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I have about 4 lbs. of split chicken breast with ribs. I'm tired of the same old recipe. Can someone give me an idea? I'd prefer to bake today.
By Ruth from Little Rock, AR
I don't know what your same old recipe is, but when I have that kind of chicken, I make oven fried chicken. I remove the skin, season the meat with salt & pepper and soak it in milk for an hour or so. Meanwhile, line a jellyroll pan with foil for an easy cleanup and heat the oven to 375.
Coat the chicken in seasoned breadcrumbs (I like the Progresso or Ronzoni brands) and place on the baking pan. Drizzle each piece with oil and bake for about 40 minutes. Leftovers are good cold.
Search for -baked chicken recipes-good luck.
One of our favorite chicken recipes is:
1/2 to 3/4 jar of Apricot Jam
1/8 C Soy Sauce
1/4 C water
dry mustard to taste
onions, garlic to taste
You can simmer them in water with skin on in a large pot and add chicken bouillon and other spices for extra flavoring. Keep covered while simmering. Once cooked allow to cool and remove the skin and all the meat from the bones and use for salad, tacos, sandwiches, omelette's, soup, etc. If you don't think you'll eat it all right away just freeze in individual size portions.
I am looking for the recipe, that was in a ladies magazine. It had a bag of herb dry dressing, can chicken broth, chicken breasts, and vegtables. I think it was baked. I can't seem to find that recipe again and wanted to try it. You and yours have a safe happy holiday.
Sounds like one I use only it's made in the crockpot.You take your chicken,pour over that your herb dressing,over that pour 1 can of chicken broth. If you wanted to add can veg's I would wait a few hours, but if they are fresh,you would want to add them now.Hope that helps...
From Stove Top:
Easy Chicken Bake:
1 6 oz pkg of stove top
1 c hot water
1-1/2 lb boneless chicken breats, cut up
1 can 10-3/4 oz, condensed dream of cken soup
heat oven to 400 , Sprinkle 1/2 c. dry stuffing mix
in bottom of 9x13 pan. set aside.
Add hot water to remaining stuffing , mix . Set aside.
Place chicken over dry stuffing in dish. Mix soup , sour cream & veggies , spoon over cken. Top with prepared stuffing.
Bake 30 min. or until chicken is cooked through, 170 degrees.
Makes 6 servings.
SOOOO good ! :-)
Hi, Jo.
Here's my recipe for spices/herbs.
Why not try it in with a can of chicken rice soup, chicken pieces (breasts or thighs) and your favourite vegetables (fresh or frozen)? I've lso include my curried chicken recipe. INstead of curry, use the spice mix?
Curry Sauce
Heres a low-fat & spicy, albeit healthy alternative to creamed sauces.
Youll need a 14-ounce can of commercially available chicken-based vegetable or rice soup.
Failing that, you can of course make your own.
I recommend lentil, potato or pea soup (something thick which will puree smoothly).
In a blender, combine the soup with
2 tablespoons curry powder,
&frac; teaspoon black pepper,
&frac; teaspoon turmeric,
&frac; teaspoon coriander,
&frac; teaspoon cumin,
1 teaspoon sugar and
1 tablespoon flour (to thicken).
Add 2 - 3 dried red peppers or 1 - 2 teaspoons dried chili peppers,
according to your preference.
Puree.
Pour these ingredients into a medium-size pot.
Add pre-cooked chicken, sliced, or shrimp and
1 medium onions, diced,
3 large carrots, sliced and
2 stalks celery, sliced.
Cook for 10 - 15 minutes over medium heat, stirring constantly, until sauce thickens.
Add
1 cup frozen peas,
&frac; green pepper, seeds removed, diced, and
1 cup fresh mushrooms, quartered.
Serve over cooked rice. (Basmati is terrific.)
Variations include other pre-cooked meat, pork or beef, and other or additional vegetables
Herbs & Spices
If you have a coffee grinder, this recipe will be easy.
Alternatively, a very small food processor or mortar and pestle will serve.
Combine 2 teaspoons dried basil,
2 teaspoons dry dill weed,
1 teaspoon parsley flakes,
1 teaspoon celery seed,
3 teaspoons onion flakes,
2 teaspoons salt,
&frac; teaspoon pepper and
&frac; teaspoon garlic powder.
Finely grind all. Stir well. Funnel into a salt shaker.
This is great on salads, by itself or with a whisper of vinegar, in place of dressings,
very tasty on raw or cooked vegetables in place of cream or cheese sauces,
Have fun experimenting!
Cheers,
Rose Anne
In the 1960s a women's magazine had a recipe that took a chicken breast, cut two slits in the breast, ruffled and stuffed bacon into the slits, and basted the chicken with a mixture that included lemon juice. This was baked and it was not only delicious, it was beautiful. Does anyone have the recipe?
By C.N. from Frederick, OK