ISO chicken recipes?
- Thread starter Debbie
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
mudbug
Chef Extraordinaire
Debbie, you've posted your query in the forum best able to answer your questions.
Check out some of the threads here to see if you can find something new and different to you.
Or - tell us what you are sick of making and then what ingredients/flavors/types of cuisine you like.
Check out some of the threads here to see if you can find something new and different to you.
Or - tell us what you are sick of making and then what ingredients/flavors/types of cuisine you like.
abjcooking
Head Chef
I have about a million chicken recipes because that's mostly what we eat. Here are a few of them.
http://www.discusscooking.com/forums/f15/chicken-sensational-5905.html?highlight=chicken+sensational
http://www.discusscooking.com/forums/f15/chinese-noodle-chicken-5906.html?highlight=chinese+noodle+chicken
http://www.discusscooking.com/forums/f58/creamed-chicken-biscuits-18252.html?highlight=creamed+chicken+biscuits
http://www.discusscooking.com/forums/f15/rec-roasted-chicken-balsamic-vinaigrette-7688.html?highlight=crescent+Cordon+bleu
http://www.discusscooking.com/forums/f15/crescent-cordon-bleu-5799.html?highlight=crescent+Cordon+bleu
http://www.discusscooking.com/forums/f15/creative-cookery-cornish-hens-cherry-glaze-5834.html?highlight=creative+cookery
Crescent Chicken Roll-Ups
1 pkg. Boneless chicken breast
8oz. block cream cheese-softened
1 pkg. crescent rolls
1 stick butter
Pepperidge farm stuffing mix- it's in a blue bag
Cut chicken into cubes and cook. Either simmer or bake them.
Melt butter in a seperate bowl.
Mix cream cheese with chicken and sprinkle with garlic salt. Roll out each crescent roll and put a scoop of chicken mixture in middle. Roll up. Dip each roll into butter and then roll in the stuffing mix. Bake at 350 for 25 minutes.
Hot Chicken Salad
1 4-5lb. hen, boned after cooking
3 cans cream of c chicken soup
1 1/2 cups mayonnaise
2 1/2 cups celery, coarsely chopped
2 small onions, chopped
1 package slivered almonds
1/2 cup potato chips, crushed
Mix all ingredients except potato chips. Put in baking dish and sprinkle potato chips on top. Bake for 30 minutes at 350.
Intoxicated Chicken
1 2 1/2 to 3 lb. chicken, cut into pieces or 4 chicken breast
salt and pepper to taste
2 T. butter
2 T. vegetable oil
1/2 cup Jack Daniel's
6 shallots, chopped or 1 onion chopped
1/4 t. thyme
1/4 cup minced parsley
1/4 cup water
1 cup heavy cream
Sprinkle chicken with salt and pepper. In a large skillet, heat the butter and oil. Brown the chicken pieces on both sides. Add the Jack and carefully ignite, shaking the skillet until the flames go out. Add the shallots and cook for 1 minute. Add the thyme parsley and water; cover skillet and cook over low heat turning occasionally 25-35 minutes. Transfer chicken to warm platter. Add the cream to skillet and simmer, stirring until sauce thickens. Serve sauce over chicken.
Orange chicken over rice
1 lb. chicken breast, boned skinned and cut into strips.
1/2 cup orange marmalade
1/4 cup orange juice
3 cups rice cooked
cooking spray
Brown chicken in skillet or wok coated with cooking spray.
Combine marmalade and orange juice and add to skillet and chicken. stirring occasionally, cook about 10 minutes or until sauce thickens.
Serve warm over rice.
Light sour cream chcken enchiladas
1 (8oz.) container light sour cream
1 (8oz.) container nonfat plain yogurt
1 (10 3/4oz.) can condensed 99% fat free cream of chicken soup with 1/3 less salt
1 (4oz.) can diced green chiles
12 (7inch) flour or white corn tortillas
4 oz. (1 cup) shredded 1/3 less fat cheddar cheese
1 1/2 cups chopped cooked chicken
1/4 cup sliced green onions
Heat oven to 350. Spry 13x9 inch (3qt) baking dish with nonstick cooking spray. In medium bowl, combine sour cream, yougurt, soup and chiles, mix well
Spoon about 3 T. sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up place in sprayed dish. Spoon remaining sour cream mixture over tortillas. Cover with foil
Bake at 350 for 25-30 minutes or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes.
http://www.discusscooking.com/forums/f15/chicken-sensational-5905.html?highlight=chicken+sensational
http://www.discusscooking.com/forums/f15/chinese-noodle-chicken-5906.html?highlight=chinese+noodle+chicken
http://www.discusscooking.com/forums/f58/creamed-chicken-biscuits-18252.html?highlight=creamed+chicken+biscuits
http://www.discusscooking.com/forums/f15/rec-roasted-chicken-balsamic-vinaigrette-7688.html?highlight=crescent+Cordon+bleu
http://www.discusscooking.com/forums/f15/crescent-cordon-bleu-5799.html?highlight=crescent+Cordon+bleu
http://www.discusscooking.com/forums/f15/creative-cookery-cornish-hens-cherry-glaze-5834.html?highlight=creative+cookery
Crescent Chicken Roll-Ups
1 pkg. Boneless chicken breast
8oz. block cream cheese-softened
1 pkg. crescent rolls
1 stick butter
Pepperidge farm stuffing mix- it's in a blue bag
Cut chicken into cubes and cook. Either simmer or bake them.
Melt butter in a seperate bowl.
Mix cream cheese with chicken and sprinkle with garlic salt. Roll out each crescent roll and put a scoop of chicken mixture in middle. Roll up. Dip each roll into butter and then roll in the stuffing mix. Bake at 350 for 25 minutes.
Hot Chicken Salad
1 4-5lb. hen, boned after cooking
3 cans cream of c chicken soup
1 1/2 cups mayonnaise
2 1/2 cups celery, coarsely chopped
2 small onions, chopped
1 package slivered almonds
1/2 cup potato chips, crushed
Mix all ingredients except potato chips. Put in baking dish and sprinkle potato chips on top. Bake for 30 minutes at 350.
Intoxicated Chicken
1 2 1/2 to 3 lb. chicken, cut into pieces or 4 chicken breast
salt and pepper to taste
2 T. butter
2 T. vegetable oil
1/2 cup Jack Daniel's
6 shallots, chopped or 1 onion chopped
1/4 t. thyme
1/4 cup minced parsley
1/4 cup water
1 cup heavy cream
Sprinkle chicken with salt and pepper. In a large skillet, heat the butter and oil. Brown the chicken pieces on both sides. Add the Jack and carefully ignite, shaking the skillet until the flames go out. Add the shallots and cook for 1 minute. Add the thyme parsley and water; cover skillet and cook over low heat turning occasionally 25-35 minutes. Transfer chicken to warm platter. Add the cream to skillet and simmer, stirring until sauce thickens. Serve sauce over chicken.
Orange chicken over rice
1 lb. chicken breast, boned skinned and cut into strips.
1/2 cup orange marmalade
1/4 cup orange juice
3 cups rice cooked
cooking spray
Brown chicken in skillet or wok coated with cooking spray.
Combine marmalade and orange juice and add to skillet and chicken. stirring occasionally, cook about 10 minutes or until sauce thickens.
Serve warm over rice.
Light sour cream chcken enchiladas
1 (8oz.) container light sour cream
1 (8oz.) container nonfat plain yogurt
1 (10 3/4oz.) can condensed 99% fat free cream of chicken soup with 1/3 less salt
1 (4oz.) can diced green chiles
12 (7inch) flour or white corn tortillas
4 oz. (1 cup) shredded 1/3 less fat cheddar cheese
1 1/2 cups chopped cooked chicken
1/4 cup sliced green onions
Heat oven to 350. Spry 13x9 inch (3qt) baking dish with nonstick cooking spray. In medium bowl, combine sour cream, yougurt, soup and chiles, mix well
Spoon about 3 T. sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up place in sprayed dish. Spoon remaining sour cream mixture over tortillas. Cover with foil
Bake at 350 for 25-30 minutes or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes.
QSis
Washing Up
Well, without knowing what parts of the chicken you like best, and which cooking technique you prefer, here are a couple of my tried and true favorites.
Lee
Pollo Borracho
Recipe courtesy Aaron Sanchez
Recipe Summary
Prep Time: 10 minutes
Cook Time: 1 hour
User Rating: No Rating
1 (4-pound) frying chicken, cut into 8 pieces
1 teaspoon dried Mexican oregano
1/2 cup extra-virgin olive oil
1 large onion, sliced thickly
3 cloves garlic
1 bay leaf
1/2 cup dry white wine
1/2 cup tequila
1 cup Spanish olives, drained
Preheat oven to 375 degrees F.
Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve over rice or noodles.
Chicken Wings, Parmesan-Crusted
2 lbs chicken wings
1 stick butter
¼ cup or more of Frank’s hot sauce (optional)
Mix together:
½ cup grated Parmesan cheese (or 1 cup shredded is even better)
1 T dried parsley
1/2 T dried oregano
1 t salt
1/4 t pepper
Melt butter, dip wings into the butter (and Frank’s, if using that), then roll in the mixed up stuff . Line a jellyroll pan with a double layer of foil (or a single layer of Heavy Duty foil), spray with Pam, and bake at 350 for 1 hour.
FANTASTIC!!
Lee
Pollo Borracho
Recipe courtesy Aaron Sanchez
Recipe Summary
Prep Time: 10 minutes
Cook Time: 1 hour
User Rating: No Rating
1 (4-pound) frying chicken, cut into 8 pieces
1 teaspoon dried Mexican oregano
1/2 cup extra-virgin olive oil
1 large onion, sliced thickly
3 cloves garlic
1 bay leaf
1/2 cup dry white wine
1/2 cup tequila
1 cup Spanish olives, drained
Preheat oven to 375 degrees F.
Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve over rice or noodles.
Chicken Wings, Parmesan-Crusted
2 lbs chicken wings
1 stick butter
¼ cup or more of Frank’s hot sauce (optional)
Mix together:
½ cup grated Parmesan cheese (or 1 cup shredded is even better)
1 T dried parsley
1/2 T dried oregano
1 t salt
1/4 t pepper
Melt butter, dip wings into the butter (and Frank’s, if using that), then roll in the mixed up stuff . Line a jellyroll pan with a double layer of foil (or a single layer of Heavy Duty foil), spray with Pam, and bake at 350 for 1 hour.
FANTASTIC!!
Jenny
Senior Cook
here is a recipe I learned many years ago, truly comfort food and also quick and easy...
I just call it chicken in gravy,
4 chicken breasts, boneless/skinless (or however many you need, but you'll have leftovers since it is just two of you!)
1 can cream of chicken soup
1 onion thinly sliced, or chopped-your choice
1 garlic clove, minced
pepper, salt not absolutely necessary cuz the soup is LOOOAADED!
heat 1 T or so of olive in oil in frying pan
dredge chicken breasts through some flour, lightly and fry in oil
when fully cooked, remove to plate and cook onion and garlic til onion soft
then add can of soup and 1/2 can water stirring well.
add chicken to pan, cover and simmer about 15 to 20 mins.
serve with some mash and a green veggie, maybe a bread as well!
Like I said, truly comfort food...yuuummy!
I just call it chicken in gravy,
4 chicken breasts, boneless/skinless (or however many you need, but you'll have leftovers since it is just two of you!)
1 can cream of chicken soup
1 onion thinly sliced, or chopped-your choice
1 garlic clove, minced
pepper, salt not absolutely necessary cuz the soup is LOOOAADED!
heat 1 T or so of olive in oil in frying pan
dredge chicken breasts through some flour, lightly and fry in oil
when fully cooked, remove to plate and cook onion and garlic til onion soft
then add can of soup and 1/2 can water stirring well.
add chicken to pan, cover and simmer about 15 to 20 mins.
serve with some mash and a green veggie, maybe a bread as well!
Like I said, truly comfort food...yuuummy!
Constance
Master Chef
This one's different and delicious.
Szechuan Peanut Chicken
1 lb boneless chicken breasts, cut into strips
2 tbls soy sauce
1 tsp ground ginger (or 1 tbl fresh ginger, minced)
1 clove garlic, minced
1 tbl vegetable oil
3 green onions, sliced
1/2 cup pace picante sauce
2 tbls creamy peanut butter
Directions: Mix chicken, soy sauce and garlic. Heat oil in skillet. Add chicken mixture and stir-fry until browned. Remove chicken from skillet and stir in picante sauce, peanut butter and onions. Return chicken to skillet and heat through. Serve over rice or Ramen noodles. Garnish with additional green onions if desired.
4 servings
Szechuan Peanut Chicken
1 lb boneless chicken breasts, cut into strips
2 tbls soy sauce
1 tsp ground ginger (or 1 tbl fresh ginger, minced)
1 clove garlic, minced
1 tbl vegetable oil
3 green onions, sliced
1/2 cup pace picante sauce
2 tbls creamy peanut butter
Directions: Mix chicken, soy sauce and garlic. Heat oil in skillet. Add chicken mixture and stir-fry until browned. Remove chicken from skillet and stir in picante sauce, peanut butter and onions. Return chicken to skillet and heat through. Serve over rice or Ramen noodles. Garnish with additional green onions if desired.
4 servings
SierraCook
Master Chef
This is one of my favorite recipes.
Stir fried Chicken and Broccoli
1/2 cup chicken broth
3 tbsp. Chinese oyster sauce
2 tbsp. orange juice
1 tbsp. plus 1 1/2 tsp. soy sauce
2 garlic cloves, minced
2 tsp. minced fresh ginger
1 tsp. sesame oil
1/4 tsp. hot pepper sauce, optional
1 tbsp. cornstarch
1 tbsp. plus 1 1/2 tsp. water
3 tbsp. vegetable oil
1 lb. chicken breasts, cut into thin strips
1 lg. bunch broccoli, cut into small florets
5 scallions, sliced
1 tsp. toasted sesame seeds, optional
In small bowl, combine broth, oyster sauce, orange juice, soy sauce, garlic, ginger, sesame oil, and hot pepper sauce. Dissolve cornstarch in water. Heat vegetable oil in a large wok or skillet over high heat until oil starts to smoke. Add the chicken and cook, stirring continuously until no longer pink. Stir in the broccoli and cook stirring continually until broccoli turns bright green and chicken is cooked, about 2-3 minutes. Pour in broth mixture and cook stirring frequently. Stir in scallions and cornstarch mixture. Cook stirring until sauce comes to a boil, thickens, and the chicken is cooked through. Sprinkle with sesame seeds and serve over white rice. Makes 4 servings.
Stir fried Chicken and Broccoli
1/2 cup chicken broth
3 tbsp. Chinese oyster sauce
2 tbsp. orange juice
1 tbsp. plus 1 1/2 tsp. soy sauce
2 garlic cloves, minced
2 tsp. minced fresh ginger
1 tsp. sesame oil
1/4 tsp. hot pepper sauce, optional
1 tbsp. cornstarch
1 tbsp. plus 1 1/2 tsp. water
3 tbsp. vegetable oil
1 lb. chicken breasts, cut into thin strips
1 lg. bunch broccoli, cut into small florets
5 scallions, sliced
1 tsp. toasted sesame seeds, optional
In small bowl, combine broth, oyster sauce, orange juice, soy sauce, garlic, ginger, sesame oil, and hot pepper sauce. Dissolve cornstarch in water. Heat vegetable oil in a large wok or skillet over high heat until oil starts to smoke. Add the chicken and cook, stirring continuously until no longer pink. Stir in the broccoli and cook stirring continually until broccoli turns bright green and chicken is cooked, about 2-3 minutes. Pour in broth mixture and cook stirring frequently. Stir in scallions and cornstarch mixture. Cook stirring until sauce comes to a boil, thickens, and the chicken is cooked through. Sprinkle with sesame seeds and serve over white rice. Makes 4 servings.
very simple: lemon garlic chicken- squeez fresh lemon juice over chicken parts, sprinkle liberally with garlic salt, bake at 375 for 40 minutes (chicken with skin and bone) it is crispy and savory, quite simple
or herbed chicken: 1 tbspn parsley flakes, 1/2 tsp crushed rosemary, 1/2 tsp taragon...salt pepper and garlic powder to taste...3/4 cup dry white vermouth
mix together and marinate chicken parts (with skin and bone) in mixture turning frequently for 1/2 hour. place ckicken in shallow baking pan and pour marinade over the pieces so that the herbs cover the skin, baste every 10 min or so. bake at 375 40 or 45 min. skin should be crispy and very savory. roasting with the bone adds much flavor, and the cost is cheaper.
a pan gravy can be made from the drippings and is great with rice
or herbed chicken: 1 tbspn parsley flakes, 1/2 tsp crushed rosemary, 1/2 tsp taragon...salt pepper and garlic powder to taste...3/4 cup dry white vermouth
mix together and marinate chicken parts (with skin and bone) in mixture turning frequently for 1/2 hour. place ckicken in shallow baking pan and pour marinade over the pieces so that the herbs cover the skin, baste every 10 min or so. bake at 375 40 or 45 min. skin should be crispy and very savory. roasting with the bone adds much flavor, and the cost is cheaper.
a pan gravy can be made from the drippings and is great with rice
Constance
Master Chef
Here's a quick & easy one that's delicious. No one will ever guess your sauce came from a can.
Put chicken pieces in sprayed baking dish. Sprinkle with pepper. Spread a can of Golden Mushroom soup over the top. Top with thinly sliced roma tomatoes (opt). Cover with foil and bake in 350 oven for 45 minutes. Uncover and bake and additional 15 minutes.
Sometimes I add potato wedges, baby carrots, or other vegetables so I have a one-dish meal. (Love those!)
Put chicken pieces in sprayed baking dish. Sprinkle with pepper. Spread a can of Golden Mushroom soup over the top. Top with thinly sliced roma tomatoes (opt). Cover with foil and bake in 350 oven for 45 minutes. Uncover and bake and additional 15 minutes.
Sometimes I add potato wedges, baby carrots, or other vegetables so I have a one-dish meal. (Love those!)
