Quick Chicken Recipes

Quick Chicken Divan

Paul — Wed, 03 Aug 2011 15:03:22 +0000

A quick and easy chicken recipe mixed with tasty and delicious ingredients. Quick Chicken Divan is best served with steamed rice. This recipe yields 7- 8 servings.

Quick Chicken Divan

Ingredients

2 cooked boneless chicken breast halves, chopped
2 (10 ounce) packages frozen chopped broccoli
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups shredded Cheddar cheese
1 teaspoon lemon juice
1/2 cup mayonnaise

Directions

First, preheat oven to 350 degrees F (175 degrees C).
And then, place broccoli in the bottom of a 9×13 inch baking dish. Top with the chicken.
Next, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice in a small bowl. After that, pour the mixture over the chicken. Top with Cheddar cheese.
Lastly, bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.
Quick Chicken Divan is ready to serve!

ENJOY!

Chicken a la Mayo

Paul — Tue, 19 Jul 2011 17:32:48 +0000

A perfect and delicious chicken dish spiced up with lemon juice and mayonnaise. This recipe yields 3- 4 servings.

Chicken a la Mayo

Ingredients

1 1/2 pounds skinless, boneless chicken breasts
1 teaspoon lemon juice
1/2 cup mayonnaise
1/2 cup cornflakes cereal
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon seasoning salt
1/4 teaspoon ground black pepper

Directions

First, preheat oven to 400 degrees F (200 degrees C).
Next, pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
And then, dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9×13 inch baking dish.
Lastly, bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
Chicken a la Mayo is ready to serve!

ENJOY!

Spicy Mango Sweet Potato Chicken

Paul — Mon, 27 Jun 2011 21:49:57 +0000

A tasty and tropical chicken recipe that blends the sweetness of mango, potatoes and honey sauce spiced up with hot sizzling sauce. This is best served with egg noodles or steamed rice. This recipe yields 5- 6 cups.

Spicy Mango Sweet Potato Chicken

Ingredients

1 pound skinless, boneless chicken breast halves – cubed
2 cups cubed peeled sweet potatoes
1 ripe mango, peeled and cubed
3 tablespoons honey
1/4 teaspoon crushed red pepper flakes
3 tablespoons hot sauce, or to taste
6 tablespoons tamari soy sauce
1 clove garlic, minced
1 tablespoon warm water
1 teaspoon cornstarch
2 tablespoons vegetable oil
3/4 cup water

Directions

First, place the sweet potatoes into a saucepan and fill with enough water to cover.
And then, simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.
Next, stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce.
After that, bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.
Spicy Mango Sweet Potato Chicken is ready to serve!

ENJOY!

Sweet and Gooey Chicken Wings

Paul — Tue, 21 Jun 2011 15:49:15 +0000

A sweet and spicy chicken recipe spiced up with delicious homemade ingredients. This recipe yields 3- 4 servings.

Sweet and Gooey Chicken Wings

Ingredients

1 1/2 pounds chicken wings
1/2 teaspoon minced fresh ginger root
1/2 cup soy sauce
1/2 teaspoon garlic powder
1/2 tablespoon vegetable oil

Directions

First, in a 9×13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture.
And then, place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Meanwhile, turn the chicken again, after 2 hours.
Next, preheat oven to 350 degrees F (175 degrees C).
Lastly, bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.
Sweet and Gooey Chicken Wings are ready to serve!

ENJOY!

Chicken Chutney Sandwiches with Curry

Paul — Thu, 09 Jun 2011 15:42:56 +0000

This is a perfect chicken recipe for brunch or lunch, that combines the tast ingredients and spices of chicken, apple and cranberry chutney and cream cheese. This recipe yields 5- 6 sandwiches.

Chicken Chutney Sandwiches with Curry

Ingredients

2 teaspoons curry powder
1 roasted chicken, bones and skin removed, meat shredded
1/4 cup whipped cream cheese
3/4 cup cranberry and apple chutney
6 croissants, split

Directions

First, stir together the chicken, chutney, cream cheese, and curry powder.
And then, spread onto the split croissants and serve.
Chicken Chutney Sandwiches with Curry is ready to serve!

ENJOY!

Baked Parmesan-Crusted Chicken

Paul — Wed, 01 Jun 2011 15:51:53 +0000

A mouth-watering baked chicken spiced up with Parmesan cheese and spices that is hit for all ages! This recipe yields 5-6 servings.

Baked Parmesan-crusted Chicken

Ingredients

6 (4 ounce) skinless, boneless chicken breast halves
1/3 cup grated Parmesan cheese
1 cup dry bread crumbs
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
3/4 cup butter
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

First, preheat oven to 350 degrees F (175 degrees C).
And then, melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly.
Next, stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Meanwhile, [lace the chicken into a 9×13 inch baking dish.
Lastly, bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.
Baked Parmesan-crusted Chicken is ready to serve!

ENJOY!

30-minute Chili Cornmeal Chicken Recipe

Paul — Thu, 12 Aug 2010 20:25:16 +0000

Chili Cornmeal Chicken is a perfect recipe for spice lovers as it brings out the juicy and spicy ingredients from fresh tomatoes to chili powder. This recipe yields 3- 4 servings.

30-minute Chili Cornmeal Chicken

Ingredients

4 chicken breasts, boneless, skinless
1 tbsp chili powder
1 pinch cayenne pepper
1 tsp ground cumin
3 tbsp cornmeal
1 tsp dried oregano
1 tbsp all-purpose flour
1 tbsp vegetable oil
1/4 tsp salt

Directions

First, slice some juicy, fresh tomatoes while you steam green beans and new potatoes to serve with this dish.
Next, combine cornmeal, flour, chili powder, cumin, oregano, salt and cayenne in a shallow dish.
After that, press chicken into mixture to coat all over.
And then, beat oil over medium heat in a nonstick skillet.
Lastly, cook chicken, turning once, for 10-15minutes or until no longer pink inside.
30-minute Chili Cornmeal Chicken is ready to serve!

ENJOY!

15 minute Chicken a la King

Paul — Mon, 09 Aug 2010 20:51:20 +0000

A quick and easy chunky chicken recipe that is best served with steamed rice or toasted loaf. This recipe yields 3- 4 servings.

15 minute Chicken a la King

Ingredients

3 c cooked, diced chicken
1 pk swiss mushroom soup mix
1 pk instant chicken gravy
4 oz mushrooms, sliced and
1 sherry or white wine
1 (2 oz.) jar pimento, sliced
1 c milk
2 1/2 c water

Directions

First, mix soup mix with water, and then, heat to boiling, stirring constantly. Let
simmer, covered, for several minutes.
After that, bring back to boiling, and then add gravy mix and milk. Stir to blend. Cook several minutes.
Next, add chicken,pimento, mushrooms, and sherry or wine if desired.
Lastly, taste before seasoning with salt and pepper.
15 minute Chicken a la King is ready to serve!

ENJOY!

Chipotle Cashew Chicken with Brown Rice

Paul — Fri, 23 Jul 2010 18:15:18 +0000

Get oriental and gratified with this delicious chicken recipe blended with spicy Asian ingredients. This recipe yields 3- 4 servings!

Chipotle Cashew Chicken with Brown Rice

Ingredients

2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
1 cup raw cashews
2 to 3 tablespoons tamari dark soy sauce, eyeball it
10 to 12 water chestnuts, whole
2 cups quick cooking brown rice
4 cups chicken stock
1 red bell pepper, seeded and thinly sliced
2 to 3 tablespoons honey, 2 healthy drizzles
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
1 cup frozen green peas
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1/4 to 1/3 cup real maple syrup, eyeball it
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin, a palm full
2 tablespoons vegetable oil
4 cloves garlic, chopped
2 tablespoons butter

Directions

First, in a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter.
Meanwhile, when butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
Next, while rice cooks, make the chicken, and then heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers.
Lastly, Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together, and then add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
Chipotle Cashew Chicken with Brown Rice is ready to serve!

ENJOY!

Parmesan Crusted Chicken Breast Recipe

Paul — Tue, 20 Jul 2010 16:44:32 +0000

Spicy and splendid! A very delicious Italian chicken recipe that everyone will surely love! This recipe yields 3-4 servings.

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Ingredients

4 (6 to 8-ounce) boneless, skinless chicken breasts
2 cups shredded Parmesan, available in tubs near deli — make sure to get shredded cheese, not grated
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice — chiffonade
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 teaspoon crushed red pepper flakes
1 small red bell pepper, seeded and cut into thin strips
4 large cloves garlic, cracked away from skin
1 medium yellow skinned onion, thinly sliced
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper

Directions

First, preheat oven to 500 degrees F.
Next, cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings (thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process). Additionally, if you are using small red potatoes, halve or quarter them in the same way.
Meanwhile, cover a large cookie sheet with foil, and then place potatoes on cookie sheet. Next, combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
Also, while potatoes cook, prepare chicken, and then roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat (your pan must be very hot when the chicken is added). Pile the shredded cheese on the work surface created with the waxed paper or foil.
After that, season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.
Next, add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
And then, while chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
Lastly, drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Parmesan Crusted Chicken Breasts with Tomato and Basil with Peppers and Onions

ENJOY!