Recipe Exchange

"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving." Ingredients 3/4 cup   olive oil 3 tablespoons   minced garlic 2 tablespoons   chopped fresh rosemary 1 tablespoon   chopped fresh basil 1 tablespoon   Italian seasoning 1 teaspoon   ground black pepper salt to taste 1 (12 pound)   whole turkey Directions Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your ha...

"Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught." Ingredients 2 skin-on, boneless chicken breast halves  1 teaspoon salt and ground black pepper to taste  3 tablespoons butter, divided  2 tablespoons olive oil  5 white mushrooms, sliced  1 shallot, minced  1 tablespoon all-purpose flour  1 cup Marsala wine  2 cups chicken stock  2 tablespoons chopped fresh parsley  1 teaspoon cold butter Directions Season chicken breasts all over with salt and pepper. Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butt...

"Slightly spicy, but the sweetness tames the heat. Serve with rice." Ingredients 1/2 cup rice vinegar  5 tablespoons honey  1/3 cup soy sauce (such as Silver Swan®)  1/4 cup Asian (toasted) sesame oil  3 tablespoons Asian chili garlic sauce  3 tablespoons minced garlic  salt to taste  8 skinless, boneless chicken thighs Directions Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice. Preheat oven to 425 degrees F (220 degrees C). Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the ch...

"This is my favorite chicken recipe. It is delicious. My whole family loves it." Ingredients 4 skinless, boneless chicken breast halves  ground black pepper to taste  4 slices Swiss cheese  1 (10.75 ounce) can condensed cream of chicken soup  1/4 cup milk  1 cup dry bread crumbs  3 tablespoons butter, melted Directions Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!" Ingredients 1 tablespoon olive oil  6 skinless, boneless chicken breast halves  1 lemon  1/4 cup butter  3 cups fresh sliced mushrooms  2 tablespoons all-purpose flour  1/2 cup chicken broth, or more as needed  1 tablespoon chopped fresh parsley Directions Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir un...

"This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce." Ingredients 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness  2 teaspoons seasoning salt  6 slices bacon, cut in half  1/2 cup prepared yellow mustard  1/2 cup honey  1/4 cup light corn syrup  1/4 cup mayonnaise  1 tablespoon dried onion flakes  1 tablespoon vegetable oil  1 cup sliced fresh mushrooms  2 cups shredded Colby-Monterey Jack cheese  2 tablespoons chopped fresh parsley Directions Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. In a medium bowl, combine the mustard, ho...

"These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!" Ingredients 4 skinless, boneless chicken breasts  2 eggs, beaten  1 tablespoon water  1 teaspoon chopped fresh parsley  1/2 teaspoon dried thyme  1 pinch crushed red pepper flakes  1/2 cup dried bread crumbs, seasoned  1/2 cup wheat germ  1 teaspoon dried basil  1 teaspoon ground black pepper  1 tablespoon vegetable oil Directions Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray. Trim any fat from chicken and cut into 1-inch cubes. In a bowl, beat the eggs with the water and add the chicken. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat. Place coated chicken pieces...

"Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!" Ingredients 3 tablespoons crushed garlic  1 egg yolk  2 cups chopped fresh spinach  2 boneless skinless chicken breast halves  2 tablespoons basil pesto  1/3 cup chopped sun-dried tomatoes  1/4 cup crumbled herbed feta cheese  1 frozen puff pastry sheet, thawed, cut in half Directions In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended). Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the...

"A great way to use leftover chicken. Even kids love these!" Ingredients 1 tablespoon butter  1/2 cup chopped green onions  1/2 teaspoon garlic powder  1 (4 ounce) can diced green chiles  1 (10.75 ounce) can condensed cream of mushroom soup  1/2 cup sour cream  1 1/2 cups cubed cooked chicken breast meat  1 cup shredded Cheddar cheese, divided  6 (12 inch) flour tortillas  1/4 cup milk Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Pla...

"I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life." Ingredients 2 cloves garlic, minced  1 pinch salt  2 tablespoons chopped fresh flat-leaf parsley  6 tablespoons unsalted butter  4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness  salt and pepper to taste  1 cup all-purpose flour  2 teaspoons salt  2 eggs, beaten  2 cups panko bread crumbs  1 pinch cayenne pepper  2 cups vegetable oil for frying, or as needed Directions Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture w...

"Roast chicken pieces with sticky, sweet and tangy coating." Ingredients 3 pounds chicken wings  2 tablespoons olive oil  1/2 cup soy sauce  2 tablespoons ketchup  1 cup honey  1 clove garlic, minced  salt and pepper to taste Directions Preheat oven to 375 degrees F (190 degrees C). Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.

"This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!" Ingredients 1 tablespoon olive oil  4 skinless, boneless chicken breast halves, cubed  2 cloves garlic, chopped, or to taste  1 (28 ounce) can Italian-style diced tomatoes  8 ounces small seashell pasta  5 ounces fresh spinach, chopped  1 cup shredded mozzarella cheese Directions Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach ...

"A much requested chicken recipe! Easy to double for a large group. Delicious!" Ingredients 1 tablespoon   cornstarch 1 tablespoon   cold water 1/2 cup   white sugar 1/2 cup   soy sauce 1/4 cup   cider vinegar 1 clove   garlic, minced 1/2 teaspoon   ground ginger 1/4 teaspoon   ground black pepper 12   skinless chicken thighs Directions In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during ...

"A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable." Ingredients 3/4 teaspoon   salt 1/4 teaspoon   black pepper 1/4 teaspoon   cayenne pepper 1/8 teaspoon   paprika 1/4 teaspoon   garlic powder 1/8 teaspoon   onion powder 1/4 teaspoon   dried thyme 1/4 teaspoon   dried parsley 4   boneless, skinless chicken breast halves 2 tablespoons   butter 1 tablespoon   olive oil 2 teaspoons   garlic powder 3 tablespoons   lime juice Directions In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder an...