Boneless skinless chicken breast recipes?!
Answers: I'm sick of the same old thing. Anyone know of good recipes for chicken? Not too complicated please! :)
This is gingery chicken. Mildly spicy and enjoyed by everyone I've made them for.
Flatten your chicken breasts slightly, and poke them full of holes with a fork (this lets the marinade get into the meat).
Marinate them in a mixture of:
2 1/2 Tbs. white vinegar
5 garlic cloves, mashed to a paste
2 tsp. grated gingerroot
1 Tbs. ground cumin
1 1/2 tsp. salt
1/4 tsp. cayenne
black pepper to taste
Marinate for 30 minutes, to overnight. If marinating for greater than 30 minutes, place in the refrigerator.
When ready to cook, remove from the marinade, and pat dry.
These can be pan-fried or grilled.
sounds good
*************ONE SKILLET CHICKEN CACCIATORI
2 tbs olive oil
1 medium onion, sliced
1 clove minced garlic
1 1/2 cup fresh mushrooms pieces
1 package of skinless split chicken breasts, or thighs- about 3-4 breast, or 4-5 thighs
2 cans Delmonte garlic and onion tomatoes-diced, undrained
2 cans diced tomatoes, undrained
1 6 oz can of tomato paste
3/4 cups dry white wine, or cooking sherry
1 tsp sugar
1/2 tsp dried rosemarry
1/2 tsp dried oregano
1/2 tsp dried basil
1/tsp dried thyme
salt and pepper for taste
1 tbs parsley
mozzarella or Parmesan cheese
1 pkg linguini or thin spaghetti noodles
Heat oil in a large skillet. Add chicken. Brown well on both sides, about 2-3 mins on each side. Remove and leave drippings.
Add onions, garlic and mushrooms, saute until vegetables are just tender, about 5 minutes. Return chicken to skillet.
Meanwhile, mix together in a medium bowl, the diced tomatoes, paste, wine, sugar, salt and seasonings. Pour over chicken and vegetables. Bring to a boil; reduce heat and cover. Simmer on low temperature for 30-35 minutes or until chicken is no longer pink. (if you use a meat thermometer, 170 * for breasts, 180* thighs). Sprinkle the chicken with parsley and cheese.
Serve over hot cooked noodles. Spinach salad and garlic bread go well as accompaniments.
Mexicalli Chicken Breasts
Skinless, boneless chicken breasts are covered with salsa, baked, and sprinkled with cheddar cheese for this super-easy recipe.
Ingredients:
Boneless/skinless chicken breasts (1 for each person)
Jar of salsa
Bag of shredded cheddar cheese
Method
Preheat oven to 375. Place chicken breasts in baking pan and spoon some salsa on top. Place in oven for 30-45 minutes (according to whether frozen or not). Sprinkle cheddar cheese over all and bake an additional 5 minutes, or until cheese is nice and bubbly.
try baking them with some cream of chicken soup in the oven at 350 for 30-45 mins.
or- squeeze lemon onto them (I put the lemon pieces in the dish to cook w/ chicken) and some dill. I also add a little piece of butter. bake for same amount of time as listed above. Lemon-dill chicken.
Great fried chicken: soak in buttermilk in fridge for a couple hours. dip chicken in flour and fry. If you dont have any buttermilk, you can use regular milk with a little lemon juice in it.
Also, if you soak the chicken in heavily salted water in fridge all day before you cook it any way, it makes the chicken VERY tender and juicy!
Dip them in lemon juice and coat with a mixture of seasoned dried bread crumbs and parm cheese.
Bake at 350. Great with buttered egg noodles and veggies.
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Marinade with Italian dressing, oil, vinegar, fresh squezzed lemon or lemon juice, salt, pepper, chopped garlic and any spices you have. (oregano, basil, parsley, etc.) Fresh parsley and basil is good too. Let it marinade in fridge for couple of hours. You can also add onion soup mix to it! And then bake or grill it! If you bake it, you can add carrots and potatoes to it. YUMMY!
Or you can use flour, egg and bread crumbs and bake in oven. I add parmesan cheese to my egg mixture and a little milk!
Lime chicken breasts are good.
Also, you can mix some Hidden Valley Ranch dry powder mix with some melted butter. Brush on and baste while baking.