What's your favorite chicken recipe?

Question

What's your favorite chicken recipe?

Answer 1

my friends used to beg me to make this one for them:

1 lb of boneless, skinless, chicken b*****s

2 cups of fresh broccoli florets

1 block of velveeta cheese

1 can of chicken broth (use low sodium)

1 cup of uncooked quick cooking rice

cut up chicken into small bite size chunks. brown lightly on all sides in about 2 tblsp of oil.

drain chicken and return to pan. add all other ingredients (make sure you are using a fairly deep skillet with a lid.) turn heat down to low and cook for about 20 minutes.

enjoy the cheesy goodness...

Answer 2

CHICKEN LASAGNA FLORENTINE

Preheat oven to 350.

4 lasagna noodles Cook by directions on the package.

Drain and set aside,

2 T butter Melt butter in a skillet over medium heat.

1 cup chopped pecans Add pecans, cook 3 minutes. Set aside and cool completely for topping.

1 10 oz. package frozen, chopped Thaw, drain and press out as much

spinach water as possible.

2 cups cubed cooked chicken (3 – 4 b*****s)

2 cups (8 oz.) shredded cheddar cheese Combine chicken and spinach with next

½ cup finely chopped onion 11 ingredients in large bowl. Mix well.

¼ - ½ t. grated nutmeg Arrange 2 noodles in a 11 x 7 lightly

1 T cornstarch greased baking dish or pan. Spread ½ of

½ t salt the chicken mixture over noodles. Repeat

¼ t pepper with remaining noodles and mixture.

1 T soy sauce

1 (10 ½) oz can mushroom soup, undiluted

1 (8 oz.) carton sour cream

1 (4 ½ oz.) jar sliced mushrooms, drained

1/3 cup mayonnaise

1 cup grated Parmesan cheese Sprinkle over top, then add cooled pecans. Cover with foil and bake at

350 for 55 – 60 minutes, until hot and bubbly. Let stand 15 minutes be cutting

into 6 – 8 squares.

To make 12 squares, use 6 noodles (3 per layer) in a 9 x 13 pan, and make 1½ times

the remainder of the recipe.

Answer 3

chicken marsala

4 (5 ounce) boneless skinless chicken b*****s

1 cup unbleached all-purpose flour

Table salt

Ground black pepper

2 tablespoons vegetable oil

2 1/2 ounces pancetta, cut into pieces 1 inch long and 1/8 inch wide

8 ounces white mushrooms, sliced

1 medium clove garlic, minced

1 teaspoon tomato paste

1 1/2 cups sweet Marsala wine

1 1/2 tablespoons lemon juice

4 tablespoons unsalted butter, cut into 4 pieces, softened

2 tablespoons chopped fresh parsley leaves

2. Cooking Directions

Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees F. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken b*****s dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.

Return skillet to low heat and add pancetta; saute stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel-lined plate. Add mushrooms and increase heat to medium-high; saute stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; saute while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

Yield: 4 servings

Answer 4

well i like to stuff mine with cheese and ham.all you do is get chicken breast,cut in half,then melt a stick of butter for 30 seconds.next you put the chicken breast in the butter(you know dip it in)then get some bread crumbs and cover the chicken breast in it.then put 2 slices of cheese and 2 pieces of ham.put in oven at 325 degrees .put a toothpick through it so it will stay still.if it's only 2 pieces then it will only be in there for 15 mins.but if it's 4 just add another 15-20 mins.you could put aspargus with your meal or even a light salad.anything you want.be creative!well i hope this helped even a little.ok well hope you find the right recipe.or something.ok peace!