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Post by Sheryl on Apr 10, 2006 21:48:33 GMT -5
We eat a lot of chicken, and it can get boring. I really like recipes that take advantage of using the costco frozen, boneless chicken breast fillets or strips. Extra bonus points if I can put it together the night before, and leave it in the fridge with a note for one of the boys to put it in the oven for me. I crockpot other meats, but chicken seems to toughen when it is cooked for a long time so I don't do many crockpot chicken recipes.
So share your favorites to keep us from being bored!
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Post by Laura on Apr 12, 2006 11:49:51 GMT -5
One of my favorite chicken meals is chicken fajitas. Cooks up real quick, and the boys (who work different shifts and are not always home at dinner hour) can heat it up quick in the microwave with a tortilla.
I just cut the chicken breasts into strips and saute with red, green, and yellow peppers and onions. I sprinkle some fajita seasoning on it, and voila. DH is on the South Beach diet, so he just eats his with his salad, but the rest of us wrap it up in tortillas with some cheese, fresh tomatoes, sour cream, whatever. The drawback is that the veggies get mushy overnight if you have leftovers, but it's still tasty and we still eat it!
Do you have a good chicken enchilada recipe? Or how about chicken in the chips? Saute some chicken breast strips with a chopped onion and lots of garlic, mix with one can cream of mushroom soup, one can cream of chicken soup, a pint of sour cream, a can of diced green chiles, a little milk to make it pour easier. Layer that over tortilla chips in a baking dish, along with layers of Monterey jack or cheddar cheese (I usually use both). End up with crushed chips and cheese on top. This keeps real well in the fridge until you bake it and is delicious as leftovers. This is my boys' absolute favorite chicken dish!
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Post by bluemouse on Apr 14, 2006 17:27:32 GMT -5
Ooh, my favorite - Italian Chicken! This one is so easy, and sooooo good!
I play with this recipe all the time and never make it the same way twice. Any way you make it, it's incredibly easy and tastes SO yummy.
4 chicken breasts
8 potatoes
Bottle of Italian dressing
Italian seasoning
Parmesan cheese
That's pretty much it! ;D
The straightforward (and fastest) way to do this is to cut up the potatoes without peeling them, place them in a 9x12 or so pan, pour some of the Italian dressing over it and then lay the chicken breasts on top, pour some more dressing over them, sprinkle with Italian seasonings and Parmesan cheese, cover with foil, bake about an hour at 350 degrees.
Some of the ways I've changed it up - mashed the potatoes (we like this way the best). Add butter, milk and salt (not as much milk as you normally would). Layer the mashed taters in the bottom of a pan, cut up the chicken into bitesize pieces and toss on top. Pour at least half the bottle (depending on your tastes) of dressing on top of that, cover with foil, bake the same way.
Or, you can sautee the chicken IN the Italian dressing before ever putting them in with the potatoes - maybe while the potatoes are boiling for being mashed. That gives it a nice zingy taste.
Or, if you want to avoid the oven altogether, cook the potatoes in a pot of water with some chicken bouillon added. In another pot, cook your chicken breasts, with chicken bouillon and garlic and onion powder added to the water. This makes the breasts very tender and tasty. Once they're cooked, cut them into bitesize pieces. Mash the potatoes, add your butter and salt (and milk if desired - the Italian dressing won't curdle it) and then toss the chicken in with it. Mix it all up and it's ready to eat. May not be very pretty, but it's absolutely delicious.
I use fat free dressing - I prefer less of the separating oil that the fat full stuff has anyway.
Do I win something if you use my recipe? ;D
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Post by Mary Ann on Apr 16, 2006 7:04:01 GMT -5
This is so easy it hurts. Take a sheet of foil and throw some sliced tater on it. On that, put some sliced onion. Salt and pepper them, and add a bit of crushed garlic or garlic powder if you like. Put your chicken breast on top, and then gluck some good bottled barbeque sauce on that. Fold up the foil into a tight packet and put it on a cookie sheet with other packets of same, one for each person. You can refrigerate now, and bake later. I put them in a 350 oven for about an hour. Easyeasyeasy, and goodgoodgood.  |
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Post by Mary Ann on Apr 16, 2006 7:04:26 GMT -5
Oh, and if you eat off the foil you can save on dishes, too. |
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Post by Sheryl not logged in on Apr 17, 2006 16:20:43 GMT -5
Ha Maryann - I like the dish saving idea! I will give these ideas a try and report back.
Here is one that we do - use one of those oven roasting bags and put in some boneless skinless chicken breast (I like the chicken tenders from Costco), a can of black beans, can of diced tomotos, can of corn, black olives. Add some seasoning and bake in the bag. To make a full on carbo load meal, serve with rice!
Also, Costco sells premarinated chicken breast. Those are great to just grill and then use on greens for a quick chicken salad.
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Post by Laura on Apr 20, 2006 14:03:59 GMT -5
Sheryl - I tried the chicken breast with the black beans, tomato, and corn last night. My husband raved about it and took the leftovers to work with him! Thank you for that!
I can't wait to try Mary Ann's chicken!
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Post by rhapsody on Apr 20, 2006 15:18:49 GMT -5
One of my favorites is to marinate the chicken in lemon juice w/ about 1/8 (or so) tsp pepper in it. Then dredge the chicken in a mixture of bread crumbs, parmesan and romano cheeses (more bread crumbs than cheese but don't skimp on the cheese!).
Then bake at about 325 or 350 till done (no I don't remember how long - I just check them after about 10 minutes and stick them back in, checking every 5 minutes or so till they're done.
Serve on a leaf of romaine lettuce.
They're awesome!
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Post by Newfygirl on Apr 21, 2006 16:24:00 GMT -5
Does anyone have a recipe for stuffed chicken with Gouda? I had this at an Easter buffet, and it was awesome...
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Post by Sheryl on Apr 25, 2006 1:10:37 GMT -5
Hey Newfygirl, that sounds really good. We love good cheeses and gouda chicken sounds really good. Maybe you can recreate the recipe from taste?
Laura, we make chicken fajitas and quesadellas pretty regularly. I could use a good enchilda recipe if you have one, as mine relies on opening cans of sauce....
Glad your hubby liked the carbo chicken, my husband and I really like it, the boys think it is more so-so.
Bluemouse, we tried the italian chicken - used about 1/2 bottle of the fat-free with the mashed potato variation. The recipe received ratings of 3.5-4 (out of 5) from everyone so that was pretty good considering I actually had everything on hand and could just make it! The potatoes were actually left over baby reds that had been steamed the night before. They were cooked well enough I decided to make mashed out of them. My son Jeff liked it the best and he has a sensitive palate; the other guys liked it but said it needed a bit more kick. I wondered if they found the Italian flavoring to be unexpected with mashed spuds.
Maryann, the BBQ foil things are on the menu for tomorrow night - I will report back.
Keep bringing on the recipes people! Especially ones I can make the night before since I get home from work tired and hungry....much better if someone has just popped a premade item in the oven and it is hot and ready when I get home.
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Post by Sheryl not logged in on Apr 26, 2006 16:51:57 GMT -5
Marryann, we had the BBQ chicken foil. It also received very high marks. We used red onion and they baked to a very mild, almost sweet flavor; probably my faorite part. thanks!
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Post by Newfygirl on Apr 26, 2006 19:34:27 GMT -5
Sheryl - it was stuffed with wild rice, and had a gouda sauce over it...I think they pounded the chicken breast flat, then rolled it around the rice (it had something else in it - maybe gouda) and then topped with the gouda. I'm not sure how they made the sauce though...maybe gouda, milk and?
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Post by Sugbee on Apr 28, 2006 12:13:36 GMT -5
Here's an easy one- put chicken in crockpot with sour creme and creme of chicken soup. Eat later.
OR- put chicken in casserole lined with canadian bacon, then pour on the mixed sour creme and creme of chicken soup. Top with strips of bacon. Bake at 350 for an hour and 15 minutes, then check. It might need another 15 minutes. Yummy.
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Post by Newfygirl on Apr 29, 2006 7:06:53 GMT -5
MaryAnn...My parents make that same recipe, but on the grill. Yum!
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Post by Chrisnstar on Apr 30, 2006 10:15:36 GMT -5
Here's one I made last night in the crockpot. I'd start it in the morning and cook on low and you'll have a wonderful dinner.
2 chicken breasts
1 small box wild rice (real stuff, not uncle ben's mixed stuff)
1 can chicken broth
4 cups water
salt, pepper, garlic to taste
chop up some onion and throw in there.
baby carrots -- a good handful or two
frozen veggies of your choice
Throw everything in a crock pot, turn on low and forget about it til dinner time.
For a variation in taste, stir in some sour cream before serving.
chris
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