Chicken Recipe-This is an EMERGENCY!!!?

I just have a chicken and some potatoes,eggs,bread and spices.I also have some tomatoes,onions and chilli peppers.And sauces like worcestershire and mustard sauce.


I really need to cook something in 1 hour for somebody who is coming to dinner.Plz Plz help me out here! I need a good recipe and fast!Chicken Recipe-This is an EMERGENCY!!!?
Cook the chicken in the oven coated in a puree of tomatoes, spices and chillies. Serve with a creamy mash (added egg and milk) with mustard sauce topping.Chicken Recipe-This is an EMERGENCY!!!?
15-Minute Marinated ChickenSUBMITTED BY: Pam Shinogle





';Whenever I serve this to family and friends, which is quite often, I'm bound to be asked for the recipe. It's a fast and tasty meal that I'm happy to share with others.';





Original recipe yield:


4 servings





PREP TIME 15 Min


COOK TIME 15 Min


READY IN 30 Min


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1/4 cup Dijon mustard


2 tablespoons fresh lemon juice


1 1/2 teaspoons Worcestershire sauce


1/2 teaspoon dried tarragon


1/4 teaspoon pepper


4 boneless, skinless chicken breast halves


DIRECTIONS


Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.


Diabetic Exchanges: One serving equals 3 lean meat; also, 161 calories, 287 mg sodium, 73 mg cholesterol, 2 gm carbohydrate, 28 gm protein, 4 gm fat.
Ok, cut up your potatoes and veggies. Toss with 2 eggs and veggies. Add garlic, worcestersire, and mustard sauce, salt and pepper. Layer your chicken in pan, then add your potato mixture. Cover and bake 375 for 1hr. Done and serve with warm bread and butter.
1)ingredients:


6 ounces uncooked yolk-free egg noodles





1can (about 14 ounces) stewed tomatoes with onions, celery and green bell pepper





2cloves garlic, minced





1teaspoon dried oregano





Nonstick cooking spray





4boneless skinless chicken breasts, rinsed and patted dry, (4 ounces each)





2teaspoons olive oil





Preparation:


1.Cook noodles according to package directions, omitting salt and oil; drain.





2.Meanwhile, place tomatoes, garlic and oregano into large nonstick skillet. Bring to a boil over high heat; boil 5 minutes, stirring constantly or until liquid is reduced and tomato mixture becomes slightly darker in color. (Mixture will be thick.) Transfer to small bowl; keep warm. Wipe out skillet.





3.Spray same skillet with cooking spray. Add chicken; cook 6 minutes. Turn; reduce heat to medium-low. Spoon tomato mixture into skillet around chicken. Cover; cook 4 minutes or until chicken is no longer pink in center.





4.Place noodles on serving platter; top with chicken. Add olive oil to tomato mixture; blend well. Spoon equal amounts of tomato mixture over each piece of chicken.





2)INGREDIENTS:





* 3 to 4 pounds chicken pieces


* 1/4 cup vegetable oil


* 1 clove garlic, crushed


* 1 1/2 teaspoons salt


* 1/4 teaspoon pepper


* 1/2 cup chicken broth


* 1 1/2 pounds small new potatoes


* 2 to 4 tablespoons red wine, optional


* 1 package (10 ounces) frozen green peas





PREPARATION:


Heat oil in heavy skillet over medium heat. Brown chicken on all sides. Pour off all but 2 tablespoons of the oil. Add garlic, salt, pepper, chicken broth, potatoes, and wine. Cover and simmer for 20 minutes.Add peas and simmer 10 minutes longer. Taste and season with more salt, if desired.


Skillet chicken recipe serves 4.
http://answers.yahoo.com/question/index;鈥?/a>
Maybe this one? Maybe if you don't have everything, you could substitute what you do have...kind of makes it your own that way.





Hearty Chicken Strata


Prep Time: 25 Minutes


Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 55 Minutes


Yields: 12 servings





INGREDIENTS:


10 cups bread cubes


2 cups diced cooked chicken


1 cup diced potatoes


1 cup diced celery


1/2 cup diced carrots


1/4 cup minced fresh parsley


4 cups milk 2 cups chicken broth


5 eggs, beaten


1/4 cup butter, melted and


cooled


1 teaspoon salt


1/2 teaspoon pepper


1 (12 ounce) jar chicken gravy


(optional)





DIRECTIONS:


1. Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350 degrees F for 20-30 minutes until golden brown and crisp.


2. Transfer to a large bowl. Add the chicken, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat.


3. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired.
is it a whole chicken? if so, an hour is not enough time to cook it. if you have chicken breasts or other chicken pieces, an hour should work. either way, I would go with baking it. you can mix the mustard sauce and worcestershire and baste it over your chicken while baking it, it should give it a nice flavor, be sure to prep the raw chicken with some spices like salt and pepper, maybe some season salt and then baste.





depending on the types of potatoes you have, decifers the best cooking method. if you have baking potatoes, I would make mashed potatoes, add butter, milk, salt and pepper. if they are new red potatoes, you should steam them, toss in butter and parsley, a little salt.





warm up the bread and serve with butter.





i hope that helped.
With the tomatoes and onions make a tomatoe and onion salad. You slice or cube them and then make a simple dressing for on top. Here are some ideas for the dressing but you can put whatever you like in it: 1/4 cup balsamic vinegar


3 Tablespoons water


1 teaspoon olive oil


1 teaspoon dijon mustard


1/4 teaspoon black pepper


1/8 teaspoon salt


1/2 teaspoon oregano


put in a jar with lid and shake, pour on top





Then boil or bake the chicken, however you do it, put lots of seasonings on it, to taste. Cube the potatoes with the skins on and make smashed potatoes, kinda chunky, do you like garlic? you could make garlic smashed potatoes. With the bread, toast it up and butter it for a crunchy roll type effect. The eggs??? Not sure. How about scramble them and add the chili peppers. Why don't you set it all up as buffet style and let them go by and pick and choose as they want!!! I'm sure they will get full and be fine with whatever you come up with!
you could stuff the chicken with the omions and chilli peppers.Bake the potatoes and make some rice stew the toma toes and pour it over the rice.
Easy Baked Chicken %26amp; Potatoes





1 3-4 pound fryer, cut into


-serving pieces


6 Potatoes, peeled %26amp; quartered


1 c Crushed tomatoes


2 tb Parsley


1 ts Basil


2 Cloves garlic, minced


Salt and pepper to taste


1/4 c Grated Parmesan cheese


3 tb Vegetable oil





Wash chicken and wipe dry with paper toweling. Put enough oil in a large roasting pan to cover bottom of the pan.





Place chicken in pan and place potatoes between the chicken pieces.





Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken and potatoes. Lastly, sprinkle with the grated cheese and the oil.





Bake in 375 degree F. oven for 1 1/4 hours, or until chicken is done.





Yield: 4 servings.
ROASTED CHICKEN LEGS WITH JALAPENO AND TOMATO


Can be prepared in 45 minutes or less.


1 tablespoon olive oil


2 teaspoons fresh lime juice


2 whole chicken legs (about 1 pound total)


2 small plum tomatoes, cut into 1/2-inch slices


2 jalape帽o chilies, seeded, if desired, and cut into 1/4-inch slices (wear rubber gloves)


1 small onion, cut into 1/4-inch slices


1 garlic clove, sliced thin


1/2 cup low-salt chicken broth








Preheat oven to 450掳F.


In a bowl stir together oil and lime juice. Add chicken legs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and pepper.





To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and salt to taste and toss well. Spread vegetable mixture around chicken legs in one layer and roast in upper third of oven 30 minutes, or until chicken is cooked through.





Transfer chicken to a platter and keep warm, covered with foil. To vegetables in pan add broth and boil over moderately high heat, scraping up browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken with sauce and vegetables.





Serves 2.





ITALIAN CHICKEN SOUP





1 whole chicken (about 3 1/2 pounds), cut into 8 pieces


2 whole chicken breasts, split with skin and bones


4 quarts water


3 pounds onions, chopped fine


1 large celery rib, chopped fine


a 1-pound can whole peeled tomatoes with juice


7 ounces vermicelli, broken into small pieces


1 cup freshly grated Romano cheese











In an 8-quart kettle or stockpot combine chicken, water, onions, celery, and salt and pepper to taste and cook, covered, at a brisk boil until chicken is tender, bout 30 minutes.


Remove kettle from heat and transfer chicken to a bowl. When chicken id cool enough to handle remove meat, discarding skin and bones. Teat chicken into bite-size shreds.





In a food processor pulse tomatoes with their juice until soupy but still slightly chunky.





Return kettle of broth to heat and add tomatoes. Bring soup to a boil and add vermicelli. Cook 7 to 10 minutes, or until noodles are nearly tender. Add chicken and cook a few minutes more.





Just before serving, stir in Ramano.





Makes about 6 quarts.
bake the chicken with onions and a few dashes of Worcestershire sauce and bake the potatoes then cut them into quarters add a little butter or grease if you have any and pan fry with some of those spices and add some onions to that also with what you have this is the best that I can do Good luck!
Hearty Chicken Strata





INGREDIENTS


10 cups bread cubes


2 cups diced cooked chicken


1 cup diced potatoes


1 cup diced celery


1/2 cup diced carrots


1/4 cup minced fresh parsley


4 cups milk


2 cups chicken broth


5 eggs, beaten


1/4 cup butter, melted and cooled


1 teaspoon salt


1/2 teaspoon pepper


1 (12 ounce) jar chicken gravy (optional)


DIRECTIONS


Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350 degrees F for 20-30 minutes until golden brown and crisp.


Transfer to a large bowl. Add the chicken, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat.


Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired.


























Hope this helps.
If you go to KraftFoods.com there is an area where you can type in ingredients you have and it will give you recipes you can make with what you already have in your kitchen and is very helpful for situations like this...Good luck!