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1. coke
   Member

   hi guys! anyone have a new recipe for chicken which is served every night (basically)? I am sick and tired of having the same old stuff? Any other ideas for a quick, good supper?

   Posted 1 year ago #

2. bein_hasdorim
   Member

   mix your duck sauce with hot sauce & chopped scallions.
   add garlic powder. pour over chicken & bake.

   For best results, marinade in zip-lock in fridge
   for 6 hours or overnight.
   Marination is the key to delicious meats, poultry, & fish.
   just prep 1 nite b4. make any crazy combo of sauces.
   B'te'avon!

   Posted 1 year ago #

3. sms007
   Member

   chicken with paprika garlic powder salt and olive oil. I usually do that with red potatoes, sweet potatoes and onions, but I hard its yummy with chicken too good luck!

   Posted 1 year ago #

4. Sacrilege
   the real one

   Stir Fry!

   Slice chicken breast into strips. Sautee and add BOUGHT BOTTLE of Terriyaki or General Tso sauce.

   In a seperate pan sautee any assortment of vegetables that you like, either broccoli, onions and peppers... and add to the chicken and sauce.

   Enjoy!

   Posted 1 year ago #

5. whatrutalkingabt
   I need 2 know what u r talking abt

   1- mix equal amounts of duck sauce, ketchup, mayonnaise and onion soup mix. pour over chicken and bake covered 1 1/2 hrs and uncovered 1/2 hour

   2-smear on mayo, coat with corn flake crumbs, drizzle with honey and sprinkle garlic powder bake 1 1/2 hrs and uncovered 1/2 hour

   3- sprinkle with onion powder garlic powder and paprika. smear on honey and spicy mustard. coat with onion soup mix. bake uncovered 1 1/2 hrs

   4- slice onions in rings and place under chicken, shake garlic and onion poweder on both sides of chicken pour on duck sauce. Bake 3 hours covered

   I have alot more if you want but these are the best

   Posted 1 year ago #

6. tzippi
   Member

   Why have chicken every night?

   Posted 1 year ago #

7. WolfishMusings
   The Wolf

   The first Kosher by Design book has a wonderful hickory smoked chicken smothered in onions recipe.

   We found that we liked it better when we substituted mesquite for hickory -- but both ways were good.

   I don't have the book handy, but you can find the recipe by previewing the book on Amazon. Then go buy the book -- it's a wonderful cookbook.

   The Wolf

   Posted 1 year ago #

8. coke
   Member

   That in itself is another issue. That is what my mother tells me to make. She works full time and comes home late. I make supper- she tells me what she wants me to make and I make it. Chicken is easy for me and her- she just has to buy chicken (we stock up on that) and it takes me just a few minutes to make. But I really had enough already of the same recipes and same old CHICKEN! Anyone out there understand me?!?!?

   Posted 1 year ago #

9. Sacrilege
   the real one

   Coke
   I undersatnd only because I have food ADD, and cant stand to eat the same thing twice in one week, so I can only imagine how it is for you... *shudders*

   Food & Wine put out an amazing Chicken Cookbook/Magazine in 2009, I dont know if you can still get it but maybe their recipes are available online if not, I can mail you my copy.
   epicurious.com usually has all the recipes compiled from Food & Wine, Bon Appetite, Saveur, etc... so that would be a good place to start.

   Chicken Souvlaki
   1 1/4 tsp. Salt
   1 clove Garlic minced
   Black Pepper - to taste
   2 Tbsp. Olive Oil
   1 1/2 tsp. Lemon Juice
   1 Tbsp. dried Oregano
   1 1/3 lbs chicken breast (about 4)) cubed.

   Put all the marinade ingredients into a large bowl. Mix. Toss the cubed chicken in the marinade until well coated. String the chicken onto skewers and grill on a grill pan until done.

   (serve with pita bread and hummus, and a large salad)

   Posted 1 year ago #

10. oomis1105
    Member

    get chicken breasts (pound them thin and uniform in size inside a big baggie), stuff them with pastrami (or cooked wild and white rice), roll them in mayo and corn flake crumbs and bake.

    Posted 1 year ago #

11. minyan gal
    limericist extrordinaire

    If you like things that are very lemony, here is my latest and favorite chicken recipe - which also happens to be low fat.

    Mustard Grilled Chicken

    1/2 cup lemon juice (use fresh squeezed only)
    1/3 cup dijon mustard (smooth not grainy)
    2 tsp basil
    1 tsp Italian seasoning
    2 tsp (or more) lemon zest
    1/2 tsp garlic powder
    salt and pepper to taste
    4 boneless skinless chicken breasts

    Put chicken between plastic wrap and flatten slightly - not thin like for schnitzel, just slightly flattened.
    Combine remaining ingredients in a zip lock bag and moosh together. Add chicken to bag.
    Marinade chicken for 2-4 hours in fridge.
    Grill on BBQ or on an electric grill - I use a George Foreman grill.
    I always make extra as this chicken is very good cold as well.
    Enjoy!!

    Posted 1 year ago #

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