Quick recipes?

im cooking dinner tonight. i need a quick and easy chicken recipes.Quick recipes?
4 skinless, boneless chicken breast halves


1 (18 ounce) bottle honey barbecue sauce





1 pound sliced bacon


DIRECTIONS:


1. Preheat oven to 350 degrees F


2. Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all.


3. Bake at 350 degrees F for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon.Quick recipes?
Enchilada chicken





Preheat oven to 400.


Take some thawed chicken pieces with or with out skin or bone and put them in a baking dish.





Pour enchilada sauce over chicken.





Bake for 45 minutes to an hour. check for done by poking with knife and clear juice come out. No blood.





Here is a home made sauce recipe if you have no enchilada sauce,





3T. chili powder


3T. flour


1T. cocoa powder


1/4 tsp. garlic powder


1/4 tsp. salt


1 tsp dry oregano


2 cups water


1 15 oz. can tomato sauce





Mix dry ingred. in pot. Add some of the water. Mix to make paste. Add rest of water and tomato sauce, mix. Cook on medium heat stirring until thickened.





Serve meal with tortillas/bread or over/with rice.
*********CHICKEN CACCIATORE WITH NOODLES


1/4 c. oil


1 - 3 lb. chicken, cut up/boneless chicken breast


2 pt. jars Spaghetti sauce


1 tsp. pepper


1 clove minced garlic


12 oz. pkg. noodles


Parmesan cheese


Grated cheese


Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.





********QUICK AND EASY CHICKEN ALFREDO


2 chicken breast sliced


2 jars Alfredo sauce


2 c. mushrooms


1 lb. fettuccine or any pasta


2 tsp. butter


Saut茅 chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.
I make this often. We just love it. Picked it up at the Garlic Store site a long time ago





Many-Clove Chicken





1 tbsp olive oil


4 whole chicken legs


1/2 cup chicken broth


1/2 cup dry white wine


25-30 garlic cloves, peeled


Salt and pepper and chopped fresh parsley to taste





Heat the oil in a frying pan. Add chicken and cook, covered, over medium to high heat until browned, about 5-7 minutes. Turn chicken and continue cooking until browned on the other side, 5-7 minutes longer. Discard fat. Add broth, wine and garlic. Cover and simmer for about 15 minutes. Turn chicken and continue simmering until chicken is done, about 15 minutes longer or until chicken is no longer pink at the bone. Transfer chicken to platter and boil juices over high heat until about 1/3 cup remains. Spoon juices over meat, salt and pepper to taste and garnish with parsley.











Recipe from the Garlic Store
order from nandoes, then dish it up as your own ;)
Just add salt and pepper and whatever spices you like and bake it in the oven. You can also add potatoes and carrots to the pan to make a complete meal. Fast and easy.
Pan fry the chicken breast (either whole or in strips), add a Little white wine, cream, and halved white grapes (and a little bit of tarragon if you have any). Serve with pasta or rice or small roast potatoes and green beans.
Preheat oven to 425 degrees F. Follow directions for preparing chicken. Lay chicken (skin side up) on a foil-lined pan. Roast in preheated oven for 30 minutes. Turn brush with glaze and continue roasting for 10 minutes. Turn once more generously brush with glaze and cook an additional 10 to 15 minutes or until done.








For Chicken:


1 whole roasting chicken


1/4 cup Jamaican jerk seasoning


1/4 teaspoon ground cloves


1/2 teaspoon ground cinnamon


For Glaze:


1 cup dark rum


1/4 cup frozen pineapple juice concentrate


1 teaspoon allspice


2 tablespoons brown sugar











To butterfly chicken, start by removing neck, giblets, and cut away excess fat. Next, take a pair of kitchen shears and cut along both sides of backbone to remove. Turn chicken over skin side up and press down between the breasts to break the keel bone (this will allow the chicken to lay very flat on grill).


In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside. Chicken can be prepared up to this point a day ahead.





For glaze: In a small pot over medium-high heat, combine all glaze ingredients. Bring to boil and cook until glaze thickens, about 15 to 20 minutes. Remove from heat; set aside.





Set up grill for indirect grilling over medium heat or heat a 10-inch cast iron grill pan over medium-high heat. Oil grate when ready to start cooking.





Place the chicken in the skillet skin side down and cook until skin is crisp and has nice grill marks. Brush the flesh side with the glaze, then turn the chicken over and brush the skin side. Transfer the grill pan to the oven and bake until chicken is cooked golden and the internal temperature of the thigh registers 180 degrees F on an instant-read thermometer, about 30 minutes. Transfer to cutting board; let rest 5 minutes before cutting. Serve hot.
Quick Chicken Parmesan





4 Boneless Chicken Breasts, pounded flat


1 jar Spaghetti Sauce (I use Prego mushroom and garlic)


3 oz. Mozzarella Cheese, grated


2 cups Italian Bread Crumbs


2 oz. Parmesan Cheese


1/2 tsp garlic salt


1 egg, plus 1 tbs water, slightly beaten





Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 鈥?15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.





Serving Suggestions:





I serve this with Fettuccini Alfredo and garlic bread.
Chicken Pasta Salad





1 lb. box rotini pasta (you can of course use any kind, but I find that the rotini holds the flavor of the sauce better)


1 large can of chicken (you'll find this in the grocery store near the tuna or prepacked meats)


1 large tomato (chopped)


6 sweet gherkin pickles (sliced)


approx. 2 tablespoons of green olives with pimentos (chopped)


2 1/2 c. Miracle Whip Salad Dressing


3 Tablespoons sweet pickle relish


Salt %26amp; Pepper





Place your pasta in a large pot to boil (follow instructions on the box for boiling). Then prepare your sauce.





Drain the can of chicken, then dump into a large mixing bowl and use a fork to break apart the chunks, chop up the tomato and olives, then slice the pickles and place them all into the mixing bowl, add miracle whip and relish, then mix it all together. Drain pasta and run cold water over it to cool quickly, add to the bowl and mix. Add salt and pepper to taste. Serve cold!
How about chicken parmesan? Sounds fancy but it's pretty easy. You take the chicken, dip in egg and then coat in bread crumbs. You can either fry or bake it in the oven. Then boil up some spaghetti and jarred spaghetti sauce, place chicken on top with some cheese.
Spray a cookie sheet or frying pan with Non-Stick cooking spray like PAM, or use shortening, pour some Ranch Salad Dressing on pan, lay chicken on top, pour more dressing on top of the chicken, bake in oven @ 400 degrees for about 18-22 minutes, depending on how thick pieces of chicken are, or if frying cook between medium and medium high heat until brown on both sides. To make sure chicken is done, check to make sure the juices run clear, not pink, when poked with a fork or smashed. Chicken should have a nice light brown color when done. Cook up some potatoes, either mashed, fried, or baked, and a salad. You can also try same method of cooking, but instead of dressing, use butter, sour cream and two chicken bullion cubes and about 3/4 cup of water, pour into cake pan, add chicken, stir around and then bake same as above.
QUICK %26amp; EASY MOZZARELLA CHICKEN





8 boneless chicken breast pieces


1 egg


Bread crumbs


1 jar chunky spaghetti sauce


1 lg. bag mozzarella cheese


Vegetable oil for frying





Dip boneless chicken in beaten eggs, then in bread crumbs. Brown in skillet in a little vegetable oil, 3-4 minutes until browned, drain. Place drained, chicken in 9 x 13 inch pan. Cover chicken with spaghetti sauce of your choice.


Bake uncovered at 400 degrees for 10 minutes. Remove from oven. Sprinkle on mozzarella cheese and cover with tin foil. Turn oven down to 325 degrees. Continue baking for 15 minutes until done. Serve with salad and garlic bread for a quick meal.
If you have corn flakes cereal and some rosemary you can crush up the cornflakes and put some rosemary and garlic powder in a bag. Put your chicken pieces in the bag and shake. Put the chicken on an oiled baking pan. Cook in a 350 degree oven for about an hour. It makes like a crust on the chicken, if you don't have or don't like rosemary use any herb that you like. Basil or thyme. You can just use salt and pepper and garlic, but the rosemary is really good. Just make sure not to put too much rosemary. Start out with a teaspoon full.
Easy Cheesy Chicken





INGREDIENTS


4 skinless, boneless chicken breast halves


1/4 cup butter, melted


3 cups crushed cheese flavored butter crackers





DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C).


Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes