I need a good chicken recipe

Angie - posted on 03/15/2009 ( 12 moms have responded )

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We make all our meals on Sunday for the week because we are super busy with three teenage boys and a 2 yr old daughter. I have 6 chix breast in the fridge and they are pretty large. We take leftovers to work with us - so a dish that doesn't become dry heated up the second day would be wonderful. Thank you in advance for your help! ~Angie

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Monica - posted on 03/24/2009

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For an easy way to fix chicken, I marinate the breasts in Kraft Zesty Italian dressing all day, then grill it.  

Jeanne - posted on 03/24/2009

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Take the chicken breasts and mix picante sauce and shredded cheese and put on the breast then roll up and put in a toothpick to keep rolled. then crush tortilla chips and mix with taco seasons and put on top. Bake at 375 for 35 minutes. My husband will not eat leftover except for this.

Carrie - posted on 03/24/2009

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pour italian dressing ( I like Ken's) over the breasts and bake for 45 min @ 350. Package couscous cook according to box instructions. Steam Broccoli florets, pile couscous then broccoli then chicken breasts and pour the extra sauce from chicken over all. Great leftover potential w, a bit of the dressing and pop in microwave. Easy weeknight chicken.

Meloney - posted on 03/23/2009

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things like chicken chassuer and catchittorie ( however you spell it) are always good cause anything in a sauce is good so it stays moist. Curries are good too. Apricot chicken. Yeah pasta salads are good too cause they last. The biggest thing is just not to overcook the chicken, don't be afraid to cook it a tiny bit less, people always freak out that chicken isn't totally cooked but a tiny pink won't make you sick.

Candace - posted on 03/23/2009

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This is a VERY easy crock pot recipe.  It's different than the usual chicken fare but VERY tasty (if you like Thai).  It calls for bone-in thighs but I only ever use breasts (hubby won't eat chicken on the bone!).  Serve with white rice and mixed asian veggies.  Yummmm.....



Thai Peanut Chicken

8 bone-in chicken thighs (about 2 lb.), skin removed
¾ cup hot chunky-style salsa
¼ cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot (buy a small root at the grocery store and store it in the freezer)
¼ cup chopped peanuts
2 tablespoons chopped fresh cilantro



1.    Place chicken thighs in 3½ to 6 quart slow cooker.  In small bowl, combine all remaining ingredients except peanuts and cilantro; mix well.  Pour over chicken.
2.    Cover; cook on low setting for 8 to 9 hours.
3.    With slotted spoon, remove chicken from slow cooker; place on serving platter.  Skim fat from sauce.  Spoon sauce over chicken.  Sprinkle with peanuts and cilantro.

Susan - posted on 03/22/2009

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Chicken Casserole..



Stove Top stuffing...make it according to the package. pack  half of it into the bottom of casserole dish..



Take your chicken and boil it in water and a TSP of butter. Add whatever seasoning you like.



Cube your cooked chicken. Add mayo, onion, celery to cubed chicken. Layer it on top of the stuffing. Add remainder of stuffing.



Mix can of cream of mushroom or cream of chicken soup with 1/2 can of milk. Mix til creamy. Pour over stuffing. Bake in oven 350 degress for 30 minutes...if you want you can add cheese.



 



Yummy!! :)

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Sauteed chicken



Put a little oil in a large pan.  Add some garlic powder, dried basil, Mrs. Dash, dried parsley flakes and a little pepper to the oil.  Heat the oil.  Place the chicken pieces on the pan and toss in the oil and herbs.  Sautee on medium heat, turning the pieces and cooking until done.  Once done, remove the chicken from the pan and discard the oil.

Kassie - posted on 03/22/2009

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I am having the same trouble with chicken. I always keep frozen chicken breast on hand , but never have anything new to do with it.All of these meals on here suggested sound really awesome!

Susan - posted on 03/21/2009

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I just made this one tonight - Savory Mexican Chicken Tart
3 med. potatoes (about 1 lb)
1/2 c flour
1/4 c cornmeal
1 tsp. garlic salt
1/2 tsp. black pepper
3 T oil
1 med onion, chopped
1 jar taco sauce
1 lb chicken, cooked and shredded
1 c shredded cheese
1 jalapeno pepper, minced

Peel and cut into chunks, boil until fork tender. In a bowl use a hand mixer to combine potatoes, flour, cornmeal, garlic salt, black pepper and 3 T of oil. Put into a tart pan to form a crust. Microwave chopped onion 4-5 minutes until translucent, mix with taco sauce. Put on potato crust. Top with chicken, then cheese. Sprinkle jalapeno pepper over top. Bake at 350 degrees for 30 minutes. I haven't frozen this one but I'm sure you could double and freeze one for later. It is yummy.

Kelly - posted on 03/21/2009

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I actually had left over chicken last night that was breaded with kernals flavored flour.. Didn't want the same chicken even though it was tasty. I am a busy working mother of 4 also, so I went to the store and i bought the boxes of Macaroni Grill Alfredo mix.. and added the chicken. My family didnt know it was a box mix and they loved it.. My husband said it was the best alfredo he ever had.. I just said thanks.. He really didnt need to know..lol

Lori - posted on 03/15/2009

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This is one of my favorite chicken recipes. It only calls for 2 chicken breasts but you can always add more. We eat the leftovers for several days & they are still good.

Angel Hair Pasta with Sun Dried Tomatoes
> >
> > Ingredients:
> > 8 oz. Sun dried tomatoes packed in olive oil & herbs, coarsely chopped
> > (Save remaining oil) (Bella, sun Luci)
> > ¼ cup light olive oil
> > 10 oz. Feta cheese, crumbled
> > 1 bunch fresh cilantro, coarsely chopped
> > 1 lb. angel hair pasta
> > ¼ cup parmesan cheese
> >
> > Optional Ingredients:
> > 2 boneless/skinless chicken breasts, grilled (cut into 1 inch pieces and
> > add to mixture)
> > 2 bunches of green onions, coarsely chopped (in place of cilantro)
> >
> > Cooking Directions:
> > Combine sun dried tomatoes with remaining olive oil & herbs, olive oil,
> > Feta cheese, and cilantro and set aside. Cook pasta according to
> > directions and toss with the above mixture. Top with Parmesan cheese.
> > Serve warm or cold.
> >
> > Serves 5 - 7 people.

Bonnie - posted on 03/15/2009

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I marinate my chicken in Gazebo(name brand) Greek dressing for 20 minutes to overnight and put them on the grill or grill pan. I serve them sliced with a salad of romaine and a pasta salad done in the same dressing. Refreshing, wonderful and light. My family and co-workers love this. It's my go to pot-luck meal too!

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