Check out these chicken recipe images:

Lemon Chicken (Done)


Image by sweet mustache
The original recipe is here.

Chicken breast (boneless, skinless, about 7oz)
Olive oil
Salt
Fresh Ground Black Pepper
Lemon
Oregano

Drizzle some olive oil in the middle of the foil. Sprinkle some salt and pepper in the oil.

Take three or four slice from the lemon and place on the foil.

Place the chicken on top, sprinkle with the oregano, salt and pepper. Place another slice or two of lemon on top.

Bring the two ends of the foil to the middle and crimp tightly a couple of times. Then crimp the sides a couple of times, then crimp the top once more. Leave some air space around the chicken, but make it as tight as you can.

Heat a pan large enough to hold the foil packet on high heat, add oil and heat for about 1 minute.

Make sure and get the bottom coated with the oil and place in the middle of the pan.

Cook about 7 minutes, let rest for 5 minutes, then open the packet and serve.

Rosemary Chicken

Mexican Chicken

Thai Chicken Basil


Image by sweet mustache
This is another Thai Chicken Basil recipe. This one isn’t as spicy as this one. This recipe is from this book.

5 oz bean thread noodles
2 tbs fish sauce
1 tbs rice wine
5 cloves garlic, crushed
2 tbs finely chopped scallions
1 lb skinless, boneless chicken breasts, sliced
2 tbs vegetable oil
1 small red pepper or any hot pepper, chopped
1 bell pepper, seeded and sliced
1 red onion, sliced
2 tbs soy sauce
1 tbs water
2 tsps brown sugar
1/2 cup fresh basil leaves

Soak noodles in very hot water for 10 minutes; drain.

In a small bowl combine fish sauce, rice wine, 2 cloves of garlic and scallions. Add the chicken and stir to coat. Cover and allow to marinate for 20 minutes to 1 hour. Drain.

In a wok or frying pan over medium-high heat, warm the oil. Add the remaining 3 cloves of garlic and the hot pepper. Cook for 1 minute, always stirring.

Add the chicken and cook until no longer pink, 4-5 minutes. Reduce heat to medium and add the bell pepper, onion, noodles, soy sauce, water and sugar. Cook, stirring occasionally, until noodles are heated through, about 2 minutes. Remove from heat and stir in basil.

We did make a few changes. We used most of the marinade and didn’t add any water. We also added about twice the amount of soy sauce. Plus, our Thai basil had gone bad, so we just added about 1 tsp of dried basil.

It was very good, but could have used more noodles and more hot pepper.

Shredded Slow Cooker Chicken with BBQ Sauce 3of4


Image by Food Thinkers
Today’s Slow Cooker BBQ Chicken recipe is similar to a tender pulled pork as a result of the slow cooking. And cooking the chicken slowly ensures that the flavors and juices of the sauce penetrate the meat to give it a salty-sweet barbecue flavoring.

www.foodthinkers.com/2010/01/slow-cooker-recipes-bbq-chic…

Ingredients

* 2 boneless, skinless chicken breasts
* 1½ cups organic tomato ketchup, or any ketchup that does not contain high-fructose corn syrup
* 3 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 tablespoon cider vinegar
* 1 teaspoon ground red hot pepper flakes, or to taste
* ½ teaspoon garlic powder

Instructions

1. Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
2. Cook on high 3-4 hours, or until chicken is fully cooked all the way through.
3. Shred or cut up the chicken, and replace it in the barbecue sauce in the pot; mix it all up so all the pieces are coated.
4. You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.