Boneless chicken ideas..?!
Answers: I have boneless chicken i want to use.. I Need some new ideas to cook with.. I have to use what i have at home.. Nothing really out there.. i have a wide variety of stuff..
chicken cordon bleu:
tenderize the chicken to about a 1/4 inch thickness, put a slice or two of cheese (swiss, mozarella, or provolone - whichever you like best) - put a slice or two of ham (virginia baked ham is great for this) - add whatever else you like - I use mushrooms (adds a whole new dimension of flavor)
roll up chicken and hold together with a toothpick - make an egg mixture - dip rolled chicken into egg mixture and then coat with italian bread crumbs (or plain seasoned with your choice of spices) - chill for 1 hour - then bake until golden brown - one of my favorite dishes
rosemary chicken:
drizzle chicken with extra virgin olive oil and sprinkle rosemary and basil, salt, pepper - bake to perfection
chicken wrapped in bacon (this is a big hit at work parties):
cut chicken into small cubes, fry bacon so that it can still be wrapped around chicken (not crispy!) - wrap chicken cubes in bacon and hold together with a toothpick - deep fry in canola oil until chicken is done (a few minutes should do it)
drizzle with olive oil, sprinkle with italian seasoning, pepper, garlic and onion salt, bake at 375 untill done
I mix a marinade of 1/2 soy sauce, 1/2 Worcestershire sauce, 1/2 onion, 1/2 head of garlic crushed, 3 T Lemon Juice. Marinade for at least 2 hours and Grill until done. Sort of a fast Teriyaki.
Southwestern Chicken
4 sheets aluminum foil, wrap (12X18)
4 boneless skinless chicken breasts
1 cup chunky salsa
1 cup black beans or dark red kidney beans
1 cup frozen sweetcorn
Preheat oven to 450 degrees.
Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.
Seal each pack by bringing up sides and folding the top edge over twice. Seal the edges in the same way, leaving enough room for heat to circulate inside.
Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully.
do a chicken stir fry - you can use any vegetables that you have left in your fridge - make your own sauce out of what's in your pantry, serve over rice. i like to do it with a sauce i make with ginger, soy, teriyaki, hoisson and a little chicken broth, seasoned with crushed red pepper flakes. i cut the chicken into bite size pieces, saute in a non-stick pan with a little pam to prevent sticking, and when the chicken is about 1/2 way done, i add the veggies and the sauce (i like my veggies aldente - if you like them more well done, add them at the beginning). i serve it over rice, and you can use any vegetables you have. my favs are bell peppers, squash, onions, broccoli and carrots. enjoy!
Season the chicken with salt, pepper and garlic powder. Dredge in flour and lightly fry in a very small amount of canola oil. Just till they are a light brown, not cooked through. Drain on paper towels. Pour off most of the oil. Add a can of cream of mushroom soup ( you could use any cream soup) which ever one you like. Add a little milk or water and stir until smooth. You don't want to add alot of liquid. Because you want it to be on the thick side. Add the chicken back in the gravy and cook on low for 20 to 25 minutes. Depending on how thick the chicken is. Serve over cooked rice or pasta. We love this!
Make kabobs. Marinate in lemon pepper and oil. Put the chicken on one skewer, veggies on another. I also make skewers of pineapple, and mushrooms. Broil.
Baked chicken breasts - serve with smashed potatoes and steamed carrots or green beans.
Marinate them in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with smashed potatoes, green beans and maybe some gravy. It is easy, fast and very tasty.
Chicken Phillies!
Ingredients:
bonless chicken breast or 2 thighs
half yellow onion
half a green peppar
1 garlic clove
6 button mushrooms
2 slices of provolone or pepperjack
2 ww hoagie buns
-Cube a boneless chicken breast/thigh and season with pepper and set aside
-Julianne half a yellow onion
-Dice half a green pepper
-Dice 6 button mushrooms
-heat a pan to medium
-press garlic and toss into pan with onion, mushrooms, and pepper...stir occasionally
-when onion becomes somewhat transparent, add the chicken
-when chicken is done, add cheese and toss in pan
-spoon mix on toasted, buttered hogies.
Serve and enjoy!