I have 4 pieces of chicken cutlets defrosting for dinner. what should i make??

Question

I have 4 pieces of chicken cutlets defrosting for dinner. what should i make??

Answer 1

Here are a couple of ideas:  First, when the cutlets are defrosted, dry them with paper towel and season with salt and pepper.  Set up a breading station:  three plates/pie pans/bowls.  One with about 1/2 c. of flour (you can season this with lemon pepper seasoning, seasoning salt, old bay seasoning, etc., if you wish).  The second with two egg whites, lightly beaten.  The third with bread crumbs, either homemade or commercial.  Heat a skillet with 2 tsp olive oil on medium heat until it just begins to shimmer and you see slight whisps of smoke.  Dredge each cutlet in the flour (shake off excess), egg whites, then bread crumbs (press crumbs into cutlet to ensure good coverage).  Cook over medium heat for about three minutes each side.  Place on wire cooling rack over paper towel to drain for a minute or so.  YUMMY!!!!!

Another idea is to bombard the cutlets with spices, such as paprika, cumin, tumeric, or a combination of such savory spices (NOT herbs).  Coat the cutlets liberally and cook in olive oil over medium heat, just as above.  Be adventurous!  Live a little!  

Add a great small salad with fresh vinegarette and some garlic bread and you've got a winning dinner.  Wash it all down with some Pinot Grigo or Chardonnay.

Dave

Answer 2

chicken parm...

do you have a george foreman?  grill the chicken on the george formen,  boil pasta, and use canned spaghetti sauce either chunky vegetable or 4 cheese.  and provolone cheese (if no provolone, swiss can be used, but not as good.)

place pasta on plate, put chicken on the pasta, place a piece of cheese on top, and cover with sauce.  Sprinkle with grated parmesan cheese.  serve with tossed salad, or green beans or both, and garlic bread.

my family loves it.

Answer 3

Grill the chicken pieces with lemon juice and pepper and  serve with roasted or grilled veggies

Answer 4

Super Simple Chicken

INGREDIENTS:

4 bone-in chicken breast

halves, with skin

4 tablespoons butter 1 tablespoon dried basil

1 teaspoon garlic salt

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken b*****s in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste.

3. Bake at 350 degrees F (175 degrees C) for approximately 1 to 1 1/4 hours.

Simply Parmesan Chicken

INGREDIENTS:

1/2 cup dried bread crumbs

1/2 cup grated Parmesan

cheese

2 teaspoons Italian seasoning 1 egg, beaten

5 skinless, boneless chicken

b*****s

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken b*****s in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.

3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

Delicious Baked Chicken

INGREDIENTS:

4 bone-in chicken breast

halves, with skin

1 tablespoon olive oil 1 pinch garlic powder

salt and pepper to taste

3/4 cup Worcestershire sauce

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.

Baked Honey Mustard Chicken

INGREDIENTS:

6 skinless, boneless chicken

breast halves

salt and pepper to taste

1/2 cup honey 1/2 cup prepared mustard

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon dried parsley

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sprinkle chicken b*****s with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.

3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Easy Garlic and Rosemary Chicken

INGREDIENTS:

2 skinless, boneless chicken

b*****s

2 cloves garlic, chopped 2 tablespoons dried rosemary

1 tablespoon lemon juice

salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Cover the chicken b*****s with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken b*****s).

Easy Grilled Chicken

INGREDIENTS:

4 skinless, boneless chicken

breast halves

1 cup fat free Italian-style

dressing 1 green bell pepper

1 red bell pepper

1 zucchini

DIRECTIONS:

1. Place washed chicken b*****s in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.

2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.

3. Grill chicken and veggies over medium heat.

Ginger-Glazed Chicken

INGREDIENTS:

3/4 cup barbecue sauce

1/4 cup frozen orange juice

concentrate

2 tablespoons brown sugar 1 teaspoon ground ginger

1 (3 pound) broiler-fryer

chicken, cut up

1/3 cup butter or margarine,

melted

DIRECTIONS:

1. Combine first four ingredients; set aside. Grill chicken, covered, over medium-low coals, turning and brushing with butter several times, for 30 minutes. Then grill, uncovered, turning and brushing with orange juice mixture several times, for 20-30 minutes or until juices run clear.

Easy Grilled Chicken Teriyaki

INGREDIENTS:

4 skinless, boneless chicken

breast halves

1 cup teriyaki sauce

1/4 cup lemon juice 2 teaspoons minced fresh

garlic

2 teaspoons sesame oil

DIRECTIONS:

1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.

2. Preheat grill for high heat.

3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Answer 5

Here are a few E-Z recipes you might want to try. Good Luck & enjoy.

COLA CHICKEN

(And more variations of recipe)

4 skinless, boneless chicken b*****s

1 cup catsup

1 12oz. can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.

Mix together catsup and cola, pour over chicken.

Bring to a boil. Cover, reduce heat and cook 45 minutes.

(turning chicken a few times, while cooking...to prevent from sticking to pan)

Uncover, turn up the heat and continue to cook until the sauce

becomes thick and adheres to the chicken.

It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of

chicken....wings...would be ideal...add some hot sauce....presto "Hot Wings"!  

I have used Ribs, just as good.

I tried this recipe with 'meatballs'....was equally

as good...served over rice.

I found another variation.....omit the catsup and add a small jar of Salsa (any variety).

I have tried using Salsa (omitting the catsup....not).

You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??

Well...while I was preparing to fix the 'Cola Chicken' recipe

using Salsa.....I was also trying to carry on a conversation with my

husband...(just proves...I can't do two things at once)....mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.

I fixed chicken wings, (using the above recipe)

but...I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).

Finally....!! I fixed the 'SALSA' chicken......that's good , too.

Another (bright)idea.....I thought of trying......replace the

catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!

Fixed the shrimp with cocktail sauce......eh...wasn't all that

great...was OK...probably won't be fixing it again.

Also tried beef stew cuts......that was pretty good.....I can see

myself making this again.

Served both over rice.....think the stew cuts would have been just as

good over noodles.

Try little cocktail wieners/sausages…for appetizers. (Maybe…Vienna Sausages?)

Pork chops…pork steak.

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions

4 boneless skinless chicken breast halves

1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag.

DIP:

Chicken in egg (use baggie for e-z clean up)

COVER:

With onion crumbs, press firmly to adhere to chicken.

BAKE:

Preheat oven to 400 degrees.

Place chicken on lightly greased baking pan.

Sprinkle with additional onion crumbs, if desired.

Bake for 20 minutes or until no longer pink in center.

Mushroom Chicken

4 boneless/skinless chicken breast (or any pieces you like)

1 can cream of mushroom soup.

1 can water

Place chicken in crock pot (or sauce pan for stove top cooking)

mix soup & 1 can of water together

pour over chicken

cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

Serve over noodles or rice or dressing....or???