Does anyone know a great chicken recipe for two?

My parents' anniversery is coming up and I wanted to make them something special...


I am really good with chicken, but I don't know any good recipes.


please help!!!!!!Does anyone know a great chicken recipe for two?
2 boneless skinless breasts wrapped in foil with onion, garlic and some sage ,in a small oven dish, then use the juice 4 rice %26amp; vegetables , Or you can use a whole one and stuff it with moms recipe and cook potatoes and anything else around it remember what mom did and u can't fail .don't forget the gravey the best part corn starch and bisto. wait untill the juices start to get hot then mix in after u mix the dry stuff togetherpour into the hot broth yuuuuummmmmmmDoes anyone know a great chicken recipe for two?
no sorry but you can go to foodnetwork.com TONS of great and HEALTHY recipes there
My favourite way to prepare chicken is SO simple. I coat boneless chicken pieces (breast, thigh - whatever I feel like using or what's on sale) thoroughly with cajun seasoning and pop them into my preheated Black %26amp; Decker Health Zone Grill (similar to a George Foreman grill). Allow to cook until the juices run clear. Serve with side dish of choice - cajun spiced rice or anything from Zataran's (check your grocery store rice and noodles section for their little red boxes) and your favourite veggies - I like grilled zucchini.
CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.
yes 2 great choice of chicken. Bake with a bit of seasoning salt, at 340 for 45 mins. Or a half cup rice 1 half cup of water, 1 can mushroom soup , mix place chicken on top, Cover tight bake at 350 for 45 mins.
Maybe Terryiaki Chicken over white rice?
The medium size bucket at KFC?
I just made stir fry with chicken for 2. I used cut up chicken, broccoli, asain noodles, green onions, mushrooms, red peper, garlic, peas, soy sauce, toasted seasame oil and a little bit of green curry paste but you can use just about any other veggies that you want, just cut them up into little pieces and it cooks up really fast.
Do you have a wok? I made a great cashew chicken in a wok once. Cut chicken breasts into strips and cook in the wok. Cut up veggies, like broccoli, sugar snap peas, carrots, etc and throw them in after the chicken is done...throw in some cashews when it is all almost done and serve over rice. Yummmmy!
Try baking a whole chicken, cut multiple slits in both sides:


On one side, put garlic cloves in them.





On the other, drizzle honey and a LOT of paprika





Put lemon peel (about a tablespoon) in the cavity,





Bake as usual. Put halved red potatoes in the bottom of the pan towards the end (last 20 minutes). Make sure the potatoes are mostly done before you put them in; they'll then finish with the chicken. Let me know if you useit, it worked great on a turkey.
CHICKEN WITH CUCUMBERS


2 tbsp. olive oil


1 tbsp butter


3 boneless, skinless chicken or turkey breasts


1 large cucumber


1/2 an onion, sliced thin


1/2 tsp. ground cumin


1/2 tsp. ground mustard


2 cloves garlic, minced


1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)


3 tbsp. sour cream





Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.
Here are some of our family favorites! Enjoy!





GRILLED STUFFED CHICKEN BREAST





4 boneless chicken breast halves


4 pc. bacon, thickly sliced


fruity BBQ GLAZE, like teriyaki, Hawaiian, or cherry


4 slices Muenster Cheese, fold in 1/3s





Prepare %26amp; heat grill. With a tenderizing mallet, pound breast thin %26amp; flat. Place the folded Muenster Cheese in center. Wrap like a burrito, ends first, %26amp; secure with toothpicks. Secure one end of bacon slice to end of chicken with a toothpick, %26amp; wrap around to other end securing with toothpick. Place seam-side down directly over heat. Cook about 10 min, or until bacon crisps a bit (you may want to keep spray bottle of water handy to control flare-ups). Turn seam-side up, spread with glaze, %26amp; cover grill. Cook about 10 min more, or till bacon crisps. Serves 4.





*************************************


CAJUN STYLE ROAST CHICKEN





For each whole broiler/fryer you will need:


4 tsp. salt


2 tsp. paprika


1 1/2 tsp. cayenne


1 tsp. thyme


1/2 tsp. garlic powder


1/2 tsp. white pepper


1/2 tsp. black pepper


2 lg. yellow onion, finely chopped


2 rib celery, finely chopped





Combine spices in small bowl. Rub mixture into chicken inside %26amp; out, making sure the spices are evenly distributed %26amp; rubbed into pores. Seal in a resealable bag %26amp; refrigerate for 24hrs. Stuff loosely with onion %26amp; celery %26amp; bake, uncovered, for 4 1/2 to 5 hours at 250 degrees F. (three hours unstuffed), basting occasionally.Let sit 10 minutes at room temperature %26amp; carve. I like to defat the pan juices, heat them, %26amp; pour over the white meat slices.





For Cajun Gravy:


Deglaze the pan with a splash of water. Pour into a large measuring cup. Dissolve 4 tsp. of instant Chicken bouillon in the pan water, then add enough whole Milk to equal 4 cups. Over medium heat, melt 4 T. butter or Butter Flavored Crisco. Stir in 1 tsp. Cajun Seasoning (see above spice mixture), and 6 T. flour, %26amp; cook until mixture takes on peanut butter consistency. Whisk in milk mixture, %26amp; heat until thickened.





**************************************…


GOLDEN CORRAL BOURBON CHICKEN





1 lb. chicken leg or thigh meat, cut into bite-size chunks


4-oz. soy sauce


1/2 c. brown sugar


1/2 tsp. garlic powder


1 tsp. powdered ginger


2 T. dried minced onion


1/2 c. Jim Beam Bourbon Whiskey


2 T. white wine





Mix all the marinade ingredients %26amp; pour over chicken pieces in a bowl. Cover %26amp; refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 degrees F. for 1 hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, %26amp; add white wine. Stir %26amp; add chicken. Cook for 5 minutes %26amp; serve.





**************************************…


MAMMA MIA CHICKEN





2 chickens, cut up %26amp; skinned


1 c. lemon juice


1 onion, chopped


2 c. seasoned bread crumbs


2 tsp. cheese, grated


olive oil


parsley


black pepper





Place chicken pieces in a bowl with the lemon juice. In a medium brown paper bag, put in flavored breadcrumbs, grated cheese %26amp; parsley. Shake slightly to mix. Put 3 pieces of chicken into the bag at a time %26amp; shake to coat thoroughly.


Put the chicken pieces in a baking pan with the onion. Sprinkle with pepper %26amp; drizzle with a little olive oil. Bake at 350 degrees F. for 1 hour. To serve, squeeze a little lemon juice over chicken %26amp; garnish with lemon slice, parsley, %26amp; a little grated cheese.





**************************************…


HILLBILLY JIM’S CHICKEN FRIED CHICKEN


Absolutely Heavenly! So moist %26amp; tender you can cut it with a fork!





1 egg


1 lg. chicken breast, %26amp; skinless


2 T. milk


1/2 to 1 c. flour


Lawry’s Seasoned Salt


oil for deep frying





In a bowl beat egg %26amp; add milk. In another bowl mix flour %26amp; seasoned salt. Tenderize chicken breast. Dip in egg %26amp; milk mixture, %26amp; roll in flour %26amp; salt mixture. Deep fry until light golden brown. Finish browning on dry grill or in dry skillet.





**************************************…


OVEN-FRIED CHICKEN


This is so tasty %26amp; easy, %26amp; it’s one of our favorites.





3 lb. skinless chicken pieces


1/3 c. flour


1 tsp. salt


1/4 tsp. pepper


1/2 tsp. paprika


1/4 tsp. poultry seasoning


non-stick spray or hand pumped oil





Prepare the chicken. If you use leg-quarters remove the backs, the skin %26amp; any visible fat from your chicken before you weigh it. You will need 3 lb. of prepared chicken.





Coating: combine flour %26amp; seasonings in a resealable food bag. Place the chicken, 1 or 2 pieces at a time, into the bag. Seal %26amp; shake to cover the chicken evenly with he coating. Arrange the chicken on a cookie sheet sprayed with Non-Stick Spray. When all the chicken is coated, evenly scatter any remaining flour over the top of the chicken pieces. This step is the secret to my oven-fried chicken, so be sure NOT to omit it. Spray the coated chicken with oil or Non-Stick Spray. I like the taste of Butter-Flavored spray, but any type will work. A hand-pump sprayer for cooking oil can be purchased at almost any discount store for under $5.00. I filled it with olive oil %26amp; it works great! It’s cheaper than aerosol sprays, %26amp; no added chemicals. The coating of non-stick spray sort of seals in the seasoning %26amp; flour, %26amp; gives the chicken its ';fried” chicken flavor.





Bake the chicken at 400°F. for about 45 minutes. Remove from oven %26amp; serve hot. The chicken will be tender %26amp; juicy on the inside, while the outside is crispy %26amp; well seasoned, just the way good fried chicken is supposed to be.
Yes, I know a great recipe! There will be leftovers, but I have never known them to escape. Coq au vin (chicken braised in wine sauce). It is as follows:





1 fryer, cut up, skin removed 2 Tbl. flour


3 Tbl. butter or olive oil 1 Tbl. dried parsley


2 slices bacon, minced 1-1/2 tsp. marjoram


1 cup chopped onions 1 bay leaf


1 sliced carrot 1/2 tsp. thyme


1 clove garlic, minced 1 tsp. salt


3/4 cup red wine 1/4 tsp. black pepper


3/4 cup sherry 2 sm. cans mushrooms





Heat butter or marj. in dutch oven; brown chicken; set aside. Add more butter or olive oil as needed (I use Pam), add veggies and saute' a few minutes. Add all ingredients in right column and stir well. Stir in wine and sherry. Simmer over low heat for one hour, covered. In the last 5 minutes of cooking time, add the mushrooms. Serve with Lipton Noodles %26amp; Sauce, Alfredo flavor. A little asparagus on the side, and you're good to go!





Hope you enjoy this recipe. My husband sure does. I hope you'[ll ask for more. My specialty is seafood. This didn't come out the way I wrote it. The ingredients in the right column were pushed into the left column. Hope you can figure it out.





ope you'll ask for more. My specialty is seafood.
here's a simple recipe for chicken - to be served with baked potato or rice.





LEMON CHICKEN





INGREDIENTS:





* 2 (6 pound) whole chicken, quartered


* 1 dash garlic powder


* 1 pinch salt


* 1 pinch ground black pepper


* 2 onions, thinly sliced


* 2 green bell pepper, sliced


*2 lemons, juiced


* 1/2 cup white wine


* 1 pinch dried parsley





DIRECTIONS:





1. Preheat oven to 375 degrees F (190 degrees C).





2. Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil.





3. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.





It doesn't say to soak the chicken in the juice overnight, but you sure could, I bet it'd be delicious and tender!
Chicken Parmesan


Serves 6





1/3 Cup Parmesan cheese, grated


1/4 Tsp Italian Seasoning, crushed


6 (4 oz) Chicken Breast, boneless, skinless


1 Tbsp Unsalted Butter


1/2 Cup White Onion, diced


1 Tbsp All-Purpose Flour


1/2 Cup 2% Milk


1 (1 oz packet) Ranch Flavored Salad Dressing Mix


6 Slices Mozzarella Cheese


1/2 (10 oz pkg.) Spinach, frozen, thawed, drained


1 Tbsp Pimiento, chopped





Instructions:


Preheat the oven to 350ºF





In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.





Stir in flour; and remaining parmesan cheese mixture: add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
Cornish Hens baked w/ butter %26amp; Cavendar's Greek Seasoning (can get at Wal-Mart, etc.)





Check periodically %26amp; baste w/ the juices.





Man, delicious.