Chicken dish?

Question

I'm a college student. We usually purchase frozen skinless boneless chicken breasts in a bag from bj's. I am wondering if anyone knows of a great, easy recipe that I can do that is delicious!? Chicken and pasta dishes are a favorite, as long as they do not contain marinara/pasta/alfredo sauce. I have had them way too much. Thanks. - hungry

Answer 1

Petti di Pollo alla Bolognese

4 skinless, boneless chicken breast halves,
about 1/2 lb (250 g) each
Salt and freshly ground black pepper to taste
Flour for dredging
3 Tbs (45 ml) butter
2 Tbs (30 ml) olive oil
8 thin slices prosciutto ham, about 2x4 inches (5x10 cm)
8 thin slices Fontina or Bel Paese cheese,
about 2x4 inches (5x10 cm)
4 tsp (20 ml) freshly grated Parmesan cheese

Using a very sharp knife, carefully slice each chicken breast in half horizontally, to make 8 pieces. Place between layers of wax paper or plastic wrap and pound with the flat side of a cleaver or the bottom of a heavy saucepan to flatten slightly. Season with salt and pepper and dust lightly with flour, shaking off the excess. Heat the butter and olive oil in a heavy skillet over moderate heat, and brown the chicken to a light golden color, 3 or 4 slices at a time. Do not overcook. Transfer the chicken to a baking dish large enough to hold them comfortably. Place a slice of prosciutto and then a slice of cheese on top of each. Sprinkle with the Parmesan cheese and bake uncovered in a preheated 350F (180C) for about 10 minutes, or until the cheese is melted and slightly brown. Serves 4.
Serve with rice and a steamed vegetable.
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Chicken with Tarragon (Poulet au Blanc a l'Estragon)

1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
3 sprigs fresh tarragon
1/4 cup (60 ml) dry white wine (optional)
4-6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) long-grain rice
3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
Paprika to taste

For the sauce:
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
Cayenne pepper to taste
2 cups (500 ml) chicken cooking liquid, strained
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped fresh tarragon leaves

Place the onion, carrot, celery, tarragon sprigs, and optional white
wine in a large pot. Place the chicken breasts on top of the
vegetables and add enough water to cover. Bring to a boil over high heat, reduce the heat and simmer covered until the chicken is done, about 20 minutes. Meanwhile, boil the rice in an ample amount of salted water until tender, about 20 minutes. Drain and stir in the butter, salt, pepper, and paprika. Arrange the rice on a serving platter and place the drained chicken breasts on top. Strain the cooking liquid to make the sauce.

For the sauce: Heat the butter in a saucepan over moderate heat and stir in the flour and cayenne. Cook for 3 minutes, stirring
frequently. Add the cooking liquid and bring to a boil, stirring
frequently. Stir in the cream and tarragon and adjust the seasoning with salt and pepper. Simmer for 3 minutes. Spoon over the chicken and serve immediately. Serves 4 to 6.

Answer 2

I do not cook much, so all my recipies are way easy and inexpensive. A good one that is cheap, fast and easy:

Ingredients:

Chicken broth
thawed chicken breasts
chicken flavored rice mix
favorite green vegetable
garlic toast


Open the chicken broth and put into a large skillet, wok or pot. Put the thawed chicken breasts into the broth and then cook the breasts in the broth, until they are completely done.

Follow the directions and make the chicken flavored rice mix, either Rice a Roni or the store brand, it doensn't matter.

While you making the rice, heat up the green vegetable and put the garlic bread under the broiler for only 2 minutes on each side so you don't burn it. Make sure you stay by the over while the broiler is on or your bread will be charcoal!

Once everything is done, put some rice on the plate and top with with chicken, put your green veggies and garlic bread on the plate and you are done! The chicken broth makes the chicken tastes great and doesn't add any fat if you use the fat free kind. This whole thing should take about 15 mintues, tops.

Answer 3

4 half chicken breasts, 2 cups grated parmesan cheese (not the crumbled stuff) and Pesto
pour cheese into plate and dip thawed out chicken breast in the cheese until covered in it. Salt and pepper to taste.
Put a little olive oil (enough to cover the bottom) in a non-stick frying pan and cook on medium or medium high until cheese is a little tan and melted together; turn over and cook the same way. Try not to mess with it too much as the cheese crust can come off if you bother it. The cheese will be a little crispy. You'll know when to stop cooking it.
When done, put a little Pesto in a line on top of each one. This is a VERY easy recipe that goes great with pasta, salad and a lot of other stuff.
ENJOY!

Answer 4

How about a Mexican Chicken casserole?

3 to 4 boneless chicken breast halves, cooked, shredded
1 can tomatoes with green chilies (or Rotel)
2 cans cream of chicken soup (or 1 can chicken, 1 can cream of mushroom)
2 cups grated or shredded American cheese or Mexican blend cheese (add more if you're a cheese lover)
1 package coarsely crushed taco chips

PREPARATION:
Line bottom of a 9 X 13" dish with shredded or chopped chicken.
Mix tomatoes and soups together in a bowl and pour over chicken.
Add the layer of cheese.
Spread the bag of crushed chips and slightly press into the moist mixture.
Bake at 350° until everything is hot and bubbly and chips are beginning to brown.

Answer 5

Easy Chicken in mushroom sauce. Taken chicken you can use it even if it is frozen. Put some butter or olive oil in a frying pan and saute the chicken, add some chopped garlic. Put in one can of cream of mushroom soup, and use the can to measure one can of water or half chicken stock and white wine. Add 1/2 cup of heavy cream. Cover simmer and eat on pasta or rice.

You can also add Green peas at the end of the cooking, more sliced mushrooms, sliced pimento, if you do not have cream - no worries but it does make a richer dish.

For a really special touch add some Herbs de Provence, 1 cup red wine, can of mushroom soup and when you saute the chicken add sliced mushrooms and chopped onion, chopped carrot, if you have some bacon fry it in the pan before you saute the chicken and veg. You will then have mock Coq au vin. Serve with boiled potatoes

Answer 6

Easy bet for college student, pour 2 can of chicken noodles soup, 1 cup water, garlic and onion powder to taste, a few dash of white pepper powder, put in the chicken and cut up potatoes, cook for 40 mins. Pour in half a pack of frozen peas n & corns, turn off the heat after 10 minutes. Ready to be serve on its own, with steam white rice or slices of french bread.

Otherwise, you can fry, bbq or bake those chicken breasts by rubbing some ready-made seasoning or a little bit of curry powder, salt and pepper. Won't go wrong :)

Answer 7

"Roasted Garlic Teriyaki Chicken" - 6 servings

2/3 cup Kikkoman Roasted Garlic Teriyaki Marinade & Sauce
1 tbsp. brown sugar; packed
1 tbsp. vegetable oil
6 boneless, skinless chicken breast halves

Combine sauce, brown sugar and oil, stirring until sugar dissolves. Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken. Refrigerate 2 hours, turning bag over once. Remove chicken from marinade; discard marinade. Grill chicken 4-5" from hot coals 12-15 minutes, or until chicken is no longer pink in center, turning over occasionally.

"Parsley Red Potatoes" - 6 servings

2 lbs. red potatoes
1 1/2 tsp. salt
1/3 cup butter; cubed
2 tbsp. minced fresh parsley

Peel off a strip around each potato if desired. Place in large saucepan; cover with water. Add salt. Bring to boil; reduce heat. Cover and cook 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.

Answer 8

k take some wishbone italian dressing and tereyke sauce(the juicy kind not the consistancy of bbq sauce) mix together
marinate the chicken pieces in it over night and bbq or bake in the oven, if you bake in the oven IN the juice you can use the juice over white rice super yummy. this also works well with the wings or little drummettes and those are perfect for parties..

Or cut up chickne in to bite size strips, cook it seasoned with salt and pepper, set to the side

sautee some green and red peppers and onions that have been cut into strips, sautee them with garlic and buttler til they are translucent.

chop up two tomatoes very small and at the last few min of cooking thro them in with the veggies. Turn the heat down add the chicken then add in a large sontainer of sour cream and 2-3 cups of grated chedder ( i usually use the mexican pepper one to add some spice) Add hot sauce to taste.

Let this simmer togehter making sure cheeze melts stirring occasionally, this is a mexican dish i usually serve with corn tortillas.

good luck hope they work for you

Answer 9

Parmesan Chicken Cutlets
2 whole chicken breasts(Use what you buy at BJ)
1/4 cup flour
1 cup dry bread crumbs (Italian Seasoned Works best)
1/2 to 1 cup grated parmesan
1 1/2 Italian seasoning
2 eggs, beaten
1/3 cup oil (You don't need the oil, if you bake it in the oven for about hour on 350.
Place chicken breast on waxed paper, pound chicken until about 1/8 inch thick; discard waxed paper.repeat process with other chicken breast.Dust chicken cutlets with flour, in small bowl combine bread crumbs, parmesan cheese, Italian seasoning.Deep each cutlet into egg, than into crumb mixture.Baking in oven is the better way.Enjoy!

Answer 10

Try making curry chicken. You can buy the curry packages at most Asian food stores or in the Asian food section of most supermarkets.

You will need:

1 to 1 1/3 pounds of chicken breast (cut in to 1" pieces)

1 medium onion

3 to 4 cups of potatoes, carrots, celery or any root vegetables.

curry package

2 to 3 cups of water

Brown chicken and onions until cooked, then add vegetables and 1 1/2 cups of water (add more as needed). Bring to a boil (vegetables should be fork tender), lower heat and add curry package (it be either a thick sauce or a bouillon like stick) and the rest of your water (add more as needed). Allow the curry to disolve and thicken (it will look like a thick gravy) with the chicken and vegetables, then turn heat to low. Serve over white or brown rice.