[PontiusPirate]

Dear Mom,
I'm glad you like the recipe.
I am sad to say, I will no longer be posting in this thread. I am going vegetarian.
(Unless you let me post recipes for fake chicken. )
Love.
Chelsea.

[MtlMom]

Dear Chelsea,

Rubber chickens are too chewy for my taste. I'll visit you in the vegetarian thread.

Love,
Mom

[Mara's Mom]

Hundreds of chickens are rejoicing Chelsea's conversion. *grin*

Some Chicken

4-6 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 t. garlic powder, divided (powder works better than fresh in this recipe)
1 cup toasted bread crumbs
1/2 cup grated Parmesan cheese
1 pound sliced fresh mushrooms
1/4 cup butter, melted
2 T. fresh lemon juice
1 T. chopped fresh parsley or 1 t. dried

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
3. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley is using dried.
4. Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear. Sprinkle with parsley if using fresh.

I've never done the mushroom part. Depending on the size of the chicken breast, I might pound them somewhat thin and adjust the cooking time accordingly.

The last time I made this, I served it with pan roasted peppers and broccoli on a bed of couscous. I flavored the couscous with salt/pepper and fresh Parmesan/Parrano.

[psalm63adam]

Umm, I don't have a recipe for chicken, but I have to say that Tyson frozen chicken tenders (unbreaded) are the bomb. They cost $10, you get a bunch, they last for a long time, and they taste very good with any chicken recipe. Like the chicken tortilla soup my wife made last night - yum.

[MtlMom]

Spicy Chicken and Rice

1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (1 pound total)
1 medium onion, diced
1 medium bell pepper, diced
1-1/2 cups instant brown rice
1 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 teaspoon black pepper
1. In a large skillet, heat the oil over medium heat. Add the chicken breasts and brown for 5 minutes per side. Remove from the skillet and set aside.
2. Add the onion and bell pepper to the skillet and sauté over medium heat for 5 to 6 minutes, or until tender.
3. Return the chicken to the skillet and add the rice, chicken broth, tomatoes, thyme, red pepper, salt, and black pepper; stir until well combined. Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until no pink remains in the chicken. Turn off the heat, cover the skillet, and let sit for 5 minutes. Fluff the rice and serve.

[Nate]

Chicken I Made The Other Day

Find:
Cinnamon
Nutmeg
Cardamom
Coriander
Cumin
Black pepper
Ginger
Turmeric

Make as much of that stuff as you can fresh ground, rather than store-bought ground. It'll taste better.

Dry-roast with:
Caraway seeds
Sesame seeds
Diced cashews

Mix with:
Plain yogurt
Tamarind

Pour over:
Thinly diced chicken

Marinade the chicken in the yogurt, then cook it. Add some cream or milk at the end to give it a sauce.

Serve over:
Jasmine rice cooked in jasmine tea with cilantro leaves.