Dinner HELP!!?!
Dinner HELP!!?
Ok guys I have some boneless skinless chicken breast out for dinner tonight, but I need some ideas on what to do with them. Something quick and easy as I only have about 1/2 hour to make dinner. What ideas can you give me, that is NOT a casserole?
Answers:
Chicken Ole'
Ingredients and Directions
3 Whole chicken breasts,
-boneless & split 4 oz Green chilies, diced
-(canned) 3/4 c Cheddar cheese, shredded
3/4 c Monterey Jack cheese,
-shredded 3 tb Onion, finely chopped
1/3 c Butter, melted
1/4 ts Chili powder
1/4 ts Cumin, ground
1 c Tortilla chips, crushed
Wooden toothpicks Remove skin from chicken. Between sheets of waxed paper, pound each until 1/4" thick. Drain chilies and combine with the cheeses and onion. Divide
into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips. Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes
great with mexican rice
what other ingredients do you have to work with?
It's always easy to simply coat in olive oil, then roll in a mixture of Italian bread crumbs and parmesan cheese and bake at 350 for about 30 -45 minutes
Season it and bake it and serve it with some streamed veggies. Takes a total of 10 to 15 minutes.
Why not coat the chicken breast with batter, salt and pepper Simply deep-fry it and allow to drain after cooked. You can either serve with baked pumpkin, baked potatoes, steamed peas or corn whichever you prefer. Red wine would be a great add-on. 25 mins max.
I just got this recipe online. It has very good reviews by a few people who made it. I am planning to try it myself this week.
http://food.yahoo.com/recipes/kraft/9450...
Chicken Parmesan, make sure to flatten out your chicken breast first with a meat tenderizer or rolling pin a little then dip in beaten up egg coat in a mixture of flour, bread crumbs, garlic parmesan, salt and pepper. Fry in a skillet on med. for about 5 minutes each side then place in a oven safe dish top with spaghetti sauce and mozzarella bake in a 350 oven for about 20-25 minutes. Serve over spaghetti with a salad and garlic bread.
cut into bite size pieces and stir fry with chopped up veggies add a bit of terriyaki and hot pepper flakes or add a bit of curry powder and yogurt and serve over quick cook rice or noodles
Cut each breast into 3 equal sized pieces, pan fry each side for 5 minutes take off of pan, cut up into small pieces.
Make on side Mexican rice, and some beans
Warm tortillas
put chopped chicken back into pan to quick warm.
You can have tacos or burritos that taste great!
Oh -salt pepper garlic the chicken before cooking
Put Diagonal Cuts in them both sides and put Sprigs of Rosemary and Thyme and bits of Garlic if you like it and stick bits of Orange in the cuts as well and whole Pepper Pods in as well . Squeeze Orange Juice on and put Olive oil on ,
Then Grill it for about 10- 15 Minutes on both sides and check to see if cooked to youre liking every so often. You can serve it with Boiled Brown Rice and a Green Vegetable, Asparagus, Broccoli,Cabbage,or a Salad.The Rice takes about Twenty Minutes to Cook 75 Gram per Person 150 Grams per two Persons ,cover with Water two Inches above Rice, bring Water to Boil first then put Rice in and Cook ,wait until Water evaporates off Rice then it is cooked.Veg takes about eight minutes to cook or until tender, If you have Steamer then it is better cooked in that the Rice and Vegetables.Put Extra Virgin Olive oil and Balsamic Vinegar on Vegetables and Rice, or Soya Sauce. How about a nice Glass of Wine with that,Julio Gallo or Paul Mason. Bon Appetit.
dip the chicken breast in mayonaise and then in breadcrumbs. sprinkle with italian cheese and bake in a 375 degree oven for 20 minutes on a pan you have sprinkled with olive oil. enjoy! it will taste like fried chicken cutlets.
CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness
In a heavy bottomed skillet, sauté onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the sauté).
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.