I need some semi-gourmet recipes for boneless, skinless chicken breasts?

Answer 1

You should snoop around this website. They produce chicken! (Follow the "recipe" links and/or do an "advanced search".)

http://www.perdue.com/

Wish I could help more... I'm vegetarian. :D

Answer 2

Want a great summer recipe? Grill the breast until cooked 1/2 way then transfer to a baking dish. Cover with a can of drained apricot halves, a can of drained dark cherries and pour a bottle of La Choy Sweet and Sour sauce over all and finish baking in 350 degree oven about 30 minutes.

Make rice and mix in green peas when done. Using a measuring cup, scoop out a 1/2 - 1 cup rice on each plate and place a chicken breast with sauce over it next to it. Looks lovely.

Enjoy!

Answer 3

Pound the breasts very thin.

Dredge each in a mix of 1/2 c flour, 1 tsp onion powder, 1 tsp celery salt, 2 tsp fresh ground pepper.

Heat a pan over medium heat and add 2 tbsp olive oil and 2 tbsp butter. Pan fry the breasts until beautifully golden brown and cooked through. Top each with a slice of provolone. Transfer to a serving dish and keep warm.


In the pan drippings, add 1/2 cup white wine, 1 tsp minced garlic and 2 tsp butter. Add 1 lb sliced mushrooms and simmer over medium heat 3 mins. Remove mushrooms, but retain the pan juices. Mix together 1/4 cup milk or cream and 3 Tbsp flour. Shake vigorously, then add to the pan drippings. Add a pinch of nutmeg. Stir until thickened.

Spoon the mushrooms over the chicken breasts. Then spoon the sauce over top. Season with salt and pepper. Then sprinkle with either chopped green onion or chopped parsley.

Serve with buttered noodles, linguine or hash browned potatoes.

Answer 4

Chicken and Cucumber Linguine
2 tbsp. olive oil

1 tbsp butter

3 boneless, skinless chicken or turkey breasts

1 large cucumber

1/2 an onion, sliced thin

1/2 tsp. ground cumin

1/2 tsp. ground mustard

2 cloves garlic, minced

1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)

3 tbsp. sour cream

1 lb. linguine pasta, cooked and kept warm

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over linguine.

Answer 5

This is so easy its pathetic. Brown the breast in a little oil then pour spaghetti sauce over it, add a couple of bay leaves, basil, pepper, and some garlic. Let simmer for about 25 minutes. Cook spaghetti noodles, and you have a cheap short cut of chicken cacciatore.

Answer 6

Toss chicken in plain flour with some Cajun Spices,salt and cracked pepper added and fry in a little olive oil til browned and cooked throughout. Too easy but very tasty.

Answer 7

try chicken cordon blue: flatten the breast, put slice of ham and swiss cheese inside. roll up. secure with toothpicks. either saute in oil/butter or bake 350 degrees for 30-40 mins until done. (these can be breaded if ya' want!) serve with steamed veggies, noodles, potatoes...anything ya' want!

Answer 8

stuff with nutmeg, ricotta and baby spinach, wrap securely in plastic and boil for 12 - 15 minutes depending on size. Serve with cranberry sauce, made from a reduction of juice and white wine with a little bit of cornstarch.

Answer 9

Pesto Chicken Breasts Stuffed with Goat Cheese

4 boneless skinless chicken breasts (I didn't debone them myself..someday.....)
3.5 oz. Chevre
6-8 average size Shitake mushrooms - chopped
1 egg beaten
Panko
Recipe for Pesto Sauce

Pesto Sauce:
1 1/2 cups fresh basil
2 cloves garlic
1/4 cup blanced slivered almonds (I know, weird, but I ran out of Pinenuts and actually the almonds worked out pretty well)
1/4 cup or so of olive oil
1/4 cup grated Parmigiano Reggiano

process everything in the food processor, gradually adding olive oil until correct consistency

Chicken:

Preheat oven to 350°

Cut pockets in Chicken breasts

Mix 1 1/2 Tablespoons of the Pesto in with the Chevre. Add chopped Shitake Mushrooms, reserving about 3 Tablespoons of mushrooms for final garnish

Stuff breasts with the cheese mixture.
Dip breasts in egg, then coat with Panko
Brown on both sides in clarified butter (I used clarified butter only because I just learned how to do it from the archives )

Set breasts in 9 x 13 baking pan. Add a small scoop of the leftover cheese/mushroom mixture atop each chicken breast. Finish off by baking for 20 minutes (I did mine in a convection oven)

While chicken breasts are baking, sautee the remaining chopped Shitake mushrooms in leftover butter.

When chicken is done, top with sauteed mushrooms and drizzle additional pesto sauce over the top.


Chicken Breast in Mango Sauce

3 large mangoes; peeled, pitted and the flesh cubed
4 skinless, boneless chicken breasts, halved
1/4 c. flour
2 T. olive oil
1/4 c. light rum
2 T. sugar

In a blender, puree two thirds of the mango cubes until smooth. Set aside. Dredge the chicken breast halve lightly in the flour, shake off any excess.

In a large saute pan over medium-high heat, warm the oil until hot. Add the chicken breasts and saute until brown on one side (5-7 minutes). Turn and saute the other side (5-7 minutes) until cooked through.

While the chicken cooks, combine the remaining mango cubes, rum and sugar in a small saucepan. Place over medium heat and stir with a wooden spoon until the sugar dissolves. Add the mango puree and cook, stirring until the mixture is hot.

Reduce the heat to low and keep warm until the chicken is ready. When chicken is cooked, place on dinner plate and cover with mango sauce.


Vidalia Sweet Onion Chicken Breast Casserole

Ingredients

(2 servings)

1 Large chicken breast, split and boned
2 tb Vegetable oil
2 Medium-sized potatoes, peeled and sliced
2 Medium-sized Vidalia sweet onions, peeled and
Sliced
1 cn (10 3/4-oz) cream of mushroom soup, undiluted
Paprika


Instructions

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour.
Yield: 2 servings


Chicken Breasts Florentine

Ingredients

(6 servings)

2 lb Bonless Chicken Breasts
1/2 c Unbleached All-Purpose Flour
2 ea Large Eggs, Well Beaten
2/3 c Seasoned Dry Bread Crumbs
1/4 c Oil
1 ea Med. Clove Garlic Fine Chop
1/2 c Dry White Wine
1 ea Env. Golden Onion Soup Mix
1 1/2 c Water
2 tb Finely Chopped Parsley
1/8 ts Pepper
1 x Side Dishes *


Instructions

* Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. -------------------- Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS:
Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above.


Honey Glazed Chicken Breasts

Ingredients

(8 servings)

1/4 c Almonds, sliced
1 Medium onion, sliced
1 Stalk celery sliced
1 Carrot sliced
1 Sprig parsley
1 Small bayleaf
1 ts Salt
1/2 ts Pepper
1 ts Rosemary
10 3/4 oz Condensed chicken broth
1 c Water
4 12 oz chicken breasts
1/3 c Honey
Green grapes optional
Watercress optional


Instructions

The day ahead, arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day.
In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight.
Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat source, for 2 minutes. Brush again with honey and broil until hicken is glazed and golden brown.
Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress. Serve immediately.



Maple Baked Chicken Breasts

Ingredients

(4 servings)

4 Chicken breasts;single
1/4 c Flour;all purpose Salt & ground black pepper
2 tb Butter
1/2 c Maple syrup
1 ts Savory,dried
1/2 ts Thyme, dried
1/4 ts Sage, dried
1 Onion; sliced
1/2 c -Water


Instructions

Poitrine de Poulet au Sirop D'Erable
Chicken and pork are often baked or braised in maple syrup in the Beauce. This easy recipe for chicken breasts can also be used with a whole cut-up broiler-fryer chicken.
Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes or until tender, basting occasionally with pan juices. SERVES: 4



Chicken Breasts Milano

Ingredients

(8 servings)

8 Whole chicken breasts, split
1/2 c Olive or vegetable oil
1/2 c Dry white wine
2 Cloves garlic, crushed
1 ts Fresh Italian parsley, chopped
1 ts Dried leaf oregano, crumbled
Salt
Pepper
1/8 ts Crushed red-pepper flakes (or more)
1/3 c Parmesan cheese, grated
Fresh spinach leaves, steamed
Hot cooked rice
Red bell pepper strips


Instructions

Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste). Marinate chicken in a shallow pan, covered, for several hours or overnight. Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or 2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake in 375 F oven, basting occasionally with marinade, for 40 minutes until skin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips. (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with marinade until chicken is golden.)
Makes 8 servings.