Good Chicken Recipe

Okay ladies I am defrosting thin sliced chicken breasts....someone give me a greatr Chicken Recipe

Last night I seasoned thin chicken cutlets then rolled them with proscuitto, spinach and mozzarella. I baked them on 350 for about 30 mins.

DELISH :)

I just made an awesome garlic balsamic chicken last week. Here is the recipe, I omitted the flour, the dish doesn't need it:

INGREDIENTS

* 4 skinless, boneless chicken breasts
* salt and pepper to taste
* 3/4 pound fresh mushrooms, sliced
* 2 tablespoons all-purpose flour
* 2 tablespoons olive oil
* 6 cloves garlic
* 1/4 cup balsamic vinegar
* 3/4 cup chicken broth
* 1 bay leaf
* 1/4 teaspoon dried thyme
* 1 tablespoon butter

DIRECTIONS

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

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Posted by dajc23

Last night I seasoned thin chicken cutlets then rolled them with proscuitto, spinach and mozzarella. I baked them on 350 for about 30 mins.

DELISH :)

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yum...I have made something like this.

I would love Yelly Hawiaan Chicken but I think DH would say too sweet

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Posted by lizzie217

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Posted by dajc23

Last night I seasoned thin chicken cutlets then rolled them with proscuitto, spinach and mozzarella. I baked them on 350 for about 30 mins.

DELISH :)

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yum...I have made something like this.

I would love Yelly Hawiaan Chicken but I think DH would say too sweet

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Its sweet and tangy

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Posted by SB7308

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Posted by lizzie217

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Posted by dajc23

Last night I seasoned thin chicken cutlets then rolled them with proscuitto, spinach and mozzarella. I baked them on 350 for about 30 mins.

DELISH :)

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yum...I have made something like this.

I would love Yelly Hawiaan Chicken but I think DH would say too sweet

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Its sweet and tangy

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Do you have the recipe???

Cut chicken breasts into 1/3 's and dip them in egg, then bread crumbs and fry (i usually use a pound of chicken). Place chicken in any size baking dish.

In a seperate bowl mix a can of cubed dole pinapples (with juice from can) and about 15 to 20 ounces of duck sauce. once it's mixed, pour it over the chicken and bake for about 30-40 minutes (or until pinapples are soft). Serve over white rice or egg noodles.

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Posted by MikeandJess

I just made an awesome garlic balsamic chicken last week. Here is the recipe, I omitted the flour, the dish doesn't need it:

INGREDIENTS

* 4 skinless, boneless chicken breasts
* salt and pepper to taste
* 3/4 pound fresh mushrooms, sliced
* 2 tablespoons all-purpose flour
* 2 tablespoons olive oil
* 6 cloves garlic
* 1/4 cup balsamic vinegar
* 3/4 cup chicken broth
* 1 bay leaf
* 1/4 teaspoon dried thyme
* 1 tablespoon butter

DIRECTIONS

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

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This sounds so good! I might have to make this on Thursday!

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Posted by SB7308

Yelleys hawaiian chicken!!!!!!!!!!!!!

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mmmm I agree- I made it last week and dh looooved it! I accidently bought spicy duck sauce so it also had a kick!

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Posted by futuremrsfab

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Posted by SB7308

Yelleys hawaiian chicken!!!!!!!!!!!!!

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mmmm I agree- I made it last week and dh looooved it! I accidently bought spicy duck sauce so it also had a kick!

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omg i did that too last time.. i was like *** why is it so spicey, then i looked at the bottle


holy mouth on fire

bumping to see if anyone has more recipes. Iam also making chicken tonight!

I made up this recipe one night! And it's Delish!!!

Fresh Fiesta Chicken

Ingredients:
1 lb chicken breasts (cut into long strips)
1 Clove of Garlic (coarsely chopped)
1 Lime
2 Tbs Tequila
1 Tbs Worcestershire sauce
1 Tbs Adobe seasoning
2 Tbs EVOO
1 tomato diced (set aside)
1 onion diced (set aside)
1 cup cheddar/muenster cheese shredded (set aside)
Dried or fresh Cilantro (for garnish)

Directions:
Cut chicken Breasts into long strips
In a large Ziploc bag combine all ingredients above, but only use 1 tablespoon of EVOO
Let chicken marinade in fridge for ½ - 1 hour (overnight would be best)
In a large skillet heat up your remaining oil; and place contents of bag into skillet along with your marinade. (You may have to snip bottom of bag to get all the juices & garlic out.)
Sautee chicken for about 20 minutes or until chicken is no longer pink in the middle

Presentation:
Serve over yellow rice, place chicken strips on bed of rice
Sprinkle shredded cheese onto chicken
Next place a handful of tomato & onion onto chicken
Sprinkle with Cilantro on chicken and around the dish


Enjoy!

CHICKEN FRANCHAISE WITH ARTICHOKE HEARTS AND OTHER YUMMY STUFF

2 packages of thin boneless chicken cutlets (or pound thin if you cant find cutlets)
flour
few dashes of parmesan
eggs
salt, pepper
olive oil
1 package of fresh mushrooms
1-2 cans of canned artichoke hearts (not marinated)
1 jar of capers (in olive section of supermarket)
1 jar of sundried tomatoes
1 sliced lemon (slice into rounds)
1 can of chicken broth
1/2 cup of white wine
1 stick of butter
juice of a lemon

Heat olive oil and 1/2 stick butter in large pan or electric skillet. Whisk egg, salt, pepper, dash of parmesan and a few tbs of lemon juice. Flour chicken, dip in egg mixture and fry on both sides until golden. Drain on paper towels and then put in pyrex and place in oven on warm.

Now wipe plan clean and put fresh oil and 1/2 stick butter (this is what I do) or leave oil that was in there. Add in remaining ingredients: and feel free to eliminate any of these veggies if you dont like them: mushrooms, artichoke hearts, capers, sundried tomatoes, lemon rounds, remaining fresh lemon juice, chicken broth, white wine, additional salt and pepper and simmer for 15-20 min until the mushrooms are soft. Pour this mixture over chicken in pyrex and serve. It would probably be good over rice but we usually have it plain or with a side of brocolli rabe. ENJOY!

This will serve 4 people...or you will have enought for alot of leftovers and it tastes great the next day!

VOODOO CHICKEN

2 lbs skinless bonless chicken (cut into cubes)
Salt and pepper
2 tbs vegetable oil
1-2 onions, chopped (I prefer 1 onion only)
2 red bell peppers, cut into strips
2 cloves of garlic, minced
1 can of chicken broth (14 ounce)
3/4 cup of peanut butter
1 tsp of crushed red pepper
1 package of frozen peas

Serve over rice or noodles

Season the chicken with salt and pepper and saute in vegetable oil for 3 min or until chicken is opague. Remove chicken to a plate.

Add the onions, bell peppers and garlic and alittle more oil - saute 3 minutes or until onions are tender. Add broth and peanut butter, stir in red pepper...simmer for 10 minutes, stirring occasionally.

Stir in chicken and peas and cook another 5-10 minutes until sauce is thickened and dish is heated through. Serve over rice or asian noodles!