What would be a tasty way to prepare chicken breasts tomorrow , she doesn't like baked, I don't like fried.

Answer 1

don't eat chicken...haven't you heard of the "bird flu"?

Answer 2

Grilled Marsala Chicken

Take 4 - 4oz. skinless, boneless chicken breasts. Put them in a zipper plastic bag with 2 cups Marsala Wine and 2 Tbsp. Worcestershire sauce. Seal the bag and marinate in the refrigerator for 1 hour. Remove chicken from the bag and keep the marinade.

Grill chicken for six minutes on each side or until chicken is done.

While the chicken is grilling, bring the reserved marinade to a boil in a medium skillet coated with cooking spray. Reduce the heat and simmer for about 15 minutes. Serve the chicken with the sauce.

Answer 3

T. fresh dill or 1 t. dried, optional

1 or 2 large cloves garlic

1 t. salt

juice of 1 lemon

6 chicken thighs, boneless and skinless if possible (or enough for 4 oz. meat per serving)

Heat the grill.

Put the dill in a bowl. Peel the garlic cloves. Grate the peeled garlic on a small grater, or chop it fine, or mash it well with the salt. Place it in the bowl with the salt and lemon juice.

Pick over the chicken thighs, peeling off excess fat clumps. Much of the fat drips off during cooking. The thighs may split into two or three pieces. That's not a problem for cooking.

Place each chicken piece in the bowl with the marinade and turn it over and over to coat it completely with juice.

When the coals are hot, place the marinated chicken thighs over them and brown on one side, about 10 minutes. Turn them over and brown on the other side.

If the fire is extremely hot and the chicken seems to be burning, move it to a cooler part of the grill - the outside edges for instance - and put the top on. Or, if you have a gas grill, turn the heat down.

Makes 4 servings.

Answer 4

OVEN FRIED CHICKEN

1/4 cup seasoned fine bread crumbs (try Stove Top Stuffing crushed).
1 tablespoon paprika
1 tablespoon garlic powder
4 skinless chicken breasts, sliced 1/2 lengthwise
1 egg (or egg substitute)
Non-stick cooking spray

NOTE: don't really need garlic powder or paprika if using Stove Top Stuffing

Preheat oven 450 degrees F

combine bread crumbs, paprika, and garlic powder in a shallow dish. Dip chicken in egg and then dredge in bread crumb mixture. Arrange chicken on a sheet pan coated with cooking spray. Bake for 35 to 40 minutes or until cooked through. Serve immediately.

This is great because it is baked for you and has the crispiness of fried for her. But not greasy or dry.

Answer 5

Chicken Hunter's Style

5 small onions
1 large roasting chicken, about 4 pounds
5 tablespoons extra-virgin olive oil
1 cup dry white wine
2 sprigs fresh rosemary, leaves finely chopped
3 bay leaves
3 garlic cloves, finely chopped
2 medium-size ripe tomatoes, chopped
salt and freshly ground black pepper
4 large fresh basil leaves, finely chopped
Chop the onions. Cut the roasting chicken into serving pieces and remove the skin. Pour 2 tablespoons of the extra-virgin olive oil in a large skillet and place over medium heat. Add the chopped onions when hot, and stir continuously for about 10 minutes. Remove from the heat and transfer to a bowl. Set aside. Pour the remaining 3 tablespoons of extra-virgin olive oil in a large skillet (you can use the same one), and warm over medium heat. Add the chicken and cook until the pieces are brown on both sides. Add the white wine, rosemary, bay leaves, garlic, tomatoes, salt, and black pepper; cover and cook until the chicken is tender, about 40 minutes. Add the basil just before serving. Serves 6

Answer 6

Try this recipe...it's very good and easy.
Chicken Florentine
6-8 bonless, skinless chicken breasts
3-4 cans Cream of Chicken soup (I now use reduced fat)
1 tsp lemon juice
1 tsp oregano
1/8 tsp garlic powder
Brown chicken in small amount of oil. Put into baking pan and pour soup over. Sprinkle other 3 ingredients over soup. Cover and bake at 350 degrees for about an hour. Serve over rice.

Answer 7

Chicken Marsala - In a large frying pan, butter and flour coated pieces of boneless chicken breasts. Lightly brown , turn and brown lightly, remove from pan. Add butter, sliced mushrooms (lots) and cook until just before they start to brown (Two or Three Minutes) add generous amount of Marsala wine (Cooking Marsala OK) once boiling, add chicken back into pan and cook until sauce thickens enough to notice. Add a bit more Marsala, and cook for another minute, serve immediately - Enjoy

ps - I find that slicing the chicken breasts thin on the bias will have them cook faster.

Answer 8

Most of the time I like them grilled slowly over charcoal. For variety I may marinate in a robust Italian Dressing overnight and then grill. After I do that, I saute garlic, onions and diced tomatoes in olive oil add different spices depending on what I have handy like oregano or basil and of course a pinch of salt and pepper and pour over chicken and hold in low oven (200) until ready to serve.

Answer 9

Bet you'll both love this one>


MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

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Fried Zucchini Coins
From Food Network Kitchens


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings, as a side dish
User Rating:


1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon cayenne
Freshly ground black pepper
2 large eggs, slightly beaten
Vegetable oil, for shallow frying
2 small zucchini, sliced into 1/8 to 1/4-inch thick coins
Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
Beat the eggs in another bowl.
Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.

Answer 10

Cook them for 1 hour wrapped in aluminum foil over the grill. Not so hot. Spice them with lemon pepper and a quarter of a lime. Turns out good.

Answer 11

I marinate boneless chicken breasts in Italian dressing (I use Wishbone Robusto Italian - it's stronger flavored than some others) then grill them.