My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?

any recipe is good!My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?
try this..


cube boneless chix breasts. coat in a bit of flour. cook in a skillet a w/ little bit of olive oil til brown. remove. add 3 + cloves of finley minced garlic and some chopped fresh parsley, S%26amp;P, along with 1 TBS of butter... cook til garlic soft and butter melted. Add back chicken toss to coat all that yummy garlic - parsely- and butter!


Dump over some rice! Salad.


Thats my dinner tonight!!!!!!!!!!!My b-friend loves chicken any ideas on a good recipe with chicken breast dinner including side dish too?
Chicken Scampi


Served with brown rice, asparagus, and garlic bread


dessert: cheese cake


INGREDIENTS





* 1/2 cup butter


* 1/4 cup olive oil


* 1 teaspoon dried parsley


* 1 teaspoon dried basil


* 1/4 teaspoon dried oregano


* 3 cloves garlic, minced


* 3/4 teaspoon salt


* 1 tablespoon lemon juice


* 4 boneless chicken breast halves, sliced lengthwise into thirds





DIRECTIONS


1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.


2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
this is what i am having for dinner some time this week





Chicken Fried Chicken





INGREDIENTS


30 saltine crackers


2 tablespoons all-purpose flour


2 tablespoons dry potato flakes


1 teaspoon seasoned salt


1/2 teaspoon ground black pepper


1 egg


1/4 cup vegetable oil


6 skinless, boneless chicken breast halves





Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.


Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.


One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.


Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.





Bacon Rosemary Mashed Potatoes


INGREDIENTS


3 potatoes, cubed


1/4 cup butter


4 slices bacon


1 small red onion, chopped


1 clove garlic, minced


1 tablespoon minced fresh rosemary


1/2 cup milk


salt and pepper to taste





Place the cubed potatoes in a pot with enough salted water to cover. Bring to a boil, and cook until tender, about 30 minutes; drain. Add butter to drained potatoes to melt; set aside.


While the potatoes are cooking, place bacon in a large, deep skillet. Cook over medium high heat until very crisp, about 5 minutes. Remove bacon to paper towels to drain; allow to cool and crumble. Leave 2 tablespoons bacon drippings in skillet and return it to the heat.


Cook the onion and garlic in the bacon drippings until tender, about 4 minutes. Stir in the rosemary and cook for 1 minute more.


Mash the potatoes with the melted butter. Mix in the crumbled bacon, the onion mixture, and milk; season with salt and pepper.








Garden Pasta Salad





INGREDIENTS


1 (16 ounce) package uncooked tri-color spiral pasta


1/2 cup thinly sliced carrots


2 stalks celery, chopped


1/2 cup chopped green bell pepper


1/2 cup cucumbers, peeled and thinly sliced


2 large tomatoes, diced


1/4 cup chopped onion


2 (16 ounce) bottles Italian-style salad dressing


1/2 cup grated Parmesan cheese





Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.


Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.


Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.


Chill for one hour before serving.





Banana Bread Crumb Pudding





INGREDIENTS


1 banana, mashed


1 egg


1/3 cup applesauce


1/4 cup nonfat milk


2 tablespoons honey


1 tablespoon brown sugar


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cloves


4 cups dry bread crumbs


1/2 cup raisins





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.


In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.


Bake in preheated oven 30 minutes, until set.
Catalina Chicken:


http://www.cooks.com/rec/view/0,1939,148鈥?/a>





1 whole chicken, cut into serving pieces or 4-6 lg. breasts


1 onion, sliced


1 bottle Catalina salad dressing


Dash of garlic salt


Dash of pepper


Greased baking dish (Pam works well, as well as shortening)





Wash and clean chicken thoroughly. Sprinkle garlic salt and pepper on each piece of chicken, both sides. Lay chicken pieces bottom side up on greased baking dish in single layer. Layer onions on top chicken. Pour Catalina dressing over the onions and chicken to thoroughly cover both.





Cover baking dish with foil and bake for about 30 minutes. Baste, and turn chicken pieces over, skin side up, and bake for an additional 30 minutes. Baste again and bake for an additional 15 minutes uncovered, just to brown the chicken. You may need to add water between baking times, depending on how hot your oven gets, so that the dressing does not evaporated. The chicken has its own juices, so just remember to keep all pieces immersed in the sauce. Serves 4.





This works great also in the crock pot. Follow directions above, except add 1/4 cup of water along with the dressing. I have also used this recipe for chicken wings and drummettes, cooked in the crock pot. Makes a great appetizer. Do not substitute recipe with French dressing.





I have also cooked it in the microwave. Delicious and quick.





Can also be cooked on top of the stove with a lid.
Men LOVE this!!!


In 9x13in. pan, slice 2-3 washed potatos thinly over the bottom. Next, slice one onion thinly over the potatos.


Lay your chicken over this. Then repeat with 3-4 more potatos and another onion. Salt and pepper well. Now, mix one large can of cream of chicken soup with approx. 1/3 can of water till well blended. Pour this over your potatos and chicken. Bake at 350 for an hour or until the potatos are soft. This could take up to 1 1/2 hours, just check it occasionally.


Serve with a mixed salad and your choice of veggies.


If he doesn't love this, I'm a monkey's uncle!


I have NEVER met a man who doesn't.


Good luck with your dinner.





One caution; don't be tempted to add more water to your soup mixture, this dish makes a good bit of luice on it's own and you don't want it to be watery. Also, cover with foil during baking.
Chicken provencal (I may have made that name up, but it is in the style of southern France)


- Saute in olive oil:


2 Chopped carrots,


1 Chopped medium onion


2 celery


some herbs (parsley, sage, rosemary, thyme or herbs de Provence mix, what ever you have)


- once veg is starting to brown, push aside and saute


2 chicken breasts.


When done, remove the chicken and make a pan sauce by deglasing with white wine. (may need to add a little flower to the oil before you add wine to make a lot of thick sauce).


Serve with boiled new potatoes salad. Boil, cut in half, and cover with vinaigrette, parsley, green onions, salt and peper.


It is simple and deceptively delicious.
Here's an easier way to go. Go to the aisle in the grocery store that has Shake N Bake, but instead get Oven Fry Chicken coating mix...make sure it's the extra crispy box. Get a box of Betty Crocker scalloped potatoes. They're a delicious combination. Make a green salad or your favorite vegetable on the side. Easy and yummy.
there's a thai soup that i absolutely love, with chicken, coconut milk and lemongrass... if you're into thai you should give it a try, it's very easy. you can add to it to give it some more bulk if you like - such as cooked rice, or some frozen broccoli, etc.





http://www.recipeland.com/recipe/23827/
We like to marinate chicken in italian dressing then grill it and have baked potatoes with it. Yum yum.
Safest %26amp; simplest is chicken parmagiana %26amp; pasta
Chicken Alfredo from scratch.It's simple and delish
Chicken Fried Chicken





INGREDIENTS





* 30 saltine crackers


* 2 tablespoons all-purpose flour


* 2 tablespoons dry potato flakes


* 1 teaspoon seasoned salt


* 1/2 teaspoon ground black pepper


* 1 egg


* 1/4 cup vegetable oil


* 6 skinless, boneless chicken breast halves





DIRECTIONS





1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.


2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.


3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.


4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.





------------------- Garlic Chicken Fried Chicken





INGREDIENTS





* 2 teaspoons garlic powder, or to taste


* 1 teaspoon ground black pepper


* 1 teaspoon salt


* 1 teaspoon paprika


* 1/2 cup seasoned bread crumbs


* 1 cup all-purpose flour


* 1/2 cup milk


* 1 egg


* 4 skinless, boneless chicken breast halves - pounded thin


* 1 cup oil for frying, or as needed





DIRECTIONS





1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.


2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.


3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.





--------------------- Honey Mustard Grilled Chicken





INGREDIENTS





* 1/3 cup Dijon mustard


* 1/4 cup honey


* 2 tablespoons mayonnaise


* 1 teaspoon steak sauce


* 4 skinless, boneless chicken breast halves





DIRECTIONS





1. Preheat the grill for medium heat.


2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.


3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!





-------------------------- Crispy Crunchy Chicken Strips





INGREDIENTS





* 5 skinless, boneless chicken breasts


* 1 egg


* 2 tablespoons orange juice


* 1 tablespoon molasses


* 1 tablespoon honey


* 8 buttery round crackers, crushed





DIRECTIONS





1. Preheat oven to 400 degrees F (200 degrees C).


2. Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.


3. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.





----------------Chicken Agrodolce (an Italian Sweet and Sour Chicken)





3 boneless skinless chicken breasts


1/4 cup flour


3 tablespoons olive oil


3 cloves garlic


3 bay leaves


6 allspice berries


4 tablespoons honey


4 tablespoons balsamic vinegar


1/3 cup dry white wine


1/2 cup orange juice


4 tablespoons lemon juice


salt and pepper (about a tsp. each)


1/4 teaspoon cayenne pepper


3 tablespoons toasted pignolis (pine nuts)











1. In a large plastic bag, combine flour and chicken breasts, toss to coat.


2. In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.


3. Remove chicken to a plate.


4. To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.


5. Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.


6. Remove garlic, bay leaves and allspice berries from sauce.


7. Add pignoli and heat through, another 5 minutes or so.


8. Delicious with angel hair pasta or a nice risotto.











-------------------------2-Step Italian Style Chicken


2-Step Italian Style Chicken





1 tbsp. vegetable oil


1 1/2 lb. skinless, boneless chicken breast halves (4 to 6)


1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Mushroom Soup


(regular or 98% Fat Free)


1/3 cup water


1 tbsp. chopped fresh parsley


1 tbsp. chopped fresh basil leaves OR 1 tsp. dried basil leaves, crushed


1/2 cup chopped plum tomato


1 tbsp. butter





1. Heat the oil in a 10-inch skillet over medium-high heat. Add the


chicken and cook for 10 minutes or until it's well browned on both


sides. Remove the chicken and set aside.


2. Stir in the soup, water, parsley, basil and tomato. Heat to a boil.


Return the chicken to the skillet and reduce the heat to low. Cover


and cook for 5 minutes or until the chicken is cooked through*.


3. Remove the chicken to the serving platter. Add the butter to the


sauce mixture and stir until the butter melts. Serve the sauce with


the chicken. Serves 4.





----------------15 Minute Italian Chicken %26amp; Rice with Vegetables


15 Minute Italian Chicken %26amp; Rice with Vegetables





Prep Time: 5 min


Total Time: 15 min


Makes: 4 servings





1 Tbsp. oil





1 lb. boneless skinless chicken breasts, cut into strips





3 cups cut-up fresh vegetables (broccoli, carrots and red pepper)





1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth





2 cups MINUTE White Rice, uncooked





1/4 cup KRAFT Zesty Italian Dressing





HEAT oil in large skillet on medium heat. Add chicken; cook and stir until


lightly browned, stirring occasionally.





ADD vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in


broth. Bring to boil.





STIR in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until


liquid is absorbed and chicken is cooked through.





KRAFT KITCHENS TIPS





Substitute


Prepare as directed, using KRAFT House Italian Dressing and MINUTE Premium


White Rice.





Substitute


For a whole grain alternative, substitute MINUTE Brown Rice for the MINUTE


White Rice.


11 months ago


Source(s):


check this out for more recipes for chicken!:


http://allrecipes.com/Search/Recipes.asp鈥?/a>





http://www.epicurious.com/recipes/find/r鈥?/a>





http://www.recipezaar.com/recipes.php?q=鈥?/a>