what is the best chickenbreast recipe?

Answer 1

Chicken parmesan

Pound breast thinly
dip in egg
cover with bread crumbs
fry till brown and cooked thoroughly
Place cooked chicken in baking dish-put some spaghetti sauce on the chicken and cover with mozzarella cheese and some parmesan cheese, cook 'till cheese is melted

serve with a side of spaghetti, salad and rolls.

Answer 2

Chicken Kiev

3 tablespoons reduced-fat margarine, softened
1 tablespoon snipped fresh parsley
1/8 teaspoon garlic powder
6 small boneless, skinless chicken breasts
2 cups Cornflakes
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/2 cup skim milk
Mix margarine, parsley and garlic powder and shape into a rectangle (3 x 2 inches). Cover and freeze until firm, about 30 minutes. Remove excess fat from chicken and flatten each to 1/4-inch thickness between waxed paper. Heat oven to 425 degrees. Cut margarine into 6 pieces and place 1 piece on each chicken breast. Fold sides of chicken breasts over margarine and secure with wooden toothpicks.

Mix Cornflakes, parsley and paprika. Dip chicken into milk and then evenly coat with Cornflake mixture. Place chicken breasts seam side down on a baking dish that has been sprayed with nonstick cooking spray. Bake uncovered about 35 minutes or until chicken is done.

Answer 3

Juicy Lemon Chicken or Honeyed Chicken Dijon
http://groups.yahoo.com/group/rushinrecipes/message/6

Or Tarragon Chicken
http://allrecipes.com/recipe/dijon-tarragon-cream-chicken/detail.aspx

Answer 4

Take chicken breast, make thin, cook for half an hour, pour off juices, pour 1 to 2 can of cream of mushroom,cream of broccoli, etc, which ever you prefer, cook for another 30 minutes or until done, serve with rice or potatoes or some other side dish..EAT AND ENJOY

Answer 5

I like this one:
4 chicken breast (halves), pounded thin
dust in flour
Lightly saute until done

While they saute, prepare some fresh or frozen spinach, chopped. Drain

After the chicken is done, place it on serving plates, top with a bit of spinach. Then make a dijon mustard sauce in the saute pan. Drizzle a bit of the sauce over the chicken.

YUM

Answer 6

Microwave one skinless chicken breast for 10min. let cool, then salt, pepper and lay a slice of red bell pepper or pimento and a skinned Anaheim chili pepper, a piece of mozzarella cheese now roll it up in a puff pastry put it in a covered dish for 3-5 min. depending on your microwave, check it after 3 and go from there.

Answer 7

Caprese Chicken

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped sun dried tomatoes in oil, drained
4 ounces mozzarella cheese packed in water
1/4 cup chopped fresh basil leaves
2 tablespoons plus 1 teaspoon olive oil, divided
4 cups mixed salad greens
3 tablespoons red wine vinegar
4 teaspoons chopped chives
1/2 cup packaged seasoned croutons

Spray 9x9x2 baking pan with cooking spray. Flatten each chicken breast half to 1/4-inch thickness; sprinkle with salt and pepper. Place equal amount chopped tomatoes in center of each chicken breast half. Cut mozzarella cheese into 4 equal portions and place on chicken. Top with equal amounts basil leaves. Roll chicken, folding in sides; fasten with wooden pick.

Place in prepared pan, seam side down; drizzle 1 teaspoon of the olive oil over chicken and bake in 375degree F. oven for about 30 minutes or until fork can be inserted in chicken with ease. Remove picks from chicken.

Place salad greens on serving platter. Cut each piece of chicken into 5 or 6 slices and arrange on greens. Mix remaining 2 tablespoons olive oil with vinegar and drizzle over chicken. Sprinkle with chives and garnish with croutons.

Answer 8

Chicken Marsala or Lemon Pepper Chicken

Answer 9

I like baking chicken in the oven with italian dressing. Make sure you marinade it first. Poke some holes in the chicken and pour dressing over it & refridgerate for an hour or so before cooking.
Oven temp 350 for about 45 mins or until done.
Simple & Yummy.

Answer 10

CHICKEN BREAST VALDOSTANA WITH BRAISED LENTILS:

I sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I'm including the side dish as part of the recipe. I hope you enjoy it as much as I do.

Braised Lentils with Spinach
6 medium (about 7-ounce) boneless, skinless chicken breast halves
6 thin slices imported Italian prosciutto (*see note below)
All-purpose flour
4 tablespoons unsalted butter
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup chicken stock or canned reduced sodium chicken broth
1/2 cup seeded and crushed canned Italian tomatoes (preferably San Marzano)
Salt
Freshly ground black pepper
6 ounces Italian Fontina cheese, sliced thin
2 tablespoons tomato sauce or additional seeded and crushed tomatoes
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Prepare the braised lentils with spinach through step 1.

Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.

Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.

Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.

While the chicken is in the oven, finish the braised lentils.

Very carefully remove the pan to the stovetop and let stand a minute or two before serving.

Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.

*Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.

Makes 6 servings.