Can you gove me a new idea for boneless chicken breasts?!
Answers: I've done Parmesan, lemon & barbecue. Something new please?
Pushup bra....??
Get a box of Cheeze it Crackers. Crumb the crackers, pat dry the chix breasts and dredge the chicken in the crumbs.
Fry
VERY TASTY
I love to dice them up, throw into a skillet heated with some olive oil and fresh chopped garlic, when the pink is gone throw in any veggies you like, I love mushrooms and broccoli, add in some prepared al dente pasta, toss and heat through. If you want you can add a jar of alfredo sauce or even some tomato sauce, I love it just with the oil and garlic.
You can also bake them in the oven with a piece of bacon wrapped around them. Place in pan and cover with foil, season with whatever else you like. We serve with rice mixed with a can of cream of chicken soup.
You can also cut into strips, cook in a skillet, add in some taco or fajita seasoning, chunks of onions and peppers if you like and serve with warm tortillas and have chicken tacos, fajitas or whatever with your favorite toppings
pound breasts thin--lay a stick of string cheese on each & roll up--secure with toothpicks--lay in baking pan--pour pasta sauce over & dust with parmesan--bake 45-60 min @ 350
Angel Chicken Pasta at the recipe link below. Every time I make this, it's a hit! I like to add sauteed mushrooms and red onions to the recipe, and I just use plain cream cheese.
Ooohhhh...another good one is Chicken Oscar. It's chicken breast topped with asparagus, crab meat and Hollandaise sauce.
Great for a change with a Mexican Flair......You will love it and they are so moist!
1 pkg Taco Seasoning
4 (4 oz) boneless, skinless chicken breasts
1 cup salsa
1/4 cup reduced fat sour cream
Directions
Put chicken & taco seasoning in Ziploc bag; shake and coat well.
Place breast in casserole dish sprayed with nonstick cooking spray.
Bake in 375*F oven for 30 minutes.
Top with salsa 5 minutes before done.
Garnish with sour cream just before serving.
How about Teriyaki Chicken - marinate the breasts in it and then cook as you would normally serve with a little extra sauce on the side.
This is an awesome recipe for Champagne Chicken, I modified mine and sprinkled in some rosemary -
http://www.cooks.com/rec/view/0,1939,148...
Someone made this for me a couple months ago, it was fabulous and I requested the recipe. Good luck.
Sesame Chicken
Ingredients
2 Tbsp. sesame seeds
3 Tbsp. honey
1/4 cup chicken stock
1/4 cup Dijon mustard
2 tsp. lemon juice
1 Tbsp. green onions, chopped
1-1/4 lbs. boneless skinless chicken breast halves
Instructions
Preheat oven to temperature 400°F. Toast sesame seeds in a heavy nonstick skillet over medium high heat, shaking pan often, until golden. Transfer to a bowl and stir in next 5 ingredients. Place chicken breasts in a baking pan. Drizzle with honey mixture. Bake 15-20 minutes, basting with sauce, until meat is cooked throughout.
brown the chicken breasts in pan in a little bit of olive oil...
then add a cup of rice and a jar of salsa (depending on how many people you're serving) and maybe a half cup of water and simmer for 20 minutes (until the chicken is cooked through and the rice is done)
When the chicken is cooked, you can melt a little colby or cheddar on top and serve with a side vegetable.
I've made Amaretto Chicken before and have had rave reviews here is the recipe. I make either rice or egg noodles to go with it - Enjoy
3 Tablespoons all-purpose flour
2 teaspoons Hungarian sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground sage
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 boneless chicken breast halves
1 Tablespoon olive oil
3 Tablespoons butter
1 can (6-1/4 ounces) frozen orange juice concentrate mixed with 3 ounces water (half of the emptied orange juice can)
1 cup amaretto liqueur
1-1/2 Tablespoons Dijon mustard
PREPARATION:
Preheat oven to 350 degrees F. Line a 9- x 13-inch baking pan with nonstick foil.
Whisk together flour, paprika, onion powder, garlic powder, sage, salt, and pepper.
Sprinkle mixture evenly over both sides of chicken breasts.
Heat a large, heavy skillet over medium-high heat. Add olive oil and butter, swirling to combine and coat the bottom of the pan. Sear the chicken breasts on both sides until golden, turning only once. (Do this in 2 batches if need be.) Transfer to prepared baking pan.
Add orange juice mixture, amaretto liqueur, and Dijon mustard to the skillet drippings. Stir, scraping up any browned bits into the sauce, and cook until thickened, about 3 to 5 minutes. Pour orange amaretto sauce over chicken breasts. Cover and bake for 30 minutes.
Serve chicken breasts drizzled with pan sauce.
Yield: 6 servings
Hahaa, you sound like me ... staring at that package of chicken, thinking "OK, what should I do with them THIS time?"
You could try Chicken Piccata or Chicken Marsala ... both are very easy and "special". In both cases you pound or flatten the chicken pretty thin, bread in a little flour, saute in a pan, then make a simple pan-sauce for it.
The Piccata uses lemon, white wine, mushrooms and capers.
The Marsala uses Marsala (or dark) wine and mushrooms.
There are variations on these, of course, depending on which recipe you use (there are tons ... just type in "Chicken Marsala" or "Chicken Piccata" and you'll get lots).
http://allrecipes.com/ This site has multiple versions of both recipes.
And here's a fun site for the leftovers! http://www.leftoverchicken.com/
I stole this one from a friend of mine. It's called Chicken in a Pastry.
You'll need the boneless, skinless chicken breasts, some shredded cheese of your choice (I use a blend of cheddar, mozzarella, and colby jack while my friend uses softened cream cheese mixed with herbs), and pastries (these can be found in the frozen desserts section, me and my friend use Pepperidge Farm).
First, you'll need to cook the chicken in your own blend of herbs/spices (I use garlic & herb and creole) in the oven for 15 minutes at 350 degrees. You don't want to cook it all the way through yet! While the chicken is cooking, roll out the pastries (one fold per chicken). When the 15 minutes are up for the chicken, put your cheese(s) on the pastry, put the chicken on top (you can put some extra cheese on top of the chicken if you like) and fold the chicken into the pastry as if it's a package. This one is optional, but you can put a bit of beated egg dilluted with water or some butter on top of the pastries before putting them in the oven. Bake the little "packages" for 25 mintues, add your favorite sides, and viola! Chicken in a Pastry!
4 boneless skinless chicken breasts 1 Qt Butter milk 1 Lemon 1/2 Cup Flour 2 TB spoon Flour 2 Eggs Egg the breasts then flour them.Cook in large fry pan with butter until golden brown on both sides. In same pan add butter milk and juice from lemon(tart as you like)add salt and pepper to taste.ON low heat cook for 20 min.DILUTE 2 Tbs. flour in small amount ,add a little at a time to thicken sauce. Serve with rice or noodles.
chicken fahitas
grilled chicken island style
chicken enchiladas
stuffed chicken breasts
chicken scampi
MARINATE IN A PLASTIC BAG IN ITALIAN DRESSING... THATS IT.. THEN GRILL OR BAKE...
Get a pack of dry stuffing mix, dip your chicken breasts in egg and then roll it in the stuffing mix to coat it. Lay in a baking tray and drizzle with a little oil, then bake, it's yummy!
I have a good slow cooker chicken recipe:
Santa Fe Chicken recipe
1 (15 ounce) can black beans, rinsed and drained
2 (16 ounce) cans whole kernel corn, drained - or frozen corn
1 cup bottled thick and chunky salsa - (I use southwest salsa)
5 or 6 skinless boneless chicken breasts
8 ounces cream cheese
1 cup shredded Cheddar cheese
In a 3 1/2- or 4-quart crock pot, mix together the beans, corn and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
Remove the chicken and cut into bite-size pieces. Return chicken pieces to the crock pot. Add the cream cheese (cut into cubes to melt faster), and turn crock pot to HIGH. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese.
The other way I make this is without the cream cheese. I add the shredded cheese to the dish the last 1/2 hour of cooking and I do not cut up the chicken. Something different. I have several more chicken recipes if you are interested, you can contact me and I would be glad to email them to you.
Enjoy whichever recipe you choose.