2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
*~*~*~*~*~*~*~*~*
Crockpot Cream Cheese Chicken
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Place chicken pieces in crockpot and sprinkle Italian seasoning over chicken.Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crockpot and cook on low for an additional hour.
*~*~*~*~*~*~*~*~*~*
Sticky Chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered
(Day 1) Blend all spices together and set aside.
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
Rub with spice mixture, both inside and out, then stuff cavity with onions.
Wrap in a resealable';food grade'; plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
(Day 2) Remove from plastic bag and place in a shallow baking pan.
Roast uncovered in a 250 F oven 5 hours.
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
This recipe is SAFE.
Baste with drippings every 30 minutes after the first hour.
*~*~*~*~*~*~*~*~*~*~*
Quick and Easy Italian Chicken
This recipe was the Grand Prize winner in our Quick and Easy Recipe Contest!
2 pounds chicken breasts
1/2 teaspoon of black pepper
1 teaspoon of salt
1/4 teaspoon of chili pepper or a few drops of Tabasco sauce
1 teaspoon of Italian seasoning
1 tablespoon of dried onions
1 can of Italian stewed tomatoes
1/4 to 1/2 cup of shredded mozzarella
Olive oil
Place aluminum foil in a square baking dish. (This really helps with clean up.) Sprinkle olive oil on the foil in the pan. Spread the oil evenly so it covers the entire pan. Place chicken breast in the pan. Make about three slits in each breast and sprinkle on the black pepper, salt, chili pepper, Italian seasoning and dried onions. (You can adjust seasoning to your taste.) Drain some of the liquid from the tomatoes and pour can over the chicken.
Cover with foil and bake 350 degrees F for 25 minutes. Remove foil, add the cheese and bake another five to 10 minutes uncovered, making sure not to overcook the cheese.
Serve with fresh vegetables and pasta
OR TRY THIS
Got some corn flakes? If so, I have a delicious, easy and low-cal recipe for you.
This is a variation on Southern Fried chicken but there's no frying and the breading is healthy; it's baked in the oven instead of fried. The resulting chicken breasts can be served whole along with vegetables and a small salad, or they can be sliced into strips and put on top of a salad for a light and summery dinner or lunch.
Pre-heat oven to 375 f.
Place 3 to 5 chicken breasts in a high-sided casserole along with 2 cups of buttermilk (which is naturally low in fat).
Put into a zip-lock bag about 2 cups of corn flakes; seal the bag and mash the flakes into medium-sized crumbs. Open the bag and add any cajun or similar seasoning you like; close bag and shake to mix. Pour the crumbs into a large bowl.
One by one remove the chicken breasts from the buttermilk and bread them generously with the corn flake--crumb and spice mixture.
Apply a very thin layer of corn of canola oil to a standard sheet pan. Arrange the breaded chicken breasts on the sheet pan and spray with a non-stick product such as butter- or olive oil-flavored Pam.
Bake for about 25 minutes or until chicken feels quite firm to the touch and crumb mixture is golden brown. (do not try using foil on the sheet pan or the chicken will stick and you'll have a mess to deal with).
That's it . . . the chicken will be juicy and very flavorful.Easy Chicken Recipe ?
Easy Chicken and Pasta
Chicken, vegetables and pasta simmer together in a creamy mushroom sauce, touched with basil, for a carefree skillet supper.
INGREDIENTS
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (10.75 ounce) can Campbell's庐 Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 1/4 cups water
1/2 teaspoon dried basil leaves, crushed
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew-shaped pasta
grated Parmesan cheese
DIRECTIONS
Heat oil in skillet. Add chicken and cook until browned, stirring often. Set chicken aside.
Add soup, water, basil and vegetables. Heat to a boil. Add pasta. Cook 10 minutes. over medium heat, stirring often.
Add chicken. Cook 5 minutes or until pasta is done, stirring often. Sprinkle with cheese.Easy Chicken Recipe ?
Chicken and Rice
4 boneless and skinless chicken breasts
1 stick margarine
1 c rice (uncooked and not minute rice)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of onion soup
Melt margarine in skillet, add rice and soups. Pour into a greased baking dish. Place salted and peppered chicken on top. Cover and bake at 350 degrees for 1 hour. Uncover and cook 30 more minutes.
Lemon Pepper Chicken Tenders
1 1/2 pounds chicken breast tenders, 20 pieces
20 (6-inch) bamboo party skewers
2 lemons, juiced and zested
1/4 cup extra-virgin olive oil, eyeball it
Coarse black pepper
Coarse salt
Heat the grill over medium high heat. Skewer chicken.
In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade.
Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill.
Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.
Yield: 20 pieces, 8 to 10 appetizers
CHEAP and easy chicken and rice: (and fast)
Fill a pot with water and add thigh, breasts or leg quarters (WITH bone and skin). Cook chicken thoroughly. Remove chicken and place in a freezer safe bowl. Stick the bowl of chicken in the freezer for quick cooling.
Next, add one carton of chicken stock to the water that you boiled your chicken in and add salt and pepper. Add one regular bag of rice (not the smallest bag but the size up from it). Add salt and pepper to taste.
Cook your rice until it is tender and stir occasionally to keep it form sticking to the bottom. Add more water if needed.
After your rice had cooked, remove your chicken from the freezer and peel it off the bone. Throw the skin away too (skin has a lot of fat but it is what gives your rice flavor). Make the chicken bite sized, add to pot, stir and enjoy.
The recipe above makes a large pot but the leftovers freeze well and you can keep it for a month in your freezer.
This WHOLE meal should cost under $10 and the recipe feeds about 6 people.
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.
COLA CHICKEN
(And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc...even diet cola's)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
Try little cocktail wieners/sausages鈥or appetizers. (Maybe鈥ienna Sausages?)
Pork chops鈥ork steak.
CRUNCHY ONION CHICKEN
1 1/3 cups French鈥檚 Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup %26amp; 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.
Serve over noodles or rice or dressing....or???
this one is simple and very good
http://blog.al.com/southern-plate/2008/1鈥?/a>
chicken caccitore
No comments:
Post a Comment