Recipies or advice?

Posted on: Sun, 01/04/2004 - 6:05am
meleldredge's picture
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Joined: 11/12/2003 - 09:00

Hi all,

I am struggeling with CHICKEN!!! I do not know what to do with it other than Fajitta's. Do any of you wonderful cooks have any good recipies or advice?

Thank you...

Melissa

Posted on: Sun, 01/04/2004 - 6:30am
Donni's picture
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Joined: 11/06/2000 - 09:00

By chicken, do you mean skinless, boneless chicken breasts or any & all chicken? Do you like it plain or in casseroles, too?

Posted on: Sun, 01/04/2004 - 6:45am
meleldredge's picture
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Joined: 11/12/2003 - 09:00

Hi donni,
Mostly skinless, boneless chicken breast. But I will try any thing. Casseroles are great because we have a large family 4 Boys and 1 little PA girl. But I would try anything.
thank you,
Melissa

Posted on: Sun, 01/04/2004 - 7:19am
MommaBear's picture
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Joined: 09/23/2002 - 09:00

Haven't met a chicken yet that didn't taste delightful [i]Greeked[/i]. Whole Fresh Greenbeans in Stewed Tomato as a side. Broasted potatoes. Country Salad. Pull apart bread. (Baked Custard and black coffee afterwards).

Posted on: Sun, 01/04/2004 - 11:05am
Going Nuts's picture
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Joined: 10/04/2001 - 09:00

Try marinating in Italian Dressing and tossing on the grill. You can eat in plain, or make grilled chicken salad out of it.
Or, marinate in Italian dressing, shake off the excess and bread with seasoned Corn Flake Crumbs. Bake at 375 for about 30 minutes. Yum.
I've got lots more, but no more time to post. I'll have to add more later.
Amy

Posted on: Sun, 01/04/2004 - 11:08am
becca's picture
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Joined: 05/22/2001 - 09:00

I like it simply marinated in lemon, olive oil, and rosemary and grilled. Very tender. Then it is a fairly plain flavoring for leftovers cold in a sandwich or for a salad, or to toss into a pasta dish with veggies the second day.
Tenders make great chicken fingers, breaded and panfried. Use whatever safe crumbs you have(bread, cracker, etc....). I have also coated with bisquick I seasoned a tad with salt, and dd has eaten them once or twice)she never eats my fresh cooking [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img] ).
Breaded cutlets, then with sauce and cheese to make parmesean.
Barbecue sauce and baked.
I do not follow a recipe but like a casserole with a can of creamy mushroom soup, some milk, and 1 cup sour cream(low fat), poured over lightly cooked chicken and broccoli, topped with stuffing, and baked in the oven. Yum!
Not sure on the peanut safe factors on the creamy mushroom soup since dd would never touch that one!
becca

Posted on: Sun, 01/04/2004 - 12:30pm
Dawn's picture
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Joined: 02/22/1999 - 09:00

Becca, sounds like you cook like I do! LOL
meleldredge, I just made this casserole the other night. I don't usually do casseroles, but it just evolved...(I also have a large family -2 boys, 2 girls- and we polished it off.) Anyway...
I poached a pound of chicken breasts while I boiled a half pkg of the "no yolks" dumplings (wide noodles). At the same time, I mixed a can of chicken broth, a can of cream of chicken soup, white wine, onion powder, garlic,pepper and maybe 2 cups shredded cheddar cheese in a saucepan, cooked over med-low heat until cheese melted.
When the noodles were done, drained them onto a pound or so of washed broccoli flowerets that I had left in the colander, then left the noodles to steam the broccoli. When the chicken was done, combined all and put in a casserole dish, topped with Pepperidge Farm stuffing mix and dots of butter. Baked at 350 for 30 mins or so.
Will be checking this thread for more ideas...been in a slump!

Posted on: Sun, 01/04/2004 - 12:31pm
meleldredge's picture
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Joined: 11/12/2003 - 09:00

Hi all,
These Idea's are wonderful!!! Thank you thank you.. I am excited to try these.
Melissa

Posted on: Sun, 01/04/2004 - 12:39pm
Dawn's picture
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Joined: 02/22/1999 - 09:00

Forgot to say that our favorite chicken dish is one I learned in 8th grade Home Economics...Chicken Piccata
Pound Chicken breasts until 1/4 " or so(Or use the Purdue thin breasts).
dredge in mix. of flour, salt and pepper.
Saute in olive oil until golden.
Remove and keep warm.
Stir up browned bits from bottom of pan, add 1 bouillon cube dissolved in 1/4 - 1/2 cup of water. Stir and add juice of 1 lemon.
Add 2 Tbsp of butter, stir until melted.
Return chicken to pan and turn in sauce.
We serve with rice and fresh green beans. (If you are at our house, all will disappear instantaneously. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] )

Posted on: Sun, 01/04/2004 - 12:43pm
momma2boys's picture
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Joined: 03/14/2003 - 09:00

For nice dinners I will make chicken cacciatore or chicken cordon bleu, but for a really easy dinner I just throw the chicken breasts in a baking pan and cover with either cream of chicken soup or chicken gravy, bake for 45 min. to an hour. Serve it with rice and pour soup on the rice , or mashed potato with gravy. Very easy, and tastes pretty good.

Posted on: Sun, 01/04/2004 - 12:45pm
Dawn's picture
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Joined: 02/22/1999 - 09:00

Another fave...(can you tell we do alot of chicken [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img] )
mix flour, corn meal, grated parmesan cheese, onion powder, garlic powder (optional), salt & pepper.
Dip chicken breasts in egg or water, dredge in flour mixture.
Saute in olive oil until done.
Simple and quick!

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