Best 5 Chicken On The Fly Recipes
**Chicken on the Fly: A Culinary Journey of Flavor and Convenience**
Embark on a culinary adventure with our comprehensive guide to chicken recipes, designed to tantalize your taste buds and save you precious time in the kitchen. From the classic allure of Southern Fried Chicken to the zesty kick of Chicken Fajitas, and the comforting warmth of Chicken Pot Pie, our collection caters to every palate and occasion. Discover the secrets to achieving crispy perfection with our foolproof Air Fryer Chicken Breast recipe, or indulge in the rich flavors of Chicken Teriyaki, a harmonious blend of sweet and savory. For a quick and healthy option, our One-Pot Chicken and Rice dish is a weeknight lifesaver. And if you crave comfort food, our Creamy Pesto Chicken Pasta will surely hit the spot. Get ready to elevate your chicken game with our carefully curated selection of recipes, ensuring a delicious and effortless culinary experience.
CHICKEN ON THE FLY
My pork chops didn't thaw in time for dinner, thankfully I have canned chicken on hand for nights such as this. I started with a recipe on another website(Tyson)and I ended up creating my own casserole. I hope you enjoy as much as my family has.
Provided by Jeri Harrison-Grace
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 350 grease pan, and put half the pkg of noodles in pan then place half of the chicken and half of the veggies. Repeat noodles, chicken, and veggies. (if you wish put some of the cheese with this mixture)
- 2. Mix all other ingredients and pour over the noodles, chicken, & veggies.
- 3. Bake for 45 minutes to an hour.
- 4. ENJOY!!
ROSEMARY BRICKED GRILLED CHICKEN
Steps:
- Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.
CHICKEN ON THE FLY
Yummm was my first comment...I got this from a magazine and have loved it ever since.
Provided by Angie Robinson
Categories Pasta
Time 55m
Number Of Ingredients 10
Steps:
- 1. Mix bread crumbs, salt and pepper in a plastic bag. Shake the chicken pieces in the bag till coated with bread crumbs.
- 2. Heat 2 tbsp. oil in a frying pan. Saute chicken until browned, turning at least twice, about 10 min.
- 3. Remove chicken and pour broth into pan. Stir with wooden spoon until brown bits come loose.
- 4. Place chicken breasts in a 9X12 in. casserole dish. add mushrooms and artichokes. pour broth over chicken-it will turn into gravy while cooking.
- 5. Bake uncovered at 350 for 45 min. Five min. before removing from oven, sprinkle with parmesan.
- 6. A half hour before serving, boil pasta according to package directions.
BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE
Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.
Provided by Sam Sifton
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
- Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
- Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
- Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams
HOW TO MAKE CHICKEN FLY
Make and share this How to Make Chicken Fly recipe from Food.com.
Provided by Glory
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spread wings in a single layer on a jellyroll pan or in a roaster. Bake for 25 to 30 minutes.
- Meanwhile whisk together the rest of the ingredients.
- Drain juices from pan.
- Pour sauce over wings and bake 25 to 30 minutes more.
- I serve these with a green salad, rice and corn.
Tips:
- For the best flavor, use boneless, skinless chicken breasts or thighs.
- To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- If you don't have buttermilk, you can use a mixture of milk and lemon juice or vinegar as a substitute.
- To make the chicken even more crispy, coat it in breadcrumbs or crushed crackers before frying.
- Serve the chicken with your favorite sides, such as mashed potatoes, rice, or vegetables.
Conclusion:
Chicken on the fly is a quick and easy meal that can be made with a few simple ingredients. It's perfect for busy weeknights or when you're short on time. With a little preparation, you can have a delicious and satisfying meal on the table in no time.
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