Does anyone have a good chicken breast recipe?

Answer 1

Dijon Chicken Breasts
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
http://southernfood.about.com/od/chickenbreastrecipes/r/bl30106h.htm

Delicious chicken Dijon recipe, cooked in the skillet.
INGREDIENTS:

* 1 tablespoon butter
* 1 tablespoon olive oil
* 6 boneless chicken breast halves
* 1 cup sour cream
* 1/3 cup milk
* 2 tablespoons Dijon mustard
* 3 or 4 green onions, chopped, about 1/4 to 1/2 cup

PREPARATION:
In large skillet over medium, melt butter with olive oil until it begins to sizzle; add chicken breasts. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender.
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Remove chicken from skillet; set aside. In the same skillet add sour cream, milk, and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Serve sauce over chicken; sprinkle with green onions.
Serves 6.

Related Chicken Recipes
Chicken Dijon II
Slow Cooker Chicken Dijon
Chicken Breasts Dijon
Skillet Chicken Dijon
Sharon's Chicken Dijon
Dijon Mustard Baked Chicken

Baked Chicken Delight

"I make this for dinner from time to time. Hope you enjoy it.

4-5 cups cooked chicken
3 tablespoons butter
1 large onion, chopped
1cup raw rice
salt, pepper, sweet basil, rosemary
chicken broth-usually 2 cups
1 can evaporated milk

Place chicken meat in shallow pan. Sprinkle with salt and herbs to
taste. Saute onions in butter until tender-do not let brown! Arrange
onion over chicken. Sprinkle rice evenly over top and add enough
chicken broth to cover. Cover pan and bake at 350 degrees one and one-

half hours. Add milk, full strength. Re-cover and bake another 30
minutes. Do not stir.
http://chicken-recipes.blogspot.com/2006/07/chicken-recipes-baked-chicken-delight.html

Chicken Divan Casserole
From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
This simple five ingredient casserole is delicious and so easy you can keep the ingredients on hand for emergency meals.
INGREDIENTS:

* 10 oz. pkg. frozen rice medley
* 10 oz. pkg. frozen broccoli in butter sauce
* 1 cup prepared alfredo sauce
* 2 cups cooked cubed chicken
* 1 cup grated Parmesan cheese

PREPARATION:
Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese.

Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. 4 servings
http://busycooks.about.com/od/precookedpoultryrecipes/r/chickendivancas.htm

Answer 2

Apricot glazed chicken breast:

Rinse and pat dry the breasts.
Sprinkle both sides with salt and pepper

Prepare glaze:
1 cup chicken stock or broth, 1/3 cup apricot preserves.
Simmer on stove to reduce by more than 1/2

Roast the chicken breast in the oven at 350 until a meat thermometer registers 150 degrees.
Coat the breasts with the glaze.
Set your oven to broil, and brown the breasts for a few minutes. Careful not to burn.

Serve immediately. This pairs nicely with a buttery chardonnay.

Answer 3

Well this is a very easy one: this is what you need,
2 tablespoons vegetable oil,
2 boneless, skinless chicken breast halves
salt and freshly ground black pepper
Juice of 1/2 lime ( about tablespoon )
3 tablespoon chicken broth, homemade or low-sodium canned.
2 teaspoons finely grated ginger
1/4 cup packed fresh Basil leaves, torn
2 tablespoons packed fresh mint leaves, torn
Preparation: Heat the oil in a medium skillet over medium-high until shimmering. Season both sides of the chicken with salt and pepper, and place them skin side down in the pan.
Cook, turning one, until firm to the touch, transfer the chicken breast to plate.
3rd step: Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
PS. I hope you like this Recipe is low in carb.

Answer 4

Tandoori Chicken

Chicken takes on a velvety texture when marinated in this spicy yogurt mixture. If you can marinate it overnight, do so; otherwise about an hour will be fine (in the fridge!)

INGREDIENTS:
6 boneless, skinless chicken breast halves
1 cup plain yogurt
1 Tbsp. chili powder
1 Tbsp. curry powder
2 tsp. grated fresh ginger root
1 tsp. ground cumin
1 tsp. salt
1/8 tsp. cayenne pepper

PREPARATION:
Pierce chicken breasts several times with the tines of a fork and set aside.
In large bowl combine yogurt and all of the spices and mix well. Add the chicken to the mixture and turn so all the chicken pieces are coated.
Cover and chill for at least one hour, or overnight.
When ready to cook, prepare and preheat grill. Remove chicken from marinade and cook on grill for about 15 minutes until thoroughly cooked, turning once during cooking time. You can also cook the chicken on a dual contact indoor grill, for 5-7 minutes until thoroughly cooked.

Serves 6

Answer 5

Hi ..

Here is one that I make for my family and the love it..

Chicken Breast
Ham
Cheese
Sliced mushrooms
parley for garnish
white wine
butter
Olive oil
salt and black pepper


Flour Chicken Breast lightly and sauteed in butter and olive oil, when the chicken is cooked this should be about 5 minutes on each side on medium heat, add a slice of ham on each breast and then add a slice cheese. Add in 1/4 cup of white wine and sliced mushrooms, salt and black pepper to taste cooked covered for 5 minutes on low heat just enough for the cheese to melt.
Just before serving add the fresh parsley...

Here you have a wonderful Chicken Saltinboca


Enjoy

Answer 6

Country Party Chicken---my grandma's favorite, but i still don't under stand the name...

Line a baking pan with dried beef slices, liek you get in the little glass jars. Cover with cooked white rice, about 2.5 cups for four servings. Wrap 4 chicken breasts in bacon slices, using one or two slices for each breast, depending on size. Lay on rice. Mix together 1 can cram of mushroom, 1 can cream of celery and 1 small container of sour cream. Pour over the chicken. Sprinkle with pepper and paprika. Bake at 375* until chicken is done and it is all bubbly. This is awesome!

Answer 7

Garlic-and-Herb-Stuffed Chicken Breasts:

Prep: 15 min., Cook: 10 min., Bake: 20 min. This simple stuffed chicken is a favorite when Sherry and David entertain. Although this recipe serves only four, it can easily be doubled for a larger crowd.

4 (6-ounce) skinned and boned chicken breasts
1 (8-ounce) container light buttery-garlic-and-herb spreadable cheese
2 large egg whites
1/4 cup nonfat buttermilk
1/2 cup Italian-seasoned breadcrumbs
1/2 cup whole wheat cracker crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/4-inch thickness using a meat mallet or rolling pin.

Spread cheese evenly over 1 side of each chicken breast. Fold short ends of each chicken breast over center, covering cheese, and secure with wooden picks.

Whisk together egg whites and buttermilk in a small bowl. Combine breadcrumbs and next 3 ingredients in a shallow dish. Dip chicken in egg white mixture, and dredge in breadcrumb mixture.

Cook chicken breasts in hot oil in a large nonstick skillet 4 to 5 minutes on each side or until chicken breasts are browned. Place chicken on a wire rack, and place the wire rack in a jelly-roll pan.

Bake at 400° for 20 minutes or until a meat thermometer inserted into the thickest portion of chicken breast registers 170°.

Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese, and Neva Betta Whole Wheat Crackers.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 392(32% from fat); FAT 14g (sat 6.2g,mono 2.7g,poly 1.3g); PROTEIN 47.8g; CHOLESTEROL 129mg; CALCIUM 93mg; SODIUM 660mg; FIBER 1.3g; IRON 1.8mg; CARBOHYDRATE 17.4g

Answer 8

This is one I came up with, everybody who's tried it loves it, but they gimme a weird look when I tell em whats in it...

cut off the leaves of one bunch of cliantro into a container, use a spoon or pestle to mash them up really well

add the juice of 3 or 4 large limes, and 2 finely chopped cloves of garlic

finely chop 1 or 2 (depending how much heat you want) serrano chilies and throw them in

smash up 3 chicken bullion cubes, add them a stir it all up

Marinade chicken breasts overnight and grill

Answer 9

My husband loves this one:

Creamy Cajun Chicken

1 Can 98% Fat Free Cream of Chicken (or regular)
1/2 Can water
1 Can Rotel (I use extra hot)
Boneless Chicken Breasts
Cajun Spice (Like Tony's or Zattarain's)

Sprinkle Chicken with Cajun Spice and saute in butter in a skillet until juices run clear. Place on a plate.

Combine Rotel, Cream of Chicken and water in skillet, bring to a boil, stir and then lower temperature to low. Add chicken to reheat. Serve with rice or egg noodles!

Answer 10

My family of 4 loves this, soak your chicken breast for 1-2 hours in Zesty Italian dressing and fry or bake and your family will love it to. You should also cook some home made mash-potatoes and some kind of veggie.

Also try Kraft Foods they have great recipe's.

Answer 11

Swiss Chicken:

In bottom of a pan, place Chicken Breasts (however many you need). Cover with Cream of Chicken soup. Layer Swiss Cheese over that. Sprinkle with croutons. Drizzle melted butter over top. Bake at 350 for 45 min. or so (depending on thickness of the breasts). Enjoy!