chicken dishes

One Pan Cajun Lime Chicken - The Good Bite

What a slam dunk! Made this for dinner and we ate it again the next day

Greek Chicken Souvlaki

46K views · 576 reactions | Dump and Bake: Chicken Parmesan Casserole 🤩 | Dump and Bake: Chicken Parmesan Casserole 🤩 | By Best Athlete Performance | We're going to pour one bag of uncooked pasta into your casserole dish. We're going to get one twenty-four ounce jar of your favorite marinara sauce. We're going to fill that entire jar with water. We want to get all that marinara sauce out and we're just going to give that a quick shake and pour that directly on top. We're going to cover these noodles with water. We're going to get our uncooked chicken breast. I have a pound and a half here and you're just going to trim this. We're just cutting all this chicken into bite-sized pieces. No need to wash the chicken. A lot of people in my comments tell me you gotta wash the chicken but it's actually recommended that you don't wash chicken. There we go. Now, we're going to take our gloves off. We're going to season this generously with salt and then get all that chicken coated, some cracked black pepper, There we go and I'm using granulated garlic powder. You can season this with Italian seasoning if you want. This is good enough for me. Give that a quick mix. You want to just make sure everything is nice and coated. Our oven is preheated to 425 degrees. We're going to cover this. Cook it for 30 minutes. Come back and add some toppings. Alright, it's been 30 minutes in the oven and we should be done. Let's take a look. Oh my gosh, you guys. Our chicken and our pasta are fully cooked. We're just going to give this a quick mix. We want to make sure we get everything fully mixed up here before our next step. This is so easy and quick and your entire family is going to absolutely love it. We have some shredded mozzarella cheese. We're just going to coat this thing. We're going to do about cup and a half on top. Get in there with our hands. Grab some out and just spread it over the top. Cannot have chicken parm without lots of cheese. Now, I have some panko bread I like these because they're extra crispy but if you prefer, you can use Italian breadcrumbs, whatever you like. We're going to do a cup on top. Get a nice, even layer. I have about half a stick of melted butter. This is just going to help crisp up those breadcrumbs. We're just going to drizzle on top here. It doesn't have to coat everything perfectly. We just want to add some of that yummy flavor and add a nice crisp to this. Now, we're going to top with some freshly grated Parmesan cheese. This is going to form a really crust on top too. Our oven is still preheated to 425 degrees. We're going to throw this in until that cheese melts and crisps up. Alright, you guys. I went about 15 minutes because I wanted that nice and golden and listen to that sizzle you guys. We have a nice crispy crust. We are going to top with some parsley. Yes, I have cleaned my kitchen shears. Do not worry. Parsley is going to give a little nice flavor, some nice color. Here we go and that looks delicious, you guys. This is going to be so crispy. We are going to just cut into this thing. Listen to that crunch too. Gosh. Scoop out a portion. And look at that you guys. Right into our bowl. We're going to go an extra large portion here. Just scoop it right out. Right on top. And look at that. Let's try it out. That chicken is cooked perfectly. That is so good you guys.

These Parmesan Chicken Meatballs Are So Delicious, I’ve Made Them for Dinner 3 Nights in a Row

If Gordon Lightfoot had written no other songs besides the majestic “Canadian Railroad Trilogy,” his place in the Canadian Music Hall of Fame would still... | By Canadian Music Hall of Fame | I think I will. That's right. Okay. Alright, here it is. One grateful guy at Morillia. It's what I am and I'm glad I live in Canada and get to work in the USA also. And there are some people here I'd like to mention and some I'd like to talk about a little bit if they don't mind. And I'm probably going to have to read just about all of it. So to begin with it was Art Snyder in 1961 who first hired me as a choral performer on Country Hodown. A live TV show and if any of you go back that far I was the guy who used the docido and I shoulda alaman left it. And the fact that I didn't get fired made me one grateful guy for Maria for the first time. I'll tell ya it was a good thing I could sight reader. I probably wouldn't have been there. To Art Snyder I'm deeply grateful and in particular it was Art Snyder who got me into the recording business in 1962 on his Chateau label. Then there were Ian and Sylvia who in 1965 were the first entity other than myself to record my songs for that I will always be grateful and Ian and Sylvia also became lasting friendship within the industry itself have gained many cordial lasting friendships beginning in 1958 with Harold Moon and Bailey Bird and my former singing partner Terry Whalen he and I hold the distinction of having been rejected from the first Mariposa Folk Festival for being too commercial I want to thank Alexander Mayor, Barry Harvey, my tour manager and assistant and my sister Beverly, all of whom have run my office from at one time or another and my publishing lawyer, Harold Orenstein. My main influence, my main influence is back there standing backstage here, Bob Dylan who taught me how to write lyrics and by doing that, he is most definitely made me one grateful guy from Orillia Ontario, Canada. My live band members, that's the members of my band, the ones who tour with me and some of the part of which performed in my latest album. Rick and Terry and Barry and Michael and Pee Wee. And from the early days, John Stockfish and Red Shea. Also, Ed and Shelley of ICM New York. Ron and Nick, David Foster, Larry Green, Lenny Warraker, WEA Canada, Larry Green. Warner Brothers LA, Lenny Warwicker, the trades, the fans, the radio stations for playing my songs K back. And my recording engineer Kenny Friesen without whom I don't believe I would have made all 18 of these albums Tony Friesen. And going way back to when my career was just getting started there were people such as Steele Basil, Bernie Fiedler, Johnny Bassett, and Sam Snyderman who saw whatever potential I may have had at that time and went about helping me further it and giving me confidence when I needed it most. All of these people and entities in the industry itself. I am truly grateful. And last but not least are those to whom I will be eternally grateful. My mom Jessica who got me into this crazy business in the first place Okay. She's sitting down there too. Alright. My sister Beverly who I said before ran my office for a number of years and also was one of the people really who got me to stop drinking four and a half years ago for which I'm eternally grateful. Alright and Brita and my oldest son Fred who's here tonight and my daughter Ingrid who is here tonight. And Cathy Coonley and Eric, my younger son. Quite a bit younger I might add. I care about them and they care about me and for the time I'm one grateful guy from Orillia Ontario Canada the members of my crew and I are getting geared up now for a big tour starting in February and if you want to believe this I'll just throw it in we're starting in Sudbury on February twenty-first When we go across Western Canada down the Western United States, the coast as far as Phoenix and Albuquerque places like that. Then to Australia then up to the far east back to the far east, Japan and Honolulu and Lahaina, Maui. It's a tough and dirty job folks but For the people here, well, later on it's the UK again too. We come back and finish up in Eastern Canada and we come back down the northeastern part of the United States and we finish in Carnegie Hall. So, next year's section of the tour begins in Sudbury and ends in Carnegie Hall. And in between to the local people here in Toronto, our local fans, our local folks. We'll see you at Massey Hall in March. Um I want to thank Bob Dylan again for doing that and he go he and I go back to sort of the Albert Grossman office in New York which I was signed with through Ian and Sylvia back when I was sort of starting to get in motion and I appreciate very much the fact that he would take the time to come and help by one of his old stable mates. I guess you could call it that or I was one of his. I don't know. He was there actually two two years before I was. It's nice to get it from an idol younger than myself also and I and with that I will take it and proudly wear it and to the industry and everybody here it's been a great 25 years and I'm very much in commission I feel good I feel happy and I'm ready to continue on for an indefinite period of time doing concerts whatever it is I thank you very much

114K views · 5.9K reactions | Easy Bundt Pan Chicken is amazing!!! ❤️ You’ve gotta try it! Oil and season your fave veggies and fill the pan. 🥕🥦🥔🧅🫑 Place a whole oiled and seasoned chicken on top. In the oven at 400° for 1 hour …Depending on your oven. I always check the temp with a meat thermometer to make sure it’s 165°F. If it’s not place it back in and keep checking. Let it rest for 5 to 10 minutes after you take it out. Super Easy and after you try it you’ll make it again and again. Let me know if you do. #chickenrecipes #easyrecipes #delicious #hack | Jennifer Valentyne | Television's Greatest Hits Band · I Dream of Jeannie

Stanley Tucci Recipes 🥩🍕 🍝 | Mini Chicken Pot Pie Muffins | Facebook

Easy Orange Chicken | The Modern Proper

226K views · 1.2K reactions | Grilled chicken breast is a staple in our home, and this easy marinade keeps the chicken SO juicy and tender.😍 ⬇️RECIPE IN COMMENTS⬇️ | Spend With Pennies | Spend With Pennies · Original audio

Peruvian Roast Chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Thai Marinated Grilled Chicken Skewers with Peanut Sauce - Once Upon a Chef

Tasty Cooking

105K views · 4.5K reactions | It doesn't get much better than this chicken Marsala dish- Dairy-free, filled with flavor, and it all comes together in one pan. It will definitely be... | By Giada De Laurentiis | This is my one-pot chicken marsala. The fastest, best dish for weeknight dinner ever. Gluten-free, dairy free, but full of flavor. Coat the chicken cutlets and rice flour then sear them in a skillet. Remove the chicken and in the same skillet, saute shallots and garlic. Add in the mushrooms and saute everything together. Next, add some marsala wine. I love the way the mushrooms soak up the rich, sweet flavor of the marsala. Add the chicken broth and let everything simmer together. And finally, add the seared chicken back into the pan and spoon the delicious mushroom marsala sauce over everything and that's it baby. Dinner is one and done and couldn't be easier.

Cooking with Mia