Chicken Recipes?!
Question:
Chicken Recipes?
I have a fridge full of chicken portions. Can anyone please help me by giving me some different recipes to bake or cook chicken.
Answers: Chicken Enchilada Skillet
? 1 tablespoon oil
? 1 lb. boneless skinless chicken breasts, cut bite-sized
? 1 14.5 oz. can chicken broth
? 1/4 cup ranch dressing
? 2 tablespoons flour
? 6 flour tortillas, cut into small pieces
? 1 cup shredded four cheese
? 1/2 cup salsa
? Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
? Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
? Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa. Bourbon Chicken
3 pounds chicken thigh, skinless, boneless, cut in 1" cubes
4 ounces soy sauce
4 ounces bourbon
4 cloves garlic (or more), pressed
2 pieces fresh ginger, grated
2 ounces olive oil
1/4 cup brown sugar
Mix marinade. Spread chicken in a single layer in a shallow pan and cover with marinade. The longer it marinates, the better the flavor. Preheat oven to 350. Bake for 45 min. It can be grilled or broiled. havent got recipes but you could make curry, stew, fajiitas? yay....
brown off some chicken pieces and set aside.
chop and fry a large onion and 3 large cloves of garlic,chop up a couple of nice red peppers and add a tin of chopped tomatoes.
add a heaped teaspoon of sweet spanish paprika and season.
add the chicken pieces and cook slowly until the sauce has reduced and the chicken is done.
i call that spanish chicken and its great with spuds or rice.
enjoy. Roast Lemon Chicken
3 lb frying chicken
1/4 teaspoon ground paprika
20 sprigs fresh parsley
2 tablespoon butter
4 ribs celery cut into thirds
2 cup unsalted chicken broth
1 medium yellow onion halved
1/2 lemon juice
1 salt and fresh pepper to ta
1/4 cup dry white wine
PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT'S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON JUICE,AND WINE.RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE SKILLET.BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THIICKEST PART OF THE THIGH AND INTERAL TEMPERATURE REGISTE 180 DEGREES. TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVIONG BOARD AND KEEP WARM BY COVERING WITH A TENT OF FOIL.DISCARD THE VEGETABLES.TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DEFATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET. STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.ADD THE DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.BRING TO A SIMMER,AND STIR FREQUENTLY UNTIL THICKENED.SERVE GRAVY ALONG SIDE CHICKEN
CHICKEN CORDON BLUE BUNDLES
12 Rhodes Bake-N-Serv? White Dinner Rolls, thawed
2 cups cooked and diced chicken breast
1 cup cooked and diced ham
1 cup grated Swiss cheese
1/2 teaspoon basil
1/4 teaspoon oregano
marjoram to taste
thyme to taste
salt & pepper to taste
1 egg, beaten
sesame seeds
Combine two rolls together and flatten into an 8-inch circle. Mix together chicken, ham, cheese and seasonings. Place 1/6th of the filling in the center of each circle. Pull edges up around filling and pinch together to seal. Place smooth side up in a 6-cup jumbo muffin tin sprayed with non-stick cooking spray. Brush with egg and sprinkle with sesame seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Bake at 350 F 30-35 minutes or until golden brown. Marinate chicken for at least an hour in lemon juice and olive oil. Drain and pat pieces dry with paper towels. Place flour and some salt and pepper in a plastic bag and shake chicken until coated, a couple pieces at a time. Let rest on a plate until you preheat the oven to 425 (letting the chicken sit will help the coating adhere so it stays on the chicken).
Place olive oil in baking pan and place in oven til hot. Carefully add chicken pieces to hot pan (chicken will start to sizzle immediately, and that's what you want). Cook about 15 minutes, then turn over, and cook til chicken is brown. Cut open thickest piece to ensure doneness. Enjoy!
This is a simple recipe, so you think it would be bland, but I swear it's the best recipe I've ever come across. Tastes like KFC. E-Z Chicken Tortilla Bake (From Campbell's)
Ingredients:
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 cup Pace Chunky Salsa OR Picante Sauce
1/2 cup milk
2 cups cubed cooked chicken OR turkey
8 corn tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese
Directions:
MIX soup, salsa, milk, chicken, tortillas and half the cheese in 2-qt. shallow baking dish. Cover.
BAKE at 400