In need of a recipe

I would like to make something different for dinner tonight for DH.

He likes chicken.... whatcha ladies got?

Chicken Fajitas?
breaded chicken cutlets
Chicken Parm
Onion and peppered chicken cutlets
Penne a la vodka with chicken
Alfredo pasta with chicken


I mostly cook only chicken as you can tell.

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Posted by RadiantBride

Chicken Fajitas?
breaded chicken cutlets
Chicken Parm
Onion and peppered chicken cutlets
Penne a la vodka with chicken
Alfredo pasta with chicken


I mostly cook only chicken as you can tell.

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I make those things all of the time and i'm sick of chicken but it's all he really eats...

the onion and peppered chicken cutlets sound good...

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Posted by Browneyesncute

DH loves when i make penne alla vodka w grilled chicken

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Joey too... I was just hoping to make something easy and different. I'm so sick of the same thing, ya know?

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Posted by RadiantBride

I dont know how to make it but Baked/rotisserie chicken?

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That is an interesting thought!!!


I was just on foodtv.com but it froze. Part of me was hoping he'd say take-out when i asked what he wanted for dinner.

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Posted by Browneyesncute

what about pounding flat chicken cutlets and stuffing them w feta spiach and some lemon and garlic

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that sounds awesome, DH doesn't like spinach, but maybe I'll but prociutto

do you have a recipe?

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Posted by yelley77

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Posted by RadiantBride

I dont know how to make it but Baked/rotisserie chicken?

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That is an interesting thought!!!


I was just on foodtv.com but it froze. Part of me was hoping he'd say take-out when i asked what he wanted for dinner.

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Its funny cuz that was going to be my suggestion TAKE OUT.
I do not cook on Friday nights. J can barely boil water so Fridays its either take out for us or starve.

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Posted by yelley77

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Posted by Browneyesncute

what about pounding flat chicken cutlets and stuffing them w feta spiach and some lemon and garlic

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that sounds awesome, DH doesn't like spinach, but maybe I'll but prociutto

do you have a recipe?

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no sorry i just throw stuff in a pan and make my own!! lol

or how about chicken pot pie with bisquick

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Posted by Browneyesncute

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Posted by yelley77

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Posted by Browneyesncute

what about pounding flat chicken cutlets and stuffing them w feta spiach and some lemon and garlic

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that sounds awesome, DH doesn't like spinach, but maybe I'll but prociutto

do you have a recipe?

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no sorry i just throw stuff in a pan and make my own!! lol

or how about chicken pot pie with bisquick

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i do that too!! I just mix things... i don't measure, etc...

Arab Chicken dish - sorry no name..

Chicken pieces
Pepper - i use black and crushed red
Lemond wedges
2 large onions
Garlic smooshed
bay leaves
Cinnamon and ginger if you like
stock
salt taste

How to-

Rub chicken w/ salt and pepper and arrange in a large pan, put lemon wedges around it, pour stock and put spices in the pan and close lid. Cook for 10 mins, and transfer whole pan into the oven and cook till stock decreases and put chunks of onion around it and took onions are tender and chicken is brown

yummy w/ couscous

i made this last night but it has to cook in the crock pot onlow for 6-8 hours

about 1lb of boneless skinless chicken breast
1 can of chopped stewed tomotoes
2 green peppers sliced
1/2 of bottle of zesty italian dressing


put dressing in 1st, then the chicken
then put the peppers and tomotoes on top

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Posted by AR31

Arab Chicken dish - sorry no name..

Chicken pieces
Pepper - i use black and crushed red
Lemond wedges
2 large onions
Garlic smooshed
bay leaves
Cinnamon and ginger if you like
stock
salt taste

How to-

Rub chicken w/ salt and pepper and arrange in a large pan, put lemon wedges around it, pour stock and put spices in the pan and close lid. Cook for 10 mins, and transfer whole pan into the oven and cook till stock decreases and put chunks of onion around it and took onions are tender and chicken is brown

yummy w/ couscous

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What is stock?

I have a bunch of chicken recipes

Easier Chicken Marsala

Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1/2 cup Marsala wine
1 beef bullon cube

Directions:
-In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.

-Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.

-Pour marsala wine over the chicken and add beef bullon cube. Cover skillet and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear

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Posted by RadiantBride

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Posted by AR31

Arab Chicken dish - sorry no name..

Chicken pieces
Pepper - i use black and crushed red
Lemond wedges
2 large onions
Garlic smooshed
bay leaves
Cinnamon and ginger if you like
stock
salt taste

How to-

Rub chicken w/ salt and pepper and arrange in a large pan, put lemon wedges around it, pour stock and put spices in the pan and close lid. Cook for 10 mins, and transfer whole pan into the oven and cook till stock decreases and put chunks of onion around it and took onions are tender and chicken is brown

yummy w/ couscous

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What is stock?

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chicken stock..

Chicken Francese
Ingredients:
4 skinless, boneless, chicken breasts (about 1.5 lbs)
All-purpose flour, for dredging
Kosher salt & freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Instructions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts w/ a flat meat mallet, until they are about 1/4 inch thick.

Put some flour in a shallow platter and season w/ a fair amount of salt and pepper, mix w/ a fork to distribute evenly.

In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.

Heat the oil over medium-high flame in a large skillet.

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. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlers to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan an cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce sauce slightly.

Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.

Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

I love this one its from south beach soo yummy and easy!

Ingredients:

4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup light or fat free cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
Salt
Pepper
Directions:

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides.
Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm.
Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken.

Artichoke & Sun-dried Tomato Chicken
Ingredients
-4 skinless, boneless chicken breast halves
-salt & pepper to taste
-1 (14.5 ounce) can diced tomatoes with green peppers and onions
-2 teaspoons olive oil
-1/4 cup sun dried tomato pesto
-1 (14 ounce) can artichoke hearts in water, drained and quartered

Directions
-Season both sides of chicken breasts with salt & pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside

-Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto & artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer 5 to 10 minutes, or until chicken is cooked through.