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.
:)
Wednesday, April 28, 2010
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.
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