Yummy ideas for Bonesless Chicken.?

Question

I am looking for some really yummy boneless chicken recipes, something easy that I can make right after work. Thanks so much for your help.

Answer 1

Chicken Mignon

wrap each chicken breast in a piece of bacon, cook in pan til chicken is done. Remove chicken to a platter. In the same pan add a can of cream of chicken soup and 1 c sour cream. Heat that up while scraping bottom of pan. when its mixed add back in the chicken and spoon the sauce over it. Serve with rice or pasta. its really tasty! you can sub low fat stuff if you want.

Answer 2

Savory Crescent Chicken Squares

30 min 5 min prep
4-8 servings

1 (3 ounce) package cream cheese, softened
3 tablespoons butter, melted
2 cups cooked cubed boneless chicken or 2 (5 ounce) cans boneless chicken
1/4 teaspoon salt and pepper, to taste
2 tablespoons milk
1 tablespoon chopped onions
1/4 cup chopped olives (optional)
1 (8 ounce) can refrigerated crescent dinner rolls
3/4 cup crushed croutons

Blend cream cheese with 2 Tbsp butter until smooth.
Add next six ingredients and mix well.
Spoon 1/2 C meat mixture onto 2"triangles" of dough.
(don't separate, so you actually have a "square") Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching.
Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown.

Answer 3

mix 1c bread crumbs with 1/2 parmesan cheese -set aside
in another bowl melt about 3-4 tbls. margarine then add 1-2 tbls. dijon mustard and 1 tsp worchestire
dip chicken in margarine mix then in crumbs. drizzle remaining margarine over chicken and sprinkle remaining crumbs.bake at 350 about 30-40 min. or til done. goes great with a salad and rice pilaf.
this takes less than an hour from start to finish and if you do some of the assembly beforehand, even less. enjoy.

Answer 4

This is my all time favorite..it may take longer for marinate, but if you plan ahead it is well worth it.

Sticky Coconut Chicken

PREP AND COOK TIME: About 30 minutes, plus at least 1 hour to marinate
MAKES: 6 to 8 servings

6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
Chili glaze (recipe follows)
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.

2. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all).

3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

Per serving: 147 cal., 48% (71 cal.) from fat; 17 g protein; 7.9 g fat (4.9 g sat.); 1.5 g carbo (0.3 g fiber); 77 mg sodium; 71 mg chol.

Chili glaze

In a 2- to 3-quart pan, combine 3/4 cup rice vinegar, 1/2 cup sugar, 3 tablespoons soy sauce, and 1 teaspoon hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving. Makes 1/2 cup.

Answer 5

my favorite boneless chicken recipe is to put it into a hot skillet and season it heavily with garlic, onion, salt and pepper-- brown on both sides and reduce heat- add 2 bullion cubes and 1/2 cup water- cover and simmer until cooked through

use broth as a gravy for mashed potatoes (thicken it with corn starch mixed with water according to the directions on the corn starch box)

Answer 6

Heat oil at 350 degrees.Slice chicken in nugget or tender size pieces and dip in egg and milk batter then in seasoned flour and fry for approximatley 10 minutes.Use honey mustard sauce for dipping.

Answer 7

I'll second (or third?) the vote for chicken parm. It's easy to make and can be paired with all kinds of great stuff (pasta, salad, whatever) for a great tasty and easy meal.

Answer 8

chicken parmasan

1. bake or pan fry chicken
2. top with warmed spaghetti sauce
3. Melt mozzrella cheese on top
4. Serve with cooked spaghetti and garlic bread

Answer 9

You can't go wrong with good old fashioned Chicken Parmesan. Of course, any thing Italian is always good. Cheers!

Answer 10

slice thin add a little olive oil, cook with garlic, onion, bell peppers, muhrooms, add some soy sauce to finish serve over rice