Your favorite simple chicken recipe ....

Perdue(R) - Ground Chicken Patties, 1 patty (3oz) cooked
Goya - Adobo All Purpose Seasoning (Lemon & Pepper),
Mccormick - Montreal Chicken Seasoning,
Mccormick - Parsley Flakes
Cayenne Pepper-

-->>Grill...Done

bump for later. Great ideas

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1.5 cups rotisserie chicken (no skin)
2 Tb butter
2 Tb flour
2 C non fat milk
2 Tb curry powder
Black pepper
1 package Miracle Shirataki rice (http://www.miraclenoodle.com/p-3-miracle-rice.aspx)

Melt butter in saucepan over medium heat.
Add flour and cook for 2 minutes.
Add milk and curry powder and cook until thickened.
Add chicken and rinsed "rice" and heat until warmed.

Makes 4 servings, 202 calories each.

2 Chicken breasts pounded to even thickness (not too thin)
brown in a nonstick pan with a little EVOO
1/4 cup water or white wine
juice and zest of one lemon to deglaze the pan after browning the chicken
You can add garlic or rosemary or capers here and thicken with a little cornstarch
Serve with vegi of choice over brown rice

Chicken Breast
Some herbs and spices rubbed in there really good
1 Hot grill.....

Go

Bump

1 Boneless Chicken Breast
2/3 C Instant Brown Rice
1/3 C Chicken Broth
1/3 c water
0.5 Stir Fry Vegetables
2 8" Flour Tortilla
Ranch Dressing

- Add Rice, Chicken Broth, water together...Stir...Add Stir Fry Veggies.
Microwave until liquid is absorbed into the rice.
- Cook chicken breast...I typically use the microwave
- Place Half of the Rice vegetables on each Tortilla
- Drizzle Ranch Dressing over the rice mixture
- Slice the Chicken breast and distribute on tortillas
- Fold the Tortillas
- Enjoy...

My favorite is Mango chicken.

Directions:

Cut up chicken and put it in a pan to cook. Cut up mango when chicken is 3/4 cooked. Add 2 tbs of soy sauce and you're done . I also add green pepper in there too sometimes. Goes great over rice.

1/3 cup of dried minced onion
1 can of cream of chicken soup
1 can of cream of celery soup
1 1/2 cups of white rice
6 cups of water and 3/4 cup of white wine

Throw all into a deep baker and stir together. Put six chicken breasts on top (or whatever cut you prefer). Bake at 325 degrees until chicken is golden brown (I leave the skin on). Usually takes about 1.5 hours. Check at the 1/2 hour and hour mark and If rice starts to dry out, add a bit more water. Make sure the chicken is thoroughly cooked. Six servings or more.

Bump

Haven't looked through the thread but this is a new one to me and v easy but only if you already have the muffin tins. They work for anything from lunch boxes to canapés.

Thai chicken muffins

500g chicken mince
1/2 270ml tin coconut milk - I make a double batch and use the whole tin
100ml oyster sauce - bit more if you like it saltier
1 teaspoon of fish sauce - bit more if you like it fishier
handful chopped coriander, or an inch of coriander paste stuff from a tube
1 tablespoon flour, self raising is better but plain works too
2 crushed cloves of garlic, or an inch of garlic paste stuff from a tube

Mix it all up, it is quite sloppy and easy to stir, then spoon into a greased 24 hole mini muffin pan, or 2x12 whatever.

15 minutes at 200 deg C

Serve with sweet chilli sauce.

I am a bad cook but these have never failed, and very easy if you use the coriander and garlic paste - you only have to wash the bowl, spoon and pan. You can freeze them, too.

Use however many Chicken Breasts you want to bake.
Spray pan with non stick spray.
Spray chicken with nonstick spray (or get it wet with water).
Sprinkle Weber Garlic and Herb seasoning on top.
Bake for 30 minutes (depending on how chubby your chicken is.)

I also use that seasoning for potatoes.

I made this the other night...eatingwell.com and was fabulous!!

Quick Chicken Cacciatore

From EatingWell: March/April 2012

This version of the classic Italian recipe, chicken cacciatore, is done in half the time of most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms, tomatoes and herbs.


Makes: 4 servings

Active Time: 40 minutes

Total Time: 40 minutes


Ingredients
1/4 cup all-purpose flour
2 8-ounce boneless, skinless chicken breasts
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
8 ounces mushrooms, quartered
1 small onion, sliced
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried, plus more for garnish
1/2 cup dry white wine
1 14-ounce can no-salt-added diced tomatoes, drained
1 cup reduced-sodium chicken broth
3/4 cup sliced jarred roasted red peppers, rinsed
1/4 cup quartered Kalamata olives


1.Place flour in a shallow bowl. Cut each chicken breast in half on the diagonal to make 4 roughly equal portions; sprinkle with 1/8 teaspoon salt and pepper. Dredge the chicken in the flour and transfer to a plate. Reserve 2 tablespoons of the flour.
2.Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
3.Add the remaining 1 tablespoon oil to the pan. Add mushrooms, onion, rosemary and the remaining 1/8 teaspoon salt and cook, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Sprinkle the vegetables with the reserved flour and cook, stirring, until coated. Add wine to the pan and cook, stirring, for 1 minute. Add drained tomatoes, broth, roasted red peppers and olives; bring to a lively simmer over medium-low heat.
4.Return the chicken to the pan and continue cooking, stirring once or twice, until the liquid has thickened slightly and the chicken is cooked through, about 10 minutes. Serve the chicken with the sauce, garnished with rosemary, if desired.

Nutrition

Per serving: 341 calories; 12 g fat ( 2 g sat , 8 g mono ); 63 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 28 g protein; 2 g fiber; 720 mg sodium; 479 mg potassium.

Chicken Satay

Chicken Satay Marinate
1 lb chicken tenders or breast cut in strips (I did it with skinless boneless thighs and they worked great too)
1/2 cup light coconut milk
2 tbsp peanut butter
1 tsp curry powder
2 cloves garlic crushed
2 tsp tamari or soya sauce
(I have also added in 1-2 green onions sliced)
wooden skewers soaked for 15 minutes (with the thighs i never bother to put them on skewers)

Peanut Sauce
1/2 cup light coconut milk
1 tbsp peanut butter
2 tsp brown sugar
1 tsp tamari or soya sauce
1/2 tsp curry powder

1. Combine coconut milk, peanut butter, curry, garlic and tamari in large glass bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to over night.

2. Once marinated place chicken on skewers. Put on grill till cooked.

3.. To prepare peanut sauce place all ingredients in a small sauce pan over medium/low heat. Simmer 5 minutes, stir frequently. Remove from heat and cool before serving. Sauce thickens as it cools.

***I really like the satay marinade but not that fussy on the peanut sauce. When I did the thighs I put them on the grill 3-5 minutes a side so they get those grill marks then finish them off in the oven @ 350F for another 20 or till no longer pink. ***