Does Anyone Know A Good Recipe for Chicken Breast?!
Answers: I have this week off from work and i want to make dinner for the wife, but i dont know any recipes, just a relatively simple meal will be cool, thanks
I like to take a boneless chicken breast & place in the center of a good size piece of foil. Add carrots, onions & mushrooms, season well, then top with a tablespoon of cream of mushroom soup and a pat of butter. Seal into packets & bake or place on the charcoal grill.
Quick, yummy & easy cleanup too!
cut you chicken breast into 1inch pieces, in a large bowl add flour, mineral water, and a little salt, mix, the batter has to look like pancake mix to if needed add more mineral water, dip chicken in coat well, and in a flying pan add oil throw some of the pieces in and fry till golden brown, and you will have a good dinner
Broil it on each side for 5 minutes, take it out and cover it in honey and broil it with the meaty side up for 5 more minutes.
how bout stuffed chicken breasts maybe with Camembert and sliced ham you could also crumbed them and cook them in the oven served with whole beans or asparagus and some rice
Find the freshest asparagus you can find ,almost fresh is not good enough. Cut the bottom part off, wash and allow todrain.
Debone the chicken breast or buy boneless. Filet them so there is enough to cover a bunch of the asparagus. Sprinkle with pepper and sea salt. Add cheese if you like. Any cheese is good, mozarrella, cheddar, swiss. No cheese if she is on a non fat diet. Skewer with toothpicks. and bake.
Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Serves: 4
Butterfly the breasts (slice in half so piece opens up like a butterfly)
The fill with what ever you fancy, e.g. cheese, pesto sauce, garlic, chilli...anything!
Fold the breast back over, then get about 4/5 slices on panceta per breast, and wrap the slices around the breast to seal in all the filling and make a parcel.
Cook in the oven, with a piece on tin foil over the chicken so the panceta doesn't burn, on about 190oc/370f for about 20 minutes, you might want to cut down one piece of chicken to make sure it's cooked.
It's really nice served with baby new potatos and salad :)
Cordon Bleu chicken is relatively easy and looks and tastes fantastic!
Simply pound the breast with a kitchen mallet
put a 1/4 inch thick slice of ham on one half of breast
place a slice or 2 of Swiss cheese on top of ham
Fold over chicken
In a bowl, beat an egg.
Dip Chicken in egg, then dip and coat Chicken in breadcrumbs.
Cook in a little olive oil in a pan until crispy (about 2-3 mins) then turn and do same on other side. Then bake in oven at 175 Celcius, until cooked (depends size of the breast). (you can cook it completely on stovetop if you wish though (medium-low heat)
Delicious. Great served with roasted veggies or potatoes. Also, you can top it with a nice cream sauce (white wine saude is a perfect match!).
Simple and classy :)
Baked Chicken Parmesan
4 boneless skinless chicken breasts or equivalent chicken tenders
1/4 cup melted butter
1/2 tsp garlic powder (or probably a couple of minced garlic cloves)
1 Tbs Dijon mustard
1 tsp Worcestershire sauce
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/8 cup dried parsley
Mix together the butter, garlic powder, Dijon, and Worcestershire in a dish. (I typically use old pie pans for this.)
Mix the bread crumbs, Parmesan, and parsley together in another.
Dip the chicken in the butter, then in the bread crumbs, then place in a buttered or greased 9x9 or so pan. Bake at 350 for 50-60 minutes, until done through.
Chicken Marsala
Ingredients
2 ea Chicken half-breast, boneless & skinless
1/8 cup(s) Flour ("Wondra" preferably)
1/4 tsp Salt
Pepper to taste
1/4 tsp Oregano, dried
2 Tbsp Oil
2 Tbsp Butter (or margarine)
1/2 cup(s) Fresh Mushrooms, sliced
1/4 cup(s) Marsala wine
Procedures
Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness
Combine flour, salt, pepper and oregano, blend
Dredge chicken pieces in the flour, shake off excess
Heat oil and butter in frying pan over medium heat.
Cook the breasts on medium heat for about two minutes on the first side, until lightly brown
Turn breasts over to second side to cook, add the mushrooms around the chicken breasts
Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms
When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes
Transfer to serving plate.