Chicken Recipes

“The Quick From Scratch Chicken Cookbook” will enable you to go beyond boring baked boneless breasts! How does Pecan-Crusted Chicken with Mustard sauce sound? Or Southwestern Tortilla salad or Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce? Or try a bird of a different type: Turkey Breasts with Mustard Sage Crumbs, or Grilled Cornish Hens with Sun-dried Tomato Pesto. Plus, there are pastas, risottos, sautes, stir-frys, and lots of soup, salad, and sandwich ideas. (more…)

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I love Wendy’s Spicy Chicken Sandwich. The super crispy chicken with a hint of spiciness hits the spot. I get cravings for it every time I pass by a Wendy’s.

You don’t have to be Dave Thomas to make this recipe. Here’s the Wendy’s Spicy Chicken Sandwich recipe you will be able to make it in the comfort of your own home. Imagine bringing these to a barbecue or a get together. No one will believe that you made these!

Ingredients you will need to make Wendy’s Spicy Chicken Sandwich:

Preheat all your oil in a deep fryer and set it to 350 degrees. You can also use a heavy skillet and fry your chicken in smaller batches. For a healthier version, broil the chicken in the oven.

Next mix the red hot pepper sauce and water in a bowl.

In a separate bowl, combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder.

Place the chicken in a zip lock bag and beat it until it is almost an inch thick.

Now coat each piece of chicken with the flour, then roll it in the watered down pepper sauce. Then coat the chicken again in the flour mixture. Do this for all the pieces.

Finally fry the chicken for 10 minutes or until they are brown and crispy. Place the chicken pieces of a paper towel to absorb excess oil and set aside.

Grill each of the hamburger buns on a hot frying pan. Remove the buns and put 2 tsp of mayonnaise on each bun. Place a slice of tomato slice on top of the mayo and then stack lettuce on top of the tomato. Add the chicken last and top with the top of the bun.

Serve warm and watch your Wendy’s Spicy Chicken Sandwiches disappear.

Do you want to learn more secret recipes from places such as Applebees, Starbucks, T.G.I. Fridays, Outback Steakhouse, The Cheesecake Factory, The Olive Garden, PF Chang, Red Lobster, Chili’s and much much more?

Here at my house, we love to entertain guests during big sporting events. We look forward to the Superbowl, NBA and NHL Playoffs and the World Series, just so we can throw a party! One of the foods we like to make are chicken wings, because they are inexpensive and easy to prepare.Each of these recipes can easily be doubled depending on the number of guests you will be feeding. You will want to plan on 5-6 chicken wings per guest. You can prepare them a day in advance and keep them refrigerated. Once you are ready to serve your party guests, just reheat them in a 350 degree oven for 10 minutes.Here are 3 of our favorite recipes.Zesty Wings 24 chicken wings 1/4 cup hot pepper sauce 1/2 cup butter, melted 3 Tbsp. vinegar 2 pkgs. Hidden Valley Ranch ™ mix Preheat oven to 350 degrees. Dip chicken in mixture of melted butter, pepper sauce and vinegar. Place in baking pan. Sprinkle with 1 package dry dressing mix. Bake 20 minutes. Turn wings and add 2nd package of dressing mix. Bake an additional 20-25 minutes or until brown. Sweet and Sour Chicken 24 chicken wings 1 jar of orange preserves 1 bottle of Russian salad dressing 1 pkg. dry onion soup Mix together orange preserves, salad dressing and onion soup mix. Pour over chicken wings and seal container for 2 hours to allow them to marinate in the refrigerator. Bake, covered, for 30 minutes, and uncovered for another 30 minutes.Yogurt Baked 6 oz. plain yogurt 1 tsp. salt 2 tsp. Worcestershire sauce 1/2 tsp paprika 1/4 tsp. Tabasco sauce 1/4 tsp. garlic powder 24-28 chicken wings1 cup dry bread crumbs Heat oven to 350 degrees. Use a baking pan and grease it lightly. Mix yogurt, salt, Worcestershire sauce, paprika, Tabasco sauce and garlic powder together. Dip chicken wings in mixture, roll in dry bread crumbs. Place chicken in the baking pan and bake uncovered for 60 minutes.

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon salt 2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon crushed red pepper flakes 1 teaspoon black pepper 1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

Chicken is a staple in most families.  It is versatile, inexpensive, healthy, and a favorite of many.  If you are looking for new ways to dress up the chicken in your family meals, here are some recipes for you.  These recipes are easy, inexpensive, and tasty.  Choose from Chickpea Chicken or Crunchy Salsa Chicken.  Both of these recipes are probably different than what you usually serve.  Be daring and try something new today.CHICKPEA CHICKEN4 not too thick boneless skinless chicken breasts1 can chickpeas, drained and rinsed1 cup low-fat chicken broth1/2 cup dried apricot halves, halved1/4 tsp cinnamon1/2 tsp salt1/4 tsp pepper2 tbsp fresh chopped parsleyPreheat oven to 425 degrees.  Combine chickpeas, broth, fruit and cinnamon in a 13×9-inch baking dish.  Arrange chicken on top of mixture and sprinkle with salt and pepper.  Spray with butter-flavored nonstick cooking spray.  Cover and bake 35-40 minutes or until chicken juices run clear.  Remove to serving platter and sprinkle with parsley.CRUNCHY SALSA CHICKEN1 cup toasted wheat germ1 tsp pumpkin pie spice1 tsp ground cumin3/4 tsp salt1/4 tsp cayenne pepper2 egg whites1 tbsp water4 skinless, boneless chicken breast halvesSALSA:3/4 cup peeled, diced orange3/4 cup mild salsa1 tbsp chopped cilantroPreheat oven to 400 degrees.Spray baking sheet with no-stick cooking spray.  In shallow dish, combine wheat germ, pie spice, cumin, salt and cayenne.  In second shallow dish, beat egg whites and water until frothy.  Dip chicken into egg white mixture and then into wheat germ mixture.  Dip and coat chicken again, coating thoroughly.  Arrange on baking sheet.  Lightly spray tops of chicken breasts with cooking spray.  Bake 18 to 20 minutes or until chicken is no longer pink in center.  Combine salsa ingredients in small bowl.  Serve chicken with salsa.Enjoy!

During the summer season, my family loves to go out traveling and camping. Our travel trailer has a stove top, refrigerator and a microwave so, I look for recipes that don’t require the use of an oven to make for our family dinners when we are out on the road camping. The following 2 recipes can be completely made by using your microwave and require less than 1 hour from start to finish. You can also make them up the day ahead of time and take them with you to reheat up in the microwave if desired.Chicken With Mushroom Sauce3 tablespoons butter (not margarine)1 cup fresh mushrooms, sliced2 tablespoons onions, finely chopped1/3 cup milk 1 brick of cream cheese, cut into cubes1/2 teaspoon chicken soup base1/2 teaspoon table salt1/4 teaspoon black pepper4 boneless, skinless chicken breastsIn a glass baking dish, combine 2 tablespoons butter, sliced mushrooms and onions. Microwave on high for 3 1/2 minutes, stirring halfway through the cooking time. When done, stir in the milk, cubed cream cheese, chicken soup base, salt and black pepper. Microwave on high for 3 minutes, stirring halfway through the cooking time. Remove from the microwave and set aside. In another glass baking dish, place your chicken breasts and 1 tablespoon of butter. Microwave the breasts for 8-10 minutes or until they are no longer pink in the middle. Remove dish from the microwave and pour the mushroom sauce over top. Stir to blend ingredients and place back into the microwave. Cook on high for an additional 3-4 minutes. Italian Chicken And Pasta Dinner4 ounces uncooked spaghetti noodles3 cups water1/2 teaspoon table salt2 tablespoons butter1/3 cup onion, finely chopped4-6 boneless, skinless chicken breasts8 ounce can tomato sauce1/2 teaspoon basil1/2 teaspoon oregano1/2 teaspoon black pepper1/4 cup heavy whipping cream1 tablespoon parsley1/2 cup Mozzarella cheese, finely shredded1/4 cup olives, slicedIn a large glass bowl, combine the uncooked noodles, water and salt. Microwave pasta on high setting for 10-12 minutes or until fork tender. You will want to stir the pasta 2-3 times during the cooking process so that it doesn’t get sticky. Drain water and set aside. In a glass baking dish, combine the butter and onion. Microwave on high setting for 3 minutes and then add in the chicken breasts and cook on the high setting for 10-12 minutes or until the meat is no longer pink. In a separate bowl, combine the tomato sauce, basil, oregano, salt, pepper and whipping cream. (I like to use a silicone spatula.) Pour the tomato sauce mixture over the cooked chicken breasts and cook on high for 4-5 minutes. Remove baking dish and sprinkle parsley, Mozzarella cheese and sliced olives on top. Place back in the microwave and cook on high for an additional 3-4 minutes or until cheese has melted. Serve over the cooked pasta noodles.

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: “What is wrong with that? That makes them healthy right?” Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil

2 Tablespoons of Freshly Squeezed Lemon Juice

2 Tablespoons of Freshly Squeezed Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup of Freshly Chopped Basil

1 Clove of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl.

Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours.

Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking.

Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 – 15 Kalamata Olives Pitted and Chopped

8 – 10 Sun Dried Tomatoes Cut Into Thin Strips

4 Tablespoons of Extra Virgin Olive Oil

2 Tablespoons of Freshly Chopped Basil

2 Tablespoons of Freshly Chopped Parsley

Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

Your picnic will no longer be a headache for you….. Just put on your apron and get your skillet ready You know, I really like chicken salad sandwich coz it’s so fun and simple to prepare and the recipes are so easy to follow that you can grab at your finger tips.

Check this yourself….

Here’s the recipe:

1st Recipe:Chicken Salad Sandwich Recipe 1

Ingredients:

4 c cooked chicken, white and diced (or Left Over)

4 c celery, cubes

2 c mayo. vinaigrette

2 c. French Vinaigrette

Directions: Season the meat with the French Vinaigrette and set to chill for 1 hr.

To serve: Simply mix in the vegetables and mayo to the marinated chicken

To Garnish: Just follow the steps below Torn lettuce Chicken marinated with mayo and celery cubes Watercress, washed and drained Gherkins Olives, stoned Celery diced Mayonnaise

Enjoy!

2nd Recipe: Chicken Salad Sandwich Recipe 2

This recipe is new and with lemon.

Ingredients:

8 x 1/2  chicken breast, remove skin

4 celery , stalk, cut in 1/3 2 med.

onion, white and coarsely chopped

2 lg lemon, zests and juice of

4  eggs, boiled

2 tsps paprika

2 tsps salt to taste

5 tbsps mayo.

2 tbsps Mustard of Dijon

16 sl bread,

Sourdough Cheese slices, Muenster

Directions: Mix the meat, 1 onion, 2 stalks and cook for 25 mins. and remove when the meat is ready to eat. Set to cool and debone the meat. Then, you can cut the deboned chicken into dices.

Cut the left over onions, celery and the hard boiled eggs into small dices. Then, mix in with the meat. Add the mayonnaise, Dijon and the remaining ingredients except the cheese and bread Display the mixture on one slice of bread, then the Muenster and finally top with another slice of bread.

Tips: You can have a great and tasty sandwich by simply grilling the sandwich until brown. Serve hot.

I’m sure you enjoyed the 2 chicken salad sandwiches and your picnic as well.