chicken - please give me a new chicken dish!
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Anonymous
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We've renamed this "chicken awesome" in my house. Soooo easy
http://www.realsimple.com/m/food-recipes/browse-all-recipes/chicken-with-white-beans-and-tomatoes-00000000049733/ |
Anonymous
| op here: i really really really love you all. many thanks. keep em coming - with recipes or guidelines! (it's hard to just look up a name and not know which recipe to pick) |
Anonymous
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Chicken piccata
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Anonymous
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I can't seem to find the recipe but maybe you will have better luck Googling. You saute a diced green bell pepper in olive oil. Then mix with 4 oz softened cream cheese. Heat up 2 cups of meatless pasta sauce in the microwave until it's hot. Put chicken breasts or thighs in a baking dish, top with cream cheese mixture, top with hot pasta sauce, put a slice of mozzarella cheese on top of each piece of chicken. I can't remember what it bakes at, but cook it for about 25 minutes.
It's classic 70's food but I just love the taste. And my kids will eat it. |
Anonymous
It was. Chicken parm. Breaded chicken with tomato sauce and then sprinkled over that with mozzarella cheese and baked. FYI, I buy the breaded chicken frozen from Trader Joes, cook eight minutes on each side, then spoon on spaghetti sauce, sprinkle pre-shredded mozzarella cheese on and put it back in the oven. Take it out when the cheese is melted to your desire. I serve with pasta. |
Anonymous
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Hungarian Lesco - super simple ( you can google the recipe)
I Sauté the chicken with the onions and just follow the rest of the recipe. Makes great leftovers |
Anonymous
I posted chicken parm already, but the other two ways I make chicken: 1. Bake chicken with minced garlic on it (over the skin). That's it. 2. Organic chicken breasts. Put in ziplock bag, pound down so its a little thinner, Marinate in soy vey sauce for an hour or two, then put in a Pyrex dish (I spray the dish with Pam first). Cover with foil, bake at 350 for 25 minutes, then slice at the thickest point to make sure the inside isn't pink. If it is, keep in the oven checking every five minutes. |
Anonymous
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http://www.savorychicks.com/2010/01/fesenjoon-one-of-best-persian-stews.html
It is not really a quick, weeknight dinner, but it's AMAZING. I've made it several times from this recipe. To make the pomegranate syrup, I buy a 16oz bottom of Pom juice from the produce section and put it in a small pan with about 1/3c of white sugar and a couple tablespoons of lemon juice. Bring to a boil and then reduce the temperature so that the juice reduces and thickens. While this is happening, I brown the chicken, chop onions and walnuts, set up rice cooking, etc. |
Anonymous
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We do chicken Cesar a lot. Cut chicken in strips, sauté in pan with a dab of butter and a splash of soy vey.
And then just the salad - no croutons - dh doesn't like them. Oh and I've been adding grated carrots ( just a bit ) so there a little veg in there |
Anonymous
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Here are two of our staples:
Chicken meatballs: http://www.onceuponachef.com/2009/12/chicken-meatloaf-with-tomato-balsamic-glaze.html Parmesan crusted chicken: http://www.onceuponachef.com/2009/08/parmesan-crusted-chicken.html Also, I often just do a rotisserie chicken and make some gravy. Super easy and DD loves gravy (note it's not for people on a diet - but DD is slim and we're trying to fatten her up  ). It's super easy to make gravy: melt one stick of butter in a cast iron pan; add 8 tablespoons of white flour and maybe 1/4 teaspoon of salt and 1 teaspoon of pepper; stir with a wooden spoon on medium heat until the mixture browns (I like it darker brown, but just brown it until it looks the color you typically eat gravy at), stirring almost constantly; once it's brown to your liking, add a can of chicken stock; stir it up; remove from heat and pour through a strainer into a bowl. Voila, easy gravy The whole thing takes maybe 10-12 minutes.
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Anonymous
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Korean spicy sweet chicken (my own)
Kochujang - it's spicy rice? paste that you can buy in non-refrigerated section of H-mart next to miso. Put a big table spoonful in a small cup/bowl, add about 1.5 the amount in honey, add teaspoonfuls of garlic powder, sesame oil, apple cider vinegar or mirin, and soy sauce. Mix well w spoon. It should flow, but not watery. Either marinade with the sauce or baste chicken (I've done whole breasts, chopped up pieces, etc.) as you cook on a frying pan with a bit of oil (safflower is what I use). After it's cooked, deglaze the sauce off the pan and drizzle over the chicken. Always a hit! Feel free to add more red pepper powder if you want more heat. |
Anonymous
Chicken parmesan? Or was it pulled bbq with cheddar (that would be soft). |
Anonymous
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Tonight I'm making a 'buffalo chicken sandwich' with sweet potato fries and a tomato salad.
I marinate the chicken in BBQ and hot sauce and then grill it. Serve with a slaw of apples, celery, carrots, lettuce dressed w/ apple cider vinegar + EVOO (or you could dress with mayo if you like.) My husband really likes this one. To make it more simple you could buy a store bought slaw. If you wanted to make it lower carb you could skip the bun. |
Anonymous
| I recently made the paprika chicken posted by the crepes of wrath. I can't link on my phone but you should be able to google. It was awesome! |
Anonymous
| I do a Swiss cheese chicken. Chicken breasts topped with Swiss cheese, then a can of cream of chicken with a can of wine is mixed and poured on top. Cover this with a lYer of stove top stuffing, dry, then drizzle half a stick of melted butter on top and bake an hour at 375. No it's not classy but it is tasty! I serve it with rice. |