“If it isn’t broke, don’t fix it!”. How many times have you heard

that quote, and said to yourself, “yep, you bet”. Well, do you REALLY

know what that means?

When I’m cooking Chicken Breast Recipes dishes, I want my dish

to literally throw my guest out of their chair with flavor and perfection.

One thing I overlooked in the past was using the right equipment, or

rather, the WRONG equipment.

Thats why I don’t even bother trying to fix my own car, I don’t have the

right tools. In the kitchen though, that’s a different story.

The knife, it HAS to be sharp. Let’s face it, thats the most used tool

in my arsenal. The other things I use most are: food processor,

(gotta have one of these), a rice cooker, (I can’t emphasize enough the

amount of time one of these will save you), and my oven.

I learned early on that you can cook everything perfectly,

but if your rice is over or under cooked, the dish will fall flat on its face.

One of my favorite dishes involves a Chicken Breast Recipes with rice.

Thats why my rice cooker is so important. This little beauty allows me

to focus on the chicken breast instead of worrying about the rice.

While the rice is cooking, I can get all the other prep work and cooking

done and know that when the chicken breast recipe is done, my rice is

cooked perfectly, and all I have to do is spoon it onto the plate and add

the awesomely prepared chicken breast and sides. Perfecto!

I hope this little shout out encourages you to make the right choice, not

only for your time management, (cause you won’t believe the amount of

time a rice cooker will free up), but also for the dish itself. Make your dish

SPARKLE with flavor and use the right tools.

Thats all for today, and if you must know, this is the one I use and HERE is

where I got mine.

Until tomorrow…James

Technorati Tags:chickenandricerecipes chickenrecipes wholechicken italianchickenpasta asianrecipes asianchickenrecipes: Chicken And Rice Recipes, chicken breast recipes, chicken salad recipes

Ingredients:
2 pounds chicken breasts

2 large cans chopped plum tomatoes

1 pound linguini (or other) pasta

4 tablespoons olive oil

2 Tablespoons dried or fresh basil

4 garlic cloves peeled and crushed

1/4 cup sugar

2 level tablespoons oregano

1 cup grated Italian hard cheese (Parmesan or Romano)

1 Tablespoon black pepper

Salt to taste

1. Chop up the chicken breasts into chunks. Add 2 tablespoons of olive oil to the frying pan and bring to a medium heat.

2. Fry the chicken till it is slightly brown. Turn the chicken as it cooks. This should take 10 to 15 minutes.

3. Sprinkle a small amount of the the pepper, basil, oregano, garlic and salt over the chicken. Cook for a further 3 minutes then stand the pan aside.

4. In another pan add the remaining 2 tablespoons of olive oil and heat for a minute at a medium temperature.

5. Add the remaining crushed garlic and fry gently for 3 minutes. Add the tomatoes, sugar, remaining basil, oregano, pepper and some salt and simmer for 30 minutes.

6. Add the chicken and juices from the frying pan and cook for a further 30 minutes.

7. Whilst the chicken is cooking boil some water and cook the pasta according to the pack instructions.

8. Serve the pasta on warm plates with the chicken and sauce poured over it. Top it off with grated Italian cheese.

http://answers.yahoo.com/question/index;_ylt=ApBLDGX1gZI._ti0bWQuNorsy6IX?qid=20070620202614AAh5Rqb

Good luck

You will need:
one to two boneless/skinless chicken breasts
1 package of frozen stir fry veggies (you choice, but i buy the broccoli stir fry veggies)

For the sauce:
1/2 cup cold water
4 tablespoons soy sauce
4 teaspoons cornstarch
2 teaspoons sugar
1/4 teaspoon dried ground ginger
1/4 teaspoon black pepper
optional - a dash or two or oriental 5 spice

Okay so all I do is salt and pepper the chicken breasts and fry them up in a pan with a little olive oil. When they are cooked thoroughly, I cut them up into bite sized pieces. Next, in a small to medium sized bowl add all of the ingredients for the sauce and mix well and set aside. Then in another pan, I put a little olive oil in the pan and get it hot. You know its hot enough when you look in the pan and can kind of see the oil moving. I then add the frozen veggies. Let them cook for around 4-5 minutes or until they seem hot. I then add the cooked and cut chicken pieces and the sauce and mix and cook until it looks done (usually like 5-6 more minutes). I then serve it over white rice, but in your case you can serve it over your fried rice. I hope you enjoy it, its one of my favorite recipes that I created!

Chicken Wild Rice Soup

Preparation time: 30 minutes
Cooking time: 15 minutes

You Will Need
1 package (6 ounces) long grain and wild rice mix
1/2 pound boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
1 1/4 cups chopped onions
2 garlic cloves, minced
1 tablespoon canola oil
2 cans (14 1/2 ounces each) chicken broth
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1 can (12 ounces) evaporated milk
6 tablespoons sliced green onions

What to Do
1. Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, sauté the chicken, mushrooms, onions and garlic in oil until chicken is no longer pink and vegetables are tender.

2. Add the prepared rice, broth, tarragon, thyme, and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.

Serves 10

Wild Rice Chicken

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS
2 (6 ounce) packages uncooked long grain and wild rice
2 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) jar diced pimento peppers, drained
1 onion
1 cup shredded Cheddar cheese, divided

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Prepare rice according to package directions.
In a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. Transfer to a lightly greased 9×13 inch baking dish. Stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.
Place in preheated oven briefly, to melt.

500g penne
2 skinless chicken breasts cut into thin strips
1 sml onion, finely chopped
minced garlic to taste
1/2 a cup of chicken stock
can of crushed tomatoes
tablespoon of tomato paste
Small block of fetta cheese cut into small cubes
a handful of fresh basil leaves to garnish ( optional)

Cook the pasta first. Cook the chicken in a fry pan with just a touch of oil until brown and set aside. Cook the onion in the same pan until soft add garlic and cook for 1 minute more . Add the stock, tomatoes and tomato paste and bring to the boil. . Reduce the heat and simmer for 5 minutes . Throw in the chicken and heat through . Stir this mixture through the cooked pasta and add the fetta and basil just before serving. Serve hot with a salad and / or garlic bread.

Boil chicken
remove chicken
Use broth from boiled chicken make rice per instruction on package/box.
Once rice is cooked mix in can of cream of mushroom soup.
Place chicken on rice/mushroom soup mixture and serve.

In addition: I like to sprinkle with Parmesan cheese.

1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)
2 cups hot water
6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 cup milk

Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13×9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.
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Chicken~N~Rice

4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans 'cream of soup' (chicken, celery, mushroom, or a combo)
1 medium, sautéed onion
2 tubes crushed Ritz crackers
1 stick melted butter

Cook the chicken, when cooled de-bone and dice. Mix with the broth, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9×13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.
____________________________

Shrimp Casserole

1 lb small raw shrimp
1 can French Onion Soup
1 can Cream of Mushroom
1 can mild Rotel tomatoes
1 cup uncooked rice
1/3 cup melted butter
1/4 cup diced green bell pepper
1/4 cup green onion
1/2 cup shredded Monterey Jack Cheese
1/3 cup dried parsley

Mix all ingredients together. Cover and bake @ 350ºF degrees for 45 minutes. Sprinkle with 1 cup Cheddar Cheese. Bake for 15 minutes.

Serves 8. Great for buffet or potluck!
________________________

Coconut Rice
Serves 6

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat), optional
¼ tsp. dry thyme
Coarse salt
¾ cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup long-grain white rice
2 scalions, minced

In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off rendered fat. Add garlic, jalalapeno, thyme, and 1 tsp. salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 1½ cups water. Bring to boil; stir in beans and rice. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes.

Remove from heat. Stir in scallions. Let stand covered until water is absorbed, 10 minutes.

–Everyday FOOD
_____________________________

CONFETTI RICE

1 cup rice
1-1/3 cups water or broth
1 tsp. salt
1 tsp. garlic powder
1 cup carrots, very thin 2 inch long strips
1/2 cup chopped red onion
1 cup cut zucchini, 1/4 inch squares
1/2 cup frozen corn kernels
1/2 cup diced red bell pepper
1/2 cup frozen peas
2 Tbsp. chopped parsley
1 Tbsp thyme or marjoram

Place rice, water, salt and garlic powder in a pot with a tight fitting lid. Bring to a boil, then lower heat to simmer. After 10 minutes, add carrots and onion. Steam another 5 minutes, then add remaining vegetables. Remove from heat, leaving lid on another 5 minutes. Fluff rice and distribute vegetables throughout rice. Sprinkle with herbs and serve.

Serves 12.

DIRECTIONS
Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.

http://www.campbellkitchen.com/RecipeSearch.aspx?searchText=cream%20of%20chicken

Hope this helps! You may find some others you like!