Best (and easy too) Chicken Recipe Challenge

[Mary Ann]

Oh Chris, that sounds SO GOOD!!! I buy my wild rice in a jar thing or bulk; how many ounces are in your box?

I *need* this.

[Chrisnstar]

I think it's 3 or 4 ounces. You can use more, just increase the broth and/or water. You could get pretty creative with the add-ins! I was thinking that some of Ben's hungarian paprika would be good! Or a pinch of curry.

chris

[Mary Ann]

I agree! Or you could do traditional mushroom/sage/rosemary stuff.

Gotta tell you a little paprika story. Every day when I scoop out McEachan's paprika, the smell makes my mouth water! It's Hungarian, but I don't know what kind of Hungarian. Some of it might make it into the house!

[Chrisnstar]

how about a shot of heavy cream and season the brew with a little white pepper and nutmeg.

[Mary Ann]

Sounds great!

[foxtrot]

Ok... you are getting me hungry here! But I figured I would throw my dish into the mix and see what you think of it. Can't be easier, and I have fixed it for a "trail ride" take along dinner and gotten rave reviews on it. I call it Orange Chicken:

Use the forzen chicken breasts or tenders, your preference. as many as you like.
Place in a baking dish and lighty season with garlic salt. You can use reg. salt and pepper if you prefere. Or a Mrs Dash blend. Just a little will do, make it to your liking.

Slice up a large sweet onion, preferably a Vadilia (yummy!!) and place on the chicken.

Open a can of orange juice concentrate, right from the freezer and spoon it onto the chicken. I usually use about 1/2 the can for 3 decent size breasts. Adjust more or less to your liking.

Sprinkle dried parsley, or thyme, or even chives on top, to your liking and then bake. I do a 350 degree oven for about 45 min or so, till the chicken is done all the way through. This can be pre-baked and then reheated easily. The onions will cook down and the OJ concentrate makes a wonderful sauce.

I have also done basically the same thing with Bacardi Margharita mix. Has no alcohol it it, and add lime slices. Yummy!

You can garnish the chicken with orange slices if you want to get fancy. It usually doesn't last long enough around my house for that though!!

Enjoy!

Tammy

[Chrisnstar]

mmmm, that sounds good Tammy. That would be good on a grill. Served over a bed of wild rice.

[tiani]

No Muss, No Fuss, Company Chicken

Start with as much chicken as you like-if individually frozen breasts of medium size, you don't need to defrost.

Arrange chicken in a baking dish, a large one.

Take some spuds and zap in the microwave until about half done. Cut those puppies in half and put them around the chicken peices. If you insist on peeling, have at it.

Take one medium onion, peeled, and slice it up, whichever way you prefer, toss on top of everything.

Add any leftover veggies you have laying around, or not, as you prefer. In fact, you can skip the onions altogether, and just use a healthy dash of onion powder instead-up to you.

In a medium bowl, glop out one LARGE can cream of mushroom soup. That's the big family size one, by the way. Two small cans will probably do as well. Add to the soup, about two plus tablespoons, roughly, of Lea & Perrins. Add garlic if you like-or not. I use garlic powder. Sprinkle generously with seasoned salt. Toss in a small handful of dried parsely. To this, add at LEAST one half cup Parmesan cheese. It will look pretty nasty, but take a rubber spatula and mix it up very well. Feel free to add anything you choose as far as flavors go, whatever your family really likes. I usually just add a good grinding of black pepper.

Take your rubber spatula and spread the mixture over the chicken, spuds and onions. It's a bit of a pain, you don't have to be neat, but make sure the high points have something on them.

Cover the mess with foil, and bake for about 45 minutes on 375. Remove the foil and let the top brown, maybe another 15 minutes or so.

People just RAVE about this F&F I came up with years back. One side note: If you want to add fresh carrots, slice them THIN first, otherwise you will have crunchy half cooked carrots at the end. An added benefit is most kids just snarf it right up

And yes you can use any type of chicken you like....but fresh or unfrozen will give you the best results.

[tiani]

Two marinades for you all:

First:

In a small mixing bowl, pour in one half bottle (at least) of the cheapest Italian dressing you have on hand. Add about a scant one third cup of soy sauce, 1/4 cup light olive oil, about three tablespoons lemon juice. Mix well. Add seasonings to taste, I usually use garlic and black pepper. To really kick this up a notch, add a BIG dash of Demitri's Bloody Mary Seasoning. Whisk well, and pour over your chicken and allow to marinate around an hour, more if you have time. I usually put everything in a big Ziplock and put that in the fridge inside a dish, then just turn the bag every half hour or so.

Grill, and watch it disappear!

Second, another F&F:

This is SUPERIOR on grilled salmon, but works equally well with chicken too:

One cup (or more) Kikkoman Teriyaki Marinade & Sauce.
1/4 cup light olive oil.
1/4 plain soy sauce.
One LARGE handful brown sugar
About one teaspoon ground ginger-but adjust to personal tastes.
About one teaspoon of garlic
Handful of diced green onions, if you have them. If you don't, use a shake or two of onion powder.

Whisk this very well to dissolve the brown sugar. Pour over and allow to marinate for as long as you like-but fish should not be marinated more than about 20 minutes.

Grill.....the olive oil keeps the salmon from sticking, in case you were wondering, and harmonizes the flavors

[Newfygirl]

Heres one I tried out of a magazine...yum! Take as many chicken breasts as you want and slice them so that theres a "pocket" in them (like pita bread). Stuff pepperjack cheese in them and grill. Brush BBQ sauce on them while they are grilling...this is soooo good!