ISO: easy chicken recipes

[laurenc]

My mom is going to be staying with me for a few days while recovering from an operation and I am going to need to cook dinners for us. I work full time so I need a few recipes that I can whip up pretty easily when I get in from work. Any suggestions?

[mightyh]

Raspberry balsamic chicken is pretty easy and has so few ingredients and tastes delicious.

Or what about chicken fajitas?

[Beth Y]

The Provencale Chicken Supper, which is a crock pot dish from CL, is real easy and good.

[clairea]

BethY

Can you post the recipe for the Provencale Chicken Supper? TIA.

Claire

[carolyn.1]

there is a very tasty, quick chicken breast recipe I fixed last night, its name is "Desk Set" it is a CL recipe. It uses buttermilk as a wash and seasonings to dredge it and bake!
Carolyn--

[luv2cook]

do you know that I have boned in chix and every recipe I've looked at is for boneless! arrr. can never find when I'm looking, of course.

[ginny177]

About the easiest I know is to use chx. pieces (legs, thighs, breasts - or a mix), place in baking pan. Top with a can of desired soup (Crm. of Mushroom is good)and bake for 20- 30 min. Other interssting toppings can be used in place of the soup(Currant jelly,& prepared mustard).
Hope this helps.

[Beth H]

There is a good CL recipe from the 1998 book, I think, called "Parmesean Chicken." You can use bone-in or boneless. You rub each side of the chicken with olive oil, sprinkle with salt, pepper, thyme, and parmesean cheese (I also add crushed garlic), place in dish, cover with 1/2 cup liquid (I usually combine fat-free chicken broth and white wine) and bake at 400 for 45 minutes. With bone-in, I increase the temp to 415.
It's really good and very easy.

[carolyn.1]

luv2cook,
the recipe I mentioned on this thread calls for bone-in chicken breast. I know what you mean there is very few recipes with bone-in.
Carolyn--

[buddie]

yummy chicken recipes enjoy:

Raspberry-Balsamic Chicken
1 tsp. veg. oil
1/2 cup chopped red onion
1 1/2 tsps. minced fresh or 1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 oz. skinned, boneless chick breasts
1/3 cup seedless raspberry preserves (where are they?????)
2 Tbsp. balsamic vinegar
1/4 tsp black pepper
 
Heat oil in a large nonstick skillet over med-high heat until hot. Add onion, sauté 5 minutes.  Sprinkle thyme and 1/4 tsp. salt over chicken. Add chicken to pan, sauté 6 minutes on each side or until done.  Remove chicken from pan, keep warm.
 
Reduce heat to medium.  Add 1/4 tsp. salt, preserves, vinegar and pepper to pan, stirring constantly until preserves melt.  Spoon sauce over chicken and serve immediately.  Yield 4 servings.

Honey-Mustard Baked Chicken:
3 lbs. chicken pieces
1/2 c. butter
1/2 c. honey
1/4 c. mustard, Dijon
1 t. garlic salt
1 t. curry powder
Preheat oven to 350 degrees. Place chicken pieces in shallow baking dish, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1 hour and 15 minutes, until chicken is tender and nicely browned. (Baste chicken every so often)

White wine chicken
Preheat oven to 350.

Fold boned skinned chicken breast under and lightly brown in a pan with 1
cube of butter. (brown both sides of chicken). Season salt both sides of
chicken and place in a casserole dish and bake for 30 minutes.

Back to drippings add:
1 cup of whipping cream
1 cup cooking wine
3 chicken boullion cubes
Simmer 30 minutes DO NOT BOIL

Serve chicken over rice and pour the wine sauce over all~ enjoy

Moms casserole
2 poached chicken breast, shreddred
2 cans cream of celery soup
2 cups of rice (minute rice made with orange juice NOT WATER)
1 10oz package of chopped broccoli
1/2 cup of cheddar, monterry jack, and parmesan cheeses
1 8oz can of waterchestnuts, sliced and peeled
1/4 cup chop green onion
2 good shakes of worchestershire sauce
7 squeezes of lemon juice
1/3 cup of sherry

mix all and add chicken and rice.

Bake at 350 for 45 minutes

Chicken Tetrazzini
12 oz spaghetti cooked
1/4 cup of butter
3 tbsp flour
3 chicken boullion (6-8 small ones) in 2 1/2 cups water
3/4 cup half and half
1/3 cup sherry
1 tbsp fresh parsley
1tsp seasoning salt
1/4 tsp nutmeg
dash of pepper
2 poached chicken breast, shreddred
1/2 cup of parmasan

in large pot melt butter, stir in flour and broth stir till thick then add half and half, sherry, parsley, salt, nutmeg, pepper, add chicken and noodles then parmenson on top.

Bake at 350 for 40 minutes


Bourbon chicken
1 cup bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 tsp worchestershire sauce
1/4 cup white vinegar
1 tbsp fresh lemon juice
3 cloves garlic, minced
1/2 tsp dry mustard
pepper

mix all in a baking dish and place in chicken breast(which you have slightlycut so juices can soak in). cover and marinate 2-4 hours turning once. bakeat 375 for 50 minutes or until done. use sauce for dipping if you like. thelonger you marinade the stronger it is!

Jalapeno Chicken
1-1/2 cups green jalapeno jelly (find this in the jelly section)
3/4 cup fresh cilantro
1/4 cup vinegar
1/4 cup jalapeno pepper, minced
1/4 cup red pepper, diced
1/2 tsp. salt
4 boneless skinless chicken breasts

Directions: Combine all ingredients except chicken breasts in bowl. Put half of the marinade in a large, sealable plastic bag. Put chicken breasts in bag and seal. Allow to marinate in the refrigerator for two to four hours.

Cook chicken breasts on medium grill, brushing with marinade occasionally. Heat remainder of marinade in medium saucepan to pour over chicken if desired.

OVEN GLAZED CHICKEN
1 can italian tomato soup (safeway has it)
4 chicken breasts
1 tbsp water
1 tbsp vinegar
1 tbsp brown sugar
1 tbsp worchestershire sauce

mix the above.

bake chicken for 30 minutes then pour the mixture over and bake 30 minutes more~~~

LEMON CHICKEN
4 chicken breast
1 egg
flour
1 envelope of lipton secreats herb and lemon soup mix (in soup section)
1 cup water
4 lemon slices
rice


dip chicken in egg then in flour. brown in skillet (oil in skillet)

mix the soup with water and pour over chicken. Put lemon slice on each chicken. bring to a boil and simmer (reduce heat) and cover for 10 minutes or until chicken is done. serve with rice


CHICKEN PARMESAN
4 chicken breast
1 egg
1/2 cup bread crumbs
2 tbsp oil
2 cups tomato sauce
spaghetti
1/2 cup mozarella cheese

dip chicken in to egg coat with bread crumbs.

cook chicken in oil in pan for 10 minutes. remove chicken. in same pan bring spaghetti sauce to a boil and then return the chicken. cover and cook over low heat until chicken is cooked. top with cheese and serve over spaghetti noodles

CHICKEN AND STUFFING BAKE!!!
4 cups of herb flavored stuffing (stove top)
4 chicken breasts
paprika (not necessary)
1 can cream of mushroom soup
1/3 cup milk

mix stuffince and 1 1/4 cup boiling water.

spoon stuffing across senter of shallow baking dish. place chicken on each side of stuffing

sprinkle paprika over chicken.

mix soup and milk then pour over chicken. bake for 45 minutes and 400 degrees

sort of yummy to add swiss cheese on top!!!

[ama47369]

Buddie-Wow! Thanks for posting these recipes-They look yummy! http://www.cookinglight.com/bbs/smile.gif

[Leanne]

What about a chicken casserole that you could make ahead of time. Maybe a chicken stir fry & you could buy the veggies already chopped.

[claire]

The "Barbecued" Chicken and Black Bean Burritos in the December 1999 CL issue, page 162-3 is quick and tasty. If you would like me to post, let me know.

[Terrytx]

Claire, please post the BBQ chicken and Black bean burrito recipe.

[claire]

This is a reader recipe from CL 12/99, p. 162.

"Barbecued" Chicken and Black Bean Burritos

1 tablespoon olive oil
¾ pound skinless boneless chicken breast, cut into bite-sized pieces
½ cup onion, chopped
3 garlic cloves, minced
1/3 cup barbecue sauce
1 15 oz. can black beans, drained
½ cup shredded reduced-fat sharp cheddar cheese
4 (10 inch)flour tortillas
¼ cup low-fat sour cream

Heat oil in a lg. non-stick skillet over medium heat. Add chicken, onion and garlic; cook 8 minutes or until chicken is done, stirring constantly. Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon with 1/2 cup chicken mixture down center of each tortilla; top with 1 T. sour cream and roll up.

[SHERRY]

I originally got this recipe from the board...sorry I can't remember who posted it. IT IS FABULOUS! My DH and I loved it, so did our son.

It is so easy and requires few ingredients. http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Million Dollar Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry Sherry Siscoe


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole boneless skinless chicken breast
1 whole garlic clove -- minced
1/2 small onion -- minced
1/4 teaspoon cumin
1 cup salsa
1 teaspoon cinnamon
1/2 cup dried currants -- or raisins

Brown chicken in oil about 5 minutes. Remove from heat. Saute onion and
garlic a couple of minutes and add the rest of ingredients. Simmer 5
minutes and add chicken back to the pan. Simmer 10 to 15 minutes more.
Serve over rice, orzo, or wild rice.

[Melina]

Hi Laurenc,

Here's one of my own. It's quick, simple to make and freezes well:

POLLO CON SALSA SPAGNOLA
6 large chicken thighs, skinned, fat removed.
1/4 c white wine. (Or chicken broth)
24 ounces of mild, chunky style jarred salsa.
1 8oz can of plain tomato sauce.
1 cup of nonfat, low sodium, chicken broth.
1 4oz can of diced green chilis, drained.

Brown the thighs in a nonstick pan.
Remove and set aside.
Deglaze the pan with the wine.
Add salsa, sauce, broth, and chilis. Combine.

Return the chicken to the pan. Over medium heat, bring it to a low boil, cover, reduce heat to very low and simmer for about 40 minutes. Turn chicken over once or twice.

After about 30 minutes:
If the sauce seems too thick for your taste just add some additional chicken broth. If it seems too thin, uncover and let it reduce.

It's great topped with a little nonfat sour cream and served with rice, or a microwaved or baked potato. And if I'm having a pasta fit, I serve it with penne.
Melina


[This message has been edited by Melina (edited 02-02-2001).]