My roommate and I have chicken thighs and breasts sitting in the freezer. What should we do with them? I usually just marinate them in soy sauce and other spices; not a bad recipe, but getting a bit old. Any suggestions?
Marinate in teriyaki sauce; bake; add a glaze of apricot jam in the last 15-20 minutes of cooking.
Put some onions and red peppers in a big pot with a little butter or oil.
Brown them off gently
Chuck in chicken and seal the outside (in cubes or whole pieces, your choice)
Add a jar of mango chutney (sweet, spicy your choice)
Fill up empty mango chutney jar with water and add to chicken
Stick the lid on the pot and simmer for as long as it takes to cook the chicken and reduce down the water
Serve with rice
add chilli peppers as well if you like
If you are feeling super slack you can skip on the onions and peppers entirely
Simplest Baked Chicken ever:
(1) Smear chicken parts liberally with either butter or olive oil.
(2) Salt and pepper chicken parts generously.
(3) Bake 1 hour at 350.
Pan Seared Garlic Chicken: Skin and bone the breasts (and thighs, if you like) and set aside. In a small bowl, mix together a teaspoon each of paprika, thyme, 1/2 tsp each of rosemary and salt and 1/4 tsp of fresh ground black pepper. Mix the spices, and sprinkle them on the chicken pieces, both sides. Heat an oven safe skillet over medium high heat and then add about a tablespoon of olive oil. Sear the chicken 2 minutes per side, then add a LOT of garlic - about 12 cloves for 1 lb of chicken. I use the jarred minced stuff, about three or four tablespoons of it. Add about 3/4 cup of chicken broth. Stick the pan, uncovered, into a 350 oven for about 15 minutes or until the juices of the chicken run clear when you stab a piece with a fork. If you used whole garlic cloves, take the chicken out and then mash the garlic with a fork, stirring it into the brothy goodness. If minced, just spoon the whole mess over the chicken. Amazingly yummy.
This Balsamic Chicken with Mushrooms is also very good, and you can use thighs as well as breasts if you like. Don’t bother to debone them, just cook a little longer. (And you, you gorgeous thing, can afford to leave the skin on for more richness and fat, if you like!)
This Grilled Chicken with Tri-Colored Peppers and Chimichurri Sauce is also divine, as long as you’re not cursed with the cilantro=soap gene. If you leave the skin on, I’d rub the pieces with a little salt and pepper before grilling. Again, thighs would be fine as well as breasts.
Happy eating!
I usually just sprinkle a spice mixture over the chicken and let it bake. But for the next batch, I think I’ll try drizzling honey and chopped dates over the poultry first.
Chicken Parmesan – Looks impressive, tastes great, totally simple!
Pour half a jar of tomato pasta sauce in the bottom of a baking dish.
Plop chicken breasts on top of sauce. (Some people bread theirs. An unnecessary step, says I!)
Pour the rest of the sauce over the chicken.
Sprinkle shredded mozzarella and Parmesan cheese over the chicken breasts.
Bake at 350 degrees for 30 minutes.
Chop up a bunch of onion, carrot and celery. Toss these with some stuffing crumbs and throw in either some sage, thyme, marjoram, poultry seasoning & black pepper, or just the spice packet that came with the crumbs. Spoon this down the middle of a casserole dish, set chicken pieces on either side. Whisk together a can of cream of mushroom soup with a little milk and pour this over the whole thing, sprinkle with a little paprika. Bake at 350 until done.
I make this all the time - yummy chicken and stuffing.
Artichoke Chicken With Capers
Ingredients
· 4 boneless, skinless chicken breasts
· Skim milk (1/2 - 2/3 cups)
· Seasoned flour, enough to cover breasts (season it yourself with spices you like; garlic powder, salt, pepper, dried parsley, etc.)
· 2 tablespoons olive oil
· 1/2 teaspoon minced garlic (2-3 cloves, if using whole)
· 1 or more tablespoons of capers
· 1 can quartered artichoke hearts, drained
· 1/2 cup Vermouth
· Salt and pepper
Directions
- Pound 4 boneless, skinless chicken breasts until flattened. Dredge in skim milk and coat with seasoned flour.
- Heat olive oil in saucepan. Add 1/2 teaspoon minced garlic and cook till tender, slightly browned edges. Add chicken and sauté in hot oil on one side until browned. Turn chicken and sauté for two minutes.
- Add 1 or more tablespoons of capers. One can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste.
- Cook ingredients until Vermouth mixture is reduced by half, then cover until chicken is no longer pink in the middle (approximately 5-10 minutes).
- Ladle the liquid mixture in pan (including capers and artichokes) over the chicken breasts and serve over egg noodles.
Chicken Marsala
Ingredients
· 4 chicken breasts, skinless and boneless
· 1/4 cup Flour
· 3 Tablespoons Olive oil
· 1 Tablespoon Margarine
· 2 Tablespoons Garlic minced
· 1/2 cup chicken stock
· 1/2 cup Marsala wine
· 8 ounces sliced mushrooms
Heat oil and margarine in a skillet and sauté the garlic until it becomes light brown. Cover chicken cutlets w/flour and sauté in oil mixture until golden brown on both sides. Remove from skillet and set aside.
Add the mushrooms and sauté until wilted. Pour the Marsala wine into the skillet and mix up the brown bits that are on the bottom. Add the chicken stock and stir well, reducing the liquid in the pan just a little. Return chicken to pan and simmer on low heat for about 10-15 minutes.
Chicken Divan
Ingredients
· 4 chicken breasts
· 1 can condensed cream of mushroom soup
· Mayo or Miracle Whip
· Broccoli
· Salt
· Pepper
· Seasoned Italian Breadcrumbs
Directions
Preheat oven to 350º
In a bowl, mix condensed cream of mushroom soup (you can substitute cream of chicken or cream of celery) with mayo or Miracle Whip. (Use as many cans of soup as you’ll need to cover all the chicken breasts you’ll be preparing, and add 1/4 - 1/3 cup of mayo for each can of soup, to taste)
Salt and pepper to taste
Steam broccoli until just slightly cooked (it should still be crunchy!)
Line the bottom of a glass baking dish with broccoli
Lay boneless, skinless chicken breasts on top of broccoli
Pour soup/mayo mixture over the chicken and broccoli to cover.
Bake uncovered for 30 - 40 minutes (until juices from the chicken run clear)
When done, sprinkle the top with seasoned Italian breadcrumbs and put under the broiler for a few minutes until the top is browned and crunchy.
Serve over egg noodles
This is a really great recipe that I use often, but I suggest sauteeing (sweating, for you AB fans) the onion, carrot and celery mixture until tender first, and adding not milk but about 1/3 of a cup of sour cream (low fat is fine) to the cream o’ mushroom soup.
Mmmm…in fact, I think we’ll have this tonight!
Garbage Bag Chicken
1 disposable plastic garbage bag
1 whole chicken cut up or misc.breast and thigh pieces (skin on)
2 cups flour
2-4 tbls of poultry seasoning (or your favorite herbs and spices- go wild, have fun.)
1 tbls salt
1 tbls fresh cracked pepper
2-4 tbls of your choice of oil, butter, margarine, a combination (or a liberal dousing of a cooking spray such as Pam)
Preheat oven to 400F. Put the flour and all of the salt, pepper, and herbs and spices in a garbage bag. Shake to mix the flour and seasonings. Rinse your chicken pieces in cold water- shake dry and throw them still slightly damp in the garbage bag. Hold the garbage bag closed and shake or spin vigourously over the top of your head to coat the chicken with the seasoned flour mixture. Add the oil or melted margaine or butter to the bottom of a high edged baking sheet or pan. Remove the coated chicken from the garbage bag and arrange the chicken pieces skin side down in the baking pan. Place in the oven and bake for 45 minutes to an hour, turning the chicken pieces over halfway through cooking.
Better than the Colonels… well, almost…
Sauteeing is a good idea - I tend to like my veggies on the crunchy side, but I know others rarely do.
I will have to try the sour cream addition!
The other day I whipped up some Parmesan Crusted chicken and it went something like this.
Completely thaw your chicken
Grate some fresh parmesan cheese (you could use the grated stuff too if you needed to)
Preheat oven to 350
run the chicken through some beaten egg
coat it in parmesan, oregano, a little salt and pepper
put in fridge for 15 minutes
heat a skillet with oil (I used canola)
after chicken has set, put in skillet and brown the outside
then put in oiled baking dish and cook for about 30 minutes
Eat.
It was delicious and the leftovers lasted two days.
1st day of leftovers we cut some of it up and threw it in a salad
2nd day of leftovers we cut the rest of the chicken up and threw it in a dish of pasta with red bell peppers, olive oil, parmesan cheese and portabella mushrooms.
*Re: Garbage Bag Chicken
It probably wouldn’t be a good idea to use one of those treated and scented odor guard trash bags. Best to use a regular garden variety trash bag untreated… also use a clean fresh bag straight from the box, not a good idea to utilize a used trash bag.
Mmm, all of these sound delish. My roommie and I thank you profusely from saving us from another night of ramen. 
Re: Garbage Bag Chicken
*To be authentic and for the best taste, you will want to use Crisco, bout a quarter inch of it, in the bottom of the iron skillet.
Shake and Bake, Hazel Nut Baby! Shake and Bake.
This is the predeccesor of shake and bake, low tech. That shake and bake stuff is good, but weirdly, it is almost too chemically… delicious. Although, if you were to add some MSG to my garbage bag, it would be nice.
Throw some frozen chicken into a ziploc bag with about half a bottle of Italian salad dressing. Marinate in fridge for 12-24 hours, and then dump into a baking dish and bake at 400 for about 45 minutes. This was one of my lazy college student recipes.
Peg Bracken salts and peppers some bread crumbs, coats the chicken with them, and proceeds to step 3. I, personally, prefer to season my bread crumbs with poultry seasoning. And I vastly prefer melted butter over olive oil.
Yet another version of parmesan chicken.
Take chicken breast (or whatever) and mix equal parts bread crumbs and grated parmesan. Melt some butter, dunk the chicken in the butter, then the breadcrumb mix and bake at 350 for about 30 minutes (more if it has the bone in) or until done.
If you like, you can pour some spaghetti sauce and a slice of mozza or whatever cheese you prefer when it’s almost cooked and put back in the oven to melt the cheese.
Chicken Ceasar Salad
Marinate chicken breast in terriyaki or hot sauce or whatever sauce of your choice (20 minutes or so is fine for quick but if you can think ahead let it sit for a bit longer, like a few hours or even overnight).
Mix caesar salad (we simply do romaine lettuce, caesar dressing, bacon bits, croutons and a bit of parmesan cheese). Fry up the chicken breast until done (not long, few minutes each side… hell if you have a microwave chicken breast cooks really fast but you have to watch because it can go from good to horrible in a few seconds, check the manual), slice and serve on top of the salad.
I may have to try that one WhyNot and NailBunny, it looks good.