chicken recipes

Best Chicken French Recipe EVER!

April 15, 2019 Leave a Comment

This is the best Chicken French recipe you will ever make - it is awesome! #chicken #recipes

Welcome to the best Chicken French Recipe ever. I mean it. This recipe is the best EVER – and you could call me somewhat of an expert. I have eaten a lot of Chicken French!

I was first introduced to this recipe through some friends, Alan and Judy–fellow parents at our son’s school– who decided that they’d like to treat us to dinner. We weren’t able to go out so, instead, they brought dinner to us.

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The main dish they brought was Chicken French. But not just any Chicken French …. this Chicken French. I’d never tasted anything so good in my life and Judy assured me that it was easy to make. Easy or difficult was no matter to me: I had to know how to make it. She gave me the recipe and she was right – it was almost too simple to be believed.

Whether you’re making this recipe for the family, or serving it for a guest party, I recommend make a little extra. It rewarms beautifully and you can eat it for lunch or dinner the following day.

Chicken French Recipe

Ingredients

4 chicken breast halves, boneless and skinless

2 T. olive oil

2 eggs

1/2 cup white flour

1 T. sugar

1 T. Parmesan cheese

1/2 cup cooking sherry

1/2 cup lemon juice

1/2 pound butter, salted

1 chicken bouillon cube

1 T. garlic powder

Best ever recipe for Chicken French. So easy to make and everyone loves it! #recipes #foodie Click To Tweet

Directions

Dredge the chicken in flour, then dip in the mixture of egg/sugar/Parmesan cheese.
Fry in an oil coated skillet, preheated on medium.
Remove chicken from skillet to plate.
Melt butter in skillet and add sherry, lemon juice, bouillon cube and garlic powder.
Return chicken to sauce in skillet and simmer for 30 minutes.

Ingredients for Chicken French

Dredge Chicken With Flour and Dip in Egg/Parmesan & Sugar

Fry in Olive Oil

Chicken in the delicious buttery wine sauce

Add the Butter Sauce and Simmer

Chicken French served with rice and peas #easyrecipes

Serve with rice and peas or green bean vegetables on the side.

Enjoy!

Amazing Parmesan Crusted Chicken Recipe

February 18, 2019 Leave a Comment

Are you a chicken lover? Most of my favorite main-dishes feature chicken as the key ingredient. When I found this recipe for Parmesan Crusted Chicken, it was a dream come true. The taste is amazing and it is so easy to make. From start to finish, I can make it in 30 minutes. And, another big benefit for me, it is low carb. The carbohydrate content is negligible. So, go crazy and eat all you want on any of a number of low carb or low glycemic eating plans!

I fell in love with this recipe the first time I saw it on a Hellman’s® TV commercial. That sizzling golden chicken looked so delicious, I just had to make it. And, was I right? Oh yes! I have made Parmesan Crusted Chicken many times – like once a month – ever since. This recipe is that good!

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And here is a special bonus: Parmesan Crusted Chicken is a dream come true for anyone watching their carbs! It is very low carb. The only ingredient with carbohydrates in it is the bread crumbs. There are less than 5 carbs in 1 T of plain breadcrumbs which means 1.25 carbs per serving!

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Parmesan Crusted Chicken Recipe

Serves 4

Ingredients

4 boneless chicken breasts

1/2 cup Hellman’s mayonnaise

1/4 cup grated Parmesan cheese

1 T. plain or Italian seasoned bread crumbs

Directions

Preheat oven to 425°

Place chicken breasts on foil covered baking sheet.

Combine mayonnaise and Parmesan cheese and spoon onto each breast.

Sprinkle with the bread crumbs.

Bake 20 minutes until juices run clear.

This dish tastes great served with lots of veggies – like broccoli or cauliflower – or rice (caution, rice is NOT low carb!)

Enjoy!

Show Off In The Kitchen – Make This Pretty Pecan Crusted Stuffed Chicken!

June 3, 2016 Leave a Comment

Hey chicken-lovers! Getting a little bored of the same old recipes? I was feeling just that way when I saw pecan crusted stuffed chicken being made on TV. It looked so delicious and seemed easy enough to make, so I gave it a try. This version is my own adaptation using ingredients that I had on hand – and it tastes GREAT! ♥

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Pecan Crusted Stuffed Chicken

Ingredients

4 boneless chicken breasts

4 oz. cream cheese

2 T. orange marmalade

4 T. shredded mozzarella

Fresh spinach leaves

2 eggs

2/3 cup pecans, ground

2/3 cups bread crumbs, unseasoned

Coarse sea salt and ground black pepper

Cooking oil spray

Parmesan crusted stuffed chicken #recipes

Directions

Preheat oven to 400°

Press each piece of chicken in between waxed paper or plastic wrap and pound it thin using a cooking mallet.

Remove from the paper/wrap and season each side with salt and pepper.

Dot pieces of cream cheese in a line across the middle of each piece.

Dot 1/2 T. orange marmalade near or on each piece of cream cheese

Sprinkle with 1 T. shredded mozzarella.

Lay a few spinach leaves on top.

Fold the chicken, enclosed the toppings, by first folding a small edge of each end then rolling it up from the middle.

Fasten it with toothpicks

Dip the chicken in beaten egg.

Combine breadcrumbs and ground pecans.

Spray with cooking oil.

Lay the chicken piece on a baking sheet and bake for 15-20 minutes until the internal temperature is 160°F.

Remove from oven and let it sit for 5 minutes.
Remove toothpicks and slice in pieces revealing the beautiful spiral inside!

Serves 4

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This recipe is perfect for any day of the week but if you want to show off, serve it when company’s coming! *Adapted from a recipe shared by Damaris Phillips on the Food Network.

Enjoy!

….

Spanish Chicken Dish – Chicken Chilindron

September 11, 2015 Leave a Comment

Chicken Chilindron is a Spanish chicken dish enjoyed by our family for many years. Piled with green and red peppers, bacon, mushrooms and onions in a thick tomato sauce, the “veggie group” is well taken care of – all you need is some rich, creamy mashed potatoes on the side. Perfect make-ahead meal.

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Chicken Chilindron Recipe

Ingredients

4 split chicken halves, skin on

1T butter

3 T cooking oil

1 green pepper. sliced

1/2 red pepper, sliced

1 medium onion, sliced

2 cups fresh mushrooms, sliced

6 slices cooked bacon

1 12 oz can tomato paste

1 can chicken broth

1/2 cup cooking sherry

1/4 cup soy sauce

1 tsp tarragon

1 tsp garlic powder

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Directions

Preheat oven to 350°

Coat 13 x 9 baking dish with nonstick pan spray

Place chicken halves in dish and put large pat of butter on each

Bake at 350° for 20 minutes

While the chicken is baking…

Core peppers
Cut peppers and onion into slices

Wash mushrooms and slice

Heat large nonstick skillet to medium-high, add oil

Add precooked, broken up bacon to heated skilled (medium)

Saute for a few minutes

Add the cut up veggies

Saute till veggies are a little bit soft

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Take the chicken out of the oven and pour the veggies all over the top.

Add the tomato paste to the empty skillet.

Combine with chicken broth, soy sauce, cooking sherry, tarragon and garlic powder.

Blend over medium heat and then spoon onto the chicken and veggies.

Return to oven and bake for another 60 minutes.

Serves 4.
Tastes delicious with mashed potatoes on the side.

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Enjoy!

Beer Marinated Chicken Recipe

October 20, 2014 Leave a Comment

One day, when I was getting tired of grilled barbecue chicken, I got creative and made something different: beer marinated chicken. Here is the recipe. It is delicious!

It was spontaneous. There was a can of beer on the shelf — left over from making Belgian Brisket — for starters. Then I went online to look for chicken recipes that contained beer. None of them worked with the ingredients that I had on hand, so I improvised. Here is what I did and, I have to say, it tasted great! Try it!

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The process may sound labor intensive but, really, it is not. The reason I started cooking the chicken in the oven and then moved the chicken to the grill is because of me! I am notorious for starting something on the grill and getting caught up making the rest of the meal indoors only to return to the grill and find the food burned beyond recognition. Rather than messing this up, I reduced the length of time I would have to be tending to the grill outdoors by pre-cooking the chicken part-way. Everything came out great. It was delicious!

Beer marinated chicken for dinner! #recipes

Beer Marinated Chicken Recipe for Grilling

Ingredients
6 bone-in, skin-on chicken pieces
1 12 oz can of beer
1/3 cup olive oil
1/3 cup brown sugar
1/2 tsp. garlic powder
1/2 tsp cayenne
1/2 tsp. black pepper
1 tsp sea salt

Directions
Combine all ingredients in a large mixing bowl and add the raw chicken.

Cover and marinate in the refrigerator 1-5 hours.
Preheat oven to 400 degrees
Remove the chicken from the bowl (saving the marinade in the refrigerator) and put it on a foil-covered baking pan.
Precook the chicken in the oven for 30 minutes.
Heat the grill for 5 minutes on high, before the 30 minutes is up.
Move the chicken to the hot grill.
Turn the pieces often to prevent burning.
Each time you turn the chicken, baste it with some of the marinade.
Test the chicken to see if it is done, using a meat thermometer.
It is ready when it reaches 190 degrees F.
Serve with salad and corn on the cob or any delicious side dish that your family loves!

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Enjoy!

Crispy Potato Chip Chicken

April 3, 2014 Leave a Comment

“Out of SHAKE ‘N BAKE? How could I be out of SHAKE ‘N BAKE!” We were having SHAKE ‘N BAKE chicken for dinner–at least, I thought we were. My husband loves it and we were looking forward to it. It was time to make dinner and, to my dismay, I discovered that we were out of it! There was no way I had time to go to the store that close to dinner. I needed a quick, tasty, simple solution.

Simple Solution: use potato chips instead! (It tasted GREAT!)

Crispy Potato Chip Chicken

Ingredients

Crushed Potato Chips

Panko Bread Crumbs

2 T Butter, melted

1 Egg, beaten

4 split chicken breasts. skin on

Directions

Preheat oven to 400°

You will have to experiment with amounts (sorry). I used about 2 parts potato chips, 1 part Panko bread crumbs.

Combine them.

Dip the chicken (with skin on) in beaten egg and then in the crumbs.

Melt butter and drizzle over the top of each piece.

Bake in a 400° for 40 minutes

Serving suggestion: rice, rice pilaf (pictured), sweet potato fries, regular French fries or mashed potatoes with a green vegetable.

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Enjoy!

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