Chook Me! - Good Chicken Recipe - Skinless Boneless

Good Chicken Recipe - Skinless Boneless - WOW recipe?

Looking for something that isnt hard to prepare ... since I will be making it after working all day & dont want to be eatting to late. Maybe a chicken and rice recipe - in the oven Something that the ingredients arent to overwhelming and can easily be picked up at the grocery store - or might possibly have at home. I make chicken alot - and want this to be different. and Yummy. I will be feeding about 5 people. Also please be specific with ingredients by using brand names Thank You Or maybe just any chicken dish made in the oven - - - with a yummy gravy/sauce I think I am going to serve stuffing with it ...... Any ideas ????????

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Easy Chicken & Rice Divan Prep Time: 15 min Total Time: 50 min Makes: 6 servings 2 cups fat free milk 1/2 cup KRAFT Mayo Light Mayonnaise 1/2 tsp. dried thyme leaves 1 tsp. garlic powder 2 cups instant brown rice, uncooked 1-1/4 lb. boneless skinless chicken breasts, cut into 3/4-inch pieces 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained 1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese PREHEAT oven to 375°F. Mix milk, mayo and seasonings with wire whisk in 13x9-inch baking dish. ADD rice, chicken, broccoli and 1 cup of the cheese; mix well. Cover with foil. BAKE 30 min. Remove from oven; stir. Sprinkle with remaining 1/2 cup cheese. Continue baking 5 to 10 min. until chicken is cooked through. Let stand 5 min. or until liquid is absorbed.
TOO EASY CHICKEN & RICE CASSEROLE 1 10 oz. package of saffron yellow Spanish rice (Vigo) 1 10 oz. can of canned premium chicken in water 1 can cream of chicken or cream of mushroom soup 1/2 cup milk paprika *optional: onions **optional: fried fried onions **optional: cheese Cook rice as directed but simmer for 15 minutes. (When combined with the other ingredients and cooked in the oven, the rice will cook more.) Drain water from canned chicken. Combine soup and chicken in bowl. Add cooked rice to soup and chicken. Stir in 1/2 cup of milk, more or less, depending on consistency desired. Cook uncovered in a casserole dish at 350 degrees for about 20 minutes. No need to grease the dish.
Chicken Souvlaki Sandwich 4 Servings // Prep: 15 min // Cook: 35 min // Yields 2 halves per serving This Greek specialty is sure to become a new dinner staple. The chicken is crusted with a lemony, soy-herb sauce and served in a pita with a yogurt-cucumber sauce. Ingredients 1/4 cup fresh lemon juice 2 Tbsp low-sodium soy sauce 1 Tbsp honey 2 medium garlic clove(s), minced 2 tsp olive oil, garlic-flavored or extra-virgin 1 tsp dried oregano 1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces 1/2 cup plain fat-free yogurt 1/2 cup cucumber(s), shredded 1 Tbsp dill, fresh, chopped 1/2 tsp garlic powder 4 large whole wheat pita(s), halved Instructions 1. Preheat oven to 400ºF. 2. In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat. 3. Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking. 4. Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder. 5. When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half.
I make this in a skillet instead of a crock pot. just brown your chicken and add the other ingred. until cooked throw. It tastes like something from a restaurant. CREAMY ITALIAN CHICKEN 3 chicken breast halves 1 envelope Good Seasons Italian dressing mix 1/4 c. water 1 can fat free cream of chicken soup 8 oz. block light cream cheese 4 oz. can sliced mushrooms, drained (I like to criss-cross two knives through them to make mushroom bits) Place chicken breasts in a Pam sprayed crock pot. Mix Italian dressing mix with water and pour over chicken. Cook on low for 3 hours. Mix together cream of chicken soup, cream cheese; stir in mushrooms. Pour over chicken and cook an additional hour on low. Serve with spaghetti.
3 Ingredient Honey Mustard Chicken Tenders (for 5, depends on appetite) 2 lbs boneless, skinless chicken tenders (wash, pat dry) 6 T French's honey mustard 2 1/2 c. French Fried Onions, crushed (I use Durkees, in the can, in the vegetable aisle, the same ones that go in a green bean casserole at Thansksgiving). Coat chicken with mustard, then roll in crushed onions. Place on greased cookie sheet. Bake at 400; for 15- 18 minutes til done. Serve with chicken RiceA-Roni and salad. Any leftovers (not usually!) make a great sandwich or toss with a salad the next day.
One that I've used in the past is very simple. Pound the boneless chicken out just to even out the thickness. Marinate in a lemon/garlic/pepper mixture. Throw on grill or fry. It only takes a couple minutes per side. Add any side dish and..viola a 30 minute (or less) meal.
After working all day, you deserve a break! Here are a couple of ideas you might want to consider: 1. Purchase an already prepared rotisserie chicken. Serve it with bagged salad mix and a rice mix of your choice. For dessert, pick up pound cake, fresh strawberries, and whipping cream for strawberry shortcake 2. Take boneless chicken breasts and season them with kosher salt, fresh ground pepper, and a little garlic. Lay them in a baking pan. Take a can of artichoke hearts, drain them while reserving the liquid, and chop coarsely. Mix with 1 package of feta cheese and sprinkle over the chicken. Mix the reserved liquid with 1 tsp yellow mustard and pour around the chicken. Bake in a 350 degree oven for 45 minutes. Serve with Rice A Roni rice pilaf mix and a chopped vegetable salad with your favorite dressing. 3. Cut chicken breasts into bite sized pieces and season with salt, pepper, and garlic. For this recipe, you'll also need 1 red bell pepper, 1 head of cauliflower, 1 bunch carrots, celery, yellow onion, bean sprouts (not alfalfa), mushrooms, sesame oil, toasted sesame seeds, sugar, rice wine vinegar, soy sauce, sweet chili sauce, ginger, and jasmine rice. In skillet, heat 2 T vegetable oil and 1 tsp sesame oil until hot. Chop caulilower, carrots and onion and add to the hot oil. Stir frequently to brown and cook until nearly tender. Add chicken and cook until nearly finished. Add bell pepper, mushrooms, and celery and cook until mushrooms are slightly reduced and pepper is tender. Add bean sprouts and sautee for an additional 3 minutes. In another dish, mix together 2 T soy sauce, 1 tsp ginger, 2 T rice wine vinegar, 1 tsp sweet chili sauce. Add 1 tsp corn starch. Pour over stirfry and toss until thickened and each piece is coated. Sprinkle sesame seeds on mixture. Serve over jasmine rice. Season to taste with salt and pepper. This is also good with frozen potstickers or shu mai.
This is easy, yummy, and decently healthy to boot. Chop an onion and/peppers and saute in a large skillet in a few tablespoons of veggie or olive oil. Add bite-sized pieces of your boneless, skinless chicken breasts (4 small-medium breasts should be fine). Cook the chicken and veggies over medium-high until the chicken is lightly browned and cooked through. Add a jar of your favorite salsa, a can of chicken broth and a can of drained corn to the pan. Bring the liquid to a boil, add two cup of minute rice and mix in. Sprinkle a bag of shredded cheddar or mexican blend cheese on top and cover. Turn off the heat. Keep covered for ten minutes and serve.
This is an easy dish you can make the night before and cook it when you get home: CHICKEN MEDITERRANEO Serves 4 4 to 6 skinless boneless chicken breasts Salt (to taste) Black pepper (to taste) Garlic powder (to taste) Oregano (to taste) ½ cup red wine vinegar ½ cup olive oil Juice of one small lemon 3 tbsp capers with a bit of juice 1 cup pitted prunes ½ cup green Spanish olives ½ cup black Greek olives 2 bay leaves, torn into pieces ¼ cup brown sugar (packed) ¼ cup white wine (very dry) ¼ cup cilantro, finely chopped Start preparations the night before. Season chicken breasts on both sides with salt, pepper, garlic powder and oregano. Place in a large bowl and squeeze lemon over all. Add oil, vinegar, capers and juice, prunes, olives and bay leaves. Cover and let marinate in the refrigerator overnight (this is essential). Next day, preheat oven to 350 degrees. Arrange chicken in a single layer in a shallow, long baking pan and spoon marinade over it evenly, scraping the bowl to get every bit. Sprinkle cilantro and brown sugar evenly over chicken and pour white wine around them. Bake for 60-70 minutes, basting frequently with pan juices. Serve with plain noodles or rice. Have lots of bread handy for sopping up the juices.
Are you fat/calorie conscious? If so, you may want to hit your back button before reading this one. :) This is the dish I made my husband the first time I cooked for him (eons ago when we first started dating). We've been married nearly 4 years now and have two kids, LOL I guess he liked it. :) It's easy, relatively cheap to make and delicious, but it has to cook for 45 minutes...that's the only draw back. :( Lemon Butter Chicken 6 skinless, boneless chicken breast halves 1 stick BUTTER (you can't substitute margarine, oil, shortening, etc. for this because the recipe will flop and won't be good at all) Juice and rind of 1 large lemon 1/2 t. salt Dijon mustard (any brand will do. I normally use the store brand.) Italian Seasoned bread crumbs (again, any brand works) 1 box fettuccine Preheat oven to 375 degrees. Melt butter, salt, lemon juice and rind in a small sauce pan over medium heat until melted. Brush chicken breasts on both sides with Dijon mustard (use as little or as much as you like. I normally use about 2 t. per breast half) and dredge in bread crumbs. Place in 13 X 9 baking dish. Pour melted butter/lemon mixture over breasts and bake for 45 minutes, basting twice during cooking. 15 minutes before chicken is done, cook pasta according to box directions. Drain and return to cooking pot. Remove chicken to plates and scrape the butter/lemon sauce (and the YUMMY browned bits!) into the pasta. Toss well and serve with chicken.
Chicken and Mushroom Bake with Rice 5 chicken pieces or enough to feed family 1 c. water 1 can cream of mushroom or cream of celery soup (i prefer cream of mushroom) 1/2 c. rice 2 medium carrots, sliced (I sometimes omit) celery salt, for seasoning paprika, for seasoning 1/4 tsp. salt, as needed Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken legs, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour. You can also cook this without the rice and carrots. It makes a nice gravy to pour over cooked rice or noodles. This is quick and easy. A family favorite. Saturday Chicken 5 servings 10 chicken pieces (or whatever you prefer) (you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.) 1 can condensed cream of mushroom (or cream of chicken) 1 cup of cream (dont cheat and use milk; the cream makes a lot of difference) salt, garlic powder, and paprika- to taste chopped parsley Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top. Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork. Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice. I have cheated and used milk but it really does taste better with the cream. Chicken Broccoli Casserole 3c. cooked rice (i use success) 1 tbsp. butter or margarine 1 can of cream of chicken 1 soup can of milk 1/2 c. chopped onion (recipe calls for 1 cup) 1/2 c. chopped celery (recipe calls for 1 cup) 3 c. chicken, chopped (you can boil chicken pieces and then diced when cooled) 1 pkg frozen broccoli, cooked 8 oz Cheez Whiz (some times i add more) the cheesier the better Saute onions and celery in butter until clear. Add chicken soup and milk. Add cheez whiz and heat slowly until blended. Mix in broccoli, rice and chicken. Season to taste. Pour into casserole dish, and bake at 350' for 30 minutes. (casserole may be frozen after baking) As far as name brands I use store generic brands or whatever is cheapest. EDIT: i just read your additional details. Here's another recipe using stuffing. This really is easy, delicious and quick to make. Stove top Easy Cheesy Chicken Bake 1 pkg (6oz) Stove Top Stuffing Mix for Chicken 1 1/2 lb. chicken chunks (use boiled chicken or leftover chicken) 1 (14 oz) frozen broccoli florets, thawed, drained 1 can cream of chicken soup 1/2 c. milk 1 1/2 c. shredded cheddar cheese Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside. Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing. Bake 30 minutes or until cooked through
Here's one that has wild rice to add a bit of 'wow' to the dish, and you won't have to spend a long time getting the dish ready to throw into the oven. Pick up a cooked chicken at your local supermarket to get started. *** Wild Rice Chicken Casserole *** 1 pk Wild rice (6 oz) 1 can Cream of chicken soup (condensed - 10 3/4 oz) 4 cups of cooked and cubed chicken 1 cup of celery - chopped 1/4 cup Onion -- chopped Waterchestnuts, (5 oz can) 1 can Mushrooms, drained (4 oz) 3 tbsp Soy sauce 1 cup of Chicken stock (use a couple of stock cubes and a cup of water) Topping: 1 1/2 cups of Seasoned bread stuffing Dry mix 1/2 cup Butter or margarine -- Melted Method: Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add stock and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350 deg for 1 hour. Serve :)