Does anyone know of an easy, unique recipe to cook boneless chicken?

Question

I need a recipe for chicken that is either baked, fried, or in a casserole.

Thanks in advance!

Answer 1

These are both super easy and are favorites in our house.

BUTTER CHICKEN


INGREDIENTS

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 - 1 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/4 cup butter, cut into pieces


DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

Place eggs and cracker crumbs in two separate shallow bowls.

Mix cracker crumbs with garlic salt and pepper.

Dip chicken in the eggs, then dredge in the crumb mixture to coat.

Arrange coated chicken in a 9x13 inch baking dish.

Place pieces of butter around the chicken.

Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

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FETA CHICKEN


INGREDIENTS

6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
1/4 cup Italian-style dry bread crumbs, divided


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Place chicken breasts between 2 pieces of waxed paper.

Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper.

Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.

Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish.

Arrange chicken in the dish, and top with remaining bread crumbs.

Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Answer 2

Chicken Crunch
From: Campbell's Kitchen
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Oven-fried chicken is crunchy with a coating of herb-seasoned stuffing.

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup milk
4 boneless chicken breast halves
2 tbsp. all-purpose flour
1 1/2 cups Pepperidge Farm® Pepperidge Farm® Herb Seasoned Stuffing, finely crushed
2 tbsp. butter OR margarine, melted

Directions:

MIX 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing.

PLACE chicken on baking sheet. Drizzle with butter. Bake at 400°F. for 20 min. or until done.

MIX remaining soup and milk in saucepan. Heat through. Serve with chicken.

Answer 3

This is a favorite at my house. It's so easy and quick:

Poach the boneless chick in chicken broth (right out of the can is fine) until chicken is cooked through (about 10 minutes or so.)

Mix together: can of 90% Fat Free cream of mushroom soup
1 cup fat free sour cream
garlic powder
salt & pepper

Heat mixture in a pan. Pour over chicken. It is sooooo good and takes about 20 minutes from start to finish.

Answer 4

One of the best receipes I have for boneless chicken is:

Marinate for about 2-4 hours 2 lbs boneless chicken with Teriyaki sauce & fresh lemon juice. Grill or Bake until done @ 10-13 minutes. (Better on the grill and less mess)

The combination of the flavors is wonderful, even those who don't care for chicken love this one!

Answer 5

Chicken Taco Bake

Serves: 4

Ingredients:

1 lb. boneless chicken, cut into 2 inch pieces
1 can (10 3/4 oz.) Tomato Soup
1 cup (small jar) Chunky Salsa OR Picante Sauce
1/2 cup milk
6 (8") flour tortillas, cut into 1" pieces OR 8 (6") corn tortillas, cut into 1" pieces
1 cup shredded Cheddar cheese (4 oz.)

Directions:

COOK chicken in medium skillet over medium-high heat until beef is browned. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Answer 6

Here is one of my inventions:

2lbs boneless chicken breast, cut into 1 inch cubes.
1 chopped onion
2 cloves garlic
2 tablespoons olive oil(or vegetable oil)
1 Large or 3 small cans Campbell's Cream of Chicken Soup
1 bag frozen broccoli, cauliflower and carrot blend.
2 cups white rice(uncooked)

In a large skillet, heat the oil, then add chicken onion and garlic. Stir frequently until chicken starts to brown and onions soften. Reduce heat and add soup and vegetable blend. Simmer about 30 minutes. Prepare the rice. Serve the chicken and veggies over the rice.

Answer 7

You can cook chicken parmesian. Its really good. You can look the recipe up online for that or all you do is bake your chicken with parmesian seasoning then when the chicken is done add traditional spaghetti sauce on each piece then mozzarella cheese on top and bake for an additional 5 minutes until the cheese is melted. Its good.

Answer 8

There are several. One that's easy is cream of mushroom chicken with rice. Get four bonless chicken breast and season them (salt, pepper, etc..) take a can of Cream of Mushroom soup and pour it over the chicken, then back for about 30-45 minutes on 375. Cook the rice and and have the chicken over rice. It's really good. Also, I would suggest signing up for Campbell's meal a mail recipes they are easy and tasty. They come about every other day to your e-mail and you can save them to your receipe box. I think you can customize it to say you only want quick meals.

Answer 9

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.


Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1 1/2 sticks of butter
4 tablespoons Dijon mustard
6 ounce of pecans, finely ground
2 tablespoons canola oil
2/3 cup sour cream
1 teaspoon salt
pepper to taste

Preparation:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tablespoons of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate.

One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300°F) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tablespoon of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Answer 10

chicken casserole

1 lb cooked chicken breast cooked
1/2 cup sour cream
can of cream of mushroom soup
can of cream of chicken soup
1 stick of butter melted
1 pack of Ritz crackers crushed

mix the sour cream , both soups, and chicken in a casserole dish. on top put the crushed Ritz crackers. pour the butter over top of the crackers. bake at 350 degrees until the crackers are browned.
(you can use more or less sour cream and you can use half a can of each soup instead of a whole of each. it is really whatever fits your taste.)

Parmesan chicken

4 boneless chicken breasts
1 egg
1/2 cup milk
bread crumbs
fried onions
Parmesan cheese

mix egg and milk in bowl. put bread crumbs in another bowl. i put my bowls in a line with the egg and milk mixture first, then bread crumbs and then the dish i am going to be cooking the chicken in. dip the chicken into the egg mixture, then into the bread crumbs and then place into baking dish. put onions and cheese over top of chicken. bake at 350 degrees for 30- 45 minutes. (i sometimes put some Parmesan cheese into the egg and milk mixture to give alittle more taste.)