What is easy to make with chicken breast?

Question

We have them defrosted just dont know what to do. just remember we are kids...

Answer 1

Here's some really yummy and easy recipes I started to use when I was a kid, and still use them now! Hope they help :)

Oven Fried Chicken and Fries

2 large baking potatoes (about 1 lb.), unpeeled
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into strips
1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1/4 cup GREY POUPON Dijon Mustard
1 Tbsp. honey

PREHEAT oven to 425°F. Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
BAKE 12 min. Meanwhile, coat chicken strips with coating mix as directed on package.
TURN potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 min. or until potatoes are tender and chicken is cooked through. Mix mustard and honey; serve for dipping.

Herbed Chicken

2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. water
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
6 boneless skinless chicken breast halves (2 lb.)

PREHEAT oven to 375°F. Combine mustard, water and salad dressing mix.
PLACE chicken in shallow baking pan. Brush evenly with the mustard mixture.
BAKE 20 min. or until chicken is cooked through.

Cheesy Chicken skillet

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 tsp. dried thyme leaves
1 cup milk
1 cup water
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
2 cups frozen peas
2 Tbsp. KRAFT CATALINA Dressing

HEAT oil in large skillet on medium-high heat. Add chicken and thyme; mix well. Cook 5 min. or until chicken is browned, stirring frequently.
ADD milk, water and Macaroni; cover. Cook 10 min. or until macaroni is tender, stirring occasionally.
STIR in Cheese Sauce, peas and dressing. Cook an additional 2 min., stirring occasionally.

Classica Casserole

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 bag (16 oz.) frozen mixed vegetables, thawed, drained

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing.
BAKE 30 min. or until chicken is cooked through (170°F).

BBQ Chicken Pizza

1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 medium green pepper, cut into strips
1/4 cup thin red onion slices
1 prepared pizza crust (12 inch)
1/3 cup BULL'S-EYE Original Barbecue Sauce
2 cups KRAFT FREE Shredded Non-Fat Mozzarella Cheese

SPRAY large skillet with cooking spray. Add chicken, green pepper and onion; cook on medium-high heat 4-5 minutes or until chicken is cooked through, stirring occasionally.
PLACE crust on baking sheet; spread with barbecue sauce. Top with chicken mixture; sprinkle with cheese.
BAKE at 400°F for 15-18 minutes or until cheese is melted and crust is golden brown.

Answer 2

Lemon Chicken Breasts: 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Directions Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Answer 3

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 TspItalian 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 Cup2% 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 4

Chicken Breasts Stuffed with Spinach and Ricotta:

Filling:
1 cup part-skim ricotta cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg

Chicken:
6 (6-ounce) skinless, boneless chicken breast halves
1/2 cup dry white wine

To prepare filling, combine first 7 ingredients.

Preheat oven to 350°.

To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breast halves. Roll up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 13 x 9-inch baking dish. Pour wine over chicken. Cover dish with foil.

Bake at 350° for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken.

Yield: 6 servings (serving size: 1 stuffed breast and 3 tablespoons wine mixture)

Answer 5

Since you said that you were kids, I'll make it easy. Salt and pepper .. and bake at 375 for about 20 minutes or until the juices run clear. Microwave yourselves some potatoes.

Serve your chicken with some bbq sauce or something. And sour cream, butter, cheese for your potatoes. Simple.

Answer 6

This is a simple recipe. Cut the breasts into strips. Saute them in a small amount of vegetable or olive oil. Cook orzo (Rice shaped pasta. I suppose you could even use rice) in a separate pot. When chicken is done, dump cooked pasta (or rice) into skillet with chicken. Add one can of Campbells Cheese soup - don't add water. Warm through. Very good!

Answer 7

If you can use the stove, cook them in a skillet or grill pan with a small amount of oil. Season with salt and pepper before you put them in the pan...heat should be on medium. When they're done, melt some cheese on top. Sprinkle red pepper flakes on top. OR, if you have tomato soup, heat up the soup and add cheese, taco or enchilada seasoning, diced chicken (cooked) and broken up tortilla chips.

Answer 8

Chicken and Rice Bake

2 Tbsp. olive oil
1 Tbsp. butter
1 onion, chopped
4 boneless, skinless chicken breasts
8 oz. pkg. sliced fresh mushrooms
1-1/2 cups water
6 oz. pkg. chicken long grain wild rice mix
10 oz. pkg. frozen chopped broccoli
1/2 cup sour cream
1/2 cup grated Parmesan cheese
PREPARATION:
In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent. Add chicken and cook over medium heat until browned on one side, about 4 minutes. Turn chicken and add mushrooms, and cook until chicken is browned on second side.
Remove chicken from pan. Add water, rice, and seasoning packet to skillet with mushrooms. Place chicken around edge of skillet. Add broccoli to center.
Cook over medium heat until mixture boils. Then reduce heat to low, cover, and cook 10 minutes. Stir to mix broccoli with rice mixture. Add sour cream and heat another 1-2 minutes. Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve. 6 servings

Answer 9

Kids? If you're old enough to use the stove then you can cook.

Google search "easy chicken breast recipes".

You'll find something.

Answer 10

Make a pasta sauce
You could cut them into bite-sized pieces, fry them with some oil and put them in spaghetti sauce from a jar. Serve it with pasta.

Make a stir-fry
You could, again, cut them into bite-sized pieces, cook them in a large frying pan with some oil. Push the pieces to the side, then add some mixed Asian-style veggies. Cook the veggies until they are crisp-tender; then mix the veggies together with the chicken pieces. Season the whole thing with garlic, ginger, and soy or teriyaki sauce. Serve with rice.

Answer 11

Grill them in a frying pan with a little olive oil until a nice golden brown. Make some spaghetti and serve the chicken in the spaghetti.