Share your chicken recipe

I am looking for different ways to prepare chicken.

Chicken and Red Peppers

Makes 4 servings

2 chicken breasts, bone in, skin off, split

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon flour

2 tablespoons vegetable oil

1 cup thinly sliced onions

4 bay leaves

1/2 cup white wine, water or chicken stock

2 cups chopped fresh tomatoes

1 cup chicken stock

One 7-ounce jar roasted peppers, drained and cut into 1-inch pieces (1 cup)

Season both sides of the chicken breasts with salt and pepper. Sprinkle the breasts with flour.


In a large skillet over medium-high heat, heat the oil. Sauté the chicken breasts about 5 minutes on each side or until golden. Add the onions and bay leaves. Cook 2 minutes or until the onions are wilted. Add the wine and stir to loosen bits on bottom of the pan. Stir in the tomatoes and cook 2 minutes. Stir in the chicken stock and cook for 10 minutes stirring often until chicken is fully cooked.


Transfer the chicken pieces to a serving platter and keep warm in a low oven or cover with foil. Add the roasted peppers to the sauce in the skillet. Cook 1 to 2 minutes or until hot. Remove the bay leaves. Pour the sauce over the chicken and serve.

This is so fast and easy I LOVE IT.

Stuffed rolled chicken cutlets

-Boneless skinless chicken breasts sliced medium thin. (Do not use thick chicken cutlets, takes too long to cook)
-Coat with a bit of olive oil
salt, pepper, garlic the chicken to taste
-Dredge in plain bread crumbs, preferably fresh but store bought comes out just as good!
-Slice pre-packaged mozzerella cheese (for the low water content) relatively thin...the length of the chicken breast.
-Lay cheese on the chicken breast and roll, secure with two toothpicks.
-Bake at 350 until light golden brown and chicken is done.

Yuuuummmy!

One of the very few things I ever cook anymore. This is my favorite chicken dish. I got it from chickenrecipe.com

Balsamic Chicken

2 tablespoons olive oil
6 boneless chicken breasts
1 onion sliced
ground black pepper to taste
garlic salt to taste
1/2 to 3/4 cup balsamic vinegar
1 (14.5) ounce can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon thyme

Season the chicken breasts with the ground black pepper and garlic salt. Heat olive oil in a pan and brown the onion and seasoned chicken breasts.

When the chicken is lightly browned add the vinegar, tomatoes, basil, oregano, rosemary and thyme. Let simmer until chicken is done (15 mins.)

Best when served with pasta!

This one is awesome - I took it to a party and everyone loved it.

Asian Chicken Salad
Makes 6 medium-sized servings

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
1/4 cup vegetable oil
3 tablespoons rice vinegar

chow-mein noodles
1 head romaine lettuce- rinsed, dried and chopped
4 boneless cooked chicken breasts
3 green onions, chopped
toasted sliced almonds
canned mandarin oranges

Directions:
1 Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
2 Poach chicken for about 20 minutes, cool and shred. Combine all ingredients.

Here is one I have made several times - easy and it always comes out good - I use chicken without skin though and also coat it in flour before cooking it. My husband thinks it is better than he's had in restaurants.

CHICKEN AND MUSHROOM MARSALA

3 whole boneless chicken breasts with skin (about 2 1/2 pounds),
halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Ok...I don't have the measurements but this one is easy (quick and not much preparation) and yummy. I kind of wing it because I have made it a lot...but if you know your way around the kitchen somewhat you'll be ok.

Need:
Chicken cutlets or breasts
flour
red wine (less than a cup)
onion (one large onion chopped)
garlic (3 cloves or so)
olives (I like black olives although the original recipe calls for green)
canned tomatoes (I buy the stewed with oregano and basil)
olive oil

Directions:
Coat chicken with flour. In heated oil (not much oil -enough to light cover bottom of pan), cook cutlets on both sides until lightly browned. When done, remove cutlets from pan and keep warm.

Saute garlic and onion in remaining oil. Add olives and tomatoes and cook about 5 minutes. Add red wine. Cook covered for about half hour on low heat. Add back chicken and cook for about 5 minutes. Presto!

PS all the long you can salt, pepper, oregano, etc. to taste.

Also, the other day I bought one of those seasoning packages. I can't recall the brand but it is in red package. It was for Lemon Herb.

All you do is flour cutlets and brown them. Then make the sauce and add the chicken to it. I added some mushrooms. It was really surprising good. I would defintitely buy it again.

Annie_ I have to try that....


jennbaby-- here is chicken a la Tammy LOL
I dont know what you would call it, baked/roasted chicken but it is a combo of mine and my moms marinade, craig loves it


Take split chicken breasts/with or w/out the rib.....
after washing good :)

Sprinkle w/ George washington chickenbroth(one packet is enough for two to three breasts)
onion powder
garlic powder
garlic n pepper
lemon and pepper

put a cap of tropicana OJ on each breast
a small amount of soy sauce and spread each breast with BARBEQUE SAUCE cover the whole thing on top of the spices and then add a little more OJ on top of the BBQ sauce

Bake at 350 for ONE HR or 55 MIN
comes out great! Make sure you preheat the oven 20 min or so!

make sure both sides get sprinkled w/ the spices

Here is another one. My husband and everyone I have made it for loves it.

Delicious Easy Chicken Francese

1/2 cup all-purpose flour
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
salt and pepper to taste
1/4 cup butter
Fresh lemon juice (from about 2 lemons)
1 teaspoon cornstarch


Directions
1 Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
2 Preheat oven to 300 degrees F (150 degrees C).
3 In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
4 Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

These all look delicious ladies! I can't wait to try them out! My favorite chicken recipe is martha stewart's simple roast chicken, or Roast chicken 101.
She stuffs the cavity with a whole lemon, pierced, 2 cloves of garlic and about 5 fresh thyme sprigs. rubs the outside with butter and salt and pepper. She then trusses up the bird and lays it on a bed of thickly sliced onions! It's delish!! I think it can be found on her website!

Here's my own variation on roast chicken with rice and potatoes. I'm not sure of all the measurements b/c I do this one by instinct, but I will try to be as specific as possible. (The rice actually cooks with the chicken and potatoes and soaks up all the juices - YUM - Dh says it's the best rice ever!)

1 whole chicken
olive oil
potatoes, cut up into quarters
rosemary, chopped
salt and pepper
garlic, minced (I use lots of garlic, depends on your taste - the average would be about 3 or 4 cloves)
dijon mustard, 1 tablespoon
2 lemons
rice (for 2-3 people, 1 cup)
1 can chicken broth
1 chicken bouillon

In a bowl, mix: potatoes, salt, pepper, 1/3 of the minced garlic, mustard, juice of half a lemon, half of rosemary and olive oil to coat.

Then, sprinkle the chicken with salt, freshly ground pepper, rosemary and the rest of the garlic - also adding the spices inside the cavity.

Place the chicken in a large roasting pan. Pour some olive oil over it and the rest of the lemons.

Add the potatoes to the pan around the chicken.

Dissolve the chicken bouillon in some hot water and pour the liquid over the chicken and potatoes.

Roast for about 1 hour at 350-400. Then, clear a corner of the pan for the rice. Add the rice (uncooked) and pour the can of chicken broth over it until the rice is fully covered (very important that it's fully covered!). Continue to roast until the chicken, potatoes and the rice are all done (about 30 minutes more).

Here is a fast and dirty quick recipe that I made up.

Rachel's Mushroom Chicken:

Chicken breasts or cutlets
Cream of mushroom coup
salt
pepper
rosemary
paprika
olive oil

Dredge in bread crumbs, salt, pepper, brown lightly in olive oil on both sides, place chicken in a baking pan

Spoon out enough cream of mushroom soup to cover each breast entirely. Sprinkle paprika and rosemary on top of the soup
Bake at 350 for 30 mins, serve over pasta. It's AWESOME!

I am trying your chicken tonight Tammy, misty yours this weekend and jatlanticabrides this weekend too!
John will be sick of chicken!

I love all these recipes. Any more?!