What to fix for dinner?

Question

I like new ideas for how to cook chicken breasts for dinner -

Answer 1

Asian Cashew Chicken Stir-Fry
Cubes of chicken breast are stir-fried along with cashews, water chestnuts, bamboo shoots, onion, celery and bell peppers.Ingredients:
• 3/4 to 1 lb. boneless, skinless chicken breasts
• 1 egg white, beaten
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon vegetable oil
• 1 cup cashews
• 2 Tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can bamboo shoots, drained
• 1 small sweet onion, sliced and separated into rings
• 3 celery ribs, thinly sliced
• 2 red bell peppers, seeded and thinly sliced
• 1/2 cup chicken broth
• 2 Tablespoon corn starch
• 2 Tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1/2 cup cashews, toasted and chopped
Method:
Cut chicken breasts into 1-inch pieces. In a medium bowl combine beaten egg white and rice wine; add chicken pieces and refrigerate for 1 hour. Heat a wok or large skillet over medium-high heat; add 1 Tablespoon of oil; add cashews and stir for a few seconds. Add two more Tablespoons of oil and the drained chicken pieces; toss until browned. Add water chestnuts, bamboo shoots, mushrooms, onions, celery and red peppers, tossing for 3-5 minutes until crisp-tender. In a small bowl mix broth, cornstarch, soy sauce and sesame oil. Pour over chicken pieces and cook until sauce has thickened. Spoon onto serving dish and sprinkle with the 1/2 cup toasted, chopped cashews.
Notes:
Although this recipe takes a little prep time to cup up the chicken and vegetables, it's very quick and simple once you get started. I often vary the vegetables according to my mood or what I have on hand. I've made this with zucchini, yellow squash and broccoli and it was awesome! So have fun with it.

Number of servings: 6



Chicken Puttanesca

Ingredients
12 ounces skinless, boneless chicken thighs or breast halves
1 14-1/2-ounce can tomatoes, cut up
1/4 cup dry red wine or chicken broth
2 tablespoons tomato paste
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
2 cloves garlic, minced
8 ounces fresh medium mushrooms, quartered (about 3 cups)
1 small onion, chopped (1/3 cup)
12 pitted ripe olives, halved
3 anchovy fillets, cut into 1/2-inch pieces (optional)
3 tablespoons snipped parsley
8 ounces spaghetti or other pasta, cooked and drained
Parsley sprigs (optional)

Directions
1. Cut chicken into thin bite-size strips. Set aside.
2. For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender. Remove mushroom mixture from the wok.
4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return mushroom mixture to the wok. Add olives, anchovies (if desired), and parsley. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Garnish with parsley sprigs, if desired. Makes 4 servings.


Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.



Chipotle Chicken Chili
This chili recipe combines cubed chicken breasts with vegetables, seasonings, and chipotles for a great smoky taste!Ingredients:
• 2 tbsp. olive oil
• 4 skinless, boneless chicken breasts, cubed
• 1 medium onion, chopped
• 1 1/2 tsp. ground cumin
• 1 tsp. lime or lemon pepper seasoning
• 1 tsp. dried oregano, crushed
• 2 tsp. garlic powder
• 1 tbsp. salt
• 2 cans reduced-sodium chicken broth
• 2 cans pinto beans, rinsed and drained
• 1 can whole kernel corn, drained, or 2 cups frozen corn
• 1/2 can chopped red bell pepper
• 1/2 cup chopped and drained roasted red sweet peppers
• 1 to 2 tsp. finely chopped canned chipotle peppers in adobo sauce
• 2 tbsp. lime juice
Method:
In a large skillet cook chicken, onion, cumin, lime pepper seasoning, oregano, and garlic powder in hot olive oil over over medium-high heat for 5 to 6 minutes or until chicken is no longer pink. Stir in broth, beans, corn, bell pepper, roasted peppers, and chipotle peppers. Bring to a boil. Reduce heat to low; simmer 20 minutes. Just before serving, stir in lime juice.
Notes:
Serve with shredded cheese if you'd like. I love the smoky flavor of the chipotles, you can add more or less depending on your need for heat.

Number of servings: 4-6



Simple Chicken Enchiladas
These creamy-rich enchiladas are filled with a mixture of chicken, cream cheese, sour cream, Mexican-blend cheese, olives, sweet pepper, onion and salsa, topped with enchilada sauce and more cheese.Ingredients:
• 4 boneless, skinless chicken breasts, cooked and diced or shredded
• 1 dozen corn (or flour) tortillas
• 2 lg cans of your favorite enchilada sauce
• 2 Cups or more shredded Mexican cheese blend (or your favorite)
• 1 can black olives, sliced
• 1/2 green, red, orange, or yellow sweet pepper, chopped
• 1/2 lg onion, chopped
• 1 Cup Salsa (Southwest or your favorite)
• 1 Cup Sour cream
• 1 8 oz. pkg cream cheese, room temperature
• Sour cream, guacamole, and sliced black olives for garnish.
Method:
Pour 1/2 can enchillada sauce in the bottom of 13x9-inch pan. Saute onion and pepper in olive oil in large skillet until tender. Add salsa. Stir cream cheese until smooth. Slowly mix in sour cream until blended. Stir in onion-salsa mix, 1 can of black olives, and the chicken. Spoon approximately 1/12 of the mixture into a tortilla; sprinkle with a little cheese blend, roll up and place in pan. Continue until all 12 are done. Pour remaining enchilada sauce over tortillas. Bake at 350 degrees for 30 minutes, or until bubbly; sprinkle liberally with cheese blend and bake additional 10 minutes. Place tortillas on plates; top with sour cream, guacamole, and sliced black olives for garnish.
Notes:
Flour tortillas may be used. You can add as much and any mix of the peppers and jalepeno, as preferred. Add onion to taste. Black olives are optional. Serve with Mexican or Spanish rice and beans.

Number of servings: 6-12


Chicken Salsa Verde
Chicken tenders are coated with a seasoned flour mixture, browned in a skillet, and simmered in Salsa verde. Shredded cheese and sliced black olives are sprinkled on top.Ingredients:
• -2 pounds chicken tenders
• -1/2 cup flour
• -1/2 teaspoon garlic powder
• -1/2 teaspoon chili powder
• -1/2 teaspoon salt
• -2 tablespoons vegetable oil
• -1 16-ounce bottle salsa verde (I use Contadina)
• -8 ounces shredded cheese (Cheddar or Mexican-Blend)
• -1 small can sliced black olives
• -1/4 cup chopped cilantro
• -Flour tortillas, warmed
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Method:
Combine flour, garlic powder, chili powder, and salt in a shallow bowl or pie plate. Heat oil in skillet over medium-high heat. Dredge chicken tenders in flour mixture, then place in skillet to brown about 10 minutes, turning once. Pour salsa verde over browned chicken; cover and simmer for 10 minutes. Sprinkle with cheese and sliced olives. Cover and cook until cheese is melted. Sprinkle with chopped cilantro. Serve with warmed tortillas.
Notes:


Number of servings: 6



Balsamic Chicken Salad

Ingredients
4 medium skinless, boneless chicken breast halves (about 1 pound)
1/2 cup dry white wine or chicken broth
1/4 teaspoon coarse salt or salt
1/4 teaspoon freshly ground pepper
1/3 cup raisins
Boiling water
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
1 teaspoon finely shredded lemon peel
Shredded lettuce
Finely shredded lemon peel


Directions
1.Flatten chicken slightly with your hand. Place in a 2-quart rectangular (11x7x1-1/2-inch) baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper.
2. Bake chicken, uncovered, in a 350 degree F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid.
3. Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain.
4. In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally.
5. To serve, arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel. Makes 4 servings.

Answer 2

Don't you just love those people that put down a website and really put no effort into writing an answer......anyway!

There are a few suggestions that I can give you.

One being that many stores have a lot of marinades these days and you can pick one of them. You then can make lemon pepper chicken, bbq chicken, garlic chicken and so on. (I am going to stop there before I sound like the guy from Forest Gump!)

Two, you can take it or even a whole roaster chicken and put it on the crock pot and season as like. This makes a nice broth and even gravy. I use a poultry seasoning mix from Dean and Deluca myself.

Three, mix it in some beans (black, pink or red) and some salsa and chili sauce with some corn. Season with mexican spices and add some chese blend on top and serve it over rice. Yummy!

Have fun! I hope that this has helped!

Answer 3

You'll need butter flavored popcorn salt
Enought breasts for the family
Mashed Potato Flakes
Butter

Very lightly sprinkle both sides of chicken with popcorn salt and let sit in it's own juices and salt for about 20 minutes

Mix 1/2 teaspoon butter flavored salt and 1/2 cup of potato flakes

Dip chicken in melted butter then roll around in potato flakes, You can do this step twice for more coating and butter.

Bake at 350 in oven for 15 minutes or so and then turn and bake for another 15 minutes.
__

For a potato side

Can of del-monte sliced potatoes
2 slices of kraft cheese
1/4 cup milk
1 tablespoon butter


Drain the juice from the potatoes, put the potatoes in a small pan, add the milk, butter and cheese and stir until cheese is melted and everything looks blended

Have a salad mix before and can of fruit after for a very good meal

Answer 4

Well if you don't mind try marinating them in the fridge for a half an hour or overnight... what a drag. A quick easy way is to fry them with veggies and spices and put it over rice or pasta...that shouldn't take too long. Don't forget they have cook books in libraries. Also with all the marketing stuff these days see if chicken sellers have an 800 number and ask them if they have cooking ideas they would send you or on the Internet.

Answer 5

Simple, get some ham or bacon slices enough to wrap the chicken in. Cut a pocket into the chicken breasts and fill with fresh herbs (sage and tyme) and some cheese. Wrap in the bacon or ham. Bake in hot oven for 25 -30 mins.

Answer 6

Make Lemon Peppered Chicken.

Answer 7

The other day i bought some Mccormick Jerk Chicken seasoning and baked a whole chicken. It was pretty good, i rubbed a bunch of seasoing on the chicken and i basted it with the marinade recipe on the seasoning bottle to keep it from drying out.

Answer 8

Chicken breasts and some Mushroom soup, Just bake and serve

Answer 9

Take some chicken breasts, dip them in beaten eggs and bread them with stove top stuffing and bake them for about 40 minutes covered with foil. I serve this with mashed potatoes, veggies and cranberry sauce.

It's so quick and easy..and the kids love it!

Answer 10

Pound out the chicken between wax paper....cut into chicken finger sizes...dip in breading & deep fry...yummy! Bread some mushrooms & onion rings too...can I come for dinner :)

Answer 11

Cover them with lemon pepper and and garlic salt w/ parsley. Place on an aluminum foil covered baking sheet. pour aproximately 2 Tbsp of lemon juice on the foil (enough to minimally cover the foil). Cover them with another sheet of foil and bake at 375º for 45 - 50 minutes. Gives a zesty flavor and the juices are locked in by covering with the foil.