Any ideas for what I can do with boneless, skinless chicken breasts?!
Thats what I have thawed and I am out of new ideas!.
btw!.!.!.!.!.we love all food!.!.!.!.!.so bring it on!.!.=PWww@FoodAQ@Com
btw!.!.!.!.!.we love all food!.!.!.!.!.so bring it on!.!.=PWww@FoodAQ@Com
Answers:
Next time you go to the grocery store, go to the marinade aisle and just close your eyes and stab at the shelf!. Or, throw some olive oil and some balsamic vinegar in a ziploc bag and start hurling herbs and garlic and salt and pepper in there!. We marinate our boneless skinless chicken breasts in all kinds of weird sauces and salad dressings and you don't have to do it all day, either!.
When you grill the breasts, don't overcook for best results!.
If you pair the grilled chicken with grilled pineapple rings, or grilled pear halves or grilled peach halves, OMG yum!.Www@FoodAQ@Com
When you grill the breasts, don't overcook for best results!.
If you pair the grilled chicken with grilled pineapple rings, or grilled pear halves or grilled peach halves, OMG yum!.Www@FoodAQ@Com
Simple way: sprinkle with seasoning salt (or marinate in your favourite BBQ sauce) and barbeque, serving with rice and salad (curry rice is a great addition too)
More Complex: Spinach stuffed chicken breast
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
Preheat the oven to 375 degrees F (190 degrees C)!.
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted!. Stir in sour cream, pepperjack cheese, and garlic!.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one!. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon!. Secure with toothpicks, and arrange in a shallow baking dish!.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon!.
GREAT with a sauvignon blancWww@FoodAQ@Com
More Complex: Spinach stuffed chicken breast
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
Preheat the oven to 375 degrees F (190 degrees C)!.
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted!. Stir in sour cream, pepperjack cheese, and garlic!.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one!. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon!. Secure with toothpicks, and arrange in a shallow baking dish!.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon!.
GREAT with a sauvignon blancWww@FoodAQ@Com
Boneless Chicken Breast In A White Wine Sauce And Cabage In Mint Sauce And Home Made Chips
Ingredients
* chicken
* potato
* cabbage
* siniture range ready made white wine sauce with bacon
* oil
* garlic salt
* mint sauce
* garlic butter
Directions
1!. peel and then cut the potato into little chips!.then put the chips into some oil and then on to an oven tray!. sprinkel with salt and bake till crispy!.
2!. put some garlic butter into a hot pan!.after that put the chicken into the pen until the chicken is tenderly cooked!.
3!. once that is done put some garlic butter into a pot along with some chopped up cabbage and mint sauce!.this only takes a few mins it only needs heating you still want the cabbage crunchy!.
4!. now pour the white wine sauce into a pot,keep stirring the sauce until done!.
5!. ENJOY :DWww@FoodAQ@Com
Ingredients
* chicken
* potato
* cabbage
* siniture range ready made white wine sauce with bacon
* oil
* garlic salt
* mint sauce
* garlic butter
Directions
1!. peel and then cut the potato into little chips!.then put the chips into some oil and then on to an oven tray!. sprinkel with salt and bake till crispy!.
2!. put some garlic butter into a hot pan!.after that put the chicken into the pen until the chicken is tenderly cooked!.
3!. once that is done put some garlic butter into a pot along with some chopped up cabbage and mint sauce!.this only takes a few mins it only needs heating you still want the cabbage crunchy!.
4!. now pour the white wine sauce into a pot,keep stirring the sauce until done!.
5!. ENJOY :DWww@FoodAQ@Com
Smother Chicken with rice and gravy!
allrecipies:
http://allrecipes!.com/Recipe/Soul-Smothe!.!.!.
foodnetwork
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Try the foodnetwork recipe!. It requires 4 chicken breasts and simple ingredients!
oooh and cook some greenbeans with bacon!Www@FoodAQ@Com
allrecipies:
http://allrecipes!.com/Recipe/Soul-Smothe!.!.!.
foodnetwork
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Try the foodnetwork recipe!. It requires 4 chicken breasts and simple ingredients!
oooh and cook some greenbeans with bacon!Www@FoodAQ@Com
mccormicks taco seasoning, i like the hot!.!.
coat them with that
let sit for at least 30 minutes
put in baking pan
cover with salsa, again, i like the hot stuff
bake at 350 for about 30-45 minutes
sprinkle with sharp cheddar while in over, after turning oven off
take out when cheese is melted
top with sour cream
serve with mexican rice, and a salad!.!.!.!.Www@FoodAQ@Com
coat them with that
let sit for at least 30 minutes
put in baking pan
cover with salsa, again, i like the hot stuff
bake at 350 for about 30-45 minutes
sprinkle with sharp cheddar while in over, after turning oven off
take out when cheese is melted
top with sour cream
serve with mexican rice, and a salad!.!.!.!.Www@FoodAQ@Com
Try this butter chicken recipe!. It's my abosolute favourite and really quick and easy to make!.Www@FoodAQ@Com
coat with bread crumbs mixed with Parmesan cheese, spray with cooking spray, bake in a 350 oven for about 20 minutes, pour marinara sauce over top, sprinkle with more Parmesan cheese, bake until sauce is hot, serve over rice or pastaWww@FoodAQ@Com
marinade it in Good Seasons Italian Salad Dressing Mix, 1/2 C!. Soy sauce and 1/2 C!. Red wine Vinegar!. Grill or broil it til done!. You can use this marinade on pork as well!.Www@FoodAQ@Com
Cut them into strips, season and flour, and fry them!.
Grill them and serve with garden salad!.
Boil them, chop them up and make chicken salad!. Serve on rye bread or mini hoagie rolls!.Www@FoodAQ@Com
Grill them and serve with garden salad!.
Boil them, chop them up and make chicken salad!. Serve on rye bread or mini hoagie rolls!.Www@FoodAQ@Com
I love marinated them in Good Seasons Italian Dressing all day while I'm work at then grilling them when I get home!. The flavor is outstanding and they come out very juicey!. I use the leftover marinade to baste!.Www@FoodAQ@Com
Eat them raw and then report the findings back to us!.!.!. that could be an adventure for one night!.!.!.
Coat them in crushed bran cereal and deep fry them!.!.!.Www@FoodAQ@Com
Coat them in crushed bran cereal and deep fry them!.!.!.Www@FoodAQ@Com
allrecipes!.com and kraft!.com! I pound out the chicken and roll ham and cheese in them!. Secure with toothpicks!. You pan fry them or bake them!.Www@FoodAQ@Com
BLACKENED CHICKEN WITH WHITE SAUCE
Blackened Chicken (do first)
6-8 skinless and boneless chicken breasts halves
Blackening seasoning ingredients:
1 Tbsp!. paprika 1 tsp!. cayenne pepper ? tsp!. oregano
1 tsp!. onion powder ? tsp!. black pepper ? tsp!. thyme
1 tsp!. garlic powder ? tsp!. white pepper 1 tsp!. salt or less
1!. Heat large cast iron skillet over very high heat until it is beyond the
smoking stage!.
2!. Combine seasoning in a small bowl!.
3!. Rub blackening seasoning mixture into chicken on both sides:
coating well!.
4!. Sear both sides of chicken until almost done!.
A!. Center will be a little pink but it will cook in sauce!.
B!. Set aside to cool!.
5!. Dice chicken into cubes!.
White Sauce (do after chicken)
3 Tbsp!. butter 1 cup cream (or half & half)
3 Tbsp!. all-purpose flour ? cup of green onions, chopped
2 cup milk
1!. Combine milk and cream together!.
2!. Melt butter in skillet over medium/high heat!.
3!. Whisk in flour using a wire whisk!.
4!. Gradually whisk in milk and cream to flour mixture!.
A!. Bring mixture to a slow boil; whisking constantly!.
B!. Allow mixture to thicken!.
5!. Add cubed chicken along with chopped green onions to sauce!.
6!. Reduce heat and simmer for 15-20 minutes or until chicken is done;
stir frequently to prevent sticking!.
Serving Suggestion:
Serve over curly pasta that is buttered and mixed with ? cup of Parmesan Cheese!. Top with fresh diced tomatoes, diced black olives
and more green onions!.
Cajun Chicken Breasts
4 boneless and skinless chicken breasts
1 clove of garlic, cut in half
1 Tbsp!. paprika
1 tsp!. seasoned salt
? tsp!. ground sage
? tsp cayenne or red pepper
? tsp!. black pepper
2 Tbsp!. butter or margarine
1!. Rub garlic clove half onto each side of chicken breast!.
2!. Combine all other seasonings using a fork or wire whisk to stir!.
3!. Rub chicken with combined seasoning
4!. Melt butter in a large skillet over medium/high heat until it turns golden brown!.
5!. Add chicken, reduce heat to medium and cook until deeply browned on both sides and white throughout!.
Chicken with Herbed Country Gravy
4 skinless and boneless chicken breasts
4 Tbsp!. butter or margarine, divided
2 tsp!. paprika
2 tsp!. lemon pepper
1 tsp!. garlic powder
1 tsp!. onion powder
1 celery rib, chopped
1 onion, chopped
2 Tbsp!. all-purpose flour
1 can chicken broth
? tsp!. ground sage
Salt and pepper to taste
1!. Melt 2 Tbsp!. butter in a large skillet over medium/high heat!.
2!. Meanwhile, add paprika, lemon pepper, garlic and onion
powder to a plastic bag!.
3!. Place chicken into bag, one at a time, and shake to coat!.
4!. Brown chicken in skillet, turning once during cooking time; remove!.
5!. Add remaining butter to skillet and reduce heat to medium!.
6!. Add onions along with celery and sauté until softened; stirring often!.
7!. Stir in flour and continue cooking for 1 minute; stirring constantly!.
8!. Gradually pour in broth and continue cooking until thickened
and smooth; stirring constantly!.
9!. Stir in sage along with salt and pepper to taste!.
10!. Return chicken back to skillet and spoon gravy over top, cover
and reduce heat to low!.
11!. Simmer for 3 to 5 minutes or until chicken is thoroughly heated!.
Chicken Pasta Skillet
1 pound boneless, skinless chicken, cut into small piece
1 medium green pepper, sliced!.
1 small onion, chopped
1? cups water
2 cups Rotini pasta, uncooked
1 jar (26 oz!.) spaghetti sauce
1 cup mozzarella cheese
1!. Spray large skillet with cooking spray
2!. Add chicken and cook over medium heat for about 5 minutes or until evenly browned!.
3!. Add green peppers and onions, and continue to cook until tender, stirring occasionally!.
4!. Add water and bring to boil!.
5!. Reduce heat and stir in pasta while making sure it is covered with water!.
6!. Cover and simmer until pasta is done!.
7!. Stir in sauce and sprinkle with cheese!.
8!. Cover and reduce heat to low!.
9!. Continue to cook for 5 minutes or until cheese is melted!.
Chicken and Baked Beans Skillet
2 Tbsp!. vegetable oil
1 boneless and skinless chicken breast
1 medium onion, chopped
1/2 cup chopped green pepper
1 can baked beans or pork and beans
1 can butter beans, drained
1 can diced or crushed tomatoes
1/2 tsp!. minced garlic
1/4 tsp!. dried sage
1/8 tsp!. ground cumin (optional)
1!. Heat oil in a large skillet over medium heat!.
2!. Cook chicken hot oil until white throughout; remove and set aside!.
3!. Sauté onions and green peppers until tender but not browned; drain remaining oil from skillet!.
4!. Add tomatoes, beans and seasoning; stir to mix all!.
5!. Cut cooked chicken into 1/2-inch cubes and stir into bean mixture!.
6!. Bring to a boil, cover and reduce heat to low!.
7!. Simmer for 10 minutes or until thoroughly heated!.
Makes 4 servings
Note: This dish may be frozen for up to 2 months in an airtight container before using!.
Black Bean Chicken Enchiladas
3/4 lb boneless skinless chicken breasts, cooked and shredded
3 slices bacon
2 garlic cloves, minced
1 1/2 cups picante sauce, divided
1 (16 ounce) can black beans, undrained
1/2 cup bell peppers, chopped (green or red)
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, sliced
12 (6 inch) flour tortillas
1 1/2 cups Monterey jack cheese, shredded
1!. In a skillet, cook bacon until crisp!.
2!. Drain on a paper towel and crumble!.
3!. Pour off all but 2 tablespoons of bacon fat from the skillet!.
4!. Add chicken and garlic to the skillet and cook until garlic is fragrant!.
5!. Stir in 1/2 cup picante sauce, black beans, chopped pepper, cumin,
and salt!.
6!. Simmer until thickened, about 8 minutes, stirring occasionally!.
7!. Stir in green onions and bacon!.
8!. Spoon 1/4 cup bean mixture down center of each tortilla and top
with 1 tablespoon cheese!.
9!. Roll up and place seam-side down in a lightly greased 9x13 inch
baking dish!.
10!. Spoon the remaining picante sauce evenly over enchiladas!.
11!. Top with remaining cheese!.
12!. Bake at 350 degrees for 25 minutes!.Www@FoodAQ@Com
Blackened Chicken (do first)
6-8 skinless and boneless chicken breasts halves
Blackening seasoning ingredients:
1 Tbsp!. paprika 1 tsp!. cayenne pepper ? tsp!. oregano
1 tsp!. onion powder ? tsp!. black pepper ? tsp!. thyme
1 tsp!. garlic powder ? tsp!. white pepper 1 tsp!. salt or less
1!. Heat large cast iron skillet over very high heat until it is beyond the
smoking stage!.
2!. Combine seasoning in a small bowl!.
3!. Rub blackening seasoning mixture into chicken on both sides:
coating well!.
4!. Sear both sides of chicken until almost done!.
A!. Center will be a little pink but it will cook in sauce!.
B!. Set aside to cool!.
5!. Dice chicken into cubes!.
White Sauce (do after chicken)
3 Tbsp!. butter 1 cup cream (or half & half)
3 Tbsp!. all-purpose flour ? cup of green onions, chopped
2 cup milk
1!. Combine milk and cream together!.
2!. Melt butter in skillet over medium/high heat!.
3!. Whisk in flour using a wire whisk!.
4!. Gradually whisk in milk and cream to flour mixture!.
A!. Bring mixture to a slow boil; whisking constantly!.
B!. Allow mixture to thicken!.
5!. Add cubed chicken along with chopped green onions to sauce!.
6!. Reduce heat and simmer for 15-20 minutes or until chicken is done;
stir frequently to prevent sticking!.
Serving Suggestion:
Serve over curly pasta that is buttered and mixed with ? cup of Parmesan Cheese!. Top with fresh diced tomatoes, diced black olives
and more green onions!.
Cajun Chicken Breasts
4 boneless and skinless chicken breasts
1 clove of garlic, cut in half
1 Tbsp!. paprika
1 tsp!. seasoned salt
? tsp!. ground sage
? tsp cayenne or red pepper
? tsp!. black pepper
2 Tbsp!. butter or margarine
1!. Rub garlic clove half onto each side of chicken breast!.
2!. Combine all other seasonings using a fork or wire whisk to stir!.
3!. Rub chicken with combined seasoning
4!. Melt butter in a large skillet over medium/high heat until it turns golden brown!.
5!. Add chicken, reduce heat to medium and cook until deeply browned on both sides and white throughout!.
Chicken with Herbed Country Gravy
4 skinless and boneless chicken breasts
4 Tbsp!. butter or margarine, divided
2 tsp!. paprika
2 tsp!. lemon pepper
1 tsp!. garlic powder
1 tsp!. onion powder
1 celery rib, chopped
1 onion, chopped
2 Tbsp!. all-purpose flour
1 can chicken broth
? tsp!. ground sage
Salt and pepper to taste
1!. Melt 2 Tbsp!. butter in a large skillet over medium/high heat!.
2!. Meanwhile, add paprika, lemon pepper, garlic and onion
powder to a plastic bag!.
3!. Place chicken into bag, one at a time, and shake to coat!.
4!. Brown chicken in skillet, turning once during cooking time; remove!.
5!. Add remaining butter to skillet and reduce heat to medium!.
6!. Add onions along with celery and sauté until softened; stirring often!.
7!. Stir in flour and continue cooking for 1 minute; stirring constantly!.
8!. Gradually pour in broth and continue cooking until thickened
and smooth; stirring constantly!.
9!. Stir in sage along with salt and pepper to taste!.
10!. Return chicken back to skillet and spoon gravy over top, cover
and reduce heat to low!.
11!. Simmer for 3 to 5 minutes or until chicken is thoroughly heated!.
Chicken Pasta Skillet
1 pound boneless, skinless chicken, cut into small piece
1 medium green pepper, sliced!.
1 small onion, chopped
1? cups water
2 cups Rotini pasta, uncooked
1 jar (26 oz!.) spaghetti sauce
1 cup mozzarella cheese
1!. Spray large skillet with cooking spray
2!. Add chicken and cook over medium heat for about 5 minutes or until evenly browned!.
3!. Add green peppers and onions, and continue to cook until tender, stirring occasionally!.
4!. Add water and bring to boil!.
5!. Reduce heat and stir in pasta while making sure it is covered with water!.
6!. Cover and simmer until pasta is done!.
7!. Stir in sauce and sprinkle with cheese!.
8!. Cover and reduce heat to low!.
9!. Continue to cook for 5 minutes or until cheese is melted!.
Chicken and Baked Beans Skillet
2 Tbsp!. vegetable oil
1 boneless and skinless chicken breast
1 medium onion, chopped
1/2 cup chopped green pepper
1 can baked beans or pork and beans
1 can butter beans, drained
1 can diced or crushed tomatoes
1/2 tsp!. minced garlic
1/4 tsp!. dried sage
1/8 tsp!. ground cumin (optional)
1!. Heat oil in a large skillet over medium heat!.
2!. Cook chicken hot oil until white throughout; remove and set aside!.
3!. Sauté onions and green peppers until tender but not browned; drain remaining oil from skillet!.
4!. Add tomatoes, beans and seasoning; stir to mix all!.
5!. Cut cooked chicken into 1/2-inch cubes and stir into bean mixture!.
6!. Bring to a boil, cover and reduce heat to low!.
7!. Simmer for 10 minutes or until thoroughly heated!.
Makes 4 servings
Note: This dish may be frozen for up to 2 months in an airtight container before using!.
Black Bean Chicken Enchiladas
3/4 lb boneless skinless chicken breasts, cooked and shredded
3 slices bacon
2 garlic cloves, minced
1 1/2 cups picante sauce, divided
1 (16 ounce) can black beans, undrained
1/2 cup bell peppers, chopped (green or red)
1 teaspoon cumin
1/4 teaspoon salt
1/2 cup green onions, sliced
12 (6 inch) flour tortillas
1 1/2 cups Monterey jack cheese, shredded
1!. In a skillet, cook bacon until crisp!.
2!. Drain on a paper towel and crumble!.
3!. Pour off all but 2 tablespoons of bacon fat from the skillet!.
4!. Add chicken and garlic to the skillet and cook until garlic is fragrant!.
5!. Stir in 1/2 cup picante sauce, black beans, chopped pepper, cumin,
and salt!.
6!. Simmer until thickened, about 8 minutes, stirring occasionally!.
7!. Stir in green onions and bacon!.
8!. Spoon 1/4 cup bean mixture down center of each tortilla and top
with 1 tablespoon cheese!.
9!. Roll up and place seam-side down in a lightly greased 9x13 inch
baking dish!.
10!. Spoon the remaining picante sauce evenly over enchiladas!.
11!. Top with remaining cheese!.
12!. Bake at 350 degrees for 25 minutes!.Www@FoodAQ@Com