What should i make with Chicken Breast?

Question

What meal should i make with 8 skinless chicken breast feeding around 6 or 7 people

Answer 1

Chicken Kiev

Servings:6 (change)

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INGREDIENTS:
1/2 cup butter
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves
salt and pepper to taste
2 cups dried bread crumbs
3 eggs, lightly beaten
3 tablespoons water
2 quarts vegetable oil for frying

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DIRECTIONS:
In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve

Answer 2

Chicken Spaghetti.

Boil chicken, dice, put in big skillet or pot, add 1 lb. Velveeta, 1 can Cream of Chicken soup, 1 can Rotel, s&p to taste. Cook on med-low heat, stirring, letting cheese melt.

While cooking the above boil 1 lb. of spaghetti. Drain.

When all is done, combine. I love this stuff! Feeds many & so good.

Can also add an extra can of Rotel, a can of mushrooms, whatever you like to the mix.

Answer 3

if you just need something to go with chicken:

"Mock" Garlic Mashed Potatoes (double for 8 servings)


1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.




or if you want ideas on how to cook chicken:

INGREDIENTS:
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Answer 4

CHICKEN MARSALA - In a frying pan, butter (melted) sliced mushrooms (Lots). cook until mushrooms start to soften. In a second frying pan cook Chicken (boneless, cut into pieces or strips and coated with flour) in butter, until edges on all sides start to brown. In first frying pan, add finely diced garlic and a generous amout of Marsala wine to mushrooms and heat vigorously for about two minutes, add chicken from second frying pan and cook until sauce thickens (flour from chicken will thicken sauce). To finish, add a spritz more Marsala wine (important, to sharpen Marsala flavor) and serve. - ENJOY

Answer 5

FINELY CHOPPED CELERY AND FRESH GROUND BLK PEPPER AND 1/2 OF A SLICE OF AMER. CHEESE...FOLD IN HALF WITH A THTH PK. BROIL IN OLIVE OIL SPRINKLED WITH SESAME SEEDS....325 COVER ED FOR 1/2 HOUR THEN REMOVE THE COVER TO BROWN FOR 1/2 HOUR ON THE LOWER RACK. PUT 1/4 CUP MILK TO A CAN OF CREAM OF CELERY SOUP AND POUR OVER THE CENTER IN A STRIP AND PUT BACK IN OVEN COVERED FOR 20 MINUTES TO HEAT SAUCE....ITS GREAT

Answer 6

in a glass dish place chic sprinkled with lemon pepper, slice bell pepper onion & garlic if desired. Bake untill cooked. Served with white rice steamed green beans & a salad.

Answer 7

Jiffy corn bread,rice,and string beans

Answer 8

try this. get a can of biscuits and some swiss cheese. make up some little sandwiches. you can also add a little bacon . this is cheap and everyone will love it

Answer 9

www.kraftfoods.com and do a search for side dishes. I made a great salad with, feta cheese, red onion, black olives, cherry tomates, cucumbers and greek dressing. it was delicious!!

Answer 10

small potatoes roasted in their skin and apple sauce.
killer combination with chicken!