Chicken recipes

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Posted by hannahshim

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Posted by Mimacat

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Posted by kristi313

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Posted by Mimacat

Oh maybe I shoudl mention he wont eat any vegetables except for corn. He's DIFFICULT.

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hopefully your kids don't take up his eating habits

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hes awful, and I'll eat anything!

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wow he doesnt like anything.. you must be a good cook~

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Unfortunately his mother isnt the greatest cook, and now he wont even TRY anything...

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Posted by MikeandJess

I have a lot of chicken recipes but it's all on my computer at home (I'm at school now). I'll send them to you when I'm home.

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That'd be fab. If you need my regular email, let me know.

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Posted by Mimacat

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Posted by MikeandJess

I have a lot of chicken recipes but it's all on my computer at home (I'm at school now). I'll send them to you when I'm home.

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That'd be fab. If you need my regular email, let me know.

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I can't believe I just said 'fab'

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Posted by Mimacat

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Posted by MikeandJess

I have a lot of chicken recipes but it's all on my computer at home (I'm at school now). I'll send them to you when I'm home.

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That'd be fab. If you need my regular email, let me know.

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yea if you just want my whole word document of recipes (that's where I organize them) FM me your e-mail and I'll just send you the document.

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Posted by MPAS

How about a cheezy baked ziti?? or a hearty soup?

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He says, why would I want it baked when I like it regular? GRRRR.

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Posted by Mimacat

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Posted by MPAS

How about a cheezy baked ziti?? or a hearty soup?

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He says, why would I want it baked when I like it regular? GRRRR.

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Whats regular? Ohh just ziti regular??? Thats no fun

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Posted by MPAS

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Posted by Mimacat

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Posted by MPAS

How about a cheezy baked ziti?? or a hearty soup?

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He says, why would I want it baked when I like it regular? GRRRR.

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Whats regular? Ohh just ziti regular??? Thats no fun

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tonite 'm going to make myself baked ravoli, and he'll have regular f*cking ziti... again...

how about these? (FH-tested, FH-approved!)

'taco salad'
basically ground meat cooked, with taco seasoning added. layer the bottom of a plate/bowl with tortilla chips, then put a big mound of shredded lettuce, then the taco meat, tomatoes, cheese, taco sauce etc. he is obsessed with this!

traditional lasagna

'buffalo chicken salad' (stole the idea from another LIW bride last night, was a big hit!)
this is a regular salad with diced chicken coated in hot sauce (FH loves the Budweiser mild & tangy which is actually pretty hot), a little bit of chunky fat free blue cheese dressing and some crumbled gorgonzola cheese

pasta with vodka sauce
a change of pace from regular sauce, if FH is a big pasta eater. I like to dice the homestyle deli ham (the thicker kind) and crisp it up in a little EVOO (ha) and a little bit of diced garlic and then add the sauce and pasta.

chicken parm
you can buy the pre-cooked breaded chicken cutlets at trader joes, sams etc and cook them in the oven, toaster oven etc. add sauce, cheese, pasta etc. also good in the hot sauce, or cut up over salad.

steak with gorgonzola crumbles on top.

pasta with turkey meatballs (really good healthy ones at trader joes -- just microwave them 4 minutes)

etc..

Edit: I'm going to try to make meatball heros tonight -- toast up some italian bread, use some of the turkey meatballs and sauce and then add mozz cheese. soounds easy enough and we like all of the ingredients...

I'm home! Here are my chicken recipes:

Crispy Herb Baked Chicken
Ingredients
-2/3 cup dry potato flakes
-1/3 cup grated parmesan cheese
-1 tsp garlic salt
-1 (3lb) chicken, skin removed, cut into pieces
-1/3 cup butter, melted

Directions
-Heat oven to 375 degrees. Grease or line with foil a baking sheet or 13x9 inch baking pan
-In a medium bowl, combine potato flakes, parmesan cheese, and garlic salt. Stir until well mixed
-Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
-Bake 45 - 60 minutes, or until chicken is tender and golden brown

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.

Chicken Piccata

Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions
-Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

-In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

-When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

-Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

-Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.

-Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


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.

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.

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[