Receipes for Boneless Chicken Breasts?

Question

Looking for something new for cooking chicken breasts. Any/All suggestions would be much appreciated.

Answer 1

this is yummy and oh so easy! i mix bread crumbs (i like the italin ones, but it dosn't matter), parmesan cheese and some garlic salt and black pepper together on a paper plate and set it aside. then i put an egg (one egg for every two chicken breasts) in a big ziploc bag and scramble it up, then i put the chicken breast in. then i cover the chicken with the bread crumb mixture. i bake it in the oven on a cookie sheet covered with foil (easy clean up), sprayed with cooking spray for about 25 minutes at 375 or so. you can change up the seasonings or add a packet or dry ranch dressing to the mix, too. i like it best because its really easy cleanup!

Answer 2

Chicken Breasts with Creamy Vegetable Topping:

Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken--simple and delicious.

1 tablespoon cooking oil
1 red bell pepper, chopped
2 scallions including green tops, chopped
1 carrot, grated
8 ounces cream cheese, at room temperature
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed

1. Heat the oven to 425°. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

2. Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.

Menu Suggestions: The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus, or green beans.

Variation: Chicken Breasts with Boursin-Cheese Sauce: Substitute a 5 1/2-ounce package of plain or garlic-and-herb-flavored Boursin cheese for the cream cheese.

Wine Recommendation: A crisp and fruity white will cut through the rich cheese and pair well with the acidity of the bell pepper and scallion. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany or, if you can find it, a riesling from the Finger Lakes in New York is a good possibility.

Yield: 4

Answer 3

This one is so simple its sinful!

Bake 4 chicken breasts on sheet pan for 20 minutes at 350*f (yes just plain skinless, boneless, chicken breasts) after the 20 minutes pull out of oven and spread on top the following mixture : 1/2 c. mayo,(no mayo? sour cream will work great too) 1/2 c. parm. cheese, salt/pepper dash, 1 T. lemon juice, 1 T. chopped garlic. (stir this well)

Return to oven and bake for 20 more minutes. Cut into one breast to ensure cooked thoroughly since meat varies.

Serve with pasta, rice, or garlic mashed potatoes. This recipe is also to die for on fish! Happy cooking : )

Answer 4

hey, just made this one up for dinner today.....baking as you read.

Easy Bake, Walnut / Cheese Chicken and Rice

1 c. Brown Minute Rice
1 c. large curd cottage cheese
1/2 c. chopped walnuts
1/4 c. Parmeson Cheese, grated
4 T. dried bread crumbs
2 T. chopped basil, cilantro or chives
fresh ground pepper and sea salt to taste
(I like pepper so use about 10 grinds and approx. 1/2 t. salt)
6 boneless skinless chicken breasts
1/2 c. white wine / 1/2 c. water
2 T. Montreal type chicken seasoning

Mix cottage cheese throuhg salt and pepper, together in small bowl.
Spray 11' x 8" baking pan with Butter Spray. Spread Minute Rice evenly over bottom of pan. Top with cheese / walnut mixture; chicken breasts; and wine / water mixture. Sprinkle Chicken seasoning mix lightly over the chicken breasts.

You can then cover and refrigerate until ready to bake or place immediately into 375 pre-heated oven. Bake covered for 30 minutes, then uncover and bake additional 10 minutes. If more liquid is needed, add before baking final 10 minutes. Pierce chicken breasts to make sure cooked thoroughly (juices should run clear). Let stand for 10 minutes and serve. Enjoy!

Answer 5

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.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.

Answer 6

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.

Answer 7

If calories aren't a concern, this recipe is a family favorite:

Bacon Wrapped Chicken with Cream Sauce
6 boneless, skinless chicken breasts, quartered (4 pieces per full breast)
1/8 lb dried beef
12 whole strips of bacon, cut in half or 24 whole slices (depending on how big your chicken is)
1 can cream of chicken soup
½ - ¾ cup sour cream

Spray cake pan or baking dish with non-stick spray
Mix sour cream and soup in medium bowl. Spoon a small amount in the bottom of the dish.
Wrap each piece of chicken first in bacon and then in a piece of beef (the amount of bacon you use depends on your preference.). Arrange in baking dish.
Spoon remaining soup mixture over chicken.
Bake at 350 degrees for 2 - 2 1/2 (1 hour covered and the remaining time uncovered).

Serve with mashed potatoes. The sauce goes great with them!


A coworker made this for a potluck and everyone loved it!!
Baked Chicken and Cheddar
•Boneless, skinless chicken breast
•1 can cream of chicken soup
•2 cups cheddar cheese, shredded
•6 oz stove top stuffing
•1 stick butter or margarine, melted

1.Cut enough chicken into bite-sized pieces to cover the bottom of a 9” x 11” baking pan.
2.Spread cream of chicken soup over the chicken. Sprinkle with cheese.
3.Top with 3/4 of an 8 oz canister of Stove Top Stuffing (not box) and pour melted butter over all.
4.Bake at 350 degrees for 45 minutes.

Answer 8

Baked Stuffed Boneless Chicken Breasts

8 boneless chicken breast halves (about 3 pounds with or without the skin)
salt & fresh ground pepper
2-3 tablespoons unsalted butter
1/3 cup finely chopped onions
1 teaspoon minced garlic
2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3-2/3 cup chicken stock
olive oil (to brush on the chicken)

Preheat the oven to 350°F.
Rinse and pat dry the chicken breasts.
Trim any fat around the edges.
If you wish, remove the white tendon running through the tenderloins.
Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
Season with salt and ground black pepper.
Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
Remove the mixture to a bowl and stir in Parmesan cheese, parsley, rosemary, sage, salt and pepper.
Stir in the chicken stock.
The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
Do not over moisten.
Taste and adjust the seasonings.
Lightly oil a 13 x 9-inch baking pan.
Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
Lay the packets seam side down in the pan and brush with olive oil.
Season with Salt and ground black pepper to taste.
Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
Serve immediately.

Answer 9

ROSEMARY CHICKEN
1/2 c Olive Oil (good quality)
1/2 c Soy Sauce (tamari shoyu is best)
juice of 1 orange
2 T honey
1 t ginger
1/2 t curry powder
several (4 to 8) sprigs of fresh separated rosemary leaves or 2 to 3 T dried
fresh ground black pepper(lots)

Mix all ingredients well in a pyrex baking dish
Wash and DRY chicken
Marinate refrigerated for 1 hr turning several times
Remove from fridge 15 to 20 min before cooking
In same dish,broil on high very close to heat turning VERY often to prevent burning (usually 8 to 10 times until nice and browned (usually 10 to 15 minutes for boneless chicken, though this works well for any cut of chicken.
Especially nice on the grill!
Very nice color and unique gourmet flavor!
Serve with caesar salad,steamed summer squash, fresh green beans, garlic bread, dry white wine.
Wait for guests accolades!!!

Answer 10

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.