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amapur Swiss Diet

Easy Chicken Dishes - Turkey, too - Really Quick... Exciting, Too



You're a shopper so you already know that chicken dishes are cheap, well, cheap-er than most meats and definitely cheaper than fish.

And you've also learned that chicken dishes are generally more nutritious than a meat dish and almost as good for you as a fish dish (pure poetry).

So what am I offering on this page? How about "Exciting" chicken dishes that will quiet those, "Not chicken again!", remarks from your eaters. These will also

help you quickly and easily make chicken dishes that you can serve for any occasion - and quite proudly. So dig into this page and see what I mean.

And, by the way, if you're just crazy about chicken wings and want to learn lots more exciting things you can do with them, click here to go to my BUFFALO WINGS page.

Oh, yeah, and if the recipe you want isn't here, check my CHICKEN ARCHIVE page where I keep my earlier masterpieces.


TO PRINT A RECIPE: Found some you want to keep? (I sure hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "OK". That was easy, wasn't it?
(If this doesn't work, give your printer a good whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)

CHICKEN WITH VEGGIES
Quick Chicken Cacciatore
Teriyaki Chicken Balls & Veggies
Chicken with Tomato, Basil and Goat Cheese
Creamy Shroom Chicken
Quick Chicken Carib
Chicken Alfredo with Lemon-Broccoli
Crunchy Onion Chicken
Quick Chicken & Sausage Etouffe
Basil Chicken Stackers
Greek Chicken and Vegetables
Chicken with Mushroom & Caper Sauce
Chicken with Couscous Salad

CHICKEN WITH OTHER STUFF
Chicken with Goat Cheese and Arugula
Chicken Parmesan in 20-Minutes
Orange Tenders
Coconut & Curry Chicken
Three C’s Chicken Breasts
Chicken with Tea(?)and Wine Sauce
Chicken Proscuitto
Chinese Chicken Burgers
Almond-Crusted Chicken Tenders
Chicken Newberg
Fried Chicken With Bacon and White BBQ Sauce
Spicy Banzo Burgers
Chicken with Lemon & Basil Sauce

TURKEY
Turkey Patties with Onions & Shrooms
Turkey Tenderloins – Island Style
Turkey Gratinee
Jerk-y Turkey Burger
Turkey Saltimboca
Turkey Piccata
Turkey Burgers

RECIPE SEARCH
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Would you like to put your own recipes, cookbooks, food stories or opinions on QuickEatsPlus? Just click here to see how easy it is. ____________________________________________________________

***NEW***
Quick Chicken Cacciatore
Serves 4

There are lots of ways to do Chicken Cacciatore, but I think this might be the easiest and quickest version. And it should be served on or next to a generous serving of spaghetti or fettucine.

1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper
2 cups sliced cremini mushrooms
3/4 cup pre-chopped bell pepper
1 Tbsp garlic, minced
1 & 1/2 cups tomato-basil pasta sauce
1/4 cup dry red wine
1/4 tsp each salt & black pepper
1/2 cup (about 2 oz) shaved Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil

Heat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Add chicken to the pan; saute 3 minutes or until lightly browned, stirring frequently.

Add mushrooms and bell pepper to pan; saute 3 minutes more, then add the minced garlic for another minute or two.

Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper and serve sprinkled with cheese and fresh basil.


Turkey Patties with Onions & Shrooms
Serves 2

This could be made with ground beef instead of turkey, but you probably eat plenty (too much?) of that. And for max healthy, buy all-white-meat turkey.

1/2 pound ground turkey, formed into patties
Salt and ground black pepper to taste
1 Tbsp e. v. olive oil
1 small onion, sliced
1 cup sliced mushrooms
1/2 cup frozen green peas
4 Tbsp shredded Swiss Cheese

Form the patties and lightly season with salt and pepper.

Heat olive oil in a large skillet over medium-high heat; add patties and cook until they're golden brown on one side, about 3 to 4 minutes. Flip, move to the side of the pan and add onions, mushrooms, salt and pepper to the skillet; cook until the onions are softened and golden brown, about 5 minutes.

Add peas, cook for another minute more, then check to be sure the patty is cooked through. – this is NOT beef so pink is a no-no. Sprinkle with cheese, plate and spoon the hot mushroom mixture on top. Done.


Chicken with Goat Cheese and Arugula
Serves 4

So many chicken recipes are basically: cook the chicken and pour this sauce over them. That’s fine – and this page has a number of them – but this quick and easy offers a chicken dish in sort of a different form. I think “different” is good sometimes, don’t you?

8 chicken breast cutlets (about 1 & 1/2 lbs)
Kosher salt & ground pepper
1 large bunch arugula (about 4 oz, trimmed)
3 oz soft goat cheese, (chevre) broken into small chunks
1 Tbsp olive oil
wooden toothpicks

Preheat oven to 425°F. If the breasts are thick, lay plastic wrap or waxed paper over them, and pound with the smooth side of a food mallet until they’re thin enough for rolling.

Season the chicken with salt and pepper. Lay them flat, smooth side down and layer with arugula leaves and chunks of goat cheese in the center. Start at the narrow end, and roll up the chicken tightly. Seal with a wooden toothpick.

In a large non-stick oven-proof skillet, heat oil over medium-high and swirl to coat the pan. Cook, seam side down, until golden brown, about 2 minutes. Flip and brown the other side as well. Place the skillet in the oven and bake until chicken is opaque throughout, 10-12 minutes. When done, remove toothpicks, slice the chicken crosswise and serve. _________________________________________________________

Teriyaki Chicken Balls & Veggies
Serves 4

Edamame and snow peas, two great veggies, plus ground chicken & eggs, two great protein sources, get together in this easy, exciting 30-minute meal. And, no, I didn’t call them “meat”balls ‘cause they’re poultry, not meat.

1 & 1/2 cups quick long-grain rice
1 & 1/4 pounds ground chicken
2 scallions, chopped
2 Tbsp grated fresh ginger
2 Tbsp canola oil
1/2 lb snow peas, halved crosswise (3 cups}
1 cup frozen shelled edamame, thawed
1/2 cup low-sodium soy sauce
2 Tbsp brown sugar

Cook the rice according to the package directions.

Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 balls.

Heat a Tbsp of the oil in a skillet over medium-high heat and cook the balls, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.

Wipe out the skillet, add the other Tbsp of oil over medium heat and saute the peas and edamame for 2 or 3 minutes. Put the meatballs back into the skillet.

In a small bowl, combine the soy sauce and sugar and add it to the skillet and simmer until thickened a bit, 2 to 3 minutes.

Serve all this good stuff over the rice.

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Chicken Parmesan in 20-Minutes
Serves 4-6

You can make this an entirely different dish by leaving out the sauce and frying the breasts in butter and/or olive oil. Try it both ways (but not for the same meal, ok?).


8 boneless, skinless chicken breast halves
1 egg
1/2 cup bread crumbs
1 Tbsp each butter & olive oil
1 & 3/4 cups pasta sauce(your favorite from jar or freezer)
1/2 cup mozzarella cheese, shredded
1 Tbsp Parmesan cheese, finely grated
1/4 cup parsley

Slightly beat the egg. Chop the parsley. Combine Parmesan with the breadcrumbs.

Flatten the chicken to even thickness, then dip chicken into the egg, then into crumbs to coat.

Heat butter & oil in a large skillet over medium heat. Brown chicken on both sides. Add spaghetti sauce, reduce heat; cover and simmer for 10 minutes.

Sprinkle with Mozzarella and parsley. Cover, simmer for 5 minutes more or until the cheese melts. Done.

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Orange Tenders
Serves 4-6

This best-part-of-the-chicken gets even better slathered (fancy cooking term)with orange marmalade and Dijon mustard.

1 cup reduced-sodium chicken broth
2 Tbsp red-wine vinegar
2 Tbsp orange marmalade
1 tsp Dijon mustard
1 tsp cornstarch
1 lb chicken tenders
1/2 tsp each salt & freshly ground pepper
2 Tbsp extra-virgin olive oil, divided
2 large shallots, minced
1 tsp freshly grated orange zest

Whisk first 5 ingredients in a small bowl and set aside.

Season chicken with salt and pepper. Heat 4 tsp oil in a medium skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Move ‘em to a plate and cover with foil to keep warm.

Add the remaining oil and shallots to the pan and cook, stirring often, until the shallots begins to brown, about a minute. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits with a wooden spoon. Reduce heat to a simmer; cook until the sauce is slightly reduced, 30 seconds to 1 minute.

Add the chicken; return to a simmer and cook, turning once, until the chicken is heated through, about a minute or two. Remove from the heat , stir in orange zest and it’s ready for the table.

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Coconut & Curry Chicken
Serves 4-6

Nothing "ho-hum" about this exotic creation. It's not really HOT but if your eaters are not curry-fans you might either move on to another dish or substitute a more neutral spice like paprika.

1 & 1/2 cups white or brown rice
2 teaspoons curry powder
One 13 & 1/2 oz can coconut milk
4 skinless, boneless breasts (about 2 lb), cut in strips
2 tsp five-spice powder
1/2 tsp each salt & pepper
2 Tbsp canola or olive oil

In a medium saucepan, bring 3 & 1/4 cups of salted water to a boil. Add the rice, bring to a simmer, cover and cook for about 20 minutes.

Use about half that 20 minutes to make the sauce and cook the chicken (use the other half to just sit and relax).

In a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute.

Add the coconut milk and cook until reduced by half, about 7 minutes. Set aside.

While the sauce is reducing, spread the chicken out on a cookie-sheet-with-sides and sprinkle evenly with a mixture of the five-spice powder, salt and pepper. Toss the chicken to spread the seasoning completely.

In a large, heavy skillet or a wok, heat 2 Tbsp of oil over medium-high heat until it shimmers, then boost it to high and stir-fry the chicken until just cooked through, about 6-8 minutes.

Stir in the coconut curry sauce and serve over the rice.
Click here for more exciting & exotic recipesfrom around the world __________________________________________________________

Three C’s Chicken Breasts
Serves 2

That’s Cumin, Coriander and Cinnamon; I recommend breast halves with the bone in for a moister chicken.


4 chicken breast halves
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp each ground coriander, black pepper & cinnamon
2 tsp salt
2 Tbsp vegetable oil
4 Tbsp water

Preheat oven to 450F.

Pat chicken dry (or rub it; I don’t care).

Stir together spices, salt, and 1 & 1/2 tsp oil and rub evenly all over chicken including under the skin.

Heat remaining oil in an ovenproof heavy skillet over moderately high heat until hot but not smoking, then brown chicken on both sides about 5 minutes.

Transfer skillet to the middle of the oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate.

Add water to the pan and deglaze over high heat, scraping up brown bits. Pour the resulting sauce over the chicken and serve up.

__________________________________________________________

Chicken with Tea(?)and Wine Sauce
Serves 2

If you use cooking sherry omit any additional salt; there’s plenty in the sherry. Or buy a bottle of real sherry – less salty - and enjoy some in a glass before serving this tasty creation.

¼ cup rice wine or dry sherry
2 Tbsp strong-brewed black tea
2 Tbsp unsweetened pineapple juice
1 Tbsp low sodium soy sauce
1½ tsp honey
¼ tsp each ground cinnamon, ginger& black pepper
⅛ tsp salt
2 boneless, skinless chicken breasts, (8 oz)
2 tsp canola oil, divided
½ small red bell pepper, diced
1 clove garlic, minced

Combine first five ingredients in a small bowl.

Combine next four in another bowl.

Rub spices evenly all over the chicken.

Heat 1 tsp oil in a medium skillet over medium-high heat and cook chicken until golden outside and no longer pink in the middle, 5 to 7 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add the remaining oil to the pan. Add bell pepper and garlic; cook, stirring often, until fragrant, only about 30 seconds.

Raise the heat and add the reserved rice wine-tea mixture. Bring to a boil, scraping up any browned bits, and cook until the liquid is reduced by half, a minute or two. Reduce heat to low and return the chicken and any accumulated juices to the pan. Simmer gently, spooning sauce over the chicken, until heated through, about 1 minute. Done.

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Chicken Proscuitto
Serves 4

No, this won't ne one of your cheaper chicken creations but I'll bet it will be one your most impressive - and delicious.

4 skinless, boneless chicken breast halves
ground pepper
1 stick (1/2 cup) unsalted butter
8 whole fresh sage leaves
1/4 pound very thinly sliced prosciutto
2 eggs, beaten
8 thin slices Italian Fontina cheese (about 2 oz)

Optional sauce:
1 cup dry white wine
1 Tbsp minced fresh sage
1/2 stick unsalted butter, chilled

Cut each breast across the center into two pieces. Place 8 pieces of chicken breast on a large piece of wax paper, and cover with another piece of wax paper. Pound the chicken pieces with a mallet until each one is approximately 1/8 inch thick. Season with ground pepper and set aside.

Heat butter over medium heat in a large saute pan. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute. Remove immediately, and place each leaf on one of the chicken pieces. Then, wrap each piece completely in a single layer of prosciutto.

Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well. Make sure the butter in the pan is foaming golden, not browned. Then place the chicken pieces in the pan. Note: Do not crowd the chicken. If your pan is not big enough, do this step in two batches. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside. Remove.

Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina. Place under a preheated broiler until the cheese just melts, about 1 minute. Divide chicken among 4 plates and serve immediately, with or without the sauce.

Sauce (optional): While the cheese is melting, pour out the butter from the saute pan. Add the white wine into the pan, place over high heat. Reduce the wine to 1/2 cup.

Add the minced sage about a minute before the reduction is complete. Reduce the heat to low and whisk in the chilled butter. Adjust the seasoning, pour over and around the chicken.

Click here for some of the best Italian recipes ever _________________________________________________________________

Turkey Tenderloins – Island Style
Serves 6

I don’t know if they have turkeys in Jamaica but if we assume they do we’ll call this an “authentic” island dish. If you’re a stickler about authenticity, sorry. This is quick and easy and yummy, so, please, get over it.

1 package turkey breast tenderloins
2 Tbsp peach preserves
4 green onions
4 garlic cloves
1 tsp bottled hot pepper sauce
1/4 tsp black pepper
1 tsp salt
2 Tbsp lime juice
1 tsp shredded lime pee
l1 tsp soy sauce

Lightly spray unheated grill rack with nonstick cooking spray then “fire up” for medium direct heat.

In your food processor or blender, puree everything except, of course, the turkey.

Spread tenderloins with the purée and place them on the grill. Turn frequently for even cooking and browning; about 20 minutes should do it.

And you've done it again: another fabulous dish in about half-an-hour and it was easy, wasn't it?

Click here for many more exciting outdoor grilling recipes

_________________________________________________________________

Chinese Chicken Burgers
Serves 4

This quick and easy accomplishes two things in a most delicious way: it provides a really different way to present a healthful, inexpensive food and it gives you grillers a great Asian-inspired dish to offer. Now, I’m not saying this is “authentic” Chinese food but the sweet & sour sauce, water chestnuts and ginger certainly suggest it.

1 beaten egg
1/4 cup fine seasoned bread crumbs
3 Tbsp chopped water chestnuts
3/4 tsp ground ginger
1/4 tsp each salt & pepper
1 lb ground raw chicken
1/4 cup bottled sweet-and-sour sauce
4 canned pineapple rings
4 kaiser rolls or burger buns, split & toasted
Shredded spinach

In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt, and pepper. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.

To grill, place patties on an uncovered grill directly over medium heat; cook for 15 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning once and brushing with sweet-and-sour sauce during last 5 minutes of cooking.

Meanwhile, place pineapple slices on grill rack and cook for 5 minutes, turning as needed.To serve, sprinkle bottom half of each bun with shredded spinach, add the patties, top with sweet-and-sour sauce and pineapple slices.

_________________________________________________________________

Turkey Gratinee
Serves 2

Parmesan, fresh basil and portobellos over turkey in way under 30 minutes - yeah, this is a keeper.

1 tsp olive oil
3/4 lb turkey breast cutlets (about 1/4-inch thick)
2 medium garlic cloves, crushed
1/2 lb portobello mushrooms, sliced (about 3 cups)
2 Tbsp flour
1/2 cup skim milk
2 Tbsp plain bread crumbs
2 Tbsp freshly grated Parmesan cheese
1/2 cup chopped fresh basil
Salt and freshly ground black pepper

Preheat broiler.

Heat oil on medium high in an oven-proof, nonstick skillet. Brownturkey 1 minute, flip and repeat. Sprinkle with salt and pepper to taste and set aside.

Add garlic and mushrooms to skillet and saute 2 minutes. Add flour and continue to saute 30 seconds.

Add milk and stir 2 minutes to thicken sauce. Push mushrooms to sides of skillet and return turkey. Cover turkey with mushrooms and sprinkle with bread crumbs and Parmesan cheese. Placeunder broiler for 2 minutes then serve up.

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Chicken with Tomato, Basil and Goat Cheese
Serves 4

This is a good one to remember for when you only have about 20 minutes but still want a fancy, impressive-looking dish for four.

4 tsp olive oil, divided
4 BSCB halves (about 4 oz each
) 2/3 cup low-fat buttermilk
1 cup panko crumbs
3 cloves garlic, minced
3 Tbsp dry white wine
1 & 1/2 cups grape tomatoes, halved
1/4 cup fresh basil leaves, minced
2 Tbsp goat cheese

Place chicken breasts between plastic wrap and pound until even and thin. Spray a large nonstick skillet with cooking spray. Add 2 tsp olive oil to skillet and heat over medium.

Pour buttermilk into a shallow dish & the panko crumbs into another. Dip chicken in buttermilk to coat well, then into the crumbs to coat evenly.

Place coated chicken into the hot skillet and cook 2 or 3 minutes per side until each piece is brown and crisp. Transfer to a platter and keep warm in a 250 F oven.

Now for the sauce: with paper towels, wipe the skillet, pour the remaining oil in and heat over medium'low heat. Add garlic and saute 5 to 6 minutes, stirring frequently, until garlic is tender and light brown, not crisp.

Add wine; increase the heat to medium-high and simmer until the wine is reduced and the pan is almost dry.

Stir in tomatoes and cook until hot through, 2 to 3 minutes.

Stir basil into tomato mixture just before serving and divide the tomato relish among the 4 chicken breast halves. Sprinkle goat cheese evenly on top of relish. Fancy but quick. _________________________________________________________________

Almond-Crusted Chicken Tenders
Serves 4

Do you know where those tenders come from? No, I don't mean the meat department; I mean "where" on the chicken. It's that little strip of white meat that lies right on the breast bone. Now you can share that bit of knowledge with your friends and bore them like I just bored you.

6 multigrain crackers, crushed to crumbs
2 Tbsp ground almonds
1 tsp paprika
1/4 tsp each salt & pepper
1 egg white
3 Tbsp flour
8 chicken tenders (about 1 & 1/4 lb)

Heat oven to 425F and place a wire rack coated with cooking spray on a foil-lined rimmed baking sheet.

Mix together crackers, almonds, paprika, salt and pepper; place in pie plate or other flat pan; set aside.

In another pie plate, whisk egg white until foamy. Place flour in third flat pan.

Coat chicken in flour, then egg white and finally cracker mixture. Lay them on wire rack and bake about 18 minutes, turning after 10 minutes.

_________________________________________________________________

Jerk-y Turkey Burger
Serves 4

This is a ridiculously easy way to create a dish that’s really exciting, and that a lot of eaters have never tried.

1 lb ground turkey
1/4 cup bottled jerk sauce
Vegetable oil. for pan
4 slices Muenster cheese
4 hamburger buns, lightly toasted
Sliced tomato, mango or onion (optional)

Combine turkey and jerk sauce, stirring to combine. Form 4 patties.

Heat & oil a grill pan or outdoor grill to medium high. Cook patties about 8 minutes per side, placing a slice of cheese on each burger for the last minute of cooking.

Serve on a toasted bun with sliced tomato, mango, or onion.

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Creamy Shroom Chicken
Serves 4

This very special quick and easy will be less expensive if you marinate the chicken breasts yourself in Italian dressing. You can still

make the “half-an-hour-or-less” rule if you let them marinate for only about 7 minutes; that’s enough for our purposes.

1 pound sliced fresh button mushrooms
3 Tbsp butter 6 Italian-marinated b.s.c.b. halves (buy them that way or do it yourself)
3 Tbsp rice vinegar or white wine vinegar
1 & 1/2 cups whipping cream
3 Tbsp capers, drained
1/4 tsp freshly ground black pepper
Steamed fresh vegetables (optional)

In a 12-inch skillet cook mushrooms, uncovered, in a Tbsp of melted butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.

Turn the heat down to medium. Add the rest of the butter and the chicken breast halves to skillet. Cook, uncovered, for 8 to 12 minutes or until no longer pink (170� F), turning once. Remove chicken from skillet and keep warm.

Remove skillet from heat; add vinegar to it, stirring to loosen browned bits in bottom of skillet. Return skillet to heat and stir in cream, capers, and pepper. Bring to boiling; boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened.

Return mushrooms to skillet; heat through. Cut each chicken piece in half horizontally to make two thin pieces, if desired. Top with mushroom sauce. Serve with steamed vegetables, if desired. Makes 6 servings.
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Quick Chicken Carib
Serves 4

This is a chicken dish that will really get their attention and their "hurrays".

12 oz chicken strips
1/4 tsp each, salt & ground red pepper
1 tsp cooking oil
1 sweet potato, peeled, halved lengthwise & thinly sliced
1 small banana pepper, seeded and chopped
3/4 cup unsweetened pineapple juice 1 tsp corn starch
2 kinda-green bananas, quartered lengthwise and cut into 3/4-inch pieces
2 cups hot cooked, quick-cooking brown rice

Season chicken with salt and red pepper and cook in hot oil for 3 to 4 minutes.

Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.

Meanwhile, in a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more.

Serve over quick-cook brown rice.
Click here to find more Caribbean recipes _________________________________________________________________

Chicken Alfredo with Lemon-Broccoli
Serves 4

To be more eco-friendly I'm cutting back on the energy it takes and heat it generates to type the 30-some letters in “boneless, skinless, chicken breasts". From now on, when you see "b.s.c.b." here you'll know I'm fighting global warming in my own little way.

4 b.s.c.b. halves
Salt and pepper
8 oz mushrooms, halved
1 Tbsp olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10-oz container light Alfredo sauce from the market

Season chicken with salt and pepper.

In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.

Meanwhile, shred 2 tsp lemon peel; set aside.

Slice lemon and add the slices and broccoli to the skillet. Cover; cook 8 minutes or until chicken is done, then plate.

Add Alfredo sauce to skillet; heat through and spoon it over the chicken.

Add lemon peel and pepper and present your cteation to the lucky eaters.

. _________________________________________________________________

Chicken Newberg
Serves 4

This is a Maryland dish so, of course, it’s ok to use crabmeat instead of chicken. Three cups of crabmeat will probably cost only about 4 times as much as chicken.

5 tablespoons butter
1 /2 cup sliced mushrooms, or more to taste
1 & 1/2 Tbsp all-purpose flour
1 & 1/2 cups low-fat chicken broth
1/2 cup heavy or whipping cream
3 cups cubed cooked chicken breast meat
3 egg yolks, at room temperature
3 Tbsp medium-dry sherry or Madeira
Salt to taste
Cayenne pepper, just a tiny pinch

Melt 2 tablespoons of the butter in a small skillet. Add the mushrooms and saute over medium heat until just tender, 2 to 3 minutes. Set them aside.

Melt the rest of the butter in a heavy saucepan and add the flour blending it in with a whisk until smooth. Add the stock and cook until smooth, 2 to 3 minutes. Add the cream, the chicken, and the mushrooms.

In a small bowl, beat the yolks and then add a little of the hot liquid to them. Add the yolks and wine to the chicken.

Simmer a few minutes, but don’t let the mixture boil or it'll curdle, and you'd hate that.

Season with salt and cayenne and serve over rice or taost or crepes.

_________________________________________________________________

Crunchy Onion Chicken
Serves 4

This is quick as long as you don't keep eating the onions the way I do; I swear, these may be


the most overlooked, under-appreciated snack in the store.

1 & 1/3 cups French’s French fried onions(or store brand; I know Wal-Mart has one)
1 & 1/2 lb b.s.c.b.
1 egg, beaten

Crush Onions in plastic bag

Dip chicken into egg, then coat in onion crumbs.

Bake 20 minutes at 400°F until cooked through.

How's that for easy?

__________________________________________________________________

Quick Chicken & Sausage Etouffe
Serves 6

In less than 20 minutes, half of which you can use to read, watch tv or do your pilates, you’ll create a dish so special even you won’t believe it was so easy.

2 links andouille or other smoked sausage, sliced
1 onion, quartered and sliced thin
2 small bell peppers, cored & sliced
8 oz chicken tenders, cut into 1-inch pieces
2 packets (6.4 oz each) dry red beans & rice mix
4 cups water
3 scallions, sliced

Heat a large nonstick skillet over medium heat. Add sausage and onion; cover and cook 3 minutes, stirring occasionally until sausage is lightly browned.

Add peppers; saute 2 more minutes. Add chicken; saute 1 minute. Stir in rice mixes and water; bring to a boil.

Cover and simmer 7 minutes until rice is tender and chicken is cooked through.

Remove from heat; stir in scallions and serve with your favorite hot sauce.

_________________________________________________________________

Fried Chicken With Bacon and White BBQ Sauce
Serves 4

Just another example of the exciting things you can do with chicken. (Try to calm your excitement enough to make a nice salad to go with this dish.)

1/2 cup mayonnaise
1 Tbsp cider vinegar
1 Tbsp lemon juice
2 Tbsp barbecue seasoning
4 BSCB (boneless, skinless chicken breasts, in case you wondered)
4 bacon slices
1 cup panko (Japanese extra-crispy breadcrumbs) or unseasoned ordinary breadcrumbs
2 Tbsp. Butter

Stir together first 3 ingredients in a small bowl. Set aside.

Rub barbecue seasoning evenly onto each chicken breast. Wrap each bacon slice around each breast, stretching bacon to cover most of surface of chicken; then slightly flatten each breast with your palm.Secure bacon with a wooden pick.

Firmly press chicken in breadcrumbs in a large shallow bowl.

Melt butter in a large nonstick skillet over medium-high heat and cook chicken in skillet 4 to 5 minutes on each side or until golden brown and done. Remove from skillet. and let cool slightly. Remove wooden picks before serving in case your eaters are overwhelmed by the beauty of this dish and forget to do it themselves. Serve with the mayo mixture you made a few minutes ago

. _________________________________________________________________

Basil Chicken Stackers
Serves 4

Call it a salad, call it an entrée. Whatever you choose to name it this is one delicious and nutritious chicken dish.

3 to 4 medium tomatoes
1 2 to 2 1/2 lb. Store-bought roasted chicken
1 avocado, peeled, pitted, and sliced
I/4 cup extra virgin olive oil
1 medium lime, quartered
1/2 cup small fresh basil leaves
Salt and cracked black pepper

Cut tomatoes into slices and chunks. Divide among 4 individual plates.

Using 2 forks, gently pull chicken meat off bones; shred in large pieces. Discard, or save to make chicken stock, bones and skin. Top the tomatoes with chicken and avocado.

Drizzle with olive oil and squeeze juice from lime quarters over tomato, chicken and avocado. Sprinkle with basil leaves, salt, and cracked black pepper.


Turkey Burgers
Serves 4

Do you sometimes feel a bit guilty about serving regular burgers to your kids/wife/husband/all of the above? Here's a quick and easy alternative that will satisfy their burger-lust and eliminate your guilt.

Sure, you could use chicken, but why should we just gobble the ugly gobbler only on Thanksgiving Day? But remember, you can’t do “rare” with poultry – but you knew that.

1 egg, slightly beaten
1/2 tsp salt
1/4 tsp ground black pepper
1 lb uncooked lean ground turkey
1/4 cup fine dry, unseasoned bread crumbs
1 Tbsp canola or olive oil
1/4 cup jalapeno jelly, melted or barbecue sauce(Optional)
Prepackaged shredded red cabbage, thinly sliced red onion, (toppings)

In a bowl combine egg, salt, and pepper. Add turkey and breadcrumbs; mix well. Shape the mixture into four 3/4-inch-thick patties.

In a large nonstick skillet, cook patties over medium heat in oil for 10 minutes, turning once halfway through cooking time. An instant-read thermometer in the thickest part of the burger should register 165F. The same times and procedure apply to broiling them in the oven if you prefer.

Want a kickier burger? Lay on jalapeno jelly or barbecue sauce and cook another minute on each side to glaze.

To assemble, place cabbage and red onion on bottom of rolls and top with a burger.


Spicy Banzo Burgers
Serves 4

This tasty burger will definitely get their attention and their praise if you create the seasoning according to the recipe for same included below.

1/4 cup canned chickpeas(a.k.a. garbanzo beans), drained and mashed
1 beaten egg
2 Tbsp fine dry bread crumbs
1-1/2 tsp Cajun Season Salt (Recipe below)
1 lb ground raw chicken or turkey
4 Kaiser rolls or burger buns, split

Preheat oven broiler.

In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, and that fabulous Cajun seasoning. Add ground chicken and mix well - use your clean hands. Shape into four 3/4-inch-thick patties.

Next, be sure to wash your hands well since the seasoning will really, really hurt if you get any in your eye.

Place patties on a broiler pan rack and broil on the highest rack for 12 or 13 minutes, turning once.

Remove the burgers and broil your buns til they're just kind of gold.

Serve with lettuce leaves and tomato slices and plenty of ice water or other more interesting cold liquids.

Cajun Season Salt
Makes about a 1/4 cup (which c, considering all the pepper, should last a very long time stored with your other spices.

Combine 2 Tbsp salt,1 Tbsp ground red pepper and 1 tsp each ground white pepper, garlic powder and black pepper.

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Chicken with Mushroom & Caper Sauce
Serves 6

This is NOT "quick" if you marinate the chicken breasts at home, but if you have the time just put them in a plastic bag with some Italian dressing and let them rest for a few hours. But you're here at a quick and easy website so you should probably just buy them already marinated.

1 lb sliced fresh mushrooms
3 Tbsp butter
6 Italian-marinated b.s.c.b.halves (about 2 lb)
3 Tbsp rice vinegar or white wine vinegar
1-1/2 cups whipping cream
3 Tbsp capers, drained
1/4 tsp freshly ground black pepper
Steamed fresh vegetables (optional)

In a 12-inch skillet cook mushrooms, uncovered, in 1 Tbsp of hot butter over medium-high heat about 3 minutes or until tender. Remove mushrooms from skillet and set aside.

Reduce heat to medium and add remaining 2 Tbsp butter and the breast halves to skillet. Cook, uncovered, for about 10 minutes or until no longer pink (170F), turning once. Remove chicken from skillet.

Remove skillet from heat; add vinegar and stir to loosen those tasty browned bits in the bottom of the skillet.

Return skillet to heat and stir in cream, capers, and pepper. Bring to boiling then simmer uncovered, for 2 to 3 minutes or until sauce is slightly thickened.

Add the cooked mushrooms and heat through.

If they're very thick cut each chicken piece in half horizontally to make two thin pieces, plate them and top with the mushroom sauce. For a super tasty and heathful meal serve with steamed vegetables.

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Greek Chicken and Vegetables
Serves 4

Give this a "10" for easy and the same for taste. And it's good for you.

1-1/2 to 2 lb boneless, skinless breasts
1/4 tsp salt
1/8 tsp black pepper
Nonstick cooking spray
1 clove garlic, minced
1 lemon, thinly sliced
¾ cup diced tomato, without liquid
1/2 cup pitted ripe olives
1/4 cup chopped onion
1/4 cup snipped fresh parsley
1 Tbsp snipped fresh oregano (or 1 tsp dried oregano)
1/8 tsp ground red pepper
1/4 cup dry white wine
3/4 cup chicken broth

Sprinkle chicken with salt and pepper. In a non-stick skillet cook chicken over medium heat 12 to 15 minutes or until light brown, turning once.

Reduce hea and place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley, and oregano over chicken pieces in skillet. Sprinkle with ground red pepper. Add the wine and the 3/4 cup broth. Simmer, covered, for 12 to 14 minutes.

Transfer the chicken and vegetables to a platter. Garnish with remaining lemon slices and there's your family's new favorite, especially if you're Greek.

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Chicken with Couscous Salad
Serves 6

Lemons, olives and couscous? It must be a Mediterranean quick & easy.

2 Tbsp extra-virgin olive oil, plus some for pan
8 lemon slices, plus 1/2 tsp lemon zest
2 l chicken thighs (about 8)
2 tsp herbes de Provence
1 box (10 oz.) plain couscous
1 cup coarsely chopped Italian parsley
3 celery ribs, chopped
1/4 cup chopped pitted kalamata olives

Preheat broiler and lightly oil a shallow baking pan.

Arrange lemon slices in pan, placing 2 inches apart.

Rinse chicken, pat dry & evenly sprinkle all sides with herbes de Provence; season with salt and pepper.

Place each chicken thigh, skin side down, on a lemon slice and broil 4 inches from heat, turning once, until cooked through, about 15 minutes.

Meanwhile, bring 1-3/4 cups water and 1 Tbsp oil to a boil in a medium saucepan. Add couscous in a slow stream, stirring until combined. Immediately cover pan and remove from heat. Let stand for 5 minutes then with a fork, stir in zest, parsley, celery, olives, and remaining oil; salt and pepper to taste.

Remove thighs from the broiler and arrange with lemon slices on one side of serving plates and couscous on the other.

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Turkey Piccata
Serves 4

Use your largest nonstick skillet for this recipe. Don't crowd the pan. Any more orders? Oh, yeah: don't lose this recipe because you'll be asked to make it again and again. And When you buy the turkey cutlets why not ask the butcher to flatten them for you. He might tell you to go scratch but he also might be pleased to give you a bit of extra service, you never know until you try.

1 lb boneless turkey breast cutlets(boneless chicken thighs or even pork chops are great, too)
1/2 cup all-purpose flour
1 tsp salt
1 tsp white pepper
3 Tbsp butter, divided
2 Tbsp olive oil
1/2 cup dry white wine
1/3 cup fresh lemon juice
1 Tbsp drained capers
6 lemon slices, halved
1 Tbsp chopped fresh flat-leaf parsley

Place turkey between 2 sheets heavy-duty plastic wrap or waxed paper, and flatten to 1/2-inch thickness, using a meat mallet.

Combine flour, salt, and pepper in a shallow dish and dredge turkey in it.

Melt 1 Tbsp butter in 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add half of rhe cutlets, and cook 2 to 3 minutes on each side or until golden brown.

Remove turkey from skillet, and place on a wire rack in a jelly-roll pan in a 200F oven to keep warm. Repeat with remaining turkey, butter, and oil as needed (unless you got smart and acquired one of those large electric griddles so you can cook 'em all at once).

Stir wine and next 3 ingredients into skillet, and cook over medium-high heat 2 minutes or until sauce is slightly thickened. Remove from heat; stir in remaining 1 Tbsp Butter. Put it on a platter, pour sauce over it and stand aside.

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Turkey Saltimbocca
Serves 4

Saltimbocca made with veal is a classic -and classically expensive. Use turkey to cut the cost and - more importantly - the cholesterol. Same applies if

you'd rather make this an easy chicken recipe.

6 Turkey breast cutlets or slices (about 1 lb. total), each about 1/4 inch thick
Black pepper
6 slices prosciutto (about 1 & 1/2 oz.)
2 oz. grated Parmesan cheese
1 Tbsp. olive oil
2/3 Cup chicken broth
1/3 Cup dry white wine
1/2 tsp. dried sage
1 Tbsp. Dijon mustard

Rinse turkey and pat dry. Place each piece between 2 sheets of plastic wrap or waxed paper. With a kitchen mallet, pound firmly but gently to a thickness of about 1/8 inch.

Lightly sprinkle each slice with pepper; then lay a piece of prosciutto on each slice and top with a layer ofcheese. Roll up turkey to enclose filling; secure each roll with a wooden toothpick.

Heat oil in a wide nonstick frying pan over medium-high heat. Add turkey rolls and cook, turning occasionally, until browned on all sides (about 10 minutes).

Combine broth, wine, sage, and mustard and add to pan. Cover and cook for 2 minutes.

Transfer turkey rolls from pan to a platter; keep warm.

Bring sauce to a boil over high heat; then boil, uncovered, until bubbles form (about 3 minutes). Pour over turkey and serve.

P.S. Don't forget to remove the toothpicks.


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