Simple yet tasty recipe for chicken breast??

Question

I need something new- any recipes you love and would like to share??

Answer 1

Yeah fist fillet it. Cut up small an leave in lemonjuice and honey for 10-15 mins thenpowder some oatmeal and a small bit of bread mix in some herbs an pepper. roll the chicken bits in it an cook at 180-200 for at least 20 minutes. its savage

Answer 2

really important to marinate - Lemon juice, Garlic and salt is simple and tasty the night before is best but two hours at least. A good thing about marinating is it preserves the chicken so you can marinate all your chicken at the start of the week and forget about it. Also when marinating you generally use bigger portions then you would think.

Fry the chicken in a pan and after you flip it and are few minutes away from being done throw some store bought salsa in the pan with it. let the salsa dry out a bit and cook onto the chicken.

MMMM tasty

Answer 3

Ok now this is a great recipe i learned from my mom.
Take a dozen of chicken breasts
2 medium size onions
2 tomatoes
21/2 teaspoons salt
2 teaspoons pepper(not grounded)
2 tablespoon olive oil

Ok first heat the oil in a pan till it begins to boil, add the choped onions and let it cook. Do stirr it every 2 min's till the onions are golden then add choped tomatoes and after a miniute or two of stiring add the salt and pepper. Once youve done that let the paste cook for about 2 min. then add the chicken and if you want it dry add 2 cups of water or if you want a lil curry add 4 cups of water. Accordingly cook it till the chicken is tender.
Enjoy the meal
Regards
AJ

Answer 4

Apricot Chicken:

4 boneless skinless chicken breasts, seasoned w/salt+pepper
4 TBS Dijon Style Mustard
4 TBS Apricot Jam, Preserves or the like
1/3 cup vinegar (apple cider or white)

In a nonstick skillet, spray with nonstick vegetable spray, heat skillet to medium-high and brown the chicken breasts on both sides. In a small bowl, whisk together the mustard and apricot jam and pour over the chicken in the skillet and cover and cook for 8-10 minutes over medium heat......Uncover and place chicken on ovenproof plate and cover loosly with foil and keep warm in a 200 degree oven. Bring remainder of sauce already in skillet to a rolling boil, then deglaze the pan with the vinegar over medium high heat, ruducing for about 3 minutes; remove chicken from oven and add back to skillet and turn to glaze......Serve with a pasta side dish of your choice and a nice green salad......Hope you like it!!! Oh, and by the way, if you notice this recipe only has 4 yep, count 'em, 4 ingredients......
You can also do the same with pork chops, just substitute out the apricot jam and use either black current jelly or apple jelly.

Answer 5

You asked for simple...

"Tasty 2-Step Chicken Bake" - Serves 4

4 boneless chicken breast halves
1 (10 3/4 oz.) can cream of mushroom soup

Place chicken in 2-quart shallow baking dish; spread soup evenly over chicken. Cover; bake at 400* - 25 minutes or until chicken is done.


"Grilled Garlic Chicken" - 4 servings

1 envelope Lipton Garlic-Mushroom Soup Mix
3 tbsp. olive or vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)

1) In medium bowl, combine soup mix with oil.
2) Add chicken; toss to coat
3) Grill or broil until chicken is no longer pink.


"Parmesan Crusted Chicken" - 4 servings

1/2 cup mayonnaise
1/4 cup grated Parmesan
4 boneless, skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs

Combine mayonnaise and cheese; spread on chicken, then sprinkle with bread crumbs. Bake at 425* - 20 minutes, or until thoroughly cooked.

Answer 6

Honey Mustard Chicken
INGREDIENTS
Nonstick vegetable oil spray, for the pan

Four 6-ounce boneless and skinless chicken breasts, trimmed and lightly pounded to uniform thickness

Salt and freshly ground pepper, to taste

2 tablespoons Dijon mustard, preferably whole grain

2 tablespoons honey

2 1/2 cups fresh breadcrumbs

4 tablespoons olive oil, divided

Position a rack in the center of the oven and preheat to 400°F. Spray a baking sheet with vegetable oil.

Season the chicken with salt and pepper. Mix the mustard and honey in a shallow dish. Spread the breadcrumbs in another dish. Dip each breast in the mustard to coat on both sides. Dip both sides of each breast in the crumbs, patting them to adhere. Set aside on a plate.

Heat 2 tablespoons oil in a large skillet over medium heat until the oil is very hot, but not smoking. Add 2 chicken breasts cook until the undersides coatings are golden brown, about 2 minutes. Turn and brown the other sides, about 2 minutes more. Transfer to a baking sheet. Repeat with the remaining 2 tablespoons oil and breasts.

Bake the breasts on the baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot.

Answer 7

My family favorites:
Onion Chicken
Bake 4 boneles skinless chicken breasts at 350 until no longer pink inside. saute in olive oil 2 cups of onion slivers. Place on top of chicken and top with slices of provolone or swiss cheese and baake until cheese melts.

Chicken with olives
3 boneless skinles chicken breasts. Slice chicken into 1/2 inch chunks and saute in olive oil until lightly browned. add 1 tablespoon chopped minced garlic and 1/2 cup chopped onion. saute until tender. Add 1 cup chopped green olives and 1 small can of mushrooms. heat through. Serve over minute rice.

Answer 8

Go to the store and buy two cans of sweet and condensed milk. Take off the labels. Place cans in a pot and cover them with water, making sure water is over the tops of the cans. Boil the cans for 30 minutes to an hour. Let them cool and refrigerate overnight, or freeze for an hour or two if in a hurry. Open the cans, scoop contents into a bowl and let your guests enjoy fresh, homemade, soft caramel. Serve it up with sliced apples, dipped in lemon juice to keep from browning, pretzel sticks (my favorite), jimaca. This recipe really impresses, takes little to no knowledge, time, or effort to make, and my true favorite, only costs a few bucks to make.

Answer 9

we back home we had to use chicken breast with soup but I always wanted to try new things, so here it is
you need 3 cups of shrimp (40-51) best get them raw not cooked
2 teaspoons of butter
2 pinches of salt
2 whole breast cut evenly
sliced bell peppers red and green
dashed tomatoes
1/2 cup of onion
3 pinches of cilantro
lemon and garlic salt (check stores)
OK now use a non slick pan and have the flame to med.
place the 2 tsp. of butter and disperse evenly
add the raw shrimp w/o shell and cook until, the shrimp should be pink or very rose color
now add the bell peppers and onion, once the smell of the bell peppers is dispersed or the peppers are loosing a bit of color, add the chicken (chicken must be broiled before!!)
and then add the garlic lemon salt.
stir for 2 min.
best served with a mixed sauce of lemon and a bit of the brothel water:
1/4 oz. brothel water and lime juice mixed with sour cream and jalapeno (but that I Willl give to you on request!)

this serving wil be for 4 people

Answer 10

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