Chicken recipes

Here's one for the leftover chicken - and as your summer is coming up it's perfect!Chinese Salad Ingredients: ½ head of lettuce, shredded 1 medium carrot, grated 3 cups cooked chicken, cubed 3 cups bean noodles or packet Chow Mein noodles (those are the fried ones) ½ Spanish (red) onion, chopped finely or 3 spring onions (green onions or scallions) Dressing: ? cup oil ¼ cup white vinegar 2 teaspoons soy sauce ½ teaspoon salt ½ teaspoon pepper ½ teaspoon ground ginger Shake together in a jar Assemble ingredients. Pour over dressing, toss and serve. What could be easier?

Stuffed Roast Chicken ...... For Chicken Roast: chicken - 1, about 1 kg vinegar - 2 tbsp tomato puree - 2 tbsp oil - 2 tbsp worcestershire sauce - 1 tbsp chili powder to taste pepper to taste salt to taste For Filling: butter - 4 tbsp garlic - 3 flakes, crushed onion - ½ cup, chopped green chilies - 2 tsp, chopped cooked green peas - ½ cup mashed potato - ½ cup coriander leaves - ¼ cup, chopped mint leaves - ¼ cup, chopped milk - 2 to 3 tbsp pepper to taste salt to taste For Chicken Roast:Clean the chicken and wipe dry. Rub inside and out side with salt, pepper and chili powder. Combine remaining ingredients and pour over the chicken. Marinate for 30-4 hours. For Filling: Melt butter, add garlic, fry till fragrant. Add onion and green chilies and sauté lightly. Add green peas, potatoes, salt pepper, coriander and mint. Add milk and mix well. Stuff the chicken with the filling and close the opening at the tail. Place chicken in a baking dish and brush with remaining marinade. Bake in hot oven (200 C) for 20 minutes. Reduce the temperature to 180 and bake till the chicken is cooked. (To test piece the chicken thigh with the a fork. The juices will run clear if the chicken is cooked.) For Gravy:Combine the pan juices with 1 cup of chicken sauce. Add 2 Tbsp of corn flour and simmer for 2-3 minutes. Taste and correct the seasoning. Serves: 4

Melt butter and dip the chicken parts into it. Then roll in bread crumbs. Place on cookie sheet and bake. Simple and yummy. For kids. Saute in butter chicken cutlet. When done, add melted cheese alone, or with onions fried in butter, or cooked spinch, and cover pan until melted. For you and hubby

I take pieces of chicken or chicken drumsticks, dip them in an egg mixture, and then dip them into a bowl of crushed up stale nacho chips. Then I bake them. Serve with ketchup. It's pretty easy, and it tastes good.

Here's one for the leftover chicken - and as your summer is coming up it's perfect! Chinese Salad Ingredients: ½ head of lettuce, shredded 1 medium carrot, grated 3 cups cooked chicken, cubed 3 cups bean noodles or packet Chow Mein noodles (those are the fried ones) ½ Spanish (red) onion, chopped finely or 3 spring onions (green onions or scallions) Dressing: ? cup oil ¼ cup white vinegar 2 teaspoons soy sauce ½ teaspoon salt ½ teaspoon pepper ½ teaspoon ground ginger Shake together in a jar Assemble ingredients. Pour over dressing, toss and serve. What could be easier?

Do your kids like lasagna?? try substituting chicken or turkey instead of the mince. It taste's lovely and is a great way of using up leftovers.

My children are 12,9 and 5 so I can understand the child friendly part!! I like to marinate chicken wings or legs and bake in the oven or grill for the children. They can use fingers and tend to eat more! I also do kebabs on sticks with marinated chicken pieces. For dinner tonight I am actually having crumbed chicken steaks with tomato and cheese on top with roast baby potatoes and string beans. Maybe you could try that also oe day.

CHICKEN NOODLE CASSEROLE 3 c macaroni , uncooked 3 c chicken, cooked & diced 1 c cheddar cheese, grated 1/4 c margarine 1/2 c flour 1-14 1/2 oz can chicken broth 1-10 3/4 oz can cream of chicken soup 1.Preheat oven to 350*. 2.Cook macaroni according package. 3.Combine cooked macaroni, cheese and diced chicken. 4.In a separate pan, melt butter, add flour to the butter and stir cream of chicken soup into the butter and flour mixture and stir until no lumps remain. 5.Pour soup mixture over the macaroni and mix thoroughly. 6.Put into a greased 9 X 13 pyrex dish, bake for 20 - 30 min until heated through

EASY CREAMY CHICKEN CASSEROLE 4 cans (5 oz. each) shredded chicken in water 1 can (10.5 oz) cream of chicken soup 1/2 can (5.25 oz) milk 1 box (6 oz) chicken flavored stuffing 7 american cheese slices handful of broccoli chicken seasoning all-purpose seasoning pepper Drain chicken, place in buttered 9x13 covered dish. Sprinkle the chicken with pepper and seasonings. Mix soup and 1/2 the size of the can worth of milk. Pour over chicken. Fix stuffing according to the directions on the box and spoon it over the soup. Sprinkle broccoli on top and arrange slices of cheese to cover all. Cover casserole dish with lid or foil bake at 350 for 1 hour.

South Pacific Chicken Tenders with Tropical Dipping Sauce Breaded chicken tenders with a touch of citrus flavor, served with a creamy, fruit flavored sauce. Ingredients: • 1 pound chicken tenders • Salt and freshly ground black pepper • 2 cups flour • 2 large eggs, lightly beaten • 1/3 cup water • 1 1/2 cups unsweetened, shredded coconut • 1 cup Panko bread crumbs • 2 medium lemons, zested • 2 medium limes, zested • 2 medium oranges, zested • 1/4 cup peanut oil • Pineapple chunks (or fresh pineapple slices), for garnish • Green onions, for garnish • • Tropical Dipping Sauce: • 1/2 cup pineapple chunks, drained • 4 green onions, roughly chopped • 2 cloves garlic, roughly chopped • 2 tsp fresh ginger, roughly chopped • 1 Tbsp lemon juice • 1 Tbsp lime juice • 1 Tbsp orange juice • 3/4 cup mayonnaise • Salt and pepper Method: Season chicken with salt and pepper. Set out three shallow dishes. Fill the 1st with flour and 2nd with eggs and water mixed well. Fill 3rd with coconut, Panko bread crumbs, lemon zest, lime zest, and orange zest and mix well. Dredge chicken in flour and shake off excess. Dip chicken in eggs and shake off excess. Lastly place chicken in coconut mixture and coat thoroughly. Press so mixture sticks to chicken. Repeat for each piece of chicken. Add peanut oil to a large skillet over medium-high heat. When oil is hot, add chicken and pan fry on each side, about 4 minutes a side, until chicken is golden brown then remove from heat. To serve, place Tropical Dipping Sauce in a small bowl, and place the bowl in the middle of a large serving platter. Fan pieces of South Pacific Chicken Tenders around bowl on platter. Garnish with pineapple and green onions. Makes 4 servings. Tropical Dipping Sauce: In bowl of food processor, add pineapple, green onions, garlic, ginger, lemon juice, lime juice, and orange juice and process until well combined. Add mayonnaise and pulse until well combined. Season to taste with salt and pepper. Transfer to a small bowl and refrigerate until serving. Notes: Number of servings: 4

I will suggest you to try recipe of lemon chicken.Its really yummy and best part of this recipe is that its oil free.So you can say its a healthy recipe.

I think another reason why I eat chicken noodle soup but also believe that chicken noodle soup helps to make you feel better afterwards.. Is because of the love that your mom, or even grandma or the person whom you love had put in to it.