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Old 01-23-2009, 07:12 PM   #1
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Looking for good chick recipe

I have bonless, skinless chicken breasts. I'm looking for a easy recipe( I'm a lazy cook) with not a lot of ingredients.
Most of the time I bake it in either catalina dressing or ranch dressing. I need something new. Thanks guys!!!!

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Old 01-23-2009, 07:16 PM   #2
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Do want healthy or ... GOOD? lol
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Old 01-23-2009, 07:22 PM   #3
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Season some flour -- Salt, pepper etc.
Pour some buttermilk in a dish...
Dip chicken in buttermilk...then in seasoned flour...place in a buttered 9 x13 dish.
Bake for 30 minutes...Or so
Mix 1 can of Cream of Mushroom Soup with about 1 cup of buttermilk....
Pour it over the chicken....
Back in the oven for 10-15 minutes....
Cook a pot of rice and,

Enjoy!!!
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Old 01-23-2009, 07:47 PM   #4
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Go buy some Kikoman TERIYAKI Baste & Glaze and a can of pineapple chunks with juice. Bake til done and serve on white rice. You can pound thinner or cut chicken into chunks.
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Old 01-23-2009, 08:25 PM   #5
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Use any "cream of soups" you can crush up some cheddar/garlic croutons and sprinkle on top or use fried onions.
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Old 01-23-2009, 08:36 PM   #6
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DRUNK CHICKEN

6-8 CHICKEN BREASTS, BONELESS AND SKINLESS
1 CAN CREAM OF MUSHROOM SOUP (I USE FAT FREE)
1 CAN CREAM OF CHICKEN SOUP (AGAIN I USE FAT FREE)
USE THE LARGE CANS IF YOU LIKE MORE GRAVY
1 CANNISTER CHICKEN STOVE TOP STUFFING (THE CORNBREAD STUFFING IS YUMMY TOO)
YOU CAN USE THE BOXED STUFFING , JUST SPRINKLE ON THE CROUTONS AND THEN COVER THEM ON TOP WITH THE SEASONING PACK
BLUSH WINE (I USE THE CHEAPEST ONE, COMES IN A CARDBOARD MILK CONTAINER or Apple juice or chicken broth


MIX TOGETHER CREAM OF MUSHROOM AND CHICKEN SOUP AND SPREAD ONE HALF OF THE SOUP MIXTURE IN THE BOTTOM OF A 9X13 BAKING DISH

PLACE THE CHICKEN ON TOP OF THE SOUP MIXTURE

COVER THE CHICKEN BREAST WITH REMAINING HALF OF SOUP MIXTURE

COVER CHICKEN AND SOUP WITH STUFFING MIX, (I POUR ABOUT AN INCH WORTH OVER THE CHICKEN, YOU CAN POUR AS MUCH OR AS LITTLE AS YOU WANT! JUST MAKE SURE YOU CAN'T SEE ANY OF THE SOUP MIXTURE.

SATURATE STUFFING MIX WITH WINE. (MAKE SURE IT IS WELL SATURATED OR IT WILL BURN)

BAKE FOR 45 MINUTE TO ONE HOUR, UNTIL CHICKEN IS DONE. CHECK TO MAKE SURE YOUR STUFFING ISN'T BURNING, IF IT IS BROWNING TOO QUICK, COVER LOOSELY WITH FOIL
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Old 01-23-2009, 09:46 PM   #7
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Chicken and Mushroom Gravy

4 boneless, skinless chicken breasts
4 tablespoons of butter
4 tablespoons of olive oil
1/2 cup of flour
salt and pepper to taste
garlic powder to taste
1 (4 ounce) can of sliced mushrooms, drained
2 cups, or 1 (14.5 ounce) can of chicken broth
salt and pepper to taste

In a large skillet, heat the butter and olive oil over medium high heat.
Sprinkle both sides of the chicken with salt, pepper and garlic powder.

Dredge in the flour.

Brown the chicken in the butter and olive oil until the chicken is a golden brown. Remove the chicken and set aside.

Brown the mushrooms in the skillet until ligtly crisp. Add the flower and brown the flour until it is a dark blonde color. Gradually add the chicken broth, stirring constantly. Bring to a boil and cook until thickened.

Return the chicken to the gravy, reduce heat, cover and simmer for 20 to 30 minutes.

Serve with mashed potatoes or rice.
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Old 01-23-2009, 11:41 PM   #8
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SAUTEED CHICKEN WITH MUSHROOMS

Cup Flour
Teaspoon Ground Nutmeg
4 Boneless Skinless Breast Halves (6 to 8 Ounces Each)
4 Tablespoons Butter
1 Pound Mushrooms, Sliced
1 Cup Onion, Diced
Cup Dry Sherry
1 Cup Chicken Stock
⅔ Cup Half & Half
4 Teaspoons Fresh Thyme, Chopped
Salt & Pepper to Taste

1. Mix together flour and nutmeg. Set aside 2 Tablespoons
of mixture and put remainder on plate.

2. Pound all breast halves to about inch thick,
season with salt & pepper.

3. Dredge two of the breast halves in flour mixture.

4. Melt half the butter in hot 5-quart saute pan over medium
heat; saute two floured breasts halves about 3 to 4
minutes per side; place cooked breasts on clean plate
and cover with foil to keep warm.

5. Repeat steps 3 & 4 with remaining butter and breasts.

6. Add mushrooms and onion to pan, saute until brown,
about 8 minutes, stirring occasionally.

7. Add reserved flour mixture to pan and cook about
1 minute, stirring constantly.

8. Add sherry to pan and stir about 30 seconds to loosen
brown bits on bottom of pan; add stock and half & half to
pan and bring to boil, stirring constantly.

9. Reduce heat to medium-low, place chicken on top of
mushrooms; simmer uncovered about 5 minutes to heat
chicken and thicken gravy; add salt & pepper if needed.

10. Garnish with chopped thyme & serve.
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Old 01-24-2009, 12:29 AM   #9
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I make a super quick thai chicken with all dried herbs and crushed almonds or cashews.

I coat the chicken in a mixture of finely chopped (or food processed) dried basil, ground ginger, and ground parsley- salt and pepper to taste. I sort of eye ball this recipe, so I'd say for each chicken breast there's probably a 1/4 to a 1/2 a teaspoon of each herb. I serve this chicken over salad with peanut dressing...
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Old 01-24-2009, 02:14 PM   #10
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Chick recipe? Sugar, spice and everything nice! :D

Marinading in Italian dressing is always a favorite...Also mix one part soy sauce and one part sugar...Ideally but add fresh garlic and ginger, powdered is ok, it's still a good sauce even without it...
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