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Babies: 9 - 12 Months
Chicken Recipes...got one?
I need a good easy recipe for chicken breast. I'm tired of the same ole chicken cooked with seasoning. Any help? or anyone know the link to the recipe blogs?
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Re: Chicken Recipes...got one?
BFP 5/07 - Kylie born 2/08. BPF 2/09 - Alexandra born 10/09.
TTC since 8/13 - diagnosed difficulty conceiving due to LP defect. Took vitamin B and Vitex Berry to help lengthen.
BFP 2/14 - Missed M/C found at 8.5 weeks. D&C at 9w2d. Partial Molar Pregnancy.
BFP 11/14
My Pregnancy(ies) Blog
Put a package of thawed chicken breasts into a glass pan. Bake uncovered in the over at 350 for 20 minutes. At 20 mins, cover chicken with dressing or BBQ sauce of choice (Italian dressing and BBQ sauce work the best.) Bake for another 15-20 min until done.
Easy peasy and it always comes out really moist and yummy.
toss chicken in olive oil, rosemary, and garlic
thick slice 1 medium onion and place it on the bottom of the baking dish
top the onion with chicken and drizzle whatever spices and oil is in the bowl (I usually use about 1 tbsp total)
bake 350 @ 35 min or until done...i usually take a turkey baster and baste at least once.....
The basil chicken in the crockpot is really good!
Yesterday, I made another crockpot chicken. Chicken breasts, 1 8 oz block of cream cheese and a package of Good Seasons Italian salad dressing mix. Very easy and very good
I'm making Provencal chicken right now, it's super easy. It uses split chicken breasts with skin, but you can adapt it to boneless skinless chicken breast.
You take a pound of carrots (I use a whole bag of baby carrots), 2 quartered onions which you take apart a little bit, toss them in olive oil and put them on a cookie sheet. Then you mix one tablespoon of dijon mustard with a teaspoon of herbs de provence or thyme, and spread it underneath the skin of the chicken. Salt, pepper over everything, throw it in a 475 degree oven on the top rack for 30 minutes. Take out the chicken, put in some fresh parsley and about 2 tablespoons of lemon juice on the veggies, put them back in for 10 minutes (I usually lower the oven temp at this point). The original recipe also calls for green olives that you add in with the lemon juice, but I don't like olives so I skip them. That's it.
Ingredients:
Chicken breasts
bacon
flavor enhancer (I used sage but garlic, rosemary, sun dried tomato or anything else would work too)
Place chicken breasts on a plate. Put on flavor enhancer of your choice on top of chicken. I used 1-2 sage leaves per chicken breast.
Wrap each chicken breast in 2 slices of bacon. Try to make it so the ends are on the bottom.
Place chicken in a baking dish. Bake at 350 until done, around 30-35 minutes.
So yummy!
3 whole heads garlic (about 40 cloves)
2 pounds boneless, skinless chicken breasts
Salt & Fresh Ground Pepper
3 TBSP Salted Butter
3 TBSP EVOO
1 1/2 c. white wine
2 TBSP dried thyme
2 TBSP flour
2/3 c. heavy cream
Drop the garlic into a pot of boiling water. Wait for 60 seconds, then drain & peel. Set aside cloves. Season chicken very liberally with salt & pepper. Heat the butter and oil in a large, deep pan over medium high heat. Saute the chicken until nicely browned (about 5 minutes per side). When done, transfer to a plate.
Next add all the garlic cloves to the pan. Lower the heat to medium and saute for 10 minutes, turning often, until evenly browned. Add wine and bring to a boil. Scrape the bottom bits from the bottom of the pan Let alcohol burn off. Return chicken to the pot and sprinkle thyme over the top of each chicken breast. Cover and simmer for 20-30 minutes.
Remove chicken to a platter and cover with foil. In a small bowl, whisk together flower and /2 c. of the sauce and then whisk it back into the rest of the sauce. Raise the heat to medium-high, add cream and boil for about 3 minutes. Pour sauce over chicken and serve.
* When I made it with a friend we used the whole cup of cream that came in the container and even added a little extra half & half that I had because the sauce was so good that we knew we needed more of it to dip our bread into!!! =o)
*When my she re-made it later she added fresh mushrooms and said it was better then you could imagine.
This is as the recipe was given to me. I should add that I forgot to add the thyme when the recipe called for it so I added it when I added the cream and only added 2 tsp. 2 TBSP sounds like an awful lot of thyme to me. JMHO.
Santa Fe Chicken
1-15oz can black beans, rinsed and drained
1 can corn, drained
1 cup of salsa
5 chicken breasts
8oz cream cheese, cubed
1 1/2 C. Cheddar cheese
Place chicken in slow cooker. Mix beans, corn and salsa together. Pour this mixture over chicken. Cover and cook on low for 7 hours or until chicken is tender. Remove chicken and cut into bite size pieces or shred. Put chicken back in slow cooker. Add cream cheese and turn on high. Heat until cream cheese melts. Serve over rice and top with cheese. YUMMY!!
Pineapple Chicken
4 boneless chicken breasts
2 T butter, melted
salt and pepper to taste
1/4 C brown Sugar
8oz can crushed pineapples
1/4 C lemon juice or balsamic vinegar
2 T mustard
1 tsp worcestershire sauce
1 tsp soy sauce
Coat a glass dish with Pam. Brush chicken with butter and place in dish. Sprinkle with salt and pepper. Combine all other ingredients and pour over chicken. Bake at 375 for 30 minutes.
Chicken Chili
1 lb. boneless skinless breast
1 box chicken stock
15 oz. can ro-tel diced tomatoes w/ green chilies
11 oz. can kernel corn
15 oz. can Great Northern beans
creole seasoning
cumin
chili powder
salt & pepper (all seasonings to taste)
Boil & shred chicken breast (30-60 min. with water)
Dump everything else in and cook until heated through. It's easily doubled for freezing and can also be done in the crock pot