I would like to make chicken breasts for dinner. Any good recipes?

Answer 1

Basil-Stuffed Chicken Breasts:

6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Salt
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil

1. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.

2. Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.

3. Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.

4. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken. Thickly slice the chicken and serve.

Yield: 4

Answer 2

If you've got the basic method down, you can make a lot of different recipes from it. Take your boneless, skinless chicken breasts and dredge them in 1/2 cup flour to which you've added some salt and pepper; shake off the excess. At the same time, put a tablespoon each of butter and vegetable oil in a heavy skillet and put it over medium-high (on my stove, which has heat levels from 1 to 10, I use 8 1/2--not less!) heat. Don't flour the chicken ahead of time or the outside gets gummy. When the oil/butter is shimmering, gently lower the chicken breasts into the pan (hold the smallest end as you lower the meatiest part in) and let them cook undisturbed for 4 minutes. Turn them--the first side should be nicely browned--and cook them another 4 minutes. If you're not sure whether they're done, go ahead and make a slit in the center of one with a thin-bladed knife. You should not see more than the barest trace of pink. High-ish heat and a short cooking time are key to getting moist juicy chicken-- so don't overcook. Take the chicken out of the pan. You can serve your chicken plain, but it's a shame to waste the browned bits in your pan! Try one of these:

--Let the pan sit off the heat for about a minute, then put it back on medium-low heat and add 3 or 4 thinly sliced green onions and a small handful roughly chopped fresh tarragon. Cook and stir no more than a minute. Add 2 tablespoons dry white wine and reduce until syrupy. Add 2/3 cup heavy cream. Bring to boil; cook until thickened. Off the heat, stir in 2 teaspoons tarragon vinegar and salt and pepper to taste. Pour the sauce over the chicken.

--Or, after taking the chicken from the pan, first add 1/4 cup dry white wine and let it bubble away a minute or so, stirring and scraping pan bottom to loosen the browned bits; then stir in 1/2 cup chicken broth and the juice of half a lemon. Cook a minute or so until syrupy. There won't be very much sauce, just enough to spoon a little over each chicken piece, but it's got great flavor. Top with chopped fresh parsley.

Enjoy!

Answer 3

Here is a quick and easy and also very tasty way that I use them. Cook the chicken breast (boneless/skinless) until they are done in a greased skillet. Don't use oil, just some cooking spray. when these are done take a large can of mushroom soup and pour of the chicken breast. Do not use any more water than half a can, or the mushroom soup will be to soupy. heat this up on medium heat. When the mushroom soup and chicken are about hot. Prepare in a sauce pan a desired quantity of Minute rice. When rice is done spoon onto plate, ladle mushroom soup over rice and serve with the chicken breast. This provides you a healthy meal with minimal dishes to cleanup. I also like to use hamburgers, round steak, and porkchops. Enjoy and Good Eating

Answer 4

Cut your beasts into cutlet size. Put them on a cutting board and run a sharp knife through them lengthwise, slicing them into what looks like thin breasts. Try to keep them no thinner than say, 1/4".

Then, in the microwave, melt @1/4 stick butter with @2 cups red wine. Whisk this to get it combined, then add some cracked black pepper, a little salt, and some oregano. let it cool just a bit. Throw the chicken breasts in the mixture until your grill is hot.

When the grill is really hot, oil the grill grates so your chicken doesn't stick. Throw the breasts on, and pour just a bit of the wine mix on it. Depending on how thin your cutlets are, be prepared to start flipping the breasts as quick as 2 minutes, then pour a little more wine mix on them.

It sounds harder than it is. to summarize, Mix the wine, butter and any spices you want. Grill chicken breasts, and baste frequently with the wine. This works with chicken pieces and fish too. Just start basting as soon as the meat goes on.

Answer 5

I use boneless chicken breast. I brown them in the skillet. Then use a can of Campbell's cream of chicken soup, mixed with seasonings. After browning the chicken put it in a casserole dish. Pore the cream of chicken soup over it and bake for approx 20 to 30 minutes at 325 degrees. My family loves it. You can also check out. www.bettycrocker.com you can get some great recipes from there.

Answer 6

This is always a hit with my hubby:

GARLIC PARMESAN CHICKEN CUTLETS
2 chicken breasts (more if you need it)
Ritz crackers (1/2 pack for every 2 breasts)
Garlic Powder
Parsley
Grated Parmesan
1 egg, beaten
Butter pats (thin slices of stick butter)

With a meat mallet, pound chicken until about 1/4" think, so it looks like a cutlet. Place Ritz crackers in a freezer bag and crush with a rolling pin or meat mallet. Mix crushed cracker crumbs with garlic powder, parmesan and parsley. Dip chicken in egg and coat in crumb mixture. Lay in 13 x 9 pan. Slice pats of butter and lay all around chicken cutlets. Bake on 350 for 30 -40 minutes. Super easy to make and delicious!!!!!

Answer 7

One Pot Chicken Dinner

4 chicken breast halves
6 medium potatoes, peeled and quartered (red potatoes work well too)
2 to 3 carrots, peeled and cut into thirds
1 large onion, quartered
Garlic Salt
Paprika
Oregano
1/4 cup butter or margarine, melted

Preheat oven to 450 degrees. Spray a 3 quart casserole or Dutch oven with Pam. Place potatoes, then carrots and onion, then chicken in prepared dish. Season and pour melted butter over top. Cover and bake for 60 minutes.

Answer 8

Super simple and one of my Husband's favorites: Brown boneless chicken breasts in large non-stick pan. Drain off any juice. Dump in a jar of your favorite Spaghetti sauce. Cover and let it simmer on the stove for at least 30 minutes(the longer the better). Place cooked noodles or rice on individual plates and pour the spaghetti sauce over the pasta, topping with a chicken breast. You can get a little fancier and add your favorite cheese on top, if you like.

Answer 9

Amazing Chicken Francese
4 skinless, boneless, chicken breasts
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
1-Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick.
2-Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
3-In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
4-Heat the oil over medium-high flame in a large skillet.
5-Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.
6-Remove the chicken cutlets to a large platter in a single layer to keep warm.
7-Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
8-Add the wine, broth, and lemon juice, simmer for 5-7 minutes to reduce the sauce slightly.
9-Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
10-Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. 11-Season with salt and pepper and garnish with chopped parsley before serving.

Additional Tips
Try not to add too much flour. The sauce will thicken once you put the chicken back in the pan.
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Answer 10

My sister was telling me of a good recipe. You marinade the chicken breasts in Cesar salad dressing (the creamy type) for several hours in the fridge and then BBQ the chicken. It made it very moist and she said it tasted great.