Chiken breast, looking for something new?

Question

My family practically lives on boneless skinless chicken breasts. I tend to use different spices and things on it and just bake it. I'm looking for something new. I'm tired of baked chicken!

Answer 1

CHICKEN CORDON BLEU (easy)

Butterfly the chicken breasts
Place smoked ham or canadian bacon and Slice of swiss cheese inside
use toothpicks to pin closed

next roll in an egg wash and then roll in plain or seasoned bread crumbs

Bake in oven at 350 for about 30 minutes and serve

Answer 2

Here is a recipe I am currently working on so it may need some tweaking

6 Chicken breasts - cut into very small chunks
fry or sear very well until nearly done

Make sweet and sour sauce, cook the chicken on low in the sauce until chicken is done completely.

Serve on a bun

Place your chicken breast inbetween to pieces of plastic wrap, use a food mallet or some other item to gently flatten the breast until it is about 1/4 inch thick

fill the breast will a variety of ingredients roll it up and cook until done

Answer 3

You could barbecue it. With sauce or without.

You could bread it and fry it.

Or if you prefer, put some spices of choice into a bowl full of bread, or cracker crumbs. Then dip pieces of chicken into melted butter or margarine, then roll in the crumb mixture and bake on a sheet. Quick and easy chicken fingers.

Make stew using chicken instead of beef.

Put cooked chicken pieces on a pizza

Do a chicken stir fry.

There are whole cook books devoted to chicken, maybe you could pick one up.

Answer 4

Bruschetta 'n Cheese-Stuffed Chicken Breasts.

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing



PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

Answer 5

try chicken stir fry
INGREDIENTS
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
DIRECTIONS
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.


Chicken and Stuffing Bake
Ingredients:
1 1/4 cups boiling water
4 tbsp. butter OR margarine, melted
4 cups Pepperidge Farm® Cubed Herb Seasoned Stuffing
6 boneless chicken breast halves
Paprika
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes


Directions:
MIX water and butter. Add stuffing. Mix lightly.
SPOON stuffing along center of 3-qt. shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
MIX soup, milk and parsley. Pour over chicken. Cover.
BAKE at 400°F. for 30 min. or until done.


Check out http://www.allrecipes.com and use the ingredient search to find recipes with the stuff you like.

Answer 6

Chicken Breast stuffed with Feta Cheese, Sundried Tomato, and Red Bell Pepper:

55 min 20 min prep
4 servings

4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 cloves garlic, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpicks (or Butcher String)
green onions, chopped (for garnish)

1. Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
2. Put aside to cool.
3. In a bowl, combine Feta Cheese, Breadcrumbs, thyme, Sundried Tomatoes, and Garlic and Red Pepper mixture.
4. Toss until well mixed (This will be your"stuffing").
5. Lay a flattened piece of Chicken Breast on a cutting board or your counter.
6. Put a 1/4 of the above mixture on the flattened Chicken Breast like you would be making a Burrito, and roll as tight as you can get it.
7. Secure it with a toothpick or butcher string.
8. Place Chicken Breast"roll" on a baking sheet (I spray it with Pam so it does'nt stick), brush with olive oil (this gives it a nice golden brown texture), and season with Salt and Pepper.
9. Preheat oven to 350 degrees.
10. Cook for about 35 minutes or until the internal temperature reaches 180 degrees.
11. I guess you could try it on a grill, but I never attempted it yet!
12. Garnish with choopped Green Onion and serve hot.

Answer 7

The simplest recipe I know is chicken breast melts-
Grill the number of chicken breasts you need on the BBQ or in the oven till they are golden brown and then top them with a couple of table spoons of your favorite Salsa and grated Montery Jack Cheese and then put them under the broiler till the cheese is melted-then serve with whatever side dishes you want

Answer 8

My wife and I made some incredible Asian chicken. It was coated in black and white sesame seeds, that was sauteed in a little olive oil to form a crust. Then it was finished in the oven. The recipe had hoisin sauce, ginger, garlic, a little soy sauce, chili sauce, and used a base of chicken stock. We served it will steamed carrots and cous-cous. It was incredible. Try some variations with the ingredients. We didn't follow a recipe exactly, just be careful with how much chili sauce you use, it can really overpower the sauce. GL and good eating!

Answer 9

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 10

You could try eating some turkey i guess. Thats white meat too. Not a whole turkey. But some places sell turkey by the parts (like the breast or wings or thighs, etc.) even when it isnt thanksgiving. Try to find some, u just mite!