Chicken Supper. Heres what I got.?

Question

Boneless skinless chicken breasts, Basalmic Vinigar, Olive oil, white wine, alot of different seasonings (I have one of those racks),and anything else thats "common" to have at home already. any ideas? I love to cook with sesonings

Suppose I should clarify that I do not like tomatoes and I do not like Mushrooms, But I think thats about all I dont like.

Answer 1

Start with all your ingrediants mentioned in your question. Mix them together and then marinade your chicken in the sauce. Be sure to pierce the chicken so the merinade can perneate the meat. Miranade in the refridgerator for at least two or three hours, basting and turning occassionally. Once the meat is well merinated grill or bake as desired. Remember that chicken doesn't take long to cook and over cooking will cause dryness. If grilling, turn often, if baking,,,,cover with foil and cook at 350 degrees for about 45 minutes, baste chicken about every 15 or 20 minutes

Answer 2

This seasoning method comes from Puerto Rico but because of the garlic it has a very Italian flare & it's...
MY FAVORITE!!!!

Take 6(change the amounts depending on how much chicken you have... this would work for one pound) cloves of garlic & mash them (you can use a food processor or a mortar & pestle)
add salt, oregano, & a little bit of olive oil..make into a paste

If you have all purpose seasoning sprinkle some all over the chicken then rub the paste all over the chicken breasts (you may want to cut some slits in the chicken to get seasoning inside)

Put in a pan with a little bit of butter to saute (you can also add half a cup of white wine & a tablesppon of lemon juice, this part is optional... I just love how juicey & tasty it comes out)



Serve on top of plain pasta or on the side of rice pilaf

Good Luck! Enjoy! ;-)

Answer 3

do a lemon-pepper baked chicken breast. serve with salad tossed with a balsamic vinegar oil dressing. slice some potatoes app. 1/2 " thick put in baking dish with app 1/8" melted margarine/butter bake potatoes at 350 degrees. turn after 15 mins, bakes until tender. open a can of green beans.heat them up. when plating meal you have chicken, potatoes and green beans. serve with chilled white wine

Answer 4

Sautee the chicken breast in olive oil and garlic. Add some basil and italian seasonings. Add canned diced or fresh tomatoes and olives. I used kalamata olives but any olives will do. Delicious!!!

Answer 5

Make a vinegrette with the vinegars,add spices,marinate the chicken,then grill,add a salad and a baked potatoe

Answer 6

Creole Pecan Chicken Breasts

Makes 4 servings

Ingredients:

4 boneless, skinless chicken breasts
1 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 egg whites, beaten until frothy
6 tablespoons Creole mustard, divided
1 cup finely ground pecans
1 cup fresh bread crumbs
1/4 cup vegetable oil
1/2 cup skimmed evaporated milk
toasted pecan halves

Preparation:

Combine flour, salt and pepper in a shallow bowl. Blend egg whites and 4 tablespoons mustard in a second bowl. Combine pecans and breadcrumbs in a third bowl. Dredge each chicken breast in flour, shaking off excess, then in egg white mixture, then in pecan mixture. Press so that coating adheres to both sides.

Heat oil in a large skillet over medium high heat. Cook chicken breasts about 3 minutes or until crisp and brown. Turn, reduce heat to medium and cook about 5 minutes or until chicken has lost its pinkness.

Meanwhile, in a 1 quart saucepan, warm evaporated milk over medium heat. Stir in remaining mustard. Cook about 5 minutes or until heated. To serve, slice chicken breasts diagonally and top with sauce. Sprinkle with toasted pecan halves.




Stuffed Chicken Breast

Serving Size: 4

Ingredient -- Preparation Method

4 large chicken breast -- halved
1 small bag fresh spinach
1 cup Feta cheese -- crumbled
2 Tbsp. olive oil -- combined with
1/4 teaspoon garlic powder
2 Tbsp. butter

Pound chicken breasts flat. Sauté spinach in olive oil and garlic powder for 4 minutes. Spread spinach equally over chicken breasts. Sprinkle 1/4 cup Feta cheese over spinach. Roll chicken breasts closed and seal firmly with toothpicks. Slightly brown chicken breasts on all sides in butter. Place breasts in an ungreased baking dish with tight lid and bake covered for 1 hour at 350 degrees. (Do not add liquid; will make its own.)

Gravy

1 cup sliced mushrooms
2 tbsp. butter
1 tbsp. flour
1 cup chicken broth

Sauté mushrooms in butter. Add flour, stirring until well coated. Add chicken broth and simmer until thickens. Pour over chicken breasts to serve.

Serving Ideas: Serve with brown rice and steamed broccoli.

NOTES: Heat these great breasts either in the microwave or in a pre-heated oven at 350 degrees for 10-15 minutes you may want to add a little chicken stock to the dish and cover it to avoid drying out the chicken.

Answer 7

take the vinegar, olive oil and wine and let it sit in it for a couple of hours,,,,, then add seasoning lemon pepper and rosemary to it bake it