I don’t know why it took me so long to realize that I will need to MAKE DINNER while my mother-in-law is here, and that my usual “Hm, scrambled eggs? soup? cereal?” is not going to work. So quick, you cooking types! Fly to my side!
First: easy ways to cook boneless skinless chicken breasts. And since I have a contamination issue, I’m looking for ways that involve minimal handling of raw meat. That is, I am not going to be pounding raw chicken with a mallet, and I’d rather not have to dredge it, either, although I guess I’m willing to as long as I can throw away the container afterward. What I really want to do is put the chicken in a casserole dish, pour something over it to keep it moist, and bake the living bacteria heck out of it. Then I want to serve it with potato/rice and a vegetable. I’m thinking…cream soup? Is that what I need here?
Second: easy ways to flavor rice. I have a rice steamer so it’s really easy to cook rice–but I don’t know what to ADD to it. Do you?
My favorite “hands off” recipe for chicken is good ol’ homemade chicken noodle soup. I also have a super easy chicken totilla soup recipe. Both are yummy, and can be made into a complete “meal” by adding some homemade bread. (I have a bread machine, and I use the boxed loafs. OR I use my SUPER yummy 1 step, no rise, beer bread recipe).
If any of this sounds like something that would work for you, let me know and I’ll get you the recipes.
Otherwise, I’ve got nothing.
Crispy Panko Mustard Chicken
serves 4
2 Tablespoon unsalted butter
2 Tablespoon Creole Mustard
1/2 cup panko
4 skinless, boneless chicken breasts
Preheat oven to 475 degrees. Melt the butter in a small dish in a microwave oven then combine the butter with the panko crumbs in a small mixing bowl.
Coat chicken breasts with mustard then place on a greased, foil-lined baking sheet, top with crumbs and bake approximately 15 minutes or until cooked through and golden brown.
Totally yummy and impressive looking!
We use marinades for all meats. The brand we see to like the best is “World Harbors”. It’s in a square bottle and they have tons of flavor choices. Any brand can be good though. (The bottled marinades are usually found near the salad dressing/mayo/ketchup, etc.) Most of the marinades just require you put the meat (thawed) and marinade in a container (I use a zip lock bag so I don’t have a yucky container) for 30 minutes. Usually my husband uses the grill for meat… but you can bake it or broil it. We find that the longer something is marinating the moister it is. Make sure you just check the bottles for the time suggested for marinading, because some suggest a couple hours.
And the rice… not sure. Sorry, we usually use those preflavored side dish rice or noodles. (I think lipton brand?)
Hope that helps!
Is the weather getting cooler in your neck of the woods? I’ve got a couple of good crockpot recipes for chicken, if you want them.
Also, we’re big fans of the marinade. Plain old Italian dressing works well with chicken. (I also like the Honey Teriyaki flavor marinade in a bottle. Not sure who makes it. It’s in the ketchup aisle at Target.) A hour or so in a ziplock in the fridge, and then slap them on the grill.
If you pour a can of minestrone soup over chicken and then bake it, the chicken is surprisingly awesome. I have made this many times, and people always think it is a much more complicated recipe than just pouring soup over chicken.
Run right now, right away, this very second, over to http://www.thepioneerwomancooks.com.
She’s funny and there’s lots of pictures and printable recipes and they are all EASY EASY EASY with no weird ingredients. But they’ll impress your MIL, because they’re yum.
Good luck!
Oh, and rice: I don’t do the cooker thing for this one, but it doesn’t take THAT much work and it is so good.
2 cups rice
4 cups water
2 tsp. salt
1-2 onions
1 lb. mushrooms
Chop up the onions and mushrooms and saute them. Boil up the water (or just take from the urn or microwave it or whatever). Put the rice in a 9″ x 13″ pan. Dump the salt in. Dump the onions and mushrooms in. Pour the water on top. Mix it all together for second, then cover it tightly and put it in the oven at 350 degrees for 45 minutes.
YUM!!!
I like to make this: http://tinyurl.com/2e7rjc
It’s pretty easy. You can just add a vegetable side, and I like it. There’s also a teriyaki version and a tomato/olive version that should be on that site.
I don’t eat any meat and will therefore be no help whatsoever, I just popped over to tell you to stay strong and I’ll be thinking of you and hoping that the time just FLIES by.
:)
Wow, I’m getting really into this thing. I love to cook, so ask me! ask me! ask me!
Here’s another chicken breast marinade:
1/2 c. honey
1/4 c. soy sauce or tamari sauce
4 T. brown sugar
1 clove garlic, crushed
1/4 c. ketchup
Combine ingredients well. Pour over chicken cutlets and refrigerate over night. Bake uncovered at 350 for an hour. Check every so often or whenever you remember to add more marinade and to make sure it doesn’t get overcooked.
Honey Mustard Chicken
3 tbsp honey
3 tbsp mustard
1 tsp Italian spices (or your own combination of basil, thyme, rosemary, oregano, WHATEVER…)
breadcrumbs (spiced)
Salt and pepper the chicken. Mix together and spread the mixture over the chicken. Roll the chicken in the breadcrumb mixture. Bake at 350 for 45 min to an hour.
Or will that make you feel contaminated? ;)
OK, OK, here’s one.
1/3 cup honey
3 Tablespoons mustard
3 Tablespoons soy sauce
Mix together, pour on chicken. Roast for 30 minutes at 350. Then flip over and put sauce on other side and roast for another 30 minutes.
I’ll try to find you some more. Also, the Pioneer Woman link doesn’t really involve much chicken. What it DOES have are easy quick meals that are yummy… if that suits you better than contaminated chicken. ;)
Two words: Lawry’s marinades. Pour them over some chicken and bake away. They come in a TON of different flavors. Hubs and I couldn’t live without them!
I make this recipe for tandoori chicken at least once a week (pilfered from my friend TwoBusy)
http://twobusy.typepad.com/twobusy/2007/07/tastes-like-chi.html
With it, I like to do a light curry rice — instead of cooking the rice with water, I use chicken broth, and add a little butter, curry powder, cumin and pepper at the very end.
You can add flavour to rice by cooking it in some sort of stock, rather than plain water. You might have to dilute to suit your tastes though. You could always throw some peas, diced carrot and corn kernels in to cook with the rice and stock too (I guess, sort of like a lazy person’s risotto. Minus the stirring, or the Arborio rice).
Or, every so often we’ll dump a tablespoon or so of Tumeric (again, to taste) to the rice water before we cook it, turns it an awesome shade of yellow and adds a nice subtle flavour.
There’s a great chicken casserole recipe on the back of Campbell’s cream of mushroom soup. Basically it’s just a casserole dish with rice on the bottom, then chicken, then pour in cream of mushroom, cook and top with cheese. It’s yummy. I like to add a bit of sour cream to the soup before pouring it over the top. You can also add vegetables.
I also have a raw chicken phobia, YUK! I throw a chicken into a crock pot with chicken broth, cream of chicken soup, carrots, potatoes (cut up REALLY small), celery, sliced onion and some frozen corn. I add come oregano and a little sage and cook the heck out of it until it smells good. Easy chicken soup. You can use a whole chicken or pieces.
I like to carefully cut open the pack of boneless skinless breasts with a knife and then gently pry the meat from the container with the knife so that it flops directly into a crock pot. NO TOUCHING INVOLVED! You can add taco seasoning and water and let it cook for 5-6 hours, shred it, and turn it into chicken enchiladas. Just buy a can of enchilada sauce to pour over the top. Rice mixed with salsa goes good with this. Also, you can cook it for 5-6 hours and then add bbq sauce and shred it for bbq chicken sandwiches. Melt some provolone cheese on top…yum. Another fun thing is chicken and dumplings…dump the chicken, 2 cans cream of chicken soup, and any types of frozen veggies you like into the crock pot. Cook until the chicken is done, shred it with a fork, and then break up two containers of refrigerated biscuit dough into little pieces and drop them on top. Cook until the dough isn’t raw anymore (about 30 minutes) and YUM. You can also do that one in a pan on the stove, but I love my crockpot. :) Good luck with the MIL.
My husband believes that my chicken bake takes all day and that I am home cooking it and not at Target…I don’t correct him.
Prepare for 4 (for more just add)
In a glass Pyrex square baking pan throw this stuff in and mix
1 box of stovetop
1 can of Cream of Chicken Soup
1 can of Water (just use the soup can)
1 package frozen broccoli (birds eye box)
4- chicken breasts cut into chunks (like 8 chunks per breast)
Bake for 40 minutes at 350.
Done.
Chicken and Wine Sauce
The key is that it cooks for THREE HOURS. It makes your house smell SO good and it is totally tender and yummy! I could eat this everyday. Comfort food!
6 or 8 Chicken Breasts
2 cans Cream of Chicken Soup
2 cans Cream of Mushroom Soup
2 cans Cream of Celery Soup
2 cups shredded sharp cheddar cheese
1 to 2 soup cans full of white wine
Dump everything but chicken together in a giant oversized 9 x 13 pan. Stir. Stuff the raw chicken breasts down in the mixture.
Cook at 325 for 2 and a half hours covered. Remove cover and cook for 30 minutes.
Serve over plain white rice (the sauce is YUMMY)with a green vegetable.
You can assemble it the night before. Just toss it in 3 HOURS before dinner(that is the hard part to remember).
No-Fuss Chicken
8 oz, Russian or Catalina salad dressing
1/3 cup apricot preserves
1 envelope onion soup mix
Combine these and pour over:
8 boneless skinless chicken breast halves
in a baking pan. Cover and bake at 350 for 20 minutes. Baste, and bake for uncovered for another 20 minutes.
Serve over hot cooked rice.
****
And something I like to make with rice: I don’t remember what it’s called, but you add either unflavored yogurt or sour cream to your hot rice, and then a bunch of shredded cheese, and a couple of shakes of Tabasco sauce, and some salt. It’s really good. Sometimes I add leftover cooked broccoli, too, or mushrooms.
Good luck!
OMG – perfect chicken recipe for you: you dump the breasts into a baking dish of some type. Next, melt half a stick of butter, six tablespoons Mustard and maybe some thyme if you want. Pour it over the chicken, then crumble some saltines and parmesan over it and bake it. No touchee nothing, and it goes perfect with white rice.
Also, honey curry chicken. Half stick of butter, 1/4 C mustard and 1/4 honey, 1 t. salt and 2 tsp curry; Melt the butter, and the rest of the ingredients, pour it over the chicken and bake it. Easy-peasy and kids love it too. (It’s sweet.)
Add to white rice:
-couple of pinches of kosher salt
-small handful of chopped fresh cilantro
-most of the juice of one lime
Mix together to make very flavorful rice. Yum!
Will casseroles work? I have three off the back of Campbell’s soup cans that I pretty much live off of… Chicken Broccoli Divan, which uses CANNED COOKED chicken so there’s no icky rawness involved; Five-Ingredient Spinach Lasagna (no meat in that though), and Cheesy Chicken and Rice Casserole. We also do shake ‘n bake a lot… it’s not really too bad, cuz you only touch the chicken when you’re putting it into the bag with the breading.
Links (agh I’m retared and don’t know how to just make words hyperlinks):
Broccoli Chicken Divan:
http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=24435&page=0&index=0&SearchText=broccoli+divan&LastIndex=false
Lasagna:
http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=25326&page=0&index=5&SearchText=lasagna&LastIndex=false
Chicken Casserole:
http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=27173&page=0&index=1&SearchText=cheesy+chicken+casserole&LastIndex=false
Holy cow, this is awesome…I’m going to run out and buy 400 pounds of chicken breasts and load up my freezer NOW and try EVERY ONE of these recipes in a row!
I’m super lazy and like to just unwrap a whole chicken and dump it in a crock pot. Then I just shake a bunch of whatever I happen to pull out of the spice cabinet first over it. Italian seasoning or dill or just salt and pepper. Maybe some olive oil or lemon juice. Then I turn it on and leave it for a million years (or eight to ten hours). It feeds three of us with a good bit left over, but if you have a big crock pot, you could do two.
Printing all these great suggestions NOW! Thanks!
OMG. Look at all these recipes! I sincerely hope she won’t be here long enough to use them all. :) Yummy! Have fun.
My husband hates chicken, so I’m not much help there, sorry.
For a spanishy/mexicany rice thing, add a can of the tomato and chile mix.
Here is a way to cook chicken that is super easy and turns out so yummy. Just buy a bottle of Wishbone Robusto Italian dressing. Do not get the generic or anything else. It must be the Robusto Italian. Marinate the chicken in the dressing and then cook it in the oven. I think I did 325 degrees for 15 minutes, checked it, and then maybe another 5 minutes. Or you can grill the chicken too. Sooooo good!
This will make you weep it’s so good:
Creamy Ranch Chicken
1 packet of Ranch mix (I usually use about 1/2 to cut down on the salty taste)
2-4 Boneless skinless chicken breasts
1 8oz package of cream cheese (at room temp so set it out on the counter for a few hours or overnight)
1 can of cream of chicken soup
half can or half cup of milk
(Usually you don’t need any more spices but if you like, you can add a dash of pepper and some garlic powder. You can also replace the cream of chicken with cream of mushroom and it tastes great, too.)
Mix ranch packet, milk, undiluted can of soup and cream cheese together. (If you use cold cream cheese it’s best to use an electric hand mixer) Add whole chicken breasts if cooking in a crockpot, standard oven or dutch oven, cut into cubes or strips if cooking stove top. Cook in the crockpot on low for 8-10 hours or 4 hours on high. Cook in the oven at 425 for 40 minutes or until chicken is thoroughly cooked. Cook for a few hours in a dutch oven. For stove top, simmer in a saucepan for 15-20 minutes on medium-high heat while stirring frequently. Serve sauce and chicken over rice. For a richer meal, serve over mashed potatoes. For an easy left overs meal, reheat in the microwave and serve over warm toast.
Oh, and rice. Grate lemon zest into while cooking it in some stock (veggie stock works great with this as does chicken).
Good luck! Let us know what you pick!
no use on the recipes but good luck tomorrow…thinking of you.
Wow! Thanks to all of Swistle’s readers for this awesome cache of chicken recipes.
Swistle, get yourself a box of surgical gloves. You can find them at your grocery or Target. I’ve been using them lately when I handle meat (I’m also a cook-the-living-shit-out-of-it kind of gal) and it doesn’t bother me nearly as much now.
Before we gave up meat, we did a couple of easy chicken dishes. For the first, you toss quartered roma tomatoes and quartered red potatoes in garlic and olive oil, and then put them in a 9×13 pyrex dish and bake them (I don’t have the recipe at my fingertips now). The other one sounds weird, but I swear it was good: mix together a jar of apricot jam and a bottle of French dressing and pour over chicken breasts.
For the rice, chicken broth and/or white wine instead of water. A little saffron if you’re feeling wild and/or want some color.
Also, my mom made killer carrots by cooking them in chicken broth with basil – slice the carrots, toss them into the broth mix and cook until as soft as you like. She used to cook the life out of our vegetables. I don’t know where this suddenly came from but YUM!
Also, the leftover broth/carrot water can then be used for chicken soup base. Also yummy.
Good luck!
Make her buy you guys dinner a few times! After all, you produced the grandchildren. Least she could do.
That and leave early.
Wow that’s a lot of really great chicken recipes. I am so book-marking this post.
I’ve heard, by the way, that free range chicken has a LOT less contamination issues, by virtue of being raised under more sanitary conditions than regular chicken.
I have two words for you.
Trader Joe’s.
No, I’m not kidding, and I hope you have one around.
Frozen, easy to prepare meals that will knock your MIL’s socks off!
I highly recommend the Citrus Glazed Chicken.
And for special occasion, the butterflied shrimp with herbs and butter.
She doesn’t need to know where it came from, and it’s likely she won’t care after one mouthful (make sure she gets plenty of the cashews that are included with the meal).
I know you asked about using boneless chicken breast, but why bother? Just hop on over to Trader Joe’s!
I promise, I don’t work there, nor am I spokesperson. I’m just a very happy customer. The best part is that everything is reasonably priced. If it sells, they sell it (meaning they can keep the prices down), if it doesn’t, they don’t.
Natalie + Trader Joe’s = True Love For-Evah
boneless/skinless breasts
bacon (I use the tukey kind)
shredded cheese (we like cheddar)
mushrooms (optional)
Honey-Mustard (I use the dressing, my best friend mixes the two on her own)
Cook the bacon 2/3 way to done
Turn the oven on broil
Place chicken on foil lined baking pan & place in oven for about 5 min (for skinny breasts – may need to up the time for a thicker breast)
The chicken should be about 1/2 done, flip it over & pour a little of the honey mustard on it, then cover with mushrooms & bacon
Let the chicken finish cooking
Smother the chicken with cheese and let it cook for another minute or two until it melts.
I serve mashed potatoes with this& some sort of veggie
It’s quick & easy — just DON”T forget that when you broil the oven door has to stay cracked open while the food is in there. Dunno why – but that trick has always worked for me, otherwise the chicken dries out & burns.
Good luck girl!!
I’m not even going to pretend I can be any help. Instead though, I will wish you good luck with the cooking. Which is almost as good as a chicken recipe. Almost.
Easiest chicken recipe EVER:
Heat oven to 375
Take lidded roaster and chuck some uncooked rice in the bottom
Placed thawed chicken breats on top
Open up can of crushed pineapple
Dump juice and pineapple on top
Cover and throw in oven for about 30-40 min depending on how retarded your oven is.
If you’re feeling extra homemakery, you can throw some teriyaki sauce in their too.
Two birds – one stone. DONE
I cannot spell at 1 AM. Pardon the grammar errors. Note: you may need 2 cans of pineapple to feed your fam, but 1 works for me. Adding a bit of water can’t hurt just in case you think there isn’t enough pineapple juice. I make this all the time in a pinch, and I’ve never messed it up…
For the rice: substitute V-8, tomato juice or carrot juice for half of the cooking water. Add salt and pepper and margarine/butter when finished cooking.
Cooked egg noodles tossed with S&P, margarine/butter, and poppy seeds is another easy side dish.
Chicken tossed in the CrockPot with barbeque sauce is easy and almost touch-free.
I’m a vegetarian but my hubby is not…and I hate to handle raw meat…so this is a favorite in our house:
Chicken Enchiladas
Boil the living heck out of the chicken breasts–preferrably in chicken stock.
Once the chicken is cooled shred it with a fork, then mix it with chopped jalapenos and pepper jack cheese.
Spoon that chickeny mixture into small corn tortillas (you can use flour, but they’ll fall apart)
Place the rolled up tortillas in a 9×13 baking dish. Cover with enchilada sauce of your choice–you can use green or red out of a can from the grocery store, or you can heat up that leftover stock, add 16 oz. of sour cream, salt and pepper to taste, and a whole bunch of fresh cilantro–then blend the whole mess before pouring it over your enchiladas.
Top the baking dish with more cheese–because when it’s cheese, more really is better–and bake at 350 until it’s all hot and melty in the middle (about 30-40 minutes).
For the rice? I like blended salsa–do half salsa, half water–or you could squeeze a whole lemon into it, lemon and rice is always nice!:)
Hey, this is awesome. Chicken recipes. Not awesome: MIL DAY *cue air raid siren*.
I will read through these and see if I have anything to contribute.
Once you get sick of chicken, how about lasagna? No really, i swear it doesn’t take that long to make and I seem to remember you have a huge freezer, right? The key is not to cook the noodles, and then it really is quick to make. So essentially we’re talking sauce, either with cooked ground beef or just out of the jar if you’re really lazy. If you want to incorporate some veggies, use a box grater to grate some carrots and zucchini and mix those in with the sauce. Layer sauce, dry noodles, sauce, cheese until the pan is full. Freeze, then bake when you’re ready. Either in a 9×13 or two 8×8 pans. Since the sauce will be sitting on the noodles for so long before you bake you don’t need to cook them (and you can use any noodles, not just those marked ‘no cook.’ so try the whole wheat ones)
Get thee a crock pot if you don’t already have one. The buy one of those pre-marinaded pork roasts. Plop the roast in the pot. Cut up carrots, onions, and potatoes. Put in crock pot. Mix up about 2 cups of water, salt, pepper, whatever season’s fancy your pants at the moment and a couple of dashes of Worcestershire sauce. Pour into crock pot. Cook for 8-10 hours. Make salad. Presto! All done.
Oh, I’m sorry I missed this yesterday. Hope I’m not too late to be of some assistance! I am the queen of easy chicken dishes.
Quick and Easy— Transfer boneless chicken breasts or tenders in to a zip top bag and slather with Italian dressing, the cheap stuff will do. Marinate about 30 minutes, and transfer chicken in to a baking dish. Cook for about 30 minutes at 425 and serve over salad. It’s delicious.
You can also cook breasts or tenders in a glass pan with some butter, salt and pepper. It’s perfect for mixing in to any casserole—-like the one I mentioned here.
I like to cook my rice in chicken or beef broth and then add fresh ground pepper for a good flavor. You could also cook the rice up plain and then serve with stew beef (fried up in a little bit of olive oil in a pan) and some jarred beef gravy.
I am so taking notes! Thanks swistle! All I know of is the chick/rice thing on the back of the Cambell’s cream of chicken can.
Crock pot, Swistle! Get out the crock pot…great for soups, meats, casseroly type dinners…
I’ve got a spectacular roast recipe at my recipe blog, http://cookwithjennifer.blogspot.com.
I wish you luck.
You have a bajillion comments already, so this info may be a repeat.
Two easy chicken crock-pot dinners. Cheesy chicken is several chicken breasts (2-3 for my family of 2 adults and 3 kids who eat one serving total) in a crock-pot with 1-2 cans of condensed cheddar cheese soup mixed with 1/2 cup of milk and some garlic powder covering it. Cook on low for at least 6 hours. My kids love this. I serve it with rice and some green vegetable, usually just mixing it up in a bowl.
Fiesta chicken is several chicken breasts covered in salsa and a packet of taco mix. You can start with frozen chicken and cook on low for at least 8 hours. If the chicken is thawed you need to add a little bit of water (no more than 3/4 cup) and cook for at least 6 hours. When it is done you can shred it and have chicken tacos for dinner. We eat this a lot too. The leftover chicken could be used for a taco soup.
Good luck surviving the visit.
I know you have a bunch, but I thought I’d add my easy cheat recipe… :o)
Boneless Skinless Chicken Breast
2-3 boxes of Pasta-Roni (Butter and herb Italiano works great, but really, any other flavor will too)
Vegetables (like carrot or brocolli or whatever, if you want)
cut up the chicken and stir fry it. I usually season it with season salt and dry italian seasonings (basil, oregano, thyme, etc). After its done, you can throw in the vegetables…or if you aren’t using any vegetables just skip that part and in the same pot, add the noodles and cook the pastaroni mix as directed on the box. Make sure to scrape up the bottom of the pan so that all those flavorful bits go into the “sauce”.
You are done… You will have a cool looking pasta dish with some sauce and chicken and vegetables (if you want). If you didn’t add vegetables to the dish, you can steam some on the side or just have a big salad. Throw in some garlic bread if you are feeling really fancy. :o)
Good luck.
Thinking of you today and hoping the visit goes by quickly.
Here’s an easy one for you –
can be doubled/tripled whatever.
Cranberry Chicken
6 boneless skinless chicken breasts
1 package french onion soup mix
1 can cranberries (should be jellied but I like it to actually have cranberry chunks in it)
1 c. french dressing
dump it all in a casserole dish. bake at 350 for an hour and 15 minutes or so.
serve with plain rice
MIL day is here – GOOD LUCK!
add a little oil and vinegar and spices. rosemary is great on chicken. you can also get some yummy dressing/marinade type things if don’t want to experiement with your own. I’m a dash of this and dash of that kinda girl. you can always just drizzle some good bbq sauce over it then add some cheese before serving to let it melt.
also, if you do that, try this:
9×11/13 pan. fill the bottom with frozen hashbrowns. mix 1can cream of something soup with 12-16 oz of sour cream and a big handful of shredded cheese. put in a bit of salt and pepper and also some finely chopped onion or scallions (i’ve been known to throw in peppers/celery/carrots/etc to clean out the fridge and up the veggie intake!) mix well and pour this mixture over the hashbrowns. sprinkle top with cheese and bake at 350 for about 35 mins. YUM!
(reheat for breakfast and add eggs—shhhh!!!)
Good Luck with MIL!
You have a ton of yummy looking chicken recipes so I will add a beef one with the chicken recipe.
Easiest Roast in the World
-Take a roast
-Put in crockpot
-Salt and pepper to taste
-Add 1-2 cans cream of mushroom soup
-Cook 8 hours on low
The soup turns into a gravy which is yummy over mashed potatoes. You can also add in carrots or potato chunks to the meat about halfway through (so they aren’t mushy).
Italian Chicken
-Place thawed chicken breasts on a broiler sheet
-Season with S&P and Italian seasonings
-In separate pyrex dish cut up tomatoes (I usually use cherry or grape, but any kind will do)
-Add S&P, chopped/minced garlic to tomatoes and drizzle with generous amount of olive oil
-Bake both dishes at 350 for about 30-40 minutes stirring the tomatoes about halway through
-To serve place chicken on plate and top with roasted tomato mixture.
This has been a huge hit with family and company plus it makes the house smell great.
I have a recipe for salsa verde chicken, but I’ll have to find it if you’re interested.
It’s easy – jar of salsa verde, and I think some sour cream – mix together, throw on top of chicken in casserole dish – cook.
I can get specifics if you like.
Oh yeah – rice.
I make the Rice a Roni (plain flavor) but I use 1/2 pineapple juice instead of water, and I add some pineapple tidbits.
Also, grate some orange zest into rice water – that’s great with peanut chicken.
Check out the Campbell’s or Kraft websites. Tons of easy recipes using their products & whatever meat or veg.
For rice, cook in different liquids such as a broth, or add some orange juice, or coconut milk if making something Asian flavoured. Add appropriate veg, ie: peas, carrots, onion, GARLIC, raisins, almonds, etc., depending what you’re serving it with. Add fresh herbs when done for colour – parsley, cilantro, mint. etc.
Here’s another one:
Brown your chicken breasts in a skillet (in olive oil).
Remove chicken from the pan.
Add 1 stick butter to pan and let it melt.
Add one large onion, chopped. Saute until translucent.
Add 1 cup of uncooked rice & saute until lightly brown.
Put rice/onion mixture in a 9×13 pan.
Put chicken breasts on top.
Add 2 cups of chicken broth over the top.
Cover with foil.
Bake at 350 degrees for 1 hour.
Serve with a vegetable.
Super yummy rice! You can also make this with pork chops. Good luck!
Here’s another one:
Brown your chicken breasts in a skillet (in olive oil).
Remove chicken from the pan.
Add 1 stick butter to pan and let it melt.
Add one large onion, chopped. Saute until translucent.
Add 1 cup of uncooked rice & saute until lightly brown.
Put rice/onion mixture in a 9×13 pan.
Put chicken breasts on top.
Add 2 cups of chicken broth over the top.
Cover with foil.
Bake at 350 degrees for 1 hour.
Serve with a vegetable.
Super yummy rice! You can also make this with pork chops. Good luck!
Here’s another one:
Brown your chicken breasts in a skillet (in olive oil).
Remove chicken from the pan.
Add 1 stick butter to pan and let it melt.
Add one large onion, chopped. Saute until translucent.
Add 1 cup of uncooked rice & saute until lightly brown.
Put rice/onion mixture in a 9×13 pan.
Put chicken breasts on top.
Add 2 cups of chicken broth over the top.
Cover with foil.
Bake at 350 degrees for 1 hour.
Serve with a vegetable.
Super yummy rice! You can also make this with pork chops. Good luck!
dude read my tasty food blog! also bake chicken with different sauces and soups on it
Oh my gosh. I am in LUHVE with this post. Swistle, you are always doing such good works for all of us out in the blogosphere – sending you “CALM BLUE OCEAN” thoughts to get you through the MIL visit.
This involves SOME handling, but it’s not bad and is super easy and tasty.
4 chicken breasts
1 cup of bread crumbs
1 can of mushrooms
8 tbsp butter
3/4 honey
1 cup lemon juice
Heat oven to 350 degrees. Saute bread crumbs and mushrooms in butter. Cut a slit in the chicken breasts and stuff with mixture. (I just pour the remainder over the chicken when I’m finished.)
Mix honey and lemon and pour over chicken. Bake 45 minutes.
Good luck!
This doesn’t have chicken it it. But its easy and filling. I think it can serve four with the amounts I am giving you… up the amounts to what you need.
Salsa Bean Soup
1 16 oz jar salsa (you pick the heat)
1 can chili beans (you pick the heat)
1 can black beans
1 can corn
3 cups water
couple of bullion cubes
shredded cheese
sour cream
1 lb ground beef/turkey/chicken (optional)
couple handfuls of pasta (optional – if you like Cincinnati style chili)
Put all canned/jarred goods in large pot with 3 cups of water and bullion cubes. Stir. Heat for a while. Brown ground beast, season to taste, add to soup. If you like a heartier soup, add less water or add pasta to soak up water.
Best served with dollop of sour cream and sprinkled with cheese!
Ok, so I’m pretty sure I saws the recommendation for cream of mushroom soup as something to moisten the chicken. The thing I do with rice to flavor it is to add fresh mushrooms and slivered almonds to the rice cooker. That’s my favorite and it’s super easy. You don’t even have to slice the mushrooms. You can also toss the chicken in with the rice. It tends to have less flavor, but seasoning can happen at the end, too. Alternatively, any combination of the following: chicken broth, any bag of frozen veggies, fresh tomatoes, salsa, fresh garlic, dill, basil, lemon, pepper. My husband really likes it when I keep it simple and just put in some basil and lemon.