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Cream of Chicken Breasts

Cream of Chicken Breasts

"This dish is baked boneless chicken breasts or chicken tenders covered with cream of chicken soup. Chicken, creamy chicken, everywhere! If desired, serve over egg noodles."
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Aloha Chicken

Aloha Chicken

"The recipe lists chicken thighs, but you can use any bone-in chicken pieces you like. You have got to taste this dish to believe it! It's my personal favorite, and I don't even like chicken! I know it doesn't sound too great, but you owe it to yourself to taste this tangy-sweet pineapple-chicken dish. Serve over cooked white rice if desired. (Note: You can vary the amount of chicken to taste. The less you use, the stronger the flavor)."
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Pretty Chicken Marinade

Pretty Chicken Marinade

"This is a great chicken marinade! Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken. When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance's favorite chicken."
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Ugly Naked Chicken

Ugly Naked Chicken

The sweet tangy sauce this chicken cooks in results in delicious, sweet, slightly sticky chicken that is just delicious. It may be the ugliest chicken you've ever seen (especially if you skin the chicken first, as I usually do), but it sure does taste good.I usually grab a "family pack" of select chicken parts or I use drumsticks and yank off all the skin with the help of kitchen shears. A serving is two pieces each. I originally found this in one of my favorite military community cookbooks, "Enough to Feed an Army" back when I was a newlywed and have made it many times over the years. This is my adaptation and I gave it the name "Ugly Naked" based on my method of skinning the chicken.
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Really Easy and Good Grilled Lime Chicken

The marinade for this makes the chicken so moist and tasty, and can be used just as well with any other part of the chicken, especially good with chicken legs. The chicken can be broiled in the oven also. Plan ahead, the chicken needs to be marinated in the fridge for a minimum of 3 hours. Recipe can be doubled for more chicken. Prep time is 3 hours marinating time.
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Baked Chicken Thighs/Leg Quarters

When I was first married we used to go to a Chinese restaurant that had the tastiest chicken — spoiled by a greasy breading. After some trial and error I duplicated the flavor in this easy, economical dish. The long cooking that would dry out white meat gets the grease out of this dark meat and gives the skin a delicious crunch. Its quick to make, converts to any quantity, and is a great favorite with kids and adults both. It also holds well and the leftovers are good cold.Note: I've noticed in the last couple years that if you're not VERY CAREFUL about reading the fine print you'll end up with chicken pieces that have been "enhanced" by injecting it with some kind of "flavoring solution". Not only does this injected chicken make my DH ill from a reaction to the "flavoring solution" but it also seems to make it impossible for the chicken to pick up the flavorings you add. No matter what I do to it, "enhanced" chicken always tastes the same. So beware what you're buying.
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2 in 1 - Herbed Chicken & Leftover Chicken Salad

2 in 1 - Herbed Chicken & Leftover Chicken Salad

This may be a first for RecipeZaar - two recipes in one! I had leftovers from the Herbed Chicken with no takers (if you know what I mean). This is delicious hot, but leftovers lose its appeal. Hating to see food go to waste, I created an out-of-this world recipe for Herbed Chicken Salad. (From now on, I WILL make sure I have leftovers for the chicken salad.) I doubled the original Herbed Chicken recipe to accommodate the chicken salad. If you like traditional chicken and chicken salad, search elsewhere. This is for those who are looking for unique flavors.
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Andrea Immer's Chicken Breast With Prosciutto & Sage

This is a recipe I learned during a Central Market wine and food pairing class taught by Andrea Immer, a master sommelier and gourmet cook. She made this dish to illustrate how well the flavors of sage, prosciutto and chicken pair with Chianti. This is an excellent, easy chicken dish. I use small chicken breast halves ? 5-6 ounces each. If you have very large (8-12 oz) chicken breast halves, start with 2 and split them in half cross-wise to make 4. It?s very important to use the right size chicken breast here so the cooking time will be accurate.
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Ardolino-Style Chicken Soup

This recipe is a combination of my mother's homemade chicken soup and a chicken pot pie recipe. I prefer using chicken thighs instead of a whole chicken or chicken breasts because it creates a more flavorful broth. If you don't have fresh herbs, just use dried ones - I do all of the time - just remember to adjust your amounts (1 tbsp. fresh = 1/4 tbsp dried). Enjoy!
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Baked Chicken

I cook chicken this way when a recipe calls for "cooked chicken," particularly for soups and casserole-type dishes. I use bone-in chicken with the skin still on, usually a mixture of chicken breasts and whole leg/thigh. I get moist, flavorful chicken everytime!
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Other Gluten Free Recipes:
low fat - low fat - french onion soup - gumbo - meal - butternut squash soup - dirty rice - steak - spanish rice - baked ziti

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