What is your favorite bonless/skinless chcken breast recipe?!
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
Hawaiian Sauce
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat--up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat. SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.
nfd?
Answers: Hawaiian Skillet Chicken
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
Hawaiian Sauce
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat--up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat. SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.
nfd?
chicken sandwhich from a fast food place, fried though.
good old chicken parmesan... :)
Stir fry done in a wok :)
i like to take chicken breast and italian dressing with sliced grape tomatoes...put in the crock pot and when done serve it with thin speghetti
Parmesan Chicken
6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp. kosher salt
? tsp. freshly ground black pepper
2 extra-large eggs
1 ? cups seasoned dry bread crumbs
? cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Cut chicken breasts into 1” strips, pat dry w/ paper towels.
On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.
Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.
--Ina Garten, “Barefoot Contessa Family Style” cookbook
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CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada De Laurentiis
Take your chicken, take some veggies you like. Cut the veggies, put them in a casserole dish. Add about a table spoon of butter (in chunks spread out). Add a 1/2 cup of wine, 1/4 cup of water and your spices (I use salt, pepper, parsley and thyme).
Cover and cook in the oven.
Grilled with garlic, pepper, stemed veg. on the side
I pound them until they are the same thickness all the way across, dip them in milk and dip them in bread crumbs. I brown them in a skillet on both sides (in olive oil) and place them on a cookie sheet and bake for 15 minutes in a 350o oven. This allows the muscles in the meat to relax and it makes a very tender meat. I serve it with a little white gravy across the top.
I like to slice it thin (at least 2 pieces out of each breast half), crush stove top dressing in a plastic bag and then cover both sides of the chicken breast with it and fry in a pan. Yum!
I like to marinate them for 30 minutes or so in teriaki sauce, then grill them and serve them with ranch beans and rice
In order. Easy
Crockpot.
6 bnls chicken breasts.
1 large bag of instant rice.(remove rice fm bag)
1 large can of cream of mushroom.(or chicken)
Salt and Pepper to your taste.
Water enough to cover rice and chicken.
Dump them all in crockpot. Stir. Cook on high until chicken breasts are done.
Easy and Delicious.
I love to make this Rachel Ray recipe, and my family loves it too
Pretzel-Crusted Chicken Breasts with Cheddar Mustard Sauce
ingredients
4 quart-size plastic food storage bags
4 small, boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
2 eggs
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard
1/4 cup flat leaf parsley leaves, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges
preparation
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.
Yields 4 servings
Chicken Pesto w/ Fettachini
Lightly coat chicken breasts w/olive oil and brown till juices run clear, cut into bite size pieces. I then throw in some fresh mushrooms ( portabella is my favorite, but any will work) about a tablespoon full of butter and i clove of garlic crushed. Cook until mushrooms are soft ( about 5 min or so) I used a pre-made Pesto sauce, cook the fettachini, toss together. Sprinkle with some parmesian cheese.
An easy, quick and tasty way, place chicken breasts in large plastic bag, ( I use a gallon size zip lock_), add one small onion, chopped very fine, and cover with terriyaki sauce.
Marinate for about 1/2 to 1 hour. Place in grill, to side of heat, and grill about 15 minutes on each side. Serve with some fried rice.
( I use a three burner gas grill, with only the two outer burners set on medium, pre heated to about 275 to 300 deg)
In warm weather I use charcoal with the coals banked on each side so the cooking is done with indirect heat.
Do not overcook, but slice into meat to check if done or use thermometer to about 175 to 180 deg.
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
boneless skinless chicken breasts
1 cup mayo(real stuff not miracle whip yuck)
1 cup parmesan cheese
1/2 cup milk
Preheat oven to 425 degrees. Sprinkle chicken with salt, pepper, and garlic. Bake for 20 minutes. In a small bowl mix the mayo, parmesan, and milk. After 20 minutes remove chicken from oven and cover with mayo mixture. Return to oven and bake for another 20 minutes. I normally serve it with chicken flavored rice and green beans. The chicken is completely not healthy and fattening but yummy.
lCut chicken in bite size pieces & cook quickly in a spoonful of oil (not a strong oil--canola or vegetable are good--olive would be a little too flavorful) When chicken is cooked add an envelope of taco seasoning mix & the amount of water called for on the package. Cook as directed. This meat is good chilled & used in a taco salad or in tacos. Also good on rice.
Anniversary Chicken from allrecipes.com Not exactly healthy, but I guess that's why it's so good!
* 2 tablespoons vegetable oil
* 6 skinless, boneless chicken breast halves
* 1/2 cup teriyaki basting sauce
* 1/2 cup Ranch-style salad dressing
* 1 cup shredded Cheddar cheese
* 3 green onions, chopped
* 1/2 (3 ounce) can bacon bits
* 1 tablespoon chopped fresh parsley, for garnish
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.