Need GOOD Chicken recipe's!!?

Question

Hi, i need some good chicken recipes! We dont eat anything but Chicken and Turkey so the taste is getting a little old! I need some spicy or tangy recipes! We only eat boneless skinless chicken breast and nothing fried, any ideas? Thanks a bunch!

Answer 1

SJ-SC-CA Incredible Chicken Salad

3 cups chicken breast (cooked and cubed)

1 cup pineapple (diced)

1/2 cup celery (diced)

1/2 cup mayonnaise

1/4 cup raisins

1/4 cup walnuts

1/8 cup dried cranberries

2 Tablespoons sweet onion (minced)

2 Tablespoons apple juice

Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.

***You can use the chicken salad as a sandwich filling.***

Answer 2

Indian Tandoori Chicken

INGREDIENTS

2 pounds chicken, cut into pieces

1 teaspoon salt

1 lemon, juiced

1 1/4 cups plain yogurt

1/2 onion, finely chopped

1 clove garlic, minced

1 teaspoon grated fresh ginger root

2 teaspoons garam masala

1 teaspoon cayenne pepper

1 teaspoon yellow food coloring

1 teaspoon red food coloring

2 teaspoons finely chopped cilantro

1 lemon, cut into wedges

DIRECTIONS

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

Preheat an outdoor grill for medium high heat, and lightly oil grate.

Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.  

Answer 3

Baked Chicken #1

Marinate your chicken in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with roasted potatoes, a veggie or salad.

Baked Chicken #2

1 box of stuffing mix like Stove Top

4-6 boneless, skinless chicken b*****s

1 can condensed Cream of Mushroom or Cream of Chicken soup - I like Campbell's but any brand will work

1/2 soup can of milk

1/4 cup bread crumbs - I like Italian style

1 cup shredded cheddar cheese

Preheat oven to 375 degrees F. In a small bowl, mix the can of soup and milk; set aside. Make stuffing mix according to package directions and spread into a greased 13x9 in baking pan. Place chicken pieces over the stuffing. Cover with the soup mixture. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are. Serve with a green salad.

Prepared macaroni and cheese, rice or rice pilaf can be substituted for the stuffing.

Baked Chicken #3

4-6 boneless chicken b*****s

1 can cherry pie filling

Preheat oven to 375 degrees F and spray a baking pan with Pam or other non-stick spray. Arrange chicken on pan and spoon on 1/2 cherry pie filling. Bake for 30 minutes then spoon or brush on remaining pie filling and cook for another 30 minutes or until the meat is done. Serve with white rice, rice pilaf, roasted or mashed potatoes, a steamed veggie and a salad.

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Stove Top BBQ'd Chicken

Melt a little butter in a big heavy frying pan, add some sliced onion and cook until tender. Put you chicken b*****s in the frying pan and brown on both sides. Cover with your favorite BBQ sauce, cover the pan and simmer until the chicken is tender. Serve with rice, potato salad or mashed potatoes and a veggie.

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I love to cook with fruit and chicken - it is such a great combination of flavors.

Here is one way that I do mine: In a bowl, combine 1 cup sliced apples with a tablespoon of honey, teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 3 tablespoons of sugar - you can use either white or brown sugar - and 1/2 cup apple juice or cider - whichever you prefer and mix to combine; let sit while you brown your chicken pieces in some butter in a heavy pan; pour apple mixture over your chicken, bring to a boil, cover and then simmer until chicken is tender. You can substitute peaches - canned or fresh - for the apples or use canned pie apples if you do not have fresh. Also, canned cherry pie filling tastes great as a sauce, too.

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Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce Recipe

Ingredients:

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons ground ginger

2 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon ground cayenne

1 tablespoon ground turmeric

1 tablespoon ground white pepper

1 tablespoon kosher salt

3 (8-ounce) boneless skinless chicken b*****s

3 tablespoons vegetable oil

4 pita breads, warmed on the grill

Tomato Jam, recipe follows

Herbed Yogurt, recipe follows

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

Grilled Tomato Jam:

5 plum tomatoes

1 serrano chile

2 tablespoons vegetable oil, plus more for grilling

Salt and freshly ground pepper

1 small Spanish onion, chopped

3 tablespoons balsamic vinegar

Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

Herbed Yogurt:

1 cup Greek yogurt

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

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Grilled Lemon Chicken Skewers with Satay Dip

Ingredients:

3/4 cup freshly squeezed lemon juice (4 lemons)

3/4 cup good olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme

2 pounds boneless chicken b*****s, halved and skin removed

Satay Dip, recipe follows

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken b*****s in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken b*****s for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:

1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups

WA

Answer 4

I made this recipe and fell in love- it's so good! try it- it's got a little bit of kick to it from the cajun seasoning, and it's perfect to serve guests. http://allrecipes.com/Recipe/Cajun-Chick...

Answer 5

You can download this free chicken cookbook which has 300 recipes to choose from :

http://www.mycookery.com/blog

Answer 6

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, and 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.

or

This is my grandmothers recipe I changed to work in a crock pot. You can substutute chicken breast for whole chicken, just cook for about half the time. If you don't have a crock pot, it can be made on the stove. Cook on low for about 2 hours.

Chicken and Dumplings

1 whole chicken

1 bay leaf

2 tsp garlic salt

6 black peppercorns

6 cups of water

1 cup baby carrots

1 package refrigerator biscuits (10 – 12)

Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.

or

Mushroom Chicken

4 boneless or bone-in chicken b*****s

1 can cream of mushroom soup

1-8 oz container of sour cream (regular or light)

2/3 cup sherry

1 cup sliced mushrooms (optional)

1 tsp garlic salt

pepper to taste

Mix together everything but the chicken in a bowl. Pour half or the sauce in a casserole dish. Add chicken b*****s and top with remaining sauce. Bake at 350F for 1 hour.

Serving suggestions: Mashed potatoes with sauce as gravy or red potatoes, vegetable, and Hawaiian rolls. Can be made in crock pot. Add sauce to the pot then add the chicken, coat with remainder of sauce. Cook on low for 3-4 hours.

Or if you bbq try this:

Spicy Cajun Grilled Shrimp, Fish, Pork, or Chicken

1/3 cup soy sauce or Kikoman Teriyaki Marinade

½ cup virgin olive oil

1 to 5 tbs cajun seasoning mix (without salt), depending on how hot you like it

¼ cup sesame oil

¼ cup fresh lemon juice

2 tbs fresh ginger

2 tsp dry mustard

2 tsp tabasco

32 large fresh uncooked shrimp (no shells, with or without tails and de-veined)

Bamboo skewers (1 for about 5 shrimp)

Add shrimp to marinade for 20-30 minutes. Soak skewers in water. When shrimp is ready put on skewers and barbeque on high heat for about 2 minutes per side.

This is an excellent marinade for fish and chicken, you can cook whole and omit the skewers and grill or make kabobs.

Answer 7

TANGY SPICY GRILLED CHICKEN

1 can frozen concentrated orange juice

1 can frozen concentrated lime-aid

1/2 jar chunky salsa

1/4 cup Italian dressing

1 large lime

1 tablespoon vegetable oil

1 or 2 fresh jalapeno peppers, chopped (optional)

1 whole garlic, minced

1 medium onion, chopped

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon paprika

1 teaspoon chili powder (optional)

In a large bowl, mix orange juice, lime-aid, salsa, Italian dressing, vegetable oil, and fresh lime.

After mixing well, add jalapeno, garlic, onion. Add the cumin, oregano, paprika, and chili powder. Stir the marinade ingredients together well.

Add chicken, beef or pork to this marinade. Let sit in refrigerator for two days.

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SWEET TO SPICY APPLE GLAZED CHICKEN

THIGHS

8 skinned chicken thighs

3 tbsp. oil

1/2 c. flour

1/2 c. apple jelly

1/2 c. white wine

2 tsp. lemon juice

1 tbsp. dried onion flakes

1 garlic cloves, minced

8 whole cloves

1/8 to 1/2 tsp. curry powder see note

1 tsp. salt

1/4 tsp. pepper

Cherry tomatoes, optional garnish

Green onion tops, optional garnish

Parsley, optional garnish

Cooked rice

Heat oil to medium temperature in large frying pan. In shallow bowl dredge chicken in flour, 1 piece at a time, to coat. Place chicken in pan. Cook, turning, about 10 minutes or until brown on all sides. Remove excess oil from pan. In small saucepan, mix together jelly, wine, lemon juice, onion flakes, garlic cloves, curry powder, salt and pepper. Heat until jelly melts. Pour sauce over chicken. Cover. Simmer, basting occasionally, about 15 minutes. Remove cover and simmer about 5 minutes more or until fork can be inserted in chicken with ease and chicken is glazed. Remove cloves.

Pour chicken and sauce over hot cooked rice on serving platter. Garnish if desired. Makes 4 servings.

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SPICY CHICKEN PARMESAN

1/4 c. Parmesan cheese

1/2 tsp. paprika

1 egg, beaten with 1/3 c. water

2 tbsp. corn oil

1 (8 oz.) can tomato sauce or spaghetti sauce

Oregano to taste

1 c. shredded Mozzarella cheese

3/4 c. seasoned dry bread crumbs

3 boneless chicken b*****s, skinned, split, and pounded thin (about 2 lbs.)

Dip chicken in bread crumbs, mixed with Parmesan cheese and paprika, then in egg and once more in bread crumbs mixture. Coat bottom of oblong baking dish with 1 tablespoon oil. Place chicken in dish and sprinkle with remaining oil. Heat 2 to 2 1/2 minutes; turn chicken over and heat an additional 2 to 2 1/2 minutes. Top with tomato sauce and season with oregano. Heat 3 1/2 to 4 1/2 minutes or until sauce is hot. Sprinkle with Mozzarella cheese. Let stand, covered, 5 minutes or until cheese is melted.

Note: 10 to 12 minutes in microwave oven. 6 servings.

Answer 8

POPPY-SEED CHICKEN CASSEROLE

Minute rice

3 lbs. chicken b*****s

1 (16 oz.) carton sour cream

1 can cream of chicken soup

1 1/2 c. crushed Ritz crackers (one pack)

1 stick butter

2 tbsp. poppy seeds

Boil chicken 15 to 20 minutes or until thoroughly cooked. Cut chicken into bite-size pieces. Mix chicken, sour cream and soup together. Spread thinly in greased casserole dish.

In separate dish mix together: crushed crackers, melted butter and poppy seeds. Sprinkle this mixture on top. Bake at 325 degrees for 30 to 40 minutes. Serve over rice. Delicious!!