Easy chicken recipes.....?

Question

I got the frozen chicken breast...now on what to do with them? Thanks!

Answer 1

Here's some really yummy and simple recipes I'm sure you and your husband will enjoy :)

Crispy Chicken and Parmesan Veggies

1 lb. new red potatoes, halved
4 chicken leg quarters (1-1/2 lb.), skin removed
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups 1-1/2-inch red pepper pieces (about 2 small peppers)
1/4 cup KRAFT Ranch Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 375°F. Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid. Microwave on HIGH 7 min. Meanwhile, coat chicken with coating mix as directed on package. Place chicken in half of greased foil-lined 15x10x1-inch baking pan.
ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat. Place in pan next to chicken.
BAKE 40 min. or until chicken is cooked through (180°F) and potatoes are tender.

Foil Packet Chicken Dinner

2 cups MINUTE Brown Rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped

PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Chicken Fajitas

1 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Italian Dressing
3 cups fresh pre-cut stir-fry vegetables
2 tsp. chili powder
8 TACO BELL HOME ORIGINALS Flour Tortillas
1 cup KRAFT Shredded Cheddar Cheese

HEAT oil in nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally.
STIR in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
ARRANGE chicken mixture evenly on tortillas; sprinkle with cheese. Roll up.

Farmhouse Chicken Dinner

1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups MINUTE Brown Rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. chopped fresh parsley

MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through (180°F).
MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

Easy Bistro Chicken

2 tsp. oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Ready to Serve Bacon, crumbled

HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes with their liquid, the dressing and tomato paste.
ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.
SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted. Serve over hot cooked MINUTE Rice, if desired.

Chicken Marsala

4 small boneless skinless chicken breast halves (1 lb.)
1 Tbsp. oil
1-1/2 cups sliced mushrooms
1 small onion, chopped
1 clove garlic, minced
1/3 cup dry Marsala wine
2/3 cup chicken broth
1 Tbsp. cornstarch
1/2 tsp. salt
2 cups MINUTE White Rice, uncooked
2 Tbsp. chopped fresh parsley

COOK chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.
ADD wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken breasts are tender and no longer pink in centers (170°F). Meanwhile, cook rice as directed on package.
SERVE chicken mixture over rice. Sprinkle with parsley.

Answer 2

There is a million different things you can do with chicken breasts. One of my favorites is Greek Chicken. It is easy, and very good.

You will need:

Potatoes
Chicken breast (skinless, boneless preferred)
Olive oil
Oregano
Fresh garlic
lemon juice (fresh squeezed lemons are best)
Salt and pepper

Put chicken breasts in 9 x 13 glass pyrex. Cube potatoes, and put on top of chicken breasts. Coat with olive oil, use about 1/4 cup.

In a small bowl combine lemon juice (3-4 tbls), garlic (3 cloves, pressed), oregano (2 - 3 tbls), and salt and pepper to taste.

Pour mixture evenly over chicken and potatoes, cover with foil and bake at 350 for 40 - 45 min.

You can increase or decrease ingredients depending on portion size. The above is for 5-6 chicken breasts, and 5-6 potatoes.

Answer 3

Well this isnt east in the sense that theres some prep work , but its tasty.

Make the chicken into ck cutlets like you normally would. Breadcrumbs, fry it etc.

Then cut the chicken into long strips about 1.2 wide. Throw them into a baking dish, 9x11 pyrex works best for me. Cut up about 1-3 green and red peppers length wise, like the chicken strips. Throw them on top of the chicken in the pan. add some chicken stock and some white wine in the pan. I use 1/3cup of each. Then cover it with foil and bake it at 350 degrees for about 20 mins or until the peppers are cooked but still firm. It tasts really good and u can serve it with rice and a veggie, and its different. Add more wine/stock if u find its dryiong up too quickly as everyones oven is different.

Another thing is bacically make the ck into cutlets, keep them whole, put into the same kind of baking dish, use the ck stock and wine again and top with parmesean chese and bake at 350 covered for 15 mins and then 5 mins uncovered and that is pretty good too. Its is some work but its good.

Another is just cut the chicken into strips again, put some butter into a frying pan, med. heat, and put the ck in and cook it. Then toss some chicken gravy in and some peas and carrots and cook it for a bit more. Serve it over some rice lol. That one is really easy.

These arent fancy but they all taste good lol.

Answer 4

Honey Mustard Chicken

Put thawed chicken breasts in greased 9x13 pan. I use 2 really BIG ones or 4 normal size ones. Mix in cereal sized bowl 1 cup mustard, 1 cup honey, 1 tsp basil, 1 tsp oregano, & 1 tsp parsley. Pour 1/2 of this mixture over the chicken. Bake for 30 minutes in 375 oven. Turn chicken over and pour remaining honey mustard mixture over chicken. Bake another 10 - 15 minutes or until chicken is no longer pink.

I also make brown rice and steamed veggies. I serve the chicken breast with extra of the sauce from the pan over the rice. And I sprinkle parmesean cheese over the steamed veggies.

We make this all the time. It's very good and very easy.

Answer 5

easy chicken recipe; 4 chicken breasts parmesan cheese italian dressing (kraft zesty italian is best!) Pour dressing over chicken bake 30 minutes @350 sprinkle with parmesan cheese bake 15 more minutes. Great with rice, pasta or just veggies! Good beteewn two slices of garlic bread as a sandwich:)

Answer 6

The easiest chicken recipe is "chicken-n-noodles".

Boil your chicken breast in enough water to cover them. Season with salt, pepper, and garlic powder. After the chicken is cooked taste the broth and cube or shred the chicken (hold the chicken out until your noodles are cooked, then add so as not to over cook). If you need more liquid add a can of chicken broth or add more water and chicken bullion. You can add a can of creamed chicken or cream of mushroom soup, depending on the taste you want. Season the broth to taste with salt and pepper, then add some noodles (egg noodles work best). Boil 10 - 12 minutes until noodles are tender, then add the chicken back to the mix. Enjoy!

Answer 7

You can always make fajitas but a recipe I love is

CHICKEN POT PIE
Note I would season while mixing, prior to putting in the oven

INGREDIENTS
2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Answer 8

I just ate this last night and it was delicious and easy!! If you go to a Grocery Market and find Cambells Lemon Herb Baked Chicken dinner. Its in a box, and it has seasoning, a gravy, bread crumbs, and rice. You will also need butter and water, and of course chicken breast. It takes 30 minutes to cook and is delicious. The directions are on the box, and its not complicated at all.

Answer 9

After they are thawed, Scramble and egg or two season with salt and pepper, crush up some corn flakes -about 2 cups I think, add 1/4 cup of parmesan cheese, and crush in a plastic baggie, dip the chicken in the egg, then drop it into the corn flake mixture and shake. place in a greased cake pan , bake at 350 until the juice's come out clear.

Answer 10

Brown them with seasoning in olive oil. Remove the chicken and saute onion and garlic in added olive oil if needed. Add a can of crushed or chunky tomatoes, kalamata olives and red wine. Return chicken to pan. Let the sauce reduce a bit. Enjoy!

Answer 11

defrost the chicken and chop it up then fry in a little oil till golden brown then get a packet of white sauce and make it up then add to the chicken and hey presto its lush and also serve with chips it s a really nice meal i hope u enjoy!oh and if u got mushrooms fry them as well it give s it more flav!