Hi, I have boneless chicken breasts...?!
Hi, I have boneless chicken breasts...?
How can I cook it and make it delecious
I have some veggies like aspergus and potoatos...
Answers:
Grill it. If you grill your chicken it will have that smokey taste. And I would steam or boil your veggies! :)
try browning it with diced tomatoes and mix in the asparagus. You could also mash the potatoes as your side.
Marinate them and the asparagus in Italian Dressing in the fridge and throw them all on the grill later. Rub the potatoes w/ butter and kosher salt, wrap in foil, poke holes, and put them on the grill, too.
Soup: Chicken broth with the chicken breasts cut up boil them and add the asparagus and cut potatoes
Bbq the cut chicken breasts or whole with bbq sauce or your favorite seasoning and eat the asparagus (steamed)on the side with baked potatoes :) <<
I love asparagus, bacon & cheese stuffed chicken. I use mozzarella or jack cheese. Easy to make.
Slice the tops of the chicken breasts so that you can stuff them.
Leave the asparagus whole and layer it inside the chicken with the bacon and cheese.
If the asparagus is raw, broil it first for about 15-20 minutes with some olive oil.
Bake the chicken for about 40 minutes at 350 degrees.
You can top it with some chopped tomatoes and chives.
I usually season mine with fresh cilantro and garlic as well.
Good luck :)
I pound the boneless chicken breasts season with adobo or some other type of seasoning - spread cream cheese on cutlets - roll chicken cutlets wrap with some bacon - place in a oven proof dish and bake. time will vary depending on thickness of cutlets. This is delicious
Try marinating the chicken in lime juice, with garlic and pepper. From there, you can throw 'em onto the grill, cook them in a skillet, or put them in the oven, likely the package will give directions for time and temp.
I am making boneless chicken breasts tonight as well.
Take a look at my garlic chicken recipe by clicking on my profile. You will see the web address there to click on. Under the main dishes category you will see the recipe for garlic chicken.
It is very simple but smells DIVINE when baking and tastes great too!
The original recipe called for mayonnaise but I substituted ranch dressing instead. It turned out awesome.
CLASSIC HERBED CHICKEN
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.
wash it and apply lemon and leave it for like a few minutes. then wash it out again and season it. (pepper, seasoning salt, sauces, etc) leave it overnight if you want the seasoning to marinate. then broil it in the oven for about 35 minutes maybe more. than take it out and put it in the (add the sliced potatoes and asparagus) oven for like an addtional 15 minuites (depends on how you want it cooked). the chicken should be flavorful moist and yummy. serve with rice or something
Try this--it's easy and delicious, a little bit "elegant", and would go perfectly with asparagus and potatoes. And you can have it on the table within 20 minutes. The recipe comes from Jerry Traunfeld who runs The Herbfarm, one of the most famous restaurants in Washington State. I've been making this for years!
Chicken Poached in Tarragon Cream
--4 boneless skinless chicken breast halves
--salt and freshly ground pepper to taste
--2 teaspoons extra virgin olive oil
--1 small shallot, finely chopped (note: I often substitute 3 green onions thinly sliced--either works well)
--1/4 cup dry vermouth OR dry white wine
--3/4 cup heavy cream
--2 to 3 tablespoons chopped fresh tarragon
--1 teaspoon freshly squeezed lemon juice (or use tarragon vinegar instead)
Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large skillet (one that has a lid) over medium-high heat. With tongs, carefully lower the chicken pieces into the oil and cook them about 1 minute on each side, until browned but not cooked through. Remove the chicken to a plate.
Reduce the heat under the skillet to low. Add the shallots (or green onions) and cook, stirring constantly, until soft but not browned, just a minute or so. Add the vermouth/wine and stir 30 seconds. Then add the cream and half the tarragon. Return the chicken to the pan and turn to coat. Adjust the heat so that the cream gently simmers. Cover and cook until chicken is firm and just cooked through (no pink remains in center--cut into one breast to check if you need to), 4 to 6 minutes.
Transfer the chicken to a clean, warm serving platter. The sauce should be thick enough to lightly coat a spoon--if not, increase the heat and let it reduce a little bit more. Stir in the lemon juice and the remaining tarragon, and check to see if more salt or pepper is needed. Pour the sauce over the chicken and serve immediately.
Jerry Traunfeld recommends serving the chicken with buttered egg noodles, but I ALWAYS serve it with roasted potatoes! I hope you will give it a try.
You can make Chicken Cordon Bleu....
Just cut it down the side longways like you want to open it like a book...
Stuff some ham and swiss cheese in there, then close it up.
Put some breading on there (bread crumbs, chicken seasonings, egg, n flour)... Or you can use shake n bake.
Then put it in the oven.
Any time you want to know about your breasts, ask your doctor, although most breasts I'm familiar with are boneless,
I would marinate the chicken breast in extra virgin olive oil, salt, garlic powder, white pepper, rosemary and thyme for at least one hour and grill them on a George Forman Grill. Dice your potatoes and mix them in olive oil, garlic powder and parmesean cheese, place on roasting pan and roast at 350 degrees for one hour and also serve the asparagus. My husband loves this meal!