Any Great Ideas for Chicken?

I love going to allrecipes.com. The best part about it is that you can put in the ingredients you have or don't have and it will find recipes for you. It's great. I love not having to go through a lot of recipes that have ingredients I don't have. My husband also likes when I take the chicken breast, layer bacon on top and cook for about 30 minutes at 350. Then after the 30 minutes. I cover the chicken in cheese and barbeque sauce and cook for another 10 minutes or so.

I love www.recipezaar.com and www.allrecipes.com. Here are some recipies I've tried that were a hit with my family (I will include the links so you can read some of the reviews which is where you often get the best ideas for making the recipes even better):

Balsamic Chicken Thighs (I think it would be ok to substitute chicken breasts - although I haven't tried that yet) - http://www.recipezaar.com/Balsamic-Chicken-Thighs-71557
Ingredients
* 2 lbs skinless chicken thighs
* salt and pepper, to taste
* 1/4 cup chopped shallot (I used 1/4 cup chopped red onion and 2 cloves minced garlic instead and it was fantastic)
* 1/4 cup balsamic vinegar
* cooking spray

Directions
1. Spray large frying pan, preheat.
2. Rinse and pat dry thighs.
3. Season with salt and pepper.
4. Brown well on all sides.
5. Cover, reduce heat to medium and cook for approximately 25 minutes,or until thighs are done depending on size.
6. Add shallots,cook for 2-3 minutes,until they soften.
7. Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly (I let the balsamic cook a little longer to reduce a little).
8. Spoon sauce over thighs to serve.

Chicken Lazone (supposed to be from the restaurant "Brennan's" located in New Orleans) - http://www.recipezaar.com/Chicken-Lazone-65768
Ingredients
* 1 teaspoon salt
* 1 1/2 teaspoons chili powder
* 1 1/2 teaspoons onion powder
* 2 teaspoons garlic powder
* 4 whole boneless skinless chicken breasts
* 1/4 cup butter, divided
* 1/2 cup heavy cream

Directions
1. Combine the seasonings and coat chicken breasts.
2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
3. Pour the cream into the skillet and lower the heat.
4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
5. When butter is melted place chicken breasts on four plates and top with the sauce.

Bourbon Chicken (there is no bourbon in this chicken - I double the sauce ingredients on this one to make sure there is plenty for the rice) - http://www.recipezaar.com/Bourbon-Chicken-45809
Ingredients
* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce

Directions
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

You can go to either of those websites, do a search for "chicken" recipes, sort based on rating and you'll find some really great ideas.

Blessings,
N.

I take chicken breast, defrost them , pound them flat. Take a piece of foil, lay the chicken on it put frozen brocolli cheese and some seasoning it in the roll it up. I make a pouch with the foil then squirt italian dressing into it before closing it up. I bake them at 400 for about an hour. I put it over a bed of rice. Its a big hit in my house. It is soooo juicy!

Have you tried doing a cassarole with it? Campbells has a great chessy chicken and rice cassarole recipe you could try. Campbells.com go to recipe ideas and under main dishes there is a link for cassaroles its the first one on the list.

We like chicken and I cook it often. Some favorites for my family are:

home made chicken pot pie - Beggest hit
broccoli chicken casserole - next favorite. lots of cheesy sauce and curry powder
chicken and noodles just simmered on top of the stove

Our favorite is a delicate recipe I got from Ina Garten on Barefoot Contessa. It is WONDERFUL, however, some of the ingredients such as saffron are very expensive. The small bottle of saffron threads is $17.00 but it is WORTH it. Great flavors. you can find the receipe on foodnetwork.com

GOod luck!

Season chicken with whatever italian herbs you have, grill or gently brown in pan. set to cool. cook some pasta and drain save some broth, in olive oil saute some garlic,peppers add sliced chicken breast (red sauce and pasta toss together with saved broth.

for white sauce add some butter and flour to garlic whisk while cooking add some cream/milk,chicken pasta and reserved broth toss.

season to taste

serve with a green salad :)

You can find the most delicious recipes at www.tasteofhome.com. It is one of the very few recipe sources I have found where there are no failures when you try it at home.

chicken fajitas

slice chicken breast and cook with little oil green pepper,onion,red bell pepper garlic powder,salt and pepper.

chicken flautas

12 corn tortillas
2 cups Tomatillo Sauce
grated cheddar cheese
2 cups cooked, shredded chicken
cooking oil for frying
shredded lettuce
Crema or sour cream
Guacamole

Combine the chicken with the tomatillo sauce, heat, and keep warm.

Heat a cast iron skillet or griddle to medium-hot. Lay a tortilla on the hot surface for a few seconds, then turn and heat the other side. This will make the tortilla pliable enough to roll in a tight flute. (See Note, below.) The fresher the tortilla, the better.

Spread 1 heaping tablespoon of the chicken/tomatillo sauce mixture along one side of the tortilla, and roll the tortilla into a flute -- as tightly as possible without tearing the tortilla. Lay the tortilla flute flap down, and continue filling and rolling the rest of the tortillas.

Heat about an inch of cooking oil in the skillet. The oil should be hot enough to make a few drops of water sizzle when sprinkled into it, or 375°F. Carefully lay the flautas, three at a time, in the hot oil, flap side down, and cook until they are golden and crisp. Drain and keep warm until all flautas are cooked.

Makes four servings of three flautas each. Garnish with crema or sour cream. On the plate include lettuce, chilled, ripe tomato wedges, and a scoop of guacamole.

CHICKEN CHILAQUILES

SHREDDED CHICKEN TORTILLAS ,TOMATOE PURE CHESSE

cut the tortillas into trinagles and then fry in hot oil when they are ready add some onion in wedges,tomatoe pure and the chicken
serve with shredded chesse