Chook Me!

recipes for chicken beside the BBQ and the sweet and sour?

Public Comments

1. why not marinate in italian dressing
2. Dijon-Tarragon Cream Chicken Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Yields: 4 servings 1 tablespoon butter 1 tablespoon olive oil 2 cloves minced garlic 1/2 chopped onion 1 cup sliced mushrooms 4 skinless, boneless chicken breast halves salt and pepper to taste 1-1/2 cups heavy cream 3 tablespoon Dijon mustard 6 teaspoons chopped fresh tarragon flour 1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, dredge in flour, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm. 2. Saute the garlic, onion and mushrooms until soft. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
3. Dice boneless/skinless breast up, add to a skillet with olive oil and garlic or your choice of seasoning, saute it up and serve with al dente pasta (which I add to the pan to really mix it up) or serve with rice. You can add any veggies you like to the chicken, I love mushrooms. If you don't want plain white rice add a can or two of Cream of Chicken Soup. You can also cut these into strips, cook in a skillet, when the pink is gone drain the chicken, return to the skillet and add an envelope or two of fajita seasoning or taco seasoning, add a bit of water, you can also add in chopped onions and peppers. Serve on warm tortillas with your normal taco toppings. You can also coat the strips in flour, than egg/milk mix then breadcrumbs (with your choice of seasonings) fry them in a deep skillet full of peanut oil that is nice and hot. You'll have yummy Chicken Strips. You can also dice them up, cook in olive oil and garlic, add in some cooked aldente pasta and a jar of Alfred Sauce
4. this recipie rocksit is for sweet and sour chicken 2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips Salt and pepper 1/2 cup chopped red pepper 4 teaspoons cornstarch, mixed with 4 teaspoons water 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice 3 tablespoons light brown sugar 3 tablespoons rice wine vinegar 1/4 cup chicken stock 1/2 cup chopped green pepper In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
5. chicken primavera fettucini alrfedo with chicken chicken parmagian chicken cordo bleu chicken stir fry or teriyaki there are tons go to recipezaar.com
6. Greek Grilled Chicken INGREDIENTS: * 1 (4-5 pound) whole chicken, cut up * 1/2 cup olive oil * 2 lemons, juiced * 3 cloves garlic, minced * 1 tablespoon fresh thyme, chopped * 1 tablespoon fresh rosemary, chopped * 1 tablespoon fresh oregano, chopped * 1/2 teaspoon salt PREPARATION: Combine fresh herbs, olive oil, garlic, salt, and lemon juice in a large container. Add chicken pieces to mixture, cover container, and allow to marinate overnight in refrigerator. Preheat grill for high heat. Remove chicken from marinade and place on lightly oiled grate. Cook chicken 15 minutes per side. Remove from grill and serve immediately. ******************************************** Grilled Bourbon Chicken INGREDIENTS: * 4-6 chicken breast halves * 1/3 cup maple syrup * 3 tablespoons bourbon * 1 tablespoon olive oil * 1 clove garlic, minced * 1 teaspoon dried thyme * 1 teaspoon dried parsley PREPARATION: Combine, herbs, bourbon, maple syrup, and olive oil in large bowl. Add chicken to bowl and coat well with mixture. Cover and marinate for 2-3 hours. Preheat grill for medium heat. Remove chicken from refrigerator making sure to reserve marinade. Put marinade in a small saucepan and bring to a boil. Place chicken on grill and allow to cook for 20 minutes. Baste with marinade the last 5 to 10 minutes of cooking. When juices run clear, remove from heat and serve.
7. Mediterannean Lemon Chicken 1 lemon 2 teaspoons dried oregano 3 cloves garlic, minced 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 6 chicken legs, skinned Preheat oven to 425 degrees F Grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken. Reduce heat to 400 degrees F and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices. OR: Aunt Jenny Chicken 1 jar dried beef 6 boneless chicken breast halves 1 can (10.5 ounces) cream of mushroom soup, undiluted 4 ounces (1/2 cup ) sour cream 6 slices bacon Line a 9x13 pan with a single layer of dried beef. Wrap each chicken breast with bacon, then put them in the pan on top of the dried beef. Mix sour cream with cream of mushroom soup and pour over the chicken breasts. Cover pan with aluminum foil and bake at 250 degrees F for 2 hours or until chicken is cooked throughly. Best served with pan juices and rice.
8. Greek Chicken 1 stick of melted butter 3 Tbls of garlic powder 1 Tbls of garlic salt 1/2 tsp of oregano 1/2 tsp of parsley 3-4 boneless chicken breasts or chicken tenderloins mix first 5 ings. add chicken marinade about 4 hrs put in baking dish bake at 350 until done. With left over butter mix, add to white rice makes a wonderful side dish. You can also grill the chicken and boil the butter add to rice. Some times I add lemon to the marinade to give it a acid kick. Add or take away if you like extra garlic I never measure when I cook so that is just an estimate of what I would do.
9. Top a baked or grilled chicken breasts with light brushing of BBQ sauce, a piece of cooked bacon, salsa and cheese. I like mozzarella or cheddar. Let the cheese melt on top of everything or broil it carefully til it bubbles a little bit. MMMMMGood.
10. Chicken Pie (Lazy Man Version) Buy 1 kg at the Supermarket Deli bar Shredded Chicken Slice a large onion into rings or crescents and soften in oil in a fry pan. Sift over some plain white flour and stir over med/low heat for a couple of minutes and stir in some milk until you have a fairly thick sauce. Add shredded chicken and combine. Turn off heat and let the sauce cool and the chicken warm. In the mean time line a greased pie dish with a sheet of puff pastry. Individual oval pie dishes could be used if you have 4 or more. Once the chicken mix has cooled 2/3 rds fill the pie dishes. Cover with another piece of pastry trim edges and brush with milk. Spear the top with the tip of a knife to create steam vent. Place in a preheated oven 160C for 30-40 minutes until the tops are browned nicely. Remove and place on a wire rack to cool. A teaspoon of CURRY powder added with the flour would be great.