Chook Me!

Easy chicken recipes please.?

Good and easy recipes that have ingredients most everyone has in their kitchen. Im tired of the same old same old. Easy please, and be specific, im kinda slow. lol Oh yea, chicken is the main ingredient tonight. thanks for all your help!

Public Comments

1. A friend of mine has a crockpot recipe that she swears by: You put the whole chicken in the crock pot, open a jar of salsa and dump that in on top, cover it, set it on low, and go to work. She says when she gets home, the chicken is so tender it falls off its bones and is full of flavor.
2. === Savory Chicken Breasts 4 skinless, boneless chicken breast halves ground black pepper to taste 4 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 1 cup dry bread crumbs 3 tablespoons butter, melted Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese. 3. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown. ======================================================= Apple Cheddar Stuffed Chicken Breast 2 skinless, boneless chicken breasts 1/2 cup chopped apple 2 tablespoons shredded Cheddar cheese 1 tablespoon Italian-style dried bread crumbs 1 tablespoon butter 1/4 cup dry white wine 1/4 cup water 1 tablespoon water 1 1/2 teaspoons cornstarch 1 tablespoon chopped fresh parsley, for garnish Directions: 1. Combine apple, cheese, and bread crumbs. Set aside. 2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks. 3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink. 4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve. ======================================================== Balsamic Marinated Chicken Breasts 3/4 cup balsamic vinegar 1/2 cup water 1 teaspoon dried minced onion 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dried minced garlic 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1/4 teaspoon crushed dried rosemary 1/4 teaspoon dried parsley flakes 1/4 teaspoon chili powder 1/8 teaspoon dried oregano 4 (6 ounce) skinless, boneless chicken breast halves Directions: 1. Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight. 2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet. 3. Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes. ============================================================
3. I love to stuff a chicken with lemon and orange slices and roast it in the oven or on a barbecue spit. They impart a great citrus flavour. The pan juices make a wonderful gravy when they are mixed with chicken bullion and thickened with corn starch. A very common way to keep the chicken flesh moist while ensuring a crisp skin is the beer can method of roasting. Stand the chicken on half a can of beer. Pour some of the remaining beer in the bottom of the roasting pan. The beer steams the inside of the bird resulting in a mild beer flavour and a very crispy skin. Chicken is a very versatile food - great tasting and healthy. Enjoy!
4. Crispy baked chicken Set up: 1/2 cup flour seasoned with a pinch of salt and a pinch of black pepper on a plate 2 large eggs, whisked with some vermouth, vodka, milk or water in a bowl 2 cups panko breadcrumbs with a big pinch of salt, black pepper, Italian seasoning and grated Parmesan on a plate Method Heat oven to 375. Drizzle 2 tablespoons of vegetable oil on a baking sheet with sides. Rinse the chicken with cold water and pat dry. Remove the tenderloin and pound the breasts to an even thickness. Dust lightly with seasoned flour, float in the egg wash, coating completely, then press into the panko breadcrumbs on one side, flip and press the panko into the other side, make sure it is completely coated. Place the chicken on the baking sheet and then flip over so both sides have some of the oil. Bake in the hot oven, 18 minutes, flipping half way through the cooking time
5. Ritz Chicken Casserole 3-4 large boneless/skinless chicken breasts 1 can cream of chicken soup or cream of broccoli 1 8 oz container sour cream 1 bottle of poppy seed 1 stick Ritz crackers 1/2 stick butter 1/4 tsp salt 1/4 tsp pepper Chop chicken into 1 inch squares and cook until done. In a bowl, combine cream of chicken soup, sour cream, chopped chicken, salt, and pepper. Smooth out into casserole dish. Crumble Ritz crackers on top. Melt butter and drizzle on top of crackers. Sprinkle top with poppy seeds. Cook at 350 degrees for approx. 30-40 mins or until crackers start to brown. Hawaiian Skillet Chicken 4 boneless, skinless chicken breasts (about 1 1/2 pounds) Salt and pepper to taste 1/2 cup flour 2 tablespoons vegetable oil (canola, corn, peanut) Hawaiian Sauce 1 (8 ounce) can pineapple chunks, with juice 1/2 cup brown sugar 3 tablespoons soy sauce 1 tablespoon fresh ginger, minced 1/8 teaspoon ground cloves 1/4 teaspoon paprika 1/2 teaspoon kosher salt 1 tablespoon flour Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat--up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat. 3. Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice. CHICKEN & BROCCOLI PIE 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup cut-up cooked chicken 1 medium onion, chopped (1/2 cup) 1/2 cup Original Bisquick® mix 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes. Quick Chicken Cacciatore 1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat Salt and freshly ground black pepper 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1/2 teaspoon crushed red pepper flakes 2 portobello mushroom caps, halved crosswise and thinly sliced 4 cloves garlic, crushed and minced 1/2 cup beef broth or stock 1 (28-ounces) can crushed tomatoes A handful flat-leaf parsley, chopped 1 pound egg ribbons or egg fettuccini, cooked to al dente Crusty bread and grated Parmigiano or Romano, for passing Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese. All of the above recipes are wonderful!!! nfd♥
6. Well, my two fastest, and by far the easiest chicken recipes I do are just in the oven with BBQ sauce or coated with Heinz 57, or in the oven after soaking in buttermilk over night, then coating in breadcrumbs, and baking for a 'southern fried chicken' flavor. (Both of these in the oven at 350 for about an hour, or until juices run clear.) SUPER easy and both full of flavor, of course. OR...marinade the chicken (can be a whole chicken, just breasts, just legs, etc. Whatever you want) overnight in a large zip-lock bag with two lemons sliced in half, seeded and juice squeezed into the bag, 1/4 cup olive oil, chopped fresh herbs of your choice, such as basil, thyme, oregano, salt, and pepper. The next day, toss it all single layer into a cake pan and bake at 375 for 45 minutes to 1 hour. It is wonderful!!
7. take and Clean your chicken breasts put in one bowl a packet of hidden valley ranch mix in other bowl put three eggs and a baking sheet dip the chicken in the eggs then the ranch mix put non stick spray on baking sheet then put chicken in baking sheet and bake until it is cooked just keep checking on it.
8. Chicken with Herbed Vegetable Sauce yield: Serves 4 This recipe can be prepared in 45 minutes or less. ingredients 4 skinless boneless chicken breast halves 2 tablespoons chopped fresh thyme 2 tablespoons olive oil 2 small zucchini, cut into thin strips 1 small leek (white and pale green parts only), cut into thin strips 4 2-inch-long pieces celery, cut into thin strips 1/2 medium carrot, cut into thin strips 3 garlic cloves, minced 12 ounces cherry tomatoes, halved 1 cup canned low-salt chicken broth 8 large fresh basil leaves, sliced preparation Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.