Post your chicken recipes

MrsLeo ↓

Mon, Jun 15 2009, 5:34 pm

I'm sick of the same chicken recipes over and over so please post your chicken recipes and PLEASE specify bottoms or cutlets.

I'll start

Chicken bottoms (I usually make 2 or 3 bottoms)
1 large onion diced
1/2 cup ketchup
3/4 cup brown sugar
1 Tablespoon vinegar
1 Tablespoon soy sauce
3 cloves crushed garlic
Paprika and pepper to taste

Preheat oven to 350. Place diced onion on the bottom of pan. Put the chicken on top of the onions. Sprinkle the chicken with pepper and paprika. Bake for 20 minutes uncovered. Mix the ketchup, brown sugar, vinegar, soy sauce and the garlic together and pour over the chicken. Bake covered for 1 and a half hours.

OOTBubby

Tue, Jun 16 2009, 1:25 pm

Chicken quarters or bottoms

Brush skin side with fat free Italian or Honey Mustard dressing (just to barely coat, the dressing shouldn't pool in the pan).

Sprinkle with a thin layer of seasoned bread crumbs.

Bake for 1 hour uncovered at 350 than another hour covered at 350.

elmos ↓

Tue, Jun 16 2009, 1:26 pm

I found this recipe online by allrecieps.com called hurry chicken I made a variotion to it to turn into a one pan supper just in need of a salad or veg to go with it.
this is the original recipe
1 (3 pound) whole chicken, cut into pieces
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 (1 ounce) package dry onion soup mix

you mix te sauce pur it over the chicken and bake it covered for about an hour at 350. I only use chicken bottoms as we do not like the tops I put on the bottom of the pan the israeli style couscous the ones israelis say is not the real thing its like little noodles and I make extra sauce with theese ratios and I mix it in. I usually use 2 bags 2 cups of water and sauce than I put the chicken on top add more sauce on top and occasionally throw some spices like garlic powder and pepper or mrs. dash garlic or onion herrb. I bake it for an hour and a half about and uncover for 10 minutes to get crispy.
I have done it without couscous but I like getting my starch done quickly soetimes

ra_mom ↓

Tue, Jun 16 2009, 1:27 pm

Let me know if you want any of these recipes.

Chicken Bottoms:
honey chicken
cocoa cola chicken
duck sauce chicken
oven fried drumsticks (crispy)
oven fried chicken (breadcrumbs)
20 clove garlic chicken
rosemary chicken (I am trying this with Oregano tonight- think I might like that better)

Chicken Breasts:
Kishka chicken
chicken roll ups
chicken wellington
chicken pot pie
chicken skewers

Ground Chicken:
chicken Caesar burgers

↑ elmos ↓

Tue, Jun 16 2009, 1:35 pm

let me knowif anyone is intrested in recipes
chicken quarters
Chicken and rice with veg.
orange cornflake chicken
baked breaded chicken
duck sauce chicken
terriyaki chicken
apricot glazed chicken
cranberry chicken
apricot chicken
roast chicken with veg in oven or crockpot
bbq chicken in crockpot

cuttlet
ruben( chicken in dough with pastrami
chicken pastrami roll ups
chciken cuttlets( not fried)
chicken cacciatore
crockpot chicken and rice
marinated cuttlets

I'd be happy to share recipes just let me know

fiddle

Tue, Jun 16 2009, 1:41 pm

Chili Sauce Chicken

* 1 (12 ounce) bottle chili sauce, (1.5 cups)
* 1/3 cup water with a tsp onion soup mix
* 1/4 cup olive oil/canola
* 10-12 garlic cloves, minced
* 4 1/2 teaspoons dried basil
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* hot sauce (to taste and optional)
* 8 bone-in chicken thighs, or a full chicken

Directions

In mixing bowl combine the first seven ingredients.

If adding hot sauce, add it to the above mixture.

Keep about 1/3 cup for basting and refrigerate.

Add mixture onto the chicken in a pan or chicken pot and turn to coat.

Chill for at least 2 hours.

Put in oven, bake for an hour on 365 degrees, covered

Take it out of the oven, baste with remaining mixture, put back in the oven uncovered
for 20 minutes, or until golden.

Serve on top of rice.

aside from the chicken looking beautiful, its tasty too. the hot sauce adds a little kick if you want that. I make it all the time. its really tasty.

↑ elmos

Tue, Jun 16 2009, 9:25 pm

I take chcicken cuttlets and pound them out a little tothin them I also cut them to sticks or nggets as oppossed to leaving as large pieces.
I dip them in egg or in a honey mustard combo and than dip them into cornflake crumbs plain or flavored. I then place them on a lined cookie sheet that has been sprayed with nonstick spray I than spray the tops of the cuttlets also. I bake them for 15-25 minutes depending on size in preheated 350 oven the oven being preheated makes a diff. I check them after 15 min the spraying and the hot oven keep them moist inside and crisp outside.

Enjoy !!

OldYoung

Tue, Jun 16 2009, 9:32 pm

One of our favorite chicken recipes is from KBD SOT- Kickin' Chicken. (bottoms) You mix taco seasoning and duck sauce, and we add a little hot sauce too. I can post exact measurements later, if anyone wants.

Other ones are Speedy Coq Au Vin (wine, mushroom, onion), Arroz Con Pollo (Spanish) and a breaded chicken (herb with dijon mustard)- forgot what it's called (bottoms) from Quick and Kosher, Easy BBQ Chicken and Succulent Chicken Capons (bottoms) from Dining In. I also posted a sesame chicken recipe (tops) on this site that people have seemed to like. I can pull up recipes if anyone wants!

rosey ↓

Thu, Jun 18 2009, 4:58 am

10 boneless chicken breasts
6 large mushrooms sliced
1 medium onion chopped
2 T. oil
1/2 cup mayonnaise
2 T. soy sauce
flavored bread crumbs to coat

Fry mushrooms and onions in oil until onions are translucent. Pour into bottom of baking dish. Combine mayo and soy sauce. Spread mixture on chicken breasts and coat with bread crumbs. Roll each chicken breast up and place in pan with onions and mushrooms. Bake covered for 45 minutes.

I'm not a cook, but every time I make this it turns out great. I'm going to substitute canned mushrooms this next time, and have tried to cut down the may, but not by any set amount. Any recommendations or improvements would be appreciated! Smile

↑ rosey

Fri, Jun 19 2009, 6:30 am

ShakleeMom wrote:

rosey. very interesting. Roll it up how, like jelly roll style? and fill it with the onion mixture? please explain.

I've done it rolled, like a jelly roll, but then laid it on top of the mixture to bake. when it's done I scoop out the mixture to put on top or the side to serve. it's so simple, I'm sure it can be altered easily to individual tastes after one run Smile

Seraph

Fri, Jun 19 2009, 6:41 am

Chicken bottoms-

season with all the herbs you have available (I do a mixture of oregano, basil, thyme, marjoram, parsley, rosemary, corriander, but you can do whatever you have available), put on salt, garlic powder, and lemon juice. Bake at first covered, then uncover when almost done.

Make tomato sauce, or buy marinara sauce. Spread on chicken, bake covered, then uncovered for the last 15 minutes.

Marinate chicken in honey and soy sauce. Bake.

Put chicken bottoms, 1 cup rice to 2 cups water, a tablespoon of soy sauce and 1 tablespoon onion soup mix per cup of rice. Bake covered until rice is cooked.

Chicken breast-
Make sure they're cut as thin as they would be for shnitzels in all of them.

Sprinkle with paprika, garlic powder, salt, parsley. Bake covered for 10-15 minutes- until it changes color.

Shmear with a mixture of honey, mustard, and mayo. Bake covered 20 minutes or so.

↑ ra_mom ↓

Wed, Jun 24 2009, 7:41 pm

mimsy7420 wrote:

chicken ceasar burger recipe please!

For the burgers:
1-1/4 pounds ground chicken breast (the average weight of 1 package)
2 garlic cloves, finely chopped
Salt and coarse black pepper
1 tablespoon Worcestershire sauce
A handful flat leaf parsley, chopped
1 tablespoon lemon zest
pinch of salt
generous amount of pepper

For the lettuce:
juice of 1/2 lemon OR 1-1/2 Tbsp lemon juice
2-3 Tbsp olive oil
1 teaspoon Dijon mustard
1 heart of romaine lettuce, chopped
salt and pepper to taste

2 plum tomatoes, thinly sliced

For the buns:
4 crusty rolls, split in half
1 garlic clove, cracked from skin

Preparation
In a bowl combine all ingredients for burgers. Form four oval shaped, rather than round, burger patties. Heat a large nonstick skillet with 1 tablespoon of olive oil (a turn of the pan), over medium-high heat. Add the chicken patties and cook for 3-4 minutes on each side.
In the same pan, place the buns face down in the still hot skillet for a minute or two. Then rub the bun tops with cracked garlic.
Combine the seasoning for the lettuce, and toss the lettuce greens with it.
Place the patties on the bun bottoms and top them with a pile of romaine, sliced tomatoes and bun tops.