Whats your favorite recipe using chicken breasts?

Answer 1

deep fried, for fried chicken........

Answer 2

My favorite recipe would probablly have to be baked swiss chicken. This is so yummy. I generally use the frozen boneless skinless chicken breasts that come in a bag. First you put the chicken in a 9x13 then you top each piece with a full slice of swiss cheese. after this you mix 1 can of cream of chicken soup and a full can of milk together and then pour over the chicken. Then cover it with aluminium foil and bake at 350 for 30 minutes or until juices run clear. well hope you like my recipe!

Answer 3

There's a really good recipe on Campbell's soups website that you can use. Basically, all you do is: Brown the chicken in a skillet with a little cooking oil for a few minutes, then transfer the chicken to a casserole dish and then add a can of mushroom soup and thyme. Add a little bit of water. Put the cover on the dish and bake it at 350 degrees in the oven until it's done. It's DELICIOUS!!!!!!

Answer 4

I'm just cringing over all these recipes that start with "fry..." or use things like canned soup. No wonder obesity is rampant in America.

Keep it simple and light. Don't add a lot of fat, too much sodium, or anything canned or prepared with chemicals, artificial additives and preservatives. My all-time favorite is to just brush boneless/skinless chicken breasts lightly with extra virgin olive oil mixed with fresh-squeezed lemon juice, fresh ground pepper, and crushed garlic, then slow-roast in the oven. Let them cool, then slice them, and serve atop of salad of romaine lettuce, thinly sliced red and yellow bell pepper, fresh herbs, and nicoise olives tossed in a light vinagrette... garnish with a little bit of shaved reggiano parmesan.

It's delicious, takes no time at all, and has about a quarter of the fat, cholesterol and sodium as some of the recipes above.

Answer 5

CHICKEN BREAST TUSCANY WITH BABY PEAS

6 chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs
1/2 cup olive oil
3 cloves garlic
10 ounces frozen baby peas
4 large green onions (scallions), chopped
pinch of sugar or honey
3 lemons

Wash chicken, trim fat (leaving skin on). Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.

Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.

Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.

Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.

Thaw peas (drain if needed). Cook peas and scallions with a little water and remaining oil. Add salt, and just a pinch of sugar or honey, to taste. Serve alongside the chicken breasts.

Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Paprika may be sprinkled on the center of the chicken, if desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.

Answer 6

Haha okay, I'm a teenager and so of course I'm not that sophisticated, but here's something really really simple. Cook a chicken breast and then when it's done add some Frank's red hot sauce and feta cheese. It works well with turkey too. But it's a good protein filled snack, and hot sauce has no calories.

Answer 7

mine is Swiss Chicken. I got the recipe from an Australian cookbook.

4 whole chicken breasts
flour
salt,pepper
90 g of butter
1 clove garlic
3/4 cup dry white wine
1 tsp french mustard
1/2 cup cream
3 shallots
8 slices of ham
8 slices of Swiss cheese

Carefully debone the chicken breasts, giving out 8 individual pieces. Dust the chicken with flour seasoned with salt and pepper. Heat butter in a pan,add crushed garlic and chicken,saute gently until chicken is light brown. Add wine, bring to boil, reduce heat. Simmer covered for 20 mins of until meat is tender.Remove it from pan. Put a slice of ham on each of chicken breast then top with a slice of cheese. Put on a heatproof serving dish.Cook in a moderate oven uncovered for 10 mins or just until the cheese melts. While chicken is in the oven, bring remaining liquid in the pan to boil, boil it uncovered until about half-cup liquid remains in the pan. Reduce heat, add cream chopped shallots and mustard, stir until combined.Season with salt and pepper. Pour sauce over chicken.

Answer 8

STUFFED GRILLED CHICKEN BREASTS

6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.

Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.

If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.

CHICKEN BREAST ROLL UPS


12 slices boneless chicken breasts
12 slices ham or Prosciutto
1/2 cup catsup
1/2 cup mayonnaise
1/2 cup apricot jam

Sandwich the boneless, skinless chicken breasts between two slices of waxed paper. Flatten each chicken breast by pounding with a mallet or the bottom of a heavy frying pan or other heavy object.
Place a piece of ham or prosciutto on each chicken breast and roll. Place seam side down in a shallow baking dish. Mix together catsup, mayonnaise and jam.

Pour mixture over the chicken. Bake uncovered in a 350 degrees Fahrenheit for 20-25 minutes

Answer 9

Chicken Cordon Bleu. Serve over rice.

Answer 10

I like to bake pasta (any kind), tomato sauce and stewed tomatoes, chicken breast and cheese on top in the oven. Kinda like a ziti, but with chicken. It is so good, as well at nutritious!

Answer 11

Boneless chicken breasts,beaten thin with a tenderizing mallet,soaked in lemon-pepper marinade ,and then grilled on a gas grill. They cook quickly and evenly because they are thin, baste with the leftover marinade,and they stay moist and delicious.