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Easy Chicken Recipes

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Best Chicken Breast Recipe Ever – Bulgogi Lettuce Wraps

4 Comments | Written on April 19, 2013 at 12:00 am , by

The winning dish in our “Best Chicken Breast Recipe Ever” contest is a fresh and healthy meal with a flavorful international twist!  Congratulations to “egadsby2″ for her creative “Chicken Bulgogi Lettuce Wraps with Asian Pear-Cucumber Salsa.”  These low carb wraps are bright and colorful with a satisfying crunch.

Keep reading for the winning recipe…

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10 Ways to Prepare Chicken Breast

No Comments | Written on April 12, 2013 at 5:00 am , by

We are always on the lookout for new and exciting ways to prepare chicken breast for dinner.  This lean protein is incredibly versatile and always a crowd pleaser!  Today I have assembled 10 of my favorite ways to enjoy chicken breast at mealtime.  Pick your favorite or share your best recipes with all of us by entering the “Best Chicken Breast Recipe Ever” contest!   

 Keep reading for the recipes…

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Best Italian Recipe Ever – Italian Chicken with Pine Nut Gremolata

3 Comments | Written on January 24, 2013 at 5:00 am , by

Last week, Better Recipes put out the call for the “Best Italian Recipe Ever” and once again, our readers did not disappoint!  I traveled to Italy back in October and I fell in love with the cuisine all over again.  Especially the rustic, family style dishes made with simple, beautiful ingredients.  The winning recipe from our Italian contest showcases olives, lemons, tomatoes and basil.

 Keep reading for the winning recipe!  

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Chile Chicken Enchilada Dip

14 Comments | Written on September 27, 2012 at 5:00 am , by

Football season is underway and you know what that means…Game Day Foods!   This ooey gooey cheesy dip earned top honors in our recent “Game Day” recipe contest.  If you love chicken enchiladas, wait until you try this Chile Chicken Enchilada Dip!

 Keep reading for the recipe.  Grab some chips and dive in!  

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Spicy Oriental Baked Chicken Fingers

4 Comments | Written on August 31, 2012 at 5:00 am , by

Who said chicken fingers are just for kids?  These crispy, baked strips of tender white meat chicken breast are sure to please the entire family!

Keep reading to see this winning chicken dish!  

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Roasted Peach Chicken

No Comments | Written on August 10, 2012 at 5:00 am , by

I am always on the lookout for new ways to prepare chicken for dinner.  Easy recipes using seasonal ingredients are a must!  That’s why I love this recipe for Roasted Peach Chicken.  It’s perfect with a fresh garden salad and a glass of iced tea!

Keep reading for this easy chicken recipe…

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Limeade Chicken

3 Comments | Written on August 8, 2012 at 5:00 am , by

This chicken recipe has an unusual secret ingredient – frozen limeade concentrate!  The sweet lime flavor is mixed with soy sauce, celery salt and garlic powder to make an easy marinade and basting sauce for chicken legs.

Keep reading to get the recipe for this easy summertime dish! 

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Tune in to “The Talk” today!

4 Comments | Written on November 4, 2011 at 5:00 am , by

Exciting news!  Today I am going to be on “The Talk” demonstrating quick, easy and delicious meals from Pillsbury.  Check your local listings, set your DVR’s or tune in today!

We actually taped the segment yesterday, so today I get to watch the show from my couch!  It was so much fun working with the ladies of The Talk, especially Aisha Tyler and Sharon Osbourne, my partners in the studio kitchen.

Together we made three easy and delicious recipes using Pillsbury refrigerated dough products.  These are great ingredients to keep on hand when you need to whip up a family-friendly meal fast.  They are all 5-ingredients or less and can be prepared in under 30 minutes!  Take a look at the complete recipes below and tune into the show today!

GRANDS!  MINI PIZZA  (click here to view and print recipe) 

1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits

1 cup pizza sauce

2 cups shredded mozzarella cheese (8 oz)

½ package (3.5-oz size) sliced pepperoni

1.   Heat oven to 375°F. Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets.

2.   Top each biscuit with pizza sauce, cheese and pepperoni.

3.   Bake 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

For more information on this recipe, visit Pillsbury.com!

PULLED CHICKEN CRESCENTS  (click here to view and print recipe)

1  can (8 oz) Pillsbury refrigerated crescent dinner rolls

1  cup shredded cooked chicken

¼  cup barbecue sauce

1/3  cup shredded Cheddar cheese

1  egg, beaten

Separate dough into 8 triangles.

In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.

Bake at 375°F 12 to 15 minutes.

For more information on this recipe, visit Pillsbury.com!

GRANDWICH BREAKFAST SANDWICHES  (click here to view and print recipe) 

1  can (16.3 oz) Pillsbury Grands! refrigerated biscuits

8  slices packaged precooked bacon, cut in half crosswise

6  eggs, scrambled

8  slices (3/4 oz each) American cheese

1.  Bake biscuits as directed on can.

2.   Meanwhile, microwave bacon as directed on package.

3.   Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits.

For more information on this recipe, visit Pillsbury.com! 

 

October – 4 Ingredient Challenge

9 Comments | Written on October 24, 2011 at 8:00 am , by

 

Welcome to a very special “Halloween Edition” of the 4-ingredient challenge!  Right about now, we are buying up pumpkins and preparing to carve them for the big day next week.  This month for the challenge, I was inspired to use what is leftover after the pumpkin carving!

This month, the four challenge ingredients are:

Apple

Brown Rice

Chicken

Pumpkin

It is the pumpkin where I decided to take a strategic detour.  I figured if everyone was already carving up the pumpkin for Jack-0-Lantern’s, then I wanted to find a way to use the seeds!  Accompanied by some pumpkin pie spice and, if you so desire, a bit of seasonal Pumpkin Ale.  It felt too easy to just grill the chicken, so I decided to also grill the apples to give them some nice color as well as toast the pumpkin seeds on the grill.

In my dish, I prepared grilled chicken breasts with a pumpkin pie spice and sage rub.  This is served along a brown rice pilaf with grilled apples and toasted pumpkin seeds.  I couldn’t believe how pleased I was with the results!  It was a bit of a risk using the pumpkin pie spice, but it balanced nicely with the sage.  The brown rice pilaf tasted like Thanksgiving stuffing!  With the sweet crunch of the apples and seasoned with thyme, this side dish could definitely be served at any Thanksgiving table.  Take a look at the full recipe and then browse around the other challenge entries!  Happy Halloween everyone!

PUMPKIN SPICED CHICKEN WITH GRILLED APPLE BROWN RICE PILAF  (click here to view and print recipe) 

Rice Pilaf:

2 Granny Smith apples, sliced 1/2 inch thick

1/4 cup pepitas (hulled pumpkin seeds)

4 Tablespoons butter

1/3 cup onion, chopped

1/4 cup celery, chopped

3 cups cooked brown rice

1/2 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon pepper

Pumpkin Spice Chicken:

1/2 teaspoon pumpkin pie spice

1/2 teaspoon dried sage

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless, skinless chicken breasts

Grill apple slices about 1 minute on each side to soften and create grill marks.  At the same time on a grill-safe pan, toast pepitas until fragrant.  Set grilled apples and toasted pepitas aside.

In a large skillet, melt butter.  Add onion and celery, and saute about 5 minutes until softened.  Stir in cooked brown rice.  Add thyme, salt, and pepper.  Dice grilled apples and add to the pilaf mixture.  Stir in toasted pepitas.  Keep warm while chicken is grilling.

Combine pumpkin pie spice, sage, salt and pepper in a small bowl.  Sprinkle over both sides of the chicken breasts.  Grill 8-10 minutes on each side until chicken is cooked through and no longer pink.

Serve grilled pumpkin spice chicken with brown rice pilaf.  Serves 4.  Adults can enjoy this meal with a seasonal Pumpkin Ale, or apple cider for children.

Additional participants in this month’s Ingredient Challenge include:

Larry of The BBQ Grail – ENTRY HERE

The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.

Paul Haight of No Excuses BBQ – ENTRY HERE

The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…

Hanneke Eerden of The Dutchess Cooks – ENTRY HERE

After years of cooking, grilling, baking and reading other people’s blogs, I thought “why not start my own blog??” And I did, in 2010, but already after a short period of time, a blog wasn’t enough, and I started my own website. It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!

Curt McAdams of Livefire: – ENTRY HERE

Livefire: Livefire cooking is about taking ordinary cooking and adding the flavor of fire to it, whether in high heat grilling, low heat smoking or indirect heat for baking. It’s about taking the primitive element of fire and harnessing it to make great food.

Marc Van Der Wouw of Grill Adventures - ENTRY HERE

Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is really healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.

Freek Haan of Freek’s Food Blog - ENTRY HERE

Maybe some of you know me from my Dutch blogsite www.freeksbbq.nl. I have a great passion for grilling, since it is always challenging. For me grilling is a time to relax and to have a great time with friends and family. I wanted to reach more people with my blog since there are so many food lovers and freaks out there! So that’s why I decided to blog in English instead of Dutch.

Five Spice Chicken Lo Mein to Celebrate National Noodle Day

9 Comments | Written on October 5, 2011 at 5:00 am , by

Tomorrow is National Noodle Day!  In honor of this “food holiday” I received this special delivery yesterday…

Believe it or not, that is a unique piece of wall art featuring the Better Recipes logo made entirely out of noodles!  How cool is that?!

It was sent over as an official invitation for the Better Recipes readers to join P.F. Chang’s celebrate National Noodle Day with a Twitter party.  Tonight from 8-10 EST you can join @PFChangs and follow the hash tag #noodlenight for a chance to win prizes and get the Noodle Day celebration started right.  They are launching a new line of noodle entrees to the P.F. Chang’s Home Menu including:  Garlic Chicken with Dan Dan Noodles, Pepper Steak with Chow Fun Noodles, Grilled Chicken Teriyaki with Lo Mein Noodles, Firecracker Shrimp with Yakisoba Noodles.  You can even enter to win one of their VIP noodle tasting kits, chef-quality skillets to prepare your meal, and a grand prize trip for two to spice up your weekend in Las Vegas!  Check out their facebook page for more info.

I decided to kick off National Noodle Day with this fast and flavorful recipe for “Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles.”  Chinese 5-Spice powder is an aromatic blend of ground cinnamon, cloves, Szechuan pepper, star anise and fennel.  If you are looking for a flavor punch without using a lot of ingredients, definitely keep a jar of 5-spice on hand.  It pairs perfectly with chicken as well as the earthy flavors of mushrooms.  Serve over lo mein noodles and garnish with sesame seeds!

By the way, don’t forget to enter the blog giveaway this week for a chance to win the amazing Wok Set and accessories!  Simply follow this link and leave a comment to win!

http://www.betterrecipes.com/blogs/daily-dish/2011/10/03/wok-weekly-blog-giveaway

 

Five-Spice Chicken with Shiitake Mushrooms and Lo Mein Noodles  (click here to view and print recipe)

1 box Chinese Lo Mein noodles

1 pound thinly sliced chicken cutlets

2 teaspoons Chinese five-spice powder

3/4 pound shiitake mushrooms

1/4 cup vegetable oil

2 tablespoons soy sauce

1 tablespoon Sesame oil

1 tablespoon sesame seeds

Prepare Lo Mein noodles according to package directions.  While the noodles are cooking, prepare the chicken.

Sprinkle both sides of the chicken cutlets with the five-spice powder, rubbing it in well.  Trim and slice the mushrooms.

Heat 3 tablespoons of the oil in a large frying pan.  Add the chicken and cook over medium-high heat until browned and cooked through, about 1 1/2 minutes per side.  Remove to a plate, leaving the drippings in the pan.

Heat the remaining 1 tablespoon of oil in the pan.   Add the mushrooms and cook over medium-high heat, stirring, until  lightly browned and quite tender, about 3 minutes.

Add 2/3 cup water and the soy sauce to the pan.  Boil, uncovered, until the sauce is slightly reduced, 1 to 2 minutes.  Return the chicken to the pan and heat through.

Toss noodles with sesame oil.  Serve chicken over noodles and garnish with sesame seeds.  Serves 4.

 

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