I am cooking some boneless chicken breast tonight for dinner, for my fiance.?

Question

Does anyone have any suggestions for ways to make a good meal out of it? What Spices should i use or seasoning? any good recipes would help thanks.

Answer 1

Your fiance will love this:

Chicken with Vodka Penne Pasta

Take your chicken breasts and cook them on a grill pan with garlic, salt and pepper. Add a cap full or so of vodka.

Meanwhile, cook penne pasta and heat a store-bought jar of Vodka Spagetti sauce. Once the chicken has cooked, cut it into 3 inch pieces and combine the sauce, penne, and chicken in a large skillet. Heat everything and add a 1/2 cup of vodka. (The alcohol will cook off, the vodka gives the dish depth and heat). Add a pinch of basil and a handful of parmesan cheese. Heat is all thoroghly and serve.

This is the best dish -- and a boy taught me to cook it!

Answer 2

I just decide what I'm making tonite, thanks:
Chicken Cordon Bleu

Ingredients
4Chicken breast halves
4 slicesDeli ham
4 slicesSwiss cheese
Flour (for dredging, save leftover flour)
3 tablespoonsButter
1Chicken bouillon cube (crushed)
2 teaspoonsMinced garlic
1/2 cupMilk
1/2 teaspoonOnion salt
1/2 teaspoonChopped parsley

Preparation:
1. Pound chicken breasts flat.
2. Top each with ham and cheese.
3. Roll up and secure with toothpick.
4. Melt butter in 8in saucepan.
5. Roll chicken in flour and saute for about 8 min.
or until lightly browned and juices run clear.
7. Remove and keep warm.
8. To same pan add crushed bouillon cube and garlic.
9. Add 2 Tbs of reservd flour and cook and stir 1 minute.
10. Add milk, stirring until bubbly.
11. Add garlic salt.
12. Return chicken and coat with sauce.
13. Sprinkle with parsley.

Answer 3

I just made this Saturday and it was great. Brown the chicken breast on both sides in a frying pan. Remove to a casserole dish. Top each breast with a piece of swiss cheese. You can use any kind of cheese you like. In a seperate bowl mix 1 can of cream of chix. soup and 1/2 c sour cream and 1/2 c. milk. Mix well and spoon over the chicken. Bake uncovered at 350 for about 20 mins or until sauce us bubbly and chicken is cooked through. I served it with buttered rice.

Answer 4

that all i cook is boneless skinless chicken breast. heres a yummy chicken parmasian recipe my husbadn loves.
bread ur chicken anyway u like, i like to use italian bread crumbs or shake and bake. put the chicken in a baking pan put in the oven for about 45 minutes, while doing that cook up desired noddles. I use prego chunky garden or hte chunky onion and garlic speghetti sauce and i add a can of diced tomotoes the kind with the basel and seasonings already on them (i add the juice too thats in the can). Heat the sauce up on the stove. about 10 minutes before the chicken is done i spread a layer of teh sauce mixture on the top of each chicken breast and then add a layer of itatlian blend shredded cheese, i use more cheese on my chicken then his. and then bake the rest of teh way or untill the cheese is all melted.
once its done i serve it with the noodles and add the sauce mix ontop the done chicken and noddles.
My husband says its better then olive garden.
Or for a more informal dinner i make excellent chicken bacon and swiss sandwhiches, my husband says is better then arbys

Answer 5

Ok, this sounds a bit goofy, but it was the juciest chicken that I have ever eaten.

Place the chicken breasts in a medium depth cassarole dish. Season them to taste, or you can just leave them the way they are. Put one can of cream soup all over the chicken and in the bottom of the pan, I used cream of mushroom, but you can use any kind of cream soup, but don't add the water! Then, here's the strange part, put a half of a can of orange soda in the pan too. Cook at 350 for about 20 minutes or so, or until the chicken is done.

It's strange, but I tell you that chicken was so juicy!!!!

Answer 6

I am making this tonight
it is on the back of campbel's cream of chicken soup
Chicken breast
uncooked rice
1/2 cup chedder cheese
cream of chicken
mix soup, cheese, and rice together,place chicken on top of that
and bake for about 30 to 45 min at 375

Answer 7

Pound chicken breasts flat, coat with flour, bown on both sides in hot olive oil in frying pan. remove chicken and cover with foil. add diced mushrooms to pan with the oil and brown bits from chicken and cook until sauteed nicely. add 1 cup marsala wine and allow to reduce by half. then add 1/2 cup cream, and 1 tablespoon butter. When sauce is nice texture, return chicken to pan and simmer in sauce till cooked through. Serve atop buttered pasta or alongside mashed potatoes. This is SOOO GOOD it makes me breakdance till the early morning.

Answer 8

hi - These are my recipes, they are easy and they won best answer in another question:

you can pair either of these with some rice and a nice salad.


easy recipe # 1) Coat breasts in warmed honey mustard (spreads easier), roll in crushed, seasoned (s+p) corn flakes, bake at 350 for 30 min or until juices run clear when cut in thickest part. YUM!

easy recipe # 2) Place breasts in baking pan sprinkle with garlic powder, drizzle with honey and splash with a little teriyaki or soy sauce. optional: sprinkle with sesame seeds. Bake at 350 for 30 min or until juices run clear when cut in thickest part. Baste 2 or 3 times while breasts are baking. YUM! YUM!

Answer 9

Bake in vermouth (1/4 cup) with tarragon, salt pepper and butter. This is so easy but tastes rich and luscious.

Rice pilaf, steamed green beans or roasted vegetables (asparagus, zucchini).

With the recipe below you could make the entire dinner in the oven.

Rice Pilaf

Use Vidalia onions or other sweet onions in season to make this tasty pilaf.

* 2 tablespoons butter
* 1 large sweet onion, chopped
* 1 cup brown rice
* 2 1/2 cups seasoned chicken broth
* 1 teaspoon salt
* 1/4 teaspoon pepper

Melt butter in a large skillet over medium heat. Sauté onion in butter until tender and it begins to turn golden in color. Add rice and sauté, stirring, until onions begin to brown. Add chicken broth and bring to a boil.

Stir in salt & pepper. Transfer to a covered baking dish or leave in the skillet if it is ovenproof. Cover and bake at 350° for 1 hour, until rice is tender.

Answer 10

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco:

Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It's a wonderful topping for the tangy sauce.

Salsa:
2 quarts water
1/2 pound tomatillos (about 10 small), husks and stems removed
1 garlic clove
1/2 to 1 serrano chile
1/2 cup chopped fresh cilantro
1/4 cup coarsely chopped onion
1 teaspoon fresh lime juice
1/4 teaspoon salt

Chicken:
3 (1-ounce) slices white bread
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon olive oil
1/2 cup (2 ounces) crumbled queso fresco cheese
Cilantro sprigs (optional)
Lime wedges (optional)

Preheat oven to 350°.

To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 teaspoon salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside.

To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

Yield: 4 servings (serving size: 1 chicken breast half, 1/4 cup salsa, and 2 tablespoons cheese)