What is your favorite recipe with chicken?

Question

What is your favorite recipe with chicken?

Answer 1

thyme chicken... mmmmmmm...

Answer 2

chicken parmasan!

Answer 3

Chicken parm.

Answer 4

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!!

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Chicken Divan

This chicken and broccoli recipe is made with rice and cheddar cheese and cooked cubed chicken.

    * 1 packages (10 ounces each) frozen broccoli spears

    * 1 cup grated Cheddar cheese

    * 2 cups cubed cooked chicken

    * salt and pepper

    * 1 cup cooked rice

    * 2 tablespoons butter

    * 2 tablespoons flour

    * 1 cup milk

    * 1 tablespoon lemon juice

    * 1 cup sour cream

Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice.

In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream. Pour over chicken. Sprinkle with remaining cheese. Bake at 400° for 15 to 20 minutes.

Serves 4 to 6.

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Chicken with Herb Sauce

This chicken dish is quick and easy to prepare in a skillet, and it makes a delicious meal with hot cooked rice or pasta.

    * 4 to 6 boneless chicken breast halves, or about 1 1/2 pounds chicken tenders

    * Salt and pepper

    * 1 bunch of green onions, sliced, about 6 to 8 green onions

    * 8 ounces mushrooms, sliced

    * 2 tablespoons butter

    * 1/4 cup chicken broth

    * 1 container (8 ounces) cream cheese with onion and chives

    * 1 can (10 3/4 ounces) cream of chicken with herbs soup or plain cream of chicken soup

    * 2 tablespoons dry sherry, optional

Wash chicken and pat dry. If desired, cut chicken into 2-inch strips.Sprinkle with salt and pepper.

In a large skillet melt the butter over medium-low heat. Add chicken and cook, stirring, for about 4 minutes. Add the mushrooms and green onions and continue cooking until mushrooms are tender and chicken is done. Combine remaining ingredients and pour over the chicken. Cook until hot and bubbly. Serve with hot cooked rice or pasta.

Serves 4 to 6.

Answer 5

Grilled marinated chicken breast on skewers for snacks(Italian Dressing, cut into 3/4" cubes)

Chicken marsala or chicken with sesame oil for a dinner.

Answer 6

Indian Chicken Tandoori

Indian Chicken Tandoori is tasty Mughlai Non veg recipe.

Ingredients

• 8 Large chicken pieces

• 1 1/4 Cups yogurt (curd)

• 2 tbsp Lime juice

• 1 Cup chopped onions

• 3-4 Dried red chilies

• 2 tsp Coriander seeds

• 2 Garlic cloves, crushed

• 1" Piece ginger, grated

• 1-2 Cloves

• 2 tsp Garam masala

• 2 tsp Chili powder

• Salt to taste

• Cilantro and lemon wedges, for garnish

Directions

• Make slits in the chicken pieces and rub lime juice and salt over them.

• Keep aside for half an hour.

• Grind dried chilies, coriander seeds, ginger, garlic and clove together.

• Mix the paste with garam masala and chili powder.

• Heat oil in a pan and sauté the masala. Add onions and fry.

• Pour yogurt and stir well. Remove the pan from fire.

• Arrange chicken pieces in a dish and pour the yogurt mixture over them.

• Refrigerate the marinade overnight or at least for 4-6 hours.

• Preheat an outdoor grill at medium high heat and lightly oil the grate.

• Cook chicken on the grill, until no longer pink and juices run clear.

• Garnish with cilantro and lemon wedges.

• Indian Chicken Tandoori is ready.

Answer 7

BUTTERMILK BAKED CHICKEN

¼ cup butter or margarine

4 bone-in chicken breast halves*

½ teaspoon salt

½ teaspoon pepper

1½ cups buttermilk, divided

3/4 cup all-purpose flour

1 (10 ¾ oz) can cream of mushroom soup, undiluted

Garnish: chopped fresh parsley

Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken. Garnish, if desired.

*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.

Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

--Southern Living, OCTOBER 2001

Answer 8

Teriyaki Marinade

1/2 cup soy sauce

1/2 cup dry sherry or orange juice

2 tablespoons sugar

2 tablespoons vegetable oil

2 teaspoons grated gingerroot or 1/2 teaspoon ground ginger

2 cloves garlic, crushed

Chicken

8 bone-in chicken breast halves (about 3 pounds)

1. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all Teriyaki Marinade ingredients.  

2. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes. Turn chicken. Cover and grill 10 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade

Answer 9

Chicken Fajitas

Marinate chicken b*****s in lime juice, garlic powder, chili powder, salt and pepper.

Grill or bake.

Slice and serve on warm tortillas with sour creme, salsa, shredded cheddar, sliced onions, and shredded lettuce.

Answer 10

i really like lemon pepper chicken. i marinate chicken b*****s in lemon juice and then i put them in a pan with the lemon juice, put butter on top of them and sprinkle with lots of lemon pepper. then i just pop them in the oven  

Answer 11

I have a few.

1. Chicken cordon bleu. Get boneless, skinless chicken b*****s. Season lightly with kosher salt and pepper. Spread and flatten. Fill with deli ham, a slice of swiss cheese, and tablespoon of butter. Roll together and sear in a skillet with oil until brown on the outside, then bake at 350 for about 1/2 hour or until the cheese is all melted and the chicken is cooked through.

Serve with hot buttered/seasoned noodles and broccoli or a salad.

2. Fried chicken. Get a cut up fryer and pat dry. Make a dip of buttermilk and egg and a coating of Bisquick, an envelope of dry Italian dressing mix, and paprika, salt and pepper. Dip and coat each piece liberally and fry in a heavy skillet with oil until golden brown. Put the pieces on a baking sheet and bake at 400 for about 45 minutes or until the chicken  is cooked through and juices in the b*****s run clear.

3. Chicken salad. Cut a rotisserie chicken into little strips or roast your own and cut into pieces. Mix in a cup and a half of mayo, diced green onions, cut up pickled artichoke hearts, and black olives. Cook a pack of chicken flavored rice according to directions: Uncle Ben's, Lipton/Knorrs or Rice A Roni are all fine.  Mix in the rice with the chicken mixture until it's all coated. Add another tablespoon of mayonnaise if needed. Splash the top with lemon juice and chill until rice is cold. Serve with a loaf of crusty bread.  If you present it right this is a very fancy dish that is also very easy.