Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Can you help me with a recipe for a quick and easy (but nice) chicken dinner?

Not fried.

10 Answers

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  • 1 decade ago
    Favorite Answer

    Here is my Baked Chicken Recipe: http://www.eat-well-save-money-recipes.com/italian...

    Hope you like it,

    Anne

  • 1 decade ago

    RAIN OR SHINE CHICKEN

    3/4 cup fresh lemon juice

    1 12 oz. can tomato sauce (or 1 1/2 8 oz. cans)

    3 tablespoons Worcestershire sauce

    2 tablespoons brown sugar or honey

    1/2 cup onion, chopped

    2-3 cloves garlic, crushed

    4 1/2-5 lbs. chicken, cut into pieces

    6 cups vegetable or peanut oil (for frying)

    Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a Ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally.

    Preheat oil to 360-375°F in a large, heavy pan.

    Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center.

    Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature.

    If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken.

    Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!

    Source(s): cooks.com
  • Judy
    Lv 6
    1 decade ago

    Parmesan Chicken

    4 to 6 boneless, skinless chicken breasts

    1 cup all-purpose flour

    1 teaspoon kosher salt

    1/2 teaspoon freshly ground black pepper

    2 extra-large eggs

    1 tablespoon water

    1 1/4 cups seasoned dry bread crumbs

    1/2 cup freshly grated Parmesan, plus extra for serving

    Unsalted butter

    Good olive oil

    Directions

    Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

    Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

    Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan.

  • 1 decade ago

    Crispy Italian Baked Chicken

    Servings: 4

    Ingredients:

    Non-stick cooking spray

    2/3 c instant mashed potato flakes

    1/3 c grated parmesan cheese

    2 tsp parsley flakes (optional)

    1 tsp garlic salt

    3 lb meaty chicken pieces

    1/3 c Italian dressing

    Directions:

    Heat oven to 400 degrees.

    Spray a shallow rimmed baking sheet with no-stick cooking spray.

    Combine potato flakes, parmesan cheese, parsley flakes, if desired, and garlic salt in a shallow bowl.

    Stir until well mixed. Dip chicken pieces in Italian dressing.

    Roll in potato flake mixture to coat. Place in prepared pan. Bake 45-50 min. or until chicken is fork-tender and juices run clear.

    This salad sounds weird but it is great, and it's healthy!!!!!

    BROCCOLI RAISIN SALAD

    1 bunch fresh broccoli

    1/2 c. raisins

    1 c. chopped celery

    1 lb. bacon

    1/2 c. chopped onion

    1/2 c. salted sunflower seeds

    DRESSING:

    1/4 c. vinegar

    3/4 c. mayonnaise

    2 tbsp. sugar

    Cook bacon until crispy. Crumble. Cut broccoli into flowerets. Combine broccoli, raisins, celery, onion and sunflower seeds.

    Make dressing and add to mixture. Add crumbled bacon just before serving.

    Enjoy

    Source(s): MOM
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  • 1 decade ago

    Marinade some skinless chicken in some Italian Dressing (pick one with alot of herbs in it) pierce with a fork so that all the flavors are absorbed. Cook at 375 for 1 1/2 hrs, meaty side down.

    Serve with sliced, steamed potatoes and steamed green beans.

  • 1 decade ago

    Chicken Drums:- Herbed^

    8 Drumsticks.

    3-4 Cloves of Garlic. (crushed)

    2T Oregano, Rosemary, Thyme or Parsley. (fresh, chopped)

    Zest of 2 Lemons.

    2t Salt.

    Ground Black Pepper.

    Oil.

    4 Carrots. (peeled)

    4 Parsnips. (peeled)

    Pre heat oven to 180C (350F)

    a) Mix together garlic, herbs, lemon zest, 1t salt, 1T of oil.

    b) Remove skin and knuckle from drumsticks (optional) and toss in the mixture to coat evenly. Place on oven tray lined with baking paper.

    c) Cut carrots and parsnips into ¼’s lengthways and toss in the remaining salt oil and herb mixture. Scatter around drumsticks.

    d) Bake drumsticks, carrots and parsnips for 30 minutes.

    Chetak.

  • 1 decade ago

    Chicken with Olives

    4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)

    2 Tbsp. olive oil

    1 medium onion, sliced

    2 cloves garlic, minced

    1 15-oz. can crushed tomatoes

    1 5.75oz. jar sliced pitted green olives, drained

    1 2.25-oz. can sliced pitted ripe olives, drained

    2 Tbsp. finely shredded lemon peel

    1 tsp. dried oregano, crushed

    3 Tbsp. snipped fresh Italian (flat-leaf) parsley

    In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking. Stir tomatoes, olives, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F). To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.

    nfd♥

  • 1 decade ago

    1 bag of romaine lettuce

    3 table spoons of balsamic vinaigrette

    grill the chicken slice it up into chunks

    cranberries, walnuts, pecans, and fettah-cheese

    put the romaine lettuce in a bowl add the chicken then the cranberries( as much as wanted) walnuts( as much as wanted) pecans, and sprinkle on fettah-cheese at the dressing then stir it is and amazing grilled chicken salad

  • 1 decade ago

    use deboned breasts flattened , dust with flour and seasoning brown in pan and deglaze pan with marsala when thickened pour over breasts

  • 1 decade ago

    please go to

    www.cooks.com

    enter the ingredients you want in their search function, and it will offer recipes.

    I use this site daily

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