Need a Quick and Delicious Chicken Recipe in Just 30 Minutes?

[MORFIA]

we had to go to a neighbors a few times----Its more fun that way---

 

[Tropicalburstqt2]

Maybe I read it wrong. Sorry. I knew it was too good to be true.

 

[ChefBeckyD]

Posted the same time as you, Becky. Shouldn't you be in bed?

took a nap this afternoon....and I want to see the end of Cold Case!

 

[JAE]

Naps are so nice, but I'd be up 'til 2 or 3 in the morning if I napped.

 

[dianevill]

Becky,

How do you serve the chicken to guests? Just chunk it up?

 

[wadesgirl]

So what if I have an issue with touching raw chicken or cleaning one??? I always use gloves to do chicken breasts at home but one time we cooked one in the oven and it just seemed so gross to clean the inside and out that I've never touched one since! How do I get over this?

 

[ChefBeckyD]

Becky,

How do you serve the chicken to guests? Just chunk it up?

Yep! I always show it to them, after it's done, and then say "Now, take a good look because it looks really pretty right now - but I really stink at carving, so it's not going to be so pretty in just a moment." I then use the scissors to cut off the legs and thighs, and cut the breast in two, and then just pull it apart in chunks. Oh - I do sell quite a few pairs of scissors when they see me cut through chicken bones with it, though!

 

[dianevill]

Do you do another recipe with it as well, or just the chicken?

I'd like to do this, but it just doesn't seem like enough to go around. I've been doing the pork tenderloin and making the bbq sauce, serving it on small rolls.

 

[ChefBeckyD]

So what if I have an issue with touching raw chicken or cleaning one??? I always use gloves to do chicken breasts at home but one time we cooked one in the oven and it just seemed so gross to clean the inside and out that I've never touched one since! How do I get over this?

I've heard others say that - and I really can't tell you how to get over it. I grew up on a farm, and we used to butcher and can chicken every year....so there really isn't anything in the kitchen that I have an aversion to doing.

Maybe practice?

 

[ChefBeckyD]

Do you do another recipe with it as well, or just the chicken?

I'd like to do this, but it just doesn't seem like enough to go around. I've been doing the pork tenderloin and making the bbq sauce, serving it on small rolls.

I serve it with the garlic parmesan biscuit bites. It's not a huge amount for everyone, but it seems to be plenty. When I had a couple really large shows, we did a chicken fajita bar.

 

[dianevill]

Oooooh, I like the idea of the fajita bar! You know I'm not going to let you slide without giving me the details...Give 'em up!

 

[ChefBeckyD]

Oooooh, I like the idea of the fajita bar! You know I'm not going to let you slide without giving me the details...Give 'em up!

Instead of a whole chicken, I do 3-4 chicken breasts. I slice up green and red pepper and a large onion (I use the apple wedger) and put it in the bottom of the DCB, sprinkle w/ some Southwestern Seasoning. Top w/ the chicken, and more SW Seasoning. Put the lid on, and put in microwave for 12-15 minutes. I fill the mini baker w/ 6 inch tortillas, cover it with foil and put it in the oven to warm (at 250 degrees)

While the chicken is in the microwave, I pass around a bowl w/ the salsa ingredients and salad chopper and have guests make salsa, show them how to work w/ an avocado, and have someone mix up the guacamole with the mix n masher. I have cheese already in a small SA bowl, and then put the salsa & guac in bowls, and put them in the rectangle woven - when the chicken is done, I shred it, and push the veggies to one side of the DCB, and put the chicken back in on the other side. I set the DCB, and the mini baker, on the large round woven piece and set it next to the condiments, and let people help themselves. Then I talk about all of the possiblities of the DCB - because they just saw me do a Fajita meal in less than 20 minutes....and there are so many other recipes that can also be done in it in 30 minutes or less.

 

[BethCooks4U]

Shredding chicken is something I haven't done - what's the easy way?

Microwave too small: I was doing the turkey chili recipe at a house that had too small a microwave for the DCB and no options to go anywhere else. I just used the saute pan to cook the ground turkey and vegies and put everything in the DCB in the oven for 30 minutes. It worked great.

 

[kspry]

people seem very wary of eating meat that was cooked in the microwave

That's why the thermometer comes in handy!

 

[chefann]

Beth, it's been a while since I shredded chicken, but I do remember that the Hold 'n' Slice was great for it! Hold the chicken in place with one, and use a second one to pull the meat apart into fibers.

 

[dianevill]

Instead of a whole chicken, I do 3-4 chicken breasts. I slice up green and red pepper and a large onion (I use the apple wedger) and put it in the bottom of the DCB, sprinkle w/ some Southwestern Seasoning. Top w/ the chicken, and more SW Seasoning. Put the lid on, and put in microwave for 12-15 minutes. I fill the mini baker w/ 6 inch tortillas, cover it with foil and put it in the oven to warm (at 250 degrees)

While the chicken is in the microwave, I pass around a bowl w/ the salsa ingredients and salad chopper and have guests make salsa, show them how to work w/ an avocado, and have someone mix up the guacamole with the mix n masher. I have cheese already in a small SA bowl, and then put the salsa & guac in bowls, and put them in the rectangle woven - when the chicken is done, I shred it, and push the veggies to one side of the DCB, and put the chicken back in on the other side. I set the DCB, and the mini baker, on the large round woven piece and set it next to the condiments, and let people help themselves. Then I talk about all of the possiblities of the DCB - because they just saw me do a Fajita meal in less than 20 minutes....and there are so many other recipes that can also be done in it in 30 minutes or less.

Becky,

Thank you so much for taking the time to type this up. I am soooo going to do this!

I appreciate it!

 

[Ann F]

Instead of a whole chicken, I do 3-4 chicken breasts. I slice up green and red pepper and a large onion (I use the apple wedger) and put it in the bottom of the DCB, sprinkle w/ some Southwestern Seasoning. Top w/ the chicken, and more SW Seasoning. Put the lid on, and put in microwave for 12-15 minutes. I fill the mini baker w/ 6 inch tortillas, cover it with foil and put it in the oven to warm (at 250 degrees)

While the chicken is in the microwave, I pass around a bowl w/ the salsa ingredients and salad chopper and have guests make salsa, show them how to work w/ an avocado, and have someone mix up the guacamole with the mix n masher. I have cheese already in a small SA bowl, and then put the salsa & guac in bowls, and put them in the rectangle woven - when the chicken is done, I shred it, and push the veggies to one side of the DCB, and put the chicken back in on the other side. I set the DCB, and the mini baker, on the large round woven piece and set it next to the condiments, and let people help themselves. Then I talk about all of the possiblities of the DCB - because they just saw me do a Fajita meal in less than 20 minutes....and there are so many other recipes that can also be done in it in 30 minutes or less.

,

WOW! That sounds absolutely wonderful! Thanks so much!:chef:

 

[amy07]

Instead of a whole chicken, I do 3-4 chicken breasts. I slice up green and red pepper and a large onion (I use the apple wedger) and put it in the bottom of the DCB, sprinkle w/ some Southwestern Seasoning. Top w/ the chicken, and more SW Seasoning. Put the lid on, and put in microwave for 12-15 minutes. I fill the mini baker w/ 6 inch tortillas, cover it with foil and put it in the oven to warm (at 250 degrees)

While the chicken is in the microwave, I pass around a bowl w/ the salsa ingredients and salad chopper and have guests make salsa, show them how to work w/ an avocado, and have someone mix up the guacamole with the mix n masher. I have cheese already in a small SA bowl, and then put the salsa & guac in bowls, and put them in the rectangle woven - when the chicken is done, I shred it, and push the veggies to one side of the DCB, and put the chicken back in on the other side. I set the DCB, and the mini baker, on the large round woven piece and set it next to the condiments, and let people help themselves. Then I talk about all of the possiblities of the DCB - because they just saw me do a Fajita meal in less than 20 minutes....and there are so many other recipes that can also be done in it in 30 minutes or less.

um, that sounds yummy. I will be testing this on my family after Leadership and pumping it up at my shows. Thanks Becky!!:thumbup: :thumbup:

 

[amy07]

Yep! I always show it to them, after it's done, and then say "Now, take a good look because it looks really pretty right now - but I really stink at carving, so it's not going to be so pretty in just a moment." I then use the scissors to cut off the legs and thighs, and cut the breast in two, and then just pull it apart in chunks. Oh - I do sell quite a few pairs of scissors when they see me cut through chicken bones with it, though!

Now that is a good little recruiting line, now they know they don't have to know how to carve a chicken! And if you have someone who can do a good job at it, SIGN 'EM!!

 

[pamperedlinda]

Thanks for posting your fajita recipe Becky, it sounds delicious! I am absolutely going to start doing this one.

What other recipes do you have? If you have them in a word doc, please post them for us. You are the DC Queen!

 

[buckeyefan08]

THANK YOU BECKY! That sounds so good and simple! I have been looking for an idea that wouldn't have me on my feet the entire time. (I'm 8 mos. pregnant) This sounds like it could easily be turned into a hands on show!!
THANKS AGAIN!

 

[pamperedlinda]

Delicious!:thumbup: Becky.....ALL I can say is DELICIOUS!!!! :love: I made a sample of this for my lunch today and I love it. I did one chicken breast a small onion and a few slices of yellow and red bell pepper with the SW seasoning. This is so so so so good! I already told my upcoming hosts about it and they are excited to try this. A few questions:

1) How do you shred the chicken? I have one hold & slice so I held the chicken with it and used a fork to shred. Do you use 2 H&S?

2) For the Guac - do you use your own recipe or use our seasoning mix?

DH is coming home tomorrow - guess what I'm cooking (now that I'm almost and expert at this one )

 

[pamperedpsalmstress]

Instead of a whole chicken, I do 3-4 chicken breasts. I slice up green and red pepper and a large onion (I use the apple wedger) and put it in the bottom of the DCB, sprinkle w/ some Southwestern Seasoning. Top w/ the chicken, and more SW Seasoning. Put the lid on, and put in microwave for 12-15 minutes. I fill the mini baker w/ 6 inch tortillas, cover it with foil and put it in the oven to warm (at 250 degrees)

While the chicken is in the microwave, I pass around a bowl w/ the salsa ingredients and salad chopper and have guests make salsa, show them how to work w/ an avocado, and have someone mix up the guacamole with the mix n masher. I have cheese already in a small SA bowl, and then put the salsa & guac in bowls, and put them in the rectangle woven - when the chicken is done, I shred it, and push the veggies to one side of the DCB, and put the chicken back in on the other side. I set the DCB, and the mini baker, on the large round woven piece and set it next to the condiments, and let people help themselves. Then I talk about all of the possiblities of the DCB - because they just saw me do a Fajita meal in less than 20 minutes....and there are so many other recipes that can also be done in it in 30 minutes or less.

Sorry if I am a bit dense, but do you use boneless breasts?

 

[tabnat80]

Just from my cooking boneless skinless chicken breast all the time, I have found that the salad choppers work great at cutting up chicken. I've used them a lot when making shredded cheesy chicken soup for us at home. Of course it will only work on cooked chicken but I love using them. Makes it so effortless. In fact, I use it more for chicken than salad.

 

[ChefBeckyD]

Sorry if I am a bit dense, but do you use boneless breasts?

Yes - it's the boneless, skinless breast.

 

[Bren706]

Instead of a whole chicken, I do 3-4 chicken breasts. I slice up green and red pepper and a large onion (I use the apple wedger) and put it in the bottom of the DCB, sprinkle w/ some Southwestern Seasoning. Top w/ the chicken, and more SW Seasoning. Put the lid on, and put in microwave for 12-15 minutes. I fill the mini baker w/ 6 inch tortillas, cover it with foil and put it in the oven to warm (at 250 degrees)

While the chicken is in the microwave, I pass around a bowl w/ the salsa ingredients and salad chopper and have guests make salsa, show them how to work w/ an avocado, and have someone mix up the guacamole with the mix n masher. I have cheese already in a small SA bowl, and then put the salsa & guac in bowls, and put them in the rectangle woven - when the chicken is done, I shred it, and push the veggies to one side of the DCB, and put the chicken back in on the other side. I set the DCB, and the mini baker, on the large round woven piece and set it next to the condiments, and let people help themselves. Then I talk about all of the possiblities of the DCB - because they just saw me do a Fajita meal in less than 20 minutes....and there are so many other recipes that can also be done in it in 30 minutes or less.

Okay, I have read too many posts saying what a hit this has been. Now I have to try it. However, I do not have the salad chopper. Is it the recipe that was in the S/S '07 catalog? Do you think using the food chopper instead would work? What about the guacamole? I do not have our mix? Is there a different recipe for it? TIA

 

[ChefBeckyD]

Okay, I have read too many posts saying what a hit this has been. Now I have to try it. However, I do not have the salad chopper. Is it the recipe that was in the S/S '07 catalog? Do you think using the food chopper instead would work? What about the guacamole? I do not have our mix? Is there a different recipe for it? TIA

Brenda,
do you have the All The Best Cookbook?

There is a salsa and gaucamole duo recipe in there and you could totally do those recipes instead!

 

[JAE]

Hey
I made the whole chicken in the DCB once last week and once this week, tonight actually. I'm doing a 30 Minute Chicken show tomorrow night and really want to make sure it's going to go well. I think it's going to be fine. sigh!

 

[Bren706]

Yes, I have it! Great recipes! Thanks so much. I can't wait to do this at my shows over the weekend!

So, for 3-4 chicken breasts, how many servings do you get from it? Just trying to plan for a crowd of 12 or more.

 

[ChefBeckyD]

Hey
I made the whole chicken in the DCB once last week and once this week, tonight actually. I'm doing a 30 Minute Chicken show tomorrow night and really want to make sure it's going to go well. I think it's going to be fine. sigh!

It will be fine! You are so funny! You have to let me know how it goes!

I'm doing it Saturday, Monday, and I think also Tuesday......I just can't get away from it. I keep offering the Smashed Potato Soup - but everyone wants either the 30 minute chicken or the Chicken Fajitas......