What To Make With Chicken Breasts?!


Question: So, I have chicken breasts, and I'm looking for something to make other than fried chicken, BBQ chicken or chicken parm.
Do you have anything?
I have most ingredients so I can probably make anything.
And please, no generic recipe links.


Answers: So, I have chicken breasts, and I'm looking for something to make other than fried chicken, BBQ chicken or chicken parm.
Do you have anything?
I have most ingredients so I can probably make anything.
And please, no generic recipe links.

Balsamic Lemon Chicken

1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved

Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
-------------------------------


Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping


In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
--Paula Dean
-----------------------------------

KING RANCH CHICKEN CASSEROLE

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-oz) can cream of chicken soup, undiluted
1 (10 3/4-oz) can cream of mushroom soup, undiluted
1 (10-oz) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 oz) shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Yield: Makes 6 to 8 servings

--Southern Living, NOVEMBER 2000
--------------------------------

Exotic Chicken Salad

1 cup mayo
1? tsp. curry powder
1 Tbsp. soy sauce
1 Tbsp. lemon juice (I have used lime, too)
Optional: ? cup Major Grey’s Chutney
4 cups chopped cooked chicken meat
1 (5 oz.) can sliced water chestnuts
1 cup finely chopped celery (about 2 stalks)
1 pound fresh seedless grapes, halved
1 cup toasted slivered almonds
1 (16 oz.) can pineapple chunks, drained

Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.

--"River Road Recipes 2" cookbook

i love carribean jerk chicken on the grill. I buy a sauce for it though at the store. I don't know what would be the ingredients to make at home, but it's great with rice.

Chicken Kebabs.
4 Chicken Breasts.
2T Soy Sauce.
2T Dry White Wine.
1 Clove Garlic Crushed.
1t Fresh Grated Ginger.
Chop chicken into 2cm (?”) cubes. Mix in a bowl with soy, wine garlic and ginger and marinade for 1-2 hours.
Prepare vegetables for kebabs. Mushrooms, tomatoes, peppers (bell), onions, pineapple, baby corn.
Thread onto skewers and cook on the grill.

You could do a nice chicken kiev with chilled garlic herb butter.

Garlic Parmesan chicken - coat the breasts in olive oil, sprinkle garlic, parmesan cheese liberally, and grill in a skillet.

Get some of those 30 min marinades with different flavors, you can still gril the chicken but at least it'll taste different every time.

Salsa Chicken

INGREDIENTS
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Cook chicken breasts, part cook some broccoli. place broccoli and chicken in ovenproof dish. Mix together 1 tin condensed mushroom soup, 4 tablespoon mayonnaise, half pot double cream and curry powder to taste. pour over chicken. Crush potato chips/crisps over the top and oven bake until heated through. Serve with a buttered crusty loaf.

Heaven!......

My favorite is to bake the chick breasts and then cut them into medium size chunks, and then combine the chicken with steamed broccoli, carrots, water chestnuts, and any other vegetables you might like, mix in a can of condensed mushroom soup (don't dilute) then spoon over rice and season with soy sauce. It's like a country cooking stir fry! MMM-MMM!

Bacon Wrapped chicken breast


INGREDIENTS
4 skinless, boneless chicken breast halves
1/2 (8 ounce) package cream cheese, sliced
4 slices bacon
1 teaspoon chopped fresh chives
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
1 pinch salt


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Well you already named my favorite ways to make chicken except for the last one: Coat them in melted butter, then douse with Frank's Red Hot sauce. Bake in oven at 325 for 30-40 minutes, until juices run clear.

Buffalo chicken breasts!!! These are a little spicy, so maybe not for little ones...

Guess you could cook 'em and make chicken salad sandwiches. Throw some bacon on there to mmm. Use Ranch instead of mayo.

You could grill them and make chicken burgers with all the fixings.

Cook them and top with Thai peanut sauce.

Cook them and make a chicken pasta salad with the diced breast, peas, pasta, cheese cubes and ranch dressing or mayo (or your fave dressing)

Make chicken enchiladas or tacos.

I bake the chicken breasts at 350 degrees F for 1 hour, I cover them with cherry pie filling and then baste them every 15 minutes with more of the cherry pie filling - it makes a tasty glaze and keeps the chicken moist and tender. I serve them with smashed potatoes and a steamed veggie like whole green beans, a broccoli/cauliflower medley, carrots or corn.

SAC

ONE DISH CHICKEN SUPPER
(Delicious!!!)

4 boneless, skinless chicken breasts
1 can cream of chicken,Or celery, OR mushroom soup
1/3 cup milk
1 pkg. Stove Top stuffing mix and seasoning packet
1 2/3 cups water

--Place chicken in slow cooker
--Combine soup & milk. Pour over chicken
--Combine stuffing mix,seasoning packet, & water. Spoon over chicken
--Cover. Cook on Low 6-8 hours

I make chicken and rice, stewed chicken, chiken and veg's (like a stir fry), also chicken strips, its funny chicken is the main meat that I eat. I make honey garlic roasted chicken, jerk chicken, pineapple chicken and rice, chicken katsu, chicken and dumplings, roasted chicken and wild rice, chicken and roasted peppers, chicken and potatos, chicken pot pie,

Here are some of my favorites:

Easy recipes:
Easy Creamy Chicken

6-8 boneless, skinless chicken breasts
1 can cream of chicken soup
1-3oz package cream cheese
1-8oz carton sour cream
3-4 green onions, chopped

Place chicken in 9x13 dish. Sprinkle with salt, pepper, and good seasoned salt. In saucepan, combine soup, cream cheese and sour cream on low heat just until cheese melts and ingredients mix well. Pour mixture over chicken, sprinkle green onions on top. Cover, bake at 300 for 1 hour. Uncover and bake another 15 minutes. Serve over noodles or rice.

Nacho Chicken

6-8 chicken breasts (or 8-10 chicken thighs)
2 cans nacho cheese soup
? cup milk
3 tbsp worchestershire sauce

Place chicken in large baking pan. Sprinkle with salt, pepper, and a spicy seasoned salt. Combine soup, milk, and worchestershire sauce in saucepan until just heated through. Cover and bake at 350 for 1 hour.

Lemonade Chicken

6 boneless, skinless chicken breasts
1 (6oz) can frozen lemonade, thawed
1/3 cup soy sauce
1 tsp. garlic powder

Place chicken in greased 13x9 casserole dish. Combine next 3 ingredients and pour over chicken. Cover with foil. Bake at 350 for 45 minutes. Uncover, pour juices over chicken and cook another 10 minutes uncovered. Serve over hot, cooked rice.

Great pasta:

Chicken Scampi
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds

In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.

You'd need to double this one:

Creamy Cajun Chicken Pasta

2 servings 25 min 10 min prep

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss,with Parmesan cheese.

This one is from thepioneerwomancooks.com and is really to die for! It's my new favorite:

Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Hope you find one or more that become your favorite!
xxoo
Chris

Try this one. Slice the breast in half length wise( to make two out of one) use a meat mallet on them to tenderize. Put them in a hot skillet with olive oil and a dab of butter and brown them until golden. Take them out and fry up some mushroom slices in the same pan for a feww minutes and and a can of creame of chickin soup and thin with water to your liking. And the chickin and let simmer for 20 minutes or so. Goes good with roasted redskins (cut up) and aspparagus.





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