chicken - please give me a new chicken dish!
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Anonymous
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i need something for weeknights to put into my chicken rotation we already do a chicken pesto pasta with veggies and spinach and a chicken enchilada dish and a moroccan chicken dish with chick peas and olives and a pakistani chicken curry dish i'd love to get some of your best/favorite weeknight chicken dishes b/c i'm SO sick of my four! |
Anonymous
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Salsa chicken in crock pot (google)
"Bruschetta chicken" -- marinated in Italian dressing, topped with a quick tomato/onion. oo/feta mix Pulled chicken from crock with your choice of sauce styles |
Anonymous
| Any good recipes for chicken with cheese on top. My son raved about it at a friend's house. Is it just a plain chicken breast with cheese melted on it? He normally does not like white meat and only likes chicken if it is very soft ( not chewy). What was he eating? |
Anonymous
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Chicken and rice. Sound boring but we love it and so easy.
Minced Garlic, Oil and Brown Sugar, I use equal parts of each (1 tablespoon per lb of chicken). Get your rice cooking and cut up your chicken. Cook the garlic, oil and brown sugar until it is almost caramelized. Add chicken. When it begins to turn white add a pinch of salt. Cook chicked until the sauce thickens. Should not be too saucy. If sauce is runny it will make the rice mushy. Stream some broccoll as the chicken is finishing up. Add rice to chicken. Serve in a bowl with broccoli which is great with the sauce. I will add some siracha to my portion as DS won't eat it spicy. We cook this together once a week and always make enough for leftovers. DS is super picky and this is the largest meal he eats during the week and he'll take leftovers for lunch. Take about 25 min to make but that is mostly the rice cooking, everything else takes 15 min. |
Anonymous
| Butter chicken, that's what I made today, with oven roasted broccoli |
Anonymous
| Baked honey mustard chicken |
Anonymous
| Souvlaki |
Anonymous
| Chicken florentine with fresh spinach and tomatoes. |
Anonymous
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Nigella's chicken pilaf has been a favourite of mine for years. It's so quick and low maintenance: http://www.nigella.com/recipes/view/saffron-scented-chicken-pilaf-210
Nigella has loads of great chicken recipes actually, her. Slow cooked chicken with lemon and garlic is fab as is her za'tar chicken and fattoush. Nigel Slater is good for chicken too, I love his chicken with chilli, lemon and mint: http://marmadukescarlet.blogspot.com/2011/04/chicken-with-chilli-lemon-and-mint.html I serve it with salad and cous cous or pitta so it's a pretty fast week-night dinner. I moved to the US a year or so ago and have got into more US food writers. This Suzanne Goin recipe for mustard roasted chicken with roasted fingerling potato and bacon salad is amazing: http://www.bonappetit.com/recipes/2006/04/mustard_roasted_chicken_with_warm_frisee_salad_and_fingerlings_and_bacon |
Anonymous
Not healthy. But tasty: http://allrecipes.com/recipe/cheesy-chicken/ |
Anonymous
| Chicken fajita stuffed peppers. Google recipe. Add a little extra heat with can of chopped green chiles. |
Anonymous
do you like "fried" chicken? this sounds labor intensive but it's not..from America's Test Kitchen. brown panko with a bit of oil, s&P, and whatever seasonings you like. i use garlic powder, oregano, and a bit of cayenne. whatever you pick, season really well...use more than you'll think you'll need. taste as the breadcrumbs are browning. combine one beaten egg (two if there's more than a pound of meat) and a teaspoon or so of dijon. keep adding flour by the tbsp until you get a thick consistency. about as thick as yogurt. don't make it like oatmeal. press the chicken into the egg and flour mixture, then into the panko mixture. bake on a wire rack on a cookie sheet until done. this will depend on the size and thickness of the chicken. i usually cook them at 400 for about 20 mins. if you have a convection feature on your oven, even better. crunchy outside and moist inside! and you don't feel like you're eating fried food 
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Anonymous
| We do a basic chicken marsala, either in the crockpot or saute pan. For the crockpot, throw chicken, (bone in, boneless, whatever you like) sauteed mushrooms marsala wine and beef broth, cook. For the stove top, coat chicken in flower, brown the chicken, remove, saute mushrooms, deglaze pan with marsala wine, add chicken and mushrooms back in, cook until sauce is reduced and to desired thickness. Serve over mashed potatoes or pasta or spinach (or mashed potatoes and spinach, my personal favorite). It's easy to keep the ingredients for this on hand since they're mostly non perishable, and you can skip the mushrooms if you need. |
Anonymous
| My phone is not letting me paste the link but Google "Mayo Clinic Chicken with Mushrooms" and you should get the link to their French Country Chicken with Creamy Mushroom Sauce recipe. It's not too hard to make and one of the few chicken recipes that both my DH and DD enjoy. |