I need recipes for chicken!

You may already eat these but here is what I eat:
Chicken cooked in salsa then I sometimes shred the chicken
Chciken in homemade speghetti sauce with cheese
Chciken dipped in egg and then almond flour mixed with parmajon cheese

http://www.food.com/recipe/bacon-wrapped-smoked-gouda-stuffed-chicken-breasts-111169

danibabii11 wrote: »

I have been eating chicken as a regular staple in my diet for almost a year now. Don't get me wrong I love it! But eating the same flavored chicken day by day, week by week, month by month is definitely a factor in my weight loss journey I need some new simple recipes that I can potentially batch cook for the week. Thanks know you so much in advance!!!!

Oh I just found a bunch yesterday and Pinned them.. I'll dig them up hopefully this evening. There's some yummy looking ones. I enjoy chicken a lot myself. I also love variety but a plain old baked chicken breast with some seasoning is pretty yummy too.

Just way too hot to bake it right now so looking for ways to cook it on the stove top or Crockpot.
I'll be back around.. I'll bookmark the thread.

I poach a lot of chicken! I use Rachael Ray's method, but I use less garlic and lemon. Then you can use it for almost anything. Soup, salads, tacos, for bbq pulled chicken.

I bake a lot of chicken too. I usually bake bone in skin on chicken breast at 350 for an hour and 15 minutes. I use several different spice blends. [cajun seasoning and minced garlic] [lemon, oregano and garlic] [Lawery's season salt] [herbs de provenance] all very good.

I have done the whole chicken in a crockpot. It is very moist and falls apart.

I have also done the whole chicken in a bundt pan with potatoes at the bottom. The potatoes are so good! soupspiceeverythingnice.blogspot.com/2014/03/roasted-chicken-in-bundt-pan.html

I also like Piri Piri chicken. I make both a marinade and a dry seasoning. Both are delicious. I usually grill it. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html

My favourite is Apricot Chicken! I used to make it with drumsticks but they were too painful to figure out the calories so I use chicken breast and/or chicken thighs.
I usually use 1kg of Chicken Breast and/or chicken thighs, 1 packet french onion soup mix & 1L Apricot nectar (in the longlife cartons or in the tins)
Add all to slowcooker, cook for a couple hours, shred. Yummy!


Another favourite is mine is plain grilled chicken breast, but buy sweet & sour sauce sachets from McDonalds. Add sauce to chicken (like you'd have tomato sauce) and it tastes so much like their nuggets that i'm happy AND it's pretty low cal

Chicken Salad Recipe
Ingredients
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
From Food Network Kitchens

dklibert wrote: »

I poach a lot of chicken! I use Rachael Ray's method, but I use less garlic and lemon. Then you can use it for almost anything. Soup, salads, tacos, for bbq pulled chicken.

I bake a lot of chicken too. I usually bake bone in skin on chicken breast at 350 for an hour and 15 minutes. I use several different spice blends. [cajun seasoning and minced garlic] [lemon, oregano and garlic] [Lawery's season salt] [herbs de provenance] all very good.

I have done the whole chicken in a crockpot. It is very moist and falls apart.

I have also done the whole chicken in a bundt pan with potatoes at the bottom. The potatoes are so good! soupspiceeverythingnice.blogspot.com/2014/03/roasted-chicken-in-bundt-pan.html

I also like Piri Piri chicken. I make both a marinade and a dry seasoning. Both are delicious. I usually grill it. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html

Poaching chicken sounds really nasty

My favorite is paprika spice all over chicken breast and then add some Kickin Chicken Spice as well before cooking it. It's slightly spicy, but with flavor.