I need chicken recipes for dinner?

i need chicken recipes for me and my brotherI need chicken recipes for dinner?
This is a great, simple recipe for chicken noodle casserole when I am by myself. It is very tasty and doesn't take that long to make





CHICKEN NOODLE CASSEROLE





2 cups cooked chicken, diced


1/2 pound egg noodles


2 tablespoons butter


1 tablespoon olive oil


3 garlic cloves, minced


1 1/2 cups milk or light cream


1 1/2 cups chicken broth


2 egg yolks, slightly beaten


1 cup sliced mushrooms


1/4 cup onion, chopped


2 tablespoons sherry





Preheat oven to 350掳F.


Cook egg noodles in boiling water according to package directions. Drain, rinse in cold water and drain again.





In a skillet, melt butter in olive oil. Saute onion, garlic and mushrooms until lightly golden. Stir in flour until absorbed. Gradually pour in chicken broth and milk or cream, while stirring constantly to avoid lumps. Remove from heat and allow to cool for 5 minutes.





In a small bowl, beat egg yolks lightly. Stir in a few tablespoons of the mixture from the skillet to temper the eggs so they won't scramble, then add the egg and broth mixture to the skillet along along with remaining ingredients. Mix well.





Transfer to a large, buttered casserole dish. Sprinkle the top with dots of butter, Parmesan cheese and buttered breadcrumbs (optional).





Bake at 350掳F for 20-25 minutes, or until top is golden brown.I need chicken recipes for dinner?
Chicken fried chicken


4 boneless, skinless chicken breasts


1 egg


1/2 cup milk


1 to 2 cups all-purpose flour


cooking oil or melted Crisco


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/4 teaspoon paprika


1/4 teaspoon white pepper


Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.





Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.





Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.





With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.





Cream Gravy


After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.





Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.





Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.








--------------------------------------鈥?br>

Note to persons new to Cream Gravy: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
I have two easy recipes that my two kids love to eat.





Take a couple of chicken breasts and marinate them in italian dressing for half and hour. Then broil them in the oven until brown and cooked through. Get some lettuce, tomatoes, carrots, cucumbers and make a salad. Add the cut up chicken breast to the salad. Add your favorite salad dressing. Yum!





Prepare chicken breasts as above with italian dressing. Put chicken breasts in a casserole dish making sure you butter the pan so chicken won't stick. Make stuffing (stove top stuffing in box). Then layer the stuffing on top of chicken breasts. Add a can of cream of chicken soup. Bake in 350 oven for 45 minutes. Another yummy meal that is easy to make.
chic and dumplings


boneless chic cut in cubes browned in skillet add an onion chopped


2 stalks of celery chopped


1/4 of a bell pepper chopped


1-2 carrot if u like carrots chipped or grated


1 LG can cream of chic


1 sm can cream of celery


2 lg cans chicken stock unless u have some already





Bring to a boil





Make dumplings


Bisquick has some of the best I find.. read and follow directions on box, I know it calls for MILK but use water instead, and add to it salt and pepper


Drop the dough by the teaspoon full in boiling liquid, do this at a fast rate. Once all are in turn down the fire to med. cook w/ the lid on for 8 min. and cook w/ the lid off for about 8 more min...


Best chic and dumplings ever i swearer by them and everyone who eats mine says its the best they ever had.





OH BY the way DO not stir them or they will break apart .
Baked chicken and wild rice with onion and tarragon


Ingredients


6 chicken breast halves


1 1/2 cups chopped celery


1 1/2 cups whole pearl onions


1 teaspoon fresh tarragon


2 cups unsalted chicken broth


1 1/2 cups dry white wine


1 package long grain and wild rice mix and seasoning packet





Directions


Preheat the oven to 300 F.





Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool.





In a baking dish, combine the wine, remaining 1 cup chicken broth, rice and seasoning packet. Let soak for 30 minutes.





Add the cooked chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately.





Chicken quesadillas


4 boneless, skinless chicken breasts, each 4 ounces


1 cup chopped onions


1/2 cup smoky or hot salsa


1 cup chopped fresh tomatoes


1 cup chopped fresh cilantro


6 flour tortillas, each 8 inches in diameter


1 cup shredded reduced-fat cheddar cheese








Directions


Preheat the oven to 425 F. Lightly coat a baking sheet with cooking spray.





Cut each chicken breast into cubes. In a large, nonstick frying pan, add the chicken and onions and saute until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes. Remove from heat. Stir in the salsa, tomatoes and cilantro.





To assemble, lay a tortilla flat and rub the outside edge with water. Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim. Sprinkle with a spoonful of shredded cheese. Fold tortilla in half and seal. Place on a cookie sheet. Repeat with the remaining tortillas. Lightly coat the top of the tortillas with cooking spray.





Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes. Cut in half and serve immediately





Pineapple chicken salad with balsamic vinaigrette


4 boneless, skinless chicken breasts, each about 5 ounces


1 tablespoon olive oil


1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice


2 cups broccoli florets


4 cups fresh baby spinach leaves


1/2 cup thinly sliced red onions








For the vinaigrette


1/4 cup olive oil


2 tablespoons balsamic vinegar


2 teaspoons sugar


1/4 teaspoon ground cinnamon








Directions


Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes.





In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.





To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad. Toss gently to coat evenly. Serve immediately.





Chicken and coleslaw wrap


1 can (5 ounces) chunky white meat chicken in water, drained


1 cup coleslaw, without dressing


1 can (4 ounces) crushed pineapple, drained


1/4 cup reduced-fat coleslaw dressing


2 flour tortillas, each 8 inches in diameter








Directions


In a small bowl, add the chicken, coleslaw, pineapple and dressing. Stir to mix evenly. Cover and refrigerate for at least 25 minutes.





To serve, top each tortilla with the chicken mixture. Fold both sides of each tortilla up over the filling, and then roll to close. Serve immediately.
Pasta with chicken


1 pkg. of fresh linguine noodles


1lb. chicken


Sun-dried tomatoes- chopped


Capers (drained)


Fresh Basil/or dried


Mushrooms-chopped


Fresh Parmesan cheese


Balsamic Vinegar


Garlic %26amp; Herb seasonings


Butter


Extra Virgin Olive Oil


Sea salt %26amp; black pepper to taste


1. Pre-heat oven to 350.


2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.


3. Add balsamic vinegar, and place in oven for about 20-30 minutes.


4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.


5. Saut茅 mushrooms in butter and salt and pepper.


6. Set aside.


7. When chicken is done, cut into pieces and boil noodles.


8. Drain water when the noodles are done. ( Leave the noodles in the pot)


9. Add olive oil, salt and pepper. Mix well.


10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.


11. Combine well.


12. Serve warm with dipping spices and French bread.

















Pizza


1 pre-done pizza dough


1 ball of mozzarella


Package of pre-shredded mozzarella


1 bottle of pizza sauce


Bell peppers-chopped


Green onions-chopped


Sun-dried tomatoes-chopped


Pepperoni- sliced


Chicken-chopped


Broccoli- chopped


Mushrooms- sliced/chopped


Banana peppers


Fresh/dried basil


Basil pesto


Red pepper flakes


1. Pre-heat oven to 350.


2. Place dough on a pre-greased (a bit of olive oil) cookie sheet.


3. Spread evenly.


4. Top with a little drizzle of olive oil.


5. Poke holes and place in oven.


6. While in oven, chopped the meats, vegetables, cheeses.


7. Bake for about 6 -7 minutes or until lightly browned.


8. Place fresh ingredients as desire.


9. Place back into the oven for about 10-15 minutes.








Chicken Piccata


Govind Armstrong





INGREDIENTS





鈥?3 oz. chicken oysters pounded (An easy way: place chicken between two wax paper sheets)


鈥?Flour to coat


鈥?1 Tbsp olive oil


鈥?3 sprigs whole thyme


鈥?1 garlic clove cracked


鈥?1/4 cup dry white wine


鈥?Juice of 1 lemon, no seeds!


鈥?1/2 cup chicken broth


鈥?2 tablespoons butter


鈥?1/4 cup caper relish (chopped capers, 3 small shallots minced, 1/4 bunch chopped Italian parsley and 3 Tbsp. extra virgin oil)


鈥?1 meyer lemon


鈥?2 cups cleaned baby spinach


鈥?2 Tbsp. herbed breadcrumbs


DIRECTIONS


Pound chicken oysters between two sheets of wax paper until thin. Season with salt and pepper and then flour to coat. Saute chicken in olive oil, add the thyme sprigs and cracked garlic. Cook until golden on one side and then flip oysters. Remove thyme and garlic, and then remove chicken from pan. Add caper relish, wine, stock and reduce by half. Add butter, lemon juice and season with salt. Add spinach just a minute to wilt, arrange on a plate, top with chicken and garnish with breadcrumbs.
We have tons of recipes for boneless chicken breasts here: http://www.recipe4living.com/Help/Defaul鈥?/a>





I would recommend this super easy French Onion Chicken recipe (it only uses 3 ingredients!)





http://chewonthatblog.com/2008/11/17/fre鈥?/a>
my favorite is homemade chicken noodle soup.


I make it all the time. It's really easy too. All you have to do is find a receipe for the soup. I make it my own way.


But after you do that. get some instant mashed taters and buttermilk biscuts .. Bake the bicuts and split them open in a bowl plop some taters on and pour the soup over. My family loves it. =]
ROAST 2 CHICKENS, SALT,PEPPER, AND GARLIC INSIDE OF CHICKEN SQUEEZE 1LEMON INSIDE AND OUT OF EACH,ADD A 1/2 CUP OF WATER,A LITTLE CORN OIL AND COOK AT 375 TILL GOLDEN ABOUT 21/2 HOURS DEPENDS ON YOUR OVEN ,ONE CHICKEN IS FOR DINNER , BUT THE OTHER ONE LET COOL AND DE BONE YOU CAN USE THAT FOR ANOTHER DAY TACOS, CHICKEN LASAGNA, ENCHILADA, OR A CHICKEN AND RICE DISH,NAMASTE
chicken recipe:





ingredients:


chickern





Method:


cook chicken, eat chicken.
you should go to foodnetwork.com or cook.com.