Posts filed under: ‘Chicken‘




Slow Cooker Chicken Barbeque

  • 6 boneless skinless chicken breasts (can be frozen)
  • 1 (12oz) bottle bbq sauce
  • 1/2 cup of italian salad dressing
  • 1/4 cup brown sugar
  • 2 Tbs worcestershire sauce
  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
  3. 1 hour before it’s done, take chicken out and shred with a fork and put back in to finish cooking.

This recipe is so easy and so good. This was a hit in my family.

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Add a comment February 21, 2012

Dad’s Chicken and Rice

  • 2 Boneless skinless chicken breasts
  • 1/3 cup lemon juice
  • 1/3 cup white wine
  • 1 cup milk
  • 2 cans cream of chicken soup
  • 1 can of baby early peas
  • Salt and pepper

 

  1. Cut and cube chicken. Cook chicken, wine, lemon juice and salt and pepper on the stove top until chicken is done.
  2. Add cream of chicken soup, milk, drained peas mix well and bring to a boil. Cover and simmer for a couple minutes stirring occasionally.
  3. Serve over white rice.

My husband and I also like to add soy sauce to our own servings.

Add a comment October 12, 2009

Pesto Stuffed Chicken Breast (crock pot)

  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/2 pesto sauce
  • 6 chicken breasts pounded thin
  • salt and pepper
  • 1/2 can cream of mushroom or cream of chicken soup
  • 1/4 cups of milk
  • 1/4 cup white wine
  • Toasted pine nuts for garnish
  • Fresh basil leaves for garnish
  1. In a small mixing bowl, combine the ricotta, pesto, and parmesan cheese. Place a dollop of the pesto-ricotta mixture on each breast. Roll up each breast and secure with a toothpick. Season each roll with salt and pepper. Place in crock pot.
  2. In a small bowl, whisk together the soup, milk, and white wine. Pour this mixture over the chicken breast rolls.
  3. Cover and cook on low 4 to 6 hours or high for 3 to 4 hours. Garnish with pine nuts and fresh bsil leaves.

Add a comment October 1, 2009

Sweet n Sour Chicken

  • 6 TBS Olive Oil
  • 6 TBS Soy Sauce
  • 6 TBS Honey
  • 3 TBS Whote Vinegar
  • 1 1/2 tsp Dried Thyme
  • 1 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Allspice
  • 1 tsp Pepper
  • 4 Skinless, boneless chicken breasts
  • 2 Cups cooked rice

 

  1. Preheat oven to 375
  2. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne, pepper, allspice and pepper in a shallow baking pan and mix well.
  3. Pierce both sides of chicken with a fork. Place in baking dish and turn to coat.
  4. Bake chicken basting several times with sauce for 30 minutes.
  5. Serve over rice and drizzle the sauce over the top.

***It’s a little spicy so alter the cayenne to your taste.

2 comments September 29, 2009

Lemon Garlic Chicken

  • 1 Cup of all purpose unseasoned bread crumbs
  • 2 TBS of vegetable oil
  • 2 TBS of butter or margarine
  • 6 Chicken Cutlets
  • 1/2 Cup flour
  • 1 egg mixed with 1/4 cup of water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 TBS minced garlic
  • 1/4 cup lemon juice
  • 2 TBS butter or margarine melted

 

 

  1. Heat oil and butter in slowly in skillet
  2. Dip cutlets into flour, then into egg, seasoned with salt and pepper and then into bread crumbs.
  3. Saute 2 or 3 cutlets at a time for 2 or 3 minutes on each side until golden brown.
  4. Place all cutlets in skillet, sprinkle with garlic, lemon juice and melted butter.
  5. Cover and cook 7 to 10 minutes

Add a comment September 29, 2009

Ol Bay Legs

Recipe from Jeanne…This is a party favorite!

  • 1 Large package of chicken legs (about 12 or 13)
  • 1 cup of ol bay

 

  1. Place 3 or 4 legs in a large zip lock bag at a time and shake to coat.
  2. Place in crock pot about 4 or 5 hours on high. Do not add any liquid as the legs will make enough.

2 comments September 27, 2009

Chicken Scampi

  • 1/2 cup butter
  • 1/4 cup olive oil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 4 boneless chicken breast halves, sliced lengthwise into thirds
    1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
    2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

    Add a comment September 27, 2009

    Alice Chicken

    • 4 skinless, boneless chicken breast halves
    • 5 fluid ounces Worcestershire sauce
    • 8 slices bacon
    • 2 tablespoons butter
    • 8 ounces fresh mushrooms, sliced
    • 1 (8 ounce) package Monterey Jack cheese, shredded
    • 1 (16 ounce) container honey mustard salad dressing

     

    1. Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
    2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
    3. Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
    4. Preheat oven to Broil.
    5. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.

    Serve with the honey mustard dressing under my salad catefory

    2 comments September 27, 2009

    Fried Chicken

    Recipe from Allrecipes

    This is one of my favorite recipes

    • 30 saltine crackers
    • 2 tablespoons all-purpose flour
    • 2 tablespoons dry potato flakes
    • 1 teaspoon seasoned salt
    • 1/2 teaspoon ground black pepper
    • 1 egg
    • 1/4 cup vegetable oil
    • 6 skinless, boneless chicken breast halves  (I cut them into strips)
    1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
    2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
    3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
    4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

    Add a comment September 27, 2009

    Low Cal Chicken

    Recipe from Allrecipes

     

  • 6 skinless, boneless chicken breast halves
  • 1 1/2 tablespoons minced onion
  • 2 tablespoons crushed garlic
  • 1 1/2 teaspoons poultry seasoning
  • 1/4 cup soy sauce
  • 2 teaspoons artificial sweetener
    1. Preheat oven to 425 degrees F (220 degrees C).
    2. Place chicken in a 9×13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
    3. Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It’s ready to serve!

    Add a comment September 27, 2009

    Marinade for Chicken

  • 1 1/2 cups vegetable oil
  • 3/4 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 2 tablespoons dry mustard
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 1 1/2 teaspoons finely minced fresh parsley
    1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

    Add a comment September 27, 2009

    Rotisserie Chicken

    From Allrecipes

     

  • 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  (I use just whatever size I want in a pan)
    1. 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.
    2. Preheat oven to 250 degrees F (120 degrees C).
    3. 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.

    Add a comment September 27, 2009

    Chicken and Dumplings

    Recipe from Allrecipes

     

    • 4 skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 2 (10.75 ounce) cans condensed cream of chicken soup
    • 1 onion, finely diced
    • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

     

    1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
    2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

    1 comment September 27, 2009

    Chicken Taco Soup

    This is a party favorite from Allrecipes

     

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
  •  

    Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

  • Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
  • ***Double this if you are taking to a party or making it for a crowd.

    Add a comment September 27, 2009

    Buffalo Chicken Dip

    Recipe from..I can’t remember so if it’s from you please tell me so I can give you credit 🙂

     

    • 4 cups boiled, shredded chicken breast
      12-oz bottle Frank’s Buffalo Wing sauce (not hot sauce)
      1 cup ranch or blue cheese dressing
      16 oz cream cheese (2 packages – not low fat b/c the texture is different)
      1 cup shredded cheese (any flavor)
    1. Mix the softened cream cheese with the wing sauce and ranch dressing until all lumps are gone (either with a wisk or an electric mixer). Add in the boiled, shredded chicken. Mix well.
    2. Pour into casserole dish (at least 8×8), sprinkle cheese on top, and cover with foil.
      Bake at 400 for 30 minutes.
      Remove the foil and bake until the cheese is bubbly in the center (another 10 minutes or so).

    Serve hot with Tostitos Scoops or any crackers, even celery.

    1 comment September 27, 2009

    Parmesan Crusted Chicken

    Recipe from my friend Lisa
    One quarter of a double skinnless, boneless chicken breast
    1 tbsp grated Parmesan cheese
    1/4 cup Italian-style bread crumbs
    1 tsp garlic powder
    1 tbsp onions, dried
    Crushed red peppers if desired
    1 -2 tbsp olive oil

    Cut the 1/2 chicken breast horizontally so you will end up with two thin pieces.
    Rub each piece with olive oil.
    Mix dry ingredients together and pat each piece with the crumb mixture until well covered.
    Bake at 375*F for about 20 minutes.

    Add a comment September 27, 2009

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