Recipes with boneless chicken breast????

Question

What are some good easy....i have 3 kids...and quick meals to make at home with chicken breast. My fiance is picky so its gotta not have rice or beans in it. Crock pot recepies would be good too. something i can start in the morning and cook all day. I own a business out of my home so i can start a meal at any time. I just want something that is quick to put together and GOOD to eat. Thanks in advance for all your help!!!

Answer 1

OMG! I love cooking with boneless chicken breast!

The easiest thing to do is to use Italian dressing/marinade. It sounds weird, but it's fabulous!

Slap some pepper and herbs and pour the stuff on it and bake.

Answer 2

Beach Bully Baked Hawaiian Boneless Chicken Breast

6 servings 4¾ hours 4 hours prep
Change to: servings US Metric
6 boneless chicken breasts
Marinade
1/4 cup brown sugar
1 1/2 cups pineapple juice
3 tablespoons soy sauce
1/4 teaspoon of fresh grated ginger
2 fresh garlic cloves, minced
1/2 cup cooking sherry
Fresh Pineapple Topping
2 cups fresh pineapple chunks
1 tablespoon vanilla extract
1/4 cup butter
1 1/2 cups granulated sugar

Not the one? See other Beach Bully Baked Hawaiian Boneless Chicken Breast Recipes
Oven Main Dish
Hawaiian Main Dish
High Protein Main Dish
Chicken Main Dish
Romantic Main Dish
Marinate the chicken for 4 hours; remove and save marinade.
Put chicken on baking sheet and bake at 350°F for 35 minutes, basting often.
Put the fresh pineapple and rest of ingredients in saucepan and simmer on low for 1 hour. Serve over chicken.

Answer 3

Ok here is a great recipe my kids love and its pretty easy

Cheesy Dorito Chicken

1lb. block of cheddar cheese like velvetta
1 can diced tomatoes
1 small bag nacho cheese doritos
1 can cream of chicken
1 pkg. boneless skinless chicken breast

place chicken breast in deep cassarole dish, in oven on 350 for about 20 minutes. while in oven, cube the cheese, crush the doritos, and drain the tomatoes, mix all ingredients in a large bowl and pour over top of chicken place back in the oven for about 20 more minutes and eat. very good very cheesy!!!

Answer 4

i always cook with boneless chicken breasts, only meat i will eat so i have a few recipes for you. chicken quesadillas slice up the chicken into strips grill them up a little add some sauce while cooking- such as BBQ put one tortilla on a frying pan with PAM pour reduced-fat cheese on top of tortilla add chicken add more cheese place second tortilla on top after heated for a little, press down on the sandwich with a plate to make skinnier flip when one side is brown, it is ready when the bread is browned and the cheese is melted * make a stir-fry... cut up chicken into little pieces... cook up some pasta when the pasta is don't... place the pasta, chicken, veggies ( green beans, corn or peas..etc.) in a pan that's been sprayed with PAN or oil. Then when that's heated up, pour in some teriyaki sauce and cook/ stir it for about 1.5 minutes. other things that can be added to the stir-fry are.. bacon, rice.. .anything be creative * cook up the meat and then add honey mustard dijon sauce to them and serve the breast in a bun with ketchup and chips i hope this helps. enjoy (:

Answer 5

A delish recipe for a crock pot chicken dish is Spanish Chicken. It works & tastes better with split breasts but I have done it with boneless.
Put 4or 5 chicken breasts in crock pot and sprinkle with a pinch of salt, pepper, paprika and 2 cloves of crushed garlic ( I also add 1 onion rough cut) Original recipe didn't call for it but We think it's better with the onion.
Mix 1/2 cup of beer and a 1 6oz. can of tomato paste together and pour over chicken in crock pot.
Add 1 3 oz. jar of stuffed green olives with liquid over chicken in crock pot. Cover and cook on Low 6 hrs. for boneless breasts and 8-9hrs. for split breasts. Great served over egg noodles!!

Answer 6

I get boneless skinless chicken breast and put them in the broiler. Either just seasoned real good, or with BBQ sauce on both sides. You can have any side you want with it. Quick, easy takes about 20 min. to cook.

Answer 7

thats all we ever eat is chicken breast!!!
*marinate chicken in bbq or ranch or italian...then coat in shake n bake- thats always yummy...my kids love it.... * pound chicken to 1/4" and moisten it with olive or veggie oil.... then i toss it in some flour, pepper, seasoning salt, garlic & onion powder, then fry it on a hot pan with some oil in it (not too much oil...not deep fry). After chicken is done- pull it out of pan...and take out all the oil if there is alot, and thrown in a can of cream soup and season that if you like, and put chicken back withthe cream soup. It serves like a gravy in a way. But just do the whole can of soup and 1/2 can of water --- too much water will result in more sauce than chicken! **or instead u can use the chicken for sandwiches instead of the sauce!

Answer 8

How about beer battered chicken strips. Cut your breasts into 4 strips per breast. Dust until coated with flour (flour sticks to batter).
Make a beer batter out of a cup of flour and a can of beer and a couple tablespoons of creole seasoning (I like Tony Chachere's)
Dip your coated strips into batter until well covered and let drip a minute over bowl. Then carefully place into fresh oil that is already up to temp (350). I make this with mashies, cottage fries, french fries. I serve corn as that is what my kids eat best. This tastes like you got them at a restaurant.
Happy Holidays!

Answer 9

30 Min. meal :)

Cheddar-Crusted Chicken with Smooshy Applesauce

5 McIntosh apples--peeled, quartered, cored and chopped
2 teaspoons fresh lemon juice
1 cup apple cider (eyeball it)
3 rounded tablespoons brown sugar
One 1-inch piece of peeled ginger
1/2 teaspoon ground cinnamon
Four 8-ounce skinless, boneless chicken breasts
1 cup salted baby pretzels1 cup plain bread crumbs
1 cup shredded or crumbled sharp cheddar cheese
1 tablespoon fresh thyme, chopped
1/8 teaspoon freshly grated nutmeg (eyeball it)
Freshly ground pepper
1 large egg
All-purpose flour, for dredging
Vegetable oil, for frying
Salt

1. Preheat a medium saucepan over medium-high heat. Add the apples, lemon juice, cider, brown sugar, ginger and cinnamon and stir. Cook, stirring frequently, until mushy, about 15 minutes. Remove the ginger.

2. While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Using a heavy-bottomed pot, pound each breast until evenly thin, just shy of busting out of the bag.

3. Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they're the consistency of bread crumbs. Transfer the ground pretzels and cheese to a shallow dish.

4. Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a third dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.

5. In a large skillet, heat 1/4 inch of oil over medium-high heat and add the coated chicken breasts. Cook in a single layer, 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Cut off a piece of a cutlet and taste, to see if you want to salt them a little. Serve the chicken with the applesauce.

Answer 10

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 chicken 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 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. Stir in sour cream. Serve cucumber sauce over chicken.



Hens in a Blanket
1 (9 ounce) package chicken breast tenders
1 (8 ounce) can refrigerated crescent rolls
Cheddar cheese slices

Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden brown. Variations: Use Swiss or pepper jack cheese, sautéed onions, peppers, etc.

CHICKEN PARMESAN
4-6 chicken breasts
3 eggs plus 1 tablespoon water, beaten
1 1/2 cups breadcrumbs plus 1/3 cup grated parmesan cheese
1 jar favorite spaghetti or maranara sauce
Sliced Mozarella cheese

Place each breast between two pieces of saran wrap and pound thin using a meat hammer, rolling pin or a heavy can. Heat two tablespoons of oil in a skillet. Dip breast in the mixture of breadcrumbs and parmesan, into the egg wash and into the breadcrumbs again. Place in skillet and brown on each side, 2 to three minutes. Place in baking dish and cover with maranara sauce. Bake at 350 degrees for 30-45 minutes until chicken is cooked through. Place mozarella slices over breasts. Place under broiler 5-7 minutes until cheese is melted and bubbly and lightly browned.


Chicken Savannah
8 boneless, skinless chicken breasts
8 slices cheese
1 can cream of mushroom soup
1/4 C dry white wine
1 cup seasoned stuffing mix, crushed
2 to 3 T butter, melted
parsley (optional)

Arrange chicken in a lightly greased 9 x 13 baking dish. Top
with cheese slices. Combine soup and wine; stir well. Spoon
sauce over chicken; sprinkle with the stuffing mix. Drizzle
butter over crumbs; bake at 350 degrees for 45 minutes. Garnish
with parsley.