How to cook a flavorful Chicken breast? Recipes Please?

Answer 1

first off you need to start with GOOD CHICKEN. farmers type chicken...the no steroids ones. Then, you need to place a thermometor ,<< the kind you can put while cooking in the oven>> inside the chicken so that you can pull it out EXACTLY when it reaches the right temp needed for safety also marinate it, an entire day or day and a half before, and mariate it FROM FROZEN is even better if your chicken was already frozen..but it will be over a day to thaw out. this helps REALLY keep the chicken moist.. now if its just individual chicken pieces, try using low sodium chicken broth in the bottom on the pan, about half way up the chicken while cooking, put your ingrediants or other saues on the top half.. using the juice already to soak into the bottom half ensures its flavor and juices are wonderul. i dont know to many recipes because i usually just throw whatever i hhave around the house as an ingrediant. but that in its self is a recipe.. make up your own, thats how world calss recipes are born.

Answer 2

I am not sure what the name of this recipe is but it has great flavor, and the kids loved it!

*2 lbs of chicken breasts
*1 package of bacon
*1 tblspn of Garlic Powder
*1 tspn of Onion Powder
1 12 oz package of Onion & chive cream cheese.
*Toothpicks

First cut chicken breast into quarters the flattened with a meat mallet, enough to thin them out pretty good.
Then season with garlic & onion powder.
Spread a tablespoon of the cream cheese in the center of the flattened chicken breast, roll up and then wrap with a slice of bacon. Use the tooth pick to hold in place. Place in the oven for about 30-45 minutes on 375 degrees or until bacon is crispy.
Yummy!

Answer 3

Chicken Kiev

Ingredients:
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 4

Crock-Pot Italian Chicken
by Jamie

4-6 chicken breasts (skinless works just as well!)
1 bottle Italian dressing (your favorite!)
1 can Cream of Chicken Soup
1 Cup Chicken broth
8 oz. pkg. cream cheese
1/2 tsp. dried basil
1/2 tsp. dried thyme
Salt and Pepper to taste

Put first two items in crock and cook 6-8 hours on low. (I've let my cooker go sometimes as long as 10 hours!) Remove chicken from crock and remove skin. Tear into pieces. Then melt in a pan- 1 can cream of chicken soup, 1 cup chicken broth, 1-8 oz. pkg. cream cheese, 1/2 tsp. dried basil, 1/2 tsp. dried thyme, Salt & Pepper to taste. After melting these in a pan, drain the crock of 1/3 of the dressing liquid. Add the melted ingredients and the chicken to the crock. Cook for 1 hour on low. Serve over angel hair pasta

Answer 5

Depending on what you want and if it is boneless or not. .. .

I often cook boneless skinless chicken breasts in a non stick pan with salad dressing for added flavor.
Just put 2 tablespoons of Zesty Italian (or your preference) in a non stick fry pan. Heat a minute or two and add the chicken turning to coat both sides. Fry until done.

Another one I do is for lemon chicken. Nonstick pan, 1 teaspoon butter, 2 tablespoons of lemon juice. Add the chicken and cook until done.

You can also 'poach' bnls skinless chicken breasts in a non stick pan. Put chicken in pan add 1/2 cup of canned chicken broth or make your own with chicken boullion granuals. Cook on med high heat covered until done.

You can marintate skinless chicken in ranch dressing for 1 hour. Then coat in seasoned bread crumbs or Stove Top stuffing crumbs that have been ground finely and bake in the oven.

Answer 6

Fry the chicken breast in 1 tsp of hot oil until browned. Remove from pan. Add 1 can of cream of chicken soup, with half a cup of water. Still until warmed, add the chicken. Add a pinch of cyan pepper, and regular peper to taste.
Good Luck

Answer 7

Oven Baked fowl a million Tablespoon butter a million a million/2 teaspoon paprika a million/4 teaspoon pepper 2/3 cup Bisquick a million a million/4 teaspoon salt 2 a million/2 - 3 a million/2 pounds fowl Preheat oven to 425. soften butter in 13x9x2 inch baking dish. In a extensive bowl mixture Bisquick, paprika, salt, & pepper. Coat fowl place fowl in dish (dish & butter must be warm) Bake 35 minutes turn fowl bake approximately quarter-hour greater or till fowl is not pink whilst thickest products are decrease. *be conscious* intense altitude bake 40 minutes turn & bake approximately 20 minutes longer.

Answer 8

Marinate chicken in olive oil, lemon juice and garlic salt for at least one hour. Bake in 325 degree oven for about 45 minutes.

I use a zip lock bag to marinate foods. I also use fresh squeezed lemons. To bake, I use a wire rack and have a little water in the bottom of the roasting pan.

We had this for dinner last night with wild rice and fresh broccoli - it was great.

Answer 9

Wash, season make sure you use accent and then bake the chicken in a Little water in a roasting pan and cover with foil. Or you could fry it.

Answer 10

make a sauce of tomato sauce, shredded carrott, garlic, green pepper and touch of oil. cook in a pan ont he stove. first brown the breast and let it cook in the sauce. add pasta to go with the dish