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chicken change up?

Tasha - posted on 06/01/2011 ( 3 moms have responded )




Seems we do chicken so often and its hard to keep it different, grilled, baked, with potato, stuffing, brussels or broccolli, meat, starch and veggie, BORING! Any easy chicken recipes? or any recipes for that matter, thanks!


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Tasha - posted on 06/02/2011




Thank you! Both recipes sound amazing, i can wait to try them, ill thank you for my husband in advance!

Rebekah - posted on 06/02/2011




Honey Nut Chicken


* 4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
* 1/2 cup plain bread crumbs
* 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
* 2 eggs
* A splash half-and-half or whole milk
* 2 teaspoons hot sauce, several drops
* 1/2 cup all-purpose flour
* 2 to 3 tablespoons vegetable oil
* 4 (6 to 8-ounce) pieces of chicken breast
* Barbequed Succotash, recipe follows


Preheat oven to 350 degrees F.

Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.

Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.

Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.

Barbecued Succotash:

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan

1/2 red onion, chopped

1 red bell pepper, seeded and chopped

1 (14-ounce) can black beans, rinsed and drained

1 (10-ounce) box frozen corn

Salt and pepper

1/4 cup smoky barbecue sauce

2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Danielle - posted on 06/01/2011




You can make a Chicken Tortilla soup.

What I do is take a chicken carcass and boil till the chicken falls off the bones. Drain the water, pick out the bones, the cartilage, and any other icky chicken parts; then put the chicken back in the pot and add two cloves of crushed garlic, and two tablespoons of oil.

In the meantime get 2 cups of chicken broth, 1 cup of salsa, 1 cup of corn, 1 cup chopped onion, and throw it all into the pot.
Then add a tablespoon of lemon juice, 1/2 teaspoon of chili powder, 1/4 teaspoon of ground cumin.

Let the soup stew for a bit, then dish up and enjoy.

It is awesome with shredded Monterey Jack cheese, a crumble of Tortilla chips, a dollop of sour creme, and chopped up green onion on top!


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