Chicken, Lemon and Dill with Orzo

Submitted by: law67

Difficulty: Easy


Ingredients:

• 4 cups chicken broth
• 3/4 cup water
• 1 tablespoon butter
• 1 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder (I added this)
• 1 pound chicken tenderloins, cut into 1" pieces
• 1 pound orzo
• 2 cups crumbled feta
• 1/4 cup coarsely chopped fresh dill
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice (I used about 3 tablespoons)
• 1 cup grated Parmesan

 

Directions:

• Preheat oven to 400 degrees.
• In a sauce-pan bring broth, 3/4 cup of water, butter, garlic powder, salt and pepper to a boil.
• In a 3 quart baking dish combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate.
• Bake until orzo is tender and cooking liquid is creamy, 40 minutes.
• Sprinkle Parmesan on top and let stand 5 minutes before serving.

Perfect Fried Chicken

Submitted by: michelle142

Difficulty Rating: Easy

This is another one of my Grandmas recipes.

INGREDIENTS:

• 2 1/2 to 3 lb. Chicken (with skin) - cut in pieces
• 1/3 cup evaporated milk
• 3/4 cup flour
• 3/4 cup crushed cornflakes
• 2 tsp salt
• 1/4 tsp pepper
• vegetable oil

DIRECTIONS:

• Wash Chicken
• Combine flour, cornflakes, salt and pepper into a small paper bag
• Dip chicken into milk, then place in paper bag
• Shake bag to coat chicken
• Cover the bottom of a skillet with vegetable oil
• Brown chicken over medium heat, turning as needed
• Cover and reduce heat to low and cook 40 to 45 minutes, turning occasionally
• Remove cover and cook 5 minutes longer to crisp

Crispy Oven Baked Chicken

Submitted by: michelle142

Difficulty Rating: Moderate

This is my Grandmas original recipe that she tweaked for years and years. I haven't perfected it yet (and neither has anyone else in my family), but when you do it right it's delicious. I've never had any other chicken quite like it.

INGREDIENTS:

• 1 1/4 cups crushed cornflakes
• 1 tsp onion power
• 1 tsp poultry seasoning
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp marjoram
• 1/2 tsp pepper
• 1/4 cup lemon juice
• 1/4 French dressing
• 6 bone-in chicken breasts (skin removed)

DIRECTIONS:

• Preheat oven to 400 degrees
• Combine first 8 ingredients in a bowl
• In another bowl, combine lemon juice and french dressing
• Dip chicken in lemon/dressing mixture, then into the cornflake mixture
• Arrange in a 15x10x1 baking pan
• Bake 40 to 45 minutes

Hidden Valley Ranch Chicken

Submitted by: D74LeadinLady

Difficulty Rating: Easy

INGREDIENTS:

• 1/2 cup Hidden Valley Original Ranch Dressing
• 1 tablespoon All-Purpose Flour
• 1lb Boneless, Skinless Chicken Breast
• 1/4 cup Shredded sharp cheddar cheese
• 1/4 cup grated Parmesan Cheese

DIRECTIONS:

• Preheat oven to 375 degrees
• Combine dressing with flour in a shallow bowl.
• Coat each chicken with dressing mixture and place on ungreased baking pan.
• Combine cheddar and parmesan cheeses, sprinkle on chicken.
• Bake for 25 minutes.

Popcorn Chicken

Submitted by: D74LeadinLady

Difficulty Rating: Easy

AKA: Cheesy Baked Chicken from cooks.com

INGREDIENTS:

• One sleeve of Ritz Crackers
• 1lb of Chicken Tenders
• One Bag of Shredded Sharp Cheddar Cheese (Optional - we prefer without it)
• 2 Tablespoons Extra Virgin Olive Oil (divided)
• 1 tsp Pepper
• 1 tsp Parsley Flakes
• 1 tsp Salt

DIRECTIONS:

• Preheat oven to 350 degrees.
• Crush the sleeve of Ritz crackers in a large bowl until fine enough to use as breading
• Add pepper, salt and parsley flakes to the Ritz cracker breading, mix.
• Add one tablespoon of Extra Virgin Olive Oil to the bottom of the pan.
• Rinse each piece of chicken with water and roll each piece of chicken through the breading.
• Sprinkle extra breading over the top of the chicken in the pan.
• If using cheese, sprinkle cheese over the top of the chicken.
• Add 1 tablespoon of Extra Virgin Olive Oil to the top of the chicken.
• Bake for 30 minutes.

*Recipe also says it works great with pork, but I haven't tried it.

Ritzy Chicken Casserole

Submitted by: bamanichole

Difficulty Rating: Moderate

INGREDIENTS:

• 1 lb boneless skinless chicken breast
• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 8 oz sour cream
• 2 tubes Ritz crackers (I like a lot you can use more/less to your taste)
• 2 tbsp melted butter

DIRECTIONS:

• Boil chicken (I put season salt in the water to for some flavor) then shred/chop
• Mix soups and sour cream together
• Mix chicken in with soup & sour cream mixture
• Grease bottom of 11x13 baking dish with butter
• Crush 1 tube of Ritz crackers on bottom of pan
• Pour chicken mixture on top of crackers
• Crush 1 tube Ritz crackers on top of chicken mixture
• Pour melted butter on top.
• Bake at 350 for 20 minutes or until golden brown on top.

Amaretto Chicken

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

• 2 boneless chicken breasts, pounded
• 4 fresh strawberries, sliced
• 2 tbsps olive oil
• 3 tbsps flour, plus extra for chicken
• 1 cup half and half
• 1/4 cup amaretto
• parsley for garnish
• prepared pasta

DIRECTIONS:

• Prepare your favorite pasta (such as angel hair or penne. Could also sub orzo).
• Heat oil in saute pan.  Rinse chicken, and lightly coat in flour.
• Cook evenly until lightly brown, remove from heat.
• In sauce pan on medium heat, melt butter and then gradually add flour
• to make a light roux. Slowly add half and half while stirring.  Then
• add amaretto to taste.  At the last minute, add chicken to the sauce
• to heat them.

Serve over pasta.  Garnish with parsley and strawberries.

Balsamic Chicken Recipe

Submitted by: melpfaff

Difficulty Rating: Moderate

I adapted this from a cooking light recipe.  I omitted green peppers, because I don't care for them. You can also use some extra veggies you may have, such as sliced zucchini. Works well with rice or orzo.  I also serve it over angel hair pasta, and make additional sauce with diced tomatoes.

INGREDIENTS:

• 1  teaspoon olive oil
• 1/2 cup coarsely chopped onion
• 4  garlic cloves, sliced
• 2  (4-ounce) skinless, boneless chicken breast halves
• 1/2  cup balsamic vinegar
• 1/4  cup sliced mushrooms
• 1  teaspoon dried Italian seasoning
• 1  (14 1/2-ounce) can diced tomatoes, undrained
• 1  cup hot cooked long-grain rice

DIRECTIONS:

• Heat the oil in a large skillet over medium-high heat.
• Add onion and garlic; sauté 3 minutes.
• Add chicken; cook 4 minutes on each side or until browned.
• Add bell pepper and next 4 ingredients (bell pepper through tomatoes). Reduce heat to medium-low; cook 20 minutes or until chicken is done.
• Serve over rice.

Chicken Fajitas

Submitted by: tdmd09

Difficulty Rating: Easy (but requires long marinade time)

INGREDIENTS:

• 1lb chicken breasts cut into strips
• 2 tsp black pepper
• 2 tsp garlic powder
• 6 bay leaves
• 1 cup pineapple juice
• 3/4 cup soy sauce
• 2 bell peppers, julienne sliced (any color)
• 2 tsp vegetable oil

DIRECTIONS: 

• Mix pepper, garlic powder, bay leaves, pineapple juice and soy sauce in a ziploc bag. Marinade chicken for 8 hours or overnight.
• Remove chicken from marinade, reserving marinade. Place chicken in pan with vegetable oil. Cook, stirring frequently about 3 minutes.
• While chicken cooks, place bell peppers in marinade. Remove bell peppers and add to chicken in pan, discard marinade and bay leaves. Cook all together until chicken is cooked through.
• Serve with warm tortillas.

Honey Mustard Chicken

Submitted by: tdmd09

Difficulty Rating: Easy

INGREDIENTS:

• chicken breasts (1 per person)
• 1/2 cup honey
• 1/2 cup mustard
• 1 tsp dried basil
• 1 tsp paprika
• 1/2 tsp parsley
• salt and pepper

DIRECTIONS:

• Preheat oven to 250 degrees. Salt and pepper the chicken, place in a lightly greased 9x13 pan (9x9 pan works if you are cooking for two people).
  In a small bowl, combine honey, mustard, basil, paprika and parsley. Mix well. Pour half mixture over chicken.
• Bake 30 minutes. Turn chicken over and brush with remaining mixture. Bake another 10-15 minutes until chicken is fully cooked. Let cool 10 minutes before serving.
  

Chicken Picatta

Submitted by: melpfaff

Difficulty: Medium

Recipe from from Giada DeLaurentis, with some changes

INGREDIENTS:

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 3 tbsp butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 3/4 cup cup chicken stock
• 1/4 cup capers, rinsed
• 1/3 cup fresh parsley, chopped

DIRECTIONS:

• Season chicken with salt and pepper. Coat chicken in flour and shake off excess.In a large skillet over medium high heat, melt 1 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 1 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Parmesan Chicken Burgers

Submitted by: maryandkirk0909

http://ellysaysopa.com/2009/03/18/chicken-parmesan-burgers/ (borrowed and now beloved in my house from Nestie MrsWindyCity)

I sub ciabatta rolls for the regular buns.  These are also AMAZING as sliders.

INGREDIENTS:

• 1 lb. ground chicken (I used breast meat)
• 1/4 cup grated parmesan cheese
• 1/4 cup plain bread crumbs
• 2 tsp. Italian seasoning
• 1/4 cup chopped flatleaf parsley
• 1 clove garlic, finely minced or pressed
• 1 shallot, finely diced
• salt and pepper
• 1/2 cup pasta sauce
• 4 slices mozzarella or provolone (or 1/2 cup shredded)
  sauteed mushrooms (optional)
• 4 buns (brushed with a little garlic butter, they are even better)

DIRECTIONS:

• Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make them about 30-40 minutes ahead of time, to let the flavors meld a little bit.
• Preheat & spray the broiler with a little oil (or use the grill, or a pan). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes. Top each chicken  burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Top with mushrooms, if desired. Place the buns in the broiler for about 10 seconds, just until toasted.

TEQUILA LIME CHICKEN

Submitted by: maryandkirk0909

Difficulty Rating: Easy

INGREDIENTS:

• 1 cup water
• 1/2 cup teriyaki sauce
• 2 tablespoons lime juice
• 1 clove minced garlic
• 1 teaspoon liquid smoke (feel free to omit this, I never use it)
• 1/2 teaspoon of salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon tequila

DIRECTIONS:

• Combine ingredients in shallow dish
• Marinade 1 lb. (boneless, skinnless) chicken breasts overnight
• Grill, broil or bake
• Top with pico de gallo or salsa of your choice

Chicken Saltimboca

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 2 servings.

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 2 slices proscuitto (or more, depending on the size of the chicken)
• 2-3 basil leaves, julienned
• 2 tbs. flour
• 1/4 c. chicken stock
• 2 tbs. lemon juice
• Salt and pepper, to taste
• Olive oil, for cooking
• Nonstick cooking spray

DIRECTIONS:

• Preheat oven to 375. 
• Place chicken breasts on a platter. Season with salt, pepper, and a pinch of the julienned basil. Wrap with proscuitto and secure with a toothpick, if necessary. 
• Heat olive oil over medium heat in a saute pan. Place the chicken breasts, prosciutto seam side down, in the skillet and saute about 7 minutes on each side, or until prosciutto is browned.
• Place the chicken on a foil lined backing sheet that has been lightly sprayed with cooking spray. Bake for 20-25 minutes, or until throughly cooked.
• While chicken is cooking, sprinkle flour into olive oil/prosciutto drippings and whisk together. Add the lemon juice and chicken stock, continuing to whisk. Season with salt, pepper, and remaining basil and reduce heat to low. Simmer the gravy until thickened and smooth.
• Remove chicken from oven and let rest. Spoon gravy over top.

Chicken with Sundried Tomatoes

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 4 servings.

 

INGREDIENTS:

• 3 tbs. olive oil
• 4 boneless, skinless chicken breasts
• 1 shallot, finely diced
• 1 clove garlic, finely minced
• 1 (10.75 oz) can of cream of mushroom soup
• ¾ c. water
• ¼ c. thinly sliced sun-dried tomatoes
• 1 tbs. red wine vinegar
• 2 tbs. chopped fresh basil leaves
• 4 c. cooked wide egg noodles
• ¼ c. shredded parmesan cheese

DIRECTIONS:

• Heat 2 tablespoons of olive oil over medium-high heat. Add chicken and cook 10 minutes, or until well browed on both sides. Remove chicken from skillet and place on a platter. Set aside.
• Heat remaining oil in the skillet and reduce heat to medium. Add shallot, tomatoes, and garlic and cook and stir for 2 minutes. Add soup, water, and vinegar and whisk together until smooth and creamy. Stir in basil and allow mixture to cook together for 2-3 minutes.
• Return chicken back to skillet and heat to a boil. Reduce to low and cook chicken in sauce for 5 minutes, or until chicken is fully cooked. Serve chicken and sauce over noodles and sprinkle with cheese.

Perfect Roast Chicken

Submitted by: aortiz59

Difficulty Rating: Moderate

INGREDIENTS:

• 1 (5 to 6 lb) roasting chicken
• 10 sprigs fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tbs. butter, melted
• Olive oil

DIRECTIONS:

• Preheat oven to 425°. Remove the chicken giblets. Rinse the chicken inside and out and pat dry. Liberally season with salt and pepper the inside of the chicken. Stuff the cavity with the thyme, both lemon halves, and all the garlic. Brush the outside of the chicken with butter and sprinkle again with salt and pepper. Tie both legs together with kitchen string and tuck the wings under the body of the chicken. Place in a roasting pan.
• Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken on a platter and serve.

Spicy Thai Basil Chicken

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 4 servings.

INGREDIENTS:

• 1 tbs. olive oil
• 1 clove garlic, minced
• 1 shallot, thinly sliced
• 1 bell pepper, diced (any color will work)
• 2-3 boneless, skinless chicken breast, cut into thin strips
• 1 jalapeno, cut into thin rounds
• 2 tbs. hoisin sauce
• 1 tbs. lime juice
• 2 tbs. water
• 8 basil leaves, roughly chopped
• 1 tsp. ground ginger
• Salt and pepper, to taste

DIRECTIONS:

• Heat a large skillet or wok over medium high heat. Add oil and heat until it begins to ripple. Season chicken strips with salt and pepper and cook in hot oil until lightly browned, about 5-6 minutes. Add in shallot, bell pepper, jalapeno, and garlic and cook until softened, about 5 more minutes.
• In a small bowl, whisk together hoisin sauce, lime juice, water, and ginger. Add to the wok and stir chicken and vegetable mixture to coat. Reduce heat and continue cooking for 5 minutes to thicken sauce.
• Serve over white rice.

Cheesy Fiesta Chicken

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 2 servings.

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 1 can (10 oz.) cream of cheddar soup
• 1 c. salsa
• 1 tsp. ground cumin
• Salt and pepper, to taste

DIRECTIONS:

• Preheat oven to 350°. Place chicken in a baking dish. Season with salt and pepper liberally.
• In a small bowl, combine soup, salsa, and cumin. Pour over chicken. Cover chicken with foil and bake 45 minutes.
• Serve over noodles or with rice.

Spicy Chicken Szechuan Noodles

Submitted by: aortiz59

Difficulty Rating: Easy

INGREDIENTS:

• 1/2 c. chicken stock
• 1 tbs. soy sauce
• 2 tbs. Chinese black bean sauce
• 2 tsp. sugar
• 2 tsp. finely minced fresh ginger
• 1 tbs. minced garlic
• 2 tbs. red chili paste
• 1/2 lb. boneless, skinless chicken breast, thinly sliced
• 1 red bell pepper, sliced into 1/2" strips
• 1 small onion, thinly sliced
• 1/2 c. snow peas
• 1/4 c. shredded carrot
• 2 tbs. sesame seeds
• 1/4 lb. thin spaghetti or Chinese egg noodles (I used whole wheat spaghetti)
• 1/4 c. green onion, diced
• 1/4 tsp. sesame oil
• Salt and pepper, to taste
• Olive oil, for cooking

DIRECTIONS:

• In a wok or large saute pan, heat olive oil over medium-high heat. Add chicken and cook for 2-3 minutes, or until no longer pink. Add onion and bell pepper and continue to cook for 5-7 minutes on medium heat. Season with salt and pepper.
• While chicken and vegetables are cooking, combine chicken stock, soy sauce, black bean sauce, and sugar in a small bowl. Set aside. In a saucepan, bring water to a boil. Salt, and drop pasta. Allow to cook for 8 minutes, or until desired doneness.
• Add carrot, peas, and garlic. Cook for about 2-3 minutes before adding chili paste and ginger. Stir mixture to combine. Pour sauce mixture that has been set aside over chicken and vegetables. Sprinkle with sesame seeds.  Reduce heat to low and simmer.
• Drain pasta and return to hot pot. Season with 1/4 tsp. sesame oil. Portion the pasta onto plates or in a shallow bowl. Spoon chicken and vegetable mixture over noodles, making sure to include excess sauce. Garnish with scallions.

Chicken Vindaloo

Submitted by: wamozart12

Difficulty Rating: easy/medium

 

Warning: spicy!

This also works with other meats: pork, beef, lamb.

INGREDIENTS:

• 1-2T oil (vegetable or olive, or ghee if you have it)
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2T vindaloo blend (available from Penzeys.com, or make your own, recipe follows)
• 1/2t salt
• 1/4 cup cider or malt vinegar
• 1lb chicken (white or dark meat), chopped into bite-sized pieces
• 2-3 potatoes, peeled and chopped into bite-sized pieces
• 2/3 cup plain yogurt (fat-free or regular)
• (optional: 1lb washed fresh spinach)

DIRECTIONS:

• In a large pan, heat oil and add onion and garlic. Saute over medium-high heat for about 4 min.
• Meanwhile, make a paste of vindaloo spice, salt and vinegar. Add the paste to the onions, stir to coat, and saute for another 2 min.
• Then add chicken and sear over medium-high heat for 2 min, then add potatoes and cook for about 5 min.
• Add yogurt and about 1 cup of water, stir, and cook, covered, for about 30 minutes on medium heat, until the potatoes are soft and the pork is cooked through. Check often to make sure liquid doesn't all boil off, add more water if necessary.
• At the end of the 30 minutes, add the spinach (if you're using it) to the top of the pan, replace cover and allow to wilt for a couple minutes, then stir to coat spinach in sauce.

Make your own vindaloo spice (makes about 5T):

• 2T curry powder
  1T garam masala
  2t cayenne pepper
  1t hot mustard powder
  1t degi mirch (a kind of pepper) or paprika

Serve with basmati rice or naan:

Basmati Rice

• 1.5cups basmati rice
• 1T oil, butter or ghee
• 1 2inch cinnamon stick
• 2 green cardamom pods
• 2 whole cloves
• 1T cumin seeds (or ground cumin)
• 2.5 cups water
• 1/2t salt

DIRECTIONS:

• Soak rice in enough water to cover for 20-30 min.
• Heat oil in a pan, add  cinnamon stick, cardamom pods, cloves and cumin. Stir and cook for 2 min, until toasted.
• Drain the rice and add to pan, stir for 2 min to coat with oil and spices and to toast the grains.
• Then add water and salt. Bring to a boil, then reduce to a simmer and cook (covered) until the liquid has all been absorbed, about 15-20 min.
  

Naan starter:

• 2t active dry yeast
• 1/2 cup warm water
• 2t sugar
• 2T milk
• 2T yogurt
• 1T sugar
• 1t salt
• 2-2.25 cups all-purpose flour

DIRECTIONS:

• Start yeast in warm water with 2t sugar.
• Leave for 10 min, then add milk, yogurt, 1T sugar, salt and flour, combine to form a soft dough.
• Knead 6-8 minutes, then let rise for an hour.
• Form golfball-sized balls and leave on a tray/cookie sheet for 30 min, covered, to rise. Roll out each dough ball with a rolling pin, and cook on a hot greased grill pan (or frying pan) over high heat, about 2 min per side.
• Brush with melted butter and sprinkle with dried basil, or herb of choice.