What interesting and delicious recipes do you have for making a chicken dinner?

I am having guests over for dinner tomorrow and would like to hear any recipes that are as delicious, as they are creative! Thank you for your responses in advance!What interesting and delicious recipes do you have for making a chicken dinner?
Yesterday I fixed baked chicken legs.


They are not crispy but that is how I like it.


I cut the drumstick from the thigh, put them in an oven roasting pan that was sprayed with Pam.


Then cut up an onion in fairly large chunks and put them over the chicken.


Sprinkled on salt and pepper.


Cut potatoes in halves and tucked them in around the chicken and sprinkled on a little salt and pepper.


Baked it with the lid on for at least an hour and it was done perfectly. And was so good.


It is not fancy, though.


Along with that I made cornbread and raw veggies and dip.


It was low fat and very tasty.What interesting and delicious recipes do you have for making a chicken dinner?
Cranberry Chicken





1 package breasts with bone


1 package thighs


1 large bottle French dressing


1 packages onion soup mix


2 cans of whole cranberry sauce





Mix dressing soup and sauce together, pour over chicken in 9 x 13 pan, bake for 1 hour at 350 degrees F, or until chicken is done.
Sour Cream Chicken


Using salt, pepper, garlic powder, fry chicken (leave bones in) in olive oil until half done. Drain most oil. Mix sour cream, cream of mushroom soup and milk to your desired consistency, (better on the thick side) pour over chicken and complete cooking until done. Pour all over large platter of cooked wide egg noodles and sprinkle with sliced green onions. Serve with salad and garlic bread.
barq chicken baked bean slaw
I like to stuff my chicken breasts with all kinds of crazy stuff. :)





I recently mad ones like this:





1/2 white onion and 1 small container of portabello mushrooms sauteed in olive oil, salt, pepper. Mix with 1/3 cup mayo and shredded Swiss cheese. Stuff your chicken breasts and cook 'em up. Yumm. Believe it or not you can stuff any meat with the cheese and mayo combo. For example:





Spinach


Swiss


Mayo





Figs (fresh are best, dried in a pinch)


Goat Cheese


Mayo





Bacon


Cheddar


Mayo...great to stuff hamburgers or meatloaf.





Good luck!
Not very creative, but when I roast a whole chicken, I stuff the cavity with celery and onion. I cut slits in the chicken and put in slivered garlic, then salt and pepper and top with fresh rosemary. I add a little chicken broth to the roasting pan, as well as large chunks of carrot, quartered onions, garlic cloves and small redskin potatoes (or 1/2'd larger ones). Bake covered for 1-1.5 hours, depending on the size of the chicken - if you want a crisp crust, then uncover for the last half hour. Bake at about 375. Add a green vegetable, and a salad of field greens with blue cheese, dried cranberries and bits of toasted pecans with a light viniagrette.
It's not the prettiest dish in the world, but it's soooo good! I made it for a guy once and he took home the leftovers!





I like to add sauteed mushrooms and onions to it, and I use plain cream cheese.





Angel Chicken Pasta


PREP TIME 30 Min


COOK TIME 1 Hr


READY IN 1 Hr 30 Min


Original recipe yield: 6 servings








INGREDIENTS


6 skinless, boneless chicken breast halves


1/4 cup butter


1 (.7 ounce) package dry Italian-style salad dressing mix


1/2 cup white wine


1 (10.75 ounce) can condensed golden mushroom soup


4 ounces cream cheese with chives


1 pound angel hair pasta





DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.


Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Florentine Chicken


INGREDIENTS:


2 cups frozen chopped spinach, cooked and well-drained


butter


3 tablespoons flour


1 1/2 teaspoons seasoned salt


dash ground red pepper


1 1/2 cups milk


1/2 cup grated Parmesan cheese


1/2 cup whipping cream or half-and-half


2 cups cooked diced chicken


1/4 cup fine dry bread crumbs


PREPARATION:


Arrange cooked spinach in a 1 1/2-quart casserole. In a saucepan, melt 2 tablespoons butter. Stir in flour, salt, and pepper, stirring until smooth and bubbly. Gradually stir in milk; cook, stirring constantly, until thickened and bubbling.


Add cheese and cream. Stir, cooking over low heat, until cheese melts. Add chicken then pour over spinach. Sprinkle casserole with bread crumbs. If desired, refrigerate at this point until about 30 to 40 minutes before serving time.


Heat oven to 350掳. Dot casserole with butter. Bake for 15 to 20 minutes, until hot and bubbly; turn on broiler and broil to brown topping.





***ENJOY!!!
I have been told that I make the best Oriental chicken salad. My family and friends always ask me to make it for them. I cook a lot so I have a bunch of recipes I could share with you depending on what your guests like to eat. I even make some Japanese dishes too. If you're interested, let me know.





Aloha! =0)
Ingredients: 4 boneless skinless breasts of chicken cut into bite-sized cubes


2 stalks of celery sliced on the bias


1 yellow onion diced


1 C. of baby carrots


2 Tbs of minced garlic


1/4 C. of Worcestershire sauce


1/4 C. of olive oil


2 cans of Oriental vegetables


1 red bell pepper


2 pkgs of Lipton rice


1/2 C of white wine





Directiions: Heat oil in a large skillet, add onion, pepper, celery, garlic and chicken. Heat until chicken is cooked(it'll become white).


Add the carrots, Worcestershire sauce, wine and Oriental vegetables.


Let simmer for about 10 minutes to heat through.


Add both packages of rice using 1/2 cup less of water than called for. Cover and simmer for another 10 - 15 minutes and serve over chow mein or won ton noodles.





I sometimes add baby ears of corn, just to pretty it up.And, because my daughter and grandsons love them.
This is so easy, and delicious.





Take your various chicken parts (skin on), and put them in a bowl with a generous sprinkling of dried rosemary, salt, and pepper and add enough olive oil to coat thoroughly. You cannot add too much rosemary, but don't overdo the salt.


Mix them up a bit, and insert crushed garlic cloves underneath the skin on the chicken - a clove or so per piece - perhaps two for breasts.





Bake at 375 for about 45 minutes, then check the largest pieces to see if the juice runs clear. If not, pop it back in the oven for 15 or so minutes.





Good luck!
http://www.foodnetwork.com/food/recipes/鈥?/a>





This link is for Beer Can Chicken


Very moist and juicy !!