Easy Chicken Recipes

Whether cooking for a single person or for a crowd, chicken is an all time favorite dish just about everywhere in the world. Whether deep-fried, pan-fried, stewed, grilled, roasted, and made into salads, chicken is versatile, easy to make, and delicious. When had without its skin, chicken is also low in calories and fat, and is a great source of protein. Given below are a few easy chicken recipes that will have your family and friends smacking their lips and asking for more.

Baked Chicken Italian Style

4 Chicken Breasts, large, without skin, cut into halves
3 Eggs, large
1 cup Parmesan Cheese, grated
1 cup Breadcrumbs
¼ cup Italian Salad Dressing
¼ cup Butter

Wash the pieces of chicken and use paper towels to pat them dry. Beat up the eggs and dip the chicken into them. Combine the bread crumbs and cheese, and coat the chicken with this mix. Then, place the chicken on a greased baking sheet, drizzle salad dressing over them, put some butter on each chicken piece, and bake for about 45 minutes at 350-400 degrees.

Chicken Lollypop

8 wings of Chicken
1 Egg
1 cup Breadcrumbs
1 tbsp Corn flour
1 tbsp White pepper
1/2 tsp Salt
Oil for deep-frying
Ajinomoto, a pinch (optional)

Beat the egg in a bowl, and then add the breadcrumbs, corn flour, salt, pepper and ajinomoto, and beat them all together into a batter. Now put the chicken wings into the batter and coat them well with it. Then, heat some oil in a pan and deep-fry the pieces of chicken one at a time, until they become golden brown in color.

Chicken Spicy Tikka

1.5 lb Chicken Breasts, boneless, cut into 2-inch pieces
1 cup Yogurt
4 cloves of Garlic
1-inch piece of Ginger
1 tsp of Mixed Spices (powdered cinnamon, cloves, and cardamom)
2 tsp Red Chili Powder
Salt to taste
Melted Butter, for basting

Make a paste of the garlic and ginger. Add this paste, the mixed spices, red chili powder, and salt into the yogurt and mix well. Then put the pieces of chicken into this yogurt mix and marinate for about a couple of hours, or even overnight. The, skewer the pieces of chicken and cook on a charcoal grill, turning them over occasionally and basting frequently, until done. Serve with pieces of lemon, slices of cucumber and raw onions.

Chicken Mayonnaise Salad

4 chicken breasts, boneless and skinless, cut into halves
1/2 cup mayonnaise
4 eggs, boiled, peeled and sliced
3 green onions, chopped
1 apple, diced
3 stalks of celery, sliced thinly
1/2 cup sweet pickle relish
1 8-oz can of pineapple chunks, reserving the juice
1 cup pecans, chopped
1/4 cup fresh cilantro, chopped
Fajita seasoning

Put water in a large sized pot and bring it to a boil, then add the chicken into it and cook for about 20 minutes, or until done. Then, drain off the water, and after allowing the chicken to cool, chop it into small bite sized pieces. Next, place the chicken, apple, eggs, relish, onions, pineapple – along with a little of the juice, fajita seasoning, pecans, cilantro, celery, and mayonnaise, and toss together lightly.

Chicken Stew à la Portuguese

1, 3½-lbs broiler fryer, without skin, chopped into 8 pieces
2 tbsp olive oil
3/4 cup red wine, dry
3/4 cup Port Wine
1/3 cup orange juice
2/3 cup can of crushed tomatoes
4 oz boiled or baked ham, cut into half inch cubes
1 lb new potatoes, unpeeled and quartered
1/4 cup green olives, thickly sliced
1 lb spinach trimmed and rinsed, cut into half-inch wide strips

Heat the olive oil over moderate heat for about a minute in a 12-inch sized skillet, then adding the chicken and sauté for about 10 minutes, turning over frequently. Then put the chicken in a dish and keep aside and discard the left over drippings in the skillet. Add the red wine and port wine into the skillet, and increasing the heat, allow it to come to a boil. Then add the olives, ham, potatoes, orange juice, and tomatoes and let it all come to a boil once more. Then add in the chicken, and covering the skillet, reduce the heat and let it cook until the potatoes and chicken become tender, then add the spinach in and cook for another 10 minutes.