I need boneless chicken recipe ideas?!

two ideas that are super easy and very delicious -- very different too.

Amazing chicken strips. Cut the chicken into thin strips about 2 inches long.
Coat with buttermilk or if you don't have buttermilk, use softened butter.
Crush two cups corn flakes not too fine. and mix with a packet of dry Ranch dip Mix.
Dip the strips in the corn flake /ranch mix and coat thoroughly. Bake for 30 minutes about 270.
This is awesome with honey mustard, or sweet and sour sauce.

Super Easy Terriyaki Chicken.
Mix equal parts Soy sauce and Honey. 1 1/2 cups each.
1/2 cup sesame seeds.
1 tblspn fresh grated ginger. [yields 3 cups sauce] and then set aside half for the marinade and the other half for the cooked chicken. Marinate chicken strips in a ziplock bag or airtight covered bowl 4- 6 hours.

cook marinated chicken and add the fresh ginger and sesame seeds at the last 3 minutes. Pour the other half of the sauce over the chicken and rice.

Then stir fry the chicken

Chicken:-Braised Garlic
8 boneless, skinless chicken thighs (about 1-3/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 cups fresh mushrooms, quartered
2 cups baby carrots
2 cups frozen pearl onions, thawed
6 garlic cloves, chopped
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
2 tablespoons all-purpose flour
1 cup white wine
2 cups chicken broth
1 bay leaf
2 teaspoons lemon juice
2 tablespoons cornstarch
1. Heat oven to 350 degrees F.
2. Sprinkle chicken with salt and pepper.
3. Heat olive oil in a large, deep ovenproof skillet over medium-high heat briefly, then add chicken. Cook chicken about 5 minutes or until lightly browned on all sides; remove from pan and set aside.
4. Add mushrooms to pan and cook over medium heat about 3 minutes until golden, stirring frequently. Cut carrots on the diagonal and add along with onions. Cook for 4 to 5 minutes. Add garlic, thyme and rosemary and cook about 1 minute or until fragrant. Add flour and cook for 3 minutes, stirring constantly.
5. Add wine and cook about 3 minutes or until reduced by half. Whisk in broth and bay leaf and bring to a simmer over medium-high heat.
6. Return chicken to pan; it should be almost covered by sauce. Bring back to a simmer and cover. Place skillet in oven and cook at 350 degrees F for 23 minutes or until internal temperature of chicken registers 170 degrees F on an instant-read thermometer.
7. Remove pan from oven. Remove chicken from pan and set aside. Stir lemon juice into the sauce. Blend cornstarch and 2 tablespoons water in a small bowl; heat sauce over high heat and whisk in cornstarch mixture. Boil for 2 to 3 minutes or until thickened.
8. To serve, divide sauce and chicken among plates.

1. Stir fry. Cut chicken breast in slices crosswise, cut up some veggies in bite sized pieces. Saute them in either a wok or a sauce pan with a lid, add some soy sauce, a dash of sugar, a dash of garlic and ginger powder. Serve on rice.

2,. Bake the chicken breast - sprinkle with some herbs first - Bake at 350oF for 30 minutes. Serve with noodles, rice or baked potatoes. or mashed spuds.

3. Bake the chicken breast - sprinkling it first with chili powder and salt and pepper. Bake for 30 minutes.
Cut up the cooked chicken breast and wrap it in a flour tortilla with sliced red and green peppers, sliced red onions, some grated cheese and eat it with some salsa and sour cream - chicken wrap.

4. cook the chicken breast by poaching in water to cover - simmer. Cut up and use in a chicken caeser salad or a curry chicken waldorf salad - add a diced stalk of celery, a handful of seedless grapes, a handful of chopped nuts and may to moisten and a pinch of curry powder(or not). Eat wrapped in a pita pocket - makes a nice sandwich too.

5. Make chicken soup with the stock from poaching the chicken breast - dice an onion and come celery and carrot, saute in a bit of veg oil, add the chicken stock and the diced chicken meat and some frozen mixed veg and maybe a couple of noodles. salt and pepper and thyme. MMMMM

6. cut the cooked breast into long fingers, roll in chutney and then in chopped peanuts and eat with a salad.

7. Curry chicken - Saute chicken, diced onion and curry spices, add coconut milk, garlic and ginger. Season to taste. Serve over cooked rice.

8. flatten raw chicken breast with mallet or rolling pin or wine bottle - put the chicken breast in a plastic bag first. Add a slice of ham and a slice of swiss cheese and roll it up. Bread it with flour, egg and milk, and then bread crumbs. Brown on all side in a pan on the stove and them bake for 30 minutes at 350oF. You have just made Chicken Cordon Bleu. Serve with a hollandaise sauce or NOT and rice and veg.

Have fun. Eat well

Chef

try a chicken chassuer schwartz packet mix
or a chicken casserole; http://www.bbcgoodfood.com/recipes/4380/…
or homemade goujons; http://uktv.co.uk/food/recipe/aid/629734
or chargrilled chicken fillets with salad and jacket potato:

bbc good food

There is a copycat recipe for PF Changs Szechwan Chicken Chow Fun at http://www.restaurant-recipes-copycat.co… It's easy to make and delicious.

http://www.restaurant-recipes-copycat.co…

stir fry with veggies and rice, fajitas, make a chicken Caesar salad wrap, make a stew or a goulash instead of soup.... make a savory pie with it.... experiment

aspiring michelin star chef

chicken a la king