Citrus chicken:

4 large chicken fillets
1 lemon
1 lime
1 orange
1tsp mixed herbs

1. Take the chicken fillets and make cuts across the top.
2. In a bowl mix the grated rind of the lemon, lime, orange and a teaspoon of mixed herbs. Then juice the lemon, lime and half the orange add this to the dry mix a spoonful at a time until you have a mix moist enough to coat the chicken.
3. Cook in a moderate oven for 25-30 mins and serve with couscous and roasted vegetables, salad, rice or pasta.

grilled chicken sandwiches

Ingredients:
1 pound chicken breasts, cut into strips
1 medium green pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium onion, thinly sliced
4 ounces Monterey Jack cheese (or mozzarella), sliced
1/4 teaspoon garlic powder
1 tablespoon taco seasoning
Salt and pepper to taste
4 sesame seed buns
1/2 teaspoon dried basil

Directions:


In medium fry pan saute chicken breast, sprinkle with garlic powder, salt, pepper and taco seasoning. Mix thoroughly. Add peppers, onion, saute till tender, and chicken is no longer pink.


Butter outside of sliced sub buns; sprinkle with basil, place in toaster oven for 3 minutes to melt butter, and crisp bun. Remove bun, and put chicken mixture in bun. Top each sandwich with grated cheese. Place back in toaster oven open until cheese bubbles and begins browning. Serve with cucumber spears.

chicken nuggets

Ingredients:
4 whole chicken breasts, skinned and boned
1/2 cup unseasoned fine bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon thyme (or 1/4 tsp. powdered thyme)
1 teaspoon basil
1/2 cup butter, melted

Directions:


Cut chicken into bite-size pieces.


Mix dry ingredients.


Dip chicken into butter, then into crumb mixture.


Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10

spicy chicken bits

Ingredients:
3 pounds boneless, skinless chicken breasts
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper
1/2 teaspoon black pepper
1 cup flour
Vegetable oil for frying

Directions:


Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers. Refrigerate for 1 hour to bring out the flavor of seasonings.


Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 to 4 minutes. Drain on paper towels; serve with your favorite dipping sauce. Serves 6 to 8.

chicken salad

Ingredients:
1 small sweet pickle
1 1-inch piece onion
1 cooked chicken breast, cubed
1/3 cup mayonnaise
1/2 teaspoon sugar
1 dash salt
1 dash pepper

Directions:


Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 cup.

keep em comming, im trying one or two of these over weekend

Nigerian Chicken Stew

Ingredients:
2 lbs. cooked chicken
1 (15 oz.) can Hunt’s tomato sauce with herbs
1 whole chopped onion
1 tbsp. black pepper and salt
3 tbsp. oil
2 cups cooked rice

Directions:


Heat oil about 2 minutes. Pour 1 teaspoon salt in oil.


Add tomato sauce to salt and oil and cook about 10 minutes.


Add meat. Cook about 7 minutes. Simmer about 30 minutes.


Serve over cooked rice.

Chicken Stir Fry

Ingredients
Chicken breast x 2
Red Pepper x 1
Yellow Pepper x 1
Onion x 1
Garlic Clove x 2
2 pckts of Black Bean Soy Sauce
Egg Noodles

Method
1. Place 2 tbsp of oil into a large wok and fry the chicken until browned.

2. Meanwhile, slice the peppers, onion and garlic finely.

3. Once chicken has cooked, add the peppers, onions, and garlic to the wok and fry for a further 2-3 mintutes.

4.  Add the black bean sauce and stir altogether.

5. Cook the egg noodles according to packet – usually in a large saucepan of boiling water for around 4-5 minutes

chicken breast=  fling it in george foreman 8 mins then scoff job done

some nice looking recipes there saint

ill be trying some of them soon

Im hungry again reading this