How should I cook my boneless chicken breast tonight? Any good recipes?

Answer 1

If you want something easy just coat it in some mayonaise and season with whatever seasoning you like. Bake in the oven at 350 until done. The mayo makes the outside crispy and the inside really tender and juicy.....yum

Answer 2

Try this! I like to serve this with mixed veggies

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.

Answer 3

Go for juicy chicken stirfry! Try marinating it first, for maybe 20 minutes while you're getting everything else going. Get some rice cooking (hopefully you have a steamer) Then, get out a big skillet and start with a generous amount of olive oil (cover the bottom of the pan), and add some diced onions and garlic, maybe some celery and carrots. Let them cook a bit to soften up before you add it the chicken. Cut the chicken into bite-size pieces and add them to the skillet. Then, add the rice and season it to taste (I like pepper and soy sauce). It's really easy and there's always leftovers!

Answer 4

Ingredients:
4 medium size chicken breasts (boneless & skinless)
2 eggs
breadcrumbs
plain flour
Mozzarella cheese
8 slices of Parma ham

Handful of flat leaf parsley (finely chopped)
Italian tinned cherry tomato
Italian olive oil
1 large red onion (finely sliced)
Salt & Pepper to taste


Preparation:
To prepare the sauce shallow fry the onion in the 5tbls of olive oil until golden then add the anchovies and cherry tomatoes. Season with salt, pepper and a pinch of parsley and allow to cook for approx. 10 minutes.

In the meantime mix the breadcrumbs and flour together on a large plate. Gently beat the eggs with some parsley in a bowl with a pinch of salt & pepper. Flatten the chicken with the help of a cooking hammer, dip into the eggs, then coat in the breadcrumb mixture. Gently shallow fry in 15tbls of oil for approx. 4 minutes each side. Once golden and crispy place on some kitchen roll to enable excess oil to drain.

Place a couple of slices of Mozzarella cheese on top – place on a baking tray and grill until the cheese has melted.

Once ready spread the tomato sauce around a plate and place a breast of chicken in the middle. Gently fold 2 slices of Parma ham on top of the cheese and serve immediately.

Answer 5

Chicken Florentine

4 chicken breasts, boned & skinned
Flour
2 eggs, beaten
1/2 stick butter
1 (10 oz.) box frozen, chopped spinach
Parmesan cheese, grated
4 slices Mozzarella cheese
1/4 c. chicken broth
1/4 c. white wine
1/4 c. lemon juice

Dip breasts in flour and then in eggs. Saute breasts in butter for 4 minutes each side (lightly browning). Remove breasts to a large 3 quart flat casserole dish and top each with cooked spinach. Sprinkle each breast with Parmesan cheese and top with a slice of Mozzarella cheese. Add chicken broth to the same pan used to saute breasts (to deglaze). Then add the wine and lemon juice, stir. Pour sauce over chicken. Bake at 325 degrees for 30 minutes. Cheese should be melted and breasts heated thoroughly. Especially good served with pasta

or maybe....

Chicken Breasts with Red pepper & Olive Sauce

4 chicken breasts, deboned (pounded flat)
1 1/2 to 2 red peppers, chopped
2 cloves garlic, minced
1/2 c. water
2 tbsp. capers, drained
2 to 3 olives, minced
Fresh black pepper
1/2 c. Chablis
1 (5 oz.) can plum tomatoes, seeded
1 tbsp. chicken base
Salt
2 to 3 tbsp. olive oil
2 tbsp. fresh parsley, chopped

Saute onions, garlic, and red pepper until onions are transparent. Add wine, chicken base and water. Add breasts, salt and pepper. Simmer, covered, until breasts are tender (about 1 hour). Turn frequently. Add olives, capers, and parsley. Remove from heat 5 minutes later. Remove chicken, keep warm. Cook sauce until reduced. Pour sauce over chicken and serve.

Answer 6

I purely choose what i'm making tonite, thanks: hen sous-chef aspects 4Chicken breast halves 4 slicesDeli ham 4 slicesSwiss cheese Flour (for dredging, keep leftover flour) 3 tablespoonsButter 1Chicken bouillon dice (overwhelmed) 2 teaspoonsMinced garlic a million/2 cupMilk a million/2 teaspoonOnion salt a million/2 teaspoonChopped parsley practise: a million. Pound hen breasts flat. 2. correct each with ham and cheese. 3. Roll up and protect with toothpick. 4. melt butter in 8in saucepan. 5. Roll hen in flour and saute for about 8 min. or till gently browned and juices run sparkling. 7. get rid of and keep warmth. 8. To similar pan upload overwhelmed bouillon dice and garlic. 9. upload 2 Tbs of reservd flour and prepare dinner and stir a million minute. 10. upload milk, stirring till bubbly. 11. upload garlic salt. 12. go back hen and coat with sauce. 13. Sprinkle with parsley.

Answer 7

Get some cream of chicken soup velveeta or cheese whiz, brocolli and white rice. Bake the chicken breasts, while doing that cook the soup & cheese together, once smooth and hot, add brocolli let cook while chicken is baking, once chicken is cooked add it to the pot with the sauce & brocolli you made, serve over white rice. VERY VERY GOOD!

Answer 8

A simple way to do it it to put the breasts in a microwave safe pan along with some potatoes, vegetables and any spices you like. ( Worcestershire or soy sauce, onions, garlic, season salt to name a few.) put in micro wave at full power and start with 10 minutes depending on how big your breasts are (sorry no offense) then just cook them until done.

Happy cooking

Answer 9

Brown the breasts in butter cooking for about 5 min each side. Pour one lg. jar of picante sauce over the breasts, cover and simmer about 1/2 hour. Cover with mozzarella cheese, let melt, and serve over noodles or rice.

Answer 10

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 amount 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