Boneless, skinless chicken breast?!
Answers: What are some good recipes using boneless, skinless chicken breast?
How bout... Easy Chicken Fajitas
Boneless Chicken breast (sliced Thin)
Green Pepper (sliced)
1 can sliced mushrooms (can omit)
Onion (Sliced)
Garlic Powder
Seasoned salt
1/4 to 1/2 cup teriyaki sauce
1 pack Flour or corn tortillas
shredded cheese
sour cream
Place small amount of oil in large skillet and saute vegetables, season to taste.In another skillet saute chicken with teriyaki sauce till chicken is no longer pink, season to taste.Put tortillas between two damp paper towels and microwave 45-60 seconds till soft. Assemble chicken,peppers+onions,cheese and sour cream on each tortilla. yum! (In a hurry put chicken and veggies together with teriyaki sauce and seasonings and cook in same skillet.)
My Daughter makes Fajita Nachos with the leftovers...
Put Chicken and green pepper mixture in large bowl. put on shredded cheese to cover the top. Microwave 2 or 3 minutes. Put 1 or 2 Tablespoons of sour cream on top.eat with tortilla chips. Makes a great lunch!
Hiya Stew :) I love the recipe below. Chicken breasts are good, though sometimes they can be a bit dry - but they turn out deliciously juicy when cooked in foil this way.
Ingredients:
* 4-6 Chicken Breast Fillets
* 2 tbsp MASTERFOODS Barbeque Bush Blend Seasoning
* to taste MASTERFOODS Salt & Pepper
* 1 tbsp MASTERFOODS Oregano Leaves
* 4-6 Spring Onion(s) or Shallots (thinly sliced)
* 3 Bacon Rashers diced
* 1 cup Grated tasty cheese
Tear your aluminium foil into pieces large enough to wrap the chicken breast fillets individually. Spray the aluminium foil with some canola oil or olive oil to stop the chicken breasts from sticking when cooked. Place a chicken breast into the centre of each foil piece. Sprinkle each chicken breast with 1/2 tablespoon of barbecue bush blend and then season with salt and pepper. Put the oregano, spring onion, bacon and cheese in a bowl and mix well. Divide the mixture equally between each chicken parcel and put it on top of the fillet. Fold foil up to form a parcel and place on a pre heated BBQ or over a fire and cook for 10-15 minutes. Serve with salad.
YUM!!
All of these are wonderful and really easy to make.
Well, since the ingredient is kind of blah...marination is key. Don't buy a bottled one. Marinate the kitchen in balsamic vinegar, soy sauce, garlic, and honey. The longer you marinate, the better! Sautee it an some olive oil and a little bit of white wine. I'd serve it with spinach sauteed with garlic, just to keep it healthy!
Make this:
4 chicken breasts (boneless and skinless)
3/4 C bread crumbs (seasoned to taste)
1 egg
4 pieces Swiss cheese
4 slices deli ham
Olive oil
Beat eggs in flat dish
pour bread crumbs into another flat dish
coat each chicken breast with the egg, and then the bread crumbs
heat 2 Tbs olive oil in a oven proof skillet, place the breaded chicken breasts into the skillet, and cook each side for about 4 minutes over medium heat until brown.
Bake the chicken breasts in the skillet in a preheated 350 degree oven for about 25 minutes until the internal temp of the chicken reaches 170 degrees, or until the juices run clear
top each breast with a piece of cheese, and ham, and continue to cook in the oven until the cheese melts (about 2 more minutes).
Serve and enjoy!
Chicken Parmesan
4 boneless skinless chicken breasts
jarred spaghetti sauce
bread crumbs,seasoned
eggs,scrambled
salt and pepper
mozzarella cheese
olive oil
Preheat a 10 inch skillet,with olive oil.Pound chicken breasts to 1/4 inch with a rolling pin and you can place the chicken between a plastic grocery bag.Next,season them with salt and pepper.Bread and fry them till golden.place in a casserole dish.Top with sauce and cheese.Bake at 350 until browned and bubbling.Serve over cooked pasta and have a salad and garlic bread
Lemon Chicken
4 boneless,skinless breasts
salt& pepper
flour
eggs
olive oil
butter
2 lemons
Preheat a 10 inch skillet.Add olive or conola oil.Pound out chicken or slice to 1/4 inch thick with a knife.Season w/ s&p.Cut each breast into 4 pieces.Bread with flour and egg.Saute till browned.Do not over crowd the pan.No more than 5 pieces at a time or they will not brow correctly.When all thee pieces are browned add lemon juice and about a stick of butter to the pan.Scrape up all browned bits.Pour over chicken.Serve with asparagus,rice,and a salad.
Boneless, skinless chicken breasts are very nice to work with the other day I gave a sort of master recipe that you can tweek a bit and come up with different finishes that totally change the dish.
Basically you pound out the breast so that it is about the same thickness all over. Then you season with salt and pepper. Put a tablespoon of butter and two tablespoons of olive oil in a hot pan. As soon as the butter melts you sear the chicken for about 4 minutes on each side on medium high heat. Remove it from the pan, place it in a heat proof dish, cover with foil and put it in the oven at about 200 degrees Fahrenheit.
Now comes the fun part: What sort of flavors do you like? White wine and cream? Garlic and parsley? Marsalla wine? Lemon and rosemary?
Add some aromatic like diced leeks or shallots to the pan and cook until they become wilted or translucent. Then add some acid, like wine or lemon juice. You don't need more than 1/4 cup. Take a wooden spoon and scrape the bottom of the pan to loosen the brown bits (fond). Add your herbs and then turn the heat up high and reduce the liquid until it becomes thick and rather syrupy. Now remove the pan from the heat, add a nob of butter or a little cream and stir until you have a beautiful, glistening sauce.
Pour your sauce over the chicken and serve. The variations on a theme or only limited by your own imagination.
Try it. You will have fun.
Melt 1/2 cube of butter in a 9x9 pyrex dish. Dip 4 chicken breasts in the butter on both sides. Sprinkle Lawrys seasoned salt on top and back. Cook in microwave meat side down for about 10 minutes, then turn meat side up, sprinkle more seasoned salt on top, and broil in oven until top is brown and crisp.
For something light, we love to season boneless chicken breasts with a nice rub or seasoning, coat lightly with olive oil or Pam for Grilling, then grill over a direct-medium fire on a covered grill.
For grilling times we use the cookout calculator at charcoalbob.com. Enter the details about your grill (gas or charcoal), the thickness of each boneless chicken breast, etc. It will give you instructions for how to grill boneless chicken breasts that are nice and juicy.
We then serve the grilled chicken breasts on a nice bed of salad greens with a light rice vinegar for a dressing and fresh bread on the side.