For 6 FREE Recipes from Chef Sal’s Book and More, please visit … http://www.evolvewithflavor.com If you are into Healthier Food, you have surely heard of K…
Video Rating: 5 / 5
Question by Ben: Does anyone have a good chicken recipe?
So I have some chicken breast tenderloins, onions, garlic, sun dried tomatoes. I’m trying to figure out a recipe for 2 tonight. I also have some basic ingredients, like flour and breadcrumbs. Can someone please help me out?
Best answer:
Answer by Matt
chicken fajitas
What do you think? Answer below!
CHICKEN, BASIL, PARSLEY, AND TOMATOES
* 1 tablespoon dried parsley, divided
* 1 tablespoon dried basil, divided
* 4 skinless, boneless chicken breast halves
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 2 tomatoes, sliced
*
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking
dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom
of the baking dish. Arrange chicken breast halves in the dish, and sprinkle
evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons
parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the
chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue
baking 15 minutes, or until chicken juices run clear
Ben-Here’s what I’d do…
“Italian Style Stuffed Chicken Breasts”
Basically, you start out by placing the chicken between two sheets of wax paper or cellophane. Take a rolling pin or small sauce pan and start to flatten them out a little (make sure they are evenly flattened all over). When you are done, set them aside on a cutting board. Heat up a large skillet, add in some olive and toss in sliced onions, diced sun dried tomatoes (that have been reconstituted) and garlic. Saute’ and season those ingredients. Once the onions have caramelized (browned slightly) remove the skillet from the heat allowing the mixture to cool. Once cooled, take a tsp. or so of the onion mixture and place it in the middle of each chicken fillet. Begin folding the chicken over and secure them with either toothpicks or some butcher/kitchen string. In a dish beat one egg and add in a little water. In another dish, add in some flour, breadcrumbs, salt & pepper. Mix thoroughly. Reheat your large skillet on med. heat and add in some olive oil. Dip the chicken in the egg wash and then the breadcrumb mixture. Pan fry until the chicken is thoroughly cooked.
Chicken with mustard gravy
http://www.tasteofhome.com/Recipes/Chicken-with-Mustard-Gravy
Bayou pasta with chicken
http://www.myrecipes.com/recipe/bayou-pasta-with-chicken-10000001875777/
Ingredients
50g butter , softened
bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve
4 garlic cloves , 1 mashed, the other 3 left whole but squashed
2 lemons , halved
1 chicken , about 1.5kg
2 carrots , roughly chopped
1 onion , roughly chopped
2 bay leaves
1 tbsp plain flour
250ml chicken stock
splash soy sauce (optional)
Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
Thank you………….
Just recently found these delicious and easy chicken recipe
Thai Green Curry Chicken..http://morganskitchen.com/node/32
Cashew Chicken…http://morganskitchen.com/node/30
Paprika Chicken…http://www.youtube.com/watch?v=dp55NPrfozs&feature=plcp
YouTube channel…http://www.youtube.com/user/morganskitchen
Website…http://morganskitchen.com/
hey hope you doing good! i would suggest you to read this E-guide im not sure if you will be interesting with this Ultimate Chicken cookbook
http://quick-simple-meals.blogspot.com/2012/12/ultimate-chicken-cookbook.html
i hope it helps
please let me know about your updates