Desperatly seeking new chicken recipes!

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

I know this thread died out quite awhile ago but I figure chicken recipes are always needed!

Grilled Chicken Teriyaki:

2 TBLS sliced green onions (but I use Valdalia onions as I have them on hand)
1 TBLS brown sugar
1/2 tsp. ground ginger (I put in more though)
1 clove minced garlic (or a heaping tsp. of store bought minced garlic)
1/2 cup soy sauce
1/2 cup dry sherry

4 chicken breast halves

Mix all together in bowl. Transfer to sealable baggie and add skinless, boneless chicken breasts. Marinade will be enough for at least 4 big breast halves. Let marinade in fridge for 1 hour or up to 24 hours (ok, I've gone a few days on the marinade!). Grill as usual. I usually serve this will grilled pineapple chunks and buttermilk biscuits.

Note: Teriyaki is also great on pork tenderloin! In fact, is was origonally for pork but I tried in with the chicken and we loved it too.

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

You said no cheese but....

I use this recipe for pre-cooked chicken, either from a store bought cooked chicken or chicken breasts I have poached at home (I poach up a skillet full, let them cool, then cube the chicken. Then freeze the cubes for later use).

Chicken Cheese Broccoli Casserole

2 (10 oz.) packages frozen chopped broccoli, cooked and well drained
1 (10 3/4 oz) cream of mushroom soup (I use cream of chicken actually)
1 cup shredded cheddar cheese
1/4 cup milk
1/4 cup mayo
1 beaten egg

2 cups cooked (fresh or still frozen) cubed chicken (pulled pieces from store bought chicken is fine)

Stir soup and cheese together. Gradually add milk and mayo and egg until well mixed. Stir in broccoli and cubed cooked chicken. Pour into cooking sprayed large casserole dish. Bake uncovered at 350 degrees for 45 minutes or until top is golden brown.

You can also make up the casserole ahead of time, freeze it, and then cook straight from the freezer. I line my casserole dish with a BIG piece of plastic wrap, pour in the casserole, and then freeze it hard. Then I pop out the forzen casserole, put it into a freezer baggie and store until needed. When the time comes, I peel off the plastic wrap, pop the casserole back into the casserole dish (which it fits like a glove) and then bake.

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

Another with cheese

Chicken Cheese Broccoli Roll Ups.

I make this as a guest dinner alot as it looks sorta fancy And it's easy to make more or less as most/all of the measurements are eyeballed. I guesstimated amounts here. Adjust as desired.

4 skinless boneless chicken cutlets (I make my own as it's cheaper)

1 (10 oz) package of frozen chopped broccoli (can use fresh too)

1 c. shredded sharp cheese
Gound black pepper to taste

Everglades Seasoning

Microwave frozen broccoli about 4 1/2 minutes on high. Drain. Set aside. Meanwhile, mix cheese and pepper in small bowl. I add enough pepper to the point where I can just smell it in the cheese. Set aside.

Place chicken cutlets cut side up on heavily sprayed cookie sheet (makes clean up easier). Spoon pepper cheese on top of cutlets, dividing evenly. Press down with hand. Spoon broccoli on top of cheese, dividing evenly. Press down. Roll chicken cutlets up in a spiral. Place loose end down. Sprinkle with Everglades Seasoning.

Bake in 400 degree oven for 35 minutes. The cheese that leaks out and crisps up on the cookie sheet is YUMMY!

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

Chicken Alfredo

I am embarrassed to even call this a recipe. But it's a favorite of DD and on crazy days, it's on the table in 15 minutes.

1 Pkg. Liptons Alfredo noodle mix
Milk and butter called for on mix package.

2 handfuls of pre-cooked chicken (I use my frozen cubes straight from the freezer)

Prepare noodle mix as on package except add 1/3 cup more milk. Bring to boil. DO NOT turn heat down yet if using frozen chicken. Add noodles and stir. Add chicken and stir. Bring back to boil (takes a minute or 2 only). Turn heat down to simmer and cook per noodle package directions. Serve.

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

Thanks so much!

There is always time for more chicken recipes.

DH has high cholesterol and blood pressure. Won't eat fish. So I am constantly looking for new and interesting ways to make chicken.

Thanks!

[T. R. Oglodyte Moderator Find all posts View Profile Close T. R. Oglodyte]

There is always time for more chicken recipes.

DH has high cholesterol and blood pressure. Won't eat fish. So I am constantly looking for new and interesting ways to make chicken.

Thanks!

Did you try any of the TJs simmer sauces?

BTW - I'm with you on boring chicken dishes. I had so much baked and fried chicken growing up that I really don't care much for hunk-o-chicken on a plate.

We also do a lot of chicken fajitas.

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

A new one I tried yesterday

Chicken ala Nancy

2 lbs. Boneless, Skinless Chicken Breasts, Thin-Sliced
1/4 cup vegetable oil
1/2 lemon with peel, very thinly sliced
1 clove garlic, chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
6 ounces fresh mushrooms, sliced
1 box frozen whole artichoke hearts, thawed, drained and quartered
Salt and ground pepper to taste
1/2 teaspoon dried oregano leaves



Instructions
In large skillet over medium-high heat, heat oil. Add chicken, lemon and garlic; sauté 1 to 2 minutes or until golden.
Mix the flour with wine.
Stir in mushrooms, artichoke hearts, wine mixture, salt, pepper and oregano. Cook 6 minutes, stirring frequently.

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

Beer in the butt chicken

If you haven't tried "beer in the butt" chicken you are missing some of the best chicken ever. I think it's also called "drunken chicken".

I just throw some salt, garlic powder, and ground sage into the cavity, plop the chicken over a beer can about half full of beer and then rub the outside of the chicken with olive oil, garlic powder, salt (I use Kosher), ground sage, pepper and paprika. Sometimes I chunk up some onion and garlic and throw into the beer can. I roast indirect on a Webber kettle grill or in the oven when it's a bazillion below zero up here. Roast until internal temp in thigh is about 180 degrees.

Most difficult part is getting chicken to stand on the beer can. For four or five bucks you can buy a rack that holds the beer can and chicken to keep it stable. I even have a "two seater".

Note: You need to cut the top off the beer can...Don't hurt ourself.

My daughter-in-law purchased a ceramic beer holder so you just pour the beer in the ceramic beer holder and not have to mess cutting the can. Also easy clean-up.

Use any of your favorite rubs or seasoning. You will not taste the beer it just aids in moisture and tenderness...somehow.

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

Since this thread has been bumped up, I'll add my latest discovery, the simplest ever:

Cover (and/or marinate first, not necessary though) chicken pieces (any kind, on or off the bone, breast cutlets, whatever) in Peter Luger's Steak Sauce. Bake. Done. Delicious, the whole family loves it.

[Pstreet1 Senior Member Find all posts View Profile Close Pstreet1]

Rosemary Chicken

2 sprigs fresh rosemary
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 slices Swiss cheese (or omit it)
4 slices ham or prosciutto
1/2 cup white wine
1/2 cup chicken broth
freshly ground black pepper
minced garlic

DIRECTIONS
1. Preheat oven to 425 degrees F.
2. pound chicken breasts to 1/4" thickness
3. sprinkle (just a little, not enough to overpower the meat) rosemary on
chicken
4. Use just a little minced garlic and sprinkle on meat--being careful not to
overpower the meat
5. Add a bit of freshly ground pepper--light touch again.
6. Layer each chicken breast with 1 slice cheese (or omit) and 1 slice ham or prosciutto.
7. Roll tightly, and skewer each with a toothpick to hold.

Combine wine and broth and reserve.
Brown chicken lightly before placing in baking dish.
In the skillet with the chicken drippings, bring liquid to a boil. (Don't clean
the skillet; you'll need it later.
Pour over chicken breasts and bake uncovered for 25 minutes.
Remove brests from baking dish.
Pour liquid from the baking pan back in the skillet and reduce slightly.
Pour over chicken and serve