Whats the best way to cook chicken breasts or a dish to make with chicken???

Answer 1

here's a great chicken recipe:

4 boneless skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons turmeric
2 teaspoons paprika
2 teaspoons fresh gingerroot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground cardamom
1/2 teaspoon chili powder
3/4 cup low-fat yogurt


Make 3-4 deep diagonal cuts in each chicken breast.
Sprinkle with lemon juice.
Combine next 9 ingredients in a bowl; then mix in the yogurt.
Coat chicken well with the tandoori marinade.
Place in a bowl, cover, and chill for at least 4 hours or over night.
Place chicken on a preheated grill; brush with extra marinade.
Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).

To Serve:

Garnish the chicken with a few fresh corriander leaves and lemon wedges. serve it with thinly sliced onions, capsicums and carrots.

serve hot with mint chutney.

Enjoy!

Answer 2

Quick curry recipe:

Cut an onion and two chicken breasts quite small, fry in a little oil until chicken is white all round, add some mushrooms, salt, pepper, curry powder and a tin of Campbells Cream of Mushroom soup. Simmer for 10-15 mins. Whilst simmering, cook some rice.

Answer 3

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 4

Thinly spread english mustard on both sides of the chicken then wrap them in bacon. Put into a hot pan with a little oil. Quickly turn them so the flavour seals in then turn the heat down to low until the chicken is cooked through. Why not try a nice white wine and mushroom sauce? Then serve on a bed of rice with hot crusty rolls. You may prefer to slice the chicken/bacon before serving as they are easier and less messy to eat. Enjoy.

Answer 5

A really easy way, that ensures it's always nice and juicy is to use a tinfoil parcel, bake in the oven for about 30-35 Min's at 190 C.

You can just cook them in own juices or add some flavourings/veg for some interest, just whatever you have around.

e.g. Sliced onion, peppers and couple cherry tomatoes with pinch mixed herbs and black pepper. Top with some mozzarella or Parmesan and serve with pasta.

or

Couple slices lemon and squeeze of juice

or

Teaspoon Pesto sauce.

or

Shake of soy sauce and pinch or 5 spice

or

Spoonful of shop bought pasta sauce

get the idea, real easy, health and use whatever you have in the cupboard.

Answer 6

Chicken & Chorizo in Red Wine:

Deep Saucepan
1. Chicken - brown for 5-10 mins
2. Chorizo (diced)
3. Onions (chopped)
4. Garlic (crushed)
5. Beef Tomatoes (Sliced)
6. Red Wine (quarter of a bottle)
7. Lots of black pepper
8. Paprika (optional)

Lid on 20 mins fresh basil (optional) job done

Answer 7

You got some great answers but here's something really easy.
mix a can of condensed cream soup, 2 cups of water and 11/2 cups rice in a baking pan. Place chicken breasts on top,sprinkle with paprika,chives,or your favorite herb or spice-bake at 375F for 45 minutes.
You can try different flavors of soup-celery,broccoli,etc and add cut up fresh or frozen veggies if you like, Also can add cheese on top for a change. Good for those days you just don't want to mess with cooking.

Answer 8

Score the chicken breast and place into some tin foil with a selection of different mushrooms (cup, button, oyster, chestnut, shitake). Add a knob a butter, some olive oil, salt and pepper and a glass of white wine. Boil some new potatoes for 5 minutes and add to the chicken mixture. Seal the foil, roast for 25 minutes, serve with a glass of white wine and some warn bread and enjoy!

Answer 9

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.

Answer 10

Chicken schnitzel

Defrost & pound breasts till flat. Roll in flour seasoned with salt & pepper. Dip in beaten egg. Roll in breadcrumbs. Fry in butter & oil. Best served with mushroom sauce.