Can anyone give me good recipes for chicken breast other than just grilled or baked?

Answer 1

My favorite chicken dish in the world is chicken francaise. Here is a good recipe for it.

Chicken Francaise
Serves 4

4 large skinless boneless chicken breast halves (2 lb total)
1/2 cup vegetable oil
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley

Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.

While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.

Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

Gourmet Magazine
Oct. 2003
Adapted from La Viola, Syosset, NY

Answer 2

"Steph’s Yummy Chicken Stuff”
2 pounds of boneless skinless chicken breast (I usually use those bagged frozen ones, and use enough to fill the pan)
1/3 C sour cream
1/3 C Mayo
1/2 packet of dry hidden valley dressing mix
1-2 T heavy cream (optional)
3-4 cans of sliced mushrooms, or fresh
1/4 C (or more) grated parmesan cheese (I actually use the parm/romano blend - but you want grated, not shredded)
Place thawed (a little frozen yet still works) chicken breasts in a single layer in a baking dish. Spread mushrooms over chicken, trying to keep them on the chicken. Mix together sour cream, mayo, HV mix, and cream until blended. Place large dollups of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes. (over)

Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!

Things not to do:

I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy.

The shredded (fancy) parmesan cheese, instead of the grated, turns to little hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy".

Answer 3

Pound the chicken breast until thin and flat. Place a thin slice of ham on each breast. Roll up and tie securely with a slice of bacon. Place in a baking pan. Bake at 350 until done. Drain off grease and cover with either a cheese sauce or a can of cream of chicken soup and continue to cook until soup or sauce is hot.

Answer 4

Place chicken breasts in a cake pan. Pour cream of mushroom soup mixed with half can of water over them. Over the top of that pour a can of Rotel diced tomatoes with chilis (I like the milder version). Cover with foil and bake for 45 minutes to 1 hour at 350. Remove foil, sprinkle with grated cheese and bake another 5 minutes or so until the cheese melts.
If desired, you can put cut up potatoes, mushrooms, carrots, and celery slices in with the chicken and you have an entire meal.

Answer 5

how about stir fry?
STIR-FRIED CHICKEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Stir-fry
Usenet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Chicken breast,
-boneless
12 Mushrooms (white)
1/2 lb Broccoli, fresh
-(or 1 pk frozen)
1/4 c Chicken broth
2 T Soy sauce
2 T Sherry
1 T Cornstarch
1 Egg white
1/2 t Salt
1/2 c Vegetable oil
-(peanut oil is best,
-but sunflower oil
-is good, too)
1/2 t Cornstarch
6 oz Bamboo shoots, canned
-(optional)
6 oz Cashew nuts, broken
-into large pieces

Cut the boneless chicken breast into bite-sized pieces. Wash and slice the
mushrooms. If using fresh broccoli, wash and cut it up into bite-sized
pieces. If using frozen broccoli, heat it or partially thaw it first.

Combine chicken broth, soy sauce, sherry and about 1 T cornstarch. Stir
well and set aside.

Combine beaten egg white, salt, about 1/2 t oil and about 2 t cornstarch.
Add the chicken cubes to the mixture and stir until the chicken is
well-coated. In a wok or deep cast iron pan, heat about 3 T vegetable oil
until hot. Add the chicken pieces in small batches and stir continuously
until golden brown. After each batch is finished, remove and drain. Add oil
sparingly as needed.

Stir fry the mushrooms in the wok. Stir fry the broccoli in the wok.
Combine the chicken, mushrooms, broccoli, bamboo shoots and cashew nuts in
the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch
sauce and stir until thickened.

Serve with rice. Don't forget to start the rice so that it will be done at
the same time as the chicken.

NOTES:

* Chinese stir-fried chicken with broccoli and nuts. Yield: Serves 2-3.

* Bamboo shoots are available in cans at Chinese grocery stores. Fresh
broccoli is preferable to frozen, and it should be stir-fried for only a
few minutes to keep it crunchy. Endless variations of this basic recipe are
possible. Beef, pork, or other lean meats can be substituted for the
chicken. Tofu cubes or brown beans can be used to make this a vegetarian
recipe. Chopped almonds can be used instead of cashews. Water chestnuts are
a delightful addition. Green or red bell peppers can be used instead of
broccoli.

: Difficulty: easy.
: Time: 45 minutes.
: Precision: no need to measure.

Answer 6

i made this the other day & my husband loved it 1 can campbell's cream of chicken soup 1 1/3 cups water 3/4 cups uncooked long grain rice 2 cups frozen mixed veggies 1/2 teaspoon garlic salt 1 cup shredded cheese ; stir soup,water,veggies & onion powder add to 12 x 8 shallow bake pan top with chicken season chicken as desired bake @ 375 for 45 mins till done top with shredded cheese cover till cheese melts & serve it is an awesome dish for a cold winter's night & you can use cream of mushroom soup instead of cream of chicken if you like enjoy

Answer 7

you could test with all toddlers of seasonings and hand-crafted sauces. you ought to be careful with the bottled sauces... many are very extreme in sodium and sugar... 2 issues that are actually not healthful once you try to eat extra healthy. I desire combinations of seasonings. i purchase some salt-loose seasoning/spices mixes. Costco (warehouse figuring out to purchase) has a magnificent organic and organic mixture, yet I even have got here across others that are salt-loose as nicely. First I brush the chicken breasts (skinless) with olive oil, the generously sprinkle on the seasoning. That part down, then repeat and turn. including a squeeze of clean lemon provides to the flavour. Frying isn't inevitably undesirable the two. attempt figuring out to purchase some almond flour. i exploit it for fish and chicken products (slicing breast in strips) instead of bread crumbs, yet each and every so often i will combination the almond flour with a sprint total wheat bread crumbs too. Almond flour (or almond meal) is organic almonds floor to a flour-like texture. I moisten the breasts in Egg Beater, yet an egg overwhelmed with a sprint chilly water is effective, or merely moisten with water. I in many circumstances upload a lemon pepper seasoning combination to the almond flour and/or tarragon). Then fry in canola oil. Oil merely needs to coat the pan. skinny strips prepare dinner promptly.

Answer 8

Deep fried anything is tasty.

Check out Cook's Illustrated/America's Test Kitchen, they're like an university of "pro"fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice.

Answer 9

Deep Fried
Boiled
Broiled
Stir Fried
Casserole
With Pasta
Spinach

Answer 10

Cut into strips and make chicken fingers out of em! Yummy!