can anybody give me a cooking recipe for chicken breast except fried?

Question

chicken breast

Answer 1

CHICKEN A LA KING

1 3/4 cups chicken broth (14 fl oz)
1 1/2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread (preferably Pullman), toasted
1/4 cup chopped fresh flat-leaf parsley

Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.

Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.

Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.

Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.

Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.

Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.

Cooks' notes:
• Chicken can be poached 1 day ahead and cooled completely in broth, uncovered, then chilled, covered. Reheat chicken in broth over low heat before proceeding.
• Sauce, without yolk mixture, can be made 1 day ahead and chilled, covered. Bring sauce slowly to a simmer before proceeding.

Makes 6 servings.

Answer 2

Thai green chicken curry
http://www.all-foods-natural.com/cookbook/recipes/green_chicken_curry.html


On of the most popular Thai dishes. A subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk.

1 medium eggplant, peeled and diced
1 tsp salt
2 tsp olive oil
4 shallots, peeled and quartered
1 tsp green curry paste
1 tbsp fish sauce

1 tsp minced garlic
1 can coconut milk
1 tbsp lime juice
1 lb skinless chicken breast, cubed
1 cup fine green beans, halved
3 tbsp chopped fresh basil

Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel.

Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute. Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring ocasionally.

Add the rest fo the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender.

Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice.

Servings: 4
Yield: 4 for a main dish

You can also try a chicken satay:
http://www.all-foods-natural.com/cookbook/recipes/chicken_satay.html

Answer 3

If you would like to cook the chicken in the oven all you need to do is season the chicken however you like. I like to cover mine in Italian dressing, however you can be creative and use what you like. Some suggestions BBQ sauce, or soy sauce and garlic powder, or even squeeze lemon juice over the top and season with salt, pepper, and garlic powder. Cover the dish with foil, set the oven temp for 360 degrees and allow it to cook for at least 35 Min's. Enjoy. Be creative and use what ever you like, you can almost never be let down.

Answer 4

Mexican Chicken Fricassee (Stew)

Serves 4.

4 bone-in chicken breasts
2 Tbl olive oil
1 Tbl butter
8 oz sliced mushrooms
1 large onion cut into chunks
1 red bell pepper cut into chunks
1 Tbl chopped garlic (Roasted if you can get it. Jar garlic is fine.)
5 medium red potatoes cut into approximately 1-inch chunks
1-1/2 cups of salsa (preferably fresh; mild or medium)
1 cup water
1-1/2 cups of dry white wine (If you don't cook with wine, substitute chicken broth for the wine.)
1 cup sour cream (low-fat is fine)
1/2 cup French onion dip
2 Tbl chopped fresh parsley (optional)

In a LARGE skillet, brown the chicken breasts skin-side down in the oil and butter. (You use oil and butter in combination because the oil keeps the butter from browning too fast and burning.) You want the breasts a nice golden brown. Include the sliced mushrooms. This should take about 4 to 5 minutes on Medium High.
Turn the breasts over. Add the onions, red pepper, garlic, potatoes, salsa, water, and wine. Bring the mixture to a boil. Turn down to Medium and simmer for 40 minutes. At the halfway mark, stir the mixture to make sure the potatoes are boiling in the sauce so they get fully cooked. Before serving, stir the sour cream and French onion dip together in a bowl. Serve your stew (fricassee) in large bowls or on plates and top with a dollop of the dip mixture. Garnish with parsley (optional) if you want more color.


CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 (i prefer 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. Add chicken breasts 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.

Answer 5

Grill the meat with some seasoning,salt and pepper.Cut it into cubes.
Toss it in a salad with your favorite greens(letuce,red cabbage,cherry tomato) with some olive oil and squeeze half a lemon and some lemon zest from it.

Answer 6

Put stilton cheese into the breast, wrap in bacon roast in oven.

Answer 7

grilled chicked and rice. You just grill with salt n pepper and add rice

Answer 8

check out the recipes sections on:

http://www.spanish-property-today.com
http://www.spanish-property-for-sale.tv

you can search by ingredient.

Answer 9

grill+marinade

Answer 10

grill, bake, broil