Chicken on a Bun - Chicken Recipes

Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Directions
Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Taste Sensations:How To Make Chicken Tikka Masala

Sometimes the best chicken recipe is not only totally healthy, but it is also fast, easy to make and will have your family coming back for a second helping!

The following chicken recipe is for those people who are health conscientious and watching how much fat they take into their routine diet.

If using frozen chicken breasts: this chicken recipe is best when a frozen skinned chicken breast has been thawed slowly in cold water or even in the refrigerator. The meat seems to stay more firm and keeps in its moisture much better than if you defrost the chicken in a microwave or even at room temperature. Fresh chicken breasts can also be used.

Now onto the rest of the chicken recipe.

Choose as many chicken breasts as you wish to serve.
Slice a fresh lemon in half. Rub the lemon all over the breasts. (note: one lemon will be sufficient for about 4 medium-sized breasts)
Wrap the breasts in tin foil and place them on a baking sheet.
Bake in a moderate oven until done – depending upon the size of your breasts – it should not be more than 35 to 40 minutes.

Remove from oven, and put the chicken breasts into a baking dish or platter that you would like to serve them on.

Making the sauce for this chicken recipe is fast, easy and flavorful. All you will need is a couple of medium-sized onions, four or five tomatoes, some cilantro and/or oregano, three our four garlic cloves, olive oil, mushrooms if you like, and black olives – also optional.

Just dice it all up, add the oregano or cilantro and garlic to your specific tastes and you are done.

Cover the chicken breasts with your freshly made sauce and serve with a freshly steamed vegetable of your choice.
That is all there is to this chicken recipe if you want completely healthy and no fat or carbs to speak of.

If you would like to add a few carbs, then prepare some angel hair pasta and place the baked chicken breasts and sauce over the angel hair and sprinkle with a bit of parmesan cheese.

As a note, you can alter this chicken recipe in a multitude of ways. The main thing to keep in mind when you do alter it is to focus on keeping the chicken recipe fat free and completely healthy.

Try to avoid making sauces out of dairy products. If you should choose to make a sauce that has dairy products as a part of its ingredients, then to minimize your fat intake, try to avoid butter and sour cream, or minimally go with a light sour cream.

The idea behind this chicken recipe is to help you eat a delicious dinner while still eating healthy.

As a note, there are some excellent chicken soup and fried chicken recipes on the web as well, so if this one doesn’t hit your taste buds tonight, then consider a good chicken soup or fried chicken meal for your family.

1 (3-pound) chicken, cut into serving pieces
1/4 cup mayonnaise
1/4 cup bottled Italian dressing
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried oregano

Preheat the oven to 375 degrees and arrange the chicken (skin side down) in a 13 by 9-inch rectangular baking dish.
In a small bowl, combine the mayonnaise, dressing, basil, rosemary and oregano. Brush the chicken with half the dressing mixture. Bake the chicken for 30 minutes.

Turn over the chicken pieces, brush with the remaining dressing mixture and bake for another 30 minutes or until the chicken is done.

Serves 4

Chicken has got to be one of the most universal meats we have today. You can do so much with it, and you get so much from it. Have you got a really terrific chicken recipe that every time your family sits down to the table puts a smile on their face? Most of us do have such a wonderful recipe, for some of us it is fried chicken, and for others it will be our famous chicken soup.

The funny thing about a chicken recipe is that you can take the same recipe and alter a couple of ingredients and have a whole new dish. Or you can take an existing recipe that does not contain any chicken at all, perhaps that famous pasta salad that you make, toss in some cubed chicken and you’ve got a whole new chicken recipe that will delight your friends and family for years to come. And of course from that one alteration, you can create a whole list of new chicken recipe dishes.

More than likely, if each of us thought about it, we have enough chicken recipes that we have created in our own kitchens to create a whole Chicken Recipe Cook Book! Just think of the sections you could have: Fried Chicken, Baked Chicken, Stewed Chicken, Chicken Soup, Chicken Salads, Chicken Dips, Roasted Chicken, Chicken Casseroles – And this is just touching the surface. Such a cookbook would become famous in most kitchens.

It is a safe bet to say that there is not a woman alive today who does not have some kind of a chicken recipe that is her special pride and joy. In some cases, it will be the thing she offers to cook when her children come home for the holidays. Or maybe in some cases it is this special fried chicken that she makes to coax a son home after too many months away!

There are men who are quite savvy in the kitchen as well. And there are a number of chicken recipes, especially for fried chicken that are out of this world –all created by the male gender. It may seem a surprise to hear this, but it really is a fact.

The next time you are looking for an excellent chicken recipe, whether it be fried chicken, chicken soup or something more exotic such as Chicken Florentine, don’t be surprised if the creator of the recipe is a male, and don’t be surprised if it puts your own current favorite fried chicken to shame!

And for a moment let us keep in mind the nutritional value of chicken. It is high in protein, low in fat, and absolutely no carbs when skinless. You may be surprised to learn that it is a rich source of niacin, vitamins B-6, B-12, Vitamin D, iron, and zinc! It is pretty close to a perfect meat.

How many mothers keep a chicken soup recipe in their kitchen for those times when somebody in the family is sick? They know the healing power of chicken!

Make sure you keep enough chicken recipes on hand in your kitchen to serve it often and never get tired of it!

In every kitchen –probably around the world—you should be able to find a chicken recipe for fried chicken or chicken soup. It is safe to assume that these two foods are pretty much universal to the human race.

You will probably find that there are hundreds of chicken recipes for fried chicken. The variations will be in what type of breading is used, or for that matter if any breading is used. Then, you find the variations of spices to mix with the breading.

There will also be those who will try to make fried chicken skinless now because it has become the fad to eliminate as much fat and carbs from the diet as possible. And more than likely you will find that their attempts to make a fried chicken dinner from a skinless chicken will be delectable. Let’s face it some people really are very talented in the kitchen.

No matter what fried chicken recipe is used and no matter where in the world it is created, one thing is absolutely certain. Fried chicken is one of the single-most favorite foods of millions of people world wide.

Americans love their fried chicken with mashed potatoes, gravy, sweet corn, and a lovely tossed green salad. Don’t forget that lovely roll to go along with such a fried chicken feast.

Then there is of course chicken soup. It is probably every mother’s specialty. Of course each recipe for chicken soup is going to be uniquely the creation of that family. Probably the chicken recipe has been being passed down from generation to generation. Your mom is probably making the same basic chicken soup that your great grandmother made – with her own special touches of course.

Mothers have been serving chicken soup or chicken broth or chicken & noodles or chicken dumplings recipes as a solution to improving the overall health of their families since there was fire and chicken to put on it.

Whether or not there is truth to the healing powers of chicken soup needs its own research, but don’t think for a moment that you will ever convince a mother that her chicken soup does not heal her loved ones when they are ill. She’ll tell you straight up that it does..

So the question will more than likely be one that takes us through to eternity. And maybe there is no such thing as a preference for one chicken recipe over the other. Maybe it is simply both are the favorites and it is the mother who knows which one to prepare and when to prepare it.

And that brings us to the age-old adage of a very simple saying which no person in their right mind would ever refute.

Mother knows best.

If mom says that it is the chicken soup. Go with it.

If mom says that it is fried chicken – do not refute her.

She knows her chicken recipe and when to serve it.

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Tip: To try it Alfredo, substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Trim It Down: Use Campbell’s® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

From: Campbell’s Kitchen
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4

Ingredients:
4 boneless chicken breasts with or w/o skin
3 Tablespoons olive oil (or any oil)
2 cloves garlic, minced
3 Tablespoons white wine
3 Tablespoons soy sauce
2 Tablespoons Dijon mustard

Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.

1 (3 pound) whole chicken, cut into pieces
1/4 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Crockpot Chicken and Gravy

3 whole chicken breasts — halved, you can also use thighs or legs or any parts.. skinned is best but not absolutely necessary… this is a versatile recipe
1 cup sliced fresh mushrooms
4 Tablespoons butter
4 Tablespoons whole wheat flour
2 cups water
1 Tablespoon chicken broth powder
1 teaspoon parsley flakes
1 teaspoon Worcestershire
1 teaspoon soy sauce
1 heaping teaspoon chopped garlic

Place the chicken breasts and sliced mushrooms in the crock pot. In a saucepan on the stove melt butter and add flour. Stir this until bubbly and then add water and broth powder. Stir and boil this until it is nice and thick. Remove from heat and add Worcestershire sauce and garlic. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours. Serve this with rice, noodles or biscuits and a salad.