any recipes for chicken breasts?

Answer 1

I just tried this one this week on the grill, but it can be made exactly the same, in the oven. You use aluminum foil to make a "pocket meal", all inclusive with vegetables. Just open and serve the entire meal when completed.

Using non-stick aluminum foil, (if you don't have that, Pam spray your foil), place chicken breast, skin or no skin, in the middle of the foil. Add a can of the microwavable Campbells Creamy Chicken atop the chicken. Add any vegetables, I use white corn, green beans, mushrooms, or use any frozen vegetables, all about a single serving portion in the foil packet. iadd an entire potatoe, unpeeled, and cut into slices. Sprinkle with Lipton Onion soup mix, about 1tbsp, then seal packet. Seal edges of the packet thoroughly so that contents don't seep out. I double foil mine to prevent any spills or tears on the grill/oven. Bake or grill about 350 degrees for about an hour. Open and serve. Easy clean up, just toss the foil. Don't forget the pam spray, because things will stick to the foil. Good luck, my entire family loves this one.

Answer 2

Garlic-and-Herb-Stuffed Chicken Breasts:

Prep: 15 min., Cook: 10 min., Bake: 20 min. This simple stuffed chicken is a favorite when Sherry and David entertain. Although this recipe serves only four, it can easily be doubled for a larger crowd.

4 (6-ounce) skinned and boned chicken breasts
1 (8-ounce) container light buttery-garlic-and-herb spreadable cheese
2 large egg whites
1/4 cup nonfat buttermilk
1/2 cup Italian-seasoned breadcrumbs
1/2 cup whole wheat cracker crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/4-inch thickness using a meat mallet or rolling pin.

Spread cheese evenly over 1 side of each chicken breast. Fold short ends of each chicken breast over center, covering cheese, and secure with wooden picks.

Whisk together egg whites and buttermilk in a small bowl. Combine breadcrumbs and next 3 ingredients in a shallow dish. Dip chicken in egg white mixture, and dredge in breadcrumb mixture.

Cook chicken breasts in hot oil in a large nonstick skillet 4 to 5 minutes on each side or until chicken breasts are browned. Place chicken on a wire rack, and place the wire rack in a jelly-roll pan.

Bake at 400° for 20 minutes or until a meat thermometer inserted into the thickest portion of chicken breast registers 170°.

Yield: Makes 4 servings

Answer 3

Chicken Breasts with Tarragon Cream Sauce

Serves – 4 hearty appetites
Preparation/Cooking Time – 20 minutes or less

Ingredients
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon butter or margarine
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry white wine or dry vermouth
3/4 cup heavy cream (unsweetened whipping cream)
1 - 2 tablespoons coarsely chopped fresh tarragon
1 tablespoon freshly squeezed lemon juice

Preparation
1. Place chicken breasts (individually) in a large plastic bag, and flatten just until they are approximately the same thickness – but, not too thin. Season both sides of the chicken breasts with salt and pepper. Heat the oil and butter in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1-2 minutes on each side just until they begin to brown slightly. Transfer the still-raw chicken to a plate.
2. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened and translucent but not browned, less than 1 minute. Add the white wine and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 10-12 minutes. To check for doneness, cut into the thickest part of a breast with a pairing knife--there should be no sign of pink or translucence.
3. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away.
Suggestion – Serve with roasted red potatoes, buttered noodles or angle hair pasta.

Answer 4

This is really easy.
Skin and split breast. Sprinkle with garlic salt or powder.
Spray skillet with Pam and heat skillet.
Place breast meat side down in hot skillet for 1-2 minutes
Turn.
Pour Pace Picante sauce over breast (use and desired hotness I use medium I guess you can use any hot sauce you like but I know Pace is really good)
Cover
Reduce heat to a slow simmer.
Let simmer 15-20 minutes.
Sprinkle graded cheese over breast, put the lid back on remove from heat. Wait 5 minutes and it is ready.
I use Cheddar and Jack cheeses mixed. You can buy it that way all ready graded

Answer 5

CHICKEN BREAST WITH COCONUT SAUCE

2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness

In a heavy bottomed skillet, sauté onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the sauté).

Sauce:

3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar

In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

To Serve:

1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped

Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.

Makes 8 Servings, 1 chicken breast per serving.

Answer 6

These are my favorites!!

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 7

Mmmmm, some of these sound great. This is a quick and easy one. Put them in the crock pot frozen in the morning on high with about a cup of Italian Dressing - after 8-10 hours, they will be falling apart tender and Delicious!!! If they're thawed, it will take even less time.

Answer 8

Nature Seasoning. A friend turned me on to and being the salt freak that I am, I saw it was made by Morton and it became my favorite seasoning. I just sprinkle a little nature seasoning and you can grill, bake, salte, anything. This seasoning includes, salt, pepper, garlic, onion and parsley. It's also great for veggies and fish too.

Answer 9

Brown them in a pan with olive oil. Then toss them into the crock pot with a jar of salsa and a can of corn, maybe a few black olives. Cook them for a couple hours on High. They are delicious over rice, but be careful not to overcook them.(I've done it)

Answer 10

Marinate them in Italian salad dressing for 1-2 hours and then bake them in Italian salad dressing and a bit of water . easy and very tasty.