[Mjp121212]

Post all your Chicken ideas and meals here!

[Mjp121212]

EASY CHICKEN! And its oh so good!

Take Frozen Chicken Breast and place in a glass baking dish or casserole dish.

Add enough water that it is almost covered.

Chop a small to medium onion (depends on how much chicken) and add to the water.

Salt with seasoning salt and pepper

cover with lid or foil and bake for 2 hours at 425.

It is done after about 75 minutes but I bake mine for 2 hours and it makes it SOOOOO tender!

[scubagirl80]

This is a Cooking Light recipe:

Spicy Chicken Cakes w/ Horseradish Aioli

Ingredients:

2 (1 1/2 oz) slices whole wheat bread
1 lb skinless/boneless chicken breasts
1/4 cup chopped fresh chives
3 T low fat mayo
1 t Cajun seasoning
1/4 t salt
2 large egg whites
2 t canola oil

Aioli:
2 T low fat mayo
2 t prepared horseradish
1 t bottled minced garlic
1/8 t salt

1. To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
2. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 T mayo, seasoning, 1/4t salt, egg whites, and breadcrumbs in a medium bowl--mix well. Divide into 8 equal portions.
3. Heat oil in large nonstick skillet over medium heat. Add patties and cook 7 minutes on each side until done.
4. To prepare aioli: combine 2 T mayo and remaining ingredients in small bowl--serve with cakes.

Nutrition: 2 chicken cakes w/ 1 1/2 t sauce = 242 calories; 7.1 g fat; 12.5 g carbs

This is what I call my "lazy day" chicken

2 boneless, skinless chicken breasts. Sprinkle on some Larry's seasoning salt, a good amount of dry basil, and some fresh ground black pepper. Use your fingers to massage into the meat. Pop it in the oven at 400 degrees. Bake for 8 mins, pull it out of the oven, brush on some extra virgin olive oil, and put back in the oven for another 15-20 mins or so.

Easy, but tasty!

[scubagirl80]

Chicken Cordon Bleu Casserole

-4 boneless chicken breasts, flattened slightly
-1-2 Tb of oil
-4-6 oz thinly sliced ham
-8 oz shredded swiss cheese
-2 Tb seasoned bread crumbs
-1 Tb Parmesan cheese

1. Heat oil in a large skillet over medium heat...brown chicken on all sides. Place chicken in 7x11 baking dish.
2. Arrange ham slices and shredded swiss cheese over the chicken; sprinkle with bread crumbs and parmesan cheese.
3. Bake chicken at 325 for 25-35 minutes

Serves 4

Gonna try this for tea tmor!!

[scubagirl80]

OMG! I made this the other night and it was SOOOO frickin good.

Parmesan Chicken Paillards with Cherry Tomato Sauce - Cooking Light Magazine

4 (6oz) skinless, boneless chicken breast halves
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
1/4 cup grated Parmesan cheese (I used 1/2 cup)
1 T flour (I used 2 T)
2 tsp olive oil, divided
cooking spray
1/2 cup finely chopped onion
1/4 cup less sodium, fat free chicken broth
1 T sherry vinegar
2 cups quartered cherry tomatoes
1/2 tsp dried oregano

1. Place each chicken breast between two sheets of heavy plastic wrap. Pound to 1/2" thickness using meat mallet. Sprinkle chicken with 1/4 tsp pepper and 1/4 tsp salt. Combine cheese and flour in shallow dish. dredge one side of chicken (I dredged both sides) in cheese mixture.
2. Heat 1tsp oil in skillet over medium-high heat. Add 2 chicken breast halves. Cook 4 minutes on each side until done. Repeat procedure. Remove from pan and keep warm.
3. Coat pan w/ cooking spray. Add onion and saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper and oregano. Cook 2 minutes.

Yield: 4 servings
Calories: 264; fat = 5.9g; carbs = 7.4 g

[bittersweet]

Meditteranian Chicken

White Vinegar
1 Tbls thyme
juice from 1 lemon
1/4 tsp salt
1/4 black pepper
1 med white onion
1 med tomato
2 cloves fresh chopped garlic
1 Tbls olive oil
2 boneless skinless chicken breats

Place chicken breasts in container with lid available, not too large. Add white onion chopped into wedges, thyme, lemon juice, salt and pepper, garlic and olive oil. Pour white vinegar over mixture, enough to half cover chicken. Put lid on container and shake. Place in frig for an hour or so...I usually let marinade all day while I'm at work.

After marinading, pour everything into baking dish and slice 1 tomato over chicken breasts. Bake covered for 25 min at 400 degrees, uncover and bake for 10 more minutes.

I have a Low Carb Chicken Dish that is oh so yummy
Hidden Valley Ranch Chicken

4 boneless, skinless chicken breasts
1 pkg dry Hidden Vally Ranch dressing mix
4 oz of cream cheese
2 cups finely shredded cheddar cheese
8 strips of bacon

Preheat oven to 350 degrees
Spray glass baking dish, lay chicken in bottom of dish, sprinkle Hidden Valley Ranch dressing packet over chicken, then put 1 oz of cream cheese per chicken breast (lay on top of breast). Then sprinkle shredded cheddar cheese over all and then put the uncooked bacon strips over the top of the whole dish. Cover and bake for about 35 to 45 mins (until juices run clear). Remove foil turn broiler on high and broil until bacon is nice and crispy. Enjoy!

[Miracle]

EASY!!!!

Honey Dijon Crispy Chicken

I just created this the other night...

4 skinless chicken breasts
Honey Dijon Mustard
Box of shake and bake

Dip the chicken breasts in the honey dijon mustard, then roll them in the crumbs from the shake and bake. Bake as the box says you should. Really good flavor!!!

[*Anna*]

This is my favorite and easiest chicken dish ever!!!!!

Take 2 trimmed chicken breasts, and cut in half. Marinade with a little oil, couple splashes of Lemon juice, salt and pepper. Heat oil in pan and mince 2 cloves of garlic and place in pan. Don't brown garlic, just cook a little. Put chicken in pan and cook about 2-3 minutes on each side. You want it to be brown but not cooked all the way through. Take the chicken out and put on a plate. Take cream of chicken soup (I use 2 small cans) and stir with some chicken broth. Use wooden spoon to get all the little chicken bits and garlic mixed in. I use a wisk to get it very smooth. Once smooth and boiling a little, put chicken back in and turn on low to simmer. Cover and let cook for about 20 minutes, stirring every few minutes. Cook rice on the side (I boil the rice with part water, part chicken broth). YUM YUM!!!!!!!

[freesiangel]

This is my favorite chicken recipe for work days, you come home and everything is pretty much done (I love my crock pot!)

Crockpot Sticky Chicken

1 whole roasting chicken
4 tsp kosher salt
1 tsp fresh ground black pepper
2 tsp paprika
1 tsp white pepper (or add extra black pepper)
1 tsp dried thyme *
1/2-1 tsp cayenne pepper
1/2 tsp granulated garlic
1/2 tsp onion powder

* When I have fresh thyme growing in my garden I will snip off a ton and stuff the cavity of the bird with it instead of using dried.

Mix the spices together in a bowl. Sprinkle over the chicken, inside and out and under the skin. Refrigerate overnight (I have a removable crock for my Crockpot, so I put it in the crock to refrigerate it). In the morning cook the chicken on low in your Crockpot for 6-8 hours (I just throw it in their before I leave for work and it's fine when I get home - usually more like 9 hrs). You can also cook it on high for 4-ish hours.

After it's all cooked I take off the skin (optional) and cut up or shred all of the meat. We either eat it as-is with a side vegetable or I make HUGE salads with romaine (or whatever), radish, vidalia onion, cheddar cheese, and whatever dressing and top them with the chicken.

YUMMY!!

Edited to add: Oops! Just realized there's a separate Crockpot section!! Sorry.

[Spero]

This is my most favorite chicken dish,. If you don't like cilantro and leave it out, it tastes justs as good. If you do like the cilantro, chop it fresh the day of. It loses flavor if you don't eat it right away.

6 medium red potatoes, cubed
½ cup butter, melted and divided
4 skinless, boneless chicken breast halves
1 tbsp fresh lime juice
1 ½ cups shredded Mexican blend cheese
¼ cup chopped fresh cilantro (note: do not chop cilantro in advance, loses flavor)
½ cup salsa
1 lime, cut into wedges (optional)

Preheat the oven to 425 degrees. Line a 9x13 baking dish with aluminum foil.

Toss potatoes with about 1 tbsp of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.

Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.

Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.