Favorite chicken recipe?

 I couldn't eat chicken until recently and now I would love to know some recipes that are your favorites! I really like anything except mexican food. 

if you like Peppers & Onions the way I do - i just chop up some leftover chicken and Sautee some Chopped Onions in a pan with a little Olive Oil and then when they get all nice and brown i add some Chopped Red & Green Bell Peppers and Then Add The Chicken!  Thats It!!!  and its Sooooooo Yummy!!!  i serve it on rice for my hubby and  i eat it alone ((( *_* ))) you can also do this with Pork and its Mmm mmm GOOD!!!

I LOVE doing a chicken pot pie with whole wheat flour crust...  boil chicken till over tender then mix with cream of mushroom soup, veggies and bake

BBQ chicken with a sauce made of SF syrup, SF ketchup, and seasonings....

"fried" chicken made with almost ANY plain cereal mix, wet the chicken then roll in crushed cereal and bake till done

stir fried with veggies and olive oil....

 I have to have meats that are very tender and juicy, so I boil my chicken till over done and then pull it from the bone.  If you use a mix of dark and white meat it usually comes out like pulled chicken.  You can top with sugar free BBQ sauce and onions, or add to salad.  I usually boil it with a ton of seasoning, onion, garlic, and sometimes mushrooms.  Yum

One of my favorites because of ease, flavor and in your case, moisture, is what I call cream cheese chicken. It is sooooo simple.

Mix together a can of cream of chicken (or cream of mushroom works too), a packet of Good Seasonings Zesty Italian seasoning, and an 8 ounce brick of light cream cheese or the Neuftahoweveryouspellit stuff that is lighter than cream cheese. Toss a pound and a half or so of chicken breasts in a crock pot and pour (or smear) the mix over the chicken--toss the chicken around a bit so it is coated. Cook on low for 4-5 hours. Makes a yummy gravy that goes great over rice if you have family that eats rice (or quinoa). No one in my house complains and that is saying a lot!

Also love a very simple chicken cordon bleu--breasts slightly flattened (if you feel like it), smear a mix of about 1/2 and 1/2 mustard (a nice dijon is good) and mayo on the breasts then top with a slice or two of ham and a slice of swiss cheese. Bake until the chicken is cooked through. Tent a little foil over it if the cheese starts to get too brown.

What else? Hmmm, you can also do a super simple chicken parm and you'll never notice not using bread crumbs. Just put your breasts (chicken that is) into a 9x9 square pan (so there is not a lot of room for the sauce to fall off the chicken--so whatever size and shape pan you have that will accommodate that), pour on some spaghetti sauce and coo****il the chicken is almost done. Top with Parmesan cheese and coo****il the cheese is melted through and yummy looking. I love not bothering with the breadcrumbs because it is a lot of work and this tastes just as good to me!

Enjoy!

Denise

Great recipes!

I am from an area in upstate New York where many Italians came to make their home.  Our local specialty is spedies, and below is a recipe I use.

HONEY-DIJON CHICKEN SPIEDIES

3 pounds boneless chicken breasts, cubed
1 cup olive oil (or a good vegetable oil)
1 1/2 cups orange juice
2/3 cup honey-dijon mustard (or plain dijon mustard)
1/4 cup honey
Fresh thyme, crushed
3 bulbs garlic, roasted in oven
To roast garlic: Drizzle olive oil on baking pan. Spread cloves on pan; roast for 15 to 20 minutes (depending on size of cloves) at 325 degrees F.
After roasting garlic, let cloves cool and remove husks. In blender, blend garlic with rest of marinade ingredients until liquefied. Pour over chicken pieces and let marinade for 1 or 2 days.  Stir the chicken mix several times to be sure all pieces get the sauce.  Place on a skewer and grill.  The local tradition is to serve on Italian bread, but I eat them without.

 These all sound so good. I can't wait to try the cream cheese chicken!

Yesturday JerseyJim posted this and I wanted to repost it for you guys here. I can't wait to make it.

"Actually, it's pretty easy to make once you have a good low carb breadcrumb in your arsenal.  That took me a few days to figure out, but once pretty impressive flavor failures using flax seeds, CarbQuick, FiberOne cereal, etc., I stumbled across Toufayan low carb pitas. My family loves these pita breadcrumbs, and I now use them in my meatballs, meatloaf, and as a breading on our chicken parmigiana.

The first thing I do is oven bake (at 250 degrees) one pita per two whole chicken breast (both boobies X 2) that I plan on making. Once the cool, I put them all in a large freezer bag and pound them with my meat tenderizing mallet until they are the consistency of breadcrumbs. Next, I put them in a bowl and season with dry parsley flakes, onion powder, garlic powder, salt, pepper, grated Parmesan cheese (the Kraft green bottle variety for these purposes) and a little bit of dry mustard (trust me on this one).  I don't really measure the seasonings, I just use my palm, but I would think that I'm using about a table spoon of all the seasonings except the cheese and dry mustard. For the mustard I use about a teaspoon and for the cheese about a 1/4 to 1/3 cup. That's for three pitas. In the end, I have what looks, smells, and tastes like regular seasoned breadcrumbs, but with the added nutty flavor of the pita bread, and with about 1.5 net grams of carbs per half breast (one boobie).  At eight weeks out, I can typically only eat half of the half a breast, so the carbs are less than one.

I make my own homemade marinara sauce using canned San Marzano crushed or whole tomatoes, but there is a jar sauce that is so close to my homemade sauce that I'll sometimes use if I run out of my sauce (which I make in big batches and freeze in Ziploc soup containers). Cento San Marzano Marinara Sauce!! It's very pricey (4-5$ a jar), but well worth it in my opinion when I can't make my own.

Other than the half chicken breasts, which I pound down to 1/4 inch (I cut mine in half and leave the rest as is), the last ingredient is the cheese. I use Sargento Reduced fat mozzarella. 

I dredge the chicken in egg beaters and the pita breadcrumbs and bake in the oven for 30 minutes at 350, flipping the breasts over after 20 minutes to crisp the other side since the side touching the cookie sheet is the side that gets crispy.  After 30 minutes I take them out, spoon about a tablespoon of sauce on my pieces and bit more on my families pieces, and do the same with the shredded cheese only using 1/4 on mine and more on theirs.  Then back in the oven they go for about 5 minutes and I finish them in the broiler for about 30 seconds in order to get the cheese to have a few brown spots.

I eat mine with a side of marinara sauce to dip in since the chicken, although moist, still can be a bit dry on my new pouch.  Hope that helps"

 I **** chicken breast in Salsa and when it's done I shred the chicken with two forks then I top with cheese and sour cream and eat.. my family puts it in burrito wraps.  yum

Chicken thighs and legs: peel the skin back (but not off).

Make a dry rub of 1tbsp. cumin, 1 tbsp. garlic powder, 1 tbsp. cinnamon, 1 tbsp. mild paprika, 1 tbsp. salt.

Rub all over the meat. Pull the skin back into its place and bake.

When done, pull the skin back off and throw away!! The meat will be moist but there will be less fat.