What is a good dinner to make with boneless skinless chicken breast?!


Question: I have a fully stocked kitchen. I have enough food to feed an army. I just neen an Idea!


Answers: I have a fully stocked kitchen. I have enough food to feed an army. I just neen an Idea!

salad, or rice, or steamed veggies.

Baked chicken breast. Trim and put on some poultry seasoning and bake til done. Serve with favorite veg and side dish. Enjoy.

4 Boneless chicken breats pounded thin
2 bunches Green onions, chopped
1/4 pound Mushrooms, sliced
1 can Cream of chicken soup
1 box Your favorite stuffing mix
Bacon


1. Sauté onions, mushrooms in butter or oil; do not drain. Add enough bread stuffing to onion/mushroom mixture to fill the four chicken breasts. Use your favorite stuffing recipe or use a boxed stuffing like Stove Top (follow directions on box). Cover one side of each breast with mixture and roll or fold over, wrapping with bacon. Fasten with toothpicks. Place in baking dish. Sprinkle with paprika and parsley. Bake at 350° for 30 minutes. Add Cream of Chicken Soup and bake another 30 minutes.

Lightly flour and brown the outside in a skillet. Mix 2 cups uncooked rice, 2 cups milk, 1 can cream mushroom soup, 1 can cream celery soup and 2 packets lipton onion soup mix. Pour in a 9x13 pan and place chicken on top. Bake covered for 1 hour, remove foil and bake another 1/2 hour. It is really yummy

mashed potatos and green beans

How about a orange mustard chix?

Marinade the chicken in olive oil, rosemary, garlic then put it in a 425 degree oven for 30 mins then glaze it with Grey Poupon and orange marmalade then bake it for 30 more mins and it should come out tender and juicy. Serve it with rice pilaf and green beans almendine....YUMMY!!!

BLACK BEAN CHICKEN ENCHILADAS
3/4 lb boneless skinless chicken breasts
1/4 cup hot pork sausage, crumbled
2 garlic cloves, minced
1 1/2 cups picante sauce, divided
1 (16 ounce) can black beans, undrained
1/2 cup bell peppers, chopped (green or red)
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, sliced
12 (6 inch) flour tortillas
1 1/2 cups monterey jack cheese, shredded
--Cook chicken breasts in skillet and shred. Add sausage to hot cooked, shredded chicken and allow to cook. Add garlic to the skillet and cook until fragrant. Stir in 1/2 cup picante sauce, black beans, chopped pepper, cumin, and salt. Simmer until thickened, about 8 minutes, stirring occasionally. Stir in green onions. Spoon 1/4 cup bean mixture down center of each tortilla and top with 1 tablespoon cheese. Roll up and place seam-side down in a lightly greased 9x13 inch baking dish. Spoon the remaining picante sauce evenly over enchiladas. Top with remaining cheese. Bake at 350 degrees for 25 minutes.

How about Chicken Marsala?

All it takes is water, chicken stock, leftover red table wine, your boneless skinless chicken breasts, butter or olive oil, mushrooms, shallots, and your favorite pasta.

http://www.chickenmarsala.net/

Marinate your chicken in Italian dressing overnight or at least several hours before cooking (if possible). Grill and slice into tenders to serve over chopped salad or with a peanut dipping sauce.

Season breasts with kosher salt, freshg ground pepper, garlic and cumin. Sprinkle with lime juice and let "marinate" for at least an hour. Cut into strips and saute for fajitas. Serve with flour tortillas, pico de gallo, spanish rice, black beans and condiments..

Season breasts with salt and pepper, place in baking dish. Mix together a 15 oz can of diced tomatos and herbs, 1 T Italian seasoning, 1/4 cup wine and pour over breasts. Top with parmesan cheese and bake until cooked thru. Serve with cheese over pasta.

In baking dish, place breasts. Drain a can of artichoke hearts (reserve liquid) and coarsely chop. Mix with crumbled feta cheese and chopped fresh parsley. Spoon mixture over breasts. To reserved liquid, add 1/4 cup white wine and 2 T dijon mustard. Blend and season with salt and pepper. Add 2 T fresh thyme and pour over chicken. Cover and bake for 45 minutes at a 350 degree oven. Remove cover during last few minutes. Serve with wild rice pilaf and fresh green beans.

One of many things I do with chicken breast - pound flat, dip in flour then egg wash. Then I dredge them in dry, grated Parmesan cheese with oregano and sweet basil added to it. Cook it in a skillet with a bit of olive oil until cooked through and crispy on the outside. Serve over pasta with marinara sauce.

This is my favorite recipe that my mom taught me and makes all the time.

You take the chicken breast and pound it so it's thin. You dip the chicken in flour, eggs(mix with alittle milk, salt and garlic powder) and bread crumbs. Put breaded chicken breast in casserole dish and bake in oven. On top of stovetop, you cook frozen sweet peas to put on top of chicken! You fry some onion,garlic, bacon and mushrooms(if you like it) and then add the sweet peas. Add whatever seasonings you want.Put cover on pan and steam it!
After cooked, put it on top of chicken breast. Also you can put mozzarella cheese on top of peas and chicken! VERY YUMMY! My family loves it!

Chicken Siciliano


1 pound boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp Italian seasoning
1/4 teaspoon salt
1/4 tsp black pepper
Cooking spray
1 tablespoon olive oil
1/8 - 1/4 tsp red pepper flake
3 cloves garlic, sliced thin
20 kalamata olives, pitted and chopped
1 TBSP capers, drained
1 14 1/2 oz can petite diced tomatoes
2 cups baby spinach leaves
5 basil leaves, chiffonade
Method
Mix the garlic powder, Italian seasoning, salt and pepper in a small bowl. Sprinkle it over the chicken breasts on both sides. Spray a non-stick skillet with cooking spray and heat over medium high heat for about one minute. Add the chicken breasts and brown on both sides, about 2-3 minutes per side. Remove the chicken and set aside. To the same pan, add the olive oil and garlic. Allow the garlic to cook until light brown over medium heat, about 2-3 minutes. Add the red pepper flake, olives, capers, and tomatoes along with a pinch of salt and pepper to taste. Add the chicken breast back into the sauce and allow to simmer for about 15 - 20 minutes. When the chicken is done, transfer the pieces to a serving platter. Add the spinach leaves to the sauce and allow them to wilt, about 1 minute. Pour the sauce over the chicken and serve!


servings: 4

Grilled with BBQ sauce and some steamed vegetables.

I just made breadingless chicken parma with mine the other night, served with some fettuccine and garlic bread. Just bake them. Then when they are finished remove to a shallow baking dish and top with sauce and mozzarella cheese and bake an additional 20 to 30 mins. It was great and way better than the breaded ones because it wasn't wet. Good Luck.;

Chicken Spaghetti!

Boil spaghetti to al dente (in chicken broth, if you've got some) Drain, and combine with a can of cream of mushroom soup, some of the chicken broth (or pasta water), shredded cheddar cheese, and some chopped onion and green peppers, a little seasoned salt, cayenne pepper, salt, and pepper.Pour into a casserole dish, top with some more shredded cheddar and bake at 350 for 45 minutes (or until bubbly. if the cheese starts getting too cooked, cover it in foil)

Slice the chicken into strips and grill it in a pan with all different kinds of vegetables and a little olive oil. Serve it over rice or in soft tortilla shells, depending on the kind of vegetables you used. As a sauce, you can use sour cream, lemon juice, salsa or soy or teriyaki, whatever you think works best. Our favorite sauce is mayonnaise mixed with crumbled bleu cheese.

Best of all you can make a Chicken Cassarole with:
Mash Potatoes
Gravy
Corn
Tradditional Flavor Stuffing
Green Beans
and Creamy Garlic Shells.

Season the breast with s&p then dredge them lightly with flour....brown each piece in oil or butter then remove to a 2 Quart casserole...
In the same hot pan add a little more oil or butter then one each sliced onion & pepper ..Saute for a min or two then add 1 1/2 c chicken broth slowly stirring to de-glaze the pan....bring to a boil then pour over chicken and bake in a covered casserole for 30 mins at 350....

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. n 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.


CHICKEN WELLINGTON
4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated

Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4.

CURRANT SAUCE
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.


POTATO CHIP CHICKEN
6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. Paprika
1 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender.


PINEAPPLE CHICKEN
2 c. sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 c. sliced raw celery
Salt & pepper to taste

SWEET AND SOUR SAUCE
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. Cornstarch
Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.

nfd?

chicken chassuer,Satay chicken chicken advocado and bacon wrapped in rough puff with hollondaise {my fav] Chicken Parma Chicken Mexicana

We family favorite is Grilled chicken breasts. Marinate chicken in zip bag with Italian dressing for at least 2 hours. Grill 10 min. on each side. Throw on some baked potatoes and serve with a salad and garlic bread!

Go to Campbellsoup.com and there loads of ideas.

Pound breasts thin--lay a stick of string cheese on each & roll up--secure with toothpick--transfer to baking dish--pour jar of pasta sauce over--sprinkle with parmesan cheese--bake 50-60 minutes at 350-- Sprinkle with a little mozzarella cheese when you take it out of the oven--add a tossed salad & garlic bread..





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