I need sauce and marinade ingredients only. I know how to prepair the chicken.Can anyone tell me a good (authentic) recipe for Kung Pao Chicken?
allrecipes.comCan anyone tell me a good (authentic) recipe for Kung Pao Chicken?
Kung Pao Chicken
RECIPE INGREDIENTS
1 1/2 lbs boneless, skinless chicken breasts (about 4), cut into bite size 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons toasted sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
RECIPE METHOD
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts
recipe.com or chef.com
great sources
Dunno..
Monday, August 23, 2010
What is a good easy recipe for Homemade Chicken Noodle soup?
I am sick and miserable... I haven't stopped sneezing... my cell phone drowned... my mother isn't home... and I want soup!!! I curse my cold... curse it!
Please leave a link or write the recipe in...What is a good easy recipe for Homemade Chicken Noodle soup?
30 minute chicken noodle soup (from FoodTV, Rachael Ray)
Recipe #2867019 ratings
From show of 5/16/02.
4-6 servings 2 quarts 30 min 15 min prep
2 tablespoons extra-virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced (the average weight of 1 package)
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil.
Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste.
Add stock to the pot and raise flame to bring liquid to a boil.
Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
Cook chicken 2 minutes and add noodles.
Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve.
This is a thick soup.
Add up to 2 cups of water if you like chicken soup with lots of broth.What is a good easy recipe for Homemade Chicken Noodle soup?
Ingredients
8 cups Water 1 tbsp Garlic minced, to taste
3 Chicken breasts boneless, skinless 1 tsp Italian seasoning to taste
1 tbsp Seasoned Salt to taste 2 cans Mixed vegetables drained
6 tbsps Chicken bouillon 1/2 pkg Wide noodles
1 tsp Pepper to taste 1 tbsp Dried minced onion or onion flakes
Directions
This is simple - put water, chicken and seasonings into large pot. Cover %26amp; cook over medium heat until chicken is done (about 1 hour to be safe). Remove chicken from pot let cool a bit and then cut into pieces. Return chicken to pot along with canned vegetable and noodles. Let cook until noodles are done (about 20 minutes). Serve.
http://www.bigoven.com/160188_SimpleHome鈥?/a>
Poach a chicken breast ... let cool ... cut up or shred. Open a large can of ';Swanson's Chicken Broth'; ... empty into a saucepan ... throw in some egg noddles (wide or skinny - cook's choice) ... cook noodles until tender. Add shredded chicken meat ... heat. Serve. What could be more simple and/or easy.
Monday to Friday Chicken Noodle Soup Recipe courtesy of Michele Urvater
8 small carrots, peeled and thinly sliced
4 cups chicken broth
2 cups water
1 clove garlic, pierced with a toothpick
12 ounces boneless, skinless chicken breast
1/3 cup, packed parsley or dill leaves
2 cups fine egg noodles (dry)
2 teaspoons lemon juice
Salt and freshly ground black pepper
Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Martha Stewart version:
buy two acres of land and have it certified organic
purchase chicks from India (that is where chickens are from)
buy another two acres of land (certified organic) and grow some organic corn and wheat on them
raise chickens in enclosures which are cleaned 10 times a day, feed the corn and wheat to them
make sure you apply a lot of organic sunblock so they do not suffer from sunburn.
when ready take them to a processing place and have them slaughtered and cleaned by a board certified person (nothing under 15 years experience is acceptable)
now, plow the organic land you bought and plant carrots, onions, leaks, garlic and savoy cabbage, also parsnips.
fertilize only with organic-certified chicken manure (you already have this)
when ready harvest by hand and wash with Perrier mineral water.
fly to France (Mediterranean coast) and buy some sea salt
fly to Indonesia and buy some good peppercorns.
sautee veggies in extra virgin olive oil (you must get it form your own plot which you bought previously - bad news, the olive trees will take 10 years to produce good fruit)
add 2 quarts of artesian well water (you have to drill the well yourself)
add chicken, season and cook for 1 hour.
make noodles using the remaining wheat (make flour in your own mill).
serve hot and enjoy!!!
simple!!!
Cook up some chicken giblets or chicken pieces (the cheaper parts like drumsticks, thighs) I like to put this in the fridge overnight after draining the stock, to get the fat off.
Then some grated carrot, noodles, parsley, you can even dice a potato. Thats how easy it is - good luck
Please leave a link or write the recipe in...What is a good easy recipe for Homemade Chicken Noodle soup?
30 minute chicken noodle soup (from FoodTV, Rachael Ray)
Recipe #2867019 ratings
From show of 5/16/02.
4-6 servings 2 quarts 30 min 15 min prep
2 tablespoons extra-virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced (the average weight of 1 package)
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil.
Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste.
Add stock to the pot and raise flame to bring liquid to a boil.
Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
Cook chicken 2 minutes and add noodles.
Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve.
This is a thick soup.
Add up to 2 cups of water if you like chicken soup with lots of broth.What is a good easy recipe for Homemade Chicken Noodle soup?
Ingredients
8 cups Water 1 tbsp Garlic minced, to taste
3 Chicken breasts boneless, skinless 1 tsp Italian seasoning to taste
1 tbsp Seasoned Salt to taste 2 cans Mixed vegetables drained
6 tbsps Chicken bouillon 1/2 pkg Wide noodles
1 tsp Pepper to taste 1 tbsp Dried minced onion or onion flakes
Directions
This is simple - put water, chicken and seasonings into large pot. Cover %26amp; cook over medium heat until chicken is done (about 1 hour to be safe). Remove chicken from pot let cool a bit and then cut into pieces. Return chicken to pot along with canned vegetable and noodles. Let cook until noodles are done (about 20 minutes). Serve.
http://www.bigoven.com/160188_SimpleHome鈥?/a>
Poach a chicken breast ... let cool ... cut up or shred. Open a large can of ';Swanson's Chicken Broth'; ... empty into a saucepan ... throw in some egg noddles (wide or skinny - cook's choice) ... cook noodles until tender. Add shredded chicken meat ... heat. Serve. What could be more simple and/or easy.
Monday to Friday Chicken Noodle Soup Recipe courtesy of Michele Urvater
8 small carrots, peeled and thinly sliced
4 cups chicken broth
2 cups water
1 clove garlic, pierced with a toothpick
12 ounces boneless, skinless chicken breast
1/3 cup, packed parsley or dill leaves
2 cups fine egg noodles (dry)
2 teaspoons lemon juice
Salt and freshly ground black pepper
Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Martha Stewart version:
buy two acres of land and have it certified organic
purchase chicks from India (that is where chickens are from)
buy another two acres of land (certified organic) and grow some organic corn and wheat on them
raise chickens in enclosures which are cleaned 10 times a day, feed the corn and wheat to them
make sure you apply a lot of organic sunblock so they do not suffer from sunburn.
when ready take them to a processing place and have them slaughtered and cleaned by a board certified person (nothing under 15 years experience is acceptable)
now, plow the organic land you bought and plant carrots, onions, leaks, garlic and savoy cabbage, also parsnips.
fertilize only with organic-certified chicken manure (you already have this)
when ready harvest by hand and wash with Perrier mineral water.
fly to France (Mediterranean coast) and buy some sea salt
fly to Indonesia and buy some good peppercorns.
sautee veggies in extra virgin olive oil (you must get it form your own plot which you bought previously - bad news, the olive trees will take 10 years to produce good fruit)
add 2 quarts of artesian well water (you have to drill the well yourself)
add chicken, season and cook for 1 hour.
make noodles using the remaining wheat (make flour in your own mill).
serve hot and enjoy!!!
simple!!!
Cook up some chicken giblets or chicken pieces (the cheaper parts like drumsticks, thighs) I like to put this in the fridge overnight after draining the stock, to get the fat off.
Then some grated carrot, noodles, parsley, you can even dice a potato. Thats how easy it is - good luck
A nice chicken breast recipe? Your fave?
I am going to make chicken breasts tonight but would like to try something new. Any ideas? What are some of your favorite chicken recipes? I like recipes with a nice sauce, nothing too dry like plain grilled chicken...A nice chicken breast recipe? Your fave?
i give this recipe out a lot here. it's is a family fav. there are three of us, so i make three breast (whcih fits perfectly in a large pan). i don't always make the tomato and basil and it's still great. it looks complicated because it's long, but read through it, it's as simple as can be. it's also impressive enough for guests. they'll never know how easy it was!
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.A nice chicken breast recipe? Your fave?
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar or 1/8 if your not a vinegar person!!
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Put a small amount of olive oil in a baking dish and add salt and pepper. mix it around and add 1/4 cup white wine, chicken broth or water. Place each chicken breast into the mixture and coat both sides. Place a piece of ham on each breast and wrap the pan in foil. Bake at 400 for 25 minutes. While it is cooking, melt 2 tbsp of butter in a small sauce pan and then add 2 tbsp of flour . Mix it all together and set it aside. When the time is up, add the cooking liquid to the saucepan with another cup of chicken stock and bring to a boil for the sauce. Let the liquid reduce over high heat and thicken. Last, add a small amount of half and half to make it creamy. Meanwhile, place a piece Monterey jack cheese on each piece of chicken and return to the oven at 325 for another 5 to 10 minutes or until the cheese melts.
Serve this with baked potatoes and a green salad
Flatten out chicken breast by pounding it till desired thinness. Place two strips of bacon on a plate in the form of a small t. place the chicken breast on the middle of the t of bacon, ball up cream cheese and shredded pepperjack cheese and place in the middle of the chicken breast fold the slices of t around the chicken breast and secure with a toothpick and bake on a greased pan at 375 till chicken is done
I used this yesterday, dellish!
4 Tsp brown sugar
4 Tsp honey
4 Tsp. ketchup
1 Tsp soy sauce
Marinade and grill OR
bake in 400 degree oven with half the sauce poured over the chicken for 20-25 mins. Then add the remaining sauce and bake another 5 mins. It will be caramelized and yummy over rice with veggies. Try it!
chicken marsala
fry 4-5 slices of bacon, remove drain, leave grease in pan.
dredge chicken in flour, salt, pepper and pan-fry in bacon grease until brown on each side. put in oven safe pan and hold at 250 degrees.
add a drizzle of olive oil to pan and sautee sliced mushrooms, add chopped garlic and then add chicken back to pan, add one cup of marsala wine.
simmer for about ten minutes.
serve with rice or noodles
Here is a simple, yet GREAT piece of chicken....
3 tablespoons of Olive Oil
1 table spoon of real butter
Salt and pepper chicken that has been beaten to about 1 inch thick....Fry till done....
Amazing results....You can then deglaze the pan with a wine and add some shallots for a nice demi glaze...
Enjoy..
Marinate the meat with Cesar salad dressing then sautee.
Marinate with soy sauce and honey then grill, bbq, or sautee.
Twas goood!
i give this recipe out a lot here. it's is a family fav. there are three of us, so i make three breast (whcih fits perfectly in a large pan). i don't always make the tomato and basil and it's still great. it looks complicated because it's long, but read through it, it's as simple as can be. it's also impressive enough for guests. they'll never know how easy it was!
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.A nice chicken breast recipe? Your fave?
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar or 1/8 if your not a vinegar person!!
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Put a small amount of olive oil in a baking dish and add salt and pepper. mix it around and add 1/4 cup white wine, chicken broth or water. Place each chicken breast into the mixture and coat both sides. Place a piece of ham on each breast and wrap the pan in foil. Bake at 400 for 25 minutes. While it is cooking, melt 2 tbsp of butter in a small sauce pan and then add 2 tbsp of flour . Mix it all together and set it aside. When the time is up, add the cooking liquid to the saucepan with another cup of chicken stock and bring to a boil for the sauce. Let the liquid reduce over high heat and thicken. Last, add a small amount of half and half to make it creamy. Meanwhile, place a piece Monterey jack cheese on each piece of chicken and return to the oven at 325 for another 5 to 10 minutes or until the cheese melts.
Serve this with baked potatoes and a green salad
Flatten out chicken breast by pounding it till desired thinness. Place two strips of bacon on a plate in the form of a small t. place the chicken breast on the middle of the t of bacon, ball up cream cheese and shredded pepperjack cheese and place in the middle of the chicken breast fold the slices of t around the chicken breast and secure with a toothpick and bake on a greased pan at 375 till chicken is done
I used this yesterday, dellish!
4 Tsp brown sugar
4 Tsp honey
4 Tsp. ketchup
1 Tsp soy sauce
Marinade and grill OR
bake in 400 degree oven with half the sauce poured over the chicken for 20-25 mins. Then add the remaining sauce and bake another 5 mins. It will be caramelized and yummy over rice with veggies. Try it!
chicken marsala
fry 4-5 slices of bacon, remove drain, leave grease in pan.
dredge chicken in flour, salt, pepper and pan-fry in bacon grease until brown on each side. put in oven safe pan and hold at 250 degrees.
add a drizzle of olive oil to pan and sautee sliced mushrooms, add chopped garlic and then add chicken back to pan, add one cup of marsala wine.
simmer for about ten minutes.
serve with rice or noodles
Here is a simple, yet GREAT piece of chicken....
3 tablespoons of Olive Oil
1 table spoon of real butter
Salt and pepper chicken that has been beaten to about 1 inch thick....Fry till done....
Amazing results....You can then deglaze the pan with a wine and add some shallots for a nice demi glaze...
Enjoy..
Marinate the meat with Cesar salad dressing then sautee.
Marinate with soy sauce and honey then grill, bbq, or sautee.
Twas goood!
I'm looking for a chicken enchilada recipe.?
I have leftover roast chicken that I am going to use. I'm looking for a recipe that doesn't have cream cheese, any kind of condensed soup, and preferably no tomatoes, but it can have tomato sauce. I'd like to bake it in a casserole dish. Does anyone know of some good recipes?I'm looking for a chicken enchilada recipe.?
I do!
In a casserole dish, spray evenly with pam and cover the bottom with tortillas. Next place shredded chicken (cooked) on the tortillas, some tomato sauce (I prefer salsa though) on top of the chicken, some cheese on top of that, and whatever spices you want to top it all off. Place in the oven, middle rack, at 350 degrees for about 4 minutes...or until the cheese melts. Serve with sour cream. Yum :)I'm looking for a chicken enchilada recipe.?
Easy Chicken Enchilada Casserole:
1 hour | 15 min prep | SERVES 4
Ingredients
2 cups chicken breasts, cooked and shredded
1 teaspoon sugar
1/2 cup thick %26amp; chunky salsa
1(19ounce)can mild enchilada sauce
1(11ounce)can whole kernel corn, drained
2 cups tortilla chips, coarsely broken
1/4 cup green onions, sliced
1 medium tomato, chopped(3/4 cup)
1 cup monterey jack and cheddar cheese blend, shredded(try to use the kind with jalapeno peppers cheese blend)
Directions
1. Heat oven to 350 degrees F.
2. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
3. Place tortilla chips in an ungreased 8-inch square glass baking dish.
4. Top with chicken mixture.
5. Sprinkle with onions, tomato and cheese.
6. Bake 35-45 minutes or until hot and bubbly.
7. If desired, arrange additional tortilla chips around edge of dish.
Firecracker Enchiladas
From Every Day with Rachael Ray
August 2007
SIX SERVINGS
Prep Time: 25 min
Cook Time: 25 min
3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
I do!
In a casserole dish, spray evenly with pam and cover the bottom with tortillas. Next place shredded chicken (cooked) on the tortillas, some tomato sauce (I prefer salsa though) on top of the chicken, some cheese on top of that, and whatever spices you want to top it all off. Place in the oven, middle rack, at 350 degrees for about 4 minutes...or until the cheese melts. Serve with sour cream. Yum :)I'm looking for a chicken enchilada recipe.?
Easy Chicken Enchilada Casserole:
1 hour | 15 min prep | SERVES 4
Ingredients
2 cups chicken breasts, cooked and shredded
1 teaspoon sugar
1/2 cup thick %26amp; chunky salsa
1(19ounce)can mild enchilada sauce
1(11ounce)can whole kernel corn, drained
2 cups tortilla chips, coarsely broken
1/4 cup green onions, sliced
1 medium tomato, chopped(3/4 cup)
1 cup monterey jack and cheddar cheese blend, shredded(try to use the kind with jalapeno peppers cheese blend)
Directions
1. Heat oven to 350 degrees F.
2. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
3. Place tortilla chips in an ungreased 8-inch square glass baking dish.
4. Top with chicken mixture.
5. Sprinkle with onions, tomato and cheese.
6. Bake 35-45 minutes or until hot and bubbly.
7. If desired, arrange additional tortilla chips around edge of dish.
Firecracker Enchiladas
From Every Day with Rachael Ray
August 2007
SIX SERVINGS
Prep Time: 25 min
Cook Time: 25 min
3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
Does anyone have a chicken dip recipe that is not Buffalo chicken dip?
Smoky Chicken Spread --
INGREDIENTS
3 cups finely chopped cooked chicken
1/2 cup finely chopped celery
1/2 cup coarsely chopped smoked almonds
3/4 cup mayonnaise
1/4 cup finely chopped onion
1 tablespoon honey
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Crackers
DIRECTIONS
In a bowl, combine the first eight ingredients; mix well. Cover and chill at least 2 hours. Serve with crackers.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Justine's Artichoke Chicken Spinach Dip --
INGREDIENTS
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (13.75 ounce) can artichoke hearts, drained
1 (12.5 fl oz) can chunk chicken, drained
1 cup mayonnaise
2 cups shredded mozzarella cheese
2 cloves garlic, crushed
1 teaspoon liquid smoke flavoring
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
Bake in preheated oven until the edges turn golden brown, about 30 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Enchilada Dip --
INGREDIENTS
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.Does anyone have a chicken dip recipe that is not Buffalo chicken dip?
This always is delisous
Mexican Chicken Dip
Ingredients
1/2 cup monterey jack cheese, shredded
1/2 cup salsa
1/2 cup cheddar cheese, shredded
2 chicken breasts, cooked, cubed
1 small onion, chopped
1 cup cream of chicken soup
4 ounces green chilies, canned
1/2 cup sour cream
Directions
1Microwave cheeses, salsa, chicken, onion and soup on high for 15 minutes.
2Stir in sour cream and chilis just before serving.
3Serve with tortilla chips.Does anyone have a chicken dip recipe that is not Buffalo chicken dip?
Hot Chicken Dip
2 10oz. can chicken, drained
1 can green chilies
1 can cream of chicken soup
6oz. velveeta cheese
4oz. shredded mozzarella cheese
8oz. cream cheese
1 small onion, chopped (optional)
Place all ingredients in small and stir.
Microwave for 3 minutes and stir.
Microwave for an additional 3 minutes and stir.
If needed, microwave more until all cheese is melted.
Serve warm with tortilla chips.
This actually used to make pork roast Cuban style but it tastes great with chicken too:
+ Juice of one orange
+ Juice of one lime
+ 4 tablespoons white vinegar
+1/4 cup good quality Spanish olive oil
+ heaping teaspoon of salt
+ 2 heaping teaspoons of oregano
+ one clove of finely minced garlic
+ OPTIONAL = tabasco sauce or other hot stuff -
Whisk %26amp; let sit for a few hours before using. You can either baste the chicken with this ';mojo'; or dip your fried or baked wings in it.
This is the dip that I make for chicken that my family absolutely LOVES!
1 Jar Alfredo Sauce
1 tbs butter
1/4c mozz cheese
1/4c swiss cheese
pepper
oregano
basil
milk
Heat alfredo sauce in a sauce pan over low heat stirring often. Stir in butter and cheeses slowly. Add milk to reach desired consistancy. Add spices to taste.
The trick to this is to heat SLOWLY to avoid scorching and stir VERY often.
1 avocado, mashed to a pulp
1 cup ranch dressing
juice of 1 lime
1/2 tsp cumin
1/2 TBS hot sauce (Optional)
mix together, let stand for 2 hours and dip away
INGREDIENTS
3 cups finely chopped cooked chicken
1/2 cup finely chopped celery
1/2 cup coarsely chopped smoked almonds
3/4 cup mayonnaise
1/4 cup finely chopped onion
1 tablespoon honey
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Crackers
DIRECTIONS
In a bowl, combine the first eight ingredients; mix well. Cover and chill at least 2 hours. Serve with crackers.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Justine's Artichoke Chicken Spinach Dip --
INGREDIENTS
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (13.75 ounce) can artichoke hearts, drained
1 (12.5 fl oz) can chunk chicken, drained
1 cup mayonnaise
2 cups shredded mozzarella cheese
2 cloves garlic, crushed
1 teaspoon liquid smoke flavoring
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the spinach, artichokes, chicken, mayonnaise, cheese, garlic, and liquid smoke in a large bowl; mix well. Spoon mixture into a glass baking dish.
Bake in preheated oven until the edges turn golden brown, about 30 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Enchilada Dip --
INGREDIENTS
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.Does anyone have a chicken dip recipe that is not Buffalo chicken dip?
This always is delisous
Mexican Chicken Dip
Ingredients
1/2 cup monterey jack cheese, shredded
1/2 cup salsa
1/2 cup cheddar cheese, shredded
2 chicken breasts, cooked, cubed
1 small onion, chopped
1 cup cream of chicken soup
4 ounces green chilies, canned
1/2 cup sour cream
Directions
1Microwave cheeses, salsa, chicken, onion and soup on high for 15 minutes.
2Stir in sour cream and chilis just before serving.
3Serve with tortilla chips.Does anyone have a chicken dip recipe that is not Buffalo chicken dip?
Hot Chicken Dip
2 10oz. can chicken, drained
1 can green chilies
1 can cream of chicken soup
6oz. velveeta cheese
4oz. shredded mozzarella cheese
8oz. cream cheese
1 small onion, chopped (optional)
Place all ingredients in small and stir.
Microwave for 3 minutes and stir.
Microwave for an additional 3 minutes and stir.
If needed, microwave more until all cheese is melted.
Serve warm with tortilla chips.
This actually used to make pork roast Cuban style but it tastes great with chicken too:
+ Juice of one orange
+ Juice of one lime
+ 4 tablespoons white vinegar
+1/4 cup good quality Spanish olive oil
+ heaping teaspoon of salt
+ 2 heaping teaspoons of oregano
+ one clove of finely minced garlic
+ OPTIONAL = tabasco sauce or other hot stuff -
Whisk %26amp; let sit for a few hours before using. You can either baste the chicken with this ';mojo'; or dip your fried or baked wings in it.
This is the dip that I make for chicken that my family absolutely LOVES!
1 Jar Alfredo Sauce
1 tbs butter
1/4c mozz cheese
1/4c swiss cheese
pepper
oregano
basil
milk
Heat alfredo sauce in a sauce pan over low heat stirring often. Stir in butter and cheeses slowly. Add milk to reach desired consistancy. Add spices to taste.
The trick to this is to heat SLOWLY to avoid scorching and stir VERY often.
1 avocado, mashed to a pulp
1 cup ranch dressing
juice of 1 lime
1/2 tsp cumin
1/2 TBS hot sauce (Optional)
mix together, let stand for 2 hours and dip away
Who can give a authentic recipe for Butter Chicken???
I am opening a stall next Saturday, for a big food stall, I have heaps of dishes like Lamb rogan josh, Chicken Biryani and Butter Chicken too......can anyone give me some better suggestions for making butter chicken in bulk..
Your opinion will be highly appreciated.Who can give a authentic recipe for Butter Chicken???
This is quite a big undertaking! I wish you best of luck, I am sure you will be a success. If you have a background in catering or cooking for large crowds then it should be no problem. Otherwise, I suggest you make it in batches --- this may take longer (unless you have kitchen facilities where you could make several batches simultaneously) but you will maintain %26amp; control the overall taste %26amp; flavor of the dish.
You can buy most of your supplies at a Costco, BJs, Sam's Club......
Butter Chicken
Ingredients:
Whole Chicken
4 tbsp Butter
1 cup Cream
1 cup milk
10 Cashews Soaked and Ground to a fine paste
3 tbspsTomato puree
2 tsp Garam Masala Powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
2-3 Bay leaves
1 Medium Onion finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green chilli paste
Salt to taste
Method:
Clean and cut the Chicken into pieces. Heat 2 tbsp butter in a vessel. Add bay leaves, ginger garlic and green chilli paste and saute for a minute. Add chopped onion fry until it turns golden. Add tomato puree, red chilli powder, garam masala, coriander powder and salt. fry till oil separates from the paste. Add Cashew paste and fry for few seconds. Add milk and 1/2 cup water to make a thick gravy and bring it to boil. Reduce the heat and add chicken pieces. Stir gently to mix chicken pieces with the gravy. Add half of the cream and simmer until chicken is done and gravy is thick. Serve hot garnished with coriander leaves and rest of the cream. It goes well with Tandoori roti or naan.Who can give a authentic recipe for Butter Chicken???
1/4 pt Yogurt, plain
1 ts Ginger, crushed
1 ts Salt
1/4 ts Red food coloring
3 lb Chicken, skinless; cut in pieces
Oil
2 oz Butter
1 Cinnamon stick, 1';
6 Cloves
6 Green cardamoms
1 Bay leaf
1/4 pt Sour cream
1/4 ts Saffron; crushed
1/4 pt Cream
Salt; to taste
2 ts Almonds, ground
1/4 ts Cornstarch
1 T ;Water
Directions:
Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.
Place in an ovenproof dish and brush with oil. Bake in a 375 F. oven for 40 to 50 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for one minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for five or six minutes. Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken.
You HAVE to use this recipe,i guarantee you rave results!!!!!
Simply double, triple or quadruple the recipe according to how much you need ,it works out fine
This recipe feeds my family of 4 but then again everyone has seconds!
Butter Chicken-The best!
Marinate chicken pieces(1 chicken or equivalent pieces) in :
salt
1/4 cup yogurt
1 tsp red chili powder or according to taste
2 teaspoons cumin/coriander mix.
2 teaspoons garlic
1 Tablespoon lemon juice
1/2 teaspoon tandoori colour OR
CHEAT: 1/2 teaspoon red food colour and 1/2 teaspoon egg yellow colouring.
Leave for 30 minutes at least.
Cook in oven or grill (if using fillets) until almost cooked through.
Cook together till completely softened:
1 Tin tomatos
1 fresh chopped tomatoe
2 tablespoons tomato puree
2 Teaspoons oil
Then throw in chicken and 1 tsp paprika.Mix and cook till chicken is done.Pour in 150-200ml fresh cream and 2 tablespoons butter.Cook gently ,stirring constantly until butter is melted!
YUM!
There are all kinds of recipes on line but I think you will have to experiment for one with large quantities.
I love to cook Indian and my favorite is Saag Prawn. It's a curry spinach dish.
I cook the curry spinach and add the Prawns (cooked) just before serving with rice.
I make my own curry powdermatte lipstick
Your opinion will be highly appreciated.Who can give a authentic recipe for Butter Chicken???
This is quite a big undertaking! I wish you best of luck, I am sure you will be a success. If you have a background in catering or cooking for large crowds then it should be no problem. Otherwise, I suggest you make it in batches --- this may take longer (unless you have kitchen facilities where you could make several batches simultaneously) but you will maintain %26amp; control the overall taste %26amp; flavor of the dish.
You can buy most of your supplies at a Costco, BJs, Sam's Club......
Butter Chicken
Ingredients:
Whole Chicken
4 tbsp Butter
1 cup Cream
1 cup milk
10 Cashews Soaked and Ground to a fine paste
3 tbspsTomato puree
2 tsp Garam Masala Powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
2-3 Bay leaves
1 Medium Onion finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green chilli paste
Salt to taste
Method:
Clean and cut the Chicken into pieces. Heat 2 tbsp butter in a vessel. Add bay leaves, ginger garlic and green chilli paste and saute for a minute. Add chopped onion fry until it turns golden. Add tomato puree, red chilli powder, garam masala, coriander powder and salt. fry till oil separates from the paste. Add Cashew paste and fry for few seconds. Add milk and 1/2 cup water to make a thick gravy and bring it to boil. Reduce the heat and add chicken pieces. Stir gently to mix chicken pieces with the gravy. Add half of the cream and simmer until chicken is done and gravy is thick. Serve hot garnished with coriander leaves and rest of the cream. It goes well with Tandoori roti or naan.Who can give a authentic recipe for Butter Chicken???
1/4 pt Yogurt, plain
1 ts Ginger, crushed
1 ts Salt
1/4 ts Red food coloring
3 lb Chicken, skinless; cut in pieces
Oil
2 oz Butter
1 Cinnamon stick, 1';
6 Cloves
6 Green cardamoms
1 Bay leaf
1/4 pt Sour cream
1/4 ts Saffron; crushed
1/4 pt Cream
Salt; to taste
2 ts Almonds, ground
1/4 ts Cornstarch
1 T ;Water
Directions:
Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.
Place in an ovenproof dish and brush with oil. Bake in a 375 F. oven for 40 to 50 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for one minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for five or six minutes. Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken.
You HAVE to use this recipe,i guarantee you rave results!!!!!
Simply double, triple or quadruple the recipe according to how much you need ,it works out fine
This recipe feeds my family of 4 but then again everyone has seconds!
Butter Chicken-The best!
Marinate chicken pieces(1 chicken or equivalent pieces) in :
salt
1/4 cup yogurt
1 tsp red chili powder or according to taste
2 teaspoons cumin/coriander mix.
2 teaspoons garlic
1 Tablespoon lemon juice
1/2 teaspoon tandoori colour OR
CHEAT: 1/2 teaspoon red food colour and 1/2 teaspoon egg yellow colouring.
Leave for 30 minutes at least.
Cook in oven or grill (if using fillets) until almost cooked through.
Cook together till completely softened:
1 Tin tomatos
1 fresh chopped tomatoe
2 tablespoons tomato puree
2 Teaspoons oil
Then throw in chicken and 1 tsp paprika.Mix and cook till chicken is done.Pour in 150-200ml fresh cream and 2 tablespoons butter.Cook gently ,stirring constantly until butter is melted!
YUM!
There are all kinds of recipes on line but I think you will have to experiment for one with large quantities.
I love to cook Indian and my favorite is Saag Prawn. It's a curry spinach dish.
I cook the curry spinach and add the Prawns (cooked) just before serving with rice.
I make my own curry powder
I need a good recipe for boneless skinless chicken breasts any good ideas?
I have boneless skinless chicken breasts and I cant think of anything to do with them for dinner.I need a good recipe for boneless skinless chicken breasts any good ideas?
stir fry them with a little olive oil and garlic in the pan first, then add chicken cut in cubes followed by chopped up pieces of bell pepper and onion.
...yummy...I need a good recipe for boneless skinless chicken breasts any good ideas?
Cook them in a large skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some pasta following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta. Serve with a bagged salad and Italian bread.
Feeling more energetic? Dip the chicken into beaten egg and roll in bread crumbs %26amp; Parmesan cheese before frying it and call it Chicken Parmigiana. Link for that
http://creativelittledaisy.typepad.com/c鈥?/a>
Either of these will take less than 30 minutets.
Grill them indoor on a griddle or an iron skillet, like a fajita meat except whole, not cut up..
http://images.search.yahoo.com/images/vi鈥?/a>
Simply put soy sauce, nothing else! especially no salt it will be to salty. Anyway let them set 10 minutes.
Get your skillet or griddle good and hot, it has to be real hot. Put a spoon of butter or margarine or spray with Pam. Lay the chicken in the hot pan, it will sizzle. Cook a minute or to and flip them turn down to low. Let cook about 4 minutes. Remove to platter. They are grilled just without the lines! I do fish filets, pork chops, steak like this all the time. It's like using a George Foreman grill except it gets hotter. Serve with baked potato and asparagus or green beans or salad.
Or bread them. Beat 2 eggs add 1/4 cup water, salt, garlic powder(little), pepper. Have two bowls of seasoned all purpose flour, salt pepper, garlic powder, paprika etc.. Dip chicken in flour, then in egg mix then in the second bowl or flour. Set them to the side the flour will set and stick if you let them set for a while. Now fry in some peanut oil or regular oil. Drain on a rack. Cut some potatoes in long quaters, roll them the same way and let them set. Then fry, you have chicken strips and tater logs! Mix some mustard and honey for dipping.
I like it where you use mushroom soup, and rice. The chicken is coated with the mushroom soup, in a glass cooking dish, covered and baked slowly around 250. When it's done, the chicken breasts are arranged on top of the rice, in individual portions. One or two breasts are used per portion.
Have you tried the recipe on the back of the jar of Helman's Lite Mayo? It is pretty easy and cooks in 20 minutes and it is Greattttt. One of my favorites!
I just baked one on 375 for 30 minutes with Paprika, black pepper, cayenne, red pepper flakes, buffalo sauce, and Jim Beam hot sauce and had it with a thick slice of toast. lol
chop them up and cook them when there done put them on a plate cooke the rice and when its almost done put the chicken in add spanish rice or if u don't have spanish rice u can use white rice and salsa
You could grill them, then cut them into smaller pieces and put them over some pasta shells with some red sauce as a topping.
stir fry them with a little olive oil and garlic in the pan first, then add chicken cut in cubes followed by chopped up pieces of bell pepper and onion.
...yummy...I need a good recipe for boneless skinless chicken breasts any good ideas?
Cook them in a large skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some pasta following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta. Serve with a bagged salad and Italian bread.
Feeling more energetic? Dip the chicken into beaten egg and roll in bread crumbs %26amp; Parmesan cheese before frying it and call it Chicken Parmigiana. Link for that
http://creativelittledaisy.typepad.com/c鈥?/a>
Either of these will take less than 30 minutets.
Grill them indoor on a griddle or an iron skillet, like a fajita meat except whole, not cut up..
http://images.search.yahoo.com/images/vi鈥?/a>
Simply put soy sauce, nothing else! especially no salt it will be to salty. Anyway let them set 10 minutes.
Get your skillet or griddle good and hot, it has to be real hot. Put a spoon of butter or margarine or spray with Pam. Lay the chicken in the hot pan, it will sizzle. Cook a minute or to and flip them turn down to low. Let cook about 4 minutes. Remove to platter. They are grilled just without the lines! I do fish filets, pork chops, steak like this all the time. It's like using a George Foreman grill except it gets hotter. Serve with baked potato and asparagus or green beans or salad.
Or bread them. Beat 2 eggs add 1/4 cup water, salt, garlic powder(little), pepper. Have two bowls of seasoned all purpose flour, salt pepper, garlic powder, paprika etc.. Dip chicken in flour, then in egg mix then in the second bowl or flour. Set them to the side the flour will set and stick if you let them set for a while. Now fry in some peanut oil or regular oil. Drain on a rack. Cut some potatoes in long quaters, roll them the same way and let them set. Then fry, you have chicken strips and tater logs! Mix some mustard and honey for dipping.
I like it where you use mushroom soup, and rice. The chicken is coated with the mushroom soup, in a glass cooking dish, covered and baked slowly around 250. When it's done, the chicken breasts are arranged on top of the rice, in individual portions. One or two breasts are used per portion.
Have you tried the recipe on the back of the jar of Helman's Lite Mayo? It is pretty easy and cooks in 20 minutes and it is Greattttt. One of my favorites!
I just baked one on 375 for 30 minutes with Paprika, black pepper, cayenne, red pepper flakes, buffalo sauce, and Jim Beam hot sauce and had it with a thick slice of toast. lol
chop them up and cook them when there done put them on a plate cooke the rice and when its almost done put the chicken in add spanish rice or if u don't have spanish rice u can use white rice and salsa
You could grill them, then cut them into smaller pieces and put them over some pasta shells with some red sauce as a topping.
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