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chicken recipies please

I am more than likely making chicken tomorrow for dinner. They are boneless chicken breasts and I am tired of just sticking it in the oven to cook lol. I know how to make chicken parm. baked chicken, what other chicken can I do?


Asked by mommy5409 at 8:42 PM on Aug. 25, 2010 in Food & Drink

Level 25 (22,258 Credits)
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Answers (15)
  • Chicken strips

    2 lbs. chicken breast, sliced into strips.

    Sauce: 4 eggs, 1/3 c. water, 1 cup Louisiana hot sauce (the strips are NOT spicy hot), 1 1/2 tsp salt, 1 1/4 tsp ground black pepper, 1/4 tsp garlic powder.

    Dredging mix: 2 c. all purpose flour, 1 Tbsp baking powder, 1/4 tsp salt.

    Dip chicken strips into sauce, then into flour mixture. Fry a few pieces at a time (depends on the size of your fryer) until they are done, takes about 4 or 5 minutes.

    Answer by michiganmom116 at 10:18 PM on Aug. 25, 2010

  • Bruschetta Chicken Bake

    * 1 14 1/2 oz. can diced tomatoes, undrained
    * 2 garlic cloves, minced OR 1 tsp. minced garlic
    * 1 6 oz. box chicken flavored stuffing mix
    * 1/2 c. water
    * 1 1/2 lbs. boneless skinless chicken breasts, cut into bite sized chunks
    * 1 tsp. dried basil
    * 1 c. shredded mozzarella cheese

    Preheat oven to 400 degrees. Place tomateos with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside

    Place chicken in 13 x 9 baking dish; sprinkle with basil & cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through.

    Answer by michiganmom116 at 9:14 PM on Aug. 25, 2010

  • Chicken Breasts in Lemon Cream Sauce

    * 6 Tbsp. butter, divided
    * 12 oz. mushrooms sliced, or 12 oz. can mushroom pieces, drained
    * 6 boneless skinless chicken breasts
    * Flour to dredge
    * 2 c. chicken broth
    * 2 c. heavy whipping cream (I used evaporated milk)
    * 6 Tbsp. lemon juice (fresh or bottled)
    * 1/2 tsp. white or black pepper

    Melt 3 Tbsp. butter in a large skillet over medium heat. Add mushrooms and saute until tender (or just cook the canned mushrooms a bit). Remove with a slotted spoon and set aside.

    Sprinkle chicken with some salt & pepper, dredge in flour, shaking off excess. Melt remaining 3 Tbsp. butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a plate and cover to keep it warm. Add chicken broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 1 1/2 c. Stir in

    Answer by michiganmom116 at 9:15 PM on Aug. 25, 2010

  • Chicken Alfredo


    * 1 1/2 lbs. boneless chicken breast, cut into 3/4 inch chunks
    * 2 Tbsp. olive or vegetable oil
    * 1/2 tsp. minced garlic
    * salt and pepper


    * 8 oz. cream cheese
    * 1/2 c. butter
    * 3/4 c. milk
    * 3/4 c. grated Parmesan cheese
    * 1/2 tsp. white pepper (may also use black pepper)

    16 oz. cooked spaghetti, linguine, fettucini,or angel hair pasta


    Cook chicken in olive oil with garlic and salt and pepper. While chicken is cooking, melt cream cheese and butter together in saucepan. Stir until smooth. Stir in milk, Parmesan cheese and pepper. Pour chicken and juices over spaghetti in a serving dish, then top with sauce and sprinkle parsley on top.


    Answer by michiganmom116 at 9:17 PM on Aug. 25, 2010

  • Teriyaki Chicken

    * 1 1/2 lbs. boneless skinless chicken breasts, cut in 1/4 inch slices
    * 3/4 c. water
    * 1/2 c. soy sauce
    * 2/3 c. brown sugar
    * 1/4 tsp. garlic powder
    * 1/8 tsp. ground ginger
    * 2 Tbsp. cornstarch
    * 1 Tbsp. vegetable oil

    Combine water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well. Marinate chicken in 1/3 to 1/2 of the sauce for 2 to 3 hours (we've done it for less than that).

    Drain marinade off chicken, reserving the marinade. Stir fry chicken in vegetable oil over medium high heat until chicken is cooked. Stir in remaining marinade and continue stir frying until chicken is done and glazed.

    Stir cornstarch into remaining sauce and bring to boil over medium heat, stirring frequently, until mixture boils and thickens slightly. (I do this while chicken is cooking). Serve chicken over hot rice with the sauce.

    Answer by michiganmom116 at 9:18 PM on Aug. 25, 2010

  • Chicken Stroganoff

    * 4 bacon strips, diced
    * 1 lb. boneless skinless chicken breasts, cut into 1/4 inch wide strips
    * 1 medium onion, chopped
    * 2 4 oz. cans mushroom pieces
    * 1 1/2 c. chicken broth
    * 2 garlic cloves, minced
    * 1/2 tsp. salt
    * 1/8 tsp. paprika
    * pepper to taste
    * 2 Tbsp. flour
    * 1 cup sour cream
    * Hot cooked noodles

    In a skillet, cook bacon until crisp. Drain, reserving 2 Tbsp. drippings; set bacon aside. In the drippings. cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over noodles. Sprinkle with paprika if desired.

    Answer by michiganmom116 at 9:18 PM on Aug. 25, 2010

  • wow thank you for all the chicken recipies which ever I decide I will have to try the other ones one day lol

    Comment by mommy5409 (original poster) at 9:19 PM on Aug. 25, 2010

  • You're welcome! I do have recipes for chicken jambalaya, sesame chicken, and homemade chicken strips if you're interested.

    Answer by michiganmom116 at 9:26 PM on Aug. 25, 2010

  • sure I love recipies and love trying new things lol

    Comment by mommy5409 (original poster) at 9:31 PM on Aug. 25, 2010

  • Chicken & Sausage Jambalaya - spicy hot!

    3 c. chicken breast meat, cut into bite size pieces
    1 lb. smoked sausage, cut into bite size pieces
    2 large onions
    1 large green pepper
    2 cloves garlic
    1/2 bunch green onions
    1 15 oz. can tomato sauce
    1 10 oz. can Rotel tomatoes & chilies
    2 cups uncooked long grain rice
    2 Tbsp. butter
    salt to taste (I used 1 tsp.)
    cayenne pepper to taste (I used 1 tsp.)
    black pepper to taste (I used 1 tsp.)
    water as necessary
    Season chicken with salt, cayenne pepper, & black pepper. Brown chicken in a large pot with melted butter. Remove chicken. Chop onions & bell pepper. Mince garlic. Brown onions, bell pepper, & garlic in pot. Add tomato sauce & Rotel tomatoes. Simmer 15 minutes. Add chicken & sausage. Cook until chicken is tender. Add rice & chopped green onions. Stir well. Add enough water to cover ingredients by about 1 inch.Bring to a boil, cover & cook on lo

    Answer by michiganmom116 at 10:16 PM on Aug. 25, 2010

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