A YUM yum YUMMY chicken breast recipe.I have a bag of frozen chicken breasts- what is a good recipe, and sides

Answer 1

If you like strong Asian flavor, you may enjoy this chicken. Double the sauce and serve the chicken over white rice with a side of steamed broccoli. (This will produce a thicks sauce. If the sauce is too thick, thin it out with water.)

Baked Teriyaki Chicken

INGREDIENTS

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
8 skinless chicken breasts

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 400 degrees. Place chicken pieces in a foil lined 9x13 inch baking dish. Turn pieces over, and brush again. Bake in the preheated oven for 40 minutes or until juices run clear.

Answer 2

Start out with about 1.5 pounds of chicken, cut into 1/2 inch wide strips.

Flatten the thawed chicken pieces, one at a time, to around 1/8 inch thickness with a meat mallet... if you don't have a meat mallet, place a heavy pan on top of the chicken breast and hit the pan with something heavy and blunt. (Be sure to cover the chicken with plastic wrap so you don't spray raw chicken gunk all over the place.)

Season the chicken with salt and pepper, then dredge in flour. Shake off the excess flour.

Put 2 tablespoons of vegetable oil and 4 tablespoons of butter in a pan. Heat over medium heat until the butter melts. Quickly brown the chicken, if it's thawed and pounded thin it shouldn't take more than a minute per side.

Set the chicken aside and cover with foil (or put it in a 200 degree oven) to keep warm.

Turn the heat to low and add about 2 tablespoons of diced shallots. Simmer for a couple of minutes.

Pour 1/2 cup white wine and 1/4 cup lemon juice into the pan and simmer for a few minutes.

Add 2 tablespoons of butter and stir into the mixture. Season with salt and pepper if desired, then pour this sauce over the chicken breasts.

Answer 3

Creamy chicken enchiladas: 1 pound boneless chicken breasts diced 1 8oz package cream cheese cut into cubes Flour or corn tortillas 1 can diced green chili peppers ground cumin 1 or 2 can green enchilada sauce Shredded cheese Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted. Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly. ------------ Or make this chicken taco salad with this sauce: Polo Verde Sauce: 3/4 cup butter 3/4 cup flour 1 1/2 tbsp cumin 1 tsp garlic powder 2 cups 1/2 and 1/2 or evaporated milk 2 cups hot chicken stock (or hot water with bullion) 1 small can diced green chili's 4 tbsp canned jalapenos chopped Melt the butter and stir in the flour. Let it cook and bubble for just a few minutes. Then whisk in the cumin and garlic powder. Then add a healthy splash of the 1/2 and 1/2 and whisk well, let it thicken up a bit. Then add a healthy splash of the stock, whisk and let it thicken up. Repeat until you have added all the liquids.

Answer 4

Zesty Slow Cooker BBQ chicken

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
DIRECTIONS
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing,
brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Shred and serve on a crusty roll

It sounds kinda funny with the BBQ and the Italian dressing but its soooo good and you can throw the chicken in frozen. We serve it with some homemade coleslaw (you can buy the kit at the grocery store) and corn

Answer 5

Place chicken breasts in a baking dish. Chop up celery and green bell pepper and put in dish. Add one can of chicken broth and 1/2 can of water to baking dish. Bake at 325* for 2 hours. It makes a gravy. We serve it with white rice and pour the gravy, bell pepper and celery over the rice and chicken. Very good.

Answer 6

Thaw them out first, then put them in a ziploc bag with a whole bottle of oil based Italian dressing, close the bag and marinate the breasts for a couple of hours or overnight.
Grill them for about 25-30 minutes, they will be tender and yummy. Serve with a green salad and baked potato.

Answer 7

Citrus Chicken Breasts

Marinate chicken breasts in fresh orange juice (store bought orange juice will do too), olive oil (to make it moist), salt and pepper for 1-2 hours. marinating it overnight would give it best taste. Grill chicken breasts and serve with garlic and olive oil pasta. this dish is a winner :)

Answer 8

Bake chicken breast with a can of cream of chicken poured over the chicken, Rice and green beans.

Answer 9

Whisk orange marmalade and a touch of soy together, dunk the chicken breasts in it, then wrap with bacon, brush with a little more sauce and bake. YUMMMMMMMY.

Answer 10

Season with garlic, oregano and a little salt. Cut into sections or grill as whole. Make Ben's instant brown rice with a side of mixed vegatables! cook and EASY