Chicken recipes WANTED

saute in pan:
diced frozen peppers
optional spicy pepper or your choice
red onion
optional garlic
oil

how much of each depends if you're just making
it for 1, or for everybody and their mom

throw those in a dutch oven, crock pot, with
frozen chicken- for quick cooking tenders work well
for longer cooking breasts/thighs work better- bigger peices
and a cup or more of your fav. tomato sauce or salsa.
and some water

i didn't measure how much of each liquid i just covered the chicken
in tomato sauce and seasonings
with a bit of water on the bottom of the dutch oven so the tomato sauce
doesn't burn.
check on it once in awhile, but will take about 1 hour -90 mins to cook on the
stove, can't remember how long it took in the crock pot.
best chicken ever, use your fav seasonings to make it different each time.

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Try this link they have loads of chicken recipes. www.TheInfoPublishers.com/recipes/

buffalo chicken in the crockpot
I made this last night, it would be good in taco shells, on chips, or just alone. I ate it with brown rice black beans and light sour cream.

boneless skinless chicken
hot sauce (whichever you like, though I used sweet baby rays buffalo marinade)
jar of salsa
fiesta ranch packet

throw it all in there and put it on high for 4 hours. shred it. your done!


Spinach Artichoke Chicken
thin sliced chicken breasts 2 @ around 4-6 oz
artichokes 1/2 cup
plain greek yogurt 1/4 cup (could use mayo too, but I don't care for it)
part skim mozzarella cheese 1/4 cup-1/2 cup
spinach chopped however much you want

in a bowl I mixed all of the above ingredients together. I browned the chicken in a pan, you can use olive oil, but I just used cooking spray. Top with the mixture above, you can sprinkle some remaining cheese on the top too. bake in the oven around 400 for about 5 minutes, then set it to broil until the chicken and cheese just start to brown.

YUM, I always make this recipe and put the other in the fridge for the next day

6-8 boneless skinless chicken thighs
1/2 cup sugar free honey
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar
2 Tbs minced garlic

Mix in crock pot and chicken will shred. Taste great over plain mashed sweet potatoes!!

Hi... I love chicken and this recipe is a really nice alternative to the normal roast dinner.. and the chicken doesn't dry out!


http://abadmum.wordpress.com/2013/02/17/whole-roast-masala-chicken

Check out www.skinnytaste.com , and http://www.eat-yourself-skinny.com/ Wonderful chicken recipes. I use her site almost daily!

This "sesame chicken" is from my WW days, its still so good!

Sautee small pieces of chicken breast in a bit of oil/spray & garlic. Make a sauce out of 1tbsp honey, 1tbsp soy sauce, some sesame seeds, ginger, and chili sauce. Pour the sauce over the chciken and heat it for like a minute, serve over jasmine rice.

Damn, i was gonna say George foreman grill + mrs dash. ..

Chicken pesto... literally chicken and pesto. Bake it. MMMMMmmm

One baking dish: Chicken, veggies, spices, and cut red potatoes... bake at 400 til chicken is done (depends on how many breasts you use). Also delish!

Crockpot: chicken, black beans, salsa, canned corn, onions, jalapenos (other mexian fixin's??)... Low for 8 hours or High for 4 hrs... serve with rice OR over baked sweet potato

let those little babies go.... set them free..... and hope that one day a huge mutant chicken taht has grown to 7 feet doesnt track you down for gits and shiggles and try to ask his buddies how they might fix you for dinner...

just think about it...

oh,,, Im a vegan....just a suggestion...

you have a great..blessed day..and smile

Basil Chicken over Angel Hair
Submitted By: Wendy MercadanteCubed chicken breast is simmered in a peppery tomato-basil sauce and tossed with fine strands of angel hair pasta.


Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 4 servings INGREDIENTS
1 (8 ounce) package angel hair pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese
DIRECTIONS
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10
minutes. Drain, and set aside.
In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the
tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet.
Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

CHICKEN BOLOGNESE WITH RIGATONI

Serves 4 to 6

5 tablespoons extra-virgin olive oil

2 pounds (1 kg) coarsely ground chicken

Salt

Freshly ground black pepper

1 medium white onion, trimmed and cut into small dice

2 medium carrots, trimmed, peeled, and cut into small dice

1 medium celery stalk, trimmed and cut into small dice

4 or 5 garlic cloves, minced

2 tablespoons tomato paste

1 1/2 cups (375 ml) dry white wine

2 1/2 pounds (1.25 kg) Roma tomatoes, peeled, seeded, and finely chopped

3 cups (750 ml) good quality canned chicken broth, heated

Pinch minced fresh oregano leaves

Pinch minced fresh thyme leaves

6 or 7 fresh basil leaves, chopped

Pinch red pepper flakes

2 pounds rigatoni

Heat a 10- or 12-inch (25- or 30-cm) saute pan over medium-high heat. Add 3 tablespoons of the olive oil and, as soon as it is hot enough to swirl freely, add the ground chicken and saute until lightly browned, breaking up the pieces as they cook, 7 to 10 minutes. Season lightly with salt and pepper. Remove the chicken with a slotted spoon and transfer to a colander to drain. Set aside.

In the same saute pan over medium heat, heat the remaining olive oil. Add the onion, carrots, and celery and saute only until they just start to color, 6 to 8 minutes, taking care not to let them brown. Add the garlic, stir in the tomato paste, and saute until well blended and fragrant, 3 to 4 minutes more.

Add the wine and stir and scrape with a wooden spoon to deglaze the pan deposits; then continue to cook, stirring occasionally, until almost all the liquid has evaporated, 5 to 7 minutes more. Add the tomatoes and cook for 2 to 3 minutes; then pour in the broth and reserved chicken, stir in the oregano and thyme, and season with a little more salt and pepper.

Simmer gently, stirring occasionally, until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more broth.

While the sauce is simmering, bring a large pot of lightly salted water to a boil. Check the suggested cooking time on the rigatoni package and, at the appropriate time to have the pasta done when the sauce is ready, add the rigatoni to the boiling water. Cook until al dente, tender but still slightly chewy.

Just before the pasta is done, stir the chopped basil and the red pepper flakes into the sauce. Taste and, if necessary, adjust the seasoning with more salt and pepper.

As soon as the pasta is done, drain it and, while it is still dripping slightly, toss it with the sauce. Serve immediately.

Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays on the Food Network. Also, his latest cookbook, "Wolfgang Puck Makes It Easy," is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.

Copyright 2007 Tribune Media Services

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Some very yummy recipes here xx