Mmmmmmmm......
Posted on 01/17/2012 11:53:37 AM PST by US Navy Vet
I got a double beer can chicken gizmo for Christmas.
Well, I discovered them in a Jewish-Japanese restaurant called "Sosumi." (Just kidding.)
I like skinless thighs. I like skin on chicken breasts, legs and wings. But I think that skinless thighs with the bone in (yes, they are healthier) do have a better texture than thighs with the skin on them. Sosumi.
The FR weekend/weekly cooking thread is a FANTASTIC place for ALL recipes! It's posted by libertarian27 on Saturdays.
For Christmas this year there was a cookbook that listed all of the recipes posted through the year! Go HERE for the links!
I'd also add FReepers carlo3b and big bad easter bunny are great chefs! Look on their FR about pages for more info.
4 large chicken breasts
Italian bread crumbs
sliced ham
egg wash
swiss cheese
wash chicken, cut off excessive fat, coat in egg wash, then roll in bread crumbs. Place ham slices on cookie sheet that has been sprayed with spray oil. Place chicken in top of ham slices. Bake in 375 degree oven for about 25 minutes. Place a slice or two of swiss cheese on top of chicken. Bake until internal temperature exceeds 140 degrees. Remove from oven, let set about 5 or 10 minutes. use spatula to get chicken and ham slice and transfer to plate. Serve with mashed potatoes or rice. I like asparagas with this dish for a vegetable.
Chicken enchiladas is always one of my favorites. Add onions, mushrooms, black olives if the diners like those things. Some sour cream on the side....
Poobear’s Mediterranean Chicken
4 boneless/skinless chicken breast halved horizontally (long way)
1/2 C diced pepperoni (optional)
2 cloves garlic (or more to taste)
1/2 C sliced black olives
1 can chopped tomatoes
1 lemon or more to taste
1 Jar Bertolli’s Mushroom Alfredo Sauce
Saute floured salt and peppered chicken in olive oil till browned lightly then remove and set aside on platter. Saute garlic lightly (careful not to burn) then add tomatoes, olives, lemon juice then add back chicken. Simmer at medium heat for about 3 minutes. Add Alfredo sauce, stir and serve over cooked Penne. Top with your favorite cheese and chopped Italian Parsley. If you like a richer sauce if this is possible add the pepperoni when you add the chicken back to pan.
Add some sliced lemons into sauce if you really like the acidity. It's also very eye appealing. Buon Appetito!
CHICKEN PARMESAN3 large whole boneless skinless chicken breasts (about 3 pounds total), trimmed and split into serving sized pieces
2 cups milk
2 cups all-purpose flour, sifted
3 large eggs, beaten
Pinch of coarse salt
2 cups Italian Seasoned dry bread crumbs
1/2 cup olive oil or vegetable oil
4 tablespoons unsalted butter
3 cups Italian tomato sauce, warmed (home-made if you have it)
1/2 pound mozzarella cheese, thinly sliced
1/2 cup grated parmesanSTEP 1
Using a meat tenderizer or a heavy skillet, pound the chicken breasts between two sheets of plastic wrap until flat, about a 1/4 - 3/8 inch in thickness.
Place the milk, flour, eggs, and bread crumbs in separate shallow baking dishes.
Add 1/4 cup Parmesan cheese to the bread crumbs and mix well
Season the eggs with a pinch of salt.
Dip each breast in the following order; milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating with bread crumbs).STEP 2
In a large skillet, melt the butter with the oil over medium-high heat until just sizzling.
Arrange the chicken breasts in the pan without crowding, cooking in batches if necessary.
Reduce the heat, and cook the chicken until golden brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes per side.
Add more oil if necessary to keep pan from drying out.
Remove chicken to a baking sheet lined with paper towels; pat off excess oil.STEP 3
Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish (use a larger dish if needed).
Add the cooked breasts to the baking dish; cover with warm tomato sauce, sprinkle with the remaining Parmesan cheese and place a slice of the mozzarella on each breast.
Transfer to broiler and broil until the cheese is melted and golden brown, about 5 minutes.
Remove and serve immediately. SERVE:Serve with hot tomato sauce on the side, Italian bread, fresh salad and Chianti.
I'm gonna buy some next week-end....
I work in T-Town 3 days a week....and there's a PopEye's on my way. I will stop in...on my way home Friday night!!
Easy and delicious...
Cheese Chicken
4 boneless skinless chicken breasts
1 package sliced Swiss cheese
1 can cream of chicken soup
¼ c white wine or apple juice
1 package stovetop chicken stuffing mix (can use herb instead)
1 stick melted butter
In a small bowl, mix soup and wine. Grease a 9x13 baking pan. Lay chicken in pan. Add one slice of cheese to the top of each breast. Pour soup mixture on top of cheese. Cover all with dry stuffing mix. Drizzle top with melted butter.
Cover with foil and bake at 350 for about 45 minutes. Uncover and bake 10 more minutes.
My new favorite
3 large chicken breasts
1 can of cream of mushroom soup
1 can of cream of celery
1 can of cream of chicken
1 small cart of sour cream
2 cans of water
Put all in crockpot on low for 6 hours, serve over egg noodles. Creamy, yummy and easy.
EASY (key word (no cutting, tying, marinading)
Easy Roast Chicken
2-3 lbs chicken leg quarters
2-3 lbs chicken thighs
3 T paprika
1 t chili powder
1 t curry powder
1/2 t cumin
1/2 t garlic powder
s/p
1/4 t ground sage
Preheat oven to 425 F
Place chicken in glass or metal baking dish, and trim excess skin.
(FYI makes it even easier: I read that you should not wash the chicken, since all it does is spread possible germs into your sink, but any germs on the bird will be killed by the oven heat)
Sprinkle spices onto chicken, and roast for 40-45 minutes, and until you can hear the chicken juices sizzling, and skin is a dark golden color and crispy. Remove from oven, turn over once into juices or spoon juices over skin. Let cool 5 minutes and serve. No muss no fuss.
You could try one of the FR cooking threads, located in CHAT. Here’s a link to last years compilation and directly to the poultry section.
http://www.freerepublic.com/focus/chat/2818541/posts#21
Just write down the date and post # then scroll up to post #2 and find the date.
1) Take boneless chicken breasts 2) Pound them flat between 2 pieces of plastic wrap (they may fall apart a little, but no big deal) 3) mix a little mozzere la and cheddar (mostly mozzarella) together. 4) and maybe have some ham or spinach (or whatever you like) cubed up 5) put the cheese in and the ham and whatever else you like. 6) Roll them up the best you can 7) Have a couple of eggs whipped together with a tablespoon of milk for each egg used 8) Have some type of breading mix, (panko crumbs work best and you can buy those any grocery store), put some corn meal in with the panko crumbs 9), you just will coat the stuffed breasts with the egg/milk mixtures and roll in the panko/corn meal mixture 10) put them in a pan and bake, (you want to put a little butter/olive oil in the pan) 1st.
Probably bake for 35 minutes at 375; I use a meat thermometer to tell when done. 140 is a good temp. I have also thrown in some chicken broth in the pan so they don't dry out. Also good to cover the pan to keep moisture in.
6 boneless skinless breasts - halved lengthwise Sprinkle with onion, garlic, rubbed sage, celery salt and pepper and then drizzle with peanut or other high flash point oil. Cut 1 pound of bacon into small pieces and cook until crisp
Shred small package of Colby jack cheese
Cook chicken breasts on grill until cooked through - remove from grill and place on cookie sheet. Sprinkle 1/2 of cheese over breasts, sprinkle bacon on top of cheese and then sprinkle remaining cheese on top of bacon. Place in 350 degree oven until cheese melts.
I usually serve it with scalloped potatoes. It's delicious, I promise!
Or if you’re one of Holder’s people.
Kinda making assumptions about Popeyes aren’t you?
“... I have a solid Conservative friend who I trust...that say’s PopEye’s is excellent.”
Popeye’s is excellent! I like the regular non spicy chicken. Unfortunately our local Popeye’s closed so now I have to go thirty miles to get some of it. My wife then demands I buy CHURCHES instead. It is also good.
KFC used to be good, but it seems to have changed over the last thirty years.
skinless boneless thighs
saute in skillet with some fresh thyme, fresh ground pepper,
a bit of added liquid (white wine and stock), a teaspoon of olive oil and teaspoon of balsamic vinegar.
cook down to a nice reduction. takes 15-20 minutes
If you get it "to go" and plan on taking it home, just a suggestion. Put it in the trunk for the ride home. Just the smell wafting through your car is irresistable. :-)
Mmmmmmmm......
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