In need of a recipe

Easy Garlic Broiled Chicken
Ingredients
-1/2 cup butter
-2 teaspoons minced garlic
-2 tablespoons soy sauce
-1/4 teaspoon black pepper
-1 tablespoon dried parsley
-6 boneless chicken thighs, with skin
-dried parsley, to taste

Directions

-Preheat the oven broiler. Lightly grease a baking pan.

-In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.


-Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.

-Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Stuffed chicken breast
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.

I highly recommend this one

Easy Parmesan Garlic Chicken

Ingredients

1/2 cup Grated Parmesan Cheese
1 envelope italian salad dressing mix (.7 oz makes 8 fl oz)
1/2 tsp garlic powder
6 boneless skinless chicken breast halves (about 2lbs)

Directions
-Preheat oven to 400F, Mix cheese, salad dressing mix and garlic powder
-Moisten chicken with water, coat with cheese mixture
-Place in shallow baking dish
-Bake 20-25 min or until chicken is cooked through

* For crispy chicken run it under the broiler for 5 minutes

i going to notebook this one.. woohoooo.. i am covered for couple of nights on dinner..

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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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This sounds yummy!! I'm printing it out!! Thank you!

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Posted by MikeandJess

I highly recommend this one

Easy Parmesan Garlic Chicken

Ingredients

1/2 cup Grated Parmesan Cheese
1 envelope italian salad dressing mix (.7 oz makes 8 fl oz)
1/2 tsp garlic powder
6 boneless skinless chicken breast halves (about 2lbs)

Directions
-Preheat oven to 400F, Mix cheese, salad dressing mix and garlic powder
-Moisten chicken with water, coat with cheese mixture
-Place in shallow baking dish
-Bake 20-25 min or until chicken is cooked through

* For crispy chicken run it under the broiler for 5 minutes

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Jess, all of your recipes sound amazing. I'm printing this whole thread!!!

OMG Jess thank you!!!!
I am going to try the chicken Marsala or Francaise this weekend.

Questions:
What type of mushroom (the whole ones)?
Where can I buy Marsala wine?

Which is easier/quicker to make??

Chicken Pot Pie IX
'A delicious chicken pie made from scratch with carrots, peas and celery.'

PREP TIME 20 Min
COOK TIME 50 Min
READY IN 1 Hr 10 Min

NGREDIENTS (Nutrition)
1/2 pound skinless, boneless chicken breast halves - cubed
1/2 cup sliced carrots
1/2 cup frozen green peas
1/4 cup sliced celery
2 tablespoons and 2 teaspoons butter
2 tablespoons and 2 teaspoons chopped onion
2 tablespoons and 2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon celery seed
3/4 cup and 2 tablespoons chicken broth
1/3 cup milk

1 (9 inch) unbaked pie crusts

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Juicy Roasted Chicken

INGREDIENTS (Nutrition)
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

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Posted by RadiantBride

OMG Jess thank you!!!!
I am going to try the chicken Marsala or Francaise this weekend.

Questions:
What type of mushroom (the whole ones)?
Where can I buy Marsala wine?

Which is easier/quicker to make??

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I use the pre sliced mushrooms just because it's so easy. I buy the small container (I think it's like 8 oz) and use the whole thing. The marsala wine is in your supermarket, I think it's usually with the condiments

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Posted by yelley77

Jess, all of your recipes sound amazing. I'm printing this whole thread!!!

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Thanks, I try a lot of recipes and only save the ones I like on a file on my computer. So I can vouch for all of them

Curried Chicken Tea Sandwiches

PREP TIME 20 Min
READY IN 20 Min

INGREDIENTS
1-1/3 cups cubed, cooked chicken
2/3 medium unpeeled red apple, chopped
1/2 cup dried cranberries
1/3 cup thinly sliced celery
2 tablespoons and 2 teaspoons chopped pecans
1 tablespoon and 1 teaspoon thinly sliced green onions
1/2 cup mayonnaise or salad dressing
1-1/4 teaspoons lime juice
1/4 teaspoon curry powder
8 slices bread
Lettuce Leaves

DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad.

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Posted by yelley77

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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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This sounds yummy!! I'm printing it out!! Thank you!

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you are very welcome... its a hit at my house everytime..

This is fh's favorite- I got it off allrecipes.com a long time ago- I also add scallions, onions and red peppers to it for more flavor

Anniversary Chicken

INGREDIENTS
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

I'm notebooking this thread!!!

thank you everyone for your suggestions!!

Pretzel-and-Mustard Baked Chicken
Put a slim spin on fried chicken by baking with a pretzel crust instead. You'll retain the trademark crunch and flavorful taste while losing tons of unwanted calories and fat. It's a perfect recipe for a healthy home.

Serves 4
Ingredients

* 2 cups pretzel nuggets
* 1/2 cup spicy brown mustard
* 2 tbsp skim milk
* 3/4 tsp kosher salt
* Parchment paper
* 3 lb skinless chicken parts (including bones)

Preparation

Heat oven to 375°. Pulse pretzels in a food processor until nuggets become coarse crumbs. Whisk mustard, milk and salt in a bowl. Line a large baking sheet with parchment paper. Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl. Coat chicken with crumbs and place on baking sheet. Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.

****From Self Mag....I loved this, DH loved it and so did ILOVEBRIAN2008 and her DH! So easy and a hit****

My friend made this and it was amazing- I havent made it yet- you can subsitute the goat cheese & the tomatoes for cheddar & broccoli or spinach & mozzerella or whatever you like

Chicken Stuffed with Goat Cheese & Sun dried tomatoes

Ingredients
1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water
Preparation

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

one more super easy- Garlic Roasted Chicken-

INGREDIENTS
1 (3 pound) broiler/fryer chicken
1/2 cup white wine or chicken broth, divided
1 lime wedge
2 garlic cloves, peeled
1 bay leaf
Fresh thyme sprigs (optional)
1/4 teaspoon paprika
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons sherry or apple juice

DIRECTIONS
Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with foil. Bake at 375 degrees F for 45 minutes, basting occasionally. Remove foil; bake 40-45 minutes longer or until juices run clear and a meat thermometer reads 180 degrees F, basting occasionally. Add additional wine or broth to pan of liquid evaporates.
Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chicken.