Chicken recipe?

Question

Hey, I would love to have a suggestion on what to do with chicken breast. Sick of the same old same old dinners. thanks

Answer 1

Really good chicken fingers - Cut chicken breasts into strips, season with salt and pepper, dip into melted butter and coat with crushed corn flakes. Bake at 375 for 25 minutes.

Or .. sautee one sliced green pepper, one medium sliced onion, 3 cloves of crushed garlic in 2 tbsp of olive oil. Add 1 can of crushed tomatoes, a teaspoon of dried oregano. Season the breasts with salt and pepper and place in the sauce. Cover and simmer on medium heat until the chicken is cooked all the way through. (About 25 minutes). Serve with rice or pasta.

Answer 2

Italian Chicken Breasts
1 pound Bob Evans Italian Sausage Roll
1 cup sliced fresh mushrooms
1 clove garlic, minced
3 cans (8 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1½ teaspoons Italian seasoning
4 boneless, skinless chicken breast halves
1 cup (4 ounces) shredded mozzarella cheese
hot cooked pasta

Preheat oven to 350ºF. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Remove sausage; set aside. Add mushrooms and garlic to drippings; cook and stir until tender. Stir in reserved sausage, tomato sauce, tomato paste and seasoning. Bring to a boil. Reduce heat to low; simmer 15 minutes to blend flavors. Meanwhile, arrange chicken in greased 11" x 7" baking dish. Pour tomato sauce mixture over chicken; cover with foil. Bake 40 minutes; uncovered. Sprinkle with cheese; bake an additional 5 minutes. Serve over pasta. Refrigerate leftovers.

Answer 3

Mexican Chicken Casserole

Ingredients:
-Chicken breast/Chicken Breast tenders(your preferance)
-Stove top stuffing
-Mexican Cheese,cheddar cheese,
-Salsa(mild,medium,or hot)
Preheat oven to 300 or 350(depending on oven)

1-Wash and clean chicken get access fat off. Then season chicken with seasons of your choice.
2-Put chicken in a pan and boil chicken. Not until fully cooked, but almost done
3-Take stove top stuffing and put in a casserole dish and add about 1 1/2 to 2 cups of water. Enough to get all the stuffing wet so that it will not stick to the pan. Then pour your salsa in (1 jar).
4-With a slotted spoon. Take chicken out of pot and place on top of the stuffing.
5-Spread chesse on top of chicken and place casserole dish in oven on 350 degrees.

It is done when the chesse melts and you can stick a fork all the way through the chicken.

Answer 4

I get a lot of my recipes from Kraft's website or the Food Network site. There are a LOT of things you can do with chicken breasts! The most simple one that comes to mind:
4 chicken breasts
1 jar spaghetti sauce (whatever kind you like)
1 can mushrooms (optional)
shredded cheese

Cook the chicken. Put spaghetti sauce (and mushrooms) in a baking dish. Cut chicken into bite-sized pieces and place on top of sauce. Bake til sauce starts to bubble then add cheese on top and bake til cheese melts.

I usually serve with garlic bread.

Answer 5

CHICKEN CHAKHOKHBILI / Georgian Cuisine
(Casseroled Chicken )


Ingredients:

1 chicken
2 onion
2 tblsp tomato puree
1 tblsp vinegar
½ cupful meat stock
2 tblsps Madeira or
Port wine
2 or 3 tblsps butter
Salt and pepper to taste
Tomatoes
Chopped greens
Lemon slices

Prepare the chicken, wash and joint it into medium-size pieces, brown in hot butter in a shallow casserole. Add finely chopped onion, tomato puree, vinegar, wine, meat stock and seasoning. Cover the casserole with a lid and simmer for 1 ½ hours. Add sliced tomatoes and cock for another 5 to 7 minutes. Serve the chicken with a slice of lemon on each piece of chicken. Sprinkle with chopped greens.

ENJOY!

Answer 6

Baked Chicken Breast with Apple, Mustard and Rosemary Sauce
Serving Size : 4

2 Tbsp. olive oil
4 5 oz. boneless skinless chicken breasts
Salt and pepper to taste
1/4 cup flour
1 apple, cored, halved and thinly sliced
1 Tbsp. cider vinegar
2 Tbsp. Dijon mustard
1 cup apple juice
2 tsp. chopped fresh rosemary

Preheat oven to 375 degrees F. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and then coat in flour, shaking off excess. Brown the chicken and then place in a casserole dish. Add the apples to the skillet and cook 1-2 minutes. Add remaining ingredients and bring to a simmer. Pour mixture over the chicken. Bake 30 minutes, basting occasionally, or until chicken is cooked. Divide chicken among plates, spoon over the sauce, and serve. Garnish with fresh rosemary sprigs, if desired.

What to serve alongside: A bright green vegetable such as broccoli would nicely accent the colour of the chicken. For a starch, try the chicken with German-Style Potato Pancakes.

For a less intense mustard taste, reduce the amount used. No rosemary? Try sage or thyme instead.
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Chicken Cordon Bleu
Serving Size : 4

4 (4-ounce) boneless chicken breasts, (about 1 pound)
4 teaspoons Dijon honey mustard
4 (1 ounce) slices turkey ham
4 (1 ounce) slices reduced fat Swiss cheese
1/3 cup Egg Beaters® Egg Product
1/2 cup seasoned dry bread crumbs
No-Stick Cooking Spray

Preheat oven to 350°F.
Pound each chicken breast to flatten slightly. Spread each breast with 1 teaspoon mustard; top with a slice of turkey ham & Swiss cheese. Roll up each chicken breast to encase filling; secure with toothpicks.

Dip chicken rolls in egg product; roll in bread crumbs to coat and place on a baking pan coated with cooking spray. Bake 25 minutes. Cover loosely with foil; bake 10 to 15 minutes longer or until chicken is no longer pink in center.

EggBeaters.com
Serving Ideas : Roasted asparagus & red potatoes

Answer 7

"Campbell's One-Dish Chicken and Rice Bake" - Serves 4

1 (10 3/4 oz.) can cream of mushroom soup
1 cup water
3/4 cup uncooked regular white rice
1/4 tsp. paprika
1/4 tsp. pepper
4 skinless, boneless chicken breast halves

In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper; place chicken on rice mixture. Sprinkle with additional paprika and pepper; cover and bake at 375* - 45 minutes or until chicken and rice are done.

Answer 8

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes:

Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the shallot-thyme sauce.

1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Answer 9

Here is a recipe I originally got from the Kraft website. I will tell you how I changed it up to suit my family

VELVEETA® Easy Chicken Primavera

Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, about 1-1/3 cups each
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 cups water
1 pkg. (12 oz.) tri-color rotini pasta (about 5 cups), uncooked
2 cups broccoli florets
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 tsp. each: dried basil leaves and black pepper
2 small tomatoes, coarsely chopped (about 1-1/2 cups)

SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 4 min. or until chicken is no longer pink.
STIR in water. Bring to boil. Add pasta; cook 8 min. or until tender.
ADD broccoli, VELVEETA and seasonings; stir until well blended. Cook until VELVEETA is completely melted, stirring frequently. Stir in tomatoes.

KRAFT KITCHENS TIPS
Great Substitute
Substitute any other small shaped pasta for the rotini.

Make it Easy
Substitute 1 pkg. (16 oz.) frozen vegetable blend for the broccoli, letting the kids choose their favorite variety to use in this one-pot dinner!



I browned the chicken lightly in olive oil, instead of water, I used chicken broth and instead of velveeta i used Kraft five cheese Italian instead of the tomatoes I use Italian style canned tomatoes (1 can) with juice. 1 small can of black olives 1/2 medium red onion chopped. save some cheese to add to the top!

Answer 10

web search: chicken recipes. Lots of recipes. I just did.

O'hock