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Too Many Great Chicken Recipes for One Page

Here are some terrific recipes which were early additions to my "Easy Chicken" page; but you knew that 'cuz that's how you got here.

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CHICKEN WITH VEGGIES
Chicken Breasts with Tomato-Zuke Sauce
Grilled Chicken Carib
Chicken Cacciatore with Polenta
Chicken Tonnato
Cinnamon-Spiced Moroccan Chicken
Baked Pecan Chicken
Chicken with Spinach & White Beans
Chicken with Couscous Salad
Easy Chicken Stir Fry with Basil
Pan-Grilled Chicken With Sun-Dried Tomatoes
Easy Chicken & Veggies - Tuscan Style
Chicken a la King a la Casserole
Chicken Cordon Bleu with Balsamic Sauce
Chicken & Tomato Pizzettes

CHICKEN WITH OTHER STUFF
Sesame Chicken
Garlic-Lemon Chicken
Balsamic Chicken & Veggies
Crispy Chicken Strips
Chicken & Dumplings – Bisquick Style

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Grilled Chicken Carib
Serves 4

If you want spice up this easy chicken dish add a 1/2 tsp of cayenne pepper with the lime and other marinating ingredients.

1 & 1/4 lb skinless, boneless chicken breasts
Finely grated rind of 1 lime
l/2 Tbsp lime juice
l Tbsp rum
l Tbsp light soft brown sugar
l tsp ground cinnamon
2 mangoes, peeled and cubed
Rice and salad, accompaniments

Cut the chicken into bite-size chunks and place in a bowl with the lime rind and juice, rum, sugar and cinnamon. Toss well and set aside for 10 minutes to marinate. This gives you time to work on the salad and rice.

Remove the chicken chunks and thread them on to four skewers, alternating with the mango cubes.

Cook the skewers under the broiler, or on a barbecue grill, for about 8 minutes, turning occasionally and basting with the juices, until the chicken is tender and golden brown. Serve the kebabs at once, with rice and salad.

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Chicken a la King a la Casserole
Serves 6

Don’t feel guilty about using refrigerated dough; we know that if you had plenty of time you’d make it from scratch, right? Sure.

And the peas are optional if your wife/husband/mate hates them as much as my wife does. It would take her an hour to eat this with the pea-picking she’d do.

1/4 cup butter, melted
1/8 cup all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups cubed chicken breast meat
1 1/2 cups green peas
1 1/2 cups canned mushrooms, drained
1 cup cooked, sliced or diced carrots
1/2 onion, finely chopped
1 16 oz can refrigerated buttermilk biscuits

Preheat oven to 375 degrees F (175 degrees C

Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Mix together and bring to a boil.

Pour chicken mixture into a 9x13 inch baking dish. Lay the biscuits over the top and bake for 20 to 25 minutes, or until biscuits are done. Serve it up.

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Chicken Cordon Bleu with Balsamic Sauce
Serves 4

You may never be happy with classic chicken cordon bleu again.

1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach

In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.

Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.

Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce. Wow!

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Baked Pecan Chicken
Serves 4

The pecans may cost more than the chicken but I think they're worth it for what they do for this dish - and I'm cheap.

1 & 1/2 cups finely chopped pecans,toasted for 1 minute
2 Tbsp chopped parsley
1& 1/2 tsp salt
2 egg whites
4 skinless boneless chicken breasts

Preheat oven to 400 degrees.

Spread chopped pecans on a cookie sheet and bake for a minute.

Blend nuts, parsley & salt in a bowl with a fork. Set aside.

Beat egg whites with a fork just until foamy.

Dip both sides of chicken in egg; dredge in pecan mixture & arrange on a non-stick sprayed baking sheet.

Bake at 400° for about 20 minutes or until chicken is done. Plate 'em and eat 'em.

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Cinnamon-Spiced Moroccan Chicken
Serves 4

Another easy chicken dish, this time from Morocco in North Africa. Thanks to QuickEats Plus you don’t have to live in a big city with a North African restaurant to enjoy this kind of food; you can turn your dinner table into the Casbah.

2 tsp ground cinnamon
1/2 tsp ground cumin
1 Tbsp ground turmeric
1/4 tsp chill powder
½ tsp salt
4 boneless, skinless chicken breast halves
2 Tbsp light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup golden raisins

Combine 1 tsp of the cinnamon with the cumin, turmeric, chili powder, and salt in a plastic bag, add chicken and toss well to coat (Be sure the bag is tightly closed or you'll "coat" yourself).

Heat olive oil in a large nonstick pan and saute the chicken over medium heat about 5 minutes per side until no longer pink in the center.

Remove chicken from skillet to plates.

Add the apples and raisins to the skillet and saute for a minute. Sprinkle with remaining cinnamon; cook and stir to coat. Spoon onto chicken and serve.

Brown rice or couscous are favorite accompaniments.

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Chicken with Spinach & White Beans
Serves 4

A half-hour could hardly be better spent than creating this fabulous dinner.

1/3 cup flour
1/8 tsp each salt and pepper
4 skinless, boneless chicken breast halves (about 5 oz each)
1 Tbsp olive oil
1 tsp dried or chopped fresh sage
4 thin slices prosciutto
1/2 cup chicken broth
1 Tbsp fresh lemon juice
2 tsp stick butter

Beans

1 can (19 oz) cannellini beans, rinsed
¼ cup bottled roasted red peppers, chopped
1 Tbsp oil
1/2 tsp each salt and pepper
1 bag (9 oz) microwavable baby spinach

Mix flour, salt and pepper in a plastic food bag. Add the chicken; shake it around to coat and remove, tapping each piece to get rid of excess coating.

Place chicken in a large nonstick skillet over medium-high heat in which the oil has been heated. Cover and cook, about 5 minutes on each side, until golden and cooked through. Remove to plates, sprinkle with sage and top each with a slice of prosciutto. Set plates aside.

Add broth and lemon juice to the pan, bring to a boil and cook a few minutes until reduced by about half.

While the liquid cooks combine the cannellinis, oil, peppers & seasonings in a covered microwave-safe bowl and nuke on high for a minute or 2. Then microwave spinach per directions on bag. Place the beans and the spinach on the plates.

Back to the simmering liquid, stir in butter, give it a minute to melt and drizzle –don’t dribble- over the chicken. Serve it up at once.

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Oven-fried Chicken with Almonds
Serves 6

Love fried chicken? Afraid of fried food? This one will satisfy both issues.

1 cup bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup almonds, finely chopped
2 Tbsp chopped fresh parsley leaves1 garlic clove, crushed
1 tsp salt
1/4 tsp dried thyme
Pinch ground black pepper
1/4 cup extra virgin olive oil
2 lb skinless, boneless chicken-breast halves, pounded to 1/2-inch thickness and cut into 12 pieces

Preheat oven to 400° F.

In medium bowl, stir bread crumbs, Parmesan, almonds, parsley, garlic, salt, thyme, and pepper until mixed.

Pour oil into pie plate.

Dip chicken in oil, then in bread-crumb mixture to coat.

Place chicken on cookie sheet. Bake without turning about 20 minutes or until juices run clear. Done.

Plate 'em and eat 'em.

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Pan-Grilled ChickenWith Sun-Dried Tomatoes
4 servings

Mmmmm. Basil and sun-dried tomatoes. Another easy chicken spectacular that looks far more time-consuming than it really is.

Dressing Ingredients:

1 shallot, peeled and coarsely chopped
1 clove garlic, crushed and peeled
1/2 to 3/4 cup basil leaves
2 1/2 tablespoons rice wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt, or to taste
Freshly ground black pepper

Chicken Ingredients:

4 boneless skinless chicken breast halves
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground black pepper
6 cups mixed salad greens
3 sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, then drained and finely chopped
Shavings of Parmigiano-Reggiano cheese

Prepare the dressing:
In a food processor or blender, process the shallot, garlic and basil until the mixture turns to a paste, stopping once or twice to scrape the sides with a spatula. With the motor running, add the vinegar and then the olive oil in a steady stream. Add salt and pepper to taste. Set aside.

Prepare the chicken:
Flatten the chicken breast halves slightly to about a half-inch thickness. Brush with the olive oil and sprinkle with salt and pepper to taste.

Heat a cast-iron grill or skillet on medium-high heat. Place the chicken breast halves on the grill or in the skillet. Cook for 4 to 5 minutes on each side, or until cooked through. Transfer the chicken to a platter and let sit loosely covered for 5 minutes.

Place the mixed salad greens in a large bowl. Add the sun-dried tomatoes and about a third of the dressing and toss to combine.

Place greens on individual plates. Cut the chicken on the diagonal into thin slices, keeping each breast half together.

Fan the chicken pieces on top of the greens. Drizzle some dressing over the top and sprinkle with the cheese shavings.

Serve warm or at room temperature, with the remaining dressing on hand at the table.

How they'll love it!

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Chicken with Lemon & Basil Sauce
Serves 4

While this easy chicken recipe calls for broiling you may prefer to fry or bake the chicken - it will be terrific in any case.

2/3 Cup fresh bread crumbs
1/4 Cup olive oil
1 Cup lemon juice
1/2 Cup chopped basil
3 cloves garlic, crushed
1 tsp.sugar
8 chicken thigh fillets
1 tablespoon olive oil

Trim chicken of excess fat and sinew (don't you hate when you bite down on sinew?). Flatten slightly with a food mallet.

Place on cold, lightly oiled broiler pan or on one that has a non-stick surface. Brush chicken with oil and cook under medium—high heat 5 minutes each side or until cooked through.

While the chicken cooks place breadcrumbs in a food processor or blender. Add oil, lemon juice, basil, garlic and sugar. Blend until smooth, about 20 seconds.

Transfer to medium pan and stir gently over low heat 2 minutes or until heated through.

Pour it oover the cooked chicken, garnish with basil and serve. Yummy.

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Easy Chicken Stir Fry with Basil
Serves 4

Look for Thai basil at an Asian foods source but if you can't find it plain-old American basil is just fine.
Serves 4

4 skinless chicken fillets
2 red bell peppers
1 small bunch fresh basil
1/2 Tbsp.olive oil
salt and ground black pepper

Slice chicken breast portions into strips. Halve the peppers, remove the seeds, then cut each piece of pepper into strips.

Heat the oil in a wok or large frying pan. Add the chicken and red peppers and stir-fry over a high heat for about 3 minutes, until the chicken is golden and cooked through.

Season with salt and ground black pepper.

Roughly tear up the basil leaves, add to the chicken and peppers and toss briefly to combine.

Serve at once with plain boiled rice or noodles with soy sauce on the side.

There! That must have taken all of ten minutes.

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Sesame Chicken
Serves 4

4 boneless skinless chicken breast halves
3 Tbsp. soy sauce
1/2 Cup flour
2 Tbsp sesame seeds
Dipping sauce such as BBQ, Plum, Sweet & Sour or Honey Mustard

Preheat oven to 450F.

Pound chicken breasts flat with a kitchen mallet (or, if you don't have a mallet, a baseball bat) between two pieces of plastic wrap. Cut into strips, about 1" x 4". Marinate them in soy sauce for 5 minutes.

Mix flour and sesame seeds on a plate & roll the drained strips in it.

Spray a cookie sheet with nonstick spray, place floured chicken strips on it and bake about 15 minutes, turning once. Actually, if you lay them on a wire rack on the cookie sheet you won't have to turn them (that will only save you 30 seconds but you now have a full 15 minutes for...whatever).

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Garlic-Lemon Chicken
Serves 4

A wonderfully simple way to make wonderful tasting roast chicken

6 Tbsp unsalted butter, at room temperature
1 large clove garlic, peeled and crushed
Handful of chopped herbs, such as rosemary (careful, a little goes a long way in flavor), basil, tarragon or thyme
1 Tbsp fresh lemon juice
Salt & freshly ground black pepper
4 skinless, boneless chicken breast halves
1 lemon, quartered, for garnish

Preheat the oven to 375 degrees.

Lightly coat a medium ovenproof dish with nonstick spray oil.In a medium bowl, mash the butter with a spoon until it is smooth. Add the garlic, herbs, lemon juice, salt and pepper to taste, mixing to combine.

With a sharp knife, make three diagonal slashes in each piece of chicken. Fill the cuts with the garlic-herb butter. Transfer the chicken to the prepared baking dish.

Bake for 20 minutes or until cooked through. When done, how about pairing it with buttered noodles tossed with Parmesan and the garlicky cooking juices poured over.

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Balsamic Chicken & Veggies
Serves 4

When you see carrots in a quick & easy recipe count on the microwave being involved – those suckers are tough to soften.

1 cup diced onions
1 cup baby carrots halved lengthwise
4 oz sliced baby portobella mushrooms
1 lb boneless skinless chicken breasts
Cooking spray
1 tsp “any dry rub/seasoning you choose”(as long as it’s from my “Rubs” Page)
1 & 1/2 Tbsp balsamic vinegar

Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on high 5 minutes.

Preheat large sauté pan on medium-high 2–3 minutes.

Cut chicken into 1 1/2-inch-wide strips, washing your hands after, of course.

Spray pan with non-stick stuff & add chicken, using tongs so you don’t have to wash your hands again. Sprinkle with the dry rub, cover and cook 2 or 3 minutes, turning once.

Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown.

Remove lid and cook 3 more minutes, stirring once. Stir in balsamic vinegar and serve it up – yum, yum.P>________________________________________________________________

Crispy Chicken Strips
Serves 4You can also cut the breast tenders into thirds and create a quick & easy appetizer that will definitely enhance your rep as a great cooker.

1/4 cup fat-free mayonnaise
1 Tbsp Dijon mustard
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 cup whole wheat cracker crumbs (about 20 crackers)
1/4 cup freshly grated Parmesan cheese
1 & 1/4 lb chicken breast tenders

Stir together first 6 ingredients in a medium bowl.

Combine multigrain crumbs and Parmesan cheese in a shallow bowl, Brush chicken evenly with mayonnaise mixture; dredge in cracker crumb mixture. Place chicken on an aluminum foil-lined baking sheet. Bake at 400 F for about 15 minutes until golden and chicken is done.

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Chicken & Dumplings – Bisquick Style
Serves 4

What’s “Bisquick style”? Really it just means a whole lot quicker & easier than traditional flour plus baking powder, baking soda, etcetera, that you have to measure and add. And I’m sure you can find alternatives, maybe cheaper, maybe not, to real Betty Crocker’s Bisquick, and these peppery dumplings will still be wonderful.

1 & 1/2 cups milk
3/4 cup frozen green peas
3/4 cup frozen sliced or diced carrots
1 cup cut-up cooked chicken (5 oz)
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix or similar
1/3 cup milk
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Heat 1 & 1/2 cups milk, the peas, carrots, chicken and soup to boiling in a 3-qt saucepan.

In a bowl stir Bisquick mix (or similar), 1/3 cup milk and the pepper until soft dough forms, then drop by 8 spoonfuls into chicken/milk mixture. Cook uncovered over low heat for 10 minutes then 10 minutes longer, covered.

Serve this Bis-quick & easy dish in shallow bowls with a little parsley on top.