Best Chicken Recipes: 2015

Thursday, December 31, 2015

Spicy Garlic Lime Chicken

Ingredients

Servings: 4
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Recipe

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in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

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in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

chicken cordon bleu ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

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pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

braised balsamic chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Recipe

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season both sides of chicken breasts with garlic salt and pepper.
heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

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preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Slow Cooker Adobo Chicken

Ingredients

Servings: 6
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces

Recipe

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place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Wednesday, December 30, 2015

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

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in a bowl, mix the lime juice, , honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

tasty collard greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

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heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Juicy Roasted Chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Recipe

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preheat oven to 350 degrees f (175 degrees c).
place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

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preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

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preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

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season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

rosemary ranch chicken kabobs

Ingredients

Servings: 6
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

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in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Tuesday, December 29, 2015

oyster and cornbread dressing

Ingredients

Servings: 6
2 (8 ounce) packages corn bread mix
3 tablespoons butter
1/2 cup chopped onions
1/2 cup diced celery
2 (8 ounce) cans oysters, liquid reserved
2 eggs
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning
1 1/2 teaspoons dried sage
1 (14.5 ounce) can chicken broth

Recipe

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prepare the corn bread according to package directions. allow bread to cool, then crumble into a large bowl.
preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x9 inch baking pan.
over medium-low heat melt butter in a large saucepan. mix in the onions and parsley. cook slowly, stirring occasionally until onions are soft. transfer to the bowl with bread crumbs.
chop the oysters. mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. transfer to the baking dish.
bake uncovered in the preheated oven 45 minutes.

Slow Cooker Adobo Chicken

Ingredients

Servings: 6
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces

Recipe

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place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

isaiah's pretzel fried chicken

Ingredients

Servings: 4
1/4 cup all-purpose flour
2 eggs
1 cup finely crushed pretzels
1/4 cup grated parmesan cheese
2 teaspoons dried italian herb seasoning
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
4 skinless, boneless chicken breast halves
1/4 cup vegetable oil for frying

Recipe

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place the flour in a bowl, and set aside. beat the eggs in another bowl. mix together the crushed pretzels, parmesan cheese, italian seasoning, cayenne pepper, and paprika in a third bowl.
rinse the chicken breast halves, and pat them dry with paper towels. gently press the chicken breasts into the flour to coat, and shake off the excess flour. dip into the beaten egg, then press into the pretzel crumb mixture. gently toss between your hands so any crumbs that haven't stuck can fall away. place the breaded chicken breasts a plate while breading the rest; do not stack.
heat the oil in a skillet over medium heat, and fry the coated chicken breasts about 5 to 7 minutes per side, until the coating is golden brown and the juices run clear.

chicken cordon bleu ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

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pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

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in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

braised balsamic chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Recipe

Preparation Time:

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season both sides of chicken breasts with garlic salt and pepper.
heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Monday, December 28, 2015

Spicy Garlic Lime Chicken

Ingredients

Servings: 4
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Recipe

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in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

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season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

Juicy Roasted Chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Spicy Bbq Chicken

Ingredients

Servings: 6
2 tablespoons vegetable oil
1/4 cup onion, finely chopped
1 clove garlic, minced
3/4 cup ketchup
1/3 cup vinegar
1 tablespoon worcestershire sauce
2 teaspoons brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 (5 ounce) bottle hot pepper sauce
1 (3 pound) chicken, cut into pieces

Recipe

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heat the oil in a skillet over medium heat and cook the onion and garlic until tender. mix in ketchup, vinegar, worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. bring to a boil. reduce heat to low and simmer 10 minutes, stirring occasionally. remove from heat and set aside.
preheat grill for high heat.
lightly oil grill grate. place chicken on grill. brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. discard any remaining sauce.

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

monterey ranch chicken bake

Ingredients

Servings: 6
1 cup dry bread crumbs
1 cup shredded monterey jack cheese
1 (1 ounce) package ranch dressing mix
1/2 cup milk
6 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

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preheat an oven to 350 degrees f (175 degrees c).
combine the bread crumbs, monterey jack cheese, and ranch dressing mix in a large bowl; set aside. pour the milk into another bowl, then dip the chicken breasts into the milk. gently press the chicken into the bread crumb mixture. arrange the chicken in a 9x13-inch baking dish.
bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Sunday, December 27, 2015

braised balsamic chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

season both sides of chicken breasts with garlic salt and pepper.
heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

tasty collard greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

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heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the lime juice, , honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

rosemary ranch chicken kabobs

Ingredients

Servings: 6
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

Preparation Time:

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in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

kevin's teriyaki chicken

Ingredients

Servings: 4
1 1/2 cups pineapple juice
1/2 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
4 (6 ounce) skinless, boneless chicken breast halves

Recipe

Preparation Time:

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in a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. reserve a small amount of the marinade separately for dipping later.
place chicken in marinade, and add enough water to cover. cover, and refrigerate for 24 hours.
heat an outdoor grill for medium-high heat.
brush grate lightly with oil. grill chicken 5 to 7 minutes per side, depending on thickness. chicken is done when inside is no longer pink and juices run clear.

Roast Sticky Chicken-rotisserie Style

Ingredients

Servings: 2
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Recipe

Preparation Time:

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in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
preheat oven to 250 degrees f (120 degrees c).
place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

Saturday, December 26, 2015

Chicken Nuggets

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
2 cups corn oil
1 egg, beaten
1/3 cup water
1/3 cup all-purpose flour
1 1/2 tablespoons sesame seeds, toasted
1 1/2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse chicken with cold water and pat dry with paper towels. cut into 1x1x1/2 inch pieces.
fill a deep fryer with corn oil, no more than 1/3 full. heat to medium heat.
place egg and water in a small bowl and mix well. add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
dip chicken pieces in batter and drain off any excess. add battered chicken, a few pieces at a time, to the hot oil. fry about 4 minutes or until golden brown and done (remove chicken from oil to test). drain on paper towels.

Chicken Nuggets

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
2 cups corn oil
1 egg, beaten
1/3 cup water
1/3 cup all-purpose flour
1 1/2 tablespoons sesame seeds, toasted
1 1/2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse chicken with cold water and pat dry with paper towels. cut into 1x1x1/2 inch pieces.
fill a deep fryer with corn oil, no more than 1/3 full. heat to medium heat.
place egg and water in a small bowl and mix well. add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
dip chicken pieces in batter and drain off any excess. add battered chicken, a few pieces at a time, to the hot oil. fry about 4 minutes or until golden brown and done (remove chicken from oil to test). drain on paper towels.

Slow Cooker Adobo Chicken

Ingredients

Servings: 6
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

chicken cordon bleu ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Spicy Garlic Lime Chicken

Ingredients

Servings: 4
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Friday, December 25, 2015

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

tasty collard greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Juicy Roasted Chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

Thursday, December 24, 2015

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the lime juice, , honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

Roast Sticky Chicken-rotisserie Style

Ingredients

Servings: 2
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
preheat oven to 250 degrees f (120 degrees c).
place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

braised balsamic chicken

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

season both sides of chicken breasts with garlic salt and pepper.
heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. add onion; cook and stir until onion is browned, 3 to 4 minutes.
pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. simmer until chicken is no longer pink and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

rosemary ranch chicken kabobs

Ingredients

Servings: 6
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Potato Crunchy Tenders

Ingredients

Servings: 6
1/2 cup vegetable oil for frying
1 1/2 cups milk
1 egg
1 (7.6 ounce) package garlic flavored instant mashed potatoes
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 pounds chicken tenders

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet over medium heat.
while the oil is heating, beat the milk and egg together in a bowl. in another bowl, stir together the instant mashed potatoes, salt, and pepper.
stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. remove from oil and drain on paper towels.

Wednesday, December 23, 2015

Slow Cooker Adobo Chicken

Ingredients

Servings: 6
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

best bourbon chicken

Ingredients

Servings: 8
4 tablespoons olive oil
3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup water
1 cup packed light brown sugar
3/4 cup apple-grape-cherry juice
2/3 cup soy sauce
1/4 cup ketchup
1/4 cup peach-flavored bourbon liqueur (such as southern comfort ®)
2 tablespoons apple vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
3/4 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon ground ginger
1/4 cup apple-grape-cherry juice
2 tablespoons cornstarch

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large heavy pan or dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. transfer the chicken to a bowl.
in the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the dutch oven. bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
stir the chicken back into the sauce, and bring to a full boil over medium-high heat. reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
remove the chicken pieces to a bowl with a slotted spoon. stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. stir to combine, and serve.

Spicy Garlic Lime Chicken

Ingredients

Servings: 4
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. sprinkle spice mixture generously on both sides of chicken breasts.
heat butter and olive oil in a large heavy skillet over medium heat. saute chicken until golden brown, about 6 minutes on each side. sprinkle with 2 teaspoons garlic powder and lime juice. cook 5 minutes, stirring frequently to coat evenly with sauce.

chicken cordon bleu ii

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

Super Simple Oven Barbequed Chicken

Ingredients

Servings: 6
6 bone-in chicken breast halves, with skin
1 tablespoon worcestershire sauce
1 tablespoon hickory-flavored liquid smoke
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons dried oregano
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
arrange chicken pieces in a lightly greased 9x13 inch baking dish, allowing room between pieces. drizzle with worcestershire sauce and liquid smoke, then sprinkle with chili powder, cumin, garlic powder, thyme, oregano and salt and pepper to taste.
cover dish with aluminum foil and bake for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Easy Italian Chicken

Ingredients

Servings: 8
8 chicken legs, halved
4 cloves garlic
1 tablespoon crushed red pepper flakes
1 tablespoon vegetable oil
salt to taste
1/2 cup water

Recipe

in a large skillet, brown the chicken pieces in oil and cook for about 15 minutes over medium heat.
crush garlic cloves and squeeze over chicken. cover skillet and cook over low heat for 10 minutes each side. remove cover, sprinkle with red pepper flakes and salt to taste, add water and simmer over low heat until water evaporates and the chicken pieces are sticky and yummy!

Tuesday, December 22, 2015

Juicy Roasted Chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place chicken in a roasting pan, and season generously inside and out with salt and pepper. sprinkle inside and out with onion powder. place 3 tablespoons margarine in the chicken cavity. arrange dollops of the remaining margarine around the chicken's exterior. cut the celery into 3 or 4 pieces, and place in the chicken cavity.
bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees f (82 degrees c). remove from heat, and baste with melted margarine and drippings. cover with aluminum foil, and allow to rest about 30 minutes before serving.

garlic cheddar chicken

Ingredients

Servings: 8
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated parmesan cheese
1 1/2 cups shredded cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

tasty collard greens

Ingredients

Servings: 10
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

chicken with lime butter

Ingredients

Servings: 6
4 tablespoons vegetable oil
6 boneless, skinless chicken breasts
salt and pepper to taste
1 lime, juiced
1/2 cup butter
1/2 teaspoon dried dill weed

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large heavy skillet over medium high heat. season chicken breasts with salt and pepper. cook until lightly browned, about 3 minutes on each side. cover, and reduce heat to low. cook until no longer pink, and juices run clear, about 10 minutes. remove chicken from pan, and keep warm.
drain excess oil from pan. stir in lime juice, and cook over low heat until it begins to bubble. stir in butter, 1 tablespoon at a time. continue stirring until butter becomes opaque, and sauce thickens. remove from heat, and stir in dill weed. spoon sauce over chicken, and serve.

Chicken Breasts With Balsamic Vinegar And Garlic

Ingredients

Servings: 4
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

season the chicken with salt and pepper. rinse the mushrooms and pat dry. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
add the garlic. turn the chicken breasts and scatter the mushrooms over them. continue frying, shaking the skillet and stirring the mushrooms. cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
transfer the chicken to a warm serving platter and cover with foil. set aside. continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. swirl in the butter or margarine and discard the bay leaf. pour this mushroom sauce mixture over the chicken and serve.

famous butter chicken

Ingredients

Servings: 4
2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

Lime Grilled Chicken

Ingredients

Servings: 4
1 lime, juiced
1 (12 fluid ounce) can light colored
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the lime juice, , honey, garlic, cilantro, and salt and pepper until the honey dissolves. pour the mixture over the chicken, cover and marinate for 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove chicken from marinade and shake off excess; discard remaining marinade. grill chicken until tender and juices run clear, about 7 minutes per side.

Monday, December 21, 2015

rosemary ranch chicken kabobs

Ingredients

Servings: 6
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. let stand for 5 minutes. place chicken in the bowl, and stir to coat with the marinade. cover and refrigerate for 30 minutes.
preheat the grill for medium-high heat. thread chicken skewers and discard marinade.
lightly oil the grill grate. grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Chicken Breasts Pierre

Ingredients

Servings: 6
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Roast Sticky Chicken-rotisserie Style

Ingredients

Servings: 2
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
preheat oven to 250 degrees f (120 degrees c).
place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

oven baked chicken teriyaki

Ingredients

Servings: 4
2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
1/2 cup white sugar
1/4 cup mirin (japanese sweet )
4 teaspoons grated fresh ginger
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 skinless, boneless chicken breast halves

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preheat oven to 400 degrees f (200 degrees c).
whisk cornstarch and water together in a small bowl until dissolved. combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. slowly whisk in cornstarch mixture. bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
pat chicken dry with paper towels; arrange in a baking dish. pour sauce over chicken breasts, coating all sides.
bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (75 degrees c).

lucky's quickie chickie

Ingredients

Servings: 2
2 teaspoons olive oil
6 ounces chicken tenderloin strips
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
1 1/2 teaspoons honey
1 1/2 teaspoons balsamic vinegar, or more to taste

Recipe

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heat olive oil in a nonstick skillet over medium-high heat. season chicken with salt and pepper. cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.