Does anyone have any good recipes for chicken?
here are some Fiery Chicken Strips Recipe 2 tablespoons butter or margarine (melted) 2 teaspoons liquid hot pepper sauce 1 teaspoon cider vinegar 2/3 cup yellow cornmeal 1/4-1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 lb chicken tenders (chicken cut into strips) Low-fat ranch dressing or bleu cheese salad dressing, for dipping Preheat oven to 400 degrees. In a mixing bowl, mix butter, hot pepper, and vinegar and set aside. In a shallow dish, mix cornmeal, cayenne, and salt together. Dip chicken strips in melted butter mixture and coat with liquid ingredients. Roll chicken in cornmeal mixture after dipping in butter and coat evenly. Place chicken strips on a baking sheet and bake for 9-11 minutes at 400 degrees, flip over and bake an additional 5 minutes. When chicken is done juices will run clear. Serve and dip in dresssing if desired ……………………………………………………………. Chicken Broccoli Pasta Recipe 1 pound boneless, skinless chicken breast, cut i
These are two of my favorite ones: Mama’s Chicken and Rice 1/4 cup canola oil 1 chicken, cut up or pre-cut pieces or just chicken breast 1 large onion 1 teaspoon salt 1/4 cup black pepper 2 cups raw rice 4 cups water Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy. Hawaiian Chicken 1-3# cut up ready to cook fryer or just chicken breast 1/4 cup melted butter 1-9 oz can pineapple slices (or chunks) I uses more 1/4 cup brown sugar 2 Tab. cornstarch 2 Tab chili sauce 1 tsp soy sauce 1 tsp salt 1/4 cup vinegar 1/2 tsp Worcestershire sauce 1/3 cup cat sup In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing & dice the remaining. Mix the pinapple juice with the remaining ingre
PASTA WITH CHICKEN AND BROCCOLI 2 garlic cloves, minced 1/4 c. olive oil 1/2 lb. chicken breast strips 1/4 c. broccoli florets, chopped 3/4 c. sun-dried tomatoes 1 tsp. fresh basil, chopped fine Pinch red pepper 1/4 c. semi-dry white wine 3/4 c. low salt chicken broth 1 tbsp. low salt butter 1/2 lb. bow tie pasta Pepper to taste Grated cheese Cut up broccoli, sun-dried tomatoes, basil and chicken separately and set aside. In large skillet, cook together garlic, oil and chicken; set aside. Saute broccoli in butter, add chicken mixture; stir. Add all ingredients remaining, except pasta and cheese. Make pasta as directed on box. Let chicken and broccoli simmer for 20 minutes to blend flavors. Add pasta to dish and top with grated cheese.
This ones good over rice Chicken Croquettes (Croquetas de Pollo) Ingredients 3 boneless chicken breast 1/4 cups all-purpose flour 3/4 cups milk 3 tbsp cracker meal 1 tbsp dry white wine 2 eggs well beaten salt and pepper to taste Finely ground cracker meal, salted to taste Oil for deep frying Directions 1. Boil chicken until tender, then drain water and allow chicken to cool. 2. Ground chicken and set chicken aside in large bowl. 3. Place the flour in a large sauté pan and slowly add milk, stirring constantly over medium heat. 4. Add butter and continue to stir until reaches paste-like consistency. Remove from heat and stir in 3 tbsp of cracker meal, salt, pepper and garlic. 5. Sprinkle chicken with wine and add flour mixture. Mix well and refrigerate. 6. After mixture is thoroughly chilled, make finger sized croquettes. 7. Rubbing small amount of vegetable oil in the palm of your hand helps keep mixture from sticking. 8. Dip each croquette first in egg, then the cracker meal, then the
Wine Baked Chicken Breast Ingredients: 1 c. red wine 1/4 c. soy sauce 1/4 c. salad oil 1 tbsp. water 1 clove garlic, peel and slice 1 tsp. powdered sugar 1/4 tsp. oregano 1 tbsp. brown sugar 3 chicken breasts, split in halves 3-4 c. wild rice Directions: Combine all sauce ingredients and mix well. Place chicken in large casserole and pour mixture over and cover dish. Bake 1 1/2 hours, uncover for last 15 minutes. Serve at once. 375 degree oven. Serves 6. Autumn Chicken Breasts 4 T. olive oil 1/2 onion, small one, diced 1 1/2 C. shitake mushrooms, diced salt and pepper 2 garlic cloves, crushed 6 oz. baby spinach 1/4 C. flavored breadcrumbs 1/4 C. romano cheese, grated 1-2 T. tomato, diced 4 chicken breasts, skinless, boneless, pounded flat aerosol oil Heat the oil in a saute pan. Add the onions and the mushrooms, season with the salt and pepper and cook until they wilt down. Add the garlic and spinach and toss with tongs until the spinach wilts down. Turn off the flame, add the breadcru
