What's your favorite thing to do with boneless skinless chicken breasts?

Answer 1

I like to wrap them in bacon and right before they are done top them with cheese!! YUMMY!!!

Answer 2

I like to make all kinds of things with chicken, taquitos, enchiladas, fried rice, and casseroles. Here's one of my family's favorite casseroles. Chicken Casserole 4-6 boneless/skinless chicken breasts (raw) 1 can cream of chicken soup 1/2 cup milk 2 cans green beans, drained 1 box stuffing (Stove Top or store brand) 1 stick butter Preheat oven to 375. Cut up the chicken into 1-inch cubes. Place the raw chicken in a large casserole dish and salt and pepper the chicken. In a bowl, mix together the milk and the soup until creamy, add in the green beans to the soup. Mix well and pour over the chicken. Melt the butter in the microwave and in a bowl mix the melted butter and the stuffing mix together. Sprinkle the stuffing mixture all over the top of the casserole. Bake in your oven for 50 minutes. Check to make sure the top is not browning to quickly. You may have to cover your casserole if the top is getting too browned. Hope you like this one like my family does!

Answer 3

I love to coat it with a sweet hot mustard and bake the chicken @ 350 for an hour. While it is cooking I cook some strips of bacon, sautee some mushrooms with butter and white wine then I pile all of this on top of the chicken cover with cheese and place under broiler or in hot oven until melted. I top it with green onions. The best! Leave off the mustard if it is not your thing. I only put enough of the mustard on to give it some flavoring. It mixes well with the other flavors and does not stand out.

Answer 4

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes:

Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the shallot-thyme sauce.

1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water

Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Answer 5

CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV

Answer 6

My personal favorite, and very quick and easy, is to put them in a glass baking dish and cover completely with any kind of red pasta sauce you like, cover with foil and bake at 350 for 45-60 min. Make sure to buy enough sauce to have some left for the pasta. While the chicken is baking (350 for 45-60 min.) boil your pasta, any kind you like, we like the tricolor rotini. Serve chicken and pasta covered with sauce and topped with grated Parmesan, along with Italian or garlic bread and a big salad. Brainless and delicious!

My kids also like ranch flavored chicken nuggets. Line a cookie sheet with foil and also spray with cooking oil spray. For 1-1/4 lbs. chicken, cut up your chicken into bite size pieces and shake in a zip-lock bag with 1/2 cup plain bread crumbs and 1 pkg. dry ranch dressing mix. Bake at 400 for 20-30 min., then check to see if it's done. Serve with fries or tater tots and any veggies you like.

Answer 7

I like them baked in rice, broccoli and cheese cassarole.

But, if I don't want to deal with it all, I rub them in olive oil, sprinkle salt, pepper, garlic and oinion powder on them and bake them on a cookie sheet until done.

I also like to soak them over night in pinapple juice. Then I mix honey and BBQ sauce together and baste the top of it and bake it. Just as it is getting done I turn the oven to broil to give it a bit of the grilled look and flavor.

Answer 8

I don't even eat meat but when I cook for other people my fav thing to do with it is cube the chicken, put it in teriyaki and add some butter and lemon and cook it. I serve it over a bed of white rice with some teriyaki shrimp mixed in.

Answer 9

I usually cut them up into chunks or nuggets, put shake and bake on them and bake them in the stove at 400 degrees for 30 minutes or less then when you take them out you will have chicken nuggets like Mcdonalds or Kentucky fried chicken has them.

Answer 10

rolled chicken tacos or flautas. i also make a bowtie pasta with chicken it has shreded chicken breast diced celery, green onion olive oil & mayo. when i boil the chicken breast i like to put a stalk of celery & frest garlic, oregano & salt & pepper. you can also use the chicken in various rice dishes. also when we make mexican rice, we like to use the broth for extra flavor.

in a frying pan use a little oil 1 cup or rice. toast rice in oil, ad 1 diced garlic clove, & a little diced green onion & saute about a minute. then add 2 cups of chicken broth, 1 15oz can of tomato sauce, & a little chopped cilantro if desired & cover. simmer on med for about 15 minutes take of heat & let rest for about 7 minutes. you may add chicken pieces if you like i have & it is good.

Answer 11

Pound with mallet, then top with a spinach leaf, a slice of cheese and a slice of ham. Roll up and secure with toothpick.
Saute in skillet, and braise with or without white wine till cooked.