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Who has easy Chicken Recipes?

My husband is a very picky eater. He loves Chicken. I need some easy chicken recipes. Can anybody help me?

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  1. get your chicken, cut it into strips and rub it in garlic (optional) then rub in flour, egg then breadcrumbs, fry it in a littel oil til its brown then but in the oven for 10mins. serve with homemade chips - just peel tatties and cut into chunky chips and put in oven. i had it for tea last night. My goodness it was really good
  2. Chicken Cordon Bleu II Rated: 5 of 5 by 1571 members Submitted By: Behr Photo By: H-L Cheung Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6 "The standard Cordon Bleu swimming in a creamy wine sauce." Ingredients: 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream Directions: 1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. 2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. 3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. =============================================== Chicken Piccata II Rated: 5 of 5 by 566 members Submitted By: TERRY C Photo By: Amanda Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 4 "Lemon in both breading and sauce makes an especially flavorful meal." Ingredients: 4 skinless, boneless chicken breasts 1 egg 3 tablespoons lemon juice 1/4 cup all-purpose flour 1/8 teaspoon garlic powder 1/8 teaspoon paprika 1/4 cup butter 2 teaspoons chicken bouillon powder 1/2 cup boiling water Directions: 1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside. 2. In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour. 3. In a large skillet, melt butter/margarine and brown the coated chicken pieces. 4. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve. ============================================== Muenster Chicken and Mushrooms Rated: 5 of 5 by 69 members Submitted By: Mary Photo By: Justine Prep Time: 25 Minutes Cook Time: 20 Minutes Ready In: 45 Minutes Servings: 6 "Mushrooms crown breaded chicken blanketed with Muenster cheese and sauteed in broth." Ingredients: 6 skinless, boneless chicken breasts 1 1/2 cups milk 2 cups dried bread crumbs, seasoned 6 slices Muenster cheese 1 cup fresh sliced mushrooms 1/2 cup chicken broth Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Dip chicken in milk, then in breadcrumbs. Lightly brown coated chicken in a large skillet, then arrange in a 9x13 inch baking dish. 3. Top each chicken with a slice of cheese. Top with mushrooms, then pour broth over and around chicken. Cover dish with aluminum foil. 4. Bake at 350 degrees F (175 degrees C) for 30 minutes; remove cover, baste with any remaining broth, and bake for another 15 to 20 minutes. =============================================== Chicken Tetrazzini IV Rated: 5 of 5 by 239 members Submitted By: Mary Photo By: Veronica Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 4 "Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry." Ingredients: 1 (8 ounce) package spaghetti, broken into pieces 1/4 cup butter 1/4 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup chicken broth 1 cup heavy cream 2 tablespoons sherry 1 (4.5 ounce) can sliced mushrooms, drained 2 cups chopped cooked chicken 1/2 cup grated Parmesan cheese Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain. 3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream. 4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese. 5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned. =============================================== Salsa Chicken Rated: 5 of 5 by 1343 members Submitted By: Faye Photo By: LynnInHK Prep Time: 5 Minutes Cook Time: 40 Minutes Ready In: 45 Minutes Servings: 4 "Chicken seasoned with taco seasoning and topped with salsa, then baked." Ingredients: 4 skinless, boneless chicken breast halves 4 teaspoons taco seasoning mix 1 cup salsa 1 cup shredded Cheddar cheese 2 tablespoons sour cream (optional) Directions: 1. Preheat oven to 375 degrees F (190 degrees C) 2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. 3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
  3. www.kraftfoods.com i love this site
  4. Here are some delicious and simple recipes you can try. A picky eater would find these good, because they don't have a lot of different ingredients. RANCH CHICKEN BREASTS 4 boneless skinless chicken breasts 1/2 cup Italian bread crumbs (plus some extra for pan) 3 tablespoons of Hidden Valley dry Ranch Dressing mix Pre-heat oven to 375°. Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs. Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture. Place in pan and cook anywhere from 30-60 minutes, depending on your oven. =============================================== EASY CHICKEN BAKE 1 lb. of chicken breast 1 can cream of mushroom soup Grated cheddar cheese Place chicken into casserole. Spread mushroom soup over the meat. (Do not add any milk or water). Cover and bake at 350 degrees for 45 to 50 minutes. Remove from oven and sprinkle cheddar cheese over the top. Cover and let stand 5 to 10 minutes until the cheese melts. =============================================== SIMPLE BBQ CHICKEN 1 bottle Bar-B-Q sauce with honey Chicken legs and breasts Crock pot Cook chicken breasts for 1/2 hour so completely done later. Put partly cooked breasts and chicken legs (or use all legs if you like), just pour sauce with honey over chicken. Cook on low in crock pot all day. ============================================== CHICKEN & STUFFING BAKE Cooked meat from 1 whole fryer or 6 chicken breasts, pieced/cut up 1 boxes Stove Top stuffing 2 cans cream of chicken soup 1/2 c. milk Salt and pepper to taste Prepare stuffing, set aside 1 cup. Spread in bottom and on sides of 13x9 baking dish. Place chicken pieces over stuffing. Salt and pepper if desired. Mix both cans soup and milk. Pour over chicken and vegetables. Sprinkle remaining stuffing on top. Bake 350 degrees for 30-35 minutes. =============================================== CHICKEN & RICE 1 box long grain and wild rice 1 can onion soup 8 chicken breasts (or 1 cut up chicken) 1 can cream of mushroom soup 1/3 can milk In a 13 x 9 inch pan, spread rice on bottom of pan. Sprinkle package of herbs over rice. Pour onion soup with 1 can water over rice. Place chicken in pan. Cover with mushroom soup mixed with 1/3 can milk. Bake at 350 degrees for 1 1/2 hours.
  5. Go to allrecipes.com You can search for all the ingredients that you want and don't want. Plus they give you ratings and reviews. It's my fav website to get new recipes.
  6. Here's a couple you might want to try... ***BBQ Chicken Pizza*** 1 store-bought pizza crust, such as Boboli brand (12-inch) 1/2 cup barbecue sauce, any brand 2 cups chopped cooked chicken, such as rotisserie chicken or leftover roast chicken 2 1/2 cups shredded cheddar cheese 2 scallions, chopped 1/2 small red bell pepper, chopped Preparation Pre-heat oven to 400°F. Put the pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce. Top with chicken, cheese, scallions and red bell pepper and bake until golden and bubbly on top, 12-15 minutes. Cut into 8 pieces and serve. ***Chicken Cutlets with Herbs*** 1/2 loaf baguette bread - day old is fine 4 pieces chicken breast halves Salt and freshly ground black pepper All-purpose flour, for dredging 1 large egg Several sprigs fresh thyme, leaves finely chopped 2-3 sprigs fresh rosemary, leaves finely chopped A handful fresh chives, finely chopped 1 1/2 teaspoons poultry seasoning Olive oil, for sauteing cutlets Preparation Heat the oven to 400°F. Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs. While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish. Transfer bread crumbs to a plate and season with herbs and poultry seasoning. Heat a thin layer of EVOO in a large skillet over medium-high heat. Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3-4 minutes on each side. ***Garlic Roast Chicken with Lemon and Rosemary*** 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks 6 cloves garlic, crushed 3 tablespoons fresh rosemary leaves, stripped from stems 3 tablespoons extra virgin olive oil (EVOO) 1 lemon, zested and juiced 1 tablespoon grill seasoning blend, such as McCormick brand Montreal Chicken Seasoning or coarse salt and black pepper 1/2 cup dry white wine or chicken stock Preparation Pre-heat the oven to 450°F. Arrange the chicken in a 9-inch x 13-inch baking dish. Add the garlic, rosemary, EVOO, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all the ingredients, then place in the oven. Roast the chicken for 20 minutes. Add the wine or chicken stock and lemon juice to the dish and combine with the pan juices. Return to the oven and turn the oven off. Let stand for 5 minutes longer. then remove the chicken from the oven. Place the baking dish on trivet and serve, spooning the pan juices over the chicken pieces.
  7. Chicken Cordon Bleu -- I use a dutch oven (a large pot) to cook this in, seems to work out perfectly. Also I dont use white wine; I use chicken broth or water. INGREDIENTS 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream DIRECTIONS Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Chicken and Dumplings -- Use any chicken you have on hand. You can use 1 can cream of chicken and 1 can cream of celery if you w ant. I do. INGREDIENTS 6 boneless chicken thighs 2 (10.75 ounce) cans condensed cream of celery soup salt and pepper to taste 1 (12 ounce) package refrigerated biscuit dough DIRECTIONS In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot. Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
  8. here r a couple of the easiest but best recipes my family just LOVES. pre-heat over to 350 put chicken in baking pan and smother with italian dressing for extra flavor sprinkle parmesan cheese on top. YUMMY cover tightly with foil, throw it in oven for about 2 1/2 hours and u have your self a delicious meal the chicken just falls apart when u touch it with a fork. enjoy now if u want the same delicious meal that falls apart when u touch it with the fork do all the same steps above but instead of smothering in italian smother with a bottle of bar b que sauce. cover and cook 2 1/2 hours and tah dah dinner is served and your family will be happy Source(s): my source is i have the worlds pickiest eaters and they love both of these and every time company comes over they ask me for my recipes to these chicken meals
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