Ok I want some good recipes for a quick dinner I have chicken laid out?

This is one of our favorites!

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

quick chicken

INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper

DIRECTIONS
Saute onion in oil until translucent.
Add chicken, and brown lightly.
Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.

cola chicken:

INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons Worcestershire sauce
1 cup ketchup
1 cup cola-flavored carbonated beverage

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Place the chicken pieces into a 9×13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.

Oh I have the PERFECT recipe for you! I’m 13 yrs old, so I don’t really know how you make a batter or whatever, but I know you dip the chicken in eggs, then you make the batter by using flour and and cracker crumbs, then add dried herbs like rosemary, mint, oregeno, or to make it delicious AND simple, use Mrs. Dash! Afterwards, fry it, don’t bake it. We never have left overs!

Have a great dinner!

These are three of my absolute favorite recipes!

Chicken Fettuccine Alfredo

Ingredients:
Box of pasta (Fettuccine, Rotoni, Linguine)
One bottle of Alfredo Sauce
Milk
Boneless/Skinless Chicken Breast
Grated Parmesan cheese
Spices (sage, oregano, thyme, McCormick’s Parmesan Herb, Seasoning salt, Pepper

Directions:
Sauce:
Pour sauce into pan.
Pour milk into jar and swirl around.
Cover and heat it until it begins to bubble.
Stir and reduce heat.

Noodles:
Boil water.
Add noodles and add vegetable oil to prevent sticking.
Drain and rinse noodles with hot water.

Chicken:
Rinse Chicken with water.
Sprinkle spices over chicken.
Grill on Forman Grill until done.
Cut chicken into pieces.

Mix all together.

Chicken and Rice Casserole

Ingredients:
1 pound chicken breasts
1cup rice
½ cup butter
1 cup water
Seasoning salt, salt and pepper
1 can Cream of Chicken soup
1 can Cream of Celery Soup

Directions:
“Pam” a 13×9 inch pan.
Mix water, rice and soups together.
Pour mixture into pan.
Melt butter and dip chicken into it.
Put chicken on top of mixture.
Pour butter over the pan.

Bake at 350° for 1 hour or until rice is done.

Chicken and Gravy

Ingredients:
Boneless/Skinless Chicken Breasts
2 cans Cream of Chicken Soup
Box of Lipton Onion Soup Mix
Large can of Whole New Potatoes
Can of Sliced Carrots
Olive Oil
Seasoning Salt/Pepper

Directions:
“Pam” pan.
Rinse chicken and place in pan.
Mix two packages Lipton Onion Soup Mix, and Soup with Olive Oil (eyeball the amount to make the mixture soupy)
Pour mixture over chicken.
Add potatoes and carrots on top of mixture.
Salt and Pepper.

Bake at 375° for 1 hour, turning chicken and mixing every 30 minutes. After 1 hour, change temperature to 395° for another 30-45 minutes.
Serve with rice.

Cook chicken in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta. Bagged salad and some Italian bread complete the meal. This is not my recipe – another member of the YA community posted it.

*Forgotten chicken
1 chicken, cut up
1 envelope dry onion soup mix
2 cans cream of chicken soup
2 cups uncooked rice
2 cans water

Place chicken in bottom of roaster or casserole dish. Sprinkle with dry soup mix. Pour 2 cups of rice over this, set aside. Mix 2 cans water with 2 cans chicken soup. Pour over chicken and rice. Cover tightly. Bake in 350 degree oven 1 hour. Do not lift cover until done.

*Angel Hair Pasta with Lemon Chicken—The fresh flavor burst of lemon perfectly accents the chicken and angel hair pasta in this quick and easy dish. Serve with a generous topping of Parmesan cheese and a tossed salad.
Preparation time: 10 mins
Cooking time: 10 mins
1 pkg. (9 oz.) Refrigerated Angel Hair Pasta
1-1/2 cups cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley, (or 1 teaspoon dried parsley)
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

Prepare pasta according to package directions.
Toss pasta with remaining ingredients. Season with salt and ground black pepper.

*Chicken in Orange Sauce
4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done. Serve over rice, if desired, with the sauce. Serves 4.

*Chicken Cakes with Rémoulade Sauce…

*Asian Chicken Wrapped in Lettuce Leaves
Prep Time: 40 minutes
Cook Time: 15
1 lb boneless skinless chicken breasts, cut into 2-inch strips
3 tsps light soy sauce
3 tsps dry sherry
2 tbsps vegetable oil
1 large carrot, cut into 2-inch strips
2 small zucchini, cut into 2-inch strips
1 green bell pepper, cut into 2-inch strips
1/2 cup mushrooms, thinly sliced
1/2 cup fresh water chestnuts, thinly sliced
2 tbsps finely chopped fresh mint
1 head iceberg lettuce, separated into leaves
Chopped walnuts or cashews, finely chopped scallions, hoisin sauce and finely chopped fresh mint, optional, for garnish

Place the chicken in a small bowl with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry and marinate for 30 minutes.In a wok or large skillet, heat 1 tablespoon of the oil over high heat. Add the chicken and stir-fry for 1 minute.Remove the chicken with a slotted spoon and set aside. Discard the oil and wipe the wok clean.
Heat the remaining oil in the wok over high heat. Add the carrot and cook 1 minute. Add the zucchini, bell pepper, mushrooms, and water chestnuts and stir-fry another 3 to 5 minutes, or until the vegetables are just tender.Add the reserved chicken and the remaining teaspoon of soy sauce and teaspoon of sherry and cook 1 minute. Stir in the chopped mint.
Place on a serving platter, surrounded with desired garnishes. To serve, spoon 3 to 5 tablespoons of filling onto individual lettuce leaves, roll each leaf to form a cone, and top the open end with garnish of choice.

*Chicken Marmalade —-The soy sauce, rosemary and marmalade mixed together give this chicken dish an interesting and amazing flavor. Serve with rice to complete the meal.
4 boneless, skinless chicken breast halves
4 tablespoons soy sauce
4 cloves garlic, minced
1/2 teaspoon dried rosemary (1 sprig fresh)
4 tablespoons orange marmalade
dash fresh ground black pepper

Pound chicken breasts flat. Arrange smooth side down on a sheet of waxed paper. Give a liberal splash of soy sauce to each chicken breast, followed by the garlic, rosemary, marmalade and a good grind of black pepper. Cover with another sheet of waxed paper and refrigerate for two hours. Heat grill to medium high. When grill is heated, place chicken on oiled grate, seasoned side up. Close cover and cook until just done, about 5-7 minutes. Do not turn.

*Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread

*Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce

*Chip-Crusted Chicken Skewers
1 cup plain yogurt
1 tablespoon finely chopped garlic
1 tablespoon olive oil
2 teaspoons lemon juice
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 pounds skinless, boneless chicken breast, cut into sixty 1-inch cubes
60 red seedless grapes (about 1/2 pound)
Two 5-ounce bags kettle-style potato chips

In a large bowl, combine the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper. Add the chicken, cover and refrigerate for at least 4 hours.
Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Thread twenty 6-inch skewers alternately with 3 chicken cubes and 3 grapes. Using a rolling pin, crush the chips in their bags. Transfer to a plate. Roll each skewer in the potato chips and place on the prepared baking sheets.
Bake the kebabs, switching the pans halfway, until the chicken is cooked through, 20 to 25 minutes. Serve warm or at room temperature.

* Coconut Mango Chicken with Black Beans
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint

In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.Divide the beans among 4 plates. Top with the chicken and remaining mint.

*Go Green Chicken Sammies

2 tablespoons extra-virgin olive oil (EVOO)
1/3 cup chopped cilantro
2 scallions, finely chopped
2 tablespoons chopped fresh thyme
Grated peel of 1 lime plus juice of 2 limes
2 teaspoons hot pepper sauce
Salt and pepper
Four skinless, boneless chicken breasts
4 deli slices pepper jack cheese
2 avocados
1 small red onion, finely chopped
1 small plum tomato, seeded and finely chopped
2 jalapeño chiles, seeded and finely chopped
1 large clove garlic, grated or finely chopped
Juice of 1 lemon
4 hamburger buns or crusty rolls, split and toasted
1 head bibb lettuce or green leaf lettuce
Tortilla chips, for serving

In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes.Preheat a grill or grill pan to medium-high. Grill the chicken until cooked through, 12 minutes. Just before the cooking time is up, top each breast with a slice of pepper jack cheese.In a medium bowl, mash together the avocados, red onion, tomato, jalapeños, garlic, lemon juice and remaining lime juice; season with salt.Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.

*Chicken with Leeks, Watercress and Radish

ENJOY