Quick Recipes and Easy

You Can Never Have Enough Chicken Recipes

Asian Chicken Salad
Everyone likes a excellent salad! This recipe makes a excellent lunch or main dish. This is a salad with fantastic texture and a tasty sweet Asian-style dressing. The kids will like it too!

3 chicken breast halves (cooked and cut into 1/4 strips)

1 head lettuce, chopped

1 cup fresh spinach greens

1/2 cup water chestnuts, cooked **See note

1 cup bean sprouts

2 tbsp brown sugar

3 tbsp soy sauce

1 tbsp sesame oil

1 slice of lime

In a small bowl mix the soy sauce, brown sugar, sesame oil, and a squeeze of the lime and mix well. This will be used for a light dressing. Next combine the lettuce, spinach greens, water chestnuts, bean sprouts, and chicken breasts pieces in a large bowl. Refrigerate for 30 minutes. Pour the dressing, toss the salad, and serve.

**The best way to cook the water chestnuts is to boil for around 20 minutes before adding them to the salad.

Louisiana Chicken Gumbo

1/4 cup Flour

1 tsp Salt

1 3 lb chicken cut into 8 pieces

1/4 cup Vegetable oil

1 1/2 cup Chopped onion

1 cup Chopped celery

1 cup Chopped green onion

3 Cloves garlic; mashed

1 quart Chicken broth

2 cup Canned whole tomatoes in juice; undrained, crushed

1 Bay leaf

1 tsp TABASCO pepper sauce

1 10 oz package frozen; whole okra

3 cup Cooked rice; divided

Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat.

In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; saut‚ 5 minutes, stirring often.

Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer.

Serve each part in bowl topped with 1/2 cup cooked rice.

Chicken Souvlaki

4 boneless, skinless chicken breasts, cut into pieces

4 pieces flat bread or pitas

2 tomatoes, cut into wedges

1/2 small red onion, thinly sliced

3/4 cup crumbled Feta

1/4 cup kalamata olives, pitted

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1/4 teaspoon freshly ground black pepper

2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
Tzatziki Sauce

Heat oven to 200° F. Wrap the bread in foil and place in oven.

In a medium bowl, combine the tomatoes, onion, Feta, and olives.

In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

Spread the bread with some of the Tzatziki (yogurt sauce) and top with the chicken. Add the tomato salad and fold.

Makes 4 servings

Chicken Fingers with Honey Sauce
I made this recipe last week for dinner and it was a hit! Its also a fantastic healthy alternative to fried chicken.

12 ounces boneless, chicken breasts
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 tsp pepper
1/4 cup honey
4 tsp mustard or dijon mustard
1/4 tsp garlic powder

4 Servings :: 15 mins prep. :: 11 mins baking

1. Rinse chicken; pat dry. Cut into strips about 3 inches long and 3/4 inch wide.
2. In a small mixing bowl combine the egg whites and the 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree oven for 11 to 13 minutes or until fully cooked.
4. For the sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder.

Chef Tom has been cooking since he was 10 years ancient. Now Chef Tom publishes a

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