Reader's Comments

1. Hambone | June 21st, 2011 at 4:31 am

   Garlicky Chicken Breasts

   1 envelope Good Seasons Italian Salad Dressing
   ½ cup grated Parmesan Cheese
   Mix these together

   Moisten 6 skinless boneless chicken breasts with water, dip into mixture, place in shallow baking dish. Bake 400 degrees for 20 – 25 minutes or until cooked through.

   Or, for just 1 or 2 breasts, just sprinkle some of the seasonings and cheese on each and bake.

   Raspberry-Balsamic Chicken

   1 t vegetable oil
   ½ cup chopped red onion
   1 ½ t minced fresh or ½ t dried thyme
   ½ t salt, divided
   4 (4 ounce) boneless, skinless chicken breasts
   1/3 cup seedless raspberry preserves (Sugar Free is fine!)
   2 T balsamic vinegar
   ¼ t black pepper

   Heat oil in large skillet over medium, high heat until hot. Add onion, sauté 5 minutes. Sprinkle thyme and ¼ t salt over chicken. Add chicken to pan, sauté 6 minutes on each side or until done. Remove chicken from pan, keep warm.

   Reduce heat to medium. Add ¼ t salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

   (Other fruit preserves, such as apricot, blackberry or peach will also work)

   Lazy Gourmet Chicken

   1 tbls sugar
   ¼ cup vinegar
   ½ cup soy sauce
   4 garlic cloves, minced
   ¾ tsp salt
   1 tsp pepper
   2 ½ – 3 # fryer, cut up or 2-3 pounds legs/thighs/breasts

   Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.

   Grilled Teriyaki Chicken

   •1 1/2 pounds chicken breast cutlets (or breasts, pounded to ¼”)
   •1/3 cup teriyaki sauce
   •2 tablespoons vegetable oil
   •1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning)

   In a large plastic food storage bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let stand 15 minutes.

   Preheat an outdoor or indoor grill or grill pan to medium-high.

   Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.

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2. bigralso | June 21st, 2011 at 5:17 am

   Take a look at this site.
   http://www.justchickenrecipes.com/index.html

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3. Diane B. | June 21st, 2011 at 5:21 am

   You might also want to check out my reply (and links in it) for making all kinds of healthy chicken recipes:
   http://answers.yahoo.com/question/index;_ylt=Ah8Be7T6OVwIShsLbAA_RDvsy6IX;_ylv=3?qid=20091031084059AA5xDsJ

   And this link, plus my reply to these previous questions, should be quite helpful so the chicken will taste good too, even just cooked with simple rubs/seasonings*** or marinades, etc, without much or any fat:
   http://rouxbe.com/cooking-school/lessons/170-pan-frying (takes a short while to load… also wait after each segment and next segment will start playing automatically)
   moist chicken breasts: http://answers.yahoo.com/question/index?qid=20090614115430AAzxP84
   marinating and chicken breasts: http://answers.yahoo.com/question/index;_ylt=Am6ECGtNzHbCm0rv6AHm8_Dsy6IX;_ylv=3?qid=20090905111233AAZIv9W

   ***my favorite pre-mixed herbs/spices/seasoning mix these days is McCormick’s “Greek Seasoning”

   If one of those replies doesn’t have info about cooking chicken “en papillote” (in a parchment or aluminum foil “pouch”), you should definitely look into doing that too:
   http://www.bing.com/images/search?q=chicken+en+papillote+foil
   http://www.bing.com/search?q=chicken+en+papillote+foil

   HTH, and good luck!
   Diane B.

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4. JubJub | June 21st, 2011 at 5:48 am

   Chicken Salad Sandwiches
   1 1/2 cups diced cooked chicken or turkey
   1/2 cup thinly sliced celery
   1/4 cup sliced green onions
   1/2 cup mayonnaise
   1/2 cup halved seedless green grapes
   1/4 teaspoon grated orange peel
   1/4 cup cut-up orange sections
   Lettuce leaves
   6 slices white bread, toasted

   In medium bowl, combine chicken, celery, onions and mayonnaise; mix well. Stir in grapes, orange peel and orange sections.
   Arrange lettuce on 6 slices toast. Spoon chicken salad onto lettuce.
   (6 servings)
   (Tip: Substitute 3 cans (5 oz. each) chunk white chicken for the cubed cooked chicken.

   Chef’s Salad
   6 cups mixed salad greens torn into bite-sized pieces
   1 cucumber, thinly sliced
   1 carrot, thinly sliced
   3 green onions, chopped
   6 radishes, thinly sliced
   1/4 lb. cooked chicken or turkey meat, cut into julienne strips
   1/4 lb. cooked ham, cut into julienne strips
   1/2 lb. Swiss of Cheddar cheese, cut into julienne strips
   2 hard-cooked eggs, sliced
   2 tomatoes, cut into wedges
   Thousand Island Dressing

   In large salad bowl, combine greens, cucumber, carrot, onions and radishes; toss gently to mix well. Arrange chicken, ham, cheese, eggs and tomatoes on greens.
   To serve: Pour dressing over salad; toss gently to mix well.
   (12 cups)

   Chop Suey
   2 tablespoons soy sauce
   2 tablespoons cornstarch
   1 3/4 cups chicken broth
   3 tablespoons salad oil
   2 cups shredded cabbage or Chinese cabbage
   1 large onion, sliced
   2 stalks celery, diagonally sliced
   2 cups sliced mushrooms
   2 cups cooked chicken or turkey cut into julienne strips
   2 cups fresh or canned bean sprouts, drained
   1/2 cup slice water chestnuts
   Hot cooked rice or chow mein noodles

   In small bowl, blend soy sauce with cornstarch until smooth. Stir in chicken broth; set aside.
   In 10-inch skillet or wok over high heat, in hot oil, cook cabbage, onion, celery and mushrooms, stirring quickly and frequently (stir-frying) about 3 minutes or until tender-crisp.
   With slotted spoon, remove vegetables to bowl, leaving oil in skillet. To oil remaining in skillet, add chicken strips; stir-fry 3 minutes or until lightly browned. Add bean sprouts and water chestnuts; stir-fry 1 minute. Add cooked vegetables; stir-fry 1 minute.
   Stir soy sauce mixture to mix; gradually stir into hot mixture in skillet and cook, stirring constantly until thickened. Serve immediately over rice or chow mein noodles. Serve with additional soy sauce.
   (5 cups – 6 servings)

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5. Nathalie M | June 21st, 2011 at 5:56 am

   Use your favorite tomato salsa or try a combination of tomato salsa and salsa verde. This is a quick and easy chicken bake; serve with rice for a hearty and easy everyday family meal.
   Prep Time: 5 minutes
   Cook Time: 30 minutes
   Total Time: 35 minutes
   Ingredients:
   4 chicken breast halves
   salt and pepper or a spicy seasoning blend
   1 can (16 ounces) black beans, drained and rinsed
   1 can (12 to 15 ounces) whole kernel corn, drained
   2 cups chunky salsa, divided
   1 can (4 ounces) chopped mild green chile peppers, optional
   1/4 cup chopped fresh cilantro, divided
   6 ounces (1 1/2 cups) shredded Mexican cheese blend or mixture of Cheddar, Monterey Jack, and Colby cheeses
   Preparation:
   Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
   Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.

   Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.

   Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.
   Serves 4.

   More Chicken Casserole

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