Post by nini on Mar 22, 2009 12:51:32 GMT -5
Easy Chicken Recipes for Kids
Ingredients:
4 chicken breasts
1 cup mushrooms (finely sliced)
2 cups potatoes (finely sliced )
2 tablespoons olive oil
1 tablespoon parsley (finely chopped)
2 tablespoon fresh lemon juice
Salt and pepper (optional)
Directions:
Take each chicken breast and make three slits on each (top side of breast). Place all ingredients in a large bowl or pot and combine fully (using hands or large wooden spoon). Cut four sheets of aluminium foil (large enough to make four parcels). Place one chicken breast and a handful of additional ingredients on each sheet of aluminium foil. Close around edges to make a square parcel shape (make sure each parcel is completely sealed and juices don’t leak). Do this four times to make four separate parcels. Place chicken parcels on baking tray. Bake in preheated oven at 375F for approximately 20 minutes or until chicken is fully cooked. Serve with side salad.
Homemade Chicken Nugget Recipe
Ingredients:
4 halved boneless/skinless chicken breasts (cut into chunks)
1 cup natural bread crumbs
1 cup corn flakes (finely crushed)
1 egg
Directions:
Preheat oven to 375F. Place corn flakes in a plastic bag and crush finely. Combine bread crumbs and crushed corn flakes in shallow bowl and set aside. In a seperate bowl whisk egg. Coat each chicken nugget lightly in egg mixture, then dip into bread crumb mixture. Coat evenly. Place chicken strips on lightly greased baking tray. Bake at 375F for approximately 20 minutes or until chicken nuggets are golden and cooked through.
Honey Chicken Finger Recipe
Ingredients:
4 halved boneless/skinless chicken breasts (cut into strips)
1 cup natural bread crumbs
1 cup corn flakes (finely crushed)
1 cup honey
Directions:
Preheat oven to 375F. Place corn flakes in a plastic bag and crush finely. Combine bread crumbs and crushed corn flakes in shallow bowl and set aside. Coat each finger lightly in honey mixture, then dip into bread crumb mixture. Coat evenly. Place chicken strips on lightly greased baking tray. Bake at 375F for approximately 20 minutes or until chicken strips are golden and cooked through.
Breaded Lemon Chicken Recipe
Ingredients:
2 boneless/skinless chicken breasts (sliced through to make 4 thin chicken breasts)
1 cup natural bread crumbs
1 cup milk
2 tablespoons fresh lemon juice
1 tablespoon parsley
Salt and pepper to taste (optional)
Butter or margarine
Directions:
Slice 2 boneless chicken breasts through center to make 4 thin chicken breasts. Drizzle chicken breasts with lemon juice. Sprinkle with salt and pepper (if using). Combine bread crumbs and parsley in shallow bowl and set aside. Place milk in another bowl and set aside. Dip each thin chicken breast into milk and then into bread crumb mixture. Coat evenly. Place butter in non-stick frying pan and melt; add chicken breasts. Cook approximately 5 minutes or until golden brown. Gently turn over and cook another 5 minutes until golden brown and cooked through. Add more butter if necessary. Try to only turn chicken over once. Garnish with lemon slices and serve with a simple pasta dish or mashed potatoes.
Extra Tip:
This recipe is simply delicious and both kids and parents will enjoy it. The trick is to cut each chicken breast into two very thin breasts so that it can easily cook through.
Easy One Pot Chicken & Rice
Ingredients:
2 halved boneless/skinless chicken breasts (cut into small pieces)
2 stalks celery (finely sliced)
1 small onion (finely chopped)
1 carrot (finely sliced)
1 cup frozen peas
1 chicken stock cube
2 cups long-grain rice
2 1/2 cups water
2 tablespoons ketchup
2 tablespoons olive oil
Directions:
Place olive oil and cut chicken pieces in a non-stick pot and brown for approximately 4 minutes. Add celery, onion, carrots and sauté on low heat for another 2 minutes. Add rise and coat evenly. Add water, peas, ketchup, and stock cube and bring to a boil. Cover and reduce heat to low. Cook on low for approximately 20 minutes or until rice and chicken are tender and cooked through.
Extra Tip:
For a creamier rice add 1/2 cup cream once rice is cooked and stir until heated throughout.
Arroz Con Pollo Recipe (Spanish Chicken & Rice)
Ingredients:
4 chicken thighs
2 cups long-grain rice
2 1/2 cups water
1/2 green bell pepper (finely diced)
1 onion (finely chopped)
1 clove garlic (crushed)
1 carrot (finely sliced)
1 cup green frozen peas
1 teaspoon saffron
1 tablespoon olive oil
2 tablespoons ketchup
1/2 chicken stock cube or 1 can chicken broth
Directions:
Rinse and drain rice. Set aside. Place chicken in pot and bring to a boil. Boil over medium heat for approximately 15 minutes. Remove chicken and cut into small pieces. Reserve stock. Discard bones and skin. Place the olive oil, onion, garlic, saffron, stock cube, pepper, and carrot in a non-stick saucepan and sauté gently for approximately 2 minutes. Add chicken and rice and coat evenly. Add 11/2 cups of reserved chicken stock , 1 cup water, ketchup, and peas. Bring to a boil. Cover and reduce heat to low. Simmer over lowest heat for approximately 20 minutes or until rice is tender. Stir well and garnish with parsley.
Quick & Easy Chicken Pie Recipe
This quick and easy chicken pie recipe works really well with leftover chicken. Just chop up left over chicken and throw all ingredients in baking dish for a stress-free dinner.
Ingredients:
2 chicken halved chicken breasts (chopped into small pieces)
2 tablespoons olive oil
2 tablespoon flour
1 1/2 cup milk
3 tablespoons butter
1/2 cup carrots (finely chopped)
1/2 cup peas (frozen)
1 cup breadcrumbs
1 cup cheddar cheese (grated)
Directions:
Place olive oil in a frying pan and brown chicken for approximately 5 minutes and set aside. Heat butter in a small pan over low heat and add flour. Stir regularly until mixture thickens. Gradually stir in milk. Bring to a boil and keep stirring until mixture thickens. Place chicken, carrots, and peas into a lightly buttered baking dish. Combine well. Pour sauce mixture over chicken and vegetables. Combine cheese and breadcrumbs and sprinkle over sauce mixture. Bake uncovered at 350F for approximately 20 minutes or until golden brown and cooked through.
Easy Chicken Salad Recipe
Ingredients:
2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1 stalk celery (chopped)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)
Directions:
Cook chicken breasts either by boiling for 10 minutes or bake in oven for approximately 20 minutes (until no longer pink and cooked through). Chop into small pieces. Place all ingredients in a food processor and mix on high speed until desired consistency. Serve on favorite bread and top with sliced grapes or olives.
Extra Tip:
For a chunky chicken salad recipe simply place all ingredients in a bowl (instead of food processor) and mix well.
Sticky Chicky
Ingredients:
2 envelopes onion soup mix
3/4 bottle (16 oz) Russian or French dressing
2/3 cup Apricot preserves
1 Small can pineapple chunks (drained)
Chicken pieces (we use breasts or drumsticks)
Directions:
Mix all (except pineapple) together and pour over chicken pieces in a 9x13 pan. Bake uncovered 1 hour at 350 degrees. Add pineapple chunks during the last 20 minutes of cooking.
Extra Tip:
* Serve with rice (a little of the chicken marinade on rice is GREAT - especially for kids who aren't big rice eaters!)
Ingredients:
4 chicken breasts
1 cup mushrooms (finely sliced)
2 cups potatoes (finely sliced )
2 tablespoons olive oil
1 tablespoon parsley (finely chopped)
2 tablespoon fresh lemon juice
Salt and pepper (optional)
Directions:
Take each chicken breast and make three slits on each (top side of breast). Place all ingredients in a large bowl or pot and combine fully (using hands or large wooden spoon). Cut four sheets of aluminium foil (large enough to make four parcels). Place one chicken breast and a handful of additional ingredients on each sheet of aluminium foil. Close around edges to make a square parcel shape (make sure each parcel is completely sealed and juices don’t leak). Do this four times to make four separate parcels. Place chicken parcels on baking tray. Bake in preheated oven at 375F for approximately 20 minutes or until chicken is fully cooked. Serve with side salad.
Homemade Chicken Nugget Recipe
Ingredients:
4 halved boneless/skinless chicken breasts (cut into chunks)
1 cup natural bread crumbs
1 cup corn flakes (finely crushed)
1 egg
Directions:
Preheat oven to 375F. Place corn flakes in a plastic bag and crush finely. Combine bread crumbs and crushed corn flakes in shallow bowl and set aside. In a seperate bowl whisk egg. Coat each chicken nugget lightly in egg mixture, then dip into bread crumb mixture. Coat evenly. Place chicken strips on lightly greased baking tray. Bake at 375F for approximately 20 minutes or until chicken nuggets are golden and cooked through.
Honey Chicken Finger Recipe
Ingredients:
4 halved boneless/skinless chicken breasts (cut into strips)
1 cup natural bread crumbs
1 cup corn flakes (finely crushed)
1 cup honey
Directions:
Preheat oven to 375F. Place corn flakes in a plastic bag and crush finely. Combine bread crumbs and crushed corn flakes in shallow bowl and set aside. Coat each finger lightly in honey mixture, then dip into bread crumb mixture. Coat evenly. Place chicken strips on lightly greased baking tray. Bake at 375F for approximately 20 minutes or until chicken strips are golden and cooked through.
Breaded Lemon Chicken Recipe
Ingredients:
2 boneless/skinless chicken breasts (sliced through to make 4 thin chicken breasts)
1 cup natural bread crumbs
1 cup milk
2 tablespoons fresh lemon juice
1 tablespoon parsley
Salt and pepper to taste (optional)
Butter or margarine
Directions:
Slice 2 boneless chicken breasts through center to make 4 thin chicken breasts. Drizzle chicken breasts with lemon juice. Sprinkle with salt and pepper (if using). Combine bread crumbs and parsley in shallow bowl and set aside. Place milk in another bowl and set aside. Dip each thin chicken breast into milk and then into bread crumb mixture. Coat evenly. Place butter in non-stick frying pan and melt; add chicken breasts. Cook approximately 5 minutes or until golden brown. Gently turn over and cook another 5 minutes until golden brown and cooked through. Add more butter if necessary. Try to only turn chicken over once. Garnish with lemon slices and serve with a simple pasta dish or mashed potatoes.
Extra Tip:
This recipe is simply delicious and both kids and parents will enjoy it. The trick is to cut each chicken breast into two very thin breasts so that it can easily cook through.
Easy One Pot Chicken & Rice
Ingredients:
2 halved boneless/skinless chicken breasts (cut into small pieces)
2 stalks celery (finely sliced)
1 small onion (finely chopped)
1 carrot (finely sliced)
1 cup frozen peas
1 chicken stock cube
2 cups long-grain rice
2 1/2 cups water
2 tablespoons ketchup
2 tablespoons olive oil
Directions:
Place olive oil and cut chicken pieces in a non-stick pot and brown for approximately 4 minutes. Add celery, onion, carrots and sauté on low heat for another 2 minutes. Add rise and coat evenly. Add water, peas, ketchup, and stock cube and bring to a boil. Cover and reduce heat to low. Cook on low for approximately 20 minutes or until rice and chicken are tender and cooked through.
Extra Tip:
For a creamier rice add 1/2 cup cream once rice is cooked and stir until heated throughout.
Arroz Con Pollo Recipe (Spanish Chicken & Rice)
Ingredients:
4 chicken thighs
2 cups long-grain rice
2 1/2 cups water
1/2 green bell pepper (finely diced)
1 onion (finely chopped)
1 clove garlic (crushed)
1 carrot (finely sliced)
1 cup green frozen peas
1 teaspoon saffron
1 tablespoon olive oil
2 tablespoons ketchup
1/2 chicken stock cube or 1 can chicken broth
Directions:
Rinse and drain rice. Set aside. Place chicken in pot and bring to a boil. Boil over medium heat for approximately 15 minutes. Remove chicken and cut into small pieces. Reserve stock. Discard bones and skin. Place the olive oil, onion, garlic, saffron, stock cube, pepper, and carrot in a non-stick saucepan and sauté gently for approximately 2 minutes. Add chicken and rice and coat evenly. Add 11/2 cups of reserved chicken stock , 1 cup water, ketchup, and peas. Bring to a boil. Cover and reduce heat to low. Simmer over lowest heat for approximately 20 minutes or until rice is tender. Stir well and garnish with parsley.
Quick & Easy Chicken Pie Recipe
This quick and easy chicken pie recipe works really well with leftover chicken. Just chop up left over chicken and throw all ingredients in baking dish for a stress-free dinner.
Ingredients:
2 chicken halved chicken breasts (chopped into small pieces)
2 tablespoons olive oil
2 tablespoon flour
1 1/2 cup milk
3 tablespoons butter
1/2 cup carrots (finely chopped)
1/2 cup peas (frozen)
1 cup breadcrumbs
1 cup cheddar cheese (grated)
Directions:
Place olive oil in a frying pan and brown chicken for approximately 5 minutes and set aside. Heat butter in a small pan over low heat and add flour. Stir regularly until mixture thickens. Gradually stir in milk. Bring to a boil and keep stirring until mixture thickens. Place chicken, carrots, and peas into a lightly buttered baking dish. Combine well. Pour sauce mixture over chicken and vegetables. Combine cheese and breadcrumbs and sprinkle over sauce mixture. Bake uncovered at 350F for approximately 20 minutes or until golden brown and cooked through.
Easy Chicken Salad Recipe
Ingredients:
2 boneless/skinless chicken breast halves (cooked and cut into pieces)
1/4 cup mayonnaise
1 stalk celery (chopped)
1 tablespoon fresh chopped parsley
Salt and pepper to taste (optional)
Directions:
Cook chicken breasts either by boiling for 10 minutes or bake in oven for approximately 20 minutes (until no longer pink and cooked through). Chop into small pieces. Place all ingredients in a food processor and mix on high speed until desired consistency. Serve on favorite bread and top with sliced grapes or olives.
Extra Tip:
For a chunky chicken salad recipe simply place all ingredients in a bowl (instead of food processor) and mix well.
Sticky Chicky
Ingredients:
2 envelopes onion soup mix
3/4 bottle (16 oz) Russian or French dressing
2/3 cup Apricot preserves
1 Small can pineapple chunks (drained)
Chicken pieces (we use breasts or drumsticks)
Directions:
Mix all (except pineapple) together and pour over chicken pieces in a 9x13 pan. Bake uncovered 1 hour at 350 degrees. Add pineapple chunks during the last 20 minutes of cooking.
Extra Tip:
* Serve with rice (a little of the chicken marinade on rice is GREAT - especially for kids who aren't big rice eaters!)
