I need a good recipe for cooking chicken breasts Do you have one ?!
Answers: I need something new and tasty do you have any ideas for me ??
Champagne chicken in a Basket
chicken breast fillet
butter, unsalted
scallions
artichoke hearts
pepper, salt
sparkling wine/champagne
instant broth
starch flour
whipping cream
Puff Pastry Baskets
Serves 3 - 385 cal per serving
Prep-time: 15 min. - Total-time: 20 min.
To make the chicken filled Puff Pastry Baskets, first of all preheat the oven to 350 F. Finely dice the chicken fillets. Melt the unsalted butter in a coated skillet and fry the chicken on medium heat until golden. Cut the green onions in small rings and add to the chicken. Drain the canned artichoke hearts well, dice and add to chicken. Season with freshly ground pepper and salt. Pour in the champagne and season to taste with 1tsp instant chicken broth. Dissolve starch flour in a little cold water, add to sauce to thicken, stir well. Add cream. Bake the Puff Pastry Sheets (e.g. Pepperidge Farm) according to directions on the package. Put the warm baskets on plates and fill with chicken and vegetable. Arrange some of the chicken mixture next to the basket on the plate.
We use Bow tie pasta a lot with the Chicken instead of the Pastry bowls. also Sourdough bowls are good too.
Enjoy, Alysha
Cook 4-6 strips of bacon, crispy. Dry on paper towels.
Pour off the fat, keep the drippings in the bottom of the pan. Add 4 or 5 chicken breasts (skinless, boneless) and slightly brown on both sides. While that's cooking, dice one green pepper and one onion. Place the chicken in a casserole dish (no, it won't be done, just slightly browned). Add onion and green pepper into same skillet. Cook until onion is clear. Add 2 cans cream of mushroom soup and stir until hot. Pour mixture over chicken. Crumble bacon on top and bake one hour at 350. My family LOVES this. It's not low calorie, so I don't cook it often, but it is really tasty.
Bone in or out? Skin or skinless?
Cook it in gravy.
Here is my favorite use for chicken breast:::
:::Chicken Tortilla Soup:::
Yummy Mexican chicken soup that is super easy, just dump the ingredients in the crock pot and let it cook! It is delicious!
2-4 cans chicken stock (depending on desired thickness, personal preference)
2 cans crushed tomatoes
1 can diced tomatoes (can use another can of crushed if you don't like chunks or vice versa)
1 can whole corn kernels
1 can black beans
1 small can green chilies (optional to taste)
1 14-oz can enchilada sauce
1 small onion (diced)
2-3 cloves of garlic (minced)
2 tablespoons fresh cilantro
3 teaspoons cumin
3 teaspoons chili powder
Salt and Pepper to taste
1.5 lb. chicken (cut into pieces and cooked, I use breasts, but any meat will do, sometimes I use leftover meat from a whole chicken and just shred it up... whatever I have on hand really. Sometimes I even make it with beef!)
Optional Garnishes: sour cream, cheddar cheese, avocados and tortilla strips.
I just dump all of this in the slow-cooker and let it go for a few hours, sometimes I need to add a little extra chicken stock, depending on how thick it is...
For a great garnish, you could use store bought tortilla chips, but I like to make my own tortilla strips, and it is super easy! You need: 1 pkg. flour tortillas, and a few tablespoons of veg. oil. Just brush both sides of the tortillas with the veg. oil and cut into thin strips. Place strips on a cookie sheet and bake at 400 degrees for 7-8 minutes, turning them halfway through. They are crispy and delish in the soup!
=] This is a favorite of all my friends and family!
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Balsamic Glazed Chicken Breasts
3 tablespoons vegetable oil
1 stick butter
12 (6-ounce) boneless skinless chicken breasts
1 Spanish onion, thinly sliced
4 cloves garlic, chopped
2 pints cherry tomatoes, quartered
6 tablespoons balsamic vinegar
2 cups red wine
2 teaspoons salt
Freshly ground black pepper
3 tablespoons parsley, chopped for garnish
Preheat the oven to 350 degrees F.
Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.
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Grilled Chicken Breast Cacciatore
1/4 cup olive oil
3 medium onions, sliced
4 green bell peppers, sliced julienne
4 red bell peppers, sliced julienne
3 cups white mushrooms, cleaned and quarter-cut (about 1 pound)
6 large ripe tomatoes, large dice
2 tablespoons tomato paste
2 cups tomato juice
3 tablespoons chopped shallots (about 3 to 4)
3 tablespoons chopped garlic (about 7 to 8 cloves)
1 cup fresh basil leaves, chopped (about 1/2 bunch)
1 cup fresh parsley leaves, chopped (about 1/2 bunch)
Salt and freshly ground black pepper
12 (4 to 5-ounce) boneless chicken breasts
Polenta as an accompaniment, recipe follows
Heat oil in a large saucepot and saute onions, peppers and mushrooms until onions begin to turn translucent and peppers begin to soften. Add tomatoes, tomato paste, tomato juice, shallots, garlic, basil and parsley. Season with salt and pepper. Let simmer 45 minutes until medium thickness.
Preheat a grill to high.
Season chicken breasts with salt and pepper. Grill on both sides until cooked through. Arrange on serving platter and spoon sauce around. Serve with a side of polenta (as you would mashed potatoes), and remaining sauce in a gravy boat.
Polenta:
1 large onion, chopped
6 tablespoons butter
8 cups water
2 cups yellow cornmeal
Grated Parmesan
Saute onion in butter until softened. Add water and stir in polenta. Cook on low heat, stirring often, for about 40 minutes until tender. Sprinkle with Parmesan.
My favorite is super easy and super good. Put chicken in a casserole dish and pour Italian dressing over it. Cook for about 45 minutes on 350. Turn halfway between. Be sure to cut through middle of biggest breast to make sure there is no pink. Drain...pour a bit of new dressing over it. Serve
Take a rolling pin and flatten the breats between two pieces of wax paper. Coat with flour, a little salt and pepper. Fry them with just a little butter and lemon zest or juice, add a touch of parsley. Serve with veggies or toast a bun and make a sandwich (actually we're having this for dinner)
I really like boneless skinless chicken breast peirce them with a fork and let them soak overnight in italian dressing then bake or grill them. they are delicious.
Amish Style Stuffed Chicken Recipe
Serves 4
Ingredients:
4 skinless boneless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
salt and pepper
1 tablespoon butter -- melted
paprika
***CIDER CREAM SAUCE***
1 1/2 cup reduced sodium chicken stock
1/3 cup apple cider
1/4 cup dry vermouth
1/2 cup whipping cream
Directions:
Preheat oven to 375 degrees and lightly grease a shallow baking dish.
Debone chicken thighs and place meat in a food processor. Process until coarsely ground. Add pistachio nuts, cream and 1/4 teaspoon each of salt and pepper. Process until well combined. Set aside.
Place each breast half between two sheets of plastic wrap and flatten to 1/8 inch thick. season with salt and pepper. Place 1/4 of the thigh mixture on each breast and roll up, tucking in the ends. Secure with toothpicks. place rolls in prepared baking dish, brush with melted butter and sprinkle with paprika. Bake until interior temperature is 165 degrees, about 30 - 35 minutes.
Meanwhile prepare the Cider Cream Sauce. In a medium saucepan combine chicken stock, apple juice and vermouth. Bring to a boil, reduce heat slightly and gently boil until reduced to 1/2 cup, about 15 - 20 minutes. Add whipping cream. Return to boiling, reduce heat and gently boil until slightly thickened, about 5 - 7 minutes.
Remove chicken roll from oven and place on serving plates. Spoon Cider Cream Sauce over chicken rolls and serve.
Place your chicken in a 9 x 13 pan, sprayed with pam..
pour in 1/4-1/2 bottle of oil and vinegar italien salad dressing
shake on a mixture of Italien bread crumbs and parmesan cheese, to cover...
bake at 350
E-A-S-Y!!!
350 degrees... put in shallow glass baking dish... cover in Kraft Italian Dressing. Cook for about 25-30 minutes. The liquid keeps the breasts juicy and not dry!
TASTES EXCELLENT!!!! Then you can use the extra liquid and serve over rice or something... My husband and kids Love it and it's low cal.
Let me know how you like it!!
Soup: Chicken & Rice.
(by Dune 31/1/08)
Chicken Chunks.
Rice.
Diced Carrot.
Diced Celery/Sliced Leek.
Diced Onion .(medium)
More Vegetables.
Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot.
Stir fry until the chicken has a little colour and the other vegetables are soft.
Add a little water to de glaze the pot and add as much for the size you want. (2 litres)
Bring to a boil and add rice. Return to boil then reduce to a rolling simmer.
Go through the freezer and take out all of those part bags vegetables and add.
Go through the fridge and look for what else to add.
Stir from time to time.
The rice will absorb a lot of liquid so that may need to be topped up.
Season to taste, and plate up.
Serve with Garlic Bread.
Dip in egg wash and bread in Italian bread crumbs and bake. Top with marinara sauce and mozzarella and Parmesan cheese. Serve your chicken Parmesan over noodles.
Or.. Slice and saute with onions and peppers and make chicken fajitas (you can buy premade fajita seasoning).
Slice open the middle partially and insert stuffing and then roll it in the stuffing and bake.
Or insert fresh spinach and ricotta cheese, bread and bake
Here's a recipe for chicken in the crockpot - it's kind of like teriyaki chicken. Pretty good and super easy to make. It says chicken pieces, but I usually just use chicken breasts - comes out fine.
..ok...so no need for me to answer..you have every chix recipe I've ever seen...I'm going w/the champagne chicken...yummers!!
...I'll just go answer your other q's..........hee hee
**it's 5:50 now & I'm making chicken caesar salad for dinner...don't know if your hub will go for 'salad' for dinner, but it's yummie & filling...but it gives u garlic breath.......?
how about making your own home made chicken sandwich spread for the kids... email me if you need the recipe..
girl i'm horrible in the kitchen. i could the same old stuff day in and day out. and that isn't even much to brag about. though my oldest son loves my cheeseburgers and my barbque chicken. and they like my rice thats about it