Desperatly seeking new chicken recipes!

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

with the following restrictions:

no tomatoes <gravy doesn't count>, cheese, strange seasonings, mushrooms, <there are more> DH is a horror to cook for he likes straight forward meals.

I'm tired of chicken parm with pasta, chicken ceaser salad <too cold>, my lime chicken recipe, roasted/rotisserie chicken, chicken kiev, chicken ala king, chicken cordon bleu.

HELP! I am SO bored.

Do you have any recipes that I can play with?

[wackymother Senior Member Find all posts View Profile Close wackymother]

with the following restrictions:

no tomatoes <gravy doesn't count>, cheese, strange seasonings, mushrooms, <there are more> DH is a horror to cook for he likes straight forward meals.

I'm tired of chicken parm with pasta, chicken ceaser salad <too cold>, my lime chicken recipe, roasted/rotisserie chicken, chicken kiev, chicken ala king, chicken cordon bleu.

HELP! I am SO bored.

Do you have any recipes that I can play with?

I used to make a delish balsamic chicken, back before my children forbade me from cooking anything other than plain roast chicken, and that skin better be crispy!

My balsamic chicken recipe is upstairs in a cookbook in the attic, but--just to preempt the whining--it doesn't taste vinegary when it's cooked. Just really flavorful and yummy. I just looked recipes up on cooks.com. This one is similar but I didn't use bay leaves, I'm thinking. Also I used boneless, skinless breasts and made strips of chicken.

http://www.cooks.com/rec/doc/0,1939,...231203,00.html

Also I used to make Chicken with Forty Cloves of Garlic, a recipe pretty much like this. You need a Dutch oven or casserole with a tight lid. The chicken sort of steams in its own juices and the garlic is a treat on French bread toast.

http://www.cooks.com/rec/view/0,1739...236197,00.html


How about a chicken risotto? One of my kids loooooves rice and would probably eat it with chicken in it.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

I used to make a delish balsamic chicken, back before my children forbade me from cooking anything other than plain roast chicken, and that skin better be crispy!

My balsamic chicken recipe is upstairs in a cookbook in the attic, but--just to preempt the whining--it doesn't taste vinegary when it's cooked. Just really flavorful and yummy. I just looked recipes up on cooks.com. This one is similar but I didn't use bay leaves, I'm thinking. Also I used boneless, skinless breasts and made strips of chicken.

http://www.cooks.com/rec/doc/0,1939,...231203,00.html

Also I used to make Chicken with Forty Cloves of Garlic, a recipe pretty much like this. You need a Dutch oven or casserole with a tight lid. The chicken sort of steams in its own juices and the garlic is a treat on French bread toast.

http://www.cooks.com/rec/view/0,1739...236197,00.html


How about a chicken risotto? One of my kids loooooves rice and would probably eat it with chicken in it.

Those both sound like excellent choices. Can't wait to try them!

My ceaser dressing is balsamic based so that one will definately fly.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Lawren.....I make this when I get tired of my regular breaded Chicken Cutlets. It's nice for a change of pace, and it's quick, and easy.......

Chicken & Prosciutto

4 Chicken breast
1/4 lb. Prosciutto ( La Parma, is good)
1 stick salted butter
1 lemon
4-5 squirts dry white wine ( Pino Grigio, is good)

1) Cut each breast into 4-5 strips, and flour lightly.

2) Cut Prosciutto into approximately 1 1/2 " pieces.

3) Saute Prosciutto in butter, and push aside ( you can also remove)

4) Saute Chicken, add the Wine & Lemon, and simmer for an additional 5-7 minutes.

5) Salt & Pepper to taste.

[BocaBum99 Super Moderator Find all posts View Profile Close BocaBum99]

How about Kauai wild chicken sushi?

[wackymother Senior Member Find all posts View Profile Close wackymother]

By the way, my jaw dropped when I saw that you make Chicken Kiev at home! I used to have the Russian Tea Room Cookbook and I read the instructions for making the slit, inserting the butter, twisting the bone around and tucking it in, flouring the whole thing, cooking it, and serving it so the butter sprayed just so....

I remember thinking I would just go to the Russian Tea Room sometime.

[KBF Mgr. Junior Member Find all posts View Profile Close KBF Mgr.]

Chicken Papaya Soup

Chicken Papaya Soup

3 to 4 large chicken thighs
4 T. oil
2 cloves garlic, crushed
1 thumb size minced fresh ginger
1/2 t. salt and 1/4 t. sugar
6 cups chicken broth
2 1/2 # green papayas

Cut chicken in 1 inch cubes. Heat oil, in heavy skillet, fry garlic until
browned, remove and discard. Add chicken and ginger, cook until browned, add
salt, sugar and broth. Cover and simmer until chicken is tender. Meanwhile,
cut papaya into 1 inch cubes and add to soup. Do not let the papaya get
mushy. This make about 10 cups of soup.

[Carol C Senior Member Find all posts View Profile Close Carol C]

How about Kauai wild chicken sushi?

Chicken should never be eaten raw as in sushi!

So when in Kauai, I like to prepare Pineapple and Macademia Nut Wild Kauai Chicken. It's a little gamey, but the sweetness of the fruit and nut topping covers that wild, road-kill flavor quite nicely.

[riverdees05 Platinum Contributor Find all posts View Profile Close riverdees05]

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Sometimes when I am in a rush I marinate the Chicken in McCormick's seasoning mix. You have to add oil and vinegar to it.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

Sometimes when I am in a rush I marinate the Chicken in McCormick's seasoning mix. You have to add oil and vinegar to it.

McCormick also makes a great Ginger Teriyaki marinade, it's under the Golden Dipt label. My kids (DH included) love it. It's also great for swordfish...

[timbuktu Member Find all posts View Profile Close timbuktu]

I made this recipe up when my children were little. They still beg me to make it now that they are all grown. Now my grandchildren call it Nana's chicken and they ask for it on their birthdays.
It is so simple I am embarassed to post it but here goes.

Full size boneless , skinless chicken breasts ( can be cut in half for smaller servings ) I cut them right before I serve them.
1-2 sticks of salted butter. (real)
2 cups Progresso italian flavored bread crumbs
S & P

Wash chicken and dry.
Melt butter in a deep fry pan.
Soak chicken breasts in the butter.
Spread bread crumbs on a dinner plate and coat buttered chicken breasts.
Place chicken breasts side by side in a long Pyrex casserole dish.
Bake at 375 for 45 min turning the chicken half way through the baking.
They should be white inside when cut.
I usually serve with a green salad and rice.

[wackymother Senior Member Find all posts View Profile Close wackymother]

Two of my kids like teriyaki sauce. For that I broil boneless, skinless breasts plain, remove some so that my third kid can eat that night, then brush bottled teriyaki sauce on the rest and put them back under the broiler. I try to catch them BEFORE they burn, but it doesn't always happen that way.

[happymum Senior Member Find all posts View Profile Close happymum]

THX for suggestions!

Thanks to everyone for posting. You never know how many of us may be trying your suggestions!

[kennyw Senior Member Find all posts View Profile Close kennyw]

BAKED BREAST OF CHICKEN WITH FRESH HERBS



2 large chicken breasts, boned and skinned (about 1 pound)
¼ cup chopped fresh parsley (2 tablespoons dried)
¼ cup chopped fresh basil (2 tablespoons dried)
2 tablespoons chopped fresh oregano (1 tablespoon dried)
¼ cup dried seasoned breadcrumbs ( I throw a few seasoned croutons in the blender and use them)
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1-tablespoon extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese ( or add it after cooking)

Rinse chicken breasts and pat dry with paper towel. Combine remaining ingredients in a small bowl. Mix well.

NOTE: If dried herbs are used, add 2 tablespoons of water to the mixture and let stand for 10 minutes.

Cut breasts in half, removing any gristle. Place on cutting board and cover with plastic wrap. Pound them lightly with mallet to tenderize.
Place breasts in ovenproof baking dish coated with nonstick vegetable oil spray.
Distribute herb mixture evenly on breasts, creating a thick topping.
Cover and bake in a preheated 375-degree oven for 35 to 40 minutes, or until tender.
Serves 4