what are some interesting recipes involving chicken?

You might try:

COLA CHICKEN

(And more variations of recipe)

(My favorite: Wings or Ribs)

4 skinless, boneless chicken breasts

1 cup catsup

1 12oz. can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.

Mix together catsup and cola, pour over chicken.

Bring to a boil. Cover, reduce heat and cook 45 minutes.

(turning chicken a few times, while cooking...to prevent from

sticking to pan)

Uncover, turn up the heat and continue to cook until the sauce

becomes thick and adheres to the chicken.

It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of

chicken....wings...would be ideal...add some hot

sauce....presto "Hot

Wings"!

I have used Ribs, just as good.

I tried this recipe with 'meatballs'....was equally

as good...served over rice.

I found another variation.....omit the catsup and add a small

jar of Salsa (any variety).

I have tried using Salsa (omitting the catsup....not).

You'd think a recipe with only '3' ingredients couldn't be

messed up....wouldn't you??

Well...while I was preparing to fix the 'Cola Chicken' recipe

using Salsa.....I was also trying to carry on a conversation with my

husband...(just proves...I can't do two things at once)....mixed

Salsa & Catsup (before I realized I was supposed to leave out

the catsup) & Cola........still turned out really tasty (to me)...might

be a little sweeter than some of you like.

I fixed chicken wings, (using the above recipe)

but...I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).

Finally....!! I fixed the 'SALSA' chicken......that's good , too.

Another (bright)idea.....I thought of trying......replace the

catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!

Fixed the shrimp with cocktail sauce......eh...wasn't all that

great...was OK...probably won't be fixing it again.

Also tried beef stew cuts......that was pretty good.....I can see

myself making this again.

Served both over rice.....think the stew cuts would have been just as

good over noodles.

How about using the little cocktail wieners/sausages?

Gonna try some butterfly cut pork chops….boneless pork chops…..pork steak.

How about Vienna Sausages ?? Ummm!

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions

4 boneless skinless chicken breast halves

1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag.

DIP:

Chicken in egg

COVER:

With onion crumbs, press firmly to adhere to chicken.

BAKE:

Preheat oven to 400 degrees.

Place chicken on lightly greased baking pan.

Sprinkle with additional onion crumbs, if desired.

Bake for 20 minutes or until no longer pink in center.

Mushroom Chicken

4 boneless/skinless chicken breast (or any pieces you like)

1 can cream of mushroom soup.

1 can water

Place chicken in crock pot (or sauce pan for stove top cooking)

mix soup & 1 can of water together

pour over chicken

cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

Serve over noodles or rice or dressing....or???

"Chicken sorta cacciatore-ish"

I tend to adapt the ideas from recipes rather than follow them too closely. Here's an actual cacciatore recipe:

http://www.foodnetwork.com/recipes/giada-de-lauren...

But here's the basic ideas I'd adopt:

Slice up your chicken into strips and fry it with some onions and peppers and a finely chopped clove of garlic or two. Throw in a can of diced tomatoes. Add some italian herbs like parsely, oregano, thyme, rosemary, whatever you have. A little salt too, that makes a huge difference in the flavor of tomato sauces. (You'll notice I didn't put any amounts in. Whether you use a little or a lot of herbs is your own choice. Call it 1/2 tsp each if you need measurements.)

Serve it over spaghetti or rice.

Or you could use the actual recipe :-)

My way, the chicken is one part of a sort of Italian stir fry and it's a good way to stretch a small amount of chicken. The traditional recipe, I think the chicken is the main dish and the tomato and veggies are a sauce on top of it.

Edited: I noticed I also neglected to mention cooking times. I'm guess I am sort of an off-the-cuff cook. Anyway, I'd stir fry the chicken and veggies until the chicken was completely cooked. Only then you add the tomatoes and give it maybe 5 minutes, till it's warm and the flavors have a chance to blend, and some of the liquid cooks off a little bit.

This is a great recipe to bring along on picnics-tastes good warm or cold.

Maple- Mustard Baked Chicken

3 tablespoons Dijon mustard

2 tablespoons pure maple syrup, preferably grade B

2 tablespoons peanut or canola oil, divided

1 tablespoon finely chopped fresh thyme or 1 teaspoon dried

3/4 teaspoon freshly ground pepper

1/2 teaspoon salt

4-4 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)

1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

2. Preheat oven to 400°F. Set a wire rack on a large baking sheet.

3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Sicilian Chicken with Lemon, Mint & Almonds :

1 chicken, cut into serving pieces

10 garlic cloves, coarsely chopped

1 cup fresh mint leaves

Juice of 3 lemons

3 tablespoons olive oil

Salt and freshly ground black pepper

1/2 cup dry white wine

2/3 cup chicken broth

1/4 cup slivered almonds, lightly toasted

how to:

-- Combine the chicken, garlic, 2/3 cup of the mint, the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste in a plastic container. Cover tightly. Refrigerate overnight, or up to 2 days. Remove chicken from marinade and wipe dry. Reserve the marinade.

-- Heat the remaining 2 tablespoons olive oil in a skillet. Add the chicken legs, thighs and wings; saute 20 to 25 minutes, turning several times. Add the breast pieces and saute for 10 to 15 minutes, turning occasionally. Remove the chicken and keep warm.

-- Discard the fat in the pan, then add the wine and cook over high heat until reduced by half, stirring to incorporate the browned bits on the bottom of the pan. Add the chicken broth and reserved marinade and cook over high heat until reduced to 1/2 cup. Taste for seasoning, then pour the sauce over chicken. Garnish with almonds and the remaining mint.

``

Summer rose, you are speaking my language now. I like the baked chicken with the apples, I add apples when I do pork hocks. I don't have to make a separate apple sauce.

Anyway, you mentioned the Spaghetti sauce, send me an email here, and I will give you the same recipe, simple as eating an apple, like I gave Amy in England.

Chris

Campbell's 15-Minute Chicken & Rice Dinner

From: Campbell's Kitchen

Prep/Cook: 15 minutes

Serves: 4

Ingredients:

1 tbsp. vegetable oil

4 skinless, boneless chicken breasts

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 1/2 cups water

1/4 tsp. paprika

1/4 tsp. ground black pepper

2 cups uncooked instant white rice *

2 cups fresh OR frozen broccoli flowerets

Directions:

HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.

ADD soup, water, paprika and pepper. Heat to a boil.

STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. oruntil chicken

4 small boneless skinless chicken breast halves (1 lb.) 1/4 cup KRAFT Sun-Dried Tomato Dressing, divided 1 tomato, finely chopped 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves Make It!

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165ºF).

Kraft Kitchens TipsServing SuggestionServe with buttered egg noodles and grilled or steamed vegetables.

there is a great website CDKitchen they have printable recipes with several ways to cook each recipe and rated also by level of difficulty

i put chicken in the oven with those onion things you put over green bean cassrole it is so good