I would like to make something different for dinner tonight for DH.
He likes chicken.... whatcha ladies got?
futuremrsfab
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Re: In need of a recipe
last one- promise- my favorite recipe for chicken enchiladas & i have tried them all
INGREDIENTS (Nutrition) 1 tablespoon butter 1/2 cup chopped green onions 1/2 teaspoon garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup sour cream 1 1/2 cups cubed cooked chicken breast meat 1 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas 1/4 cup milk
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
lucky1010
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Re: In need of a recipe
how about chicken caccitore?
jerrys girl
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chicken cordon blue
luvabul
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Re: In need of a recipe
Posted by Karen9508
how about chicken caccitore?
Chicken Cacciatore
INGREDIENTS (Nutrition) 1-1/2 cups all-purpose flour for coating 1/4 teaspoon salt 1/8 teaspoon ground black pepper 3/4 (4 pound) chicken, cut into pieces 1 tablespoon and 1-1/2 teaspoons vegetable oil 3/4 onion, chopped 1-1/2 cloves garlic, minced 3/4 green bell pepper, chopped 3/4 (14.5 ounce) can diced tomatoes 1/4 teaspoon dried oregano 1/4 cup and 2 tablespoons white wine 1-1/2 cups fresh mushrooms, quartered salt and pepper to taste
DIRECTIONS This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
INGREDIENTS 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips 1 medium onion, sliced and separated into rings 1 medium green pepper, julienned 2 tablespoons vegetable oil 1 (15 ounce) can tomato sauce 1 (14.5 ounce) can stewed tomatoes 2 teaspoons garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper Hot cooked rice
DIRECTIONS In a skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over rice.
INGREDIENTS (Nutrition) 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream
DIRECTIONS Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
INGREDIENTS (Nutrition) 2 teaspoons ground cinnamon 2 teaspoons chili powder 1 teaspoon ground cumin 2 teaspoons salt 1 teaspoon black pepper 1 whole chicken, cut into pieces 1 cup chicken broth 2 tablespoons honey 2 limes, juiced 1/2 jalapeno pepper, minced
DIRECTIONS Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet. In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet. In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened. Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.
I love this recipe. It's pretty easy to make and there aren't too many ingredients. It sounds more complicated than it is. I've made it numerous times at the cooking classes and at home so if you need more info just ask.
Chicken with Prosciutto and Balsamic When searing the chicken breasts, be sure to use a large, heavy pan and don’t crowd the food. This would lower the temperature, trap moisture and create steam, preventing the chicken from browning properly. The drippings left in the pan after searing contribute rich flavor to the sauce.
Ingredients: 6 boneless, skinless chicken breast halves, lightly pounded to 1/2-inch thickness 3 Tbs. chopped fresh sage Salt and freshly ground pepper, to taste 1 cup all-purpose flour 3 Tbs. extra-virgin olive oil, plus more as needed 1 1/2 cups unsalted chicken stock 2 oz. thinly sliced prosciutto, julienned 2 to 3 tsp. balsamic vinegar Directions: Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.
In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.
Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside. Serves 6.
DIRECTIONS Cook rice noodles according to package directions. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour. In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through. Toss cooked rice noodles with saute. Garnish with sesame seeds.
INGREDIENTS (Nutrition) 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.
I cube up uncook chicken and then cook it in some olive oil and lots of garlic. When it's half way done, I add in spinach, cherry tomatoes (cut in half), sliced almonds, some lemon juice, salt and pepper. When it's just about done, I add some feta cheese (it tastes equally as good without it) and then put it over rice. It is amazingly yummy!
luvabul
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Re: In need of a recipe
Chicken Makhani (Indian Butter Chicken)
i LOVEE this recipe!!! takes only 25-30 minz to make
NGREDIENTS 1 tablespoon peanut oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half-and-half 1 cup tomato puree 1/4 teaspoon cayenne pepper, or to taste 1 pinch salt 1 pinch black pepper
1 tablespoon peanut oil 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
DIRECTIONS Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
PREP TIME 30 Min COOK TIME 1 Hr READY IN 1 Hr 30 Min SERVING: 4
INGREDIENTS (Nutrition) 4 skinless, boneless chicken breast halves 2 tablespoons and 2 teaspoons butter 2/3 (.7 ounce) package dry Italian-style salad dressing mix 1/3 cup white wine 2/3 (10.75 ounce) can condensed golden mushroom soup 2-1/2 ounces cream cheese with chives 11 ounces angel hair pasta
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. Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Put the chicken cutlets in a ziploc bag along with 2 TBSP of sesame oil, and 1/2 TSP of garlic salt. Shake it up to coat the chicken. Either cook it on the BBQ if you have one, or, since we don't, I use the ridged side of my griddle on the stove. While the chicken is cooking, in a bowl, mix 1/4 cup of honey and 1/4 cup Teriyaki sauce. DON'T baste the chicken while it's on the grill though - the honey will catch fire LOL. As I take each piece off the grill and put it in my corningware, I baste it with the mixture. When all are basted, I pour the remaining sauce over them all. Let me tell you, it is SO simple and it's delish!!! DH LOVES it!!!
RisiLeigh
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Re: In need of a recipe
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
I tried this one, Jess, and it was amazing!!! I am a huge cheese-lover so this went over GREAT! I can;t wait to make it again!!! Thank you!
MikeandJess
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Re: In need of a recipe
Posted by RisiLeigh
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
I tried this one, Jess, and it was amazing!!! I am a huge cheese-lover so this went over GREAT! I can;t wait to make it again!!! Thank you!
you're welcome! It's one of DH's favorites, and so easy.
Cutechef729
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Re: In need of a recipe
Yelley...what did you make?
yelley77
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Re: In need of a recipe
Posted by Cutechef729
Yelley...what did you make?
hahahahhaha.... we had pizza. by the time we were on our way to the supermarket it was 8 and DH was hungry. I'm making sauce today and printed out all of theses wonderful recipes to use in the next few weeks!!!
thanks girls!!!
Cutechef729
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Re: In need of a recipe
Posted by yelley77
Posted by Cutechef729
Yelley...what did you make?
hahahahhaha.... we had pizza. by the time we were on our way to the supermarket it was 8 and DH was hungry. I'm making sauce today and printed out all of theses wonderful recipes to use in the next few weeks!!!
thanks girls!!!
Hahaha I love it! I hate when it's so late and you can't decide what to make. Now you have a ton of recipes though!
