Do you have any recipes for chicken?

I need some special recipes, coz I'm already bored with my recipes!Do you have any recipes for chicken?
Baked Curry Chicken


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Ingredients:


2 chicken thighs, 2 potatoes, 1 small onion(cut into slice), 1 tablespoon curry powder


(a) salt and flour as needed


(b) 5 tablespoon flour, 1 tablespoon curry powder, 3/4 cup of milk, salt as needed.





Method:


(1) Rinse chicken, cut into small pieces,mix well with (a), put into hot oil remove it quickly, drain.


(2) Peel potatoes, rinse, cut into chunks, deep fry in hot oil until slightly brown and drain it.


(3)Heat up 3 tablespoon oil, saute sliced onions until fragrant, add curry powder, saute until fragrant, add chicken, potatoes and 2 cup of water, cook for 15 minutes until the gravy is thick.


(4) Heat up 5 tablespoon oil in a frying-pan, stir-fry flour over low heat until fragrant, pour milk in slowly, stir to thicken, add salt and curry powder to taste,mix well with (3), remove to baking pan.


(5) Put baking pan in oven, bake at 200 Celsius for 25 minutes until golden on surface.


Serve hot!





This is one of my favorite chicken recipe, hope you will like it!Do you have any recipes for chicken?
CHICKEN LEGS- Boil for 30 minutes, then put them in a baking dish, cover with bbq sauce and bake at 350 for 25-30 minutes.


CHICKEN BREAST- I like to cook in olive oil and fresh garlic. I also season the chicken with garlic and onion seasonings. I also like to use Shake %26amp; Bake and do the chicken breast in the oven.


CHICKEN SALAD- Cook chicken breast any way you prefer, and cut up and put in a salad with garbonzo beans, diced carrots, avacado, tomato, and cover with your favorite dressing.


CHICKEN QUESADILLAS- I like to put the chicken in my crock pot and cook on low for 8 hours(while at work). Mix the chicken with 1 jar of salsa and fill up the jar with water and mix pour that in as well. It turns out really tender. When I get home, I make quesadillas with the chicken, cheese, and black beans.
I got this recipe from KraftFoods.com. It's sooo good.





Zesty Marinated Chicken





1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing


4 small boneless skinless chicken breast halves (1 lb.)


1/4 cup KRAFT Reduced Fat Parmesan Style Grated





Topping:


1 cup sliced fresh mushrooms


2 Tbsp. chopped fresh basil, cilantro or parsley


1/4 cup KRAFT 2% Milk Shredded Reduced Fat Colby %26amp; Monterey Jack Cheese








PREHEAT - oven to 350掳F. Pour dressing into resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate at least 1 hour to marinate. Remove chicken from marinade; discard marinade. Dip chicken into grated topping, turning to evenly coat both sides. Place in shallow baking pan sprayed with cooking spray.





BAKE - 30 min. Meanwhile, spray small nonstick skillet with cooking spray. Add mushrooms; cook on high heat until mushrooms are tender, stirring frequently. Stir in the basil.





TOP - chicken with the mushrooms; sprinkle with the shredded cheese. Bake an additional 5 min. or until cheese is melted.
Take chicken breast put salt and pepper


and lemon pepper seasoning


cut up onion, bell pepper, and any other


peppers you like. Put a couple pats of butter on top chicken. Cover pan with tin foil and bake. it is great
Easy Chicken and Pasta Parmesan:





25 min 10 min prep


3-4 servings





1 tablespoon butter or margarine


1 lb boneless skinless chicken breasts, cut into 1/ 2-inch pieces


1/4 cup chicken broth or low sodium chicken broth (14-1/ 2 oz can)


1/2 cup spaghetti sauce (14 oz jar)


1/2 teaspoon dried basil


1/2 teaspoon oregano leaves


3 cups rotini pasta (8oz) or penne rigate, uncooked (8oz)


3/4 cup parmesan cheese, grated





1. In 10 inch skillet over medium-high heat, melt butter; add chicken.


2. Cook, stirring occasionally, until no longer pink, about 3 minutes.


3. Add chicken broth, spaghetti sauce and seasonings; heat to boiling.


4. Add uncooked pasta, stirring to coat with liquid.


5. Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.


6. Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
www.recipezaar.com has TONS, literally! all for FREE too, go there, you'll love the site!!!
My family loves these!!


Quick Fix Barbecued Fajitas


Prep Time: 15 min


Total Time: 40 min


Makes: 4 servings, 2 fajitas each





1 lb. boneless skinless chicken breasts, cut into strips


1 medium each: green and red pepper, cut into strips


1 medium onion, cut into thin wedges


1/2 cup KRAFT Original Barbecue Sauce


8 TACO BELL HOME ORIGINALS Flour Tortillas, warmed


1 cup KRAFT Mexican Style Shredded Four Cheese


1/2 cup TACO BELL HOME ORIGINALS Salsa


1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream


Lettuce





PREHEAT grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.


GRILL chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.


SPOON mixture evenly onto tortillas; top with lettuce, cheese, salsa and sour cream. Roll up.





KRAFT KITCHENS TIPS


Shortcut


Substitute stir-fry basket for foil pan. Reduce grilling time to 7 to 10 min.





Easy Cleanup


Place chicken and vegetables in a resealable plastic bag. Pour sauce in bag; seal bag. Using fingers, massage bag to distribute sauce.
My chickens eat quite well already, thanks
Zesty Italian Chicken





Chicken pieces (with or without skin, can be dark or light meat, whatever you like)


Fat Free Zesty Italian Salad Dressing





Marinade the chicken pieces in the salad dressing overnight (12-24 hours).


Spray a casserole dish with cooking spray, place chicken (single layer) and marinade in the dish.


Bake uncovered at 375 deg F for 1 hour.





Serve with a nice vegetable and rice or noodles.
I found this at RecipeTips.com and our family loves it!


Chicken Enchiladas


Ingredients





- 3 pounds chicken; 1 whole or 2 large chicken breasts, cooked, torn into long slim pieces


- 2 cans cream of chicken soup


- 8 ounces sour cream


- 1/2 can chopped green chilies, adjust to taste


- 1 package 10-inch flour tortillas.


- 3 cups shredded cheddar cheese


Directions





Preheat oven to 350潞 F.


In a saucepan, over medium heat, combine the soup, sour cream, and green chilies.


Fill each flour tortilla evenly with cooked chicken. Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle each with cheddar cheese and roll up the tortillas, placing them in a 9';x13'; cake pan. Top with remaining soup mixture and sprinkle with cheddar cheese.


Bake in oven for 30 minutes, or until cheese has melted.


Top with sour cream and serve hot.
Cola Chicken





Put your chicken breasts in a pot with a can of pepsi or coke, which ever you prefer, and a cup of ketchup. Let it simmer on the stove until the pepsi and ketchup get thick and start to adhere to the chicken breasts. It tastes like a sweet bbq sauce. I love this recipe!
We like to spice things up for boneless chicken breasts on the grill by seasoning with either a rub or something like Durn Good seasoning (to the desired spicyness of each dinner guest), spray lightly with Pam for Grilling, then grill over a direct medium fire (350掳F to 375掳F) on a covered grill.





For grilling times we use the cookout calculator at charcoalbob.com. Just enter the details like the type of grill (gas or charcoal) and thickness of the chicken breasts. It will give you instructions for how to grill chickek breasts so that they come out nice and juicy.





After grillling we like to put a little of our favorite bbq sauce in a dish to use as a dipping sauce, like you would shrimp sauce. It's an easy way to add a little personalized zip for everyone.
Tyler Florence has a few good ones on foodtv.com
Chicken and Rice





4 boneless, skinless chicken breasts, uncooked


2 cups minute rice, uncooked


1 can cream of chicken soup


1 can cheddar cheese soup


1 envelope Lipton's onion soup mix


1 1/2 cups chicken broth or water


1 cup milk (or water if you don't have it)





Pour the uncooked rice in a 13x9 pan. Pour the 1 1/2 cups of chicken broth or water (whichever you prefer) over the rice, and stir until the rice is all immersed. Lay the chicken breasts on the rice, sprinkle the soup mix over top. Mix the cheddar cheese soup and the cream of chicken soup together with 1 cup of milk or water, combine until smooth, pour over the chicken and rice until everything is covered. Bake at 375 degrees for about 1 hour, covered with foil. Remove foil and bake another 15 minutes. Serve with salad and hot bread or biscuits.








Country Chicken Piccata





4 boneless, skinless chicken breasts, uncooked


1 cup plain cornflakes


1/2 cup flour


2 lemons


3 green onions or scallions, chopped


3 cloves garlic, minced


salt and pepper


1 egg, beaten


1 cup milk


Couple teaspoons butter





Put the chicken breasts between two sheets of plastic wrap or wax paper and pound flat until about 1/2 inch thick (I use a rolling pin but you can use another heavy frying pan or a meat pounder, smooth side). In a ziploc bag, put the cornflakes and flour, season with some salt and pepper, and crush the cornflakes until crumbled but not into dust. Pour into a flat dish. Mix the milk and the egg into another flat dish.





Put butter and minced garlic into a frying pan, heat until the garlic is soft.





Dip the flattened chicken breasts into the milk/egg mixture, then on both sides into the cornflake mixture. Place into the frying pan and cook on medium, and fry each side for about 5 minutes, until the cornflake crust is brown and the juice from the chicken runs clear. Remove chicken and keep warm on a plate. Grate the lemon rind into the frying pan, add green onions or scallions, and squeeze the juice from both lemons into the pan with the chicken juices. Cook just until green onions are soft, about 3 minutes, scraping the pan to get the browned bits up.


Drizzle over the crispy chicken. Serve with garlic mashed potatoes or rice, a green vegetable or salad, and hot french bread.
I've made this countless times, and always get compliments. This makes 2-3 servings.





Chicken Fontina





6 boneless skinless chicken thighs


1/2 medium onion chopped fine


1/2 cup sliced mushrooms


3/4 cup balsamic dressing (I use Paul Newman's)


3/4 cup Italian dressing (I use Wishbone zesty)


1 Tbsp tarragon


S%26amp;P to taste


3/4 cup shredded Fontina cheese





In large saute pan, pour balsamic dressing and Italian dressing in pan, add onions, and turn heat on med-high. Add thighs and cook 6-7 minutes each side. Add spices and mushrooms, and cook another minute or so. Remove from heat. Place chicken thighs in 8X8 inch glass baking dish, and pour dressings, onions and mushroom mixture over thighs. Sprinkle fontina cheese over top of thighs, and bake at 375 degrees for about 15-20 minutes, or until the cheese is melted and bubbly. Serve with garlic mashed potatoes.