Feelin lazy, need recipe...?

Question

My husband is working today so I get to make dinner. I'm thawing chicken breasts and I'm just not feeling creative. We also have a 7 year old who isn't picky. Got any good, easy chicken recipes to share? Thank you!

Wow, you guys are awesome!
Guess I should have mention I detest mushrooms.

Answer 1

Here's a bunch of different ideas for you...hope one works out hun! :)

Brushetta stuffed Chicken

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

Shortcut Chicken Parmesan

4 small boneless skinless chicken breast halves (1 lb.)
1/2 pkt. (1/4 of 6-oz. pkg.) SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 cups rotini pasta, cooked, drained

PREHEAT oven to 400°F. Coat chicken with coating mix and bake 15 min. as directed on package.
ARRANGE chicken in single layer in 8-inch square baking dish. Spread tomatoes over chicken. Sprinkle with cheese.
BAKE 15 min. or until cheese is melted. Serve over hot pasta.

Chicken and Rice Divan

2 cups fat free milk
1/2 cup KRAFT Mayo Light Mayonnaise
1/2 tsp. dried thyme leaves
1 tsp. garlic powder
2 cups MINUTE Brown Rice, uncooked
1-1/4 lb. boneless skinless chicken breasts, cut into 3/4-inch pieces
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese

PREHEAT oven to 375°F. Mix milk, mayo and seasonings with wire whisk in 13x9-inch baking dish.
ADD rice, chicken, broccoli and 1 cup of the cheese; mix well. Cover with foil.
BAKE 30 min. Remove from oven; stir. Sprinkle with remaining 1/2 cup cheese. Continue baking 5 to 10 min. until chicken is cooked through. Let stand 5 min. or until liquid is absorbed.

Cheesy Chicken Enchiladas
2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium 98% fat-free condensed cream of chicken soup
8 TACO BELL HOME ORIGINALS Flour Tortillas
1 can (14-1/2 oz.) chili- or Mexican-flavored stewed tomatoes, undrained
1 cup KRAFT Mexican Style Shredded Cheese

PREHEAT oven to 350°F. Combine chicken and soup; spoon evenly down centers of tortillas. Roll up.
PLACE, seam-sides down, in 13x9-inch baking dish; top evenly with tomatoes with their liquid and cheese. Cover with foil.
BAKE 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing the foil after 20 min.

Chicken and Veggie Fajitas

1 Tbsp. olive oil
2 cloves garlic, peeled, chopped
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup chopped red onion
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 medium red bell pepper, cut into strips
1/2 cup TACO BELL HOME ORIGINALS Garden Salsa
4 TACO BELL HOME ORIGINALS Flour Tortillas
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese

HEAT oil in large skillet on medium heat. Add garlic; cook and stir 2 minutes. Add chicken and onion; cook 5 to 6 minutes or until chicken is cooked through.
ADD broccoli, red pepper and salsa; cook 5 minutes or until thoroughly heated, stirring occasionally. Spoon 1/4 of the broccoli mixture onto each tortilla; sprinkle with cheese. Roll up.
SERVE with additional salsa and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Southwestern Chicken Salad

2 pkg. (10 oz. each) mixed baby salad greens, about 10 cups
2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips, about 3 cups
4 hard-cooked eggs, chopped
1 can (16 oz.) black beans, drained, rinsed
1 cup KRAFT Mexican Style Shredded Four Cheese
12 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 small ripe avocados, peeled, sliced
2 cups halved cherry tomatoes
2/3 cup KRAFT Ranch Dressing
1/3 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

ARRANGE salad greens evenly on large serving platter. Arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in even rows on top of greens.
MIX dressing and salsa.
DRIZZLE dressing mixture over salad. Serve immediately.

Thai Peanut Chicken

1/4 cup KRAFT CATALINA Dressing, divided
1 lb. boneless skinless chicken breast, cut into strips
1 can (14-1/2 oz.) chicken broth
2 Tbsp. soy sauce
1 Tbsp. peanut butter
1/2 lb. (8 oz.) thin spaghetti, broken in half, uncooked
2 cups broccoli florets
1 cup thin carrot slices

HEAT 2 Tbsp. of the dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until cooked through.
ADD remaining 2 Tbsp. dressing, 1-1/2 cups water, chicken broth, soy sauce and peanut butter; mix well. Bring to a boil. Add spaghetti; cover. Reduce heat to medium-low; simmer 5 min.
STIR in broccoli and carrots; cover. Simmer 4 to 6 min. or until spaghetti is tender. Serve immediately. Or, cover and refrigerate to serve chilled.

Answer 2

Here's a cracker.

Ingredients
chicken breasts
streaky bacon
feta cheese
fresh coriander leaves
paprika
little olive oil

Method

Open the chicken breasts and stuff with chunks of feta cheese mixed with fresh coriander leaves roughly torn and sprinkle the filling with paprika.

Stretch the bacon by running the back of a knife over it then wrap around the chicken breasts like a lattice until the chicken is completely wrapped.

Fry in the olive oil on both sides for two or three minutes each side.

Place in hot oven at 180deg C for 20 - 30 minutes until the bacon is crispy and the chicken is cooked.

Serve with boiled new potatoes and melted butter and green vegetables (peas, green beans).

When you cut into the chicken the flavoured and melted feta cheese runs out.

Delicious.

Answer 3

I love to cook chicken breasts in a skillet (I usually do not use oil). I then remove the chickens and put in a a can of cream of mushroom soup with a little bit of milk. Next, I add the chicken back and let it simmer together. I make mashed potatoes (or use instant) and use the sauce as gravy.

You can also do this in the oven

Answer 4

I just cut the chicken breasts into strips or nuggets and coat them with store bought chicken coating.

I bake them for 20 mins at the recommended temperature. At the same time I cook rice. Then I cook some frozen veggies in the microwave in the last 5 mins.

We also use ketchup or salad dressing to dip the chicken in.

This is a quick supper that takes less than 30 mins to prepare and cook.

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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

1 c. Moore’s Teriyaki marinade
4 boneless chicken breasts
4 submarine rolls
toppings of choice: cheese, onion, lettuce, tomato, etc.

Marinate chicken breasts in Moore’s Teriyaki sauce for 1/2 hour. Remove from marinade and drain.
Spray non-stick skillet with vegetable cooking spray. Sear chicken over medium-high heat turning once. Finish cooking on medium heat.

Chicken is done when middle is opaque white. Place the chicken breasts on the submarine rolls and top as desired.

Answer 7

Chicken and Dried Beef

1 jar (4oz) sliced dried beef (chopped)
4 chcicken breast (skinned and boned)
1 cup of sour cream
1 can cream of mushroom soup

Place dried beef in bottom of greased casserole and place chicken on top. Combine sour cream and soup; spread over chicken. Bake uncovered at 275 degrees for 2 hours.

This is very easy and very tastee - great for lazy day cooking! Serve with rice or noodles.

Answer 8

Try this one,
Easy & light lemon broccoli chicken.
Vegetable cooking spray,
4 boneless chicken breasts,
1 can 103/4oz, cream of broccoli soup,
1/2 c skim milk
2 tsps lemon juice,
1box frozen broccoli, thawed & drained,
1/8 tsp pepper,
4 thinly sliced lemon slices.
Spray 10 in, skillet with cooking spray, heat pan on medium heat, add chicked & brown on both sides ( about 10 min ) remove & set aside.
In same skillet, combine soup, broccoli, milk, lemon juice & pepper. Heat to boiling. Return Chicken to skillet, place lemon slices on chicken, Reduce heat to low, cover, & cook til chicken is no longer pink, stirring occasionally. Serve with rice.

Answer 9

TURKEY TETRAZZINI
2 cups cooked turkey, diced
1/4 cup margarine or butter
1/4 lb to 1/2 lb. fresh mushrooms, sliced
1/4 cup flour
2 cups chicken broth
2 Tablespoons dry Cooking Sherry
1 cup evaporated milk
salt and pepper to taste
8 ounces cooked spaghetti, drained
1/2 cup parmesan cheese, grated
Melt margarine, add mushrooms and cook 5 minutes. Stir in flour. Add chicken broth, sherry and milk. Stir and cook until mixture boils and thickens. Season to taste. Remove from heat. In 2-quart buttered casserole, put alternate layers of spaghetti, turkey, and mushroom sauce; finishing with spaghetti. Sprinkle top with grated Parmesan cheese. Bake at 400 degrees for 20 to 25-minutes or until bubbly.

Note: you may substitute cooked chicken for turkey.

I'm feelin' lazy too...........lots of recipes here.
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx

Answer 10

how about chicken teriyaki
cut the chix in strips then season with pepper, garlic, soy sauce, some cornstarch, then saute on a little bit of oil, once brown add some sliced onions, carrots, celery, bell peppers. Add a touch of water to create sauce, taste and re season and served over white rice.

Answer 11

i help my mom cook this..its so good!

first u cut the chicken into some strips (pieces or whatver)
then u coat it with egg, then with flour, then a tiny bit more of egg, then coat it in some corn flakes (which are all crunched up)
then bake it in the oven for about 10 minutes or so, and then u have a chicken dinner!

or for a chicken dinner, u can be like amelia bedilia and serve seeds:)