good boneless chicken breast recipes?

Answer 1

CHICKEN MARSALA!!!!
Pound boneless, skinless chicken breasts flat between waxed paper.
Dredge them in flour mixed with black pepper and fresh thyme (chopped)
Saute in hot olive oil in frying pan until golden brown on both sides )about 2 1/2 mins per side and set aside.
Saute 1 lb mushrooms in oil until browned (about 5 mins)
Deglaze with 1 1/2 cup marsala wine and reduce by half.
add 1 cup chicken stock and 2 tablespoons butter.
Place chicken back in pan and simmer with mushrooms and sauce until cooked through. Serve with buttered linguine or garlic mashed potatoes and a sprinkle of fresh parsley. You will be in Poultry heaven.

Answer 2

Buttermilk Fried Boneless Chicken Breast:

1 day 1 day prep
3 servings

2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
1 tablespoon kosher salt (kosher salt is best but regular salt will do fine!)
COATING
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon salt (you can reduce to 2 teaspoons if desired)
1 teaspoon Old Bay Seasoning (can use homemade Old Bay seasoning mixture for this)
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
1 pinch cayenne pepper (optional)
oil (for frying, do not use olive oil)

1. Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
2. When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
3. Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
4. Heat to about 350°, then reduce heat a bit just before frying the breasts.
5. Cook/fry about 8 minutes per side.
6. *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

Answer 3

I make chicken brochettes (shish-kebabs) out of them by cutting it into cubes and skewering it along with my favorite vegetables. Just add whatever marinade you like and soak them in it about 30-60 minutes prior to grilling on the BBQ.

Another recipe I use boneless chicken breasts for is Fajitas. Slice up bell peppers and your favorite variety of onion into strips, along with the chicken. Stir fry the vegetables in olive oil until they are warm but still crispy. Remove these and drain on a paper towel. Cook the chicken in the pan, then once the chicken is cooked but still moist, drop your vegetables back into the pan and serve the whole thing still sizzling on a wood cutting board or platter at the table. Just add salsa, guacamole, shredded lettuce and grated Monterey Jack cheese.

Answer 4

Oven Fried Chicken

Make three "dipping stations"

Season the chicken (boneless skinless breasts) with all purpose seasoning.
Cover in first bowl which you have filled with flour & a little extra seasonings

Dip in second bowl which contains two eggs beaten.

Cover in third bowl which has bread crumbs in it!... Italian or whatever style you like.

Simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.

This is easy and delicious! Serve it with mashed potatos and corn for a Southern Style. Make it into chicken parm by topping with hot marinara sauce, sprinkling cheese on top and serving with pasta. You could also make it a part of a healthy meal and serve it with rice pilaf and veggies. It's perfect any way you chose!

Answer 5

4 chicken cutlets, sliced thin
1 c. Italian bread crumbs (preferably Progresso)
1 egg, mashed
Frying pan
1 tbsp. olive oil
Powdered garlic
Oregano flakes

Put olive oil in pan and heat. Dip chicken cutlets in egg and then into bread crumbs, lightly fry on medium heat until golden brown. Put Classico tomato sauce on chicken cuts in 3x8 inch pan. First, put chicken cutlets on paper towels and drain oil, pat off. Place thin slices of Mozzarella cheese on top of chicken. Sprinkle garlic powder and oregano on top. Heat at 350 degrees for 1/2 hour or until cheese is melted.

Answer 6

Lemon-Rosemary Chicken Breasts

INGREDIENTS:
1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon. dried rosemary
1/4 teaspoon. salt
1/4 teaspoon. pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts

PREPARATION:
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours, turning bag occasionally. Place chicken in the slow cooker and pour marinade over. Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible. You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.

Chicken With Havarti Cheese Sauce

INGREDIENTS:
4 to 6 chicken breast halves
1 medium sweet onion, diced
1 clove garlic, minced
1/4 cup diced red bell pepper or roasted red pepper
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
dash pepper
1 cup shredded or diced havarti cheese

PREPARATION:
Heat oven to 350°. Grease a 9x13-inch baking dish or a pan large enough hold the chicken in a single layer.
Wash chicken and pat dry. Place in prepared baking dish.
Combine the onion, garlic, bell pepper, and olive oil. Top each chicken breast with the onion mixture. Bake for 20 minutes.
Meanwhile, in a saucepan over medium low heat, melt butter. Stir in flour until smooth. Add milk, salt, and pepper. Cook, stirring constantly, until thickened. Stir in cheese until melted. Spoon hot cheese sauce over the chicken and cook for 15 to 20 minutes longer, or until chicken is cooked through. Juices will run clear when chicken is pierced with a fork.

Answer 7

you can fix it with rice. Just put then in the bottom of a pan and mix cream of chicken or cream of mushroom with rice. Then pour it over the chicken and bake it for an hour or until the chicken is done.
Also cook whatever kind of noodles that you like. Mix it with alfredo sauce and cook your chicken, cut it up and put it in with the pasta.

Answer 8

Great question! I'm always looking for new ways to cook chicken. Tonight I'm trying this:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34859,00.html

Answer 9

season and sautee it, then pour a can of cream of mushroom soup over it and then let it simmer for 20 minutes with a lid on,.... also toss in a dash of dried thyme and a half can of water before simmering.

Answer 10

marinate your chicken for 24 hours in kraft zesty italian dressing......poke hole all through the chicken with a fork and marinate.....then grill! the best chicken i've ever had!