Does anyone have a great recipe for cooking chicken breasts? Boneless and skinless?

Answer 1

Try this one, it tastes good, is healthy and no-one has died from my cooking of it yet. (This better be a serious question.)

Marinate the breasts in mushroom sauce for a day. Then brown them. Put them into a wok, fry pan, whatever. Cut them up in small pieces and put into a large pot, add diced potato, onion and some other vege of your choice that needs dicing. Then add peas. Next you need a stock : This should consist of the following -
basil
white pepper
garlic
chicken & corn or chicken and mushroom powdered
oregano
Mushroom Bouillon
(and if you are a buddhist, which I'm not, a dash of dharma, which I find charming at the very least)
Add water and mix

Cook till the veges are still a little chunky and then serve.
This is an original dish so if you turn it into a franchise, remember the poor sod who gave it to you !

Answer 2

Here are some of my favorite chicken recipes. I usually go for quick and easy and I always use boneless, skinless chicken breasts.

Cream Cheese Chicken

5 – 6 Skinless, Boneless Chicken Breast
2 packages Cream Cheese
Bacon
Black Olives
Chives

Salt and Pepper Chicken.
Wrap bacon around each chicken breast.
Whip Cream Cheese and Black Olives together.
Place chicken in glass baking dish.
Spread Cream Cheese mixture over Chicken.
Sprinkle with Chives.
Bake for 1 hour at 375.


I call this "Hubby's Mother's Chicken Recipe Improved"

1 box uncle ben's long grain and wild rice blend
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cold water
1 dash curry powder
4-6 chicken pieces
1 package onion soup mix

Lightly grease oblong casserole dish.
Mix first 6 ingredients and spread evenly into casserole dish.
Place chicken pieces on top.
Sprinkle chicken with onion soup mix; seal with foil and bake at 350 degrees for 2 1/2 hours.


Spinach Artichoke Chicken

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 jar marinated artichoke hearts – Chopped
(size depends how much you like artichokes)
3 cloves garlic, minced
1/2 cup mayonnaise
1 cup sour cream
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
4-6 chicken breasts

Directions:
Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth.
Mix in the artichoke hearts, spinach, Parmesan cheese, garlic and lemon juice.
Spread evenly over the chicken breasts into the prepared baking dish.
Bake covered for 1 hour at 375.
Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Answer 3

SIMPLE RANCH CHICKEN BREASTS

4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix

Pre-heat oven to 375°.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.

Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.

Place in pan and cook anywhere from 30-60 minutes, depending on your oven.

CHICKEN BREAST ROLL UPS


12 slices boneless chicken breasts
12 slices ham or Prosciutto
1/2 cup catsup
1/2 cup mayonnaise
1/2 cup apricot jam

Sandwich the boneless, skinless chicken breasts between two slices of waxed paper. Flatten each chicken breast by pounding with a mallet or the bottom of a heavy frying pan or other heavy object.
Place a piece of ham or prosciutto on each chicken breast and roll. Place seam side down in a shallow baking dish. Mix together catsup, mayonnaise and jam.

Pour mixture over the chicken. Bake uncovered in a 350 degrees Fahrenheit for 20-25 minutes.

Answer 4

Chicken with Prosciutto and Balsamic

Ingredients:

6 boneless, skinless chicken breast halves, lightly pounded to 1/2-inch thickness
3 Tbs. chopped fresh sage
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 Tbs. extra-virgin olive oil, plus more as needed
1 1/2 cups unsalted chicken stock
2 oz. thinly sliced prosciutto, julienned
2 to 3 tsp. balsamic vinegar

Directions:

Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.

In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.

Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside. Makes 6 servings.

Answer 5

If you're somewhere in the U.S. where it's not raining today and can grill, a spicy variation we like to do with boneless chicken breasts is to season them with a rub or commercial seasoning like Durn Good seasoning, spray lightly with Pam for Grilling and grill them over a direct-medium fire on a covered grill.

For grilling times we use the cookout calculator at charcoalbob.com. Enter the details like the type of grill (gas or charcoal), thickness of each boneless chicken breast (they never seem to be the same size), time you want to eat, etc. It will give you instructions for how to grill boneless chicken breasts so that they all come off the grill at the same time, nice and juicy and at the time you would like to eat dinner.

Allow the chicken breasts to rest for 5 minutes before cutting. Then we like to put a little of our favorite bbq sauce in a dish to use as a dipping sauce like you do with shrimp sauce.

Answer 6

1. Sticky Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered

(Day 1) Blend all spices together and set aside.
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
Rub with spice mixture, both inside and out, then stuff cavity with onions.
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
(Day 2) Remove from plastic bag and place in a shallow baking pan.
Roast uncovered in a 250 F oven 5 hours.
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
This recipe is SAFE.
According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
Baste with drippings every 30 minutes after the first hour.


2. Melt in your mouth chicken

4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshley grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Mix mayonaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375° for 45 minutes.


YUM

=)

Answer 7

Cook onion, bell pepper, and garlic in olive oil, add salt and pepper.

Salt and pepper the chicken.

Add the chicken and brown it on both sides.

Add some white wine, and let the wine evaporate for a while.

Add tomato sause, oregano, bay leaf, thyme, sage.

Cook until the chicken is done through.

Serve over rice or pasta.

OR

Marinate chicken in soy sause and garlic.

Cut up in bite-sized pieces.

Cut up onion (green or whatever), celery, water chesnuts, and whatever veggies you like (squash, carrots, bell pepper, whatever).

Take strings off of snow peas and cut in half.

Toss the chicken in pan with some oil (add a little sesame oil, if you like), then add the veggies.

At the last minute, add bean sprouts and soy sause.

Serve over rice.

Also, you could go to foodnetwork.com and do searches for chicken breats.

Rachael Ray does "30 Minute Meals" that are easy and good.

There are other recipe sites on the web, too.

Answer 8

mustard filled hen 125g ball mozzarella , torn into small products 50g solid cheddar , grated a million tbsp wholegrain mustard 4 skinless boneless hen breast fillets 8 smoked streaky William Maxwell Aitken rashers warmth oven to 200C/fan 180C/gas 6. blend the cheeses and mustard mutually. decrease a slit into the fringe of each and every hen breast, then stuff with the mustard blend. Wrap each and each filled hen breast with 2 William Maxwell Aitken rashers - no longer too tightly, yet adequate to hold the hen mutually. Season, place on a baking sheet and roast for 20-25 minutes.

Answer 9

This is an Indian dish....In a large bowl, add 2 to 3 tsps of lemon juice, ginger garlic paste, red chilli flakes, 2 tsp of soy sauce and 2 tsp pf worcestershire sauce, 2 tbs of tomato ketchup, 2 sps of hot sauce, half a cup of tomato paste, salt, 1tbs of cayanne pepper or red chilli powder, 1 tsp pf cumin powder, add diced chicken breast pieces, add half a cup pf yogurt and marinate overnight or minimum for half an hr. In a fry pan, heat a lil oil, add a stick of cinnamon, a few cloves and marinated chicken pieces and fry on medium heat till chicken is 3/4 done, next add sliced onions and bell peppers and cook till chicken is completely done, this dish can be eaten as a dry fry, used as wraps in tortillas, with bread or rolls, over rice or with soups.

Answer 10

* Exported from MasterCook Mac

Chicken in Browned Butter Sage Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boned and skinned chicken breast halves
2 tablespoons olive oil
4 tablespoons butter
8 fresh sage leaves
4 tablespoons grated Parmesan cheese

Heat the olive oil in a heavy skillet over medium-high heat until hot but not
smoking, and saute the chicken breasts until golden brown on the outside and
cooked through, about 5-8 minutes on each side. Remove the skillet from the
heat
and cover to keep the chicken warm. Melt the butter in a small sauce pan over
medium-high heat and boil just until it starts to turn golden brown. Then add
the
fresh sage leaves and stir until they are crisp. Put each chicken breast on a
heated plate and sprinkle the Parmesan cheese over them equally. Pour the
browned
butter evenly over both chicken breasts and cheese, and place 4 of the sage
leaves on each chicken breast. Serve immediately.

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Per serving: 466 Calories; 41g Fat (78% calories from fat); 25g Protein; 0g
Carbohydrate; 120mg Cholesterol; 477mg Sodium