Can anyone give me a good chicken breast recipe?

Question

yea i have a bunch of chicken breasts in the fridge. I want something new to make. Ideas?

Answer 1

Defrost your Breasts

Cut them into cubes before marinating (this allows the marinating sauce to adhere to the chicken easier)

Beat two eggs with either a beater or by hand

On a plate mix parmesan cheese, salt & pepper

One package of cream cheese melted in the microwave

First dip each piece of chicken in the egg

Then dip into the cream cheese

The n cover with paremsan mixture

Deep fry for until golden brown on each side

Serve with ranch dressing, bbq, etc.

You can also bake these if you prefer not to fry

Answer 2

Marinate them in fresh squeezed lime with a bunch of chopped garlic, 6 to 8 cloves, and some sea salt for a couple of hours, flipping at least once. Make sure they are nearly covered in the marinade. They stay moist because the lime (citrus) is acidic and actually starts the "cooking" process, thus somewhat shortening the cook time. You can also do these in the oven, but grilling is better, imo.
The key is not to dry them out. Breasts of any type are best when moist ; )

Answer 3

One thing i like to do is make my own recipes. Try mixing different seasonings together, and see what turns out.

One recipe I came up with for chicken is really good:

1. Preheat oven to 375 degrees.
2. Place chicken in a well oiled pan.
3. Sprinkle approximately 1 tsp of paprika, parmesan, and lemon pepper seasoning on each chicken breast.
4. Place in oven and bake for 30 minutes.

Serve with a side salad.

Answer 4

YUM! The chicken comes out SOOOOOO moist!

Mix 1 can condensed tomato soup, 1 soup can of water, and 2 1/4 cups of uncooked rotini pasta in a casserole dish. Stir in 2 cups frsh or frozen spinach, 1 cup cut up mushrooms. Top with 4 chicken breasts (thawed), sprinkle with 1/2 cup shredded mozza cheese. Bake at 375 degrees for 45 mins COVERED. Remove cover and broil the cheese.

So easy, so tastey! I love it. Just tried it last week. I also added basil, pepper and oregano to the mixture before baking.

Answer 5

try this one

Cheesy Chicken Rolls

* bread crumbs as needed
* cheddar cheese, orange color
* cheddar cheese, plain white
* frozen broccoli, thawed, boiled, chopped
* 1 egg
* 1/4 cup melted margarine
* 1 tbsp water
* 3-4 chicken breast fillets, skinned, bonned, trimmed the fats

- Grated the orange color cheddar cheese (okay, here is the deal, its a cheddar cheese with color, that's what the bag says he he), mix with bread crumbs

- Make cutlets out of the plain white cheddra cheese, set aside

- Make thinly fillets out of the chicken breast fillets.

- On a plate, mix well the egg with margarine and water. Dip the chicken fillets in it.

- Roll dipped chicken fillets in a bowl where grated cheese and bread crumbs are. Spread the covered chicken fillets on a wax paper.

- Place a few cheddar cutlets and broccoli on the fillets, and roll the fillets, then place it on a lightly greased baking pan.

- Heat the oven to 350 F, bake the chicken for 20 minutes at least, or until chicken cooked

Answer 6

Pan Roasted Chicken with Mushrooms, Corn & Leek Ragoût
4 chicken breasts, trimmed
1 1/2 cups assorted mushrooms, thickly sliced
1 cup frozen sweet corn
1/2 cup frozen soybeans
3/4 cup leek, washed & sliced
1/4 cup diced onions
1 tbsp butter
3/4 cup canned chicken broth
Salt & pepper

1. Lightly season the chicken breasts with salt and pepper. Then in a large fry pan over medium high heat, pan fry the breast, skin side down. Once the chicken breast has a nice crisp skin, turn over and continue to cook for 3 to 4 minutes over medium heat.

2. Remove the chicken from pan and keep warm.

3. In the same pan, add a small amount of butter and gently sauté the onion and leek for 2 to 3 minutes.

4. Next, add the frozen sweet corn and soybeans and continue to sauté gently 2 to 3 minutes.

5. Finally, add the mushrooms, season with salt and pepper and cook till mushrooms are soft and tender. Remove the ragout from the pan and keep warm.

6. Now add the juices that came from the chicken breast into the frying pan, and add a little of the chicken broth, simmer gently. Add a teaspoon of butter and season with salt and pepper.

7. On 4 warmed plates, divide the ragoût into a mound in the centre of each plate. Place chicken breast on top, drizzle with your pan gravy and serve.

Serves 4

This dish is quick and easy when using convenient frozen vegetables. My favorite frozen veggies are sweet corn, garden peas, soybeans and fava beans. You can add just about any vegetables you like to your ragoût, canned artichokes, white beans, or chickpeas. This dish is excellent served with a leaf green salad or boiled buttered potatoes.

http://www.cityline.ca/foodandentertaining/recipes/index.asp?articleID=2488&topicID=2&categoryID=131&categoryName=Poultry

Answer 7

Here are three recipes that I make a lot and turn out good!

Breaded Ranch Chicken
3/4 cup crushed cornflakes
3/4 cup grated parmesan cheese
1 envelope ranch salad dressing mix
4 boneless skinless chicken breasts
1/2 cup butter, melted
In a shallow bowl, combine the cornflakes, parm cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 inch baking dish and bake uncovered for 45 minutes at 350 degrees.

Sour Cream 'n Dill Chicken (this one is my very favorite recipe that I have!)
4 to 6 chicken breasts
pepper, to taste
1 can cream of mushroom soup
3/4 of an envelope dry onion soup mix
1 cup sour cream
1 T. lemon juice
1 tsp. dried dill
1 4 oz.can sliced mushrooms, drained
paprika
Place chicken in single layer in 9x13 baking dish. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken. Sprinkle with paprika. Bake at 350 degrees for 1 hour. I like to serve this with Uncle Bens Wild Rice mix.

Chicken, Potato, and Vegetable Bake
6 small chicken breasts (about 1 1/2 lbs.)
3 medium potatoe, peeled and cubed
3 medium carrots, chopped
1 medium onion, chopped
3/4 cup Italian salad dressing
2 T. grated parmesan cheese
Preheat oven to 400 degrees. Place chicken, potatoes, carrots, and onions in a large bakind dish. Drizzle evenly with the dressing. Bake 1 hour and sprinkle with cheese before serving.
My husband really likes this one.
Hope these help!

Answer 8

TANGY CHICKEN BREASTS

1 cup vinegar
1/2 cup vegetable oil
2 teaspoons liquid smoke flavoring, optional
1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
4 small chicken breast halves without skin

Combine all ingredients except chicken in saucepan. Bring to a boil; remove from heat. Place chicken breasts in marinade. Cover and refrigerate 6 to 8 hours, turning occasionally. Grill 30 to 40 minutes.

Answer 9

Sometimes I marinate my chicken breast in tangy italian dressing and the bake them! I also rub them with Paprika and Cayene papper and a bit of Lemon Juice, Put them in foil packets with some Rosemary and thyme add some cut up potatoes and carrots and bake them in a bit of olivio(healthy butter),Bake them with Mrs.Dash.

There are endless possibilities for Chicken! I also take a teriyaki sauce and marinate the chicken then Stir-fry it with some fresh Green Beans and put it over rice!

Hope these help!

Answer 10

Chicken Parmesan with Fresh Tomato Sauce - a favorite of mine! Check out this recipe:
http://www.gourmet-food-revolution.com/chicken-parmesan-recipe.html