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Heat butter over medium heat in a large heavy skillet. Add chicken and brown on all sides; remove chicken.
Add onion to the skillet; saute for about 3 to 4 minutes, stirring occasionally. Add flour and garlic; stir until well blended. Whisk in wine and chicken broth; continue to cook, stirring constantly, until sauce is thickened.
Add half of the tomatoes, salt and pepper, and browned chicken. Cover and simmer for about 30 minutes, or until chicken is tender. Remove chicken to a hot serving platter and keep hot. Add remaining tomatoes to the skillet and simmer for 5 minutes. Pour sauce over chicken and garnish with a little chopped fresh parsley.
4 skinless, boneless chicken breast halves – cut into strips
2 tablespoons chopped garlic
2 tablespoons dried basil
2 tablespoons Cajun-style blackened seasoning
salt and pepper to taste
10 roma (plum) tomatoes, diced
2/3 cup crumbled feta cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided
How to make Almond rice chicken:
Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear. Yield: 4 servings.
4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
How to make Stuffed Chicken Cutlets
Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven’s broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Stuffed Chicken Cutlets is ready to serve.
Prep Time:15 Min
Cook Time:45 Min
Ready In:1 Hr
Dip chicken cutlets into egg, beaten then cover in bread crumbs. Quick fry until browned. Saute 1 clove garlic in baking dish, place cutlets in baking dish. Add chicken broth and white wine. Bake at 350 degrees for 40 minutes. During last few minutes, top with mozzarella slices. Remove from oven when cheese is melted. Serve over rice.
Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
In another shallow bowl, beat the eggs. Dip the meat in the eggs, then in the crumb mixture. Place the crumbed cutlets in the refrigerator until nearly time to serve.
In large skillet, heat butter and oil over medium-high heat until hot. Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear. Serve each cutlet with a wedge of lemon.
Cook noodles following packet directions and discarding seasoning packet. Drain well. Cool.
Whisk eggs in a large bowl. Add noodles, chicken, corn and spring onions. Stir until well combined.
Heat a barbecue hotplate to a medium heat. Spread oil on hotplate. Spoon 1/4 cupfuls of noodle mixture, cooking 4-6 at a time, on hotplate. Cook for 2 minutes, or until golden and egg is set. Turn and cook 1-2 minutes more, or until egg is cooked through.
Transfer to a large plate. Cover to keep warm. Cook remaining fritters. Serve with bok choy and soy sauce.