Boneless, skinless chicken breasts are one of the most convenient meats available in your supermarket. There are so many recipes for chicken breasts. They taste delicious, and are tender and juicy if cooked properly.
Each of these recipes stands on its own, but use your imagination! Slice or chop any of the coated chicken recipes and place on top of mixed lettuces with avocado and your favorite dressing for a quick main dish salad. Or toss Parmesan Chicken with some spaghetti, olive oil and chopped tomatoes for a delicious quick pasta main dish recipe.
Parmesan Chicken:
Dijon mustard, apple juice, Parmesan cheese and garlic form a crispy and delicious coating on chicken breasts in this easy recipe.
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
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.
Chicken with Fruit Salsa:
This recipe was inspired by several different cookbooks. It combines some of my favorite winter fruits for a fabulous salsa. Try serving the salsa recipe with sandwiches and other meats too.
1/2 cup chopped peeled mango
1 orange, peeled, seeded, and chopped
1 pear, unpeeled, chopped
8 oz. can pineapple tidbits, drained
2 Tbsp. apply jelly
1 Tbsp. minced seeded jalapeno pepper
2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh parsley
1/4 cup honey
2 Tbsp. apple jelly
1 Tbsp. lemon juice
4 boneless, skinless chicken breasts
Combine mango, orange, pear, pineapple, 2 Tbsp. apple jelly, jalapeno, cilantro, and parsley. Mix well and set aside.
Combine honey, 2 Tbsp. apple jelly and lemon juice. Microwave on high until melted, 10-20 seconds and stir well. Brush half of glaze on chicken.
Broil chicken 4-6'; from heat for 6 minutes. Turn chicken and brush with remaining glaze. Broil 4-6 minutes longer or until chicken is tender, thoroughly cooked, and juices run clear when pricked with knife. Discard any remaining glaze. Spoon fruit salsa over chicken to serve. Serves 4.
Chicken Florentine:
Italian salad dressing is the marinade for the chicken in this simple and elegant main dish recipe.
1/2 cup Italian salad dressing
1 tsp. dried Italian seasoning mix
4 boneless, skinless chicken breasts
10 oz. container refrigerated alfredo sauce
2 cups frozen chopped spinach, thawed and well drained
2 Tbsp. olive oil
12 oz. cooked fettuccine
1/2 cup grated Parmesan cheese
Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Combine alfredo sauce with spinach in medium bowl. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese. Serves 4.
Tarragon Chicken:
This excellent recipe is so bright and fresh tasting; perfect for a cold winter day.
2 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 tsp. dried tarragon leaves
4 cloves garlic, minced
1 onion, finely chopped
1/2 cup frozen orange juice concentrate, thawed
1/2 tsp. salt
1 Tbsp. cornstarch
10 oz. can mandarin oranges, drained, reserving 1/2 cup syrup
Hot cooked pasta or rice
Melt butter with olive oil in large skillet. Add chicken, tarragon, garlic, and onion and cook over medium heat until vegetables are tender, about 8-10 minutes.
In small bowl, stir together orange juice concentrate, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook, stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8-10 minutes. Stir in oranges and serve with hot cooked pasta or rice. Serves 6.
Chicken Breasts Piccata
2 large lemons
2 large garlic cloves
2 tablespoons minced parsley
4 chicken cutlets (1 to 1 1/4 pounds, or 4 to 5 ounces each)
Salt and freshly ground black pepper
1/4 cup all-purpose flour
4 tablespoons olive oil
1/2 cup dry sherry
1/4 cup fresh lemon juice
2 tablespoons capers
2 tablespoons butter
Preheat the oven to 350 degrees F. Slice 1 of the lemons into 8 thin slices. From the remaining lemon, squeeze 1/4 cup juice. Mince the 2 garlic cloves. Mince enough fresh parsley to measure 2 tablespoons; reserve the parsley, covered with a damp paper towel.
Season the chicken cutlets on both sides with salt and pepper. Dredge the cutlets in the 1/4 cup flour. In a 12-inch nonstick saut茅 pan or skillet, heat the 4 tablespoons oil over high heat until hot. Add the chicken and saut茅 it 2 minutes on each side, or until golden brown. Transfer the cutlets to a platter, cover, and keep warm.
Add the minced garlic to the pan and cook, stirring, 30 seconds, being careful not to let it brown. Add the 1/2 cup sherry, 1/4 cup lemon juice, and 2 tablespoons capers and combine, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the sauce over medium-high heat by half, stirring occasionally. Remove the pan from the heat and add the 8 lemon slices. Keep warm, covered.
Crispy Chicken Fingers Recipe
4 boneless chicken breasts
1 T. mayonnaise
1 T. melted butter
1 C. crushed corn flakes
Dry chicken breasts on paper towels. Brush with mayonnaise and cut into 1 inch strips, then roll each piece in flakes. Place in pan and drizzle a few drops of butter on each piece. Bake at 375掳F. for 25 minutes.
Quick Chicken Oriental
12 ounces skinless, boneless chicken breasts ( or turkey breast)
1/3 cup orange juice
2 tablespoons light soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon ground ginger
Nonstick spray coating
1 (16 ounce) package frozen Oriental vegetables
1 tablespoon cooking oil
3 cups hot cooked rice
Cut chicken in to bite size strips.
Stir together, orange juice, soy sauce, cornstarch, brown sugar, and ginger in a bowl and set aside. Spray skillet with nonstick spray, preheat over medium heat. Add vegetables; stir fry 4 to 5 minutes, remove from skillet.
Pour oil into skillet and add the chicken; stir fry for 2 to 3 minutes or until the chicken is tender and no longer pink. Push chicken away from center of skillet and pour in the sauce.
Cook until thickened and bubbly. Add vegetables back in the skillet, stir to coat all ingredients with sauce.
Cook about 1 minute more or until heated through. Serve over rice.
SERVES 4.
these are some very easy and quick recipes for chicken breast or boneless.. i hope that u'll enjoy ur meal alot.. DO TRY ALL OF THESE...I need a new, quick and easy recipe for chicken...any idea's?
Just answered a different question with this recipe...
I have a super easy recipe for spaghetti with chicken...
cut the chicken up in to little pieces...put them in a frying pan with a little vegetable oil and sprinkle them with a LITTLE garlic salt or garlic powder and about a teaspoon of oregano...shake a little more oregano on if you need...you can tell by the look...
when the chicken is done, drain anything you possible can out of the pan...should be little or nothing at all...take 2 jars of any kind of spaghetti sauce you like and add it to the chicken...right in the frying pan...
cook some spaghetti noodles...make extra because you will have extra sauce (leftovers)...
you can add a clove or two of garlic (crushed/chopped) to the sauce if you like...for only having a few ingredients the chicken tastes really good and has a nice flavor...
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
Quick and easy....
1) Pre-heat oven to 350 or fire up the grill.
2) Cut breasts in half, lengthwise.
3) Coat them in oil (canola or olive if you have it).
4) Generously sprinkle (don't be shy) your favorite herbs or spices on both sides. (Chili powder with a bit of garlic, dill with a bit of garlic, dried ranch seasoning, etc.)
5) Place two or three of the pieces in aluminum foil squares that are large enough to crimp at the top and ends (then fold over the crimped ends to prevent leakage).
6) You can leave them in the oven for over an hour, but they should be done in 30-40 minutes.
P.S.: You can do the same thing with potato wedges (a good white potato or reds or Yukon gold...russets are too dry for me.)
*************ONE SKILLET CHICKEN CACCIATORI
2 tbs olive oil
1 medium onion, sliced
1 clove minced garlic
1 1/2 cup fresh mushrooms pieces
1 package of skinless split chicken breasts, or thighs- about 3-4 breast, or 4-5 thighs
2 cans Delmonte garlic and onion tomatoes-diced, undrained
2 cans diced tomatoes, undrained
1 6 oz can of tomato paste
3/4 cups dry white wine, or cooking sherry
1 tsp sugar
1/2 tsp dried rosemarry
1/2 tsp dried oregano
1/2 tsp dried basil
1/tsp dried thyme
salt and pepper for taste
1 tbs parsley
mozzarella or Parmesan cheese
1 pkg linguini or thin spaghetti noodles
Heat oil in a large skillet. Add chicken. Brown well on both sides, about 2-3 mins on each side. Remove and leave drippings.
Add onions, garlic and mushrooms, saute until vegetables are just tender, about 5 minutes. Return chicken to skillet.
Meanwhile, mix together in a medium bowl, the diced tomatoes, paste, wine, sugar, salt and seasonings. Pour over chicken and vegetables. Bring to a boil; reduce heat and cover. Simmer on low temperature for 30-35 minutes or until chicken is no longer pink. (if you use a meat thermometer, 170 * for breasts, 180* thighs). Sprinkle the chicken with parsley and cheese.
Serve over hot cooked noodles. Spinach salad and garlic bread go well as accompaniments.
************************Cherry Cola Chicken
INGREDIENTS
2 cups hickory smoke flavored barbeque sauce
1 (2 liter) bottle cherry cola
1 cup grape jelly
1 (4 pound) whole chicken, cut into 6 pieces
DIRECTIONS
In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.
Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.
Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.
******* CHICKEN CORDON BLEU IN PASTRY
1 tub 8 oz refrigerated crescent rolls
录 cup spread able chive and onion cream cheese
4 thin slices of deli ham
4 boneless skinless chicken breast halves (4 oz each)
4 slices Swiss Cheese
On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of the rectangle. Place ham widthwise over the dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each end, pinch the dough together around chicken, forming points.
Bake at 375 for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.
seer it on each side for 3 min. then bake for 10 and serve it
stuff the chicken with cheese and prosciutto. Then dip it in egg and bread crumbs and bake it. this is delicious
Pound chicken with a mallet, then put anything you like in...I like garlic, butter, and cheese, then roll up and stick in a toothpick to hold, then bake.
put in a pan with chutney of choice (I like mango) If you have, put a complimentary fruit (with mango I add mandarin oranges) and simmer on med. until juices run clear. serve on rice.
Chop up and cook with stirfry veggies, with soy sauce or terriyaki or anything like that, serve on rice or noodles. For a mediteranian twist, add pineapple!
Cheddar Baked Chicken
2 1/2 to 3 pounds chicken parts or bone-in chicken breasts
2 tablespoons melted butter
1 can (approx. 10 1/2 oz) Cheddar cheese soup, undiluted
2 tablespoons chopped pimiento
1/2 teaspoon chili powder
1 1/2 teaspoon dried parsley flakes
PREPARATION:
Preheat oven to 400掳.
Arrange chicken parts in a single layer in baking dish, skin side down. Drizzle chicken with the melted butter. Bake, uncovered, for 20 minutes .Turn chicken skin side up.
Bake for 20 minutes longer. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.
Serves 4 to 6.
Chicken Picatta
6 Skinless chicken breasts sliced thin
1 egg (eggbeaters work just as well)
3 to 4 tablespoons of lemom juice
1/2 cup of flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon butter (use cooking spray to lower fat content)
2 teaspoons chicken bullion (I use a can of chicken broth)
1/2 cup boiling water (only if you use the bullion)
Pound chicken thin
Beat egg with one tablespoon of lemon juice
combine flour, garlic powder and paprika
dip chicken in egg than flour
heat butter on medium high and brown chicken on both sides
If you use bullion while the chicken is browning dissolve the bullion in hot water
Add bullion (or broth) and remaining lemon juice to skillet
cover and simmer 20 minutes
Chicken Piccata
4 boneless, skinless, chicken breast
2 tsp. flour
2 T. + 2 tsp. butter
3-1/2 T. water
2 tsp. lemon juice
Melt half the butter and saute chicken. Transfer to a platter and keep warm. Stir water into the skillet to de-glaze the pan. Bring to a boil. Stir in lemon juice and remaining butter. Stir until melted. Pour over Chicken. This goes well with corn pudding and Banana Cream Cake.
How about chicken bundles. Start with a large square of heavy duty tin foil. Place chk.breast seasoned with garlic powder,salt%26amp;pepper on the foil that has been buttered.Add thin sliced potatoes with skin on, either red or purple or whichever you have,on top of chk. Add chunks of zucchini and yellow squash or thin sliced carrots also all veggies seasoned with garlic powder,salt%26amp;pepper. Add a pat of butter on top and seal bundles. Place on a cookie sheet and bake for about 50to60minutes @350degrees. Take out and serve with rice to pick up all the nice juices from all the veggies and chk. Quick %26amp; easy and practically a 1 dish meal,also very healthy.
here it is...
Adobo (Chicken)
1 chicken, regular size
1/2 cup vinegar
1 clove garlic
Salt to taste
Black pepper
1/2 bay leaf
Lard
2 cups water
Procedure:
Clean the chicken, cut into pieces. Add the salt, minced garlic and pepper to the chicken. put in a kettle and add the bay leaf, vinegar and water. Cover and let simmer until the chicken is tender brown. Serve hot or cold.
If you prefer this with coconut milk, add thick coconut milk and simmer for few more minutes...
what we do is have the bonesless skinless breasts thaw (if frozen) and put in oven safe dish. pour fat free ranch dressing (or italian dressing) over and bake for 1.5 hours on at least 350 degrees. make sure you cover it or the dressing will evaporate and burn. serve with veggies...it's pretty good, we have that at least twice a month! once with ranch and once with italian. it's awesome cold, too, on top of a salad!
Hi Nicky,
This is a goody and it's easy.
Cut breast length-wise into approx. 2'; strips. Season with lemon pepper and a little garlic powder. Brown in olive oil then remove from pan and set aside. In same pan add 1 can cream of chicken soup, can or fresh mushrooms and 1/2 can diced tomatoes. Mix well then add chicken and simmer for about 1/2 hour. Add a few spoon fulls of sour cream, mix and serve over noodles or rice topped with parsley and sage.
Quick and easy garlic chicken
http://www.razzledazzlerecipes.com/quick鈥?/a>
Here's a couple of my favorites.
Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4
This recipe is simple and delicious, my kinda of recipe.
The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.
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.
Pound out breasts a bit; season with lemon pepper and onion powder and put in the bottom of a casserole pan
Mix one can of cream of mushroom soup with 1/2 cup of sour cream together and pour over chicken
Prepare one box of Stove Top Stuffing per package directions, then top over chicken and sauce.
Bake uncovered for 30 minutes at 350 degrees. I LOVE this recipe! Hope you do too.
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