Chook Me!

Ideas for easy chicken recipes!?

I am looking to make chicken tonight. Anyone have any delicious, worth-trying, recipes??

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1. Chicken Brushetta 1/4 cup KRAFT Sun-Dried Tomato Dressing 4 small boneless skinless chicken breast halves (1 lb.) 2 large red peppers, chopped 2 cloves garlic, minced 2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained 1/2 cup water 2 cups instant white rice, uncooked 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 1 large tomato, chopped 2 Tbsp. chopped fresh basil HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm. ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil. RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted. ______________________________________... Parmesan-Crusted Chicken in Cream Sauce 2 cups instant brown rice, uncooked 1 can (14 oz.) fat-free reduced-sodium chicken broth, divided 6 RITZ Crackers, finely crushed 2 Tbsp. KRAFT Grated Parmesan Cheese 4 small boneless skinless chicken breast halves (1 lb.) 2 tsp. oil 1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread 3/4 lb. asparagus spears, trimmed, steamed COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water. MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture. HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus. I have made both of these and they are great!
2. purchase a marinade product from the grocery store such as teriyaki, garlic, whatever you choose. marinate then bake in oven. better: rub chicken with seasoning including, salt pepper oregano thyme. add a little worcestershire sauce and marinate in fridge for at least one hour. prepare for oven by getting a large casserole dish and put in aluminum foil, add half a beer to the chicken and wrap tightly in foil. bake 350 one hour.
3. STUFFED CHICKEN BREAST!!! WITH MARINATED SPINACH. YOU PUT IN THE OVEN UNTIL FULLY COOKED. YOU PUT YOUR MARINADE ON TOP OF THE CHICKEN YOU PUT THE STUFFING INSIDE THEN IT GOES IN THE OVEN UNTIL FULLY COOKED!!! WHITE RICE AND SOME POTATO SALAD.
4. these are all really easy, use simple ingredients and are yummy :) Super Simple Chicken INGREDIENTS: 4 bone-in chicken breast halves, with skin 4 tablespoons butter 1 tablespoon dried basil 1 teaspoon garlic salt DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place chicken breasts in a lightly greased 9x13 inch baking dish or roasting pan. Dot each breast with 1 tablespoon of butter or margarine, then season each breast with dried basil and garlic salt to taste. 3. Bake at 350 degrees F (175 degrees C) for approximately 1 to 1 1/4 hours. Simply Parmesan Chicken INGREDIENTS: 1/2 cup dried bread crumbs 1/2 cup grated Parmesan cheese 2 teaspoons Italian seasoning 1 egg, beaten 5 skinless, boneless chicken breasts DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish. 3. Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven. Delicious Baked Chicken INGREDIENTS: 4 bone-in chicken breast halves, with skin 1 tablespoon olive oil 1 pinch garlic powder salt and pepper to taste 3/4 cup Worcestershire sauce DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes. Baked Honey Mustard Chicken INGREDIENTS: 6 skinless, boneless chicken breast halves salt and pepper to taste 1/2 cup honey 1/2 cup prepared mustard 1 teaspoon dried basil 1 teaspoon paprika 1/2 teaspoon dried parsley DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover. 3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving. Easy Garlic and Rosemary Chicken INGREDIENTS: 2 skinless, boneless chicken breasts 2 cloves garlic, chopped 2 tablespoons dried rosemary 1 tablespoon lemon juice salt and pepper to taste DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts). Easy Grilled Chicken INGREDIENTS: 4 skinless, boneless chicken breast halves 1 cup fat free Italian-style dressing 1 green bell pepper 1 red bell pepper 1 zucchini DIRECTIONS: 1. Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes. 2. Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing. 3. Grill chicken and veggies over medium heat. Ginger-Glazed Chicken INGREDIENTS: 3/4 cup barbecue sauce 1/4 cup frozen orange juice concentrate 2 tablespoons brown sugar 1 teaspoon ground ginger 1 (3 pound) broiler-fryer chicken, cut up 1/3 cup butter or margarine, melted DIRECTIONS: 1. Combine first four ingredients; set aside. Grill chicken, covered, over medium-low coals, turning and brushing with butter several times, for 30 minutes. Then grill, uncovered, turning and brushing with orange juice mixture several times, for 20-30 minutes or until juices run clear. Easy Grilled Chicken Teriyaki INGREDIENTS: 4 skinless, boneless chicken breast halves 1 cup teriyaki sauce 1/4 cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil DIRECTIONS: 1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. 2. Preheat grill for high heat. 3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
5. on the website link below there's a TON of quick and easy recipes that you should try :) hope i helped ♥
6. Chicken Breasts with Cherry Tomatoes, Zucchini and Olives Ingredients: 2 Tbs. olive oil 2 zucchini, trimmed and cut into 1/2-inch cubes 2 Tbs. chopped shallot 2 cups halved red and yellow cherry tomatoes or whole small cherry tomatoes, such as grape tomatoes or Sweet 100s, stems removed 1/3 cup pitted, coarsely chopped black Mediterranean olives 1 tsp. chopped fresh rosemary Salt and freshly ground pepper, to taste 4 boneless, skinless chicken breast halves, each about 6 oz., pounded to an even thickness 1/2 cup dry white wine or vermouth 1 1/2 cups long-grain white rice or 1 3/4 cups orzo, cooked according to package directions Directions: In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook, stirring, until softened, about 1 minute. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer the mixture to a plate and set aside. Add the remaining 1 Tbs. oil to the pan. Season the chicken breasts with salt and pepper. Cook, turning once, until browned on both sides and firm when pressed in the centers, about 8 minutes total. Transfer to a plate and keep warm. Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for 1 minute to reheat, stirring once or twice. Transfer to a warmed platter and top with the chicken breasts. Serve immediately with hot rice. Serves 4. Chicken Parmigiana Ingredients: 6 boneless, skinless chicken breast halves, pounded to 1/3-inch thickness Salt and freshly ground pepper, to taste 4 eggs 2 cups all-purpose flour 3 cups fresh or toasted bread crumbs Vegetable oil for cooking 1 jar (26 oz.) Pasta Sauce 1 lb. grated mozzarella cheese Directions: Preheat an oven to 400°F. Season the chicken breasts with salt and pepper. In a shallow bowl, lightly beat the eggs with a fork. Spread the flour on a plate and spread the bread crumbs on another plate. Dredge the chicken breasts, one at a time, in the flour, then dip into the eggs and coat evenly with the bread crumbs. Set on a wire rack or a baking sheet. In a large sauté pan over medium-high heat, pour in oil to a depth of 1/2 inch and warm the oil. Add the chicken and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the center, 2 to 3 minutes per side. Reduce the heat as needed to prevent the crumbs from burning. Transfer the chicken to a large baking sheet. Spread 1/4 cup of the pasta sauce on top of each piece and sprinkle with the cheese. Bake until the cheese is melted and bubbling, 10 to 12 minutes. Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl. Transfer the chicken to a warmed platter and serve immediately. Pass the sauce at the table. Serves 6. Chicken Saltimbocca- This is my favorite, I use basil in the summer instead of Sage Ingredients: 4 boneless, skinless chicken breast halves, each about 6 oz., lightly pounded to an even thickness Salt and freshly ground pepper, to taste 1/3 cup all-purpose flour 2 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil 2 tsp. chopped fresh sage or 1 tsp. dried sage, plus 4 sage leaves for garnish (optional) 2 large slices prosciutto, not paper-thin, trimmed to fit chicken breasts 1/4 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts 3/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc Directions: Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside. In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more. Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese. Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter. Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.
7. the recipes on the back of Campbell's soup labels!
8. Simplest is to coat with Shake'n'Bake & bake @450F 1 hour. You can also marinate in Italian salad dressing & bake it. Or make a casserole with pasta or rice & mushroom soup. Prick a lemon with a fork all over & stuff inside, then roast. Stand a whole chicken over a can of beer & roast in oven. Put cut-up pieces in a crock-pot with potatoes & veggies. BBQ grill, skin side down, then flip using indirect heat.
9. FORGET ALL THE OTHER RECIPES, THIS ONE WINS OVER ALL. This is my favorite way to cook chicken (besides alfredo). Ingredients: 2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions 4 (5 oz.) boneless skinless chicken breasts 1 egg, beaten (instead of using an egg, use Grey Poupon Dijon Mustard) I switched up the instructions below to accomodate the mustard. Directions: 1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper. 2. Coat chicken with Grey Poupon Dijon Mustard; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired. 3. Bake at 400°F for 20 min. or until no longer pink in center. Look for FRENCH'S® French Fried Onions in the canned vegetable aisle! Nutritional Anaysis Per Serving: 349 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 11 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium.
10. My easiest recipe for chicken is to marinade it in a Ziploc with some Kraft italian dressing and then cook it in a pan. Goes good with garlic bread :)