken
* 1/3 to 1/2 cup mayonnaise
* 2 tablespoons sour cream
* 1 cup seedless green grapes, sliced
* 3 green onions, with some green, thinly sliced
* 1 rib celery, thinly sliced
* 1/2 cup walnut pieces
* 1/4 teaspoon salt
* Dash pepper
* 1 tablespoon lemon juice
* 1 teaspoon honey, or to taste
Combine the diced chicken with 1/3 cup mayonnaise, sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice. Stir in the honey and more mayonnaise, if needed. Serve the chicken salad mixture on salad greens and raddiccio and garnish with sliced avocado. For sandwiches, line sandwich rolls with lettuce leaves and fill with chicken salad.
Serves 4 to 6.Does anyone know a good recipe for Chicken salad?
You could try this one. It really sounds good.
Chicken Salad
INGREDIENTS
* 2 1/2 cups diced cooked chicken
* 4 bacon strips, cooked and crumbled
* 1 (8 ounce) can sliced water chestnuts, drained
* 1/2 cup thinly sliced celery
* 1 cup halved green grapes
* 3/4 cup mayonnaise or salad dressing
* 1 tablespoon dried parsley flakes
* 2 teaspoons finely minced onion
* 1 teaspoon lemon juice
* 1/4 teaspoon ground ginger
* 1 dash Worcestershire sauce
* salt and pepper to taste
* add to recipe box Add to Recipe Box
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* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.
Its amazing
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Oh my goodness this is great, Pecans, Edamame, Red wine vinaigrette, grilled chicken, Cucumbers, Crutons, And Mushrooms and tomatoes.
sorry its not a recipie
Chicken cut up, mayonnaise, pickle relish, celery, and season with any spices.
* 1 cooked, boneless chicken breast half, chopped
* 2 stalks celery, chopped
* 3 tablespoons mayonnaise
* 1/2 onion, finely diced
* 2 dill pickles, chopped
* 1/4 teaspoon garlic powder
* salt and pepper to taste
1. Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
2. Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.
http://allrecipes.com/Recipe/Angels-Chun鈥?/a>
Enough to make two sandwiches.Does anyone know a good recipe for Chicken salad?
Chicken Salad With Walnuts and Grapes
This chicken salad makes a delicious luncheon salad served on lettuce leaves with sliced avocado, or fill sandwich rolls with the mixture.
* 2 cups diced chicken
* 1/3 to 1/2 cup mayonnaise
* 2 tablespoons sour cream
* 1 cup seedless green grapes, sliced
* 3 green onions, with some green, thinly sliced
* 1 rib celery, thinly sliced
* 1/2 cup walnut pieces
* 1/4 teaspoon salt
* Dash pepper
* 1 tablespoon lemon juice
* 1 teaspoon honey, or to taste
Combine the diced chicken with 1/3 cup mayonnaise, sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice. Stir in the honey and more mayonnaise, if needed. Serve the chicken salad mixture on salad greens and raddiccio and garnish with sliced avocado. For sandwiches, line sandwich rolls with lettuce leaves and fill with chicken salad.
Serves 4 to 6.Does anyone know a good recipe for Chicken salad?
You could try this one. It really sounds good.
Chicken Salad
INGREDIENTS
* 2 1/2 cups diced cooked chicken
* 4 bacon strips, cooked and crumbled
* 1 (8 ounce) can sliced water chestnuts, drained
* 1/2 cup thinly sliced celery
* 1 cup halved green grapes
* 3/4 cup mayonnaise or salad dressing
* 1 tablespoon dried parsley flakes
* 2 teaspoons finely minced onion
* 1 teaspoon lemon juice
* 1/4 teaspoon ground ginger
* 1 dash Worcestershire sauce
* salt and pepper to taste
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.
Its amazing
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Oh my goodness this is great, Pecans, Edamame, Red wine vinaigrette, grilled chicken, Cucumbers, Crutons, And Mushrooms and tomatoes.
sorry its not a recipie
Chicken cut up, mayonnaise, pickle relish, celery, and season with any spices.
Chicken Leg Recipe?
I have about liek 5 or 6 chicken legs in a package that ar efrozen i am defrostign them for dinner tomorrow night anyone know of really good recipes?Chicken Leg Recipe?
INGREDIENTS:
6 to 8 chicken drumsticks, washed, skin removed
3 tablespoons butter
2 tablespoons lemon juice
salt, pepper, and Creole seasoning or an herb seasoning blend
1/2 cup plain dry bread crumbs
1/4 cup fresh shredded Parmesan cheese
PREPARATION:
Heat oven to 375掳. Grease a 9x13-inch baking dish or spray with cooking spray. Combine butter and lemon juice; brush chicken pieces all over. Sprinkle with the seasonings. Combine bread crumbs and Parmesan cheese in a shallow dish; coat chicken pieces well.
Chicken Parmesan
Find The Top Chicken Parmesan. Fast %26amp; Easy
Arrange chicken pieces in the baking dish and sprinkle with the remaining crumbs; drizzle with any remaining butter mixture.
Bake for 45 to 55 minutes, until browned and juices run clear when pricked with a fork.
----------
SPICY CHICKEN LEGS
2 tbsp. vegetable oil
2 cloves garlic, minced
2 onions, chopped
1 c. chili sauce
1/3 c. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. celery seeds
1/2 tsp. salt
6 to 12 chicken legs
Heat oil in pan. Cook garlic and onion for 3 minutes. Add chili sauce, brown sugar, Worcestershire sauce, celery seeds and salt to pan, and bring to a boil. Cook slowly for 10 minutes. Place the chicken legs in a large oven dish, side by side in a single layer. Pour sauce over the chicken legs and cook in a 350 degree oven, uncovered, for 1 hour. Turn a couple of times while baking.Chicken Leg Recipe?
recipe
-%26gt; honey
-%26gt; yogurt
-%26gt; salt /pepper
-%26gt; chopped parsley
-%26gt; chopped onions
-%26gt; add chili powder or chopped fresh chili if you like it hot.
mix all ingredients together (taste it : it is supposed to be sour and sweet with a hint of salt ) with your chicken ,, mix it even if your chicken is still defrosting...
you can deep fried it (just coat with breadcrumbs) or bake it for 35 min ( at 250 degree Celsius ), serve with salad with fries.
SWEET AND SOUR CHICKEN LEGS
8 1/4 oz. pineapple chunks (save juice)
2 tbsp. cornstarch
3/4 c. sugar
1/2 c. soy sauce
1/4 c. pineapple juice
1 clove garlic, minced
1/2 tsp. ground ginger
1/2 tsp. pepper
1/4 c. vinegar
Chicken legs
Mix everything together, except chicken legs. Pour mixture over chicken legs. Bake at 350 degrees until done.
======================================鈥?br>
INGREDIENTS
12 chicken drumsticks or Legs
1 (5 ounce) bottle hot red pepper sauce
1/4 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 1/2 cups blue cheese salad dressing
DIRECTIONS
Place the drumsticks or legs in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.
Put them in a barbecue sauce as they defrost to marinade them. Then bake as usual.
cook with peanut ..
Yep,
take of the skin then marinate them with honey and apply on sesame seeds and pieces of bread crumbs and fry in shallow dish of oil or bake in the oven. Your choice.
simple, but efficient
INGREDIENTS:
6 to 8 chicken drumsticks, washed, skin removed
3 tablespoons butter
2 tablespoons lemon juice
salt, pepper, and Creole seasoning or an herb seasoning blend
1/2 cup plain dry bread crumbs
1/4 cup fresh shredded Parmesan cheese
PREPARATION:
Heat oven to 375掳. Grease a 9x13-inch baking dish or spray with cooking spray. Combine butter and lemon juice; brush chicken pieces all over. Sprinkle with the seasonings. Combine bread crumbs and Parmesan cheese in a shallow dish; coat chicken pieces well.
Chicken Parmesan
Find The Top Chicken Parmesan. Fast %26amp; Easy
Arrange chicken pieces in the baking dish and sprinkle with the remaining crumbs; drizzle with any remaining butter mixture.
Bake for 45 to 55 minutes, until browned and juices run clear when pricked with a fork.
----------
SPICY CHICKEN LEGS
2 tbsp. vegetable oil
2 cloves garlic, minced
2 onions, chopped
1 c. chili sauce
1/3 c. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. celery seeds
1/2 tsp. salt
6 to 12 chicken legs
Heat oil in pan. Cook garlic and onion for 3 minutes. Add chili sauce, brown sugar, Worcestershire sauce, celery seeds and salt to pan, and bring to a boil. Cook slowly for 10 minutes. Place the chicken legs in a large oven dish, side by side in a single layer. Pour sauce over the chicken legs and cook in a 350 degree oven, uncovered, for 1 hour. Turn a couple of times while baking.Chicken Leg Recipe?
recipe
-%26gt; honey
-%26gt; yogurt
-%26gt; salt /pepper
-%26gt; chopped parsley
-%26gt; chopped onions
-%26gt; add chili powder or chopped fresh chili if you like it hot.
mix all ingredients together (taste it : it is supposed to be sour and sweet with a hint of salt ) with your chicken ,, mix it even if your chicken is still defrosting...
you can deep fried it (just coat with breadcrumbs) or bake it for 35 min ( at 250 degree Celsius ), serve with salad with fries.
SWEET AND SOUR CHICKEN LEGS
8 1/4 oz. pineapple chunks (save juice)
2 tbsp. cornstarch
3/4 c. sugar
1/2 c. soy sauce
1/4 c. pineapple juice
1 clove garlic, minced
1/2 tsp. ground ginger
1/2 tsp. pepper
1/4 c. vinegar
Chicken legs
Mix everything together, except chicken legs. Pour mixture over chicken legs. Bake at 350 degrees until done.
======================================鈥?br>
INGREDIENTS
12 chicken drumsticks or Legs
1 (5 ounce) bottle hot red pepper sauce
1/4 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 1/2 cups blue cheese salad dressing
DIRECTIONS
Place the drumsticks or legs in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.
Put them in a barbecue sauce as they defrost to marinade them. Then bake as usual.
cook with peanut ..
Yep,
take of the skin then marinate them with honey and apply on sesame seeds and pieces of bread crumbs and fry in shallow dish of oil or bake in the oven. Your choice.
simple, but efficient
Does anyone have a recipe to make spicy fried chicken & spicy buffalo wings?
theycan be really hot, teh hottets the better!!Does anyone have a recipe to make spicy fried chicken %26amp; spicy buffalo wings?
Traditional Buffalo wings are wings dredged in seasoned flour and deep fried. Then tossed in a sauce of Frank's Red Hot , melted margarine and vinegar. 1 cup red hot ,1/2 cup margarine and 1tablespoon white vinegar.To make it hotter or milder change the amount of red hot or add other hot sauces to your own taste.Start w/ the red hot though. It has the best flavorDoes anyone have a recipe to make spicy fried chicken %26amp; spicy buffalo wings?
You may want to use a milder sauce if your people don't like it that hot. Just soak your chicken overnight in Tabasco Sauce and then prepare it as usual. It will be very very spicy.
Here is my best recipe:
Need:
8 Chicken legs
4 table spoon adobo
diced onions and garlic
Paprika
1/2 chopped hot pepper
5 table spoon black pepper
2 table spoon soy sauce
3 table spoon browning
Clean chicken with vinegar
Strip the chicken skin or leave on if you like
Get a large bowl and add chicken, browning, soy sauce, black pepper, salt, hot pepper, Paprika, diced onions, garlic and adobo
Use your hand and rub seasoning into the meat:
Let sit for 30 min. or over night
Get a frying pan and put olive oil, or corn oil
Turn stove on medium heat, wait until oil gets hot (check temp by dropping a drop of water in oil pan, if it splashes, it is ready for the chicken.
Place chicken in pot and turn when it become brown
Cook chicken until juice is clear (no blood).
Place paper towel in a tray and place cooked chicken pieces on towel to remove some of the oil, let cool and serve and enjoy.
Buffalo Wings - here's the best way to do it - http://www.franksredhot.ca/recipe2.php?recipe_id=209%26amp;category_id=1 abd believe me, this is only way to make them, Enjoy
I didn't know buffalo's had wings, well you learn something new every day.
A friend of mine gave me a recipe for hot wings that are not fried but baked they are delicious. Note the recipe has changed over the years but here is the one I make now it really is good. You need chicken wings I leave them whole.
In a pot combine half a stick of butter, 1 whole bottle ';La Victoria'; salsa brava hot, 2 packages ';Good Seasons'; Italian flavor salad dressing, and the juice of 1 lemon or lime. When butter is melted dip the wings into the sauce and arrange on baking pan. Bake at 350 for an hour or till done. Hope you like them
My fried chicken receipe I dip it in seasoned flour, then in 2 eggs ith 1/2 cup buttermilk, and a hot habereno hot sauce then back into a seasoned four with salt pepper and habenaro powder, garlic powder.
So yummie
You can marinate chicken wings overnight in hot sauce, then just throw them on the grill - they're not as messy as the ones you deep fry and I find them better tasting, with bleu cheese.
An easy way to make spicy fried chicken is to cheat... to a couple of cups of flower add 2 table spoons of Cajun seasoning. lightly season the chicken with salt and cayenne pepper then dredge them in to the flower mixture and seep fry them in Peanut oil (recycle the oil a few times)
For buffalo wings get yourself a bag of Tyson's wing sections, rinse the icy coating off of them. Season them with salt and pepper and then deep fry them until they float in the oil. When they are all done take them out drain them on a paper lined pan. Melt some butter (not margarine) then add to it some franks red hot sauce. Toss the cooked wing sections in the sauce until they are coated. Then enjoy with blue cheese or ranch dressing and celery sticks!
Spicy Fried Chicken
The difference between Spicy Fried Chicken and Crispy Fried Chicken is in the spices used. You can experiment to create your own favorite spice blend.
* 3 pounds frying chicken pieces
* 2 to 2-1/2 cups Crisco (or other vegetable shortening)
* 1 teaspoon salt (or to taste)
* 1 teaspoon freshly ground black pepper
* 1/4 teaspoon white pepper
* 1 teaspoon sweet paprika
* 1/2 teaspoon poultry seasoning
* 1/4 teaspoon garlic powder
* 2 cups all-purpose flour
* 1 egg, lightly beaten
* 1/2 cup milk
Combine the flour and all spices. Set aside. Combine the egg and milk in a separate dish. Set aside.
In a heavy skillet, preferably cast-iron, melt shortening to a depth of 1 inch over high heat.
While the shortening is heating, rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.
When the melted shortening reaches a temperature of 360掳F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.
Remove chicken pieces, and drain on paper towels.
Hot and Spicy Buffalo Chicken Wings Recipe
Everyone loves to eat buffalo wings, especially hot and spicy buffalo wings! Here a great recipe for buffalo chicken wings.
Hot and Spicy Buffalo Chicken Wings
Chicken wings - 2 pounds
Low fat butter - 4 tablespoons
Hot pepper sauce - 3 to 5 tablespoons
White wine vinegar - 1 tablespoon
Celery - 2 stalks (julienne)
Blue cheese salad dressing - 1 cup
Salt and pepper
Oil for deep frying
Cut the chicken wings at the joints, pat dry, and season with salt and pepper. Heat oil in a pot to medium high, and fry the chicken wings until golden and crisp. (10 to 12 minutes) Drain the oil when done. Heat butter in a frying pan on medium - low heat until melted. Mix in hot sauce and vinegar. Add in the fried chicken wings and mix well. Serve buffalo wings with blue cheese dressing and celery. If you like really spicy buffalo wings, you can add even more hot sauce.
Traditional Buffalo wings are wings dredged in seasoned flour and deep fried. Then tossed in a sauce of Frank's Red Hot , melted margarine and vinegar. 1 cup red hot ,1/2 cup margarine and 1tablespoon white vinegar.To make it hotter or milder change the amount of red hot or add other hot sauces to your own taste.Start w/ the red hot though. It has the best flavorDoes anyone have a recipe to make spicy fried chicken %26amp; spicy buffalo wings?
You may want to use a milder sauce if your people don't like it that hot. Just soak your chicken overnight in Tabasco Sauce and then prepare it as usual. It will be very very spicy.
Here is my best recipe:
Need:
8 Chicken legs
4 table spoon adobo
diced onions and garlic
Paprika
1/2 chopped hot pepper
5 table spoon black pepper
2 table spoon soy sauce
3 table spoon browning
Clean chicken with vinegar
Strip the chicken skin or leave on if you like
Get a large bowl and add chicken, browning, soy sauce, black pepper, salt, hot pepper, Paprika, diced onions, garlic and adobo
Use your hand and rub seasoning into the meat:
Let sit for 30 min. or over night
Get a frying pan and put olive oil, or corn oil
Turn stove on medium heat, wait until oil gets hot (check temp by dropping a drop of water in oil pan, if it splashes, it is ready for the chicken.
Place chicken in pot and turn when it become brown
Cook chicken until juice is clear (no blood).
Place paper towel in a tray and place cooked chicken pieces on towel to remove some of the oil, let cool and serve and enjoy.
Buffalo Wings - here's the best way to do it - http://www.franksredhot.ca/recipe2.php?recipe_id=209%26amp;category_id=1 abd believe me, this is only way to make them, Enjoy
I didn't know buffalo's had wings, well you learn something new every day.
A friend of mine gave me a recipe for hot wings that are not fried but baked they are delicious. Note the recipe has changed over the years but here is the one I make now it really is good. You need chicken wings I leave them whole.
In a pot combine half a stick of butter, 1 whole bottle ';La Victoria'; salsa brava hot, 2 packages ';Good Seasons'; Italian flavor salad dressing, and the juice of 1 lemon or lime. When butter is melted dip the wings into the sauce and arrange on baking pan. Bake at 350 for an hour or till done. Hope you like them
My fried chicken receipe I dip it in seasoned flour, then in 2 eggs ith 1/2 cup buttermilk, and a hot habereno hot sauce then back into a seasoned four with salt pepper and habenaro powder, garlic powder.
So yummie
You can marinate chicken wings overnight in hot sauce, then just throw them on the grill - they're not as messy as the ones you deep fry and I find them better tasting, with bleu cheese.
An easy way to make spicy fried chicken is to cheat... to a couple of cups of flower add 2 table spoons of Cajun seasoning. lightly season the chicken with salt and cayenne pepper then dredge them in to the flower mixture and seep fry them in Peanut oil (recycle the oil a few times)
For buffalo wings get yourself a bag of Tyson's wing sections, rinse the icy coating off of them. Season them with salt and pepper and then deep fry them until they float in the oil. When they are all done take them out drain them on a paper lined pan. Melt some butter (not margarine) then add to it some franks red hot sauce. Toss the cooked wing sections in the sauce until they are coated. Then enjoy with blue cheese or ranch dressing and celery sticks!
Spicy Fried Chicken
The difference between Spicy Fried Chicken and Crispy Fried Chicken is in the spices used. You can experiment to create your own favorite spice blend.
* 3 pounds frying chicken pieces
* 2 to 2-1/2 cups Crisco (or other vegetable shortening)
* 1 teaspoon salt (or to taste)
* 1 teaspoon freshly ground black pepper
* 1/4 teaspoon white pepper
* 1 teaspoon sweet paprika
* 1/2 teaspoon poultry seasoning
* 1/4 teaspoon garlic powder
* 2 cups all-purpose flour
* 1 egg, lightly beaten
* 1/2 cup milk
Combine the flour and all spices. Set aside. Combine the egg and milk in a separate dish. Set aside.
In a heavy skillet, preferably cast-iron, melt shortening to a depth of 1 inch over high heat.
While the shortening is heating, rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.
When the melted shortening reaches a temperature of 360掳F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.
Remove chicken pieces, and drain on paper towels.
Hot and Spicy Buffalo Chicken Wings Recipe
Everyone loves to eat buffalo wings, especially hot and spicy buffalo wings! Here a great recipe for buffalo chicken wings.
Hot and Spicy Buffalo Chicken Wings
Chicken wings - 2 pounds
Low fat butter - 4 tablespoons
Hot pepper sauce - 3 to 5 tablespoons
White wine vinegar - 1 tablespoon
Celery - 2 stalks (julienne)
Blue cheese salad dressing - 1 cup
Salt and pepper
Oil for deep frying
Cut the chicken wings at the joints, pat dry, and season with salt and pepper. Heat oil in a pot to medium high, and fry the chicken wings until golden and crisp. (10 to 12 minutes) Drain the oil when done. Heat butter in a frying pan on medium - low heat until melted. Mix in hot sauce and vinegar. Add in the fried chicken wings and mix well. Serve buffalo wings with blue cheese dressing and celery. If you like really spicy buffalo wings, you can add even more hot sauce.
Whats ur easy chicken and dumplings recipe?
3 pieces of boneless chicken breasts
5 or 6 cans of broth
陆 bag of mixed veggies
2 cups bisquick
2/3 cup of half and half
Cut up boneless chicken into pieces. Boil or fry until tender. Cook vegetables.
Bring broth to a bubbling boil. Mix Bisquick according to directions on box.
Drop by spoonfuls into boiling broth.
Cook for 10 mins. Add the remaining ingredients and let simmer about 20 mins.
Optional Additions: Garlic powder and pepper to taste.
Whats ur easy chicken and dumplings recipe?
This is mine:
4 large chicken breasts boiled in 4 cans chicken stock with 1/2 onion, diced, 3 ribs celery, diced, 2 carrots, diced, 1 tsp. salt, 1/2 tsp. pepper, small handful of parsely, chopped, dried herbs (dash of each): oregano, basil, rosemary, and 3 cloves garlic, chopped.
Heat to boil then reduce to low simmer for 45 mins. When chicken begins to shredd, shredd it with 2 forks.
Add in 1/2 cup HEAVY CREAM and stir.
Taste and re-season (more salt?).
Bring back up to a simmer and heat on low while you mix bisquick bisquit mix into a thick batter.
Drop spoonfuls of thick bisquick bisquit batter into the broth 1 at a time (let 30 seconds elapse between each dumpling drop). Drop in 3-4 small dumplings per person eating the soup.
Let cook additional 10 minutes on low/medium or until the dumplings seem done.Whats ur easy chicken and dumplings recipe?
CHICKEN AND DUMPLINGS
3 1/2 pounds chicken pieces
8 cups chicken broth
DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water
In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.
To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.
Get a rotisserie chicken and shred it. Roll shreds of chicken into croissant dough. Put in a casserole dish and cover with cream of check soup.
Bake on whatever temperature the croissants say until it looks done!
Jessica Simpson actually showed this recipe on the Rachael Ray show.
marinate 500 g chicken with 3 table spoon curd, ginger %26amp; garlic paste 1 tbps, salt to taste, black pepper and marinate for 30 minutes thn either fry it or put is cookin dish without its easy n yumybowel cleansing
5 or 6 cans of broth
陆 bag of mixed veggies
2 cups bisquick
2/3 cup of half and half
Cut up boneless chicken into pieces. Boil or fry until tender. Cook vegetables.
Bring broth to a bubbling boil. Mix Bisquick according to directions on box.
Drop by spoonfuls into boiling broth.
Cook for 10 mins. Add the remaining ingredients and let simmer about 20 mins.
Optional Additions: Garlic powder and pepper to taste.
Whats ur easy chicken and dumplings recipe?
This is mine:
4 large chicken breasts boiled in 4 cans chicken stock with 1/2 onion, diced, 3 ribs celery, diced, 2 carrots, diced, 1 tsp. salt, 1/2 tsp. pepper, small handful of parsely, chopped, dried herbs (dash of each): oregano, basil, rosemary, and 3 cloves garlic, chopped.
Heat to boil then reduce to low simmer for 45 mins. When chicken begins to shredd, shredd it with 2 forks.
Add in 1/2 cup HEAVY CREAM and stir.
Taste and re-season (more salt?).
Bring back up to a simmer and heat on low while you mix bisquick bisquit mix into a thick batter.
Drop spoonfuls of thick bisquick bisquit batter into the broth 1 at a time (let 30 seconds elapse between each dumpling drop). Drop in 3-4 small dumplings per person eating the soup.
Let cook additional 10 minutes on low/medium or until the dumplings seem done.Whats ur easy chicken and dumplings recipe?
CHICKEN AND DUMPLINGS
3 1/2 pounds chicken pieces
8 cups chicken broth
DUMPLINGS:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water
In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.
To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.
Get a rotisserie chicken and shred it. Roll shreds of chicken into croissant dough. Put in a casserole dish and cover with cream of check soup.
Bake on whatever temperature the croissants say until it looks done!
Jessica Simpson actually showed this recipe on the Rachael Ray show.
marinate 500 g chicken with 3 table spoon curd, ginger %26amp; garlic paste 1 tbps, salt to taste, black pepper and marinate for 30 minutes thn either fry it or put is cookin dish without its easy n yumy
PLEASE HELP! Recipe for baked chicken legs please?
No BBQ sauce... no sauce period... no bread crumb or flour coatings either.
I just want things like olive oil and dry seasonings...simple herb-ish and kinda rotisserie flavor.....something to make the skin a lil crispy too.
So far I was thinking olive oil, garlic powder, and onion powder...
Thank youPLEASE HELP! Recipe for baked chicken legs please?
Put your legs in a roasting pan, drizzle with olive oil, season with salt, pepper, garlic, and some fresh oregano.(Some fresh lemon slices also go well at this point). Then pop it into a screaming hot oven...450 degrees, for 30-40 minutes. You'll get skin that is crispy, and tender, juicy chicken.PLEASE HELP! Recipe for baked chicken legs please?
Another possibility is to shake them with just a bit of oil, then toss in a bag with an envelope of ranch dresssing mix. Lay on baking sheet %26amp; bake 40-50 min @ 350..
there are good recipes at
www.foodnetwork.com
www.allrecipes.com
Eat your own legs and leave the chicken's alone
Season with the olive oil garlic powder and onion powder, don't put on a sheet, you'll get dry legs. Put them in a glass pan or cake pan with water in it, not alot but enough to cover the bottom of the pan. Cook them at 325 for about 30-45 minutes with tin foil cover(sides open to vent). You'll have great baked legs and they will tender and moist not dry.
Hope this helps.
Baked Balsamic Chicken
This is how I cook baked chicken and it is amazingly good. It also kind of fits your description.
Ingredients
Chicken drumsticks
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Directions
1 Preheat oven 400 degrees.
2 Arrange the chicken in a 9-by-13 inch glass or ceramic baking dish.
3 pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
4 Bake the chicken 20 minutes and baste with the vinegar juices.
5 Bake 20 minutes more (depending the size of pieces) or until juices run clear.
6 Serve chicken with juices spooned over them.
use shake n bake for chicken
You are perfect with the olive oil, garlic powder and onion powder, you just need to add some herbs - a bit of crushed, dried rosemary, thyme and oregano will be great. And be sure to lay in a single layer in the roasting pan or baking dish so the skin crisps up - if you have a rack you can set inside the pan that will help, too - more like rotisserie, because in a rotisserie the fat drips off, and the chicken isn't sitting in it. Also have the oven at a bit higher temp - 425 is good for roasting and crisping the skin!
put some zesty italian or butter cheese and some bacon it is the best
Just toss them in olive oil and garlic. Put on a cookie sheet and bake at 325 until brown and crispy, about an hour.
I just want things like olive oil and dry seasonings...simple herb-ish and kinda rotisserie flavor.....something to make the skin a lil crispy too.
So far I was thinking olive oil, garlic powder, and onion powder...
Thank youPLEASE HELP! Recipe for baked chicken legs please?
Put your legs in a roasting pan, drizzle with olive oil, season with salt, pepper, garlic, and some fresh oregano.(Some fresh lemon slices also go well at this point). Then pop it into a screaming hot oven...450 degrees, for 30-40 minutes. You'll get skin that is crispy, and tender, juicy chicken.PLEASE HELP! Recipe for baked chicken legs please?
Another possibility is to shake them with just a bit of oil, then toss in a bag with an envelope of ranch dresssing mix. Lay on baking sheet %26amp; bake 40-50 min @ 350..
there are good recipes at
www.foodnetwork.com
www.allrecipes.com
Eat your own legs and leave the chicken's alone
Season with the olive oil garlic powder and onion powder, don't put on a sheet, you'll get dry legs. Put them in a glass pan or cake pan with water in it, not alot but enough to cover the bottom of the pan. Cook them at 325 for about 30-45 minutes with tin foil cover(sides open to vent). You'll have great baked legs and they will tender and moist not dry.
Hope this helps.
Baked Balsamic Chicken
This is how I cook baked chicken and it is amazingly good. It also kind of fits your description.
Ingredients
Chicken drumsticks
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Directions
1 Preheat oven 400 degrees.
2 Arrange the chicken in a 9-by-13 inch glass or ceramic baking dish.
3 pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
4 Bake the chicken 20 minutes and baste with the vinegar juices.
5 Bake 20 minutes more (depending the size of pieces) or until juices run clear.
6 Serve chicken with juices spooned over them.
use shake n bake for chicken
You are perfect with the olive oil, garlic powder and onion powder, you just need to add some herbs - a bit of crushed, dried rosemary, thyme and oregano will be great. And be sure to lay in a single layer in the roasting pan or baking dish so the skin crisps up - if you have a rack you can set inside the pan that will help, too - more like rotisserie, because in a rotisserie the fat drips off, and the chicken isn't sitting in it. Also have the oven at a bit higher temp - 425 is good for roasting and crisping the skin!
put some zesty italian or butter cheese and some bacon it is the best
Just toss them in olive oil and garlic. Put on a cookie sheet and bake at 325 until brown and crispy, about an hour.
Recipe for creamed mushrooms and chicken?
Easiest thing to do is make this in a crockpot - leave it and go!
Place 4 - 6 skinless boneless chicken breasts in crockpot. Cover with 1 can Cream of Mushroom Soup. Fill the can with milk one time and mix into soup mix. You can drain and add a can of sliced mushroom or top with freshrooms. Cover and cook for 4 hours on high or all day on low. Serve with rice or noodles. Simple dinner for working person!Recipe for creamed mushrooms and chicken?
Mary and Diana D have both said it all - but I would add some garlic and onions to it - just because I like it!Recipe for creamed mushrooms and chicken?
Creamed chicken recipe with mushrooms, red and green bell pepper, and green onions. Scroll down to see more chicken recipes.
INGREDIENTS:
* 3 tablespoons butter
* 8 ounces fresh sliced mushrooms
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons finely chopped red bell pepper
* 1/4 cup chopped green onion
* 4 tablespoons flour
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 3/4 cups half-and-half
* 2 cups chicken broth
* 3 cups cooked diced chicken
PREPARATION:
Melt butter in a large saucepan. Add mushrooms, green and red pepper, and green onion; cook for 5 minutes, until tender. Blend in flour, salt, and pepper. Gradually add half-and-half and the chicken broth, stirring constantly.
Continue cooking over low to medium-low heat, stirring constantly, until mixture is hot and thickened. Cook for about 1 minute; add chicken and heat through. Serve over toast, in pastry shells, or with rice. Creamed Chicken recipe serves 8.
There are many ways to do this but this is the way I do it as it;s quick and easy.
Fry some fresh mushrooms and onions in some butter until they are soft but not brown.
Add a cup of chicken stock to the pan and reduce until thickened.
Fry the chicken breasts on a griddle until tender and keep warm.
Add single cream to the mushroom mixture and salt and pepper to taste.
Pour the mushroom mixture over the chicken and serve with rice and new potatoes.
Enjoy
CHICKEN BREAST IN SOUR CREAM AND
MUSHROOM SOUP
6-8 chicken breasts, boned
1 jar Armour dried beef
6-8 strips bacon, 1/2 cooked
1 (8 oz.) carton sour cream
1 can mushroom soup
Paprika
Sliced almonds
Salt %26amp; pepper to taste
Place a chicken breast, wrapped in a strip of bacon on a piece of dried beef and place in casserole baking dish. Sprinkle chicken first with Accent and paprika.
Mix mushroom soup with sour cream and pour over top of chicken. Sprinkle almonds over casserole. Cover with foil and bake at 300 degrees for 2 hours. Uncover and cook 30 minutes longer or bake at 325 degrees for 1 1/2 hours.
fry onions in a little olive oil until transparent, adding salt whilst cooking stops them from burning, add celery chopped and once soft remove from pan. Add more oil or butter if necessary and cut chicken into large pieces brown on all sides, add half cup dry white wine, boil for 5 mins to reduce then add cup of chicken stock and bouquet garni return veg to casserole with mushrooms as many as you like and roast in oven for 30mins gas 6 then thicken on stove top on simmer with double cream to your taste.
Creamy Chicken and Mushrooms:
50 min 10 min prep
4-6 servings
6-8 pieces chickens
1 1/2 cups flour
2 tablespoons seasoning salt
1 cup milk
2 teaspoons dry mustard
1 teaspoon salt
garlic (lots for me)
8 ounces fresh mushrooms, sliced
3/4 cup water
1 tablespoon worcestershire sauce
1 teaspoon pepper
6 tablespoons flour
2 cups sour cream
2 tablespoons butter
parsley flakes
1. Mix flour, seasoned salt and pepper.
2. Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
3. Lower heat to simmer and cover with lid.
4. Cook 30 minutes.
5. Remove chicken and set aside for a moment.
6. Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
7. Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
8. Serve over rice and top with parsley flakes for color.
Too easy: fry up pieces of chicken, then fry chopped mushrooms, put them into a casserole dish, top with a can of cream of mushroom soup, and half a cup of cream. Bake for 35 minutes, and serve over cooked pasta.
Creamed Chicken with Mushrooms
INGREDIENTS:
* 3 tablespoons butter
* 3 tablespoons flour
* 1 cup seasoned chicken broth
* 1/2 cup half and half or cream
* 2 cups cooked and cubed chicken
* 4 ounces mushrooms, undrained
* 1 tablespoon sherry
* salt and pepper, to taste
* 6 patty shells, toast or rice
PREPARATION:
Melt the butter in a large saucepan and blend in the flour. Add the chicken broth and cream and stir until thickened and smooth. Add the chicken and mushrooms with their liquid and cook for 1 minute, or until mixture begins to bubble.Season to taste and then stir in the sherry.
Serve over rice, on toast, or in patty shells.
Serves 4 to 6.
Place 4 - 6 skinless boneless chicken breasts in crockpot. Cover with 1 can Cream of Mushroom Soup. Fill the can with milk one time and mix into soup mix. You can drain and add a can of sliced mushroom or top with freshrooms. Cover and cook for 4 hours on high or all day on low. Serve with rice or noodles. Simple dinner for working person!Recipe for creamed mushrooms and chicken?
Mary and Diana D have both said it all - but I would add some garlic and onions to it - just because I like it!Recipe for creamed mushrooms and chicken?
Creamed chicken recipe with mushrooms, red and green bell pepper, and green onions. Scroll down to see more chicken recipes.
INGREDIENTS:
* 3 tablespoons butter
* 8 ounces fresh sliced mushrooms
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons finely chopped red bell pepper
* 1/4 cup chopped green onion
* 4 tablespoons flour
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 3/4 cups half-and-half
* 2 cups chicken broth
* 3 cups cooked diced chicken
PREPARATION:
Melt butter in a large saucepan. Add mushrooms, green and red pepper, and green onion; cook for 5 minutes, until tender. Blend in flour, salt, and pepper. Gradually add half-and-half and the chicken broth, stirring constantly.
Continue cooking over low to medium-low heat, stirring constantly, until mixture is hot and thickened. Cook for about 1 minute; add chicken and heat through. Serve over toast, in pastry shells, or with rice. Creamed Chicken recipe serves 8.
There are many ways to do this but this is the way I do it as it;s quick and easy.
Fry some fresh mushrooms and onions in some butter until they are soft but not brown.
Add a cup of chicken stock to the pan and reduce until thickened.
Fry the chicken breasts on a griddle until tender and keep warm.
Add single cream to the mushroom mixture and salt and pepper to taste.
Pour the mushroom mixture over the chicken and serve with rice and new potatoes.
Enjoy
CHICKEN BREAST IN SOUR CREAM AND
MUSHROOM SOUP
6-8 chicken breasts, boned
1 jar Armour dried beef
6-8 strips bacon, 1/2 cooked
1 (8 oz.) carton sour cream
1 can mushroom soup
Paprika
Sliced almonds
Salt %26amp; pepper to taste
Place a chicken breast, wrapped in a strip of bacon on a piece of dried beef and place in casserole baking dish. Sprinkle chicken first with Accent and paprika.
Mix mushroom soup with sour cream and pour over top of chicken. Sprinkle almonds over casserole. Cover with foil and bake at 300 degrees for 2 hours. Uncover and cook 30 minutes longer or bake at 325 degrees for 1 1/2 hours.
fry onions in a little olive oil until transparent, adding salt whilst cooking stops them from burning, add celery chopped and once soft remove from pan. Add more oil or butter if necessary and cut chicken into large pieces brown on all sides, add half cup dry white wine, boil for 5 mins to reduce then add cup of chicken stock and bouquet garni return veg to casserole with mushrooms as many as you like and roast in oven for 30mins gas 6 then thicken on stove top on simmer with double cream to your taste.
Creamy Chicken and Mushrooms:
50 min 10 min prep
4-6 servings
6-8 pieces chickens
1 1/2 cups flour
2 tablespoons seasoning salt
1 cup milk
2 teaspoons dry mustard
1 teaspoon salt
garlic (lots for me)
8 ounces fresh mushrooms, sliced
3/4 cup water
1 tablespoon worcestershire sauce
1 teaspoon pepper
6 tablespoons flour
2 cups sour cream
2 tablespoons butter
parsley flakes
1. Mix flour, seasoned salt and pepper.
2. Dredge chicken in mixture and brown in a skillet with 2 Tbl butter.
3. Lower heat to simmer and cover with lid.
4. Cook 30 minutes.
5. Remove chicken and set aside for a moment.
6. Leaving the drippings in the skillet, add all other ingredients to the skillet, cook and stir until bubbling.
7. Add the cooked chicken to the bubbling sauce and cook for 5 to 10 minutes more.
8. Serve over rice and top with parsley flakes for color.
Too easy: fry up pieces of chicken, then fry chopped mushrooms, put them into a casserole dish, top with a can of cream of mushroom soup, and half a cup of cream. Bake for 35 minutes, and serve over cooked pasta.
Creamed Chicken with Mushrooms
INGREDIENTS:
* 3 tablespoons butter
* 3 tablespoons flour
* 1 cup seasoned chicken broth
* 1/2 cup half and half or cream
* 2 cups cooked and cubed chicken
* 4 ounces mushrooms, undrained
* 1 tablespoon sherry
* salt and pepper, to taste
* 6 patty shells, toast or rice
PREPARATION:
Melt the butter in a large saucepan and blend in the flour. Add the chicken broth and cream and stir until thickened and smooth. Add the chicken and mushrooms with their liquid and cook for 1 minute, or until mixture begins to bubble.Season to taste and then stir in the sherry.
Serve over rice, on toast, or in patty shells.
Serves 4 to 6.
Easy hot chicken wings recipe?
i was on this cruise boat called norwegian gem and i had these amazing hot chicken wings. i ca't find a very good recipe on the internet... the sauce was very spicy! any good recipes?Easy hot chicken wings recipe?
http://uktv.co.uk/food/recipe/aid/535036
here they taste absolutely delicious i have tried it before and i had to repeat the recipe they were so goodEasy hot chicken wings recipe?
Restaurant-Style Buffalo Chicken Wings --
INGREDIENTS
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
http://www.cdkitchen.com/recipes/cat/80/
Man these are so good for any occasion!
:o I am going to go make some right now, after I buy them from the store...hahaha.
:)
http://uktv.co.uk/food/recipe/aid/535036
here they taste absolutely delicious i have tried it before and i had to repeat the recipe they were so goodEasy hot chicken wings recipe?
Restaurant-Style Buffalo Chicken Wings --
INGREDIENTS
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
DIRECTIONS
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
http://www.cdkitchen.com/recipes/cat/80/
Man these are so good for any occasion!
:o I am going to go make some right now, after I buy them from the store...hahaha.
:)
Can anyone tell me a recipe for an indian resaurant style chicken curry ?
Butter Chicken Recipe (MURGH MAKHANI)
2 to 3 tablespoons of butter
1 onion
录 teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
陆 teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
录 to 陆 cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
陆 cup of unsweetened yoghurt
With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and saut茅 over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and saut茅 stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.
(Serves 4 to 6)Can anyone tell me a recipe for an indian resaurant style chicken curry ?
Try the following
Indian Chicken Curry recipe
1 onion, chopped finely
2 cloves of garlic, chopped finely
2 breasts of chicken, cut into bite sized cubes
1 can tomato, chopped
Juice of 1/2 a lemon or lime
1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek
Method
1. Mix the spices together and add a little water to make a thick paste.
2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.
4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.Can anyone tell me a recipe for an indian resaurant style chicken curry ?
chicken madras
Ingredients
4 skinless, boneless chicken breasts or thighs
陆 lemon, juice only
1 tsp garam masala
salt
2 tbsp vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
1x400g can chopped tomatoes
50g/2oz desiccated coconut
small handful of fresh coriander, chopped
Method
1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Try a Curry Kit. All the spices you need in one packet for 拢1.99 (cheap as a cook in sauce for 4) and a neat little recipe card taking you through it step by step. Various ones for chicken are available eg Chiken Tikka, Coriander Chicken, Methi chicken, Jalfrezi. Fabulous authentic results - we do this about once a fortnight.
Available from website below
Chicken Curry With Cashew Coconut Sauce
Serves 4.
Ingredients
3-pound chicken
2 tablespoons ground coriander
2 teaspoons fennel
2 teaspoons cumin
0.5 teaspoon cayenne pepper
2.5 teaspoons salt
1 tablespoon raw rice
2 tablespoons desiccated, unsweetened coconut
2 whole cloves
3 cardamon pods
2 tablespoons raw cashews
4 tablespoons corn oil
0.5 teaspoon whole fenugreek seeds
1 stick of cinnamon
2 cloves garlic, splintered
5 tablespoons splintered shallots
2-inch fresh pandanus leaf
1 fresh green chili, chopped
1 cup peeled and chopped tomato
0.5 cup fresh coconut milk
Method
1) Skinned the chicken and cut into serving pieces. Put them in a large bowl. Add the cumin, fennel, cayenne pepper, coriander and 1 teaspoon of the salt. Rub those spices all over the chicken and leave them for about 20 minutes.
2) Put the rice in a cast-iron frying pan, set over medium-high heat and stir well until it turns golden. Add the coconut and stir it until it turns golden.
3) Withdraw it and let it cool. Take this mixture with the cardamon and grind them with the spices. Empty into a bowl, continue mixing and slowly pour 0.5 cup of water along the way. You have yourself a paste now. Put it aside for a while.
4) Put the corn oil into a lidded pan and set over medium-high heat.
5) When the oil is hot, add the pandanus leaf, chili, garlic, shallots, fenugreek seeds and cinnamon. Stir for about 3 minutes.
6) Add the chicken and brown lightly, don't stop stirring. Put in the the remaining 1.5 teaspoons of salt, 2.5 cup of water and the tomato. Stir in the spice and nut paste. Wait until it boils, cover it, reduce the heat to low and cook gently for about 30 minutes.
7) Stir in the coconut milk and heat through.
Basic Chicken Curry
This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the onion puree recipe. You can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. You may also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don't want to make your own curry paste, then bottled paste such as Pataks can be used. It's often an ideal choice when you're in a hurry.
Ingredients
* 4 Chicken breasts, cut into cubes
* 1 cup garden peas
* vegetable oil
The Puree
* Two onions, chopped
* 5 cloves garlic, chopped
* 2inch piece of ginger, peeled and chopped
* 1 large red bell pepper, sliced
Spices 1
* 2 tbsp tomato puree
* 3 tbsp curry paste (mild, medium or madras - your choice)
Spices 2
* 1 tbsp Garam Masala
* 1 tbsp dry fenugreek leaves
* salt to taste
1. Preheat the oven to 375F.
2. Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
3. Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
4. Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.
5. Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
6. Place the cubed chicken and the peas into a casserole or pyrex dish. Pour the puree mixture from the pan over the chicken and vegetables and mix around to make sure that everything is covered with sauce.
7. Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
8. After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
9. Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without.
Serve with a rice dish and your choice of vegetables and breads.
hope these help. god luck and enjoy.
Chicken Tikka Masala
Marinade ingredients:
2 tblsp cumin seeds
2 tblsp coriander seeds
2 tblsp paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste)
pinch of red food colouring (optional, but it looks nice)
juice of a lime (or lemon, but lime is better)
about 10 oz good thick yoghurt
salt to taste
Other ingredients:
About 1.5 lb chicken, diced
3-6 cloves garlic, chopped (to taste - I like loads!)
1 large onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying
Method:
Grind the spices and mix with marinade ingredients
Immerse chicken in marinade and leave in the fridge for 24 hours
Heat Oil in a frying pan (skillet!) or wok until very hot
Stir fry chicken vigorously for about 5 mins
(you may need to do it in 2 batches, depending on the size of your pan)
Remove chicken and keep warm.
Fry onion and garlic until just light brown and return chicken with any remaining marinade,
plus stock, plus more spices if you think the sauce needs it;
an extra tsp of cumin and coriander may 'lift' it a little
Simmer until chicken is cooked and sauce is nice and thick.
Serves 4 with rice.
Hi, try www.currygang.com for recipe ideas and curries guides
2 to 3 tablespoons of butter
1 onion
录 teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
陆 teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
录 to 陆 cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
陆 cup of unsweetened yoghurt
With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and saut茅 over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and saut茅 stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.
(Serves 4 to 6)Can anyone tell me a recipe for an indian resaurant style chicken curry ?
Try the following
Indian Chicken Curry recipe
1 onion, chopped finely
2 cloves of garlic, chopped finely
2 breasts of chicken, cut into bite sized cubes
1 can tomato, chopped
Juice of 1/2 a lemon or lime
1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek
Method
1. Mix the spices together and add a little water to make a thick paste.
2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.
4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.Can anyone tell me a recipe for an indian resaurant style chicken curry ?
chicken madras
Ingredients
4 skinless, boneless chicken breasts or thighs
陆 lemon, juice only
1 tsp garam masala
salt
2 tbsp vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
1x400g can chopped tomatoes
50g/2oz desiccated coconut
small handful of fresh coriander, chopped
Method
1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Try a Curry Kit. All the spices you need in one packet for 拢1.99 (cheap as a cook in sauce for 4) and a neat little recipe card taking you through it step by step. Various ones for chicken are available eg Chiken Tikka, Coriander Chicken, Methi chicken, Jalfrezi. Fabulous authentic results - we do this about once a fortnight.
Available from website below
Chicken Curry With Cashew Coconut Sauce
Serves 4.
Ingredients
3-pound chicken
2 tablespoons ground coriander
2 teaspoons fennel
2 teaspoons cumin
0.5 teaspoon cayenne pepper
2.5 teaspoons salt
1 tablespoon raw rice
2 tablespoons desiccated, unsweetened coconut
2 whole cloves
3 cardamon pods
2 tablespoons raw cashews
4 tablespoons corn oil
0.5 teaspoon whole fenugreek seeds
1 stick of cinnamon
2 cloves garlic, splintered
5 tablespoons splintered shallots
2-inch fresh pandanus leaf
1 fresh green chili, chopped
1 cup peeled and chopped tomato
0.5 cup fresh coconut milk
Method
1) Skinned the chicken and cut into serving pieces. Put them in a large bowl. Add the cumin, fennel, cayenne pepper, coriander and 1 teaspoon of the salt. Rub those spices all over the chicken and leave them for about 20 minutes.
2) Put the rice in a cast-iron frying pan, set over medium-high heat and stir well until it turns golden. Add the coconut and stir it until it turns golden.
3) Withdraw it and let it cool. Take this mixture with the cardamon and grind them with the spices. Empty into a bowl, continue mixing and slowly pour 0.5 cup of water along the way. You have yourself a paste now. Put it aside for a while.
4) Put the corn oil into a lidded pan and set over medium-high heat.
5) When the oil is hot, add the pandanus leaf, chili, garlic, shallots, fenugreek seeds and cinnamon. Stir for about 3 minutes.
6) Add the chicken and brown lightly, don't stop stirring. Put in the the remaining 1.5 teaspoons of salt, 2.5 cup of water and the tomato. Stir in the spice and nut paste. Wait until it boils, cover it, reduce the heat to low and cook gently for about 30 minutes.
7) Stir in the coconut milk and heat through.
Basic Chicken Curry
This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the onion puree recipe. You can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. You may also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don't want to make your own curry paste, then bottled paste such as Pataks can be used. It's often an ideal choice when you're in a hurry.
Ingredients
* 4 Chicken breasts, cut into cubes
* 1 cup garden peas
* vegetable oil
The Puree
* Two onions, chopped
* 5 cloves garlic, chopped
* 2inch piece of ginger, peeled and chopped
* 1 large red bell pepper, sliced
Spices 1
* 2 tbsp tomato puree
* 3 tbsp curry paste (mild, medium or madras - your choice)
Spices 2
* 1 tbsp Garam Masala
* 1 tbsp dry fenugreek leaves
* salt to taste
1. Preheat the oven to 375F.
2. Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
3. Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
4. Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.
5. Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
6. Place the cubed chicken and the peas into a casserole or pyrex dish. Pour the puree mixture from the pan over the chicken and vegetables and mix around to make sure that everything is covered with sauce.
7. Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
8. After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
9. Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without.
Serve with a rice dish and your choice of vegetables and breads.
hope these help. god luck and enjoy.
Chicken Tikka Masala
Marinade ingredients:
2 tblsp cumin seeds
2 tblsp coriander seeds
2 tblsp paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste)
pinch of red food colouring (optional, but it looks nice)
juice of a lime (or lemon, but lime is better)
about 10 oz good thick yoghurt
salt to taste
Other ingredients:
About 1.5 lb chicken, diced
3-6 cloves garlic, chopped (to taste - I like loads!)
1 large onion, very finely chopped
Chicken stock or Water
Oil or ghee for frying
Method:
Grind the spices and mix with marinade ingredients
Immerse chicken in marinade and leave in the fridge for 24 hours
Heat Oil in a frying pan (skillet!) or wok until very hot
Stir fry chicken vigorously for about 5 mins
(you may need to do it in 2 batches, depending on the size of your pan)
Remove chicken and keep warm.
Fry onion and garlic until just light brown and return chicken with any remaining marinade,
plus stock, plus more spices if you think the sauce needs it;
an extra tsp of cumin and coriander may 'lift' it a little
Simmer until chicken is cooked and sauce is nice and thick.
Serves 4 with rice.
Hi, try www.currygang.com for recipe ideas and curries guides
Saucy Curried Chicken Dish Recipe?
Hi, I'm looking for a curry dish recipe, nothing hot, I have yellow curry powder and chicken and most other ingredients.
Looking for something similar to what you'd order at an Indian restaurant, w/ nice flavor and saucy enough to have w/ rice.
I've really been in the mood for this lately, any input would be great!Saucy Curried Chicken Dish Recipe?
Saut茅e finely chopped onion with salt and the curry powder in oil, and add chicken. Cook until almost done. Add chopped very ripe (or canned) tomatoes and coconut milk. Bring to a boil and serve with rice.
Looking for something similar to what you'd order at an Indian restaurant, w/ nice flavor and saucy enough to have w/ rice.
I've really been in the mood for this lately, any input would be great!Saucy Curried Chicken Dish Recipe?
Saut茅e finely chopped onion with salt and the curry powder in oil, and add chicken. Cook until almost done. Add chopped very ripe (or canned) tomatoes and coconut milk. Bring to a boil and serve with rice.
Chicken Casserole - which recipe do you reckon would be nicer?
This one ......
http://www.greatbritishchicken.co.uk/recipes/comfort_food/ChickenRedWindCasserole.aspx
...or this one....
http://www.bbcgoodfood.com/recipes/4380/very-quick-chicken-casserole
...or should I combine the two?
Thanks everyone!Chicken Casserole - which recipe do you reckon would be nicer?
I think the 1st one looks nicest. Why not try the both of them and then you will know?Chicken Casserole - which recipe do you reckon would be nicer?
I like the first one but it would depend on your tastes. The first might have more flavor, the second seems a little bland to me. Your question of nicer is confusing to me though. Did you mean to eat or serve? Is it for company? I guess it doesn't matter because I would still go with the first. lol
Do NOT buy cooking wine though. It is way too salty and tastes like crap. You don't need to spend big bucks on the wine but get a fairly decent one and drink a glass while you cook! lol Or get Marsala. That always goes great with chicken dishes. I've used Sherry in place of Marsala in a pinch and that turned out well too.
to me #1 looks and sounds more appetizing...... of course it all depends on your own personal taste......
i love to cook with wine..... just make sure you use a red wine that you would drink also.... normally you cannot taste the wine in any dish unless you use a lot and of course the alcohol cooks off......
also... i prefer to use portabella mushrooms in any recipe that calls for mushrooms....
Good Eating............. :)
Go with number one, sounds interesting, with a lot of diverse flavours. but use thighs instead of drumsticks. Trim any white, fatty parts. Add a couple of sage and a quarter cup basil leaves. You might want to add a bit of Indian Chili, diced very fine, or if you're into spicy, cut in some 1/4 inch pieces..
The great british chicken recipe. It looks better and the ingredients are more appetizing. The second recipe is too bland for me.
Personally, I think #2 looks better. I like cooking with wine - marsala and white - but I really dislike cooking with regular red wine. It think it tastes icky.
2 actually looks like a casserole so I would go with that one. The other one just looks like it needs to go on a plate.
The first one looks better for one and I think the ingredients are wonderful. I would not combine them.
I like number two best.
No matter what cooks/chefs say, I can always taste wine in foods. I do not care for that taste at all.
bowel cleansing
http://www.greatbritishchicken.co.uk/recipes/comfort_food/ChickenRedWindCasserole.aspx
...or this one....
http://www.bbcgoodfood.com/recipes/4380/very-quick-chicken-casserole
...or should I combine the two?
Thanks everyone!Chicken Casserole - which recipe do you reckon would be nicer?
I think the 1st one looks nicest. Why not try the both of them and then you will know?Chicken Casserole - which recipe do you reckon would be nicer?
I like the first one but it would depend on your tastes. The first might have more flavor, the second seems a little bland to me. Your question of nicer is confusing to me though. Did you mean to eat or serve? Is it for company? I guess it doesn't matter because I would still go with the first. lol
Do NOT buy cooking wine though. It is way too salty and tastes like crap. You don't need to spend big bucks on the wine but get a fairly decent one and drink a glass while you cook! lol Or get Marsala. That always goes great with chicken dishes. I've used Sherry in place of Marsala in a pinch and that turned out well too.
to me #1 looks and sounds more appetizing...... of course it all depends on your own personal taste......
i love to cook with wine..... just make sure you use a red wine that you would drink also.... normally you cannot taste the wine in any dish unless you use a lot and of course the alcohol cooks off......
also... i prefer to use portabella mushrooms in any recipe that calls for mushrooms....
Good Eating............. :)
Go with number one, sounds interesting, with a lot of diverse flavours. but use thighs instead of drumsticks. Trim any white, fatty parts. Add a couple of sage and a quarter cup basil leaves. You might want to add a bit of Indian Chili, diced very fine, or if you're into spicy, cut in some 1/4 inch pieces..
The great british chicken recipe. It looks better and the ingredients are more appetizing. The second recipe is too bland for me.
Personally, I think #2 looks better. I like cooking with wine - marsala and white - but I really dislike cooking with regular red wine. It think it tastes icky.
2 actually looks like a casserole so I would go with that one. The other one just looks like it needs to go on a plate.
The first one looks better for one and I think the ingredients are wonderful. I would not combine them.
I like number two best.
No matter what cooks/chefs say, I can always taste wine in foods. I do not care for that taste at all.
A recipe for Chicken Quesadilla .?
I love them and need them for my dietA recipe for Chicken Quesadilla .?
Chicken Quesadilla Recipe
Ingredients:
Chicken boneless breasts of your choice.
1 teaspoon Cumin
3 tablespoons Chili powder
2 Garlic cloves or 1 teaspoon garlic powder
1 medium Onion
2 medium Bell peppers
3 tablespoons Cooking oil your choice
1 Canned whole tomatoes or chopped
2 cups chicken broth
Salt to taste
2 cups cheddar cheese, shredded
salsa
sour cream
12 to 24 Soft flour tortillas
Directions:
-In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
-When cooled, chop in small pieces. In same pot add oil, saut茅 onion and bell peppers, diced. Cooking over low heat till lightly saut茅ed. Add chicken cooking 3 or 4 more minutes.
-In blender add can tomato's, chili powder, garlic, cumin, oregano. Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.
-Heat a thin layer of oil in a heavy medium-size pan over medium-low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese.
-Add about 3 tablespoons of the strained chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the chicken quesadillas over and cook for an additional two minutes.
-Remove from heat and cut into wedges. Keep warm while frying the remaining chicken quesadillas.
A recipe for Chicken Quesadilla .?
The best chicken to use is one of those rotisserie roasted chickens from the supermarket or Costco. Remove the meat from the bones and dice it up. You can store the extra chicken on the fridge in a ziplock bag. It will last almost a week.
There's two methods for making quesadillas: One is to use a single flour tortilla, put shredded cheese (cheddar, a cheddar/jack blend, or a Mexican 4-cheese blend) and the chicken on one side, and fold the tortilla over to make a half circle quesadilla. The other is to lay one tortilla onto the griddle, put the ingredients on the entire tortilla, and place another one on top of it. You can also add a sprinkling of salsa or hot sauce, or cut up cooked chiles from a can, in with the chicken and cheese. Seasonings would include salt, pepper, garlic powder, and cumin (secret ingredient for authentic Mexican food).
The half round quesadilla is easiest to flip (if the cheese doesn't melt on the full round one before you flip it, cheese spills out all over). To successfully flip the full round quesadilla, place a flexible plastic cutting board over the pan and flip the quesadilla onto the board. Then slide the quesadilla back into the pan.
Grill each side on medium heat until it's golden brown and the cheese has completely melted. When it's done, slide it out onto a cutting board and use a large knife to cut it into sections. You can also have a small tub of salsa on the side for dipping as you eat them.
Speedy Salsa-Chicken Quesadillas
1/2 cup TACO BELL庐 HOME ORIGINALS庐 Thick 'N Chunky Salsa
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
8 TACO BELL庐 HOME ORIGINALS庐 Flour Tortillas
3/4 lb. cooked boneless skinless chicken breasts, sliced
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
MIX salsa, dressing and chili powder; spread evenly onto tortillas.
LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.
HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.
TACO BELL庐 and HOME ORIGINALS庐 are trademarks owned an
EASY CHICKEN QUESADILLAS
flour tortillas
1 can cheese soup
1/2 cup thick and chunky salsa
1 lb boneless skinless chicken breast
Cook chicken as desired and shred meat into a bowl. Combine salsa, chicken meat and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, place on baking pan.
Bake on 350掳F for about 7 minutes.
Optional: Melt butter in a skillet and place tortillas in butter before baking.
Enjoy! These are a family favorite. We top them with sour cream, lettuce, and tomato.
Take a boneless skinless chicken breast and cut into small half inch cubes. Heat a little olive oil in frying pan and toss in the chicken. Stir and saute' the chicken until fully cooked. Sprinkle in a little low sodium taco seasoning. Take a whole wheat or fat free tortilla and spoon maybe about half of the chicken onto it. Sprinkle about quarter of a cup of low fat or non fat shredded cheese. Top with another tortilla. Put in the oven at 350 for about 5 minutes or so, until cheese is melted and tortilla is toasty. Cut into about 6 triangles and serve with fat free sour cream.
Grill boneless chicken breast or chicken tenders, season with garlic powder, Mexican chile powder, salt %26amp; pepper. Grill onions and peppers. I don't season my onions or pepper. Slice chicken and veggies. I use a cast iron skillet or griddle, lay a flour tortilla shell on the medium hot pan, sprinkle a layer of shredded pepper jack cheese, arrange chicken and veggies, top with a layer of shredded cheddar, top with another shell and cook a few minutes on each side, until cheese melts. Serve with salsa, guac and sour cream.
what type of diet? That makes a difference on the type of recipe you will need, edit and let us know
Chicken Quesadilla Recipe
Ingredients:
Chicken boneless breasts of your choice.
1 teaspoon Cumin
3 tablespoons Chili powder
2 Garlic cloves or 1 teaspoon garlic powder
1 medium Onion
2 medium Bell peppers
3 tablespoons Cooking oil your choice
1 Canned whole tomatoes or chopped
2 cups chicken broth
Salt to taste
2 cups cheddar cheese, shredded
salsa
sour cream
12 to 24 Soft flour tortillas
Directions:
-In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
-When cooled, chop in small pieces. In same pot add oil, saut茅 onion and bell peppers, diced. Cooking over low heat till lightly saut茅ed. Add chicken cooking 3 or 4 more minutes.
-In blender add can tomato's, chili powder, garlic, cumin, oregano. Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.
-Heat a thin layer of oil in a heavy medium-size pan over medium-low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese.
-Add about 3 tablespoons of the strained chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the chicken quesadillas over and cook for an additional two minutes.
-Remove from heat and cut into wedges. Keep warm while frying the remaining chicken quesadillas.
A recipe for Chicken Quesadilla .?
The best chicken to use is one of those rotisserie roasted chickens from the supermarket or Costco. Remove the meat from the bones and dice it up. You can store the extra chicken on the fridge in a ziplock bag. It will last almost a week.
There's two methods for making quesadillas: One is to use a single flour tortilla, put shredded cheese (cheddar, a cheddar/jack blend, or a Mexican 4-cheese blend) and the chicken on one side, and fold the tortilla over to make a half circle quesadilla. The other is to lay one tortilla onto the griddle, put the ingredients on the entire tortilla, and place another one on top of it. You can also add a sprinkling of salsa or hot sauce, or cut up cooked chiles from a can, in with the chicken and cheese. Seasonings would include salt, pepper, garlic powder, and cumin (secret ingredient for authentic Mexican food).
The half round quesadilla is easiest to flip (if the cheese doesn't melt on the full round one before you flip it, cheese spills out all over). To successfully flip the full round quesadilla, place a flexible plastic cutting board over the pan and flip the quesadilla onto the board. Then slide the quesadilla back into the pan.
Grill each side on medium heat until it's golden brown and the cheese has completely melted. When it's done, slide it out onto a cutting board and use a large knife to cut it into sections. You can also have a small tub of salsa on the side for dipping as you eat them.
Speedy Salsa-Chicken Quesadillas
1/2 cup TACO BELL庐 HOME ORIGINALS庐 Thick 'N Chunky Salsa
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
8 TACO BELL庐 HOME ORIGINALS庐 Flour Tortillas
3/4 lb. cooked boneless skinless chicken breasts, sliced
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
MIX salsa, dressing and chili powder; spread evenly onto tortillas.
LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.
HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.
TACO BELL庐 and HOME ORIGINALS庐 are trademarks owned an
EASY CHICKEN QUESADILLAS
flour tortillas
1 can cheese soup
1/2 cup thick and chunky salsa
1 lb boneless skinless chicken breast
Cook chicken as desired and shred meat into a bowl. Combine salsa, chicken meat and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, place on baking pan.
Bake on 350掳F for about 7 minutes.
Optional: Melt butter in a skillet and place tortillas in butter before baking.
Enjoy! These are a family favorite. We top them with sour cream, lettuce, and tomato.
Take a boneless skinless chicken breast and cut into small half inch cubes. Heat a little olive oil in frying pan and toss in the chicken. Stir and saute' the chicken until fully cooked. Sprinkle in a little low sodium taco seasoning. Take a whole wheat or fat free tortilla and spoon maybe about half of the chicken onto it. Sprinkle about quarter of a cup of low fat or non fat shredded cheese. Top with another tortilla. Put in the oven at 350 for about 5 minutes or so, until cheese is melted and tortilla is toasty. Cut into about 6 triangles and serve with fat free sour cream.
Grill boneless chicken breast or chicken tenders, season with garlic powder, Mexican chile powder, salt %26amp; pepper. Grill onions and peppers. I don't season my onions or pepper. Slice chicken and veggies. I use a cast iron skillet or griddle, lay a flour tortilla shell on the medium hot pan, sprinkle a layer of shredded pepper jack cheese, arrange chicken and veggies, top with a layer of shredded cheddar, top with another shell and cook a few minutes on each side, until cheese melts. Serve with salsa, guac and sour cream.
what type of diet? That makes a difference on the type of recipe you will need, edit and let us know
Baked Chicken Parmesan Recipe?
Im makin dinner for my family tomorrow and am makin chicken parmesan. I need a really good recipe so i can impress them. I will need to feed nine people.Baked Chicken Parmesan Recipe?
This is FANTASTIC !!
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1 teaspoon oregano
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, oregano and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Serves 6...
///\\\Baked Chicken Parmesan Recipe?
This is the recipe I use and everyone loves it.
For 9 people figure 2 to 3 pieces of chicken (chx)
per person. You can use chx legs and thighs which are the cheapest cuts of chx, or breasts . I generally just cut up several chx or buy several packages of chx pieces. Whatever works best for you is what I'd suggest you use.
I take the skin off the chx cause chx skin should not be consumed by humans, the skin is not digestable and contains toxins (that's something I read back in the early 1980's).
Okay; 27 pieces of chx, skinned,
1/2 pound butter (that's 2 sticks), melt the butter in a pyrex bowl or measuring cup in the microwave oven, with a piece of plastic wrap over top of cup or bowl so butter wont splatter. Just heat for 45 seconds, it will be melted or almost melted.
Add an equal amount olive oil to the melted butter.
Pour butter/oil mixture into a large shallow bowl or pan (you will be dipping the chx pieces in it).
In a separate bowl (same sort of large shallow bowl, or pan)
mix together 3 to 4 cups bread crumbs, 2 cups grated parmesan cheese, 3 Tablespoons italian seasoning,
1 teaspoon seasoned salt (such as Lawrey's) and 1/2 teaspoon garlic powder (If you like garlic)-optional
Combine all these dry ingredients, mixing together with a fork and pour as much as you need into one large flat bowl, or a round cake pan will work also, until you've used up all the bread crumb mixture. If any is left over, freeze it in a zip-loc bag till next time you make it. Don't use the bread crumb mix. for anything else once you dipped the chx in it.
Dip each chx piece into the butter/oil (on each side)
then roll each buttered chx piece in the seasoned bread
crumbs............Lay each piece of chx in a baking pan, 9';x12';x2'; It will probably take about 3 baking pans for 27 pieces of chx. Bake in a preheated oven at 325degrees F.,
uncovered, for 90 minutes.
You will know chx is ready cause your house will smell like the Parmesan chx. Let chx sit in the baking pan 5 to 10 min., when you remove it from oven, before serving.
Your friends, family and you will love this.
It's the best I've ever tasted and actually very easy to make.
It's not expensive either.
Note: you can use this same method for pork chops or fish.
Easy Chicken Parmesan
Ingredients:
* 4 boneless chicken breasts, pounded to 1/2 inch thickness
* 1 egg
* 1/2 cup milk
* seasoned bread crumbs
* 2 to 3 tablespoons olive oil
* 8 slices mozzarella cheese, or more
* 1 jar (16 oz) spaghetti sauce
* Parmesan cheese
Preparation:
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350掳 for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Directions
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
enjoyy!
Prep: 10 mins.
Cooking: 45 mins.
Serves 9
9 chicken thighs, bone in, skin on
录 cup (60ml) extra-virgin olive oil
录 cup grated parmesan cheese
2 tablespoons finely chopped fresh oregano
2 garlic cloves, finely chopped
1 cup (250ml) chicken stock
陆 cup (125ml) balsamic vinegar
30g unsalted butter, cold, cut into 4 pieces
1. Preheat oven to 200掳C (180掳C fan).
2. Place chicken, oil, parmesan, 2 tablespoons oregano and garlic in a bowl. Toss until well-coated. Arrange chicken in 1 layer in an ovenproof dish, skin-side up. Season. Bake for 45 minutes, or until golden and just cooked.
3. Meanwhile, combine stock and balsamic in a small saucepan over high heat and boil for 10 minutes, or until reduced to 鹿鈦劼?cup. Remove from heat and whisk in butter, one piece at a time. Season. Arrange chicken on a platter, pour over sauce. Serve with tossed salad
this is really good
PARSLEY AND PARMESAN BAKED CHICKEN
1/2 c. bottled Italian salad dressing
3 to 3 1/2 lb. broiler/fryer, cut up
1 slightly beaten egg
2 tbsp. water
1/2 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
Pour salad dressing into 13 x 9 x 2 baking dish, add chicken turning to coat on all sides. Cover and refrigerate 4 hours, occasionally tilting dish and spooning dressing over chicken. Drain, reserve dressing. Combine egg and water.
In plastic bag, combine cheese, bread crumbs, parsley, salt, paprika and pepper. Dip chicken into egg mixture then shake a few pieces at a time in crumb mixture to coat. Return coated chicken to baking dish and spoon remaining Italian dressing on top. Bake in 350 degree oven for 45 to 50 minutes or until chicken is tender.
Makes 4 servings.
slice and fry you some eggplant..then bake some chicken *cut the breast in half* and put some spaghetti sauce at the bottom of a casserole dish sprinkle parmesan cheese and mozzarella then put layer of eggplant slices then add in the chicken halves and put some eggplant on top of it again with more sauce again and of both the cheeses. *you can do one layer if you want*
btw when you bake the chicken breast put some italian dressing over it and when you batter the eggplant slices with egg and salt and pepper put a little flour in there to thicken it..i put the slices in a zip bag along with egg and flour and just shake it around,it's a really good recipe:)
Here are several recipes to choose from:
http://www.cooks.com/rec/search?q=Baked+鈥?/a>
This is FANTASTIC !!
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1 teaspoon oregano
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, oregano and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Serves 6...
///\\\Baked Chicken Parmesan Recipe?
This is the recipe I use and everyone loves it.
For 9 people figure 2 to 3 pieces of chicken (chx)
per person. You can use chx legs and thighs which are the cheapest cuts of chx, or breasts . I generally just cut up several chx or buy several packages of chx pieces. Whatever works best for you is what I'd suggest you use.
I take the skin off the chx cause chx skin should not be consumed by humans, the skin is not digestable and contains toxins (that's something I read back in the early 1980's).
Okay; 27 pieces of chx, skinned,
1/2 pound butter (that's 2 sticks), melt the butter in a pyrex bowl or measuring cup in the microwave oven, with a piece of plastic wrap over top of cup or bowl so butter wont splatter. Just heat for 45 seconds, it will be melted or almost melted.
Add an equal amount olive oil to the melted butter.
Pour butter/oil mixture into a large shallow bowl or pan (you will be dipping the chx pieces in it).
In a separate bowl (same sort of large shallow bowl, or pan)
mix together 3 to 4 cups bread crumbs, 2 cups grated parmesan cheese, 3 Tablespoons italian seasoning,
1 teaspoon seasoned salt (such as Lawrey's) and 1/2 teaspoon garlic powder (If you like garlic)-optional
Combine all these dry ingredients, mixing together with a fork and pour as much as you need into one large flat bowl, or a round cake pan will work also, until you've used up all the bread crumb mixture. If any is left over, freeze it in a zip-loc bag till next time you make it. Don't use the bread crumb mix. for anything else once you dipped the chx in it.
Dip each chx piece into the butter/oil (on each side)
then roll each buttered chx piece in the seasoned bread
crumbs............Lay each piece of chx in a baking pan, 9';x12';x2'; It will probably take about 3 baking pans for 27 pieces of chx. Bake in a preheated oven at 325degrees F.,
uncovered, for 90 minutes.
You will know chx is ready cause your house will smell like the Parmesan chx. Let chx sit in the baking pan 5 to 10 min., when you remove it from oven, before serving.
Your friends, family and you will love this.
It's the best I've ever tasted and actually very easy to make.
It's not expensive either.
Note: you can use this same method for pork chops or fish.
Easy Chicken Parmesan
Ingredients:
* 4 boneless chicken breasts, pounded to 1/2 inch thickness
* 1 egg
* 1/2 cup milk
* seasoned bread crumbs
* 2 to 3 tablespoons olive oil
* 8 slices mozzarella cheese, or more
* 1 jar (16 oz) spaghetti sauce
* Parmesan cheese
Preparation:
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350掳 for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Directions
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
enjoyy!
Prep: 10 mins.
Cooking: 45 mins.
Serves 9
9 chicken thighs, bone in, skin on
录 cup (60ml) extra-virgin olive oil
录 cup grated parmesan cheese
2 tablespoons finely chopped fresh oregano
2 garlic cloves, finely chopped
1 cup (250ml) chicken stock
陆 cup (125ml) balsamic vinegar
30g unsalted butter, cold, cut into 4 pieces
1. Preheat oven to 200掳C (180掳C fan).
2. Place chicken, oil, parmesan, 2 tablespoons oregano and garlic in a bowl. Toss until well-coated. Arrange chicken in 1 layer in an ovenproof dish, skin-side up. Season. Bake for 45 minutes, or until golden and just cooked.
3. Meanwhile, combine stock and balsamic in a small saucepan over high heat and boil for 10 minutes, or until reduced to 鹿鈦劼?cup. Remove from heat and whisk in butter, one piece at a time. Season. Arrange chicken on a platter, pour over sauce. Serve with tossed salad
this is really good
PARSLEY AND PARMESAN BAKED CHICKEN
1/2 c. bottled Italian salad dressing
3 to 3 1/2 lb. broiler/fryer, cut up
1 slightly beaten egg
2 tbsp. water
1/2 c. grated Parmesan cheese
1/3 c. fine dry bread crumbs
2 tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
Pour salad dressing into 13 x 9 x 2 baking dish, add chicken turning to coat on all sides. Cover and refrigerate 4 hours, occasionally tilting dish and spooning dressing over chicken. Drain, reserve dressing. Combine egg and water.
In plastic bag, combine cheese, bread crumbs, parsley, salt, paprika and pepper. Dip chicken into egg mixture then shake a few pieces at a time in crumb mixture to coat. Return coated chicken to baking dish and spoon remaining Italian dressing on top. Bake in 350 degree oven for 45 to 50 minutes or until chicken is tender.
Makes 4 servings.
slice and fry you some eggplant..then bake some chicken *cut the breast in half* and put some spaghetti sauce at the bottom of a casserole dish sprinkle parmesan cheese and mozzarella then put layer of eggplant slices then add in the chicken halves and put some eggplant on top of it again with more sauce again and of both the cheeses. *you can do one layer if you want*
btw when you bake the chicken breast put some italian dressing over it and when you batter the eggplant slices with egg and salt and pepper put a little flour in there to thicken it..i put the slices in a zip bag along with egg and flour and just shake it around,it's a really good recipe:)
Here are several recipes to choose from:
http://www.cooks.com/rec/search?q=Baked+鈥?/a>
Who know a recipe for crispy baked chicken with cornflakes, and soy sauce and honey type marinade?
Recipe Name: Crispy Honey Chicken
Ingredients:
163/1250 Pound(s) flour
2 crushed cornflakes
2 Pound(s) boneless, skinless chicken breast
2 Ounce(s) honey
137/4377 Quart(s) milk Directions: Preheat oven to 350 degrees. Grease a baking dis. Dip the chicken in flour, then honey and milk mixture, and then coat with corn flakes. Bake for approximately 30 minutes.
Ingredients:
163/1250 Pound(s) flour
2 crushed cornflakes
2 Pound(s) boneless, skinless chicken breast
2 Ounce(s) honey
137/4377 Quart(s) milk Directions: Preheat oven to 350 degrees. Grease a baking dis. Dip the chicken in flour, then honey and milk mixture, and then coat with corn flakes. Bake for approximately 30 minutes.
Best recipe for crispy chicken strips?
I want to make some crispy chicken strips tonight. I have some boneless chicken breasts that I can cut up into strips. Ten points for the best, tastiest recipe :) Thanks for helping :) (And ideas of what to serve them with would be nice, too :)Best recipe for crispy chicken strips?
Something like this is comfort food. So serve it with comfort food. They would go well mashed potatoes, corn on the cob, salad, etc.
http://www.recipezaar.com/Kfc-Crispy-Str鈥?/a>
It's a good recipe.Best recipe for crispy chicken strips?
My all-time favourite recipe for chicken strips:
http://allrecipes.com/Recipe/Crispy-Coco鈥?/a>
It is SUPER easy, and SUPER delicious! They turn out super crispy...And the coconut makes them all sweet and delicious! They are always a hit at my house, and then kids I babysit and cook these for love them, too!
As for a side, you could make a cesar salad, or some oven-roasted potatoes (which is what I make when I make that recipe)
http://allrecipes.com/Recipe/Oven-Roaste鈥?/a>
These are super delicious, and super melt-in-your-mouth!
Hope this helped!!
Seasoned flour, egg wash and breadcrumbs. Shallow fry in vegetable or sunflower oil for a couple of minutes. Serve with salad, chips and BBQ sauce. Miss out the salad if you feel like being completely unhealthy!! xx
Something like this is comfort food. So serve it with comfort food. They would go well mashed potatoes, corn on the cob, salad, etc.
http://www.recipezaar.com/Kfc-Crispy-Str鈥?/a>
It's a good recipe.Best recipe for crispy chicken strips?
My all-time favourite recipe for chicken strips:
http://allrecipes.com/Recipe/Crispy-Coco鈥?/a>
It is SUPER easy, and SUPER delicious! They turn out super crispy...And the coconut makes them all sweet and delicious! They are always a hit at my house, and then kids I babysit and cook these for love them, too!
As for a side, you could make a cesar salad, or some oven-roasted potatoes (which is what I make when I make that recipe)
http://allrecipes.com/Recipe/Oven-Roaste鈥?/a>
These are super delicious, and super melt-in-your-mouth!
Hope this helped!!
Seasoned flour, egg wash and breadcrumbs. Shallow fry in vegetable or sunflower oil for a couple of minutes. Serve with salad, chips and BBQ sauce. Miss out the salad if you feel like being completely unhealthy!! xx
Recipe for chicken chettinad...?
Recipe 1:
Chettinad Chicken
Ingredients
* 1 kg: Chicken
* 1 1/2 cup: Onion
* 1 cup: Tomato
* 20 cloves: Garlic
* 1 big piece: Ginger
* 2 tsp: Pepper
* 2 tsp: Cumin seeds
* 2 tsp: Fennel (Jeera)
* 录 cup: Coriander Powder
* 陆 small cup: Chilli Powder
* Cloves (lavangam) as required
* Tamarind as required
* Salt to taste
* 5 tsp: Oil
Method
1. Wash the chicken and cut to pieces.
2. Mince garlic and ginger.
3. Powder pepper, cumin seeds and fennel together.
4. Fry the powders lightly and keep aside.
5. Season cloves in oil in a frying pan, add onion and tomato.
6. Saut茅 well adding minced garlic and ginger.
7. Add chicken with little turmeric powder and cook for 10 minutes.
8. Add chilli /coriander powders, salt and mix well.
9. Pour 4 cups of water and boil.
10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
11. When the gravy thickens to a paste, remove from fire.
12. Serve hot.
Recipe 2 :
NGREDIENTS:
* 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
* 2 large onions sliced fine
* 2 tomatoes chopped fine
* 2 tsps ginger paste
* 2 tsps garlic paste
* 10-15 curry leaves
* 1 tsp chilli powder (optional)
* 1 star anise
* 2 tsps lime juice
* Salt to taste
* 1 tbsp poppy seeds
* 1 tsp coriander seeds
* 1 tsp cumin seeds
* 1 tsp aniseed/fennel seeds
* 3 dry red chillies
* 1'; piece of cinnamon
* 2 cardamom pods
* 3 cloves
* 1/2 cup grated coconut
* 2-3 tbsps vegetable/sunflower/canola oil or ghee
* Chopped coriander leaves to garnish
PREPARATION:
* Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
* Mix the ginger and garlic pastes with this powder and keep aside.
* In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
* Add the spice paste and star anise and fry for another 2-3 minutes.
* Add the tomatoes and chilli powder and stir well to mix all the ingredients.
* Add the chicken, cover and simmer till it is tender.
* When the chicken is done add lime juice, mix well and turn off the flame.
* Garnish with coriander leaves and serve.
Recipe 3:
Ingredients:
Chicken -I kg
Sombu (Jeeraham)- 2 small spoons
Big Onion - 4
Oil - 5 small spoons
Tomato - 4
Chilli Powder - 1/2 small cup
Garlic - 20 pieces
Coriander Powder - 1/4 cup
Ginger - 1 big piece
Cloves (lavangam) as required
Pepper - 2 small spoons
Tamarind as required
Cumin seeds - 2 spoons
Salt to taste.
Preperation :
Wash the chicken and cut to pieces. Roast lightly powdered pepper, cumin seeds and sombu and keep it aside. Heat the oil with lavangam in the frying pan or kadai, and then add onion and tomato. Add minced garlic and ginger. Add chicken pieces, little turmeric powder and cook for 10 minutes. Add chilli and coriander powders, salt and mix well. Add 4 cups of water to the pan. When chicken is half cooked add the above roasted spice powder and mix well. When the curry is cooked to form a thick gravy, Chicken Chettinadu is ready to be served.
Hope u liked it...
EnjoyyyyyyyyyyyyyyyyyyyyRecipe for chicken chettinad...?
Chicken Chettinad
1 chicken
4 dried red chilies, broken by hand into pcs
1 1/2 tablespoons grated ginger
1 1/2 tablespoons garlic
2 tablespoons dry coconut, grated (khopra) or fresh coconut, can be used
2 teaspoons spices, of cardamom,peppercorns,cloves and cinnamon
1 tablespoon whole coriander seeds
1 tablespoon walnut sized ball of tamarind soaked in water
1/2 cup curry leaves
2 tablespoons coriander powder
4 medium onions, sliced
2 tablespoons oil
salt
coriander leaves (to garnish)
Heat oil in a wok or fry pan.
Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
Then add the onions and fry till brown.
Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
Add soaked tamarind pulp, chicken, salt and coriander powder.
Add 1/2 water if you need a thick gravy.
Cook open for 10 mins.
Cover and cook till chicken is done.
Garnish with fresh cilantro or coriander leaves.
http://www.recipezaar.com/79177
Chicken Chettinad
Serves 2-3
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
陆 grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
陆 tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
陆 tspn of turmeric powder
陆 cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
陆 star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and saut茅 for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
http://www.indiaexpress.com/cooking/chic鈥?/a>
(*-*)Recipe for chicken chettinad...?
***RAPA:
since ';Coolsamy'; has not asked this question, you may not get best answer!!
Chettinad Chicken
Ingredients
* 1 kg: Chicken
* 1 1/2 cup: Onion
* 1 cup: Tomato
* 20 cloves: Garlic
* 1 big piece: Ginger
* 2 tsp: Pepper
* 2 tsp: Cumin seeds
* 2 tsp: Fennel (Jeera)
* 录 cup: Coriander Powder
* 陆 small cup: Chilli Powder
* Cloves (lavangam) as required
* Tamarind as required
* Salt to taste
* 5 tsp: Oil
Method
1. Wash the chicken and cut to pieces.
2. Mince garlic and ginger.
3. Powder pepper, cumin seeds and fennel together.
4. Fry the powders lightly and keep aside.
5. Season cloves in oil in a frying pan, add onion and tomato.
6. Saut茅 well adding minced garlic and ginger.
7. Add chicken with little turmeric powder and cook for 10 minutes.
8. Add chilli /coriander powders, salt and mix well.
9. Pour 4 cups of water and boil.
10. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
11. When the gravy thickens to a paste, remove from fire.
12. Serve hot.
Recipe 2 :
NGREDIENTS:
* 1 kg chicken (you can use a whole chicken cut into bits or leg or breast pieces)
* 2 large onions sliced fine
* 2 tomatoes chopped fine
* 2 tsps ginger paste
* 2 tsps garlic paste
* 10-15 curry leaves
* 1 tsp chilli powder (optional)
* 1 star anise
* 2 tsps lime juice
* Salt to taste
* 1 tbsp poppy seeds
* 1 tsp coriander seeds
* 1 tsp cumin seeds
* 1 tsp aniseed/fennel seeds
* 3 dry red chillies
* 1'; piece of cinnamon
* 2 cardamom pods
* 3 cloves
* 1/2 cup grated coconut
* 2-3 tbsps vegetable/sunflower/canola oil or ghee
* Chopped coriander leaves to garnish
PREPARATION:
* Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
* Mix the ginger and garlic pastes with this powder and keep aside.
* In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
* Add the spice paste and star anise and fry for another 2-3 minutes.
* Add the tomatoes and chilli powder and stir well to mix all the ingredients.
* Add the chicken, cover and simmer till it is tender.
* When the chicken is done add lime juice, mix well and turn off the flame.
* Garnish with coriander leaves and serve.
Recipe 3:
Ingredients:
Chicken -I kg
Sombu (Jeeraham)- 2 small spoons
Big Onion - 4
Oil - 5 small spoons
Tomato - 4
Chilli Powder - 1/2 small cup
Garlic - 20 pieces
Coriander Powder - 1/4 cup
Ginger - 1 big piece
Cloves (lavangam) as required
Pepper - 2 small spoons
Tamarind as required
Cumin seeds - 2 spoons
Salt to taste.
Preperation :
Wash the chicken and cut to pieces. Roast lightly powdered pepper, cumin seeds and sombu and keep it aside. Heat the oil with lavangam in the frying pan or kadai, and then add onion and tomato. Add minced garlic and ginger. Add chicken pieces, little turmeric powder and cook for 10 minutes. Add chilli and coriander powders, salt and mix well. Add 4 cups of water to the pan. When chicken is half cooked add the above roasted spice powder and mix well. When the curry is cooked to form a thick gravy, Chicken Chettinadu is ready to be served.
Hope u liked it...
EnjoyyyyyyyyyyyyyyyyyyyyRecipe for chicken chettinad...?
Chicken Chettinad
1 chicken
4 dried red chilies, broken by hand into pcs
1 1/2 tablespoons grated ginger
1 1/2 tablespoons garlic
2 tablespoons dry coconut, grated (khopra) or fresh coconut, can be used
2 teaspoons spices, of cardamom,peppercorns,cloves and cinnamon
1 tablespoon whole coriander seeds
1 tablespoon walnut sized ball of tamarind soaked in water
1/2 cup curry leaves
2 tablespoons coriander powder
4 medium onions, sliced
2 tablespoons oil
salt
coriander leaves (to garnish)
Heat oil in a wok or fry pan.
Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
Then add the onions and fry till brown.
Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
Add soaked tamarind pulp, chicken, salt and coriander powder.
Add 1/2 water if you need a thick gravy.
Cook open for 10 mins.
Cover and cook till chicken is done.
Garnish with fresh cilantro or coriander leaves.
http://www.recipezaar.com/79177
Chicken Chettinad
Serves 2-3
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
陆 grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
陆 tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
陆 tspn of turmeric powder
陆 cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
陆 star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and saut茅 for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
http://www.indiaexpress.com/cooking/chic鈥?/a>
(*-*)Recipe for chicken chettinad...?
***RAPA:
since ';Coolsamy'; has not asked this question, you may not get best answer!!
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