Chook Me! - I need a Good and easy chicken recipe!?

I need a Good and easy chicken recipe!?

iv got these chicken breasts but i dont know what to make with them. has anyone got some nice chicken recipes?

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Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce (Makes 4 servings) 4 boneless-skinless chicken breasts 1 T olive oil (use more or less, depending on your pan) salt and pepper, plus other seasonings of your choice to season chicken (I used Szeged Chicken Rub and pepper, but no salt) 1/2 cup chicken stock (I used homemade chicken stock, but you could use canned chicken broth, preferably low sodium) 1/3 cup half and half or milk 1 T Dijon mustard 2-3 tsp. finely chopped fresh tarragon (preferably French tarragon) Trim all visible fat and tendons from chicken breasts. (I save these scraps in the freezer until I get enough to make chicken stock.) If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick. Wash tarragon leaves and finely chop with chef's knife. Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with seasonings of your choice. Add the chicken and saute until chicken is cooked through and well-browned, about 10 minutes. (Actual cooking time will depend on your pan and how high you have the heat.) Remove chicken to a plate and tent with foil to keep warm. Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes. Whisk in mustard, tarragon, half and half and any juices from the chicken which have accumulated on the plate and cook until slightly thickened, about 2 minutes more. Serve immediately, with some of the sauce drizzled over each piece of chicken.
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Quick, Easy -N- Fast Chicken Recipes http://www.razzledazzlerecipes.com/quickneasy/poultry/index.htm Easy and Delicious Ranch-Parmesan Chicken http://www.recipezaar.com/200296 Crispy Oven Fried Chicken http://www.youtube.com/watch?v=7HJK6ryxDgg&feature=related
Here's a really easy one... Buy some chicken breasts, slice them in stripes and throw in a preheated wok in which you have put peanut butter... Yes PB! It gives an oriental taste, it's really godd, ad to that vegetables sliced in stripes, bell peppers, tomato, spring onions etc. Buy, enjoy!
chicken paprika : cut chicken into bite size pieces ,brown in pan with onions,add 1or2 teaspoons hungarian paprika ,just cover with water ,cook till tender (don't over cook).add mushrooms or green peppers if desired .thicken sauce with corn flour. serve with ,noodles or mashed potatoes . since i don't know how much chicken u have ,you can easily judge the amounts of ingredients accordingly . use same recipe replacing paprika with curry powder and serve with rice ..bon appetite ...
if you want real quick and simple and cheap get a tin of cream chicken soup, dice and fry up your chicken, cube some potatos and cook them then pour the soup over your chook add the spuds whack in a bit of milk and garlic bring it to the boil and WHALAH dinner in about 20mins bread rolls bobs your uncle
Chicken Kiev Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Flat is Beautiful II 8 tablespoons (1 stick) unsalted butter, room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon kosher salt, plus extra for seasoning chicken 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken 4 boneless, skinless chicken breast halves 2 large whole eggs, beaten with 1 teaspoon water 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling Vegetable oil, for frying Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
chicken with sour cream gravy PREP TIME 10 Min COOK TIME 50 Min READY IN 1 Hr SERVINGS & SCALING Original recipe yield: 4 servings US METRIC About scaling and conversions INGREDIENTS 1/2 cup butter 1 (4 pound) whole chicken, cut into pieces 1 pinch salt and pepper to taste 2 (14 ounce) cans chicken broth 2 cups water 2 cubes chicken bouillon 16 ounces sour cream FPRIVATE "TYPE=PICT;ALT=number of stars" READ REVIEWS (13) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned. Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone. Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.
Chicken Napoli Ingredients 25 g (1 oz) butter 1 tbsp oil 4 chicken joints 1 onion, sliced 1 green pepper, seeded and sliced 14oz (397g) can tomatoes 4oz (100g) mushrooms, quartered ¼ pint (150ml) of chicken stock Method 1. Heat butter and oil in a large frying pan. Add chicken joints and onion and fry for 5 min, turning chicken until golden brown all over 2. Drain off fat, add all remaining ingredients to the pan. Bring to the boil. Cover pan with a lid or foil and simmer gently for about 30 mins. until the chicken is tender. 3. Taste and adjust seasoning. Transfer to a serving dish. Serve with pasta or rice Tips: Take the chicken mixture out of the freezer first thing in the morning to thaw ready for this easy supper dish. Serve it with spaghetti or long-grain rice Cook in a flameproof casserole as frying pans are often too small
Favorite E-Z recipes you might want to try. Good Luck & enjoy. COLA CHICKEN (And more variations of recipe) (My personal favorites….using this recipe are the ‘wings & ribs….ummm good!) 4 skinless, boneless chicken breasts 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. Gonna try some butterfly cut pork chopes…..or boneless chops…or pork steaks……should be good! Try little cocktail wieners/sausages…for appetizers…..pork chops….pork steaks. (Maybe Vienna Sausages??) 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 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??? Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group: http://groups.yahoo.com/group/e-zcookin/ Lots of interesting ‘stuff’ in files & links…come join & check it out. Pat in Indiana….pmsbar2@att.net
butterfly your chicken breasts and stuff them with goat cheese and grape leaves you can substitute the leaves for spinach. drizzled with some E.V.O.O salt and pepper and bake. If you want to take it one step further you can buy or make a light cream sauce to pour over them...yummy
Drizzle with oil and cover in a packet of Ranch seasoning. Bake in oven at 350 until juices run clear. I serve mine on a toasted roll topped with Cheddar cheese bacon lettuce tomato and mayo