What is an easy and good chicken recipe to cook?

BEEF-BACON WRAP CHICKEN BREAST


4 whole chicken breasts


8 slices of bacon


1 (4 oz.) pkg. dried beef


1 can mushroom soup


1/2 pt. sour cream


Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9';x13'; with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.





ITALIAN HONEY MUSTARD BAKED CHICKEN


4 boneless skinless chicken breasts


1/3 c. Italian dressing


1 bulb garlic (or less/more to your taste)


3/4 tbsp mustard powder


3/4 tbsp honey


2 tsp salt


Preheat oven to 400F.


1. Place Chicken in a glass casserole dish that has a cover.


2. Sprinkle salt over chicken.


2. Pour italian dressing over chicken.


3. Peel cloves from Garlic Bulb and scatter them over the chicken.


4. Sprinkle mustard powder over chicken.


5. Drizzle Honey over chicken.


6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.


Serves 4.What is an easy and good chicken recipe to cook?
endless list..


King Ranch..cook chicken, mix in diced tomatoes with green chilies, sour cream, cream of chicken soup..layer in 13x9 dish sauce, corn or flour tortillas cheese, crush tortilla chips on top and bake until bubbly.





Chicken and Rice..


Cook chicken bake, grill or boil


Cook rice





cut up chicken, mix in rice, broccoli, 1c sharp cheddar cheese, can of cream of mushroom soup, crush ritz crackers on top and bake.





Fake Chicken parm..





brown chicken breast in hot skillet


put in baking dish, cover with marinara sauce, top with Parmesan cheese and mozzarella cheese.What is an easy and good chicken recipe to cook?
Barbecue chicken. Turn your oven to about 350, douse the chicken in the BBQ sauce, and let it cook until the center is no longer pink, and the juices run clear.








Or, assuming you are using boneless skinless, you can make some chicken and rice, simply cut up the chicken into strips, cook it in some olive oil, and put it over the rice. Season to taste.
Chicken Enchilada Skillet





鈥?1 tablespoon oil


鈥?1 lb. boneless skinless chicken breasts, cut bite-sized


鈥?1 14.5 oz. can chicken broth


鈥?1/4 cup ranch dressing


鈥?2 tablespoons flour


鈥?6 flour tortillas, cut into small pieces


鈥?1 cup shredded four cheese


鈥?1/2 cup salsa





鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.


鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.


鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
One of my favorite recipes for Chicken is Chicken Picatta.





1/2 cup white wine


1/2 stick butter


2 Tbl lemon juice


1 Tbl minced garlic


1 Tbl dried parsley


1/2 cup diced mushrooms


Reduce and sautee these ingredients.





2 bowls: 1 with wisked egg, 1 with 1 cup bread crumbs.


4 boneless, skinless chicken breast, sliced in half lenghtwise, tp make them thin.


Dip in egg then bread crumbs.


In a seperate skillet from the sauce heat EVOO, fully cook chicken to a golden brown. Pour your sauce over the cooked chicken and let mellow for about 5 minutes.





I serve with any veggies or Orzo topped with parmesan. I've also used this method with Tilapia and it was a major hit!
Quick, Easy -N- Fast Basil-Grilled Chicken on a Sourdough Baguette Recipe





2 lbs. chicken breast


1/4 C. pesto sauce (see recipe below)


2 T. olive oil


1 t. salt


2 t. cracked black pepper


1/4 lb. arugula or your favorite lettuce


3 plum tomatoes sliced


1/4 lb. provolone Cheese sliced


1 1/4 C. pesto aioli (*see recipe below)


1 loaf Sourdough Baguette cut in half lengthwise





*Pesto Sauce


1 C. packed basil leaves - fresh


1 T. pine nuts or walnuts lightly toasted


1 T. parmesan cheese finely grated


2 cloves garlic cloves


1 t. salt





*Pesto Aioli


1/2 C. pesto sauce


1/2 C. mayonnaise





Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.





Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.





Assembling the Tuscan Style Sandwiches





Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.





hope you enjoy!


=]
Season your chicken with salt and pepper (I use smaller chicken breasts) Place it in the bottom of a baking dish (8x8 or 9x9). Empty 1 can of cream of celery soup, and 1 can of cream of chicken soup over the chicken. Make a box of Stove Top stuffing, and top the whole thing with it. Bake it in a 350 degree oven for about 45 minutes. Serve with a side of cranberry and some mashed potatoes, and it's pretty close to Thanksgiving dinner!!





My family loves this... I rarely have leftovers
season and saute some chicken breasts or chicken pieces in a lightly oiled skillet until browned on both sides. then pour in a can of cream of mushroom soup over them and a half can of water. throw in a pinch of dried thyme, and some sliced onions. put the heat on low and cover it with a lid. let it cook on simmer for 15 minutes until the chicken is tender.





serve this with mashed potatoes or rice. add some hot baked dinner rolls and a green salad to this meal and it is great for company!
This is so good, you really have to try it


BOURBON CHICKEN











BOURBON CHICKEN


3 pounds Boneless/Skinless Chicken Thighs


3 Cups Maker's Mark Bourbon


3 Cups Brown Sugar


1 Cup Soy Sauce


录 Cup White Wine


6 Ounces Olive Oil


3 Teaspoons Worcestershire Sauce


2 Teaspoons Liquid Smoke


1 Teaspoon Powdered Ginger Garlic, Pepper and Salt to taste


Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice.
a recipe that i love is chicken and rice. the way i make it is very delicious and rich, however, it is very unhealthy and full of fat...





it's fairly easy... bake a whole chicken with skin on (to keep the juices in) seasoned with salt, fresh cracked peppercorns, garlic powder, onion powder and celery seed. stuff the chicken with onion pieces and garlic cloves. reserve the juices from the chicken.





after the chicken has cooled, remove the skin, onion and garlic and debone. put the bones, onion, garlic, skin and reserved juices in a large sized pot and top off with water. boil for 30 minutes. this will be your broth.





strain off 8 cups of the broth and add 4 cups of your choice of regular rice, basmati is my favorite... has a delicious nutty taste. cover. put on high heat for 5 minutes, simmer for 15. it's finished.





combine rice with your deboned chicken which has been cubed. add one packet of onion soup mix, 2 cans of cream of mushroom soup and broth as needed - app. 3 cups - the consistency should not be too thick but also not runny. pour into a large, greased baking dish. bake at 350 for 45 min or until golden.
One of our family favorites would be to pan fry some boneless skinless chicken breasts. When they are done adds some cream of mushroom soup and some sour cream to the pan. It makes a thick, creamy gravy that is rich and tasty. Serve it over mashed potatoes...YUMMY!





Thanks for making me do this by the way...It's lunch time in Minnesota and now I am starving...LOL!
This dish is amazing:





It's called Candied Chicken Breast





INGREDIENTS


4 skinless, boneless chicken breast halves


3/4 cup and 2 teaspoons dry bread crumbs


2-1/2 teaspoons all-purpose flour


1-1/4 teaspoons dried oregano


3/4 teaspoon salt


3/4 teaspoon ground black pepper


1-1/4 teaspoons vegetable oil


1/2 cup and 1 tablespoon and 2 teaspoons packed brown sugar


1 tablespoon and 1-3/4 teaspoons prepared mustard


3 tablespoons and 1/2 teaspoon ketchup


1-1/4 teaspoons Worcestershire sauce


1-1/4 teaspoons soy sauce


1 tablespoon and 1-3/4 teaspoons grated onion


1/4 teaspoon salt


1/4 cup and 2 teaspoons water


4 pineapple rings


DIRECTIONS


Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.


Preheat oven to 350 degrees F (175 degrees C).


In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.


Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
Marinade it in 1/2 Zesty Italian dressing and 1/2 soy sauce, then grill.


Put it in crock pot w/ cream of chicken soup, sour cream, a stick of butter, and 1/2 C. of chicken broth. Just before its finished crumble Ritz Crackers on top. Serve over wide egg noodles. Can bake this in the oven as well.
Use boneless, skinless chicken breasts and sprinkle liberally with garlic salt. Grill or broil. Serve with chicken flavored rice.
Oven-Fried Honey Chicken





1/4 cup honey


2 tablespoons balsamic or red wine vinegar


1 1/2 cups dried bread crumbs


1 tablespoon extra virgin olive oil


6 (4 to 6-ounce) fresh boneless, skinless chicken breasts, halves


Preheat oven to 375掳F.


In a shallow bowl, whisk together honey and vinegar. Set aside.


Place bread crumbs into a separate bowl. Set aside.


Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.


Roll chicken pieces in honey mixture, then in bread crumbs; place onto prepared pan.


Bake for 30 minutes*, or until cooked thoroughly.


Makes 5 servings.





*Note: Chicken Test for Doneness (per Washington Fryer Commission)





No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180掳F, and boneless chicken should be cooked to 165掳F.


Other indicators for doneness include:





A fork or toothpick can be inserted with ease.


The juices should be clear, not pink.


Bone joints move easily.