CHICKEN RECEIPT RECIPES
HAWAIIAN CHICKEN I RECIPE | ALLRECIPES
This was given to me by my best friend years ago and is a favorite of our family!
Provided by Barbara Childers
Categories Chicken Breasts
Total Time 8 hours 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
- In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
Nutrition Facts : Calories 547.8 calories, CarbohydrateContent 63.2 g, CholesterolContent 107.9 mg, FatContent 18.2 g, FiberContent 0.9 g, ProteinContent 32.5 g, SaturatedFatContent 10.5 g, SodiumContent 5830.9 mg, SugarContent 56.1 g
CHICKEN NUGGETS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 25 minutes
Cook Time 25 minutes
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
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CHICKEN WITH PINEAPPLE RECIPE: HOW TO MAKE IT
I'm always on the lookout for low-fat recipes that are scrumptious, too, like this pineapple chicken recipe. Quick-cooking chicken breasts get wonderful, sweet flavor from pineapple, honey and teriyaki sauce. —Jenny Reece, Lowry, Minnesota
From tasteofhome.com
Reviews 4
Total Time 20 minutes
Category Dinner
Calories 247 calories per serving
From tasteofhome.com
Reviews 4
Total Time 20 minutes
Category Dinner
Calories 247 calories per serving
- Flatten the chicken to 1/4-in. thickness. Place flour in a large shallow dish; add chicken and turn to coat. , In a large skillet, brown chicken over medium heat in oil until juices run clear, 3-5 minutes on each side. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.) , In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. Stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir until thickened, about 30 seconds. Add pineapple and chicken; heat through. Serve with rice.
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THE SILVER PALATE’S CHICKEN MARBELLA RECIPE - NYT COOKING
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 928 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 928 per serving
- Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
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CHICKEN SALAD SANDWICH RECIPE - MARTHA STEWART
Some classics are best left as is, like this perfect chicken salad recipe served on a sandwich, from "Mad Hungry," by Lucinda Scala Quinn.
From marthastewart.com
Reviews 3.0
Category Chicken Recipes
From marthastewart.com
Reviews 3.0
Category Chicken Recipes
- Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.
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THE SILVER PALATE’S CHICKEN MARBELLA RECIPE - NYT COOKING
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 928 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 928 per serving
- Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
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CHICKEN ENCHILADAS RECIPE | TYLER FLORENCE | FOOD NETWORK
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 15 minutes
Category main-dish
Cuisine mexican
Calories 383 calorie per serving
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 15 minutes
Category main-dish
Cuisine mexican
Calories 383 calorie per serving
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
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Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
From bettycrocker.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 562.1 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 562.1 per serving
- Bake about 35 minutes or until golden brown.
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HOW TO COOK CHICKEN BREAST IN THE INSTANT POT | KITCHN
This method is specifically for plain chicken breast that you can use as meal prep for building salads and grain bowls or for using in recipes that call for cooked chicken.
From thekitchn.com
Reviews 3.4
Total Time 0S
Category Main dish, Lunch, Dinner, Poultry dish
Calories 180 cal per serving
From thekitchn.com
Reviews 3.4
Total Time 0S
Category Main dish, Lunch, Dinner, Poultry dish
Calories 180 cal per serving
- Release remaining pressure, remove and serve or use for future use. Immediately transfer the chicken to a cutting board. If reserving the cooked chicken for meals throughout the week, store the breasts whole to keep them moist. Chop or shred the chicken as desired for immediate use in other recipes. Reserve the broth for soups and cooking grains.
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