How would you prepare Chicken Breasts?!
With the bones and skin!?
I'm looking for a recipe that a child would also!.Www@FoodAQ@Com
I'm looking for a recipe that a child would also!.Www@FoodAQ@Com
Answers:
Apricot Chicken
1 cup of apricot preserves
1 cup French dressing
1 packet of Lipton onion soup mix
1 onion chopped
2 cloves of garlic chopped
Preheat oven 350'
Put chicken in a 9 X 11 glass baking dish!. Combine all ingredients and pour over chicken!.
Bake uncovered for 1 hour or until chicken is done!. Serve with brown rice and steamed broccoli!.Www@FoodAQ@Com
1 cup of apricot preserves
1 cup French dressing
1 packet of Lipton onion soup mix
1 onion chopped
2 cloves of garlic chopped
Preheat oven 350'
Put chicken in a 9 X 11 glass baking dish!. Combine all ingredients and pour over chicken!.
Bake uncovered for 1 hour or until chicken is done!. Serve with brown rice and steamed broccoli!.Www@FoodAQ@Com
A typical child would like them "fried" where you dip in egg and the flavored breadcrumbs, but with healthy eating such a necessity now i have gone to grilling the breasts and my kids love it!. You can take the breast and marinate in some italian dressing, then grill!. If you don't have a grill, use a good non stick frying pan, spray with non stick spray and use a little extra virgin olive oil!. You can also use some lemon pepper instead of the Italian dressing!. My son loves to cook and we experiment together with different flavors, plus it gets the two of us working together!.
If you decide to go with the frying method with bread crumbs, top it with a little spaghetti sauce and mozzarella cheese and bake till cheese is melted, serve with a side of spaghetti!. good luck!Www@FoodAQ@Com
If you decide to go with the frying method with bread crumbs, top it with a little spaghetti sauce and mozzarella cheese and bake till cheese is melted, serve with a side of spaghetti!. good luck!Www@FoodAQ@Com
If you are going to grill them, I would leave on the skin and maybe add some BBQ sauce after they are 3/4 of the way done and continue to grill!. If you add the sauce too soon it may burn!. Or you could skin them, brush will some olive oil, salt & pepper and bake in the oven for 45 minutes at 350 (depends on the size of the chicken breasts)!. Kids can be picky - so sometimes simple is best!.Www@FoodAQ@Com
I'd throw it in a large baking dish with large chopped up chunks of tomatoes (or use cherry toms, I prefer these) aubergine, courgette, peppers (many different colours as poss) 1 smoked pepper, for a bbq sort of taste, sweet potato, potato, red onions and just bake until the veg has caramelized!. When it's out of the oven, you can also toss through some washed spinach, it'll wilt in the heat and add body to your dinner!.Www@FoodAQ@Com
with skin and bone bake in 400 degree oven, for 35 to 40 minutes!. skinless/boneless flatten out to about 1inch thick!. cook on medium high heat for 2 minutes - yes 2 - per side!. it will come out perfect!.
as for seasonings on them i like to chrush up a good crouton and bread them with that!. sometimes i marinate in buttermilk!. sooo many options!. just do not over cook it!. you can do it!.
the crouton thing is so diverse!. you can match it with pasta and spaghetti sauce for a chicken parmasaen!. with pesto!. with mashed/paked potatoes!. with macaronni and cheese!. in some bread for a sandwich!. whatever you do, match it up with some good, steamed veggies!.Www@FoodAQ@Com
as for seasonings on them i like to chrush up a good crouton and bread them with that!. sometimes i marinate in buttermilk!. sooo many options!. just do not over cook it!. you can do it!.
the crouton thing is so diverse!. you can match it with pasta and spaghetti sauce for a chicken parmasaen!. with pesto!. with mashed/paked potatoes!. with macaronni and cheese!. in some bread for a sandwich!. whatever you do, match it up with some good, steamed veggies!.Www@FoodAQ@Com
I've got a very simple one for you!. Put some balsamic or other flavored vinegar (apple cider vinegar is pretty good too) in the skillet, followed by the chicken!. Absolutely nothing to it, and it tastes great!. Maybe a side of Rice-a-Roni or mac 'n cheese!.Www@FoodAQ@Com
I pour orange salad dressing all over it, and bake at 400 until it's done!. Simple and tasty, and takes almost no effort!. Another way is to pour lemon juice over it, put sliced lemons on top, and bake the same way!. =)Www@FoodAQ@Com
Mexican!.
Mole verde is so good!.Www@FoodAQ@Com
Mole verde is so good!.Www@FoodAQ@Com
Children love shake and bake!. Its easy and tasty!Www@FoodAQ@Com
Grilled with BBQ sauceWww@FoodAQ@Com
1!.Walnut Chicken Breasts
Chicken breasts baked in foil packets with a bread crumb and walnut dressing mixture!.
INGREDIENTS:
4 boneless chicken breast halves
lemon juice
6 tablespoons melted butter
3 cups bread crumbs, toasted
1/3 cup finely chopped onion
1/2 cup chopped celery
2 teaspoons parsley flakes
3/4 cup chopped walnuts
1/2 teaspoon seasoned salt
seasoned salt and pepper
PREPARATION:
Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten!. Lay out 4 squares of aluminum foil, double thickness, and butter generously!.
Make a mound of stuffing on each buttered square of foil then place on baking sheet!.
Brush both sides of the chicken with lemon juice then with the remaining butter!. Sprinkle with salt and pepper!. Fold foil up over the chicken to make individual package!. Bake at 350° for 40 minutes!. Open packages to expose chicken and bake 15 minutes longer!.
2!.Dijon Chicken Breasts
Delicious chicken Dijon recipe, cooked in the skillet!.
INGREDIENTS:
1 tablespoon butter
1 tablespoon olive oil
6 boneless chicken breast halves
1 cup sour cream
1/3 cup milk
2 tablespoons Dijon mustard
3 or 4 green onions, chopped, about 1/4 to 1/2 cup
PREPARATION:
In large skillet over medium, melt butter with olive oil until it begins to sizzle; add chicken breasts!. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender!.
Remove chicken from skillet; set aside!. In the same skillet add sour cream, milk, and Dijon mustard!. Continue cooking, stirring constantly, until sauce is smooth and heated through!. Serve sauce over chicken; sprinkle with green onions!.
Serves 6!.
3!.Chicken Casserole
Chicken breasts are baked in a casserole with bacon, dried beef, and condensed soup!. A flavorful and popular chicken casserole recipe!.
INGREDIENTS:
8 boneless chicken breast halves without skin
8 strips bacon
1 cup sour cream
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar dried beef
PREPARATION:
Wrap 1 strip of bacon around rolled half of chicken breast; repeat with remaining halves!. Line a large casserole/baking dish with the cut up chipped beef!. Place the 8 chicken breast halves on the chipped beef!.
Combine sour cream and soup; pour over the chicken!. Bake slowly, at 300° for 2 hours, or until chicken is cooked and bacon is crispy!.
Serves 8!.
4!.Chicken Ham Bake
A casserole with chicken breasts and ham, along with sour cream and seasonings!.
INGREDIENTS:
6 boneless chicken breast halves
salt and pepper
paprika
6 thin slices cooked ham
1/4 cup melted butter
1 can cream of mushroom soup
1 cup sour cream
1 can (4 ounces) sliced mushrooms, drained
PREPARATION:
Sprinkle chicken breast halves with salt, pepper and paprika!. Place ham slices in a shallow baking dish; top ham slices with chicken breast halves!. Combine butter, soup, sour cream and mushrooms; stir well!.
Pour soup and sour cream mixture over chicken!. Bake at 350° for 1 hour, or until done!. Chicken and ham recipe serves 6!.
5!.Chicken Breasts With Hollandaise Sauce
Chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice!.
INGREDIENTS:
6 boneless chicken breast halves, without skin
1 small onion, quartered
1 teaspoon salt
1/4 teaspoon dried leaf thyme
1/4 teaspoon ground black pepper
hot cooked rice for 6
!.
Hollandaise Sauce
6 egg yolks
3 tablespoons lemon juice
1 cup butter
1/2 teaspoon salt
dash cayenne pepper
PREPARATION:
Prepare Hollandaise Sauce, below; cover and refrigerate to chill thoroughly!.
In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover!. Bring to a boil then reduce heat to low; cover and simmer for 30 minutes, or until chicken is tender!.
Meanwhile prepare rice following package directions!.Chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice!.
Preheat broiler!. Place 6 small broiler-proof baking dishes or ramekins on a jelly roll pan!. Spoon 1 cup of the rice into each baking dish!. With slotted spoon, transfer a chicken breast half to each baking dish, placing on rice!. Spoon 1/4 cup of the cooled Hollandaise sauce over each chicken breast!. Place under broiler for 3 to 5 minutes, or until golden brown!.
Serves 6!.
Hollandaise Sauce: In a double boiler over hot water, whisk together the egg yolks and lemon juices!. Add the 1 cup butter, about 1/3 at a time, to egg yolk mixture!. Cook over hot, not boiling, water, beating constantly, until butter is melted and mixture is thickened!. Remove from heat and stir in salt and cayenne pepper!.Www@FoodAQ@Com
Chicken breasts baked in foil packets with a bread crumb and walnut dressing mixture!.
INGREDIENTS:
4 boneless chicken breast halves
lemon juice
6 tablespoons melted butter
3 cups bread crumbs, toasted
1/3 cup finely chopped onion
1/2 cup chopped celery
2 teaspoons parsley flakes
3/4 cup chopped walnuts
1/2 teaspoon seasoned salt
seasoned salt and pepper
PREPARATION:
Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten!. Lay out 4 squares of aluminum foil, double thickness, and butter generously!.
Make a mound of stuffing on each buttered square of foil then place on baking sheet!.
Brush both sides of the chicken with lemon juice then with the remaining butter!. Sprinkle with salt and pepper!. Fold foil up over the chicken to make individual package!. Bake at 350° for 40 minutes!. Open packages to expose chicken and bake 15 minutes longer!.
2!.Dijon Chicken Breasts
Delicious chicken Dijon recipe, cooked in the skillet!.
INGREDIENTS:
1 tablespoon butter
1 tablespoon olive oil
6 boneless chicken breast halves
1 cup sour cream
1/3 cup milk
2 tablespoons Dijon mustard
3 or 4 green onions, chopped, about 1/4 to 1/2 cup
PREPARATION:
In large skillet over medium, melt butter with olive oil until it begins to sizzle; add chicken breasts!. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender!.
Remove chicken from skillet; set aside!. In the same skillet add sour cream, milk, and Dijon mustard!. Continue cooking, stirring constantly, until sauce is smooth and heated through!. Serve sauce over chicken; sprinkle with green onions!.
Serves 6!.
3!.Chicken Casserole
Chicken breasts are baked in a casserole with bacon, dried beef, and condensed soup!. A flavorful and popular chicken casserole recipe!.
INGREDIENTS:
8 boneless chicken breast halves without skin
8 strips bacon
1 cup sour cream
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 jar dried beef
PREPARATION:
Wrap 1 strip of bacon around rolled half of chicken breast; repeat with remaining halves!. Line a large casserole/baking dish with the cut up chipped beef!. Place the 8 chicken breast halves on the chipped beef!.
Combine sour cream and soup; pour over the chicken!. Bake slowly, at 300° for 2 hours, or until chicken is cooked and bacon is crispy!.
Serves 8!.
4!.Chicken Ham Bake
A casserole with chicken breasts and ham, along with sour cream and seasonings!.
INGREDIENTS:
6 boneless chicken breast halves
salt and pepper
paprika
6 thin slices cooked ham
1/4 cup melted butter
1 can cream of mushroom soup
1 cup sour cream
1 can (4 ounces) sliced mushrooms, drained
PREPARATION:
Sprinkle chicken breast halves with salt, pepper and paprika!. Place ham slices in a shallow baking dish; top ham slices with chicken breast halves!. Combine butter, soup, sour cream and mushrooms; stir well!.
Pour soup and sour cream mixture over chicken!. Bake at 350° for 1 hour, or until done!. Chicken and ham recipe serves 6!.
5!.Chicken Breasts With Hollandaise Sauce
Chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice!.
INGREDIENTS:
6 boneless chicken breast halves, without skin
1 small onion, quartered
1 teaspoon salt
1/4 teaspoon dried leaf thyme
1/4 teaspoon ground black pepper
hot cooked rice for 6
!.
Hollandaise Sauce
6 egg yolks
3 tablespoons lemon juice
1 cup butter
1/2 teaspoon salt
dash cayenne pepper
PREPARATION:
Prepare Hollandaise Sauce, below; cover and refrigerate to chill thoroughly!.
In a large skillet over high heat, combine chicken, onion, salt, thyme, pepper, and water to cover!. Bring to a boil then reduce heat to low; cover and simmer for 30 minutes, or until chicken is tender!.
Meanwhile prepare rice following package directions!.Chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice!.
Preheat broiler!. Place 6 small broiler-proof baking dishes or ramekins on a jelly roll pan!. Spoon 1 cup of the rice into each baking dish!. With slotted spoon, transfer a chicken breast half to each baking dish, placing on rice!. Spoon 1/4 cup of the cooled Hollandaise sauce over each chicken breast!. Place under broiler for 3 to 5 minutes, or until golden brown!.
Serves 6!.
Hollandaise Sauce: In a double boiler over hot water, whisk together the egg yolks and lemon juices!. Add the 1 cup butter, about 1/3 at a time, to egg yolk mixture!. Cook over hot, not boiling, water, beating constantly, until butter is melted and mixture is thickened!. Remove from heat and stir in salt and cayenne pepper!.Www@FoodAQ@Com
Chicken paprika
Serves 6
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)
salt
2 tbsp olive oil
knob butter
1 onion, chopped
2-3 cloves garlic, chopped
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp flour
285ml/?pint chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers, de-seeded and cut into 1cm/0!.5in strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz sour cream
Method
1!. Rub the chicken pieces with the salt!. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes!. Remove the chicken from the pan and set to one side!.
2!. To the same pan, add the onions and garlic and sweat for about five minutes!. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it!.
3!. Add the stock and stir!. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry!.
4!. Add half of the chopped parsley and bring to the boil!. Add the red pepper strips, reduce the heat and simmer for 10 minutes!.
5!. Stir in the tomatoes and simmer gently for about one hour!.
6!. When the chicken is cooked, remove the pan from the heat!. Stir in the sour cream and the remaining parsley!. Check the seasoning and serve!.
Chicken with broth and dumplings
Serves 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
For the chicken
1 tbsp olive oil
4 chicken breasts, skin and bone on (use boneless chicken breasts if unavailable)
salt and freshly ground black pepper
1!.5 litres/2!.5 pints hot chicken stock
50g/2oz unsalted butter
For the broth
1 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
125g/4?oz pearl barley
1 lemon, zest and juice
1 x 400g/14oz can butter beans, rinsed and drained
250ml/9fl oz chicken stock
4 plum tomatoes, chopped
For the dumplings
2 tbsp chopped fresh sage
100g/3?oz self-raising flour, plus extra for dusting
50g/2oz shredded suet
salt and freshly ground black pepper
50-60ml/1?-2fl oz water
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. For the chicken, heat the oil in an ovenproof pan over a medium heat and fry the chicken skin-side down for 6-8 minutes, or until the skin is crisp!. Season well with salt and freshly ground black pepper, then turn over and cook for a minute or two on the other side!.
3!. Add the chicken stock and butter to the pan!. Transfer to the oven and bake for 20-25 minutes, or until completely cooked through!. Set aside and keep warm!.
4!. Meanwhile, for the broth, heat the oil in a large pan and fry the onion and garlic for 2-3 minutes, until softened!.
5!. Add the pearl barley, lemon zest and juice, butter beans and chicken stock and bring to the boil!. Turn down to a simmer while you make the dumplings!.
6!. For the dumplings, mix the sage, flour, suet, salt and freshly ground black pepper together in a large bowl!. Add enough water to bring the mixture together as a dough!. With floured hands, roll into small dumplings about the size of squash balls!.
7!. Add the dumplings to the broth and simmer for 30 minutes!. Just before serving, stir in the chopped tomatoes!.
8!. To serve, spoon the broth and dumplings into four servings dishes and top with a chicken breast!.Www@FoodAQ@Com
Serves 6
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)
salt
2 tbsp olive oil
knob butter
1 onion, chopped
2-3 cloves garlic, chopped
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp flour
285ml/?pint chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers, de-seeded and cut into 1cm/0!.5in strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz sour cream
Method
1!. Rub the chicken pieces with the salt!. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes!. Remove the chicken from the pan and set to one side!.
2!. To the same pan, add the onions and garlic and sweat for about five minutes!. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it!.
3!. Add the stock and stir!. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry!.
4!. Add half of the chopped parsley and bring to the boil!. Add the red pepper strips, reduce the heat and simmer for 10 minutes!.
5!. Stir in the tomatoes and simmer gently for about one hour!.
6!. When the chicken is cooked, remove the pan from the heat!. Stir in the sour cream and the remaining parsley!. Check the seasoning and serve!.
Chicken with broth and dumplings
Serves 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
For the chicken
1 tbsp olive oil
4 chicken breasts, skin and bone on (use boneless chicken breasts if unavailable)
salt and freshly ground black pepper
1!.5 litres/2!.5 pints hot chicken stock
50g/2oz unsalted butter
For the broth
1 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
125g/4?oz pearl barley
1 lemon, zest and juice
1 x 400g/14oz can butter beans, rinsed and drained
250ml/9fl oz chicken stock
4 plum tomatoes, chopped
For the dumplings
2 tbsp chopped fresh sage
100g/3?oz self-raising flour, plus extra for dusting
50g/2oz shredded suet
salt and freshly ground black pepper
50-60ml/1?-2fl oz water
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. For the chicken, heat the oil in an ovenproof pan over a medium heat and fry the chicken skin-side down for 6-8 minutes, or until the skin is crisp!. Season well with salt and freshly ground black pepper, then turn over and cook for a minute or two on the other side!.
3!. Add the chicken stock and butter to the pan!. Transfer to the oven and bake for 20-25 minutes, or until completely cooked through!. Set aside and keep warm!.
4!. Meanwhile, for the broth, heat the oil in a large pan and fry the onion and garlic for 2-3 minutes, until softened!.
5!. Add the pearl barley, lemon zest and juice, butter beans and chicken stock and bring to the boil!. Turn down to a simmer while you make the dumplings!.
6!. For the dumplings, mix the sage, flour, suet, salt and freshly ground black pepper together in a large bowl!. Add enough water to bring the mixture together as a dough!. With floured hands, roll into small dumplings about the size of squash balls!.
7!. Add the dumplings to the broth and simmer for 30 minutes!. Just before serving, stir in the chopped tomatoes!.
8!. To serve, spoon the broth and dumplings into four servings dishes and top with a chicken breast!.Www@FoodAQ@Com