chicken recipes

Stacy - posted on 01/13/2012

Crispy Southwest Chicken Wraps



1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)



6 burrito-sized flour tortillas



DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.



Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

STEPHANIE - posted on 01/10/2012

Easy Chicken Enchiladas
3 large chicken breasts
1 container Sante Fe Philly cooking creme
6 fajita size flour tortillas
1/2 - 1 cup monterey jack cheese
Cut the chicken into chunks and saute til done. Drain juice. Add half the sauce to chicken in pan and heat to boiling, fill the shells with chicken mixture, roll them up and place seam side down in 8x9 inch pan. Spread the remaining sauce over top and add cheese. Bake 30 minutes at 350.

DeAnne - posted on 01/09/2012

Boil 3 big chicken breasts. If small 4.
Flour tortillas
Mix together in a good size bowl:
1 can of Cream of Mushroom soup
1 can of Cream of Chicken soup
1 can of Rotel Chilies (tomatoes and chilies)
1 cup of Sour cream
Put aside: about 2 cups of shredded Chedder Cheese
Cut chicken into little pieces and add them to the bowl
Rip up flour tortillas into pieces on the bottom of a casserole dish so there are no holes. Scoop half the mixture on top of the tortillas and sprinkle with a handful or two of shredded chedder cheese. Rip up one or two more flour tortillas then pour rest of mixture on top then rip up a one or two more flour toritillas then cover with shredded cheese. (there can be holes between the tortillas on the layers just not the first layer)
bake in oven at 350 degrees for about 30 mins uncovered. Let sit for a few mins (5 or more so it will thicken up a little) Serve. Freezes good too.

Lindsay - posted on 01/08/2012

Here is a great chicken recipe:
http://liketheydo.com/braised-chicken-wi...

Lisa - posted on 01/01/2012

Hi instead of the potatoe chips in the previous recipies, use cereal such as corn flakes or vegetable thin or similar cracker to bread you chicken, and I swear by Mrs Dash as we are trying to cut back on the sodium as well

Leanne - posted on 05/25/2011

you ever do chicken with stuffing and mushroom soup with mozza cheese? MMMMM ok here is what you do....
brown 4-5 breasts (or thighs) set aside, make 2 boxes of stove top stuffing. grease a casserole dish then make one layer of stuffing, lay in chicken, then another layer of stuffing. cover with a can of cream of mushroom soup (some ppl use cream of chicken) then cover top with shredded mozza cheese. Cooked covered for about 30 mins on 350 degrees. Optional** I put a cup of broccoli in with the soup, mmmm. or what ever veggie you like. Enjoy :)

Nini - posted on 05/24/2011

1 bottle ranch dessing

1-2 pounds chicken pieces

italian bread crumbs



on a large bowl add dessing and dip chicken. in another bowl pour bread crumbs. place chicken in breads crumbs makin sure to cover the chicken all the way in bread crumbs.. bake on wire rack that is placed on a baking sheet. back for about and hour on 350 or untill crust is brown and chicken is no longer pink.

Stacy - posted on 05/24/2011

Cheddar Chicken

1 cup crushed cornflakes
3/4 cup grated parmesan cheese
1/4 cup shredded cheddar cheese
1/2 cup butter; melted
8 skinless, boneless chicken breast halves

Preheat oven to 350. In a medium bowl mix together the cornflake crumbs, parmesan cheese, and cheddar cheese.
Dip chicken in butter then roll in cornflake mixture and place in a 9x13 baking dish. Baqke for 30-40 minutes, until chicken is no longer pink and juices run clear.

Nutritional Information:
8 servings
per serving:
calories: 258
carbohydrates 3.1g
cholesterol 102.7mg
dietary fiber 0.1g
fat 14.2g
protien 28.5g
sodium 205.7mg

I make this quite often. My husband and I enjoy it. Except I use captain crunch instead of corn flakes. Captain crunch can't be that bad because they use it in the '123 hungry girl (diet) recipes'.

Elizabeth - posted on 05/23/2011

i will give you my chicken tacos first fry with lil evoo 1 bell peppper cut into small pieces n 1 or 2 tomatoes depends how small and then get boiled shredded chicken mix together then warm up together and add garlic powder to taste then warm up ur taco tortillas and add what ever else you want most greatist tacos ever

Nicole - posted on 04/18/2011

I double the recipe...has anyone tried it yet??

Nicole - posted on 04/15/2011

This is a really good one its called Classy Chicken
4 Boneless Skinless Chicken Breasts
pepper
oil
brocolli
1 can Cream of Mushroom or Cream of Chicken
1/2 cup mayonaise
1tsp curry
Cheddar Cheese
Brown chicken in oil season with pepper. Place raw brocolli on bottom of casserole dish or 9x13 pan. Place chicken on top of broccoli. Mix soup, mayonaise and curry and pour over chicken and broccoli. Cook for 45 minutes to an hour at 375 top with cheese halfway through baking.
This is a new dish I made and my kids love it. Thinking curry maybe to strong but it adds just the perfect flavour. I usually make with mashed potatoes and a salad. The kids love the sauce on there potatoes. Definite gooder. Enjoy

Louise - posted on 04/15/2011

Hunters Chicken
Chicken Breast, bacon, cheese, bbq sauce mix.

Wrap the chicken around the bacon and bake in the oven for 20 minutes 180 degrees. Add the bbq mix and sprinkle cheese on the top and cook for 15 minutes or until the chicken is cooked through. Serve with saute potatoes and green veg. Yummy and looks very professional too.

Yeukai - posted on 04/15/2011

Am guilty of the same but i do have one nice recipe Coca cola Chicken
one full chicken
the spices u like
1 pkt soup/gravy powder (best if this is a brown or beef powder)
1 can Coke
cooking oil
tomatoes, onions, peppers
salt to taste

Layer tomatoes, onions, garlic and peppers at the bottom after putting oil, lay pieces of chicken on top, mix soup with one cup of water and pour in, pour in coke. add spices.

Put in oven at about 180 degrees celsius and leave for about an hour and half. u can even add in big potato chunks.

After its done leave aside for a few hours, it allows the gravy to sink into the meat. Rewarm and serve!

Kayla - posted on 04/13/2011

This is simple, never fail, fall of the bone chicken that i usually serve with roasted veggies or rice. Although it sounds funky i promise you will love it.
I usually uses chicken thighs but it works with all parts but the cooking times may vary.
cover the chicken in olive oil and season generously w/ salt and pepper, garlic powder and oregano, sprinkle raisins all around ( trust me you will want lots of them) cover w/ tin foil and bake in a 400 degree oven for an hour.
The chicken will be fall off the bone tender and the raisins will add a sweetness to every bite:) I have also used grapes and cherries.

Cori - posted on 04/13/2011

LATIN chicken, soooo good!!! heres my recipe:



Ingredients

1 tablespoon olive oil

3 pounds skinless chicken thighs

salt and ground black pepper to taste

1/4 cup loosely packed cilantro leaves

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

1/2 cup chicken broth

1/4 cup loosely packed cilantro leaves

1 cup hot salsa

2 teaspoons ground cumin

1/2 teaspoon ground allspice

3 large cloves garlic, chopped

lime wedges, for garnish



Directions

Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.



i serve it over brown rice. its so good.

Fawn - posted on 04/13/2011

I cant wait to try Dara's recipe, it sounds really good!

Linda - posted on 04/11/2011

Hope, you could use crushed corn flakes, or a "healthier' cereal instead of the chips in Angelica's recipe. I've done that before.

Hope - posted on 04/10/2011

Angelica, It sounds great but I cannot handle much sodium, ever since I had preeclampsia when prego. Could I substitute the salt with seasoning and something for the chips or just leave out the chips? My husband loves mash potatoes, so I'm sure he'd enjoy this recipe. :) ty

Angelica Brandon - posted on 04/05/2011

potato chip chicken
1 bag of ur fav chips
2 lbs of chicken breast boneless
salt to tast
butter melted
melt butter set aside,smash chips,add flour and salt pepper.dip chicken in to melted butter then roll into mixture until all sideds are coated.
back at 350 for 45min to a hour serve with mashed potatos and corn its awsome stuff my husband and litlle boys loves it

Angelica Brandon - posted on 04/05/2011

potato chip chicken
1 bag of ur fav chips
2 lbs of chicken breast boneless
salt to tast
butter melted
melt butter set aside,smash chips,add flour and salt pepper.dip chicken in to melted butter then roll into mixture until all sideds are coated.
back at 350 for 45min to a hour serve with mashed potatos and corn its awsome stuff my husband and litlle boys loves it

Hope - posted on 04/05/2011

ty all for these great recipe ideas. I cannot wait to try them out. :D

Linda - posted on 04/05/2011

Cranberry chicken:



4 boneless, skinless chicken breast halves (can use chicken tenders)

1 16 ounce can of wholeberry cranberry sauce

1 cup of creamy french dressing

1 envelope of onion soup mix

Cut chicken into strips. combine cranberry sauce, dressing, onion soup mix. Pour over chicken. place in greased baking dish. bake uncovered at 350 for about 45 minutes. Serve with rice.



I've also made this with different kinds of marmalade, like Orange or apricot, instead of the cranberry. My kids love it all!

Heather - posted on 04/05/2011

I hae many favorites.....but an easy tasty marinade i use is...1 bottle italian dressing, 1 fresh squeezed lemon, 1/4 cup honey, and 1/4 cup dijon mustard...mix everything with a wisk and add chicked..i like them grilled best but also bake in the oven. I have then used left overs to make quesidillas!!!

Dara - posted on 04/04/2011

I am the same way...same old same old. Today I made chicken breasts a little differently than usual. I pan fried them in a little olive oil, with basil, rosemary, salt and pepper sprinkled on each side. Then when both sides were browned, I dumped a can of diced tomatoes in, juice and all. I served it over egg noodles. It was actually really good. Next time I would add garlic.