What is a quick but GOOD way to cook boneless chicken breasts?!


Question: What is a quick but GOOD way to cook boneless chicken breasts!?
Answers:
cube it up and wrap each cube with a little bacon, stick it with a toothpick (if you got some, if not doesn't really matter) and coat them with brown sugar!. Bake till bacon is done!. It doesn't take long!. Serve it with baked potatoe and salad!.Www@FoodAQ@Com

This is delicious!


Parmesan Chicken

6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp!. kosher salt
? tsp!. freshly ground black pepper
2 extra-large eggs
1 ? cups seasoned dry bread crumbs
? cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil

Cut chicken breasts into 1” strips, pat dry w/ paper towels!.

On one dinner plate, combine flour, salt, and pepper!. On a second plate, beat the egg w/ 1 Tbsp!. of water!. On a third plate combine the bread crumbs and parmesan cheese!. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly!.

Heat 1 Tbsp of butter and 1 Tbsp!. of oil in a large sauté pan on medium-low!. Cook chicken in batches on both sides until cooked through!. Chicken is done when meat is opaque and juices run clear!. Add more butter and oil to cook remaining batches as needed!. Sprinkle more parmesan cheese on top of cooked chicken to serve!.

--Ina Garten, “Barefoot Contessa Family Style” cookbookWww@FoodAQ@Com

Here is a wonderful and easy way to cook boneless chicken breasts!. Poke holes in breast and rub seasonings of your choice all over!. Heat pan with olive oil and a tbsp of butter!.Brown the chicken both sides and then add about 1/2 cup of chicken stock or white wine and simmer for about 20 minutes or until juices run clear!. Before serving you can top with sauteed onions and peppers for Italian; or a tablespoon of salsa (mild or hot) for South West; or you can warm Some crushed pineapple with a dash of Cinnamon, brown sugar and a couple dashes of hot sauce!. Bring sauce to a simmer and cover chicken breasts!. This goes well with a tomato and cucumber salad, corn on the cob and boiled paprika potato's!. All under 30 mins!. Enjoy!Www@FoodAQ@Com

Get a large piece of aluminum foil and place the chicken breast in the middle!. Cover the chicken with your favorite salsa (fresh salsa is better then jarred)!. Wrap the chicken and salsa in the foil and put in BBQ for about 12 mins!. You can also cook in the oven!.

Another great way to cook it is with a packet of Italian dressing mix (Good Seasons makes a great one)!. You can cook in the foil, directly on a grill, or in a fry pan with a little oil!.Www@FoodAQ@Com

To make my boneless chicken cook faster, I beat it thin!. I place the chicken on a piece of wax paper, and then put another piece of paper on top then beat the daylights out of it until its much thinner!. Then I'll take some deli ham, and a slice of mozzarella cheese and roll it up in the chicken breast, and then roll it in bread crumbs and bake it!. ( You can also use a toothpick to keep the chicken rolled if it want stay)

But if you dont want to go through the trouble beating it, you can buy it already thin!. So it cooks alot faster than if it were a regular breastWww@FoodAQ@Com

My family adore this recipe:

BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE

Serves two

Balmoral Chicken - Ingredients:
2 large skinless chicken breasts (pref!. organic)
85g (approx) haggis
6 rashers back bacon, smoked or unsmoked
10g melted butter
salt & pepper
Method:
Place the chicken breasts on a board and with a sharp knife, slice along the length to make a pocket in each!. Form two long sausages of haggis and tuck these inside the chicken breasts, then cover with the flap of meat!. Wrap the chicken breasts in bacon, covering as much of the chicken as possible!. Brush with melted butter and season!.

Wrap in tin foil and bake in the oven at 200C for 30 mins!. After 20 mins open the tin foil parcel so the bacon can go crispy!.

Clapshot - Ingredients:
250g potatoes, preferably a dry and floury variety e!.g!. Kerrs Pink
250g turnip, peeled and diced
50g butter
1 tablespoon of fresh chives, finely chopped
salt & pepper
Method:
Boil the potatoes and the turnips for about 20 minutes, or until they are soft and fully cooked!. Drain, and return to the pan!. Mash them together thoroughly!. Add the butter and seasoning, fluff up with a fork and serve hot!. Garnish with chives!.

Whisky Sauce - Ingredients:
250ml chicken stock
2tbsp of whisky
100ml double cream
1 tablespoon Dijon mustard
20g butter
Method:
Mix the chicken stock and whisky together in a pan and bring to the boil, reducing the volume of liquid by half!. Add the mustard and cream stirring all the time!. Then add the butter so that it melts completely and thickens the sauce!. Serve over the chicken!. This is food heaven, Enjoy!Www@FoodAQ@Com

Herb Marinade Grilled Chicken Breasts
http://www!.recipezaar!.com/137262

I've made stir fry using cut up chicken breasts, brown then add bagged stir fry veggies, cook til done then add bottled stir fry sauce!. In the meantime, cook brown rice (microwave type in bag) for 90 seconds!. Mix with stir fry!.

Quick Chicken Parmesan
http://find!.myrecipes!.com/recipes/recipe!.!.!.

The Season's Best Rush-Hour Chicken Recipes
http://food!.ivillage!.com/mainingredient/!.!.!.Www@FoodAQ@Com

4 prunes
4 walnuts
Stuff the prunes with the walnuts

1 Chicken breast
Roll the stuffed prunes inside the breast

2 Rashers of Bacon
Roll the bacon around the chicken

Roll the breast in Al Foil and put in boiling water for 15 mins, remove and fry in olive oil, deglaze the pan with red wine and reduce!.Www@FoodAQ@Com

I cook them all kinds of way's but my favorite way is to cook them is in a pan with some Olive oil, fry until tender dice into small Pisces, then add some medium salsa and diced green chili's, continue cooking until they are no longer pink!. Heat some mission Cheddar and jalapeno wraps, and refried beans then add all the fixings you like!. Sour cream, shredded cheese, salsa, and guacamole!. That's as simple as I can get, and it's quick!.!.!.Www@FoodAQ@Com

I like the pan seered chicken!.!. bread both sides and put int a skillet and cook both sides of the chicken till its brown!.!.!. then throw them in a pan and cook them in the oven for a 1/2 hour!.!.!.


or you can just grill them!.!.!. put any kind of spice flavors on chicken that you really like and grill it! but stay away from salt! it drys chicken out!Www@FoodAQ@Com

Brown both sides in a pan with a little oil on medium heat!.
Reduce heat & add liquid to make a sauce!.
It could be Italian salad dressing or mushroom soup!.
Or you could transfer to a casserole dish in a 425F oven!.
Serve with steamed rice containing mixed frozen veggies!.Www@FoodAQ@Com

Sprinkle with any of the hundred seasoning blends available (or make your own), then saute in a covered pan!. Cook ten minutes or so, until the juices are clear when you cut into it!.Www@FoodAQ@Com

Top with lemon pepper and bake!.
Use the recipe on the Bisquick box for oven fried!.
Cover with cream of mushroom soup and bake <especially if you put rice with it>
This is one of the sites I use, enjoy!
www!.eatingwell!.comWww@FoodAQ@Com

in a baking dish in the oven!.!.!.or fried in a skillet with olive oil!.

if you want them to cook faster!.!.!.!.use the skillet, and cut the chicken up!.!.!.Www@FoodAQ@Com

*Fake Shake and Bake Chicken Breasts
Prep Time: 20 minutes
Cook Time: 15 minutes

3/4 cup corn flake crumbs
1/4 cup wheat germ
1/4 cup whole wheat flour
2 Tbsp!. sesame seeds, finely ground
1/2 tsp!. paprika
1/2 tsp!. dry mustard powder
1/2 tsp!. sugar
1/2 tsp!. garlic salt
1/2 tsp!. onion salt
1/4 tsp!. black pepper
1 tsp!. dried parsley flakes
1 egg
1 Tbsp!. milk
4 boneless, skinless chicken breasts

In shallow bowl, combine corn flake crumbs, wheat germ, flour, sesame seeds, and seasonings and mix well!. (You can double or triple this recipe and store it in the freezer; pull out about 1 cup of the mixture for each four chicken breasts!.)
In shallow bowl, beat egg with milk!. One at a time, dip chicken breasts into egg mixture and shake off excess!. Then place in coating mixture, pressing to coat!. Bake at 400 degrees F for 18-24 minutes until done!.

*Chicken Fruit Packets
Prep Time: 20 minutes
Cook Time: 15 minutes

1 lb!. boneless, skinless chicken breasts
2 firm pears, cored and sliced
1 Granny Smith apple, cored and sliced
1/2 cup honey mustard salad dressing
1 clove garlic, minced
2 Tbsp!. chopped fresh thyme
1/8 teaspoon pepper

Cut chicken into 1" pieces!. Heat coals on grill or prepare gas grill!. Divide chicken, pears and apple among four 18x12 inch sheets of heavy duty aluminum foil!. Drizzle with dressing and sprinkle with garlic and thyme!. Fold foil over chicken and fruit!. Fold edges over 1/2" and repeat!. (If you are preparing this in the morning, brush the pears and apple with a little lemon juice so they don't turn brown)!. Make sure you allow space on sides of the packet for circulation and expansion during cooking!. Place packets on grill and cover!.
Grill 4-5 inches from medium heat 10-15 minutes or until chicken is thoroughly cooked and no longer pink when cut in center!. Place packets on plates, cut large X across top, and fold back foil to serve!. Serves 4

*Honey-Nut Chicken Coating
Prep Time: 10 minutes
Cook Time: 22 minutes

1/4 cup butter, melted
2 Tbsp!. honey
1/2 cup finely chopped salted peanuts or other salted nuts
3/4 cup finely crushed cornflakes
1/2 tsp!. dried thyme leaves
1/4 tsp!. salt

Combine butter and honey in shallow pan and mix well!. Combine remaining ingredients in another pan!. Dip boneless, skinless chicken breasts in butter mixture, then roll in crumb mixture to coat!. Bake at 400 degrees F for 18-24 minutes!.

*Quick and Easy Lemon Basil Chicken

4 boneless chicken breast halves, without skin
---Marinade---
3 tablespoons fresh chopped basil, or 1 tablespoon dried basil leaves
juice of 2 lemons, or about 1/3 cup
1 tablespoon olive oil or canola oil
4 cloves garlic, chopped
fresh basil or fresh parsley for garnish

Put chicken breasts between sheets of plastic wrap; gently pound to even thickness for even and quick cooking!.
Combine marinade ingredients in a plastic food storage bag; add chicken and refrigerate for 1 to 2 hours!. Heat an oiled grill pan, grill rack, or broiler pan!. Arrange chicken on hot pan or rack and grill or broil for about 10 to 12 minutes, turning often!. Serve with fresh basil leaves or parsley, if desired!.

*Chicken with Orange Salsa
Prep Time: 25 minutes
Cook Time: 15 minutes

14 oz!. can mandarin oranges, drained and chopped
1 Tbsp!. sugar
2 Tbsp!. chopped green onions
2 Tbsp!. lemon juice
2 small jalapeno pepper, seeded and minced
2 Tbsp!. chopped parsley
1/2 tsp!. salt
1/8 tsp!. white pepper
4 boneless, skinless chicken breasts
1/2 tsp!. salt
1/8 tsp!. pepper
1 cup orange juice
3 Tbsp!. butter
1 Tbsp!. cornstarch

In small bowl, combine oranges, sugar, green onions, lemon juice, jalapeno pepper, parsley, 1/2 tsp!. salt and 1/8 tsp!. white pepper to make salsa; cover and chill!.
Prepare grill and heat until coals are ash white!. Sprinkle chicken with 1/2 tsp!. salt and 1/8 tsp!. pepper!.
Combine orange juice, butter and cornstarch in a small saucepan and mix well!. Cook until mixture just comes to a boil!. Place chicken on prepared grill and brush with this glaze!. Grill, turning once and brushing with glaze, until chicken is no longer pink in center, about 12 to 15 minutes!. Meanwhile, cook remaining glaze mixture over medium heat, stirring constantly, until mixture thickens and boils!. Boil for 2 minutes, stirring constantly!.Remove chicken from grill and top with thickened glaze!. Serve with orange salsa!.

*Yogurt Chicken with Curry Powder and Apple

1 cup plain yogurt
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 to 1 teaspoon curry powder
3/4 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless chicken breast halves
1 tart apple, cored peeled, and thinly sliced

Preheat oven to 325°!. Beat together the yogurt, egg, lemon juice, soy sauce, curry, coriander, salt, and pepper!.
Place chicken breasts in a shallow baking dish!. Top each chicken breast with apple slices!. Bake, uncovered, for 20 minutes; spoon yogurt sauce evenly over chicken and bake for another 15 minutes, or until chicken is tender!. If you cook the full time with the sauce, it might curdle a bit but will still be tasty

*Herbed chicken breast

1 whole boneless chicken breast (with skin), about 12 ounces
2 small fresh tarragon or thyme sprigs
1 large clove of garlic, thinly sliced
2 tablespoons olive oil
Salt, pepper and paprika, to taste
1/3 cup chicken broth
1 tablespoon chopped parsley

Preheat the oven to 350°F!. Carefully loosen the skin of the chicken breast with your finger!. Slip an herb sprig underneath each side of the breast, along with some garlic slices!. Brush with olive oil and sprinkle with salt, pepper and paprika!.Place the breast in a small baking dish; add the chicken broth!. Bake, basting occasionally, until golden and cooked through, about 40 minutes!.To serve, cut the breast in half lengthwise and place on two plates!. Reheat the pan juices slightly over high heat; scrape up any brown bits from the pan bottom and spoon over chicken!. Sprinkle with parsley and serve immediately!.

*Oven Fried Chicken Breasts

8 ounces herb-seasoned stuffing cubes
8 boneless chicken breasts halves, skin removed
4 ounces melted butter

Put stuffing cubes or crumbs in a bag and crush until crumbs are fine!. Dip chicken breasts in melted butter, then roll in crumbs!. Place on foil-lined cookie sheet, at least 1 inch apart!. Bake at 350° for 45 minutes to 1 hour, depending on size of the chicken breasts, or until golden brown!. Juices should run clear when pierced with a fork!.

*Fried Chicken with Cumberland Sauce
http://southernfood!.about!.com/od/friedch!.!.!.

*Chicken Simmered in Soy and Star Anise

1 tablespoon grated ginger
2 teaspoons sesame oil
1/4 cup soy sauce
1/2 cup Chinese wine or dry sherry
2 star anise
1 cinnamon stick
1 tablespoon brown sugar
4 boneless skinless chicken breasts
1 bunch bok choy or chinese greens, trimmed and halved

Place the ginger, sesame oil, soy sauce, cooking wine or sherry, star anise, cinnamon stick and sugar in a frying pan over high heat and bring to a boil!.Add the chicken and cook for 6-7 minutes on each side or until cooked through!.Add the greens to the pan and cook for 2 minutes or until tender!.Place chicken and greens on serving plates and spoon over pan juices as sauce!.Serve with steamed rice!.

*Chicken with Olives

Cook Time: 30 minutes

4 boneless chicken breast halves
3 tablespoons olive oil
3 tablespoons melted butter
1 cup dry white wine, divided
16 pimiento stuffed olives

Directions for chicken with olives!.
Wash and dry chicken!. In a large skillet in olive oil and butter, brown chicken breasts on both sides!. Cover and cook for about 10 minutes!. Turn and add 1/2 cup wine and the olives!. Cook for 10 minutes longer!. Turn again and cook until chicken is tender!. Remove chicken to serving platter; add remaining 1/2 cup of wine to drippings!. Bring mixture to a boil and boil for 1 minute, stirring to scrape up browned bits!. Serve hot wine juices over chicken!.

*Honey-Mustard Chicken
http://www!.recipezaar!.com/37740

*Cheese and Chile Stuffed Chicken Breasts

4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper!. Place a generous dollop on each flattened chicken breast, then roll up!. Place chicken rolls in the slow cooker/Crock Pot, seam-side down!. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce!. Cover and cook on LOW for 6 to 7 hours!.

ENJOY :-)Www@FoodAQ@Com





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