Ouch! My Chicken Breasts!?!


Question: I have 7 boneless, skinless chicken breast thawing and I don't know how I should cook them. Any ideas? I don't want to go the boring barbecue route, and I'd like to have them on the table in about an hour. My family has been known to riot when they get hungry. :D


Answers: I have 7 boneless, skinless chicken breast thawing and I don't know how I should cook them. Any ideas? I don't want to go the boring barbecue route, and I'd like to have them on the table in about an hour. My family has been known to riot when they get hungry. :D

coat them in a bit of olive oil salt and pepper.... microwave your favorite bbq sauce and a touch of butter for 25 sec. stir the bbq mixture and drizzle over your breast** in a oven pan. cook at 350 for 35 minutes.... yummy

You could whip up some Buffalo sauce - melt some butter and mix in Frank's Red Hot to the desired hotness.

Your question's title made me laugh lol.

If ya got a can or two of cream of ? (anything mushroom, chicken, celery) just put in baking dish and smother with soup.
while they bake @ 350 for about 45 min. boil some noodles to serve the baked chicken over. Salad and yeah dinner is served.

Cherry glazed chicken breasts:

1 can cherry pie filling
4-6 boneless chicken breasts

Heat oven to 350 degrees F. Place the chicken breasts in a glass baking pan that has been sprayed with a non-stick cooking spray like Pam. Spoon just enough of the cherry pie filling over the chicken to cover lightly. Place pan into oven and cook for 1 hour and 15 minutes spreading more of the pie filling over the chicken every 15 minutes.

This is very easy and you get a nice moist chicken breast. This also works well for Cornish game hens and pork chops.

SAC

Artichoke chicken! this stuff is so delicious..and easy. its basically like having hot baked artichoke dip smothered over the top of the chicken breast. sooooo yummy. my kids love it too.
http://allrecipes.com/Recipe/Artichoke-C...

1.Pound to an even thickness.
2.Put about 1 tblsp. shredded/crumbled cheese ( I like bleu, feta, or mozzarella) down the center.
3.Fold over to enclose the cheese.
4.Wrap with a strip of bacon, using a toothpick or two to secure.
5. Place on lightly oiled broiler rack.
6. Broil beneath a medium element for 8-10 minutes per side, checking frequently to ensure the bacon doesn't catch afire.
7. Serve with what you think makes a good side dish. For the bleu or feta, I usually have rice; pasta with the mozzarella filled.

Poppy Seed Chicken Casserole

Poppy Seed Chicken

5 boneless chicken breasts, cooked
1 can cream of chicken soup
8 ounces sour cream
4 cups Ritz crackers
1 stick butter, melted
1 tablespoon poppy seeds

Cut chicken breasts up into small chunks. Coat a casserole dish with non-stick cooking spray. In a bowl, mix chicken, cream of chicken soup and sour cream. Dump this mixture into the casserole dish and spread evenly.

Crush crackers and mix with melted butter. Spoon cracker mixture over chicken. Sprinkle poppy seeds on top. Bake uncovered at 350 degrees for 30 minutes or until lightly browned.

Awesome dish and awesome flavor.

Chicken Spaghetti

Use a can of rotel, or maybe two (to your taste)
Colby Jack Cheese
Cream of Mushroom

Brown Chicken, mix together and let cook in oven for about 15-20 mins. Pretty much a chicken casserole.

mmmmm.........good with some garlic bread or toast

For the first two, refreeze three of them - lol - chicken breasts go a long way!

Kung Pao style: Saute four chicken breasts cut into chunks with green pepper, onion, and garlic, until chicken is cooked; add a bit of dried red pepper, soy sauce, dash of ginger, 1/2 cup of peanuts and about 3/4 cup of water. Bring to a boil, add 1.5 tbsp of cornstarch dissolved in cold water and simmer for a minute and server over white rice.

Fajitas: slice two large onions thinly and saute in 2 tbps of olive oil until starting to carmelize. Add 4 chicken breast cut in strips, 1 tsp cumin, 1 tbsp oregano, a dash of soy sauce (Magi seasoning is actually better, if you've got it), and garlic and saute on relatively high heat until chicken is cooked. Serve in warmed tortillas with tomatos, olives and sour cream.

Chicken Club Sandwiches: Cook bacon and broil chicken breasts according to how many sandwiches you are trying to make. Serve on toasted sour dough with lettuce, tomato and onion. Optionally, melt a bit of mozzerella or jack cheese on the sandwiches before serving.

Italian Chicken Bake: Saute the breasts in a bit of oil on fairly high heat, until a bit brown, but still raw in side. Layer in a casserole dish with your favorite brand of spaghetti sauce, mozzerella cheese, 1 chopped raw onion, 1 chopped green pepper, seasonings (I use lots of basil and a bit of oregon), minced garlic, salt and pepper and mushrooms (canned are OK for this.) Top with mozzerella and bake, covered, at 375 for about 40 minutes. Server over pasta.

lol - or you can have what WE'RE having for dinner tonight!

Sweet and sour chicken: Mix 1 cup of pineapple juice, 1 can of pineapple tidbits, 1/4 cup of vinegar, 1/4 cup of brown sugar, garlic, soy sauce, and a finely chopped green pepper in a sauce pan. Bring to a boil until the brown sugar dissolves. Thicken with 2 tbsp of cornstarch in a bit of cold water.

Mix 1 cup of flour, 1 cup of ice water (ice water, not cold water) and 1 egg until just mixed. It should be a bit lumpy. (This is tempura batter.) Cut the chicken into strips, deep fry until done, and serve in the sweet and sour sauce over white rice (I'm using jasmine tonight.)

We're also having broccoli with sesame, garlic and a dash of tamari soy sauce, just to round it out.

Happy eating!

K.

(Edited - forgot the peanuts for the Kung Pao - sheesh, ain't Kung pao chicken without peanuts!)





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