Looking for a top shelf boneless chicken breast recipe for a fun cook off party.?!


Question: Asparagus&beans with hazlenut/cranberry dressing.
3bunches asparagus,trimmed
500g,green beans,trimme2tablespoons olive oil
120g,dry-roasted hazlenuts,chopped
1/3cup cranberries(dried)chopped
3garlic cloves,thinly sliced
1/4cup red wine vinegar
2tablspoons,chopped flat-leaf parsly
Cook beans&aaparagus(seperatly)in boiling water(salted)drain.Refresh under cold water.Put in large bowl/toss.
2.heat oil,add hazlenuts,cranberry&garlic,satee till fragrant.Remove from heat&stir in vinegar&parsley.
Place beans&asparagus on platter,top with(spoon over)dressing.Lay ontop sliced,grilled ckicken.(nice with some orange zest)
vary the ingredients to what you like(i also do mango&macadamia/orange&dried cherry,various leaves+sweet corn)


Answers: Asparagus&beans with hazlenut/cranberry dressing.
3bunches asparagus,trimmed
500g,green beans,trimme2tablespoons olive oil
120g,dry-roasted hazlenuts,chopped
1/3cup cranberries(dried)chopped
3garlic cloves,thinly sliced
1/4cup red wine vinegar
2tablspoons,chopped flat-leaf parsly
Cook beans&aaparagus(seperatly)in boiling water(salted)drain.Refresh under cold water.Put in large bowl/toss.
2.heat oil,add hazlenuts,cranberry&garlic,satee till fragrant.Remove from heat&stir in vinegar&parsley.
Place beans&asparagus on platter,top with(spoon over)dressing.Lay ontop sliced,grilled ckicken.(nice with some orange zest)
vary the ingredients to what you like(i also do mango&macadamia/orange&dried cherry,various leaves+sweet corn)

here're two: boneless skinless chicken breasts, tomato paste, enchilada sauce, sour cream and mushrooms - green onions; garlic - mix to taste w/spices yummy!

OR: boneless skinless chicken breasts, mushrooms, green pepper, water chestnuts, onions, - green - cream of mushroom soup and white wine - (one can each) - garlic, other spices to taste - also, yummy - with either, don't 4get the rice! happy cook off!!

Take a chicken breast, and use a meat mallet to flatten it out to about 1/2 inch thick, then in a bowl combine 1 egg, herbed feta cheese, shredded frozen spinach thawed and the excess water squeezed out, shredded parm cheese, chopped portabella mushrooms, chopped green onions or shallots and chopped black olives, combine, with seasoned bread crumbs, spread a thick layer on the chicken, then roll it up and secure it with 2 toothpicks soaked in water. about 3/4 of the way done, baste the outside of the chicken breast with a combination of melted butter rosemary and oregano, served with steamed broccoli

This isn't a recipe as such but a friend once made a chicken dish that was a hit, can be eaten/served hot or cold.
Bone out (or ask deli/butcher) a whole chook, make a stuffing with bacon, cheese, garlic & whatever else you might like, roll it up & bake.

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream


Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly.
Take cucumber and peel, slice in half, seed with a spoon and dice small.
When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes.
Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender.
Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.

Chicken Cordon Bleu ? Semi easy and there are many kinds of cheeses one could use... although, it might be called something else if swiss isn't used. Good luck and have fun!

boneless buffalo chicken breasts

i make this for all the partys i have

20 - 30 small breasts

if you buy large ones you can halve them and you only need about 10 to 15

4 eggs
1/4 cup milk
2 cups flour
one large bottle of red hot hot sauce or w.e kind you prefer
a jar of jalapenos
a stick of butter
4 cloves of garlic


for the chicken
take the eggs and place them in a bowl mix with milk. put flour on plate

dip chicken in eggwash then into flour coat on both sides.
repeat with all

you fry the chicken until it gets a crust.


then place it all into baking dishes


for the sauce combine hot sauce butter 1/4 cup of jalapenos and the garlic.

bring to a boil

then pour over the chicken

place in oven on 400 degrees until the chicken is completly done and the sauce has thickened

make sure you grease the baking dishes


garnish with jalapenos

these are excellent and everyone that has had them always begs me to make them and they are very simple but DELICIOUS

ELEGANT STRAWBERRY CHICKEN

2 tbsp. butter
2 lg. whole chicken breasts, cooked, de-boned, skinned, and cleaned
1/2 c. frozen strawberries, defrosted
4 pear halves
1 c. heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice

Heat butter in saute pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside. Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.

MARYLAND FRIED CHICKEN WITH CREAMY GRAVY

1 egg, beaten
3 tbsp. milk
1 c. finely crushed saltine crackers (28 crackers)
1 tsp. dried thyme, crushed
1/2 tsp. paprika
1/8 tsp. black pepper
2-1/2 to 3 lb. meaty chicken pieces (breasts, thighs, and/or drumsticks)
2-3 tbsp. cooking oil
1 c. Milk
Creamy Gravy-See Below
Mashed Potatoes (optional)

In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink. Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.

Creamy Gravy:

Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.

Farmhouse Chicken:

8 strips of bacon
2 tablespoons butter
1 clove garlic, minced
1/2 onion, minced
1/2 pound mushrooms, sliced
4 boneless chicken breasts
4 slices mozzarella cheese
Salt & Pepper to taste
Shallow baking dish
Preheat oven to 350 degrees

Fry bacon until lightly browned but not too crisp. Remove from pan and set aside.
Add 2 tablespoons butter to pan.
Season chicken breasts with salt & pepper and brown in bacon drippings and butter over medium heat, until brown but not cooked through. Remove from pan and set aside.
Saute garlic, onion and mushrooms in bacon drippings & butter (add small amount more if needed) until tender. Remove from pan and set aside.
Arrange chicken breasts in baking dish. Layer bacon strips on top and then a slice of mozzarella cheese. Cover with sauteed vegetables. Bake in oven until cheese is bubbly, about 15 minutes. Serves 4.





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