Microwave Chili Coated Chicken Recipes

MICROWAVE CHILI-COATED CHICKEN

Steps:

• Mix all ingredients except chicken in 2-quart resealable plastic food-storage bag.
• Shake 2 pieces of chicken at a time in bag until coated. Arrange chicken, skin sides up and thickest parts to outside edge, in ungreased 9-inch microwavable pie plate.
• Cover with waxed paper. Microwave on High 10 minutes. Turn pie plate 1/2 turn. Microwave 6 to 9 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

CRISPY COATED CHICKEN

Steps:

• crush soup mix in pouch. Combine with bread crumbs and pepper. Beat together egg and water. Dip chicken into egg mixture and coat with crumb mixture. Arrange on baking sheet. Drizzle with margarine and bake at 400 F for 20 minutes

LOGA'S MICROWAVE CHICKEN

Steps:

• In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

MICROWAVE GRILLED CHICKEN COOKING METHOD

Steps:

• Marinade chick pieces for several hours or overnight. Place in microwave safe dish and microwave 100% power for 6 minutes per pound laying skin side down and covered with wax paper. turn once. Proceed to grill on preheated medium grill for 5 minutes per side.

MICROWAVE CHILI

Steps:

• brown beef in microwavable bowl.
• add onions, peppers, tomatoes w/juice, beans w/juice, chili powder, cumin, salt and pepper.
• microwave at 70 for 9 minutes.
• stir and microwave at 70 for 9 minutes.

WHITE CHICKEN CHILI RECIPE BY TASTY

Steps:

• Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
• Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
• Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
• Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
• Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
• Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
• Enjoy!

MICROWAVE CHICKEN TERIYAKI

Steps:

• Stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. Toss chicken in sauce to coat, and place onto a microwave safe plate.
• Cover with plastic wrap and cook in the microwave on High for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.

MICROWAVE CHILLI

Steps:

• Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.
• Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave turntable, put the container on top and cook for 2 mins on High. Stir well and leave to stand for 1 min. If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won't reduce as much in the microwave as it would on the hob.
• Cover and cook on Medium for a further 2 mins. Give it a good stir and allow to stand for 1 min before serving topped with soured cream and coriander, if you like.

EASY MICROWAVE CLASSIC CHILI

Steps:

• Crumble the beef into a 2 quart microwave-safe bowl. Add onion, mix well.
• Cover and microwave for 5 minutes or until the meat is no longer pink; drain.
• Stir in tomatoes, chili powder and mustard; mix well.
• Cover and microwave on HIGH for 10 minutes.
• Add beans and mix well. Cover and microwave on HIGH for 3 minutes longer. Add salt and pepper/.