Can you ever have enough quick and easy recipes for the healthful, economical and universally loved (yum, yum) bird, the chicken? I don't think so.
And you'll find even more chicken recipes on other QuickEats pages - well, maybe not "Desserts" or "Biscuits and Buns".
Lemon-Dill Chicken
Serves 6
Dill is a very subtle herb but you'll love what it does in this quick and easy recipe.
1/4 Cup butter
I Tbsp. lemon juice
6 boneless, skinless chicken breast halves (about I 3/4 pounds)
1)2 Cup dry white wine or chicken broth
I Tbsps. chopped fresh dill weed (or 1/2 teaspoon dried)
1/4 teaspoon salt
2 Medium green onions, sliced (2 Tbsps.)
Melt butter in 10-inch non-stick skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat and cover simmering for 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep them warm (an oven set to "Warm" will do nicely).
Heat wine mixture and boil about 3 minutes or until reduced by about half; pour this wonderful stuff over chicken. Sprinkle with onions and serve with a salad and sliced tomatoes - and a dash of pride.
Chicken Parmigiana in a Pan
Serves 4
I really love this chicken parmigiana because it's just about as tasty as the veal version, it's much more healthful and it's inexpensive.
4 boneless, skinless chicken breast halves(about I 1/4 lbs.)
1 Egg, beaten
2 Tbsps. olive oil
1/3 Cup Italian-style dry bread crumbs
2 cups prepared spaghetti sauce
1/3 Cup grated Parmesan cheese
1/2 Cup shredded mozzarella cheese
With a kitchen mallet flatten each breast to 1/2 inch thickness between sheets of plastic wrap or waxed paper.
Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then into the bread crumb mixture.
Heat oil in 12 inch oven-proof skillet over medium heat. Cook chicken in oil about 10 minutes, turning once, until no longer pink in center. Pour spaghetti sauce around chicken in skillet; heat until hot.
Sprinkle mozzarella cheese over chicken and place pan in the oven under broiler for 1 or 2 minutes to melt the mozzrella.
With metal spatula place a breast on each plate and serve with a pasta of your choice.
Crisp Rosemary Roast Chicken
Serves 6
Believe it or not we have a wonderful ROAST chicken quick and easy recipe.
Basically you'll nuke it in the microwave for about 20 minutes then finish it up in a very hot regular oven for 6 minutes to create that delicious crispy skin that you shouldn't eat because it's not good for you. OK, don't eat the skin (save it for me, I'll be right over).
1 3 lb.chicken
1 lemon, quartered
2 sprigs fresh rosemary (or 1 tsp. dried)
Salt & black pepper
Rub the chicken with the lemon quarters and place lemon quarters in the cavity, along with the 2 sprigs of rosemary (or 1/2 tsp. of dried) Sprinkle the remaining dried rosemary on the chicken along with a little salt and pepper.
Truss the bird by tying its legs together, and the wings to the body, with kitchen twine.
Place the chicken, breast side down, in a 2-quart microwave and oven-safe dish. Nuke on HIGH for 10 minutes.
Turn the bird over return the chicken to the microwave oven and continue cooking on HIGH for 8 to 10 minutes, or until the juices run clear when the chicken is pierced in the thickest part of the leg and body. Meanwhile preheat the conventional oven to 500 degrees.
Transfer the dish to the preheated oven and cook for 6 minutes to crisp up the skin — be sure to check after 5 minutes to prevent burning.
You don't have to wait but letting the bird rest for 5 minutes will make it easier to carve.
Asian Chicken
Serves 4
Don't underestimate this quick and easy recipe just because it's so short. Remember what great-grandma used to say about good things coming in small packages.
4 Boneless skinless chicken breast halves
2 Tbsps. butter
1 Cup low-sodium teriyaki sauce
1/2 Cup dry white wine(or water)
1/2 Cup orange marmalade
1 teaspoon minced garlic
In a large non-stick skillet, brown chicken on both sides in butter about 2 minutes.
Combine the teriyaki sauce, wine, marmalade and garlic and pour over chicken.
Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until no longer pink in the center.
Now serve this yummy treat with the salad and side you created while the bird was cooking.
Three C's Paella
Serves 4
Three C's? Yes - Chicken, Chorizo & Cheap. This is one of our quick and easy's that NO ONE will believe was q and e.
4 chicken legs (thighs and drumsticks)
4 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tsp ground turmeric
1/4 lb. chorizo sausage or smoked ham
1 cup long grain rice
2 & 1/2 cups chicken stock
4 tomatoes peeled, seeded and chopped
I red pepper, seeded and sliced
I cup frozen peas (snow peas for those who hate peas)
salt and ground black pepper
Cut the chicken legs in half. Heat the oil in a l2 inch paella pan or large flame-proof casserole and brown the chicken pieces on both sides. Add the onion and garlic, stir in the turmeric and cook for 2 minutes over a medium heat.
Slice the sausage or dice the ham and add to the pan, with the uncooked rice and stock. Heat to boiling, season to taste, lower the heat, cover and cook for 10 minutes.
Remove from the heat and add the chopped tomatoes, sliced red pepper and frozen peas. Return to the heat and cook, stirring frequently for a further 10—15 minutes or until the chicken is tender and fully cooked and the rice has absorbed the stock.
A beautiful and nourishing one-pot meal in about 30 minutes - not too shabby, eh?.
