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Topic: Chicken Recipes?  (Read 477 times)
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cloudy.day
« on: January 24, 2009 10:53:35 PM »

I'm in charge of bring the main dish to the next meeing of a club I'm in.
I decided to bring chicken, because I figured it would be easier to make so much food affordably.
I'm not sure on an exact number, but I'm looking at up to 25-30, if not more.

I saw a recipe for French's Crunchy Onion Chicken in a magazine. I was also considering chicken parmesean.
http://www.frenchs.com/retailrecipeview.php?id=9568&recipe=FRENCHS-CRUNCHY-ONION-CHICKEN

Do you have any other ideas/suggestions?

Your help is GREATLY appreciated!!! Cheesy
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danni42683
« Reply #1 on: January 25, 2009 01:10:15 PM »

How fancy of a club is it?
Something I love making for "get togethers" is BBQ chicken sandwiches. All I do is boil the chicken (boneless skinless chicken breast is the fastest and the easiest) until it falls apart. Then shred it, put it in a baking dish and mix in BBQ sauce, put it in the oven for a little bit, stir and if you need to add more bbq sauce! It is super simple and it is SOOOO easy to pack up and take with you!
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cloudy.day
« Reply #2 on: January 25, 2009 04:36:20 PM »

How fancy of a club is it?
Something I love making for "get togethers" is BBQ chicken sandwiches. All I do is boil the chicken (boneless skinless chicken breast is the fastest and the easiest) until it falls apart. Then shred it, put it in a baking dish and mix in BBQ sauce, put it in the oven for a little bit, stir and if you need to add more bbq sauce! It is super simple and it is SOOOO easy to pack up and take with you!

It's not "fancy". It's more like a professional club meeting; but this meeting is being used to recruit new members for next year. I like that idea! Thanks so much!!! Cheesy
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kelleys
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« Reply #3 on: January 25, 2009 11:21:46 PM »

One thing I like to do with pork shoulder that also works really well with chicken thighs (you could do chicken breast if you want, I just find that the dark meat slow-cooks better) is to slow cook in a crock pot with some chicken broth, a few yellow onions quartered, and salsa verde. Then I cook it until it falls off the bone and shred it.  I use about 1 cup of salsa for 2 pounds of meat, then cover the rest with broth.  Then I save some salsa to top the meat with after it's cooked.  It's so yummy with some cilantro and sour cream on a tostada or flour tortilla. 
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Celery, raw
Develops the jaw,
But celery, stewed,
Is more quietly chewed.
-Ogden Nash
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