Thin, boneless, chicken breast - what's a fast recipe?!
Thin, boneless, chicken breast - what's a fast recipe?
I have about a pound and a half of thin, boneless, chicken breast, that I would like to cook tonight. I'm tired of chicken cutlets, and chicken fried rice. Does anyone have a quick and easy recipe that I can use with that meat?
Answers: 4 Boneless chicken breats pounded thin
2 bunches Green onions, chopped
1/4 pound Mushrooms, sliced
1 can Cream of chicken soup
1 box Your favorite stuffing mix (or your own recipe)
Instructions
1. Sauté onions, mushrooms in butter or oil; do not drain. Add enough bread stuffing to onion/mushroom mixture to fill the four chicken breasts. Use your favorite stuffing recipe or use a boxed stuffing like Stove Top (follow directions on box).
Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks.
Place in baking dish add Cream of Chicken Soup. Sprinkle with paprika and parsley. Bake at 350° for one hour. make chicken stir fry.
broccoli, sliced chicken, stir fry sauce, shredded carrots, water chestnuts, and some peapods. how about browning it in a small amount of oil and then add a can of cream of chicken soup and cook untill done . serve over rice and add a veggie and you have a great meal . good luck and happy cooking . make chicken fajitas, add some seasoning, onions, peppers in a wrap, they are awesome . Well, other than what I'd be doing with it (burying it in the backyard and mourning the poor little chicken's death-lol)?
Chicken-stuffing rollups. Pound the bejeezus out of the chicken breast between plastic wrap while you're cooking a bit of stovetop stuffing. When the stovetop's done? Wrap the chicken around a bit of it like a burrito (without tucking the ends in) and use a toothpick if you have to keep it closed.
Wrap in tinfoil, put in a glass 13x9 baking dish half filled with water (make sure that tinfoil is watertight) for about an hour at 350 or until the chicken is done to your liking. Takes maybe an hour and a half, which may be more than you're willing to spend... but prep for it takes TOPS half an hour... and that other hour you can just chill out and do whatever else you need to do. Have some pre-cut carrot sticks or bagged salad/broccoli/spinach along with it and voila. Nice dinner with minimal effort. =) pound the breast out thin, put a thin slice of ham on it,
then a athin slice of american or swiss cheese.
roll it up and put a little breading on it
bake it
"chicken cordon bleu" Dip in egg wash and then flour, sautee in tbls of butter and tbls of oil until both sides light brown, add capers and a little dry white wine to deglaze and make a light sauce and serve with sauce over the top. Place the chicken breast in bottom of cassarole dish. Place slices of cheese on top. Pour a can of cream of mushroom (or broccoli) soup over them. Cover with stuffing mix prepared in accordance with box. Bake at 350 for about an hour. YUM!!!!!!! Fajitas! Fry the chicken breast with taco seasoning, onions, and bell peppers. Put it on some tortillas with salsa and sour cream.
Or you could make Chicken Parmesan. Make spaghetti as usual, and throw in some cooked chicken ( I just fry it on the stove with garlic powder, salt and pepper). Fried Chicken Breasts
chicken breast halves
salt and pepper
vegetable oil
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking powder
PREPARATION:
Rinse chicken breasts and pat dry; sprinkle all over with salt and pepper. Drain well. In plastic bag, combine flour, salt, pepper, and baking powder. Shake chicken the flour mixture until well-coated. Refrigerate for 2 to 4 hours. Put 1 1/2 inches of vegetable oil in a deep skillet; heat to medium high, or about 3705°. Place chicken in hot oil. When chicken pieces are hot and browning well, lower heat to medium low. Continue cooking for 8 to 12 minutes on each side or until well-browned and juices run clear when pierced with a fork. Quick Chicken Marinara: Bread it w/ breadcrumbs and bake it until it's crispy put on some mozzerella cheese, a jar of spaghetti sauce then more mozzerella (and a bit of parmesian if you have it). Bake it again until it's nice and gooey. Serve it w/ noodles.
Chicken Stir Fry: Cut it up and cook it in soy sauce and oyster sauce (and a bit of garlic if you have it). Then add a bag of frozen stir fry veggie mix, add more soy and oyster sauce to taste and simmer until the veggies are done. Serve w/ rice.
Make chicken burgers on the grill, or bake them in the stove.
Chicken Divan: Boil the chicken and place in the bottom of a casserole dish. Put some cooked broccoli or asparagus (or both) on top then mix together a can of cream of chicken soup (undiluted), a cup of mayo, 1 tsp. Pepper, 1 tbsp curry powder and a squirt of lemon juice. Pour the mixture on top of the chicken and veggies and top w/ cheese. Bake it until the cheese starts to brown. Serve with rice. I made this last night:
buy can of campbell cheddar cheese soup.
2 plates: one with bread crumbs, one with the condensed soup on it
coat chicken in crumbs
coat chicken in cheese
again, coat chicken in crumbs
bake!!
it was SO delicious
if you are looking for healthy, they make a 99% fat free cheddar soup, too Marinate the chicken oil and herbs (just whatever you have lying around or growing in the garden). Let them sit for about 2 hours then take out the chicken a lay it out on a piece of cling wrap (saran wrap in the USA I think?), Then lay out some feta cheese, sun-dried tomatoes and olives on the chicken and then you simply roll the chicken mixture up like a sushi roll (roulade) making sure to sort of tuck over the ends. And place in the fridge for another hour to let the flavours meld. From there you can bake it in the oven (seem down) or even grill it but fair warning this dish can get messy but hey, it will still taste good. You could even do several individual ones with just one piece of chicken but this takes a little more time. As for a sauce lots would works. My favourite though is saute some onions and garlic in butter then add some basil, thyme and capers. Pull of the heat and then kind of mash the capers lightly with back of the spoon. Simple yet tasty. Parmesan Chicken
INGREDIENTS:
* 1/2 cup dijon mustard
* 1/4 cup apple juice
* 2 cloves garlic, minced
* 2 cups fresh soft bread crumbs
* 1 cup grated Parmesan cheese
* 1 Tbsp. butter, melted
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 2 tsp. dried parsley flakes
* 8 boneless, skinless chicken breast halves
PREPARATION:
Line a 13x9" pan with foil and preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes. Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8 Salsa Chicken 4-6 chicken breasts (put in a baking dish) 1 jar of thick salsa(Old El Paso is good) Add 1 T. of mustard(yellow or brown) 1/2 cup brown sugar Mix mustard, brown sugar, and salsa. Add more brown sugar if you want it sweeter. Pour over chicken, so its coverd. Bake at 350; uncovered for an hour. stir fry chicken
