Would like a quick idea -no fuss way to cook 2 lg.boneless chicken breasts - tired of same old.. TY.?!

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Slice and stir fry with some veggies

Brown quickly on both sides, pour a jar of pasta sauce over, cover and simmer for about 20 to 30 minutes while you cook either rice or pasta to serve them on

Brown quickly on both sides, add 1pk onion soup mix, 1 can cream of mushroom soup, 1/2 cup white wine or water, cover and simmer 20 to 30 minutes and serve over rice or noodles

Simmer them on the stovetop, covered, in 1/2 cup bbq sauce and 1/2 cup water... for about 30 minutes... then chop up or shred with two forks, serve on buns

Melissa's Flexible Four-Step Chicken
Yields: 4 to 6 servings
Cook Time: 30 min.

Ingredients
4 boneless, skinless chicken breast halves, sliced in half cross-ways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter

Directions
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.

Dressed Up Rice
Yields: 4 to 6 servings

Ingredients
3 cups of brown rice
1 1/4 cups of chicken stock
1 or 2 tablespoons of butter
1 yellow onion

Directions:
Prepare brown rice.

Chop onions and saute in butter and chicken stock until they are caramelized and brown.

Stir onions into rice, and serve!

Melissa D'Arabian

Since you didn't mention what the "same old' might be, I'm going to guess it is fried, sauteed, or baked.

Try Mushroom Chicken. It is pretty fast an very easy.

Doc Hudson

Mushroom Chicken

Melt ? lb. Butter in Pyrex dish in a 450-degree oven.

Salt and pepper 1 cut up frying chicken.

Place in the dish and turn to butter all sides.

Heat 1 can mushroom soup, 1 can mushrooms, and 1 can milk to boiling. Pour over chicken and turn to coat. Bake 30 minutes till bubbly and browning.

Cook 1 package flat noodles according to package directions.

Serve chicken over noodles.

.or if you want Mexican try Arroz con Pollo. It might not be as easy, but it is prett fast.

Doc

Arroz con Pollo

4 boneless chicken breasts (about 1.5 lbs)
salt, fresh ground black pepper
3 tbl sp olive oil
1 med onion chopped
1/4 green bell pepper chopped
1 clove garlic minced
1 cup uncooked rice
1/2 tsp ground cumin
1/4 tsp ground tumeric
2 med tomatoes seeded and chopped
1 jalapeno pepper, stemmed, seeded, chopped
1.5 cups chicken broth (ready to serve kind)
1/2 c frozen peas
1/4 c pimento stuffed olives, sliced
2 tsp capers, rinsed and drained

sprinkle chicken w/salt & pepper, heat oil in pan over medium high heat, add chicken, cook 4 minutes on each side, or until lightly browned, then remove and set aside. add onion, bell pepper and garlic to pan, cook until vegetables are just tender, add rice and stir to coat w/drippings, add cumin and tumeric, tomatoes, jalapeno and chicken broth. bring it all to a boil, place chicken over rice, reduce heat to a simmer and cook 25 minutes or until rice is tender and all liquid absorbed. sprinkle the remaining ingredients over the chicken, turn off heat, cover and let stand for 10 minutes. this is some kinda GOOD

Try a shake and bake and bake for about 35 minutes at 350 degrees.
Make your own shake and bake by rolling out a cup of cereal (not the sugar added kind). Dredge the chicken breasts in a small amount of Italian dressing or your favorite dressing. Place the chicken in a plastic storage bag with the crushed cereal. Shake it well and place chicken on a rack in the baking pan. You end up with moist, crunchy coated chicken.

get some pre prepared vegetable packs from the supermarket some noodles oyster sauce soy sauce fish sauce chillies ginger vegetable oil

slice the chicken breasts into strips place in wok with oil cook fast add rest of veg etc then soy oyster and fish sauce heat noodles in boiling water mix with the rest in the wok. can replace noodles with rice.total cooking time 10to 12 min.

retired chef

Butterfly the breasts & slash the flesh a little then marinate with olive oil & cajun spices (as hot as you dare) leave for a couple of hours the longer you leave the more flavour will penetrate the flesh, then grill or pan fry, serve with steamed veg & rice.

Spread mayo (the real stuff) on both sides of chicken and then roll in bread crumbs and bake at 350 for about 30 min. Delicious and easy!

Back of a Hellman's jar. :)

Sauté first then bake with tomato or mushroom sauce.
Serve over steamed rice, boiled pasta, or mashed potatoes.

put in a skillet with some olive oil, garlic & a can of cranberry sauce. simmer til cooked thru

my favorite quickie wth green beans & a salad

cook them in a casserole, covered with italian dressing and parmesan cheese