Unique or different chicken breast recipe?!
I'm making chicken breast tonight and wanted to know if anyone has any good recipes!?Www@FoodAQ@Com
Answers:
Place a real thin layer of oil in the bottom of a glass baking dish!. Put some half cooked white rice in the bottom of that!. On top of that you will place a bag of thawed out frozen mixed
vegetables (broccoli, cauliflower,carrots,etc)!. Take some boneless,skinless chicken breasts, season them and place them on top of the vegetables!. The last element is a can of cream of mushroom soup!. Cover the dish and place these layers of food in an oven at 350 degrees for 45 minutes!. Uncover, stir the mixture and cook for another 15 minutes or until the chicken breasts are done!. Sprinkle with some soy sauce and canned fried onions before serving!.
The rice was placed on the bottom so that all the elements of food can season it as it cooks!.Www@FoodAQ@Com
vegetables (broccoli, cauliflower,carrots,etc)!. Take some boneless,skinless chicken breasts, season them and place them on top of the vegetables!. The last element is a can of cream of mushroom soup!. Cover the dish and place these layers of food in an oven at 350 degrees for 45 minutes!. Uncover, stir the mixture and cook for another 15 minutes or until the chicken breasts are done!. Sprinkle with some soy sauce and canned fried onions before serving!.
The rice was placed on the bottom so that all the elements of food can season it as it cooks!.Www@FoodAQ@Com
This recipe was passed on by my aunt no copying no pasting of the internet!.
chicken with balsamic vinegar
You Need:
4 boneless thighs
2 garlic cloves, you need them crushed and mixed in with 3/4 of red wine
3table spoons of the white wine
1 table spoon of olive oil
1 table spoon of margarine butter
4 shallots
3 table spoons of balsamic vinegar
2 table spoons of fresh thyme salt and pepper
also cooked polenta or rice to serve
you need to use a really really sharp knife and a make a few slashes in the skin of the chicken thighs then brush the chicken with the crushed garlic place in a plastic of glass dish
pour the wine and the white wine vinegar all over the chicken
add season a little salt and pepper then cover then let it marinate in then refrigerator let it sit one day!.
The next day remove the chicken very careful with a slotted spoon let it drain really well and save the juice on side!.
Now carefully heat the olive oil and margarine butter in a skillet this very important add the shallots and saute' for about to 3 minutes in medium high heat until it begins to soften
the you add the chicken pieces in to the skillet for about 2 to 3 minutes your constantly going to be turning them until they turn brown all over then your going to low medium heat and add the save juice from the marinade then cover and cook for about 15-12 good minutes little by little your going to add the juice not all of it but when it needs it!.
then your going to add the balsamic vinegar and thyme so your going to cook for a little further 4 minutes
The rest is on you my friend the plates the glass ware its all elegance,Www@FoodAQ@Com
chicken with balsamic vinegar
You Need:
4 boneless thighs
2 garlic cloves, you need them crushed and mixed in with 3/4 of red wine
3table spoons of the white wine
1 table spoon of olive oil
1 table spoon of margarine butter
4 shallots
3 table spoons of balsamic vinegar
2 table spoons of fresh thyme salt and pepper
also cooked polenta or rice to serve
you need to use a really really sharp knife and a make a few slashes in the skin of the chicken thighs then brush the chicken with the crushed garlic place in a plastic of glass dish
pour the wine and the white wine vinegar all over the chicken
add season a little salt and pepper then cover then let it marinate in then refrigerator let it sit one day!.
The next day remove the chicken very careful with a slotted spoon let it drain really well and save the juice on side!.
Now carefully heat the olive oil and margarine butter in a skillet this very important add the shallots and saute' for about to 3 minutes in medium high heat until it begins to soften
the you add the chicken pieces in to the skillet for about 2 to 3 minutes your constantly going to be turning them until they turn brown all over then your going to low medium heat and add the save juice from the marinade then cover and cook for about 15-12 good minutes little by little your going to add the juice not all of it but when it needs it!.
then your going to add the balsamic vinegar and thyme so your going to cook for a little further 4 minutes
The rest is on you my friend the plates the glass ware its all elegance,Www@FoodAQ@Com
Rasberry Vinaigrette Chicken Breasts
2 boneless chicken breast (or as many breasts you want as long as the vinaigrette covers the chicken)
1 bottle kraft light raspberry vinaigrette dressing
Directions
1!. Preheat oven at 350 degrees!.
2!. Thaw and wash your chicken breast and place into a glass dish!.
3!. Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered!.
4!. Place in oven at 350 degrees for one hour!.
5!. When done spoon sauce from baking dish over your chicken, rice or potatoes!.Www@FoodAQ@Com
2 boneless chicken breast (or as many breasts you want as long as the vinaigrette covers the chicken)
1 bottle kraft light raspberry vinaigrette dressing
Directions
1!. Preheat oven at 350 degrees!.
2!. Thaw and wash your chicken breast and place into a glass dish!.
3!. Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered!.
4!. Place in oven at 350 degrees for one hour!.
5!. When done spoon sauce from baking dish over your chicken, rice or potatoes!.Www@FoodAQ@Com
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Preheat oven to 500 degrees F!.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process!. If you are using small red potatoes, halve or quarter them in the same way!.
Cover a large cookie sheet with foil!. Place potatoes on cookie sheet!. Combine with peppers and onions, garlic and crushed red pepper flakes!. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons!. Season liberally with salt and pepper!. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges!. Toss mixture with tongs, turning the potatoes after 15 minutes!. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken!. Roll out a 2-foot piece of waxed paper or foil near the stove top!. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added!. Pile the shredded cheese on the work surface created with the waxed paper or foil!. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish!. Press the breasts firmly into the cheese!. Coat both sides of breasts with as much cheese as possible!. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan!. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts!.
While chicken cooks, combine chopped tomatoes with basil in a small bowl!. Season with salt and pepper, to your taste!.
Drain off any excess oil from chicken as you remove it from the skillet!. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions!.Www@FoodAQ@Com
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Preheat oven to 500 degrees F!.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process!. If you are using small red potatoes, halve or quarter them in the same way!.
Cover a large cookie sheet with foil!. Place potatoes on cookie sheet!. Combine with peppers and onions, garlic and crushed red pepper flakes!. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons!. Season liberally with salt and pepper!. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges!. Toss mixture with tongs, turning the potatoes after 15 minutes!. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken!. Roll out a 2-foot piece of waxed paper or foil near the stove top!. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added!. Pile the shredded cheese on the work surface created with the waxed paper or foil!. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish!. Press the breasts firmly into the cheese!. Coat both sides of breasts with as much cheese as possible!. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan!. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts!.
While chicken cooks, combine chopped tomatoes with basil in a small bowl!. Season with salt and pepper, to your taste!.
Drain off any excess oil from chicken as you remove it from the skillet!. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions!.Www@FoodAQ@Com
Because its baked submerged in apple juice the meat is unbelievably tender!. You don't even need a knife to cut it!.
Apple chicken
2 chicken breasts
salt
oil
2 tsp!. minced garlic
1 C chopped apple
3/4 C apple juice
Salt each side of the chicken and brown on a skillet for about 4 minutes on each side!. Remove and keep warm!. Sautee the garlic and apples in the oil!. Add the apple juice and let simmer for a few minutes!. Place the chicken in a baking pan and pour in the apple mix!. Bake for 30-40 minutes at 375 turning chicken over halfway through cooking time!.Www@FoodAQ@Com
Apple chicken
2 chicken breasts
salt
oil
2 tsp!. minced garlic
1 C chopped apple
3/4 C apple juice
Salt each side of the chicken and brown on a skillet for about 4 minutes on each side!. Remove and keep warm!. Sautee the garlic and apples in the oil!. Add the apple juice and let simmer for a few minutes!. Place the chicken in a baking pan and pour in the apple mix!. Bake for 30-40 minutes at 375 turning chicken over halfway through cooking time!.Www@FoodAQ@Com
Here's what I did a couple weeks ago:
i pounded the chicken breasts with a mallet
spread some blue cheese on them
then a layer of sauteed mushrooms
then some asparagus(5 or 6 pieces, cut to width of chicken)
rolled the chicken up
bake on 350 for 30 minutes or until chicken is cooked through
you can also use broccoli, cheddar and ham or any combo you like!.Www@FoodAQ@Com
i pounded the chicken breasts with a mallet
spread some blue cheese on them
then a layer of sauteed mushrooms
then some asparagus(5 or 6 pieces, cut to width of chicken)
rolled the chicken up
bake on 350 for 30 minutes or until chicken is cooked through
you can also use broccoli, cheddar and ham or any combo you like!.Www@FoodAQ@Com
Anyone can cut and paste a recipe off the net!.!.!.
Try butterflying them, pouring a couple tbsps of salsa on each one, put a couple slices of jack cheese, then roll them up tightly and skewer them with a rosemary sprig or bamboo skewer and either bake em or grill em!.!.!.Www@FoodAQ@Com
Try butterflying them, pouring a couple tbsps of salsa on each one, put a couple slices of jack cheese, then roll them up tightly and skewer them with a rosemary sprig or bamboo skewer and either bake em or grill em!.!.!.Www@FoodAQ@Com
Martha Stewart, I have tried and loved!. Check out the website!.
LisaWww@FoodAQ@Com
LisaWww@FoodAQ@Com