Whats a good way to prepare chicken breast fillets?

Answer 1

First, I use one of those hammer and pound it nice and thin and so that really absorbs the marinade, if not then it'll kind of taste bland.
Try this marinade, olive oil, a splash of balsamic vinegar, salt, garlic and a dash of onion powder.
Grill it on each side until it's cooked. You can use the George Foreman... then when it's about done, put it on a baking pan and add a few diced tomatoes on top with your fave cheese. If you use the broiler it'll take a few seconds... It'll taste like the chicken in the restaurants.

Answer 2

I personally like Parmesan chicken. When cooking chicken its good to pound it, so that the thickness is more even (other wise the thinner side of the chicken will cook faster than the thick.) If you want to cook the chicken with a breading you should first coat in flour, then dip in egg (the flour not only helps the egg cling on, but it also helps to make the breading crispy).
But if you would prefer to go with the marinade you should put the chicken in like a one gallon bag and cover in the marinade. Let it set for a little bit so the chicken can soak up the flavor. If you have any more specific questions feel free to write. I would also be more than happy to exchange recipes.

Answer 3

This is sooo good!! I use the chicken instead of veal, less expensive and very tasty.

Chicken Piccata Yield: 4 servings

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock, preferably homemade
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional kosher salt and freshly ground black pepper
Thin slices lemon and chopped fresh parsley leaves, for garnish

Slice each chicken breast in half, to make them thin.

Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.

Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.

Answer 4

FILLETS OF CHICKEN BREAST

1 can button mushrooms
4 chicken breasts
4 slices Mozzarella cheese
2 eggs, beaten
3/4 c. fine cracker crumbs
1/2 c. melted butter
Lemon juice to taste

Drain mushrooms, reserve liquid. Remove bone and skin from chicken breasts; fold chicken in to resemble thigh. Coat with eggs, then coat with cracker crumbs. Cook in butter until golden brown. Arrange in single layer in casserole. Place mushrooms on chicken; cover each piece of chicken with slice of cheese. Sprinkle lemon juice over top. Pour reserved mushroom liquid into casserole; cover. Bake at 400 degrees for 30 minutes. Uncover; bake for 10 minutes longer.

Answer 5

Here's a couple of quick and easy ideas that use bread crumbs.

I marinade the breasts in honey mustard or lemon juice for an hour or so and then cover with bread crumbs (I add a little dill weed to the crumbs, but its not necessary). then back in a greased glass baking dish at 350 for 20-30 min

Or marinade in OJ concentrate with some soy sauce or Lime Juice Concentrate with some soy sauce and grill.

Answer 6

Grilling is a good way. Stir fry is also good..just cut up a bunch of veggies (carrots, celery, onion, peppers) cube up the chicken. Sautee or stir fry the chicken add your veggies, some soy sauce, sesame oil, garlic if you like it spicey add some chinese chili sauce. You can also buy the stir fry flavoring packets in the grocery store in the ethnic food section. cook up some rice and presto..a dinner that can easily feed four people. or have leftover for lunch or dinner the next day.

Answer 7

Well, if you're on a diet, grilled, or the Foreman grill. Baked. Marinate in either balsamic vinaigrette dressing like Newman's Own Light Vinaigrette and either saute, grill or bake. Saute in Pam cooking spray and use different seasonings like chopped garlic or onion. Sprinkle on some lemon pepper, or Monterrey chicken seasoning.

You can also dip the breast in egg, then breadcrumbs or flour, after frying in a little oil, dip it in hot sauce. Obviously, this one is if you like buffalo chicken sauce and you aren't dieting.

Answer 8

Chicken Picatta :-?
Pound breasts thin and dredge in seasoned flour, egg and then bread crumbs... sautee in large skillet with butter or olive oil. When done, add a dash of white wine, lemon juice and capers to deglaze the pan, reduce and serve over the chicken.

Very fresh and yummy

Answer 9

the suited way would be to marinade them for no less than an hour maximum probable in some thing with purely a sprint brown sugar, lemon juice, pepper and water you may go away a number of the marinade in the dish once you bake it to maintain them from drying And placed some olive oil on the backside

Answer 10

On the outside bbq grill. I marinate them first with Italian dressing for a couple of hours in the fridge then I take them out and put them on the hot grill. It takes about 30 minutes to cook them. Yum!