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Below are the 20 most recent journal entries recorded in Chicken recipes' LiveJournal:

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Sunday, December 19th, 2010
4:59 pm
Russian spam
Since I don't have a chance to go to this community often, please let me know if you see Russian (or any other) spam here. Just leave a comment on any of my entries, and I'll see it.
Monday, June 28th, 2010
8:00 am
Moroccan Chicken with Couscous
Trying to catch up on posting recipes. I'm posting this one since it was easy to make, healthy and low-fat, and made for a colorful photo. I didn't have any chutney so I had found it a little on the bland side. Maybe I needed to add some salt? Not sure. But if any of you doctor it up so it becomes one of your favorite recipes, do let me know. I've loved Major Grey's chutney in the past so maybe I just need to get a bottle of that and then this recipe could be a new favorite.

Wednesday, November 4th, 2009
12:09 pm
Southwest Chicken Skillet
Sorry about the spam posted several months ago. Entries have been deleted.

Betty Crocker.com recipe

Southwest Chicken Skillet

Southwest Chicken Skillet
Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.
Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings


1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1 can (15 ounces) Progresso® black beans, rinsed and drained
1 cup Old El Paso® Thick 'n Chunky salsa
1 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
1 cup shredded Cheddar cheese (4 ounces)

1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.

2. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.

Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp.
Sunday, March 8th, 2009
2:08 pm
The College Student's Sweet and Sour Chicken
I love this recipe because it is tasty and cheap.

The Sauce
1/2 cup water
5 tablespoons rice vinegar (I've also used cider vinegar and I thought that turned out good)
5 tablespoons sugar
2 tablespoons ketchup
2 teaspoons soy sauce
4 teaspoons garlic powder
2 teaspoons ginger powder
Dash pepper flakes (optional)
2 teaspoon cornstarch dissolved
in 2 tablespoons cold water

Mix all ingredients together in a small saucepan except for cornstarch. Heat until boiling, then add cornstarch slurry. Heat for a bit longer before removing from heat.

I usually use stir-fried chicken covered in white flour (rice flour if I can get it.) Add rice. Eat.

The Sauce Packet Sauce (Yeah, you know you got em! =P)

1/2 cup water
5 tablespoons rice vinegar (or 10 packets malt vinegar, or 10 packets white vinegar if you live in Canada)
5 tablespoons sugar
4 packets of ketchup
1 packet soy sauce
1 packet Pizza Hunt pepper flakes (optional)
4 teaspoons garlic powder
2 teaspoons ginger powder
2 teaspoon cornstarch dissolved
in 2 tablespoons cold water

From my experience, the "standard" sized sauce packet usually contains about 2 teaspoons sauce.
Tuesday, September 2nd, 2008
11:36 am
zesty grilled chicken, very low carb
Zesty Grilled Chicken

Source: dLife (www.dlife.com)

Prep Time: 3.5 hours
Cook Time: 15 minutes
Difficulty: Easy

Nutrition FactsCollapse )


1/4 cup low sodium soy sauce
3 tbsp white wine , dry
2 tbsp fresh lemon juice
2 tbsp vegetable oil
3/4 tsp dry italian seasoning
1 tsp fresh ginger root , grated
1 medium garlic cloves , crushed
1/4 tsp onion powder
1 pinch black pepper
8 boneless skinless chicken breasts , cut into strips*** (see note below)

1 In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper.
2 Place chicken in the bag. Seal, allowing it to marinate in the refrigerator for at least 3 hours, or overnight.
3 Preheat an outdoor grill for medium-high heat.
4 Thread the chicken onto skewers, and set aside.
5 Pour marinade into a small saucepan, and bring to a boil over high heat.
6 Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.

Additional Information
To reduce burning, soak skewers in warm water for 15 minutes prior to use

*** We didn't have skewers and no one at my house wanted to mess with them anyway. So I marinaded 3 half boneless, skinless chicken breasts and grilled them like that. They were perfectly moist and tender like that and I'll definitely do it again. Plus it was a lot easier than threading strips of chicken would have been.
Saturday, June 28th, 2008
10:02 pm
Honey Chicken Crockpot
I made this awesomely yummy crockpot today from a recipe I found on Rival's site.

Honey Chicken

6 chicken breasts
1 tsp salt
1 tsp pepper
1½ c. honey
1/3 c. ketchup
1 c. soy sauce
¼ c. oil
2 tsp minced garlic

Combine ingredients in slow cooker. Cover; cook on Low 7-8 hours or High 4-5 hours.

Except I changed things as follows:
3 bone in, skin on chicken breasts instead of 6 boneless skinless
1 cup honey (all I had on hand)
1/3 cup soy sauce (I think soy sauce is salty, so I added less)
no oil ****
1 tsp garlic powder (no garlic cloves on hand)

**I didn't add oil because I thought it would just create a pool of slime that would have to be skimmed off later. It turned out very delicious without it!
Sunday, May 18th, 2008
6:44 pm
Honey Chicken Kabob Recipe
And here's another one of my favorites for honey chix kabobs! 


Honey, soy sauce, pepper and garlic make a yummy marinade and basting sauce for chicken grilled on skewers with your favorite vegetables - try onion, asparagus, zucchini, bell peppers, tomatoes, or mushrooms.

Photograph by George Kelly. Some rights reserved.

6:42 pm
Kung Pao Flat Belly Chicken Recipe
This is my favorite recipe from Prevention Magazine for Kung Pao Chicken:


Spice up your life with this restaurant favorite: Chicken and peanuts in a soy-sesame sauce with hot chili paste. Flat Belly bonus: Peanuts are rich in MUFAs!

Photograph by Kok Robin. Some rights reserved.

Friday, March 21st, 2008
8:31 am
Technicolor Chicken
I dreamt this SUPER simple recipe up one day at work and I have made it a million and one times since that fateful day only a couple months ago. Each time I get rave reviews of how incredibly moist, tender, and yummy it is. And it truly is incredibly simple.

I forgot to take a picture when I took it out of the oven. Here it's pictured with steamed zucchini and squash, and garlic mozzarella creamed potatoes. It goes well with potatoes or brown rice.

RecipeCollapse )
Wednesday, February 6th, 2008
2:39 pm
Chicken Paprika Stew with Tomato - from Hungary


2 onions, chopped
4 tablespoons shortening, sunflower oil or lard
3 tablespoons Hungarian paprika
2 teaspoons sugar {do not omit}
1/8 teaspoons black pepper or whole pepper corns
1 bay leaf
2 teaspoons salt
4-5 lbs chicken, disjointed {use legs, thighs, breast and back for best flavor}
1 large can of crushed tomatoes
2 cups water
2 tablespoons flour
2 tablespoons butter
1/2 pint sour cream

Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Do not let burn. Add tomatoes, bay leaf and water, cover and let simmer slowly until tender. To thicken gravy, mix into a paste 2 tablespoons of soft butter and 2 tablespoons of flour and stir into the stew. Cook a few minutes until liquid thickens. Serve with dumplings or egg noodles, topping each serving with a dallop of sour cream.

x-posted to

Friday, December 21st, 2007
9:01 am
Rosemary Garlic Chicken
Happy with this recipe overall. Only changes I would make for next time would be to actually measure the rosemary (I used too much) and to use more broth to make more sauce. Other than that, this one's a keeper for being a simple recipe that uses split chicken breasts. Why split chicken breasts instead of the boneless chicken breasts? Because split chicken breasts seem to go on sale more often. And...I don't know if it's true but I think keeping the bones in for the cooking helps keep the meat moist and prevents the tough, dried out chicken I sometimes get when I forget to pay attention to my cooking.

And in happy news, I got through 50 recipes for 2007! Brian thinks the fried plantains (tostones) in #48 are awfully similar to the fried plantains in #13's Portuguese Breakfast. Here's the difference...#13 is with sweet plantains and they're fried/sauteed in butter. In #48, I used vegetable oil and salted them. They tasted different enough to me to count.

Saturday, December 15th, 2007
2:23 pm
Creole Chicken Rolls

Many restaurants in New Orleans have to make a distinction between classic cooking styles and the mish-mash variations that are what we lump together as "Creole" cuisine. The classic restaurants like Antoine's and Galatoire's are usually referred to as "Creole-French," whereas a classic French place might be listed as "French-Continental" or "French-Bistro." Same goes for Italian places. You'll see some places referred to as "Sicilian" or "Northern Italian," (like Andrea's in Metairie) and others will be listed as "Creole-Italian."

more pics and recipe behind the cutCollapse )
Monday, December 3rd, 2007
3:56 pm
Rosemary Garlic Chicken
I saw this recipe on my favorite site, The Daily Green, and thought it sounded amazing! (Although I am going to leave out the olives, no sir, I don't like them!)

This dish yields a savory broth; serve it with a crusty loaf of French bread for dipping.


One 5 1/2-pound whole chicken, rinsed and patted dry
1 1/2 teaspoons salt
1 teaspoon pepper
20 whole garlic cloves, lightly crushed
1/2 pound yellow onions, sliced into 1/2-inch rounds
1 pound red potatoes (about 14), halved
1 tablespoon chopped fresh oregano
1 teaspoon minced fresh rosemary
1 cup small green fresh olives (such as picholines), cracked
1/2 cup fresh lemon juice

Prepare the chicken: Sprinkle the chicken skin and cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper and place 10 garlic cloves inside. In a slow cooker, layer the onions and potatoes and sprinkle with the remaining salt, pepper, 1/2 of the oregano, and 1/2 of the rosemary. Place the chicken, breast-side down, on top of the potatoes and onions in the slow cooker. Sprinkle with the remaining rosemary and oregano. Add the olives, remaining garlic cloves, and lemon juice. Cover and cook on low for 6 hours. Pull meat from the bones and serve hot with the broth and vegetables.

Cross-posted to what_a_crock.
Thursday, September 27th, 2007
11:21 pm
Chicken Curry
Only once in my life have I had curry, and it wasn't even from a restaurant. While in Ireland, I bought a jar of curry sauce because it was on sale. I mixed it with rice and tuna, and it was absolutely delicious! When I came home, I wanted to buy curry powder, but it isn't the cheapest spice around, so I waited. When I was grocery shopping for college, I decided to give in and buy a jar. I found a recipe for chicken curry online awhile back and saved it into an online recipe box.

For the recipe, please visit my blog.
Saturday, September 15th, 2007
7:34 pm
Community promo
Hi! I read the community info and didn't see anything about promos, so I hope this is ok.

There are lots of communities devoted to recipes, how to cook and even one just for the Food Network! But there wasn't one solely for EVERYTHING food-related. Welcome to about_food! Here you can post news stories about food, gossip about celebrity chefs and cooking shows, reviews of famous restaurants, anything and everything that has to do with food!

Check it out - about_food!

Thanks! (Hope someone liked that cornmeal chicken recipe I posted a while back, I didn't get any responses. *sniffle* lol)
Monday, September 10th, 2007
7:53 pm
2 chicken dinners
2 chicken dinners I made this weekend:

Chicken Fajita Salad

Chicken a la King

Click each link for a picture and recipe.
Wednesday, September 5th, 2007
9:55 pm
Cornmeal Chicken Parmesan
From Paula Deen's magazine

Cornmeal Chicken Parmesan
4 boneless skinless chicken breasts
2 large eggs
1/2 cup yellow cornmeal mix (**)
1/2 cup panko
1 (0.7 ounce) pkg Italian dry seasoning/salad dressing mix
1/2 cup olive oil (**)
1 (26 ounce) jar marinara sauce (**)
1 cup shredded Parmesan cheese
1 cup grated mozzarella cheese
garnish with chopped fresh parsley, if desired

Preheat oven to 350. In a shallow dish, lightly beat eggs. In a separate shallow dish, combine cornmeal mix, panko and Italian seasoning. Dip chicken in eggs, dredge in cornmeal mixture. In a large nonstick skillet, heat olive oil over medium heat. Cook chicken 2-3 minutes per side or until lightly browned. Place in a 13x9 casserole dish. Bake for 15 minutes. Top with marinara sauce and bake 15 more minutes. Top with cheeses and bake 15 more minutes. Garnish with parsley if desired. The magazine showed it served with a plain spaghetti-type pasta and some broccoli.

I made this last night and it was wonderful!! However, there are some things I noted that I thought might help you all out. I marked them with an asterisk and here they are:

First, yellow cornmeal mix was slightly difficult to find, at least in my grocery store. They kept telling me that plain cornmeal was the same thing, but it definitely isn't. The cornmeal mix also contains self-rising flour, so make sure you get the right thing. I persevered, and I think it would have been awful with plain cornmeal.

Second, 1/2 cup olive oil seemed like way too much to me, so I only used 1/3 cup. Turned out just fine.

Third, some people may like things really saucy, but I don't think I even used half of the 24-ounce jar of marinara I bought. I just poured a little bit on each breast for flavor and let it go at that. Also, next time I would probably go with spaghetti sauce over marinara, just my taste lol. Enjoy!
Tuesday, September 4th, 2007
9:03 am
Pho with Chicken
The Evolution of Pho: Soup Rooted in Vietnam Becomes Americanized...
Article here: http://www.vietworldkitchen.com/bookshelf/articles/pho_SJM.htm

Pho Ghà

2ozs rice noodles
Small piece of ginger root
1 clove garlic, crushed
4 spring onions, chopped
3 tablespoons fish sauce
1 stalk lemongrass, chopped
3 pints light chicken stock
4ozs raw chicken, sliced in strips
1 red chilli pepper, finely sliced
2ozs beansprouts, blanched in boiling water
1oz ginkho nuts, crushed
2 tablespoons fresh coriander, chopped
1 lime

Cook noodles in boiling salted water for 4 minutes. Strain and set aside. Saute ginger on low heat for 15 minutes. Cool and slice. Add ginger, garlic, spring onions, fish sauce and lemongrass to the stock, simmer for 45 minutes. Strain and reserve. Add the chicken pieces to the strained stock and simmer for 10 minutes. Reheat noodles by pouring over boiling water. Divide noodles between the soup bowls and pour over the soup. Garnish each bowl with some of the sliced chili, bean sprouts, nuts, coriander and a wedge of lime.

x-posted to ethnic_cuisines
Tuesday, August 28th, 2007
8:40 am
crunchy parmesean chicken tenders
Photo Sharing and Video Hosting at Photobucket
(all that was leftover!)
*courtesy Giada DeLaurentis

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)* I used 7 large boneless/skinless chicken breasts cut in half to serve 6 people and there was a ton leftover*
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

1)Preheat the oven to 500 degrees F.

2) Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets.

3) Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

4) Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere.

5) Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

really good!
Saturday, August 25th, 2007
8:24 am
Crockpot Fiesta Shredded Chicken
This is so easy and makes the best shredded chicken for tacos, taco salads, quesadillas, and nachos. My step-dad has been known to make chicken salad for sandwiches out of the leftovers.

Crockpot Fiesta Shredded Chicken


4-8 oz boneless skinless chicken breasts
2 cups water
1 pkg fajita or taco seasoning mix (I like the taco seasoning best, but this works with either)
1 can diced tomatoes with green chilis


Turn crockpot to low. Mix together water and taco seasoning and pour in crockpot. Place whole chicken breasts in crockpot. Pour entire can of tomatoes over chicken. Cook for 8 hours on low or 4 hours on high. Chicken is done when it is easily shredded (most of the broth will have been soaked up). Using two forks, shred chicken and mix well. You may add additional tomatoes if desired.

Number of Servings: 12-16
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