Chicken..... ?

Question

I have 6 chicken breasts thawing for dinner. I need help with what to make with them. I don't want a casserole though. What do you suggest. Thanks.

Answer 1

Whiskey Chicken

INGREDIENTS
2 skinless, boneless chicken breast halves - cut into 1/2 inch pieces
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1 cup pineapple juice
3 tablespoons bourbon whiskey
1/8 teaspoon ground black pepper
1 tablespoon brown sugar

DIRECTIONS
Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

Answer 2

Crockpot Chicken Stroganoff

Ingredients

(4 servings)

6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's


Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.

Answer 3

You can see where the breasts fit in, great flavor
Herb-Baked Chicken and Vegetables

Ingredients:
3 pound whole chicken
3 heads garlic
1/4 cup whole fresh thyme or rosemary
6 medium carrots
4 medium stalks celery
3 medium baking potatoes
3 medium onions
2 tablespoons reduced fat/calorie margarine or butter
1 tablespoon chopped fresh thyme or rosemary

Heat oven to 375 degrees. Remove organ meats from chicken. Rinse chicken well with cold water and pat dry. Cut off tops of garlic exposing the individual cloves, but dont remove the garlic skins. Place whole cloves of garlic and 1/4 cup whole fresh thyme or rosemary inside chicken cavity. Tie drumsticks together with string and place chicken breast side up in a roasting dish. Roast uncovered for 45 minutes.

Cut carrots and celery into 1-inch pieces. Slice unpeeled potatoes into 1 1/2-inch pieces. Peel the onions and cut into wedges. After 45 minutes, remove chicken from oven. Arrange the vegetables around the outside of the chicken. Melt the margarine and stir in the thyme or rosemary. Drizzle margarine over the chicken and vegetables. Cover and bake another 45-60 minutes or until chicken is no longer pink or a meat thermometer reads 180 degrees.

Answer 4

This is my favorite Italian recipe. Creamy and sophisticated but easy. Mashed potatoes make a great side, and you can skip the spinach part if you prefer (I do).

Chicken Florentine Style
Recipe courtesy Giada De Laurentiis
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced (or white onions)
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Answer 5

Take some skinless, boneless chicken breasts. Place a piece of mozarella cheese and a piece of ham in the middle of the breast, and then roll the chicken around the cheese and ham. Support with a toothpick. Dip the chicken in egg and then in flavored bread crumbs. Place on greased baking dish, bake at 350 until chicken is done (about 30 min). My family loves it!

Answer 6

Buttermilk Fried Chicken Coating Recipe

INGREDIENTS:
3 Tbsp. flour
1-1/2 tsp. lemon pepper
1/3 cup buttermilk
1 cup cornflake crumbs
3 Tbsp. cornmeal
4 boneless, skinless chicken breasts
2 Tbsp. melted butter

Combine flour and lemon pepper seasoning in shallow dish. Place buttermilk in another dish. In third dish, mix cornflake crumbs and cornmeal. Dip boneless, skinless chicken in flour mixture, then dip in buttermilk, and finally in crumb mixture.
Then drizzle with melted butter and bake at 400 degrees F for 18-24 minutes

Quick Low Fat Skillet Chicken Breasts
INGREDIENTS:
4 boneless chicken breast halves, skin removed
olive oil cooking spray
Creole seasoning
salt and pepper
1/2 cup chicken broth
1 to 2 tablespoons apple jelly or apricot preserves

Gently pound chicken breast halves between sheets of plastic wrap. Spray a large skillet with olive oil cooking spray or add just enough oil to coat the bottom of the pan; sprinkle chicken breasts lightly on both sides with Creole seasoning and salt and pepper.
Cook over medium-high heat for about 3 minutes on each side. Combine the chicken broth and apple jelly; pour into the skillet and stir until jelly is melted; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is cooked through. Serve with a little of the sauce and sliced green onion or a fruity salsa.

Answer 7

An easy and yummy thing to do with them.
Take 2pkgs. of zatarans red beans & rice, prepare them as on package only in a cassarole dish or baking pan instead (dont cook it though) Set chicken on top of rice mixture and bake covered for about 45 minutes to and hour at 350 degrees (depending on individual ovens) The last 15 minutes take cover off and top with 2 or 3 cups of shredded cheddar cheese! YUMMY! Serve with sour cream if desired.

Answer 8

Not sure what its called, but its good...

take chicken breast, rinse them off
place mozerella cheese slice on top, wrap with a strip of bacon, place in a shallow baking pan. Pour a jar of spaghetti sauce over it, Bake at 375 for about 45 minutes

OR

Take chicken put into ziploc bag pour in Italian dressing, shake and then marinate in fridge for about 30 minutes

Remove chicken from bag place in shallow baking pan, bake at 325 for 30 minutes, turning after 15 min.--this is a hit with my kids


All chicken breast must be boneless

Answer 9

ARROZ CON POLLO!! it's my favorite meal ever and it's soo simple!!

1 (3 pound) chicken cut into 8 pieces, skin removed
Salt and pepper
1 lime, juiced
1/2 cup pure Spanish olive oil
1 onion, small dice
1 green pepper, small dice
1 roasted red pepper, small dice
3 cloves garlic, minced
1 cup prepared tomato sauce
1 teaspoon ground cumin
1 bay leaf
1/2 cup dry white wine
12 ounces beer
1/2 cup sherry
3 cups chicken stock
1 1/2 cups rice
5 saffron threads (if you can find them, if not it's no biggie!!)

Preheat oven to 350 degrees F.
Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the rice and the saffron.
Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
Remove the rice from the oven and fluff the rice. Serve hot.

Answer 10

If you're looking for something simple, I always loved this particular dish that my mom prepared for us. She placed the chicken breast over cooked rice in a casserole dish and put cream of mushroom soup over top of it and baked it. Served with a side of veggies, it is quick easy and tasty!