Chicken - it's whats for dinner - HELP!?

Question

I am looking for a good boneless skinless chicken recipe. I have searched the online websites but I am looking for something flavorful and different. Not a chicken parm type recipe ( We have that a lot) and something that does not have onions as a main ingredient or lots of garlic. We want something creative and different. Anybody have any recipes that are fam favorites; thier own creation, or a lucky find? Thanks so much!!!

Answer 1

CHICKEN FLORENTINE

--------------------- Ingredients

4 skinless, boneless chicken breast halves

1/4 cup butter

3 teaspoons minced garlic

1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon Italian seasoning

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

2 (13.5 ounce) cans spinach, drained ( FRESH IS BETTER)

4 ounces fresh mushrooms, sliced

2/3 cup bacon bits

2 cups shredded mozzarella cheese

_____WRAP IN  BACON FOR A DIFFERENT VARIATION _______



2. Cooking Directions

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

Increase the oven temperature to 400 degrees F (200 degrees C).

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken b*****s in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Yield: 4 servings

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

Answer 2

Chicken Piccata

Recipe courtesy Giada De Laurentiis  

Show:  Everyday Italian  

Episode:  Weeknight Dinner  



2 skinless and boneless chicken b*****s, 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

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



this is a great recipe.  I make it all the time and its fun and easy.

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings

Answer 3

Creamy Chicken Taco Skillet

4 boneless, skinless chicken breast halves (1 1/4 pounds)

1 (1 1/4 oz) package taco seasoning mix

1 tablespoon oil

2 cups water

2 cups minute white rice, uncooked

3/4 cup sour cream

1 cup shredded taco cheese

Sprinkle chicken with 1 teaspoon of the seasoning mix. Heat oil in

large skillet on medium high heat. Add chicken; cook 5 minutes on

each side or until cooked through. Remove chicken from skillet; cover

to keep warm. Add remaining seasoning mix and water to skillet; stir

until well blended. Bring to boil, stirring occasionally. Stir in

rice; cover. Reduce heat to low; cook 5 minutes. Add sour cream; mix

well. Top with chicken; sprinkle with cheese. Cover and cook an

additional 1 to 2 minutes or until cheese is melted.

OR

Baked Salsa Ranch Chicken

1 (1 ounce) package ranch dip mix, such as Hidden Valley

1 (16 ounce) container regular or low fat sour cream

1/2 cup thick and chunky salsa from a jar

6 boneless, skinless chicken breast halves

3 cups bread crumbs

1 cup grated cheddar cheese

2 tablespoons chopped fresh cilantro

1 teaspoon chili powder

In a medium bowl, stir the dip mix into the sour cream. Stir in the

salsa. Cover and refrigerate for at least 1 hour.

Trim the chicken b*****s and pound to an even 1/2" thickness. Arrange

chicken on a parchment lined baking sheet. Place 2 tablespoons of dip

on each chicken breast and spread to cover.

Preheat oven to 450 degrees. Combine bread crumbs, cheese, cilantro

and chili powder. Divide evenly among the chicken b*****s, mounding

and pressing down lightly into dip. Bake for 12 to 15 minutes or

until chicken is cooked through and crumbs are brown.

Answer 4

Authentic Filipino Chicken Adobo

Ingredients

1 package boneless skinless chicken breast, cut into chunks (or Tofu--see note)

1 large onion, chopped

2 cloves garlic, minced

3 potatoes, chunked

3 carrots, in thick slices

1/4 cup soy sauce

1/4 cup white vinegar (or Filipino, Japanese, or Korean vinegar)

1/4 cup sugar

1/4 cup cooking wine (preferably white)

1 dash salt and pepper

3 bay leaves

1 dash italian seasoning or oregano

1 dash orange rind

cornstarch (2 tbsp mixed w/ water)

Directions

1Into a medium large saucepan, put 2 cups of water, chicken (or tofu--see note), onion, garlic, soy sauce, vinegar, cooking wine, and sugar.

2Bring it to a boil.

3Add the spices and simmer 5 minutes.

4Add the vegetables and cook until tender.

5Thicken the sauce with the cornstarch mixture.

6Serve with steamed rice.

Answer 5

Here are three of my favorites:

Arroz con Pollo

4 boneless chicken b*****s (about 1.5 lbs)

salt, fresh ground black pepper

3 tbl sp olive oil

1 med onion chopped

1/4 green bell pepper chopped

1 clove garlic minced

1 cup uncooked rice

1/2 tsp ground cumin

1/4 tsp ground turmeric

2 med tomatoes seeded and chopped

1 jalapeno pepper, stemmed, seeded, chopped

1.5 cups chicken broth (ready to serve kind)

1/2 c frozen peas

1/4 c pimento stuffed olives, sliced

2 tsp capers, rinsed and drained

sprinkle chicken w/salt & pepper, heat oil in pan over medium high heat,  add chicken, cook 4 minutes on each side, or until lightly browned,  then remove and set aside.  add onion, bell pepper and garlic to pan, cook until vegetables are just tender, add rice and stir to coat w/drippings, add cumin and turmeric, tomatoes, jalapeno and chicken broth.  bring it all to a boil, place chicken over rice, reduce heat to a simmer and cook 25 minutes or until rice is tender and all liquid absorbed.  sprinkle the remaining ingredients over the chicken, turn off heat, cover and let stand for 10 minutes.  this is some kinda GOOD

This is a family favorite and is a frequent dinner dish.

Mushroom Chicken

Melt ¼ lb. Butter in Pyrex dish in a 450-degree oven.

Salt and pepper 1 cut up frying chicken.

Place in the dish and turn to butter all sides.

Heat 1 can mushroom soup, 1 can mushrooms, and 1 can milk to boiling.  Pour over chicken and turn to coat.  Bake 30 minutes till bubbly and browning.

Cook 1 package flat noodles according to package directions.

Serve chicken over noodles.

This one is my favorite.  The recipe specifies a whole hen or cornish game hens, but it will work just as well with cut-up chicken or even boneless skinless b*****s.

Chicken in the Heather

“Doc” Hudson

Ingredients:

One whole chicken, minus giblets or two Cornish game hens

3 fluid ounces (6 TBS) light cooking oil

4 fluid ounces (half cup) clear heather honey

Salt and pepper (freshly ground black pepper if you have it)

3 ounces (6 TBS) Grainy mustard

Half teaspoon curry powder

One clove chopped garlic

Method:

Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375*F (190* C or Gas Mark 4 for folks on the metric system, and Britons) for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables, or on a bed of rice.

Doc

Answer 6

These are my families favorites. I have them all in a cook book because so many people ask me for the recipes.

Chicken in Champagne Sauce

4 boneless chicken b*****s

1 tsp thyme

1 tsp seasoned salt (Lawry’s)

1 tsp garlic salt or powder

6 tbs light margarine or butter

2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)

2 tsp flour (more if needed to thicken)

1 cup half and half or lowfat milk

Sprinkle chicken b*****s with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.

Mexican Salsa Chicken

1/3 cup flour

1/8 tsp garlic powder

1/8 tsp paprika

1/8 tsp chili powder

4 boneless chicken b*****s, pounded flat

3 tbs oil

1 container fresh salsa

4 oz (1 cup) shredded Monterey Jack or Jalapeno Jack cheese

Combine first 4 ingredients in shallow dish or ziplock bag. Coat chicken with mixture. Heat oil large skillet over medium high heat. Cook chicken 3-4 minutes on each side or until lightly brown. Reduce heat and pour half the salsa into skillet and spoon some salsa over chicken, cover, simmer for 5 minutes. Add cheese on top of chicken and salsa. Cover until cheese melts. Makes 4 servings.

Chicken Enchilada Casserole

1 – 1 ½ lb boneless chicken, cut into bite size chunks

1 can cream of mushroom soup

1 - 8 oz carton sour cream

1 small can chopped Ortega green chiles

1 sml package flour tortillas, cut or torn in small pieces

8 oz jalapeno or regular jack cheese, grated

Cook chicken in skillet with a little water and ½ tsp garlic salt or powder, until no longer pink Remove and reserve.

In a bowl combine the next four ingredients, plus 6 oz of the cheese, add the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at

350 F for 1 hour.

Serving suggestions: Mexicorn and Mexican rice.

Chicken and Sausage Jambalaya

5 to 6 hot links (or other hot sausages), cut into bite size pieces

4 to 5 boneless chicken b*****s, cut into bite size pieces

garlic salt

pepper

1 tbs butter

1 cup chopped onion

½ cup chopped celery

1 tsp minced garlic

2 cups white or brown minute rice

2 cups canned low sodium chicken broth

Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.

Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.

Add onion and celery to pot and sauté them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil. Add rice, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings.

Cajun Fried Chicken or Pork

4-5 boneless chicken b*****s, boneless pork chops

1 cup of self-rising flour, unsifted

1 tsp garlic salt

1 tsp cayenne pepper

1tbs Dijon mustard

1/3 cup Tabasco

¼ cup water

1 – 1 ½ cups oil, for frying

Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.

Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.

Heat vegetable oil in large skillet on medium high heat.

Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.

Serving Suggestions:

Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.

Don Joses’s Beef, Shrimp, or Chicken Fajitas

Marinade:

1 clove garlic, minced

2 tbs corn oil

1 tbs lemon or lime juice

1 tbs Worcestershire sauce

dash of salt and pepper

4-5 boneless chicken b*****s, cut in strips, 2 lbs beef sirloin cut in strips or 1 ½ lbs of

       shrimp, shelled and de-veined

1 tbs corn oil 1 large onion, sliced

1 green bell pepper, thinly sliced

1 red or yellow bell pepper, thinly sliced

12 small flour tortillas, heated

Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and  

Answer 7

here is a really yummy easy one. my family loves it. just make sure u cut ur chicken ito strips if they are b*****s or what not. they have to be on the thin side. i usually buy b*****s and cut them down.

anyways, you ill need:

a bottle of ranch dressing

about 1 1/2 cups cheddar cheese

and about 1 1/2 cup of cereal. corn flake is the best, but i also use like rice checks if i dont have corn flakes on hand. then crush the cereal.

sat and pepper

mix together cheese, the crushed cereal and some salt and pepper. set aside.

take each slice of chicken, drench it totally in the ranch then dip the the top side in the cheese mixture and lay it in a glass baking dish. cheese side up. do this to every peace.

bake at 350 for 30 min. the chicken will be very moist and is flavorfulrfull!!! :)

if u want to add a bit more flavor you can crumble bacon on top and use the ranch bacon dressing!!! :) hope this helps!!!

Answer 8

Mexican cheese chicken.   Sautee the chicken b*****s tol; cooked, then add salsa as toppping and cover with shredded cheese. Cook til metled and place over bed of rice.

Cheesy chicken and rice. Place water in roast pan, Add can of cheese soup and chicken broth and stir. add rice and chicken b*****s on top of same, cover with foil and cook 45 minutes at 425 degrees

baked chicken quaesadillas....Cook chicken and cube up..Place tortilla shells in bottom of baking dish,  alternate layers of chicken, beans, rice, onions, peppers, tomotoes, salsa (use what you like) black olives and shredded cheese. WHen you have your  first layer of those ingredients, cover with tortilla shells and repeat. After two or three times and close to top of bake dish, cover with shredded cheese (on top of tortilla shells) and cover and bake til hot and bubbly.  Sometime I use canned tomatos with liquid to give it more liquid.

Answer 9

spread with melted butter, oregano, salt, pepper, paprika. a touch of garlic powder if u want. and a little lemon juice.

or dust with either sweet or smoky BBQ sauce

or soak chicken in "zesty Italian" dressing for marinade

that's just for flavouring the chicken, but u could make pasta or alfredo and add it.

Or, and you might want to try an Indian dish!!! it's different, but I love it. I'm not Indian and I don't like spicy, but this is good. (and not spicy). go to the store (wal-mart, Zhers...) and look for "Indian butter chicken Sauce" in a glass jar. all u do is cut the chicken up into medium-small squares, cook it, add Indian sauce. It's very good poured over Basmati Rice. U might not think you'll like it, but try it first!!!  No onions or anything, sauce is smooth.

Answer 10

my hubby and i LOVE to make chicken fajitas...we just buy the fajita mix packet from grocery store and follow the directions...we add green peppers and onions to the mix, wrap it up in a large tortilla w/ ranch dsg or sour cream

we also like the McCormick's brand marinades that come in packets...you add a few ingredients (water, vinegar, oil) let the chicken set for 30 min or longer, grill, fix baked potatoes and salads while the chickens cookin and that's a GOOD dinner :) GL

Answer 11

http://www.bigoven.com/48918-Santa-Fe-Ch...

http://www.cooks.com/rec/view/0,1939,145...

http://find.myrecipes.com/recipes/recipe...

http://find.myrecipes.com/recipes/recipe...