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Main dishes - poultry

Page 1:

  • Chicken & Rice casserole
  • Spicy Roast chicken
  • Gluten-free Oven Fried Chicken
  • Chicken Pot Pie
  • Chicken Strips
  • Country Style Oven Fried Chicken
  • Chicken Alfredo
  • Chicken Parmesan
  • Custer's Turkey Rub
  • Yummy Baked Chicken Wings

Page 2:

  • Bruschetta Chicken Bake
  • Sante Fe Chicken & Rice
  • Cheesy Chicken Lasagna
  • Tasty Turkey Burgers
  • Chicken Drumsticks Pierre
  • Spicy Chicken Fillet Sandwiches
  • Honey Mustard Chicken
  • Teriyaki Chicken
  • Artichoke Chicken Bake

Page 3:

  • Sesame Chicken
  • Easy Egg Rolls
  • Rosemary Chicken & Potatoes
  • Chicken Alfredo Lasagna
  • Crockpot Cream Cheese Ranch Chicken

Page 4:

  • Spinach Chicken Parmesan
  • Provolone Smothered Chicken
  • Baked Buffalo Chicken Breasts
  • Snappy Chicken Stir Fry

Page 5:

  • Crockpot Cheesy Chicken & Ham
  • Hawaiian Chicken
  • Grilled Chicken Legs
  • Chicken Tetrazzini
  • Spanish Chicken
  • Greek-style Chicken


by on Sep. 8, 2011 at 8:31 PM
Replies (51-59):
michiganmom116
by Kitchen Owner on Oct. 22, 2012 at 11:44 AM
1 mom liked this


Monterey Ranch Chicken

1 c. bread crumbs

1 c. shredded Monterey Jack cheese

1 pkg. ranch dressing mix (I make my own mix and used 1 Tbsp.)

1/2 c. to 3/4 c. mayonnaise

6 boneless, skinless chicken breast halves

Preheat oven to 350°F.

Combine bread crumbs, cheese, and ranch dressing mix.  Dip the chicken in the mayonnaise or use a brush to coat both sides, then roll in the bread crumb mixture.  Arrange chicken in a 9 x 13 baking dish, sprinkle any remaining bread crumb mixture over chicken, and bake for 45 minutes.

michiganmom116
by Kitchen Owner on Nov. 27, 2012 at 8:28 AM


GEORGE STELLA'S EASY CHEESY CHILI CHICKEN
2 tablespoons olive oil
2 tablespoons cilantro
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons salt
1 clove garlic, chopped
1/2 teaspoon pepper
1/8 teaspoon cayenne
4-5 boneless chicken breasts
1/4 cup green pepper, julienned
2 tablespoons red onion, diced
1/4 cup Roma tomato, diced (about 1/2 small)
4 ounces colby-jack cheese, shredded

Stir together the first 8 ingredients in a medium bowl. It will be a thick paste. Add the chicken and rub the seasoning mixture all over the meat until coated evenly. Place the chicken on a foil-lined baking sheet. Arrange the vegetables over the chicken. Bake at 400º 20 minutes or until the chicken is just done. Do not overcook. Top with the cheese and return to oven until melted, about 5 minutes.

Makes 4-5 servings
Do not freeze

Per 1/4 Recipe: 321 Calories; 18g Fat; 35g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/5 Recipe: 283 Calories; 15g Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs



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michiganmom116
by Kitchen Owner on Dec. 5, 2012 at 5:52 PM


Chicken Salad Casserole

  • 4 chicken breasts, cooked, cooled and diced
  • 3/4 c. chopped celery
  • 1/2 c. chopped onion
  • 1 can sliced water chestnuts
  • 1 can cream of mushroom soup
  • 1 can cream of onion soup
  • 3/4 c. mayonnaise
  • 2 c. cornflakes, crushed

Mix all ingredients except cornflakes and spread in a buttered casserole dish.  Top with cornflakes.  Bake at 300°F for 45 - 60 minutes.

sassymomntx1961
by Bronze Member on Apr. 16, 2013 at 7:39 PM

Quoting sassymomntx1961:


Quoting michiganmom116:

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.

I love the sound of these last 2 recipies


Will this be good in crockpot w/ chicken legs or the honey mustard recipie?

GOD first ppl next things last you cant go wrong and w/ GOD and JESUS around you,you will be a a triple strand rope

michiganmom116
by Kitchen Owner on Apr. 16, 2013 at 7:44 PM


Quoting sassymomntx1961:


Quoting sassymomntx1961:


Quoting michiganmom116:

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.

I love the sound of these last 2 recipies


Will this be good in crockpot w/ chicken legs or the honey mustard recipie?

Hi Yvonne!  Either recipe would be fine in the crockpot.

michiganmom116
by Kitchen Owner on Apr. 24, 2013 at 12:27 PM

This is from a McCormick spice mix:


Tuscan Chicken Stew

Tuscan Chicken Stew

  • 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium onion, cut into 1/2 inch thick wedges
  • 1/2 tsp. fennel seed
  • 15 oz. can cannellini or other white beans, drained
  • 15 oz. can diced tomatoes, undrained
  • 1/4 c. red wine or water
  • 1 tsp. dried basil
  • 1 tsp. dried minced garlic
  • 1 tsp. dried rosemary
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 6 oz. baby spinach leaves

Directions

  1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Remove chicken from skillet. Add onion and fennel seed; cook and stir on medium heat 5 minutes or until tender.
  2. Stir in beans, tomatoes, red wine, basil, minced garlic, rosemary, salt, oregano and pepper. Bring to boil, stirring frequently. Reduce heat to low; cover and simmer 3 minutes. Return chicken to skillet.
  3. Stir in spinach. Cover. Cook 5 minutes longer or until spinach is wilted.
chrisnjoesmom
by Member on Jan. 28, 2014 at 5:24 PM

This is super yummy, I've made it several times.

Cheddar and Pepper Stuffed Bacon Wrapped Chicken

Ingredients

  • 2 Chicken Breasts
  • 2 slices extra sharp cheddar cheese
  • 1 sweet red or orange pepper
  • 4 pieces bacon

Instructions

  1. Carefully cut open chicken breasts with a long thin knife. You'll want to butterfly them, but be careful to not cut yourself or pull the knife up or down to get an uneven cut.
  2. Season inside with salt and pepper.
  3. Cut cheddar slices in half so you can lay them inside chicken and not overhang.
  4. Cut pepper into long strips that lay flat.
  5. Lay into chicken, fold chicken back up.
  6. Carefully wrap chicken with bacon.
  7. If you are having a hard time, you can use a toothpick to keep the chicken closed and the bacon from sliding off- but that is totally optional.
  8. Bake at 350 for 30 minutes, check chicken's internal temp.
  9. When chicken is cooked thoroughly, set to broil and crisp bacon under broiler for about 2 minutes.
  10. Serve with veggies and a salad, rice or other side dish and enjoy!

http://www.sweetcsdesigns.com/cheddar-and-pepper-stuffed-bacon-wrapped-chicken/

michiganmom116
by Kitchen Owner on Feb. 18, 2014 at 6:41 PM

Easy Chicken Fajitas

  • 3 c. bell pepper strips
  • 2 c. vertically sliced onion
  • 1 - 1 1/2 lb. boneless skinless chicken breasts, cut into thin slices
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 2 cans (10 oz. each) Ro*Tel Original Diced Tomatoes & Green Chilies, drained
  • 8 flour tortillas (10-inch), warmed

Spray large skillet with cooking spray or add 1 to 2 Tbsp. desired cooking oil.  Heat over medium-high heat.  Add bell peppers and onions; cook 7 minutes or until tender, stirring occasionally.  Remove from skillet and set aside.

Add chicken to skillet.  Sprinkle with chili powder and cumin.  Cook 4 minutes or until no longer pink, stirring occasionally.

Return peppers and onion to skillet; add drained tomatoes.  Cook 2 minutes more or until hot.  Divide chicken mixture evenly between tortillas.  Serve.

Makes 4 servings of 2 fajitas each.


michiganmom116
by Kitchen Owner on Feb. 24, 2014 at 6:36 PM


Click to see a close-up

PIZZA CHICKEN
1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
1 tablespoon pizza sauce
4 slices pepperoni
1 teaspoon butter or oil
2 fresh mushrooms, sliced
2 thin green pepper rings
1 ounce mozzarella cheese, shredded

Season the chicken with salt and other seasonings; grill. Meanwhile, sauté the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired. Bake at 350º about 10-15 minutes or until hot and the cheese is melted. Serve at once.

Makes 1 serving
Can be frozen but the peppers will get soft

Per Serving: 310 Calories; 16g Fat; 36g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

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