|
I need a quick chicken recipe please So I have a ton of frozen chicken breasts in my freezer. I am a horrible cook but I need to cook something for supper tonight. Can you give me some advice on how to cook them and what with? I marinated them in italian dressing one time and baked them and that was pretty good. I need something easy! Thank you guys, yall are the best! |
Well I cannot cook if my life depended on it, sorry... I however would be happy to come over and have some of that baked italian marinated chicken, sounds yummy!! :D |
We make that chicken, rice and veggie thing with soup. http://www.campbellkitchen.com/ Check it out, it's the Cheesy Chicken & Rice casserole Hubby can even make it.:thumbup: When in doubt, smother chicken with soup and veggies:cool: |
Large sauce pan over medium heat, add some oil, sear the chicken on each side for about a minute. Put into a baking dish, I sprayed the bottom, place the breasts into the pan and top with mozzarella and parmesan cheese and bake for about 15 mins, give or take until chicken is cooked to temperature. Or you can make them in the pan, cover with parmesan, you kind of bread the chicken with it. Put some on top, melt it flip it over it cooks on the bottom as you melt more on the other side then flip it til you cut a lite brown crust. In a bowl mix tomatos and basil. When chicken done top with mixture. Awesome flavor. |
Quote:
Get in Car Ride to town Find closest Kentucky Fried Chicken in a pinch - Go to Popeyes Drive back home Hide Chicken Boxes Serve Family Use lots of napkins |
P.S. take chicken out of freezer and thaw first. ;) |
Kraft has some really good, fast, and easy recipes. here's the link to their Top 10 Chicken Dinners THey even have a free recipe magazine that you can subscribe to, and then you'll get new recipes every month! |
:eyetearss Quote:
|
Quote:
|
You could always use the old stand by of cream of mushroom soup for gravy. Brown the chicken in a pan, make some mashed potatoes and your favorite veggie along with some dinner rolls and a side salad. Good comfort food on a cold day! Also when I have a lot of chicken breast to use I put some in the crock pot and cook them ahead of time...that way you have them on hand for chicken salad or recipes you want to make at the last minute. |
There is shake in bake.. there is also TONS of little seasoning bags for chicken in the stores..... How about chicken alfredo? you can buy the sauce... cook the chicken (how ever you like) warm the sauce up, then put in your frozen broccoli ..let that warm up (while cooking your noddels, in a different pan) cut up the chicken when its done and add it to the sauce and broccoli. Let the flavor blend for about 10 min and then add it to the noodles. Just add Salad and maybe galic breed (which you can also buy that pre-made at the store)... also try http://allrecipes.com/Recipes/Meat-a...cken/Main.aspx there is TONES if chicken recipes on that link. Hope this helps!! |
Keep in mind for the next time you go to the store..... McCormick's has a great marinade called Grill Mates. It's just a little package of powder stuff - you find it with the taco mixes and such. My favorite is the Chipotle one. I thaw out the chicken breasts (yes, we live on those frozen chicken breasts) the night before, put them in the fridge till morning. In the morning I mix the marinade powder with the oil in a big ziploc, put the chicken in and put the bag in the fridge. I get hubby to flip the bag during the day if he comes home and then grill them that night. You don't HAVE to marinade them all day but I find it's best that way! |
This sounds very easy and very good! I think I will try it tonight! http://www.kraftfoods.com/main.aspx?...ecipe_id=63577 |
Oh, I LOVE Shake N Bake! I actually cut the chicken breasts in square chunks so that I can get more seasoning on them. Of course if you do that, then it takes pretty much both packages of seasoning to cover 3-4 chicken breasts. Only one package though if you do them full size. |
Cook some rice. Throw the chicken in a hot skillet and fry quickly till white, then remove and add a little olive oil or what ever you have and throw some veggies in along with some nuts if you have them then put the chicken back in with the veggies, add some teriyaki or any other asian sauce and stir for a few seconds. Put over rice. |
Try marinating them with Kikkoman Teriyaki Marinade & Sauce & then grilling. Serve with Uncle Ben's Long Grain & Wild Rice (the fast cook recipe-cooks in 5 minutes) & a tossed salad. Very easy |
Quote:
|
Ok, here you go, this is easy!!!! In large Pyrex: Layer bottom with frozen hashbrowns place chicken breasts on top Pour large can of mushroom soup over breasts Pour about 1 and 1/2 cups of Marsala wine over that Layer top with hashbrowns Cook on 350 for about an hour uncovered...... Enjoy!!!!! |
Here's a recipe I just made today: mix minced garlic, minced onion, 1 tsp oregano, 1 tsp lemon pepper seasoning, 1 tbsp dijon mustard, juice of one lemon, 1 tbsp olive oil, and salt and pepper to taste. marinate the chicken breasts for about an hour. Bake at 375 for 15 minutes, flip, and bake for another 15 minutes. (this is for 2 chicken breasts, if you are making more then you'll have to cook for longer). Good luck! |
Easy one: Cut up chicken breasts into bite size pieces, put in square or oblong baking dish, add bite size pieces of onion, cover with French Dressing (the good stuff, the cheap separates) and bake. You can boil the chicken first to shorten the cooking time and maybe throw some breadcrumbs on top. Another: Coat breasts in Ranch, lay in baking dish, bake. can also put bread crumbs on top or all over pieces of chicken. One more: Boil chicken (whole boneless breasts or cut up - bite size is best). Heat can of Creme of Mushroom or Chicken soup using 1/2 can milk and wine to taste. Sause should be thick and cremy. Add Chicken to sauce, heat thoroughly ( I put in crockpot on low for awhile) and serve over rice. Good luck! |
I got one for you...this is one of my favorite things to make (my own invention). It's also good with bone-in chicken. I just peel the skin off. But it works just as well with boneless breasts. Chicken with vegetable and herb ragout 4-6 chicken breasts 1/2 c flour dash salt, pepper, paprika 2tb oil 2 carrots, peeled and diced 1 celery rib, diced 1/2 green bell pepper, diced 1 med. onion, chopped 1 clove garlic, minced 1/3 c sherry 1 cup canned chicken broth (save the rest from the can for the rice) 1/2 tsp each: thyme, tarragon, majoram (or oregano), paprika dash black pepper In a large ziploc, combine flour, salt, pepper, and paprika. Shake chicken pieces to coat and brown for two minutes on each side in a large nonstick pan with oil (such as a lidded chicken fryer). Remove to a plate. Saute vegetables. Add sherry, broth, and spices. Bring to a boil. Place chicken pieces back in the pan, so that they are covered in the simmering mixture. Cover, reduce heat to medium low, and simmer for 45 minutes, adding water if necessary. You want it to have a fairly thick sauce at the end. Salt to taste. Serve with rice. |
| All times are GMT -8. The time now is 10:17 AM. |
Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2025, vBulletin Solutions, Inc.
Copyright ©2003 - 2018 YorkieTalk.com
Privacy Policy - Terms of Use