Chicken Recipes

A versatile meat, chicken serves as a near-staple in everyday households. It's a price friendly meat that is sold in a wide variety of ways. Whole fryer chickens, leg-thigh quarters, skin-on breasts and boneless skinless breasts are just some of the very many ways you can purchase your chicken meat. When it comes to preparing chicken, however, the choices are multitudes more variant than the many different cuts. Knowing some of the different chicken recipes to prepare for yourself, your family or for a romantic dinner for two gives you the ability to make a cost-friendly meat taste like an expensive delicacy.

Chorizo Stuffed Chicken
Although this recipe is ordinarily complicated, making an easy version can give you a very similar outcome as the original recipe.

Gather two split bone-in chicken breasts and clean them of any blood or other particles. Leave the skin on. Butterfly the breasts with a small, sharp knife at the thickest part of the meat. In a medium skillet, fry up about a pound of fresh, mild chorizo sausage.

Remove the chorizo, cooked, from the pan and sit it aside to cool for a few minutes. Add two cups of water and one cup of instant wild rice to a 10 by 10 inch baking pan. Pour the leftover chorizo grease into the rice and water mixture.

Place each breast, skin-side-up, on top of the uncooked rice and water mixture. Stuff the opened cuts of the breasts with chorizo. Add about a Tbsp. of mozzarella cheese to each breast.

Bake the chicken and rice, covered, for 35 minutes at 350 degrees F. Remove the cover and add about an ounce of shredded mozzarella to the top of each breast. Bake uncovered for an additional 25 to 30 minutes.

Serve with canned asparagus or refried beans!

Quick Chicken Alfredo
Chicken Alfredo is a delicious dish that is popular in Italian restaurants and take-home meals. Making it yourself doesn't cost more than $12.00 and can be made in under an hour with ease.

Cube a pound of skinless, boneless chicken breast. Fry them in a medium skilled with a smidgen of butter until done.

Pour a 12 oz. jar of Alfredo cheese sauce into the skillet and reduce the heat to a simmer. Stir the chicken and sauce together.

Boil 1 lb. of fettucini pasta until it's at the consistency that you prefer; aldente or soft.

Add the strained pasta to the sauce and chicken mixture. Serve with a side salad and some garlic bread or enjoy it by itself as a warm and delicious meal.