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Meal Planning Meal Planning

ChIcKeN rEcIpEs

 other than regular lemon pepper chicken or bbq chicken what kind of recipes can you make with chicken??? would love lots of different recipes... gotta make dinner,lol.... but can still use for another day...

by on Apr. 8, 2012 at 5:10 PM
Replies (11-20):
Jukebox_Jenny
by Jenny on Apr. 12, 2012 at 12:41 PM
Me favies!!


Quoting christi34:

I like making chicken enchilada's.


Posted on CafeMom Mobile
Jukebox_Jenny
by Jenny on Apr. 12, 2012 at 12:42 PM
I need to put this back on my plan.


Quoting SweetLuci:

 Easy Chicken Pot Pie
1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
2 teaspoons poultry seasoning, divided
1 cup Bisquick
1/2 cup milk
1 egg
Heat oven to 400. Mix vegetables, chicken, 1 teaspoon poultry seasoning, and soup in ungreased 9" pie plate or baking dish. Stir remaining ingredients, including 1 teaspoon poultry seasoning, until blended. Pour into dish. Bake 30 minutes or till golden brown.


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Jukebox_Jenny
by Jenny on Apr. 12, 2012 at 12:42 PM
Ooh! That sounds great!


Quoting treasure1212:













garlic cheddar chicken

Prep Time:


15 Min

Cook Time:


40 Min

Ready In:


55 Min








Ingredients



  • 1/2 cup butter

  • 4 cloves garlic, minced

  • 3/4 cup dry bread crumbs

  • 1/2 cup freshly grated Parmesan cheese

  • 1 1/2 cups shredded Cheddar cheese

  • 1/4 teaspoon dried parsley

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon salt

  • 8 skinless, boneless chicken breast halves - pounded thin







Directions





  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.

  3. In a shallow bowl, mix the bread crumbs, Parmesan
    cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

  4. Dip each chicken breast in the garlic butter to
    coat, then press into the bread crumb mixture. Arrange the coated
    chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining
    butter and top with any remaining bread crumb mixture.

  5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.














this taste so awesome and goes great with mashed potatoes and green beans  we only made 4 breast tho instead of the 8


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Jukebox_Jenny
by Jenny on Apr. 12, 2012 at 12:43 PM
I like shredded chicken with a little mayo, garlic, salt and pepper on crescent rolls.
Posted on CafeMom Mobile
mygardenia
by on Apr. 12, 2012 at 2:25 PM

Chicken mialnese

Chicken nuggets

Chicken in pasta

Chicken with basil, ginger, soy sauce



mygardenia
by on Apr. 12, 2012 at 2:28 PM

Whole baked chicken

Chicken in fried rice


mygardenia
by on Apr. 12, 2012 at 2:29 PM

Chicken in soup

Chicken in stew

mygardenia
by on Apr. 12, 2012 at 2:31 PM

Spanish chicken in tomato sauce and white rice

Chicken salad with chick peas and bacon


darrensmom11
by on Apr. 12, 2012 at 2:34 PM
I'm limited to all the writing I Can do on my phone. . . But here's a few ideas- Chx parmesan. Fidelo with Chx. Vegetable stir fry with Chx. Chx stew in the crock pot.
Posted on CafeMom Mobile
elijahsmama09
by on Apr. 15, 2012 at 8:44 PM

I googled one above I wasnt familliar with. It sounds really yummy.

CHicken Milanese:

  • 4 skinless boneless chicken breast halves
  • 2 large eggs
  • 1 1/4 cups panko (Japanese breadcrumbs)
  • 3 tablespoons chopped fresh parsley, divided
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon coarse kosher salt
  • 3/4 teaspoon ground black pepper


 

  • 4 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 2 cups (packed) baby arugula leaves (about 2 ounces)

Preparation

Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.

Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken

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