Chook Me! - easy chicken recipes?

easy chicken recipes?

I'm a College kid. My wallet contains more dust than it does bills. I'm not a chef. I want a delightful meal. I have chicken breast. I prefer to use the oven. Any easy recipes? What kind of seasonings should I use? I can't believe I'm saying this but I'd rather study than cook.

Public Comments

Love your wit! Posting to mark your question ;) I am a grillin' gal when it comes to meats, but I do have a couple very simple "oven" recipes for chicken that I will post. One question ... how many servings are needed (cooking for just you, girlfriend, do you have roommates - great way to spread the expense!, or friends that never seem to leave your pad and you are constantly feeding - another way to spread the expense)? Feel free to e-mail me or update this post regarding servings. Otherwise, I will post the recipes in original form.
If the skin is left on the chicken, you should pour olive oil on it and cook it at 200 degrees for 15 minutes. That's pretty much fried chicken.
coat the chicken with sage salt and pepper and put in a pan with a little bit of water and through in the oven until ready. that's it and you don't need any butter or oil so it isn't fattening
My husband often likes very simple baked chicken. Just add some salt pepper and season salt. Bake at 450 degrees for about 25 min!! All Done! Another easy way is to buy the Shake-n-bake mix at the grocery store! Its tasty, cheap and quick!!
OK real quick. Chop two medium onions, just a rough chop and put in a deep pan that has a cover. little bit of salt.Did I say just a tblsp of veg. oil in first? Now cook onions until they just start to soften. Take your chicken breasts(boneless, skinless,if possible), Frozen is just fine, season one side with salt paprika and parsley. Place that side down on top of the onions. Put the cover on. Wait 4-5 minutes and take cover off. Flip the breasts. Replace cover and cook on medium heat for another 4-5 minutes. Sorry, all these things should be done on medium heat The breasts should come out tender and juicy. Remove them from the pot. Stir up the onions then add mozzarella, provolone, parmesan cheese or whatever. Replace top for a couple of minutes. And you've got smothered chicken. Couldn't be easier. You could throw some chopped garlic in there or celery, baby carrots. Delicious.
Stuffed chicken is nice, looks great and is pretty cheap (cut a slit in your chicken along the side first): chopped mushrooms, cheese (any you have handy so long as it melts) and ham or bacon. Chop and mix in a dish then stuff in the slit (you can secure the opening with a cocktail stick if you have one). Add some fresh or dried herbs if you want to (can be basil, rosemary, tarragon...anything you like) Or, chicken is also good if you pop them in an oven tray, layer some sliced cheese on it and wrap in bacon or ham. Both are really simple and taste great...serve with buttered carrots and maybe some potatoes roasted with garlic chopped into the oil.
skinless chicken breasts topped with bacon, portabella mushrooms, onions, spinach and cheese. Ingredients4 skinless chicken breast fillets 12 slices hickory bacon strips 4 medium portabella mushrooms 1 large white onion sea salt 1 bundle fresh leaf spinach 4 cloves fresh garlic 4 thick slices cheddar cheese 4 slices toasted French bread Method Cook slices of bacon in large skillet on medium to high heat, until crispy. Remove bacon strips, drain on paper towel and set aside. Cook chicken in bacon drippings on medium heat, until golden brown. Remove, drain on paper towel and set aside. Slice onion, garlic cloves, and portabella mushrooms. Cook together in bacon drippings, on medium to high heat, until tender and caramel in color. Remove and set aside in bowl. In same skillet, arrange cooked chicken breast, salt to taste, topping with 2 slices cooked bacon on each breast. Pile the onion, garlic and mushrooms on top. Add the bunch of fresh spinach, covering the entire pan of chicken arrangement. Place lid on top of skillet and steep on low heat until spinach is limp, but still bright in color. Remove lid. Add 1 slice cheddar cheese for each chicken breast, replace lid until cheese is melted. Remove from heat. Using spatulla, place each individual chicken breast on top of toasted french bread on each serving plate. Crush remaining bacon strips and sprinkle on top of each breast. Serve hot with a side salad or cold pasta/veggie dish. Notes: This whole dish takes less than 30 minutes, is beautiful, and tastes incredible. Number of Servings: 4
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