Chicken recipes, don't know what to make for dinner!?

Can someone please give me some chicken recipes? I'm stuck as to what to make for dinner. I was going to make chicken cordon bleu but I'm not really feeling like it anymore. I'm cooking for four people.





Thank you!Chicken recipes, don't know what to make for dinner!?
chicken parm








pound out boneless chicken, dip in egg and then seasoned bread crumbs, pan cook in olive oil a couple minutes on each side.





place in a baking dish cover with your favorite marinara/spaghetti sauce, top with parmesan cheese and place in the oven for about 15 minutes.





serve overr pasta, with salad and breadChicken recipes, don't know what to make for dinner!?
CHICKEN FETTUCCINE





1 stick butter


2 lbs boneless, skinless chicken breast


1 cup half and half or cream


1/3 cup Parmesan cheese


1/4 cup green onions, chopped


2 cloves garlic, minced


1 T lemon juice





Melt butter in skillet and saute chicken which has been cut into 2 inch chunks. When chicken begins to take on color, add garlic and green onions.


Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender.





Serve over cooked and drained fettuccine. Sprinkle with lemon juice and additional Parmesan cheese if desired.





CROCKPOT CHICKEN AND RICE CASSEROLE





4 chicken breasts


1 can cream of celery soup


1 can cream of chicken soup


1 can cream of mushroom soup


2 stalks celery, diced


1 bay leaf


1 large onion, chopped


1/2 teaspoon Bell's Poultry seasoning


3 cloves garlic, minced


1 cup Minute Rice





Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).


Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.





Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.





Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.





Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.





Don't use the ';keep warm'; setting instead of the ';cooking'; settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the ';medium'; or ';normal'; setting.





Check your manual for best results!





CHICKEN WITH WHITE SAUCE





1 2-1/2 to 3-pound chicken, cut into serving pieces


5 tablespoons butter


1 bunch scallions, chopped, including 2 inches of the green tops


1/2 pound mushrooms, quartered


2 cups chicken broth


1/2 cup dry sherry


Salt and freshly ground pepper to taste


2 tablespoons flour


1 cup light cream


1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon


1/3 cup chopped walnuts





Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.


Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.





Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.





In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.















Chicken Soup


Ingredients


1 chicken, 3 to 4 pounds


parsley


2-1/2 quarts cold water


2 cubes chicken bouillon


2 teaspoons of salt


1 small onion, chopped


2 stalks celery with leaves, chopped


2 large carrots, chopped


1 bay leaf


Salt and pepper to taste








steps:


Rinse chicken thoroughly


Trim off excess fat.


Cut chicken into quarters and place in a large stock pot.


Add the water (or broth) and 2 teaspoons salt and bay leaf.


Cover the pot and bring to boil.


Uncover and skim off the top froth


Allow to simmer 2 1/4 hours


Add the onions, celery, and carrots and parsley.


Allow to simmer 45 minutes.


Place cooked noodles or rice in bowl and pour soup over it.
why don't you try giving your chicken an Indian flare, such as a tandoori.





4 chicken breasts


1 cup low fat plain yogurt


1 T cumin


1 T coriander


1 t turmeric


3 garlic cloves minced


1 T lemon juice


1 T crushed ginger


olive oil for brushing


salt and pepper to taste





Add all spices and yogurt together. Apply this marinade to chicken and allow for at least an hour in refrigerator. After this time has passed, place chicken breasts in an oven proof dish and brush olive oil on them. Cook at 420F for about 25-30 minutes, or until juices run clear.


Serve with basmati or jasmine rice
An easy recipe:





Orange Chicken Recipe





Ingredients:


4 chicken breast halves


1/4 cup flour


Salt and pepper


4 tablespoon margarine


1 1/2 cup orange juice





Directions:


Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done. Serve over rice, if desired, with the sauce. Serves 4.
How about chicken parmesan with angel hair pasta and marinara.


Beat 2 eggs until well blended, dredge chicken in flour, then eggs, then bread crumbs. Pour enough olive oil in the bottom of an ovenproof skillet to coat. Bake chicken at 350F until bottom is lightly browned, turn and brown the other side. When the chicken is about 5 minutes from being done, top with mozzarella cheese and bake until cheese is melted. Serve on a bed of angel hair pasta topped with marinara sauce.





It's simple and delicious!
I have made this chicken dish for many years and it's a very simple and delicious recipe for company. The ingredients are as follows:


4 chicken breasts (bone in)


1 can cream of mushroom soup


1 3-oz. can sliced mushrooms and liquid


1 C. dairy sour cram


1/2 C. white wine


Place chicken skin side up in baking dish (11x7x1-1/2). Combine remaining ingredients and pour over chicken. Sprinkle generously with paprika. Bake at 350 for 1 to 1-1/4 hours. This makes its own gravy which is excellent served with rice.





Hope this works for you.
Chicken marsala! It's really easy.





Basically you fry some chicken in a skillet, throw in some vegetables (I use potatoes, carrots, onions, and mushrooms) and add about a cup of marsala wine and let it simmer for a bit. It's delicious!
Go to the Campbell's website. They have lots of easy recipes for chicken, and really any meat. They are inexpensive as well, and usually only take like 15-20 minutes to make. Good Luck!
chicken parm, chicken with breadcrumbs, chicken marsala, chicken with veggies, orange chicken, fried chicken,
fajitas. fun food for 4. ..or burritos. dont forget the cumin . extra peppers on the side for those who like hot.
Go to Kraft Canada website it will give you great recipes for chicken or any other kind of meat you like.
Tenderise chicken cook in italian dressing. Its quick , easy , and tastes good
Fried chicken is always good.
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