Any good chicken breast recipes?^^**>>>?!
Also no bread crumbs please>>>>
Just some plain chicken breast maybe even stuffed with something.. That would be great...
Answers: I don't want anything creamy like chicken and dumplings.
Also no bread crumbs please>>>>
Just some plain chicken breast maybe even stuffed with something.. That would be great...
Divine and easy!
Use a large non-stick frypan. For 2 people, add small amount olive oil, add breasts, brown on each side. At the same time add thickly sliced mushrooms and onion. While this is cooking, put 2 potatoes, pricked, in their skin, in microwave for 2 to 3 minutes.
Add potatoes to frypan. When all are browned a little, add a splash of soy sauce, lemon juice, cover, simmer for a minute and serve.
Pound chicken breast flat.
In the middle, place a slice of proscciuto, a slice of provolone, and a couple basil leaves.
Roll up, and secure w/ toothpicks.
Place in a baking dish.
Top with marinara sauce
Bake at 350-375 for 30-40 minutes.
I made this for dinner tonight.
Take one bottle of Teriaki sauce, 1 cup of apple juice and that is your marinade. Take chicken breast/tenders or even steak tips (tonight I did both) and let them soak at least overnight.
I broiled them instead of using the grill because it is raining here.
They taste just like the Teriaki at the Chinese restaurant.
1) Put chicken breasts into a plastic bag, and pour a packet of taco seasoning in and shake until the chicken is coated. Place in a casserole pan and bake at 350 for 30 minutes or until done. 5 minutes before it is done, pour some salsa on each breast and after it is taken out, put some sour cream on it. This actually makes very moist chicken and is pretty low in calories.
2) Place chicken breasts in a plastic bag, and then I put in some lemon juice, oregano, and minced garlic ( I kind of just eye ball the measurements. Bake in oven at 350 until done.
we simmer boneless chicken breast in Kraft Italian dressing-simple but good(serve it w/rice) or my daughter marinates them in the dressing overnight then shakes excess offf-dips them in flour and fries or deep fries them :O)
chicken breasts seasoned with Caribbean jerk seasoning.
Season the breasts with the jerk seasoning, salt, pepper and a little garlic powder. Put them in a skillet with whatever you would normally use such as non stick spray or maybe even a tiny bit of butter, add a bit of soy sauce and chopped onions if you like. Then pour some grapefruit juice into the skillet, enough to just cover the undersides of the chicken. Take some marmalade and put about a dime size amount on each breast and spread it over the breast.
It gives the chicken a slightly sweet and exotic taste. The best thing about it is, you can use as much as each ingredient as you want and it will still turn out great.
I created it one day when I was trying to find something to cook for my fiance and the pantry was getting quite bare:)
It's even better with porkchops!
How about Chicken Cordon Bleu or Chicken Monterey?
Here are the recipes:
Chicken Cordon Bleu (i have done this one without the breadcrumbs, so its ok to leave them out if you want to) xx
PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Chicken Monterey
PREP TIME 30 Min
COOK TIME 55 Min
READY IN 1 Hr 25 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup butter, divided
1/2 cup chopped onion
8 large mushrooms, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1/2 cup chicken stock
1 teaspoon celery salt
1/2 teaspoon white pepper
1/2 cup white wine
1 1/2 cups shredded Monterey Jack cheese
1 cup all-purpose flour
salt and pepper to taste
8 skinless, boneless chicken breast halves - pounded thin
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.
Grill or bake chicken until done. Season with black pepper and salt.
2 teaspoons cornstarch
1 tablespoon brown sugar
1 cup orange juice
1 1/2 teaspoons lemon juice
2 teaspoons butter or stick margarine
combine brown sugar, and butter. Heat on low heat until brown sugar and butter are both melted. Add orange juice, lemon juice, and the cornstarch. Heat for 1 to 1-1/2 minutes or until thickened; stir until smooth
______________________________________...
Easy Baked Chicken Cordon Bleu
INGREDENTS
2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 string cheese sticks
2 slices ham
2 tablespoons and 2 teaspoons butter, melted
1/3 cup seasoned dry bread crumbs
toothpicks
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.
i loooove chicken breast.
my favorite way to cook them up really quickly is to pan fry them with a couple Tbsp of olive oil and season them with Old Bay seasoning, garlic powder, and onion powder. 5 or 6 minutes on each side until they're done, and they're fantastic.
happy eating! :)
Super easy CHEAP dinner with chicken breast.
1 box of rice-a-roni chicken flavor
1 lb. chicken breast cut up into small cubes
Make the ricearoni as directed, when almost done, brown the chicken chunks, then add to the rice pan, let it cook a little longer. There - that is it! My kids love this and how much more simple can you get!!! (oh you can also throw in extras like frozen mixed vegtables, slivered almonds, anything really that sounds good - I typically do that to mine, but not the kids - since they can be a tad picky at times)
Barbeque Baked Chicken
Chicken Breasts
KC Masterpiece Barbeque Sauce
Cooked Crumbled Bacon
Shredded Chedder Cheese
350 for 20-30 min
Chicken in a baking pan. Put a little sauce on breast, and baste more on them a couple times during the process. When they are about done put a generous portion of sauce on them, then top with bacon and cheese.
OR
Chicken Cheese Rolls
Chicken Breast
Sour Cream and Chives Cream Cheese
Bacon
350 for 30-40 min
Place chicken on a cookie sheet. Spread cream cheese on each breast. Roll each breast and wrap bacon around it and bake until done. There are only two of us here, so I have extra cream cheese that I add after the baking process.