So im making chicken but i dont want just regular baked or fried chicken?
Question by Amber: So im making chicken but i dont want just regular baked or fried chicken?
I’m wanting something with a little spice and flavor to eat. I like alfredo but idk how to make or what to add. If u have any good chicken recipes I would appreciate it
Can you help? Leave your own answer in the comments!
9 Responses to So im making chicken but i dont want just regular baked or fried chicken?
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what my mom does it covers the chicken in ranch and then she covers tthe chicken in crushed cheese its then she bakes it but idk how long. it is soo good
Lauren
November 24, 2013 at 3:11 am
Go to the food network website and search Chicken Stroganoff. AMAZING!!!
flagmans_daughter
November 24, 2013 at 4:00 am
i do beer batterd chicken mm that is good!
maddie
November 24, 2013 at 4:22 am
CHICKEN CASSEROLE
Line a 13×9 pan with chipped beef then take six good size chicken breast that have been wrapped with a slice of bacon. Next take a carton 16 ounce of sour cream and 1 can of cream of mushroom soup, mix the two together and pour over the chicken breasts. You can add some pepper, Italian seasoning, paprika, parsley, and dill weed to the sour cream and soup mixture. Bake at a slow oven 325 degrees for two hours to two and a half hours. Serve with a nice toss salad, there is your dinner.
sandy
November 24, 2013 at 5:13 am
Cajun Spiced chicken with alfredo
Alfredo ingredients
heavy cream, butter, parmesean cheese, salt pepper, white wine
Cajun Spice ingredients
Paprika, cheyenne, salt, pepper, garlic power, onion powder, oregeno, rosemary
Bob W
November 24, 2013 at 5:57 am
Martha Stewart’s Light Sesame Chicken (adjusted)
Ingredients
3/4 cup sticky rice
2 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1/4 tsp red pepper flakes
2-3 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1-2 boneless, skinless chicken breasts, cut into 2-inch chunks
salt and pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
handful of your choice vegs: broccoli, mushrooms, or red bell pepper strips
Directions
Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, red pepper flakes, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, about 6 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce, scallions, vegetables and toss to coat and cook a couple more minutes. Serve over rice.
Raatz
November 24, 2013 at 6:22 am
Chicken Castellina
Prep Time: 25 minutes
Cook Time: 25 minutes
Sauce
1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
1 oz cornstarch
¼ cup Parmesan cheese, grated
½ cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
¼ cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions
Chicken
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 – 1 ½” pieces
¾ cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
¼ cup white wine
Fresh parsley, chopped (for garnish)
Procedures
Sauce
1. SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
2. WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
3. REMOVE from heat and let stand uncovered.
Chicken
1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
2. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
3. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
5. GARNISH with chopped parsley and serve
Ron P
November 24, 2013 at 6:52 am
butterfly a chicken breast, add 1/2 slice of bacon and round slices of onion, fold and secure.
fry in olive/any oil and serve with:
-baked/roasted/mashed potatoes with a sour cream sauce sprinkled with parsley
-fruit sauce if going for a darker meat
smilinblackeyes
November 24, 2013 at 6:59 am
I just made some fantastic soup/stew from some leftover chicken. All I had was the drumstick and thigh meat then added the saved juices from when I had baked the chicken yesterday. I put it in a saucepan and added a can of chicken broth, a can of undiluted mushroom soup, a cup each of broccoli pieces, cauliflower pieces, cabbage pieces, a few slices of hot peppers, a smashed clove of garlic, 2 cups of uncooked shell macaroni and a little water to the top of the other items. Simmered on the stove till the shells and veggies are tender. I had two bowls of it.
Barbecued chicken on the grill is good, you can also make it in the oven’s broiler. Cook the chicken till it is done, then slather on the sauce and broil till it is browned…
Tigger
November 24, 2013 at 7:22 am