Does anyone have a good recipe for boneless chicken breasts?

Question

I'm sick of the same ol recipes...

Answer 1

I put boneless chicken breast in zip lock bags and cover with Creamy Italian Dressing. Marinate for 20-30 minutes then cook on the grill. They are so very moist and tasty. And what could be easier to clean up..Just don't use the marinate that is left in the bag for dipping sauce-throw it away. (It will have raw chicken juice in it).
Hope this helps..

Answer 2

Blackened Boneless Chicken Breasts:

20 min 10 min prep
4 servings

Blackening Spices
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons paprika
Blackened Boneless Chicken Breasts
4 skinless chicken breasts (about 1 1/4 lbs)
2 teaspoons vegetable oil
Topping
1/2 cup sour cream
1 tablespoon chopped fresh cilantro
salt and pepper

1. Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
2. Dip both sides of the chicken breasts in the mixture of spices, coating well.
3. Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
4. Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
5. To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
6. For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
7. Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

Answer 3

Cut the breasts into smaller pieces (however small you want). In a bowl mix about a half a cup of flower with whatever dry spices and flavoring you want (definitely salt and pepper, but add dried herbs, curry, red pepper, cumin, etc.) Toss the pieces of chicken around in this mixture till they are well coated. They don't have to be perfect, or thickly covered.

In a frying pan heat a tblspoon of butter and a few tblspoons of olive oil. When you see the butter bubbling, add the chicken pieces, making sure they are all directly touching the pan. Cook for 6 -18 minutes, depending on how small you cut the pieces (smaller equals shorter cookin time). When they're golden brown all around they're done.

Answer 4

Cut the breasts into bite size pieces and marinate for at least 1 hour in a Terrayaki Marinade or sauce. While the chicken is marinading, stir fry yellow, red, green & orange pepper strips with a small amount of olive oil.
Put peppers aside in a bowl and stir fry the chicken, adding the marinade to a small amount of olive oil. When chicken is cooked, add to peppers.
Serve over a bed of Garden Vegetable Rice - excellent meal. Tasty and healthy.

Answer 5

I got this recipe out of a companys coming book and i have made it myself and is very tasty. hope you like it!
Chicken Supreme:
All purpose flour 1/3 cup
Salt 1 tsp
Pepper 1/4 tsp
Paprika 1 tsp
Chicken Parts 3 lbs or however many you got
Butter or margarine 4 TBSP
Condensed Cream of Mushroom Soup 10 oz
Canned mushroom pieces, drained 10 oz
White wine (or apple juice) 1/4 cup
Medium carrot, cut in thin strips 1

Combine flour, salt, pepper and paprika in paper bag or bowl. Shake or stir to mix well.
Add damp chicken parts, 3 at a time. Shake to coat.
Melt butter in frying pan. Add chicken. Brown well. Transfer to casserole or small roaster.
Empty soup into medium sized bowl. Add drained mushrooms and wine (or apple juice) Stir well. Pour over chicken.Cover. Bake in 350 degree F (180 C) oven for 1 hour.
Peel carrot. Cut into 2 or 3 inch (5-7 cm) lengths. Cut into very thin strips. Add to chicken. Continue to cook covered for 15 minutes or until chicken is tender. Serve with brown rice. Serves 4.
Hope you like this one and enjoy!!!

Answer 6

I have two that are both really easy and delicious. Wrap each breast in a slice of bacon and cook in a pay until done. Remove to a platter. In the same pan add 1 can of cream of chix. soup and 1 c. of sour cream. Add the chicken back in and spoon the sauce over each piece. Serve with rice or pasta.
OR
Brown the chicken breast until almost done. Remove to a casserol dish and sprinkle with garlic powder. Put a piece of swiss cheese over each breast. You can really use any cheese you like. In a seperate bowl mix acan of cream of chix soup and 1/2 c sour cream. Spoon over chicken pieces. Bake at 350 for about 15/20 mins until bubbly.

Answer 7

Marinate the chicken in whatever you have. Italian salad dressing works wonders. Old wine. Fresh herbs if you have some. If you really like variety, try starting a tiny herb garden. So easy, so cheap, so worth it!
After you marinade for at least 2 hours, bake the chicken in a pan with some yummy veggies. Baste it to keep moist or wrap in foil. Bake at about 400 degrees for about an hour. Check it for doneness.

Answer 8

Season with a nice rub (my favorite is Durn Good Original from Durn Good seasoning), spray lightly with Pam for Grilling and then grill. If you need help or instructions for how to grill chicken breasts, you can use the cookout calculator at charcoalbob.com.

Then place a small amount of your favorite barbecue sauce in a dish and use it as a dipping sauce (as you would shrimp sauce).

Answer 9

This is an oldie, but a still a goodie! You have probably done this, but just in case. . . I still like to marinade them in Italian dressing and grill them or put them in the oven.

Or how about chicken pot pie?
2 cans cream of potato soup
1 can veg-all (drained)
2 cups cooked chicken
1/2 milk
1/4 tsp. thyme
1/4 tsp. pepper
2 Pillsbury refridgerated pie crusts

mix ingrediants. Put 1 crust on bottom of glass pie plate. Fill crust with mixture and top with 2nd crust. Cut slits with a knife and brush with egg.

Bake @ 375 for 40 minutes

This is delicious and so easy.

Happy cooking

Answer 10

I put cutlets in a baking dish and cook for about 20 minutes, then crumble some feta on top and cook another 10 or 15 minutes. Once I plate the cutlets I top with diced tomatoes and olives. Serve with buttered noodles or noodles tossed in a vinegrette and broccoli or spinach.