Easy Chicken Recipes

olympics junkie:

Chicken Rollups

Pound breasts thin–lay a stick of string cheese on the chicken–roll it up & secure it with a touchpick–lay in baking dish–pour jar of pasta sauce over–sprinkle with a little grated parmesan cheese–bake 350 for 45-50 minutes Serve with a lettuce salad, crusty bread & a pasta of your choice. Its EZ!!!

joaniepony:

Pretty much stir fry and there are about a zillion recipes out there. The other thing Is pound them flour and egg them and make chicken fried steak.

bonehead:

Ah! Try this!

You will need about 2 lbs of chicken
1/2 cup of bread crumbs
1 package of McCormick original hot wing seasoning

Cut the chicken in chunks, place in plastic bag, add seasoning and crumbs, seal bag, and mix thoroughly. Place in fridge about an hour. Take out, empty bag into greased baking dish, cook at 350 degrees for about 40 minutes.

Let cool, yummy!

Miami Lilly:

***Rosemary Chicken Breasts***

Chicken:
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

Sweet G:

Shells and Cheese with Chicken
This chicken casserole recipe is easy to make any night of the week. Chicken and vegetables help turn this delicious shells and cheese into a hearty meal for 6.

1 tablespoon butter
4 green onions, thinly sliced
1 1/2 to 2 cups diced cooked chicken
1 to 1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
1/4 teaspoon fresh ground black pepper
1 package (6 ounces) Annie’s Shells & Cheese, prepared
1 can (10 3/4 ounces) Southwest Pepper Jack Soup
1/2 to 1 cup finely shredded Mexican blend cheese or Monterey Jack
1/2 cup fresh bread crumbs

Heat oven to 350°. Lightly grease a 9-inch square baking dish or spray with nonstick cooking spray.
In a large saucepan, heat butter over medium low heat; add green onions and chicken. Sauté the onions and chicken in the saucepan, stirring constantly, for about 2 minutes. Add vegetables, pepper, prepared shells and cheese, soup, and cheese. Stir and heat through. Transfer to the prepared baking dish. Bake for 25 minutes, or until browned and bubbly.
Serves 6.

Chicken Spaghetti Casserole Recipe

INGREDIENTS:
1 large hen, cut up, about 5 pounds
1 package (8 ounces) thin spaghetti
2 medium onions, chopped
1 tablespoon oil
2 cans (14.5 ounces each) diced tomatoes
1 clove garlic, minced
1 teaspoon cumin powder
3 cups chicken stock
salt — to taste
American cheese (Velveeta or similar easy-melting cheese) shredded
PREPARATION:
Cook chicken in water until tender; cool and save 3 cups of the broth. In a large skillet in oil, cook onion until tender. Cook spaghetti as directed on package. Skin and bone chicken; cut in large pieces and mix with cooked spaghetti.

Add onion, tomatoes, garlic, cumin, reserved broth and salt. Mix together and put in casserole dish.
Heat oven to 350°.

Cover the casserole and bake for 25 to 35 minutes. Uncover; top with shredded American cheese and continue baking for about 10 minutes, until cheese is melted.

Chicken With Pasta and Lemon Cream Sauce

INGREDIENTS:
3 to 4 chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion, quartered, thinly sliced
4 to 6 ounces Portobello mushrooms, coarsely chopped
2 small zucchini, quartered lengthwise and sliced 1/4" thick
3 cloves garlic, minced
3/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons dry white wine, optional
12 large basil leaves, chopped
12 to 18 grape tomatoes, halved
1 cup heavy cream
16 ounces fusili or similar pasta, cooked and drained
PREPARATION:
Wash chicken and pat dry; cut into 1-inch pieces.
In a large skillet over medium heat melt the butter with olive oil. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned.

Add the zucchini, garlic, and chicken broth; bring to a simmer. Cover and cook for 8 to 10 minutes, or until zucchini is just tender. Add lemon juice and zest and wine; cook, uncovered, for 5 minutes. Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer. Serve over hot cooked pasta.
Serves 4 to 6.

Chicken Paprika

INGREDIENTS:
1/4 cup butter
2 tablespoons vegetable oil
5 to 6 pounds chicken parts (about 2 broiler-fryers, cut up)
1 medium onion, sliced
1/2 cup sliced carrot
1/2 cup sliced celery
2 tablespoons paprika
3 tablespoons flour
1 tablespoon ketchup
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 can chicken broth, about 1 3/4 cup, undiluted
1/2 cup sour cream
PREPARATION:
In a Dutch oven or large, heavy skillet, heat 2 tablespoons of butter and 1 tablespoon vegetable over medium heat. Brown chicken, a few pieces at a time, until golden on all sides. Add more butter and oil as needed.

Remove chicken pieces as they brown; set aside.
To the same Dutch oven, add onion, carrot, and celery; sauté for about 5 minutes. Stir in paprika; cook 1 minute. Remove from heat; stir in flour, ketchup, salt, and pepper. Gradually stir in chicken broth and cook over medium heat until sauce reaches the boiling point. Reduce heat and simmer, covered, for 10 minutes.

Add browned chicken pieces; simmer, covered, for 35 to 45 minutes, until chicken is tender. Remove chicken and vegetables to a warm platter. Stir sour cream into the sauce; heat through — do not boil. Pour some sauce over the chicken pieces and serve the remaining sauce with the meal.

Chicken & Rice Casserole

INGREDIENTS:
1 whole chicken, cooked and deboned, about 3 cups diced cooked chicken
2 cans (10 3/4 ounces each) cream of chicken soup
8 ounces sour cream
1 can (4 ounces) chopped green chile peppers
3 cups cooked rice
2 cups shredded Cheddar cheese
2 cups nacho cheese chips, crushed (Doritos)
PREPARATION:
Mix chicken, soups, sour cream and green chiles together; set aside. Put cooked rice into bottom of a greased baking dish. Pour chicken and soup mixture over rice. top with shredded cheese. Bake at 350° for about 35 minutes, or until it is hot and has started bubbling.

Add crushed tortilla chips to top and bake 5 minutes longer. Be careful not to burn chips.

Chicken Casserole with Macaroni and Cheese

INGREDIENTS:
1 package Kraft Velveeta Shells and Cheese
1 can cream of chicken soup
2 to 3 cups cubed, cooked chicken
1 tablespoon of olive oil
1 small onion
1/2 cup chopped celery
2 tablespoons chopped roasted red pepper or pimiento
1 cup frozen mixed vegetables, thawed
buttered bread crumbs (about 2 slices of bread, crumbled and tossed with about 2 to 3 teaspoons of melted butter)
PREPARATION:
Prepare shells and cheese as directed; stir in cream of chicken soup and chicken. In a skillet, saute onion and celery in oil until softened. Add mixed vegetables and red pepper or pimiento. Combine with shells and cheese mixture; spoon into a lightly buttered casserole.

Top chicken pasta casserole with buttered bread crumbs. Bake at 350° for 30 to 40 minutes.

Savory Chicken and Broccoli Bake

INGREDIENTS:
1/2 cup butter
3 tablespoons flour
1 can (about 14 ounces) chicken broth
2 cups herb seasoned croutons
1 package (10 oz) frozen broccoli spears, cooked and drained
8 large slices cooked chicken
1/4 cup grated Parmesan cheese
PREPARATION:
Melt butter in saucepan over low heat; stir in flour and pepper. Remove from heat; add chicken broth gradually, stirring until smooth. Return to medium heat and cook, stirring constantly, until thick and bubbly.

Remove from heat.
Place croutons in bottom of greased 1 1/2 quart baking dish. Pour half of the sauce over the croutons. Arrange broccoli spears in single layer over croutons and sauce then layer chicken slices over the broccoli, then pour remaining sauce over the top. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes, or until heated through.

Chicken Spaghetti

INGREDIENTS:
6 cups chicken; cooked, cubed
1 package vermicelli spaghetti (7 to 8 oz)
2 large bell peppers, chopped
2 pounds onions, chopped
2 celery stalks, chopped
8 ounces sliced mushrooms
1/2 cup butter
2 cans Rotel tomatoes, diced (approx. 10 oz each)
2 tablespoons Worcestershire sauce
1 pound Cheddar cheese, grated
PREPARATION:
Cook and season chicken. Save 1-1/2 quarts broth. Cook spaghetti in broth; drain, but do not rinse. In dutch oven or heavy pan sauté pepper, onion, celery and mushrooms in butter. Add tomatoes.

Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.

Barbecued Chicken Pizza

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon cornmeal
1 (1 pound) loaf frozen bread dough, thawed, or 1 pound bread dough made in bread machine
2 cups chopped or cooked chicken
1 1/2 cups barbecue sauce, your favorite, or homemade
1 small bell pepper chopped
4 thin slices purple onion, cut in half, separated
3 cups shredded Monterey Jack cheese
PREPARATION:
Preheat oven to 400°. Grease 15-inch pizza pan with olive oil and sprinkle evenly with cornmeal. Roll or stretch the dough to fit pan.
In medium bowl, combine the chicken and the barbecue sauce.

Spread the mixture evenly over the dough. Scatter the bell pepper and onion over the top; cover with the shredded Monterey Jack cheese.
Place the pizza pan on the lowest shelf in oven and bake until the crust is browned, about 20 minutes. Cut into wedges and serve hot.

Easy Cajun Spiced Chicken Breasts

INGREDIENTS:
2 tablespoons Cajun seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
4 boneless chicken breast halves
PREPARATION:
Combine the seasonings and oil to form a paste, adding more oil if needed. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness.

Chicken is done when juices run clear when pricked with a fork.
Serves 4.

Spicy Marmalade Glazed Grilled Chicken

INGREDIENTS:
1 cup sweet orange marmalade
2 tablespoons balsamic vinaigrette
1 to 1 1/2 tablespoons green jalapeno salsa, or to taste
1/4 teaspoon salt
Dash black pepper
1/4 teaspoon garlic powder
4 boneless chicken breast halves
PREPARATION:
In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder. Heat the mixture, simmering, until the marmalade has melted. Set aside to cool completely.
Wash chicken and pat dry; place in a food storage bag.

If desired, pound gently with a mallet or heel of hand to even thickness. Add cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.
Take chicken from the marinade and pour marinade into a saucepan. Bring marinade to a boil; reduce heat to low and simmer for 5 minutes.

Grill chicken for about 5 to 6 minutes on each side,

Kris L:

Try marinating the breasts … you can use any kind of marinade, from teriyaki sauce to white wine and Italian spices. Then put them onto a broiler pan and cook them so any ‘fat’ and most of the marinade will fall off …
You could also bake them, and then slice and/or dice them and use them to make things like enchiladas (red or green), or tacos, or stir fry them with vegetables.
I really don’t like chicken breasts, especially the boneless, skinless kind, so my husband (he cooks dinner 19 times out of 20 in our home) can ‘fix them up’ very quickly but make them extremely tasty in a flash … have some white wine (chardonnay is best, we think), a variety of spices, soy sauce and honey (for teriyaki sauce from scratch) and even balsamic vinegar … cook the chicken in the oven at 350 degrees for half an hour to forty five minutes (depending on thickness) and if you do this to them ‘plain’ you can ‘dash something gourmet’ out in 15 minutes or less with just a few ingredients … get the BEST ingredients and you’ll use less and don’t use ANY OIL and you’ll be able to ‘taste the chicken’ and also not feel like you are eating the ‘same meat’ every night … also, try some Chili Sauce for Chicken … you can buy this in ALL Asian (Oriental) stores and some regular grocery stores in the ‘Chinese’ section … pour a little on and bake and it tastes ‘a bit sweet, a bit hot, and WONDERFUL …

scrappykins:

Here is a recipe for balsamic marinated chicken. Yummy!

http://www.recipezaar.com/61779