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Oct 18, 2007 07:41 PM

Easy ways to cook chicken

Help! I need ideas for my college student daughter to cook at her on campus apartment. She has a very small kitchen that has a stove and microwave and regular oven. I am looking for some quick and easy ways to cook boneless chicken. Hounds don't fail me now. TIA!

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  1. This is an easy recipe my mom makes, which I've taken over and which is one of my husband's favorites. It's pretty much foolproof, really. (I've posted it before...)

    1 c. cheese crackers (about half a 6 1/4 oz. box)
    1/2 tsp. salt
    1/2 tsp. garlic salt
    1/4 tsp. marjoram
    1 egg
    1 tbsp. water
    2 lbs. boneless, skinless chicken breasts
    2 T. melted butter

    Crush crackers to very fine crumbs. Add salt, garlic salt & marjoram (use oregano if marjoram isn’t available). Beat egg and water together. Dip chicken in egg mixture, drain a bit and coat well in crumb mixture. Place in greased shallow pan about an inch apart (sheet cake pan). Drizzle with butter. Bake at 350° for 30-35 minutes.

    The easiest way to do the coating is to put all the chicken pieces, after dipping in egg, into a bag with the cracker crumbs, and shaking them up. And I almost never worry about that "inch apart" instruction. I do mine in a glass casserole pan and they're pretty much packed in. As a matter of fact, I never even noticed the "inch apart" business till just now.

    2 Replies
    1. re: revsharkie

      Sounds pretty easy and tasty too. I sent it to her along with the chili oil thing you sent me earlier! Thanks for both.

      1. re: revsharkie

        well i didnt have any oregano or any marhoram but i still did the recipe and it came out fine

      2. unclear if you are asking for recipes or methods. methods i'd suggest would be poaching, steaming, baking, and stir fry. all fast and pretty well guaranteed not to dirty or heat up the kitchen too much.

        1 Reply
        1. re: spinach

          actually looking for recipes; she has done some cooking but not a lot; I am thinking she would learn the methods through working through some recipes. Thanks.

        2. 1) Lay chicken pieces in baking dish. Sprinkle liberally with soy sauce and garlic powder (NOT garlic salt as soy sauce is salty). Bake 30 minutes at 350*. Dump over the chicken a little flat can of crushed pineapple. Bake another 30 minutes. Have with Boil-in-the-Bag Rice or instant cous-cous. 2) Lay chicken pieces in baking dish. Spread over them a can of Campbell's Cream of Chicken soup (do not dilute, do not salt). Bake 1 hour at 350*. Chicken juice will join soup to make lots of gravy; better than it sounds. Bake a whole potato in same oven as chicken. If potato is very large give it a head start of 45 minutes. 3) Simmer a couple of chicken breasts gently for 30 minutes in water to cover. Cool. Chop into pieces. Mix with chopped celery and mayonnaise. Voila, chicken salad. (Can also add pineapple, nuts, olives, bean sprouts, chopped pepper, anything.) 4) Stir-fry a package of pre-shredded cabbage (sold for coleslaw) with cut-up chicken. Season with soy sauce and anything else Asian; toss in any odd bits like canned French-fried onions, peanuts, whatever. Serve with rice. 5) Wrap each boneless skinless chicken breast half in one or two bacon slices. Bake for an hour @ 350*. Note to daughter: If you line baking dish with aluminum foil before baking chicken, cleanup will be minimal. Another note to daughter: ANTICIPATE dinner. If you come home tired, don't sit down until you've put the chicken in the oven for its one-hour cooking.

          1 Reply
          1. re: Querencia

            I LOVE the note to daughter. LOL! You are so right though because once they sit down, it is hard to get back up and start. Great advice!

          2. One of the easier ways is to preheat the oven to 400, then heat an ovenproof skillet on medium high, add oil, then salt and peppered chicken breasts. Brown them for about 3-4 minutes depending on their size (color is good) then slip them into the hot oven. They will finish in 8-12 minutes depending on size again. Remove from the oven with a mitt, and remove the chicken from the pan. Place the hot pan on medium high heat and make a pan sauce. Deglaze with whatever wine or spirits she likes (clearly not creme de menthe) or if she's underage, canned chicken broth is fine. Scrape up the browned bits, add some fresh chopped or dried herbs and/or spices (thyme, rosemary, sage, paprika, whatever appeals) and finish with a bit of butter or cream if she likes. If she has some knife skills, she can add fresh slivered garlic and/or finely minced shallot or red onion with the herbs and cook just until fragrant, not browned before adding the butter or cream. Pour over the warm chicken and serve with a carbohydrate and a veggie side, easy and quick. It can go even more quickly if she transfers the chicken to a roasting pan and keeps the skillet on the stovetop for the pan sauce while the chicken is roasting, but she might not want to dirty a roasting pan. Her choice.

            1. chicken brown betty:
              place chicken in a greased pyrex dish - sprinkle to cover with bread crumbs (could be italian flavored), salt and pepper and dot with butter - 3 tablespoons. bake at 350 for 40 minutes.