Yesterday, I was in the mood for Chicken and Dumplings. Thought that some chicken soup would help me get rid of my cold. As they say, feed a cold, starve a fever!

Here is what I did.... quick and easy!

1 can of cheap chicken broth (with all the fat and salt)
2 cans of water
1 carrot, peeled and sliced
1 small red pepper, seeded and chopped
1 stalk celery, sliced
1/2 onion, chopped
2 cloves galic, chopped

Throw all that into a medium pot, and bring to boil. Cook until carrots are tender, but not mushy.

Add,

1 handfull of Minute Rice

Cover and reduce heat, for about 5 minutes.

Meanwhile:

Mix together, until a soft dough forms:

1 cup Bisquick
1/3 cup milk

Remove lid from pot, bring soup back to boil, drop dough by spoonfuls into pot.

Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Grab a big bowl, and enjoy!!

That sounds good! And easy - I like easy! I'll have to try it soon!

Thanks!

ooooohhhhh that sounds yummy! i havent had that in forever :) i'm gonne have to try it!

That sounds good and easy and best of all with ingredients most of have around- love recipes like that:)

Ok this may souind crazy but I have never made it! My guy wants it for his first meal so help me out gang!

My question is is it better to do it in a frying pan or one of those deep fryers?

I have one of those deep fryers but haven't used it yet so I'm just wondering do I dare try it for the first time on his first meal home.
How does everyone do their fried chicken? Should I do it in the deep fryer or just a pan? I can cook I swear but just don't want to screw up his first meal home as I haven't tried frying chicken yet I always just grill or bake it!

...do I dare try it for the first time on his first meal home.

Oh for heaven sakes NO!!!! You try it out a couple of times before he gets home!!

There are about a hundred different ways to make fried chicken. Fried chicken can be wonderful, if done properly. Mine isn't wonderful. It is edible!!

Let's see if someone else has a better recipe!!

JJT

I learned from my grandma. The only thing I don't do is cut up my own chicken (well actullay she caught the chicken, wrung it's neck, plucked the feathers, etc.) She always fried it in her electric skillet which she claimed to be the secret of her crispy fried chicken. Heat the oil (about a half inch deep) in the electic skillet fairly hot. 350 - 400. Season the chicken with salt, pepper and sometimes paprika. Put flour in a paper bag and drop the chicken in a couple of pieces at a time and shake the bag until the chicken is completely covered. Then place the chicken in the hot oil. When all the chicken is cooking, turn the chicken regularly until browned on all sides. then put the lid on and turn the heat down a little and cook about 20 - 30 minutes. Take the lid off for the last 5 or 10 minutes to crisp up the chicken. The chicken is done when you can easily stick a fork in the thickest meatiest potion. Note - the less meaty pieces (wings) will be done faster than the meatier pices. As you take the chicken up, place the pieces on several thickness of paper towel. Also, my mom fried chickn the same way except, after browning on all sides she placed the chicken pieces on a over broiler pan and stuck it in the oven for about 30 minutes. This way the grease drips off as it is cooking. The best part is the crumbs that you spoon out and drain on the paper towels. My brothers and I fought over the crumbs.

I have never been able to do fried chicken well but my mother always basically followed LAT's recipe, only using a cast-iron frying pan (not electric) and making sure the oil was hot before putting the chicken in. It was always perfect. (Maybe he would be just as happy with KFC? :) )

People actually fry chicken at home??? Get out!! It doesn't come from Popeye's??

Don't feel bad, Cali, I've never fried chicken either (and (gasp), I'm a Southern gal!) I wish you well and hope his first meal home is wonderful - if it was me, I'd hit KFC and toss the evidence!

He He He..good one Kat....I cannot believe that people even fry their own chicken...lmao....

We have one of those fry daddy things..and actually, if properly breaded it makes the BOMB fried chicken....

Cali...You have 9 days...I suggest you get to fryin some chicken girl!!! lmao...
Let us know how it turns out...and be careful, the burns from that thing ...are deadly painful....ask me i know!!!!

LOL jessnkat:) ! elephantstamper- what is a fry daddy? I don't think we have them in Canada.

Definately practice--my first few times looked beautiful!! BUT was raw on the inside. My mother says dont turn it but once. Fry it in cast iron skillet with oil. On medium.

BUT definately buy some and practice.

ONE

Practice? ah man I dont have time LOL!

Maybe I'll cheat and buy some from the deli at my local market and just tell him the truth!

I think I'm going to try LAT's recipe and use the electric skillet not my deep fryer.I decided to take the deep fryer back,I really do not need it,haven't used it yet.

Thanks everyone

Totally agree with the electric skillet. That's the only way I cook fried chicken too. But I also cook my chicken first in a slow cooker. Put them in raw and thawed for about 3 or 4 hours on high till they're done (white). Then take them out and batter them up for the electric skillet. This way all you have to worry about is making them crispy. If he likes them spicey like Popeye's then use some cayun pepper in you flour batter.

Or, like was said, but the best from an actual Popeye's if you have one! Now that we have a Popeye's here again (after 20 years without one!!), I haven't made chicken at home once...lol. If you still want things home done, make your own corn on the cob and mashed taters and desert to go with it. It'll still show you care.

You guys are making me so Hungry!!! now i have to cooked some fried chicken for dinner i love that stuff!

another thing to do to make the chicken extra crispy is to use a egg wash and corn flakes.......just before you put your chicken into the flower dipp it into a few well blended eggs and then dipp it into the flower and then back into the eggs and then into a bowl of corn flakes. not only does this make it much crispier it also adds a great flavor too it....this is also great for chicken fried steak too.

my husband make the best chicken people tell him he would give kfc a run for there money. he seasons it first thing in morning. then he puts flour seasoning etc in bowl then in another bowl makes a paste of flours seasnining and water so its thick like pancake mix. then he puts it in flour wet mixture then into the dry mixture he doesnt like fryers so he uses a big pot with oil in it. its very crispy chicken and sometimes he will do it twice before putting it in the frying pan.

another thing to do to make the chicken extra crispy is to use a egg wash and corn flakes.......just before you put your chicken into the flower dipp it into a few well blended eggs and then dipp it into the flower and then back into the eggs and then into a bowl of corn flakes. not only does this make it much crispier it also adds a great flavor too it....this is also great for chicken fried steak too.


Being a chef for 10 years ......... this is how we do it. But instead of corn flakes ( which I love mixed with Captain crunch, for chicken tenders) You can use All Purpose flour with spices, pepper,paprika, ect anything else that he likes. If you like it spicy add cajun spice. If he likes it sweet I would add the corn flakes.

Thanks everyone :)

You guys are making me so hungry! I cant cook chicken without my Fry Daddy! I use flour, pepper, garlic salt, and Lawry's seasoning salt. When my man came home I didnt cook, I asked him what he wanted to eat and for God sake's he wanted McDonalds! I hate McDonalds, but that's what he got.

LOL jessnkat:) ! elephantstamper- what is a fry daddy? I don't think we have them in Canada.
This is a fry daddy.
http://www.epinions.com/hmgd-review-2FDD-16671361-3844359D-bd1

You might also want to try coating the chicken in milk before rolling in flour and remember its best to let the chicken fry slowly... dont do a lot of turning just put the heat on a medium and let is sizzle... when it stops sizzling.. turn it over.

Thanks JJT- "The FryDaddy can hold about 8 chicken wings or about 1/2 a potato (2 fry servings) at a time". 2 fry servings from 1/2 a potato???? Is it just me or does that seem like an awfully small serving of fries?

:D BAKED STUFFED CHICKEN RECIPE

When I found this recipe, I thought it was perfect
for people, like me, who just are not sure how to tell when poultry is
thoroughly cooked, but not dried out. Give this a try

BAKED STUFFED CHICKEN
6-7 lb. chicken
1 cup melted butter or parve margarine
1 cup stuffing (Pepperidge Farm is good.) 1 cup uncooked popcorn
(ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste


Preheat oven to 350 degrees. Brush chicken well with melted butter,
salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking
pan with the neck end toward the back of the oven.

Bake until you hear the popping sounds.

When the chicken's ass blows the oven door open and the chicken flies
across the room, it is done.

And, you thought I couldn't cook.

Would you like my baked bean recipe?

My boss just gave me this recipe this morning! Too funny.

That is just too funny, Valerie!

Valerie- I started reading your recipe thinking 'Oh Great- this sounds good....' -I am still laughing! :D :D :D

Would you like my baked bean recipe?
YES!!! Yes!!!!!

ROFLMAO!!!!!!!!

JJT

1 bottle BBQ sauce
I can Coca Cola
Chicken (legs or breasts work best)

Mix Coca Cola with BBQ sauce in deep pot. Bring to rolling boil. Add chicken and continue to boil for 5 minutes. Reduce heat -cover pot. Cook until chicken is tender and falls off the bone.

1 pkg frozen chicken breasts
1 large jar Pace Picante Sauce


Place chicken still frozen in bottom of crock pot and pour sauce over it. Allow to cook all day on low. Serve with rice.

Lip Smackin' Smothered Chicken
Now this is chicken! You can almost smell the aroma coming from the kitchen now!

2 tablespoons vegetable oil
3 to 3 1/2 pounds cut-up broiler-fryer chicken
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 medium yellow onion, thinly sliced
3 green onions, cut into 1-inch pieces
1 1/2 cups Gold Medal® all-purpose flour
2/3 cup soy sauce
7 cups hot water
2 teaspoons onion powder


1. Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and 1/2 teaspoon of the black pepper; place in hot skillet. Cover chicken with yellow and green onions.
2. Cook chicken over medium heat 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot (Dutch oven); set aside.
3. Continue heating skillet over low heat. Stir together flour, 1/3 cup of the soy sauce and 4 cups of the hot water in medium bowl with wire whisk or fork until smooth.
4. Cook flour mixture in hot skillet over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Stir in remaining water, 1 cup at a time, stirring after each addition, until smooth.
5. Stir in remaining 1/3 cup soy sauce, the onion powder and remaining 1/4 teaspoon black pepper. Pour gravy over chicken in large pot. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)




High Altitude (3500-6500 ft)
No changes.


©T.M. of General Mills, Inc.

Oven Fried chicken breasts

8 to 10 chicken breasts 1 stick butter 1 package of herb seasoned stuffing cubes crunched to crumbs

Dip chicken breasts in melted butter, then in crumbs. Put chicken on aluminum foil lined cookie sheet. Keep separated.

Bake at 350 to 40 degrees to one hour, depending on size of breasts or until golden brown.

Italian Chicken

4 large chicken breasts, skinless cut in half 3 large eggs or four small 1 cup good parmesan cheese (preferably fresh grated) 1 cup Italian bread crumbs ¼ cup Italian salad dressing ¼ cup butter

Wash chicken and pat dry with paper towels. Dip chicken into eggs. Combine cheese and bread crumbs. Coat chicken thoroughly with bread crumb mix. Put on a greased cookie sheet. Drizzle with salad dressing and place pats of butter on each piece of chicken. Bake at 350 to 400 degrees for forty five minutes.


Fourth of July Chicken

6 chicken breasts boneless and skinless 1 toe of garlic 1 stick of butter 1 ½ teaspoons of salt 2 teaspoons of chili powder Dash of black pepper Dash of dry mustard Juice of one good lemon 2 teaspoons of Worcestershire sauce

Melt the butter; blend in garlic, salt, chili powder, pepper and mustard.

Add lemon juice and Worcestershire sauce. Put chicken in shallow baking dish. Pour butter mix over chicken. Cover and bake for thirty minutes at 350 degrees. Uncover and bake at 325 degrees for an additional 35 to 45 minutes, basting frequently.


Krispy Kreole Chicken

6 chicken breast skinless boneless, halves ½ cup of bread crumbs, crushed fine 2 tablespoons parsley 1 toe garlic 1 ½ tablespoons Creole seasoning ¼ cup Italian dressing Have oven preheated to 325 to 350. In a large plastic bag mix chicken with salad dressing. Marinate for at least an hour refrigerated. Combine Creole seasoning, bread crumbs, parsley, and garlic.

Dredge marinated chicken breasts in crumb mix. Place chicken breasts in a 13x9x2 inch baking dish greased or sprayed with cooking oil. Bake for 45 minutes or until tender and juices run clear.


Golden Baked Chicken

4 chicken breast, boneless, skinless 11/2 cups of buttermilk ¾ cup of flour ½ teaspoon salt ¼ teaspoon pepper ¼ cup butter 1 can cream of golden mushroom soup

Mix flour, salt and pepper. Dip chicken in ½ cup of buttermilk. Roll in flour, salt, pepper mix. Melt butter in a baking pan. Bake at 425 degrees uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour buttermilk and cream of mushroom soup mixed together over chicken. Bake an additional 15 minutes.
http://www.easy-kitchen-recipes.com/easy-casserole-recipes.html

Hey thanks for those.. I get tired of all my chicken recipes... Will try some of those out!

I baste my chicken with Miracle Whip and bake it as usual! It sounds odd, but it makes the chicken very tasty!

I am going to try the Miracle Whip chicken- sounds good! Love hearing about recipes that are simple yet inventive.

OK, I love chicken n dumplins. I like my recipe, but my mother in law made hers with either condensed , or evaporated milk, i don't remember which one. But I loved it. I need some new ways I can make mine either the easy way or out of scratch. Can you share your recipe ? :thumbsup:

Here is one that I posted a couple of pages back.....

http://www.prisontalk.com/forums/showthread.php?t=84148&highlight=dumplings

Another recipe -this one uses refrigerated biscuit dough.

Chicken and Dumplings- easy!
INGREDIENTS:
6 boneless chicken thighs
2 (10.75 ounce) cans condensed cream of celery soup
salt and pepper to taste
1 (12 ounce) package refrigerated biscuit dough

DIRECTIONS:
In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

Chicken and Dumplings- from scratch

INGREDIENTS:
1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1 egg

DIRECTIONS:
In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

I don't know where you live, but here in GA they sell a package of frozen dumplings called Mary Hill and I have tried a few other brands too.....they are so quick and easy to just add to your chicken broth. I promise they are as good as homemade....my mom and grandma (both SOUTHERN COOKS) have been usuing them for years!

you know if you have a crock pot and work..there is a VERY good frozen Crock Pot frozen food that is VERY tasty...i can't remember the exact name but it is in the frozen section...probably near the foods that have all the stuff in them...like the stir fry with all the meat and veggies.........i have bought both the beef stew and the chicken and dumplings.........they are both VERY good.......a word of warning......if you can't leave it in the crock all day the Carrots will be sort of crunchie....i don't like that at all........but if you put it in in the am and leave it on low for a full 8/10 hours...put some biscuits in the oven when you get home and put in the rest in thatrequires 30 mins more...it will be perfect
YUMMMYYY STUFFF

Thses recipes sound soooooooo good :grouphug: I cant wait to try these, thank you all so much :thumbsup: , now i'm hungry :rolleyes:

I'm guessing a "toe of garlic" is the same thing as a "clove of garlic"???????????

Yes Crone2004- a clove of garlic is also known as a "toe" .

Chicken Breasts with Orange Glaze for Two
Add pizzazz to ordinary boneless skinless chicken breasts with this quick-to-fix recipe.

1 1/2 teaspoons butter or margarine, melted
2 boneless skinless chicken breast halves (1/2 pound)
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce


1. Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
2. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
3. Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
4. To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

Sounds delicious- I am definitely going to try this- thanks!!

Yummmm! Sounds delicious!

I love cutlets but I am tired of how I make them...I need some new ideas....

got any? besides, bbq and italian style parm. ;) :p

I never follow a recipe so bear with me!

Coat cutlets in Miracle Whip (mayo works, it is a taste thing)

dip cutlets in mix of either seasoned bread crumbs or club crackers/ritz crackers and grated cheese

bake until done. About half an hour or so.
Easy, quick and very tasty!

I don't really do recipes either, but here's something that's easy to make and YUM

Cut the chicken into strips
Using a stir fry pan or large skillet, put in a couple tablespoons of oil, some pepper, seasoned salt & garlic powder
Heat the oil and then toss the strips in there, continually stirring them up so they brown but don't burn...only takes a couple of minutes
Put the chicken aside and throw some fresh broccoli crowns, cut up carrots, sliced onions, a big pat of butter, more pepper, seasoned salt and some soy sauce in the pan
Stir fry them a few minutes then add a little water and cover to let them steam
Here's the YUM part...
Put the chicken back in the pan with the veggies, and pour in a small can of crushed pineapple with the juice, a small can of sliced water chestnuts (drained) and sprinkle some brown sugar over it all. Cover to let it steam for another minute or two, then stir it up.
Serve this over rice - it's fast, easy and delish.

All these meal ideas start with purchased cooked chicken strips.

Chicken Pasta Salad

Cook your favorite pasta and rinse with cold water. Toss with assorted vegetables pieces and cut-up chicken strips. Toss with your favorite salad dressing and serve over torn greens. Serve with whole wheat dinner roll.

Quick Chicken Noodle Soup

Bring chicken broth to a boil. Add fine uncooked noodles, chopped onion and chopped celery. Cook, uncovered, until noodles are done. Cut chicken into bite-size pieces and stir into broth; heat thoroughly. Serve with hearty dinner roll.

Chicken Pizza

Top a pre-baked pizza crust with favorite pizza sauce, vegetables, cooked chicken strips and cheese. Bake until thoroughly heated. Serve with side salad.

Chicken Wraps

Spread a flour tortilla with mayonnaise or salad dressing. Add chicken strips, cooked bacon, lettuce and tomato slices; roll up or fold. Serve with cup of soup.

Mac and Cheese

Start with frozen or package macaroni and cheese. Stir in chicken strips, cut into bite-size pieces.

Simple Stir-Fry

Stir-fry fresh vegetables in oil with your favorite stir-fry sauce. Stir in cooked chicken strips and heat thoroughly. Serve with steamed rice.

Was wondering if anyone knew how to make the General Chicken & Rice, chinese dish?
Jeremy used to make it for me all the time, and I cant seem to find the recipe he learned it from.

General Tso's yummyyy I love it. I make it, it is some work but well worth it. I put it on sticky rice

Ingredients:
2 tablespoons cornstarch
1/2 cup water
1 teaspoon garlic powder
1 teaspoon ground ginger
1 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup white cooking wine
1 1/2 cups hot chicken broth
3 pounds boneless, skinless chicken thighs (or breast if you prefer), cut into chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
Oil for deep frying
2 cups sliced green onions
16 small, dried hot peppers

Mix cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine and chicken broth. Stir until sugar dissolves. Refrigerate until needed.

In a separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add about a cup of oil to help separate chicken pieces. Divide chicken into small quantities, and deep fry at 350 degrees F until crispy. Drain on paper towels.

Place a small amount of oil in wok or large skillet and heat until hot. Add green onions and hot peppers and stir-fry briefly. Stir sauce and add to skillet. Place chicken in sauce and cook until sauce thickens. Makes six to eight servings.

If you want it over fried rice here you go

Ingredients:
1 cup uncooked, instant white rice
5 tablespoons butter or margarine
1 cup chopped onion
5 ounces (half of a 10-ounce box) frozen peas and carrots, cooked
2/3 cup chopped green onions
5 eggs
3 tablespoons soy sauce
Salt
Pepper

Cook rice according to package directions. Set aside.

In a large skillet, melt butter. Add onions, peas and carrots and green onions. Sauté until onions are translucent. Set aside.

Lightly grease another skillet. Beat eggs. Pour into hot skillet and cook as you would scrambled eggs. Combine rice, vegetables and eggs. Add soy sauce and stir. Salt and pepper to taste.


Darn now I made myself hungry... :)

softie

My kids are picky about spices so i just got mine off the Campbells soup...

spray pam into a frying pan, put your clean skinless,boneless chicken in there and cook them,, it takes about 15 to 20 minutes on med heat( make sure to flip them)

I use instant rice.. if you need 1 cup of water to 1 cup rice etc do that then throw in a can of cream of chicken soup, after your chicken is cooked put that in with rice and soup mixture make normally for rice, let stand about 2 minutes and serve, fast and easy and the kids eat it up...

Thats so much for the recipies
I will have to make that next week or something.
:) Looks sooo good!

Ultimate Chicken Fingers
Restaurant food made at home! Did you know it could be so easy?

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted


1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.




http://www.bettycrocker.com/recipes/recipe.aspx?recipeid=36497

Hmmm I know what we're having for dinner tomorrow :) Thank you!

This looks like a good and easy way to use up leftover chicken or turkey.

Easy Turkey - Ranch Pie
I like to make this when I have leftover turkey. Very easy but very satisfying. I have made this with chicken as well. I prefer the turkey but it is still good with the chicken.
1 1/2 cups cut-up cooked turkey
1 1/2 cups frozen mixed vegetables
1/2 cup shredded monterey jack cheese (2 ounces)
1/2 cup original Bisquick baking mix
1 (1 ounce) envelope ranch dressing mix
1 cup milk
2 eggs

6 servings

Heat oven to 400ºF. Grease 9" pie plate. Place turkey and mixed vegetables in pie plate. Sprinkle with cheese.
Stir remaining ingredients until blended. Pour into pie plate.
Bake 35 minute or until knife inserted in center comes out clean. Cool 5 minutes.http://www.recipezaar.com/116530

anyone have any recipes for grilling bbq chicken cutlets on a charcoal grill?

Chicken Stuffed with Cheese and Veggies
1/2 C. grated cheese (mozzarella, cheddar, or Monterey jack)

1/4 C. chopped onion

1/2 C. chopped broccoli, asparagus, or spinach

4 boneless, skinless chicken breast halves

4 T. fine bread crumbs

1 T. chopped fresh parsley or 1/2 teaspoon dried

1/4 t. ground black pepper

1/2 t. paprika

Combine cheese, onion and other vegetable in small bowl. Flatten chicken breasts slightly.

Preheat oven to 350°F.

Drop about 2 tablespoons of the mixture onto largest end of each chicken breast. Roll up and seal with toothpicks.

Combine bread crumbs, parsley, pepper and paprika in shallow pan. Roll chicken breasts in mixture to coat evenly.

Arrange in shallow baking dish that has been coated with vegetable oil spray. Bake in preheated oven, uncovered, about 40 minutes or until done.

Makes 4 servings.

CHICKEN CORDON BLUE

3 eggs
2 tbsp. butter
8 slices Swiss cheese
8 half breasts or chicken, boned and skinned
Salt and pepper to taste
1 c. fine bread crumbs
8 slices boiled ham
Grated Parmesan cheese

Pound breasts thin between 2 pieces of plastic wrap until cutlets are 1/4 inch thick. Discard wrap and season chicken with salt and pepper. Dip each cutlet into beaten egg. Top each cutlet with 1 slice of ham and 1 slice of cheese. Roll each cutlet up and cover with bread crumbs.
Note: The ham and cheese are rolled inside of the cutlet.

Place in shallow greased baking dish. Bake, uncovered, for 45 minutes at 350 degrees. Sprinkle with Parmesan cheese. If it browns too quickly or cheese cooks out, add a little water.

what the heck is a chicken cutlet?

LOL....a piece of chicken breast with no bones.... :)

Mrs. G
I make a pasta salad with the chicken cutlets.
Ok please bear with me I don't do recipes
heres something I made when we got tried of the same oh thing.:D

Tir-color pasta (or which ever pasta u like)
fry or grill the chicken cutlets (cut into strips once done)
italian dressing, (heated)
mix the pasta once its done with the dressing
And add chicken

here are somethings I add

boiled eggs.(sliced)
red onions
shredded cheese
I add mozz cheese and tomato sauce to at lease 1 whole cutlet and top the salad with french dressing.

I love pasta salads, thanks girl! got your menu yet?

nah Gurl not yet :o

and no cream of nothing! :o --I need ideas of what I can make for dinner. Oh and it needs to be something that the little one can eat being 3 days post tonsilectomy.


*we dont do fresh veggies, onions or mushrooms! :cool:

Thanks
ONE

The sauce on this chicken might make it a little easier to swallow
BAKED CHICKEN BREASTS

3 chicken breasts, boneless, remove skin
1/2 jar spaghetti sauce
1/2 pkg. shredded Mozzarella cheese

Preheat oven to 350 degrees.
Place chicken breasts in baking dish, cover with spaghetti sauce. When chicken is nearly done, spread cheese over all chicken evenly. Bake an additional 5 minutes or until cheese is melted. Serve immediately.

BAKED CHICKEN AND CHEESE ZITI

2 c. cooked Ziti OR elbow macaroni
2 c. milk
2 tbsp. flour
Salt & pepper, to taste
1 lb. skinless, boneless breast of chicken
1 lb. sliced vine ripe OR canned tomatoes
3 tbsp. Italian seasoned bread crumbs(optional)
3 tbsp. Parmesan cheese, grated

While pasta cooks, prepare lowfat sauce. Combine milk, flour and seasonings in non-stick saucepan. Cook and stir over low heat until mixture simmers and thickens. Spray 1 1/2 quart baking dish with cooking spray. Arrange layers of drained pasta, cream sauce, chicken cutlets and tomatoes. Sprinkle with bread crumbs and Parmesan last. Bake uncovered in preheated 375 degree oven for 35 minutes. Makes 4 servings, 325 calories each.

This sounds unusual but it's from http://www.recipezaar.com/125521

Diet Coke Chicken (Low Fat, Weight Watchers)
The ingredients scare a lot of people away, but this is soooo good. Low fat too. It's 4 WW points per serving (for a 3 oz. breast.)
4 boneless skinless chicken breasts
1 cup ketchup
1 (12 ounce) can Diet Coke
nonstick cooking spray

4 servings

Spray saute pan with cooking spray. Place chicken breasts in pan.
Brown lightly on each side.
Mix ketchup and Diet Coke together (I use.
a whisk for this, it mixes much better than a spoon.) Pour over chicken.
Cook for 45 minutes or until tender

Thanks!!!

ONE

OK so I found some cream of mushroom soup (I will have to pick the mushrooms out for us). I didnt have any diet coke or cheese so the other recipes were out (but I will remember them when I am buying groceries). So I put the chicken breast in a slow cooker with the cream of mushroom. The chicken is very tender!!! I added salt and pepper but it tastes sooo blah---plain. What else can I add. I have no onions, no real garlic.

Any ideas? I am making rice for two of us and potatoes for the one who happens to not eat rice.

ONE

What about some poultry seasoning or basil? Or even parsley flakes?

No parsley, no basil. I have season salt (the red stuff) and some garlic powder and garlic salt.

Any of those?

Garlic is always a good thing!! :)

I was coming to suggest chicken and dumplings, but I am late to the party. :)

Do you still have the water you used in the crock pot? Add some garlic salt and boil it way down and use it as a heavy broth to pour over the chicken.

OR, throw a bit of garlic salt on it and sear them on both sides. Or throw it on a George Foreman grill if you have one for just long enough to make the brown lines. :)

I'm not too helpful.
Jenn

anyone care to share more here, pwease?

I don't have a Fry Daddy :(

The best chicken is fried in a iron skillet. First pour out some flower in abowl and add some garlic powder alot of it anf salt aand pepper. Wash the chicken real good , I always get it cut up already. Dip the chicken inthe flower real good so that it is coated ,meanwhile have your skillet with a cup or two of oil heated on med. put your chicken in and let it fry real slow and turn it often. once the chicken is golden on both sides it's ready to take out. It's real easy to make. Just dont have the heat on to high or the chicken won't be done on inside. an electric skillet works good to but I prefer a cast iron pan. good luck and happy eatting

LOL California. Use the above receipe. I still use the Crisco in the can or you can use the bottle Crisco. Either way Crisco is the best grease for frying chicken. Also, I use onion and garlic salts to season. There are a million way to fry chicken. Good luck. PS Forget about KFC :)

Yeah, forget about KFC - yuk!

I am a caterer, and fried chicken is my specialty - been doing it over 30 years. As others have said, there are a million ways to prepare it. Different people like different seasonings, etc. I used to swear by an old-fashioned cast iron skillet, but truth be told, the skillet or a good deep fryer work equally well.

These are my "secrets", as I know them:

Wash chicken parts and drain them on paper towels. Start with salt (or seasoned salt) and pepper, and go from there. I also like to use onion powder. Season your chicken pieces on both sides. You can even rub your seasonings into your chicken parts with very clean hands. Put all-purpose flour in a bowl or bag, and coat your pieces well. For even crispier chicken, I double coat it. Be sure to shake off the excess or it will gather in the bottom of your skillet or deep fryer, and eventually start to burn. If using cast iron skillet, put at least 2 inches of Vegetable oil in(seems to work best - corn or canola makes it too greasy), and heat over a medium high flame for about 8-9 minutes. If using a deep fryer, fill with oil to level indicated, set fir recommended temp. (should be 375, I believe), then heat until the light comes on/goes off (whichever applies). The good thing about using a deep fryer is that the temperature is regulated for you; plus, your chicken cooks on all sides at once, so it gets done a little quicker. When oil is hot, place pieces in - DO NOT CROWD the pieces, as it will cool your oil down too much, and when that happens, your finished product will be greasy. Smaller pieces get done faster. DO NOT POKE the pieces - it lets the juices run out. Keeping the juices in is what makes the chicken tender on the inside. Use tongs to turn, or the wide plastic spoon that came with the fryer, or another wide spoon. It is a good idea to cover your cast iron skillet; that will also help to seal the juices in. You don't have to keep turning the chicken in the skillet; just let it cook, maybe turn it once or twice. Wings take 10 mins. or less - your thicker pieces will take longer. When chicken is done, drain it well. I put a couple of pieces of newspaper on a cookie sheet, with paper towels on top of the newspaper to drain. ENJOY!!!

*Hope this doesn't sound too complicated - it's not. It's well worth it.

Thanks!!!! These are the best directions I have ever read for frying chicken. I always use the deep fryer because I can't gauge when its done in a frying pan. The deep fryer does all of the work. I just season it, drop it in and set the timer and when its time to take it out -- VIOLA!!!

Yeah, forget about KFC - yuk!

I am a caterer, and fried chicken is my specialty - been doing it over 30 years. As others have said, there are a million ways to prepare it. Different people like different seasonings, etc. I used to swear by an old-fashioned cast iron skillet, but truth be told, the skillet or a good deep fryer work equally well.

These are my "secrets", as I know them:

Wash chicken parts and drain them on paper towels. Start with salt (or seasoned salt) and pepper, and go from there. I also like to use onion powder. Season your chicken pieces on both sides. You can even rub your seasonings into your chicken parts with very clean hands. Put all-purpose flour in a bowl or bag, and coat your pieces well. For even crispier chicken, I double coat it. Be sure to shake off the excess or it will gather in the bottom of your skillet or deep fryer, and eventually start to burn. If using cast iron skillet, put at least 2 inches of Vegetable oil in(seems to work best - corn or canola makes it too greasy), and heat over a medium high flame for about 8-9 minutes. If using a deep fryer, fill with oil to level indicated, set fir recommended temp. (should be 375, I believe), then heat until the light comes on/goes off (whichever applies). The good thing about using a deep fryer is that the temperature is regulated for you; plus, your chicken cooks on all sides at once, so it gets done a little quicker. When oil is hot, place pieces in - DO NOT CROWD the pieces, as it will cool your oil down too much, and when that happens, your finished product will be greasy. Smaller pieces get done faster. DO NOT POKE the pieces - it lets the juices run out. Keeping the juices in is what makes the chicken tender on the inside. Use tongs to turn, or the wide plastic spoon that came with the fryer, or another wide spoon. It is a good idea to cover your cast iron skillet; that will also help to seal the juices in. You don't have to keep turning the chicken in the skillet; just let it cook, maybe turn it once or twice. Wings take 10 mins. or less - your thicker pieces will take longer. When chicken is done, drain it well. I put a couple of pieces of newspaper on a cookie sheet, with paper towels on top of the newspaper to drain. ENJOY!!!

*Hope this doesn't sound too complicated - it's not. It's well worth it.

I found this AMAZING salsa at the stire and I racked my brain to try and make it into a real meal. I assume that it is healthy & low-fat!Unfortunately, I can't tell you the braind name of the salsa. It was mild (very!) and had white corn and black beans. I'm sure you can find a salsa in your store that is healthy and agreeable to you.

Sorry, don't have measurements here. I just winged it!


Chicken Salsa Casserole

cooked rice - 4 servings
yellow or white corn
1 jar salsa
1 - 1 1/2 pounds boneless chicken meat
1 can black beans
Some low-fat nacho cheddar cheese for the top.

Cook the rice, combine all other ingedients except cheese. Bake covered in oven for ??? Mine took about an hour fifteen min. fo the chicken to get done. Top with cheese just before eating.



Let me know what you think!

This sounds really good esp. with the nacho cheese on top! Did you bake it in a 350 degree oven?

Yeah. It would go a bit quicker if you completely defrost the chicken. I didn't completely do it.

and that is good for oyu .. well you know what i am all for it .. lol .. its sounds delcious

PS...This really made alot of food, especially if you are taking smaller portions and you are the only one eating it. I didn't find it to be a problem - was so good I couldn't stop eating it!

Sounds yummy. Thanks for sharing.

I am definately going home to try this one. One of my coworkers gave me and idea the other day. she took just a regular hamber patty and put salsa and cheese on top of it.

I need to invest in an iron cast skillet. I usually just fry it in a plain ole frying pan. I make good fried chicken though..my own mama refuses to make it any more because it's not as good as mine...LMAO.

Thanks!!!! These are the best directions I have ever read for frying chicken. I always use the deep fryer because I can't gauge when its done in a frying pan. The deep fryer does all of the work. I just season it, drop it in and set the timer and when its time to take it out -- VIOLA!!!


Thanks, Nuro's Wife! I fried some real good chicken tenders yesterday . . . Popeye's ain't got nothin' on me! LOL, LOL!

I'm the first to admit that I'm NOT above using a little help from the grocery store when cooking...and most of my favorite chicken recipes have came from either the back of a campbell's soup can, or one of their free recipe booklets. Be that as it may- here are some of my favorite ways with boneless skinless chicken breasts. (The 3 lb bag IQF kind.)

Chicken Noodle skillet dinner

1 lb boneless skinless chicken breasts, seasoned and diced up
1 can of cream of chicken soup
1 can of chicken broth ( I like the swanson seasoned chix broth.)
1 onion, chopped fine
2 ribs of celery sliced thinly
1/2 a small package of fresh,sliced mushrooms. (Canned works in a pinch.)
1/2 C. frozen green peas
1/2 C. frozen Broccoli cuts
2 carrots, scrapped and sliced thin
1 C. dry, wide egg noodles
2-4 cloves fresh garlic chopped finely

As you heat some oil and butter in a non stick skillet, add the fresh garlic in while the skillet is still cold. When the skillet is hot, add the onion, celery and carrots.(Also add the mushrooms if using fresh.) Saute for 7 minutes or so. Add in the diced up chicken breasts. Continue to cook until the chicken is cooked through and is no longer pink. Add in the frozen peas, frozen broccoli, chicken broth, and cream of chicken. Mix together, then add the dried egg noodles. Bring to a boil, then simmer for 35 to 40 minutes. In the last ten minutes or so of the simmering time, add the canned,drained mushroom stems and pieces if NOT using fresh mushrooms). Allow it to stand covered until the sauce is thickened.

Serves 4 to 6.

Paprika Chicken with Sour Cream Gravy
1 lb boneless skinless chicken breasts
1 can cream of chicken
1 C. Sour Cream
Milk
Cayenne Pepper
Paprika
Flour
Desired seasonings for chicken
Olive oil and Butter to saute.

While your skillet is heating, and the butter is melting, season some flour on a paper plate with paprika, salt and pepper to taste. Season the chicken. When the skillet is screaming hot, and ready, add the chicken to the skillet after seasoning it. Cook the chicken until it's golden brown,and no longer pink on the inside. Remove from the skillet, place on a plate. Reserve and keep warm. Add the cream of chicken to the skillet, scraping up the drippings, mixing them in with the soup, add milk and simmer until it's almost the consistancy of gravy. Add in the sour cream, gently heat till heated through and hot- (Don't over heat- it will break up the sour cream.) Season with a little salt and the cayenne pepper to taste. (Just enough for a zing.)
Serve with Hot,cooked Mashed Potatoes and your choice of veggie.

Monterey Chicken Fajitas

1 lb boneless skinless chicken breasts, season and slice into thin strips
1 can of cream of mushroom or cream of chicken soup
Fresh onion, cut into wedges, and sliced somewhat thin
Fresh red,yellow, and green bell pepper strips
1 package of fajita sized flour tortillas
Shredded Monterey Jack cheese
1/2 C. Salsa...(Your preference in terms of heat factor.)

Heat a little oil in a non stick skillet. When it's hot, add the chicken strips and stir fry. Add the onions and bell peppers. Stir Fry until Tender crisp. Add the can of soup salsa or picante. Mix together, heat through, serve as you would tacos or fajitas..on tortillas, sprinkle each with the cheese and top with your favorite toppings.

Note: You could also make these quick and easy Chicken Quesadillas by exchanging the cream of chicken or mushroom soup for a can of cheddar cheese soup.

Chicken and stuffing Skillet Dinner

1 lb boneless skinless chicken breasts
1 can cream of mushroom soup
1 box stove top stuffing, chicken flavor
1/3 C. Sour Cream

Mix the stuffing as the box directs, set aside. Combine the cream of mushroom soup with the sour cream, set aside. In a non stick skillet, heat a little oil, season the chicken breasts to taste, and saute in a hot skillet on both sides till golden brown.- about 5 to 7 minutes on each side. pour the cream of mushroom and sour cream mixture over the chicken breasts, then evenly top with the stuffing mix you reserved. Cover and simmer for approximately 15 minutes.
Note: this is GREAT with Broccoli!

Rachael Ray's Honey Lime Grilled Chicken

1 lb boneless skinless chicken breasts
2 limes
Honey
2 to 3 cloves garlic chopped
Olive oil
salt
pepper
a palm full of Cumin

Prepare the marinade- combine everything except for the chicken breasts in a dish to marinade the chicken in. Add the chicken, allow to Marinade for 15 to 20 minutes. Heat Grill, or Grill Pan. ( I use a Foreman Grill.)
Grill chicken until done.

Rachael Ray serves hers as sandwiches, on hard crusty rolls with lettuce,Tomato, red onion and avocado with green chili sauce. I've served this with JUST the chicken and other side dishes...and, it's STILL good,either way! The honey lime marinade is also good with fish,too...

Chicken BLT's
2 Boneless skinless chicken breasts, seasoned and pounded thin. (Take care NOT to tear the chicken when pounding it out thin!)
Kaiser Rolls
4 strips of bacon brown and crispy
Romaine Lettuce
sliced fresh tomato
sliced red onion
Caesar Ranch Gourmayo

Heat Foreman Grill, Grill seasoned Chicken Breasts as long as the owner's manual suggests. Assemble sandwiches to taste.

Serves 2.


Quick and Easy Chicken Teriyaki Sandwiches
4 Boneless skinless Chicken Breasts
Teriyaki baste and glaze
1 ( 8 oz) can pineapple rings in their own juice
toasted sesame seeds
Sliced Provolone Cheese
Onion Kaiser Rolls
Romaine Lettuce Leaves
Fresh sliced tomatoes
sliced red onion

Marinade the Chicken in the Teriyaki baste and glaze to taste (Save some for the sauce.) Heat Foreman grill, when it's hot, grill the pineapple rings, set aside. Grill the chicken. Mix together enough Teriyaki baste and glaze and the toasted sesame seeds to make a sauce for the sandwiches and reserve. Assemble Sandwiches to taste, using the reserved sauce.

Nita

Oven Fried chicken breasts

8 to 10 chicken breasts 1 stick butter 1 package of herb seasoned stuffing cubes crunched to crumbs

Dip chicken breasts in melted butter, then in crumbs. Put chicken on aluminum foil lined cookie sheet. Keep separated.

Bake at 350 to 40 degrees to one hour, depending on size of breasts or until golden brown.

Italian Chicken

4 large chicken breasts, skinless cut in half 3 large eggs or four small 1 cup good parmesan cheese (preferably fresh grated) 1 cup Italian bread crumbs ¼ cup Italian salad dressing ¼ cup butter

Wash chicken and pat dry with paper towels. Dip chicken into eggs. Combine cheese and bread crumbs. Coat chicken thoroughly with bread crumb mix. Put on a greased cookie sheet. Drizzle with salad dressing and place pats of butter on each piece of chicken. Bake at 350 to 400 degrees for forty five minutes.


Fourth of July Chicken

6 chicken breasts boneless and skinless 1 toe of garlic 1 stick of butter 1 ½ teaspoons of salt 2 teaspoons of chili powder Dash of black pepper Dash of dry mustard Juice of one good lemon 2 teaspoons of Worcestershire sauce

Melt the butter; blend in garlic, salt, chili powder, pepper and mustard.

Add lemon juice and Worcestershire sauce. Put chicken in shallow baking dish. Pour butter mix over chicken. Cover and bake for thirty minutes at 350 degrees. Uncover and bake at 325 degrees for an additional 35 to 45 minutes, basting frequently.

cooking today and this helped...:)

Chicken Pasta Salad

Cook your favorite pasta and rinse with cold water. Toss with assorted vegetables pieces and cut-up chicken strips. Toss with your favorite salad dressing and serve over torn greens. Serve with whole wheat dinner roll.

but how do you season the chicken strips?

Here's a family favorite:

Southwest Chicken (from Mr. Food)

4 half chicken breasts cut in half.
1 stick of butter (melted)
2 cups Cheezits (crushed)
Pepper Jack Cheese (cut in 1/2 inch cubes)

1 Muffin tin sprayed with Pam

Pound the chicken breast thoroughly
Place one cube of cheese in the middle of one piece of chicken and srap the chicken around.
Dip the "ball" in butter, then the crushed Cheezits
Place in muffin tin
Repeat for remaining chicken

Bake in 350 oven for about 20 minutes

I promise you this will be a big hit.

Here another way I make chicken.

I crush up pecans until very fine and add a little flour.

Season chicken breasts then dip in melted butter, then in the pecan/flour mixture

Bake at 350.

No it does NOT come from Popeye's! It comes from Bojangles - spicy and them I douse it with Tobasco.

Chicken Pasta Salad

Cook your favorite pasta and rinse with cold water. Toss with assorted vegetables pieces and cut-up chicken strips. Toss with your favorite salad dressing and serve over torn greens. Serve with whole wheat dinner roll.

but how do you season the chicken strips?

I just put some olive oil and salt, pepper :)

I am big on spices so I have used all of these at different times to season chicken strips: lemon pepper, cajun spices, BBQ spice seasoning, italian seasoning.



Chicken Pasta Salad

Cook your favorite pasta and rinse with cold water. Toss with assorted vegetables pieces and cut-up chicken strips. Toss with your favorite salad dressing and serve over torn greens. Serve with whole wheat dinner roll.

but how do you season the chicken strips?

I use what Nuro's Wife uses as well as garlic in everything! It's fun to experiment with diff. herbs to see if you like them or not-rosemary is often used with chicken too. I love the 'Club House la grille Barbecue Chicken' blend as well as their Cajun seasoning.

When I roast chickens I love to stuff fresh rosemary & thyme stems under the skin. The flavors meld together and the taste is wonderful.

Those sound good, :) when you add the chicken to a pasta salad, how do you season it? the Same way?

Easy Baked Chicken

INGREDIENTS:
4 skinless, boneless chicken breast halves
1 cup French dressing
1 1/2 cups cornflakes cereal crumbs

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place the dressing in a shallow dish or bowl for dipping. Do the same with the breadcrumbs. Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat. Place chicken in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 25 to 30 minutes.

Delicious Baked Chicken

INGREDIENTS:
4 bone-in chicken breast halves, with skin
1 tablespoon olive oil
1 pinch garlic powder
salt and pepper to taste
3/4 cup Worcestershire sauce

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Rub each chicken breast with olive oil, then place in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper to taste. Pour Worcestershire sauce over each breast. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Check chicken and remove cover if desired. Bake for another 15 minutes.

Italian Baked Chicken

INGREDIENTS:
1 tablespoon butter
3/4 cup Italian seasoned bread crumbs
3 tablespoons grated Romano cheese
1 tablespoon dried parsley
3 eggs, beaten
1/2 cup all-purpose flour
6 skinless, boneless chicken breast halves


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.

(I also like to fry these too)

Easy Cheesy Chicken Bake

INGREDIENTS:
1 (11 ounce) can condensed cheese soup
1/2 (10.75 ounce) can water
1 teaspoon dried parsley
3 skinless, boneless chicken breast halves
6 potatoes, sliced
1 head fresh broccoli, chopped

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

Baked Garlic Parmesan Chicken

INGREDIENTS:
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

I like to use the boneless skinless chicken breasts if I am going to add them to something else like pasta salad. I season them the same way but instead of the using the fresh herbs, I'll use the dried herbs.

Those sound good, :) when you add the chicken to a pasta salad, how do you season it? the Same way?

Chicken Divan

4- chicken breasts
1- pak frozen broccoli
1- can cream of mushroom soup
1-cup mayonnaise

Cook chicken (steam in covered skillet in ½” of water) until it’s not pink.
Cut in tender bite-size pieces.
Cook broccoli slightly (follow directions on box)

Lay breasts in 13 x 9 casserole dish, cover with broccoli.
Mix soup & mayo (add a little pepper & garlic powder) and pour on top of broccoli.
Top with buttered bread crumbs. (put a couple of slices in food processor, grind up & mix with melted butter).

Bake uncovered at 350° for 30 minutes.

Chicken & Sherry

1 pak- dried beef (where paks of lunch meat are)
4- chicken breasts
1-can cream of mushroom soup
1-pint sour cram
½ - cup cheap sherry

Wrap a piece of beef around each piece of chicken.
Mix soup, sour cream & sherry (add a little pepper), pour over chicken.

Bake uncovered a 350° for 1 hour.

Serve over egg noodles.

Chicken & Salsa

1-lb chicken tenders (chicken breasts cut in strips)
1- TBL vegetable oil
1- onion cut into wedges (or just go to the salad bar & get diced ones)
1- Medium bell pepper cut into wedges (or get at salad bar)
1 ½ - cup Salsa (mild, medium, or hot)

In skillet sauté’ chicken over medium heat, 3 minutes.
Add onion & pepper, cook 3-4 minutes until tender & crisp.
Reduce heat, add salsa & simmer for 2 minutes.

Serve over rice.

Well, down south ... here in Texas, this is how we fry our chicken.....or I do, anyways.

Season the chicken...I usually use season salt, pepper, garlic powder, onion powder....then cover it in flour (the ziplock bag way works pretty good.) I beat a couple eggs in a bowl, then dip the flour-covered chicken in it until it's covered with egg. Then I dip it in the flour again! Then you put it in a skillet that has hot grease in it. I use vegetalbe oil. You can fry it like that, but on a low temp. Chicken takes longer to cook all the way through. I would cook it on Med or Med High and keep flipping it every now and then.

Also, I have even heard of people dipping their chicken in crushed up corn flakes before they fry it. I've had it before and it's GREAT, although I have never tried it myself!!!

Just a little tidbit that I learned when frying chicken. After seasoning your chicken pieces with what you choose, place it in flour to coat well, then let it sit until the flour has absorbed all of the moisture from the raw chicken, then fry as you normally would. this keeps the flour from falling off your chicken and it also keeps more of the juices sealed inside. It makes a great chrispy chicken.

OK here is my addition to the chicken recipe forum.

Low Carb Hot Wings

Get a large cooking pot, place entire bag of frozen tyson chicken tenders 2 tablespoons butter and 2/3's of a bottle of Franks Chili and Lime sauce, simmer in pot until chicken is done. The longer you simmer the hotter they are.

Remove from pot and dip in blue cheese dressing or as I prefer Ranch dressing and you have one hellllluva yummy low carb hot wing!

Yummmmmmmmmmm, now I want some hot wings!

Chicken with Raspberries

Mash 1/2 C raspberries with 1/4 C raspberry vinegar + 1 T. raspberry jam. Mix in 1/2 C toasted slivered almonds.
Cut pockets in the fat ends of 4 breast 1/2s, enlarge with your fingers and stuff.
Saute in half butter/ half oil til nicely browned on both sides, the place in 350 degree oven til cooked through (about 6-8 min.)
While they're baking, add a little vinegar and then jam to the pan you sauteed in, to deglaze, and finish sauce as you choose - a little cream or milk, some chicken stock or some sour cream.

Y'all know I think I am the "Fried Chicken Queen" . . . LOL Well, I got this new Soul Food Cookbook and I tried these buffalo wings. They are off the hook!

2 lbs. party wings
suggested seasonings were: garlic powder, black pepper, red pepper flakes and season-all - I didn't have the "flakes", so I used cayenne pepper.

Wash and season wings; allow them to marinade in seasonings for about an hour (if you're pushed for time, I wouldn't even worry about the hour). Fry in hot oil for approx. 10 minutes, or until very crispy; drain.

Mix hot sauce, a little vinegar, and a little butter in a pan, bring to a quick boil, then soak wings in this mixture. The recipe says to then put them in a 400 degree oven for 5 minutes, I guess to seal in the sauce. I skipped that part, 'cause my oven's acting crazy! They were delicious anyway.

If you try them, let me know how you like them. Those would be great and easy to serve on Thanksgiving as an appetizer if the people are already there, and your dinner's not quite ready.

yummmmmmmmm. sounds good, will have to try them....

nimuay,
That sounds yummy!

Creole Chicken Stew

Makes 4 servings


Ingredients
1 tablespoon olive oil
1 medium green sweet pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound smoked ham, or 3 slices bacon, chopped
2 teaspoons minced garlic
1/4 cup white wine
1 15- to 16-ounce can whole tomatoes in puree, chopped
2/3 cup water
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme, crushed
1/2 teaspoon bottled hot pepper sauce
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
Cooked rice (optional)

Directions
1. Heat oil in 12-inch skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 to 5 minutes just until tender. Transfer to bowl.

2. Add chicken to skillet. Sprinkle with salt and pepper; cook, turning pieces until browned. Add ham and garlic; cook, stirring, until browned. Add wine; cook 1 minute. Stir in tomatoes, pepper-onion mixture, water, oregano, cumin, thyme and red pepper sauce; bring to boil. Add beans. Reduce heat; cover and simmer 15 minutes, until chicken is cooked through.

Serve over rice, if desired.
Makes 4 servings.

I'll by the ingredients if anyone wants to cook it! :)

Ronnie... You make my stomach growl! :)

Sassy Chicken Casserole
Using Mexican-style stewed tomatoes and jalapeños gives this dish some extra zip.

1 1/2 c. Long grain white rice, uncooked
2 -14oz. cans Canned Mexican-style stewed tomatoes, with juice, chopped or broken up
2 Garlic cloves, minced
1 Medium onions, chopped
1 Jalapeño pepper, finely diced (optional)
1 tsp. Chili powder
1 1/2 c. Water
2 lbs. Skinless, boneless chicken pieces, visible fat removed
Chopped fresh cilantro or parsley, for garnish

Place rice in bottom of lightly greased 3 quart (3 L) casserole dish.

Combine tomatoes, garlic, onion, jalapeño pepper, chili powder and water in medium bowl. Stir well. Pour 1⁄2 mixture over rice. Arrange chicken pieces on top of tomato layer and top with remaining tomato mixture. Bake, covered, in 325°F (160°C) oven for 1 1⁄2 hours until chicken is cooked and all liquid is absorbed.

Garnish with cilantro.

Serves 6.

oooh...this sounds good!!

Hello everyone,

Last year there was a post for chicken pot pie using bisquick...for the dumpling/crust kinda of thing...it was really yummy when i tried it and, would like to make it again

Anyone remember this recipe? *smiles*

Thanks ladies,

2 cans (10 oz each) campbells's cream of chicken soup
2 pkgs frozen mixed vegetables (about 9-10 oz each)
2 cups cubed cooked chicken
1/2 cup milk
1 egg
1 cup Bisquick Baking mix
---------------------------------------------------------------------
Preheat oven to 400 degrees

In casserole dish combine soup, vegetables and chicken

Mix milk, egg and baking mix, pour over the top of the casserole

Bake 35 minutes or until golden brown

Here are a few links I found to Chicken Pot Pie recipes:

http://www.cooks.com/rec/search?q=chicken+pot+pie

http://web.foodnetwork.com/food/web/searchResults?searchString=chicken%20pot%20pie&site=FOOD&searchType=Recipe

If anyone is interested I also have a really good crock pot chicken potpie recipe. You cook the pot pie in the crock then transfer it to a casserole dish and put cresent roll dough on top and bake it about 10 minutes........really easy and yummy!

Thank you ... i will try this recipe but, the one that i'm looking for is the one that you either cook in a crock pot and/or a pot..and, you drop the bisquick mixture on the top to make the fluffy dumpling type thing...does this ring a bell for anyone...*smiles*

Thank you ... i will try this recipe but, the one that i'm looking for is the one that you either cook in a crock pot and/or a pot..and, you drop the bisquick mixture on the top to make the fluffy dumpling type thing...does this ring a bell for anyone...*smiles*
You might be thinking of this recipe for chicken and dumplings in the Chicken thread: Chicken favorites (http://www.prisontalk.com/forums/showthread.php?t=147956)

Thanks DLM I found it..I must of over looked it the first time i read through the posts in the chicken section....*smiles*

Cheesy Chicken and Mostaccioli

Ingredients
6-ounce package dried mostaccioli with tomato, red pepper, and basil, or plain mostaccioli
2 cups loose-pack frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
2 teaspoons instant chicken bouillon granules
2 cups milk
1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers (6 ounces)
2 tablespoons snipped fresh cilantro or parsley
1-1/2 cups chopped cooked chicken (about 8 ounces) or 1 9-1/4-ounce can tuna, drained and broken into chunks1 medium tomato, halved and sliced

Directions
1. In a large saucepan or Dutch oven bring about 3 quarts water to boiling. Add pasta. Return to boiling; cook for 9 minutes. Add frozen mixed vegetables. Return to boiling; cook for 5 to 7 minutes more or until pasta is tender but slightly firm and vegetables are crisp-tender. Drain; rinse with cold water. Drain again.

2. For sauce, in a large saucepan cook onion in margarine or butter until tender. Stir in flour and bouillon granules. Add milk all at once. Cook and stir until thickened and bubbly. Add cheese, stirring until melted. Stir in cilantro or parsley. Remove from heat.

3. Add pasta and chicken or tuna to the sauce; toss to coat. Spoon mixture into a 2-quart square baking dish. Cover dish with foil.

4. Bake in a 375 degree F oven for 20 minutes. Remove foil from dish. Arrange tomato slices on top of pasta mixture. Bake, uncovered, for 5 to 10 minutes more or until heated through. Let stand 10 minutes before serving.

Makes 6 servings.

Monique - Please post your recipe in a new thread for all to see.

Thanks.

If anyone is interested I also have a really good crock pot chicken potpie recipe. You cook the pot pie in the crock then transfer it to a casserole dish and put cresent roll dough on top and bake it about 10 minutes........really easy and yummy!

CHICKEN ENCHILADAS.
*******************
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tbsp dried parsley
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tbsp chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

CAESAR CHICKEN.
***************
4 broiler-fryer chicken breast halves, skinned and boned
3 tablespoons olive oil
1-1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 teaspoon garlic salt
1/8 teaspoon pepper
2/3 cup finely crushed seasoned croutons
1/3 cup grated Parmesan cheese
8 Romaine lettuce leaves

In zip-lock plastic bag, make marinade by mixing together olive oil, lemon juice, Worcestershire sauce, mustard, garlic salt and pepper. Add chicken. Refrigerate 15 minutes. On shallow plate, mix crushed croutons and Parmesan cheese. Remove chicken from marinade and drain; reserve marinade. Add chicken, one piece at a time, to crouton mixture, dredging to coat. Place chicken on greased shallow baking pan; drizzle reserved marinade over chicken. Bake in 400 degrees F oven about 18 minutes or until fork can be inserted in chicken with ease. Arrange lettuce leaves on serving plate; place chicken on lettuce and garnish with lemon slices. Make 4 servings.

CARAMELIZED BAKED CHICKEN.
**************************
3 lbs chicken wings
2 tbsp olive oil
1/2 cup soy sauce
2 tbsp ketchup
1 cup honey
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375 degrees Place chicken in a 9x13-inch baking dish Mix the oil, soy sauce,ketchup, honey, garlic, salt, and pepper, and pour over the chicken. Bake at 375 degrees F (190 degrees C) for one hour or until sauce is caramelized.


Cheddar Cheese Chicken with Bacon Bits - serves 4

1/2 cup bacon bits
1/2 cup bread crumbs
1/2 tsp thyme
1/4 tsp savory
1/4 tsp salt
1/4 tsp black pepper
1 egg white whipped
1 lb skinless boneless chicken
1 breast
1 cup cheddar cheese grated

Preheat oven at 350. Prepare a baking pan lined with foil, with cooking spray.
In a shallow bowl, combine bread crumbs, thyme, savory, salt, and pepper.
In another shallow bowl, lightly beat egg white. Dip chicken first in egg white, then into crumbs to coat. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts.

Quick Chicken Mole

Ingredients
6 medium chicken breast halves (about 2-1/4 pounds total)
2 tablespoons olive oil or cooking oil
1 small onion, chopped
1 clove garlic, minced
1-1/2 teaspoons chili powder
1 teaspoon sesame seed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 small tomato, chopped
1 tomatilla, peeled and cut into wedges or 1 small tomato, chopped
1/2 cup chicken broth
1/2 cup tomato sauce
2 tablespoons raisins
2 teaspoons unsweetened cocoa powder
Several dashes bottled hot pepper sauce
Hot cooked rice
Toasted pumpkin seeds or slivered almonds (optional)

Directions
1. Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Add onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. Cook and stir for 30 seconds.

2. Stir in tomato, tomatilla, chicken broth, tomato sauce, raisins, cocoa powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until chicken is tender and no longer pink. Using a slotted spoon, remove chicken. Simmer sauce to reduce to desired consistency (4 to 5 minutes).

3. To serve, spoon sauce over chicken and rice. Sprinkle with pumpkin seeds or almonds, if desired.

Makes 6 servings.

Creamy Chicken Enchiladas

Ingredients
1/2 pound skinless, boneless chicken breasts
4 cups torn fresh spinach or 1/2 of one 10-ounce package frozen chopped spinach, thawed and well-drained
1 8-ounce carton light dairy sour cream
1/4 cup plain fat-free yogurt
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup fat-free milk
1 4-ounce can diced green chili peppers, drained
6 7-inch flour tortillas
1/3 cup shredded reduced-fat cheddar or Monterey Jack cheese (1-1/2 ounces)
Chopped tomato or salsa (optional)
Thinly sliced green onions (optional)
1/4 cup thinly sliced green onions

Directions
1. In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1-1/2 cups.) Set aside.

2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes.) Drain well.

3. In a large bowl combine chicken, spinach, and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.

4. For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish.

5. Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degree F oven about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Transfer to a serving platter. To serve, if desired, garnish with chopped tomato or salsa and additional green onion.

Makes 6 enchiladas.

Make-Ahead Tip: After filling the tortillas and placing in the baking dish, cover baking dish and chill for up to 24 hours. Store the reserved sauce separately in a covered container and chill. To serve, bake uncovered as above except add 10 to 15 minutes to cooking time or until heated through.

Easy Parmesan Garlic Chicken

Prep: 5 mins.
Bake: 30 mins.
Serves: Makes 6 servings

1/2 cup KRAFT 100% Grated Parmesan Cheese
1 envelope GOOD SEASONS Italian Salad Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (about 2 lb.)

1. PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
2. MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
3. BAKE 20 to 25 minutes or until chicken is cooked through.

Of course you don't have to use these particular brands.Lots of other quick recipes: Kraftfoods (http://www.kraftfoods.com/kraftparm/main.htm#easyParmGarlic)

That is just too easy Deb! I will put this on my menu for next week. My girls only eat the chicken breast, so the more recipes I can fnd that use just that part of the chicken the better.

Thanks!

This sounds really good!

I have made this before and it is really good :)

Asian Vinegar Chicken

Makes 4 to 5 servings

Ingredients
8 dried mushrooms (1-1/3 cups), such as shiitake or wood ear mushrooms
1 pound skinless, boneless chicken breast halves
4 green onions, sliced (1/2 cup)
1 stalk lemon grass, cut into 2-inch lengths, or 1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
2 tablespoons cider vinegar or white vinegar
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
6 cloves garlic, minced
4 cups sliced bok choy
1 medium onion, chopped (1/2 cup)
1 to 2 tablespoons fish sauce
1 teaspoon sugar
2 cups hot cooked Chinese egg noodles or fine egg noodles
1 small red sweet pepper, cut into bite-size strips (optional)

Directions
1. In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse well and squeeze to drain thoroughly. Thinly slice mushroom caps. Discard stems. Set sliced caps aside.

2. Meanwhile cut chicken into thin bite-size strips. In a medium bowl stir together green onions, lemon grass or lemon peel, salt, and pepper. Stir in chicken. Let stand for 15 minutes.

3. For sauce, in a small bowl stir together water, vinegar, and ginger. Set aside.

4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove bok choy mixture from the wok.

5. Add half of the chicken mixture to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken mixture. Return all chicken to the wok. Discard lemon grass, if used. Push chicken from the center of the wok.

6. Add sauce to the center of the wok. Cover and cook for 1 minute. Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir for 2 minutes or until sauce is slightly reduced. Return bok choy mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles. Sprinkle with red sweet pepper strips, if desired.

Makes 4 to 5 servings.

Has anyone every made this on the BBQ? This was popular on some of the cooking shows last year and I read it can be cooked in an oven(guess if you have a large enough one) and smoker as well as BBQ.

Beer Can Chicken BBQ Recipe
Here’s a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We’ve used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)

To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.

Barbecue recipes (http://www.barbecue-online.co.uk/barbecue-recipes/poultry/bbq_beer_can_chicken_barbecue_recipe.htm)

Ahhh.............referred to as 'Beer Butt Chicken' in our part of the country!!

This is a staple at nearly every cookout around here! It's very, very good!!

Beer Butt here in SC too

Beer butt chicken-great name:D ! Good to know it works then-and it never falls over? Have you ever done it that way in your oven?

Never tried it in the oven - I KNOW that mine is not big enough anyway. And honestly I've never followed a recipe for it - you just kinda DO IT!

And, well sure it falls occassionally, but not often.

Gosh, I'm gonna have to get Jess a new smoker before he gets home - Hurricane Katrina got hold of his!

Beer Butt here too in WA.......Yumm and it is good too. I have never done it in the oven only BBQ.

softie

This sounds delicious and looks quite easy.

1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
1/2 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese

Set oven to broil.

To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.

To prepare Mexi-ranch Dressing, in a small bowl mix:

1 tablespoon salsa
3 tablespoons ranch dressing

Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.

To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!

Serve with Pico de Gallo and Spanish rice on the side.

Looks Wonderful. I am going to try this and see how it turns out.
Thank You

Hey thanks!

I have had this in the restaurant and it is great! Happy Cooking!

I'm going to try this.
Thanks,
Nenaz

Chicken Manicotti with Chive Cream Sauce

Prep: 30 min.
Bake: 25 min.

Ingredients
12 packaged dried manicotti shells
1 8-ounce container soft-style cream cheese with chives and onion
2/3 cup milk
1/4 cup grated Romano or Parmesan cheese
2 cups chopped cooked chicken (10 ounces)
1 10-ounce package frozen chopped broccoli, thawed and drained
1/2 of a 7-ounce jar roasted red sweet peppers, drained and sliced, or one 4-ounce jar diced pimiento, drained
1/4 teaspoon pepper
Paprika

Directions
1. Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.

2. Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.

3. For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, the chicken, broccoli, roasted red sweet pepper or pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.

4. Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil.

5. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through.

Makes 6 main-dish servings.

Make-Ahead Tip: Prepare and stuff manicotti. Pour sauce over shells. Sprinkle with paprika. Cover and chill up to 12 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through.

Baked Chicken Country Captain

Ingredients
2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 large onion, cut into thin wedges
1 small green sweet pepper, cut into 1-inch pieces
2 tablespoons raisins
2 cloves garlic, minced
1 tablespoon cooking oil
1 tablespoon curry powder
1 14-1/2-ounce can tomatoes, cut up
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
3 cups hot cooked rice

Directions
1. If desired, skin chicken. Arrange chicken, onion wedges, green sweet pepper pieces, and raisins in a 2-quart rectangular baking dish.

2. In a small saucepan cook garlic in hot oil for 15 seconds. Add curry powder. Cook and stir for 1 minute more. Stir in the undrained tomatoes, sugar, salt, mace, thyme, and pepper. Bring to boiling; pour over ingredients in dish.

3. Cover and bake in a 350 degree F. oven about 1 hour or until tender. Using a slotted spoon, transfer chicken, vegetables, and raisins to a platter.

4. For sauce, measure pan juices; if necessary, add enough water to equal 2 cups. Transfer to a saucepan. In a small bowl combine cornstarch and cold water; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

5. To serve, spoon chicken, vegetables, and raisins over hot cooked rice. Spoon some of the sauce atop chicken; pass remaining sauce when serving.

Makes 4 servings.

Cracker Jack Chicken: Pollo Villaroy
Kids like to call it "Cracker-Jack" chicken because it is a crunchy caramel and peanuty coated fried chicken.

Makes 6 servings

For the chicken
6 large boneless, skinless chicken breasts (about 3 pounds)
Fine sea or kosher salt
Freshly ground black pepper
6 thin slices Serrano ham, prosciutto, or deli ham
6 pinky-size pieces jack or havarti cheese
1/4 cup all-purpose flour
Canola oil
Bechamel Sauce (recipe below)

For coating and frying
3 large eggs
1 cup Italian-style bread crumbs
Canola oil

1. Butterfly the chicken breasts: lay one flat on the cutting board and, holding the knife parallel to the board, cut along the long, thick side of the breast until almost but not quite cut in half horizontally. Open up butterflied chicken breast like a book, and, with a meat mallet, pound it out to a little less than 1/2 inch thick. Repeat with the remaining chicken breasts.

2. Season both sides of the butterflied chicken breasts with salt and pepper. Cover the top of the chicken breasts with ham, leaving a 1/2 to 1-inch border around the edges and tearing the ham slices as necessary. Place a finger of cheese on the edge of ham closest to you. Fold the chicken over the cheese, then roll up the breast to make a compact bundle. Tie the chicken rolls securely with kitchen twine at 1-inch intervals.

3. Spread the flour out on a plate. Roll the chicken bundles in the flour until coated on all sides. Tap off the excess flour. Heat 1/4 inch of canola oil in a heavy large skillet over medium-low. Add as many of the floured chicken rolls as will fit without touching. Cook, turning often, until golden brown on all sides and the chicken is cooked through, about 10 minutes. The key is to keep the heat slow and steady and turn them often so they don't turn too brown before they are cooked through. Remove and cool.

4. While the chicken is cooling, make the béchamel sauce. Working with the béchamel sauce hot from the stove will make it easier to coat the chicken evenly.

5. Line a baking sheet with waxed paper, shiny side up. Turn one of the chicken rolls in the béchamel with a fork until coated on all sides. Lift out of the sauce, let the excess sauce drip back into the pot, then set onto the paper-lined tray. Repeat with the remaining chicken rolls. Refrigerate uncovered until the sauce is set, at least 45 minutes or up to 4 hours. Bring to room temperature 30 minutes before frying.

6. Coat the chicken: Beat the eggs in a shallow bowl until foamy. Spread the bread crumbs out in a separate shallow bowl. Stick a fork into one end of one a chicken roll, then turn it in the egg until coated. Lift the chicken out and let it drain a few seconds over the dish. Roll the chicken in the bread crumbs in the same way until coated, then set on a baking sheet. Repeat with the remaining chicken rolls.

7. Pour 4 inches of oil into a large heavy pot. The oil will foam up after adding the chicken, so be sure there is at least 4 inches of headroom. Heat over medium heat until the tip of a wooden spoon gives off a very lively sizzle immediately (about 360° F). Carefully slip 3 of the breaded chicken rolls into the oil-the oil will foam up dramatically once you add the chicken. Cook until the foaming dies down and the chicken is a gorgeous, uniform golden brown, about 2 1/2 minutes. Remove with a skimmer or slotted spoon to paper towels to drain. Repeat with the remaining chicken.

Serve right away.

Bechamel Sauce

4 tablespoons butter
1/4 cup all-purpose flour
2 cups hot milk
3 sprigs fresh thyme
1 bay leaf
Fine sea or kosher salt
Tiny pinch nutmeg

Melt the butter in a small saucepan over medium-low heat. When it is foaming, stir in the flour. Cook, whisking, 4 minutes.

Slowly pour in the milk, whisking constantly. When whisking a flour-thickened sauce like béchamel, pay attention to the corners. It's there that the sauce is most likely to stick and burn. Add the thyme and bay leaf. Bring to a boil, whisking constantly. Adjust the heat so the sauce is simmering and cook, whisking occasionally, until thickened and smooth, about 15 minutes. Stir salt to taste and the nutmeg.

If you are lucky enough to have fresh turmeric and lemon grass at hand, you are lucky enough to be able to prepare this simple, piquant dish. Grind the herbs with garlic and white peppercorns for a fantastic paste to rub into the chicken, then grill and enjoy.
This dish is a popular Southern Style Thai dish. Delicious, simple, and really easy to prepare , it is a good recipe for a working woman. Good compliment for papaya salad. Serves 4

Ingredients
1 (2 to 3 pound) whole chicken
2 lemon grass
12 cloves garlic
2 tablespoons salt
5 tablespoons peeled and chopped fresh turmeric
1 teaspoon whole white peppercorns


Directions
1 Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.

2 Cut open chicken lenghtwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.

3 Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.
From: gocook (http://www.gocook.co.uk/recipe/Meat/Chicken_Recipes/By_Cut_of_Meat/Gkai_Kamin.html)

Applebee's Tequila Lime Chicken

anyone make this yet?

2 whole chicken breasts, split, skinned and boned
4 thin slices each cooked ham and Swiss cheese
2 tbsp. vegetable oil
1/4 c. sliced green onions
1/8 tsp. dried thyme leaves, crushed

Place a ham and cheese slice on each breast half. Roll up chicken from narrow end. Secure with toothpicks. In skillet, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat.

Braised, Sauteed & Skillet Chicken Recipeshttp://http://www.cooksrecipes.com/poultry-recipes/skillet-chicken-recipes.html

A make-ahead dish that can be frozen and reheated while you cook some rice.

Prep. time-15 minutes
Cooking time 10 minutes - 15 minutes or less
Makes 4 servings

10 oz (284 mL) can cream of mushroom, celery or chicken soup, half-fat or regular
1/4 cup (50 mL) milk or water
1 tsp (5 mL) curry powder
1/2 tsp (2 mL) ground cumin
2 pieces cooked chicken
1 apple
2 cups (500 mL) frozen or canned peas or corn, or 300 g bag frozen mixed vegetables
1 banana (optional)
6 cups (1.5 L) hot cooked rice, about 3 cups (750 mL) before cooking

1.Place undiluted soup with milk or water, curry powder and cumin in a large saucepan if you are going to heat right away, or in a large bowl if making ahead. Whisk until blended. Remove skin and bones from chicken and discard. Cut chicken into bite-size pieces and add to soup mixture. Peel apple and finely chop. Stir into sauce with frozen or drained vegetables. (If making ahead, place mixture in a freezer bag and freeze.)

2.Place saucepan over medium heat. Cover and stir often until piping hot, from 10 to 15 minutes. To reheat frozen sauce, remove from freezer bag and place block of sauce in a saucepan over low heat. Cover and heat, stirring occasionally, until thawed and hot, about 25 minutes. Stir in sliced banana and spoon over hot rice.

Microwave heating
• Place sauce in a large microwave-safe bowl or 8-cup casserole dish and cover. Heat on medium power until hot, from 15 to 20 minutes for cold sauce and 30 to 35 minutes for frozen sauce. Stir every 5 minutes.
Curried chicken (http://www.chatelaine.com/applications/recipe/article.jsp?recipeId=760)

Preparation time 15 minutes
Roasting Time 25 minutes

Makes 4 servings

4 skinless, boneless chicken breasts
1/4 tsp freshly ground black pepper
2 small plum tomatoes, seeded and diced
2 tbsp diced sweet red or yellow pepper
2 tbsp chopped fresh parsley
1/2 tsp dried leaf oregano
2 minced garlic cloves
1 cup crumbled feta cheese
1 tbsp olive oil

1.Preheat oven to 375F . Lightly butter an 8-inch (2-L) baking dish or coat with cooking spray. Arrange chicken in a single layer and sprinkle with black pepper.

2.In a small bowl, toss tomatoes with red pepper, parsley, oregano, garlic and feta. Evenly spoon over chicken. Drizzle with oil. Roast, uncovered, in centre of 375F oven until feta is lightly golden and chicken feels springy, from 25 to 30 minutes.
Serve scattered with black olives and accompanied by orzo or roasted potatoes, green beans.

From Rose Murray's new Quick Chicken cookbook (Robert Rose).

1 tbsp vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Cream of Chicken Soup
1 1/2 cups water
1/4 tsp each paprika and pepper
2 cups Minute White Rice, uncooked*
2 cups fresh or frozen broccoli flowerets


Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
Add soup, water, paprika and pepper; stir. Heat to a boil.
Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done.

*For creamier dish, use 1 1/2 cups rice.

Makes 4 servings

Opryland Stuffed Chicken

Ingredients
2 cups coarsely crumbled corn bread
1/4 cup sliced almonds, toasted
1/4 cup dried cranberries or currants
2 tablespoons sliced green onion
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon fresh-ground pepper
2 tablespoons butter, melted
1 14-1/2-ounce can chicken broth
4 large skinless, boneless chicken breast halves (about 1 pound total)
1/8 teaspoon paprika
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed

Directions
1. For stuffing: In a large bowl, combine corn bread, almonds, cranberries, green onion, sage, salt, and pepper. Drizzle with 1 tablespoon of the melted butter and 1/2 cup of the chicken broth to moisten, tossing lightly.

2. Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from center of the chicken to the edges, pound the meat to 1/4-inch thickness. Remove plastic wrap.

3. Place about 1/2 cup of the stuffing on each piece of the chicken. Fold the chicken to completely enclose the filling. Place chicken bundles in an 8x8x2-inch baking dish (2-quart square).

4. In a small bowl, combine remaining 1 tablespoon melted butter and the paprika. Brush each of the chicken bundles with mixture. Bake the chicken, uncovered, in a 350 degree F oven 30 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted into stuffing registers 165 degree F.

5. For sauce: In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Stir in the flour, thyme, and rosemary. Add the remaining broth all at once to the flour mixture in the saucepan. Cook and stir the sauce over medium heat until it¿s thickened and bubbly. Cook and stir the sauce for 1 minute. Season to taste.

6. To serve, transfer chicken bundles to a warm serving platter. Spoon some of the sauce over chicken. Pass remaining sauce. Makes 4 servings.

Note: To toast the almonds, spread them in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the almonds don't burn.

Make-Ahead Tip: Prepare the chicken bundles and place them in a baking dish. Cover and chill chicken for 1 to 4 hours. Uncover chicken and brush bundles with mixture of melted butter and paprika. Bake chicken as directed.

Stuffing Options: You can use this recipe to stuff a 2-1/2 to 3-pound broiler-fryer chicken. Triple the recipe for a small turkey. Or transfer the stuffing mixture to a 2-quart casserole and bake, covered, in a 325 degree F oven for 45 minutes. Serve stuffing in casserole with roasted chicken or turkey.

Nutrition Note: To reduce the sodium, omit the salt and use reduced-sodium, chicken broth.

Prep: 5 min - Cook: 25 min

4 skinless, boneless chicken breast halves (about 1 pound)
1/4 teaspoon gar